CN115530306A - Radix pseudostellariae-containing bubble beverage capable of strengthening spleen and enhancing immunity and production process thereof - Google Patents
Radix pseudostellariae-containing bubble beverage capable of strengthening spleen and enhancing immunity and production process thereof Download PDFInfo
- Publication number
- CN115530306A CN115530306A CN202211255807.0A CN202211255807A CN115530306A CN 115530306 A CN115530306 A CN 115530306A CN 202211255807 A CN202211255807 A CN 202211255807A CN 115530306 A CN115530306 A CN 115530306A
- Authority
- CN
- China
- Prior art keywords
- parts
- honey
- beverage
- radix pseudostellariae
- bubble
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 48
- 210000000952 spleen Anatomy 0.000 title claims abstract description 19
- 238000005728 strengthening Methods 0.000 title claims abstract description 11
- 230000036039 immunity Effects 0.000 title claims abstract description 9
- 230000002708 enhancing effect Effects 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 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 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000004386 Erythritol Substances 0.000 claims abstract description 18
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000019414 erythritol Nutrition 0.000 claims abstract description 18
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 18
- 229940009714 erythritol Drugs 0.000 claims abstract description 18
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 14
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 14
- 235000017443 Hedysarum boreale Nutrition 0.000 claims abstract description 14
- 235000007858 Hedysarum occidentale Nutrition 0.000 claims abstract description 14
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 14
- 244000197580 Poria cocos Species 0.000 claims abstract description 14
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 claims abstract description 14
- 241000132012 Atractylodes Species 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 12
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 11
- 235000015165 citric acid Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000010356 sorbitol Nutrition 0.000 claims abstract description 11
- 239000000600 sorbitol Substances 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims description 16
- 239000012153 distilled water Substances 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 10
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 9
- 230000005587 bubbling Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 23
- 239000003814 drug Substances 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 7
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000001105 regulatory effect Effects 0.000 abstract description 4
- 230000002496 gastric effect Effects 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000004936 stimulating effect Effects 0.000 abstract description 2
- 210000001779 taste bud Anatomy 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 16
- 239000000203 mixture Substances 0.000 description 10
- 206010061428 decreased appetite Diseases 0.000 description 8
- 235000000177 Indigofera tinctoria Nutrition 0.000 description 7
- 229940079593 drug Drugs 0.000 description 7
- 229940097275 indigo Drugs 0.000 description 7
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 241000205585 Aquilegia canadensis Species 0.000 description 5
- 208000022531 anorexia Diseases 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000019674 grape juice Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 206010062717 Increased upper airway secretion Diseases 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 208000026435 phlegm Diseases 0.000 description 4
- 239000011550 stock solution Substances 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 208000006083 Hypokinesia Diseases 0.000 description 3
- 206010047700 Vomiting Diseases 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 201000006549 dyspepsia Diseases 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000019645 odor Nutrition 0.000 description 3
- 210000003296 saliva Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000003867 tiredness Effects 0.000 description 3
- 208000016255 tiredness Diseases 0.000 description 3
- 230000008673 vomiting Effects 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 206010033557 Palpitations Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000014171 carbonated beverage Nutrition 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 206010016256 fatigue Diseases 0.000 description 2
- 230000035876 healing Effects 0.000 description 2
- 235000021251 pulses Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000001405 Artemisia annua Nutrition 0.000 description 1
- 240000000011 Artemisia annua Species 0.000 description 1
- 241000092665 Atractylodes macrocephala Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241001523681 Dendrobium Species 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 244000286838 Eclipta prostrata Species 0.000 description 1
- 241001013934 Erigeron breviscapus Species 0.000 description 1
- 244000248416 Fagopyrum cymosum Species 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 240000003915 Lophatherum gracile Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 235000001188 Peltandra virginica Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 description 1
- 241000736246 Pyrola Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 235000017352 Telosma cordata Nutrition 0.000 description 1
- 240000006688 Telosma cordata Species 0.000 description 1
- 241000046198 Triteleia hyacinthina Species 0.000 description 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 240000000038 Ziziphus mauritiana Species 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 201000003265 lymphadenitis Diseases 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/54—Mixing with gases
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
Abstract
The invention provides a radix pseudostellariae-containing bubble beverage for strengthening spleen and enhancing immunity and a production process thereof, belonging to the technical field of medicinal and edible products, and the bubble beverage comprises the following raw materials: radix pseudostellariae, poria cocos, bighead atractylodes rhizome, honey-fried licorice root, erythritol, sorbitol, honey and citric acid, and a preparation method of the bubble beverage is provided; the prepared bubble beverage has the effects of invigorating spleen and replenishing qi, regulating gastrointestinal movement, and promoting digestion and absorption; the bubble beverage combines the traditional Chinese medicine formula with the unique taste of bubble water, provides stimulating taste bud enjoyment for consumers, and better accords with the taste of young people and children.
