Pagodatree flower beverage and preparation method thereof

A technology of Sophora japonica and beverage, which is applied in the directions of food ingredients containing natural extracts, functions of food ingredients, food science, etc., can solve the problems of high sugar content, obesity, affecting the digestive system, etc., and achieves a simple, rapid preparation method, and ease of use. Disease or treatment, condition controllable effect

Inactive Publication Date: 2019-01-15
GUIZHOU INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For now, the function of most drinks is relatively simple, some only have the function of quenching thirst, and some can only provide nutrition or refreshment
[0003] Among the existing commercially available beverages, some beverages have high sugar content and are not suitable for people with diabetes; some beverages are potentially harmful, such as carbonated beverages, which cannot be drunk for a long time, otherwise it will affect our digestive system , can also lead to obesity, tooth erosion and other hazards

Method used

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  • Pagodatree flower beverage and preparation method thereof
  • Pagodatree flower beverage and preparation method thereof

Examples

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preparation example Construction

[0034] In addition, the present application also provides a method for preparing the above-mentioned Sophora japonica beverage, which may include the following steps: brewing washed Sophora japonica and roses with water according to the ratio, filtering for the first time, taking the filtrate, and adding sweetener according to the ratio and sour agent, dissolve, filter for the second time, take the filtrate, and sterilize.

[0035] Washing preferably adopts cold water (no more than 25 ℃) to wash Sophora japonica and roses, so as to avoid destroying or losing part of the active substances in the raw materials during the washing process.

[0036] In some preferred embodiments, the brewing is brewing with water at or above 98°C for 8-12 minutes. In some more preferred embodiments, the brewing is brewing with boiling water at 100°C for 10 minutes.

[0037] The order of adding the sweetener and the sour agent is preferably added in the order of adding the sweetener first and then ...

Embodiment 1

[0042] The Sophora japonica beverage provided in this embodiment, the main ingredient contains 6g of dried Sophora japonica, 1.3g of dried roses and 400mL of water in its raw materials, and the auxiliary materials contain 4g of white sugar, 0.02g of malic acid and 0.02g of citric acid . The water used meets the requirements listed above.

Embodiment 2

[0044] The difference between this example and Example 1 is that the main ingredients include 8g of dried Sophora japonica, 17g of dried roses and 800mL of water, and the auxiliary ingredients include 16g of white sugar, 0.12g of malic acid and 0.12g of citric acid.

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Abstract

The invention relates to a pagodatree flower beverage and a preparation method thereof, and belongs to the field of foods. The raw materials of the pagodatree flower beverage comprise main materials and auxiliary materials, wherein the main materials comprise components of pagodatree flowers, rose flowers and water in the compounding ratio of the pagodatree flowers to the rose flowers to the waterbeing (3-4g) to (0.65-0.85g) to (200-400mL), and the auxiliary materials comprise a sweetening agent and a sour agent in the compounding ratio of the sweetening agent to the sour agent to water being(1-2g) to (0.01-0.03g) to 100mL. The pagodatree flower beverage is free from preservatives and antioxidants, is good in mouth feel, moderate in sour and sweet degrees, and delicious, has the fragrance of the pagodatree flowers and the rose flowers, and not only has good effect of quenching thirst, but also can indirectly relieve symptoms or treat diseases, so that a certain medical value is achieved. The preparation method of the pagodatree flower beverage comprises the following steps of soaking thoroughly-cleaned pagodatree flowers and thoroughly-cleaned rose flowers with water in a compounding ratio, performing filtering for the first time, taking filtrate, adding the sweetening agent and the sour agent in a compounding ratio, performing dissolving, performing filtering for the secondtime, taking filtrate and performing sterilization. The method is simple and quick, the condition is good in controllability, and the cost is low.

Description

technical field [0001] The invention relates to the field of food, and in particular to a Sophora japonica beverage and a preparation method thereof. Background technique [0002] Beverages, also known as beverages, are liquids for human or animal consumption, which are packaged in quantitative quantities and have the functions of quenching thirst, providing nutrition or refreshing. For now, most beverages have a single function, some of which only quench thirst, and some of which can only provide nutrition or refreshment. [0003] Among the existing commercially available beverages, some beverages have high sugar content and are not suitable for people with diabetes; some beverages are potentially harmful, such as carbonated beverages, which cannot be drunk for a long time, otherwise it will affect our digestive system , can also lead to obesity, erosion of teeth and other hazards. In addition, there are some beverages with various additives and preservatives, which are s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/105
CPCA23L2/38A23L33/105A23V2002/00A23V2250/21A23V2200/30
Inventor 邹世平罗杜娟韦兴江巴婷婷龚勋
Owner GUIZHOU INST OF TECH
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