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Dyspepsia-relieving and spleen-strengthening Chinese-yam-flavor beverage and preparation method thereof

A technology of yam and flavor, which is applied in the field of Xiaozhi Jianpi yam flavor drink and its preparation, can solve the problems of poor ready-to-eat properties, and achieve the effects of natural ingredients, simple preparation process, and sweet and sour taste

Inactive Publication Date: 2018-08-21
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, yam foods are mainly yam slices, yam powder, and yam mud on the table. Most of these foods are poor in ready-to-eat and need to be cooked, brewed, etc. before they can be eaten.
Even if some products have relatively good ready-to-eat properties, most of the yam products that have not been carefully seasoned will not be selected as daily favorite foods by the general public due to the unique taste of yam itself that is difficult to hide

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The production steps of the basic formula are as follows: add 2g of malt into water and cook the juice to obtain wort juice, which is set aside. Dissolve 20g of maltose in water to make maltose syrup, set aside. Dissolve rock sugar 16g in water to obtain rock sugar water, set aside. Dissolve 12g of white granulated sugar in water to obtain white granulated sugar water, which is set aside. 120g of yam and 28g of hawthorn, washed and steamed for 20 minutes, adding the previously prepared wort, malt syrup, rock sugar water, white sugar water, and appropriate amount of water for beating, the total amount of water is 400ml. After beating, go through a colloidal mill for refining.

Embodiment 2

[0039] The production steps of the basic formula are as follows: add 4g of malt into water and cook the juice to obtain wort, which is set aside. Dissolve 32g of maltose in water to make maltose syrup, set aside. Dissolve rock sugar 16g in water to obtain rock sugar water, set aside. Dissolve 36g of white sugar in water to get white sugar water, set aside, 100g of yam, 40g of hawthorn, wash and steam for 20 minutes, add the prepared wort juice, malt syrup, rock sugar water, white sugar water, appropriate amount of water for beating, the total amount of water 400ml. After beating, go through a colloidal mill for refining.

Embodiment 3

[0041] The production steps of the basic formula are as follows: add 6g of malt into water and boil the juice to obtain the wort, which is set aside. Dissolve 40g of maltose in water to make maltose syrup, set aside. 12g of rock sugar is dissolved in water to obtain rock sugar water, which is set aside. Dissolve 24g of white granulated sugar in water to obtain white granulated sugar water, which is set aside. 80g of yam and 32g of hawthorn, washed and steamed for 20 minutes, adding the previously prepared wort, malt syrup, rock sugar water, white sugar water, and appropriate amount of water for beating, the total amount of water is 400ml. After beating, go through a colloidal mill for refining.

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PUM

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Abstract

The invention discloses a dyspepsia-relieving and spleen-strengthening Chinese-yam-flavor beverage and a preparation method thereof. The dyspepsia-relieving and spleen-strengthening Chinese-yam-flavorbeverage is a functional drink which is prepared by taking Chinese yams as a main material in combination with other materials used as both medicines and foods with the effects of strengthening the spleen and relieving dyspepsia by adopting a rational raw material proportion in combination with simple processes; and thus, the prepared dyspepsia-relieving and spleen-strengthening Chinese-yam-flavor beverage is very similar with sour milk in terms of taste and status.

Description

technical field [0001] The invention relates to the field of health food, in particular to a yam-flavor drink for eliminating stagnation and invigorating the spleen and a preparation method thereof. Background technique [0002] Traditional Chinese medicine believes that the human body's qi and blood are transformed from food by the spleen and stomach, so the spleen and stomach are the acquired foundation. However, the elderly and children themselves have the characteristics of weak spleen and stomach. Due to the fast-paced life of young and middle-aged people, improper diet, overeating and greasy food, excessive worry, partial eclipse, uneven hunger and fullness, etc. may damage the spleen and stomach. Therefore, from infants to the elderly, including young and middle-aged people, there is an urgent need to regulate the spleen and stomach. At present, there are many kinds of medicines for eliminating stagnation and invigorating the spleen, but the medicines are three-point...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/10
CPCA23L2/02A23L2/52A23L33/10A23V2002/00A23V2200/30
Inventor 崔玉娜叶淑红袁源张玉姣姚凯葛亚东徐琰瑞
Owner DALIAN POLYTECHNIC UNIVERSITY
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