Formula of lotus leaf and tribute chrysanthemum functional beverage, and preparation method of lotus leaf and tribute chrysanthemum functional beverage

A functional, lotus leaf technology, applied in the field of preparation of lotus leaf tribute chrysanthemum beverage, can solve the problems of not seeing, turning green, etc., and achieve the effect of good taste

Inactive Publication Date: 2017-05-31
EAST CHINA UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the tribute chrysanthemum extract will turn green due to the oxidation of chlorogenic acid after being placed for a period of time, there are no tea drinks of chrysanthemum in daily life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0027] The dried lotus leaves are washed, dried, crushed and sieved with a pulverizer, and the particle size is 40-80 mesh; the processing method of tribute chrysanthemum is the same as that of lotus leaves;

[0028] The ratio of lotus leaf to water is 1:100, adjust the pH to 4.0, extract in a constant temperature water bath at 60°C for 40 minutes; filter, remove the filter residue, and obtain extract juice of lotus leaf;

[0029] The ratio of tribute chrysanthemum to water is 1:100, adjust the pH to 4.0, extract in a constant temperature water bath at 70°C for 40 minutes; filter, remove the filter residue, and obtain tribute chrysanthemum extract juice;

[0030] The mixed raw materials were homogenized with a homogenizer for 5 minutes, then heated to 70°C and kept for 30 minutes, then cooled rapidly, and filled to obtain the finished product.

[0031] The particle size of lotus leaf and chrysanthemum powder is 80-100 mesh; the ratio of lotus leaf and chrysanthemum extract jui...

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Abstract

The invention relates to the field of food processing, in particular to a preparation method of lotus leaf and tribute chrysanthemum functional beverage. The preparation method is characterized by comprising the steps of carrying out extraction by mainly taking lotus leaves and tribute chrysanthemum as raw materials, then compounding the extractive juice of the lotus leaves and the tribute chrysanthemum, and adding maltodextrin, honey, ascorbic acid, citric acid, pectin, xanthan gum, sodium carboxy methyl cellulose (CMC-Na), wherein the formula of the beverage comprises 30 parts of lotus leaf extractive juice, 60 parts of tribute chrysanthemum extractive juice, 0.5 part of maltodextrin, 5 parts of honey, 0.5 part of ascorbic acid, 1 part of citric acid, 1.5 parts of CMC-Na, 1 part of pectin and 0.5 part of xanthan gum; homogenizing, sterilizing, cooling and packaging to obtain the beverage.

Description

[0001] Technical field: [0002] The invention relates to a preparation method of a lotus leaf tribute chrysanthemum drink which can be drunk by all people, and belongs to the field of food processing. [0003] Background technique: [0004] Lotus leaf, also known as lotus leaf, is much cheaper than other parts of lotus, and its output is very large, and it is very easy to obtain, and its value is gradually recognized by people. In recent years, it has been found that lotus leaves not only have good edible effects, but also have certain medicinal value. In the lotus leaf, in addition to some conventional chemical components, such as cellulose, etc., it also contains a variety of functional factors, and the content is relatively high, such as alkaloids, flavonoids, various amino acids, polysaccharides, and volatile oils. Studies have shown that lotus leaf has the effects of lowering blood lipids, relieving cough and reducing phlegm, relieving pain, laxative and preventing spasm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/105
CPCA23L2/38
Inventor 刘少伟李尧尧左红秦天李苒
Owner EAST CHINA UNIV OF SCI & TECH
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