Chestnut flower beverage

Abstract

The invention relates to a chestnut flower beverage, which comprises the ingredients in percentage by mass: 56 to 60 percent of chestnut flower juice, 5 to 8 percent of dandelion juice, 5 to 8 percent of honeysuckle juice, 0.4 to 0.5 percent of isomaltose, 5 to 6 percent of oligosaccharides syrup, 0.3 to 0.4 percent of haemoerythrin alditol, 0.2 to 0.3 percent of malic acid, 0.1 to 0.2 percent of konjac gum, 0.1 to 0.2 percent of sodium alginate and the balance water. All of the ingredients are mixed according to a mixture ratio, are subjected to filtering and filling and are sterilized for 3 seconds at 121 DEG C to 125 DEG C to be made into finished products. The chestnut flower beverage disclosed by the invention has the advantages that the nutrition value is high, the mouth feeling is good, the shelf life is long, and the chestnut flower beverage is popular in old people and young people.

Description

technical field

[0001] The invention relates to a drink, in particular to a health drink made of chestnut flowers. Background technique

[0002] Chestnut flower is Fagaceae, the male inflorescence of Chestnut. The number of male chestnut flowers is more than that of female flowers. The ratio of male and female flowers in chestnut flowers in full bloom in early spring is about 2349:1, which is a huge disparity. Due to the excessive amount of male flowers and the long flowering period, it consumes a lot of nutrients in the tree, resulting in the reduction of female flowers and the early fall of chestnut buds. , empty bracts and other low-yield and unstable conditions. In order to increase the yield of chestnut, it is often necessary to thin out the male flowers, and only keep 5%-10% of the male inflorescences, enough for pollination. And a large amount of male flowers thus obtained are not effectively utilized, resulting in a great waste of resources.

[0003] Studies have ...