Beverage containing eucommia ulmoides and schisandra chinensis and preparation method of same
A production method, Schisandra chinensis technology, applied in the direction of food science, etc., can solve the problems of seldom processed food and beverages, and achieve the effect of nutrition and health care taste
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Embodiment l
[0030] The preparation method of Eucommia ulmoides schisandrae beverage in this embodiment includes the following steps:
[0031] (1) Preparation of raw material extract: select the following parts by weight as raw materials: 10 parts of eucommia ulmoides, 10 parts of schisandra and 20 parts of hawthorn; then put into the extraction tank for the first extraction: according to the weight ratio of raw materials to water l: Add water at 80, heating temperature 85-100℃, extraction time 30 minutes, after filtering, the first extraction liquid and filter residue are obtained; then the second extraction
[0032] Take: Add water according to the weight ratio of filter residue to water 1:40, heating temperature 85-100°C, extraction time 20 minutes, and filter to obtain the second extract; combine the second extract with the first extract Obtain the raw material extract;
[0033] (2) Ingredients and mixing: Eucommia schisandra beverage is composed of raw material extract and auxiliary m...
Embodiment 2
[0041] The difference between this embodiment and Embodiment 1 is:
[0042] In step (1): 15 parts of eucommia ulmoides, 15 parts of schisandra and 25 parts of hawthorn; in step (2): white sugar 7%, maltose syrup 7% and honey 6%; mix and stir for 7 minutes to obtain eucommia schisandra drink;
[0043] The high-temperature sterilization in step (5) is: putting the filled and sealed Eucommia Schisandra beverage into a high-temperature sterilization pot with a temperature of 12l°C for 20 minutes, and then rapidly cooling to 35°C after entering the cold water tank;
Embodiment 3
[0045] The difference between this embodiment and embodiment 1 is: in step (1): 20 parts of eucommia ulmoides, 20 parts of schisandra and 30 parts of hawthorn; in step (2): 10% white sugar, 10% maltose and 10% honey.
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