Chestnut flower health drink and preparation method thereof

A technology for healthy beverages and chestnut flowers, applied in the field of beverages, can solve the problems of increasing male chestnut flowers, waste of resources, etc., and achieve the effects of enhancing health care efficacy and nutritional value, preventing beverage stratification, and achieving good economic benefits.

Inactive Publication Date: 2013-03-20
中国科学院唐山高新技术研究与转化中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chestnut male flowers are increasing day by day and become waste in chestnut production, resulting in a great waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: The chestnut flower health beverage adopts the following raw material ratio and preparation method.

[0020] Raw material ratio: the mass ratio of chestnut flower flavonoid extract to water is 1:1000, and the mass percentage content of other raw materials is: stevia 1%, malic acid 0.1%, citric acid 0.1%, rock sugar 10%, oligosaccharide syrup 2 %, sodium alginate 0.1%.

[0021] Preparation method: (1) Air-dry the collected fresh chestnut flowers at room temperature to constant weight, crush them and extract them with a mass ratio of 0.1 mm to 100 microns. The mass ratio of solid to liquid is 1:8. After obtaining the extract, concentrate to obtain chestnut flower flavonoid extract;

[0022] The composition of the extraction solvent is: the mass ratio of 65% alcohol solution to 0.1mol / L sodium bicarbonate solution is 100:1, and sodium sulfite is added to make its mass percentage concentration 0.05%;

[0023] (2) Mix various raw materials according to the ra...

Embodiment 2

[0024] Embodiment 2: The chestnut flower health beverage adopts the following raw material ratio and preparation method.

[0025] Raw material ratio: the mass ratio of chestnut flower flavonoid extract to water is 1:5000, and the mass percentage content of other raw materials is: stevia 3%, malic acid 0.2%, citric acid 0.2%, rock sugar 10%, oligosaccharide syrup 4 %, sodium alginate 0.1%.

[0026] Preparation method: (1) Dry the collected fresh chestnut flowers at 50°C to constant weight, crush them and take 50-100 micron crushed matter for extraction, the solid-liquid mass ratio is 1:10, at 80°C, extraction time After 4 hours, the extract was obtained and then concentrated to obtain chestnut flower flavonoid extract;

[0027] The composition of described extraction solvent is: the mass ratio that mass fraction is 85% alcohol solution and 0.2mol / L caustic soda solution mixes is 50:1, adds sodium sulfite so that its mass percentage concentration is 0.03%;

[0028] (2) Mix var...

Embodiment 3

[0029] Embodiment 3: The chestnut flower health beverage adopts the following raw material ratio and preparation method.

[0030] Raw material ratio: the mass ratio of chestnut flavonoid extract to water is 1:10000, and the mass percentage content of other raw materials is: stevia 6%, malic acid 0.5%, citric acid 0.4%, rock sugar 5%, oligosaccharide syrup 6% %, sodium alginate 0.2%.

[0031] Preparation method: (1) Air-dry the collected fresh chestnut flowers at 30°C to constant weight, crush them and take 50-100 micron crushed matter for extraction, the solid-liquid mass ratio is 1:20, at 100°C, extraction time After 2 hours, the extract was obtained and then concentrated to obtain chestnut flower flavonoid extract;

[0032] The composition of the extraction solvent is: the mass ratio of 75% alcohol solution mixed with 0.5mol / L soda solution is 60:1. Add sodium sulfite so that its mass percent concentration is 0.01%;

[0033] (2) Mix various raw materials according to the ...

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PUM

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Abstract

The invention discloses a chestnut flower health drink and a preparation method thereof. The chestnut flower health drink is formed by mixing a chestnut flower flavone extracting solution, stevia rebaudiana, malic acid, citric acid, crystal sugar, oligosaccharide syrup, sodium alga acid and water. The drink takes the chestnut flower flavone extracting solution as a raw material and has soft taste, pleasant flavor and the effects of clearing away heat and toxic materials, resisting oxidation, suppressing bacteria and resisting tumors; high-sweetness low-sugar stevia rebaudiana is combined with the chestnut flower flavone extracting solution, so that the health effect and nutritive value of the drink are enhanced, and the drink has a certain curative effect on diabetes, hypertension, obesity and heart diseases; and due to addition of citric acid, malic acid, crystal sugar and oligosaccharide syrup, the drink is sour, sweet and tasty and is suitable for people of all ages; and due to addition of sodium alga acid, the drink can be prevented from being layered. According to the method, the chestnut flower is deeply processed, and the flavone extracting solution is prepared into the drink, so that the additional value of the chestnut flower is effectively utilized, a healthy drink with high nutrition and good mouthfeel is obtained, and the drink is simple in production process and low in cost and has good economic benefits.

Description

technical field [0001] The invention relates to a drink, in particular to a chestnut flower health drink and a preparation method thereof. Background technique [0002] The chestnut flower is a plant of the genus Chestnut in the family Fagceae (Fagceae). Cas tanea mollissima Blume) male inflorescence. Chestnut has the characteristics of few female flowers and many male flowers. Due to the excessive amount of male flowers and long flowering period, it consumes a lot of nutrients in the tree body, resulting in the reduction of female flowers, early shedding of chestnut buds, empty buds, etc., resulting in low yield of chestnut. In order to increase the yield of chestnut, often It is necessary to thin out the male flowers, as long as 5% to 10% of the male inflorescences remain, enough for pollination. Chestnut male flowers are increasing day by day and become waste in chestnut production, resulting in a great waste of resources. [0003] In fact, chestnut flower has the effe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/56A23L2/60A23L1/09
Inventor 惠建斌赵媛媛张星郑文婧柯春林杜志军
Owner 中国科学院唐山高新技术研究与转化中心
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