Functional beverage based on jerusalem artichoke component and preparation method thereof

Abstract

The invention discloses a functional beverage based on a jerusalem artichoke component and a preparation method thereof, and belongs to the technical field of functional beverages, and the functional beverage is prepared from the following raw materials in parts by weight: 90-110 parts of jerusalem artichoke, 40-60 parts of bitter gourd, 20-40 parts of hawthorn, 40-60 parts of celery stem, 0.5-1.5 parts of ground cinnamon, 2-4 parts of sugar substitute and 300-500 parts of water. The inulin delays glucose absorption, the balsam pear glycoside promotes sugar utilization, the cinnamon polyphenol enhances insulin sensitivity to achieve sugar metabolism regulation, the jerusalem artichoke short-chain fatty acid inhibits liver cholesterol synthesis, and the hawthorn flavone promotes lipid decomposition to achieve lipid metabolism improvement. The celery potassium-sodium pump is balanced, and the inulin reduces the activity of angiotensin converting enzyme to regulate the blood pressure, so that the functional beverage can regulate the three highs.

Description

Technical Field

[0001] The invention belongs to the field of functional beverage technology, and in particular relates to a functional beverage based on Jerusalem artichoke ingredients and a preparation method thereof. Background Art

[0002] Functional drinks refer to drinks that are made by adjusting the composition and content ratio of natural nutrients in the drinks to meet the nutritional needs of certain special groups of people. They are suitable for drinking by specific groups of people, have the function of regulating body functions, and are not intended to treat diseases.

[0003] At present, the "three highs" group refers to people who suffer from high blood pressure, high blood sugar and high blood lipids at the same time. These three diseases affect each other and increase the risk of various complications such as cardiovascular and cerebrovascular diseases, such as coronary heart disease and stroke. There is no functional beverage to regulate the three high symptoms. Summary of the invention

[0004] The purpose of the present invention is to solve the above-mentioned problems and to propose a functional beverage based on Jerusalem artichoke ingredients and a preparation method thereof.

[0005] On the one hand, in order to achieve the above-mentioned purpose, the present invention adopts the following technical scheme: a functional beverage based on Jerusalem artichoke ingredients is prepared from the following raw materials in parts by weight: 90-110 parts of Jerusalem artichoke, 40-60 parts of bitter melon, 20-40 parts of hawthorn, 40-60 parts of celery stems, 0.5-1.5 parts of cinnamon powder, 2-4 parts of sugar substitute and 300-500 parts of water.

[0006] As a further description of the above technical solution:

[0007] The invention is prepared from the following raw materials in parts by weight: 100 parts of Jerusalem artichokes, 50 parts of bitter melons, 30 parts of hawthorns, 50 parts of celery stems, 1 part of cinnamon powder, 3 parts of sugar substitutes and 400 parts of water.

[0008] As a further description of the above technical solution:

[0009] The sugar substitute is erythritol.

[0010] On the other hand, in order to achieve the above object, the present invention adopts the following method: a method for preparing a functional beverage based on Jerusalem artichoke ingredients, comprising the following steps:

[0011] 1) Take the following raw materials by weight: 90-110 parts of Jerusalem artichoke, 40-60 parts of bitter melon, 20-40 parts of hawthorn, 40-60 parts of celery stems, 0.5-1.5 parts of cinnamon powder, 2-4 parts of sugar substitute and 300-500 parts of water;

[0012] 2) Fresh product processing: Wash and cut Jerusalem artichoke, bitter melon and celery stems into pieces, add them into water together with hawthorn, blend them at high speed using a wall breaker, and filter through a filter to remove the residue to obtain a filtrate;

[0013] 3) Hot extraction optimization: cinnamon powder is added to the filtrate in a constant temperature water bath, and erythritol is added after cooling to obtain a crude beverage;

[0014] 4) Pasteurization: The crude beverage is pasteurized to obtain a finished beverage;

[0015] 5) Packaging: Pack the finished beverage and store it in a refrigerator.

[0016] As a further description of the above technical solution:

[0017] In the step 2), the wall breaking machine is used for beating for 2-4 minutes, and the filter screen is selected to be 80-100 mesh.

