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Ginseng functional drink

A technology for functional drinks and ginseng, applied in the functions of food ingredients, food preservation, food ingredients, etc., can solve the problems of spoiled flavor, long sterilization time, incomplete microbial killing, etc., and achieves short sterilization time and product Stable quality and remarkable sterilization effect

Pending Publication Date: 2018-03-23
李宇星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above method has disadvantages in the sterilization process, such as long sterilization time, incomplete killing of microorganisms, a small amount of precipitation at high temperature, indirect damage to some nutrients in the food and the unique flavor of the product, etc.

Method used

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  • Ginseng functional drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0012] 1. Product name: Ginseng Oral Liquid.

[0013] 2. Specification: 100ml / bottle.

[0014] 3. Main raw and auxiliary materials: ginseng extract, wolfberry extract, multivitamins, purified water, etc.

[0015] 4. The process flow and process control conditions are as follows:

[0016] (1) Weighing: Weigh the raw and auxiliary materials according to the formula.

[0017] (2) Preparation: Add an appropriate amount of purified water into the cleaned preparation tank, then add the specified amount of syrup and wolfberry extract under stirring, heat and stir evenly. Then, add other raw and auxiliary materials in the formula: ginseng extract, multivitamins, etc. Finally, dilute to the prepared volume with purified water and mix well. The dosing solution is sterilized at 130-134°C for 8±2 seconds, and the discharge temperature is 60-78°C.

[0018] (3) Filling and packaging: the sterilized liquid is filtered, filled, capped, light inspected and packaged to obtain the finished ...

experiment example

[0020] 1. This oral liquid formula contains ginseng extract, and its main component is ginsenoside Re. Ginsenoside Re decreases continuously with the prolongation of heating time, which reduces the content of the product and shortens the validity period. The bacteria time is extremely short, and the content of ginsenoside Re is 10% higher than the original process, which effectively solves the problem of unstable ginsenoside Re content. The following table shows the content changes of ginsenoside Re under the original sterilization process and the new process:

[0021]

[0022] 2. This invention retains the original flavor of ginseng and medlar in the product.

[0023] 3. Solve the problem of microbial contamination.

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Abstract

The invention belongs to the field of health care food oral liquid production, and discloses a ginseng functional drink. The ginseng functional drink comprises ginseng extracted solution, Chinese wolfberry extracted solution, a plurality of vitamins, and purified water. A preparation method comprises following steps: the above ingredients are prepared and mixed; instant disinfection is carried out; and filling, capping, and packaging are carried out. In the step of instant disinfection before filing, ginseng oral liquid is heated to 130 to 134 DEG C rapidly, the temperature is maintained for 8+-2s, the ginseng oral liquid is cooled to 60 to 78 DEG C rapidly, and then filling and packaging are carried out. The ginseng functional drink possesses the bitter taste and antifatigue health care effects of fresh ginseng. In the prior art, the content of ginsenoside Re reduces with prolonging of heating time, so that the content of ginsenoside Re in obtained products is reduced, and the self life is shortened. The preparation method of the ginseng functional drink possesses following advantages: the disinfection time is extremely short, so that the content of ginsenoside Re is increased by10%; the technical effect is obvious; a problem that ginsenoside Re content is instable is solved. The preparation method is capable of stabilizing product quality, and ensuring that microbiological indicators and other detection indexes are qualified in self life.

Description

technical field [0001] The invention relates to a production process of a health food oral liquid, namely a ginseng functional drink with a trade name: Yuanmi-D oral liquid. Background technique [0002] In the prior art, microbial contamination is a problem that must be solved in the production of health food oral liquid. The current conventional oral liquid production process includes mixing, dissolving, preparing, filtering, filling, sterilizing, and packaging. Among them, the sterilization methods can be divided into: boiling sterilization, high pressure steam sterilization, circulating steam sterilization and intermittent steam sterilization. Commonly used ones are 105°C, boiled for 30-60 minutes; 115°C or 121°C for 15-30 minutes with circulating steam, etc. The above method has the disadvantages of long sterilization time, incomplete killing of microorganisms, a small amount of precipitation at high temperature, and indirect damage to some nutrients in the food and th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/15A23L3/16
CPCA23L3/16A23L33/105A23L33/15A23V2002/00A23V2200/16A23V2200/30A23V2250/21A23V2250/2124
Inventor 李宇星刘东辉于静涛洪英俊
Owner 李宇星
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