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Beverage containing cistanche and preparation method thereof

A technology of Cistanche deserticola and beverage is applied in the field of food processing to achieve the effects of beautifying and beautifying constipation, strong antioxidant properties and improving constipation

Pending Publication Date: 2021-07-13
WUHAN POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the above technical deficiencies, provide a drink containing cistanche and its preparation method, and solve the problem of how to obtain a drink that can resist oxidation, improve dull skin and improve constipation in the prior art

Method used

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  • Beverage containing cistanche and preparation method thereof

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preparation example Construction

[0021] The specific embodiment of the present invention provides a kind of preparation method of the drink containing cistanche, comprises the following steps:

[0022] S1. Add cooked glutinous rice to distiller’s yeast and saccharify at 25-30°C for 2-3 days, then add crushed cistanche and alcohol yeast to mix, continue to ferment at 25°C-30°C for 6-8 days and add alcohol concentration of 8- 10% glutinous rice wine, the mass ratio of the glutinous rice wine to the Cistanche is 1:0.2-0.5 to obtain the first fermented product; the mass ratio of the Cistanche to the cooked glutinous rice is 1:2-3; the The crushed Cistanche is obtained by crushing fresh Cistanche through a wall breaking machine, and the crushed Cistanche includes Cistanche dregs and Cistanche juice;

[0023] S2. Add dragon fruit pieces to the first fermented product, and continue to ferment for 10-15 days at 20-24° C. to obtain a second fermented product; the mass ratio of the dragon fruit pieces to the Cistanche ...

Embodiment 1

[0030] The present embodiment proposes a kind of drink containing cistanche, made by the following steps:

[0031] S1. Add cooked glutinous rice to distiller’s yeast and saccharify at 25-26°C for 3 days, then add crushed cistanche and alcoholic yeast to mix, continue to ferment at 25°C-26°C for 6 days and add glutinous rice wine with an alcohol concentration of 10%. The mass ratio of the glutinous rice wine to the Cistanche is 1:0.2 to obtain the first fermented product; the mass ratio of the Cistanche to the cooked glutinous rice is 1:2; the pulverized Cistanche is obtained by mixing fresh Cistanche Obtained by pulverizing with a wall breaking machine, the pulverized Cistanche comprises Cistanche residue and Cistanche juice;

[0032] S2. Add red pitaya pieces to the first fermented product, and continue to ferment for 10 days at 23-24° C. to obtain a second fermented product; the mass ratio of the red pitaya pieces to the Cistanche deserticola in step S1 is: 0.4:1;

[0033]...

Embodiment 2

[0037] The present embodiment proposes a kind of drink containing cistanche, made by the following steps:

[0038] S1. Add cooked glutinous rice to distiller’s yeast and saccharify at 26-28°C for 2 days, then add crushed cistanche and alcoholic yeast to mix, continue fermentation at 26°C-28°C for 7 days and add glutinous rice wine with an alcohol concentration of 8%. The mass ratio of the glutinous rice wine to the Cistanche is 1:0.5 to obtain the first fermented product; the mass ratio of the Cistanche to the cooked glutinous rice is 1:3; the pulverized Cistanche is obtained by mixing fresh Cistanche Obtained by pulverizing with a wall breaking machine, the pulverized Cistanche comprises Cistanche residue and Cistanche juice;

[0039] S2. Add red pitaya pieces to the first fermented product, and continue to ferment for 12 days at 23-24° C. to obtain a second fermented product; the mass ratio of the red pitaya pieces to the Cistanche deserticola in step S1 is: 0.2:1;

[0040...

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Abstract

The invention discloses a beverage containing cistanche and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: S1, adding distiller's yeast into cooked glutinous rice, saccharifying for 2-3 days at the temperature of 25-30 DEG C, then adding crushed cistanche and alcohol yeast, mixing, continuing to ferment for 6-8 days at the temperature of 25-30 DEG C, and adding glutinous rice wine with the alcohol concentration of 8-10% to obtain a first fermented product; s2, adding pitaya blocks into the first fermented product, and continuously fermenting at 20-24 DEG C for 10-15 days to obtain a second fermented product; and S3, adding sweet-scented osmanthus or mint into the second fermented product, continuously fermenting at 16-18 DEG C for 4-6 days to obtain a third fermented product, and then filtering the third fermented product to obtain the beverage containing cistanche. The invention also comprises the cistanche prepared by the preparation method. The beverage has relatively strong oxidation resistance and has the effects of maintaining beauty, keeping young and improving constipation.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a drink containing cistanche and a preparation method thereof. Background technique [0002] Cistanche is a parasitic plant that lives on the roots of the desert tree Haloxylon, absorbing nutrients and water from the Haloxylon host. It has extremely high medicinal value and is known as "desert ginseng". It is a precious traditional Chinese medicinal material in China. Cistanche is sweet in taste and warm in nature. It has the functions of nourishing kidney and strengthening yang, replenishing essence and marrow, nourishing blood and moistening dryness, pleasing color and prolonging life. Cistanche has both medicinal and edible uses. Long-term consumption can increase physical strength, enhance endurance, and resist fatigue. At the same time, it can enhance the sexual ability and fertility of humans and animals. Therefore, Cistanche deserticola has been regarded as a tre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/055
CPCC12G3/055
Inventor 徐圣柴莎莎
Owner WUHAN POLYTECHNIC
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