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Production formula of health beverage

A technology for producing recipes and health beverages, applied in the field of health beverages, can solve the problems of limited application fields and low leaching rate of raw materials, and achieve the effects of improving utilization, suppressing obesity, and promoting human metabolism

Inactive Publication Date: 2012-09-05
王立芳
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AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide an improved production formula of health drinks, which can effectively overcome the disadvantages of low leaching rate of raw materials in the production of health wine only by cold soaking process, and can solve the problem of different application fields caused by the formula. broad question

Method used

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Experimental program
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Effect test

Embodiment Construction

[0006] 6% water chestnut, 10% Gorgon fruit, 3% red ginseng, 3% coix seed, 8% wild plant, 15% wolfberry, 9% lotus seed, 2% lotus root, 6% hornet, 8% jujube is crushed into particles with a diameter of 2-4mm, soaked in mineral water with 4 times the amount of raw materials for 36 hours, steamed for 1 hour under normal pressure, and when the temperature drops to 33°C, add 2% clinker Carry out 36 hours constant temperature saccharification and fermentation with glucoamylase; 8% lotus flower, 9% lotus leaf, 2% jasmine flower, 2% rose flower, 1% Daidai flower, 1% clove, 1% lotus root are screened and washed and put into hot soak Reflux tank, then add 3 times the amount of raw materials in mineral water, hot-soak and reflux for 2 hours under normal pressure; mix the mash obtained by saccharification drunkenness and hot-soaked reflux, and then cold-soak with 4 times the total amount of mash and 60-degree grain wine 180 hours. After the cold soaking is completed, filter, adjust the de...

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Abstract

The invention relates to a production formula of a health beverage and overcomes the disadvantage that the raw material leaching rate is low as only a quenching process is adopted for producing a health wine. The production formula is characterized by the selection and proportioning of floral leaf and fruit raw materials of the health wine, and is also characterized in that saccharification fermentation and hot dipping reflow process are added on the basis of the quenching process. The health wine produced according to the production formula has become a popular beverage on tables of the public, has the efficacies of reducing blood fat, inhibiting obesity, improving blood circulation and promoting the metabolism of human bodies, and integrates dietary therapy, health care and nutrition.

Description

technical field [0001] The invention belongs to the field of health drinks, and directly relates to the production formula of health drinks. Background technique [0002] Today, health drinks are becoming more and more popular internationally. Langjiu produced in France is made by cold-soaking Chinese herbal medicines, adding sugar and acid and blending them evenly. Though this wine has the advantage of good mouthfeel, owing to only adopting cold steeping process in production, so that the extraction rate of Chinese medicine composition is relatively low, thereby there is the shortcoming that raw material utilization rate is not high. The Sanbian Liquor produced by Yantai Changyulin Wine Company in my country is also a very popular health wine in the world. The advantage of this kind of wine is that it has better effect, but the production process only adopts the cold soaking process, so there is also the problem of low leaching rate of some raw materials. Problem; At the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 王立芳
Owner 王立芳
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