CN110050930B - Burdock solid beverage and preparation method thereof - Google Patents
Burdock solid beverage and preparation method thereof Download PDFInfo
- Publication number
- CN110050930B CN110050930B CN201811134354.XA CN201811134354A CN110050930B CN 110050930 B CN110050930 B CN 110050930B CN 201811134354 A CN201811134354 A CN 201811134354A CN 110050930 B CN110050930 B CN 110050930B
- Authority
- CN
- China
- Prior art keywords
- burdock
- blocks
- treatment
- freezing
- freeze
- 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.)
- Active
Links
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 126
- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 125
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 239000007787 solid Substances 0.000 title claims abstract description 29
- 244000294263 Arctium minus Species 0.000 title abstract 2
- 241000208843 Arctium Species 0.000 claims abstract description 124
- 238000010257 thawing Methods 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000004108 freeze drying Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 238000005470 impregnation Methods 0.000 claims abstract description 13
- 238000007710 freezing Methods 0.000 claims description 51
- 230000008014 freezing Effects 0.000 claims description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 238000007598 dipping method Methods 0.000 claims description 31
- 240000008042 Zea mays Species 0.000 claims description 22
- 244000228451 Stevia rebaudiana Species 0.000 claims description 19
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims description 18
- 239000000284 extract Substances 0.000 claims description 18
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 17
- 235000005822 corn Nutrition 0.000 claims description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000000859 sublimation Methods 0.000 claims description 9
- 230000008022 sublimation Effects 0.000 claims description 9
- 230000001681 protective effect Effects 0.000 claims description 8
- 239000012153 distilled water Substances 0.000 claims description 7
- 239000007789 gas Substances 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000003795 desorption Methods 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000002803 maceration Methods 0.000 claims description 5
- 238000003809 water extraction Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 125000004122 cyclic group Chemical group 0.000 claims description 3
- 238000009210 therapy by ultrasound Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 2
- 238000001802 infusion Methods 0.000 claims 2
- 239000008280 blood Substances 0.000 abstract description 25
- 210000004369 blood Anatomy 0.000 abstract description 25
- 230000001603 reducing effect Effects 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000019658 bitter taste Nutrition 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 6
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 30
- 239000000047 product Substances 0.000 description 17
- 230000000694 effects Effects 0.000 description 13
- 238000004090 dissolution Methods 0.000 description 10
- 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 9
- 238000011156 evaluation Methods 0.000 description 9
- 239000008103 glucose Substances 0.000 description 9
- 239000000243 solution Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 235000020344 instant tea Nutrition 0.000 description 7
- 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
- 241000699670 Mus sp. Species 0.000 description 5
- 235000007244 Zea mays Nutrition 0.000 description 5
- 235000019606 astringent taste Nutrition 0.000 description 5
- 229940089639 cornsilk Drugs 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- 239000001231 zea mays silk Substances 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
- 210000000227 basophil cell of anterior lobe of hypophysis Anatomy 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000001694 spray drying Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 102000004877 Insulin Human genes 0.000 description 3
- 108090001061 Insulin Proteins 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000002218 hypoglycaemic effect Effects 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
- 230000008569 process Effects 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 241000208838 Asteraceae Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 230000003914 insulin secretion Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 239000013641 positive control Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 229940126673 western medicines Drugs 0.000 description 2
- 240000007154 Coffea arabica Species 0.000 description 1
- 241000305491 Gastrodia elata 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
- 244000042430 Rhodiola rosea Species 0.000 description 1
- 235000003713 Rhodiola rosea Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000011161 development Methods 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
- 230000035622 drinking Effects 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
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 230000010030 glucose lowering effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 239000007928 intraperitoneal injection Substances 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- XZWYZXLIPXDOLR-UHFFFAOYSA-N metformin Chemical compound CN(C)C(=N)NC(N)=N XZWYZXLIPXDOLR-UHFFFAOYSA-N 0.000 description 1
- 229960003105 metformin Drugs 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002574 poison 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
- 238000011112 process operation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000012795 verification 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
- 239000002699 waste material 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 invention relates to a preparation method of a burdock solid beverage, which takes burdock roots as raw materials and sequentially comprises the following steps: the method comprises the steps of raw material pretreatment, freeze thawing treatment, impregnation liquid preparation, impregnation treatment, drying treatment, freeze-drying treatment and crushing treatment. Compared with the prior art, the burdock tea drink has the advantages of having equivalent or better auxiliary blood sugar reducing effect, good dissolubility, particularly cold dissolubility, good taste and flavor and no bitter taste of common burdock products.
Description
Technical Field
The invention belongs to the technical field of health-care food, and particularly relates to a preparation method of a burdock solid beverage with a health-care effect.
