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Dragon fruit chrysanthemum and pear skin whitening fermented beverage and preparation method thereof

A technology of dragon fruit and chrysanthemum, which is applied in the field of whitening fermented beverage of dragon fruit, chrysanthemum pear and its preparation, can solve the problems of changing taste, difficulty in preservation, and browning of Sydney pears, and achieve the effects of inhibiting browning, good quality, and good flavor

Inactive Publication Date: 2016-03-23
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 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

Method used

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Embodiment Construction

[0014] A whitening fermented drink of dragon fruit, chrysanthemum pear, made from the following raw materials in parts by weight:

[0015] Chrysanthemum 220, Pear 50, Amylase 0.01, Radish Extract 0.2, Cadida 5, Shrimp Shell 4, Dragon Fruit 12, Poria 1, Apple Blossom 2, Pansy 1, Watermelon Peel 3, Lactobacillus, 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 described a kind of pitaya chrysanthemum pear whitening 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 them into pie...

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Abstract

The present invention discloses a dragon fruit chrysanthemum and pear skin whitening fermented beverage which is made from the following raw materials in parts by weight: 220-250 parts of chrysanthemums, 50-60 parts of snow pears, 0.01-0.02 part of amylase, 0.2-0.3 part of radish extract, 5-8 parts of stachys sieboldii, 4-5 parts of shrimp shells, 12-14 parts of dragon fruits, 1-2 parts of poria cocos, 2-3 parts of apple flowers, 1-2 parts of elsholtzia ciliata, 3-4 parts of watermelon rinds, and an appropriate amount of lactic acid bacteria, white granulated sugar, milk powder, citric acids and water. The used dragon fruit and other accessory materials have functions of losing weight and whitening skin, and expelling toxins and protecting stomach. The used apple flowers and other Chinese herbal medicines have efficacies of moistening lungs and pleasing heart, promoting salivation and stimulating stomach, supplementing blood and improving eyesight, and removing acnes and whitening skins.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dragon fruit chrysanthemum pear whitening fermented beverage 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 Sydn...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/105A23L33/00
CPCA23L2/382A23L2/52A23V2002/00A23V2200/30A23V2200/32A23V2200/318
Inventor 史亚东
Owner ANHUI JUTAI CHUJU HERBAGE TECH
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