CN110050930A - A kind of fructus arctii solid beverage and preparation method thereof - Google Patents
A kind of fructus arctii solid beverage and preparation method thereof Download PDFInfo
- Publication number
- CN110050930A CN110050930A CN201811134354.XA CN201811134354A CN110050930A CN 110050930 A CN110050930 A CN 110050930A CN 201811134354 A CN201811134354 A CN 201811134354A CN 110050930 A CN110050930 A CN 110050930A
- Authority
- CN
- China
- Prior art keywords
- freeze
- fructus arctii
- preparation
- conditions
- solid beverage
- 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.)
- Granted
Links
- 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 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 45
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 239000007787 solid Substances 0.000 title claims abstract description 27
- 239000000284 extract Substances 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 238000001035 drying Methods 0.000 claims abstract description 21
- 238000002803 maceration Methods 0.000 claims abstract description 21
- 238000010257 thawing Methods 0.000 claims abstract description 21
- 238000005470 impregnation Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 10
- 238000010298 pulverizing process Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 240000008042 Zea mays Species 0.000 claims description 20
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 20
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 19
- 235000005822 corn Nutrition 0.000 claims description 19
- 244000228451 Stevia rebaudiana Species 0.000 claims description 17
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims description 17
- 238000007598 dipping method Methods 0.000 claims description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 235000003130 Arctium lappa Nutrition 0.000 claims description 12
- 235000008078 Arctium minus Nutrition 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000000859 sublimation Methods 0.000 claims description 9
- 230000008022 sublimation Effects 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 238000010923 batch production Methods 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 7
- 239000007789 gas Substances 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- -1 impregnate 1-2h Substances 0.000 claims description 2
- 241000208843 Arctium Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000019658 bitter taste Nutrition 0.000 abstract description 8
- 230000003345 hyperglycaemic effect Effects 0.000 abstract description 8
- 230000035622 drinking Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 29
- 239000000047 product Substances 0.000 description 13
- 240000005528 Arctium lappa Species 0.000 description 10
- 239000008280 blood Substances 0.000 description 10
- 210000004369 blood Anatomy 0.000 description 10
- 239000003814 drug Substances 0.000 description 10
- 239000008103 glucose Substances 0.000 description 10
- 239000000243 solution Substances 0.000 description 8
- 239000000843 powder Substances 0.000 description 7
- 230000002218 hypoglycaemic effect Effects 0.000 description 6
- 235000020344 instant tea Nutrition 0.000 description 6
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 241000699666 Mus <mouse, genus> Species 0.000 description 5
- 229940079593 drug Drugs 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- HIMXGTXNXJYFGB-UHFFFAOYSA-N alloxan Chemical compound O=C1NC(=O)C(=O)C(=O)N1 HIMXGTXNXJYFGB-UHFFFAOYSA-N 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 4
- 210000000227 basophil cell of anterior lobe of hypophysis Anatomy 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 102000004877 Insulin Human genes 0.000 description 3
- 108090001061 Insulin Proteins 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 201000001421 hyperglycemia Diseases 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229940125396 insulin Drugs 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000001151 other effect Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 239000013641 positive control Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 241000208838 Asteraceae Species 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- 238000012449 Kunming mouse Methods 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 241001165494 Rhodiola Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 241001513369 Triosteum perfoliatum Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- VSQUZVLNMULDCY-UHFFFAOYSA-N [O].C1=CC=NC=C1 Chemical compound [O].C1=CC=NC=C1 VSQUZVLNMULDCY-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000001904 diabetogenic effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 244000144993 groups of animals Species 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 239000007928 intraperitoneal injection Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 238000001291 vacuum drying Methods 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
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 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
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of preparation methods of fructus arctii solid beverage, and using radix bardanae as raw material, preparation method successively includes: through pretreatment of raw material, freeze thawing treatment, maceration extract preparation, impregnation, drying process, frozen dried, pulverization process.The present invention is taken in a manner of brewing and drinking, and compared with the prior art, has not only been had effects that quite or more preferably auxiliary hyperglycemic, but also have good dissolubility especially cold soluble, also has a good taste flavor and the bitter taste without usual fructus arctii product.
Description
Technical field
The invention belongs to technical field of health care food, and in particular to a kind of system of the fructus arctii solid beverage with health-care efficacy
It is standby.
Background technique
Solid beverage is also referred to as instant beverage, is a kind of common on the market, easy to carry and Instant Drinks beverage products.But
Solid beverage kind currently on the market is more single, the types such as most or traditional instant coffee, instant tea, mainly with
Coffee, cocoa, tealeaves etc. are raw material, are made through processes such as extraction, filtering, concentration, vacuum drying, can be molten rapidly when brewing
Solution achievees the purpose that instant in hot water or warm water.
But along with being gradually rooted in the hearts of the people for healthy diet idea, to have the material for taking into account edible quality and health-care efficacy
Material, such as the Chinese medicine can be used for health food prepare solid beverage class product as raw material, are increasingly becoming new lover in the market.
