Radix ophiopogonis flavored syrup and preparation method thereof

Abstract

The invention discloses radix ophiopogonis flavored syrup and a preparation method thereof. The radix ophiopogonis flavored syrup comprises the following components in percentage by weight: 10-40% ofmaltose, 30-60% of F55 high fructose corn syrup, 5-15% of radix ophiopogonis liquid, 0.02-0.2% of citric acid, 0.01-0.1% of potassium sorbate, 0-0.02% of a natural sweetener, 0-0.05% of guar gum and 0-0.1% of arabic gum. The preparation method of the radix ophiopogonis flavored syrup comprises the following steps: (1) adding water which is 20-40 times of the radix ophiopogonis, performing decoction, and performing filtering to prepare the radix ophiopogonis liquid; (2) adding the maltose, the F55 high fructose corn syrup and the radix ophiopogonis liquid to a stirring tank of 80 DEG C, and performing stirring until a dissolved state is obtained; (3) sequentially adding pre-dissolved food additives to the stirring tank, and performing heat-insulating stirring for 3 min; and (4) regulating syrup to a preset concentration. The produced radix ophiopogonis syrup is slightly yellow and bright in color, has slight medicine fragrance of the radix ophiopogonis, has the effects of clearing awayheart fire, nourishing the lung, clearing away phlegm, stopping a cough, promoting the dissipation of pathogenic water, and promoting salivation, and can be used for blending milk tea or other beverages. The mouth feel and the fragrance of original beverages can be notably improved.

Description

technical field [0001] The invention relates to the technical field of syrup processing, in particular to an Ophiopogon japonicus flavored syrup and a preparation method thereof. Background technique [0002] Beverages such as milk tea, coffee, and soy milk belong to the fast-moving consumer goods industry and are deeply loved by the public. Their huge consumption has also increased human demand for raw materials in related processing industries, so the processing raw materials of fast-moving consumer beverages also contain huge Uncover space and business value. According to the eating habits of the people, when drinking milk tea, coffee or soy milk and other drinks, it is generally necessary to add an appropriate amount of sugar cubes or sugar granules for adjustment. , the sweetness is relatively light, and then it will become more and more sweet and greasy, which will affect the taste of the drink; purely using sucrose or caramel to adjust, only has a single sweetness, l...

AI Technical Summary

Problems solved by technology

According to the eating habits of the people, when drinking milk tea, coffee or soy milk and other drinks, it is generally necessary to add an appropriate amount of sugar cubes or sugar granules for adjustment. , the sweetness is relatively light, and then it will become more and more sweet and greasy, which will affect the taste of the drink; purely using sucrose or caramel to adjust, only has a single sweetness, lacks a multi-level drinking experience, and has no health care effect

[0004] The patent application number is CN201611249177.0, which discloses a traditional Chinese medicine syrup for nourishing the stomach. The Chinese medicine syrup for nourishing the stomach is prepared by boiling Ophiopogon japonicus and various herbs. However, the ingredients are too complicated, and the properties of the syrup are difficult to identify, which may cause allergies and Symptoms

The patent application number is CN201610245976.4, which discloses a cough syrup for children and its preparation method. The cough syrup is prepared by blending Ophiopogon japonicus and other ingredients. However, the gypsum and ephedra in the ingredients are too strong to be eaten for a long time. It cannot be used as a brewing agent for milk tea or other beverages

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