Pueraria lobata and chrysanthemum beverage and preparation method thereof

A technology of kudzu root chrysanthemum and drink, which is applied in the field of food, can solve the problems of poor taste and insufficient nutrients, and achieve the effect of good cardiovascular and cerebrovascular diseases and light yellow and bright color

Inactive Publication Date: 2019-06-28
HUANGGANG NORMAL UNIV
View PDF8 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, with the continuous improvement of consumption level, people pay more and more attention to the nutritional and health functions of drinks. The traditional kudzu root drink production process uses a single C

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The Pueraria chrysanthemum drink provided by the present invention is composed of the following components in terms of mass percentage: 2% of Pueraria lobata fermented liquid, 5% of chrysanthemum extract, 4% of white sugar, 0.05% of sweet orange essence, 0.05% of citric acid, lemon Trisodium acid 0.05%, the rest is pure water; the above formula is mixed, microfiltered, filled and sterilized to obtain the finished product.

[0017] The method for preparing kudzu root chrysanthemum drink, comprises the steps:

[0018] (1) prepare Pueraria lobata fermented liquid; Pueraria lobata fermented liquid is obtained by following dried Pueraria lobata or fresh Pueraria lobata:

[0019] A. Treatment of dried kudzu root: wash and drain the dried kudzu root, cut into 1cm granular shape, put it into a sealable container, add edible vinegar according to m:V ratio of 1:4, until it accounts for 70% of the volume of the container, add white 1% granulated sugar, and insert Lactobacillus HX...

Embodiment 2

[0025] The Pueraria chrysanthemum drink provided by the invention is composed of the following components in terms of mass percentage: 5% of Pueraria lobata fermented liquid, 15% of chrysanthemum extract, 5% of xylitol, 0.1% of lemon essence, 0.1% of citric acid, lemon trisodium acid 0.1%, and the rest is pure water; the above formula is mixed, microfiltered, filled and sterilized to obtain a finished product.

[0026] The method for preparing kudzu root chrysanthemum drink, comprises the steps:

[0027] (1) prepare Pueraria lobata fermented liquid; Pueraria lobata fermented liquid is obtained by following dried Pueraria lobata or fresh Pueraria lobata:

[0028] A. Treatment of dried kudzu root: wash and drain the dried kudzu root, cut into 1cm granular shape, put it into a sealable container, add edible vinegar according to m:V ratio of 1:6, until it accounts for 80% of the volume of the container, add white 1.5% granulated sugar, and add Lactobacillus HX2116 (CCTCC M 201773...

Embodiment 3

[0034] The Pueraria chrysanthemum drink provided by the invention is composed of the following components in terms of mass percentage: 8% of Pueraria lobata fermented liquid, 25% of chrysanthemum extract, 0.06% of aspartame, 0.2% of sweet-scented osmanthus essence, 0.25% of citric acid, Trisodium citrate 0.25%, the rest is pure water; the above formula is mixed, microfiltered, filled and sterilized to obtain a finished product.

[0035] The method for preparing kudzu root chrysanthemum drink, comprises the steps:

[0036] (1) prepare Pueraria lobata fermented liquid; Pueraria lobata fermented liquid is obtained by following dried Pueraria lobata or fresh Pueraria lobata:

[0037] A. Treatment of dried kudzu root: wash and drain the dried kudzu root, cut into 1cm granular shape, put it into a sealable container, add edible vinegar according to m:V ratio of 1:10, until it accounts for 85% of the volume of the container, add white 2% granulated sugar, and insert lactobacillus HX...

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 pueraria lobata and chrysanthemum beverage. The beverage is prepared from, by mass, 2-8% of a pueraria lobata and chrysanthemum extraction solution, 4-9% of white granulatedsugar or 4-9% of xylitol or 0.01-0.06% of aspartame, 0.05-0.2% of natural essence, 0.05-0.25% of citric acid, 0.05-0.25% of trisodium citrate and the balance pure water; according to the formula, thebeverage is obtained through uniform mixing, micro-filtering, filling and sterilizing. The invention further discloses a preparation method of the pueraria lobata and chrysanthemum beverage. The pueraria lobata and chrysanthemum beverage is light yellow and clear in color, sour, sweet and delicious, can effectively keep the effects of relieving heat, promoting secretion of saliva or body fluid, lifting yang qi, quenching thirst, checking diarrhea, nourishing cardiac muscle and reducing blood glucose and lipid, and has the good prevention effect on high blood pressure, hyperlipidemia, high blood sugar and cardiovascular and cerebrovascular diseases.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a kudzu root and chrysanthemum drink and a preparation method thereof. Background technique [0002] As a traditional Chinese medicine, kudzu root is the dried root of the leguminous plant kudzu, commonly known as kudzu. Excavated in autumn and winter, cut into thick slices or small pieces while fresh; dry. Sweet, pungent, cool. It has the functions of relieving muscle and reducing fever, clearing rash, promoting body fluid and quenching thirst, promoting yang and relieving diarrhea. It is often used for superficial syndromes of fever, stiff neck and back pain, opaque measles, fever and thirst, yin deficiency and thirst, heat diarrhea and dysentery, and diarrhea due to spleen deficiency. Along with the continuous expansion of the market, in addition to being used as a medicinal material, the industry of processing kudzu root into health drinks has begun to develop rapidly, and ma...

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
IPC IPC(8): A23L2/38A23L33/10A23L33/105A23L2/84
Inventor 向福张枫源方元平吴伟何峰
Owner HUANGGANG NORMAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap