Plant solid beverage and preparation method thereof

A technology for solid beverages and plants, applied in the fields of food ingredients containing natural extracts, food science, food ingredients as taste improvers, etc., can solve problems such as liver burden and health problems, and achieve unique flavor and taste effects.

Pending Publication Date: 2019-08-23
JIANGXI UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Currently commercially available liquid beverages often add additives such as pigments, essences, saccharin, and preservatives in the production process, which will bring a burden to the human liver. Drinking beverages containing preservatives for a long time may even cause health problems. Therefore, some health-care products Pure natural foods are often favored by people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: A plant solid beverage, made of main ingredients and auxiliary materials, wherein the main ingredients include: 14 grams of star anise, 14 grams of Daidaihua, 14 grams of nutmeg, 14 grams of cinnamon, 14 grams of Chinese prickly ash, 35 grams of Polygonatum odoratum gram, amomum 14g, hawthorn 35g, codonopsis 35g, blackberry 35g; accessories include: white sugar 896g, maltodextrin 72g.

[0023] Its preparation method is as follows:

[0024] 1. Extraction

[0025] Weigh the raw materials star anise, daidaihua, nutmeg, cinnamon, pepper, polygonatum, amomum, hawthorn, codonopsis, and blackberry according to the proportion of the formula, add up to 20 times the total mass, extract with water for 60 minutes, filter, and set aside;

[0026] 2. Concentrate

[0027] Concentrate the filtrate to a thick extract with a density of 1.2-1.3g / mL for later use;

[0028] 3. Weighing and crushing

[0029] Weigh the white granulated sugar and maltodextrin according to the...

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PUM

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Abstract

The invention discloses a plant solid beverage and a preparation method thereof. The plant solid beverage is characterized by being prepared from main materials and auxiliary materials, wherein the main materials comprise, by weight, 10-20 parts of star anise, 10-20 parts of fructus auranti, 10-20 parts of semen myristicae, 10-20 parts of cortex cinnamomi, 10-20 parts of Sichuan peppers, 30-40 parts of radix polygonati officinalis, 10-20 parts of fructus amomi, 30-40 parts of fructus crataegi, 30-40 parts of radix codcnopsitis pilosulas and 30-40 parts of blackberries; the auxiliary materialscomprise, by weight, 700-1,000 parts of white granulated sugar and 60-80 parts of maltodextrin.

Description

technical field [0001] The invention relates to a plant solid beverage and a preparation method thereof, belonging to the technical fields of health food and food. Background technique [0002] Currently commercially available liquid beverages often add additives such as pigments, essences, saccharin, and preservatives in the production process, which will bring a burden to the human liver. Drinking beverages containing preservatives for a long time may even cause health problems. Therefore, some health-care products Pure natural foods are often favored by people. [0003] Compared with traditional liquid beverages, plant solid beverages have the characteristics of convenient transportation and carrying, and are easy to store. Compared with other types of solid beverages, they are mainly made of medicinal and edible plant raw materials, without adding flavors, pigments, etc. Ingredients, through scientific compatibility and technological improvement, make the product's arom...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/60A23L2/52A23L33/105A23L33/125
CPCA23L2/39A23L2/60A23L2/52A23L33/105A23L33/125A23V2002/00A23V2200/16A23V2250/21A23V2250/5114A23V2250/628
Inventor 叶喜德彭巧珍彭玲珍李晓芳赖云饶小勇周道根王艳霓
Owner JIANGXI UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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