Background
Solid beverages, also known as instant beverages, are a common beverage product on the market that is easy to carry and drink. However, the solid beverage in the market is single in variety, most of the solid beverages are the traditional instant coffee, instant tea and the like, and the solid beverage is mainly prepared by taking coffee, cocoa, tea leaves and the like as raw materials through the working procedures of extraction, filtration, concentration, vacuum drying and the like, and can be quickly dissolved in hot water or warm water during brewing to achieve the purpose of instant dissolution.
However, with the increasingly deep idea of healthy diet, the market is becoming a new favorite for preparing solid beverage products from materials with both eating quality and health care efficacy, such as traditional Chinese medicines for health food. However, most of the related products in the current market, such as burdock instant tea, gastrodia elata instant tea, rhodiola rosea instant tea, kudzu root instant tea and the like, still extract the raw materials by adopting a hot leaching method and the like, and then prepare the extract into an instant powder solid beverage after spray drying, on one hand, the operation process is more complicated and has more steps, especially, the heat treatment link in the operation process can damage the health-care ingredients in the traditional Chinese medicine to cause the loss of the effective ingredients, and meanwhile, the extracted effective ingredients are not comprehensive enough; on the other hand, the solubility of the prepared instant tea powder in cold water is not ideal, the granules of the instant tea powder are large, and the taste is not satisfactory.
Meanwhile, with the change of modern diet and life style, the prevalence rate of various health diseases such as diabetes mellitus has a trend of increasing year by year, and currently, the main medicines for reducing blood sugar are still western medicines clinically, but the western medicines have more side effects in treatment, and the effect of natural health-care medicinal materials in assisting in reducing blood sugar is researched.
Modern medical researches show that the burdock of the Compositae belongs to lung and stomach channels due to pungent, bitter and cold properties, and has the effects of dispelling wind and heat, ventilating and smoothing lung, promoting eruption, detoxifying and relieving sore throat and the like. The burdock root contains amino acid, volatile oil, polyphenol, protein, oligosaccharide, flavonoid, crude fiber, mineral elements, vitamin and the like, has the activities of reducing fat, cholesterol, sugar and the like, and is a traditional medicine and food dual-purpose treasure in China. However, in the process of applying the burdock product as a health food, the finding is also that the burdock product has certain bitter taste, so that the bitter substances in the burdock product can bring bad eating experience to partial consumers when the burdock product is directly drunk or the extract of the burdock product is eaten, and the technical problem of how to further improve the blood sugar reducing effect of the burdock product under the condition of simultaneously considering the mouthfeel and flavor exists.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a preparation method of a burdock freeze-dried powder solid beverage, which is prepared into a food product form widely accepted by consumers and is taken in a brewing and drinking mode.
Specifically, the invention is realized by the following technical scheme;
the invention aims to provide a preparation method of a burdock solid beverage, which takes burdock roots as raw materials, and the preparation method sequentially comprises the following steps: the method comprises the steps of raw material pretreatment, freeze thawing treatment, impregnation liquid preparation, impregnation treatment, drying treatment, freeze-drying treatment and crushing treatment.
Specifically, the preparation method of the burdock solid beverage comprises the following steps:
(1) pretreatment of raw materials: cleaning and peeling burdock root serving as a raw material, cutting the burdock root into blocks, and performing color protection treatment;
(2) freeze-thaw treatment: freezing and thawing the color-protected burdock blocks, performing freezing and thawing cycle of freezing, thawing, freezing and thawing, controlling the temperature of two times of freezing to be-10 to-20 ℃, freezing for 1-3h, and naturally thawing the two times to the central temperature of 0 ℃;
(3) preparing an impregnation liquid: taking corn stigma and stevia rebaudiana, cleaning, mixing according to a mass ratio of 2-4:1, mixing the mixture according to a material-liquid ratio of 1: adding distilled water at a ratio of 30-50 (m/v), soaking for 1-2h, performing ultrasonic intermittent treatment during water extraction, treating for 5-10min each time at 30-60 deg.C under 500W at 300-; centrifuging the water extractive solution, collecting supernatant, and concentrating to obtain maceration extract with concentration of 10-30% (w/w);
(4) dipping treatment: dipping the burdock blocks treated in the step (2) into the dipping solution obtained in the step (3), and dipping at a low temperature of 5-15 ℃ for 1-2 h;
(5) and (3) drying treatment: taking the soaked burdock blocks, draining the surface of the burdock blocks, and drying the burdock blocks at a low temperature of 30-60 ℃ for 0.5-1 h;
(6) and (3) freeze-drying treatment: placing the dried burdock blocks into a vacuum freeze dryer, pre-freezing for 3-6h at-30 to-50 ℃, quickly freezing until the burdock blocks are completely frozen, keeping for 3-6h under the condition of vacuum degree of-5 to-10 Pa, keeping for 5-10h at the sublimation temperature of 40-50 ℃, keeping for 5-10h at the desorption temperature of 50-60 ℃ until the water content is 2-4%;
(7) and (3) crushing treatment: and (4) carrying out superfine grinding on the freeze-dried burdock blocks treated in the step (6) in a protective gas nitrogen environment, and then sieving with a 300-mesh and 1000-mesh sieve to obtain the burdock powder.
