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Great burdock compound enzyme beverage and preparation method thereof

A compound enzyme and burdock enzyme technology, which is applied in food ingredients containing natural extracts, functions of food ingredients, food science, etc., can solve the problems of low general acceptance, old texture, narrow application range, etc., and achieve The effect of uniform tissue dispersion, maintaining biological activity, and easy industrial production

Pending Publication Date: 2019-07-05
江苏真蒡生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to its high fiber content and taste characteristics, burdock is currently used as fresh food. However, due to the growth characteristics of burdock, some tissues are too old, which makes the taste poor and wastes a lot, so the general acceptance is not high.
In addition, the mainstream products are snack foods such as tea substitute slices, pickles, and a few burdock crisps. The processing method is relatively simple and the application range is narrow.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A burdock complex enzyme drink, mainly made of the following components by weight: 60 parts of burdock enzyme, 10 parts of anthocyanin vegetable juice, 8 parts of plant mixed concentrate, 5 parts of pomegranate extract, 0.1 part of natural herbal essence, 0.1 part of vitamin C, 0.1 part of vitamin B6, 0.1 part of citric acid, 0.1 part of ascorbic acid, 0.1 part of xylitol, the plant mixed concentrate is mainly made of the following components by weight: 4 parts of carrot, 4 parts of hawthorn 8 parts of raspberry, 10 parts of Polygonatum.

[0021] The burdock enzyme uses burdock as a raw material, and the specific preparation steps are as follows: a) washing the burdock, and sterilizing it in a sterilizing solution for 1.5-2.5 hours; b) putting the sterilized and soaked burdock in a saccharification warehouse for saccharification and storage for 80-100 days; c) saccharification Remove the skin of the burdock that has been passed and then crush it; d) put the burdock and ...

Embodiment 2

[0033] A burdock compound enzyme drink, mainly made of the following components by weight: 70 parts of burdock enzyme, 15 parts of anthocyanin vegetable juice, 9 parts of plant mixed concentrate, 7 parts of pomegranate extract, 0.15 part of natural herbal essence, 0.15 parts of vitamin C, 0.15 parts of vitamin B6, 0.15 parts of citric acid, 0.15 parts of ascorbic acid, and 0.15 parts of xylitol. The plant mixed concentrate is mainly made of the following components by weight: 6 parts of carrots, 7 parts of hawthorn 9 parts of raspberry, 15 parts of Polygonatum.

[0034] The preparation methods of the burdock enzyme, anthocyanin vegetable juice, plant mixed concentrate and pomegranate extract are the same as in Example 1.

[0035] The preparation method of above-mentioned burdock compound enzyme beverage is the same as embodiment one.

[0036] The sensory evaluation of the burdock compound enzyme beverage prepared in Example 2 is as follows: delicate mouthfeel, no astringent tas...

Embodiment 3

[0039] A burdock compound enzyme drink, mainly made of the following components by weight: 80 parts of burdock enzyme, 20 parts of anthocyanin vegetable juice, 10 parts of plant mixed concentrate, 9 parts of pomegranate extract, 0.2 part of natural herbal essence, 0.2 parts of vitamin C, 0.2 parts of vitamin B, 0.2 parts of citric acid, 0.2 parts of ascorbic acid, and 0.2 parts of xylitol. The plant mixed concentrate is mainly made of the following components by weight: 8 parts of carrots, 10 parts of hawthorn 10 parts of raspberry, 20 parts of sealwort.

[0040] The preparation methods of the burdock enzyme, anthocyanin vegetable juice, plant mixed concentrate and pomegranate extract are the same as in Example 1.

[0041] The preparation method of above-mentioned burdock compound enzyme beverage is the same as embodiment one.

[0042] The sensory evaluation of the burdock compound enzyme drink prepared in Example 3 is as follows: delicate mouthfeel, no astringency, uniform t...

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PUM

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Abstract

A great burdock compound enzyme beverage is prepared from, by weight, 60-80 parts of great burdock enzymes, 10-20 parts of anthocyanin fruit and vegetable juice, 8-10 parts of plant concentrate mixture, 5-9 parts of pomegranate extracts, 0.1-0.2 part of natural herbal essence, 0.1-0.2 part of vitamin c, 0.1-0.2 part of vitamin b, 0.1-0.2 part of citric acid, 0.1-0.2 part of ascorbic acid and 0.1-0.2 part of xylitol. The plant concentrate mixture is mainly prepared from, by weight, 4-8 parts of carrots, 4-10 parts of hawthorn fruits, 8-10 parts of palmleaf raspberry fruits and 10-20 parts of Siberian solomonseal rhizomes. A preparation method of the beverage includes the steps: preparing; filling; sealing; sterilization; cooling; code spraying and packaging. The prepared beverage is complete in nutrition and better in taste and can enhance human immunity, relieve fatigue and improve memory when being drunk for a long time.

Description

technical field [0001] The invention belongs to the technical field of nutritional food, and in particular relates to a burdock compound enzyme drink and a preparation method thereof. Background technique [0002] Burdock is a biennial herb of Compositae, which has detoxification, antipyretic, and strong effects. It was listed as a medicinal and edible plant by the Ministry of Health in 2002. Burdock mainly contains chemical components such as thioacetylenes, polyphenols, volatile oil, arctic acid, inulin and amino acids. Among them, the total content of burdock inulin accounts for about 34% of the dry weight of burdock root, and is the main pharmacologically active component of burdock. The pharmacological effects of burdock are summarized as growth-promoting effects, substances that inhibit tumor growth for possible tumors and skin diseases, and antibacterial effects. [0003] Due to its high fiber content and taste characteristics, burdock is currently mainly used as fr...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/64A23L2/60A23L33/00A23L33/105A23L33/15A23L33/125
CPCA23L2/382A23L2/52A23L2/64A23L2/60A23L33/00A23L33/105A23L33/15A23L33/125A23V2002/00A23V2200/324A23V2200/30A23V2250/21A23V2250/708A23V2250/7052A23V2250/032A23V2250/6422
Inventor 王飞
Owner 江苏真蒡生物科技有限公司
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