CN103519303A - Preparation method of dandelion plant beverage - Google Patents
Preparation method of dandelion plant beverage Download PDFInfo
- Publication number
- CN103519303A CN103519303A CN201310467709.8A CN201310467709A CN103519303A CN 103519303 A CN103519303 A CN 103519303A CN 201310467709 A CN201310467709 A CN 201310467709A CN 103519303 A CN103519303 A CN 103519303A
- Authority
- CN
- China
- Prior art keywords
- dandelion
- temperature
- minutes
- keep
- degree
- 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
- 241000245665 Taraxacum Species 0.000 title claims abstract description 69
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 59
- 238000001027 hydrothermal synthesis Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 229910001868 water Inorganic materials 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 7
- 238000010335 hydrothermal treatment Methods 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- 241000920471 Lucilia caesar Species 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 14
- 239000000463 material Substances 0.000 abstract description 8
- 235000020510 functional beverage Nutrition 0.000 abstract description 4
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 239000002398 materia medica Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 239000000284 extract Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000035484 reaction time Effects 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 10
- 241001122767 Theaceae Species 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000002131 composite material Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- BAHMQESJBKGPTE-UHFFFAOYSA-N 1,5,8-trimethyl-3a,4-dihydroazuleno[6,5-b]furan-2,6-dione Chemical compound C1C2OC(=O)C(C)=C2C=C2C(C)=CC(=O)C2=C1C BAHMQESJBKGPTE-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 201000004624 Dermatitis Diseases 0.000 description 2
- 206010023126 Jaundice Diseases 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 208000025865 Ulcer Diseases 0.000 description 2
- 240000004922 Vigna radiata Species 0.000 description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000002279 cholagogic effect Effects 0.000 description 2
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000008141 laxative Substances 0.000 description 2
- 230000002475 laxative effect Effects 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000007920 subcutaneous administration Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 231100000397 ulcer Toxicity 0.000 description 2
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- 241000131317 Capitulum Species 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000904014 Pappus Species 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000004396 mastitis Diseases 0.000 description 1
- 239000002105 nanoparticle Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000036279 refractory period Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a preparation method of a plant beverage by using dandelion as the single raw material. At present, plant functional beverages in which cold tea is the most representative are common in daily life. The dandelion is a common plant, is highly valuated in <Compendium of Materia Medica>, and has effects of clearing heat and toxicity, promoting diuresis and dissipating binds. According to the preparation method, effective components in dry dandelion and fresh dandelion are respectively extracted fully according to a certain material ratio through a hydrothermal method by adopting gradient heating and different reaction time, and then two extracts are combined cooperatively and bottled or bottled after being mixed according to a certain ratio. The dandelion plant beverage prepared by the preparation method is natural with unique taste, and is a characteristic beverage which combines heath care and fashion.
Description
Technical field
The invention belongs to natural plant resource and effectively utilize field, be specifically related to a kind of preparation method of dandelion plant beverage.
Background technology
Dandelion composite family herbaceos perennial ， China can grow in many places, capitulum, and the bobbles that on seed, adularescent pappus is formed, new life is bred in the new place that can rack after the flowers are in blossom.In dandelion plant, contain abundant carrotene and VC and mineral matter, the effect that indigestion, constipation are all improved; Leaf is also improved eczema, the clean blood effect of the dermatitis of releiving, joint discomfort; Root has antiinflammation, can treat gall stone, rheumatism.Modern medicine discloses in dandelion and contains the multiple health-nutrition compositions such as taraxol, taraxacin, choline, organic acid, synanthrin, has the effects such as diuresis, laxative, removing jaundice subcutaneous ulcer, cholagogic.Dandelion contains protein, fat, carbohydrate, trace element and vitamin etc. simultaneously, has abundant nutritive value, raw-eaten, stir-fry and eat, cook soup, is the plant of dietotherapeutic.According to Compendium of Material Medica, record, the flat sweet and slightly bitter taste of its property, has clearing heat and detoxicating, dispersing swelling and dissipating binds and galgctogogue action, very effective to treatment mastitis.No matter decoct juice oral, still smash mud external application, all have effect.Compendium of Material Medica has a cloud: the tender seedling of dandelion is edible, eats that to control infectious diseases especially good raw.In addition, the successive dynasties Medical monographs such as Shennong's Herbal, Tang Materia Medica, " Chinese medicine voluminous dictionary " is all given dandelion high evaluation.The effects such as the diuresis of dandelion at present,, laxative, removing jaundice subcutaneous ulcer, cholagogic have been widely used in clinical.
