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Research on extracting and preparing a Puerariae Flos and Chrysanthemum-based drink (Record no. 130513)
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| 000 -LEADER | |
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| fixed length control field | 01800nam a2200169 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241209b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Chunmei Quan |
| 245 ## - TITLE STATEMENT | |
| Title | Research on extracting and preparing a Puerariae Flos and Chrysanthemum-based drink |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p1675-1686 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | In traditional Chinese medicine, Puerariae Flos and Chrysanthemum are widely utilized in herbal teas for hangover relief and heat-clearing detoxification. In this study, a new drink has been developed, employing these two flowers as primary raw materials. The objective of this study was to optimize the optimal formula, extraction process, and preparation method for the drink. The optimization of the formula and extraction process was guided by the utilization of the total flavonoids content in the water decoction of the two flowers as an indicator. Based on the sensory evaluation criteria, including color, smell, taste, and state of the drink, the water decoction addition, honey addition, and citric acid addition were optimized by single-factor experiments and orthogonal experiments. The best formula and extraction process was 10 g of Puerariae Flos, 10 g of Chrysanthemum, 48 min of decocting time, and 615 mL of water. The optimal preparation process consisted of 30% water decoction, 8% honey, and 0.025% citric acid. Subsequently, a golden yellow, transparent, and stable liquid was produced, possessing a sweet taste along with the distinctive aroma and flavor of Puerariae Flos and Chrysanthemum. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Puerariae Flos Chrysanthemum drink ">Puerariae Flos Chrysanthemum drink </a> |
| -- | <a href="Formula and extraction process ">Formula and extraction process </a> |
| -- | <a href="Preparation technology">Preparation technology</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110680 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP392 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
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| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 09/12/2024 | JP392.5 | 09/12/2024 | 09/12/2024 | Journal Article |