[0018] As a further description of the above technical solution:

[0019] In the step 3), the temperature of the constant temperature water bath is 60-70° C., and the constant temperature water bath duration is 30-40 minutes.

[0020] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0021] In the present invention, inulin delays glucose absorption, momordica charantia glycosides promote sugar utilization, and cinnamon polyphenols enhance insulin sensitivity to achieve sugar metabolism regulation, Jerusalem artichoke short-chain fatty acids inhibit liver cholesterol synthesis, and hawthorn flavonoids promote lipid decomposition to improve lipid metabolism, celery potassium-sodium pump balance, and inulin reduce angiotensin converting enzyme activity to achieve blood pressure regulation, thereby achieving the functional beverage's ability to regulate the three highs. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The present invention is a flow chart of a functional beverage based on Jerusalem artichoke ingredients and a preparation method thereof. DETAILED DESCRIPTION

[0023] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] See also Figure 1The present invention provides a technical solution: a functional beverage based on Jerusalem artichoke ingredients and a preparation method thereof, which is prepared from the following raw materials in parts by weight: 90-110 parts of Jerusalem artichoke, 40-60 parts of bitter melon, 20-40 parts of hawthorn, 40-60 parts of celery stems, 0.5-1.5 parts of cinnamon powder, 2-4 parts of sugar substitute and 300-500 parts of water;

[0025] The invention is prepared from the following raw materials in parts by weight: 100 parts of Jerusalem artichoke, 50 parts of bitter melon, 30 parts of hawthorn, 50 parts of celery stems, 1 part of cinnamon powder, 3 parts of sugar substitute and 400 parts of water;

[0026] The sugar substitute is erythritol;

[0027] Embodiment 1:

[0028] S01: Take the following raw materials by weight: 90 parts of Jerusalem artichoke, 40 parts of bitter melon, 20 parts of hawthorn, 40 parts of celery stems, 0.5 parts of cinnamon powder, 2 parts of erythritol and 300 parts of water;

[0029] S02: Fresh product processing: Wash and cut Jerusalem artichoke, bitter melon and celery stems into pieces, add them into water together with hawthorn, use a wall breaker to beat at high speed, filter and remove the residue to obtain the filtrate, the wall breaker beats for 3 minutes, and the filter is 90 mesh;

[0030] S03: Hot extraction optimization: cinnamon powder was added to the filtrate and placed in a constant temperature water bath. After cooling, erythritol was added to adjust the temperature to obtain a crude beverage. The constant temperature water bath temperature was 65°C and the constant temperature water bath duration was 35 minutes.

[0031] S04: pasteurization: the crude beverage is pasteurized to obtain a finished beverage;

[0032] S05: Packaging: The finished beverage is packaged and stored in a refrigerator.

[0033] Embodiment 2:

[0034] S01: Take the following raw materials by weight: 110 parts of Jerusalem artichoke, 60 parts of bitter melon, 40 parts of hawthorn, 60 parts of celery stems, 1.5 parts of cinnamon powder, 4 parts of erythritol and 500 parts of water;

[0035] S02: Fresh product processing: Wash and cut Jerusalem artichoke, bitter melon and celery stems into pieces, add them into water together with hawthorn, use a wall breaker to beat at high speed, filter through a filter to remove the residue and obtain the filtrate, the wall breaker beats for 4 minutes, and the filter is 100 mesh;

[0036] S03: Hot extraction optimization: cinnamon powder is added to the filtrate in a constant temperature water bath, and erythritol is added after cooling to obtain a crude beverage. The constant temperature water bath temperature is 70°C and the constant temperature water bath duration is 40 minutes;

[0037] S04: pasteurization: the crude beverage is pasteurized to obtain a finished beverage;

[0038] S05: Packaging: The finished beverage is packaged and stored in a refrigerator.

