CN112369546A - Component of saffron, radix puerariae and fructus lycii solid beverage and preparation method thereof - Google Patents
Component of saffron, radix puerariae and fructus lycii solid beverage and preparation method thereof Download PDFInfo
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- CN112369546A CN112369546A CN202011249813.6A CN202011249813A CN112369546A CN 112369546 A CN112369546 A CN 112369546A CN 202011249813 A CN202011249813 A CN 202011249813A CN 112369546 A CN112369546 A CN 112369546A
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- parts
- saffron
- powder
- radix puerariae
- fructus lycii
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/39—Dry compositions
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Abstract
The invention aims to solve the problem of providing a component of a saffron crocus, radix puerariae and fructus lycii solid beverage and a preparation method thereof, wherein the component mainly comprises the following substances in percentage by weight: 2-3 parts of saffron powder, 40-50 parts of kudzu root and wolfberry fruit dry paste powder, 30-40 parts of xylitol, 0.3-0.6 part of sucralose, 0.8-1 part of citric acid, 0.6-0.8 part of malic acid and 2 parts of CMC-Na l. The preparation method comprises 4 steps of sieving, weighing, mixing and packaging. Compared with the existing product, the formula of the invention is more perfect and reasonable, and the trial of the user shows that the effects of promoting digestion and appetizing are obvious. The product is natural and healthy, does not contain preservatives, and has stable quality and excellent quality.
Description
Technical Field
The invention relates to a medicine and food dual-purpose traditional Chinese medicine beverage, in particular to a component of a saffron crocus, radix puerariae and fructus lycii solid beverage and a preparation method thereof.
Technical Field
The solid beverage is prepared from sugar, milk and dairy products, eggs or egg products, fruit juice or edible plant extracts as main raw materials, and appropriate amount of adjuvants or food additives, and has a water content of not more than 5 g per 100g product, and is in the form of powder, granule or block, such as bean product powder, malted milk essence, instant coffee, flos Chrysanthemi, etc., and 3 types of protein type solid beverage, common type solid beverage and baked type solid beverage (instant coffee).
Solid beverages belong to the category of soft drinks, and are mainly classified into protein type solid beverages (including amino acid beverages) and general type solid beverages. The protein type solid beverage is a product which is prepared by taking milk and dairy products, eggs and egg products, other animal and vegetable proteins, amino acids and the like as main raw materials and adding or not adding auxiliary materials, wherein the protein content is more than or equal to 4 parts, and the common products comprise soybean milk powder, walnut powder, malted milk essence, amino acid in an ammonia recovery source and the like; the common solid beverage is a product which is prepared by taking fruit powder or roasted plant extracts such as coffee, tea leaves, chrysanthemum, couchgrass root and the like as main raw materials, adding or not adding other auxiliary materials and has the protein content of less than 1 part. Common plum powder, chrysanthemum crystal, instant tea powder, couchgrass root essence, amino acid beverage and the like.
Solid beverages are popular with consumers because of various varieties, unique flavor and easy storage, and particularly solid beverages rich in nutrients such as vitamins, minerals, amino acids and the like can supplement nutrients required by human metabolism in time, and become good partners which can not be separated from life of many people.
Solid beverages are made from liquid beverages by removing moisture for the purpose of: firstly, the dried beverage is prevented from deterioration or putrefaction due to the dried beverage itself or microorganisms, so as to be beneficial to storage; and secondly, the storage and the transportation are convenient.
Compared with liquid beverage, the solid beverage has the following characteristics: the weight is obviously reduced, the volume is obviously reduced, and the carrying is convenient; the flavor is good, the instant property is good, the application range is wide, and the drinking is convenient; the sanitation is easy to maintain; the package is simple and easy, and the transportation is convenient.
The test uses saffron crocus, kudzu root and medlar as raw materials, and the best process for extracting the beverage comprises the following steps of heating and boiling the raw materials for 1 hour for 2 times with water in a ratio of 1: 10; wall-broken micronizing stigma croci Sativi; the most suitable sweetener is prepared from the following components in percentage by weight: 45.3 parts of xylitol, 0.3 part of sucralose, 0.8 part of citric acid, 0.6 part of malic acid and 1 part of CMC-Na. The product has palatable sugar acid, rich flavor and rich nutrition, and the total sugar content is only 2 parts, thus having almost no influence on the blood sugar of the diabetic.
