Nutritious potables and preparation method

Abstract

A nutritive beverage is prepared from two or more of the root, stem, leaf, fruit and bark of acanthopanax through immersing in water and distilling.

Description

Technical field: [0001] The invention relates to a non-alcoholic drink, in particular to a nutritious drink and a method for making the nutritious drink. Background technique: [0002] Acanthopanax aliases, Acanthopanax ginseng, etc. It belongs to Araliaceae and is a shrub. Acanthopanax contains a variety of glycosides, such as acanthoside B1, acanthoside E2, β-sitosterol glucoside, syringin, ethyl galactoside and so on. Acanthopanax has the effect similar to ginseng, belongs to "adaptogen" medicine, and its root, stem, leaf, fruit and skin can be used as medicine. For example, the skin of Acanthopanax is pungent, warm in nature, has the functions of expelling wind and dampness, and strengthening bones and bones; the roots and rhizomes have the effects of strengthening the body, strengthening the body, improving the mind and calming the nerves, strengthening the spleen and kidney, etc. It is used for spleen and kidney yang deficiency, soreness of the waist and knees, Phys...

AI Technical Summary

Problems solved by technology

Since Acanthopanax is a shrub plant, even if it contains rich active ingredients that are beneficial to the human body, it needs to be fully soaked and heated or squeezed or other methods to completely separate the active ingredients. It is difficult to separate the active ingredients in it by soaking in normal temperature water and using conventional methods, especially the glycosides in Acanthopanax; in addition, the method of making drinks proposed by this patent includes first concentrating the filtrate of Acanthopanax senticosus to clear paste, and then use ethanol to process it twice, remove the ethanol and then concentrate to a thick paste step. In these steps, the active ingredients in Acanthopanax can be further lost, and its production cost is also correspondingly increased. also brings many difficulties

[0007] The more important problem is that none of the above two patented technologies for making beverages with Acanthopanax can remove the bitter taste of Acanthopanax, and the only remedy is to add sugar liquid, citric acid, essence or barley malt to the beverage for seasoning These seasonings will add a lot of sugar to the drink, and the increase in sugar is at least unsuitable for diabetics; at the same time, the above two patents use the process of soaking and distillation or only soaking and then concentrating to a thick paste. It is very easy to be mixed with solid residues of Acanthopanax, and these solid residues are easy to deteriorate compared to thick cream, and when they deteriorate, they will directly affect the shelf life of the drink