Zanthoxylum bungeanum-potentilla fruticosa leaf compound beverage and preparation method thereof

• Main Authors: LI DENGBO, WANG LING, LIU ZIJIA, CHEN XIAOQI, WANG DONGMEI
• Format: Patent
• Language: Chinese; English
• Published: 17.07.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a zanthoxylum bungeanum-potentilla fruticosa leaf compound beverage. The beverage comprises a main ingredient, an auxiliary ingredient, a preservative and a solvent, wherein the main ingredient comprises the following components in percentages by weight: 0.05-0.5% of a complex of zanthoxylum bungeanum leaf flavonoid extract and potentilla fruticosa leaf flavonoid extract; the auxiliary ingredient includes the following raw materials in percentages by weight: 6-10% of xylitol, 0.005-0.045% of aspartame, 0.05-0.5% of citric acid, 0.15-0.35% of CMC-Na, 0.02-0.06% of xanthan gum, and 0.40-0.60% of beta-cyclodextrin; the preservative includes 0.01-0.05% of potassium sorbate; the solvent is pure water; and the sum of the total mass ratio of the above solvent, main ingredient and auxiliary material and preservative is 100%. The zanthoxylum bungeanum leaf extract and the potentilla fruticosa leaf extract have a stronger antioxidant synergistic effect, and the extract isused as the main ingredi