Main raw and auxiliary materials
Saffron: has sweet and mild properties, and has the main functions of nourishing blood, promoting blood circulation, enriching blood, promoting blood circulation and the like, and comprises the functions of promoting blood circulation by removing blood stasis, cooling blood and detoxifying, relieving depression and soothing nerves, maintaining beauty and keeping young and the like. The traditional Chinese medicine composition is mainly used for treating symptoms such as irregular menstruation and amenorrhea, is also effective in treating cardiovascular and cerebrovascular diseases, can also regulate liver and kidney functions including symptoms of hypertension, hyperlipidemia and hyperglycemia, and has a remarkable curative effect on resisting tumor and cancer. The saffron soaked in water is a common use method of saffron, and the saffron crocus tea can prevent and treat some cardiovascular and cerebrovascular diseases by frequent drinking. Clinical researches show that a proper amount of saffron has a certain protection effect on the heart of a human body, has a certain regulation effect on blood pressure, and also has a certain curative effect on cardiovascular and cerebrovascular symptoms such as myocardial infarction and cerebral infarction. Meanwhile, during use, the health-care tea can regulate endocrine, particularly promote blood circulation in vivo, improve the oxygen supply capacity of blood, and has certain effects of improving the immunity and resistance of a human body, including improving the physique of the human body. In addition, it also has certain effect on regulating female menstruation. More importantly, the saffron crocus tea is often used for maintaining beauty and keeping young, is a favorite beauty mode of women since ancient times, and can be drunk by saffron crocus soaking water, and has the efficacy of regulating endocrine, so that the saffron crocus tea can promote metabolism of a human body and achieve a beautifying effect.
Kudzu root: sweet, pungent and cool. Has the functions of expelling pathogenic factors from muscles, allaying fever, promoting eruption, promoting the production of body fluid to quench thirst, invigorating yang and stopping diarrhea. The flavonoids compounds contained in the kudzuvine root can reduce blood fat, blood sugar and serum cholesterol, can be used for treating hypertension, hyperlipidemia and hyperglycemia, improving the myocardial ischemia state, and preventing angina, coronary heart disease and the like; can promote metabolism of human body, enhance detoxification function of liver, improve regeneration capability of liver cell, prevent accumulation of fat, relieve hangover, remove toxic substance, nourish liver, and protect liver; radix Puerariae enhances the autoimmune function of liver and gallbladder cells, and resists virus invasion; for women, the kudzu root has the effects of maintaining beauty, keeping young, enlarging breast and beautifying body and moistening skin; the kudzu root also has the functions of clearing heat, reducing internal heat and removing in-vivo garbage, and the kudzu root can play the effects of strengthening tendons and bones, beautifying and building body and prolonging life when being eaten frequently; the radix Puerariae has body temperature regulating effect, and the total flavone contained in radix Puerariae has remarkable cooling effect on body temperature increase caused by toxin; the kudzu root has good improving effect on learning ability and memory of one person, particularly, mineral extracted from the kudzu root has good improving effect on the memory of a user, if the user frequently eats the kudzu root, the kudzu root can be used for treating diseases such as senile dementia, dysnoesia, poor memory and the like, and the kudzu root has certain ability of improving learning and memory; radix Puerariae can also clear away greasy heat, dispel phlegm and relieve cough; wild radix Puerariae contains abundant dietary fiber, and can be used for preventing and treating constipation; can also remove toxin in vivo, and prevent cancer; can regulate human body function and enhance resistance after being eaten for a long time.
Wolfberry fruit: the medlar contains a plurality of amino acids, and special nutrient components such as betaine, baccatin and the like, and has very good health care effect. The property of Chinese wolfberry is sweet and neutral, and then enters liver and kidney meridians, and the effect is mainly reflected in nourishing liver and kidney, replenishing vital essence and improving eyesight. It has effects in improving immunity, resisting aging, preventing tumor, relieving fatigue, resisting radiation injury, regulating blood lipid, blood sugar and blood pressure, improving vision, enhancing respiratory tract disease resistance, improving hemopoiesis function, and caring skin. For example, people who work often watch more computers can eat the medlar by patients with hypopsia, dizziness and soreness and weakness of waist and knees. And the other aspect of the medicine can benefit essence and improve eyesight, such as patients with spermatorrhea, tinnitus, insomnia and dreaminess. The application method of the Chinese wolfberry fruit beverage is mainly to take the Chinese wolfberry fruit after being soaked in water, wherein the Chinese wolfberry fruit is the most complete method for absorbing nutrient components in all taking methods in the case of soaking in water, the Chinese wolfberry fruit is placed in a cup to be soaked in boiled water, and after the water is naturally warmed, the Chinese wolfberry fruit can be drunk after being absorbed and restored to the original fresh fruit state. With the popularization of video equipment, various electronic devices such as mobile phones, computers, televisions and the like occupy a lot of time of people. According to the traditional Chinese medicine, the liver is damaged by long-term vision, dry eyes, unsmooth eyes and congestion of eyes can be caused by improper long-term use of the eyes, the medlar can be soaked in the eyes for drinking, and the liver can be damaged after long-term use of the eyes, so that symptoms such as anxiety, irritability and the like are mostly presented. When the medlar is used, the medlar is preferably matched with medicines such as mulberry leaves and chrysanthemum, for example, the medlar is called mulberry chrysanthemum tea, which has good effects of clearing liver and improving vision.
