Plant beverage and preparation method thereof

A plant beverage and roselle technology, applied in the field of beverages, can solve problems such as residual bacteria, short shelf life of food, improved sterilization methods, etc.

Inactive Publication Date: 2021-07-09
沈中国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-temperature sterilization is to sterilize at a temperature above 135°C for a few seconds. The food sterilized by high temperature has a long shelf life, but sterilization will also destroy some nutrients; pasteurization is to heat the mixed raw materials to 68-70°C and keep this temperature for 30 minutes. Rapid cooling to 4-5°C is a sterilization method, but pasteurization is not complete, and some bacteria will remain, so the shelf life of pasteurized food is short
Therefore, there is a problem of improving the sterilization method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A plant drink, the raw materials for making the drink include: 2 parts of roselle, 1 part of sour pulp, 10 parts of wolfberry, 5 parts of black plum, 6 parts of dried hawthorn, 1 part of dried lemon, 8 parts of tangerine peel, 10 parts of sweet-scented osmanthus, 3 parts of mint leaves 10 parts of jujube, 5 parts of rock sugar, and 15 parts of honey. Its preparation method comprises the following steps:

[0023] (1) Weigh 2g of roselle, 1g of sour pulp, 10g of medlar, 5g of black plum, 6g of dried hawthorn, 1g of dried lemon, 8g of tangerine peel, 10g of osmanthus, 3g of mint leaf, 10g of jujube, 5g of rock sugar, and boil with 4-6L of water , keep boiling for 15-20 minutes;

[0024] (2) filtering the boiled product to obtain a filtrate;

[0025] (3) Cool the filtrate to below 60°C, add 15g of honey and stir evenly to obtain a semi-finished beverage;

[0026] (4) Ultraviolet sterilization is carried out on the semi-finished beverage to obtain the finished beverage. ...

Embodiment 2

[0028] A plant beverage, the raw materials for making the beverage include: 2.8 parts of roselle, 1.8 parts of sour pulp, 11.6 parts of wolfberry, 5 parts of black plum, 8 parts of dried hawthorn, 3.1 parts of dried lemon, 6 parts of tangerine peel, 7 parts of sweet-scented osmanthus, and 1.6 parts of mint leaves 12 parts of jujube, 3 parts of rock sugar, and 15 parts of honey. Its preparation method comprises the following steps:

[0029] (1) Weigh 2.8g roselle, 1.8g sour pulp, 11.6g medlar, 5g black plum, 8g dried hawthorn, 3.1g dried lemon, 6g tangerine peel, 7g osmanthus, 1.6g mint leaf, 12g jujube, 3g rock sugar, add water Boil in 4-6L and keep boiling for 15-20 minutes;

[0030] (2) filtering the boiled product to obtain a filtrate;

[0031] (3) Cool the filtrate to below 60°C, add 15g of honey and stir evenly to obtain a semi-finished beverage;

[0032] (4) Ultraviolet sterilization is carried out on the semi-finished beverage to obtain the finished beverage.

Embodiment 3

[0034] A plant beverage, the raw materials for making the beverage include: 2 parts of roselle, 3.4 parts of sour pulp, 8 parts of Chinese wolfberry, 7.3 parts of black plum, 4.9 parts of dried hawthorn, 1.9 parts of dried lemon, 11.7 parts of tangerine peel, 13 parts of sweet-scented osmanthus, 4.7 parts of mint leaves 8 parts of jujube, 7 parts of rock sugar, and 16 parts of honey. Its preparation method comprises the following steps:

[0035] (1) Weigh 2g roselle, 3.4g sour pulp, 8g medlar, 7.3g black plum, 4.9g dried hawthorn, 1.9g dried lemon, 11.7g tangerine peel, 13g sweet-scented osmanthus, 4.7g mint leaves, 8g jujube, 7g rock sugar, Add 4-6L of water to cook, keep boiling for 15-20 minutes;

[0036] (2) filtering the boiled product to obtain a filtrate;

[0037] (3) Cool the filtrate to below 60°C, add 16g of honey and stir evenly to obtain a semi-finished beverage;

[0038] (4) Ultraviolet sterilization is carried out on the semi-finished beverage to obtain the fi...

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PUM

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Abstract

The invention provides a plant beverage and a preparation method thereof. The plant beverage is prepared from the following raw materials: 1-4 parts of roselle, 1-4 parts of physalis alkekengi, 7-13 parts of Chinese wolfberry fruits, 3-9 parts of smoked plums, 3-9 parts of dried haws, 1-4 parts of dried lemons, 2-5 parts of dried orange peel, 2-9 parts of sweet-scented osmanthus, 1-8 parts of mint leaves, 5-15 parts of Chinese dates, 2-10 parts of crystal sugar and 11-19 parts of honey. The plant beverage can be obtained by taking the raw materials in corresponding parts by weight, adding water, decocting, filtering and carrying out ultraviolet sterilization. After beneficial substances contained in various plants in the obtained beverage have a synergistic effect, the obtained beverage has the effects of clearing heat, removing heat and regulating functions of a human body, and can also promote digestion and enhance appetite.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a plant beverage and a preparation method thereof. Background technique [0002] With the improvement of living standards, people's requirements for diet are getting higher and higher. The purpose of consumers drinking beverages is no longer limited to quenching thirst, and natural and green plant beverages are becoming more and more popular. However, most of the common herbal beverages on the market have the effects of eliminating food, appetizing, and eliminating internal heat. They do not have the effects of clearing away heat, lowering blood pressure, and lowering blood lipids, let alone achieve the effects of curing diseases, preventing diseases without diseases, and strengthening the body. How to make plant beverages have the effects of clearing away heat, relieving heat and regulating human body functions is a problem to be solved urgently in today's society. [0003] At the sam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L21/25A23L33/105A23L2/50
CPCA23L2/02A23L2/52A23L21/25A23L33/105A23L2/50A23V2002/00A23V2200/30A23V2200/32A23V2250/21
Inventor 沈中国
Owner 沈中国
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