Plant five-flavor drink formula and preparation process thereof

Abstract

The invention discloses a plant five-flavor drink formula and a preparation process thereof. The plant five-flavor drink formula comprises the following components: fructus momordicae, pericarpium citri reticulatae, liquorice, folium mori, dandelion and purified water, and the weight ratio of the fructus momordicae to the pericarpium citri reticulatae to the liquorice to the folium mori to the dandelion to the purified water is 3.3: 1: 1: 1: 1: 667. Only five raw materials and purified water are used in the formula, no additive is added, and the beverage is an additive-free green pure ecological product and is suitable for being drunk by various crowds, especially crowds needing to moisten the lung and clear heat. The plant drink device comprises an operation table, water can be automatically injected to maintain a specific water level height in the plant drink boiling process, and then it can be ensured that plant drink boiling is conducted in the optimal state, in this way, effective components can be extracted to the maximum extent, the water level is kept stable, and the plant drink boiling efficiency is improved. And the soaking time of the raw materials in water can be more balanced, so that full release of effective components is facilitated, and the effectiveness of the plant drink is ensured.

Description

Technical Field

[0001] The invention relates to the technical field of plant drinks, and in particular to a plant five-flavor drink formula and a preparation process thereof. Background Art

[0002] The current plant five-flavor drink requires the addition of additives during the preparation process, which does not conform to the concept of zero-additive green pure ecological products, and the additives may harm the patient's health.

[0003] In addition, the Chinese patent with the current announcement number CN113786343A discloses a formula of a plant five-flavor drink for cardiovascular and cerebrovascular treatment and its preparation process, in order to boil the plant drink; it includes a base, a hole-shaped placement cylinder and a reciprocating downward pressing component, the top outer wall of the base is provided with a boiling cylinder, the bottom inner wall of the boiling cylinder is provided with a limiting ring, the bottom inner wall of the boiling cylinder is provided with two sliding columns, the circumferential outer wall of the hole-shaped placement cylinder is provided with two hole-shaped plates, the inner walls of the two hole-shaped plates are provided with positioning holes, the circumferential outer walls of the two sliding columns are respectively movably connected to the inner walls of the two positioning holes, and the bottom outer wall of the hole-shaped placement cylinder is movably connected with a convex column 2.

[0004] However, in the above-mentioned formula of the five-flavor plant drink for cardiovascular and cerebrovascular treatment and its preparation process, water cannot be automatically added according to the type of the plant drink during the boiling process to maintain the water content of the plant drink, which may lead to insufficient or excessive water in the boiling process, thereby affecting the full release of the effective ingredients of the raw materials and resulting in unsatisfactory boiling effect.

[0005] Therefore, a plant five-flavor drink formula and a preparation process thereof are proposed. Summary of the invention

[0006] The object of the present invention is to provide a plant five-flavor drink formula and a preparation process thereof to solve the problems raised in the above background technology.

[0007] To achieve the above object, the present invention provides the following technical solutions: A plant five-flavor drink formula comprises the following components: Momordica grosvenori, tangerine peel, licorice, mulberry leaf, dandelion and purified water, and the weight ratio of momordica grosvenori, tangerine peel, licorice, mulberry leaf, dandelion and purified water is 3.3:1:1:1:1:667.

[0008] The present invention also provides a preparation process of a plant five-flavor drink, which is prepared using a plant drink device and specifically comprises the following steps: S1: Taking the weight ratio of 3.3:1:1:1:1:667 in claim 1 as the standard, weigh clean monk fruit, tangerine peel, licorice, mulberry leaves, and dandelion, and add the weighed monk fruit, tangerine peel, licorice, mulberry leaves, and dandelion into the storage cup in the plant drink device; S2: placing the storage cup containing monk fruit, tangerine peel, liquorice, mulberry leaf and dandelion into the boiling cylinder of the plant drink device, and using the upper surface of the supporting ring in the boiling cylinder to lift the storage cup; S3: Controlling the automatic water supply mechanism in the plant drinking device to add pure water into the boiling cylinder according to the above ratio; S4: Use the plant drink device to heat the pure water in the boiling cylinder to boiling, and continue to boil for 30 minutes after boiling, then stop heating, cool to room temperature, and then drain the boiled plant five-flavor drink through the faucet on the plant drink device for drinking; S5: When you need to replace the plant drink, lift the storage cup and remove it for replacement when the water holes on the storage cup no longer drain water.