Description
Technical Field
The invention belongs to the technical field of medicinal and edible products, and particularly relates to a radix pseudostellariae-containing bubble beverage capable of tonifying spleen and enhancing immunity and a production process thereof.
Background
With the continuous updating of the variety of commercial beverages, it has been difficult for carbonated beverages in the traditional sense to meet consumer needs. In order to adapt to the fast-paced life of modern people, the beverage market with rich nutrition and unique taste is gradually mature. Such a requirement greatly enriches the choice of beverage formulations and provides more options for the consumer. The development trend of the functional raw and auxiliary materials of the traditional Chinese medicine and the deep research of the functional characteristics of the traditional Chinese medicine inevitably inject new vitality into the product innovation of the beverage industry. For young people in close pursuit or working overnight, the table-side snacks and drinks can increase the pleasure feeling in pursuit and help reduce fatigue and dryness in working. At the moment, the healthy bubble water replaces the common carbonated drink, thereby not only satisfying the desire of the mouth and the abdomen, but also effectively reducing the physical burden and the psychological feelings of guilt caused by the night-out of the consumers, and undoubtedly becoming a good partner of the light-picking night battle. The popularity of the concepts of soda water and bubble water in drinks enables many food manufacturers to see a new market direction; the bubble water is beneficial to body health and can regulate acid-base balance of human body. However, the bubble drinks in the market pay attention to the aspects of sugar content, low calorie and the like, do not pay attention to the raw material components of the drinks, and are expensive.
Chinese patent application 201510008370.4 discloses a health beverage which is prepared by mixing sweet wormwood, three hundred grass, wild buckwheat rhizome, chinese violet, cassia twig, yerbadetajo herb, pyrola herb, white hyacinth bean, chicken's gizzard-membrane, chinese yam, linseed, perilla seed, radix pseudostellariae, chinese date, dendrobium, mulberry, malt, reed rhizome, black sesame, lophatherum gracile, cortex albiziae and erigeron breviscapus, heating and extracting with water, and flavoring with honey. It has effects of relieving fatigue and regulating immunity. However, the traditional Chinese medicine formula is complex, and the traditional Chinese medicine has special smell and taste, so that the taste is difficult to change; when multiple medicines are used together, the taste and smell are more difficult to control. Therefore, the health drink is difficult to be popularized as a drink due to the taste problem.
Chinese patent application 202010311796.8 discloses a composition for tonifying qi, invigorating spleen, assisting in transportation and promoting digestion, and a preparation method and application thereof. The composition comprises the following raw materials: the composition has the effects of tonifying qi and strengthening spleen, assisting transportation and digestion, improving anorexia, food retention and combining constipation or diarrhea and other symptoms, and can be used for auxiliary treatment and conditioning of intestinal lymphadenitis. In addition, the traditional Chinese medicine composition of the composition is complex, and multiple medicines are compatible for use, so that the taste and smell are difficult to control, and the composition is difficult to popularize as a beverage.
In conclusion, a traditional Chinese medicine flavor health-care bubble water beverage which is good in taste, healthy in components and capable of strengthening spleen and enhancing immunity needs to be explored.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a radix pseudostellariae-containing bubble beverage capable of strengthening spleen and enhancing immunity and a production process thereof.
In order to realize the purpose, the technical scheme adopted by the invention is as follows:
firstly, a bubble drink is provided, which comprises the following raw materials: radix pseudostellariae, poria cocos, bighead atractylodes rhizome, honey-fried licorice root, erythritol, sorbitol, honey and citric acid.
Further, the bubble beverage comprises the following raw materials in parts by weight: 1-4 parts of radix pseudostellariae, 1-4 parts of poria cocos, 1-4 parts of bighead atractylodes rhizome, 1-3 parts of honey-fried licorice root, 4-12 parts of erythritol, 2-8 parts of sorbitol, 2-8 parts of honey and 0.1-0.5 part of citric acid.
