Fructus amomi rotundus boiled water and preparation method thereof

Abstract

The invention relates to the field of plant beverage processing, in particular to fructus amomi rotundus and fructus amomi rotundus boiled water and a preparation method of the fructus amomi rotundus boiled water. 220 to 280 parts of drinking water; 1.0 to 2.0 parts of amomum cardamomum; 1.5 to 2.0 parts of nutmeg; 1.5 to 3.5 parts of licorice root slices; 0.5 to 3.0 parts of rhizoma acori graminei; 1.5 to 3.0 parts of dry mint leaves; and 2-5 parts of a sweetening agent. The sweetening agent is one of honey, xylitol, stevioside, mogroside, maltitol or erythritol. By optimizing the formula and the making process, the making method is clearer, large-scale production and industrial processing are facilitated, and the obtained product is better in taste and more stable in quality.

Description

technical field [0001] The invention relates to the field of plant beverage processing, in particular to a double-column cooked water and a preparation method thereof. Background technique [0002] Cooked water, a plant drink made from plants or their fruits as raw materials. In the Song Dynasty, people often used the fruits, flowers, leaves and stems of plants as raw materials, which were boiled and sterilized to make drinks with better taste, that is, cooked water. Cooked water tastes better and has certain health care functions, so it has been praised by people again in recent years. The earliest boiled water was the "white cardamom cooked water" that Li Qing, a famous poet in Song Dynasty, drank as usual. After removing the residue, you can take it either hot or cold. The method of making white cardamom boiled water recorded in "Shi Lin Guang Ji" is to take about 7 white cardamom shells at a time, select the white cardamom shells, put them into a bottle with boiling w...

AI Technical Summary

Problems solved by technology

The method of making white cardamom boiled water recorded in "Shi Lin Guang Ji" is to take about 7 white cardamom shells each time, clean the white cardamom shells, put them into a bottle filled with boiling water, seal and soak for a while, and then take it. , there are differences in the production process of white cardamom boiled water recorded in different documents, and the amount of white cardamom shell and water and the time used for making it are not clear. In addition, due to the lack of sweeteners and other auxiliary materials, its taste is not good.

Therefore, the white cardamom boiled water of making has the shortcoming of unstable mouthfeel and quality

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