Lithocarpus litseifolius functional drink and preparation method thereof

A technology for functional beverages and multi-suike, applied in the direction of tea substitutes, etc., can solve the problems of low nutritional content, poor color and bad taste, etc.

Inactive Publication Date: 2018-02-23
QIANNAN NORMAL UNIV FOR NATTIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the various beverages on the market are carbonated beverages with low nutritional content. In order to improve the taste, chemical additives are added, and the color is poor. Long-term drinking is not conducive to people's health.
[0004] Therefore, there are low nutritional components in existing beverages, bad taste, poor color, need to add chemical additives, long-term drinking is not conducive to people's health problems

Method used

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  • Lithocarpus litseifolius functional drink and preparation method thereof
  • Lithocarpus litseifolius functional drink and preparation method thereof
  • Lithocarpus litseifolius functional drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Recipe: sweet tea 1.0kg and Kudingcha 0.1kg.

[0067] Process: take sweet tea young leaves, dry and remove impurities, mix and extract with Kudingcha, filter the extract, add a conventional amount of citric acid solution with a concentration of 1.0%, and obtain the product.

Embodiment 2

[0069] Formula: sweet tea 1.2kg and Kuding tea 0.12kg.

[0070] Process: take sweet tea tender leaves, dry and remove impurities, mix and extract with Kudingcha, filter the extract, add a conventional amount of citric acid solution with a concentration of 1.2%, and obtain the product.

Embodiment 3

[0072] Recipe: sweet tea 0.8kg and Kudingcha 0.08kg.

[0073] Process: take sweet tea young leaves, dry and remove impurities, mix and extract with Kudingcha, filter the extract, add a conventional amount of citric acid solution with a concentration of 0.8%, and obtain the product.

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PUM

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Abstract

The invention discloses a lithocarpus litseifolius functional drink and a preparation method thereof. The drink is mainly prepared from strigose hydrangea juvenile leaves and broadleaf holly leaves and has high nutritional ingredient, good taste, rich fragrance, yellow soup color and cool and sweet flavor, the drink color can be kept, no pigment or other chemical additive is not required, and bodyhealth of human bodies can be favored after the functional drink is taken for a long time.

Description

technical field [0001] The invention relates to a sweet tea Duosuike functional beverage and a preparation method thereof, in particular to a sweet tea Duosuike functional beverage with good taste and a preparation method thereof. technical background [0002] Beverages refer to liquid foods that use water as the basic raw material and are produced by different formulas and manufacturing processes for direct drinking. In addition to providing moisture, beverages have certain nutrition because they contain unequal amounts of sugar, acid, milk, sodium, fat, energy, and various amino acids, vitamins, inorganic salts and other nutritional components in different beverages. It is one of the essential consumer goods in people's daily life. The initial beverages were boiled water and tea, and there were various types of tea, such as green tea and black tea. Later, according to people’s various needs, various beverages were gradually developed, including beverages suitable for vari...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 姚佳潘龙祥何志云宋丽莎陈世军张明泽
Owner QIANNAN NORMAL UNIV FOR NATTIES
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