Title:
HIGHLAND BARLEY FUNCTIONAL BEVERAGE AND PREPARATION METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2019/227683
Kind Code:
A1
Abstract:
A highland barley functional beverage comprises highland barley powder, Rhodiola rosea, a dairy product and water in a weight ratio of 16:1-1.2:30-33:300-330. A preparation method of the highland barley powder comprises: after washing highland barley, performing drying, sterilization, frying, coarse grinding, and fine grinding operations to obtain the highland barley powder. The highland barley functional beverage contains highland barley and Rhodiola rosea as main ingredients and a dairy product is added thereto, such that the resulting highland barley beverage has good mouth feel, and natural aromas of highland barley, as well as notes of Rhodiola rosea and milk. The highland barley functional beverage has a unique flavor, is popular among the public, enriches highland barley products, has antifatigue effects, and replenishes energy.
Inventors:
ZHENG YONGXIN (CN)
ZHENG YUJIAO (CN)
ZHENG YUJIAO (CN)
Application Number:
PCT/CN2018/100655
Publication Date:
December 05, 2019
Filing Date:
August 15, 2018
Export Citation:
Assignee:
ZHENG YONGXIN (CN)
International Classes:
A23C9/152; A23L2/38; A23L2/52; A23L33/00
Foreign References:
| CN106136047A | 2016-11-23 | |||
| CN101810268A | 2010-08-25 | |||
| CN102422950A | 2012-04-25 | |||
| CN105685790A | 2016-06-22 | |||
| CN1788627A | 2006-06-21 |
Other References:
LI, SINING ET AL: "Optimization of Processing Parameters of Highland Barley Milk Beverage", JOURNAL OF SOUTHWEST UNIVERSITY NATIONALITIES (NATURAL SCIENCE EDITION), vol. 43, no. 6, 30 November 2017 (2017-11-30), pages 573 - 579
Attorney, Agent or Firm:
CHOFN INTELLECTUAL PROPERTY (CN)
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