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Almond-flavor honeysuckle beverage and preparation method thereof

A technology of honeysuckle and almond, which is applied in the field of food and beverage processing, can solve the problems of color change, bad color, bad taste, etc., and achieve the effect of simple preparation method, rich nutrition, and remarkable health care effect

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 teas that combine honeysuckle with a variety of Chinese medicinal materials, but some of them taste bad, and some of them have too many medicinal materials, which reduces the efficacy and costs at the same time. All have been improved, so a new drink has been developed for honeysuckle, and the market prospect will be broader

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] An almond-flavored honeysuckle drink has the following raw materials and weight ratios: 20 parts of honeysuckle, 10 parts of jasmine, 5 parts of sweet almond, 10 parts of peanuts, and 5 parts of rock sugar.

[0028] The preparation method of the honeysuckle beverage of almond flavor of the present invention, it comprises the steps:

[0029] (1) Raw material pretreatment: first weigh the almonds and peanuts according to the parts by weight, and then crush them into almond powder and peanut powder respectively for later use;

[0030] (2) Boiling: Put the weighed raw jasmine into the container, add water, the amount of water is 10 times the volume of the raw jasmine, the water is submerged above the raw material, after boiling, keep it at 70~80℃ for 20~30 minutes , then add the weighed honeysuckle, heat up to 90-95°C and continue to boil for about 30 minutes; cool to 40-50°C, filter to remove the filter residue, and keep the filtrate;

[0031] (3) Seasoning: Stir and add ...

Embodiment 2

[0035] The almond-flavored honeysuckle beverage has the following raw materials and weight ratios: 15 parts of honeysuckle, 15 parts of jasmine, 3 parts of sweet almond, 5 parts of peanuts, and 8 parts of rock sugar.

[0036] The preparation method of the honeysuckle beverage of almond flavor of the present invention, it comprises the steps:

[0037] (1) Raw material pretreatment: first weigh the almonds and peanuts according to the parts by weight, and then crush them into almond powder and peanut powder respectively for later use; both the almond powder and peanut 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 5 times the volume of the raw jasmine, submerge the raw material, after boiling, keep it at 50~60°C for 50~60 minutes, Then add honeysuckle, heat up to 80~85°C and continue to boil for 50~60 minutes; cool to 30~40°C, filter to remove the filter residue, and keep the filtr...

Embodiment 3

[0043] The almond-flavored honeysuckle drink has the following raw materials and weight ratio: 18 parts of honeysuckle, 12 parts of jasmine, 4 parts of almond, 8 parts of peanut, and 6 parts of rock sugar.

[0044]The preparation method of the honeysuckle beverage of almond flavor of the present invention, it comprises the steps:

[0045] (1) Raw material pretreatment: firstly weigh almonds and peanuts according to the parts by weight, and then crush them into almond powder and peanut powder respectively for later use; both almond powder and peanut powder are passed through a 200-mesh sieve.

[0046] (2) Boiling: Put the weighed raw jasmine flower into a container, add water, the amount of water is 8 times the volume of the raw jasmine flower, submerge the raw material, after boiling, keep it at 65~75℃ for 35~45 minutes, Then add honeysuckle, heat up to 80~85°C and continue boiling for 45~55 minutes; cool to 30~40°C, filter to remove the filter residue, and keep the filtrate; ...

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Abstract

The invention discloses almond-flavor honeysuckle beverage and a preparation method thereof. The almond-flavor honeysuckle beverage is composed of the following raw materials: 15-20 parts of honeysuckle, 10-15 parts of jasmine flower, 3-5 parts of almond, 5-10 parts of peanut and 5-8 parts of crystal sugar. The preparation method of the almond-flavor honeysuckle beverage comprises the steps of: raw material treating, cooking, seasoning and high-temperature sterilizing. According to the almond-flavor honeysuckle beverage disclosed by the invention, the same kind of traditional Chinese medicinal materials of honeysuckle and jasmine flower is used as the raw material, the honeysuckle beverage has almond flavor at the same time, and the crystal sugar is added for seasoning, so that the prepared honeysuckle beverage both has an excellent healthcare function, has jasmine flower fragrance and almond flavor and has such functions as decreasing internal heat, wetting whistle, moistening and nourishing blood, etc.

Description

technical field [0001] The invention belongs to the technical field of food and beverage processing, and in particular relates to almond-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, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L2/60A23L33/00
CPCA23L2/38A23L2/60A23L33/00A23V2002/00A23V2300/14A23V2300/24A23V2200/15A23V2200/30A23V2200/314A23V2200/318
Inventor 韦智生
Owner 韦智生
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