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Compound mulberry leaf beverage and preparation method thereof

A technology of mulberry leaves and beverages, which is applied in the field of compound mulberry leaf beverages and its preparation, can solve problems such as gastrointestinal discomfort, adverse effects of digestive function, discomfort in taking, etc., and achieve the effect of refreshing taste

Active Publication Date: 2012-07-25
EXPERIMENTAL RES CENT CHINA ACAD OF CHINESE MEDICAL SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the commercially available heat-clearing and detoxifying drinks are represented by Sangju Drink, which is composed of mulberry leaves and chrysanthemums. The preparation method is boiling and extraction, and its health care effect is relatively simple.
Moreover, heat-clearing and detoxifying beverages are cold and cold due to the addition of plant ingredients, drinking too much or taking it for a long time will cause gastrointestinal discomfort and have adverse effects on digestive function
Mainly drink in summer, not suitable for regular drinking in four seasons
[0003] In addition, most beverages are sugar-containing products, which are not suitable for people with high blood sugar and high blood lipids
In commercially available beverages, there has not yet been seen a beverage that has both heat-clearing and detoxifying, hypoglycemic and lipid-lowering health effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The preparation method of embodiment 1 compound mulberry leaf drink of the present invention

[0035] 1) Weigh 15.0g of mulberry leaves and 10.0g of tangerine peel, put them in a stainless steel pot, add 500ml of deionized water, soak for 30min, heat to boil, keep the temperature at 100°C and continue to extract for 1h, pour out the extract; add 500ml of deionized water and repeat Extract once, combine the extracts, concentrate to 490ml; centrifuge at 3500 rpm for 15min, collect the supernatant in a beaker, and heat in a water bath at 99°C;

[0036] 2) Weigh 1.0g of fruit juice clarification aid, add 10ml of 80°C deionized water, stir to dissolve it completely, then slowly add this solution into the supernatant at 99°C, stir while adding, and put the supernatant in Keep heating in a water bath at 99°C for 1 hour, stirring intermittently; take it out, put it at room temperature, and store it at 4°C for 12 hours;

[0037] 3) Suction filter the supernatant after refrigera...

Embodiment 2

[0038] Embodiment 2 The preparation method of compound mulberry leaf drink of the present invention

[0039] 1) Weigh 20.0kg of mulberry leaves and 20.0kg of tangerine peel, put them in an extraction tank, add 1000L of deionized water, soak for 60min, heat to boil, keep the temperature at 100°C and continue to extract for 1.5h, pour out the extract; add 1000L of deionized Repeat the water extraction once, combine the extracts, concentrate to 988L; centrifuge at 3500 rpm for 20 minutes, collect the supernatant in a glass jar, and heat in a 95°C water bath;

[0040] 2) Weigh 1.0kg of fruit juice clarification aid, add 12L of 75°C deionized water, stir to dissolve it completely, then slowly add this solution to the supernatant at 95°C, stir while adding, and put the supernatant in Keep heating in a water bath at 95°C for 1.5h, stirring intermittently; take it out, put it at room temperature, and store it at 8°C for 16h;

[0041] 3) Suction filter the supernatant after refrigerat...

Embodiment 3

[0042] Embodiment 3 The preparation method of compound mulberry leaf drink of the present invention

[0043] 1) Weigh 4.0kg of mulberry leaves and 6.0kg of tangerine peel, put them in an extraction tank, add 150L of deionized water, soak for 20min, heat to boil, keep the temperature at 100°C and continue to extract for 1.5h, pour out the extract; add 150L of deionized Repeat the water extraction twice, combine the extracts, concentrate to 147.6L; centrifuge at 3500 rpm for 15 minutes, collect the supernatant in a glass jar, and heat in a water bath at 98°C;

[0044] 2) Weigh 0.3kg of fruit juice clarification aid, add 2.4L of 85°C deionized water, stir to dissolve it completely, then slowly add this solution to the supernatant at 98°C, stir while adding, and dissolve the supernatant Keep heating in a water bath at 98°C for 1.5h, stirring intermittently; take it out, put it at room temperature, and store it at 4°C for 8h;

[0045] 3) Suction filter the supernatant after refrig...

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PUM

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Abstract

The invention relates to a compound mulberry leaf beverage and a preparation method thereof. The beverage is prepared from the following raw materials and auxiliary materials in parts by weight: 2-3 parts of mulberry leaf, 2-3 parts of tangerine peel, 0.1-0.2 part of clarifying agent, 0.2-0.5 part of citric acid and 10-24 parts of sweetener. The compound mulberry leaf beverage of the invention has cool taste, is mellow, has the efficacies of clearing heat and detoxicating, relieving heat and sunstroke, suppressing of sweating, lowering blood fat and lowering blood sugar, and is especially suitable for diabetics.

Description

technical field [0001] The invention relates to a compound beverage, in particular to a compound mulberry leaf beverage and a preparation method thereof. Background technique [0002] Currently, commercially available heat-clearing and detoxifying beverages are represented by Sangju Drink, which is composed of mulberry leaves and chrysanthemums. The preparation method is boiling and extraction, and its health care effect is relatively simple. Moreover, heat-clearing and detoxifying beverages are cold and cold due to the addition of plant ingredients, drinking too much or taking them for a long time will cause gastrointestinal discomfort and have adverse effects on digestive function. It is mainly drunk in summer and not suitable for regular drinking in all seasons. [0003] In addition, most beverages are sugar-containing products, which are not suitable for people with high blood sugar and high blood lipids. In commercially available beverages, there is no beverage that h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 范斌于友华闫寒
Owner EXPERIMENTAL RES CENT CHINA ACAD OF CHINESE MEDICAL SCI
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