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Straw functional beverage and preparation method thereof

A functional and straw technology, applied in the field of straw functional beverage and its preparation, can solve problems such as unfavorable health, and achieve the effects of good market prospects, less by-products, and low energy consumption

Inactive Publication Date: 2019-02-26
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the functional beverages currently on the market are generally added with caffeine that can excite the nerves, and long-term consumption of these substances is not conducive to health, so we need a functional beverage from natural sources, which not only contains sufficient nutrients, but also No substances harmful to human health

Method used

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  • Straw functional beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing a straw functional beverage, comprising the following steps:

[0030] (1) Preparation of dry corn stalk raw materials: cut 10g of dry corn stalks to a size of about 3cm, remove dust and impurities on the surface, and obtain dry corn stalk raw materials; too long straws will affect the operation of subsequent steps;

[0031] (2) Water immersion: soak the prepared dry corn stalk raw material with distilled water for 24 hours, then filter and collect the filter residue for later use, and the filter residue is marked as No. 1 filter residue; the soaking process requires distilled water to submerge the dry corn stalk raw material, so that not only Impurities such as dust can be removed, and the tissue of the dry corn stalk raw material can be softened to facilitate the operation in subsequent steps;

[0032] (3) Drying and crushing: put the No. 1 filter residue into a constant temperature drying box for drying, and then crush it to 80 mesh to obtain st...

Embodiment 2

[0063] A method for preparing a straw functional beverage, comprising the following steps:

[0064] (1) Preparation of dry corn stalk raw materials: cut 10g of dry corn stalks to a size of about 3cm, remove dust and impurities on the surface, and obtain dry corn stalk raw materials; too long straws will affect the operation of subsequent steps;

[0065] (2) Water immersion: soak the prepared dry corn stalk raw material with distilled water for 24 hours, then filter and collect the filter residue for later use, and the filter residue is marked as No. 1 filter residue; the soaking process requires distilled water to submerge the dry corn stalk raw material, so that not only Impurities such as dust can be removed, and the tissue of the dry corn stalk raw material can be softened to facilitate the operation in subsequent steps;

[0066] (3) Drying and crushing: put the No. 1 filter residue into a constant temperature drying box for drying, and then crush it to 80 mesh to obtain st...

Embodiment 3

[0085] A method for preparing a straw functional beverage, comprising the following steps:

[0086] (1) Preparation of dry corn stalk raw materials: cut 10g of dry corn stalks to a size of about 3cm, remove dust and impurities on the surface, and obtain dry corn stalk raw materials; too long straws will affect the operation of subsequent steps;

[0087] (2) Water immersion: soak the prepared dry corn stalk raw material with distilled water for 24 hours, then filter and collect the filter residue for later use, and the filter residue is marked as No. 1 filter residue; the soaking process requires distilled water to submerge the dry corn stalk raw material, so that not only Impurities such as dust can be removed, and the tissue of the dry corn stalk raw material can be softened to facilitate the operation in subsequent steps;

[0088] (3) Drying and crushing: put the No. 1 filter residue into a constant temperature drying box for drying, and then crush it to 80 mesh to obtain st...

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Abstract

The invention discloses straw functional beverage and a preparation method thereof. The preparation method is characterized by comprising the following steps: preparation of dry corn straw raw materials, water immersion, drying and pulverization, washing with alkaline ethanol solution, washing with water, hydrolysis with acid xylanase, hydrolysis with laccase, hydrolysis with acid cellulase, high-speed dispersion treatment, high-pressure homogenization treatment, decolorization and washing, flavor blending treatment, sterilization, cooling and filling. The straw functional beverage has the benefits that as beverage, the straw functional beverage provided by the invention is higher in health care value, healthy and safe, has pure natural characteristics, can be drunk for a long time, is convenient to drink, and has a good market prospect; furthermore, the preparation method of the straw functional beverage has the advantages of low energy consumption, no use of chemical hazardous reagents, few by-products, simplicity and easiness in implementation; and the use of waste straws can also realize reuse of resources, thereby relieving pollution to the environment.

Description

technical field [0001] The invention belongs to the field of functional beverage preparation, and in particular relates to a straw functional beverage and a preparation method thereof. Background technique [0002] Functional beverages refer to beverages that regulate the function of the human body to a certain extent by adjusting the composition and content ratio of nutrients in the beverage. According to the classification of functional drinks according to relevant data, it is believed that functional drinks in a broad sense include sports drinks, energy drinks and other drinks with health effects. Functional drink is a healthy drink popular in developed countries such as Europe, America and Japan since 2000. It contains potassium, sodium, calcium, magnesium and other electrolytes. The composition is similar to that of human body fluids. After drinking, it can be absorbed by the body more quickly, replenishing the water and electrolytes (salt) lost by the human body due t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/38A23L33/00A23V2002/00A23V2200/30A23V2200/3262
Inventor 张丽媛于润众张春芝于英博曲颖
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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