But the Related products such as edible burdock instant tea, Rhizoma Gastrodiae instant tea, root of kirilow rhodiola instant tea, pueraria lobata instant tea currently on the market, greatly
Part be still raw material the modes such as is proposed using hot dipping to extract, then by extract it is spray-dried after instant powder solid beverage is made,
On the one hand, the operating procedure is relatively complicated, step is more, heat treatment link especially therein may destroy the health care in Chinese medicine at
Divide and cause the loss of effective component, while the effective component extracted is not comprehensive enough；On the other hand, instant tea powder obtained is cold
Dissolubility in water is not ideal enough, and the particle of instant powder is larger, and mouthfeel is also not very satisfactory.
At the same time, with modern diet and living-pattern preservation, a variety of health diseases such as diabetes, illness rate
Trend is risen year by year, and at present clinically, hypoglycemic main ingredient is still Western medicine, however there is more in the treatment for Western medicine
Side effect, effect of the research natural health medicinal material in auxiliary hyperglycemic this respect.
And modern medicine study shows that compositae plant fructus arctii is pungent, bitter, cold, return lung stomach meridian, has dispelling wind and heat from the body, promoting the dispersing function of the lung
Promoting eruption, removing toxic substances relieving sore-throat and other effects.Radix bardanae contain amino acid, volatile oil, polyphenol, protein, oligosaccharide, flavonoids, crude fibre,
Mineral element and vitamin etc. have lipid-loweringing, norcholesterol, hypoglycemic isoreactivity, are the traditional dual-purpose of drug and food treasures in China.But its
During being applied as health food, it was also found that since fructus arctii has certain bitter taste, direct Instant Drinks fructus arctii or edible
Its extract, bitter substance therein may bring bad edible experience to some consumers, thus there is also how
The technical issues of effect of lowering blood sugar of Burdock product is further improved in the case where taking into account taste flavor.
Summary of the invention
In order to overcome the above-mentioned deficiencies of the prior art, the purpose of the present invention is to provide a kind of fructus arctiis, and powder solid beverage is lyophilized
Preparation method, the food product forms that consumer accepts extensively are made, are taken in a manner of brewing and drinking, compared to existing skill
Art had not only had effects that quite or more preferably auxiliary hyperglycemic, but also has had good dissolubility especially cold soluble, also had good
Taste flavor and bitter taste without usual fructus arctii product.
Specifically, the present invention is achieved through the following technical solutions；
The purpose of the present invention is to provide a kind of preparation method of fructus arctii solid beverage, using radix bardanae as raw material, preparation method
It successively include: through at pretreatment of raw material, freeze thawing treatment, maceration extract preparation, impregnation, drying process, frozen dried, crushing
Reason.
Specifically, the fructus arctii solid beverage the preparation method comprises the following steps:
(1) using radix bardanae as raw material, after cleaned, peeling, bulk, color protection treatment pretreatment of raw material: are cut into；
(2) freeze thawing treatment: the fructus arctii block after color protection is subjected to freeze-thaw-freeze-thaw Frozen-thawed cycled, is freezed twice
Temperature control in -10~-20 DEG C, freeze-off time 1-3h, natural thaw is to 0 DEG C of central temperature twice；
(3) prepared by maceration extract: taking corn stigma and STEVIA REBAUDIANA, mixes after cleaning according to the mass ratio of 2-4:1, mixture is according to material
Liquor ratio 1:30-50(m/v) ratio be added distilled water, impregnate 1-2h, water extract when use ultrasonic wave batch process, in 300-
5-10min per treatment under the conditions of 500W, 30-60 DEG C stands 5min, 5-10min is then sonicated, then stand 5min, with this
Recycle extraction process 30-90min；Water intaking extracting solution, is centrifuged, takes supernatant, is concentrated into concentration 10-30%(w/w), it must impregnate
Liquid；
(4) impregnation: step (2) the fructus arctii block that treated being impregnated in maceration extract obtained by step (3), low temperature dipping,
5-15 DEG C of dipping temperature, dip time 1-2h；
(5) it is dried: the fructus arctii block after taking impregnation, after draining surface, the low temperature drying 0.5- under the conditions of 30-60 DEG C
1h；
(6) frozen dried: the fructus arctii block after drying is placed in vacuum freeze drier, first the pre-freeze 3- at -30~-50 DEG C
6h, freezes rapidly and to deep colling, then 3-6h is kept under the conditions of vacuum degree -5~-10Pa, protects under the conditions of 40-50 DEG C of sublimation temperature
5-10h is held, keeps 5-10h under the conditions of 50-60 DEG C of resolution temperature, until moisture content 2-4%；
(7) pulverization process: in the case where protecting gas nitrogen environment, will through step (6), treated that freeze-dried burdock block pulverizes,
Then cross 300-1000 mesh to get.
Preferably, in the step (1) pretreatment of raw material, it is cut into the bulk of side length 1-3cm.
Preferably, in the step (2) freeze thawing treatment, the fructus arctii block after color protection is subjected to freeze-thaw-freezing-
The Frozen-thawed cycled of defrosting, the temperature control of freezing for the first time is at -10 DEG C, first time freeze-off time 2h, second of cryogenic temperature control
System is at -20 DEG C, second of freeze-off time 2h, and natural thaw is to 0 DEG C of central temperature twice.
