Functional beverage
A functional and beverage technology, applied in the field of beverages, can solve the problems of bad taste, single variety, incomplete nutritional components, etc., and achieve the effect of preventing and treating cardiovascular and cerebrovascular diseases.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Benefits of technology
Problems solved by technology
Method used
Examples
Embodiment 1
[0015] A functional beverage, the weight ratio of raw materials is as follows: 30-40 parts of glutinous rice, 2-4 parts of rice wine, 40-50 parts of cassia seeds, 30-50 parts of white sugar, 5-7 parts of apple cider vinegar, 40-40 parts of citric acid 60 parts, mint 10-12 parts, purified water 1000-1200 parts.
Embodiment 2
[0017] A functional drink comprising the following ingredients in parts by mass:
[0018] 30 parts of glutinous rice, 2 parts of rice wine, 40 parts of cassia seeds, 30 parts of white sugar, 5 parts of apple cider vinegar, 40 parts of citric acid, 10 parts of mint, 1000 parts of purified water.
Embodiment 3
[0020] A functional beverage, the weight ratio of raw materials is as follows: 35 parts of glutinous rice, 3 parts of rice wine, 45 parts of cassia seeds, 40 parts of white sugar, 6 parts of apple cider vinegar, 50 parts of citric acid, 11 parts of mint, and 1100 parts of purified water.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap