CN105558736A - Solid beverage with folium mori, flos chrysanthemi and sucrose and method for preparing solid beverage - Google Patents
Solid beverage with folium mori, flos chrysanthemi and sucrose and method for preparing solid beverage Download PDFInfo
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- CN105558736A CN105558736A CN201510881257.7A CN201510881257A CN105558736A CN 105558736 A CN105558736 A CN 105558736A CN 201510881257 A CN201510881257 A CN 201510881257A CN 105558736 A CN105558736 A CN 105558736A
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- solid beverage
- mulberry
- leaf
- extract
- sucralose
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 239000007787 solid Substances 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title abstract description 11
- 229930006000 Sucrose Natural products 0.000 title abstract description 3
- 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 title abstract description 3
- 239000005720 sucrose Substances 0.000 title abstract description 3
- 241000628997 Flos Species 0.000 title abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000000284 extract Substances 0.000 claims abstract description 17
- 239000004376 Sucralose Substances 0.000 claims abstract description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 10
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 10
- 235000019408 sucralose Nutrition 0.000 claims abstract description 10
- 235000010447 xylitol Nutrition 0.000 claims abstract description 10
- 239000000811 xylitol Substances 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 10
- 229960002675 xylitol Drugs 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 240000000249 Morus alba Species 0.000 claims description 21
- 235000008708 Morus alba Nutrition 0.000 claims description 21
- 229920001202 Inulin Polymers 0.000 claims description 10
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 10
- 229940029339 inulin Drugs 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 229960004106 citric acid Drugs 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- ZGXJTSGNIOSYLO-UHFFFAOYSA-N 88755TAZ87 Chemical compound NCC(=O)CCC(O)=O ZGXJTSGNIOSYLO-UHFFFAOYSA-N 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 229940118199 levulan Drugs 0.000 description 3
- 230000003020 moisturizing effect Effects 0.000 description 3
- 206010019233 Headaches Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- 230000023597 hemostasis Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 206010063659 Aversion Diseases 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 241001518926 Cladrastis Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 240000008892 Helianthus tuberosus Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 241000593989 Scardinius erythrophthalmus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- VDTNNGKXZGSZIP-UHFFFAOYSA-N carbutamide Chemical compound CCCCNC(=O)NS(=O)(=O)C1=CC=C(N)C=C1 VDTNNGKXZGSZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 238000004146 energy storage Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012372 quality testing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000007063 yellowwood Nutrition 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses solid beverage with folium mori, flos chrysanthemi and sucrose and a method for preparing the solid beverage. The solid beverage is characterized by comprising 2000 g of folium mori, or 500 g of folium mori extract, 500 g of flos chrysanthemi powder, 1890 g of xylitol, 90 g of citric acid and 20 g of sucralose. The solid beverage and the method have the advantages that effects of clearing lung-heat, moistening dryness and the like can be emphatically realized by the solid beverage, the solid beverage is free of preservatives, and accordingly the safety of food can be guaranteed; each batch of products needs to be inspected by quality inspection departments of enterprises according to standard requirements and only can be delivered after the products pass inspection and conformity certificates are issued; delivery inspection items include sensory requirements, net contents, water contents, total bacterial count and coli groups.
Description
Technical field
The invention belongs to modernization of Chinese medicine technical field, relate to a kind of syrup of plum plant beverage and preparation method thereof.
Background technology
Plant beverage, refer to plant or plant extract (except tea, coffee) as raw material (juice of the root of non-fruit and vegetable plant, stem, leaf, flower, seed and bamboo or trees self secretion, as cereal, edible mushroom, edible algae and fern, cocoa, chrysanthemum etc.) is through processing or the beverage product made that ferments.