Preferably, in the preparation of the step (3) maceration extract, corn stigma and STEVIA REBAUDIANA are taken, according to the matter of 3.5:1 after cleaning
The mixing of amount ratio.
It is further preferred that in described step (3) the maceration extract preparation, mixture according to solid-liquid ratio 1:45(m/v) ratio
Distilled water is added in example, impregnates 2h, and ultrasonic wave batch process is used when water extracts, per treatment under the conditions of 400W, 50 DEG C
10min stands 5min, is then sonicated 10min, then stand 5min, recycles extraction process 90min with this；Water intaking extracting solution, warp
It is centrifuged, takes supernatant, is concentrated into concentration 25%(w/w), obtain maceration extract.
Preferably, in the step (4) impregnation, 10 DEG C of low temperature dipping temperature, dip time 1.5h.
Preferably, during the step (5) is dried, the low temperature drying 1h under the conditions of 50 DEG C.
Preferably, in the step (6) frozen dried, the fructus arctii block after drying is placed in vacuum freeze drier,
The first pre-freeze 3-6h at -30~-50 DEG C freezes rapidly and keeps 5h, sublimation temperature to deep colling, then under the conditions of vacuum degree 7Pa
8h is kept under the conditions of 45 DEG C, keeps 8h under the conditions of 55 DEG C of resolution temperature, until moisture content 2-4%.
Preferably, in the step (7) pulverization process, in the case where protecting gas nitrogen environment, freeze-dried burdock block is surpassed
Crushing of Ultrafine, then cross 600 meshes to get.
Compared with prior art, the present invention having the following beneficial effects:
(1) on the health-care efficacy of product, corn stigma is rich in polysaccharide isoreactivity ingredient as corn's by-products, has hypoglycemic, lipid-loweringing
And other effects, and its resource is huge, have many advantages, such as abundance, it is cheap, be easy to collect, but at present to its development and utilization
It is very limited, it is most of to be abandoned in vain, cause the wasting of resources.And STEVIA REBAUDIANA is the leaf of composite family feverwort STEVIA REBAUDIANA,
With promote the production of body fluid to quench thirst, it is blood pressure lowering, hypoglycemic and other effects, be alternatively arranged as natural sweetener low in calories and use, be food and drug
One of the raw material of industry.At the same time, both corn stigma and STEVIA REBAUDIANA come with light fresh and sweet taste, are easier to as consumer institute
Receive.Therefore, the specific combination of fructus arctii and corn stigma, STEVIA REBAUDIANA makes it have compared to exclusive use fructus arctii, corn stigma, sweet tea
Ye Ju can play more preferably auxiliary hyperglycemic effect, and find that the effect that it arranges in pairs or groups at a specific ratio is even more to exceed expection.
(2) in the instant performance of product, the present invention does not use the common raw material enzymatic hydrolysis of the prior art, extraction, leaching liquor
It is spray-dried and obtains the mode of fructus arctii instant powder and prepare (its obtain be actually burdock extract), during the preparation process not
It is extracted, but the operation such as freeze thawing, dipping, freeze-drying, crushing is directly carried out using complete fructus arctii as raw material, thus final
Substantially complete fructus arctii ingredient is remained in instant powder product, have for extract more fully, complete function
Effect is used, and takes into account its instant capacity on this basis, and also has good dissolubility energy in cold water.
(3) on the taste flavor of product, the present invention is logical by adding also particularly directed to bitter taste possessed by fructus arctii raw material
Frequently as the corn stigma ingredient of maize raw material leftover bits and pieces, and it can be used as the STEVIA REBAUDIANA of natural sweetener low in calories, thus to cover
Lid, neutralize fructus arctii bitter taste so that the fructus arctii solid beverage of Instant Drinks it is soft it is agreeable to the taste, flavor is moderate, both realized the comprehensive of corn stigma
It closes and utilizes, and meet the taste flavor demand of more consumers, while also having further expanded answering for health care burdock food
Use range.
Specific embodiment
Further illustrate that the present invention, following embodiment are the specific embodiment party of the present invention below by specific embodiment
Formula, but embodiments of the present invention are not limited by following embodiments.