Preferably, the raw material in the step (1) is cut into blocks with the side length of 1-3cm in the pretreatment.
Preferably, in the step (2) of freeze-thaw treatment, the color-protected burdock blocks are subjected to freeze-thaw cycle of freeze-thaw-freeze-thaw, the temperature of the first freeze is controlled at-10 ℃, the time of the first freeze is 2 hours, the temperature of the second freeze is controlled at-20 ℃, the time of the second freeze is 2 hours, and the two times of natural thawing are carried out until the central temperature is 0 ℃.
Preferably, in the preparation of the steeping liquor in the step (3), the corn stigma and the stevia rebaudiana are taken, washed and mixed according to the mass ratio of 3.5: 1.
Further preferably, in the step (3), in the preparation of the impregnation liquid, the mixture is mixed according to a ratio of material to liquid of 1: adding distilled water at a ratio of 45 (m/v), soaking for 2h, performing ultrasonic intermittent treatment in water extraction at 400W and 50 deg.C for 10min each time, standing for 5min, performing ultrasonic treatment for 10min, standing for 5min, and performing cyclic extraction for 90 min; taking the water extract, centrifuging, taking the supernatant, and concentrating to a concentration of 25% (w/w) to obtain the maceration extract.
Preferably, in the dipping treatment in the step (4), the low-temperature dipping temperature is 10 ℃, and the dipping time is 1.5 h.
Preferably, in the drying treatment in the step (5), the drying is carried out for 1 hour at a low temperature of 50 ℃.
Preferably, in the step (6) freeze-drying treatment, the dried burdock blocks are put into a vacuum freeze-drying machine, are pre-frozen at-30 to-50 ℃ for 3-6 hours, are quickly frozen until the burdock blocks are completely frozen, are kept for 5 hours under the condition of vacuum degree of 7Pa, are kept for 8 hours under the condition of sublimation temperature of 45 ℃, and are kept for 8 hours under the condition of resolution temperature of 55 ℃ until the water content is 2-4%.
Preferably, in the pulverizing treatment in the step (7), the freeze-dried burdock blocks are subjected to superfine pulverization in a protective gas nitrogen environment, and then are sieved by a 600-mesh sieve, so as to obtain the burdock powder.
Compared with the prior art, the invention has the following beneficial effects:
(1) in terms of health care efficacy of the product, the corn stigma is used as a corn by-product, is rich in active ingredients such as polysaccharide and the like, has the effects of reducing blood sugar and blood fat and the like, has huge resources, has the advantages of rich sources, low price, easiness in collection and the like, but is limited in development and utilization at present, most of the corn stigma is discarded in vain, and resource waste is caused. The stevia rebaudiana Bertoni is leaves of stevia rebaudiana Bertoni of Compositae, and has effects of promoting fluid production to quench thirst, lowering blood pressure, reducing blood sugar, etc., and can be used as natural sweetener with low calorie, and is one of raw materials in food and pharmaceutical industry. Meanwhile, the corn stigma and the stevia rebaudiana have light sweet tastes and are more acceptable to consumers. Therefore, the specific combination of the burdock, the corn silk and the stevia rebaudiana can play a better role in assisting in reducing blood sugar compared with the independent use of the burdock, the corn silk and the stevia rebaudiana, and the effect of matching the burdock, the corn silk and the stevia rebaudiana in a specific proportion is found to be more than expected.
(2) In the aspect of instant property of the product, the burdock instant powder is prepared in a mode that common raw materials in the prior art are not subjected to enzymolysis, leaching and spray drying of a leaching solution to obtain the burdock instant powder (the burdock extract is actually obtained), and the burdock instant powder is not extracted in the preparation process, but the complete burdock is directly taken as the raw material to be subjected to operations of freeze thawing, dipping, freeze drying, crushing and the like, so that the complete burdock component is basically reserved in the final instant powder product, the burdock instant powder has more comprehensive and complete effect application compared with the extract, the instant property is considered on the basis, and the burdock instant powder has good solubility in cold water.
