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Dandelion low-sugar beverage and preparation method thereof

A technology of dandelion and beverages, applied in the field of food and beverages, can solve the problems of easy clogging of filter media, loss of active ingredients, high filtration cost, etc., and achieve the effect of quickly replenishing electrolytes, preventing beverage oxidation, and avoiding filter blockage

Inactive Publication Date: 2012-10-03
郭玉军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing dandelion drink formula can provide a dandelion sugar-free drink suitable for diabetics, but cannot provide a popular dandelion low-sugar drink suitable for ordinary consumers
Because dandelion itself has a bitter taste, in order to make the beverage suitable for drinking, other ingredients must be used to cover up this bad flavor, but the existing dandelion beverage formula cannot highlight or cover up the bitter taste of dandelion to varying degrees. Its unique aromatic flavor, and this unique aromatic flavor is the most obvious feature that distinguishes dandelion beverages from other beverages
The existing dandelion beverage formula also has the problem that it cannot effectively prevent the oxidation of the beverage, so that the beverage is easily oxidized during the process of heat sterilization and storage, thereby destroying its nutritional components and aromatic flavor.
At the same time, the existing dandelion drinks generally contain artificially synthesized food additives, which do not meet the current green and pollution-free consumer demand
[0005] 2) Deficiencies in the preparation method of dandelion beverage
The disadvantages of this process are: firstly, the boiling or decocting temperature is higher, which makes the color of the dandelion extract dark and dark, and some of the ingredients are oxidized and destroyed, thereby affecting the quality of the finished beverage; secondly, Crushing the raw material and then leaching is not conducive to coarse filtration, because the dandelion debris will block the filter during the coarse filtration
The former clarification method will cause the dandelion extract to lose some active ingredients due to factors such as the adsorption and coagulation aid of the clarifier; the disadvantage of the latter clarification method is that the filter medium is easily blocked during the fine filtration process, thereby Causes the problem of short service life of filter material and high filtration cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] ① Dried dandelion

[0038] Select the whole dandelion herb at the bolting and flowering stages, and it is required that there are no withered stems and leaves; pick out weeds, remove diseased leaves, then wash away impurities such as sediment with clean water, and drain the water attached to its surface; then dry : Put the whole dandelion grass that has been cleaned and drained of surface water on a clean sun-dryer to expose to the sun. When it is 70% to 80% dry, then put it in a well-ventilated room to dry naturally to get dried dandelion.

[0039] ②The first extraction

[0040] Take 1 part by weight of the dried dandelion obtained in step ① and add 30 parts by weight of purified water or demineralized water to soak for 30 minutes. The dried dandelion is easy to float on the water surface and should be stirred; then heat up to 85°C and extract for 35 minutes, and then use a mesh with a mesh size of 200- A 250-mesh filter is used for coarse filtration, and the leaching...

Embodiment 2

[0055] ① Dried dandelion is the same as in Example 1.

[0056] ②The first extraction

[0057] Take 1 part by weight of the dried dandelion obtained in step ① and add 40 parts by weight of purified water or demineralized water to soak for 40 minutes. The dried dandelion is easy to float on the water surface and should be stirred; then heat up to 75°C and extract for 45 minutes, and then use a mesh with a mesh size of 200- A 250-mesh filter is used for coarse filtration, and the leaching solution after the coarse filtration is rapidly cooled to 45° C. to obtain the leaching solution for the first leaching.

[0058] ③Second extraction

[0059] Add 40 parts by weight of pure water or demineralized water to the dandelion extracted for the first time in step ②, raise the temperature to 75°C and extract for 35 minutes, and then use a filter with meshes of 200-250 mesh to perform coarse filtration to obtain the first Extraction solution for secondary extraction.

[0060] 4. the lea...

Embodiment 3

[0067] ① Dried dandelion is the same as in Example 1.

[0068] ②The first extraction

[0069] Take 1 part by weight of the dried dandelion obtained in step ①, add 20 parts by weight of purified water or demineralized water and soak for 20 minutes. The dried dandelion is easy to float on the water surface and should be stirred; then heat up to 95°C and extract for 25 minutes, and then use a mesh with a mesh size of 200- A 250-mesh filter is used for coarse filtration, and the leaching solution after the coarse filtration is rapidly cooled to 25° C. to obtain the leaching solution for the first leaching.

[0070] ③Second extraction

[0071] Add 20 parts by weight of pure water or demineralized water to the dandelion after the first leaching in step ②, raise the temperature to 95°C and leaching for 15 minutes, and then use a filter with meshes of 200-250 mesh to perform coarse filtration to obtain the first Extraction solution for secondary extraction.

[0072] 4. the leaching...

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PUM

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Abstract

The invention discloses a dandelion low-sugar beverage. Dandelion extract, cane sugar, salt, phytic acid and water are used as raw materials. The beverage is technically characterized by being prepared by the following steps of: extracting dandelion for two times at the temperature of between 75 and 95 DEG C by using water as an extraction solvent, roughly filtering and combining the extract, andregulating the components; and clarifying, filtering and diluting with water. The beverage provided by the invention belongs to a low-sugar beverage, and does not contain artificially synthesized food additives; the beverage has unique aromatic flavor of the dandelion at the same time of covering the bitter and astringent taste of the dandelion, and can be effectively prevented from being oxidized; and the preparation method for the beverage reduces the damage to the effective ingredients of the dandelion during preparation, reduces the preparation cost, and overcomes the defects of the priorart from multiple aspects.

Description

technical field [0001] The invention relates to a dandelion low-sugar drink and a preparation method thereof, belonging to the field of food and drink. Background technique [0002] Dandelion is a medicinal and edible plant approved by the Ministry of Health of my country, which belongs to the perennial herb of Compositae. Dandelion has a unique aromatic flavor, not only extremely rich in nutrients, but also has medicinal value such as clearing heat and detoxifying, reducing swelling and resolving stagnation. In recent years, with the continuous improvement of people's material living standards, healthy diets and low-sugar diets have received more and more attention and attention. The deficiencies in the prior art about dandelion beverage and preparation method thereof are: [0003] 1) Insufficiency of dandelion drink formula [0004] The existing dandelion drink formula can provide a dandelion sugar-free drink suitable for diabetics, but cannot provide a popular dandelio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/09A23L2/38
Inventor 郭玉军
Owner 郭玉军
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