[0009] Among them, the plant drinking device includes: an operating table, a ring is protrudingly installed on the upper surface of the operating table, four groups of boiling cylinders are fixedly installed in the ring of the operating table, the outer surfaces of the four groups of boiling cylinders are connected and equipped with automatic water supply mechanisms, a supporting ring is fixedly installed in the inner ring mouth of the boiling cylinder, and a storage cup can be placed on the upper surface of the supporting ring of the boiling cylinder, and the outer surface of the storage cup is provided with a water combing hole.

[0010] Preferably, the outer surfaces of the four groups of boiling cylinders are provided with heating wires, the heating wires are electrically connected to the electrical control end of the temperature controller, the temperature controller is fixedly mounted on the upper surface of the operating table, and the temperature sensor integrated inside the temperature controller is located in the boiling cylinder.

[0011] Preferably, a water outlet pipe is installed on the lower surface of the boiling cylinder, and the water outlet pipe runs through both sides of the operating table and is installed on the lower surface of the boiling cylinder.

[0012] Preferably, the automatic water supply mechanism comprises a four-way pipe, each group of pipes of the four-way pipe is respectively connected to the boiling cylinder, and the lower surfaces of the four groups of branch segments of the four-way pipe are connected and installed with water inlet pipes, and the water inlet pipes can be connected to an external pure water source.

[0013] Preferably, the middle section of each group of pipes of the four-way pipe is connected and installed with a solenoid valve, so that by opening one group of the solenoid valves, the water in the water inlet pipe can be accurately supplied into the corresponding boiling cylinder through the four-way pipe.

[0014] Preferably, the four groups of solenoid valves are all controlled by a controller, which pre-stores the cooking parameters of various plant drinking materials. The signal receiving end of the controller is connected to the signal transmitting end of the float-type liquid level sensor. The liquid level sensing end of the float-type liquid level sensor is sealed and penetrates into the cooking cylinder. The float-type liquid level sensor is fixedly installed on both sides of the upper surface of the operating table.

[0015] Compared with the prior art, the present invention has the following beneficial effects: 1. The plant five-flavor drink provided by the present invention uses only five kinds of raw materials and pure water without any additives. It is a zero-additive green pure ecological product suitable for drinking by all kinds of people, especially those who need to moisten the lungs and clear away heat; Each ingredient has its own unique effect, such as monk fruit moistening the lungs and relieving cough, tangerine peel regulating qi and strengthening the spleen, licorice nourishing the spleen and replenishing qi, etc. Together, they have multiple effects such as sweetening and moistening dryness, clearing lung qi, treating colds, clearing away heat and purging fire.

[0016] 2. Through the design of the boiling cylinder, storage cup, thermostat, heating wire, water supply mechanism and water outlet pipe, when boiling the plant drink, the plant drink can be filled into the storage cup, and then the storage cup can be filled into the boiling cylinder. Then the staff can adjust the water supply mechanism to supply a specific amount of water to the storage cup according to the type of plant drink to be boiled, and then control the heating wire according to the thermostat to heat the water in the boiling cylinder to a specific temperature, thereby realizing the boiling operation of the plant drink. In the boiling process, the water supply mechanism will monitor the water level height in the four sets of boiling cylinders in real time. When the boiling When the water level in the boiling cylinder is lower than the set height, it will be detected by the water supply mechanism and water will be added twice to maintain a specific water level, thereby ensuring the stability of the water volume during the boiling process of the plant drink, and effectively ensuring that the raw materials are continuously soaked during the boiling process, helping to fully release the effective ingredients, so that the effective ingredients in the raw materials can be better extracted and increased, and the trouble of frequent manual water addition is avoided, which improves the convenience and accuracy of the operation. After the plant drink is boiled, the plant drink in the boiling cylinder can be discharged by opening the faucet installed at one end of the water inlet pipe; After the plant drink is boiled, the heating wire can be used through the temperature controller to keep the boiling cylinder heated and insulated to prevent the plant drink in the boiling cylinder from being too cold, so that the plant drink can be stored in the best condition for a longer time. This is especially important for patients who need to take it in multiple doses, and can ensure the consistency of the active ingredients each time they take it.

