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Novel-flavor honeysuckle distillate and preparation method thereof

The technology of honeysuckle dew and honeysuckle is applied in the directions of food ingredients as taste improver, function of food ingredients, food ingredients containing natural extracts, etc. Simple preparation process

Inactive Publication Date: 2019-07-05
湖北大别山药业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of single taste of honeysuckle dew, the present invention provides a novel flavored honeysuckle dew and its preparation method. The novel flavored honeysuckle dew of the present invention has unique flavor, good taste and long aftertaste. flavors available

Method used

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  • Novel-flavor honeysuckle distillate and preparation method thereof
  • Novel-flavor honeysuckle distillate and preparation method thereof
  • Novel-flavor honeysuckle distillate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Each 100mL honeysuckle dew contains the following raw materials and auxiliary materials in mass percentage, raw material: licorice extract 1.5%; auxiliary materials: xylitol 2%, cyclamate 0.03%, citric acid 0.1%, malic acid 0.08%, potassium sorbate 0.06%; The balance is honeysuckle distillate.

[0050] The preparation method of present embodiment honeysuckle dew, comprises the following steps:

[0051] ①: Mix the licorice extract and the honeysuckle distillate evenly according to the mass percentage.

[0052] ②: Weigh xylitol and cyclamate by mass percentage and add to the solution of ①, then add citric acid, malic acid and potassium sorbate respectively by mass percentage.

[0053] ③: Stir the solution in ② at 60°C for 10 minutes at a speed of 400r / min and mix thoroughly. Lu clarified.

[0054] ④: After the filtration is completed, carry out canning at room temperature in the aseptic workshop, and immediately seal the cap after filling. Cool to room temperature and...

Embodiment 2

[0056] Each 100mL honeysuckle dew includes the following raw materials and auxiliary materials in mass percentage, raw materials: mint extract 1.4%; auxiliary materials: xylitol 3%, cyclamate 0.04%, citric acid 0.15%, malic acid 0.12%, potassium sorbate 0.07%; The balance is honeysuckle distillate.

[0057] The preparation method of present embodiment honeysuckle dew, comprises the following steps:

[0058] ①: Mix the peppermint extract and the honeysuckle distillate evenly according to the mass percentage.

[0059] ②: Weigh xylitol and cyclamate by mass percentage and add to the solution of ①, then add citric acid, malic acid and potassium sorbate respectively by mass percentage.

[0060] ③: Stir the solution of ② at 70°C for 10 minutes at a speed of 400r / min and mix thoroughly. clarify.

[0061] ④: After the filtration is completed, carry out normal temperature canning in the aseptic workshop, and immediately seal the cap after filling. Cool to room temperature and store...

Embodiment 3

[0063] Each 100mL honeysuckle dew contains the following raw materials and auxiliary materials in mass percentage, raw material: Luo Han Guo extract 2.0%; auxiliary material formula: xylitol 4%, cyclamate 0.05%, citric acid 0.2%, malic acid 0.15%, potassium sorbate 0.08% ; The balance is honeysuckle distillate.

[0064] The preparation method of present embodiment honeysuckle dew, comprises the following steps:

[0065] ①: Mix the Luo Han Guo extract and the honeysuckle distillate evenly according to the mass percentage.

[0066] ②: Weigh xylitol and cyclamate by mass percentage and add to the solution of ①, then add citric acid, malic acid and potassium sorbate respectively by mass percentage.

[0067] ③: Stir the solution of ② at 80°C for 10 minutes at a speed of 400r / min and mix thoroughly. clarify.

[0068] ④: After the filtration is completed, carry out normal temperature canning in the aseptic workshop, immediately seal the cap after filling, and put it in an ultra-hi...

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Abstract

The invention provides novel-flavor honeysuckle distillate and a preparation method thereof. The novel-flavor honeysuckle distillate is prepared from raw materials including 1.5-2.0% of radix glycyrrhizae extract, 1.2-1.6% of mint extract or 1.6-2.0% of fructus momordicae extract, auxiliary materials including 2-45 of xylitol, 0.03-0.05% of sodium cyclamate, 01-0.2% of citric acid, 0.08-0.15% of malic acid and 0.06-0.08% of potassium sorbate and the balance of honeysuckle distillate. The preparation method includes following steps: compounding, mixing, adding the auxiliary materials, dissolving, filtering, and sterilizing. One of three different plant extracts can be selectively added, so that the honeysuckle distillate is unique in flavor, good in taste and long in aftertaste; three flavors with unique features are available for selection, so that the defects of unitary flavor and aftertaste deficiency are overcome.

Description

technical field [0001] The invention belongs to the field of food and beverage, and in particular relates to a novel flavor honeysuckle dew and a preparation method thereof. Background technique [0002] Honeysuckle is the dry flower bud or early blooming flower of Lonicera genus Lonicera in the Lonicera family. It is a traditional Chinese medicine for clearing away heat and detoxifying. Functional ingredients such as parabens, organic acids, volatile oils, amino acids, and soluble sugars have good effects on anti-inflammatory, antipyretic, lowering blood fat, and enhancing immune function. [0003] At present, domestic manufacturers mainly use honeysuckle, prepare honeysuckle dew according to the method stipulated in the 2015 edition of "Chinese Pharmacopoeia", take honeysuckle for steam distillation, collect the distillate, add flavoring agents, etc. to prepare honeysuckle dew. Although there are many manufacturers of honeysuckle dew on the market, most of them have a sin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/105
CPCA23L2/38A23L33/105A23V2002/00A23V2200/14A23V2200/30A23V2200/314A23V2250/21A23V2250/6422A23V2250/032A23V2250/246A23V2250/044
Inventor 何峰邱跃俊邱峰
Owner 湖北大别山药业股份有限公司
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