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Grape and ginkgo leaf compound beverage and preparation method thereof

A technology of ginkgo leaves and ginkgo leaf tea, which is applied in the field of beverages, can solve the problems of unsightly appearance, bad taste, and bitter taste of bar tea, and achieve the effects of promoting the proliferation of hematopoietic stem cells, reducing serum cholesterol levels, and moderately sweet and sour

Inactive Publication Date: 2018-07-13
康臣胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing ginkgo leaf tea only has teabags and bar tea (that is, tea made entirely from ginkgo leaves).

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of grape ginkgo leaf compound beverage, comprising the steps of:

[0020] (1) Take the grapes, peel and get the pulp for later use;

[0021] (2) Take 50 jin of ginkgo leaf tea, 5 jin of tangerine peel, 5 jin of pinellia, and 5 jin of atractylodes, mix them, add water three times the total weight of the above four raw materials, boil it first, then simmer for 2-3 hours, filter , adding the filter residue to water twice the total weight of the above four raw materials, first boiling with high fire, then decocting with slow fire for 2-3 hours, filtering, and merging the filtrate twice to obtain the extract;

[0022] (3) Take 100 catties of grape pulp obtained in step (1) and mix it with the extract obtained in step (2), then add water twice the total weight of the two, after high-temperature homogenization treatment, fill, seal after sterilization, That is, the grape-gingko leaf compound beverage is obtained.

Embodiment 2

[0024] A preparation method of grape ginkgo leaf compound beverage, comprising the steps of:

[0025] (1) Take the grapes, peel and get the pulp for later use;

[0026] (2) Take 80 jin of ginkgo leaf tea, 6 jin of tangerine peel, 6 jin of pinellia, and 6 jin of atractylodes, mix them, add water 4 times the total weight of the above four raw materials, boil it first, then simmer for 2-3 hours, filter , adding the filter residue to water twice the total weight of the above four raw materials, first boiling with high fire, then decocting with slow fire for 2-3 hours, filtering, and merging the filtrate twice to obtain the extract;

[0027] (3) Mix 100-120 jin of grape pulp obtained in step (1) with the extract obtained in step (2), then add water 2.5 times the total weight of the two, and after high-temperature homogenization, fill and sterilize After sealing, the compound beverage of grape and ginkgo biloba is obtained.

Embodiment 3

[0029] A preparation method of grape ginkgo leaf compound beverage, comprising the steps of:

[0030] (1) Take the grapes, peel and get the pulp for later use;

[0031] (2) Take 100 jin of ginkgo leaf tea, 10 jin of tangerine peel, 10 jin of pinellia, and 10 jin of atractylodes, mix them, add water 5 times the total weight of the above four raw materials, boil it first, then simmer for 2-3 hours, filter , adding the filter residue to water three times the total weight of the above four raw materials, first boiling with high fire, then decocting with slow fire for 2-3 hours, filtering, and merging the filtrate twice to obtain the extract;

[0032] (3) Take 120 catties of grape pulp obtained in step (1) and mix it with the extract obtained in step (2), then add water 3 times the total weight of the two, after high-temperature homogenization treatment, fill, seal after sterilization, That is, the grape-gingko leaf compound beverage is obtained.

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PUM

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Abstract

The invention discloses a grape and ginkgo leaf compound beverage. The grape and ginkgo leaf compound beverage is prepared from the following raw materials in parts by weight: 100-120 parts of grape flesh, 50-100 parts of ginkgo leaf tea, 5-10 parts of dried orange peel, 5-10 parts of pinellia tuber, 5-10 parts of atractylodes rhizome and water. A preparation method comprises the following steps:taking grapes and performing peeling to obtain flesh for later use; taking the 50-100 parts of ginkgo leaf tea, the 5-10 parts of dried orange peel, the 5-10 parts of pinellia tuber and the 5-10 partsof atractylodes rhizome, performing mixing, adding water, performing boiling twice, performing filtering and mixing two filtrates to obtain an extracting solution; and finally, taking the 100-120 parts of grape flesh and the obtained extracting solution, adding water which is 2-3 times of the total weight of the grape flesh and the extracting solution, and performing high-temperature homogenization treatment, filling, sterilizing and sealing to obtain the grape and ginkgo leaf compound beverage. The beverage contains rich nutrients, is moderately sour and sweet, delicate and soft in mouthfeeland strong in taste, has the fragrance of grapes and is a healthy compound beverage suitable for people of all ages.

Description

technical field [0001] The invention relates to beverages, in particular to a grape-gingko leaf compound beverage and a preparation method thereof. Background technique [0002] The antioxidant effect of grapes is not only 20 times that of vitamin C, but also 50 times that of vitamin E. Grape seeds contain a large amount of OPC antioxidants. OPC is a powerful flavonoid. Red grape seeds, especially the effective source of OPC, are the potential key to increasing antioxidant activity in the human body, protecting immune oxidative damage, and delaying the aging process. [0003] Ginkgo biloba tea is produced using advanced technology from the leaves of Ginkgo biloba, and is rich in protein, amino acids, minerals and vitamins and other nutrients. Regular drinking can enhance human physical strength and improve immune function. Existing ginkgo leaf tea only has teabags and bar tea (i.e. the tealeaves that are all made of ginkgo leaves). [0004] The compound beverage made of g...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L33/00
CPCA23L2/02
Inventor 康臣胜
Owner 康臣胜
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