Embodiment 1:
Fructus arctii solid beverage the preparation method comprises the following steps: (1) pretreatment of raw material: using radix bardanae as raw material, it is cleaned, peeling after, be cut into
The bulk of side length 2cm, color protection treatment；(2) the fructus arctii block after color protection freeze thawing treatment: is subjected to freeze-thaw-freeze-thaw
Frozen-thawed cycled, the temperature control of freezing for the first time the control of -10 DEG C, first time freeze-off time 2h, second cryogenic temperatures -
20 DEG C, second of freeze-off time 2h, natural thaw is to 0 DEG C of central temperature twice；(3) prepared by maceration extract: taking corn stigma and sweetleaf
Chrysanthemum mixes after cleaning according to the mass ratio of 3.5:1, and distilled water, leaching is added according to the ratio of solid-liquid ratio 1:45(m/v) in mixture
2h is steeped, ultrasonic wave batch process is used when water extracts, the 10min per treatment under the conditions of 400W, 50 DEG C stands 5min, then surpasses
Sonication 10min, then 5min is stood, extraction process 90min is recycled with this；Water intaking extracting solution is centrifuged, takes supernatant, concentration
To concentration 25%(w/w), maceration extract is obtained；(4) step (2) the fructus arctii block that treated impregnation: is impregnated in step (3) institute
It obtains in maceration extract, low temperature dipping, 10 DEG C of dipping temperature, dip time 1.5h；(5) it is dried: the fructus arctii after taking impregnation
Block, after draining surface, the low temperature drying 1h under the conditions of 50 DEG C；(6) the fructus arctii block after drying frozen dried: is placed in vacuum refrigeration
In drying machine, first the pre-freeze 3-6h at -30~-50 DEG C, freezes rapidly and keeps 5h to deep colling, then under the conditions of vacuum degree 7Pa,
8h is kept under the conditions of 45 DEG C of sublimation temperature, keeps 8h under the conditions of 55 DEG C of resolution temperature, until moisture content 2-4%；(7) pulverization process:
In the case where protecting gas nitrogen environment, will through step (6), treated that freeze-dried burdock block pulverizes, then cross 600 meshes, i.e.,
?.
Embodiment 2:
Fructus arctii solid beverage the preparation method comprises the following steps: (1) pretreatment of raw material: using radix bardanae as raw material, it is cleaned, peeling after, be cut into
Bulk, color protection treatment；(2) freeze thawing treatment: the fructus arctii block after color protection is subjected to the freeze thawing of freeze-thaw-freeze-thaw and is followed
Ring, the temperature freezed twice are controlled in -15 DEG C, freeze-off time 2h, and natural thaw is to 0 DEG C of central temperature twice；(3) maceration extract
Preparation: taking corn stigma and STEVIA REBAUDIANA, mixes after cleaning according to the mass ratio of 2:1, mixture is according to solid-liquid ratio 1:30's)
Distilled water is added in ratio, impregnates 1h, and ultrasonic wave batch process is used when water extracts, per treatment under the conditions of 300W, 30 DEG C
5min stands 5min, is then sonicated 5min, then stand 5min, recycles extraction process 30min with this；Fetch water extracting solution, through from
The heart takes supernatant, is concentrated into concentration 10%(w/w), obtain maceration extract；(4) impregnation: by step (2) the fructus arctii block that treated
It is impregnated in maceration extract obtained by step (3), low temperature dipping, 5 DEG C of dipping temperature, dip time 1h；(5) it is dried: taking dipping
Treated fructus arctii block, after draining surface, the low temperature drying 0.5h under the conditions of 30 DEG C；(6) frozen dried: by the fructus arctii after drying
Block is placed in vacuum freeze drier, first the pre-freeze 3h at -30 DEG C, is freezed rapidly and to deep colling, then under the conditions of vacuum degree 5Pa
3h is kept, 5h is kept under the conditions of 40 DEG C of sublimation temperature, 5h is kept under the conditions of 50 DEG C of resolution temperature, until moisture content 2-4%；(7) powder
Broken processing: in the case where protecting gas nitrogen environment, will through step (6), treated that freeze-dried burdock block pulverizes, then cross 300
Mesh to get.
Embodiment 3:
Fructus arctii solid beverage the preparation method comprises the following steps: (1) pretreatment of raw material: using radix bardanae as raw material, it is cleaned, peeling after, be cut into
Bulk, color protection treatment；(2) freeze thawing treatment: the fructus arctii block after color protection is subjected to the freeze thawing of freeze-thaw-freeze-thaw and is followed
Ring, the temperature freezed twice are controlled in -20 DEG C, freeze-off time 3h, and natural thaw is to 0 DEG C of central temperature twice；(3) maceration extract
Preparation: taking corn stigma and STEVIA REBAUDIANA, mixes after cleaning according to the mass ratio of 4:1, mixture is according to solid-liquid ratio 1:50's)
Distilled water is added in ratio, impregnates 2h, and ultrasonic wave batch process is used when water extracts, per treatment under the conditions of 500W, 60 DEG C
10min stands 5min, is then sonicated 10min, then stand 5min, recycles extraction process 90min with this；Water intaking extracting solution, warp
It is centrifuged, takes supernatant, is concentrated into concentration 30%(w/w), obtain maceration extract；(4) impregnation: by step (2) fructus arctii that treated
Block is impregnated in maceration extract obtained by step (3), low temperature dipping, and 15 DEG C of dipping temperature, dip time 2h；(5) it is dried: taking leaching
Stain treated fructus arctii block, after draining surface, the low temperature drying 1h under the conditions of 60 DEG C；(6) frozen dried: by the fructus arctii after drying
Block is placed in vacuum freeze drier, first the pre-freeze 6h at -50 DEG C, is freezed rapidly and to deep colling, then in vacuum degree 10Pa condition
Lower holding 6h keeps 10h under the conditions of 50 DEG C of sublimation temperature, 10h is kept under the conditions of 60 DEG C of resolution temperature, until moisture content 2-4%；
(7) pulverization process: in the case where protecting gas nitrogen environment, will through step (6), treated that freeze-dried burdock block pulverizes, then
Cross 1000 meshes to get.