(3) In terms of taste and flavor of the product, the invention also aims at the bitter taste of the burdock raw material, and the corn stigma component which is generally used as the corn raw material leftovers and the stevia rebaudiana which can be used as a low-calorie natural sweetener are added, so that the bitter taste of the burdock is covered and neutralized, the brewed burdock solid beverage is soft, palatable and moderate in flavor, the comprehensive utilization of the corn stigma is realized, the taste and flavor requirements of wider consumers are met, and meanwhile, the application range of the burdock health-care food is further expanded.
Detailed Description
The present invention is further illustrated by the following specific embodiments, which are not intended to limit the scope of the invention.
Example 1:
the preparation method of the burdock solid beverage comprises the following steps: (1) pretreatment of raw materials: cleaning and peeling burdock root serving as a raw material, cutting the burdock root into blocks with side length of 2cm, and performing color protection treatment; (2) freeze-thaw treatment: freezing and thawing the color-protected burdock blocks, performing freezing and thawing cycle of freezing, thawing, freezing and thawing, controlling the temperature of the first freezing at-10 ℃, the first freezing time for 2 hours, controlling the temperature of the second freezing at-20 ℃, the second freezing time for 2 hours, and naturally thawing the burdock blocks twice to the central temperature of 0 ℃; (3) preparing an impregnation liquid: taking corn stigma and stevia rebaudiana, cleaning, mixing according to a mass ratio of 3.5:1, mixing the mixture according to a material-liquid ratio of 1: adding distilled water at a ratio of 45 (m/v), soaking for 2h, performing ultrasonic intermittent treatment in water extraction at 400W and 50 deg.C for 10min each time, standing for 5min, performing ultrasonic treatment for 10min, standing for 5min, and performing cyclic extraction for 90 min; taking the water extract, centrifuging, taking the supernatant, and concentrating to a concentration of 25% (w/w) to obtain an impregnation solution; (4) dipping treatment: dipping the burdock blocks treated in the step (2) into the dipping solution obtained in the step (3), and dipping at a low temperature of 10 ℃ for 1.5 h; (5) and (3) drying treatment: taking the soaked burdock blocks, draining the surfaces of the burdock blocks, and drying the burdock blocks at a low temperature of 50 ℃ for 1 hour; (6) and (3) freeze-drying treatment: placing the dried burdock blocks into a vacuum freeze dryer, pre-freezing for 3-6h at-30 to-50 ℃, quickly freezing until the burdock blocks are completely frozen, keeping for 5h under the condition of 7Pa of vacuum degree, keeping for 8h under the condition of 45 ℃ of sublimation temperature, keeping for 8h under the condition of 55 ℃ of desorption temperature until the water content is 2-4%; (7) and (3) crushing treatment: and (3) carrying out superfine grinding on the freeze-dried burdock blocks treated in the step (6) under the environment of protective gas and nitrogen, and then sieving by using a 600-mesh sieve to obtain the burdock food.
Example 2:
the preparation method of the burdock solid beverage comprises the following steps: (1) pretreatment of raw materials: taking burdock roots as raw materials, cleaning, peeling, cutting into blocks, and performing color protection treatment; (2) freeze-thaw treatment: freezing and thawing the color-protected burdock blocks, controlling the temperature of freezing for two times to be-15 ℃ and the freezing time to be 2 hours, and naturally thawing for two times to the central temperature of 0 ℃; (3) preparing an impregnation liquid: taking corn stigma and stevia rebaudiana, cleaning, mixing according to a mass ratio of 2:1, mixing the mixture according to a material-liquid ratio of 1: adding distilled water at a ratio of 30 (m/v), soaking for 1 hr, extracting with water by ultrasonic intermittent treatment at 30 deg.C under 300W for 5min each time, standing for 5min, further treating with ultrasonic for 5min, and further standing for 5min to obtain extract for 30 min; taking the water extract, centrifuging, taking the supernatant, and concentrating to a concentration of 10% (w/w) to obtain a maceration extract; (4) dipping treatment: dipping the burdock blocks treated in the step (2) into the dipping solution obtained in the step (3), and dipping at a low temperature of 5 ℃ for 1 h; (5) and (3) drying treatment: taking the soaked burdock blocks, draining the surfaces of the burdock blocks, and drying the burdock blocks at a low temperature of 30 ℃ for 0.5 h; (6) and (3) freeze-drying treatment: placing the dried burdock blocks in a vacuum freeze dryer, pre-freezing for 3h at-30 ℃, quickly freezing until completely frozen, keeping for 3h under the condition of vacuum degree of 5Pa, keeping for 5h under the condition of sublimation temperature of 40 ℃, keeping for 5h under the condition of resolution temperature of 50 ℃ until the water content is 2-4%; (7) and (3) crushing treatment: and (3) carrying out superfine grinding on the freeze-dried burdock blocks treated in the step (6) under the environment of protective gas and nitrogen, and then sieving with a 300-mesh sieve to obtain the burdock food.
