Gynuva bicolor beverage and its preparation process

Abstract

The invention relates to a purple fimbristipula beverage and a manufacturing method. The beverage mainly consists of purple fimbristipula fluid and compound syrup fluid. The purple fimbristipula fluid is made by extracting the dry leaves of the purple fimbristipula and water. The compound syrup fluid mainly consists of water and natural syrup. The invention has a light sour and sweet taste with no bitterness. The color is light purple. Compared with the present technique, the invention preserves the effective elements to the utmost extent, and the taste and the color of the soup have high stability, and the invention has the advantages of convenient drinking and carrying and so on. The invention has the function of quenching thirst, refreshing and so on, and has good health care effects of expelling toxin of the digestive system, removing blood fat, reducing the blood pressure of cardio-cerebrovascular system, and absorbing clots.

Description

Technical field: [0001] The invention relates to a geranium purple drink and a preparation method thereof. Background technique: [0002] Purple-backed geranium is an angiosperm, Ranunculaceae (Ranunculaceae), genus Geranium, perennial herb, 15-30cm high, fleshy root, slender stem, basal leaves are three compound leaves, leaflets are flat, diamond-shaped or obovate Rhombus, 1.2-2cm long, 3 deep lobes, 2-3 scalloped notches at the apex of each lobe, the back of the leaf is often purple, so it is called purple-backed geranium; it mainly grows in hills or low mountain forests, grass It is distributed in a wide range of areas south of the Yangtze River in China; its leaves contain alkaloids, lactones, conmarins, phenolic components and amino acids; in folk, purple Drinking the leaves of tiankui in tea has the effects of promoting body fluids, quenching thirst, refreshing the mind, etc. It has good health care effects on detoxification of the digestive system, fat removal, blood...

AI Technical Summary

Problems solved by technology

However, due to folk utilization of G. chinensis, its leaves are usually simply brewed with boiling water and sugar for drinking. When the temperature of the boiling water is high, a large amount of active ingredients in it will be destroyed and lost, and the taste will become sour and astringent, and the color of the soup will change. Poor, the health effect is not good, and when the temperature of the boiling water is low, the active ingredients cannot be extracted, the taste is weak, the stability of taste and color is poor, and the proper health effect cannot be achieved.