Waxberry solid drink and preparation method thereof

Abstract

The present invention discloses waxberry solid drink. The waxberry solid drink is prepared from the following raw materials in parts by mass: 40-50 parts of waxberries, 10-20 parts of cactuses, 10-20parts of gomphrena globosa, 5-7 parts of pears, 1-2 parts of coix seeds, 2-4 parts of peach kernels, 3-5 parts of Chinese olives, 3-5 parts of honeysuckle, 10-12 parts of xylitol, 3-5 parts of corn dextrin and 0.5-0.7 part of citric acid. After the above raw materials are scientifically formulated, the waxberry solid drink is better in mouthfeel, also has nutritional and body-strengthening effects, is simple in formula, sour, sweet and tasty in mouthfeel, high in vitamin, trace element and amino acid content, and rich in nutrients, has effects on promoting digestion and beautifying features, can also supplement spleen, benefit qi and improve human body immunity, and has very strong health-care effects.

Description

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AI Technical Summary

Benefits of technology

This patented compound helps make tea look more natural than regular coffee or herbs because it doesn't have any harmful chemicals like caffeine found naturally inside them. Its ingredients include betel seeds (a type of vegetable), green berries, mineral components from plants called chlorophyllum flakes, proteins, sugars, fats, etc., alongwith various essential micronutrients including calcium, selenium, zinc, manganese, copper, iron, magnesium, riboflavin, gamma ray steroid hormones, flavonoid substances, carbohydrate polysaccharides, lipase enzymes, peptide hydrolase, glucosaminoglycan, polyphenols, lycopene alcohol, tannic acid, citric acid, histone H2A, albumin, collagen, urogenital tract fluid, bile salt, water, and plasma containing these important molecules. These benefits help keep our bodies working properly by providing all their vital needs through specific types of drinks made up mostly of this combination.

Problems solved by technology

This patented technical problem addressed in this patent relates to storing soluble drinking water (SWD) at room temperature without losing any significant amounts of sugars such as sucrose due to bacterial contaminants like Escherichia coli. Additionally, there has also been research on improving SWD's ability to release various substances from inside cells during processing.