Portulaca oleracea functional beverage and preparation method thereof

A technology of functional drinks and purslane, which is applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve problems such as poor stability, short shelf life, and limited health care effects, and achieve improved stability and good health. Taste, Immunity-boosting effect

Pending Publication Date: 2021-06-25
王平生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the preparation of the purslane beverage does not require high-temperature heating, the preparation method is too extensive, the active ingredients in it are perishable, poor in stability, and have a short shelf life, so the health care effect is extremely limited

Method used

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  • Portulaca oleracea functional beverage and preparation method thereof
  • Portulaca oleracea functional beverage and preparation method thereof
  • Portulaca oleracea functional beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] The purslane functional drink of the present embodiment comprises the following raw materials:

[0061]

[0062]

[0063] The preparation method of the purslane functional beverage of the present embodiment comprises the following steps:

[0064] (1) Purslane pretreatment step: take fresh purslane according to the above ratio, wash and drain to obtain pretreated purslane.

[0065] (2) Extraction step: mix the pretreated purslane with 800 g of pure water, decoct at 60° C. for 30 minutes, and drain to obtain decocted purslane.

[0066] (3) Biochemical treatment step: add 2000g of pure water to the decocted purslane, and obtain slurry after pulping; then add pectinase and chitosan to the slurry according to the above ratio for enzymolysis treatment , enzymolysis for 8 hours to obtain enzymolysis slurry.

[0067] (4) Filtration and clarification step: take the clear liquid after filtering the enzymolysis slurry; then wash the filter cake with 50 g of pure water to o...

Embodiment 2

[0096] The purslane functional drink of the present embodiment comprises the following raw materials:

[0097]

[0098] The preparation method of the purslane functional beverage of the present embodiment comprises the following steps:

[0099] (1) Purslane pretreatment step: take fresh purslane according to the above ratio, wash and drain to obtain pretreated purslane.

[0100] (2) Extraction step: mix the pretreated purslane with 800 g of pure water, decoct at 60° C. for 30 minutes, and drain to obtain decocted purslane.

[0101] (3) Biochemical treatment step: add 2000g of pure water to the decocted purslane, and obtain slurry after pulping; then add pectinase and chitosan to the slurry according to the above ratio for enzymolysis treatment , enzymolysis for 8 hours to obtain enzymolysis slurry.

[0102] (4) Filtration and clarification step: take the clear liquid after filtering the enzymolysis slurry; then wash the filter cake with 50 g of pure water to obtain the cl...

Embodiment 3

[0108] The purslane functional drink of the present embodiment comprises the following raw materials:

[0109]

[0110] The preparation method of the purslane functional beverage of the present embodiment comprises the following steps:

[0111] (1) Purslane pretreatment step: take fresh purslane according to the above ratio, wash and drain to obtain pretreated purslane.

[0112] (2) Extraction step: mix the pretreated purslane with 900 g of pure water, decoct at 50° C. for 20 minutes, and drain to obtain decocted purslane.

[0113] (3) Biochemical treatment step: add 4000g of pure water to the decocted purslane, and obtain slurry after pulping; then add pectinase and chitosan to the slurry according to the above ratio for enzymolysis treatment , enzymolysis for 7 hours to obtain enzymolysis slurry.

[0114] (4) Filtration and clarification step: take the clear liquid after filtering the enzymolysis slurry; then wash the filter cake with 70 g of pure water to obtain the cl...

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PUM

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Abstract

The invention belongs to the technical field of preparation of plant beverages, and particularly relates to a portulaca oleracea functional beverage and a preparation method thereof. The portulaca oleracea functional beverage is prepared from the following raw materials: portulaca oleracea, folic acid, vitamin C, citric acid, pectinase, chitosan and water. According to the preparation method, a low-temperature biological extraction technology is adopted, folic acid and vitamin C antioxidant components are added into a formula and are combined with original unsaturated fatty acid to form a new complex product, and the effective components of portulaca oleracea can be well reserved; the raw materials are reasonably proportioned and have a synergistic effect, so that the beverage has good effects of enhancing immunity and resisting aging and has a good taste.

Description

[0001] This case is a divisional application with an application date of November 4, 2015, an application number of 201510741297.1, and a title of "A Portulaca Oleracea Functional Beverage and Its Preparation Method". technical field [0002] The invention belongs to the technical field of plant beverage preparation, and in particular relates to a purslane functional beverage and a preparation method thereof. Background technique [0003] At present, the purslane (Latin name: Portulaca oleracea L.) functional drink in the domestic market has not yet been sold, but there are many on the Internet, magazines and even patent applications, and most of them are general functional drinks. At high temperature, the active ingredients such as amino acids, unsaturated fatty acids, vitamins, and purslane polysaccharides are extracted with water. However, due to the high extraction temperature, the active ingredients are damaged and lost, and during the storage process Perishable. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L2/70A23L2/72A23L2/84A23L29/00A23L33/105
CPCA23L2/02A23L2/52A23L2/60A23V2002/00A23V2200/30A23V2200/324A23V2200/302A23V2200/14
Inventor 王平生张俊杰刘晓莲
Owner 王平生
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