Bamboo leaf and chrysanthemum beverage and preparation method

A technology of bamboo leaves and drinks, which is applied in the field of bamboo leaves and chrysanthemum drinks and preparations, can solve the problems of insufficient extraction and destruction of functional components, and achieve the effects of improving immunity, convenient material collection, and good practicability

Inactive Publication Date: 2013-07-10
WUXI ALLNATURE BIOLOGICAL SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main problems of the current methods of extracting functional components from plants include insufficient extraction and damage to functional components, so they cannot meet the needs of use and need to be improved and innovated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Bamboo leaves are fresh bamboo leaves within 8 weeks of growth. After being manually selected, they are soaked in dilute citric acid solution with a mass volume concentration of 0.05-1% for 3-5 minutes, rinsed with running drinking water, and then dried for later use. Hangbai chrysanthemum is half-opened or just opened fresh chrysanthemum, which is dried in the sun after being microwaved. The processed fresh bamboo leaves, Chrysanthemum chrysanthemum, Lycium barbarum, and licorice were stored in a freezer at -18°C for more than 12 hours for later use.

[0040] 20-100 parts of bamboo leaves frozen for more than 12 hours, 5-15 parts of Chrysanthemum chrysanthemum, 5-10 parts of medlar, 1-5 parts of licorice were crushed at low temperature into 80% powder particles passed through an 8-mesh sieve, and then put into 20 times the weight of Extract in water at 65-80°C for 60-90 minutes. In order to prevent the oxidation of functional components during the cooking process, it i...

Embodiment 2

[0043] The method is the same as in Example 1. In the extract concentrate of chrysanthemum flower with a Brix of 20~35Brix, add fructose, honey, L-malic acid, multivitamins, multiminerals, oligosaccharides, etc. The product is formed by aseptic filling after high-temperature instantaneous sterilization.

[0044] Product testing, each 500mL drink contains the following ingredients: 20~100g fresh bamboo leaves (raw material), 5~15g Hangbai Chrysanthemum (raw material), 5~10g medlar (raw material), 1~5g licorice (raw material), 9~11g fructose , 5~7g honey, 4~6g oligosaccharides, 70~90mg L-malic acid, 70~90mg multivitamins, 100~130mg multiminerals, 90~110mg sodium erythorbate. Among them, the oligosaccharides are fructo-oligosaccharides, galacto-oligosaccharides and xylo-oligosaccharides. The multivitamins are selected from vitamin C, vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, niacin and pantothenic acid. The complex ...

Embodiment 3

[0046] The method is the same as in Example 1, and the soluble solid solution is 1 ~ 3% of the bamboo leaf chrysanthemum extract. The coarse filter adopts a 0.5mm sieve to filter, the secondary filter adopts a 0.1mm sieve to filter, and the fine filter adopts a 5um cloth bag to filter ; use the filtered bamboo leaf chrysanthemum extract, purified water, fructose, honey, L-malic acid, multivitamins, multiminerals, and oligosaccharides to prepare 4-8% soluble solids and 4.6-6.5 pH Tea soup; the tea soup after blending is sterilized instantaneously at 120℃~135℃ for 4~12s; after sterilization, the tea soup is quickly cooled to below 40℃, and then aseptically filled.

[0047] Product testing, each 500mL drink contains the following ingredients: 20~100g fresh bamboo leaves (raw material), 5~15g Hangbai Chrysanthemum (raw material), 5~10g medlar (raw material), 1~5g licorice (raw material), 9~11g fructose , 5~7g honey, 4~6g oligosaccharides, 70~90mg L-malic acid, 70~90mg multivitamin...

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PUM

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Abstract

The invention discloses a bamboo leaf and chrysanthemum beverage and a preparation method thereof. Preparing raw materials of the beverage per 500mL comprise 20-100g of fresh bamboo leaves, 5-15g of Hangzhou white chrysanthemum, 5-10g of boxthorn fruit, 1-5g of liquorice, 9-11g of fructose, 5-7g of honey, 4-6g of oligosaccharide, 70-90mgL of malic acid, 70-90mg of vitamin complex, 100-130mg of composite mineral substance and 90-110mg of sodium erythorbate. The preparation method adopts the bamboo leaves, the Hangzhou white chrysanthemum, the boxthorn fruit and the liquorice which are long-standing in edible and medical history, combines the modern process to manufacture the beverage relieving sub-healthy state constitution widely existing in the modern society, effectively retains effective materials, embodies fresh and pleasant drinking taste, has good health-care functions of removing free radical antioxidation, resisting aging, reducing blood sugar and improving immunity, and has the fresh and delicious tea-drinking effects of relieving summer heat and fever, clearing away heat and toxic materials and producing saliva and slaking thirst.

Description

technical field [0001] The invention relates to the technical field of food, beverages and health products, in particular to a bamboo leaf chrysanthemum drink and a preparation method thereof. Background technique [0002] With the acceleration of the pace of life in modern society, people are under increasing pressure in life. The heavy burden seriously erodes people's physical and mental health. Natural health preservation and natural food supplements are becoming more and more popular among urban people, and plant products derived from nature are more favored by consumers. The plant products in the market today are either packaged and sold after preliminary treatment, or are sold as deep-processed products after extracting active ingredients. A large amount of active ingredients of the primary processed plant products are lost or wasted due to the restriction of consumers' processing methods. The plant extract combined with modern technology and equipment, after cleani...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/29A23L1/08A23L21/25A23L33/00
Inventor 黄锐龙霞
Owner WUXI ALLNATURE BIOLOGICAL SCI & TECH CO LTD
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