CN104432334A - Burdock compound beverage - Google Patents
Burdock compound beverage Download PDFInfo
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- CN104432334A CN104432334A CN201410789140.1A CN201410789140A CN104432334A CN 104432334 A CN104432334 A CN 104432334A CN 201410789140 A CN201410789140 A CN 201410789140A CN 104432334 A CN104432334 A CN 104432334A
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- Prior art keywords
- burdock
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- slurries
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- fresh
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 27
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- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 description 2
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
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- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
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- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention belongs to the field of processing of food beverages and relates to a compound beverage which is processed from burdocks as a main raw material and auxiliary raw materials including purple perilla, wolfberry fruits, mints and the like. The raw materials comprise purple perilla leaf slurry, mint leaf slurry, wolfberry fruit slurry, pure water, honey and table salt; fresh purple perilla leaves and mint leaves are washed with clean water, are digested and cooked, and then are fished out to be put into cold water to be cooled thoroughly; then the cooled purple perilla leaves, mint leaves and wolfberry fruits are added into the pure water respectively and then are stirred in a stirring machine to form respective slurry for later use; the burdocks are washed cleanly with the clean water and are peeled and sliced into thin sheets; then the thin burdock sheets are put into hot water to be cooked; the cooked thin burdock sheets are fished out to be naturally cooled and are drained for later use; and finally, the raw materials are weighed according to the weights and are mixed to prepare preparation slurry; the burdock sheets are put into the preparation slurry, are uniformly stirred, and then are poured into a filter screen for filtering solid impurities out to obtain the burdock compound beverage. The preparation process is simple and the processing cost is low; and the beverage has high health and nutritional values, the good mouth feel and flavor, and the preparation is environmentally friendly.
Description
Technical field:
The invention belongs to food and drink manufacture field, relate to and be a kind ofly primary raw material with burdock and add the auxiliary materials such as purple perilla, matrimony vine, peppermint to modulate the composite beverage be processed into, particularly a kind of burdock composite beverage.
Background technology:
Burdock has another name called Fructus Arctii, containing synanthrin, cellulose, protein, calcium, the multivitamin of the needed by human body such as phosphorus and iron and mineral matter, wherein carotene carotene content is higher than carrot 150 times, the content of protein and calcium is first of tubers, radix bardanae contains synanthrin and volatile oil, arctic acid, multiple polyphenol substance and aldehydes, and be rich in cellulose and amino acid, radix bardanae contains each seed amino acid of needed by human, and content is higher, especially there is the amino acid of special pharmacological effect, mainly contain asparatate and arginine etc., the activity of phosphofructose base enzyme in arctiolid energy inhibition cancer cell, arctiin also has active anticancer, modern scientific research result is thought, burdock is containing flavonoid compounds, to malignant tumour, there is certain resistance, burdock also has treatment diabetes, hypertension, the effects such as high fat of blood, burdock can strengthen the vigor of protein ossein lifting body inner cell the hardest in human body, also there is the effect of superpower removing blood rubbish simultaneously, can prevent aging, make skin beauty careful, color spot can be eliminated, dark brown spot, there is effect of beauty treatment, there is chemical reaction in vivo in burdock, the material of more than 30 kinds can be produced, wherein volume folic acid can prevent human body cell from bad change occurring, prevent the generation of cancer cell, the propagation of cells in vivo can also be promoted, strengthening and enhancing white blood cell, make T cell with the speed increment of 3 times, reinforced immunological power, promote anticancer effect, burdock can also impel calcium in body, phosphorus and the balance of vitamin D in combination, maintain effect that human body is grown up, and purple perilla, matrimony vine and peppermint are all the food belonging to integration of drinking and medicinal herbs, after several natural plants reasonable preparation, be prepared into nutritious, health care is also easy to carry, the health drink can drunk at any time, not only solve the trouble that fresh plant not easily stores, but also can preserve nutrient long storage time, this kind of combined beverage there is not yet bibliographical information so far.
Summary of the invention:
The object of the invention is to the shortcoming overcoming prior art existence, seek a kind of auxiliary materials such as purple perilla, matrimony vine and peppermint that added by burdock of design to carry out modulation and be processed into composite beverage, the problem with inconvenient eating is not easily stored to solve fresh vegetables, human body is had to the drink of health care and health effect simultaneously, can also have to common diseases such as three high diseases the effect suppressing and treat, and there is the effect delayed senility with beautifying face and moistering lotion etc.
To achieve these goals, the composition by weight proportioning of the burdock composite beverage that the present invention relates to is: burdock 30-40 parts, fresh 10-20 parts, perilla leaf slurries, 10-20 parts, fresh mint leaf slurries, 5-10 parts, matrimony vine slurries, pure water 20-40 parts, honey 4-6 parts, edible salt 1-2 parts.
