Pteridium aquilinum, konjak and siraitia grosvenorii compound granular beverage

A technology of compound granules and Luo Han Guo, which is applied in the field of food processing, can solve the problems of unremarkable product efficacy, no features, inappropriateness, etc., and achieve the effects of enhancing immunity of the body, not easy to agglomerate, and moderate sweetness.

Inactive Publication Date: 2016-06-01
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as far as the beverages and foods currently available in the market are concerned, they 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. The pursuit of a beverage with complex health functions, good taste, low calorie, and convenient consumption has become the general trend

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A bracken konjac monk fruit composite granule beverage, which is prepared from the following raw materials in weight percentage: 65% of bracken pulp, 7% of konjac fine powder, 16% of monk fruit extract, and 12% of auxiliary material additives;

[0023] Wherein, the auxiliary material additive is made of the following auxiliary materials in parts by weight: 10 parts of white fungus and 6 parts of poria cocos; the specific preparation method is: respectively pulverize the auxiliary materials in the parts by weight into powder, pass through a 60-mesh sieve, and then mix well, Then add water according to the mass ratio of 1:1 to make a paste, which is the auxiliary material additive;

[0024] 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%, ...

Embodiment 2

[0029] A bracken konjac monk fruit compound granule beverage, which is prepared from the following raw materials in weight percentage: 70% of bracken pulp, 8% of konjac fine powder, 12% of monk fruit extract, and 10% of auxiliary material additives;

[0030] Wherein, the auxiliary material additive is made of the following auxiliary materials in parts by weight: 15 parts of white fungus and 9 parts of poria cocos; the specific preparation method is: respectively pulverize the auxiliary materials in the parts by weight into powder, pass through a 70-mesh sieve, and then mix well, Then add water according to the mass ratio of 1:1 to make a paste, which is the auxiliary material additive;

[0031] 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 83 ℃ in a citric acid solution with a mass fraction of 0.5%, t...

Embodiment 3

[0036] A bracken konjac monk fruit composite granule beverage, which is prepared from the following raw materials in weight percentage: 65% of bracken pulp, 7% of konjac fine powder, 16% of monk fruit extract, and 12% of auxiliary material additives;

[0037] Wherein, the auxiliary material additive is made of the following auxiliary materials in parts by weight: 20 parts of white fungus, 12 parts of poria cocos; the specific preparation method is: respectively pulverize the auxiliary materials in the parts by weight into powder, pass through an 80-mesh sieve, and then mix well, Then add water according to the mass ratio of 1:1 to make a paste, which is the auxiliary material additive;

[0038] 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%, ta...

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PUM

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Abstract

The invention relates to a pteridium aquilinum, konjak and siraitia grosvenorii compound granular beverage, and belongs to the field of food processing. The pteridium aquilinum, konjak and siraitia grosvenorii compound granular beverage is prepared from the following raw materials in percentage by weight: 65-75% of pteridium aquilinum starch, 7-10% of konjac powder, 10-16% of a siraitia grosvenorii extracting solution, and 5-12% of an auxiliary material additive, wherein the auxiliary material additive is a pasty material which is prepared by crushing white funguses and poria cocos, and adding water for cooking. According to the beverage, the raw materials are mixed, and through the steps of homogenizing, concentration, granulating, drying, and packaging, so that the pteridium aquilinum, konjak and siraitia grosvenorii compound granular beverage which is a functional instant compound granular beverage is prepared. The beverage can be drunk after being added with water to be dissolved, is convenient to drink, fresh in taste, moderate in sugariness, light viscous, fine and smooth in mouth feel, good in flavor, and low in quantity of heat, integrates the health-care functions of the pteridium aquilinum, konjak and siraitia grosvenorii, has the efficacies of clearing heat, clearing away the lung, relieving sore throat, resolving phlegm, loosening bowel to relieve constipation, stimulating the appetite, helping digestion, resisting bacteria, resisting cancer, reducing blood pressure, reducing blood sugar and reducing blood fat, can also invigorate the spleen and eliminate dampness, and is especially suitable for crowds suffering from high blood fat, phlegm-dampness constitutions and obesity to eat.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a bracken konjac monk fruit composite particle beverage. 【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, many beverages currently add too much sucrose, which is not suitable for people with hyperlipidemia, hyperglycemia, obesity, etc. The pursuit of beverages with complex health functions, good taste, low calo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52A23L33/10A23L33/105
CPCA23L2/39A23L2/52A23V2002/00A23V2200/30A23V2200/308A23V2200/314A23V2200/32A23V2200/326A23V2200/328A23V2200/332A23V2250/21
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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