Preparation method of liquorice-fermented beverage

Abstract

The invention discloses a preparation method of a liquorice-fermented beverage. The preparation method is realized by the procedures of baking, extracting, fermenting, centrifugating, mixing, homogenizing, filling, sterilizing and inspecting. The prepared liquorice-fermented beverage comprises the main component of liquorice extract. The liquorice-fermented beverage has the wine fragrance, is sour and sweet in mouthfeel and taste, is pleasant, and has no liquorice smell; and simultaneously, the liquorice-fermented beverage has the health-care functions of clearing and moistening the throat.

Description

technical field [0001] The invention relates to a preparation method of a drink, in particular to a preparation method of a licorice fermented drink. Background technique [0002] Licorice (Glycyrrhiza), also known as Ural licorice, is a perennial herb belonging to the family Fabaceae. The physiologically active components in licorice mainly include triterpenoids (glycyrrhizin, glycyrrhizinate, glycyrrhetinic acid, etc.), flavonoids (glycyrrhizinone, isolicorice flavonoids, glycyrrhizin, etc.) and licorice polysaccharides. Big class of ingredients. my country's food additive use health standard GB2760-2011 stipulates that licorice, glycyrrhizic acid and licorice antioxidants are all food additives. The Ministry of Health of the People's Republic of China stipulates in the "New Resource Food Management Measures" that licorice is not only a food but also a drug resource. In health food resources, licorice is recognized as having the function of clearing and moistening the t...

AI Technical Summary

Problems solved by technology

[0003] However, licorice is rarely used in the food industry because licorice has a special smell of licorice

Licorice extract, both in terms of smell and taste, has a smell of licorice. Many people regard it as an unpleasant smell and taste. If the licorice extract is directly applied to beverages, the sensory quality of the beverage will be poor

At present, there are these defects in beverage patents made with licorice and other documents: one is that the licorice smell and the fishy smell in the taste are not removed, and the beverage is directly produced, such as the patent: "Preparation method of licorice tea (CN101690535A)"; The second is that although the fishy smell in the licorice smell is removed, the fishy smell in the taste of the licorice is not removed, and then the drink is directly made, such as the patent: "Licorice Health Beverage (CN101797039A)"