Preparation process of beverage capable of improving cough symptom

Abstract

The invention provides a preparation process of a beverage capable of improving a cough symptom. The preparation process comprises the following steps of: preparing garcinia mangostana flesh slurry, syzygium samarangense slurry, apple flesh slurry and snow pear flesh slurry; preparing a flower sauce from cape jasmine flowers, wisteria sinensis flower, sweet-scented osmanthus, flos puerariae, pumpkin flowers and flowers of fragrant plantain lily; preparing decocted fluid from fruits of black nightshade, semen lepidii, cortex Mori, herb of forbes wildginger, Chinese usnea and fructus perillae; mixing the garcinia mangostana flesh slurry, the syzygium samarangense slurry, the apple flesh slurry, the snow pear flesh slurry, the flower sauce and skimmed milk powder, heating and sterilizing the mixture, cooling the sterilized mixture, adding a compound lactic acid bacterium starter, adding the decocted fluid and water, performing uniform stirring, and performing constant-temperature fermentation, thereby obtaining a fermentation slurry; and adding xanthan gum and sucrose fatty acid ester into the fermentation slurry, performing homogenizing, canning the homogenized material, and then performing sealing, sterilizing and cooling, thereby obtaining the beverage. The fermented beverage obtained by the preparation method is rich in nutrition, mellow in taste and good in stability, and has an efficacy of improving the cough symptom.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation process of a beverage for improving cough symptoms. Background technique [0002] The current beverages are mainly fruit and vegetable juice beverages, carbonated beverages, and lactic acid fermented beverages. Fruit and vegetable juice beverages are compounded from various raw materials such as fruit juices and vegetable juices, and have various nutrients to meet the health needs of people. As the storage time increases, the quality and flavor change, so it is necessary to add preservatives, antioxidants, stabilizers, etc. to inhibit microorganisms and prevent deterioration. Carbonated beverages are prepared with sweeteners, pigments, and spices, filled with carbon dioxide, and have no nutritional value for people to drink. Fermented beverages include lactic acid fermentation, acetic acid fermentation, and fungal fermentation types, which are prone to flavor instab...

AI Technical Summary

Problems solved by technology

Fermented beverages include lactic acid fermentation, acetic acid fermentation, and fungal fermentation types, which are prone to flavor instability and stratification, and the taste is relatively simple

[0003] The above-mentioned beverages often only have the function of drinking and do not have special effects