Method for preparing functional beverage for preventing and relieving gout
A technology for functional beverages and beverages, applied in the functions of food ingredients, pharmaceutical formulations, plant raw materials, etc., can solve the problems of gout patients with side effects, can not be stopped immediately, damage internal organs, etc., to reduce the incidence of gout, prevent and prevent gout The effect of morbidity
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Embodiment 1
[0021] The purpose of the present invention is to provide a method for preparing a functional beverage for preventing and relieving gout by processing Artemisia scoparia leaves and old stems with ultra-high pressure homogenization technology. The beverage can prevent and relieve gout symptoms, especially for gout symptoms caused by intake of high-purine foods. It has a significant slowing effect. In order to achieve the above-mentioned purpose, the Artemisia quinquefolia functional drink for preventing and relieving gout provided by the present invention has its main components being Artemisia quinquefolia and white sugar. The specific plan is:
[0022] A functional beverage for preventing and relieving gout, which is composed of the following raw materials in a weight ratio: 90% Artemisia selengensis juice and 8% white sugar, supplemented with water to make the total amount 100%.
[0023] For the pretreatment of Artemisia quinoa, select Artemisia quinoa with good variety, suitabl...
Embodiment 2
[0031] The compound functional beverage is formulated with the following raw materials in weight ratio: 50% Artemisia quinquefolia original juice, 6% white sugar, and supplemented with water to make the total amount 100%.
[0032] For the pretreatment of Artemisia quinoa, select Artemisia quinoa with good variety, suitable maturity, and fresh green. The artificial rinsing method is used to remove the dust and sand of Artemisia quinoa.
[0033] Fresh Artemisia quinoa is treated to remove the green grass smell. The cleaned Artemisia quinoa is soaked in a 1.5% NaHCO3 solution for 20 minutes and boiled for 2 minutes to remove the grass smell.
[0034] Ultra-high pressure homogenization technology treatment: 150Mpa ultra-high pressure homogenization treatment of Artemisia quinoa leaves and old stems to obtain Artemisia quinquefolia mixed juice.
[0035] Artemisia quinoa juice: remove the residue of Artemisia quinoa, add water in a ratio of 1:1 to squeeze the juice, filter through diatomace...
Embodiment 3
[0040] The compound functional beverage is composed of the following raw materials in weight ratio: 20% Artemisia selengensis juice, 5% white sugar, and supplemented with water to make the total amount 100%.
[0041] For the pretreatment of Artemisia quinoa, select Artemisia quinoa with good variety, suitable maturity, and fresh green. The artificial rinsing method is used to remove the dust and sand of Artemisia quinoa.
[0042] Fresh Artemisia quinoa has been treated to remove the grassy taste, and the clean Artemisia quinoa is put into 1% NaHCO 3 Soak in the solution for 15 minutes and boil for 3 minutes to remove the smell of grass.
[0043] Ultra-high-pressure homogenization technology: 120Mpa ultra-high-pressure homogenization is used to process Artemisia quinoa leaves and old stems to obtain Artemisia quinoa hybrid juice.
[0044] Artemisia quinoa juice: remove the residue of Artemisia quinoa, add water in a ratio of 1:1 to squeeze the juice, filter through diatomaceous earth, ...
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