[0017] 3. Through the design of the float-type liquid level sensor, water inlet pipe, four-way pipe and solenoid valve, when the staff fills water into the boiling cylinder according to the type of boiled plant drink, they can open the solenoid valves on the four groups of pipes of the four-way pipe from the outside, so that the external water source can be discharged into the four-way pipe through the water inlet pipe and flow into the boiling cylinder. In the process of supplying water to the storage cup, the float-type liquid level sensor in the storage cup will monitor the water level in the boiling cylinder in real time until the water level in the boiling cylinder reaches the set value, and then send a signal to the controller, and the controller will control the solenoid valve on the pipe connected to it to close to stop the water supply, and then the heating wire can be controlled according to the thermostat to The water in the boiling cylinder is heated to a specific temperature, thereby realizing the boiling operation of the plant drink. During the boiling process, the float-type liquid level sensor will monitor the water level heights in the four groups of boiling cylinders in real time. When the water level in the boiling cylinder is lower than the set height, it will be detected by the float-type liquid level sensor and the corresponding solenoid valve will be opened by the controller to add water for the second time to maintain a specific water level height, thereby ensuring that the plant drink is boiled in the best state, which can maximize the extraction of effective ingredients and keep the water level stable. It can also make the soaking time of the raw materials in the water more balanced, which is conducive to the full release of effective ingredients and ensure the effectiveness of the plant drink. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a schematic diagram of the overall structure of the plant drinking device involved in the present invention; Figure 2 It is a schematic diagram of the structure of the boiling cylinder and the storage cup involved in the present invention; Figure 3 It is a schematic diagram of the structure of the water supply mechanism and the heating wire involved in the present invention.

[0019] In the figure: 1. operating table; 101. boiling cylinder; 102. storage cup; 103. supporting ring; 104. water outlet pipe; 2. thermostat; 201. heating wire; 3. water supply mechanism; 301. float type liquid level sensor; 302. water inlet pipe; 303. four-way pipe; 304. solenoid valve. DETAILED DESCRIPTION

[0020] The following will be combined with the drawings in 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.

[0021] See also Figure 1-Figure 3 , this embodiment provides the following technical solutions: This embodiment provides a plant five-flavor drink formula, including the following components: Momordica grosvenori, tangerine peel, licorice, mulberry leaf, dandelion and purified water, and the weight ratio of momordica grosvenori, tangerine peel, licorice, mulberry leaf, dandelion and purified water is 3.3:1:1:1:1:667.

[0022] The preparation process of the above-mentioned plant five-flavor drink is prepared using a plant drink device, and specifically comprises the following steps: S1: Taking the weight ratio of 3.3:1:1:1:1:667 in claim 1 as the standard, weigh clean monk fruit, tangerine peel, licorice, mulberry leaves, and dandelion, and add the weighed monk fruit, tangerine peel, licorice, mulberry leaves, and dandelion into the storage cup 102 in the plant drink device; S2: Put the storage cup 102 containing monk fruit, tangerine peel, liquorice, mulberry leaf and dandelion into the boiling cylinder 101 in the plant drink device, and use the upper surface of the supporting ring 103 in the boiling cylinder 101 to lift the storage cup 102; S3: Control the automatic water supply mechanism 3 in the plant drinking device to add pure water into the boiling cylinder 101 according to the above ratio; S4: Use the plant drink device to heat the pure water in the boiling cylinder 101 to boiling, and continue to boil for 30 minutes after boiling, then stop heating, cool to room temperature, and drain the boiled plant five-flavor drink through the tap on the plant drink device for drinking; S5: When the plant drink needs to be replaced, lift the storage cup 102 and take it out for replacement when the water-combing holes on the storage cup 102 no longer drain water.

[0023] The above scheme only uses five raw materials and pure water in the preparation process of the plant five-flavor drink, without adding any additives. It is a zero-additive green pure ecological product. This five-flavor drink is suitable for both hot and cold drinking. The sweet glycoside moisturizes dryness, clears lung qi, treats colds, and clears heat and purges fire.

