Turmeric and licorice root compound beverage and preparation method therefor
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of drink and licorice, which is applied in the field of turmeric and licorice compound drink and its preparation, to achieve the effects of enhancing resistance, sweet and comfortable taste, and preventing hardening of blood vessels
Inactive Publication Date: 2020-08-14
JIANGSU HUIBO BIOTECH
View PDF5 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
There is currently no report of a product that uses turmeric and licorice as raw materials to make a compound beverage of turmeric and licorice
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
example 1
[0022] A kind of turmeric and licorice compound drink of example 1
[0023] Made from the following components by weight:
[0024] 100 parts of fresh turmeric juice, 30 parts of licorice juice, 1 part of sweetener (0.5 parts of fructo-oligosaccharide and 0.5 part of xylitol), 1 part of sour taste regulator (0.5 part of citric acid and 0.5 part of malic acid), thickening agent (0.3 parts of cyclodextrin, 0.2 parts of sodium alginate) 0.5 parts.
[0025] The preparation method proceeds as follows:
[0026] 1) Preparation of fresh turmeric juice: Clean fresh turmeric, cut it into 0.2-0.4cm thick slices, add water according to the ratio of material to liquid 1:8, heat at 95-100°C for 5 minutes, cool to room temperature, beat and filter , the filtrate is turmeric fresh juice;
[0027] 2) Preparation of licorice juice: After cleaning the fresh licorice, add it to water according to the ratio of material to liquid 1:5, soak at 70-80°C for 1-2 hours, cool to room temperature, beat,...
example 2
[0036] A kind of turmeric and licorice compound drink of example 2
[0037] Made from the following components by weight:
[0038] 100 parts of fresh turmeric juice, 80 parts of licorice juice, 0.2 parts of sweetener (0.1 part of stevioside and 0.1 part of trehalose)), 0.2 part of sour taste regulator (0.1 part of tartaric acid and 0.1 part of lactic acid), thickener (alginic acid Sodium 0.05 part and Gum Arabic 0.05 part) 0.1 part.
[0039] The preparation method of this curcuma licorice compound drink is carried out as follows:
[0040] 1) Preparation of fresh turmeric juice: Clean fresh turmeric, cut it into 0.2-0.4cm thick slices, add water according to the ratio of material to liquid 1:8, heat at 95-100°C for 5 minutes, cool to room temperature, beat and filter , the filtrate is turmeric fresh juice;
[0041] 2) Preparation of licorice juice: After cleaning the fresh licorice, add it to water according to the ratio of material to liquid 1:5, soak at 70-80°C for 1-2 hou...
example 3
[0050] A kind of turmeric and licorice compound drink of example 3
[0051] Made from the following components by weight:
[0052] 100 parts of fresh turmeric juice, 50 parts of licorice juice, 0.4 parts of sweetener (0.2 parts of fructo-oligosaccharide, 0.1 part of maltose and 0.1 part of trehalose)), 0.4 part of sour taste regulator (0.1 part of citric acid, 0.1 part of malic acid and 0.1 part of tartaric acid) part) 0.3 part, thickener (0.3 part of cyclodextrin, 0.05 part of sodium alginate and 0.05 part of gum arabic) 0.4 part.
[0053] The preparation method of this curcuma licorice compound drink is carried out as follows:
[0054] 1) Preparation of fresh turmeric juice: Clean fresh turmeric, cut it into 0.2-0.4cm thick slices, add water according to the ratio of material to liquid 1:8, heat at 95-100°C for 5 minutes, cool to room temperature, beat and filter , the filtrate is turmeric fresh juice;
[0055] 2) Preparation of licorice juice: After cleaning the fresh li...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a turmeric and licorice root compound beverage and a preparation method therefor. The turmeric and licoriceroot juice compound beverage is prepared from the following components in parts by weight: 100 parts of fresh turmeric juice, 30-80 parts of licorice root juice, 0.2-1.0 part of sweetener, 0.2-1.0 part of acidity regulator and 0.1-0.5 part of thickener; and the preparation method comprises the following steps: (1) preparing the fresh turmeric juice: washing and slicing fresh turmeric, heating thewashed and sliced fresh turmeric in hot water of 95-100 DEG C for 5 minutes, performing cooling to room temperature, and performing pulping and filtering to obtain the fresh turmeric juice; (2) preparing the licorice root juice: washing fresh licorice roots, then, adding the washed fresh licorice roots into water in a solid-liquid ratio of 1:5, performing soaking at 70-80 DEG C for 1-2 hours, performing cooling to room temperature, and performing pulping and filtering to obtain the licorice root juice; (3) preparing the turmeric and licorice root compound beverage: mixing the fresh turmeric juice, the licorice root juice, the sweetener, the acidity regulator and the thickener in parts by weight and then performing mixing, and performing stirring at room temperature for 25-40 minutes; (4)homogenizing: homogenizing the prepared compound beverage at working pressure of 1-2.5 MPa and operating temperature of 60-70 DEG C for 1-2 hours; and (5) performing filling, sterilization and cooling. The turmeric and licorice root compound beverage provided by the invention is yellow in color, is a natural compound beverage with a pleasant fragrance, uniformity and softness, a sweet and comfortable taste and moderate pungency, can improve the water solubility of curcumin and glycyrrhizic acid to increase the bioavailability of the curcumin and glycyrrhizic acid, and has an anti-inflammatoryeffect, an antibacterial effect, an antiviral effect, a liver protecting and bile secreting effect and the like.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a turmeric and licorice compound beverage and a preparation method thereof. Background technique [0002] Turmeric is a traditional Chinese medicinal material in my country. It tastes bitter, warm and non-toxic. Go into spleen, Liver Channel. It has the effects of breaking blood, promoting qi, promoting menstrual flow, and relieving pain. The main active molecule in turmeric is curcumin. Modern medical research shows that curcumin has anti-inflammatory, anti-oxidation, lowering blood fat, protecting liver and gallbladder, and anti-cancer effects. [0003] Licorice is the rhizome of licorice, a leguminous plant. There are dozens of compounds in licorice, such as glycyrrhizin, glycyrrhetinic acid, glycyrrhizin, glycyrrhizin, and isoliquiritigenin. Pain relief, harmonize the effects of various medicines. A large number of studies have shown that glycyrrhizin ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more