Comparative example A 1:
Specific the preparation method is the same as that of Example 1, but the freeze thawing treatment without step (2).
Comparative example A 2:
Specific the preparation method is the same as that of Example 1, but the freeze thawing treatment of step (2) is in the following way: by the fructus arctii block after color protection
The single freeze thawing operation of freeze-thaw is carried out, the temperature of freezing is controlled at -10 DEG C, freeze-off time 2h, then natural thaw is to center
0 DEG C of temperature.
Comparative example A 3:
Specific the preparation method is the same as that of Example 1, but the freeze thawing treatment of step (2) is in the following way: by the fructus arctii block after color protection
The single freeze thawing operation of freeze-thaw is carried out, the temperature of freezing is controlled at -20 DEG C, freeze-off time 2h, then natural thaw is to center
0 DEG C of temperature.
Comparative example A 4:
Specific the preparation method is the same as that of Example 1, but without step (4) impregnation.
Comparative example A 5:
Specific the preparation method is the same as that of Example 1, but without step (6) frozen dried, but spray well known in the prior art can be used
The dry mode of mist.
Comparative example A 6:
Specific the preparation method is the same as that of Example 1, but the frozen dried of step (6) is in the following way: the fructus arctii block after drying is set
In vacuum freeze drier, the first pre-freeze 3-6h at -30~-50 DEG C freezes rapidly and to deep colling, then in vacuum degree 60Pa item
5h is kept under part, and 8h is kept under the conditions of 45 DEG C of sublimation temperature, keeps 8h under the conditions of 55 DEG C of resolution temperature, until moisture content 2-4%.
Comparative example A 7:
Specific the preparation method is the same as that of Example 1, but the frozen dried of step (6) is in the following way: the fructus arctii block after drying is set
In vacuum freeze drier, the first pre-freeze 3-6h at -30~-50 DEG C freezes rapidly and to deep colling, then in vacuum degree 7Pa item
5h is kept under part, and 8h is kept under the conditions of 45 DEG C of sublimation temperature, keeps 8h under the conditions of 55 DEG C of resolution temperature, until moisture content 8%.
Comparative example A 8:
Specific the preparation method is the same as that of Example 1, but the pulverization process of step (7) is in the following way: freeze-dried burdock block is crushed,
Then 80 meshes are crossed.
Comparative example B1:
Specific the preparation method is the same as that of Example 1, but in step (4) impregnation, individually takes corn stigma, remaining is the same as embodiment 1.
Comparative example B2:
Specific the preparation method is the same as that of Example 1, but in step (4) impregnation, individually takes STEVIA REBAUDIANA, remaining is the same as embodiment 1.
Comparative example B3:
Specific the preparation method is the same as that of Example 1, but in step (4) impregnation, corn stigma and STEVIA REBAUDIANA is taken, according to 1:1 after cleaning
Mass ratio mixing, remaining is the same as embodiment 1.
Comparative example B4:
Specific the preparation method is the same as that of Example 1, but in step (4) impregnation, corn stigma and STEVIA REBAUDIANA is taken, according to 1:3 after cleaning
Mass ratio mixing, remaining is the same as embodiment 1.
Solubility experiment
Note: being divided into 3 opinion ratings, is completely dissolved, part is undissolved, not readily dissolves (solubility property is poor), wherein complete
It in the case where dissolution, is further subdivided into: being dissolved as quickly dissolving in 3s, middling speed dissolution is dissolved as in 6s, 6s or more the time is molten
Solution is to dissolve at a slow speed.
As a result, it has been found that comparative example without freeze thawing treatment and the specific comparative example using spray drying it is cold soluble compared with
Difference, and solubility property in the hot water is also not as good as embodiment 1-3.Meanwhile according to the dissolution situation ratio of comparative example A 2-3, A6-8
Compared with, it is known that number of freezing and thawing, moisture content, crushes mesh number to the especially cold soluble tool of the dissolubility of its product at the vacuum degree of freeze-drying
There is large effect.And compared to comparative example, the product of embodiment 1-3 no matter be placed in cold water or boiling water all have it is good
Solubility property, and dispersion can be completely dissolved in 3s, has good cold soluble, and overall merit is high, and also explanation is specific
Processing step and operating parameter adapt to the application of fructus arctii raw material.
Taste flavor evaluation
Note: 10 samples are arranged in each embodiment/comparative example, carry out the evaluation of taste flavor respectively.Wherein, with sweet taste, bitter taste,
Astringent taste divides opinion rating from low to high as evaluation index with 0-5, and 0 point is evaluated as minimum, indicates "None", 5 points of evaluation highests,
It indicates " full ".
As a result, it has been found that the product of embodiment 1-3 is without bitter taste and astringent taste, and sweet taste is felt good, and is had sweet well
Taste flavor.Individually addition corn stigma or the comparative example B1-2 of STEVIA REBAUDIANA, although sweet taste is equally preferable, there is also certain
Bitter taste and astringent taste, and manufactured comparative example B3-4 after it is mixed with the ratio of 1:1 or 1:3, are better than independent addition in sweet taste
Comparative example in the case where, astringent taste mouthfeel is not present, but in terms of comprehensive, is still relatively worse than the product mouth of embodiment 1-3 on the whole
Feel flavor.
