CN101091581A - Drinking water of flavones from bamboo leaves - Google Patents
Drinking water of flavones from bamboo leaves Download PDFInfo
- Publication number
- CN101091581A CN101091581A CN200610018042.3A CN200610018042A CN101091581A CN 101091581 A CN101091581 A CN 101091581A CN 200610018042 A CN200610018042 A CN 200610018042A CN 101091581 A CN101091581 A CN 101091581A
- Authority
- CN
- China
- Prior art keywords
- bamboo
- flavones
- water
- leaves
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a bamboo leaf flavone drinking water. Its raw material composition includes (by wt%) 0.001%-0.0075% of bamboo leaf flavone concentrate or bamboo leaf flavone powder, 0.001%-0.006% of Ansaimi, 0.001%-0.005% of sodium citrate, 0.001%-0.008% of bamboo leaf essence and 0.003%-0.01% of ice-cooling agent. Its preparation method includes the following steps: firstly, dissolving bamboo leaf flavone in pure water, filtering to obtain bamboo leaf flavone solution; then dissolving Ansaimi and sodium citrate in pure water, filtering to obtain taste-regulating solution; adding the above-mentioned bamboo leaf flavone solution into the above-mentioned taste-regulating solution to obtain basic solution; then adding bamboo leaf essence and ice-cooling agent into the basic solution so as to obtain the invented bamboo leaf flavone drinking water.
Description
Technical field
The present invention relates to a kind of drinking water, particularly a kind of drinking water of flavones from bamboo leaves.
Background technology
According to newest research results, bamboo-leaves flavones is the pharmacology factor, is again trophic factors, has multiple biologically active.It can be removed polytype active oxygen radical, suppresses lipid peroxidation, protect cardiovascular and cerebrovascular.Can compare favourably with vitamin C aspect stopping nitrosation reflection and the removing N-nitrosamine; Suitable with pure melissa powder aspect anti-ageing, antifatigue; Be better than ginkgo biloba extract aspect serum triglycerides reducing and the increasing high density lipoprotein; Similar at antibiotic, anti-inflammatory, anti-virus aspect to Tea Polyphenols; Be better than bamboo juice at kobadrin, aspect clearing heat and detoxicating; And has a good immunoregulation effect.Bamboo-leaves flavones has natural leaf of bamboo faint scent, natural sweet taste and big right refrigerant sense; Bamboo-leaves flavones has very high security, does not contain harmful ingredients and ANFs, has no side effect.
Therefore, bamboo-leaves flavones beverage products research and development causing insider's attention.At present, bamboo-leaves flavones beverage research and development mainly contain and contain vapour flavones beverage, contain vapour flavones tea beverage, do not contain vapour bamboo-leaves flavones beverage, do not contain vapour bamboo-leaves flavones tea beverage and contain the fruit drink of bamboo-leaves flavones.Because the aqueous solution of bamboo-leaves flavones has quite high heat endurance in the meta-acid environment, the most suitable PH is in 4.5～5.0 scopes, and the sucrose as 10% helps the maintenance of the stable and vigor of system when existing.So, all to add white granulated sugar in the above-mentioned beverage.General white granulated sugar cost is lower, but the purifying technique difficulty is bigger, correspondingly also can increase production cost of products; One-level white granulated sugar purification difficulty is little, but price is higher.Its production technology is also comparatively complicated, and this is the main cause that cost improves; Produce the cold allotment of labor's skill of the general employing of soda, bamboo-leaves flavones is suffered a loss hardly.But produce noncarbonated beverage products and adopt the hot canning production technology, for the stability that guarantees bamboo-leaves flavones, the loss that reduces bamboo-leaves flavones, higher to manufacturing technique requirent.How simple, low-cost, the low price of production technology, keep the certain stability of bamboo-leaves flavones, make not the suffering a loss of bamboo-leaves flavones, clean taste, heat-clearing quench one's thirst, be beneficial to healthy drinking water of flavones from bamboo leaves as far as possible, being the problem that the insider extremely pays close attention to, also is the needs in market.
Summary of the invention
Purpose of the present invention be exactly to provide a kind of advantages of simple of filling a prescription, cheap, technology simple, keep certain stability, clean taste, the heat-clearing of bamboo-leaves flavones to quench one's thirst, be beneficial to the drinking water of flavones from bamboo leaves of healthy a kind of suitable mass consumption.
For realizing described purpose, the present invention adopts following technical scheme: drinking water of flavones from bamboo leaves, combined by following various raw material weight percentages: 0.001%～0.0075% is concentrated liquid or is pulverous bamboo-leaves flavones, 0.001～0.006% acesulfame potassium, 0.001～0.005% natrium citricum, 0.001～0.008 leaf of bamboo essence, 0.003～0.01 ice-cold dose, all the other are pure water.Wherein: bamboo-leaves flavones not only has multiple physiologically actives such as anti-oxidant, Green Tea Extract, antiviral, anti-inflammatory, antiallergy, and has that delicate fragrance lightly sweetly, nice and cool wets one's whistle, the mouthfeel softness characteristics; Acesulfame potassium is a kind of AK sugar sweetener, need not purify, and can build the meta-acid environment and can reach the white granulated sugar mouthfeel effect for bamboo-leaves flavones; Natrium citricum is that a kind of mouthfeel is adjusted agent, can improve the mouthfeel and the pliability of drinking water; Ice-cold dose is tasty and refreshing dose, improves nice and cool mouthfeel; Leaf of bamboo essence is a kind of additive that improves the drinking water local flavor; Employed pure water standard index (GB17323).