[0024] The effective ingredients of monk fruit are very valuable. Drinking it in water has the effects of moistening the lungs, relieving coughs and replenishing energy. Monk fruit is rich in vitamin C, which is also beneficial for preventing constipation, clearing away heat and detoxifying. Monk fruit can enhance human immunity and prevent upper respiratory tract infections.

[0025] Although the water soaked with monk fruit tastes sweet, the main sugar in monk fruit is glycoside, which is sweeter than sucrose. However, this glycoside has no obvious effect on blood sugar and can be used as a sweetener for diabetic patients, that is, a sweetness substitute. Monk fruit also has the auxiliary functions of improving sugar and lipid metabolism, clearing the lungs and relieving cough, and enhancing immunity. Monk fruit mainly contains sugars and will not obviously affect blood sugar, but it still contains a small amount of glucose, so it cannot be soaked in water for too long.

[0026] Drinking tangerine peel soaked in water can regulate qi and strengthen the spleen, dry out dampness and resolve phlegm, beautify and anti-aging, and relieve cough and asthma.

[0027] The main effects and functions of drinking licorice soaked in water are to tonify the spleen and replenish qi, clear away heat and detoxify, eliminate phlegm and relieve cough, relieve acute pain, and harmonize various medicines.

[0028] Drinking mulberry leaves soaked in water has the effects of calming the liver and improving eyesight, clearing the lungs and moisturizing dryness. Mulberry leaves are sweet, cold and bitter in nature, can enter the lungs and liver meridians, have certain medicinal value, and can regulate blood lipids, blood pressure, blood sugar, etc.

[0029] Drinking dandelion soaked in water has the effects of reducing swelling, detoxifying, replenishing blood and promoting lactation.

[0030] In this embodiment, if Figure 1-Figure 2 As shown, the plant drinking device includes: an operating table 1, a ring is protrudingly installed on the upper surface of the operating table 1, four groups of boiling cylinders 101 are fixedly installed in the ring of the operating table 1, the outer surfaces of the four groups of boiling cylinders 101 are connected and installed with an automatic water supply mechanism 3, a supporting ring 103 is fixedly installed in the inner ring mouth of the boiling cylinder 101, and a storage cup 102 can be placed on the upper surface of the supporting ring 103 of the boiling cylinder 101, and a water combing hole is opened on the outer surface of the storage cup 102.

[0031] Among them, the outer surfaces of the four groups of boiling cylinders 101 are covered with heating wires 201, which are electrically connected to the electrical control end of the temperature controller 2. The temperature controller 2 is fixedly installed on the upper surface of the operating table 1, and the temperature sensor integrated inside the temperature controller 2 is located in the boiling cylinder 101.

[0032] The lower surface of the boiling cylinder 101 is connected to a water outlet pipe 104 , and the water outlet pipe 104 runs through both sides of the operating table 1 and is connected to a faucet.

[0033] Through the design of the boiling cylinder 101, the storage cup 102, the thermostat 2, the heating wire 201, the water supply mechanism 3 and the water outlet pipe 104, when boiling the plant drink, the plant drink can be filled into the storage cup 102, and then the storage cup 102 can be filled into the boiling cylinder 101. Then the staff can adjust the water supply mechanism 3 to supply a specific amount of water to the storage cup 102 according to the type of the boiled plant drink, and then the heating wire 201 can be controlled according to the thermostat 2 to heat the water in the boiling cylinder 101 to a specific temperature, thereby realizing the boiling operation of the plant drink, and during the boiling process, the water supply mechanism 3 will monitor the four groups of boiling in real time. The water level in the cylinder 101 is detected by the water supply mechanism 3 when the water level in the boiling cylinder 101 is lower than the set height, and water is added twice to maintain a specific water level, thereby ensuring the stability of the water volume during the boiling process of the plant drink, and effectively ensuring that the raw materials are continuously soaked during the boiling process, helping to fully release the effective ingredients, so that the effective ingredients in the raw materials can be better extracted, the effective ingredients can be increased, and the trouble of frequent manual water addition can be avoided, thereby improving the convenience and accuracy of the operation. After the boiling of the plant drink is completed, the plant drink in the boiling cylinder 101 can be discharged by opening the faucet connected to one end of the water inlet pipe 302; After the plant drink is boiled, the heating wire 201 can be used through the temperature controller 2 to keep the boiling tube 101 heated and insulated to prevent the plant drink in the boiling tube 101 from being too cold, so that the plant drink can be stored in the best condition for a longer time, which is especially important for patients who need to take it in multiple doses, and can ensure the consistency of the active ingredients each time it is taken.

