Water hyacinth beverage capable of clearing heat and decreasing internal heat

Abstract

The invention belongs to the technical field of food beverages, and particularly relates to a heat-clearing water hyacinth beverage, which adopts water hyacinth pulp as one of main raw materials, combines various plant components such as calabash, apple, balsam pear, pumpkin peel, rose and pineapple pulp, and is prepared by mixing the water hyacinth pulp, plant juice, nutrient pulp, lycium barbarum polysaccharide and vaccinium bracteatum thunb. The preparation method comprises the following steps: adding 0.5% of saccharifying enzyme, uniformly mixing, sealing and standing at 25-35 DEG C for 2-4 hours, adding 0.5-1% of zymophyte, uniformly mixing, fermenting at 30-35 DEG C under the condition that the humidity is controlled to be 80-90%, periodically stirring during the period to promote uniform fermentation, and homogenizing the fermented beverage by using a homogenizer. The beverage is homogenized, the homogenized beverage is subjected to high-temperature sterilization treatment, the taste and flavor of the beverage are enriched, the beverage is more comprehensive and balanced in nutritional ingredients, meanwhile, interaction among the raw materials is brought into full play through the accurate proportion, and the heat clearing and fire reducing effects of the beverage are further improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food and beverages, and particularly relates to a water hyacinth beverage for clearing away heat and reducing internal heat. Background Art

[0002] As people's health awareness increases, the demand for functional beverages is increasing. As a kind of functional beverage, heat-clearing and fire-reducing beverages are favored by consumers because they can relieve symptoms such as inflammation and heat in the body. Water hyacinth, as a fast-growing and easy-to-propagate aquatic plant, not only has rich nutrients, but also has the effect of clearing heat and reducing fire. Therefore, using water hyacinth to develop a heat-clearing and fire-reducing beverage not only has market potential, but also can achieve effective utilization of resources. Summary of the invention

[0003] The purpose of the present invention is to provide a water hyacinth beverage for clearing away heat and reducing internal heat. The beverage contains multiple groups of nutrients, provides comprehensive nutritional support for the body, has a rich and diverse taste, is memorable, has multiple health effects such as clearing away heat and reducing internal heat, promoting digestion, and enhancing immunity, and is suitable for people of all ages to drink.

[0004] The purpose of the present invention can be achieved through the following technical solutions:

[0005] A water hyacinth beverage for clearing away heat and reducing internal heat is composed of the following ingredients in mass fractions: 20-30% of water hyacinth pulp, 10-15% of plant juice, 10-15% of nutrient pulp, 0.1-0.5% of wolfberry polysaccharide and black rice seed extract together, 0.1-0.5% of saccharifying enzyme, and 0.5-1% of fermentation bacteria.

[0006] Furthermore, the plant juice includes gourd, apple, and bitter melon, and the usage ratio of gourd, apple, and bitter melon is 4-7%: 2-4%: 2-4%. Such a ratio not only ensures the effect of clearing away heat and reducing fire, but also makes the taste of the beverage more balanced.

[0007] Furthermore, the nutrient slurry includes pumpkin peel, rose flower and pineapple flesh, and the usage ratio of pumpkin peel, rose flower and pineapple flesh is 3-6%:3-5%:3-5%, and such ratio is helpful to enhance the flavor and taste of the beverage.

[0008] Furthermore, the usage ratio of Lycium barbarum polysaccharide and Black Rice Fruit extract is 0.05-0.2%:0.05-0.3%.

[0009] Further, the water hyacinth slurry comprises the following steps to prepare:

[0010] Water hyacinth processing: Wash the water hyacinth and chop it into small pieces to better release its nutrients;

[0011] Cellulase addition: According to the taste and nutritional value requirements, add 0.3-0.7% cellulase to help decompose the cellulose in water hyacinth and improve the taste and nutritional value;

[0012] Addition of Milkvetch Honey: Add appropriate amount of Milkvetch Honey to increase the sweetness and flavor of the drink;

[0013] Mixing and grinding: Use a blender or grinder to mix the water hyacinth, cellulase and milkvetch honey evenly and grind them into a fine paste.

[0014] Further, the plant juice comprises the following steps to prepare:

[0015] Raw materials preparation:

[0016] Soak the gourd and bitter gourd in clean water for 10 minutes. The gourd and bitter gourd may need to be peeled or deseeded, and rinsed with running water to remove surface dirt, pesticide residues and impurities. Remove the core of the apple and cut it into small pieces, soak it in clean water for 5 minutes, then remove and drain.

