Anti-fatigue ginseng beverage and preparation method thereof

An anti-fatigue and ginseng technology, applied in the field of food processing, can solve the problems of easy delamination and crystallization, short shelf life, and fire, and achieve the effects of simple and feasible preparation method, good anti-fatigue effect and good product taste.

Pending Publication Date: 2018-02-23
JILIN TIANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are some traditional Chinese medicine composition beverages or health products containing ginseng in the market, which have the effect of relieving human fatigue, but after taking them, they will cause toxic and side effects such as getting angry to varying degrees, and are not easily accepted by consumers.
In addition, traditional Chinese medicine beverages still have bad taste, easy to separate and crystallize during storage, the main component content drops rapidly so that the anti-fatigue effect is weakened, easy to mold and deteriorate so that the product expires, and the shelf life is short. Problems need to be solved urgently

Method used

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  • Anti-fatigue ginseng beverage and preparation method thereof
  • Anti-fatigue ginseng beverage and preparation method thereof
  • Anti-fatigue ginseng beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of anti-fatigue ginseng beverage is prepared according to the following steps:

[0021]

[0022]1. Extraction and purification: take the prescribed amount of ginseng, put it into a universal pulverizer, put it into a reflux extraction tank after passing through a 100-mesh sieve, add 10 times the weight of ginseng in an ethanol solution with a volume fraction of 50% to 60%, After soaking for half an hour, raise the temperature to 70-75°C, turn on the reflux, and carry out extraction. A total of 2 extractions, each extraction is 2 hours. After the reflux extraction is completed, combine the 2 extracts, place them in a tubular centrifuge, and set the speed 10000~12000r / min, centrifuge, collect the centrifugate and put it in a vacuum concentration tank, set the temperature at 60~70℃, vacuum degree -0.06~-0.08MPa, and concentrate under reduced pressure to a relative density of 1.15~1.18 (60℃) Then add purified water of 20 times the total weight of the extract to th...

Embodiment 2

[0045] A kind of anti-fatigue ginseng beverage is prepared according to the following steps:

[0046]

[0047] Preparation method: prepared according to Example 1.

[0048] According to the experimental method of Example 1, taste survey, stability test and mouse weight-bearing swimming test were carried out respectively. The taste survey results showed that this product tasted excellent and was easily accepted by consumers. After being placed at room temperature for 18 months, each test index is similar to the quality of 0 months, the content of total ginseng saponins is only reduced by 0.01mg / can, the solution is uniform, no layered crystallization is seen, the microbial limit inspection is qualified, and no moldy deterioration is seen. The validity period of the product can be as long as more than 18 months, and the weight-bearing swimming test of mice proves that the product has a good anti-fatigue effect.

Embodiment 3

[0050] A kind of anti-fatigue ginseng beverage is prepared according to the following steps:

[0051]

[0052] Preparation method: prepared according to Example 1.

[0053] According to the experimental method of Example 1, taste survey, stability test and mouse weight-bearing swimming test were carried out respectively. The taste survey results showed that this product tasted excellent and was easily accepted by consumers. After being placed at room temperature for 18 months, each test index is similar to the quality of 0 months, the content of total ginseng saponins is only reduced by 0.02mg / can, the solution is uniform, no layered crystallization is seen, the microbial limit inspection is qualified, and no moldy deterioration is seen, so this product The validity period of the product can be as long as more than 18 months, and the weight-bearing swimming test of mice proves that the product has a good anti-fatigue effect.

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Abstract

The invention provides an anti-fatigue ginseng beverage, which comprises the following raw materials by weight: 0.3-0.8 part of ginseng, 1.6-2.7 parts of Chinese wolfberry, 0.5-1.2 parts of polygonumcapitatum, 51-58 parts of xylitol, 0.08-0.13 part of beta-cyclodextrin, 0.09-0.15 part of sodium citrate, and 0.16-0.22 part of lemon essence. According to the present invention, the anti-fatigue ginseng beverage has advantages of good anti-fatigue effect, low toxic-side effect, good taste and no sucrose, does not cause excessive internal heat, and is suitable for patients with diabetes, wherein layering crystallization cannot be generated and the main component content is not basically changed during the storage, the total ginseng saponin content is reduced only 0.02 mg within the expirationdate, the product cannot produce mildew and deterioration, and the shelf life is up to 18 months; and the preparation method is simple and feasible, and is suitable for market promotion.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an anti-fatigue ginseng beverage and a preparation method thereof. Background technique [0002] Fatigue is a subjective feeling of discomfort, but objectively, under the same conditions, it will lose its ability to complete the normal activities or work it was originally engaged in. Fatigue is a phenomenon in which people's efficiency decreases after continuous study or work. It can be divided into physical fatigue and psychological fatigue. Physiological fatigue is the physical response of fatigue, and psychological fatigue is the psychological response of fatigue. Physiological changes: Due to the accumulation of lactic acid and other metabolites, muscle tension decreases and exercise durability decreases; due to the accumulation of carbon dioxide, the respiratory center is stimulated, which can also cause yawning. Fatigue can occur in any disease that develops to a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/46A23L33/105
CPCA23L2/38A23L2/46A23L33/105A23V2002/00A23V2250/2124A23V2250/21A23V2250/5112A23V2250/6422A23V2300/14A23V2300/24
Inventor 刘凯生刘书明华佳严晓娣房红韬李华东衣秀敏王雪李英嘉贾远
Owner JILIN TIANJING FOOD
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