Beverage having function of enriching calcium and preparation technology of beverage
The invention discloses a beverage having the function of enriching calcium and a preparation technology of the beverage. The raw material source of the functional beverage is mainly from medicinal and edible materials, eggshells are used as a calcium source for enriching the calcium, collagen capab...
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| creator | HE JING LIU XIAOYAN CEN SHUNYOU XIE DAN MA LIZHI WANG JINHUA AN CHUANXIANG PEI PUHUA |
| description | The invention discloses a beverage having the function of enriching calcium and a preparation technology of the beverage. The raw material source of the functional beverage is mainly from medicinal and edible materials, eggshells are used as a calcium source for enriching the calcium, collagen capable of promoting calcium absorption is used as a calcium promoting factor, Chinese yams and radix puerariae are fermented into Chinese yam and radix puerariae health-care vinegar, calcium carbonate in the eggshells dissolves through the acid condition of the Chinese yam and radix puerariae health-care vinegar and reacts to become organic acid calcium, after the collagen is added, the operations of blending, homogenizing, sterilizing and filling are performed, and finally, the beverage having thefunction of enriching the calcium is obtained. According to the product namely the beverage disclosed by the invention, the eggshells dissolve in the Chinese yam and radix puerariae vinegar having nutritious health-care effic |
| format | Patent |
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The raw material source of the functional beverage is mainly from medicinal and edible materials, eggshells are used as a calcium source for enriching the calcium, collagen capable of promoting calcium absorption is used as a calcium promoting factor, Chinese yams and radix puerariae are fermented into Chinese yam and radix puerariae health-care vinegar, calcium carbonate in the eggshells dissolves through the acid condition of the Chinese yam and radix puerariae health-care vinegar and reacts to become organic acid calcium, after the collagen is added, the operations of blending, homogenizing, sterilizing and filling are performed, and finally, the beverage having thefunction of enriching the calcium is obtained. 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| language | chi ; eng |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ITS PREPARATION METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Beverage having function of enriching calcium and preparation technology of beverage |
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