Example 3:
the preparation method of the burdock solid beverage comprises the following steps: (1) pretreatment of raw materials: cleaning and peeling burdock root serving as a raw material, cutting the burdock root into blocks, and performing color protection treatment; (2) freeze-thaw treatment: freezing and thawing the color-protected burdock blocks, controlling the temperature of freezing for two times to be-20 ℃ and the freezing time to be 3h, and naturally thawing for two times to the central temperature of 0 ℃; (3) preparing an impregnation liquid: taking corn stigma and stevia rebaudiana, cleaning, mixing according to a mass ratio of 4:1, mixing the mixture according to a material-liquid ratio of 1: adding distilled water at a ratio of 50 (m/v), soaking for 2 hr, extracting with water by ultrasonic intermittent treatment at 60 deg.C under 500W for 10min each time, standing for 5min, further treating with ultrasonic for 10min, and further standing for 5min for 90 min; taking the water extract, centrifuging, taking the supernatant, and concentrating to reach the concentration of 30% (w/w) to obtain an impregnation solution; (4) dipping treatment: dipping the burdock blocks treated in the step (2) into the dipping solution obtained in the step (3), and dipping at a low temperature of 15 ℃ for 2 hours; (5) and (3) drying treatment: taking the soaked burdock blocks, draining the surfaces of the burdock blocks, and drying the burdock blocks at a low temperature of 60 ℃ for 1 hour; (6) and (3) freeze-drying treatment: placing the dried burdock blocks in a vacuum freeze dryer, pre-freezing for 6h at-50 ℃, quickly freezing until the burdock blocks are completely frozen, keeping for 6h under the condition of 10Pa of vacuum degree, keeping for 10h under the condition of 50 ℃ of sublimation temperature, keeping for 10h under the condition of 60 ℃ of desorption temperature until the water content is 2-4%; (7) and (3) crushing treatment: and (5) carrying out superfine grinding on the freeze-dried burdock blocks treated in the step (6) under the environment of protective gas and nitrogen, and then sieving with a 1000-mesh sieve to obtain the burdock powder.
Comparative example a 1:
the preparation method is the same as that of example 1, but the freeze-thaw treatment in the step (2) is not performed.
Comparative example a 2:
the preparation method is the same as that of example 1, but the freeze-thaw treatment in the step (2) adopts the following mode: and performing single freezing and thawing operation of freezing and thawing on the color-protected burdock blocks, controlling the freezing temperature to be-10 ℃, freezing for 2 hours, and naturally thawing to the central temperature of 0 ℃.
Comparative example a 3:
the preparation method is the same as that of example 1, but the freeze-thaw treatment in the step (2) adopts the following mode: and performing single freezing and thawing operation of freezing and thawing on the color-protected burdock blocks, controlling the freezing temperature to be-20 ℃, freezing for 2 hours, and naturally thawing to the central temperature of 0 ℃.
Comparative example a 4:
the preparation method is the same as that of example 1, but the impregnation treatment in the step (4) is not carried out.
Comparative example a 5:
the preparation method is the same as that of example 1, but the freeze-drying treatment in step (6) is not performed, and the spray-drying method known in the prior art can be adopted.
Comparative example a 6:
the preparation method is the same as example 1, but the freeze-drying treatment of the step (6) adopts the following mode: placing the dried burdock blocks into a vacuum freeze dryer, pre-freezing for 3-6h at-30 to-50 ℃, quickly freezing until the burdock blocks are completely frozen, keeping for 5h under the condition of vacuum degree of 60Pa, keeping for 8h under the condition of sublimation temperature of 45 ℃, keeping for 8h under the condition of desorption temperature of 55 ℃ until the water content is 2-4%.
Comparative example a 7:
the preparation method is the same as example 1, but the freeze-drying treatment of the step (6) adopts the following mode: placing the dried burdock blocks into a vacuum freeze dryer, pre-freezing for 3-6h at-30 to-50 ℃, quickly freezing until the burdock blocks are completely frozen, keeping for 5h under the condition of 7Pa of vacuum degree, keeping for 8h under the condition of 45 ℃ of sublimation temperature, keeping for 8h under the condition of 55 ℃ of desorption temperature until the water content is 8%.
Comparative example A8:
the preparation method is the same as example 1, but the pulverization treatment in step (7) is as follows: and (4) crushing the freeze-dried burdock blocks, and then sieving the crushed burdock blocks with a 80-mesh sieve.