[0017] Juicing operation:

[0018] Put the cleaned bottle gourd, bitter melon and apple pieces into the juicer, start the juicer, and start juicing. After juicing is completed, turn off the juicer and wait for it to completely stop running before taking out the squeezed plant juice;

[0019] Filtration process:

[0020] Pour the squeezed plant juice into the filter. The filter can be selected with a fine mesh to ensure that more impurities and solid particles are removed. Shake the filter to allow the juice to pass through the filter to remove impurities and solid particles. For a finer filtration effect, use a multi-layer filter or multiple filtration methods. After the filtration is completed, pour the pure plant juice into a container for later use.

[0021] Further, the nutrient slurry comprises the following steps: 3-6%: 3-5%: 3-5%

[0022] Raw material preparation and mixing:

[0023] Make sure the pumpkin skin, rose flower and pineapple flesh are fresh, clean and suitable for eating. Remove dirt and hard skin from the surface of pumpkin skin, leaving only the soft and nutritious inner layer. Choose organic rose flowers that have not been sprayed with pesticides, and make sure the petals are intact. Peel, core and cut the pineapple flesh into small pieces. Mix the prepared pumpkin skin, rose flower and pineapple flesh in a ratio of 3-6%:3-5%:3-5%, keeping a rough balance of pumpkin skin, rose flower and pineapple flesh to ensure that the final nutrient paste has the best taste and nutritional value.

[0024] Beating operation:

[0025] Put the prepared pumpkin peel, rose flower and pineapple flesh into a blender, add an appropriate amount of water in a ratio of 1:0.5-0.75 to adjust the taste and concentration, start the blender, make sure the blade of the blender or juicer is sharp and clean, and blend at medium speed for about 30 seconds until the raw materials are completely broken up and mixed evenly. At this time, the obtained nutrient paste presents a bright orange-yellow color with rich fruity and floral aromas;

[0026] Processing and Filtration:

[0027] Pour the beaten nutrient paste into the pot, heat over medium heat and stir constantly. Stir constantly during the heating process to prevent the nutrient paste from sticking to the pot or burning. During the heating process, observe that the nutrient paste gradually becomes thick and fragrant. Add some honey or lemon juice to adjust the taste. After heating for about 5 minutes, pour the nutrient paste into the filter to filter it to remove impurities and solid particles. After filtering, you will get pure nutrient paste.

[0028] Further, the method comprises the following steps:

[0029] Mix well: Mix the water hyacinth pulp, plant juice, nutrient pulp, wolfberry polysaccharide and black rice extract together to ensure that the mixture is even;

[0030] Addition of saccharifying enzyme: Add 0.5% saccharifying enzyme, mix well, and place in a sealed container at 25-35°C for 2-4 hours to promote the release of sugars;

[0031] Adding fermentation bacteria: After adding 0.5-1% fermentation bacteria, mix well, and then ferment at 30-35℃ and humidity controlled at 80%-90%. Stir regularly during the fermentation to promote uniform fermentation;

[0032] Homogenization: Use a homogenizer to homogenize the fermented beverage;

[0033] Sterilization: The homogenized beverage is sterilized at high temperature (such as 121°C for 15 minutes) to ensure the safety of the beverage.

[0034] Beneficial effects of the present invention:

[0035] 1. In the technical solution of the present invention, water hyacinth pulp is used as one of the main raw materials, and a variety of plant ingredients such as gourd, apple, bitter gourd, pumpkin peel, rose, pineapple flesh, etc. are combined to form a unique raw material combination. This combination not only enriches the taste and flavor of the beverage, but also makes the beverage more comprehensive and balanced in nutritional components. At the same time, through precise proportions, the interaction between various raw materials is fully exerted, further enhancing the heat-clearing and fire-reducing effect of the beverage.

[0036] 2. In the technical solution of the present invention, a variety of plant ingredients with the effect of clearing away heat and reducing internal heat are used. The beverage performs well in terms of health benefits. It can not only relieve inflammation and heat in the body, but also provide rich vitamins and minerals, which help to enhance immunity and promote digestion. In addition, the beverage is low in sugar, fat and calories, and is suitable for people of all ages to drink. It is an ideal choice, especially for those who need to control sugar and calorie intake. DETAILED DESCRIPTION

[0037] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0038] Example 1

[0039] Water hyacinth slurry comprises the following steps to prepare:

[0040] Select 500 grams of water hyacinth, wash it with clean water, chop it into small pieces of about 1 cm square with kitchen scissors to better release its nutrients, add 0.3% cellulase, i.e. 1.5 grams, add 50 grams of astragalus honey, put the chopped water hyacinth, cellulase and astragalus honey into a blender, add an appropriate amount of clean water, about 200 ml, stir at medium speed for about 2 minutes, pour the mixture into a grinder, and grind it into a fine slurry;

[0041] The result is a fine, uniform, bright green water hyacinth pulp with a sweet taste and a light scent of astragalus flowers.