Auxiliary hyperglycemic experiment
Auxiliary hyperglycemic effect possessed by fructus arctii solid beverage of the invention is to test to demonstrate,prove by reduction fasting blood-glucose below
Real.
(1) materials and methods:
Experimental animal selection: 110 healthy kunming mices (20 ± 2g) are selected, 1 blank control group, 1 model pair are set
According to group, 1 positive drug control group and administration group (including 3 embodiments, 1 comparative example A's group, 3 comparative example B groups), every group 10
Mouse.
(2) fasting blood-glucose experiment is reduced:
Mouse is selected to be grouped by the blood glucose level of fasting 3-5 hours, as blank control group.It is in addition to blank control group, remaining is small
Mouse fasting 24 hours, alloxan 100mg/kg intraperitoneal injection is given, continues to give feed feeding 5 days, rear fasting 3-5 after injection
Hour, blood glucose is surveyed, blood glucose value 10-25mmol/L is hyperglycemia model success animal.Select hyperglycemia model animal small by fasting 3-5
When blood glucose level grouping, wherein embodiment group/other stomach-filling of comparative example A's group/comparative example B component give accordingly be formulated it is tested
Sample, dosage 0.5g/kg, same volume gastric infusion, once a day；Model control group give the stomach-filling of same volume solvent to
Medicine, once a day；Positive drug control group, administration melbine, dosage 0.5g/kg, same volume gastric infusion, daily one
It is secondary.Successive administration 32 days.Off-test groups of animals fasting 4 hours, detects fasting blood-glucose.Measurement result is shown in Table 3.
(3) experimental result
Embodiment is compared verifying with control group, comparative example.As a result as shown in the table:
The diabetogenic mechanism of alloxan be a species specific beta Cell of islet toxic agent, damage just to the property of can choose
The beta Cell of islet of normal mouse, makes hypoinsulinism in body, so that blood glucose be made continually and steadily to increase and lead to diabetes.
Therefore, in fasting blood sugar it can be seen from the measurement result of the fasting blood sugar of table 3, compared to the model that dosage is not added
Control group, the embodiment and comparative example for adding various dose formula all have lower fasting blood sugar, show that it is phonetic to four oxygen
Pyridine causes mouse hyperglycemia to have significant hypoglycemic effect, and implies that it may have protective effect to insulin β cell, can improve pancreas islet
Plain hyposecretion can promote insulin β cells secrete insulin and hypoglycemic.But the quantification effect of different formulations is different, wherein
The effect that the blood sugar decreasing effect of 1-3 of the embodiment of the present invention and positive controls generate quite or more preferably, and comparative example A/B effect
It is worse compared with positive controls, it may be verified that the specific combination of corn stigma and the extract of STEVIA REBAUDIANA has certain after combining with fructus arctii
Synergistic effect, be not the effect of simple superposition, such as it will be significantly better than comparative example on quantized data, even if for another example
The composition type of raw material is identical but ratio is different from above-described embodiment group, and the actual effect reached may also have significantly
Difference (such as comparative example B3-4).
In summary experimental result, by the variance analysis of data, the fasting blood-glucose of fructus arctii solid beverage of the invention is real
Measured value reduction is statistically significant, can determine that the experimental result of above-described embodiment group reduction fasting blood-glucose is positive, has significant
The effect of auxiliary hyperglycemic；And association is produced compared to the exclusive use of each raw material and other combination matchings, formula of the invention
With the effect of synergy, the effect of the auxiliary hyperglycemic reached, the expection of those skilled in the art is also had exceeded.
Claims (10)
1. a kind of preparation method of fructus arctii solid beverage, which is characterized in that using radix bardanae as raw material, preparation method successively includes:
Through pretreatment of raw material, freeze thawing treatment, maceration extract preparation, impregnation, drying process, frozen dried, pulverization process.
2. a kind of preparation method of fructus arctii solid beverage according to claim 1, which is characterized in that the preparation method comprises the following steps:
(1) using radix bardanae as raw material, after cleaned, peeling, bulk, color protection treatment pretreatment of raw material: are cut into；
(2) freeze thawing treatment: the fructus arctii block after color protection is subjected to freeze-thaw-freeze-thaw Frozen-thawed cycled, is freezed twice
Temperature control in -10~-20 DEG C, freeze-off time 1-3h, natural thaw is to 0 DEG C of central temperature twice；
(3) prepared by maceration extract: taking corn stigma and STEVIA REBAUDIANA, mixes after cleaning according to the mass ratio of 2-4:1, mixture is according to material
Liquor ratio 1:30-50(m/v) ratio be added distilled water, impregnate 1-2h, water extract when use ultrasonic wave batch process, in 300-
5-10min per treatment under the conditions of 500W, 30-60 DEG C stands 5min, 5-10min is then sonicated, then stand 5min, with this
Recycle extraction process 30-90min；Water intaking extracting solution, is centrifuged, takes supernatant, is concentrated into concentration 10-30%(w/w), it must impregnate
Liquid；
(4) impregnation: step (2) the fructus arctii block that treated being impregnated in maceration extract obtained by step (3), low temperature dipping,
5-15 DEG C of dipping temperature, dip time 1-2h；
(5) it is dried: the fructus arctii block after taking impregnation, after draining surface, the low temperature drying 0.5- under the conditions of 30-60 DEG C
1h；
(6) frozen dried: the fructus arctii block after drying is placed in vacuum freeze drier, first the pre-freeze 3- at -30~-50 DEG C
6h, freezes rapidly and to deep colling, then 3-6h is kept under the conditions of vacuum degree -5~-10Pa, protects under the conditions of 40-50 DEG C of sublimation temperature
5-10h is held, keeps 5-10h under the conditions of 50-60 DEG C of resolution temperature, until moisture content 2-4%；
(7) pulverization process: in the case where protecting gas nitrogen environment, will through step (6), treated that freeze-dried burdock block pulverizes,
Then cross 300-1000 mesh to get.
