Preparation method of novel health-care hand-shaking beverage

A beverage, a new type of technology, applied in the function of food ingredients, food ingredients containing vitamins, food ingredients containing natural extracts, etc., can solve the problems of few health effects, single taste and function, and obesity

Pending Publication Date: 2020-03-31
许日成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nowadays, hand-cranked tea has become a life-changing product for many young people. Whether it is commuting to get off work, get out of class, shopping, dating and chatting, buying a cup has become the normal life of m

Method used

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  • Preparation method of novel health-care hand-shaking beverage
  • Preparation method of novel health-care hand-shaking beverage
  • Preparation method of novel health-care hand-shaking beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0099] Example 1 Preparation of Yacon Syrup

[0100] Yacon syrup is prepared by:

[0101] S1. Pure water extraction: wash and chop 500g yacon fruit, soak in 500mL pure water, extract with 1000W ultrasonic wave for 30min, filter, retain the filter residue, freeze-dry the filtrate, and obtain the freeze-dried powder of the water extract;

[0102] S2. Enzymolysis: add the filter residue obtained in step S1 into 500mL pure water, add 1000U / kg sucrase and 1200U / kg cellulase, adjust the pH value to 5, and the temperature is 45°C. The enzymatic method is heating at 105°C for 10 minutes, ultrasonic-assisted extraction for 3 hours, centrifugation at 10,000 r / min for 10 minutes, collecting the supernatant, concentrating, and freeze-drying to obtain the enzymatic hydrolyzate;

[0103] S3. Mix the water-extracted freeze-dried powder obtained in step S1 and the enzymatic hydrolyzate obtained in step S2 to obtain 125 g of yacon extract, dissolve it in 125 mL of pure water, add 2 g of ste...

Embodiment 2

[0105] Example 2 Preparation of Gexianmi Jelly

[0106] A preparation method of kudzu rice flour jelly, comprising the following steps:

[0107] Step (1), mix 2g of nutritional material and 1.5g of yacon syrup, add 60mL of pure water and stir evenly to fully dissolve, add 2g of kudzu rice flour, and stir evenly;

[0108] Gexian rice noodles are washed, dried and processed into D 50 ≥ 2500 mesh kudzu rice noodles.

[0109] Nutrients include vitamin C, collagen, glycine, and phenylalanine in a mass ratio of 10:2:10:1:1.

[0110] Step (2), pour the solution into a mold, freeze at -20°C for 0.5 days, take it out, thaw at room temperature, drain the blue-purple aqueous solution, and obtain the prepared jelly;

[0111] Step (3), soaking the jelly in pure water.

Embodiment 3

[0112] Example 3 Preparation of Stevia Syrup

[0113] A preparation method of stevia leaf extract, comprising the following steps:

[0114] S1. Pure water extraction: wash and chop the stevia leaves, add them to soak in pure water, ultrasonic-assisted extraction for 30 minutes, the ultrasonic power is 1700W, filter, retain the filter residue, freeze-dry the filtrate, and freeze-dry at -15°C for 30 minutes Drop to -35°C and freeze for 10 hours to obtain the freeze-dried powder of the water extract;

[0115] S2. Supercritical fluid extraction: put the filter residue obtained in step S1 into the extraction kettle, open the CO 2 The steel cylinder is used for supercritical fluid extraction. After the extraction is completed, the valve of the extraction kettle is opened, the extract is collected, and the extract is dried at a low temperature of -5°C for 1 hour to obtain a supercritical fluid extract;

[0116] The extraction conditions are:

[0117] Extraction pressure: 22MPa; ...

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Abstract

The invention provides a preparation method of novel health-care hand-shaking beverage. The hand-shaking beverage at least comprises low-calorie syrup, water, coix seed water, fruits, high-fiber starch peal-like balls and nutritional jelly. The water is cold water, ice cubes or smoothie. In addition, the preparation method comprises the following steps: adding the syrup into the water; carrying out stirring for dissolving; adding the fruits, the coix seed water, the starch peal-like balls and the jelly; carrying out uniformly stirring; and adding the water to a fixed amount. The syrup is selected from one or a mixture of stevia rebaudian syrup, xylitol, erythritol and smallanthus sonchifolius syrup. The novel health-care hand-shaking beverage prepared based on the simple preparation process is rich in nutrition, rich in bright color, luster, taste and nutrition and is capable of realizing the effects of satiety, nutrition supplementing, bowels relaxing, edema removing, weight losing, lipid lowering, blood pressure reducing and the like; after the beverage is drunk, the long-time satiety is provided; and thus the beverage is novel healthy weight-losing and lipid-lowering beverage. Therefore, a problem that the hand-shaking beverage has no health-care value is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of a novel health-care hand shake beverage. Background technique [0002] "Hand-shake beverage" is to add fructose syrup to black tea or green tea and shake it with ice cubes in a shaker to produce fine bubbles and become bubble black tea or bubble green tea. According to historical records, wild tea trees were discovered in Taiwan Province of China 300 years ago, but its current tea tree varieties, cultivation and production and processing techniques were developed by introducing tea species from Fujian Province during the Jiaqing period of the Qing Dynasty more than 200 years ago. up. In this short period of more than two hundred years, Taiwan's tea market has undergone tremendous changes. It has gradually shifted from being mainly exported to domestic sales, and has begun to import a large amount of tea. Moreover, the current import volume of Taiw...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/125A23L33/105A23L21/10A23L19/00A23L33/15A23L33/155A23L33/185A23L33/17A23L33/175A23L33/19A23L33/10
CPCA23L2/38A23L2/52A23L33/125A23L33/105A23L21/10A23L19/01A23L33/15A23L33/155A23L33/185A23L33/17A23L33/175A23L33/19A23L33/10A23V2002/00A23V2200/332A23V2200/30A23V2250/21A23V2250/2124A23V2250/6422A23V2250/6402A23V2250/702A23V2250/708A23V2250/712A23V2250/71A23V2250/714A23V2250/704A23V2250/54252A23V2250/5422A23V2250/548A23V2250/5486A23V2250/0622A23V2250/0628A23V2250/0604A23V2250/0654A23V2250/064A23V2250/0638A23V2250/065A23V2250/0652A23V2250/0642A23V2250/0616A23V2250/0632A23V2250/0608A23V2250/062A23V2250/0648A23V2250/0618A23V2250/063A23V2250/0624A23V2250/0606
Inventor 许日成
Owner 许日成
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