Mulberry leaf are the dry leaf of moraceae plants mulberry, and have another name called a mulberry, Jing Sang, mulberry fruit tree, yellow wood etc., national most area has production more.All right dispelling wind and heat from the body, clearing away the lungheat and moisturizing, flat liver improving eyesight, cooling blood and hemostasis.Anemopyretic cold or wind-warm syndrome from the beginning of, fever and headache, perspiration and aversion to wind, cough pectoralgia; Or dryness of the lung dry cough without phlegm; Dry throat and mouth; Wind-heat and liver-yang are disturbed; Red eye, swell pain.For anemopyretic cold, lung-heat type cough, dizziness headache, hot eyes is dim-sighted.
Summary of the invention
The object of this invention is to provide a kind of mulberry leaf synanthrin solid beverage and preparation method thereof.
For realizing this object, the present invention by the following technical solutions:
A kind of mulberry leaf synanthrin solid beverage, it is characterized in that it by: mulberry leaf 2000g or mulberry-leaf extract 500g, inulin 500g, xylitol 1890g, citric acid 90g, Sucralose 20g form.
The present invention further discloses the preparation method of mulberry leaf synanthrin solid beverage, it is characterized in that being undertaken by following step:
(1) batch weighing: take mulberry leaf or mulberry-leaf extract, inulin, xylitol, citric acid, Sucralose by charger sheet;
(2) extraction is concentrated: get mulberry leaf extracting in water 2 times, and first time adds 12 times amount water extractions and gets 1h, and second time adds 10 times amount water extractions and gets 1h, 200 orders filter, and merge after filtering, reduced pressure concentration-0.08 ~-0.10MPa, 60 ± 5 to relative density is 1.08, for subsequent use during temperature 50 C;
(3) spraying dry: concentrate is crossed 100 mesh sieves and carry out spraying dry, EAT 170 DEG C, leaving air temp 90 ~ 93 DEG C, hydrojet speed is about 35ml/min, obtains dry extract;
(4) mixing of materials: get dry extract or mulberry-leaf extract 500g, the xylitol 1890g after oven dry, citric acid 90g, Sucralose 20g cover grind, and fully cross 60 mesh sieves after mixing and stir more than 20 minutes, cross 60 mesh sieves, with medicinal powder without white point, uniform color is as the criterion;
5 is canned: inner packing oral administration solid medicinal pair of aluminum composite membrane, every bag of 3g;
6 external packings: label, mounted box, vanning, warehousing after passing to be tested.
The present invention adopt the Main Function of raw material as follows:
Mulberry leaf: there is dispelling wind and heat from the body, clearing away the lungheat and moisturizing, flat liver improving eyesight, cooling blood and hemostasis.
Inulin is the mixture of a class natural fruit glycan. and levulan is that fruit grain unit is formed by the connection of (2-1) chain and the carbohydrate stopped with glucose unit. and in usual commercialization inulin, the average degree of polymerization of levulan is for 10-30, wherein containing a small amount of FOS. the existence of inulin can be found in nearly all plant, it is the form of the another kind of energy storage of plant except starch. we extract and refine and obtain inulin product from jerusalem artichoke plant, the degree of polymerization is from the mixture of more than 2 ~ 60 kinds of levulan, it is very good functional food ingredient, also be produce FOS simultaneously, high fructose syrup, the very good material of the products such as crystal diabetin.
Emphasis of the present invention solves beverage and has the effects such as clearing away the lungheat and moisturizing concurrently, and preservative free ensures that food is safer.
Often criticize product to test by this standard regulation through enterprise's quality testing department, can dispatch from the factory after signing and issuing verification of conformity after the assay was approved.Exfactory inspection project: organoleptic requirements, net content, moisture, total plate count, coliform.
Type inspection
Type inspection project should comprise the whole projects in this standard requirement, and during normal production, every half a year carries out once, and a period of time that following situations occurs also should carry out:
A) before new product is gone into operation;
B) when raw material sources, equipment change;
C) stop production more than half a year, when resuming production;
D) when exfactory inspection result and last time, type inspection result had a larger difference;
E) when state food safety supervision department claims.