In recent years, along with people are more and more higher to the cognition degree of healthy living and health product, some plant functional beverages are more and more accepted by people and market.Plant beverage mainly comprises 5 classes such as edible fungi beverage, algae beverage, cocoa, cereal beverage and other plant beverage, and wherein cold tea, chrysanthemum tea, white gourd tea, chrysanthemum emperor tea beverage are more welcome in China, and market prospects are very tempting.But along with people improve day by day to the attention rate of food and drink safety, particularly " adding door " event of some beverage happens occasionally, the concept of pure natural or plant functional beverage often can allow people feel confused, people should be with some plant beverages containing Chinese herbal medicine of Attitude Towards of science, as the cold tea that contains honeysuckle, to understand their main component and effect on the one hand, according to the physique characteristic of self, habits and customs, select; Do not answer on the other hand yet overrate they, essence, they belong to beverage, are not medicines, the carrotene as tomato in tomato juice is red, in carrot juice etc., refractory period is hoped can treat some disease by them.Because the effect of plant functional beverage is to be based upon on some tcm theory bases, therefore should be from the viewpoint of conditioning and prevention, safe and harmless property is first place.
Because dandelion is a kind of the very common plant of China, and be easy to get, price is not high, and plantation is simple, and has well clearing heat and detoxicating, dispersing swelling and dissipating binds effect.Therefore there be patent and the document that much relates to taraxacum health beverage in ， China.Wherein " production method of taraxacum health beverage " (patent No.: what 93111008) introduce is a kind of production method of taraxacum health beverage, it is to adopt the material compatibilities such as the concentrated Normal juice of dandelion and sucrose, citric acid, spices, mineral water, carbon dioxide, Sodium Benzoate, a kind of health drink of producing.The present invention has nutrition curative effect, does not add pigment, pure natural, and slightly bitter delicate fragrance, similar coffee, but decaffeinated, be the high-grade drink that integrates nutrition and health care curative effect; " dandelion low-sugar beverage and preparation method thereof " (patent No.: what 201110026924) introduce is a kind of dandelion low-sugar beverage, and raw material is dandelion leaching liquor, sucrose, salt, phytic acid and water.Its technology characteristics is, take water as extractant, and to dry dandelion lixiviate secondary at 75～95 ℃, leaching liquor merges through coarse filtration, carries out immediately composition adjustment; Through clarification filtration, then dilute with water, belongs to low-sugar drink again, not containing artificial synthetic food additives; " dandelion herb tea and preparation method thereof " (application number/patent No.: what 201110262584) introduce is a kind of dandelion herb tea, and it consists of according to the following number of weight ratio following component: bright radix tarxaci: dry date: mung bean=4:1:1.The preparation method of described dandelion herb tea comprises the following steps: 1. by bright radix tarxaci-38 ℃～-40 ℃ freeze dryings, do to seven minutes, temperature is slowly raised to 35 ℃～38 ℃ under vacuum state to bone dry, powder becomes particle standby: 2. will do Removing Kernel for Date, with mung bean together powder, become particle, with slow fire, fry to darkening, according to described ratio, mix with radix tarxaci particle; 3. by two bags of tea packaging machine packing, make tea in bag.Adopt nutritional labeling and the highest root of functional component in dandelion plant, and dry through freeze drying technology, nutritional labeling in root and active component are all retained, then the tea-drinking product that add a certain amount of auxiliary element to make, its efficacy effect is performed to the highest; " a kind of dandelion beverage and preparation method thereof " (application number/patent No.: what 201210284729) introduce is a kind of dandelion beverage, it is comprised of the component of following percentage by weight: dandelion 1～9%, sugar 4～80%, citric acid 0.050～0.084%, natrium citricum 0.008～0.020%, malic acid 0.010～0.030%, salt 0.002～0.004%, stabilizing agent 0.004～0.012%, surplus is water.The present invention also provides the preparation method of described dandelion beverage, to take dandelion as major ingredient, after below being ground to 50 microns with colloid mill, in described ratio, add sugar, citric acid, natrium citricum, malic acid, salt and stabilizing agent and stir, again through the sterilizing of high-temperature short-time sterilization machine, then use high pressure nano homogenizer homogeneous, make Pugongying granules little of nanoscale, obtain described dandelion beverage.Be characterized in that the dandelion beverage of producing, containing the whole nutritional labelings of dandelion, without extracting free of losses, has embodied the functional of dandelion.Also have many patents about dandelion beverage and document just not to enumerate at this.
