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Fresh pyrostegia venusta flower drink and manufacture method thereof

A production method, the technology of firecracker flower, which is applied in the field of food processing, can solve the problems affecting the pure natural properties of products and the loss of active ingredients, and achieve the effect of retaining nutrients, avoiding loss, and high nutritional value

Inactive Publication Date: 2021-04-20
GUANGZHOU CITY POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When making flower drinks, it is usually necessary to dry the flowers and then add other ingredients to make them. This processing method will lose a lot of active ingredients during the drying process of the flowers; meanwhile, in order to ensure the freshness of the drinks, it is inevitable to need Add additives with fresh-keeping and anti-oxidation functions to beverages. Although the addition of these additives can improve the shelf life of beverages, they also affect the natural properties of products to a certain extent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of the firecracker flower drink of the present embodiment comprises the following steps:

[0020] (1) Preparatory stage: the honey of 40 weight parts is packed in the sealed bag earlier, then the fresh firecracker flower of 60 weight parts of picking is vacuum-sealed in the described sealed bag after infrared sterilization, vacuum dehydration, placed in 3 Store at ℃;

[0021] (2) Soaking stage: take out the sealed preserved Pao Zonghua and honey, place them in an environment of 10°C to soak for 24 hours, and obtain the Baozhanghua pickled product;

[0022] (3) Juicing and blending drinks: place the Paozhuohua pickles in a container with a vibrating sieve, vibrate to extract the juice, and then transfer to the percolation device and add pure water of the same height as the Paobaohua pickles to percolate and separate out the juice. Then blend according to the weight ratio of 5% of Pao Zong Hua juice and 95% of essence water to obtain the drink.

Embodiment 2

[0024] The preparation method of the firecracker flower drink of the present embodiment comprises the following steps:

[0025] (1) Preparatory stage: the honey of 30 weight parts is packed in sealed bag earlier, then the fresh firecracker flower of picking 70 weight parts is vacuum-sealed in described sealed bag after being sterilized by infrared, vacuum dehydration, placed in 2 Store at ℃;

[0026] (2) Soaking stage: take out the sealed preserved Pao Zonghua and honey, place them in an environment of 5°C to soak for 24 hours, and obtain the Baozhanghua pickled product;

[0027] (3) Juicing and blending drinks: place the Paozhuohua pickles in a container with a vibrating sieve, vibrate to extract the juice, and then transfer to the percolation device and add pure water of the same height as the Paobaohua pickles to percolate and separate out the juice. Then blend according to the weight ratio of 10% of Pao Zong Hua juice and 90% of essence water to obtain the drink.

Embodiment 3

[0029] The preparation method of the firecracker flower drink of the present embodiment comprises the following steps:

[0030] (1) Preparation stage: first put 20 parts by weight of honey into a sealed bag, then put 80 parts by weight of fresh Pao Zonghua of picking into the sealed bag for vacuum sealing after infrared sterilization and vacuum dehydration, and place at 0 Store at ℃;

[0031] (2) Soaking stage: take out the sealed preserved Pao Zong Hua and honey, place them in an environment of 20°C and allow them to soak for 24 hours, and obtain the Pao Zong Hua pickled product;

[0032] (3) Juicing and blending drinks: place the Paozhuohua pickles in a container with a vibrating sieve, vibrate to extract the juice, and then transfer to the percolation device and add pure water of the same height as the Paobaohua pickles to percolate and separate out the juice. Then blend according to the weight ratio of 5% of Pao Zong Hua juice and 95% of essence water to obtain the drink....

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Abstract

The invention discloses fresh pyrostegia venusta flower drink and a manufacture method thereof, and relates to the technical field of food processing. The fresh pyrostegia venusta flower drink comprises the following components in percentage by mass: 5-10% of pyrostegia venusta flower juice and 90-95% of purified water, and the pyrostegia venusta flower juice is obtained by soaking fresh pyrostegia venusta flowers with honey. Fresh pyrostegia venusta flowers are directly adopted as a raw material to prepare the drink. The method is different from traditional air-drying of dried flowers, avoids loss of effective components, effectively reserves nutritional components of the pyrostegia venusta flowers, and uses honey to replace preservatives or other additives, the honey has natural fresh-keeping and antioxidant effects, so that nutritional value and freshness of the pyrostegia venusta flower drink are guaranteed. The prepared fresh pyrostegia venusta flower drink has high nutritional value, does not contain any chemical additive, and is completely pure natural green and environment-friendly food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a firecracker flower drink and a preparation method thereof. Background technique [0002] With the improvement of living standards, some beverages with health care functions are favored by people, especially the pollution-free and green environmental protection beverages made of natural flowers are more sought after by people who like beverages. When making flower drinks, it is usually necessary to dry the flowers and then add other ingredients to make them. This processing method will lose a lot of active ingredients during the drying process of the flowers; meanwhile, in order to ensure the freshness of the drinks, it is inevitable to need Add additives with fresh-keeping and anti-oxidation functions to beverages. Although the addition of these additives can improve the shelf life of beverages, they also affect the natural properties of products to a certain extent. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/44
Inventor 贾强伍第政董蕾黄利华江津津王欢
Owner GUANGZHOU CITY POLYTECHNIC
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