Common turnip beverage with anti-hypoxic effect and preparing method and application thereof
An anti-hypoxia and coriander root technology, which is applied in the field of food processing, can solve the problems of inconvenience in carrying and taking, poor taste, smell, and few anti-hypoxia products, so as to prolong the time of normal pressure hypoxia resistance and improve hypoxia. Tolerance, the effect of prolonging the survival time of sodium nitrite poisoning
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Embodiment 1
[0032] Embodiment 1 The preparation of radish root beverage of the present invention
[0033] 1. Formula
[0034] 4g coriander root extract, 6.4g wolfberry concentrated paste, 0.4g black barley extract, 8g Sydney paste, 50g white sugar, 20g fructose syrup, 5g xylitol, 1g citric acid, 0.34g sodium citrate, food flavor 0.57g, Sodium D-erythorbate 0.25g, Niacin 0.007g, Vitamin B 6 0.0007g, Vitamin B 12 0.0000012g, purified water 1000g.
[0035] 2. Process
[0036] 1) Raw material preparation
[0037] ①Preparation of coriander root extract
[0038] Wash, slice, and feed fresh coriander root tubers, add 8 times the amount of water to decoct, and continue decocting for 1.5 hours to obtain a decoction solution. Separate the decoction solution and filter it with a 200-mesh filter cloth to obtain coriander root extract. Press and concentrate to obtain a concentrated paste with a solid content of 45%, and the concentrated paste of coriander root is spray-dried to obtain a powdere...
experiment example 1
[0056] Experimental example 1 The formula screening experiment of the root drink of the present invention
[0057] 1. Formula composition screening
[0058] Change the taste, smell, color, and texture of the coriander root drink by changing the type and amount of the formula, so as to check the influence of each raw material on the taste of the drink, and screen out the best formula for the coriander root drink. See table 1 for the sensory evaluation criteria of fenugreek root beverage, and table 2 for the formula design of fennel root drink.
[0059] Table 1 Sensory evaluation criteria of xiangen beverage
[0060]
[0061] Table 2 Recipe design of coriander root drink
[0062]
[0063] According to the results of the formula screening test, when the formula of the fenugreek root beverage is composed of 1-8 groups, the mouthfeel, smell, color and luster, the comprehensive score of texture are the highest, so the fennel root drink ingredients of the present invention in...
experiment example 2
[0071] Experimental Example 2 Anti-hypoxic Effect Experiment of Coriander Root Beverage of the Present Invention
[0072] 1. Experimental method
[0073] Referring to the "Technical Specifications for Inspection and Evaluation of Health Food", an experimental study on the tolerance to hypoxia in mice was carried out on the coriander root drink.
[0074] 1) Preparation of experimental raw materials
[0075] 1. The product obtained under the best formula of the present invention, based on two cans of daily recommended drinking volume (about 500ml), its dose is equivalent to the human body (60kg in body weight), and the main functional ingredients of the product are coriander root extract and wolfberry concentrated paste , black highland barley extract, Sydney ointment) daily dose of main functional ingredients: Coriander root extract 0.033g / ㎏·d, Lycium barley extract 0.053g / ㎏·d, black highland barley extract 0.0033g / ㎏·d , Sydney paste 0.067g / kg·d; the dosage of auxiliary mater...
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