Preferably, the bubble beverage comprises the following raw materials in parts by weight: 2-4 parts of radix pseudostellariae, 2-4 parts of poria cocos, 2-4 parts of bighead atractylodes rhizome, 1-3 parts of honey-fried licorice root, 6-12 parts of erythritol, 4-8 parts of sorbitol, 4-8 parts of honey and 0.1-0.5 part of citric acid.
Further, the weight ratio of the radix pseudostellariae to the honey-fried licorice root is 1-4:1-3, wherein the weight ratio of the poria cocos to the bighead atractylodes rhizome is 1-4:1-4.
Preferably, the weight ratio of the radix pseudostellariae to the honey-fried licorice root is 2-4:1-3, wherein the weight ratio of the poria cocos to the bighead atractylodes rhizome is 2-4:2-4.
Secondly, a preparation method of the bubble beverage is provided, which is characterized by comprising the following steps:
(1) Cleaning radix Pseudostellariae, poria, atractylodis rhizoma, and radix Glycyrrhizae Preparata, cutting into pieces, and soaking in distilled water;
(2) Boiling the medicinal materials treated in the step (1), and filtering to obtain a filtrate (1) and filter residues;
(3) Adding distilled water into the filter residue obtained in the step (2), boiling and filtering to obtain a filtrate (2); combining the filtrates (1) and (2) to obtain a total filtrate;
(4) Adding erythritol, sorbitol, honey and citric acid into the total filtrate obtained in the step (3), and uniformly stirring to obtain a beverage;
(5) Inflating the air in the beverage obtained in the step (4) to obtain the bubble beverage.
Further, the dosage ratio of the total amount of the radix pseudostellariae, the poria cocos, the bighead atractylodes rhizome and the honey-fried licorice root in the step (1) to the distilled water is 1-2g:7-9mL, and the soaking time is 20-40min.
Further, the boiling time in the step (2) is 50-70min.
Further, the dosage ratio of the filter residue to the distilled water in the step (3) is 1-2g:6-7mL, and the boiling time is 50-70min.
Finally, the application of the bubble drink or the bubble drink obtained by the preparation method in preparing products for strengthening spleen and enhancing immunity is provided.
In the raw materials of the bubble drink provided by the application:
radix pseudostellariae: the product is sweet in taste, slightly bitter and neutral, and has the effects of invigorating spleen and replenishing qi;
tuckahoe, poria cocos: has sweet, light and mild nature and taste, enters heart, lung and spleen channels, and has the effects of strengthening spleen and stomach, excreting dampness and promoting diuresis;
white atractylodes rhizome: bitter and sweet in taste, warm in nature, capable of strengthening spleen and replenishing qi, eliminating dampness and promoting diuresis; can be used for treating spleen deficiency, anorexia, abdominal distention, diarrhea, phlegm and fluid retention, palpitation, and edema;
honey-fried licorice root: invigorating spleen and regulating stomach function, invigorating qi and recovering pulse, relieving spasm and removing toxic substance, and harmonizing various medicines; can be used for treating weakness of spleen and stomach, asthenia, palpitation, and intermittent pulse, and can relieve subsidiary toxicity;
erythritol: is applied to the development of novel zero-calorie and low-calorie beverages. The erythritol can increase sweetness, thickness and lubrication of the beverage, reduce bitterness, mask other odors and improve beverage flavor. Erythritol can also be used for refreshing solid beverages because erythritol absorbs a large amount of heat when dissolved. Erythritol can promote the combination of ethanol molecules and water molecules, and the alcoholic beverage can reduce the odor and the sensory stimulation of alcohol and effectively improve the quality of white spirit and wine. Erythritol can also significantly improve the undesirable odor of plant extracts, collagen, peptides, etc.
In some embodiments, the method for preparing the bubble drink comprises the following steps:
(1) Cleaning radix Pseudostellariae, poria, atractylodis rhizoma and radix Glycyrrhizae Preparata, cutting into small pieces, adding distilled water, soaking for 30min;
(2) Boiling the medicinal materials treated in the step 1 with strong fire, and then slightly boiling for 1h with small fire; filtering under reduced pressure while the solution is hot to obtain a filtrate (1); adding distilled water again, boiling with strong fire, boiling with slow fire for 40min, and filtering under reduced pressure to obtain filtrate (2); mixing the filtrates of (1) and (2), adding distilled water, and diluting to desired concentration (total amount: 0.037g/mL, wherein the total amount refers to the total amount of radix Pseudostellariae, poria, atractylodis rhizoma and radix Glycyrrhizae Preparata).
