Dandelion plant beverage and preparation method and detection method thereof

A plant beverage, dandelion technology, applied in the fields of food ingredients containing natural extracts, food science, analytical materials, etc., can solve the problems affecting the spleen and stomach transportation and transformation functions, damage the spleen and stomach yang, have astringent taste, etc., and achieve quality control detection methods Scientific and reliable, rich raw materials, reasonable formula effect

Inactive Publication Date: 2020-12-11
HENAN UNIV OF CHINESE MEDICINE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned types of dandelion beverages are more suitable for fruity beverages due to the low pH value of acidic beverages (most of the fruity beverages on the market are acidic beverages), and the taste of dandelion beverages as herbal beverages is adjusted to acidic beverages. Poor, astringent mouthfeel is arranged, and the stability of its nutrient composition is had bigger influence, therefore, the dandelion beverage as herbal plant drink is not suitable for concocting into acidic beverage, and the development process of the present invention has also confirmed this point; Bitter cold, the drink is made of single herb dandelion. Long-term drinking will damage the Yang Qi of the spleen and stomach, cause deficiency and coldness of the spleen and stomach, affect the transportation and chemical function of the spleen and stomach, lead to loss of appetite, and cause symptoms such as diarrhea

Method used

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  • Dandelion plant beverage and preparation method and detection method thereof
  • Dandelion plant beverage and preparation method and detection method thereof

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Experimental program
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Effect test

Embodiment 1

[0018] In a specific embodiment of the present invention, can be made in percentage by mass the following components: the aerial parts of dandelion extract 1.1%, jujube extract 0.31%, 0.02% sweetener or sugar 4%, the balance being water, total of 100%; beverage production method of the dandelion plant is: drinkable and heated to 60 ℃, dandelion aboveground added sequentially extract, jujube extract, mixed, added sweetener, stirring sufficiently heated It was dissolved, 0.45 m membrane filter, 130 ℃ high temperature sterilization 15s, aseptic filling, to obtain a beverage dandelion plants; dandelion plant quality control method of the beverage, the method comprising: (1) a UV-visible spectrophotometry control dandelion beverage quality as a plant: distilled water as a blank, respectively, 450nm, 480nm, 500nm, absorbance 510nm measured dandelion plant beverages, which are absorption: 0.81,0.57,0.43,0.41; (2) IR spectrum the method of controlling the quality of the beverage dandelion...

Embodiment 2

[0021] In a specific embodiment of the present invention, may be made in percentage by mass the following components: the aerial parts of dandelion extract 2.9%, jujube extract 0.82%, 0.06% sweetener or sugar 11%, the balance being water, total of 100%; beverage production method of the dandelion plant is: drinkable and heated to 60 ℃, dandelion aboveground added sequentially extract, jujube extract, mixed, added sweetener, stirring sufficiently heated It was dissolved, 0.45 m membrane filter, 130 ℃ high temperature sterilization 15s, aseptic filling, to obtain a beverage dandelion plants; dandelion plant quality control method of the beverage, the method comprising: (1) a UV-visible spectrophotometry control dandelion beverage quality as a plant: distilled water as a blank, respectively, 450nm, 480nm, 500nm, absorbance 510nm measured dandelion plant beverages, which are absorption: 1.25,0.78,0.74,0.69; (2) IR spectrum the method of controlling the quality of the beverage dandelio...

Embodiment 3

[0024] In a specific embodiment of the present invention, may be made in percentage by mass the following components: the aerial parts of dandelion extract 1.7%, jujube extract 0.49%, 0.035% sweetener or sugar 7%, the balance being water, total of 100%; beverage production method of the dandelion plant is: drinkable and heated to 60 ℃, dandelion aboveground added sequentially extract, jujube extract, mixed, added sweetener, stirring sufficiently heated It was dissolved, 0.45 m membrane filter, 130 ℃ high temperature sterilization 15s, aseptic filling, to obtain a beverage dandelion plants; dandelion plant quality control method of the beverage, the method comprising: (1) a UV-visible spectrophotometry control dandelion beverage quality as a plant: distilled water as a blank, respectively, 450nm, 480nm, 500nm, absorbance 510nm measured dandelion plant beverages, which are absorption: 1.05,0.67,0.59,0.52; (2) IR spectrum the method of controlling the quality of the beverage dandelio...

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Abstract

The invention relates to a dandelion plant beverage and a preparation method and a detection method thereof, and provides a dandelion plant beverage which has good mouthfeel, mild property and flavor,safety and stability and can be drunk by people for a long time and a quality control and detection method of the plant beverage. The invention can effectively solve the problems that the dandelion plant beverage has poor mouthfeel and low pH value so as to destroy nutrient components in the dandelion plant beverage, and the quality and safety of the product are unstable due to the lack of the quality control and detection method of the dandelion plant beverage. The invention adopts the technical scheme that the dandelion plant beverage is prepared from dandelion overground part extract, Chinese date extract, sweetener or white granulated sugar and drinking water. The preparation method comprises the following steps of: taking the drinking water, adding the dandelion overground part extract and the Chinese date extract in turn, mixing the mixture evenly, adding the sweetener, heating and dissolving the mixture, filtering the mixture, sterilizing the mixture, and filling the mixture toobtain the dandelion plant beverage. The quality control method comprises an ultraviolet visible absorbance method and a Fourier infrared spectroscopy method. The dandelion plant beverage has reasonable compatibility, scientific method and obvious economic and social benefits.

Description

[0001] First, technical field [0002] The present invention relates to the technical field of food and health products, more particularly to a method for its preparation and a plant beverage dandelion detection method. [0003] Second, background technology [0004] Compositae Dandelion dandelion Taraxacum mongolicum Hand.-Mazz., Alkaline land dandelion Taraxacum borealisinense Kitam. Or dried whole plant belong to the same species of plants. With detoxification at first to flower in spring and autumn when the excavation open, remove impurities, washed, dried, their sexual bitter, sweet, cold, liver, stomach, used for medicinal purposes, reducing swelling, diuretic Tonglin effect, can be used in clinical swollen boils poison, mastitis, scrofula, red eyes, sore throat, lung abscess, heat jaundice, hot shower astringent pain, for the national health health committee, approved by the State Administration of food and medicine market source varieties. [0005] Dandelion food value, medi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/105G01N21/3577G01N21/31
CPCA23L2/38A23L33/105G01N21/3577G01N21/31A23V2002/00A23V2200/30A23V2250/21A23V2300/14
Inventor 刘富岗刘晓坤朱建光张文杰李汉伟
Owner HENAN UNIV OF CHINESE MEDICINE
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