Vernonia amygdalina leaf body shaping beverage and preparation method thereof

A beverage and body sculpting technology, applied in the field of South African leaf body sculpting beverage and its preparation, can solve problems such as deficiencies, and achieve the effects of lowering blood sugar, improving health care efficacy, and increasing extraction rate

Inactive Publication Date: 2019-12-24
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to make up for the gap in the market and solve the problem of insufficient existing technologies, the present invention provides a South African leaf body sculpting drink and its preparation method

Method used

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  • Vernonia amygdalina leaf body shaping beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] S1. Add 3 g of South African leaves to 500 g of water, cook at 95°C for 30 minutes, filter, and take South African leaf extract Ⅰ;

[0032] S2. Hawthorn 9g, lotus leaf 3g, Poria cocos 10g, add 800g of water, cook at 95°C for 30min, filter to obtain extract II;

[0033] S3. Add 8 g of Pueraria lobata root, add 500 g of water, conduct ultrasound-assisted extraction at 70°C for 30 minutes, stew at a constant temperature of 70°C for 1 hour, and filter to obtain extract III;

[0034]S4. Add 6g of ebony plum, 5g of chrysanthemum, and 6g of honeysuckle, add 1000g of water, extract at 90°C for 15 minutes, stew at ≥70°C for 15 minutes, and filter to obtain extract IV;

[0035] S5. Mix the extract I, extract II, extract III, and extract IV according to the volume ratio of 2:6:2:10, and then add a sweetener with a total volume of 25% to adjust the sweetness;

[0036] S6. The beverage in S5 is sterilized, canned, and cooled to obtain a South African leaf body shaping drink.

Embodiment 2

[0038] S1. Add 500g of South Africa leaf to 500g of water, cook at 100°C for 30 minutes, filter, and take South Africa leaf extract Ⅰ;

[0039] S2. Hawthorn 12g, lotus leaf 10g, poria cocos 15g, add 800g water, cook at 100°C for 30min, filter to obtain extract II;

[0040] S3. Add 15 g of kudzu root, add 500 g of water, extract with ultrasonic assistance for 30 minutes at 75°C, stew at a constant temperature of 70°C for 1 hour, and filter to obtain the extract III;

[0041] S4. Add 12g of ebony plum, 10g of chrysanthemum, and 15g of honeysuckle, add 1000g of water, extract at 100°C for 15min, stew at ≥70°C for 15min, filter to obtain extract IV;

[0042] S5. Mix the extract I, extract II, extract III, and extract IV according to the volume ratio of 4:6:4:10, and then add a sweetener with a total volume of 25% to adjust the sweetness;

[0043] S6. The beverage in S5 is sterilized, canned, and cooled to obtain a South African leaf body shaping drink.

Embodiment 3

[0045] S1. Add 4 g of South African leaves to 500 g of water, cook at 100°C for 30 minutes, filter, and take South African leaf extract Ⅰ;

[0046] S2. Hawthorn 11g, lotus leaf 5g, Poria cocos 12g, add 800g of water, cook at 100°C for 30min, filter to obtain extract II;

[0047] S3. Add 10 g of Pueraria lobata root, add 500 g of water, conduct ultrasonic-assisted extraction at 75°C for 30 minutes, stew at a constant temperature of 70°C for 1 hour, and filter to obtain extract III;

[0048] S4. Add 10g of ebony plum, 10g of chrysanthemum, and 10g of honeysuckle, add 1000g of water, extract at 100°C for 15min, simmer for 15min at ≥70°C, and filter to obtain extract IV;

[0049] S5. Mix the extract I, extract II, extract III, and extract IV according to the volume ratio of 3:6:3:10, and then add a sweetener with a total volume of 35% to adjust the sweetness;

[0050] S6. The beverage in S5 is sterilized, canned, and cooled to obtain a South African leaf body shaping drink.

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Abstract

The invention relates to a vernonia amygdalina leaf body shaping beverage and a preparation method thereof, and belongs to the technical field of food processing. The vernonia amygdalina leaf body shaping beverage is mainly prepared from 3-5g of vernonia amygdalina leaves, 3-10g of lotus leaves, 9-12g of haws, 10-15g of poria cocos, 10-15g of radix puerariae, 6-12g of smoked plums, 5-10g of chrysanthemums and 6-15g of honeysuckle flowers. The vernonia amygdalina leaf body shaping beverage provided by the invention is delicately fragrant in taste, bright pale brown in color, natural in taste, clear in color and long in aftertaste, and not only has the efficacy of reducing fat, but also can achieve the effects of reducing blood sugar and resisting oxidation; and different traditional Chinesemedicines are in harmonious compatibility, so that the health-care efficacy of the product namely the vernonia amygdalina leaf body shaping beverage is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a South African leaf body shaping drink and a preparation method thereof. Background technique [0002] Obesity is the excessive accumulation of body fat caused by the imbalance between food intake and energy consumption. risk factors. Internationally, the body mass index (BMI) formulated by the World Health Organization (WHO), that is, the square of weight (kg) / height (m 2 ) is the standard for measuring obesity, that is, BMI between 18.5-24.9 is normal, BMI between 25.0-29.9 is overweight, and BMI≥30 is obese. A BMI body mass index higher than 25kg / m 2 As a judgment condition, the number of overweight people in my country at this stage is about 210 million, and the number of obese people has reached more than 90 million, and the data is still developing. Therefore, the development of fat-reducing drinks for weight loss has important practical significance for preven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 胡文忠宋卤哲木热地力·阿布都赛米姜爱丽王倩影老莹张晓芳
Owner DALIAN NATIONALITIES UNIVERSITY
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