Comparative example B1:
the specific preparation method is the same as example 1, but in the step (4) of dipping treatment, the corn silk is taken separately, and the rest is the same as example 1.
Comparative example B2:
the specific preparation method is the same as example 1, but in the step (4) of the dipping treatment, the stevia rebaudiana is taken separately, and the rest is the same as example 1.
Comparative example B3:
the specific preparation method is the same as example 1, but in the step (4) of the dipping treatment, the corn stigma and the stevia rebaudiana are taken, washed and mixed according to the mass ratio of 1:1, and the rest is the same as example 1.
Comparative example B4:
the specific preparation method is the same as example 1, but in the step (4) of dipping treatment, the corn stigma and the stevia rebaudiana are taken, washed and mixed according to the mass ratio of 1:3, and the rest is the same as example 1.
Solubility test
Note: the evaluation is divided into 3 grades, completely dissolved, partially undissolved, not easily dissolved (poor dissolution performance), wherein in the case of completely dissolved, the evaluation is further divided into: the dissolution in 3s is rapid dissolution, the dissolution in 6s is medium-speed dissolution, and the dissolution in more than 6s is slow-speed dissolution.
As a result, it was found that the comparative examples without freeze-thaw treatment and the comparative examples specifically using spray drying had poor cold solubility and had inferior dissolution properties in hot water to those of examples 1 to 3. Meanwhile, according to the comparison of the dissolution conditions of the comparative examples A2-3 and A6-8, the times of freezing and thawing, the vacuum degree of freeze-drying, the moisture content and the number of crushing meshes have great influence on the solubility, particularly the cold solubility, of the product. Compared with the comparative example, the products of examples 1-3 have good solubility in both cold water and boiling water, can be completely dissolved and dispersed in 3s, have good cold solubility and high comprehensive evaluation, and also show that the specific process steps and operation parameters are adapted to the application of the burdock raw material.
Evaluation of taste and flavor
Note: 10 samples were set for each example/comparative example, and evaluation of taste and flavor was performed separately. Wherein, the sweet taste, the bitter taste and the astringent taste are used as evaluation indexes, the evaluation grades are from low to high in 0-5, the evaluation of 0 is the lowest grade and represents no, and the evaluation of 5 is the highest grade and represents full.
As a result, it was found that none of the products of examples 1 to 3 had bitterness and astringency, and had good sweetness sensation and a very good sweet taste and flavor. Comparative example B1-2, in which corn silk or stevia was added alone, had a bitter and astringent taste, although the sweet taste was also good, compared to the comparative example B1-2, in which 1:1 or 1:3, comparative example B3-4, which was made after mixing, had a sweet taste better than the comparative example added alone, without an astringent taste, but overall still had a less astringent taste than the products of examples 1-3.
Auxiliary hypoglycemic experiment
The assistant blood sugar reducing effect of the burdock solid beverage is proved by the following fasting blood sugar reducing experiment.
(1) The material and the method are as follows:
selecting experimental animals: 110 healthy Kunming mice (20 +/-2 g) were selected, and 1 blank control group, 1 model control group, 1 positive drug control group and administration group (including 3 examples, 1 comparative example A group and 3 comparative example B groups) were set, and 10 mice were each group.
(2) Fasting blood glucose reduction test:
mice were selected and grouped according to fasting blood glucose levels for 3-5 hours as a blank control group. Except for a blank control group, the rest mice are fasted for 24 hours, are given alloxan 100mg/kg for intraperitoneal injection, are continuously given feed for feeding for 5 days after injection, are fasted for 3-5 hours after injection, and are measured for blood sugar, and the blood sugar value of 10-25mmol/L is the animal success in the hyperglycemic model. Selecting hyperglycemia model animals to be grouped according to the blood sugar level after fasting for 3-5 hours, wherein the test samples with corresponding formulas are respectively gavaged and administered to the groups of examples/comparative examples A/comparative examples B, the administration dosage is 0.5g/kg, and the gavage administration is carried out at the same volume once a day; the model control group is administrated with the same volume of solvent for intragastric administration once a day; the positive drug control group is administered with metformin, the administration dose is 0.5g/kg, and the administration is performed by intragastric administration at the same volume once a day. The administration was continued for 32 days. At the end of the test, animals in each group were fasted for 4 hours and fasting blood glucose was measured. The results are shown in Table 3.
