Nut, chrysanthemum and pear containing fermented drink with brain strengthening function and preparation method of drink

Abstract

The invention discloses a nut, chrysanthemum and pear containing fermented drink with a brain strengthening function. The drink is prepared from raw materials in parts by weight as follows: 220-250 parts of chrysanthemums, 50-60 parts of snow pears, 0.01-0.02 parts of amylase, 0.2-0.3 parts of a radish extracting solution, 20-22 parts of osmanthus-flavored wine, 7-8 parts of peanuts, 14-15 parts of walnut kernels, 3-4 parts of chestnut leaves, 1-2 parts of Chinese thorowax roots, 2-3 parts of rhodiola rosea, 3-4 parts of dahurian angelica roots, a proper quantity of lactic acid bacteria, a proper amount of white granulated sugar, a proper amount of milk powder, a proper amount of citric acid and a proper amount of water. The adopted auxiliary materials such as the walnut kernels and the like have the functions of brain boosting, blood nourishment and kidney and spleen tonification; the adopted chestnut leaves and other traditional Chinese medicines have the efficacy of eyesight improvement, brain strengthening and sleep improvement.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented chrysanthemum pear beverage with nuts and brains and a preparation method thereof. Background technique [0002] Although my country's chrysanthemum resources are abundant, the processing of chrysanthemum is relatively backward, the product form is single, and the added value is low. Improving the processing technology of chrysanthemum, enriching the types of products, and expanding its utilization are the common concerns of food science and technology workers and consumers. Chrysanthemum pear tea is a new type of drink. It is a herbal tea made from chrysanthemum, pear and other medicinal materials. It is aimed at the general public for daily leisure conditioning. It has the effect of clearing away heat and calming the liver and gallbladder. It is especially suitable for leisure shopping and hot weather Time to drink, has a high health value. Although Sydney...

AI Technical Summary

Problems solved by technology

Although Sydney can neutralize part of the bitterness in chrysanthemum, its overall taste is still bitter and light, and because Sydney is rich in polyphenol oxidase, polyphenol oxidase is easily oxidized and causes Sydney to brown, thus making chrysanthemum Sydney Tea is easy to change color and taste, so it is not easy to store, and it is not suitable for the elderly and children to drink