A sour pear beverage

A technology for sour pears and beverages, applied in plant raw materials, antidote, digestive system, etc., can solve the problems of not being able to replace sour pear soup, not highlighting the health-care effect of sour pears, and being difficult to be generally accepted by consumers, so as to improve immunity, Simple processing method and low cost effect

Inactive Publication Date: 2007-05-16
天津市喆龙保健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the content of sour pear juice in the above-mentioned invention patent application accounts for 25-30% of the total amount, it is mixed with Chinese jujube, hawthorn beating liquid of equal content and chestnut beating liquid of considerable content, and its products do not highlight the health care effect of sour pear. It cannot replace the common sour pear soup in the folk, and the taste is obviously different from that of sour pear soup, so it is not easy to be generally accepted by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Preparation: select high-quality sour pears, wash, remove stems, chop, and remove pits, boil in boiling water for 10-15 minutes according to the weight ratio of sour pears to water 1:2-2.5, cool down naturally, filter and take soup Get the sour pear boiled liquid for later use.

[0013] Take ginseng, wash, remove impurities, slice, boil in boiling water for 50-100 minutes according to the weight ratio of ginseng to water of 1:3-5, cool down naturally, filter and extract the liquid to obtain ginseng decoction for later use.

[0014] Take commercially available honey, ginger juice, and rock sugar for later use.

[0015] Preparation: Add 3 parts by weight of ginseng decoction, 8 parts by weight of honey, 4 parts by weight of ginger juice, and 3 parts by weight of rock sugar into 25 parts by weight of sour pear boiled liquid. The capacity is that quantitative filling under aseptic condition in the packaging bottle of 500 milliliters, sealing promptly obtains sour pear juic...

Embodiment 2

[0017] Preparation of materials: The preparation of sour pear liquid, ginseng decoction, ginger juice, and rock sugar is the same as in Example 1, and commercially available sorbet honey and mineral water are selected for subsequent use.

[0018] Preparation: 2 parts by weight of ginseng decoction, 6 parts by weight of sorbet honey, 2 parts by weight of ginger juice, 4 parts by weight of rock sugar and 25 parts by weight of mineral water are added to 20 parts by weight of sour pear boiled liquid, and fully stirred until uniform and The rock sugar is completely dissolved, quantitatively filled under aseptic conditions in a sterilized packaging bottle with a capacity of 250 milliliters, and sealed to obtain the sour pear dew. The sour pear drink can be drunk directly.

Embodiment 3

[0020] Prepare raw materials: with embodiment 2.

[0021] Preparation: 4 parts by weight of ginseng decoction, 7 parts by weight of sorbet honey, 3 parts by weight of ginger juice, 5 parts by weight of rock sugar and 30 parts by weight of mineral water are added to 22 parts by weight of sour pear boiled liquid, fully stirred until uniform and The rock sugar is completely dissolved, quantitatively filled under aseptic conditions in a sterilized packaging bottle with a capacity of 250 milliliters, and filled with carbon dioxide gas before sealing to obtain the sour pear drink. The sour pear beverage is a carbonated beverage and can be directly drunk.

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PUM

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Abstract

The invention relates to a sour pear beverage, wherein the active constituents include the raw materials (by weight parts) of sour pear water boiled liquid 20-25, ginseng grilled liquid 2-3, bee honey 6-8, ginger juice 2-4, crystal sugar 3-5. The beverage has the functions of fever alleviating, eliminating heat, promoting the secretion of the body fluid, relieving effect of alcohol, lubricating intestine, relaxing bowel, preventing common cold and increasing immunity actions.

Description

technical field [0001] The invention belongs to drinks, in particular to a sour pear drink. Background technique [0002] Sour pear is a kind of wild fruit with obvious functions of clearing away heat, dispelling stagnation and digestion. The common way of eating it among the people is to boil it into soup and drink its juice. Although the drinking cost of the sour pear soup obtained by the common folk eating method is low, the beneficiary population is limited because the sour pear is only produced in some areas in the north of my country and lacks deep development and is inconvenient to be directly put on the market. [0003] In the Chinese invention patent application of publication number CN1064994A "Manufacturing method of mountain fruit sauce drink", the extracted sour pear juice, Chinese jujube, hawthorn, chestnut, walnut kernel, wolfberry beating liquid and white sugar are dissolved by stirring, heated, Grinding and homogenization are completed. Although the conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L2/60A23L2/56A23L1/08A23L1/29A23L1/212A61K36/9068A61P1/14A61P39/02A23L19/00A23L21/25A23L33/00
Inventor 齐炳显齐喆
Owner 天津市喆龙保健食品有限公司
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