Preparation method of Chuzhou chrysanthemum essential oil drink

A technology of chrysanthemum and essential oil, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems affecting the quality of beverages, and achieve good stability, high quality, and high nutritional value.

Inactive Publication Date: 2018-11-02
北京佑众全椒制药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chrysanthemum essential oil itself is not soluble in water, if a large amount is added to beverages, fine oil droplets will precipitate and gather, and form an oil layer in the beverage, affecting the quality of the beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of chrysanthemum essential oil beverage, comprising the steps of:

[0019] S1. Weigh the chrysanthemum essential oil, bacterial cellulose, ethanol, guar gum, and water respectively according to the weight ratio of 0.06:0.1:1:0.05:5, and add the chrysanthemum essential oil, bacterial cellulose, ethanol, and guar gum into the water , and mix evenly to prepare the chrysanthemum essential oil premix;

[0020] S2. According to the weight ratio of chrysanthemum chrysanthemum and water as 1:3, crush the chrysanthemum chrysanthemum into water, soak at 25°C for 10 hours, heat up to 95°C for extraction for 1 hour, and filter the filtrate to obtain the chrysanthemum chrysanthemum extract;

[0021] S3. Weigh the chrysanthemum essential oil premix, chrysanthemum extract, xylitol, and vitamin C in a weight ratio of 6:90:0.5:0.05, and mix the chrysanthemum essential oil premix, chrysanthemum extract, xylitol, The vitamin C is evenly mixed and sterilized to prepar...

Embodiment 2

[0023] A preparation method of chrysanthemum essential oil beverage, comprising the steps of:

[0024] S1. Weigh the chrysanthemum essential oil, bacterial cellulose, ethanol, guar gum, and water respectively according to the weight ratio of 0.1:0.5:2:0.1:10, and add the chrysanthemum essential oil, bacterial cellulose, ethanol, and guar gum into the water , and mix evenly to prepare the chrysanthemum essential oil premix;

[0025] S2. According to the weight ratio of chrysanthemum chrysanthemum and water as 1:5, crush the chrysanthemum chrysanthemum into water, soak at 30°C for 14 hours, heat up to 100°C for extraction for 2 hours, and filter the filtrate to obtain the chrysanthemum chrysanthemum extract;

[0026] S3. Weigh the chrysanthemum essential oil premix, chrysanthemum extract, honey, and potassium sorbate at a weight ratio of 12:100:2:0.15, and mix the chrysanthemum essential oil premix, chrysanthemum extract, honey, and potassium sorbate Mix evenly, and prepare the...

Embodiment 3

[0028] A preparation method of chrysanthemum essential oil beverage, comprising the steps of:

[0029] S1. Weigh the chrysanthemum essential oil, bacterial cellulose, ethanol, guar gum, and water respectively according to the weight ratio of 0.08:0.3:1.5:0.08:7.5, and add the chrysanthemum essential oil, bacterial cellulose, ethanol, and guar gum into the water , and mix evenly to prepare the chrysanthemum essential oil premix;

[0030] S2. According to the weight ratio of chrysanthemum chrysanthemum and water as 1:4, crush the chrysanthemum chrysanthemum into water, soak at 27°C for 12h, heat up to 97°C for extraction for 1.5h, and filter the filtrate to obtain the chrysanthemum chrysanthemum extract;

[0031] S3. Weigh the chrysanthemum essential oil premix, chrysanthemum extract, sugar, and β-carotene at a weight ratio of 10:95:1.2:0.1, and mix the chrysanthemum essential oil premix, chrysanthemum extract, sugar, and β-carotene. The carotene is evenly mixed and sterilized ...

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PUM

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Abstract

The present invention discloses a preparation method of Chuzhou chrysanthemum essential oil drink. The preparation method comprises the following steps: Chuzhou chrysanthemum essential oil, bacterialcellulose, ethanol and guar gum are added into water; the materials are mixed uniformly to prepare a Chuzhou chrysanthemum essential oil premix solution; Chuzhou chrysanthemum is crushed; the crushedChuzhou chrysanthemum is added into water to be soaked; the soaked Chuzhou chrysanthemum is heated and extracted; the extracted Chuzhou chrysanthemum is filtered to obtain a filtrate to obtain a Chuzhou chrysanthemum extract; the Chuzhou chrysanthemum essential oil premix solution, the Chuzhou chrysanthemum extract, a flavoring agent and an antioxidant are mixed uniformly; and the mixed materialsare sterilized to obtain the Chuzhou chrysanthemum essential oil drink. The Chuzhou chrysanthemum essential oil can be uniformly distributed in the drink, so that the prepared drink is excellent in mouthfeel, good in stability and high in quality.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a method for preparing a chrysanthemum essential oil beverage. Background technique [0002] Chu chrysanthemum, also known as white chrysanthemum, has tight white petals and ranks first among the four famous chrysanthemums in China. Chu chrysanthemum has a good medicinal effect and can be used as a health-care tea or directly as medicine. When brewed as tea, it cools the air, detoxifies and nourishes the skin; when used as medicine, it can treat high blood pressure, coronary heart disease and other diseases. In daily life, chrysanthemum is often used as a medicine pillow, which can improve eyesight, eliminate red eyes, swelling and pain, and also treat dizziness and stringy eyes. Studies have shown that Chuju is rich in various physiologically active ingredients, such as flavonoids, volatile oils and trace elements. Volatile oil, also known as essential oil, is an aromatic s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/62A23L33/105
CPCA23L2/38A23L2/62A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/082A23V2250/506A23V2250/6422A23V2250/702A23V2250/211A23V2250/032
Inventor 陈光
Owner 北京佑众全椒制药有限公司
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