Fermented bitter gourd herbal tea and preparation method thereof,

A herbal tea and fermentation type technology, applied in the field of fermented bitter gourd herbal tea and its preparation, can solve the problem of high sugar content and achieve the effect of increasing nutritional value

Pending Publication Date: 2020-09-11
GUANGZHOU EASTROC BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the herbal tea beverages currently available on the market are mainly made of Chinese medicinal materials, and the products often have unacceptable odors, and a large amount of sweeteners are added to improve the taste, resulting in excessive sugar content in the products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A fermented balsam pear herbal tea beverage, comprising the following raw materials in mass percentage: 5% fermented balsam pear juice, 1% fructose syrup, 0.1% licorice, 0.3% Imperata rhizome, 0.1% kudzu root, 0.7% cloth leaf residue, 0.5% honeysuckle , 1.5% Hangbai Chrysanthemum, 0.1% Frangipani, 0.1% Prunella vulgaris, 0.9% herbal powder, 0.01% sugar substitute.

[0026] The preparation method of above-mentioned fermented balsam pear herbal tea beverage, comprising:

[0027] (1) Bitter melon juice fermentation: select non-rotten, fresh bitter melon, sterilize after squeezing the juice, the sterilization temperature is 80°C, and the sterilization time is 30 minutes. 7 The ratio of cfu / ml was inoculated into sterilized and cooled bitter gourd juice for fermentation. The fermentation temperature was 37°C and the fermentation time was 48 hours. After the fermentation was completed, it was sterilized at 138°C and the sterilization time was 15 seconds. fermented bitter gou...

Embodiment 2

[0032] A fermented bitter gourd herbal tea beverage, comprising the following raw materials in mass percentage: 7% fermented bitter gourd juice, 5% fructose syrup, 0.3% licorice, 0.6% Imperata rhizome, 0.7% kudzu root, 0.9% cloth leaf residue, and 1.4% honeysuckle , Chrysanthemum chrysanthemum 1.9%, Plumeria 0.5%, Prunella vulgaris 0.4%, Herb powder 1.6%, Sugar substitute 0.03%.

[0033] The preparation method of above-mentioned fermented balsam pear herbal tea beverage, comprising:

[0034] (1) Bitter melon juice fermentation: select fresh bitter melon without rot, squeeze the juice and sterilize it at a temperature of 120°C for 2 seconds. After sterilization, cool the bitter gourd juice to 20°C. 10 9 The ratio of cfu / ml was inoculated into sterilized and cooled bitter gourd juice for fermentation. The fermentation temperature was 25°C and the fermentation time was 24 hours. After the fermentation was completed, it was sterilized at 138°C and the sterilization time was 15 se...

Embodiment 3

[0039] A fermented balsam pear herbal tea drink, comprising the following raw materials in mass percentage: 10% fermented balsam pear juice, 10% fructose syrup, 0.5% licorice, 0.0. , Chrysanthemum 2.3%, Frangipani 0.9%, Prunella vulgaris 0.6%, Herb powder 2.3%, Sugar substitute 0.05%.

[0040] The preparation method of above-mentioned fermented balsam pear herbal tea beverage, comprising:

[0041] (1) Fermentation of bitter melon juice: select non-rotten, fresh bitter melon, sterilize after squeezing the juice, the sterilization temperature is 120°C, and the sterilization time is 15 minutes. 8 The ratio of cfu / ml was inoculated into sterilized and cooled bitter gourd juice for fermentation. The fermentation temperature was 25°C and the fermentation time was 36 hours. After the fermentation was finished, it was sterilized at 138°C and the sterilization time was 15 seconds. fermented bitter gourd juice;

[0042] (2) Soaking and extracting Chinese herbal medicine: add licorice,...

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PUM

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Abstract

The invention relates to a fermented bitter gourd herbal tea beverage and a preparation method thereof, and belongs to the field of food processing. The fermented bitter gourd herbal tea beverage comprises the following components in percentage by mass: 5%-10% of fermented bitter gourd juice, 1%-10% of high fructose corn syrup, 0.1%-0.5% of liquorice, 0.3%-0.9% of lalang grass rhizome, 0.1%-0.9% of root of kudzu vine, 0.7%-1.3% of microcos paniculate, 0.5%-2.3% of honeysuckle, 1.5%-2.3% of chrysanthemum morifolium, 0.1%-0.9% of frangipani, 0.1%-0.6% of selfheal, 0.9%-2.3% of powder of mesona chinensis benth and 0.01%-0.05% of sugar substitute. The preparation method comprises the following steps: fermenting the bitter gourd juice, soaking and extracting Chinese herbal medicines, blending,sterilizing and filling. The fermented balsam pear juice is used as raw material, and natural liquorice component is added, so that nutritional ingredients and flavor substances in the balsam pear juice are improved, the bitter and sweet unique flavor and taste of the balsam pear juice are enhanced, and the good effects of reducing internal heat, reducing blood sugar, regulating blood fat, reducing cholesterol, improving the ecological balance of intestinal microorganisms of a human body and enhancing human immunity are achieved. The production process is simple and low in cost.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a fermented bitter gourd herbal tea and a preparation method thereof. Background technique [0002] In recent years, the incidence of diabetes has been on the rise. Its degree of harm is second only to tumors and cardiovascular diseases, and it has become the third most dangerous disease to human health. How to prevent diabetes in daily life is widely concerned by consumers. Plant beverages are more and more popular among consumers because of their convenient drinking and natural effects. Bitter melon is recorded in "Compendium of Materia Medica": "Bitter melon smells bitter, cold, and non-toxic. It has the effects of dispelling heat, relieving fatigue, refreshing and improving eyesight, and nourishing qi and strengthening yang." Bitter melon is rich in polysaccharides, polypeptides, saponins, polyphenols, Flavonoids, alkaloids and other biologically active ingredient...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 林木勤胡海娥张金桃梁洪源邹继伟
Owner GUANGZHOU EASTROC BEVERAGE
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