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Mulberry-leaf solid instant beverage, intermediate and preparation method of mulberry-leaf solid instant beverage

An intermediate and mulberry leaf technology, which is applied in the field of solid instant beverage preparation, can solve problems such as limited use scenarios, and achieve the effects of good taste, convenient storage and transportation, and uniform soup color

Pending Publication Date: 2021-12-31
江苏冠尔生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, mulberry leaf extract needs tens of minutes to several hours to completely dissolve in 24°C water, which greatly limits the use scenarios

Method used

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  • Mulberry-leaf solid instant beverage, intermediate and preparation method of mulberry-leaf solid instant beverage
  • Mulberry-leaf solid instant beverage, intermediate and preparation method of mulberry-leaf solid instant beverage
  • Mulberry-leaf solid instant beverage, intermediate and preparation method of mulberry-leaf solid instant beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The preparation of embodiment 1 mulberry leaf extract

[0045] Take the mulberry leaves (including dried mulberry leaves and mulberry leaf tea obtained by various processing methods) of the same medicine and food as raw materials, and follow the steps below:

[0046] Dry mulberry leaves are mechanically crushed and passed through a 60-mesh sieve. 12 times of purified water was added, the extraction temperature was 70°C, the extraction time was 0.5h each time, and a total of 2 extractions were made. The extracts were combined and centrifuged at 5000r / min for 20 minutes to remove the coarse filter residue. The crude filtrate was filtered through a ceramic membrane (pore size: 50 nm) until the solution was clear. The filtered solution was concentrated under reduced pressure at 60°C, and the concentrated solution was dried at 60°C under reduced pressure, and the vacuum degree was -0.01Mpa. The dry material is crushed, screened and packaged.

Embodiment 2

[0047] The preparation of embodiment 2 mulberry leaf extract

[0048] Take the mulberry leaves (including dried mulberry leaves and mulberry leaf tea obtained by various processing methods) of the same medicine and food as raw materials, and follow the steps below:

[0049] Dry mulberry leaves are mechanically crushed and passed through a 60-mesh sieve. Add 12 times of purified water, extract at an extraction temperature of 80°C, and extract for 0.5 hours each time, and extract twice in total. The extracts were combined and centrifuged at 5000r / min for 20 minutes to remove the coarse filter residue. The crude filtrate was filtered through a ceramic membrane (pore size: 50 nm) until the solution was clear. The filtered solution was concentrated under reduced pressure at 60°C, and the concentrated solution was dried at 60°C under reduced pressure, and the vacuum degree was -0.01Mpa. The dry material is crushed, screened and packaged.

Embodiment 3

[0050] The preparation of embodiment 3 mulberry leaf extract

[0051] Take the mulberry leaves (including dried mulberry leaves and mulberry leaf tea obtained by various processing methods) of the same medicine and food as raw materials, and follow the steps below:

[0052] Dry mulberry leaves are mechanically crushed and passed through a 60-mesh sieve. Add 12 times of purified water, extract at an extraction temperature of 90°C, and extract for 0.5 hours each time, and extract twice in total. The extracts were combined and centrifuged at 5000r / min for 20 minutes to remove the coarse filter residue. The crude filtrate was filtered through a ceramic membrane (pore size: 50 nm) until the solution was clear. The filtered solution was concentrated under reduced pressure at 60°C, and the concentrated solution was dried at 60°C under reduced pressure, and the vacuum degree was -0.01Mpa. The dry material is crushed, screened and packaged.

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Abstract

The invention discloses a preparation method of a mulberry-leaf solid instant beverage. The preparation method comprises the following steps: taking mulberry leaves as a raw material, carrying out crushing, extracting, centrifuging, filtering, concentrating to obtain an extract, adding an ideal solid dispersion diluent, carrying out uniform stirring and mixing, selecting a proper drying mode to remove a solvent, and crushing and sieving the obtained solid to obtain the mulberry-leaf solid instant beverage. The dissolving speed of the product in cold water is greatly increased compared with that of a mulberry leaf extract, the offensive smell of the mulberry leaves is removed, and the taste is good. Compared with mulberry leaf water brewed by boiling water, the product is rich in effective components of the mulberry leaves, and when the extract is taken, the intake is small, and the health care function equivalent to that of taking a large amount of mulberry leaves can be achieved. The taking feeling is good. A food additive with the functions of controlling blood sugar and losing weight is selected as a diluent, and the requirements of vast consumers on the functions of reducing the blood sugar and lipid are met. The beverage can be used as an intermediate to be combined with other food raw materials capable of reducing blood sugar, blood fat and blood pressure to form a solid instant beverage.

Description

technical field [0001] The invention relates to the processing field of health-care instant food, relates to a preparation method of a solid instant drink, and adopts a traditional Chinese medicine extraction technology and a preparation solid dispersion and flavor correction technology. Background technique [0002] Mulberry (Latin name: Morus alba L.) is a deciduous tree or shrub of the Moraceae family. It is native to central my country and has a cultivation history of about 4,000 years. It has a wide range of cultivation, from the south of Harbin in the northeast; Xinjiang, Qinghai, Gansu, Shaanxi; south to Guangdong, Guangxi, east to Taiwan; west to Sichuan, Yunnan; most cultivated in the middle and lower reaches of the Yangtze River. Most of the vertical distribution is below 1200m above sea level. The resources are extremely rich. Mulberry leaf is a natural plant with both medicine and food. "When the mulberry leaves are green, the spring silkworms rise from the bou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L33/105
CPCA23L2/39A23L33/105A23V2002/00A23V2200/3262A23V2200/326A23V2200/328A23V2200/30A23V2200/332A23V2200/318A23V2250/21A23V2250/6412A23V2250/55A23V2250/6422A23V2250/5114
Inventor 侯文彬李祎亮宁洪鑫勾文峰毕常芬魏会强郭江红尚海花
Owner 江苏冠尔生物科技有限公司
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