Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of preparation method of bitter vegetable drink

A technology for bitter vegetables and beverages, applied in the functions of food ingredients, food ingredients containing natural extracts, and food ingredients as antioxidants, etc., can solve problems affecting work and life, and achieve extended shelf life, lower cholesterol, and enhance anti The effect of oxidative power

Active Publication Date: 2022-01-21
NINGBO UNIV
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, many people are prone to get angry due to irregular daily diet, emotions, physical fitness, seasonal changes, etc., resulting in dry mouth, cracked tongue, sore tongue, nasal cavity heat, sore throat, hot body, red and swollen gums, poor appetite, etc. Symptoms that affect people's work and life

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of preparation method of bitter vegetable drink
  • A kind of preparation method of bitter vegetable drink
  • A kind of preparation method of bitter vegetable drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of preparation method of bitter vegetable beverage, such as figure 1 shown, including the following steps:

[0032] (1) Raw material pretreatment: choose fresh bitter herbs free from diseases and insect pests, wash and drain them, then dry them in the sun until they are dry, and then grind them to obtain dry powder of bitter herbs, store them for later use, wherein the dry bitter herbs are dried bitter herbs Obtained by superfine pulverization;

[0033] (2) Preparation of bitter vegetable clarification liquid: dissolve the bitter vegetable dry powder obtained in step (1) in pure water at a mass ratio of 1:50, and extract the bitter vegetable at 70°C for 5 hours. The crude vegetable extract is filtered to remove impurities to obtain the clarified liquid of bitter vegetable;

[0034] (3) Preparation of auxiliary material clarification liquid: Dried Cicada fragrans was dried and crushed, dissolved in pure water at a mass ratio of 1:30, and ultrasonically extracted...

Embodiment 2

[0038] Same as the above-mentioned Example 1, the difference is that in step (4) by mass percentage, 55% of bitter vegetable clarification liquid, 9% of cicada clarification liquid, 5.5% of honeysuckle clarification liquid, 7% of tangerine peel clarification liquid, and 8% of wolfberry clarification liquid %, honey 8%, citric acid 2.5%, vitamin C 5%, fully stirred and mixed, and then sent to the homogenizer, at a temperature of 50 ° C and a pressure of 15 MPa, homogenized for 5 minutes.

Embodiment 3

[0040] Same as the above-mentioned Example 1, the difference is that in step (4), by mass percentage, 50% of bitter vegetable clarification liquid, 10% of cicada clarification liquid, 6% of honeysuckle clarification liquid, 8% of tangerine peel clarification liquid, and 9% of wolfberry clarification liquid %, honey 9%, citric acid 4%, vitamin C 4%, fully stirred and mixed, and then sent to the homogenizer, at a temperature of 60 ° C and a pressure of 20 MPa, homogenized for 10 minutes.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of a bitter vegetable drink capable of removing internal heat and protecting the liver, which is characterized in that it is formulated according to the following mass percentages: 50-60% of bitter vegetable clarified liquid, 8-10% of cicada clarified liquid, and honeysuckle clarified liquid 5‑6%, tangerine peel clarification liquid 6‑8%, wolfberry clarification liquid 6‑9%, honey 7‑9%, citric acid 2‑4% and vitamin C 4‑6%, the preparation steps include raw material pretreatment, bitter Vegetable clarification liquid preparation, auxiliary material clarification liquid preparation, mixing and preparation, and canned sterilization have the advantages of high content of total flavonoids and soluble solids, strong antioxidant capacity, and strong liver-reducing effect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of bitter vegetable beverage. Background technique [0002] "Shanghuo" is a folk saying, also known as "hot air", which can be explained from the theory of traditional Chinese medicine and belongs to the category of heat syndrome in traditional Chinese medicine. Chinese medicine believes that the human body's yin and yang are out of balance, and if the internal fire is strong, it will get angry. At present, many people are prone to get angry due to irregular daily diet, emotions, physical fitness, seasonal changes, etc., resulting in dry mouth, cracked tongue, sore tongue, nasal cavity heat, sore throat, hot body, red and swollen gums, poor appetite, etc. Symptoms affect people's work and life. [0003] Bitter cabbage is an annual or biennial herbaceous plant in the family Compositae, also known as bitter cabbage and cabbage cabbage. my country's bitter vege...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/105A23L2/70A23L33/10A23L3/3544
CPCA23L2/02A23L2/52A23L2/70A23L3/3544A23L33/10A23L33/105A23V2002/00A23V2200/02A23V2200/30A23V2250/032A23V2250/708A23V2250/21A23V2250/21164A23V2250/2116Y02A40/90
Inventor 单科开王鸿飞李艳霞邵兴锋许凤韩爱茹罗洁韦莹莹
Owner NINGBO UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com