Xylitol: the xylitol is used as a sweetener, a nutritional supplement and an auxiliary therapeutic agent for the diabetics: xylitol is an intermediate of carbohydrate metabolism of a human body, under the condition that insulin is lack in the body to influence the carbohydrate metabolism, insulin promotion is not needed, the xylitol can also penetrate through cell membranes and be absorbed and utilized by tissues, the synthesis of glycogen is promoted, the cell is supplied with nutrition and energy, the blood sugar value cannot be increased, three or more symptoms (polyphagia, polydipsia and polyuria) after being taken by a diabetic patient are eliminated, and the xylitol is a nutritional sugar substitute which is most suitable for the diabetic patient to eat; xylitol can promote the synthesis of glycogen, the blood sugar can not rise, the liver function and fatty liver resistance of patients with liver diseases can be improved, and the medicament has obvious curative effects on persistent hepatitis B, chronic hepatitis B and liver cirrhosis, and is an ideal auxiliary medicament for patients with hepatitis complications; the anti-caries property of the xylitol has the best effect in all sweeteners, firstly, the xylitol can not be fermented and utilized by bacteria which generate caries in the oral cavity, and the growth of streptococcus and the generation of acid are inhibited; secondly, when the xylitol is chewed, the saliva secretion can be promoted, more saliva can wash bacteria in oral cavity and teeth, the concentration of basic amino acid and ammonia at saliva and decayed tooth spots can be increased, the decrease of the pH value in the oral cavity is slowed down, acidic substances which harm the teeth are neutralized and diluted, the adsorption of the bacteria on the surfaces of the teeth is inhibited, the acid erosion of the teeth is reduced, the decayed teeth are prevented, the generation of dental plaque is reduced, and the teeth are consolidated; xylitol provides energy for human body, synthesizes glycogen, reduces the consumption of fat and protein in liver tissue, protects and repairs liver, reduces the generation of harmful ketone body in human body, and can not cause fat worry due to eating. Can be widely used in the fields of food, medicine, light industry and the like. Compared with common white sugar, the xylitol has the advantage of low calorie, namely, the calorie of the xylitol is only 2.4 calories per gram, and is 40 parts less than that of most other carbohydrates, so the xylitol can be applied to various weight-losing foods and used as a substitute of the high-calorie white sugar.
Disclosure of Invention
The invention aims to solve the problem that the saffron crocus, radix puerariae and fructus lycii are used as main raw materials, and xylitol, citric acid and malic acid are added to prepare the saffron crocus, radix puerariae and fructus lycii solid beverage component which is sour, sweet, tasty, refreshing and capable of relieving summer heat and the preparation method thereof.
The technical scheme of the invention is as follows:
the component of the saffron, radix puerariae and fructus lycii solid beverage is characterized by mainly comprising the following substances in parts by weight: 2 to 3 portions of saffron powder, 20 to 30 portions of kudzu root and medlar dry paste powder, 50 to 60 portions of xylitol, 0.8 to 1 portion of citric acid, 0.3 to 0.6 portion of sucralose, 0.6 to 0.8 portion of malic acid and 2 portions of CMC-Na l.
The feed is further composed of the following substances in parts by weight: 2 parts of saffron powder, 30 parts of kudzu root and wolfberry fruit dry paste powder, 65.3 parts of xylitol, 0.3 part of sucralose, 0.8 part of citric acid, 0.6 part of malic acid and 1 part of CMC-Na.
