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Granular beverage made of composite mulberry, folium and chrysanthemum

A technology for compounding granules and beverages, applied in the field of granulated beverages and beverage processing, can solve the problems of taste, taste, color, and single function, and achieve the effect of good color and luster.

Inactive Publication Date: 2007-02-14
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste, taste, color and function of such products are relatively simple.

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0009] The preparation process of the above-mentioned mulberry leaf mulberry chrysanthemum composite particle beverage is characterized in that it is carried out in the following steps:

[0010] 1) Raw material preparation

[0011] The raw materials are fresh mulberry leaves and wild chrysanthemums, fresh mulberries, sugar powder, dextrin, citric acid;

[0012] 2) Preparation of concentrated extract of fresh mulberry leaves

[0013] ① Rinse the fresh mulberry leaves with clean water after selection;

[0014] ②Then carry out deenzyming treatment, that is, treat with hot water at 85-88°C for 1 minute, rapidly cool to room temperature, and add 0.1% ascorbic acid and 0.05% citric acid for protection;

[0015] ③Break the mulberry leaves with a masher;

[0016] ④ Extraction solution: add 10 liters of ethanol aqueous solution according to 1 kg of fresh mulberry leaves, wherein the volume ratio of ethanol to water=3:7, extract at 50°C for 3 hours, and filter with 100 mesh nylon mes...

Embodiment 1

[0038]Embodiment 1: select the extract 1% of mulberry leaf for use, the extract 5% of wild chrysanthemum, mulberry juice 80%, auxiliary material is white sugar powder, dextrin, its ratio of citric acid is 14%, and white sugar powder wherein: dextrin: lemon Acid = 1:1:0.05. The mulberry and chrysanthemum compound particle beverage is made by the above-mentioned preparation method.

Embodiment 2

[0039] Embodiment 2: select the extract 5% of mulberry leaf for use, the extract 1% of wild chrysanthemum, mulberry juice 85%, auxiliary material is white sugar powder, dextrin, its ratio of citric acid is 10%, and white sugar powder wherein: dextrin: lemon Acid = 1:1:0.04. The mulberry and chrysanthemum compound particle beverage is made by the above-mentioned preparation method.

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Abstract

A health-care granular beverage contains the extract of mulberry leaf (0.5-5 Wt%), the extract of wild chrysanthemum flower (0.5-5), mulberry fruit juice (80-85) and auxiliary (rest). Its advantage is good color, smell and taste.

Description

technical field [0001] The invention belongs to the field of beverage processing, and relates to a beverage, in particular to a granular beverage compounded with mulberry leaves, mulberries and chrysanthemums. Background technique [0002] With the advancement of science and technology and the improvement of people's living standards, people have higher and higher requirements for quality of life. How to use food and beverages to improve physical fitness and enhance the body's ability to resist diseases has become an urgent requirement for people. However, as far as the current mulberry beverage and chrysanthemum beverage are concerned, they are still in the primary processing stage, and they simply wash the raw materials and directly beat, blend, and sterilize them to prepare products. Such product mouthfeel, taste, color and luster, function are all relatively single. At present, people are all pursuing a kind of beverage that has compound function...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/39A61K36/605
Inventor 钱永华李宏苏超王建芳肖乃康
Owner NORTHWEST A & F UNIV