[0042] Example 2

[0043] Water hyacinth slurry comprises the following steps to prepare:

[0044] Select 1000g of water hyacinth, wash it with clean water, chop it into small pieces of about 0.5cm square with kitchen scissors to better release its nutrients, add 0.5% cellulase, i.e. 2.5g, add 80g of astragalus honey, put the chopped water hyacinth, cellulase and astragalus honey into a blender, add an appropriate amount of clean water, about 400ml, stir at medium speed for about 3 minutes, pour the mixture into a grinder, and grind it into a fine slurry;

[0045] The result is a thick, delicate, dark green water hyacinth pulp with a mellow taste, sweet but not greasy, with a strong aroma of astragalus flowers and a light fragrance of water hyacinth.

[0046] Example 3

[0047] Water hyacinth slurry comprises the following steps to prepare:

[0048] Select 800 grams of water hyacinth, wash it with clean water, chop it into small pieces of about 0.8 cm square with kitchen scissors to better release its nutrients, add 0.7% cellulase, i.e. 5.6 grams, add 60 grams of astragalus honey, put the chopped water hyacinth, cellulase and astragalus honey into a blender, add an appropriate amount of clean water, about 300 ml, stir at medium speed for about 2 minutes, pour the mixture into a grinder, and grind it into a fine slurry;

[0049] The result is a delicate, smooth, brightly colored water hyacinth pulp with a fresh and refreshing taste, moderate sweetness, and a light scent of astragalus flowers and the fresh aroma of water hyacinth.

[0050] Example 4

[0051] The vegetable juice is prepared by the following steps:

[0052] Select 500 grams of fresh gourd, 200 grams of bitter melon, and about 750 grams of Red Fuji apples, soak the gourd and bitter melon in clean water for 10 minutes, rinse with running water, remove the core of the apple and cut it into small pieces, soak it in clean water for 5 minutes, then take it out and drain the water, put the washed gourd, bitter melon and apple pieces into a juicer, start the juicer, and squeeze the juice. After the juice is squeezed, turn off the juicer, wait for it to completely stop running, then take out the squeezed plant juice, pour the squeezed plant juice into a filter, shake the filter to make the juice pass through the filter, remove impurities and solid particles therein, and after the filtration is completed, pour the obtained pure plant juice into a container for later use;

[0053] Get a glass of bright-colored, refreshing-tasting gourd apple bitter melon juice. This juice is rich in vitamins and minerals, and has the effects of clearing away heat and promoting digestion.

[0054] Example 5

[0055] The nutrient slurry comprises the following steps to prepare:

[0056] Select 150 grams of fresh pumpkin peel, clean it and cut it into small pieces, 60 grams of organic rose (about 12 petals), 250 grams of pineapple meat, peel and core it and cut it into small pieces, and perform pulping. Put the prepared pumpkin peel, rose and pineapple meat into a blender, add about 250 ml of water in a ratio of , start the blender, and stir at medium speed for about 40 seconds until the raw materials are completely broken up and mixed evenly. The nutrient slurry obtained at this time presents a bright orange-yellow color, with a strong fruity and floral aroma. Pour the beaten nutrient slurry into a pot, heat it over medium heat and stir constantly. Stir constantly during the heating process to prevent the nutrient slurry from sticking to the pot or burning. During the heating process, it is observed that the nutrient slurry gradually becomes thick and fragrant. After heating for about 6 minutes, pour the nutrient slurry into a filter to filter it to remove impurities and solid particles. After filtering, the pure nutrient slurry is obtained.

[0057] Example 6

[0058] The nutrient slurry comprises the following steps to prepare:

[0059] Select 200 grams of fresh pumpkin peel, clean it and cut it into small pieces, 80 grams of organic rose (about 16 petals), 300 grams of pineapple flesh, peel and core it and cut it into small pieces, and perform pulping. Put the prepared pumpkin peel, rose and pineapple flesh into a blender, add about 300 ml of water in a ratio of , start the blender, and stir at medium speed for about 50 seconds until the raw materials are completely broken up and mixed evenly. The nutrient slurry obtained at this time presents a brighter orange-yellow color, and has a richer fruity and floral aroma. Pour the beaten nutrient slurry into a pot, heat it over medium heat and stir constantly. Stir constantly during the heating process to prevent the nutrient slurry from sticking to the pot or burning. During the heating process, it is observed that the nutrient slurry gradually becomes thick and fragrant. After heating for about 7 minutes, pour the nutrient slurry into a filter to filter it to remove impurities and solid particles. After filtering, the pure nutrient slurry is obtained.

