Method for preparing seaweed and mung bean hypotensive drink

Abstract

The invention discloses a method for preparing a seaweed and mung bean hypotensive drink. The method comprises the following steps of: pretreatment of raw materials, preparation of raw material extracting solutions, blending of the drink, filling and sterilizing the drink, and the like. Hypotensive foods such as sea weed, mung bean, kudzuvine root, hawthorn and Chinese wolfberry are taken as raw materials and subjected to pretreatment, the raw materials subjected to pretreatment are respectively extracted by a hot water refluxing method, extracting solutions are obtained, and the extracting amount of active ingredients in the raw materials is increased by the hot water refluxing extraction method; in seaweed pretreatment, an acetic acid soaking method and a tea water masking method coact for deodorization, the odor of the seaweed is avoided; moreover, the preparation process is simple, the preparation method is easy to operate; a sweetener, a sour agent and the like are blended, so that the mouthfeel of the drink is richer; and the prepared seaweed and mung bean hypotensive drink is a health food for hypertensives.

Description

technical field [0001] The invention relates to a drink, in particular to a preparation method of a kelp and mung bean antihypertensive drink. Background technique [0002] Hypertension is a common, multiple, chronic disease widely distributed in the world, and the number of hypertensive patients in the world is more than 600 million. Hypertension is the cardiovascular disease with the highest prevalence rate in my country. It is a risk factor that accelerates the development of atherosclerosis. It is also a risk factor for stroke and coronary heart disease, which seriously endangers human health. On November 12, 2004, the results of the "Survey on the Health and Nutritional Status of Chinese Residents" released by the State Council showed that the number of people suffering from hypertension in my country currently exceeds 160 million. Compared with 1991, the prevalence of hypertension has increased by 31%. The number of patients has increased by more than 70 million; the p...

AI Technical Summary

Problems solved by technology

These methods all use kelp or mung beans or a mixture of the two as raw materials, and are prepared through appropriate processing. However, none of the above methods involves the deodorization treatment of kelp, and it is difficult to avoid the fishy smell of kelp in the product, which reduces the palatability. People are limited to its acceptability; moreover, the above-mentioned products are only drinks made from kelp or mung beans, and the taste of the drink is the most important, and the antihypertensive effect of the products is not involved.

[0004] ZL200710031226 discloses "Preparation and use of a deodorizing agent for kelp and kelp processed products", which uses chemical additives such as metal chelating agents, which will affect human health after eating

ZL200910111254.X discloses "a method for deodorizing kelp", which uses sour plum soup to blanch and then soaks it in tea water to remove the fishy smell. The use of sour plum soup and the blanching step increase the production cost

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