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Poria cocos health drink and preparation method thereof

A technology for health-care beverage and tuckahoe, which is applied in the field of tuckahoe health-care beverage and its preparation, can solve the problems such as insufficient development of fermented functional beverage, and achieve the effects of simple and practical method, low manufacturing cost, and labor-saving and time-saving manual operation.

Inactive Publication Date: 2015-07-15
陈裕达
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Functional beverages are currently developing rapidly, but fermented functional beverages have not yet been fully developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: Take 80kg of Poria cocos, 5kg of emblica, 10kg of coix seed, 9kg of jujube, and 1kg of stevia. Grind Poria cocos, emblica, coix seed, jujube and stevia into 110-mesh granule powder; then put the granule powder ground into a fermenter, emblica, coix seed, jujube and stevia After homogenization, add 210kg of boiling water at 80°C, stir evenly, heat to 30°C, add bifidobacteria powder accounting for 0.009% of the total weight of raw materials, and ferment, keep warm at 30°C, and ferment for 7 days, filter the fermented product, and take the filtrate. Sterilization, bottling, that is the product. Wherein the sterilization can be ultraviolet sterilization or other sterilization methods. Taste: Moderately sweet and sour, with bouquet.

Embodiment 2

[0018] Example 2: 85 parts of poria cocos, 7 parts of emblica, 15 parts of coix seed, 14 parts of jujube, and 3 parts of stevia. First, grind Poria cocos, emblica, coix seed, jujube and stevia into 100-150 mesh granule powder. Then put the granule powder ground from Poria cocos, emblica, coix seed, jujube and stevia into the fermenter, mix well, add boiling water at 80°C, the ratio of water to raw materials is 1:05, stir evenly, add Warm up to 30°C, add bifidobacteria powder accounting for 0.009% of the total weight of raw materials, carry out fermentation, keep warm at 29-31°C, and ferment for 6-7 days, filter the fermented product, take the filtrate, sterilize, and bottle it, which is the product.

[0019] In a word, the present invention is a fermented functional beverage, which contains a variety of nutritional ingredients that are beneficial to human body absorption, and has no chemical additives. The method is simple and practical, and can maintain the beneficial substan...

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PUM

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Abstract

The invention relates to a poria cocos health drink and a preparation method thereof. The poria cocos health drink is prepared from the following raw material constituents in parts by weight: 75-85 parts of poria cocos, 2-7 parts of phyllanthus emblica fruit, 5-15 parts of semen coicis, 4-14 parts of jujube and 1-3 parts of stevia. The preparation method comprises the following steps: grinding the poria cocos, the phyllanthus emblica fruit, the semen coicis, the jujube and the stevia into granular powder, adding the powder into a fermentation tank, stirring evenly, adding 210kg of boiling water of 80 DEG C, stirring evenly, heating up to 30 DEG C, adding bifidobacteria powder in an amount of 0.009 of total weight of raw materials, fermenting for 7 days, preserving heat at 30 DEG C, then, filtering out the fermented material to obtain a filtrate, sterilizing, and bottling. The invention provides a fermented functional drink, the drink contains various nutrition ingredients beneficial for being absorbed by the human body, and has no chemical additives; and the method is simple and practical, and has the advantage of keeping beneficial substances in the raw materials.

Description

technical field [0001] The invention relates to a Poria health drink and a preparation method thereof. Background technique [0002] Drinking tea has become an indispensable habit in people's daily life. China is the hometown of tea with a long history and a wide variety of tea varieties. Drinking tea can not only cultivate temperament, make friends, but also keep fit, prevent and drive away diseases, and prolong life. . Traditional tea-making methods at least include dipping, greening, steaming and frying, etc., while the process of killing greens and frying both uses tea in an iron pot and stir-fries at 200-350°C until the tea is dehydrated. Steaming and rubbing also use high-temperature steam. Steam and knead the tea. Most of the active ingredients in the tea are destroyed after high-temperature operation. In addition to the reduction of its fragrance, the vitamins, amino acids, proteins, alkaloids, carbohydrates, lipid compounds, pigments, vitamins, etc. contained in t...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L1/29A23L33/00
Inventor 唐志泉陈裕达
Owner 陈裕达
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