Further, the feed additive comprises the following substances in parts by weight: 3 parts of saffron powder, 30 parts of kudzu root and wolfberry fruit dry paste powder, 64 parts of xylitol, 0.5 part of sucralose, 1 part of citric acid, 0.5 part of malic acid and 1 part of CMC-Na.
The preparation method of the hawthorn solid beverage is characterized by comprising the following steps:
A. sieving, namely sieving the saffron crocus powder with a 200-mesh sieve;
B. weighing, namely accurately weighing the raw materials sieved in the step A according to the components;
C. weighing, namely accurately weighing the kudzu root and medlar dry paste powder;
D. weighing, namely accurately weighing the xylitol;
E. weighing, namely accurately weighing citric acid, malic acid, sucralose and CMC-Na;
F. mixing materials, namely putting the weighed raw materials in the step B, C, D, E into a mixer and stirring for 15 minutes;
G. granulating and drying the mixed material F;
H. and (4) packaging, namely packaging the granules prepared in the step G at the standard of 20G/bag.
The invention has the beneficial effects that: compared with the existing product, the invention has more perfect and reasonable formula and good taste after trial by users. The product is natural and healthy, does not contain preservatives, and has stable quality and excellent quality.
Detailed Description
Example 1
1. Method of producing a composite material
Preparation of ultrafine powder A product prepared by a traditional crushing processing method has poor general absorption of nutrient components and poor taste, and the problem needs to be solved in the aspect of processing technology. The ganoderma lucidum sporocarp is roughly crushed by a planetary ball mill to obtain 120 meshes of granularity. And screening the ground coarse powder by using a screening machine, and finely grinding the screened coarse powder in a colloid mill, wherein the 1 st grinding gap is adjusted to be 2O mu m, and the 2 nd grinding gap is adjusted to be 1-2 mu m. Sterilizing the fine powder of Ganoderma at 121 deg.C for 15min, and mixing the sterilized Ganoderma powder with coffee, vegetable fat powder, and white granulated sugar powder.
1.1 study of raw Material pulverizing Process
Oven drying stigma croci Sativi at low temperature, pulverizing, and sieving (120 mesh) to obtain fine powder; and then finely grinding the fine powder by using a planetary ball mill, wherein the 1 st grinding gap is adjusted to be 2O mu m, the grinding is carried out for 2 hours, the 2 nd grinding gap is adjusted to be 1-2 mu m, and the superfine powder is obtained after the grinding is carried out for 2 hours. The yield of the raw meal was calculated and is shown in table 1.
TABLE 1 yield of raw meal
1.2 raw material Sterilization Process Studies
1.2.1 common sterilization method and key process parameters
The sterilization methods usually used include moist heat sterilization (including live steam sterilization and autoclave sterilization), irradiation sterilization, microwave sterilization, filtration sterilization, and instantaneous high-temperature sterilization.
The damp-heat sterilization method is the most effective in heat sterilization, the most widely applied sterilization method is adopted, solid preparations, oral liquid and raw materials or finished products which do not change or damage when meeting high temperature and humidity can be sterilized by adopting the method, and the key process parameters are temperature and time.
The instantaneous high-temperature sterilization method is a method for effectively retaining the functional components of liquid material to be sterilized, and the liquid is quickly cooled to room temperature after high-temperature and short-time treatment in a closed system, and is mainly used for sterilizing beverage, and the key technological parameters are temperature and time. The method needs to comprehensively consider the pH value of the product, the initial contamination condition, the production environment and the quality guarantee period requirement, and needs to be matched with the sterile filling process for use. Wherein the ultrahigh temperature instantaneous sterilization method generally adopts 130-150 ℃ for 3-5 s.
The microwave sterilization method is realized by uniformly and rapidly heating the inside and outside of an article to realize sterilization by the combined action of a thermal effect and a non-thermal effect, is mainly used for sterilizing powdery or fine granular raw materials and finished products at present, and has the key process parameters of microwave frequency and time.
The filtration sterilization method utilizes the principle that bacteria can not pass through a compact porous filter material to remove microorganisms in liquid, is commonly used for sterilization of liquid containing heat-labile components, and has the key process parameter of the pore size of the filter material (generally less than or equal to 0.22 mu m).
The most common method of radiation sterilization is60Co-gamma ray irradiation sterilization is mainly suitable for solid raw materials and end products which are not easy to change quality under the irradiation sterilization condition, and the key process parameters are irradiation source and irradiation dose.
