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Preparation method of low temperature concentrated burdock gastric ulcer protection beverage

A production method and low-temperature concentration technology, applied in food preparation, application, food science and other directions, can solve problems such as inability to target prevention and treatment, inability to effectively remove medicinal taste in beverages, and poor pertinence, and achieve good health care. effect, convenient for long-term storage, highly targeted effect

Inactive Publication Date: 2012-11-07
QINGDAO HAOTIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the simple technology and rough processing, there are many defects: the pertinence is not strong, and it can only be generally used for health care, and some diseases cannot be prevented and treated in a targeted manner;

Method used

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  • Preparation method of low temperature concentrated burdock gastric ulcer protection beverage
  • Preparation method of low temperature concentrated burdock gastric ulcer protection beverage
  • Preparation method of low temperature concentrated burdock gastric ulcer protection beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of low-temperature concentrated burdock gastric ulcer protection beverage, which comprises the following steps:

[0034] (1) From fresh, biennial burdock root before flowering, select the burdock root with plump flesh, no worms, worm spots, no mildew and rot, and a diameter of 1.7cm burdock root as raw material;

[0035] (2) Clean and disinfect the raw material of the burdock root, that is, thoroughly wash the burdock root in a cleaning tank, soak it with 0.2% NaClO solution for 2 minutes, rinse it with clean tap water, peel it in running water, slice it after rinsing, and slice it The specification is: 3×10×30mm;

[0036] (3) Sterilize the slices with 0.2% vinegar water for 15 minutes;

[0037] (4) Wash the slices with tap water again, and then operate in a cooking machine at 60°C for 30 minutes to remove peculiar smell;

[0038] (5) The burdock slices are cooled, that is, cooled with 0°C water for 3 minutes in a cooling tank, and then sorted and...

Embodiment 2

[0048] A preparation method of low-temperature concentrated burdock gastric ulcer protection beverage, which comprises the following steps:

[0049] (1) From the fresh, biennial burdock root before flowering, select the burdock root that is full of stem meat, without moths, worm spots, mildew and rot, and the diameter is 3.0cm burdock root as raw material;

[0050](2) Clean and disinfect the raw material of the burdock root, that is, thoroughly wash the burdock root in a cleaning tank, soak it with 0.2% NaClO solution for 3 minutes, rinse it with clean tap water, peel it in running water, slice it after rinsing, and slice it The specification is: 3×10×30mm;

[0051] (3) Sterilize the slices with 0.2% vinegar water for 15 minutes;

[0052] (4) Wash the slices again with tap water, and then operate in a cooking machine at 65°C for 30 minutes to remove peculiar smell;

[0053] (5) the burdock slices are cooled, that is, cooled with 0 ℃ water for 5 minutes in a cooling tank, and...

Embodiment 3

[0063] A preparation method of low-temperature concentrated burdock gastric ulcer protection beverage, which comprises the following steps:

[0064] (1) From the fresh, biennial burdock root before flowering, select the burdock root that is full of stem meat, without moths, worm spots, mildew and rotten, and the diameter is 2.4cm burdock root as raw material;

[0065] (2) Clean and disinfect the burdock root raw material, that is, thoroughly clean the burdock root in a cleaning tank, soak it with 0.2% NaClO solution for 2.5 minutes after cleaning, rinse it with clean tap water, then peel it in running water, slice it after rinsing, Slicing specification: 3×10×30mm;

[0066] (3) Sterilize the slices with 0.2% vinegar water for 15 minutes;

[0067] (4) Wash the slices with tap water again, and then operate in a cooking machine at 62.5°C for 30 minutes to remove peculiar smell;

[0068] (5) the burdock slices are cooled, that is, cooled with 0 ℃ water for 4 minutes in a cooling...

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Abstract

The invention discloses a preparation method of a low temperature concentrated burdock gastric ulcer protection beverage. The method improves on the existing technology and the prepared beverage has the functions of inhibiting gastric ulcer and protecting the intestines and stomach and is particularly suitable to be eaten by people with gastric ulcer, chronic gastritis or other diseases. The invention adopts the root of fresh burdock as the production raw material to perform special processing so that rich nutritional components contained by the raw material can be absorbed by human body and the good taste of the product can be ensured. Therefore, the prepared beverage is really a purely natural and green nutritional product, has the functions of nourishing yin, maintaining beauty, detoxifying, protecting the stomach and promoting gastrointestinal motility, has strong pertinence and obvious effects, and is especially suitable to be eaten by people with gastric ulcer, chronic gastritisor other diseases. The invention belongs to the health food technology. The beverage has good health-care effect on the stomach and can promote the improvement and self-healing of gastric ulcer and chronic gastritis; and the beverage contains various vitamins and has natural preservation and not any side effect, thus being a dietetic competitive product.

Description

technical field [0001] The invention relates to a processing method for making a health drink from burdock as a raw material, in particular to a method for making a low-temperature concentrated burdock gastric ulcer protection drink. Background technique [0002] The human stomach is the most vulnerable place in the body. Therefore, in our daily diet, we must protect the stomach well. With a good stomach, people's digestion and absorption ability is stronger, and the body is naturally healthier. Once the stomach is not good, various diseases will follow, disrupting people's normal life. The beverages that people generally drink are cola, Sprite, orange juice etc. at present, and these beverages can only moisten one's throat, quench one's thirst, have low nutritional value, and have no effect of treating gastrointestinal diseases. And most of them contain pigments and additives, which do not meet the requirements of "green food" and are harmful to health. Also there is a lo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 袁田道
Owner QINGDAO HAOTIAN FOOD
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