Chrysanthemum and pear fermented beverage capable of tranquilizing mind by nourishing heart, and preparation method for fermented beverage

A fermented beverage that nourishes the mind and calms the mind. It is applied in the field of food processing and can solve the problems of taste change, pear browning, and difficulty in preservation, etc., 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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Experimental program
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Embodiment Construction

[0014] A chrysanthemum pear fermented beverage for nourishing the mind and calming the nerves, which is made from the following raw materials in parts by weight:

[0015] Chrysanthemum 220, Pear 50, Amylase 0.01, Radish Extract 0.2, Green Mulberry 5, Jujube Juice 18, Lotus Seed 7, Polygala 3, Albizia Julibrissin 2, Evening Primrose 1, Asparagus 3, Appropriate amount of lactic acid bacteria, Appropriate amount of white sugar, Appropriate amount of milk powder, appropriate amount of citric acid, and appropriate amount of water.

[0016] The preparation method of described a kind of nourishing the heart and calming the nerves 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 temper...

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Abstract

The invention discloses a chrysanthemum and pear fermented beverage capable of tranquilizing mind by nourishing the heart. The fermented beverage is prepared from the following raw materials in parts by weight: 220-250 parts of chrysanthemum, 50-60 parts of snow pears, 0.01-0.02 part of amylase, 0.2-0.3 part of a radish extracting solution, 5-6 parts of green mulberries, 18-22 parts of jujube juice, 7-8 parts of lotus seeds, 3-4 parts of polygala tenuifolia, 2-3 parts of cortex albiziae, 1-2 parts of common evening primrose, 3-4 parts of asparagus, and proper amounts of lactic acid bacteria, white granulated sugar, milk powder, citric acid and water. Adopted auxiliary materials such as jujube juice and lotus seeds have functions of strengthening the spleen and benefiting the stomach, and tranquilizing mind by nourishing the heart; adopted Chinese medicinal herbs such as polygala tenuifolia and cortex albiziae have efficacies of resolving stagnation for tranquilization and improving sleeping.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chrysanthemum pear fermented beverage for nourishing the mind and calming the nerves 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 heal...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L2/38A23L2/84
CPCA23L2/38A23L2/84A23V2002/00A23V2200/31
Inventor 史亚东
Owner ANHUI JUTAI CHUJU HERBAGE TECH
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