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Medlar and chrysanthemum functional drink and preparing method thereof

A production method, the technology of wolfberry and chrysanthemum, is applied to the functions of food ingredients, food preparation, food ingredients as clouding agents, etc. It can solve the problems that are not easy to be accepted, and achieve the effect of unique smell, good stability and simple process

Active Publication Date: 2014-07-30
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The wolfberry chrysanthemum tea prepared by the above direct soaking method, the special smell of wolfberry and chrysanthemum does not offset each other, but has the special smell of chrysanthemum and wolfberry at the same time; it is not easy to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-16

[0024] Take the following steps, where T 1 ,T 2 ,T 3 , M is valued according to Table 1.

[0025] a. Take 12.5kg of chrysanthemums and place them in a boiling container, add 200L of mineral water, soak T 1 minutes, then filter; retain the filter residue and filtrate;

[0026] b. Take 37.5kg of wolfberry and add 50kg of mineral water to crush it in a beater to obtain wolfberry pulp;

[0027] c. Put the filter residue of step a and the wolfberry pulp of step 2 in the decoction container, add 800L of mineral water, heat to boiling and decoct T 2 Minutes, add M parts of lemon slices and continue to decoct T 3 , and then filtered to obtain the filtrate;

[0028] d. the filtrate obtained from step a and the filtrate obtained from step c are combined, then centrifuged, and the supernatant is taken;

[0029] e. Dilute the supernatant with mineral water to obtain a diluent, the volume of which is 20 times that of the supernatant; then add 30kg of rock sugar and 0.5kg of p...

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PUM

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Abstract

The invention relates to a medlar and chrysanthemum functional drink and a preparing method thereof, and belongs to the technical field of food drink processing. The preparing method comprises the steps: leaching with cold water, mixing, decocting, centrifuging, diluting and the like, wherein a defined quantity of lemon slices is added in the decocting process. The medlar and chrysanthemum functional drink prepared by adopting the preparing method disclosed by the invention has the functions of clearing liver, improving vision, clearing heat, dispelling internal heat, reducing lipid and blood pressure, lubricating intestines, eliminating toxicants, relieving dry eyes and asthenopia, and remarkably protecting the eyes, is suitable for symptoms such as irritability and restless with anxiety due to liver-fire exuberance, and has an effect of soothing computer radiation. Meanwhile, the medlar and chrysanthemum functional drink has the advantages of bright color, special flavor, and good stability. In addition, the preparing method disclosed by the invention is simple in process and good in market prospect.

Description

technical field [0001] The invention relates to a wolfberry chrysanthemum functional drink and a preparation method thereof, belonging to the technical field of food and drink processing. Background technique [0002] With the development of economy, modern medicine and food science, people pay more and more attention to food with nutritional and health effects. Students and working people, due to the needs of work and study, have to spend long hours on the computer, write at the desk, draw pictures, etc., excessive use of eyesight, resulting in sore eyes, fatigue, photophobia, vision loss and other problems; in addition, the work and study pressure is high , Sedentary for a long time, lack of exercise, often produce symptoms such as anger, irritability, anxiety, high blood pressure and high blood fat. Therefore, develop a kind of health drink that can clear liver and improve eyesight, clear away heat and fire, reduce fat and lower blood pressure, moisten intestines and det...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L1/30
CPCA23L2/02A23L2/52A23L2/62A23L33/105A23V2002/00A23V2200/14A23V2200/216A23V2200/30A23V2200/3262A23V2200/326A23V2250/21
Inventor 郭溆王维婷张教洪李鹏单成钢王志芬
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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