3. a kind of preparation method of fructus arctii solid beverage according to claim 2, which is characterized in that the step (1)
In pretreatment of raw material, it is cut into the bulk of side length 1-3cm.
4. a kind of preparation method of fructus arctii solid beverage according to claim 2, which is characterized in that the step (2)
In freeze thawing treatment, the fructus arctii block after color protection is subjected to freeze-thaw-freeze-thaw Frozen-thawed cycled, for the first time the temperature of freezing
Degree control in the control of -10 DEG C, first time freeze-off time 2h, second cryogenic temperatures at -20 DEG C, second of freeze-off time 2h, two
Secondary natural thaw is to 0 DEG C of central temperature.
5. a kind of preparation method of fructus arctii solid beverage according to claim 2, which is characterized in that the step (3)
In maceration extract preparation, corn stigma and STEVIA REBAUDIANA are taken, is mixed after cleaning according to the mass ratio of 3.5:1.
6. a kind of preparation method of fructus arctii solid beverage according to claim 5, which is characterized in that the step (3)
In maceration extract preparation, distilled water is added according to the ratio of solid-liquid ratio 1:45(m/v) in mixture, 2h is impregnated, using super when water extracts
Sound wave batch process, the 10min per treatment under the conditions of 400W, 50 DEG C stand 5min, are then sonicated 10min, then stand
5min recycles extraction process 90min with this；Water intaking extracting solution, is centrifuged, takes supernatant, is concentrated into concentration 25%(w/w), it must soak
Stain liquid.
7. a kind of preparation method of fructus arctii solid beverage according to claim 2, which is characterized in that the step (4)
In impregnation, 10 DEG C of low temperature dipping temperature, dip time 1.5h.
8. a kind of preparation method of fructus arctii solid beverage according to claim 2, which is characterized in that the step (5)
In drying process, the low temperature drying 1h under the conditions of 50 DEG C.
9. a kind of preparation method of fructus arctii solid beverage according to claim 2, which is characterized in that the step (6)
In frozen dried, the fructus arctii block after drying is placed in vacuum freeze drier, first the pre-freeze 3-6h at -30~-50 DEG C, rapidly
Freeze and to deep colling, then keep 5h under the conditions of vacuum degree 7Pa, keeps 8h under the conditions of 45 DEG C of sublimation temperature, 55 DEG C of resolution temperature
Under the conditions of keep 8h, until moisture content 2-4%.
10. a kind of preparation method of fructus arctii solid beverage according to claim 2, which is characterized in that the step (7)
In pulverization process, in the case where protecting gas nitrogen environment, freeze-dried burdock block is pulverized, then cross 600 meshes to get.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811134354.XA CN110050930B (en) | 2018-09-27 | 2018-09-27 | Burdock solid beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811134354.XA CN110050930B (en) | 2018-09-27 | 2018-09-27 | Burdock solid beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110050930A true CN110050930A (en) | 2019-07-26 |
| CN110050930B CN110050930B (en) | 2022-06-14 |
Family
ID=67315843
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811134354.XA Active CN110050930B (en) | 2018-09-27 | 2018-09-27 | Burdock solid beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110050930B (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823827A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production process of instant burdock powder |
| CN103040053A (en) * | 2011-10-14 | 2013-04-17 | 王经华 | Burdock drink and preparation method thereof |
| CN103110154A (en) * | 2013-02-02 | 2013-05-22 | 青岛昊田食品有限公司 | Preparation method of burdock beverage for reducing blood sugar |
| CN103653143A (en) * | 2013-12-10 | 2014-03-26 | 济南凯因生物科技有限公司 | Health drink for reducing blood pressure and blood fat and preparation method thereof |
| CN103960741A (en) * | 2014-05-26 | 2014-08-06 | 齐鲁工业大学 | Method for preparing burdock solid drink |
| CN105685756A (en) * | 2016-03-04 | 2016-06-22 | 徐州工程学院 | High-antioxidant burdock solid beverage and preparation method thereof |
| KR20170122399A (en) * | 2016-04-27 | 2017-11-06 | 충주시 | Method of manufacturing antidiabetic tea using margose, arctium lappa and brown rice |
| CN107625121A (en) * | 2017-09-01 | 2018-01-26 | 徐州工程学院 | Prevent the complete nutrition fruit and vegetable fiber meal replacement powder of cardiovascular and cerebrovascular disease |