(3) Results of the experiment
The examples were compared with the control and comparative examples for verification. The results are shown in the following table:
the mechanism of tetraoxypyrimidine causing diabetes is that the tetraoxypyrimidine causing diabetes is a specific islet beta cell poison which can selectively damage islet beta cells of normal mice, so that insulin secretion in a body is insufficient, and blood sugar is continuously and stably increased to cause diabetes. Therefore, as can be seen from the results of measuring the fasting blood glucose values in table 3, the examples and comparative examples in which different dosage formulations were added to the fasting blood glucose values have lower fasting blood glucose values than the model control group to which no dosage was added, which indicates that they have significant hypoglycemic effects on mice hyperglycemia caused by alloxan, and suggests that they may have protective effects on insulin β cells, improve insulin secretion defects, and promote insulin β cells to secrete insulin for hypoglycemic effects. But the quantified effects of the different formulations are different, wherein the blood glucose lowering effect of the invention of examples 1-3 is equal to or better than that of the positive control group, while the effect of the comparative example A/B is worse than that of the positive control group, the specific combination of the extracts of the corn stigma and the stevia rebaudiana can be verified, and the specific combination has a certain synergistic effect after being combined with the burdock, the specific combination is not a simple additive effect, for example, the specific combination is obviously better than that of the comparative example on quantified data, and the actual effect can be obviously different even if the composition types of the raw materials are the same but the proportioning ratio is different from that of the above example group (for example, the comparative example B3-4).
By integrating the experimental results, through analysis of variance of data, the measured fasting blood glucose value of the burdock solid beverage of the invention is reduced statistically, and the experimental result of reducing fasting blood glucose in the above example group can be judged to be positive, so that the burdock solid beverage of the invention has a significant auxiliary blood glucose reducing effect; compared with the single use of each raw material and other combination proportions, the formula of the invention has a synergistic effect, and the effect of assisting in reducing blood sugar is achieved, which is beyond the expectation of the technical personnel in the field.
Claims (8)
1. The preparation method of the burdock solid beverage is characterized by comprising the following steps:
(1) pretreatment of raw materials: cleaning and peeling burdock root serving as a raw material, cutting the burdock root into blocks, and performing color protection treatment;
(2) freeze-thaw treatment: freezing and thawing the color-protected burdock blocks, performing freezing and thawing cycle of freezing, thawing, freezing and thawing, controlling the temperature of the first freezing at-10 ℃, the first freezing time for 2 hours, controlling the temperature of the second freezing at-20 ℃, the second freezing time for 2 hours, and naturally thawing the burdock blocks twice to the central temperature of 0 ℃;
(3) preparing an impregnation liquid: taking corn stigma and stevia rebaudiana, cleaning, mixing according to a mass ratio of 2-4:1, mixing the mixture according to a material-liquid ratio of 1: adding distilled water at a ratio of 30-50 (m/v), soaking for 1-2h, performing ultrasonic intermittent treatment during water extraction, treating for 5-10min each time at 30-60 deg.C under 500W at 300-; taking the water extract, centrifuging, taking the supernatant, and concentrating to a concentration of 10-30% (w/w) to obtain a maceration extract;
(4) dipping treatment: dipping the burdock blocks treated in the step (2) into the dipping solution obtained in the step (3), and dipping at a low temperature of 5-15 ℃ for 1-2 h;
(5) and (3) drying treatment: taking the soaked burdock blocks, draining the surface of the burdock blocks, and drying the burdock blocks at a low temperature of 30-60 ℃ for 0.5-1 h;
(6) and (3) freeze-drying treatment: placing the dried burdock blocks into a vacuum freeze dryer, pre-freezing for 3-6h at-30 to-50 ℃, quickly freezing until the burdock blocks are completely frozen, keeping the burdock blocks at the vacuum degree of 5-10 Pa for 3-6h, keeping the burdock blocks at the sublimation temperature of 40-50 ℃ for 5-10h, and keeping the burdock blocks at the desorption temperature of 50-60 ℃ for 5-10h until the water content is 2-4%;
(7) and (3) crushing treatment: and (4) carrying out superfine grinding on the freeze-dried burdock blocks treated in the step (6) in a protective gas nitrogen environment, and then sieving with a 300-mesh and 1000-mesh sieve to obtain the burdock powder.
2. The method for preparing a solid burdock beverage according to claim 1, wherein the raw material pretreatment of the step (1) is to cut the raw material into blocks with the side length of 1-3 cm.
3. The preparation method of the burdock solid beverage according to claim 1, wherein in the step (3), during the preparation of the infusion, the corn stigma and the stevia rebaudiana are taken, washed and mixed according to a mass ratio of 3.5: 1.