By studying above-mentioned patent and document, find, these beverages tend to dandelion composite together with other materials or auxiliary material, and also adopt more complicated freeze-drying and the nano particle technology etc. that have are used as the bright spot of beverage.And the present invention is different from above-mentioned patent and preparation method, adopt the new approaches of withered and fresh dandelion composite, in effect and mouthfeel, have breakthrough, fully demonstrate its pure natural, taste is unique, the characteristic of collection health care and fashion one.
Summary of the invention
The main component of dandelion is to obtain by water logging boiling, but traditional decocting method, and digestion time is longer, big energy-consuming, inconvenient operation.The present invention only be take dandelion as single plant material, adopts hydro-thermal method and gradient increased temperature, and the active ingredient of withered and fresh dandelion is extracted.Feature of the present invention mainly comprises the following aspects:
(1) only using dandelion is single plant material, has guaranteed its pure natural property and security;
(2) adopt hydro-thermal method, utilize gradient increased temperature and differential responses time, improve extracting efficiency, save time and energy consumption;
(3) adopt the thinking of withered and fresh dandelion composite, by combination, bottle or mix by a certain percentage rear bottling, in effect and mouthfeel, have breakthrough.
The specific embodiment
Example 1:
First by the clean chopping of 200 grams of withered dandelions, add in hydrothermal reaction kettle, add the water of the dandelion quality of 50 times, stir and mix, to reactor, seal; Hydrothermal treatment consists: by temperature of reaction kettle successively gradient increased temperature, be warming up to 65 degree, keep 30 minutes; 80 degree keep 15 minutes; 100 degree keep 10 minutes; The temperature of reactor is down to room temperature, uses suction method to carry out Separation of Solid and Liquid, collect separating liquid, be divided in 300 milliliters of yellow Bottle & Cans.Then the fresh dandelion of 150 grams is cleaned to chopping, add in hydrothermal reaction kettle, then add the water of the dandelion quality of 80 times, stir and mix, to reactor, seal, hydrothermal treatment consists: by temperature of reaction kettle successively gradient increased temperature, be warming up to 65 degree, keep 25 minutes; 80 degree keep 15 minutes; 100 degree keep 8 minutes; The temperature of reactor is down to room temperature, then adds the activated carbon of gross mass 0.008, stir 25 minutes, use suction method to carry out Separation of Solid and Liquid, collect separating liquid, be divided in 300 milliliters of green Bottle & Cans.Finally by the Bottle & Can combination sealing of two kinds of different colours.
Example 2:
First by the clean chopping of 200 grams of withered dandelions, add in hydrothermal reaction kettle, add the water of the dandelion quality of 50 times, stir and mix, to reactor, seal; Hydrothermal treatment consists: by temperature of reaction kettle successively gradient increased temperature, be warming up to 65 degree, keep 30 minutes; 80 degree keep 15 minutes; 100 degree keep 10 minutes; The temperature of reactor is down to room temperature, uses suction method to carry out Separation of Solid and Liquid, collect separating liquid.Then the fresh dandelion of 150 grams is cleaned to chopping, add in hydrothermal reaction kettle, then add the water of the dandelion quality of 80 times, stir and mix, to reactor, seal, hydrothermal treatment consists: by temperature of reaction kettle successively gradient increased temperature, be warming up to 65 degree, keep 25 minutes; 80 degree keep 15 minutes; 100 degree keep 8 minutes; The temperature of reactor is down to room temperature, then adds the activated carbon of gross mass 0.008, stir 25 minutes, use suction method to carry out Separation of Solid and Liquid, collect separating liquid.Finally the extracting liq of the extracting liq of above-mentioned two kinds of withered dandelions and fresh dandelion is mixed according to the mass ratio of 2:1, be divided in 300 milliliters of Bottle & Cans, sealing.