[0060] Example 7

[0061] The nutrient slurry comprises the following steps to prepare:

[0062] Select 250 grams of fresh pumpkin peel, clean it and cut it into small pieces, 100 grams of organic rose (about 20 petals), 350 grams of pineapple meat, peel and core it and cut it into small pieces, and beat it. Put the prepared pumpkin peel, rose and pineapple meat into a blender, add about 350 ml of water in a ratio of , start the blender, and stir at medium speed for about 50 seconds until the raw materials are completely broken up and mixed evenly. The nutrient paste obtained at this time presents a deep orange-yellow color, with a richer fruity and floral aroma. Pour the beaten nutrient paste into the pot, heat it over medium heat and stir constantly. Stir constantly during the heating process to prevent the nutrient paste from sticking to the pot or burning. During the heating process, it is observed that the nutrient paste gradually becomes thick and fragrant. After heating for about 8 minutes, pour the nutrient paste into the filter to filter it to remove impurities and solid particles. After filtering, the pure nutrient paste is obtained.

[0063] Example 8

[0064] Mix evenly: mix the water hyacinth pulp of Example 1, the plant juice of Example 4, the nutrient pulp of Example 5, wolfberry polysaccharides, and black rice fruit extract together, add 0.5% saccharifying enzyme, mix evenly, seal and place at 25°C for 2 hours, add 0.5% fermentation bacteria, mix evenly, and then ferment at 30°C with humidity controlled at 80%, stir regularly during the fermentation to promote even fermentation, use a homogenizer to homogenize the fermented beverage, and sterilize the homogenized beverage at high temperature.

[0065] Example 9

[0066] Mix evenly: mix the water hyacinth pulp of Example 2, the plant juice of Example 4, the nutrient pulp of Example 6, wolfberry polysaccharides, and black rice fruit extract together, add 0.5% saccharifying enzyme, mix evenly, seal and place at 30°C for 3 hours, add 0.8% fermentation bacteria, mix evenly, and then ferment at 32°C with humidity controlled at 85%, stir regularly during the fermentation to promote even fermentation, use a homogenizer to homogenize the fermented beverage, and sterilize the homogenized beverage at high temperature.

[0067] Example 10

[0068] Mix evenly: mix the water hyacinth pulp of Example 3, the plant juice of Example 4, the nutrient pulp of Example 6, wolfberry polysaccharides, and black rice fruit extract together, add 0.5% saccharifying enzyme, mix evenly, seal and place at 35°C for 4 hours, add 1% fermentation bacteria, mix evenly, and then ferment at 35°C with humidity controlled at 90%, stir regularly during the fermentation to promote even fermentation, use a homogenizer to homogenize the fermented beverage, and sterilize the homogenized beverage at high temperature.

[0069] Comparative Example

[0070] 100 subjects aged 18-65 were randomly selected and divided into 4 groups, each with 25 people. The water hyacinth beverage for clearing away heat and reducing internal heat in the embodiment and the ordinary plant beverage on the market in the comparative example were subjected to sensory evaluation. The full score for each item was 100 points, and the final score was the average score. The sensory evaluation of the water hyacinth beverage for clearing away heat and reducing internal heat in the embodiment 8-Example 10 and the ordinary plant beverage on the market in the comparative example is shown in Table 1:

[0071] Table 1. Test results of some projects

[0072] Example 8 Example 9 Example 10 Comparative Example Color 92 91 93 80 Taste 94 96 95 90 Nutrition 95 92 90 62 Health Benefits 93 92 90 60

[0073] As can be seen from Table 1, the water hyacinth beverages for clearing away heat and reducing internal heat of Examples 8 to 10 integrate the nutritional components of various plant raw materials, including vitamins, minerals, dietary fiber and antioxidants, etc., to provide comprehensive nutritional support for the body. They combine the freshness of water hyacinth, the freshness of bottle gourd, apple and bitter melon juice, and the rich fruity and floral aroma of pumpkin, rose and pineapple nutrient pulp. They have rich and diverse tastes and are very memorable. They have various health benefits such as clearing away heat and reducing internal heat, promoting digestion, and enhancing immunity, and are suitable for people of all ages to drink.

[0074] In the description of the specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0075] The above contents are merely examples and explanations of the present invention. Those skilled in the art may make various modifications or additions to the specific embodiments described or replace them in a similar manner. As long as they do not deviate from the invention or exceed the scope defined by the claims, they shall all fall within the protection scope of the present invention.