[0034] like Figure 3 As shown, the automatic water supply mechanism 3 includes a four-way pipe 303, each group of pipes of the four-way pipe 303 is respectively connected to the boiling cylinder 101, and the lower surface of the four groups of branch segments of the four-way pipe 303 is connected and installed with a water inlet pipe 302, which can be connected to an external pure water source.

[0035] The middle section of each group of pipes of the four-way pipe 303 is connected and installed with a solenoid valve 304, so that the water in the water inlet pipe 302 can be accurately supplied into the corresponding boiling cylinder 101 through the four-way pipe 303 by opening one group of solenoid valves 304.

[0036] The four groups of solenoid valves 304 are all controlled by a controller, which pre-stores the boiling parameters of various plant drinking materials. The signal receiving end of the controller is connected to the signal transmitting end of the float-type liquid level sensor 301. The liquid level sensing end of the float-type liquid level sensor 301 is sealed and penetrates into the boiling cylinder 101. The float-type liquid level sensor 301 is fixedly installed on both sides of the upper surface of the operating table 1.

[0037] Through the design of the float type liquid level sensor 301, the water inlet pipe 302, the four-way pipe 303 and the electromagnetic valve 304, when the staff fills water into the boiling cylinder 101 according to the type of the boiled plant drink, they can open the electromagnetic valves 304 on the four groups of pipes of the four-way pipe 303, so that the external water source can be discharged into the four-way pipe 303 through the water inlet pipe 302 and flow into the boiling cylinder 101. In the process of supplying water to the storage cup 102, the float type liquid level sensor 301 in the storage cup 102 will monitor the water level height in the boiling cylinder 101 in real time, and will send a signal to the controller until the water level height in the boiling cylinder 101 reaches the set value, and the controller will control the electromagnetic valve 304 on the pipe connected thereto to close to stop the water supply, and then it can The heating wire 201 is controlled by the temperature controller 2 to heat the water in the boiling cylinder 101 to a specific temperature, thereby realizing the boiling operation of the plant drink. During the boiling process, the float-type liquid level sensor 301 will monitor the water level heights in the four groups of boiling cylinders 101 in real time. When the water level in the boiling cylinder 101 is lower than the set height, it will be detected by the float-type liquid level sensor 301 and the corresponding solenoid valve 304 will be opened by the controller to add water for the second time to maintain a specific water level height, thereby ensuring that the plant drink is boiled in the best state, which can maximize the extraction of effective ingredients and keep the water level stable. It can also make the soaking time of the raw materials in the water more balanced, which is conducive to the full release of effective ingredients and ensure the effectiveness of the plant drink.

[0038] The float type liquid level sensor 301 may be a float type liquid level sensor of model RT-FYC-3, and the controller may be a DSP controller of model TMS320F2812.

[0039] According to the above technical scheme, the working steps of this scheme are summarized and sorted out: when boiling the plant drink, the plant drink can be filled into the storage cup 102, and then the storage cup 102 can be filled into the boiling cylinder 101. Then the staff can adjust the controller to open the electromagnetic valves 304 on the four groups of pipes of the four-way pipe 303 according to the type of plant drink to be boiled, so that the external water source can be discharged into the four-way pipe 303 through the water inlet pipe 302 and flow into the boiling cylinder 101. In the process of supplying water to the storage cup 102, the float-type liquid level sensor 301 in the storage cup 102 will monitor the water level in the boiling cylinder 101 in real time, until the water level in the boiling cylinder 101 reaches the set value, it will send a signal to the controller, and the controller will control the electromagnetic valve 304 on the pipe connected thereto to close to stop the water supply, and then the heating wire 201 can be controlled according to the thermostat 2 to heat the water in the boiling cylinder 101 to a specific temperature, thereby realizing the boiling operation of the plant drink. During the boiling process, the float-type liquid level sensor 301 will monitor the water level heights in the four groups of boiling cylinders 101 in real time. When the water level in the boiling cylinder 101 is lower than the set height, it will be detected by the float-type liquid level sensor 301 and the corresponding solenoid valve 304 will be opened by the controller to add water for the second time to maintain a specific water level height, thereby ensuring the stability of the water volume during the boiling of the plant drink, and effectively ensuring that the raw materials are continuously soaked during the boiling process, helping to fully release the effective ingredients. After the boiling of the plant drink is completed, the plant drink in the boiling cylinder 101 can be discharged by opening the faucet installed at one end of the water inlet pipe 302. After the boiling of the plant drink is completed, the heating wire 201 can be used by the temperature controller 2 to keep the boiling cylinder 101 heated and insulated to avoid the plant drink in the boiling cylinder 101 from being too cold, thereby allowing the plant drink to be stored in the best condition for a longer time, which is especially important for patients who need to take it in batches, and can ensure the consistency of the effective ingredients each time it is taken.

