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Method for manufacturing Japanese honeysuckle flower liquid

A production method, the technology of honeysuckle dew, is applied in food preparation, application, food science, etc., which can solve the problems of improper control of material dosage, improper time control, and inconspicuous efficacy, so as to improve the taste, prevent aging, and enhance the effect of relieving heat Effect

Inactive Publication Date: 2011-07-06
陈国英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many brands of honeysuckle water on the market, and the production process is also different. Most of them are due to improper control of the amount of materials or time during the production process, resulting in bad taste and ineffective efficacy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0022] Specific embodiment 1, the preparation method of honeysuckle dew, comprises the steps:

[0023] (1) Take wolfberry with 1.5% of the total mass of the required materials, rinse it with 30°C water, and set aside;

[0024] (2) Take honeysuckle with 1~3% of the total mass of the required materials, wash off the dust on the surface with 30 ℃ water, and set aside;

[0025] (3) Take rock sugar with 1.5% of the total mass of the required materials, and set aside;

[0026] (4) Add 90% water of the total mass of required materials into the soup pot;

[0027] (5) Put the above wolfberry, honeysuckle and rock sugar together into the boiler and boil until boiling;

[0028] (6) Simmer for 15-25 minutes;

[0029] (7) After turning off the fire, when the temperature of the soup drops to 60-80 degrees, add honey with a total mass of 0.3-0.8% of the required materials;

[0030] (8) Cooling, filtering, and canning.

[0031] The honeysuckle that the present invention uses is the petal...

specific Embodiment 2

[0032] Specific embodiment 2, differs from specific embodiment 1: described honeysuckle is 2.6 kilograms. Precisely controlling the proportion of honeysuckle is beneficial to increase the beneficial components of honeysuckle, thereby improving the efficacy of the honeysuckle dew.

specific Embodiment 3

[0033] Specific embodiment 3, differs from specific embodiment 1-2: simmer for 18 minutes. Slow cooking over low heat is conducive to cooking out the beneficial ingredients of each material in the pot.

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PUM

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Abstract

The invention discloses a method for manufacturing Japanese honeysuckle flower liquid, which mainly comprises the following steps: preparing the required materials as follows by mass percent: 1.5% of medlar, 1-3% of Japanese honeysuckle flowers, 1.5% of rock candy and 90% of water, washing the medlar and the Japanese honeysuckle flowers, , adding the water into a pan, adding the medlar, the Japanese honeysuckle flower and the rock candy into the pan, boiling, stopping fire, cooling the temperature of the decoction to 60-80 DEG C, and blending with honey. Since the Japanese honeysuckle flower liquid is prepared by preparing Japanese honeysuckle flowers which are 2% of the total mass of the required materials, decocting with mild fire for 18 min after the liquid in the pan is boiler, and blending with honey which is 0.5% of the total mass of the required materials after the temperature of the decoction drops to 70 DEG C, the mouthfeel of the Japanese honeysuckle flower liquid is improved and the efficacy thereof is enhanced.

Description

technical field [0001] The invention relates to a method for making beverages, in particular to a method for making honeysuckle dew. Background technique [0002] The main materials for making honeysuckle dew are: wolfberry, honeysuckle, rock sugar, honey. Honeysuckle has the effects of relieving heat, sobering up, clearing the brain, quenching thirst, removing toxic substances in the body, reducing fat, losing weight, beautifying and cleansing the skin, preventing aging, and prolonging life. In addition to its medicinal functions, honeysuckle has even more miraculous effects on beauty, weight loss and health care, and its protective and repairing effects on the body are more obvious. Lycium barbarum contains a large amount of protein, amino acids, vitamins, iron, zinc, phosphorus, calcium and other essential nutrients for the human body. It has three major pharmacological effects of promoting and regulating immune function, protecting liver and anti-aging, and has high med...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/08A23L21/25
Inventor 陈国英雷睿
Owner 陈国英
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