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Functional beverage and preparation method thereof

A technology for functional beverages and raw materials, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of ineffective removal of bad breath and inconspicuousness, and achieve the effect of reducing foamy phlegm, clearing the heart and diuretic effect. Effect

Inactive Publication Date: 2019-01-11
廖乂儋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Even so, there is still a certain gap between my country's functional drinks and similar products in the world, mainly in that they cannot effectively remove bad breath, relieve heat and inflammation, quench thirst, reduce foamy phlegm, moisten lungs and relieve cough, and nourish spleen and Qi. , detoxification and heat dissipation, clearing the heart and diuresis and other functions are either absent or not obvious

Method used

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  • Functional beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Add 15 grams of fennel, 15 grams of sweet-scented osmanthus, 20 grams of fennel, 20 grams of mint, 30 grams of perilla, 10 grams of light bamboo leaves, 20 grams of pine leaves, 30 grams of coriander root, 3 grams of licorice, and 30 grams of Radix Radix into 2.5 liters of water to boil.

[0020] 2) The boiling time is 15 minutes.

[0021] 3) After filtering through a filter with a pore size of 0.45, take the filtrate and fill it.

Embodiment 2

[0023] 1) Add 40 grams of fennel, 40 grams of sweet-scented osmanthus, 45 grams of fennel, 40 grams of mint, 45 grams of perilla, 35 grams of light bamboo leaves, 45 grams of pine leaves, 45 grams of Imperata rhizome, 8 grams of licorice, and 35 grams of Ophiopogon japonicus into 5 liters of water to boil.

[0024] 2) The boiling time is 50 minutes.

[0025] 3) After filtering through a filter with a pore size of 100um, take the filtrate and fill it.

Embodiment 3

[0027] 1) Add 20 grams of fennel, 20 grams of sweet-scented osmanthus, 25 grams of fennel, 20 grams of mint, 35 grams of perilla, 15 grams of light bamboo leaves, 25 grams of pine leaves, 40 grams of Imperata rhizome, 5 grams of licorice, and 32 grams of Radix Ophiopogon japonicus into 3.5 liters of water .

[0028] 2) The boiling time is 40 minutes.

[0029] 3) After filtering through a filter with a pore size of 50um, take the filtrate and fill it.

[0030] Divide 90 cases of halitosis patients aged 40-60 with both men and women into three groups and take the functional drinks of Examples 1-3 respectively, drink 500ml quantitatively every day, take 90 days to observe the changes and record them in the table below.

[0031] Divide 90 cases of urology patients aged 30-40 with both men and women into three groups to take the functional drinks of Examples 1-3 respectively, and drink 500ml quantitatively every day, observe the changes after taking for 90 days and record them in ...

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Abstract

The invention relates to the technical field of food and especially relates to a functional beverage and a preparation method thereof. The functional beverage comprises the following raw materials inparts by weight: 15-40 parts of Chinese mosla herb, 15-40 parts of sweet-scented osmanthus, 20-45 parts of fennel, 20-40 parts of mint, 30-45 parts of purple perilla, 10-35 parts of lophatherum gracile, 20-45 parts of pine needle, 30-45 parts of lalang grass rhizome, 3-8 parts of liquorice, 30-35 parts of radix ophiopogonis and 10-20 parts of water. The functional beverage provided by the invention has the beneficial effects of removing ozostomia, achieving anti-pyretic and anti-inflammatory effect, quenching thirst, reducing frothy sputum, moistening lung to arrest cough, tonifying spleen andQi, detoxifying and cooling, clearing away the heart fire and benefiting diuresis, and has excellent market prospect and market value.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a functional drink and a preparation method thereof. Background technique [0002] Functional beverages refer to beverages that regulate the functions of the human body to a certain extent by adjusting the composition and content ratio of nutrients in the beverage. According to the existing research, functional drinks are a kind of healthy drinks, which contain potassium, calcium, sodium, magnesium and other electrolytes, and their ingredients are similar to human body fluids. The loss of water and electrolytes brings the body fluids into balance. Therefore, functional drinks have great market prospects and market value. Even so, there is still a certain gap between my country's functional drinks and similar products in the world, mainly in that they cannot effectively remove bad breath, relieve heat and inflammation, quench thirst, reduce foamy phlegm, moisten lungs and relieve c...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/105
CPCA23L2/38A23L2/52A23L33/105A23V2002/00A23V2200/30A23V2200/314A23V2250/21
Inventor 廖乂儋廖俊喃
Owner 廖乂儋
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