4. The method for preparing a solid burdock beverage according to claim 1, wherein in the step (3), during the preparation of the infusion, the mixture is mixed according to a ratio of 1: adding distilled water at a ratio of 45 (m/v), soaking for 2h, performing ultrasonic intermittent treatment in water extraction at 400W and 50 deg.C for 10min each time, standing for 5min, performing ultrasonic treatment for 10min, standing for 5min, and performing cyclic extraction for 90 min; taking the water extract, centrifuging, taking the supernatant, and concentrating to a concentration of 25% (w/w) to obtain the maceration extract.
5. The method for preparing a solid burdock beverage according to claim 1, wherein in the dipping treatment in the step (4), the dipping temperature is 10 ℃ at a low temperature, and the dipping time is 1.5 hours.
6. The method for preparing a solid burdock beverage according to claim 1, wherein the drying treatment in the step (5) is drying at a low temperature of 50 ℃ for 1 hour.
7. The method for preparing a solid burdock beverage according to claim 1, wherein in the freeze-drying treatment in the step (6), the dried burdock blocks are put into a vacuum freeze-drying machine, are pre-frozen at-30 to-50 ℃ for 3 to 6 hours, are quickly frozen until the burdock blocks are completely frozen, are kept for 5 hours under the condition of a vacuum degree of 7Pa, are kept for 8 hours under the condition of a sublimation temperature of 45 ℃, and are kept for 8 hours under the condition of an analysis temperature of 55 ℃ until the water content is 2 to 4 percent.
8. The preparation method of the burdock solid beverage according to claim 1, wherein in the grinding treatment in the step (7), the freeze-dried burdock blocks are subjected to superfine grinding in a protective gas nitrogen environment and then are sieved by a 600-mesh sieve to obtain the burdock solid beverage.
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 CN110050930A (en) | 2019-07-26 |
CN110050930B true 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 |
---|
不同护色预处理对牛蒡片真空冷冻干燥特性的影响;王海鸥等;《食品科学》;20161018(第01期);第86-91页 * |
临床常用中药降糖作用研究进展;金汀龙等;《浙江中西医结合杂志》;20150520(第05期);第526-528页 * |
Also Published As
Publication number | Publication date |
---|---|
CN110050930A (en) | 2019-07-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR100795976B1 (en) | Pharmaceutical Composition for Treating or Preventing Diabetes Mellitus Containing an Extract of Chinese Herb as an Effective Ingredient | |
CN105613889A (en) | Preparation method of persimmon calyx and pueraria flower healthcare caffeine | |
CN104336230A (en) | Mulberry leaf sweet tea and preparation method thereof | |
CN109288004A (en) | A kind of formula and preparation method of autumn pear grease | |
CN103876228A (en) | Blood pressure-reducing corn stigma drink | |
CN105053955A (en) | Blood-glucose-reducing sweetening agent without lingering bitterness | |
KR101060309B1 (en) | Restorative herb medicine with jujube and manufacturing method thereof | |
CN101829209A (en) | Preparation method of fruit-flavored sweet tea polyphenols | |
CN107927263B (en) | Preparation method of radix tetrastigme and momordica grosvenori tea | |
CN105056096A (en) | Wine capable of tonifying kidney and promoting blood circulation to remove meridian obstruction, and preparation method thereof | |
JP2006045213A (en) | Oral composition containing specific quinic acid derivative | |
CN104186869A (en) | Rose and jujube tea and preparation method thereof | |
CN110353146A (en) | A kind of formula of the dedicated mulberry leaf compound hypoglycemic solid beverage of diabetes patient | |
CN110050930B (en) | Burdock solid beverage and preparation method thereof | |
CN105902857A (en) | Astragalus membranaceus, corn stigma and wolfberry fruit hypoglycemic oral liquid and preparation method thereof | |
KR102629922B1 (en) | Manufacturing method of grain syrup with hibiscus manihot | |
CN108925807A (en) | A kind of solid beverage and preparation method thereof of hypoglycemic decompression | |
KR102491108B1 (en) | Manufacturing process for rice syrup by using red ginseng and red ginseng rice syrup thereby the same that | |
CN109043053B (en) | Astragalus membranaceus tea powder and preparation method thereof | |
CN107041445A (en) | A kind of bamboo juice leaf of bamboo health protection tea for preventing and treating hypertension, hyperglycemia | |
CN108578589B (en) | Composite effervescent tablet for relieving alcoholism and preparation method thereof | |
CN102823703A (en) | Preparation method of composite purslane and black gingko centre filled chocolate | |
CN106421491A (en) | Formula of radix helicteris oral liquid with blood glucose reducing effect and preparation method | |
CN105746819A (en) | Instant betel nut tea and preparation method thereof | |
KR102595524B1 (en) | Platycodon grandiflorum fermented product comprising platycodon grandiflorum and rice grain syrup and method for preparing 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 |