Chemical sterilization refers to a method in which a chemical is applied directly to a microorganism to kill the microorganism. Chemicals having a sterilizing effect on microorganisms are called sterilizing agents, and are classified into gaseous sterilizing agents and liquid sterilizing agents. The sterilizing agent is only effective on the microbial propagules and can not kill spores. The liquid sterilizing agent is mostly used for a sterile operating room, and the sterilization of the traditional Chinese medicinal materials is mostly applied by ethanol vapor and ozone.
Sterilizing according to the process parameters of the sterilization conditions of volatile components and unstable property under heating of saffron crocus, measuring the content and colony count of the saffron crocus, and selecting an ethanol steam sterilization mode.
1.2.2 sterilizing the saffron submicron powder under the condition of ethanol steam, inspecting the content of effective components/marker components, the number of microorganisms (total number of bacterial colonies, total number of mould and yeast) and other change conditions in the sample before and after sterilization, and screening out a proper sterilization process. The results are shown in Table 2.
TABLE 2 comparison of results before and after sterilization of saffron crocus powder
The test results show that the sterilization mode of the saffron submicron powder selects ethanol steam for sterilization, the effect is better, and therefore, the sterilization conditions are as follows: ethanol vapor.
Example 2 screening of conditions for extraction of Pueraria and Lycium barbarum
2.1 optimization of the Water extraction method
2.1.1 selection of factor levels and indices
Two factors of extraction time and feed-liquid ratio are selected in design, and each factor is set to be 3 levels, which is shown in table 2. The experiment was carried out using the transfer rate of puerarin as an index.
Puerarin transferring rate (parts) is one hundred of puerarin in extract/one hundred of puerarin in medicinal material x 100 parts of extract yield
The yield of dry paste is equal to the mass of extract/the mass of medicinal materials is multiplied by 100 parts
Weighing 3 parts of 100g of medicinal materials, respectively refluxing and extracting for 1h by 1000ml of water, filtering, concentrating the filtrate at 60 ℃ in vacuum to dryness, measuring the content of puerarin, calculating the average value, and converting to obtain the content of puerarin in the medicinal materials.
2.1.2 extraction solvent and method determination
The Chinese medicinal materials extracted from the formula of the product are radix puerariae and wolfberry fruit, and related data show that puerarin components of radix puerariae have pharmacological effects of improving cardiovascular and cerebrovascular circulation, increasing coronary blood flow, reducing blood pressure, reducing blood sugar and the like. Therefore, the effective components of the raw materials are extracted by a water extraction method which is a common extraction method of the puerarin components.
2.1.3. Orthogonal experimental design and results
On the basis of determining the water extraction times, an orthogonal test method is adopted to optimize other process conditions for extracting the kudzu root and the medlar medicinal material. Selecting factors with large influence on water extraction process, namely water addition amount, extraction time and extraction frequency as investigation factors, taking puerarin measured value as evaluation index, and applying L according to factor-level table without considering interaction among factors9(34) Orthogonal experimental design is carried out to determine the optimal process. The experimental protocol is shown in Table 1, and the results are shown in tables 2 and 3.
TABLE 1 orthogonal test factor horizon
Weighing 9 parts of traditional Chinese medicine raw materials, each 100g, arranging tests according to the sequence of the table 2, concentrating the aqueous solution to obtain an extract, and measuring the puerarin content.
TABLE 2 orthogonal experimental design table and results of extraction process
TABLE 3 analysis of variance results of the orthogonal test of dry paste yield
TABLE 4 analysis of variance results of puerarin orthogonal test
P＞0.05
The data are processed in the table 2, the analysis of variance is shown in the tables 3 and 4, and the importance of the puerarin measured value as an evaluation index is sequentially A & gtB & gtC in the considered influence factors, which can be known from visual analysis. A2 > A3 > A1 of the A factors; b2 > B3 > B1 among B factors; c factor C2 > C1 > C3. Therefore, the best extraction process of the kudzuvine root is A2B2C2, namely 2 times of extraction, 10 times of water is added for the first time, 8 times of water is added for the second time, and the extraction time is 1h each time.
2.1.4 verification of extraction Process
Weighing 10 parts of the raw materials of the traditional Chinese medicinal materials of the root of kudzu vine and the fruit of Chinese wolfberry, each part being 100g, decocting the root of kudzu vine and the fruit of Chinese wolfberry for 2 times according to the optimal extraction process of orthogonal test screening, adding 10 times of water for the first time, adding 8 times of water for the second time, and extracting for 1 hour each time. Concentrating the water extract, oven drying to obtain dry extract, and determining its puerarin content and yield of the dry extract, the results are shown in Table 5.
