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American ginseng flavored dendrobium officinale beverage and preparation process thereof

A technology of Dendrobium officinale and American ginseng, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problems of restricting the added value and economic benefits of Dendrobium dendrobium, single ingredients, single taste, etc., and achieve good industrialization. Prospects, simple production process, and improved effect for the crowd

Inactive Publication Date: 2017-01-04
XIAMEN TASMAN BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the dendrobium beverages on the market are made of simple dendrobium fresh grass and dry grassland materials. The ingredients are relatively single and the taste is single, which seriously restricts the added value and economic benefits of dendrobium.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Weighing of ingredients→dissolving in sugar pot at 80°C (filtering 120 mesh)→constant volume of batching tank→filtering (200 mesh)→heating (90°C)→filling above 80°C→sterilizing at 95°C / 10min→cooling,

[0029] S1. Weigh the following raw materials according to weight ratio: 0.08 parts of honey leaf sugar, 0.03 parts of ginseng extract, 0.15 parts of guarana extract, 0.05 parts of Dendrobium officinale extract, 6 parts of concentrated apple juice, 1.3 parts of citric acid, 1.1 parts of acid, 0.6 parts of sodium citrate, 0.4 parts of edible essence, 990.29 parts of purified water, set aside;

[0030] S2. Put the honey leaf sugar weighed in step S1 into the sugar pot, heat to dissolve at 80°C, filter and sieve with 120 mesh, and obtain the honey leaf sugar solution;

[0031] S3, the ginseng extract, guarana extract, dendrobium officinale extract, concentrated apple juice, citric acid, malic acid, sodium citrate, edible essence, purified water and honey leaf sugar obtained i...

Embodiment 2

[0035] Weighing of ingredients→dissolving in sugar pot at 80°C (filtering 120 mesh)→constant volume of batching tank→filtering (200 mesh)→heating (90°C)→filling above 80°C→sterilizing at 95°C / 10min→cooling,

[0036] S1. Weigh the following raw materials according to weight ratio: 0.2 parts of honey leaf sugar, 0.05 parts of ginseng extract, 0.08 parts of guarana extract, 0.05 parts of Dendrobium officinale extract, 6 parts of concentrated apple juice, 1.3 parts of citric acid, 1.1 parts of acid, 0.6 parts of sodium citrate, 0.2 parts of edible essence, 990.42 parts of purified water, set aside;

[0037] S2. Put the honey leaf sugar weighed in step S1 into the sugar pot, heat to dissolve at 80°C, filter and sieve with 120 mesh, and obtain the honey leaf sugar solution;

[0038] S3, the ginseng extract, guarana extract, dendrobium officinale extract, concentrated apple juice, citric acid, malic acid, sodium citrate, edible essence, purified water and honey leaf sugar obtained in...

Embodiment 3

[0042] Weighing of ingredients→dissolving in sugar pot at 80°C (filtering 120 mesh)→constant volume of batching tank→filtering (200 mesh)→heating (90°C)→filling above 80°C→sterilizing at 95°C / 10min→cooling,

[0043] S1. Weigh the following raw materials according to weight ratio: 0.15 parts of honey leaf sugar, 0.1 part of ginseng extract, 0.03 part of guarana extract, 0.15 part of Dendrobium officinale extract, 5 parts of concentrated apple juice, 1.1 parts of citric acid, 1.0 parts of acid, 0.4 parts of sodium citrate, 0.1 parts of food flavor, 991.97 parts of purified water, set aside;

[0044] S2. Put the honey leaf sugar weighed in step S1 into the sugar pot, heat to dissolve at 80°C, filter and sieve with 120 mesh, and obtain the honey leaf sugar solution;

[0045] S3, the ginseng extract, guarana extract, dendrobium officinale extract, concentrated apple juice, citric acid, malic acid, sodium citrate, edible essence, purified water and honey leaf sugar obtained in step ...

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PUM

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Abstract

The invention discloses an American ginseng flavored dendrobium officinale beverage and a preparation process thereof. The American ginseng flavored dendrobium officinale beverage is prepared from the following components in parts by weight: 0.05 to 0.20 part of stevia honey leaf, 0.03 to 0.08 part of radix ginseng extract, 0.03 to 0.15 part of guarana extract, 0.03 to 0.08 part of dendrobium officinale extract, 4 to 8 parts of concentrated apple juice, 1.0 to 1.5 parts of citric acid, 1.0 to 1.5 parts of malic acid, 0.2 to 0.6 part of sodium citrate, 0.1 to 0.3 part of edible essence and the balance of pure water, wherein the total amount is 1000 parts. By scientifically proportioning the dendrobium officinale extract, the radix ginseng extract, guarana, the concentrated apple juice, the citric acid, the malic acid, the sodium citrate and the edible essence, the obtained beverage has a unique American ginseng flavor and has the effects of nourishing yin and moistening lung, nourishing stomach and regenerating body fluid, clearing away heat and detoxifying and regulating yin and yang so that an organism reaches yin-yang balance.

Description

technical field [0001] The invention relates to the technical field of health drinks, in particular to a drink with the taste of Dendrobium candidum American ginseng and a preparation process thereof. Background technique [0002] With the development of social economy, people pay more and more attention to health, and the requirements for beverages are gradually increasing, especially in terms of taste, nutrition and special health care functions. Although there are many types of beverages on the existing market, they are no longer Drinks that can meet people's needs for taste and health care, have a good taste, and are highly nutritious and have certain health care benefits are more and more favored by consumers. [0003] Dendrobium officinale is the dry stem of the orchid family. It is known among the people as the "life-saving fairy grass". Dendrobium candidum has the effects of promoting body fluid and quenching thirst, clearing heat and moistening dryness, and elimina...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L33/105
CPCA23L2/02A23L2/52A23L2/60A23V2002/00A23V2200/314A23V2200/32A23V2200/324A23V2200/30A23V2250/032A23V2250/044A23V2250/21A23V2250/2124A23V2250/262
Inventor 黄瑞文林文亮
Owner XIAMEN TASMAN BIO TECH
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