The preparation technology of burdock composite beverage involved in the present invention comprises the preparation of fresh leaf, burdock process, burdock modulation and finished product and prepares four steps:
(1) fresh leaf preparation: first choose the clean fresh perilla leaf in blade face, dried peppermint leaf and matrimony vine, rinse well with clear water, respectively fresh leaf to be placed in 80 ~ 100 DEG C of hot water digestion 1-2 minutes, pull out and put into cold water and cool completely, and then perilla leaf, dried peppermint leaf and matrimony vine are put into respectively the pure water of the weight such as mixer adds, break into slurries respectively for subsequent use;
(2) burdock process: burdock clear water is rinsed well, decortication again, is then cut into the thin slice that thickness is 2-4mm, then put into temperature be 85-95 DEG C hot water scald boil 3-5 minutes, pull rear cooling naturally out, and the moisture draining burdock sheet surface is for subsequent use;
(3) burdock modulation: first take 10-20 parts, perilla leaf slurries by weight, 10-20 parts, dried peppermint leaf slurries, 5-10 parts, matrimony vine slurries, pure water 20-40 parts, honey 4-6 parts, edible salt 1-2 parts of hybrid modulation become modulation slurries, again the burdock 30-40 parts of step (2) is put into modulation slurries to stir, then put into mixer to stir after 10-15 minutes, pour filtering solid sundries in screen pack into, obtain burdock composite beverage;
(4) finished product preparation: by burdock composite beverage with disinfection by ultraviolet light after 5-8 minutes, vacuum seal bottled burdock composite beverage finished product, immediately can drink, also can store 20-30 days and drink.
Compared with prior art, its preparation technology is simple, and processing cost is low in the present invention, and product health nutrient is worth high, and taste flavor is good, preparation environmental friendliness.
Detailed description of the invention:
Below in conjunction with specific embodiment, further description is made to the present invention.
Embodiment 1:
The preparation technology of the burdock composite beverage that the present embodiment relates to is:
(1) fresh leaf preparation: first choose the neat and clean fresh perilla leaf in blade face, fresh mint leaf and matrimony vine, rinse well with clear water, respectively fresh leaf to be placed in 80 ~ 100 DEG C of hot water digestion 1-2 minutes, pull out and put into cold water and cool completely, and then perilla leaf, dried peppermint leaf and matrimony vine are put into respectively the pure water of the weight such as mixer adds, break into slurries respectively for subsequent use;
(2) burdock process: burdock clear water is rinsed well, decortication again, is then cut into the thin slice that thickness is 2-4mm, then put into temperature be 85-95 DEG C hot water scald boil 3-5 minutes, pull rear cooling naturally out, and the moisture draining burdock sheet surface is for subsequent use;
(3) burdock modulation: first take 10-20 parts, perilla leaf slurries by weight, 10-20 parts, dried peppermint leaf slurries, 5-10 parts, matrimony vine slurries, pure water 20-40 parts, honey 4-6 parts, edible salt 1-2 parts of hybrid modulation become modulation slurries, again the burdock 30-40 parts of step (2) is put into modulation slurries to stir, then put into mixer to stir after 10-15 minutes, pour filtering solid sundries in screen pack into, obtain burdock composite beverage;
(4) finished product preparation: by burdock composite beverage with disinfection by ultraviolet light after 5-8 minutes, vacuum seal bottled burdock composite beverage finished product; In normal temperature environment, deposit 20-30 days, its mouthfeel taste tool is good, drinks for a long time and health care can be had to quench one's thirst effect.
Embodiment 2:
The present embodiment is prepared according to the step of embodiment 1, and its each component raw material proportioning is: burdock 30 parts, 10 parts, fresh perilla leaf slurries, 13 parts, fresh mint leaf slurries, 10 parts, matrimony vine slurries, pure water 30 parts, honey 5 parts, edible salt 2 parts.
Embodiment 3:
The burdock composite beverage preparation technology related to of the present embodiment is undertaken by embodiment 1, wherein the weight proportion of each component is: burdock 35 parts, 15 parts, fresh perilla leaf slurries, 15 parts, fresh mint leaf slurries, 5 parts, matrimony vine slurries, pure water 24 parts, honey 5 parts, edible salt 1 part, with disinfection by ultraviolet light after 7 minutes, vacuum sealed package obtains burdock composite beverage finished product, is applicable to children and drinks.