TABLE 5 determination of the extract content of Pueraria and Lycium barbarum
The extraction process verification test shows that: the extraction process of the kudzu root and the medlar is stable and meets the requirement of industrial production.
Example 2 preparation of saffron, kudzu root and wolfberry fruit solid beverage
The saffron, radix puerariae and fructus lycii solid beverage consists of the following substances: 3kg of saffron powder, 20kg of kudzu root and wolfberry fruit dry paste powder, 64kg of xylitol, 0.5kg of sucralose, 1kg of citric acid, 0.5kg of malic acid and 1kg of CMC-Na.
The preparation method of the hawthorn solid beverage is characterized by comprising the following steps:
A. sieving, sieving stigma croci Sativi powder with 200 mesh sieve, and sieving radix Puerariae and fructus Lycii dry extract powder with 80 mesh sieve;
B. weighing, namely accurately weighing the raw materials sieved in the step A according to the components;
C. weighing, namely accurately weighing the kudzu root and medlar dry paste powder;
D. weighing, namely accurately weighing the xylitol;
E. weighing, namely accurately weighing citric acid, malic acid, sucralose and CMC-Na;
F. mixing materials, namely putting the weighed raw materials in the step B, C, D, E into a mixer and stirring for 15 minutes;
G. granulating and drying the mixed material F;
H. and (4) packaging, namely packaging the granules prepared in the step G at the standard of 20G/bag.
Example 3 preparation of saffron, kudzu root and wolfberry fruit solid beverage
The saffron, radix puerariae and fructus lycii solid beverage consists of the following substances: 3kg of saffron, 30kg of kudzu root and medlar dry paste powder, 62.6kg of xylitol, 0.6kg of sucralose, 1kg of citric acid, 0.8kg of malic acid and 2kg of CMC-Na.
The preparation method of the hawthorn solid beverage is characterized by comprising the following steps:
A. sieving, sieving stigma croci Sativi powder with 200 mesh sieve, and sieving radix Puerariae and fructus Lycii dry extract powder with 80 mesh sieve;
B. weighing, namely accurately weighing the raw materials sieved in the step A according to the components;
C. weighing, namely accurately weighing the kudzu root and medlar dry paste powder;
D. weighing, namely accurately weighing the xylitol;
E. weighing, namely accurately weighing citric acid, malic acid, sucralose and CMC-Na;
F. mixing materials, namely putting the weighed raw materials in the step B, C, D, E into a mixer and stirring for 15 minutes;
G. granulating and drying the mixed material F;
H. and (4) packaging, namely packaging the granules prepared in the step G at the standard of 20G/bag.
Example 4 preparation of saffron, kudzu root and wolfberry fruit solid beverage
The saffron, radix puerariae and fructus lycii solid beverage consists of the following substances: 2kg of saffron, 30kg of kudzu root and medlar dry paste powder, 65.3kg of xylitol, 0.3kg of sucralose, 0.8kg of citric acid, 0.6kg of malic acid and 1kg of CMC-Na.
The preparation method of the hawthorn solid beverage is characterized by comprising the following steps:
A. sieving, sieving stigma croci Sativi powder with 200 mesh sieve, and sieving radix Puerariae and fructus Lycii dry extract powder with 80 mesh sieve;
B. weighing, namely accurately weighing the raw materials sieved in the step A according to the components;
C. weighing, namely accurately weighing the kudzu root and medlar dry paste powder;
D. weighing, namely accurately weighing the xylitol;
E. weighing, namely accurately weighing citric acid, malic acid, sucralose and CMC-Na;
F. mixing materials, namely putting the weighed raw materials in the step B, C, D, E into a mixer and stirring for 15 minutes;
G. granulating and drying the mixed material F;
H. and (4) packaging, namely packaging the granules prepared in the step G at the standard of 20G/bag.
Example 5 preparation of saffron, kudzu root and wolfberry fruit solid beverage
The saffron, radix puerariae and fructus lycii solid beverage consists of the following substances: 3kg of saffron, 30kg of kudzu root and medlar dry paste powder, 64kg of xylitol, 0.5kg of sucralose, 1kg of citric acid, 0.5kg of malic acid and 1kg of CMC-Na.