(3) And (3) adding erythritol, sorbitol, honey and citric acid into the water decoction obtained in the step (2), and uniformly stirring to obtain the beverage.
(4) And (4) adding the beverage obtained in the step (3) into a bubbling machine to inflate, and obtaining the bubbling beverage.
Compared with the prior art, the invention has the following beneficial effects:
(1) The bubble beverage provided by the invention has the effects of strengthening spleen and replenishing qi, regulating gastrointestinal movement and promoting digestion and absorption;
(2) The bubble beverage has good smell and taste, is easily accepted by children and young people, is convenient to carry and can be drunk immediately after being opened;
(3) The bubble beverage sweetener mainly adopts erythritol which does not participate in sugar metabolism and blood sugar change, and is suitable for diabetics; no fermentation in colon, and no gastrointestinal discomfort; is not easy to cause dental caries and is suitable for children;
(4) The bubble beverage combines the traditional Chinese medicine formula with the unique taste of bubble water, provides stimulating taste bud enjoyment for consumers, and better accords with the taste of young people and children.
Detailed Description
It should be noted that the raw materials used in the present invention are all common commercial products, and the sources thereof are not particularly limited.
The preparation method of the bubble beverage comprises the following steps:
(1) Cleaning radix Pseudostellariae, poria, atractylodis rhizoma and radix Glycyrrhizae Preparata, cutting into small pieces, adding distilled water, soaking for 30min;
(2) Boiling the medicinal materials treated in the step 1 with strong fire, and then slightly boiling the medicinal materials for 1 hour with small fire; filtering under reduced pressure while the solution is hot to obtain a filtrate (1); adding distilled water again, boiling with strong fire, boiling with slow fire for 40min, and filtering under reduced pressure to obtain filtrate (2); mixing the filtrates of (1) and (2), adding distilled water, and diluting to specified concentration (total amount: 0.037g/mL, wherein the total amount refers to the total amount of radix Pseudostellariae, poria, atractylodis rhizoma and radix Glycyrrhizae Preparata);
(3) Peeling off the skin and removing seeds of Kyoho grape, placing the grape in a juicer, and filtering with gauze to obtain a grape juice stock solution. Centrifuging the stock solution at low temperature (8000 r/min at 4 deg.C for 10 min); centrifuging, taking supernatant, and performing centrifugation according to the ratio of 1:7, adding 7 times of volume of distilled water for dilution to obtain grape juice;
(4) Mixing the grape juice obtained in the step (3) and the water decoction obtained in the step (2) according to the ratio of 2:1, blending, and then adding erythritol, sorbitol, honey and citric acid to obtain a beverage;
(5) And (5) adding the beverage obtained in the step (4) into a bubbling machine to inflate, and obtaining the bubbling beverage.
The grape juice in the step (3) can be replaced by indigo juice, and the preparation method of the indigo juice comprises the following steps: peeling off the skin and removing seeds of the indigo honeysuckle in required amount, putting the indigo honeysuckle into a juice extractor, and filtering by using gauze to obtain indigo honeysuckle juice stock solution; centrifuging the stock solution at low temperature (8000 r/min at 4 deg.C for 10 min); centrifuging, taking supernatant, and performing centrifugation according to the ratio of 1:7, adding 7 times of distilled water for dilution to obtain indigo honeysuckle juice;
mixing the indigo honeysuckle juice obtained in the step (4) and the water decoction obtained in the step (2) according to the ratio of 3:2 blending, and other steps are not changed.
Examples 1 to 4
Examples 1-4 formula of sparkling drink is shown in table 1, wherein the total amount of drug (here, total drug refers to the total amount of radix Pseudostellariae, poria, atractylodis rhizoma and radix Glycyrrhizae Preparata) is 11g.
TABLE 1
Note: the formulations given in the above tables are in parts by weight.
Comparative examples 1 to 5
The formulation of the sparkling drink of comparative examples 1-5 (all taking grape juice as an example) is shown in table 2, and each comparative example ensures 11g of total drug (the total drug herein refers to the total amount of radix pseudostellariae, poria, atractylodes macrocephala koidz and honey-fried licorice root).
TABLE 2
Note: the formulations given in the above tables are in parts by weight.
The effect test was performed on the sparkling drinks prepared in examples 1 to 4 and comparative examples 1 to 5 above.
