TH14542U - Recipe for Triphala fruit juice and its production process. - Google Patents

Claims (4)

------08/05/2561------(OCR) Page 1 of 1 page. Claims: 1. The formula for the Triphala fruit juice consists of: - Terminalia chebula juice, 30-45% by weight - Terminalia bellirica juice, 20-35% by weight - Phyllanthus emblica juice, 10-15% by weight - Orange juice, 20-35% by weight - Kiwi juice, 3-5% by weight - Passion fruit juice, 10-25% by weight. 2. The formula for the Triphala fruit juice according to Claims 1, which contains the appropriate quantities, consists of: - Terminalia chebula juice, 30% by weight - Terminalia bellirica juice, 20% by weight - Phyllanthus emblica juice, 10% by weight - Orange juice, 24% by weight - Kiwi juice, 4% by weight - Passion fruit juice, 12% by weight. 3. The formula for the Triphala fruit juice. According to claim 1, the flavor may be adjusted with 0.20-0.50% by weight of salt and 5-10% by weight of honey. 4. The production process of Triphala fruit juice, according to claim 1 or 3, involves the following steps: a. Prepare the Triphala herb consisting of Terminalia chebula, Terminalia bellirica, and Phyllanthus emblica in a ratio of 3:2:1, respectively. Wash thoroughly and dry. Boil with 3-5 liters of clean water for 1-3 hours in an electric pot. Let cool and filter the Triphala juice through cheesecloth. b. Wash the three fruit juices: orange, kiwi, and passion fruit. Blend with a juicer and filter through cheesecloth. c. Mix the Triphala juice with the prepared fruit juices. Add a small amount of salt and honey. Pack the mixture into glass bottles with lids to obtain mixed fruit Triphala juice. Place the bottles of mixed fruit Triphala juice in a pasteurizer at 60-90 degrees Celsius for 30-60 minutes, then immerse them in cold water at 1-5 degrees Celsius for 5-10 minutes. ------------ Page 1 of 1 page. Claims. 1. The recipe for Triphala fruit juice consists of: - Terminalia chebula juice: 30-45% by weight - Terminalia bellirica juice: 20-35% by weight - Phyllanthus emblica juice: 10-15% by weight - Orange juice: 20-35% by weight - Kiwi juice: 3-5% by weight - Passion fruit juice: 10-25% by weight - Passion fruit juice: 10-25% by weight 2. The formula for Triphala fruit juice consists of: - Terminalia chebula juice (30% by weight) - Terminalia bellirica juice (20% by weight) - Phyllanthus emblica juice (10% by weight) - Orange juice (24% by weight) - Kiwi juice (4% by weight) - Passion fruit juice (12% by weight) 3. The formula for the Triphala fruit juice, as per claim 1 or 2, may be adjusted for flavor with 0.25% by weight of salt and 5% by weight of honey. 4. The production process of Triphala fruit juice, according to any one of claims 1-3, involves the following steps: a. Triphala herbs, consisting of Terminalia chebula, Terminalia bellirica, and Phyllanthus emblica in a ratio of 3:2:1 respectively, are washed thoroughly, dried, and boiled with 3-5 liters of clean water for 1-3 hours in an electric kettle. The mixture is then left to cool and filtered through cheesecloth. b. Fresh fruit juices of three types (orange, passion fruit) are washed thoroughly, blended using a juicer with a pulp separator, and then filtered through cheesecloth. c. The Triphala mixture is combined with the prepared fruit juices, a small amount of salt and powder is added, and the mixture is bottled in sealed glass bottles. This yields Triphala fruit juice. d. The bottled Triphala fruit juice is placed in a pasteurizer at 60-90 degrees Celsius for 30-60 minutes, then immersed in cold water at 1-5 degrees Celsius for 5-10 minutes.