[0039] Embodiment 3:

[0040] S01: Take the following raw materials in parts by weight: 100 parts of Jerusalem artichoke, 50 parts of bitter melon, 30 parts of hawthorn, 50 parts of celery stems, 1 part of cinnamon powder, 3 parts of erythritol and 400 parts of water;

[0041] S02: Fresh product processing: Wash and cut Jerusalem artichoke, bitter melon and celery stems into pieces, add them into water together with hawthorn, use a wall breaker to beat at high speed, filter and remove the residue to obtain the filtrate, the wall breaker beats for 2 minutes, and the filter is 80 mesh;

[0042] S03: Hot extraction optimization: cinnamon powder is added to the filtrate in a constant temperature water bath, and erythritol is added after cooling to obtain a crude beverage. The constant temperature water bath temperature is 60°C and the constant temperature water bath duration is 30 minutes;

[0043] S04: pasteurization: the crude beverage is pasteurized to obtain a finished beverage;

[0044] S05: Packaging: The finished beverage is packaged and stored in a refrigerator.

[0045] Drinking plan: 200ml × 2 times a day (30 minutes before meals); drink continuously for 8 weeks, stop for 1 week and then cycle; those who are tolerant to inulin need to start from 50ml and gradually increase the amount. Patients with irritable bowel syndrome should use with caution.

[0046] Mechanism of action:

[0047] Jerusalem artichoke: rich in inulin (natural water-soluble dietary fiber), it regulates intestinal flora, inhibits sugar absorption, and helps control blood sugar and blood lipids;

[0048] Bitter melon: contains momordica charantia glycosides and polypeptide-P, which enhance insulin sensitivity and improve sugar metabolism;

[0049] Hawthorn: Hawthorn flavonoids can lower serum cholesterol and inhibit the formation of arteriosclerotic plaques;

[0050] Celery stems: Apigenin works synergistically with potassium to promote sodium ion excretion and assist in lowering blood pressure;

[0051] Cinnamon powder: enhances insulin signal transduction and improves glucose and lipid metabolism (studies have shown that 1-6g per day is effective);

[0052] Sugar substitute: Erythritol, a zero-calorie sweetener to avoid affecting blood sugar.

[0053] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A functional beverage based on Jerusalem artichoke ingredients, characterized in that: The invention is prepared from the following raw materials in parts by weight: 90-110 parts of Jerusalem artichoke, 40-60 parts of bitter melon, 20-40 parts of hawthorn, 40-60 parts of celery stems, 0.5-1.5 parts of cinnamon powder, 2-4 parts of sugar substitute and 300-500 parts of water.

2. A functional beverage based on Jerusalem artichoke ingredients according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 100 parts of Jerusalem artichokes, 50 parts of bitter melons, 30 parts of hawthorns, 50 parts of celery stems, 1 part of cinnamon powder, 3 parts of sugar substitutes and 400 parts of water.

3. A functional beverage based on Jerusalem artichoke ingredients according to claim 1, characterized in that: The sugar substitute is erythritol.

4. A method for preparing a functional beverage based on Jerusalem artichoke ingredients as claimed in any one of claims 1 to 3, characterized in that: The steps include: 1) Take the following raw materials by weight: 90-110 parts of Jerusalem artichoke, 40-60 parts of bitter melon, 20-40 parts of hawthorn, 40-60 parts of celery stems, 0.5-1.5 parts of cinnamon powder, 2-4 parts of sugar substitute and 300-500 parts of water; 2) Fresh product processing: Wash and cut Jerusalem artichoke, bitter melon and celery stems into pieces, add them into water together with hawthorn, blend them at high speed using a wall breaker, and filter through a filter to remove the residue to obtain a filtrate; 3) Hot extraction optimization: cinnamon powder is added to the filtrate in a constant temperature water bath, and erythritol is added after cooling to obtain a crude beverage; 4) Pasteurization: The crude beverage is pasteurized to obtain a finished beverage; 5) Packaging: Pack the finished beverage and store it in a refrigerator.

5. The method for preparing a functional beverage based on Jerusalem artichoke ingredients according to claim 1, characterized in that: In the step 2), the wall breaking machine is used for beating for 2-4 minutes, and the filter screen is selected to be 80-100 mesh.

6. The method for preparing a functional beverage based on Jerusalem artichoke ingredients according to claim 1, characterized in that: In the step 3), the temperature of the constant temperature water bath is 60-70° C., and the constant temperature water bath duration is 30-40 minutes.

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