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Method for making nutrition and health care mulberry and purple sweet potato beverage

A purple potato and mulberry technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve problems such as damage to human gastrointestinal health, adverse human health, etc., to promote gastrointestinal health, enhance appetite, improve quality effect

Inactive Publication Date: 2018-05-25
安徽谷优美食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beverages are unavoidably often drunk in people's daily life, but most of the commercially available beverages of the prior art are not conducive to human health, especially can damage the health of the human body's stomach; but along with the improvement of people's living standards and the acceleration of the pace of life, people Human health is becoming more and more important. Therefore, many beverages are rejected by people at present, so the invention of a nutritional health beverage that can promote human gastrointestinal health will definitely be sought after by consumers, satisfy people's needs for health, and effectively solve the problem of beverage industry. existing problems

Method used

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  • Method for making nutrition and health care mulberry and purple sweet potato beverage

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Effect test

Embodiment 1

[0018] In the embodiment of the present invention, a preparation method of a nutritious and healthy mulberry purple sweet potato drink specifically comprises the following steps:

[0019] (1) Weigh the raw materials by weight, 14 parts of lemon, 54 parts of purple sweet potato, 23 parts of mulberry, 0.55 part of Luo Han Guo, 0.43 part of Panax notoginseng, 0.35 part of tangerine peel, 0.21 part of gallinaceous gold, 0.62 part of Ophiopogon japonicus, fresh purple sweet potato 6 parts of leaves, 7.5 parts of fresh mulberry leaves, 0.043 parts of aloe polysaccharides, 0.032 parts of hawthorn polysaccharides, 0.64 parts of erythritol, 0.085 parts of konjac gum, 380 parts of water;

[0020] (2) Wash the purple sweet potato and mulberry, mix and crush them, put them into a baking oven with a temperature of 93°C and bake at a constant temperature for 12 minutes, cool down to 53°C and continue to bake at a constant temperature for 26 minutes, take them out, and obtain the purple sweet...

Embodiment 2

[0029] In the embodiment of the present invention, a preparation method of a nutritious and healthy mulberry purple sweet potato drink specifically comprises the following steps:

[0030] (1) Weigh raw materials by weight, 15 parts of lemon, 55 parts of purple sweet potato, 24 parts of mulberry, 0.57 part of Luo Han Guo, 0.45 part of Panax notoginseng, 0.36 part of tangerine peel, 0.22 part of gallinaceous gold, 0.64 part of Ophiopogon japonicus, fresh purple sweet potato 6.5 parts of leaves, 8 parts of fresh mulberry leaves, 0.045 parts of aloe polysaccharides, 0.034 parts of hawthorn polysaccharides, 0.66 parts of erythritol, 0.09 parts of konjac gum, 390 parts of water;

[0031] (2) Wash the purple sweet potato and mulberry, mix and crush them, put them in a baking oven with a temperature of 94°C and bake at a constant temperature for 13 minutes, cool down to 54°C and continue to bake at a constant temperature for 27 minutes, take them out, and get purple sweet potato and mu...

Embodiment 3

[0040] In the embodiment of the present invention, a preparation method of a nutritious and healthy mulberry purple sweet potato drink specifically comprises the following steps:

[0041] (1) Weigh raw materials by weight, 16 parts of lemon, 56 parts of purple sweet potato, 25 parts of mulberry, 0.59 part of Luo Han Guo, 0.47 part of Panax notoginseng, 0.37 part of tangerine peel, 0.23 part of gallinaceous gold, 0.66 part of Ophiopogon japonicus, fresh purple sweet potato 7 parts of leaves, 8.5 parts of fresh mulberry leaves, 0.047 parts of aloe polysaccharides, 0.036 parts of hawthorn polysaccharides, 0.68 parts of erythritol, 0.095 parts of konjac gum, 400 parts of water;

[0042] (2) Wash the purple sweet potato and mulberry, mix and crush them, put them in a baking oven with a temperature of 95°C and bake at a constant temperature for 14 minutes, lower the temperature to 55°C and continue to bake at a constant temperature for 28 minutes, take them out, and obtain the purple...

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Abstract

The invention belongs to the technical field of beverage processing and particularly relates to a method for making nutrition and health care mulberry and purple sweet potato beverage. The method specifically comprises the following steps: (1) weighing the following raw materials in parts by weight: lemons, purple sweet potatoes, mulberries, momordica grosvenori, panax notoginseng, dried tangerineor orange peels, chicken's gizzard-membrane, radix ophiopogonis, fresh purple sweet potato leaves, fresh mulberry leaves, aloe polysaccharide, hawthorn polysaccharides, erythritol, konjac glucomannanand water; (2) obtaining purple sweet potato and mulberry baking slurry; (3) obtaining leaf pulp; (4) obtaining a nutrient solution; (5) obtaining a nutrition and health care mulberry and purple sweet potato beverage; and (6) obtaining the finished product. The nutrition and health care mulberry and purple sweet potato beverage is sour-sweet and tasty and unique in flavor, can be drunk by variouspeople, has the quality guarantee period of 45 months, and has obvious treatment effects on patients suffering from anemia, hypertension and long-term constipation. Moreover, the beverage is easily absorbed by human bodies, and achieves the effects of effectively improving the hematopoietic function of a human hemopoietic system, promoting human blood circulation, improving the quality of the human blood, effectively lowering blood pressure and blood fat, promoting gastrointestinal health, effectively maintaining the human health and enhancing the appetite.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, in particular to a preparation method of a nutritional and health-care mulberry purple sweet potato beverage. Background technique [0002] Beverages are unavoidable and often consumed in people's daily life, but most of the commercially available beverages in the prior art are not conducive to human health, especially can damage the health of the human body's stomach; but along with the improvement of people's living standards and the acceleration of the pace of life, people Human health is becoming more and more important. Therefore, many beverages are rejected by people at present. Therefore, inventing a nutritional health beverage that can promote human gastrointestinal health will definitely be sought after by consumers, meet people's needs for health, and effectively solve the problem of the beverage industry. Existing problems. Contents of the invention [0003] In view of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/105A23L33/10
CPCA23L2/02A23L2/52A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2200/326A23V2200/32A23V2250/21A23V2250/204
Inventor 潘苗苗
Owner 安徽谷优美食品科技股份有限公司
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