The preparation method of drinking water of flavones from bamboo leaves is: earlier will be by being concentrated liquid or being pulverous bamboo-leaves flavones with dissolved in purified water and filter of described percentage by weight, bamboo-leaves flavones solution; To also filter with dissolved in purified water by acesulfame potassium, the natrium citricum of described percentage by weight then, make the taste regulator solution; Bamboo-leaves flavones solution is added in the taste regulator solution, get basic solution; The leaf of bamboo essence that in basic solution, adds described percentage by weight again; Last ice-cold dose of adding described percentage by weight in basic solution gets leaf of bamboo water prescription sample; Again leaf of bamboo water prescription sample is added through in the pure water jar pure water of two-pass reverse osmosis, and with leaf of bamboo water prescription sample uniform dissolution in the pure water of pure water jar.
By above-mentioned raw materials assembly and corresponding technological process thereof, drinking water of flavones from bamboo leaves substitutes white granulated sugar, the solution ph of allotting 5.0～5.8 with acesulfame potassium under the situation of no sucrose, drinking water of flavones from bamboo leaves was through 6 months stability test, and the drinking water of flavones from bamboo leaves mouthfeel is stable.The stability of bamboo-leaves flavones in drinking water is little with the variation that the interpolation white granulated sugar is compared.But cost has by a relatively large margin lower, and technological process is but simply many than the treatment process that adds white granulated sugar.Like this, the commercial value of the price of sale and pure water is very nearly the same.Be a kind of popular type consumer products.
Description of drawings
Fig. 1 is technological process of production figure of the present invention.
The specific embodiment
Embodiment 1 drinking water of flavones from bamboo leaves, it is combined by following various raw material weight percentages: 0.001% bamboo-leaves flavones that is concentrated liquid, 0.003% acesulfame potassium, 0.004% natrium citricum, 0.01% ice-cold dose, 0.002% leaf of bamboo essence, all the other are pure water.
Embodiment 2 drinking water of flavones from bamboo leaves, it is combined by following various raw material weight percentages: 0.0075% bamboo-leaves flavones that is concentrated liquid, 0.006% acesulfame potassium, 0.003% natrium citricum, 0.006% ice-cold dose, 0.003% leaf of bamboo essence, all the other are pure water.
Embodiment 3 drinking water of flavones from bamboo leaves, it is combined by following various raw material weight percentages: 0.0065% bamboo-leaves flavones that is concentrated liquid, 0.006% acesulfame potassium, 0.003% natrium citricum, 0.008% ice-cold dose, 0.004 leaf of bamboo essence, all the other are pure water.
Embodiment 4 drinking water of flavones from bamboo leaves, it is combined by following various raw material weight percentages: 0.0055% is pulverous bamboo-leaves flavones, 0.006% acesulfame potassium, 0.005% natrium citricum, 0.01% ice-cold dose, 0.005% leaf of bamboo essence, all the other are pure water.
With reference to Fig. 1.The preparation method of drinking water of flavones from bamboo leaves, its whole process flow is: the water in the former water pot is through sandfiltration pot sand filtration, the filter of carbon filter tank carbon, filter through security personnel again, and add the antisludging agent of preparing by measuring pump in the pipeline after security personnel filter, carry out first-stage reverse osmosis then, carry out two-pass reverse osmosis then.Between first-stage reverse osmosis and two-pass reverse osmosis, in pipeline, add prepared NaOH with measuring pump.Pure water behind the two-pass reverse osmosis enters the pure water jar, then the pure water of pure water jar is sent into the ozone mixing column.Add the ozone of preparation in the pipeline between pure water jar and ozone mixing column, the pure water that the pure water jar is come out carries out the ozone sterilization first time, and the pure water that enters the ozone mixing column is carried out the secondary ozone sterilization.There is a pipeline to be communicated with between pure water jar and the ozone mixing column with circulating pump (A), and the leaf of bamboo water that adding prepares in advance in this pipeline prescription sample, and by in the pure water of circulating pump (A) with leaf of bamboo water prescription sample adding pure water jar, pure water in the pure water jar is passed through circulating line, utilize even 25 minutes of circulating pump (A) circulation, leaf of bamboo water prescription sample fully evenly is dissolved in the pure water of pure water jar.The pure water that comes out from the ozone mixing column becomes finished product leaf of bamboo water after filtering through titanium.
Prepare canned flow process: at first go up bottle, through quality inspection, after the Ozone Water flushing, the finished product leaf of bamboo is carried out canned and gland, vanning after the inspection of finished product lamp.Wherein, the bottle through quality inspection washes with water behind the two-pass reverse osmosis and Ozone Water by the circulating pump (B) that is connected with pipeline behind the two-pass reverse osmosis; Finished product leaf of bamboo water will carry out disinfection by ultraviolet light before canned.
