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Production process and preparation device of beverage for promoting gastrointestinal digestion

A production process and beverage technology, which is applied in the field of beverage processing, can solve the problems of gastric irritation, large side effects, and little effect in patients, and achieve the effects of helping the stomach and intestines to digest, long-term action, and reducing irritation

Pending Publication Date: 2020-10-30
山东仁健康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional drug conditioning not only has little effect, but also has great side effects, which are easy to irritate the patient's stomach. There are few foods or drinks on the market for patients with gastrointestinal dyspepsia, which is difficult to meet people's needs

Method used

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  • Production process and preparation device of beverage for promoting gastrointestinal digestion
  • Production process and preparation device of beverage for promoting gastrointestinal digestion
  • Production process and preparation device of beverage for promoting gastrointestinal digestion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: A kind of beverage production process that promotes gastrointestinal digestion comprises the following steps:

[0032] S1, ingredients;

[0033] In parts by weight, weigh 5 parts of hawthorn, 3 parts of red dates, 9 parts of pineapple, 7 parts of papaya, 4 parts of fig, 3 parts of tomato, 5 parts of yacon, 6 parts of pear, 3 parts of kiwi, and 4 parts of guava , 0.5 parts of trehalose, 3 parts of skimmed milk, 20 parts of purified water, 0.2 parts of preservative, 0.1 part of antioxidant, 0.1 part of stabilizer, and the balance is pure water; Physalis colloid can improve the freshness of drinks. By adding preservatives, it can inhibit the growth of pathogenic bacteria in drinks, so that drinks can be kept fresh for a long time; the stabilizer is sodium alginate. By adding stabilizers, drinks can be stable and uniform, without stratification, and without Water analysis, no precipitation, improve the taste of the drink; antioxidants use commercially availab...

Embodiment 2

[0042] Embodiment 2: This embodiment is basically the same as Embodiment 1, the difference is that: in step S1, the preparation method of antioxidant is: 1) mix tea polyphenols and dehydrated alcohol according to volume ratio 1:12, obtain Material A; 2) Add capric acid glyceride and casein phosphopeptide into hydrogenated castor oil, mix well, let it stand for 23 minutes, then raise the temperature to 85°C, and keep it warm for 12 minutes to obtain material B; wherein, capric glyceride, The mass ratio of casein phosphopeptide to hydrogenated castor oil is 1:0.3:3; 3) Mix material A and material B in equal volumes, add carotene and sodium ascorbate, stir and mix evenly, and obtain antioxidant, carotene and Sodium ascorbate accounts for 0.8% of the total volume of material A and material B respectively. The antioxidant prepared by this method can effectively inhibit the oxidative browning of the drink, so that the drink can maintain the original color and taste, and the action ti...

Embodiment 3

[0043] Embodiment 3: This embodiment is basically the same as Embodiment 1, the difference is that step S2 specifically includes: S21, washing pineapple, papaya, fig, tomato, yacon, Sydney, kiwi and guava respectively in step S1 Clean, after peeling, use squeezing equipment to squeeze juice respectively, then filter and remove slag respectively, and collect filtrate; S22, in step S1, hawthorn and red dates are cleaned respectively, then peeled, cut into pieces, then add pure water, and boil until Boil water, decoct on low heat for 50 minutes, filter to remove slag, and collect the filtrate; S23, stir and mix the filtrate obtained in steps S21 and S22 evenly, let stand for 2 hours, collect the upper layer filtrate, and add trehalose, preservatives, antioxidants and stabilizers, Stir and mix evenly to obtain the drink stock solution. Through different extraction methods for different raw materials, the active ingredients in the raw materials can be fully released and the utilizat...

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Abstract

The invention discloses a production process of a beverage for promoting gastrointestinal digestion. The production process comprises the following steps: processing raw materials; cleaning raw materials, peeling, juicing, filtering to remove slag, and collecting filtrate; adding purified water, trehalose, a preservative, an antioxidant and a stabilizer into the filtrate, and uniformly stirring toobtain a beverage stock solution; performing sterilization treatment; heating the beverage stock solution, and then carrying out microwave radiation treatment under a vacuum condition to obtain a beverage precursor solution; performing fermentation treatment: performing fermentation treatment on skimmed milk, and adding the fermented skimmed milk into the beverage precursor solution so as to obtain a fermented beverage; performing homogenizing and filling treatment; sterilizing under high temperature conditions and then hot-filling, finally cooling to room temperature, and obtaining the finished beverage. The preparation method has the advantages that the process design is reasonable, the prepared beverage can promote the metabolism of a human body and promote the digestion of intestinesand stomach, and the preparation method is suitable for large-scale popularization.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a beverage production process and a preparation device for promoting gastrointestinal digestion. Background technique [0002] Gastrointestinal dyspepsia is a common gastrointestinal problem. It is a disease caused by gastric motility disorder. It is a general term for all stomach discomforts, including gastroparesis and esophageal reflux disease with poor gastric motility. The process has been disturbed for some reason. Indigestion can be occasional or chronic. Gastrointestinal dyspepsia presents with upper abdominal pain or discomfort, which may be accompanied by other symptoms. Some patients have pain that is aggravated when they eat, while in some patients, the pain is relieved when they eat. Other symptoms include loss of appetite, nausea, and constipation. [0003] With the accelerated pace of life of modern people, the pressure in all aspects of life has inc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23C9/13A23L2/38A23L3/3553A23L5/41A23L33/00A23N1/02
CPCA23L2/02A23L2/382A23L33/00A23N1/02A23L3/3553A23L5/41A23C9/1307A23V2002/00A23V2200/02A23V2200/048A23V2250/082A23V2250/2132A23V2250/214A23V2250/211
Inventor 王发平刘秀明邵振国谷磊德张兰胜
Owner 山东仁健康生物科技有限公司
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