Table 1 organoleptic requirements
Table 3 microbiological indicator
4 test methods
4.1 organoleptic examination
Get appropriate amount of sample in ceramic whiteware dish, be placed in bright place, under natural daylight, observe its color and luster, tissue morphology and impurity; Taste its flavour, smell its smell.
4.2 physical and chemical indexs inspection (measure all in the following way, result meets the requirements)
4.2.1 moisture: the method specified by GB5009.3 measures.
4.2.2 sucrose: the method specified by GB/T22221-2008 measures.
4.2.3 total arsenic: the method specified by GB5009.11 measures.
4.2.4 plumbous: the method specified by GB5009.12 measures.
4.2.5 net content: perform by the regulation of JJF1070.
4.3 microbiological indicator inspections
4.3.1 total plate count: the method specified by GB4789.2 measures.
4.3.2 coliform: the method specified by GB/T4789.3-2003 measures.
4.3.3 mould: the method inspection specified by GB4789.15.
4.3.4 pathogenic bacteria: press respectively GB4789.4, GB4789.10 second law regulation method inspection.
Detailed description of the invention
After the preferred embodiment described in detail, be familiar with this technology personage can be well understood to, do not departing under above-mentioned claim and spirit and can carry out various change and amendment, all above embodiment is done according to technical spirit of the present invention any simple modification, equivalent variations and modification, all belong to the scope of technical solution of the present invention.And the present invention is not also by the restriction of example embodiment in description.Various traditional Chinese medicinal material raw materials of the present invention all has commercially available.
Embodiment 1:
A kind of mulberry leaf synanthrin solid beverage, it is characterized in that it by: mulberry leaf 2000g or mulberry-leaf extract 500g, inulin 500g, xylitol 1890g, citric acid 90g, Sucralose 20g form.Undertaken by following step:
(1) batch weighing: take mulberry leaf or mulberry-leaf extract, inulin, xylitol, citric acid, Sucralose by charger sheet;
(2) extraction is concentrated: get mulberry leaf extracting in water 2 times, and first time adds 12 times amount water extractions and gets 1h, and second time adds 10 times amount water extractions and gets 1h, 200 orders filter, and merge after filtering, reduced pressure concentration-0.08 ~-0.10MPa, 60 ± 5 to relative density is 1.08, for subsequent use during temperature 50 C;
(3) spraying dry: concentrate is crossed 100 mesh sieves and carry out spraying dry, EAT 170 DEG C, leaving air temp 90 ~ 93 DEG C, hydrojet speed is about 35ml/min, obtains dry extract;
(4) mixing of materials: get dry extract or mulberry-leaf extract 500g, the xylitol 1890g after oven dry, citric acid 90g, Sucralose 20g cover grind, and fully cross 60 mesh sieves after mixing and stir more than 20 minutes, cross 60 mesh sieves, with medicinal powder without white point, uniform color is as the criterion;
5 is canned: inner packing oral administration solid medicinal pair of aluminum composite membrane, every bag of 3g.
Claims (2)
1. a mulberry leaf synanthrin solid beverage, it is characterized in that it by: mulberry leaf 2000g or mulberry-leaf extract 500g, inulin 500g, xylitol 1890g, citric acid 90g, Sucralose 20g form.
