Chocolate flavored chrysanthemum and pear fermented beverage and preparation method thereof

Abstract

The present invention discloses a chocolate flavored chrysanthemum and pear fermented beverage which is made from the following raw materials in parts by weight: c220-250 parts of chrysanthemums, 50-60 parts of snow pears, 0.01-0.02 part of amylase, 0.2-0.3 part of radish extract, 5-6 parts of soybeans, 8-11 parts of white chocolate, 7-9 parts of dark tomatoes, 1-2 parts of radix et caulis acanthopanacis senticosi, 2-3 parts of lily seeds, 3-4 parts of retinervus luffae fructus, 1-2 parts of pomegranate seeds, and an appropriate amount of lactic acid bacteria, white granulated sugar, milk powder, citric acids and water. The used black tomatoes and other accessory materials have functions of nourishing yin and strengthening yang, whitening and nourishing skin, and nourishing yin and protecting kidney. The used retinervus luffae fructus and other Chinese herbal medicines have efficacies of clearing heat and relieving toxins, and clearing and activating the channels and collaterals.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chocolate-flavored chrysanthemum pear 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 Sydney c...

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