Example 3:
The fresh dandelion of 200 gram withered dandelions and 100 gram cleaned to chopping, add in hydrothermal reaction kettle, then add the water of the dandelion quality of 50 times, stir and mix, to reactor, seal first respectively; Hydrothermal treatment consists: by temperature of reaction kettle successively gradient increased temperature, be warming up to 65 degree, keep 30 minutes; 80 degree keep 15 minutes; 100 degree keep 10 minutes; The temperature of reactor is down to room temperature, or adds appropriate active carbon according to the pained degree of mouthfeel, adopt suction method to carry out Separation of Solid and Liquid, collect separating liquid, be divided in 300 milliliters of Bottle & Cans sealing.
Claims (3)
1. a preparation method for dandelion plant beverage, comprises the steps:
(1) withered dandelion is cleaned, chopping, the dandelion that then takes 20～1000 grams adds in hydrothermal reaction kettle, then adds the water of the dandelion quality of 10～800 times, stirs and mixes, and to reactor, seals; Hydrothermal treatment consists: by temperature of reaction kettle successively gradient increased temperature, be warming up to 60～70 degree, keep 20～60 minutes; 70～90 degree keep 10～30 minutes; 90～120 degree keep 5-25 minute; The temperature of reactor is down to room temperature, uses suction method to carry out Separation of Solid and Liquid, collect separating liquid.
(2) dandelion of fresh collection is cleaned, chopping, then the dandelion that takes 20～1000 grams adds in hydrothermal reaction kettle, then the water that adds the dandelion quality of 10～800 times, stir and mix, to reactor, seal, hydrothermal treatment consists: by temperature of reaction kettle successively gradient increased temperature, be warming up to 60～80 degree, keep 20～40 minutes; 70～90 degree keep 10～30 minutes; 90～120 degree keep 5-20 minute; The temperature of reactor is down to room temperature, then adds the activated carbon of gross mass 0.001～0.1, stir 10～30 minutes, use suction method to carry out Separation of Solid and Liquid, collect separating liquid.
(3) pack the separating liquid of collecting in step (1) into 200～750 milliliters of yellow Bottle & Cans, pack the separating liquid of collecting in step (2) into 200～750 milliliters of green Bottle & Cans, the two combination sealing.
(4) or by the separating liquid of collecting in step (1) according to the separating liquid of collecting in 0.1～10 mass ratio and step (2), mix, mixed liquor is packed in 200-750 milliliter Bottle & Can into sealing.
2. according to claim 1, together add again hydrothermal reaction kettle, successively gradient increased temperature after withered dandelion and fresh dandelion can being mixed according to 0.1～10 mass ratio: then carry out Separation of Solid and Liquid, collect separating liquid, tinning, sealing.
