Plant extract for seasoning syrup

A plant extract and syrup technology, applied in the field of food processing, can solve problems such as unacceptability, flavor change, unhealthy health, etc., and achieve the effect of inhibiting blood sugar rise and increasing health attributes

Inactive Publication Date: 2021-06-18
广州王老吉餐饮管理发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because fructose syrup or rock sugar has a unique flavor, the use of sugar substitutes and sweeteners in the tea industry can reduce the amount of fructose syrup or rock sugar by up to 60%, and cannot completely replace fructose syrup or rock sugar, otherwise the flavor of the product will be lost Great changes, even unacceptable, fresh tea drinkers are still troubled by excessive intake of fructose, glucose and rock sugar
detrimental to its health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of plant extract that is used for seasoning syrup, comprises following component and weight percentage thereof: 25% of mulberry leaf, 15% of corn silk, 12% of Moringa leaf, 14% of bitter gourd, 8% of wax gourd skin, tangerine peel 0.1%, cinnamon 2%, Cyclocarya paliurus leaves 8%, xylitol 1%, the balance is purified water.

[0017] In the present embodiment, the preparation method of seasoning syrup specifically comprises the following steps:

[0018] (1) Accurately weigh the samples and remove impurities, wash the mulberry leaves, corn silk, Moringa leaves, bitter gourd, wax gourd skin, tangerine peel, cinnamon and papaya paliurus leaves, dry them, crush them with a grinder, and vibrate them with a 110-mesh spinner. Sieve to obtain the fine powder of mulberry leaves, corn silk, Moringa leaves, bitter gourd, wax gourd skin, tangerine peel, cinnamon and papaya paliurus leaves, and set aside;

[0019] (2) Mixing: Add xylitol to the fine powder of mulb...

Embodiment 2

[0025] Embodiment 2: a kind of plant extract that is used for seasoning syrup, comprises following component and weight percentage thereof: 28% of mulberry leaf, 20% of corn silk, 14% of Moringa leaf, 15% of bitter gourd, 10% of wax gourd skin, tangerine peel 0.5%, 3% cinnamon, 10% Cyclocarya paliurus leaves, 20% xylitol, and the balance is purified water.

[0026] In the present embodiment, the preparation method of seasoning syrup specifically comprises the following steps:

[0027] (1) Accurately weigh the samples and remove impurities, wash the mulberry leaves, corn silk, Moringa leaves, bitter gourd, wax gourd skin, tangerine peel, cinnamon and papaya paliurus leaves, dry them, crush them with a grinder, and vibrate them with a 120-mesh spinner. Sieve to obtain the fine powder of mulberry leaves, corn silk, Moringa leaves, bitter gourd, wax gourd skin, tangerine peel, cinnamon and papaya paliurus leaves, and set aside;

[0028] (2) Mixing: Add xylitol to the fine powder ...

Embodiment 3

[0034] Embodiment 3: a kind of plant extract for seasoning syrup, comprises following component and weight percentage thereof: 30% of mulberry leaf, 25% of corn, 16% of Moringa leaf, 16% of bitter gourd, 12% of wax gourd skin, 1.0% of tangerine peel %, 4% cinnamon, 12% Cyclocarya paliurus leaves, 25% xylitol, and the balance is purified water.

[0035] In the present embodiment, the preparation method of seasoning syrup specifically comprises the following steps:

[0036] (1) Accurately weigh the samples and remove impurities, wash the mulberry leaves, corn silk, Moringa leaves, bitter gourd, wax gourd skin, tangerine peel, cinnamon and papaya paliurus leaves, dry them, pulverize them with a grinder, and vibrate with a 130-mesh spinner. Sieve to obtain the fine powder of mulberry leaves, corn silk, Moringa leaves, bitter gourd, wax gourd skin, tangerine peel, cinnamon and papaya paliurus leaves, and set aside;

[0037] (2) Mixing: Add xylitol to the fine powder of mulberry le...

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PUM

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Abstract

The invention provides plant extract for seasoning syrup, which comprises the following components in percentage by weight: 25-30% of mulberry leaves, 15-25% of corn stigma, 12-16% of moringa oleifera leaves, 14-16% of bitter gourds, 8-12% of exocarpium benincasae, 0.1-1.0% of pericarpium citri reticulatae, 2-4% of cortex cinnamomi, 8-12% of cyclocarya paliurus leaves, 15-25% of xylitol and the balance of purified water. According to the invention, the specific mulberry leaves, corn stigma, moringa oleifera leaves, bitter gourds, exocarpium benincasae, pericarpium citri reticulatae, xylitol, cortex cinnamomi and cyclocarya paliurus leaves are used so as to inhibit blood sugar rising, thereby increasing the health attribute of the seasoning syrup or seasoning sugar powder, dispelling wind and heat, clearing the lung and moistening dryness, calming the liver, improving eyesight, cooling blood and stopping bleeding; the seasoning syrup prepared by the plant extract also has the corresponding fragrance; and the plant extract is harmonious with taste of the syrup, and is applicable to plant-based tea drinks added with medicinal and edible elements.

Description

technical field [0001] The invention relates to a plant extract used for seasoning syrup and belongs to the technical field of food processing. Background technique [0002] Syrup is a viscous, high-concentration sugar solution made by boiling or other techniques. The raw material for making syrup can be sugar water, sugarcane juice, fruit juice or other plant juices. Since the syrup has a very high sugar content, it can be stored for a long time in an airtight state without refrigeration. Syrup can be used to make drinks or sweets. [0003] Because fructose syrup or rock sugar has a unique flavor, the use of sugar substitutes and sweeteners in the tea industry can reduce the amount of fructose syrup or rock sugar by up to 60%, and cannot completely replace fructose syrup or rock sugar, otherwise the flavor of the product will be lost Great changes, even unacceptable, fresh tea lovers are still plagued by excessive intake of fructose, glucose and rock sugar. detrimental ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/42
CPCA23G3/48A23G3/364A23G3/42A23V2002/00A23V2200/328A23V2200/314A23V2200/30A23V2250/6422A23V2250/21
Inventor 张永涛蔡嘉宜
Owner 广州王老吉餐饮管理发展有限公司
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