Examples of the experiments
Sensory testing
The sparkling drinks obtained in examples 1 to 4 and comparative examples 1 to 5 were subjected to sensory evaluation according to the following evaluation criteria:
(1) Overall flavor: the smell and the taste are excellent by-5 points, the smell and the taste are qualified by-3 points, and obvious abnormal taste is-1 point;
(2) Acidity: the acidity is moderate to 5 minutes, slightly acidic or slightly less than 3 minutes, and very acidic or no acidic feeling is-1 minute;
(3) Sweetness: the sweetness is moderate, namely 5 minutes, slightly sweet or slightly less than 3 minutes, and very sweet or no sweet feeling is 1 minute;
(4) The taste is: the taste is moderate to 5 minutes, slightly stopped or slightly stopped taste is less than 3 minutes, and very stopped or no stopped taste is 1 minute.
And (3) forming an evaluation group by 50 screened and trained professional sensory evaluators to evaluate and score the integral flavor, acidity, sweetness and mouthfeel of the bubble beverage, wherein the evaluation score result is shown in a table 3 and is the average value of the scores of the 50 professional sensory evaluators.
TABLE 3
| Mean value of | Example 1 | Example 2 | Example 3 | Example 4 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 |
| Bulk flavor | 5 | 4.96 | 5 | 4.92 | 2.08 | 2.16 | 2.28 | 2.32 | 2.8 |
| Acidity of the solution | 4.96 | 4.88 | 4.92 | 4.88 | 2.04 | 2.12 | 2.32 | 2.24 | 2.6 |
| Sweetness level | 4.96 | 4.92 | 4.96 | 4.84 | 1.96 | 2.08 | 2.24 | 2.36 | 2.52 |
| Taste of food | 5 | 4.96 | 4.96 | 4.88 | 2.04 | 2.08 | 2.36 | 2.24 | 2.84 |
Human body test eating experiment
Subjects: 450 patients with spleen-stomach disharmony were randomly selected and divided into 9 groups of 50 persons on average, and the age of each group was relatively insignificant (p > 0.05).
The experimental method comprises the following steps: 9 groups of patients respectively drink the sparkling drinks prepared in examples 1 to 4 and comparative examples 1 to 5, and drink 100mL of the sparkling drink every day 1 hour after breakfast and supper, and the results are observed after continuously drinking for 30 days.
The experimental results are as follows: see table 4.
And (3) healing: the clinical common symptoms such as inappetence, dyspepsia, epigastric dull pain, vomiting phlegm and saliva, anorexia, stuffiness and stuffiness, tiredness and hypodynamia and the like basically disappear;
the method has the following advantages: the clinical common symptoms such as inappetence, dyspepsia, gastric cavity vague pain, vomiting phlegm and saliva, anorexia, stuffiness and stuffiness, tiredness and hypodynamia and the like disappear mostly or are partially relieved;
and (4) invalidation: the clinical common symptoms such as inappetence, dyspepsia, epigastric dull pain, vomiting phlegm and saliva, anorexia, stuffiness and stuffiness, tiredness and hypodynamia and the like do not have any obvious change.
TABLE 4
| Serial number | Number of cases | Healing examples | Working examples | Examples of invalidity | Total effective rate/%) |
| Example 1 | 50 | 41 | 9 | 0 | 100 |
| Example 2 | 50 | 38 | 11 | 1 | 98 |
| Example 3 | 50 | 37 | 12 | 1 | 98 |
| Example 4 | 50 | 35 | 14 | 1 | 98 |
| Comparative example 1 | 50 | 6 | 8 | 36 | 28 |
| Comparative example 2 | 50 | 6 | 9 | 35 | 30 |
| Comparative example 3 | 50 | 7 | 10 | 33 | 34 |
| Comparative example 4 | 50 | 8 | 8 | 34 | 32 |
| Comparative example 5 | 50 | 5 | 7 | 38 | 24 |
Finally, it should be noted that the above-mentioned contents are only used for illustrating the technical solutions of the present invention, and not for limiting the protection scope of the present invention, and that the simple modifications or equivalent substitutions of the technical solutions of the present invention by those of ordinary skill in the art can be made without departing from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. A bubble beverage is characterized by comprising the following raw materials: radix pseudostellariae, poria cocos, bighead atractylodes rhizome, honey-fried licorice root, erythritol, sorbitol, honey and citric acid.
