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Cistanche deserticola compound beverage and preparation method thereof

A Cistanche and beverage technology, applied in the field of beverages, can solve the problems of limited application of Cistanche and bitter taste of Cistanche, and achieve the effects of avoiding chemical extractant residue, sweet and refreshing taste, stimulating cell division and tissue regeneration

Pending Publication Date: 2021-01-26
WUHAN POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the bitter taste of Cistanche, while young people liked sweetness in those days, the application of Cistanche was limited

Method used

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  • Cistanche deserticola compound beverage and preparation method thereof
  • Cistanche deserticola compound beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The optimization of embodiment 1 stabilizer

[0033] This embodiment mainly optimizes the stabilizer in the compound drink of Cistanche to obtain the optimal stabilizer, wherein the formula of compound drink of Cistanche is: 100g of Cistanche, 60g of Chinese wolfberry, 30g of Sagittarius fruit, 30g of longan, 10g of cardamom, and 10g of hawthorn , honey 30g, mint 5g, grape seed oil 90g, stabilizer 6g, and the balance is water.

[0034] The preparation method of described cistanche compound beverage is:

[0035] Step 1. Weigh the Cistanche deserticola according to the recipe, crush it, add appropriate amount of water to dissolve it, add the grape seed oil according to the recipe, heat it at 110-120°C for 10-20min after stirring thoroughly, then let it stand for extraction for 1-2h, and distill it off under reduced pressure water and filtered to obtain Cistanche extract;

[0036] Step 2. Weigh the wolfberry in the formula, add water to boil for 10-20 minutes, then filte...

Embodiment 2

[0048] The present embodiment provides a compound beverage of Herba Cistanche, the formula of which is: 100g of Herba Cistanche, 60g of Lycium barbarum, 20g of Sagittarius, 20g of longan, 8g of cardamom, 8g of hawthorn, 25g of honey, 3g of mint, 50g of grape seed oil, 6g of stabilizer, The balance is water, and wherein the stabilizing agent is carrageenan and sodium carboxymethyl cellulose with a mass ratio of 1:1. That is, the mass ratio of Cistanche deserticola and grape seed oil in the formula is 2:1.

[0049] The preparation method of described cistanche compound beverage is identical with embodiment 1. The prepared cistanche compound beverage is sweet and sour, has a fine and uniform taste, and a clear and translucent color.

Embodiment 3

[0051] The difference between this example and Example 2 is that the mass ratio of Cistanche deserticola and grape seed oil in the formula is 1:1, that is, 100 g of Cistanche deserticola, 100 g of grape seed oil, and the rest of the components are the same.

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Abstract

The invention discloses a cistanche deserticola compound beverage and a preparation method thereof. Every 1000 parts of cistanche deserticola compound beverage is prepared from the following raw materials in parts by weight: 80-100 parts of cistanche deserticola, 50-60 parts of Chinese wolfberry, 15-30 parts of ficus pumila fruits, 15-30 parts of longan, 5-10 parts of cardamom, 5-10 parts of hawthorn, 20-30 parts of honey, 2-5 parts of mint, 30-100 parts of grape seed oil, 4-6 parts of stabilizer, and the balance is Water; wherein the mass ratio of the grape seed oil to the cistanche deserticola is 1:1-1:3. The cistanche deserticola and the Chinese wolfberry are used as monarch drugs, the ficus pumila fruits and the longans are used as ministerial drugs, the cardamom and the hawthorn are used as adjuvant drugs, and the honey and the mint are used as conductant drugs, so that the synergistic interaction effect is exerted, which enhances the effects of resisting fatigue, tonifying kidneyand yang, loosening andmoistening bowels, improving immunity of the beverage, and improving the flavor of the beverage, therefore, a cistanche deserticola compound beverage with excellent effect, good stability, sour, sweet and refreshing taste is obtained.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to a cistanche compound beverage and a preparation method thereof. Background technique [0002] Due to the accelerated pace of life, increased pressure, irregular diet and other reasons, most people are now in a sub-health state. The main symptoms include kidney yang deficiency, fatigue, slow response, decreased vitality, insomnia, dreaminess, memory loss, Constipation etc. [0003] Cistanche is a parasitic plant that lives on the root of the desert tree Haloxylon, absorbs nutrients and water from the Haloxylon host, known as "desert ginseng" and has extremely high medicinal value. Studies have found that Cistanche has the effects of nourishing kidney yang, nourishing essence and blood, moistening the intestines and laxative, and at the same time, Cistanche also has the effects of anti-aging, regulating endocrine, promoting metabolism, enhancing immunity, and resisti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/00A23L33/105
CPCA23L2/02A23L2/52A23L33/00A23L33/105A23V2002/00
Inventor 柴莎莎徐圣马琳
Owner WUHAN POLYTECHNIC
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