Coffee flavored honeysuckle beverage and preparation method thereof

A honeysuckle, coffee-flavored technology, applied in the direction of coffee extraction and the like, can solve the problems of reducing efficacy, affecting sales, poor color and luster, etc., and achieving the effects of easy operation and control, significant health care efficacy, and simple preparation method.

Inactive Publication Date: 2014-02-12
韦智生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chlorogenic acid of honeysuckle is gradually released during the soaking process, so the color of pure honeysuckle tea will change after being left for a certain period of time, from the original bright yellow to green and black. The color is not good and affects sales.
[0003] At present, there are also health t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A coffee-flavored honeysuckle beverage has the following raw materials and their weight ratio: 20 parts of honeysuckle, 10 parts of jasmine, 5 parts of coffee beans, 10 parts of licorice, and 5 parts of sucrose.

[0028] The preparation method of the coffee-flavored honeysuckle beverage of the present invention includes the following steps:

[0029] (1) Raw material pretreatment: first weigh coffee beans and licorice according to parts by weight, and then crush them into coffee powder and licorice powder for use;

[0030] (2) Boiling: Put the weighed raw jasmine into a container, add water, the amount of water is 3 times the volume of the raw jasmine, the water has submerged the raw material, after boiling, keep it at 70~80℃ for 20~30 minutes, Then add the weighed honeysuckle, heat up to 90~95℃ and continue boiling for about 30 minutes; after cooling to 40~50℃, filter out the residue and keep the filtrate;

[0031] (3) Seasoning: To the filtrate of step (2), stir and add licori...

Embodiment 2

[0035] A coffee-flavored honeysuckle beverage has the following raw materials and weight ratio: 15 parts of honeysuckle, 15 parts of jasmine, 3 parts of coffee beans, 5 parts of licorice, and 8 parts of sucrose.

[0036] The preparation method of the coffee-flavored honeysuckle beverage of the present invention includes the following steps:

[0037] (1) Raw material pretreatment: first weigh coffee beans and licorice roots in parts by weight, and then crush them into coffee powder and licorice powder for use; both coffee powder and licorice powder are passed through a 300-mesh sieve.

[0038] (2) Boiling: Put the weighed raw jasmine into a container, add water, the amount of water is 4 times the volume of the raw jasmine, the water has submerged the raw material, after boiling, keep it at 50~60℃ for 50~60 minutes, Then add honeysuckle, heat up to 80~85℃ and continue to boil for 50~60 minutes; after cooling to 30~40℃, filter out the residue and keep the filtrate;

[0039] (3) Seasoning...

Embodiment 3

[0043] A coffee-flavored honeysuckle beverage has the following raw materials and weight ratio: 18 parts of honeysuckle, 12 parts of jasmine, 4 parts of coffee beans, 8 parts of licorice, and 6 parts of sucrose.

[0044] The preparation method of the coffee-flavored honeysuckle beverage of the present invention includes the following steps:

[0045] (1) Raw material pretreatment: first weigh the coffee beans and licorice roots in parts by weight, and then crush them into coffee powder and licorice powder for use; both the coffee powder and licorice powder are passed through a 200-mesh sieve.

[0046] (2) Boil: Put the weighed raw jasmine into a container, add water, the amount of water is twice the volume of the raw jasmine, the water has submerged the raw material, after boiling, keep it at 65~75℃ for 35~45 minutes, Then add honeysuckle, heat up to 80~85℃ and continue to boil for 45~55 minutes; after cooling to 30~40℃, filter out the residue and keep the filtrate;

[0047] (3) Season...

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PUM

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Abstract

The invention discloses a coffee flavored honeysuckle beverage and a preparation method thereof. The beverage comprises the following raw materials in parts by weight: 15-20 parts of honeysuckle, 10-15 parts of jasmine flower, 3-5 parts of coffee beans, 5-10 parts of liquorice, and 5-8 parts of cane sugar. The preparation method comprises the following steps: treating the raw materials; decocting; seasoning; sterilizing at a high temperature to obtain the coffee flavored honeysuckle beverage. According to the beverage, honeysuckle, jasmine flower, liquorice and other similar traditional Chinese drugs are mainly used as raw materials, coffee flavor is regulated, and the cane sugar is added for seasoning, so that the prepared honeysuckle beverage has a remarkable health-care effect, fragrance of jasmine flower, and taste of coffee, and has the effects of clearing heat and removing toxicity, reducing internal fire and soothing throat, refreshing and the like.

Description

technical field [0001] The invention belongs to the technical field of food and beverage processing, and in particular relates to a coffee-flavored honeysuckle beverage and a preparation method thereof. Background technique [0002] Honeysuckle is a traditional Chinese medicinal material. Its main medicinal ingredients are luteolin, inositol and saponin tannins. Viruses and other effects, known as "Chinese medicine antibiotics" and "green antibiotics"; honeysuckle is not only used for medicine, but also for beauty, weight loss and health care. : Relieve heat, quench thirst, sober up, clear brain, remove toxic substances in the body, lower fat, lose weight, beautify and clean skin, prevent aging, prolong life, etc.; honeysuckle can lower blood pressure, lower serum cholesterol, increase coronary blood flow, prevent coronary heart disease and Heart pain, inhibit the formation of cerebral thrombosis; can improve the body's resistance to hypoxic free radicals, enhance memory, a...

Claims

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Application Information

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IPC IPC(8): A23F5/40
Inventor 韦智生
Owner 韦智生
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