Angelica keiskei-loquat flower beverage and preparation method thereof

A loquat flower and beverage technology, applied in the field of food processing, can solve the problems such as the lack of health care and therapeutic effects on the human body, the limited application of loquat flower, etc., and achieve the effects of sweet and delicious taste, unique flavor and uniform structure and morphology

Inactive Publication Date: 2020-09-08
山东药品食品职业学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current application of loquat flowers is very limited.
[0005] In view of the fact that there are few functional health drinks in the beverage industry, most of them are made of fruits, sugars and mineral water, which only serve to cool and quench thirst, but have no health care and therapeutic effects on the human body

Method used

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  • Angelica keiskei-loquat flower beverage and preparation method thereof
  • Angelica keiskei-loquat flower beverage and preparation method thereof
  • Angelica keiskei-loquat flower beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] S11. Add 8 times the weight of water to the dried Ashitaba and loquat peanut medicines, soak at room temperature for 2.5 hours, and decoct twice at 95°C until the weight of the two combined extracts is the weight of the crude medicine 8 times;

[0041] S12. Place the extract in a water bath at 75°C, concentrate to obtain an extract with a specific gravity of 1.1g / mL, and then add alcohol with a volume fraction of 90% to the extract under stirring conditions, until the volume fraction of alcohol in the extract is 55%, stand at 0°C for 20h, control the temperature below 20°C, filter to obtain a clarified filtrate, and distill the clarified filtrate under reduced pressure at a temperature of 55°C and a pressure of -02MPa to obtain an extract;

[0042] S13. Mix and stir the extract with sucrose, citric acid and water in proportion, dissolve and filter to obtain the feed liquid, then sterilize the feed liquid at 85°C for 12 minutes, cool to 65°C for filling, and obtain Ashit...

Embodiment 2

[0044] S21. Add 12 times the weight of water to the dried Ashitaba and loquat peanut medicines, soak at room temperature for 1.5 hours, and decoct twice at 105°C until the combined weight of the two extracts is the weight of the crude medicine 12 times;

[0045] S22. Place the extract in a water bath at 85°C, concentrate to obtain an extract with a specific gravity of 1.3g / mL, and then add alcohol with a volume fraction of 95% to the extract under stirring conditions, until the volume fraction of alcohol in the extract is 65%, stand at 5°C for 28h, control the temperature below 20°C, filter to obtain a clarified filtrate, and distill the clarified filtrate under reduced pressure at a temperature of 65°C and a pressure of -0.1MPa to obtain an extract;

[0046] S23. Mix and stir the extract with sucrose, citric acid and water in proportion, dissolve and filter to obtain the feed liquid, then sterilize the feed liquid at 95°C for 8 minutes, cool to 70°C for filling, and obtain As...

Embodiment 3

[0048] S31. Add 10 times the weight of water to the dried ashitaba and loquat peanut medicines, soak them at room temperature for 2 hours, and then decoct them twice at 100°C until the combined weight of the two extracts is equal to the weight of the crude medicines 10 times;

[0049] S32. Place the extract in a water bath at 80°C, concentrate to obtain an extract with a specific gravity of 1.2g / mL, and then add alcohol with a volume fraction of 95% to the extract under stirring conditions, until the volume fraction of alcohol in the extract is 60%, stand at 3°C ​​for 24h, control the temperature below 20°C, filter to obtain a clarified filtrate, and distill the clarified filtrate under reduced pressure at a temperature of 60°C and a pressure of -0.15MPa to obtain an extract;

[0050] S33. Mix and stir the extract with sucrose, citric acid and water in proportion, dissolve and filter to obtain the feed liquid, then sterilize the feed liquid at 90°C for 10 minutes, cool to 68°C...

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Abstract

The invention relates to the technical field of food processing, and in particular relates to an angelica keiskei-loquat flower beverage and a preparation method thereof. The angelica keiskei-loquat flower beverage is prepared from the following raw materials in percentage by mass: 1%-4% of angelica keiskei, 1%-4% of loquat flowers, 5%-11% of cane sugar, 0.05%-0.2% of citric acid and the balance water. The angelica keiskei has the effects of reducing blood sugar, reducing blood fat, resisting bacteria, resisting cancers, enhancing immunity and the like, and the loquat flower leaves have the effects of quenching thirst, descending qi, benefiting the lung, stopping vomiting, removing anxiety and internal heat, moistening five internal organs, treating headache and clear nasal mucus and the like. Therefore, the angelica keiskei-loquat flower beverage prepared from 1-4% of angelica keiskei, 1-4% of loquat flowers, 5-11% of cane sugar and 0.05-0.2% of citric acid is golden yellow and clearin color, has the cool and refreshing taste of angelica keiskei and the fragrance of loquat flowers, is rich in flavor, uniform in tissue state and refreshing in taste, not only has unique flavor, butalso has rich in nutrition, and is a novel pure natural green health-care beverage with certain nutritional value and health-care value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Ashitaba loquat flower drink and a preparation method thereof. Background technique [0002] In recent years, my country's beverage industry has entered a stage of rapid development. my country is the second largest beverage producer in the world after the United States. With the improvement of consumers' living standards, the beverage industry must continue to innovate in line with the needs of consumers. Pure natural , Multifunctional beverages have become an inevitable development direction. [0003] Ashitaba is a perennial herbaceous plant belonging to the Umbelliferae Angelica family, also known as Binhai Angelica, Hachizhangqin, and Haifeng Ginseng. Since ashitaba is a kind of vegetable with both medicine and food and has a series of physiological functions closely related to human health, it is currently a new fashion vegetable and raw material for medical and he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/105
CPCA23L2/38A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/628A23V2250/032
Inventor 原克波孙丽萍
Owner 山东药品食品职业学院
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