2. right wants the preparation method of mulberry leaf synanthrin solid beverage described in 1, it is characterized in that being undertaken by following step:
(1) batch weighing: take mulberry leaf or mulberry-leaf extract, inulin, xylitol, citric acid, Sucralose by charger sheet;
(2) extraction is concentrated: get mulberry leaf extracting in water 2 times, and first time adds 12 times amount water extractions and gets 1h, and second time adds 10 times amount water extractions and gets 1h, 200 orders filter, and merge after filtering, reduced pressure concentration-0.08 ~-0.10MPa, 60 ± 5 to relative density is 1.08, for subsequent use during temperature 50 C;
(3) spraying dry: concentrate is crossed 100 mesh sieves and carry out spraying dry, EAT 170 DEG C, leaving air temp 90 ~ 93 DEG C, hydrojet speed is about 35ml/min, obtains dry extract;
(4) mixing of materials: get dry extract or mulberry-leaf extract 500g, the xylitol 1890g after oven dry, citric acid 90g, Sucralose 20g cover grind, and fully cross 60 mesh sieves after mixing and stir more than 20 minutes, cross 60 mesh sieves, with medicinal powder without white point, uniform color is as the criterion;
(5) canned: inner packing oral administration solid medicinal pair of aluminum composite membrane, every bag of 3g;
(6) external packing: label, mounted box, vanning, warehousing after passing to be tested.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510881257.7A CN105558736A (en) | 2015-12-07 | 2015-12-07 | Solid beverage with folium mori, flos chrysanthemi and sucrose and method for preparing solid beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510881257.7A CN105558736A (en) | 2015-12-07 | 2015-12-07 | Solid beverage with folium mori, flos chrysanthemi and sucrose and method for preparing solid beverage |
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| Publication Number | Publication Date |
|---|---|
| CN105558736A true CN105558736A (en) | 2016-05-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510881257.7A Pending CN105558736A (en) | 2015-12-07 | 2015-12-07 | Solid beverage with folium mori, flos chrysanthemi and sucrose and method for preparing solid beverage |
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| CN (1) | CN105558736A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467470A (en) * | 2017-09-29 | 2017-12-15 | 武汉华士特工业生物技术开发有限公司 | A kind of compound solid beverage containing mulberry leaf, persimmon leaves and loguat leaf and preparation method thereof |
| CN107594276A (en) * | 2017-09-28 | 2018-01-19 | 广州白云山星群(药业)股份有限公司 | Sugarless type solid beverage and preparation method thereof |
| CN107637743A (en) * | 2017-09-28 | 2018-01-30 | 广州白云山星群(药业)股份有限公司 | Sugarless type mulberry leaf granular solids beverage and preparation method thereof |
| CN111345422A (en) * | 2018-12-21 | 2020-06-30 | 中粮营养健康研究院有限公司 | Solid beverage with synergistic blood sugar reducing effect and preparation and eating method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738773A (en) * | 2013-12-26 | 2015-07-01 | 天津中新药业研究中心 | Plant beverage and preparation technology thereof |
| CN105053408A (en) * | 2015-08-21 | 2015-11-18 | 陈瑕 | High gamma aminobutyric acid mulberry leaf probiotic tea preparation method |
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| CN104738773A (en) * | 2013-12-26 | 2015-07-01 | 天津中新药业研究中心 | Plant beverage and preparation technology thereof |
| CN105106592A (en) * | 2015-08-11 | 2015-12-02 | 蚌埠市华东生物科技有限公司 | Compound sweetener with traditional Chinese medicine extracts |
| CN105053408A (en) * | 2015-08-21 | 2015-11-18 | 陈瑕 | High gamma aminobutyric acid mulberry leaf probiotic tea preparation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594276A (en) * | 2017-09-28 | 2018-01-19 | 广州白云山星群(药业)股份有限公司 | Sugarless type solid beverage and preparation method thereof |
| CN107637743A (en) * | 2017-09-28 | 2018-01-30 | 广州白云山星群(药业)股份有限公司 | Sugarless type mulberry leaf granular solids beverage and preparation method thereof |
| CN107467470A (en) * | 2017-09-29 | 2017-12-15 | 武汉华士特工业生物技术开发有限公司 | A kind of compound solid beverage containing mulberry leaf, persimmon leaves and loguat leaf and preparation method thereof |
| CN111345422A (en) * | 2018-12-21 | 2020-06-30 | 中粮营养健康研究院有限公司 | Solid beverage with synergistic blood sugar reducing effect and preparation and eating method thereof |
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