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Preparation method of jasmine flower plant beverage

A technology for plant beverages and jasmine flowers, which is applied to plant raw materials, medical raw materials derived from gymnosperm subphylum, plant/algae/fungus/moss components, etc., can solve the problems of short duration of jasmine water fragrance, rough production method and high production cost problem, to achieve the effect of long-lasting fragrance, easy promotion and use, and less impurities

Inactive Publication Date: 2021-12-21
尹帅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies in the prior art, the present invention provides a method for preparing a jasmine plant beverage. The production method is simple, and the produced jasmine water has a long-lasting fragrance, which can solve the problem that the production method is rough, the produced jasmine water has a short duration of fragrance, and the production needs The equipment is relatively expensive, and the input production cost is high

Method used

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  • Preparation method of jasmine flower plant beverage

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Effect test

Embodiment 1

[0027] A method for preparing a jasmine plant beverage, comprising the following proportioning raw materials: 90 parts of jasmine, 60 parts of alcohol, 4 parts of rosin, 4 parts of clove, 10 parts of bamboo leaves, 8 parts of flavoring essential oil and 150 parts of water. The preparation method comprises The following steps:

[0028] Step 1. Preparation of raw materials: Screen the picked jasmine flowers to remove impurities, select high-quality jasmine flowers, and then place the selected jasmine flowers at room temperature to grow flowers until the buds of the jasmine flowers change from the initial blooming state to the tiger claw state;

[0029] Step 2, heating to inactivate enzymes: heat the tiger-claw-shaped jasmine flowers with microwaves to inactivate the enzymes, completely inactivate the peroxidase in the tiger-claw-shaped jasmine flowers, and achieve the purpose of partial drying;

[0030] Step 3. Vacuum drying: put the enzyme-killed in step 2 into a vacuum drying ...

Embodiment 2

[0036] A method for preparing a jasmine plant beverage, comprising the following proportioning raw materials: 120 parts of jasmine, 75 parts of alcohol, 5 parts of rosin, 6 parts of clove, 15 parts of bamboo leaves, 9 parts of flavoring essential oil and 175 parts of water. The preparation method comprises The following steps:

[0037] Step 1. Preparation of raw materials: Screen the picked jasmine flowers to remove impurities, select high-quality jasmine flowers, and then place the selected jasmine flowers at room temperature to grow flowers until the buds of the jasmine flowers change from the initial blooming state to the tiger claw state;

[0038] Step 2, heating to inactivate enzymes: heat the tiger-claw-shaped jasmine flowers with microwaves to inactivate the enzymes, completely inactivate the peroxidase in the tiger-claw-shaped jasmine flowers, and achieve the purpose of partial drying;

[0039] Step 3, vacuum drying: put the enzyme-killed in step 2 into a vacuum drying...

Embodiment 3

[0045] A method for preparing a jasmine plant beverage, comprising the following proportioning raw materials: 150 parts of jasmine, 90 parts of alcohol, 6 parts of rosin, 6 parts of clove, 20 parts of bamboo leaves, 10 parts of flavoring essential oil and 200 parts of water. The preparation method includes The following steps:

[0046] Step 1. Preparation of raw materials: Screen the picked jasmine flowers to remove impurities, select high-quality jasmine flowers, and then place the selected jasmine flowers at room temperature to grow flowers until the buds of the jasmine flowers change from the initial blooming state to the tiger claw state;

[0047] Step 2, heating to inactivate enzymes: heat the tiger-claw-shaped jasmine flowers with microwaves to inactivate the enzymes, completely inactivate the peroxidase in the tiger-claw-shaped jasmine flowers, and achieve the purpose of partial drying;

[0048] Step 3. Vacuum drying: put the enzyme-killed in step 2 into a vacuum drying...

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Abstract

The invention discloses a preparation method of a jasmine flower plant beverage, and relates to the field of jasmine flower water preparation. Jasmine flower water comprises the following raw materials in parts by weight: 90-150 parts of jasmine flowers, 60-90 parts of alcohol, 4-6 parts of rosin, 4-6 parts of cloves, 10-20 parts of bamboo leaves, 8-10 parts of blended essential oil and 150-200 parts of water, and the preparation method of the jasmine flower water comprises seven steps of raw material preparation, heating enzyme deactivation, vacuum drying, raw material mixing, essence extraction, plant extracting solution preparation and stirring and mixing. According to the preparation method of the jasmine flower water, the prepared jasmine flower water not only is lasting in fragrance, but also emits smell harmless to a human body, and is not added with essence; vomiting and headache conditions cannot occur when the fragrance of the jasmine flower water is inhaled into the human body; and meanwhile, the rosin contained in the emitted smell of the jasmine flower water prepared by the preparation method can take the effects of dispelling wind, eliminating dampness, expelling pus, drawing out poison, promoting tissue regeneration and relieving pain; and the jasmine flower water is beneficial and harmless to people who inhale the fragrance into the bodies, and is convenient to popularize and use.

Description

technical field [0001] The invention relates to the technical field of jasmine water preparation, in particular to a preparation method of jasmine plant beverage. Background technique [0002] Jasmine is a plant of the genus Frangipani in the family Oleaceae. It is now widely planted in subtropical regions. The flower of jasmine is extremely fragrant. It is a famous raw material for scented tea and an important raw material for fragrance. The ingredients of perfume have advantages and disadvantages for the human body. The case that causes takes place from time to time, and traditional jasmine water perfume making method is simple, and fragrance duration is short, and as the patent of publication number CN109395135A, in its jasmine water preparation method, making method is coarse, and impurity is many, and the jasmine water fragrance of making lasts The time is short, the equipment required for production is relatively expensive, and the production cost of input is high, whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61L9/013A61L9/01A61K36/63A61K36/899A61K9/72A61K47/44A61P25/20A61L101/56
CPCA61L9/013A61L9/01A61K36/63A61K36/15A61K36/61A61K36/899A61K9/007A61K47/44A61P25/20A61L2209/21A61K2300/00
Inventor 焦新年
Owner 尹帅
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