[0040] In summary: during the process of boiling plant drinks, water can be automatically injected to maintain a specific water level height, thereby ensuring that the plant drink is boiled in the best condition. This can extract the effective ingredients to the greatest extent and keep the water level stable. It can also make the soaking time of the raw materials in water more balanced, which is conducive to the full release of the effective ingredients and ensure the effectiveness of the plant drink.

[0041] Workflow Summary Prepare the materials: Weigh the clean raw materials according to the ratio (the weight ratio of monk fruit, tangerine peel, licorice, mulberry leaf, dandelion and purified water is 3.3:1:1:1:1:667).

[0042] Place the material: The weighed raw materials are placed into the storage cup 102 of the plant drinking device.

[0043] Add purified water: The storage cup 102 is placed in the boiling cylinder 101 and is supported by the supporting ring 103 .

[0044] Through the automatic water supply mechanism 3 of the plant drinking device, pure water is added to the boiling cylinder 101 according to the proportion. The float type liquid level sensor 301 monitors the water level in real time and automatically shuts off the water supply when the set value is reached.

[0045] Cooking: Use a plant drink boiling device to heat purified water to boiling and continue boiling for 30 minutes.

[0046] During the boiling process, the float-type liquid level sensor 301 continuously monitors the water level, and when necessary, the controller automatically opens the solenoid valve 304 to add pure water to maintain a stable water level.

[0047] Cooling and drinking: After stopping heating, wait for the plant drink to cool down to room temperature.

[0048] The boiled plant five-flavor drink can be drained through the tap for drinking.

[0049] Cleaning and replacement: After the boiling is completed, the storage cup 102 is lifted and removed when the water-combing holes no longer drain water, and then cleaned and replaced.

[0050] Beneficial Effects Automation and precise control: The automatic water supply mechanism can automatically add water according to the preset water level and maintain a stable water level during the boiling process, eliminating the need for frequent manual operation and improving the convenience and accuracy of operation.

[0051] Efficient extraction of active ingredients: By maintaining a stable water level and appropriate boiling time, the effective ingredients in the raw materials can be extracted to the greatest extent possible, thereby improving the effectiveness of the raw materials.

[0052] Energy saving and heat preservation: After the boiling is completed, the heating wire can keep the boiling cylinder heated and insulated to prevent the plant drink from overcooling, ensuring the consistency of the active ingredients each time it is taken, while also saving energy.

[0053] Green and Healthy: The formula only uses five raw materials and pure water, without any additives. It is a zero-additive green pure ecological product, suitable for all kinds of people to drink, especially those who need to moisten the lungs and clear away heat.

[0054] Versatility: Each raw material has its own unique effective ingredients, such as monk fruit for moistening the lungs and relieving cough, tangerine peel for regulating qi and strengthening the spleen, licorice for nourishing the spleen and replenishing qi, etc. Together, they have multiple effects such as sweetening and moisturizing, clearing lung qi, treating colds, clearing away heat and purging fire.

[0055] Easy to operate and maintain: The plant drinking device is reasonably designed and easy to operate and maintain, which improves its use efficiency and service life.

