Preparation method of plant extract compound functional beverage and proportional ratio thereof

A compound function and plant extraction technology, applied in biochemical equipment and methods, food ingredients containing natural extracts, food ingredients containing sugar, etc., can solve problems such as indigestion, poor precision control, etc., to promote mixing, easy Effect of absorption and promotion of fermentation

Inactive Publication Date: 2018-12-21
李正祥
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing compound functional drinks are often simply mixed and minced, then sterilized and then filled. However, some substances in plant extracts are difficult to be directly absorbed by the human body, which is likely to cause indigestion. Therefore, plant extracts If the beverage in the preparation process is pre-fermented and biologically enzymatically reacted, then the drink after Chunhua not only has a strong taste, but also is better absorbed. The existing fermentation equipment is often difficult to precisely control the fermentation process

Method used

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  • Preparation method of plant extract compound functional beverage and proportional ratio thereof
  • Preparation method of plant extract compound functional beverage and proportional ratio thereof
  • Preparation method of plant extract compound functional beverage and proportional ratio thereof

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Embodiment Construction

[0073] The present invention will be further described below in conjunction with the accompanying drawings.

[0074] as attached Figures 1 to 6 The preparation ratio and preparation method of the plant-extracted compound functional drink shown, the raw material compatibility substances for configuring the drink are composed of the following components according to the weight percentage:

[0075] Carbon source: 8%-15%;

[0076] Plant extracts: 10%-20%;

[0077] The balance is water.

[0078] The carbon source in this example is glucose.

[0079] The plant extract of the present embodiment is made up of following components according to weight percentage:

[0080] Xylo-oligosaccharide: 2%-3%;

[0081] Short stem five plus: 2% - 3%;

[0082] Aloe vera: 2% - 3%;

[0083] Galacto-oligosaccharide: 2%-3%;

[0084] Isomalt: 2% - 3%;

[0085] Phytostanol esters: 2%-3%;

[0086] Pearl peptide powder: 2%-3%;

[0087] Inulin: 5.5% - 6.5%;

[0088] Polyfructose: 2% - 3%;

[0...

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Abstract

The invention discloses a preparation method of a plant extract compound functional beverage and a proportional ratio thereof. The preparation method has the advantages that constant-temperature air bubbles are continuously injected into a compound liquid in a preparation container in the preparation process; the compound liquid in the preparation container is always rolled and stirred by the impact force of the injected air bubbles; the compound liquid is heated by the temperature of the air bubbles; the air bubbles contain the gas required by the product design; the gas is directly suppliedin the liquid, the gas is fully exposed and blast in the compound liquid in the form of air bubble in the liquid, the more complete fermenting of the compound liquid is accelerated, and the damage tothe integrity of prebiotics is avoided; the larger fermenting vigor of colony after bacteria and gas dissolving according to design requirements is realized.

Description

technical field [0001] The invention belongs to the field of beverage preparation, and in particular relates to a preparation method of a plant-extracted composite functional drink and its proportioning ratio. Background technique [0002] Existing compound functional drinks are often simply mixed and minced, then sterilized and then filled. However, some substances in plant extracts are difficult to be directly absorbed by the human body, which is likely to cause indigestion. Therefore, plant extracts If the beverage in the preparation process is pre-fermented and biologically enzymatically reacted, then the purified beverage not only has a rich taste, but also is better absorbed. Existing fermentation equipment is often difficult to precisely control the fermentation process. Contents of the invention [0003] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides a preparation method and its proportioning of a pl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38C12M1/04C12M1/36C12M1/38
CPCA23L2/382C12M27/04C12M41/00C12M41/12C12M41/34A23V2002/00A23V2250/21A23V2250/61A23V2250/284A23V2250/28A23V2250/6412A23V2250/55A23V2250/5062A23V2250/5046A23V2250/21368A23V2250/1862A23V2250/5034
Inventor 李正祥
Owner 李正祥
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