2. The bubbling beverage according to claim 1, which comprises the following raw materials in parts by weight: 1-4 parts of radix pseudostellariae, 1-4 parts of poria cocos, 1-4 parts of bighead atractylodes rhizome, 1-3 parts of honey-fried licorice root, 4-12 parts of erythritol, 2-8 parts of sorbitol, 2-8 parts of honey and 0.1-0.5 part of citric acid.
3. The sparkling beverage according to claim 2, comprising the following raw materials in parts by weight: 2-4 parts of radix pseudostellariae, 2-4 parts of poria cocos, 2-4 parts of bighead atractylodes rhizome, 1-3 parts of honey-fried licorice root, 6-12 parts of erythritol, 4-8 parts of sorbitol, 4-8 parts of honey and 0.1-0.5 part of citric acid.
4. The bubble drink according to claim 1, wherein the weight ratio of the radix pseudostellariae to the honey-fried licorice root is 1-4:1-3, wherein the weight ratio of the poria cocos to the bighead atractylodes rhizome is 1-4:1-4.
5. The bubbling beverage according to claim 4, wherein the weight ratio of the radix pseudostellariae to the honey-fried licorice root is 2-4:1-3, wherein the weight ratio of the poria cocos to the bighead atractylodes rhizome is 2-4:2-4.
6. The method for preparing a sparkling beverage according to any one of claims 1 to 5, comprising the steps of:
(1) Cleaning radix Pseudostellariae, poria, atractylodis rhizoma, and radix Glycyrrhizae Preparata, cutting into pieces, and soaking in distilled water;
(2) Boiling the medicinal materials treated in the step (1), and filtering to obtain a filtrate (1) and filter residues;
(3) Adding distilled water into the filter residue obtained in the step (2), boiling and filtering to obtain a filtrate (2); combining the filtrates (1) and (2) to obtain a total filtrate;
(4) Adding erythritol, sorbitol, honey and citric acid into the total filtrate obtained in the step (3), and uniformly stirring to obtain a beverage;
(5) Inflating the air in the beverage obtained in the step (4) to obtain the bubble beverage.
7. The preparation method according to claim 6, wherein the ratio of the total amount of radix Pseudostellariae, poria, atractylodis rhizoma, and radix Glycyrrhizae Preparata to the amount of distilled water in step (1) is 1-2g:7-9mL, and the soaking time is 20-40min.
8. The method according to claim 6, wherein the boiling time in the step (2) is 50 to 70min.
9. The preparation method according to claim 6, wherein the dosage ratio of the filter residue to the distilled water in the step (3) is 1-2g:6-7mL, and the boiling time is 50-70min.
10. Use of the sparkling beverage according to any one of claims 1 to 5 or the sparkling beverage obtained by the preparation method according to any one of claims 6 to 9 in the preparation of a product for strengthening spleen and enhancing immunity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211255807.0A CN115530306A (en) | 2022-10-13 | 2022-10-13 | Radix pseudostellariae-containing bubble beverage capable of strengthening spleen and enhancing immunity and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211255807.0A CN115530306A (en) | 2022-10-13 | 2022-10-13 | Radix pseudostellariae-containing bubble beverage capable of strengthening spleen and enhancing immunity and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115530306A true CN115530306A (en) | 2022-12-30 |
Family
ID=84733773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211255807.0A Pending CN115530306A (en) | 2022-10-13 | 2022-10-13 | Radix pseudostellariae-containing bubble beverage capable of strengthening spleen and enhancing immunity and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115530306A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1324628A (en) * | 2000-05-22 | 2001-12-05 | 颜知新 | Preserved Dangshen with reinforced nourishing function and its prepn. |
| CN103211858A (en) * | 2013-04-25 | 2013-07-24 | 山西中医学院 | Si-Jun-Zi dropping pill preparation |
| CN106942744A (en) * | 2017-03-31 | 2017-07-14 | 洛阳领恩生物科技有限公司 | Ginseng poria health products and its production method |
| CN107303309A (en) * | 2016-04-21 | 2017-10-31 | 严志直 | It is a kind of to treat the combination of traditional Chinese medicine become thin |
| CN108143764A (en) * | 2018-01-17 | 2018-06-12 | 郑州六兴生物科技有限公司 | The preparation method that a kind of four gentleman of composite bacteria fermentation dissipate |
| CN111388620A (en) * | 2020-04-20 | 2020-07-10 | 石家庄蕴宁健康管理有限公司 | Composition for tonifying qi, strengthening spleen, promoting circulation and helping digestion and preparation method and application thereof |
