Cholesterol lowering beverage with scent of flos chrysanthemi and corn stigma and method for preparing cholesterol lowering beverage
A technology for lowering cholesterol and corn silk, which is applied in the food field, can solve the problems of less utilization of corn silk, high production cost, and uncomfortable taste, and achieve the effects of fresh and refreshing beverage taste, drinking safety guarantee, and improved utilization rate
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[0028] A chrysanthemum-flavored cholesterol-lowering corn silk beverage, made of the following substances in parts by weight:
[0029] 155 parts of corn silk, 21 parts of chrysanthemum, 6 parts of hawthorn, 7 parts of tangerine peel, 6 parts of coptis, 5 parts of cassia seed, 6 parts of ghost arrow feather, 4 parts of thistle, 8 parts of aurantium, 10 parts of watermelon seeds.
[0030] A preparation method of a chrysanthemum-flavored cholesterol-lowering corn silk beverage, comprising the steps of:
[0031] (1) Preparation of corn silk liquid:
[0032] a. First put the corn silk in a freezer at -6~-4°C for 5~6 hours, then put it in an acetic acid solution with a mass fraction of 2% that is 4 times its mass, soak it for 3 hours, take it out and rinse it with clean water for later use;
[0033] b. Put the cleaned corn silk into a vacuum dryer, and control its water content to be 13-15%;
[0034] c. Put the dried corn silk into a low-temperature pulverizer, keep the tempera...
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