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A technology for solid beverages and plants, applied in the field of food and health food, can solve the problems of loss of aroma, time-consuming, foreign body discomfort in the taste, etc., and achieve the effects of full taste, rich aroma and unique flavor.
Pending Publication Date: 2017-02-22
GUANGDONG YIFANG PHARMA
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Problems solved by technology
[0003] Traditional solid beverages mostly use water or ethanol extraction process, the disadvantage is that it is difficult to preserve the aroma and taste of the raw material itself and the retention rate of active ingredients
Patent 201510407331.1 discloses a rose fruit solid drink and its preparation method. Its main raw materials are roses, jujubes, mulberry, roselle, and hawthorn. The roses are boiled, extracted, and condensed to collect aromatic water. After the concentration process, its aroma will be severely lost
Patent 201610314 discloses a method for preparing a black tea solid beverage. The raw materials include black tea powder, wild jujube kernels, roses, spinach, day lily, Yizhi kernels, purslane, corydalis, pineapple powder, soybean milk powder, white fungus powder, Citric acid, xylitol, jujube kernels,
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Embodiment 1
[0038] Raw material ratio:
[0039] 0.8 parts of roses, 1 part of red dates, 1 part of hawthorn, 0.1 parts of mulberries, 0.2 parts of licorice, 0.2 parts of black tea, 0.7 parts of maltodextrin, 0.5 parts of fructose, and 0.03 parts of steviol glycosides.
[0040] Its preparation process includes the following steps:
[0041] (1) Take roses, crush them, add 10 times the weight of water, collect aromatic water under low temperature and reduced pressure, and collect aromatic water with twice the amount of medicinal materials; extract the filtrate and filter to obtain rose extract and rose residue;
[0042] (2) Take black tea, crush it, and extract it twice with microwave. For the first time, add 8 times the weight of water, stir evenly in advance, stir for 10 minutes, and microwave for 10 minutes. The microwave power is 500W, and filter to obtain the filtrate; 4 times the weight of water, stir evenly in advance, stir for 10 minutes, microwave extraction for 10 minutes, the mic...
Embodiment 2
[0048] Raw material ratio:
[0049] 1.2 parts of roses, 1.5 parts of red dates, 1.5 parts of hawthorn, 0.05 parts of mulberries, 0.1 parts of licorice, 0.3 parts of black tea, 1 part of maltodextrin, 1 part of fructose, and 0.02 parts of steviol glycosides.
[0050] Its preparation process includes the following steps:
[0051] (1) Take roses, crush them, add 8 times the weight of water, collect aromatic water under low temperature and reduced pressure, and collect aromatic water with 3 times the amount of medicinal materials; extract the filtrate and filter to obtain rose extract and rose residue;
[0052] (2) Take black tea, pulverize it, and extract it twice with microwave. For the first time, add 10 times the weight of water, stir evenly in advance, stir for 5 minutes, microwave for 15 minutes, microwave power is 500W, and filter to obtain the filtrate; 6 times the weight of water, stir evenly in advance, stir for 5 minutes, microwave extraction for 15 minutes, the microw...
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Abstract
The invention discloses a preparation method of a botanical solid beverage. The botanical solid beverage is prepared from the following raw materials in parts by weight: 0.5-1.5 parts of rose flower, 0.5-1.5 parts of fructus jujubae, 0.5-1.5 parts of fructus crataegi, 0.05-0.2 part of fruit of mulberry, 0.1-0.5 part of liquorice root, 0.1-0.5 part of black tea, 0.5-1.5 parts of maltodextrin, 0.5-3 parts of fructose and 0.01-0.05 part of stevioside. The preparation method of the botanical solid beverage comprises the following steps: crushing the rose flower, collecting aroma water in advance, extracting filtrate from rose flower residues, then extracting the rose flower residues and other materials with water, crushing the black tea and the fructus jujubae, and then extracting by using a microwave extraction process. The method can be used for effectively retaining natural aroma and original taste of the rose flower, the black tea and the fructus jujubae and also protecting tea polyphenol heat-sensitive components to a maximum limit; the botanical solid beverage prepared by the method is rich in aroma, sweet and sour in mouthfeel, rich in taste and unique in flavor, and has heath care effects of maintaining beauty, nourishing qi and blood, tonifying spleen, promoting digestion and the like.
Description
technical field [0001] The invention belongs to the technical field of health food and food, and in particular relates to a preparation method of plant solid beverage. Background technique [0002] Compared with traditional liquid beverages, plant solid beverages have the characteristics of convenient transportation and carrying, and are easy to store. Compared with other types of solid beverages, they are mainly made of medicinal and edible plant raw materials, without adding flavors, pigments, etc. Ingredients, through scientific compatibility and technological improvement, make the product's aroma, taste, and content of active ingredients reach the best state. [0003] Traditional solid beverages mostly use water or ethanol extraction process. The disadvantage is that it is difficult to preserve the aroma and taste of the raw material itself and the retention rate of active ingredients. Patent 201510407331.1 discloses a rose fruit solid drink and its preparation method. ...
Claims
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