Honeysuckle concentrating beverage and preparation method thereof

Abstract

The invention provides a honeysuckle concentrating beverage and a preparation method thereof. The honeysuckle concentrating beverage comprises 66.2%-76.6% of dried honeysuckle, 23.0%-33.4% of stachyose and 0.3%-0.8% of table salt. The honeysuckle concentrating beverage is obtained through the steps of distilling the dried honeysuckle to obtain distillate supernatant, filtering a residual distillation solution and a water decoction solution to obtain an extracting solution, decompressing and concentrating the extracting solution to obtain clear paste of the extracting solution, performing ethanol precipitation on the clear paste of the extracting solution to obtain clear paste of an ethanol precipitation solution, performing water precipitation on the clear paste of the ethanol precipitation solution to obtain clear paste of a water precipitation solution, and compounding the distillate supernatant, the clear paste of the water precipitation solution, lupeose, table salt and purified water into the honeysuckle concentrating beverage; or the honeysuckle concentrating beverage is obtained through the steps of adding cane sugar of which the weight accounts for 5% of the total weight of the honeysuckle concentrating beverage, or the honey of which the relative density is larger than or equal to 1.349 to the prepared honeysuckle concentrating beverage, stirring the prepared honeysuckle concentrating beverage with the cane sugar or the honey until the cane sugar or the honey is dissolved, and performing filtration so as to obtain the honeysuckle concentrating beverage added with the cane sugar or the honey. The honeysuckle concentrating beverage disclosed by the invention is yellowish clear liquid or light yellowish-brown clear liquid, and has the peculiar fragrance of the honeysuckles and slightly sweet taste. The honeysuckle concentrating beverage has the efficacies of clearing heat, removing toxicity and dispelling wind and heat, has the effects of protecting gastrointestinal tracts, promoting the propagation of probiotics in the gastrointestinal tracts, restraining the growth of harmful bacteria, expelling toxins, expelling lead and promoting the absorption of mineral substances such as calcium, is suitable for adults to drink, and is also suitable for pregnant women, lying-in women, babies, weak people and diabetes patients to drink. The honeysuckle concentrating beverage can be directly drunk, and can be drunk after being diluted with 20-100 ml of pure water, or 20-100 ml of mineral water or 20-100 ml of warm boiled water.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to the field of honeysuckle beverage processing, in particular to a concentrated honeysuckle beverage and a preparation method thereof. Background technique [0002] Honeysuckle is recorded in the Chinese Pharmacopoeia (2010 edition), page 205, and is the dry flower bud or flower of the Lonicerae japonica Thunb. The summer and autumn flowers are harvested before development and dried. sweet, cold. Guixin, lung, stomach diameter. Heat-clearing and toxic substances removing, evacuation wind-heat. For carbuncle and swollen sores, sore throat, erysipelas, heat toxin blood benefit, wind-heat cold, febrile disease fever. [0003] At present, there are many honeysuckle drinks on the market, [0004] CN102578331B A kind of plant herbal tea decompression concentrated liquid that is preparation method; [0005] CN101292692B A plant herbal tea decompression concen...

AI Technical Summary

Problems solved by technology

[0016] The materials containing honeysuckle are mentioned in the above 12 disclosed patent documents, but there is no report on the concentrated drink of honeysuckle

[0017] The results of relevant production technology and literature research show that the concentration of honeysuckle extract in the market honeysuckle beverage is low, the volume is large, and the net content is generally above 200ml, which is inconvenient to carry; it does not have the ability to promote the reproduction of suitable bacteria in the gastrointestinal tract and improve the gastrointestinal tract. The role of environment and function