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A kind of burdock solid beverage and preparation method thereof

A technology of solid beverage and burdock, which is applied in the direction of food ingredients containing natural extracts, the function of food ingredients, and food ingredients as taste improvers, etc. It can solve the problems of consumers' bad eating experience, achieve good solubility, and have huge resources , easy to collect effects

Active Publication Date: 2022-06-14
广州汝丽多食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of its application as a health food, it was also found that because burdock has a certain bitter taste, if you drink burdock directly or eat its extract, the bitter substances in it may bring bad eating experience to some consumers, so There is also the technical problem of how to further improve the hypoglycemic effect of burdock products while taking into account the mouthfeel and flavor

Method used

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  • A kind of burdock solid beverage and preparation method thereof
  • A kind of burdock solid beverage and preparation method thereof
  • A kind of burdock solid beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation method of burdock solid beverage is as follows: (1) raw material pretreatment: using burdock root as raw material, after cleaning and peeling, cut into blocks with a side length of 2 cm, and color protection treatment; (2) freeze-thaw treatment: The color-protected burdock blocks are subjected to a freeze-thaw cycle of freeze-thaw-freeze-thaw. The first freezing temperature is controlled at -10 °C, the first freezing time is 2h, the second freezing temperature is controlled at -20 °C, and the third freezing temperature is controlled at -20 °C. The second freezing time is 2h, and the two natural thawing times are to the core temperature of 0 °C; (3) Preparation of dipping solution: take corn silk and stevia, and mix them according to the mass ratio of 3.5:1 after cleaning. The ratio of m / v) was added into distilled water, soaked for 2 hours, and the water was extracted by ultrasonic intermittent treatment. Under the conditions of 400W and 50 °C, each treat...

Embodiment 2

[0033]The preparation method of burdock solid beverage is as follows: (1) raw material pretreatment: using burdock root as raw material, after cleaning and peeling, cut into blocks, and color-protecting treatment; (2) freeze-thaw treatment: the color-protected The burdock block was subjected to a freeze-thaw cycle of freeze-thaw-freeze-thaw. The temperature of the two freezing times was controlled at -15 °C, the freezing time was 2 h, and the two times were naturally thawed to the core temperature of 0 °C; (3) Preparation of dipping solution: take corn The mustard and stevia were mixed according to the mass ratio of 2:1 after cleaning. The mixture was added with distilled water according to the ratio of material to liquid ratio of 1:30 (m / v), soaked for 1 hour, and the water was extracted by ultrasonic intermittent treatment at 300W, 30℃ Under the condition of each treatment for 5 minutes, let stand for 5 minutes, then ultrasonically treat for 5 minutes, and then stand for 5 mi...

Embodiment 3

[0035] The preparation method of burdock solid beverage is as follows: (1) raw material pretreatment: using burdock root as raw material, after cleaning and peeling, cut into blocks, and color-protecting treatment; (2) freeze-thaw treatment: the color-protected The burdock block was subjected to a freeze-thaw cycle of freeze-thaw-freeze-thaw. The temperature of the two freezing times was controlled at -20 °C, the freezing time was 3 hours, and the two times were naturally thawed to the core temperature of 0 °C; (3) Preparation of dipping solution: take corn The mustard and stevia were mixed in a mass ratio of 4:1 after cleaning. The mixture was added with distilled water in a ratio of 1:50 (m / v) to the material to liquid, soaked for 2 hours, and the water was extracted by ultrasonic intermittent treatment at 500W, 60°C Under the condition of each treatment for 10min, let stand for 5min, ultrasonic treatment for 10min, let stand for 5min, this cycle extraction treatment for 90mi...

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Abstract

The invention relates to a method for preparing a burdock solid drink. The burdock root is used as a raw material. The preparation method sequentially comprises: raw material pretreatment, freeze-thaw treatment, preparation of soaking liquid, soaking treatment, drying treatment, freeze-drying treatment and crushing treatment. The present invention is taken in the form of brewing and drinking. Compared with the prior art, it not only has equivalent or better auxiliary hypoglycemic effect, but also has good solubility, especially cold solubility, and also has good taste and flavor without the usual burdock Product bitterness.

Description

technical field [0001] The invention belongs to the technical field of health food, in particular to the preparation of a burdock solid beverage with health care efficacy. Background technique [0002] Solid beverages, also known as instant beverages, are common beverage products on the market that are easy to carry and brew. However, the variety of solid beverages on the market is relatively simple at present, most of which are traditional instant coffee, instant tea and other types, mainly made of coffee, cocoa, tea leaves, etc., through extraction, filtration, concentration, vacuum drying and other processes. It can be quickly dissolved in hot water or warm water during brewing to achieve the purpose of instant dissolution. [0003] However, with the gradual deepening of the concept of healthy eating, the use of materials with both edible quality and health benefits, such as the preparation of solid beverage products with traditional Chinese medicines that can be used in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/39A23L2/60A23L33/105A23L2/70
CPCA23L2/39A23L2/60A23L33/105A23L2/70A23V2002/00A23V2200/14A23V2200/16A23V2200/328A23V2250/208A23V2250/21A23V2250/262
Inventor 不公告发明人
Owner 广州汝丽多食品科技有限公司
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