Chicory and lily bulb compound solid beverage product and preparation method thereof

A technology of solid beverage and lily, which is applied in the direction of medical preparations containing active ingredients, food ingredients, drug combinations, etc., can solve the problems of taking drugs that cannot be complied with for a long time, and achieve the improvement of endocrine and metabolic disorders of the body, simple process and low cost Effect

Inactive Publication Date: 2019-11-01

李丽

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Problems solved by technology

However, the drug is three-point poisonous, and man...

Abstract

The present invention relates to a chicory and lily bulb compound solid beverage product and a preparation method thereof. The chicory and lily bulb compound solid beverage product comprises the following raw materials in parts by weight: 100-120 parts of chicory, 20-30 parts of lily bulbs and 10-20 parts of heartleaf houttuynia herb. The medicinally and edibly homogenous plants of the chicory, lily bulbs and heartleaf houttuynia herb are used, fine extraction is conducted to obtain main materials, and the chicory and lily bulb compound solid beverage product is prepared by scientific combining, free of any artificial synthetic substances and all natural type. After consumption, the chicory and lily bulb compound solid beverage product can enhance human body purine metabolism, regulates body organs, is beneficial to relieve pains, red and hot symptoms, etc. of patients, gradually regulates operations of various body organs, and regulates secretion of damaged body. The preparation method is simple in processes, low in cost, liable to obtain effective parts, and suitable for industrial production, and can be used for preparing food for relieving purine metabolism disorder and preventing and treating complications of hyperuricemia in people with the hyperuricemia.

Application Domain

Metabolism disorderNatural extract food ingredients +2

Technology Topic

SecretionPurine metabolism +11

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Examples

Experimental program(3)
Comparison scheme(1)
Effect test(1)

Example Embodiment

[0033] Example 1

[0034] A chicory lily composite solid beverage product is prepared from the following raw materials in parts by weight: 120 parts of chicory, 30 parts of lily, and 20 parts of Houttuynia cordata.

[0035] The preparation method is as follows:

[0036] a. Crush the chicory, lily and houttuynia cordata in the above weight ratio, pulverize through an 80 mesh sieve, and mix the powders to obtain a mixed powder.

[0037] b. Add 2.5 times the weight of the mixed powder to the mixed powder and mix well, add 1% of the total amount of the mixed powder with lactic acid bacteria, and anaerobic fermentation at 37°C for 24 hours.

[0038] c. Move the fermented material to a soaking tank and soak it with 65° edible white wine for 24 hours. The amount of edible white wine added is 2.5 times the weight of the fermented material.

[0039] d. Transfer the soaked materials to the filter tank, and extract three times with 80℃ distilled water under vacuum conditions. The amount of distilled water added is 30 times the weight ratio of the materials after soaking. Each extraction is 2 hours. Filter and combine the extracts. , Concentrate to the extract in the atmospheric drying pot.

[0040] e. Drying at normal pressure at 100℃, controlling moisture content below 5%.

[0041] f. 80 mesh vibrating screen is crushed into powder for later use.

[0042] g. Take the spare powder, add 1% of the total mass of the mixed powder in step a, and mix, and then dry granulate. The additives are 0.6 parts of sodium citrate, 4 parts of maltodextrin, 0.15 parts of stevioside and 3.2 parts of citric acid composition.

[0043] h. Divide 1g, 2g, and 3g into each bag to obtain the finished product.

Example Embodiment

[0044] Example 2

[0045] A composite solid product of chicory lily, which is made from the following raw materials in parts by weight: 100 parts of chicory, 20 parts of lily, and 10 parts of Houttuynia cordata.

[0046] The preparation method is as follows:

[0047] a. Crush the chicory, lily and houttuynia cordata in the above weight ratio, pulverize through an 80 mesh sieve, and mix the powders to obtain a mixed powder.

[0048] b. Add 2.5 times the weight of the mixed powder to the mixed powder and mix well, add 1% of the total amount of the mixed powder with lactic acid bacteria, and anaerobic fermentation at 37°C for 24 hours.

[0049] c. Move the fermented material to a soaking tank and soak it with 65° edible white wine for 24 hours. The amount of edible white wine added is 2.5 times the weight of the fermented material.

[0050] d. Transfer the soaked materials to the filter tank, and extract three times with 80℃ distilled water under vacuum conditions. The amount of distilled water added is 30 times the weight ratio of the materials after soaking. Each extraction is 2 hours. Filter and combine the extracts. , Concentrate to the extract in the atmospheric drying pot.

[0051] e. Drying at normal pressure at 100℃, controlling moisture content below 5%.

[0052] f. 80 mesh vibrating screen is crushed into powder for later use.

[0053] g. Take the spare powder, add 1% of the total mass of the mixed powder in step a, and mix, and then dry granulate. The additives are 16 parts of sodium citrate, 6 parts of maltodextrin, 0.2 parts of steviol glycosides and 4 parts of citric acid composition.

[0054] h. Divide 1g, 2g, and 3g into each bag to obtain the finished product.

Example Embodiment

[0055] Example 3

[0056] A composite solid product of chicory and lily, which is made of the following raw materials in parts by weight: 110 parts of chicory, 25 parts of lily, and 15 parts of Houttuynia cordata.

[0057] The preparation method is as follows:

[0058] a. Crush the chicory, lily and houttuynia cordata in the above weight ratio, pulverize through an 80 mesh sieve, and mix the powders to obtain a mixed powder.

[0059] The preparation method is as follows:

[0060] a. Crush the chicory, lily and houttuynia cordata in the above weight ratio, pulverize through an 80 mesh sieve, and mix the powders to obtain a mixed powder.

[0061] b. Add 2.5 times the weight of the mixed powder to the mixed powder and mix well, add 1% of the total amount of the mixed powder with lactic acid bacteria, and anaerobic fermentation at 37°C for 24 hours.

[0062] c. Move the fermented material to a soaking tank and soak it with 65° edible white wine for 24 hours. The amount of edible white wine added is 2.5 times the weight of the fermented material.

[0063] d. Transfer the soaked materials to the filter tank, and extract three times with 80℃ distilled water under vacuum conditions. The amount of distilled water added is 30 times the weight ratio of the materials after soaking. Each extraction is 2 hours. Filter and combine the extracts. , Concentrate to the extract in the atmospheric drying pot.

[0064] e. Drying at normal pressure at 100℃, controlling moisture content below 5%.

[0065] f. 80 mesh vibrating screen is crushed into powder for later use.

[0066] g. Take the spare powder, add 1% of the total mass of the mixed powder in step a, and mix, and then dry granulate. The additives are 0.5 parts of sodium citrate, 2 parts of maltodextrin, 0.1 parts of steviol glycosides and 2.5 parts of citric acid composition.

[0067] h. Divide 1g, 2g, and 3g into each bag to obtain the finished product.

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Classification and recommendation of technical efficacy words

Simple process

Chicory and lily bulb compound solid beverage product and preparation method thereof

AI-Extracted Technical Summary

Problems solved by technology

Abstract

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Examples

Example Embodiment

Example Embodiment

Example Embodiment

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Description & Claims & Application Information

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