| CN112369540A (en) * | 2020-11-12 | 2021-02-19 | 石家庄格普顿生物科技股份有限公司 | A sucrose-free beverage containing radix astragali and radix Codonopsis with effects of invigorating qi and strengthening body constitution, and its preparation method |
-
2022
- 2022-10-13 CN CN202211255807.0A patent/CN115530306A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1324628A (en) * | 2000-05-22 | 2001-12-05 | 颜知新 | Preserved Dangshen with reinforced nourishing function and its prepn. |
| CN103211858A (en) * | 2013-04-25 | 2013-07-24 | 山西中医学院 | Si-Jun-Zi dropping pill preparation |
| CN107303309A (en) * | 2016-04-21 | 2017-10-31 | 严志直 | It is a kind of to treat the combination of traditional Chinese medicine become thin |
| CN106942744A (en) * | 2017-03-31 | 2017-07-14 | 洛阳领恩生物科技有限公司 | Ginseng poria health products and its production method |
| CN108143764A (en) * | 2018-01-17 | 2018-06-12 | 郑州六兴生物科技有限公司 | The preparation method that a kind of four gentleman of composite bacteria fermentation dissipate |
| CN111388620A (en) * | 2020-04-20 | 2020-07-10 | 石家庄蕴宁健康管理有限公司 | Composition for tonifying qi, strengthening spleen, promoting circulation and helping digestion and preparation method and application thereof |
| CN112369540A (en) * | 2020-11-12 | 2021-02-19 | 石家庄格普顿生物科技股份有限公司 | A sucrose-free beverage containing radix astragali and radix Codonopsis with effects of invigorating qi and strengthening body constitution, and its preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669772A (en) | Chinese herbal medicine stomach-benefiting health-care beverage | |
| CN101507459A (en) | Olive instant tea and preparation method thereof | |
| CN107488545A (en) | A kind of new coix seed wine and its brewing method | |
| CN112314819A (en) | Plant beverage for improving sleep and preparation method thereof | |
| CN104207241B (en) | A kind of integration of drinking and medicinal herbs composite health care beverage and preparation method thereof | |
| CN103564573A (en) | Healthcare compound beverage having functions of dispelling the effects of alcohol, nourishing stomach and protecting liver and preparation method thereof | |
| CN101347254A (en) | Qi-benefitting blood-tonifying drink and method for producing the same | |
| CN101113401A (en) | Black soya bean health preserving vinegar | |
| CN1093170C (en) | Low-alcohol-degree nutritive medical wine and its brewing process | |
| CN106754148A (en) | A kind of alcoholic drink mixed with fruit juice, preparation method and its preparing the application of kidney-tonifying health product or medicament | |
| CN101112605A (en) | Black soya bean warm vinegar for beauty treatment and face-nourishing | |
| CN115414406A (en) | A pharmaceutical composition containing radix Pseudostellariae, and its preparation method | |
| CN104783174A (en) | Preparation method of pure natural nutritional, immune and health solid beverage | |
| CN115530306A (en) | Radix pseudostellariae-containing bubble beverage capable of strengthening spleen and enhancing immunity and production process thereof | |
| CN107125521A (en) | A kind of fermenting plant beverage for improving sleep and preparation method thereof | |
| CN113383877A (en) | Vegetable and herbal medicine secondary fermentation vinegar natural nutrient oral liquid and preparation process thereof | |
| CN108690775B (en) | Production method of health-preserving and health-care white spirit, health-preserving and health-care white spirit and use method thereof | |
| CN111213766A (en) | Herbal tea beverage containing compound fermented juice and preparation method thereof | |
| CN105285589A (en) | Composite fruit, vegetable and mixed cereal beverage for relieving male climacteric neurasthenia and preparation method thereof | |
| CN109938133A (en) | A kind of beautiful millettia root green tea beverage and preparation method thereof | |
| CN104273616B (en) | Yacon drink and preparation method thereof | |
| CN115581271A (en) | A probiotic beverage containing radix Pseudostellariae and its preparation method | |
| CN106520428A (en) | Healthcare wine and preparation method thereof | |
| CN104099214B (en) | A kind of papaya wine with health care | |
| CN108114222A (en) | Chinese medicine composition that a kind of air making-up and spleen enlivening is nourishing liver and kidney 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 |