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Preparation method of rose and grain nourishing face-beautifying drink

A technology for grains and beverages, applied in the functions of food ingredients, food ingredients containing natural extracts, preservation of food ingredients as anti-microbials, etc., can solve the problems of single taste, no rose and black rice drinks, etc., and achieve molecular integrity Good, significant bactericidal effect, increasing the effect of eating routes

Inactive Publication Date: 2019-10-25
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many foods with single black rice and rose as the main raw material on the market, the taste is single, and there is no drink with rose black rice as the main raw material on the market, which is difficult to meet the different needs of consumers

Method used

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  • Preparation method of rose and grain nourishing face-beautifying drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Weigh 5 parts of rose petals, 20 parts of black rice, and 5 parts of coix seed, and after cleaning the above raw materials, weigh 1 part of ginger brown sugar;

[0024] (2) Soak the rose petals in 1.5wt% light salt water for 3 minutes, rinse with clean water and dry them, then put them into a juice extractor to extract the rose juice;

[0025] (3) Grind black rice and coix seed into powder with an electric mill, then add 5 times the weight of water, perform ultrasonic extraction at 40°C for 40 minutes, extract the supernatant and separate the insoluble matter;

[0026] (4) Add the insoluble matter to 5 times the weight of water again, ultrasonically extract at 40°C for 40 minutes, discard the insoluble matter, and combine the extracts to obtain a grain extract;

[0027] (5) Put the brown sugar with ginger juice into 2 times the weight of warm water at 70°C, and stir until it completely melts;

[0028] (6) Put rose juice and ginger juice brown sugar water into the g...

Embodiment 2

[0030] (1) Weigh 10 parts of rose petals, 30 parts of black rice, and 10 parts of coix seed, and after washing the above raw materials, weigh 8 parts of ginger brown sugar;

[0031] (2) Soak the rose petals in 1.5wt% light salt water for 5 minutes, rinse with clean water and dry them, then put them into a juice extractor to extract the rose juice;

[0032] (3) Grind black rice and coix seed into powder with an electric mill, then add 5 times the weight of water, perform ultrasonic extraction at 40°C for 40 minutes, extract the supernatant and separate the insoluble matter;

[0033] (4) Add the insoluble matter to 5 times the weight of water again, ultrasonically extract at 40°C for 40 minutes, discard the insoluble matter, and combine the extracts to obtain a grain extract;

[0034] (5) Put the brown sugar with ginger juice in warm water at 80°C with 2 times the weight, and stir until it completely melts;

[0035] (6) Put the squeezed rose juice and ginger juice and brown sug...

Embodiment 3

[0037] (1) Weigh 7 parts of rose petals, 25 parts of black rice, and 6 parts of coix seed, and after cleaning the above raw materials, weigh 5 parts of ginger brown sugar;

[0038] (2) Soak the rose petals with 1.5wt% light salt water for 4 minutes, rinse them with clean water and dry them, then put them into a juice extractor to extract the rose juice;

[0039] (3) Grind black rice and coix seed into powder with an electric mill, then add 5 times the weight of water, perform ultrasonic extraction at 40°C for 40 minutes, extract the supernatant and separate the insoluble matter;

[0040] (4) Add the insoluble matter to 5 times the weight of water, ultrasonically extract at 40°C for 40 minutes, discard the insoluble matter, and combine the extracts to obtain a grain extract;

[0041] (5) Put the brown sugar with ginger juice in warm water at 75°C, which is twice the weight, and stir until it completely melts;

[0042] (6) Put the squeezed rose juice and ginger juice and brown ...

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Abstract

The invention relates to a preparation method of a rose and grain nourishing face-beautifying drink and belongs to the technical field of food processing. The drink is mainly prepared from 5-10 partsof rose flower petal, 20-30 parts of black rice, 5-10 parts of coix seed and 1-8 parts of ginger juice brown sugar. The rose and grain drink capable of beautifying and nourishing face, tonifying qi and kidney and dispelling cold and dampness is prepared by reasonably proportioning raw materials, so that eating routes of the black rice and rose are increased while economic values of the same are increased. The drink has better efficacy of cancer resisting and disease improving and has certain body healthcare efficacy by eating the drink.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of a rose grain nourishing beauty drink. Background technique [0002] Black rice is rich in nutrients and biologically active ingredients, which have a certain health care effect on the human body. According to pharmacological studies, black rice also contains bioactive substances such as polyphenols, alkaloids, and cardiac glycosides, which can improve sleep and nutritional anemia, and also have sedation, anti-stress response, anti-atherosclerosis, scavenging free radicals and Anti-aging effect. In addition, it is also rich in carotene and vitamin C, which are lacking in ordinary rice. Rose petals are rich in dietary fiber, trace elements, linoleic acid and other substances. It is a woody plant that integrates medicinal, edible, beautification and greening. Bile secretion, help digestion, regulate the effect of the mechanism. Although there are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/125A23L2/38A23L2/52A23L2/54A23L2/70A23L2/46
CPCA23L33/105A23L33/125A23L2/38A23L2/52A23L2/54A23L2/70A23L2/46A23V2002/00A23V2200/30A23V2300/48A23V2250/21A23V2200/10
Inventor 胡文忠于皎雪郝可欣赵曼如冯可高雪晴
Owner DALIAN NATIONALITIES UNIVERSITY
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