The preparation method of the hawthorn solid beverage is characterized by comprising the following steps:
A. sieving, sieving stigma croci Sativi powder with 200 mesh sieve, and sieving radix Puerariae and fructus Lycii dry extract powder with 80 mesh sieve;
B. weighing, namely accurately weighing the raw materials sieved in the step A according to the components;
C. weighing, namely accurately weighing the kudzu root and medlar dry paste powder;
D. weighing, namely accurately weighing the xylitol;
E. weighing, namely accurately weighing citric acid, malic acid, sucralose and CMC-Na;
F. mixing materials, namely putting the weighed raw materials in the step B, C, D, E into a mixer and stirring for 15 minutes;
G. granulating and drying the mixed material F;
H. and (4) packaging, namely packaging the granules prepared in the step G at the standard of 20G/bag.
The five embodiments of the present invention have been described in detail, but the description is only for the preferred embodiments of the present invention and should not be construed as limiting the scope of the present invention. All equivalent changes and modifications made within the scope of the present invention shall fall within the scope of the present invention.
Claims (5)
1. The components of the saffron, radix puerariae and fructus lycii solid beverage are characterized by mainly comprising the following substances in parts by weight:
2-3 parts of saffron powder, 20-30 parts of kudzu root, 20-30 parts of wolfberry dry paste powder, 50-60 parts of xylitol, 0.3-0.6 part of sucralose, 0.8-1 part of citric acid, 0.6-0.8 part of malic acid and 2 parts of CMC-Na l.
2. The preparation method of the saffron, radix puerariae and fructus lycii solid beverage is characterized by comprising the following steps of:
A. pulverizing stigma croci Sativi, and sieving with 200 mesh sieve to obtain stigma croci Sativi fine powder;
B. selecting radix Puerariae and fructus Lycii, cleaning, extracting, concentrating, oven drying, pulverizing, and sieving with 80 mesh sieve to obtain radix Puerariae and fructus Lycii dry extract powder;
C. weighing, namely accurately weighing the raw materials sieved in the step A, B according to the components;
D. mixing materials, namely putting the raw materials weighed in the step C into a mixer and stirring for 15 minutes;
E. granulating and drying the mixed material F;
F. and D, packaging the uniformly mixed raw materials in the step D according to the standard of 20 g/bag.
3. The component of the saffron, radix puerariae and fructus lycii solid beverage according to claim 1 is characterized by comprising the following substances, by weight, 3 parts of saffron powder, 30 parts of radix puerariae and fructus lycii dry paste powder, 62.6 parts of xylitol, 0.6 part of sucralose, 1 part of citric acid, 0.8 part of malic acid and 2 parts of CMC-Na.
4. The component of the saffron, radix puerariae and fructus lycii solid beverage according to claim 1 is characterized by comprising, by weight, 2 parts of saffron powder, 30 parts of radix puerariae and fructus lycii dry paste powder, 65.3 parts of xylitol, 0.3 part of sucralose, 0.8 part of citric acid, 0.6 part of malic acid and 1 part of CMC-Na.
5. The components of the saffron crocus, radix puerariae and fructus lycii solid beverage according to claim 1 are characterized by comprising the following substances in parts by weight: 3 parts of saffron powder, 30 parts of kudzu root and wolfberry fruit dry paste powder, 64 parts of xylitol, 0.5 part of sucralose, 1 part of citric acid, 0.5 part of malic acid and 1 part of CMC-Na.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011249813.6A CN112369546A (en) | 2020-11-11 | 2020-11-11 | Component of saffron, radix puerariae and fructus lycii solid beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011249813.6A CN112369546A (en) | 2020-11-11 | 2020-11-11 | Component of saffron, radix puerariae and fructus lycii solid beverage and preparation method thereof |
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| CN112369546A true CN112369546A (en) | 2021-02-19 |
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| CN202011249813.6A Withdrawn CN112369546A (en) | 2020-11-11 | 2020-11-11 | Component of saffron, radix puerariae and fructus lycii solid beverage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114431385A (en) * | 2022-02-18 | 2022-05-06 | 杭州康馨宏生物技术有限公司 | Saffron-containing solid beverage, preparation method and application |
-
2020
- 2020-11-11 CN CN202011249813.6A patent/CN112369546A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114431385A (en) * | 2022-02-18 | 2022-05-06 | 杭州康馨宏生物技术有限公司 | Saffron-containing solid beverage, preparation method and application |
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