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Teridium-aquilinum rosa-roxbunghii siraitia-grosvenorii composite suspending beverage

A technology of composite granules and mangosteen, applied in the field of food processing, can solve the problems of non-distinctive, inconspicuous and inconspicuous product effects, and achieve the effects of enhancing health care performance, enhancing body immunity, and regulating human body functions

Inactive Publication Date: 2016-03-30
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the beverages and foods currently available in the market only serve people’s needs to quench their thirst and relieve summer heat. For functional beverages, they are still in the primary processing stage, and their product functions are not prominent, obvious, and featureless.
In addition, many beverages currently add too much sucrose, which is not suitable for people with high blood fat, high blood sugar, obesity, etc. Therefore, it is the general trend to develop more products with complex health functions, good taste, low calories, and convenient consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A composite granule beverage of bracken prickly pear and grosvenor fruit, which is prepared from the following raw materials in weight percentage: 60% of bracken pulp, 18% of thorn pear juice, 12% of decolorized grosvenor fruit extract, and 10% of auxiliary material extract;

[0025] Wherein, the extract of the auxiliary materials is made of the following auxiliary materials in parts by weight: 4 parts of coix seed, 8 parts of red bean, and 6 parts of poria cocos, soaked in water 4 times the total weight of the auxiliary materials for 3 hours, and boiled in a pressure cooker for 30 minutes together. Filter, and the obtained filtrate is the excipient extract;

[0026] The bracken pulp is obtained by the following method: select fresh bracken with strong stems, fat and juicy, thick flesh, no rot, no insect damage, and no virus; after cleaning and removing impurities, cut into sections; put 80 ℃ in a citric acid solution with a mass fraction of 0.3%, take it out after blanch...

Embodiment 2

[0031] A compound granule beverage of bracken prickly pear and monk fruit, which is prepared from the following raw materials in weight percentage: 66% of bracken pulp, 14% of thorn pear juice, 11% of decolorized monk fruit extract, and 9% of auxiliary material extract;

[0032] Wherein, the extract of the auxiliary materials is made of the following auxiliary materials in parts by weight: 6 parts of coix seed, 12 parts of red bean, and 9 parts of poria cocos, soaked in water 5 times the total weight of the auxiliary materials for 5 hours, and boiled in a pressure cooker for 35 minutes. Filter, and the obtained filtrate is the excipient extract;

[0033] The bracken pulp is obtained by the following method: select fresh bracken with strong stems, fat and juicy, thick flesh, no rot, no insect damage, and no virus; after cleaning and removing impurities, cut into sections; put 82 ℃ in a citric acid solution with a mass fraction of 0.5%, take it out after blanching for 3 minutes,...

Embodiment 3

[0038] A compound granule beverage of bracken prickly pear and grosvenor fruit, which is prepared from the following raw materials in weight percentage: 70% of bracken pulp, 12% of thorn pear juice, 10% of decolorized grosvenor fruit extract, and 8% of auxiliary material extract;

[0039] Wherein, the extract of the auxiliary materials is made of the following auxiliary materials in parts by weight: 8 parts of coix seed, 15 parts of red bean, and 12 parts of poria cocos, soaked in water 6 times the total weight of the auxiliary materials for 8 hours, and boiled in a pressure cooker for 40 minutes. Filter, and the obtained filtrate is the excipient extract;

[0040] The bracken pulp is obtained by the following method: select fresh bracken with strong stems, fat and juicy, thick meat, no rot, no insect damage, and no virus; after cleaning and removing impurities, cut into sections; put 85 ℃ in a citric acid solution with a mass fraction of 0.7%, take it out after blanching for ...

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PUM

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Abstract

The invention relates to a teridium-aquilinum rosa-roxbunghii siraitia-grosvenorii composite suspending beverage, and belongs to the field of foodstuff processing. The beverage is prepared from the following raw materials in percent by weight: 55-65% of teridium-aquilinum pulp, 12-20% of rosa-roxbunghii juice, 10-13% of decolored siraitia-grosvenorii extraction liquid, and 10-15% of an auxiliary-material extraction liquid. The auxiliary-material extraction liquid is a water extraction liquid of coix seed, red bean and poria cocos. The beverage is obtained by mixing the above raw materials and performing homogenization, concentration, granulation, drying and packaging, is a functional instant composite suspending beverage, and is refreshing in taste, abundant in mouthfeel, unique in flavor, moderate in sour-sweet taste and low in heat. The beverage is abundant and comprehensive in nutrition, possesses health-care efficacies of clearing heat and moistening lung, engendering fluid and moistening dryness, soothing throat and resolving phlegm, fortifying stomach and promoting digestion, reducing blood pressure, reducing blood sugar, reducing blood fat and the like when helps to relieve summer heat and quench thirst, accords with the mentality of most of consumers that medicine and food have the shared sources and same efficacies, and is especially edible by population with high blood fat, phlegm-dampness physique or obesity.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a compound granular beverage of bracken prickly pear and monk fruit. 【technical background】 [0002] With the development and progress of society and the improvement of people's living standards, people's desire for health and quality of life are getting higher and higher. At the same time, it is also a beverage and food that has certain health care functions for the body. However, the beverages and foods currently available in the market only serve people's needs to quench their thirst and relieve summer heat. As far as functional beverages are concerned, they are still in the primary processing stage, and their product functions are not prominent, obvious, and featureless. In addition, at present, many beverages add too much sucrose, which is not suitable for people with high blood fat, high blood sugar, obesity, etc. Therefore, it is the general trend to develop more products...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L2/02A23L2/39
CPCA23L2/02A23L2/39
Inventor 黄娇丽苏仕林欧阳秋飞班燕冬陈庆金麦馨允
Owner BAISE UNIV
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