Functional beverage and preparation method thereof

A technology of functional beverages and liquid medicines, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food extraction, etc., can solve the problems of inconvenient mass production and storage, easy moisture return of granule auxiliary materials, and complicated production process, etc., to achieve The effect of enhancing health care functionality, wide applicability, and simple process

Inactive Publication Date: 2019-02-15
刘汉珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of traditional decoctions is not good, and it is troublesome to cook, which is inconvenient for mass production and storage; the excipients contained in granules are easy to regain moisture and are not easy to store. The curative effect is lower; Chinese medicine mixture and oral liquid are further developments of traditional Chinese medicine preparations. Not only are they more convenient to carry and take, but the oral liquid has also improved in taste, but the production process is slightly complicated, and the packaging is cumbersome and the cost is high.

Method used

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  • Functional beverage and preparation method thereof

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Effect test

Embodiment 1

[0022] A functional drink, the functional drink is composed of the following substances in weight percentage: 30% of traditional Chinese medicine liquid, 3% of sucrose, 0.06% of citric acid, 0.3% of β-cyclodextrin, and distilled water as the rest.

[0023] Wherein, the traditional Chinese medicinal liquid includes the following components by weight: 7.5 parts of mulberry leaves, 3 parts of chrysanthemum, 5 parts of forsythia, 2.5 parts of mint, 2.5 parts of raw licorice, 6 parts of reed root, 6 parts of almond, and 6 parts of bellflower .

[0024] The preparation method of described functional beverage comprises the following steps:

[0025] (1) Preparation of traditional Chinese medicine liquid: Soak chrysanthemum and mint in a small amount of boiling water, mix mulberry leaves, forsythia, raw licorice, reed root, almonds and platycodon root into pure water, soak and decoct, boil for 5-10 minutes, Pour in the chrysanthemum and mint soaking liquid and medicinal materials, cha...

Embodiment 2

[0030] A functional drink. The functional drink is composed of the following substances in weight percentage: 25% of traditional Chinese medicine liquid, 4% of sucrose, 0.04% of citric acid, 0.1% of β-cyclodextrin, and distilled water as the rest.

[0031] Wherein, the traditional Chinese medicinal liquid includes the following components by weight: 7.5 parts of mulberry leaves, 3 parts of chrysanthemum, 5 parts of forsythia, 2.5 parts of mint, 2.5 parts of raw licorice, 6 parts of reed root, 6 parts of almond, and 6 parts of bellflower .

[0032] The preparation method of described functional beverage comprises the following steps:

[0033] (1) Preparation of traditional Chinese medicine liquid: Soak chrysanthemum and mint in a small amount of boiling water, mix mulberry leaves, forsythia, raw licorice, reed root, almonds and platycodon root into pure water, soak and decoct, boil for 5-10 minutes, Pour in the chrysanthemum and mint soaking liquid and medicinal materials, cha...

Embodiment 3

[0038] A functional drink, the functional drink is composed of the following substances by weight percentage: 20%-30% of traditional Chinese medicine liquid, 3%-5% of sucrose, 0.02%-0.06% of citric acid, 0.1%-0.3% of β-cyclodextrin %, the rest is distilled water

[0039] Wherein, the traditional Chinese medicinal liquid includes the following components by weight: 7.5 parts of mulberry leaves, 3 parts of chrysanthemum, 5 parts of forsythia, 2.5 parts of mint, 2.5 parts of raw licorice, 6 parts of reed root, 6 parts of almond, and 6 parts of bellflower .

[0040] The preparation method of described functional beverage comprises the following steps:

[0041] (1) Preparation of traditional Chinese medicine liquid: Soak chrysanthemum and mint in a small amount of boiling water, mix mulberry leaves, forsythia, raw licorice, reed root, almonds and platycodon root into pure water, soak and decoct, boil for 5-10 minutes, Pour in the chrysanthemum and mint soaking liquid and medicina...

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Abstract

The invention provides a functional beverage and a preparation method thereof, and relates to the technical field of processing of functional beverages. The functional beverage is prepared from the following materials in percentage by weight: 20%-30% of traditional Chinese medicine liquor, 3%-5% of sucrose, 0.02%-0.06% of citric acid, 0.1%-0.3% of beta-cyclodextrin and the balance of distilled water, wherein the traditional Chinese medicine liquor is prepared from the following materials in parts by weight: 7.5 parts of mulberry leaves, 3 parts of chrysanthemum flowers, 5 parts of fructus forsythiae, 2.5 parts of mint, 2.5 parts of raw licorice roots, 6 parts of reed roots, 6 parts of apricot kernels and 6 parts of platycodon roots. The preparation method provided by the invention mainly comprises the following steps: preparation of the traditional Chinese medicine liquor, purification of the traditional Chinese medicine liquor, blending, sterilizing and the like. The preparation method overcomes the defects of the prior art, improves the flavor and mouthfeel of a traditional Sangju drink, enhances the health-care functional properties of the Sangju drink, has simple process and meets the current market demand, and a product is easy to preserve and convenient to carry.

Description

technical field [0001] The invention relates to the technical field of functional beverage processing, in particular to a functional beverage and a preparation method thereof. Background technique [0002] Sangju Drink was first created by Wu Tang. It comes from the first chapter of "Fresh Disease Tiaodian", which says "Taiyin wind is warm, but coughs, the body is not very hot, and slightly thirsty, the pungent and light dose of Sangju Drink is the main one." As a well-known traditional prescription, Sangju Decoction has a wide range of clinical applications, mainly including colds, dry coughs, headaches, epistaxis, acne, and epidemic conjunctivitis. However, compared with the prescriptions with the same efficacy, Sangju Decoction has weak curative effect, and is used for mild wind-heat-cold syndrome, and it is inconvenient to use, so it is not commonly used in people's daily life. [0003] The traditional dosage form of Sangjuyin is decoction, and its preparation is mainly...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/105
CPCA23L2/38A23L33/105A23V2002/00A23V2200/30A23V2200/314A23V2250/628A23V2250/032A23V2250/5112A23V2250/21A23V2300/14
Inventor 刘汉珍
Owner 刘汉珍
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