[0056] Parts not involved in the present invention are the same as the prior art or can be implemented by the prior art. Although the embodiments of the present invention have been shown and described, it is understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A plant five-flavor drink formula, characterized in that: The components include: Momordica grosvenori, tangerine peel, licorice, mulberry leaf, dandelion and purified water, and the weight ratio of momordica grosvenori, tangerine peel, licorice, mulberry leaf, dandelion and purified water is 3.3:1:1:1:1:

667.

2. A preparation process of a plant five-flavor drink, characterized in that: The preparation is carried out using a plant drink device, which specifically includes the following steps: S1: Taking the weight ratio of 3.3:1:1:1:1:667 in claim 1 as the standard, weigh clean monk fruit, tangerine peel, licorice, mulberry leaves, and dandelion, and add the weighed monk fruit, tangerine peel, licorice, mulberry leaves, and dandelion into a storage cup (102) in the plant drink device; S2: placing a storage cup (102) containing monk fruit, dried orange peel, liquorice, mulberry leaves, and dandelion into a boiling cylinder (101) in the plant drink device, and using the upper surface of a supporting ring (103) in the boiling cylinder (101) to lift the storage cup (102); S3: controlling the automatic water supply mechanism (3) in the plant drinking device to add pure water into the boiling cylinder (101) according to the above-mentioned ratio; S4: using a plant drink device to heat the pure water in the boiling cylinder (101) to boiling, and continue boiling for 30 minutes after boiling, then stop heating, cool to room temperature, and then drain the boiled plant five-flavor drink through the tap on the plant drink device for drinking; S5: When the plant drink needs to be replaced, the storage cup (102) is lifted up, and when the water-combing holes on the storage cup (102) no longer drain water, it can be removed and replaced.

3. The preparation process of a plant five-flavor drink according to claim 2, characterized in that: The plant drinking device comprises: an operating table (1), a ring protrudingly mounted on the upper surface of the operating table (1), four groups of boiling cylinders (101) fixedly mounted inside the ring of the operating table (1), the outer surfaces of the four groups of boiling cylinders (101) being connected and mounted with an automatic water supply mechanism (3), a supporting ring (103) fixedly mounted inside the inner ring opening of the boiling cylinder (101), a storage cup (102) being capable of being supported on the upper surface of the supporting ring (103) of the boiling cylinder (101), and a water combing hole being provided on the outer surface of the storage cup (102).

4. The preparation process of the plant five-flavor drink according to claim 3, characterized in that: The outer surfaces of the four groups of boiling cylinders (101) are provided with heating wires (201), the heating wires (201) being electrically connected to the electrical control end of a temperature controller (2), the temperature controller (2) being fixedly mounted on the upper surface of the operating table (1), and the temperature sensor integrated inside the temperature controller (2) being located inside the boiling cylinder (101).

5. The preparation process of the plant five-flavor drink according to claim 3, characterized in that: The lower surface of the boiling cylinder (101) is connected to a water outlet pipe (104), and the water outlet pipe (104) passes through two sides of the operating table (1) and is connected to a faucet.

6. The preparation process of the plant five-flavor drink according to claim 5, characterized in that: The automatic water supply mechanism (3) comprises a four-way pipe (303), each group of pipes of the four-way pipe (303) is respectively connected to the boiling cylinder (101), and the lower surfaces of the four groups of branch segments of the four-way pipe (303) are connected and installed with water inlet pipes (302), and the water inlet pipes (302) can be connected to an external pure water source.

7. The preparation process of the plant five-flavor drink according to claim 6, characterized in that: The middle section of each group of pipes of the four-way pipe (303) is connected to a solenoid valve (304) so ​​that by opening one group of the solenoid valves (304), water in the water inlet pipe (302) can be accurately supplied into the corresponding boiling cylinder (101) through the four-way pipe (303).

8. The preparation process of the plant five-flavor drink according to claim 7, characterized in that: The four groups of solenoid valves (304) are all controlled by a controller, and the controller pre-stores the boiling parameters of the plant drink material. The signal receiving end of the controller is connected to the signal transmitting end of the float type liquid level sensor (301). The liquid level sensing end of the float type liquid level sensor (301) is sealed and penetrates into the boiling cylinder (101). The float type liquid level sensor (301) is fixedly mounted on both sides of the upper surface of the operating table (1).

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