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A technology of compound fermentation and hawthorn, applied in the field of beverages, can solve the problems of single taste and difficulty in adapting to diversified tastes, and achieve the effect of improving the effect, relieving local congestion, and reducing blood pressure and cholesterol.
Inactive Publication Date: 2013-11-13
湖北富程祥云生物科技有限公司
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Problems solved by technology
However, the taste of these beverages is relatively single, and it is difficult to adapt to the diverse tastes of the public.
Method used
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Examples
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Effect test
Embodiment 1
[0054] 1) Mix and soak malt, hawthorn, tangerine peel and water according to the weight ratio of 60:15:5:1000 for 12 hours, heat and boil, then filter to get the juice; add half of the first water to the filter residue, boil again, filter to get the juice; The juice of the two extractions is mixed;
[0055] 2) Cool the mixture to 30°C, add 0.5% beer active dry yeast by weight, and ferment at 30°C for 10 hours;
[0056] 3) The fermented liquid was boiled for 30 minutes and sterilized to obtain the original puree of the compound fermented seasoning drink of malt, hawthorn and tangerine peel;
[0057] 4) Add 3% of its weight soda water to the fermented flavored drink puree;
[0058]5) Add 3% by weight of boiled extracts of longan, yam and wolfberry to the original beverage; the weight ratio of longan, yam and wolfberry is 1:1:1.
[0059] 6) Sterilized packaged products. The product tastes sweet and soft, has the effect of beautifying the skin, and is suitable for young women t...
Embodiment 2
[0061] The difference from Example 1 is that malt, hawthorn, tangerine peel and water are mixed and soaked for 6 hours according to the weight ratio of 80:20:10:1000.
[0062] 10% by weight of longan, yam and wolfberry boiled extracts are added to the original beverage; the weight ratio of longan, yam and wolfberry is 2:3:1.
Embodiment 3
[0064] The difference from Example 1 is that malt, hawthorn, tangerine peel and water are mixed and soaked for 4 hours according to the weight ratio of 80:25:15:1000.
[0065] Add 15% of its weight soda water to the plant fermented drink puree;
[0066] Add 3% by weight of longan, Chinese yam and Chinese wolfberry boiled extract to the original beverage; the weight ratio of longan, Chinese yam and Chinese wolfberry is 2:3:1. Compared with Embodiment 1, the taste is sweeter and softer.
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Abstract
The invention relates to a malt/hawthorn/dried orange peel composite fermentation flavoring beverage. The flavoring beverage comprises malt, hawthorn, dried orange peel and water. The flavoring beverage is prepared by a step of mixing the malt, the hawthorn, the dried orange peel and the water according to a weight ratio of 60-90:15-25:5-15:1000, dipping, and filtering to obtain a juice after the mixture is heated and boiled; a step of adding water the amount of which is half of the amount of the water added at the first time into the decoction dregs, boiling again, and filtering to obtain a juice; a step of combing the two juices extracted, and boiling the third time; a step of adding 0.5-1% of beer active dry yeast based on weight when the extract is cooled to 30-35 DEG C, controlling the temperature to be 30-35 DEG C and fermenting for 2-12 h; and a step of, after fermentation is finished, boiling the material liquid for 30 min to fully sterilized the material liquid to obtain raw stock of the malt/hawthorn/dried orange peel composite fermentation flavoring beverage. According to the invention, through microorganisms, macromolecules in medicinal materials are decomposed into micromolecules and insoluble fiber is converted into soluble fiber, and effects of rapid adsorption and quick effectiveness are achieved. The flavoring beverage has good functions of invigorating spleen to promote digestion, and invigorating stomach to promote digestion.
Description
technical field [0001] The invention relates to a drink, in particular to a compound fermented seasoning drink of malt, hawthorn and tangerine peel. Background technique [0002] Fermented beverages refer to beverages formulated through microbial fermentation with an alcohol content of less than 1% (volume fraction), such as common yogurt drinks and kvass from Russia. But the taste of these beverages is comparatively single, is difficult to adapt to the diversified taste of the masses. [0003] The plant fermented beverages that have applied for patents include "A Radiation-proof Plant Fermented Beverage and Manufacturing Method" (Chinese Patent Application No. 20111009834). Seaweed is soaked in warm water to remove impurities and salt such as sediment, and then made into seaweed slurry, grape skins and seeds. , concentrated black tea juice and blueberry juice are added to the seaweed slurry, mixed with edible alcohol at room temperature, extracted with acetic acid bacteria...
Claims
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Application Information
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