Bamboo-leaf health-care beverage and its preparing method

A technology for health-care beverages and bamboo leaves, applied in the field of health-care beverages, can solve the problems of damaging the active nutrients and natural taste of bamboo leaves, and achieve the effects of fragrant and elegant bamboo leaf smell, maintaining bamboo leaf smell, and simple and easy process method.

Inactive Publication Date: 2003-03-26
顾景林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of dried bamboo leaves is that the active nutrients and natural taste of bamboo leaves will be damaged during processing

Method used

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  • Bamboo-leaf health-care beverage and its preparing method
  • Bamboo-leaf health-care beverage and its preparing method

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Experimental program
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Embodiment Construction

[0014] Table 1: The embodiment of each component proportion (weight percentage) of the present invention:

[0015] Below in conjunction with accompanying drawing 1, preparation process step and processing method of the present invention are further described:

[0016] (1) Hot blanching of fresh bamboo leaves: Put the rinsed fresh bamboo leaves into water with a pH value of 8-8.5, gradually heat them from room temperature to 85-95°C, keep for 1-3 minutes, pick up the blanched bamboo leaves leaf. Wherein the pH value of water can be adjusted with 0.25-0.45% sodium bicarbonate solution.

[0017] (2) Preparation of fresh bamboo leaf pulp mixture - beating, regreening, filtering and rubber milling: put the bamboo leaves that have been scalded and softened into a pulverizer for crushing, and add 0.2 to 8 parts by weight of bamboo leaves according to 1 part by weight Water with a pH value of 8 to 8.5 is put into a beater together, and the added water is adjusted in advance with 0...

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PUM

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Abstract

The present ivnention relates to a bamboo leaf health-care beverage and its preparation method. It is made up by using fresh bamboo leaf raw pulp as main material, adding flavouring agent, stabilizing agent, colour-protecting agent and water as auxiliary material and adopting the following steps: scalding fresh bamboo leaf, adding water and pulping, adding cupric acetate, zinc acetate and magnesium acetate to make bamboo leaf pulp restore its natural green colour, filtering, colloid milling, mixing main and auxiliary materials, blending, deaerating, homogenizing, sterilizing and filling so as to obtain the invented product with bamboo leaf brisk flavour, palatable taste and health-care function. Said invented product contains no artificial colour matter and preservative.

Description

[0001] (1) Technical field: the invention belongs to the technical field of health drinks, in particular to bamboo leaf health drinks. (two) background technology: [0002] my country is a country with the richest bamboo plant resources, accounting for 1 / 5 of the world's total bamboo forest area. Whether it is from the ancient Chinese works "Shen Nong's Materia Medica", "Compendium of Materia Medica", or modern scientific research, it has been revealed that bamboo leaves contain valuable nutritional value and unique health care functions, such as containing a variety of amino acids, vitamins, minerals and With high cellulose, it has health functions such as clearing heat and detoxifying, promoting body fluid and diuresis, reducing phlegm and relieving cough, dredging wind and dredging collaterals, and has a delicate and elegant smell. But bamboo leaf can not directly eat, and waits for people to develop and utilize its edible and health care value. [0003] The patent applica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
Inventor 顾景林韩小荣
Owner 顾景林
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