| WO2018043852A1 (en) * | 2016-08-31 | 2018-03-08 | 영남대학교 산학협력단 | Pharmaceutical composition containing burdock root extract as active ingredient for preventing or treating diabetic complications |
| CN107927513A (en) * | 2017-12-20 | 2018-04-20 | 徐州世缘食品有限公司 | A kind of preparation method of instant burdock solid beverage |
-
2018
- 2018-09-27 CN CN201811134354.XA patent/CN110050930B/en active Active
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103040053A (en) * | 2011-10-14 | 2013-04-17 | 王经华 | Burdock drink and preparation method thereof |
| CN102823827A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production process of instant burdock powder |
| CN103110154A (en) * | 2013-02-02 | 2013-05-22 | 青岛昊田食品有限公司 | Preparation method of burdock beverage for reducing blood sugar |
| CN103653143A (en) * | 2013-12-10 | 2014-03-26 | 济南凯因生物科技有限公司 | Health drink for reducing blood pressure and blood fat and preparation method thereof |
| CN103960741A (en) * | 2014-05-26 | 2014-08-06 | 齐鲁工业大学 | Method for preparing burdock solid drink |
| CN105685756A (en) * | 2016-03-04 | 2016-06-22 | 徐州工程学院 | High-antioxidant burdock solid beverage and preparation method thereof |
| KR20170122399A (en) * | 2016-04-27 | 2017-11-06 | 충주시 | Method of manufacturing antidiabetic tea using margose, arctium lappa and brown rice |
| WO2018043852A1 (en) * | 2016-08-31 | 2018-03-08 | 영남대학교 산학협력단 | Pharmaceutical composition containing burdock root extract as active ingredient for preventing or treating diabetic complications |
| CN107625121A (en) * | 2017-09-01 | 2018-01-26 | 徐州工程学院 | Prevent the complete nutrition fruit and vegetable fiber meal replacement powder of cardiovascular and cerebrovascular disease |
| CN107927513A (en) * | 2017-12-20 | 2018-04-20 | 徐州世缘食品有限公司 | A kind of preparation method of instant burdock solid beverage |
Non-Patent Citations (2)
| Title |
|---|
| 王海鸥等: "不同护色预处理对牛蒡片真空冷冻干燥特性的影响", 《食品科学》 * |
| 金汀龙等: "临床常用中药降糖作用研究进展", 《浙江中西医结合杂志》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110050930B (en) | 2022-06-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104304582B (en) | A kind of cyclocarya paliurus tea and preparation method thereof | |
| CN105166883B (en) | Phyllanthus embical fruit tablet and preparation method thereof | |
| CN105077057B (en) | Phyllanthus emblica powder end, preparation method and purposes | |
| CN103828907A (en) | Winter jujube Chinese herbal medicine fresh-keeping agent and preparation method thereof | |
| CN106804845A (en) | A kind of mulberry leaf blood sugar reduction fat decreasing tea based on ultramicro grinding and preparation method thereof | |
| CN101829187A (en) | Preparation method of fruit-flavored cyclocarya paliurus chewable tablets | |
| CN107296226A (en) | Yunnan olive radix glycyrrhizae lozenge and preparation method thereof | |
| CN100531586C (en) | Bagged tea with four treasures containing Lycium barbarum L. and its preparation technology | |
| CN104370981B (en) | A kind of method extracting Folium hydrangeae strigosae element from Folium hydrangeae strigosae | |
| CN106721839A (en) | A kind of preparation method of the brown sugar ginger electuary for being convenient for carrying and eating | |
| CN108783433A (en) | A kind of dendrobium candidum buccal tablets and preparation method thereof | |
| CN107183593A (en) | Yunnan olive glycyrrhiza composition and its production and use | |
| CN104147071A (en) | Method for extracting effective components from saussurea involucrata | |
| CN106472910A (en) | The production method of shaddock instant powder | |
| CN105454528A (en) | Face-beautifying skin-moisturizing healthy tea and production method thereof | |
| CN106260224A (en) | A kind of health white tea and processing technology thereof | |
| CN104739904A (en) | Simple and convenient method for extracting blood glucose-reducing constituents from Hippophae rhamnoides leaves | |
| CN110050930A (en) | A kind of fructus arctii solid beverage and preparation method thereof | |
| CN102511578B (en) | Grosvenor momordica persimmon leaf tea and preparation method thereof | |
| KR102629922B1 (en) | Manufacturing method of grain syrup with hibiscus manihot | |
| KR100967227B1 (en) | Method for making granule using ginseng and Chrysanthemum indicum | |
| CN103463438A (en) | Preparing method and application of Goodyera schlechtendaliana broken wall freeze-dried powder | |
| CN103555516A (en) | Method for preparing corn stigma fermented wine | |
| CN102823703A (en) | Preparation method of composite purslane and black gingko centre filled chocolate | |
| CN109043053A (en) | A kind of Radix Astragali tea powder and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |