Solid beverage capable of calming nerves and helping sleep, and preparation method thereof
A technology of solid beverage, calming the nerves and helping sleep, applied in the field of food processing, can solve the problems of affecting the immune system, impairing thinking activities, shortening the life span, etc., and achieve the effect of improving sleep function, easy operation, and novel taste
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Embodiment 1
[0015] Example 1, a solid drink for calming the nerves and helping sleep, which is composed of the following raw materials in proportions by mass: 5-15 parts by mass of jujube seed powder, 3-10 parts of schisandra powder, 10-30 parts of white sugar, 40-70 parts of dextrin, and monoglyceride 0.1-0.3, sucrose ester 0.1-0.3, xanthan gum 0.1-0.5; the preparation method is as follows: (1) Extraction of Zizyphus spinosin powder: remove impurities from Zizyphus spinosus kernels and extract with water to obtain a water extract. The extraction conditions are: The ratio of kernel to distilled water is 1:6, the temperature is 80-100°C, and the extraction time is twice, each time is 2-4 hours; (2) Extraction of Schisandra powder: remove impurities from Schisandra and extract water to obtain water extract , the extraction conditions are: the ratio of jujube seed to distilled water is 1:8, the temperature is 60-100°C, the extraction time is twice, and the time is 1-3 hours; (3) Concentration...
Embodiment 2
[0016] Example 2, according to Example 1, in the solid drink for calming the nerves and helping sleep, it is composed of the following raw materials in proportions by mass: jujube kernel powder 10, Schisandra chinensis powder 5, white granulated sugar 20, dextrin 64.3, monoglyceride 0.2, Sucrose ester 0.2, xanthan gum 0.3.
Embodiment 3
[0017] Embodiment 3, in the solid drink for calming the nerves and helping sleep described in Embodiment 1 or 2, it is composed of the following raw materials in proportions by mass: jujube seed powder 15, schisandra powder 8, white granulated sugar 15, dextrin 61.4, monoglyceride 0.1, sucrose ester 0.3, xanthan gum 0.2.
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