Claims

1. A water hyacinth beverage for clearing away heat and reducing internal heat, characterized in that: The composition is composed of the following ingredients in mass fractions: 20-30% water hyacinth pulp, 10-15% plant juice, 10-15% nutrient pulp, 0.1-0.5% of wolfberry polysaccharide and black rice seed extract, 0.1-0.5% of saccharifying enzyme, and 0.5-1% of fermentation bacteria.

2. The water hyacinth beverage for clearing away heat and reducing internal heat according to claim 1, characterized in that: The plant juice includes bottle gourd, apple and bitter melon, and the usage ratio of bottle gourd, apple and bitter melon is 4-7%: 2-4%: 2-4%.

3. The water hyacinth beverage for clearing away heat and reducing internal heat according to claim 1, characterized in that: The nutrient slurry comprises pumpkin peel, rose flower and pineapple flesh, and the usage ratio of the pumpkin peel, rose flower and pineapple flesh is 3-6%: 3-5%: 3-5%.

4. The water hyacinth beverage for clearing away heat and reducing internal heat according to claim 1, characterized in that: The dosage ratio of wolfberry polysaccharide and black rice seed extract is 0.05-0.2%:0.05-0.3%.

5. The water hyacinth beverage for clearing away heat and reducing internal heat according to claim 1, characterized in that: Water hyacinth slurry comprises the following steps to prepare: Water hyacinth processing: Wash the water hyacinth and chop it into small pieces to better release its nutrients; Cellulase addition: Add 0.3-0.7% cellulase according to taste and nutritional value requirements; Add milk vetch honey: add appropriate amount of milk vetch honey; Mixing and grinding: Use a blender or grinder to mix the water hyacinth, cellulase and milkvetch honey evenly and grind them into a fine paste.

6. The water hyacinth beverage for clearing away heat and reducing internal heat according to claim 2, characterized in that: The vegetable juice is prepared by the following steps: Raw materials preparation: Soak the gourd and bitter gourd in clean water for 10 minutes, rinse them with running water, remove the core of the apple, cut it into small pieces, soak them in clean water for 5 minutes, then remove and drain; Juicing operation: Put the cleaned bottle gourd, bitter melon and apple pieces into the juicer, start the juicer, and start juicing. After juicing is completed, turn off the juicer and wait for it to completely stop running before taking out the squeezed plant juice; Filtration process: Pour the squeezed plant juice into the filter, shake the filter to allow the juice to pass through the filter to remove impurities and solid particles. After filtering, pour the pure plant juice into a container for later use.

7. The water hyacinth beverage for clearing away heat and reducing internal heat according to claim 3, characterized in that: The nutrient slurry comprises the following steps to prepare: Raw material preparation and mixing: Remove dirt and hard skin from the pumpkin skin, leaving only the soft and nutritious inner layer. Choose organic roses that have not been sprayed with pesticides. Peel and core the pineapple flesh and cut it into small pieces. Mix the prepared pumpkin skin, roses, and pineapple flesh in a ratio of 3-6%:3-5%:3-5%; Beating operation: Put the prepared pumpkin peel, rose and pineapple flesh into a blender, add an appropriate amount of water in a ratio of 1:0.5-0.75, start the blender, and stir at medium speed for about 30 seconds until the raw materials are completely broken up and mixed evenly. At this time, the obtained nutrient paste presents a bright orange-yellow color with a strong fruity and floral aroma; Processing and Filtration: Pour the beaten nutrient paste into the pot, heat over medium heat and stir constantly. Stir constantly during the heating process to prevent the nutrient paste from sticking to the pot or burning. During the heating process, observe that the nutrient paste gradually becomes thick and fragrant. Add some honey or lemon juice to adjust the taste. After heating for about 5 minutes, pour the nutrient paste into the filter to filter it to remove impurities and solid particles. After filtering, you will get pure nutrient paste.

8. The water hyacinth beverage for clearing away heat and reducing internal heat according to claim 1, characterized in that: The method comprises the following steps: Mix well: mix the water hyacinth pulp, plant juice, nutrient pulp, wolfberry polysaccharide and black rice seed extract together; Addition of saccharifying enzyme: Add 0.5% saccharifying enzyme, mix well, and place in a sealed container at 25-35°C for 2-4 hours; Adding fermentation bacteria: After adding 0.5-1% fermentation bacteria, mix well, and then ferment at 30-35℃ and humidity controlled at 80%-90%. Stir regularly during the fermentation to promote uniform fermentation; Homogenization: Use a homogenizer to homogenize the fermented beverage; Sterilization: The homogenized beverage is sterilized at high temperature.