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

A fermented beverage, chrysanthemum technology, which is applied in the field of fermented beverages of nuts and brains, chrysanthemum pears and its preparation, can solve the problems of taste change, pear browning, and difficulty in preservation, and achieve the effects of inhibiting browning, improving sleep, and good flavor

Inactive Publication Date: 2016-03-16
ANHUI JUTAI CHUJU HERBAGE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 o

Method used

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Examples

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Embodiment Construction

[0014] A chrysanthemum pear fermented beverage for nuts and brains, made from the following raw materials in parts by weight:

[0015] Chrysanthemum 220, Pear 50, Amylase 0.01, Radish Extract 0.2, Osmanthus Wine 20, Peanut 7, Walnut Kernel 14, Chestnut Leaf 3, Bupleurum 1, Rhodiola 2, Angelica 3, Lactic Acid Bacteria, White Sugar, Milk The right amount of powder, the right amount of citric acid, and the right amount of water.

[0016] The preparation method of the described a kind of nut-invigorating chrysanthemum pear fermented beverage comprises the following steps:

[0017] (1) Put the chrysanthemum in 180 times water, microwave for 8 minutes, and the microwave power is 175W; then transfer the chrysanthemum and liquid to a constant temperature water bath at 80°C, add citric acid with a liquid volume of 0.3%, stir quickly, and soak at a constant temperature Extract for 13 minutes, filter to obtain chrysanthemum extract;

[0018] (2) Wash the crispy pears, peel them, cut th...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23C9/133
CPCA23C9/1307A23C9/1315A23C9/133A23C2240/15
Inventor 史亚东
Owner ANHUI JUTAI CHUJU HERBAGE TECH
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