Embodiment 4:
The present embodiment selects the step of embodiment 1 to prepare burdock composite beverage, and the weight proportion of its each composition is burdock 40 parts, 10 parts, fresh perilla leaf slurries, 10 parts, fresh mint leaf slurries, 5 parts, matrimony vine slurries, pure water 30 parts, honey 4 parts, edible salt 1 part; Its product is directly drunk after can opening bottle cap, or drinks after heating; After tested, three groups totally 50 people drink 2-3 months continuously, its illness prevention and fitness effect is obvious, particularly has obvious effect to diabetes and blood fat height disease.
Claims (2)
1. a burdock composite beverage, is characterized in that the composition by weight proportioning of each raw material is: burdock 30-40 parts, fresh 10-20 parts, perilla leaf slurries, 10-20 parts, fresh mint leaf slurries, 5-10 parts, matrimony vine slurries, pure water 20-40 parts, honey 4-6 parts, edible salt 1-2 parts.
2. burdock composite beverage according to claim 1, is characterized in that preparation technology comprises the preparation of fresh leaf, burdock process, burdock modulation and finished product and prepares four steps:
(1) fresh leaf preparation: first choose the clean fresh perilla leaf in blade face, dried peppermint leaf and matrimony vine, rinse well with clear water, respectively fresh leaf to be placed in 80 ~ 100 DEG C of hot water digestion 1-2 minutes, pull out and put into cold water and cool completely, and then perilla leaf, dried peppermint leaf and matrimony vine are put into respectively the pure water of the weight such as mixer adds, break into slurries respectively for subsequent use;
(2) burdock process: burdock clear water is rinsed well, decortication again, is then cut into the thin slice that thickness is 2-4mm, then put into temperature be 85-95 DEG C hot water scald boil 3-5 minutes, pull rear cooling naturally out, and the moisture draining burdock sheet surface is for subsequent use;
(3) burdock modulation: first take 10-20 parts, perilla leaf slurries by weight, 10-20 parts, dried peppermint leaf slurries, 5-10 parts, matrimony vine slurries, pure water 20-40 parts, honey 4-6 parts, edible salt 1-2 parts of hybrid modulation become modulation slurries, again the burdock 30-40 parts of step (2) is put into modulation slurries to stir, then put into mixer to stir after 10-15 minutes, pour filtering solid sundries in screen pack into, obtain burdock composite beverage;
(4) finished product preparation: by burdock composite beverage with disinfection by ultraviolet light after 5-8 minutes, vacuum seal bottled burdock composite beverage finished product, immediately can drink, also can store 20-30 days and drink.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410789140.1A CN104432334A (en) | 2014-12-17 | 2014-12-17 | Burdock compound beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410789140.1A CN104432334A (en) | 2014-12-17 | 2014-12-17 | Burdock compound beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104432334A true CN104432334A (en) | 2015-03-25 |
Family
ID=52879681
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410789140.1A Pending CN104432334A (en) | 2014-12-17 | 2014-12-17 | Burdock compound beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104432334A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319217A (en) * | 2017-07-18 | 2017-11-07 | 徐州工程学院 | A kind of burdock fruit and vegetable drink and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318711A (en) * | 2011-09-29 | 2012-01-18 | 张其金 | Health-care tea and preparation method thereof |
| CN102334709A (en) * | 2010-07-23 | 2012-02-01 | 刘庆东 | Burdock beverage and preparation method thereof |
| CN102835509A (en) * | 2011-06-21 | 2012-12-26 | 丁小燕 | Mint health tea for relieving exterior syndrome and relieving wind heat |
| CN103549614A (en) * | 2013-11-21 | 2014-02-05 | 鼎健医学科技有限公司 | Burdock and medlar beverage and preparation method thereof |
| CN103734427A (en) * | 2013-12-31 | 2014-04-23 | 广州神农生物技术有限公司 | Method of preparing plant bag beverage by taking natural raw materials as adsorptive carrier |
-
2014
- 2014-12-17 CN CN201410789140.1A patent/CN104432334A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334709A (en) * | 2010-07-23 | 2012-02-01 | 刘庆东 | Burdock beverage and preparation method thereof |
| CN102835509A (en) * | 2011-06-21 | 2012-12-26 | 丁小燕 | Mint health tea for relieving exterior syndrome and relieving wind heat |
| CN102318711A (en) * | 2011-09-29 | 2012-01-18 | 张其金 | Health-care tea and preparation method thereof |
| CN103549614A (en) * | 2013-11-21 | 2014-02-05 | 鼎健医学科技有限公司 | Burdock and medlar beverage and preparation method thereof |
| CN103734427A (en) * | 2013-12-31 | 2014-04-23 | 广州神农生物技术有限公司 | Method of preparing plant bag beverage by taking natural raw materials as adsorptive carrier |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319217A (en) * | 2017-07-18 | 2017-11-07 | 徐州工程学院 | A kind of burdock fruit and vegetable drink and preparation method thereof |
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Application publication date: 20150325 |