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Bamboo juice beverage

A technology for beverages and bamboo juice, applied in the field of non-alcoholic beverages, can solve the problems of unfavorable large-scale production demand, complex manufacturing process, single health care effect, etc., and achieve large-scale continuous production, reduce processing costs, and high nutritional value. Effect

Inactive Publication Date: 2012-04-25
XIANGTAN HENGDUN GROUP SCI & TECH IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The manufacturing process is complex and takes a long time, which is not conducive to large-scale production needs
Chinese Patent Application No. 93111445 Bamboo Juice and its series of nutritional and health products, in addition to the main raw material young bamboo, it still needs to add a large amount of auxiliary agents for enzymolysis and saccharification. The health care effect of each bottle of product is single and weak.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0020] The preparation of bamboo juice beverage also comprises the following steps:

[0021] (4) Blending: after filtering, add sweeteners such as erythritol and acidity regulators etc. for blending. During blending, ensure that the pH value of the mash remains between 4-5.5.

[0022] (5) Filtration: Filter the prepared mash with diatomaceous earth to remove solids.

[0023] (6) Inactivation: the filtrate is sterilized at a temperature of 115-135° C. to kill living microorganisms and active substances in the filtrate. Then fine filter.

[0024] The liquid after fine filtration is the finished product of bamboo juice drink.

[0025] Bamboo is an evergreen perennial plant with bamboo shoots in spring. The stem has many nodes and is hollow in the middle. It has a hard texture and many types. Bamboo is an ideal health product. Sun Simiao, a famous doctor in the Tang Dynasty, pointed out in "Qian Jin Fang": Bamboo is sweet, cold, non-toxic, main for quenching thirst, nourishing ...

Embodiment approach 1

[0040] The bamboo juice drink is mainly made of bamboo less than two years old, radix radices, ginseng, gynostemma and the like.

[0041] Its preparation method adopts the following steps:

[0042] (1) The weight ratio of raw materials is: bamboo accounts for 67%, Ophiopogon japonicus accounts for 18%, ginseng accounts for 10%, and Gynostemma pentaphyllum accounts for 5%.

[0043] (2) Pretreatment, after washing, crush the bamboo, add Ophiopogon japonicus, ginseng, gynostemma, and water to cook, the weight ratio of raw materials to water is 1:4, and the cooking temperature is controlled between 70-100 ° C. The raw materials are chopped or Crushing is to increase its surface area, so that the raw materials can be fully mixed with water, which is beneficial to the leaching of nutrients.

[0044] (3) Decomposition: When the cooking temperature reaches 100°C, control the temperature and speed of heating to keep the temperature of the mash at 70-80°C for 1-2 hours, so that the nutri...

Embodiment approach 2

[0049] The bamboo juice drink is mainly made of bamboo less than two years old, radix radices, ginseng, gynostemma and the like.

[0050] Its preparation method adopts the following steps:

[0051] (1) The weight ratio of raw materials is 70% for young bamboo, 15% for Ophiopogon japonicus, 10% for ginseng, and 5% for Gynostemma pentaphyllum.

[0052] (2) Pretreatment: After washing, the tender bamboo is crushed, added with Ophiopogon japonicus, ginseng, and Jiaogulan, and then boiled in water. The weight ratio of raw materials to water is 1:7, and the cooking temperature is controlled between 70-100°C. The purpose of chopping or pulverizing raw materials is to increase their surface area, so that raw materials can be fully mixed with water, which is beneficial to the leaching of nutrients.

[0053] (3) Decomposition: When the cooking temperature reaches 100°C, control the temperature and speed of heating to keep the temperature of the mash at 70-80°C for 1-2 hours to complete...

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Abstract

The invention relates to the technical field of non-alcoholic beverages, in particular to a bamboo juice beverage which uses fresh bamboo, ophiopogon root, ginseng rootlets, gynostemma pentaphylla as raw materials, and the weight ratios of main materials are bamboo 67%-81%, ophiopogon root 12%-18%, ginseng rootlets 6%-10% and gynostemma pentaphylla 1%-5%. The process comprises disintegrating clean raw material, cooking with water with 1:3-10 of weight ratio of the raw material and water with temperature between 70 DEG C-100 DEG C, dissociating in 1-2 hours with mash liquid temperature between70 DEG C- 80 DEG C, filtering the mash liquid which is dissociated, then allocating through adding sweetener and acidity conditioning agent with the ph value of bamboo between 4-5.5, then filtering again, and disinfecting filter liquor by instant high temperature, and finally obtaining the bamboo juice beverage. The bamboo juice beverage combines the nutrient compositions of bamboo, ophiopogon root, ginseng rootlets and gynostemma pentaphylla, which plays a certain health care role for human bodies, and is suitable to be used as cold drink, and is particularly suitable for patients with hypertension, hyperlipemia, and diabetes mellitus and fat people.

Description

technical field [0001] The invention relates to a non-alcoholic drink, in particular to a bamboo juice drink made of bamboo, radix radix, ginseng and gynostemma. Background technique [0002] The light bamboo leaf drink supplied on the market is produced using the technology provided by the Chinese patent application number 021140715 light bamboo leaf drink. It needs bamboo, light bamboo leaf, glutinous rice in its raw materials, and a large amount of other raw materials need to be added in saccharification and deployment fashion. And the saccharification stage takes a long time. The manufacturing process is complex and takes a long time, which is not conducive to large-scale production needs. Chinese Patent Application No. 93111445 Bamboo Juice and its series of nutritional and health products, in addition to the young bamboo as the main raw material, it still needs to add a large amount of auxiliary agents for enzymolysis and saccharification. The health care effect of ea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L2/38A23L33/00
Inventor 王检忠
Owner XIANGTAN HENGDUN GROUP SCI & TECH IND
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