3. according to described in claim 1 and 2, order of addition and the proportioning of withered dandelion and fresh dandelion are adjustable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310467709.8A CN103519303A (en) | 2013-10-10 | 2013-10-10 | Preparation method of dandelion plant beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310467709.8A CN103519303A (en) | 2013-10-10 | 2013-10-10 | Preparation method of dandelion plant beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103519303A true CN103519303A (en) | 2014-01-22 |
Family
ID=49921938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310467709.8A Pending CN103519303A (en) | 2013-10-10 | 2013-10-10 | Preparation method of dandelion plant beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519303A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366642A (en) * | 2014-12-06 | 2015-02-25 | 黑龙江众生生物工程有限公司 | Dandelion beverage preparation method |
| CN108967785A (en) * | 2018-07-20 | 2018-12-11 | 程国青 | A kind of formula and preparation process of dandelion beverage |
| CN110917232A (en) * | 2019-12-10 | 2020-03-27 | 苏州科技大学 | Method for applying medical natural product targeted medicine of dandelion extracted by hydrothermal method to mainly treat dermatitis allergy |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106235A (en) * | 1994-09-24 | 1995-08-09 | 孔四新 | Dandelion beverage and its prepn. |
| CN1377609A (en) * | 2001-04-02 | 2002-11-06 | 王景明 | Rye drink an dits producing method |
| CN102106500A (en) * | 2011-01-25 | 2011-06-29 | 郭玉军 | Dandelion low-sugar beverage and preparation method thereof |
| CN102742899A (en) * | 2011-04-22 | 2012-10-24 | 陈冠宇 | Dandelion traditional Chinese medicine beverage |
-
2013
- 2013-10-10 CN CN201310467709.8A patent/CN103519303A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106235A (en) * | 1994-09-24 | 1995-08-09 | 孔四新 | Dandelion beverage and its prepn. |
| CN1377609A (en) * | 2001-04-02 | 2002-11-06 | 王景明 | Rye drink an dits producing method |
| CN102106500A (en) * | 2011-01-25 | 2011-06-29 | 郭玉军 | Dandelion low-sugar beverage and preparation method thereof |
| CN102742899A (en) * | 2011-04-22 | 2012-10-24 | 陈冠宇 | Dandelion traditional Chinese medicine beverage |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366642A (en) * | 2014-12-06 | 2015-02-25 | 黑龙江众生生物工程有限公司 | Dandelion beverage preparation method |
| CN108967785A (en) * | 2018-07-20 | 2018-12-11 | 程国青 | A kind of formula and preparation process of dandelion beverage |
| CN110917232A (en) * | 2019-12-10 | 2020-03-27 | 苏州科技大学 | Method for applying medical natural product targeted medicine of dandelion extracted by hydrothermal method to mainly treat dermatitis allergy |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100551250C (en) | Health protection tea | |
| CN103689177B (en) | Traditional Chinese medicine coffee beverage with health-care effect and preparation method of traditional Chinese medicine coffee beverage | |
| CN101233887B (en) | Method for preparing series health care cold tea from leaf of Hupeh crabapple | |
| CN101653181B (en) | Health protection tea and process thereof | |
| CN103749816B (en) | Lotus leaf bitter gourd lipid-lowering health-care tea and preparation method thereof | |
| CN101653180B (en) | Health protection tea | |
| CN101653179B (en) | Health protection tea | |
| CN105077463B (en) | A kind of roxburgh anoectochilus terminal bud health drink and preparation method thereof | |
| CN101554196A (en) | Natural thirsty-removing hypoglycemic tea and processing method thereof | |
| CN104397817A (en) | Health drink for clearing away heat and toxic materials and preparation method of health drink | |
| CN106901122A (en) | A kind of houttuynia honeysuckle flower beverage particles and preparation method thereof | |
| CN103393183A (en) | Traditional Chinese medicine health-care beverage having effects of clearing heat and moisturizing dryness and preparation method thereof | |
| CN102960513B (en) | Healthy herbal tea and preparation method thereof | |
| CN103519303A (en) | Preparation method of dandelion plant beverage | |
| CN103549014A (en) | Preparation method for blueberry milk tea beverage | |
| CN104621301A (en) | Formula of fire-clearing haw health tea and preparation method thereof | |
| TW200841829A (en) | Instant tea | |
| CN106720745A (en) | A kind of notoginseng flower for improving the health care of sleep and preparation method thereof | |
| CN108991195A (en) | A kind of pure plant Chinese herbal medicine health preserving tea and its preparation and drinking method | |
| CN102018078A (en) | Chinese medicine health tea capable of clearing heat and resolving toxins | |
| CN103829240B (en) | A kind of containing Pericarpium Longan, the health product improving acuity of vision and preparation method thereof of core lixiviating solution | |
| CN104770528B (en) | The refreshing tea of lily profit | |
| CN104366642A (en) | Dandelion beverage preparation method | |
| KR20090014254A (en) | Sweet dropwort tea and sweet dropwort water | |
| KR20100118223A (en) | A granule of chinese cabbage |
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 |
Application publication date: 20140122 |