Method of producing odorless ripe juice of houttuynia cordata

Details Method of producing odorless ripe juice of houttuynia cordata Method of producing odorless ripe juice of houttuynia cordata

1990-05-15

1991-05-07

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

426590, A23L 1068

Patent

active

050135708

ABSTRACT:
A method of producing an odorless ripe dokudamiso juice comprises the steps of preparing a green juice from fresh dokudamiso, heating the green juice prepared at a temperature of 70.degree. to 80.degree. C. for 10 to 30 minutes or roughly filtering the prepared green juice, and oxidizing it. This method permits the dokudamiso components having medicinal effects to be easily provided at any time in a form which allows internal use.

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