Wherein the leaf of bamboo water little sample preparation method of filling a prescription is: earlier will be by being concentrated liquid or being pulverous bamboo-leaves flavones and filter of described percentage by weight with dissolved in purified water, bamboo-leaves flavones solution; To filter with dissolved in purified water by acesulfame potassium, the natrium citricum of described percentage by weight then, make the taste regulator solution; Bamboo-leaves flavones solution is added in the taste regulator solution, get basic solution; The leaf of bamboo essence that in basic solution, adds described percentage by weight again; Last ice-cold dose of adding described percentage by weight in basic solution gets leaf of bamboo water prescription sample.
Claims (2)
1, a kind of drinking water of flavones from bamboo leaves, it is characterized in that: it is combined by following various raw material weight percentages: 0.001%～0.0075% is concentrated liquid or is pulverous bamboo-leaves flavones, 0.001～0.006% acesulfame potassium, 0.001～0.005% natrium citricum, 0.001～0.008% leaf of bamboo essence, 0.003～0.01% ice-cold dose, all the other are pure water.
2, a kind of preparation method of drinking water of flavones from bamboo leaves is characterized in that: earlier will be by being concentrated liquid or being pulverous bamboo-leaves flavones with dissolved in purified water and filter of described percentage by weight, bamboo-leaves flavones solution; To also filter with dissolved in purified water by acesulfame potassium, the natrium citricum of described percentage by weight then, make the taste regulator solution; Bamboo-leaves flavones solution is added in the taste regulator solution, get basic solution; The leaf of bamboo essence that in basic solution, adds described percentage by weight again; Last ice-cold dose of adding described percentage by weight in basic solution gets leaf of bamboo water prescription sample; Again with in the pure water of leaf of bamboo water prescription sample adding through the pure water jar of two-pass reverse osmosis, and with leaf of bamboo water prescription sample uniform dissolution in the pure water of pure water jar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610018042.3A CN101091581A (en) | 2006-06-23 | 2006-06-23 | Drinking water of flavones from bamboo leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610018042.3A CN101091581A (en) | 2006-06-23 | 2006-06-23 | Drinking water of flavones from bamboo leaves |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101091581A true CN101091581A (en) | 2007-12-26 |
Family
ID=38990165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200610018042.3A Pending CN101091581A (en) | 2006-06-23 | 2006-06-23 | Drinking water of flavones from bamboo leaves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101091581A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112137103A (en) * | 2020-09-15 | 2020-12-29 | 劲牌持正堂药业有限公司 | Bamboo leaf flavone extract, preparation method and application thereof |
-
2006
- 2006-06-23 CN CN200610018042.3A patent/CN101091581A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112137103A (en) * | 2020-09-15 | 2020-12-29 | 劲牌持正堂药业有限公司 | Bamboo leaf flavone extract, preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5314345B2 (en) | Curcumin-containing turmeric drink excellent in dispersibility and precipitation stability and method for producing the same | |
| JP5319531B2 (en) | Faint herb-flavored water preparation and its production method | |
| CN101731704B (en) | Rose soda water and preparation method thereof | |
| CN101695402A (en) | Rose juice beverage and preparation method thereof | |
| KR101081730B1 (en) | Preparation Method of Functional Beverage Using a Cucumber and Beverage Composition | |
| CN1954717A (en) | Vinegar beverage with pine nut and walnut and its prepartion method | |
| JP4528702B2 (en) | Method for producing purified green tea extract | |
| JP3420340B2 (en) | Flavor deterioration inhibitor for beverage and method for preventing flavor deterioration of beverage | |
| KR101773783B1 (en) | Manufacturing method of pear juice having enhanced polyphenol and pear juice thereof | |
| CN101091581A (en) | Drinking water of flavones from bamboo leaves | |
| JP5820110B2 (en) | Purified tea extract | |
| CN102181355B (en) | Rabdosia tea wine and preparation method thereof | |
| CN106036319A (en) | Lonicera japonica beverage suitable for children and production method and system thereof | |
| JP4102748B2 (en) | Containerized tea beverage | |
| JP4074579B2 (en) | Container drink | |
| CN103535832A (en) | Health beverage and production method thereof | |
| Halpern | A celebration of wine: wine IS medicine | |
| CN105054171A (en) | Selenium-rich sugar cane juice | |
| CN103284256B (en) | A kind of freckle-dispelling beverage and preparation method thereof | |
| CN105595128A (en) | Concentrated clear celery juice and preparation method thereof | |
| RU2482698C1 (en) | Composition for preparation of alcohol-free jelly beverage | |
| JPS6084227A (en) | Stable aqueous extract of herb plant and its preparation | |
| CN106213090A (en) | A kind of Poria Herba Houttuyniae plant beverage and preparation method thereof | |
| KR102314060B1 (en) | Composition containing honey and preparation method thereof | |
| JP7228354B2 (en) | Citrus molasses-containing fruit juices and beverages |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20071226 |