Preparation method of medicinal and edible roselle dark plum drink

Abstract

The invention relates to the technical field of smoked plum drinks, and discloses a preparation method of a medicinal and edible roselle smoked plum drink, which comprises the following steps: S1, soaking smoked plum, hawthorn, licorice, dried orange peel and roselle in a pot for wetting; s2, putting purified water and a proper amount of rock candy into a pot, and heating with big fire until small bubbles appear; s3, turning to medium and small fire, continuously boiling, adding the hawthorn, and boiling until the hawthorn is boiled; s4, turning to soft fire, adding a proper amount of mulberries, white granulated sugar and vitamin C, boiling again, and turning off the fire; s5, after the mixture is cooled to the room temperature, the osmanthus honey is scattered, and icing is conducted to improve the taste. According to the preparation method, key raw materials such as smoked plums and haws are pretreated by adopting methods such as cooking, baking and drying, so that natural active ingredients of the key raw materials are activated, the color, aroma and taste of the beverage are effectively improved, efficient release of antioxidant substances such as polyphenols, anthocyanin and flavonoids is promoted, the antioxidant capacity of the beverage is improved, and the nutritional value of the beverage is enhanced.

Description

Technical Field

[0001] The present invention relates to the technical field of wumei drinks, and specifically to a method for making a Luoshen wumei drink that combines medicine and food. Background Art

[0002] With the increasing demand of modern people for healthy and natural drinks, products that combine medicine and food have received increasing attention in the market. Drinks that combine medicine and food combine traditional Chinese medicinal materials with common food ingredients, which not only have health care functions but also provide delicious tastes, so they are widely used in daily life. As a classic drink that combines medicine and food, the Luoshen wumei drink is loved by consumers for its unique flavor and potential health benefits.

[0003] However, in the preparation process of the existing Luoshen wumei drinks, a simple mixing and heating method is usually adopted, and the raw materials are not specially treated or the active ingredients are not optimally extracted, resulting in the release of the active ingredients in the drink and the antioxidant effect not reaching the best state. In traditional methods, raw materials such as wumei, hawthorn, and mint are mostly added directly, ignoring the maximum release of the active ingredients in the raw materials, and lacking effective temperature control and time management, resulting in limited antioxidant activity and nutritional value. In addition, the existing preparation methods generally do not consider how to improve the aroma, color, and taste coordination of the raw materials, resulting in a single flavor of the final drink and affecting the overall experience of consumers. Summary of the Invention

[0004] Aiming at the deficiencies of the existing technology, the present invention provides a method for making a Luoshen wumei drink that combines medicine and food, which solves the problems that the active ingredients in the drink raw materials are not maximally released, and the lack of effective temperature control and time management leads to limited antioxidant activity, nutritional value, and single flavor.

[0005] To achieve the above objectives, the present invention is realized through the following technical solutions: A formula for a Luoshen wumei drink that combines medicine and food, characterized in that the formula includes the following components in parts by weight:

[0006] Purified water, 1000 - 1500 g;

[0007] White granulated sugar, 100 - 150 g;

[0008] Rock sugar, 10 - 15 g;

[0009] Wumei, 10 - 15 g;

[0010] Hawthorn, 10 - 15 g;

[0011] Licorice, 1 - 5 g;

[0012] Osmanthus honey, 1 - 5 g;

[0013] Tangerine peel, 1 - 5 g;

[0014] Roselle flower, 1 - 5 g;

[0015] Mulberry, 1 - 5 g;

[0016] Vitamin C, 2 - 5 g.

[0017] Preferably, the smoked plum and hawthorn need to be pretreated before use. After cleaning the smoked plum and hawthorn, control the temperature at 40°C and gently steam them to activate their natural aroma and color.

[0018] Preferably, the licorice is slightly baked before use to enhance its sweet taste and the release of active substances.

[0019] Preferably, the tangerine peel and roselle flower are slightly dried before use to maintain their fresh aroma and prevent excessive volatilization.

[0020] A method for making a Luoshen Wumei drink with both medicinal and edible properties, comprising the following steps:

[0021] S1. Soak the smoked plum, hawthorn, licorice, tangerine peel, and roselle flower in a pot to make them moist.

[0022] S2. Pour pure water and an appropriate amount of rock sugar into the pot, and heat it over high heat until small bubbles appear.

[0023] S3. Turn to medium - low heat and continue to cook, and add hawthorn until it boils.

[0024] S4. After turning to low heat, add an appropriate amount of mulberry, granulated sugar, and vitamin C, and cook until it boils again, then turn off the heat.

[0025] S5. After the mixture cools to room temperature, sprinkle osmanthus honey on it and chill it to enhance the taste.

[0026] The present invention provides a method for making a Luoshen Wumei drink with both medicinal and edible properties. It has the following beneficial effects:

[0027] 1. Through the fine optimization of the preparation steps and the effective pretreatment of raw materials, the present invention significantly improves the flavor, the release of medicinal components, and the overall antioxidant property of the Luoshen Wumei drink. By using methods such as steaming, baking, and drying to pretreat key raw materials such as smoked plum and hawthorn, not only the natural active components are activated, but also the color, aroma, and taste of the drink are effectively improved, promoting the efficient release of antioxidant substances such as polyphenols, anthocyanins, and flavonoids, enhancing the antioxidant capacity of the drink, and increasing its nutritional value. At the same time, the strictly controlled temperature and time management ensure the maximum extraction of effective components, thus optimizing the overall flavor and health benefits, and endowing it with richer flavor and higher health value.

[0028] 2. The present invention significantly improves the antioxidant performance of Luoshen Wumei Drink. By effectively pretreating natural plant raw materials such as black plums, hawthorns, licorice, and mint, the antioxidant components therein are released to the greatest extent, especially key substances such as polyphenols, anthocyanins, and vitamin C. Compared with the traditional production method, the drink in the embodiment shows significantly stronger antioxidant activity in the DPPH and ABTS free radical scavenging experiments, and the IC50 value is significantly reduced, proving its superior free radical scavenging ability. It not only helps to delay aging and enhance immunity, but also can effectively reduce oxidative damage and improve overall health. Detailed implementation manners

[0029] The following will describe clearly and completely the technical solutions in the embodiments of the present invention in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0030] Embodiment 1:

[0031] Formula:

[0032] Purified water: 1200 g

[0033] White granulated sugar: 130 g

[0034] Rock sugar: 12 g

[0035] Black plum: 13 g

[0036] Hawthorn: 12 g

[0037] Licorice: 5 g

[0038] Osmanthus honey: 4 g

[0039] Dried tangerine peel: 1.2 g;

[0040] Roselle: 1.2 g;

[0041] Mulberry: 1.2 g;

[0042] Vitamin C: 3 g

[0043] Pretreatment:

[0044] The black plums and hawthorns are washed clean, cooked at a temperature of 40 °C for 4 minutes, taken out and drained.

[0045] The licorice is slightly baked at a temperature not exceeding 60 °C for 10 minutes.

[0046] The dried tangerine peel and roselle are subjected to low-temperature drying treatment at a temperature of 30 °C for 1 hour.

[0047] Soaking and Heating:

[0048] Put smoked plums, hawthorns, licorice, tangerine peels, and roselle flowers into a pot and soak them until moist. The soaking time is 58 minutes, and the soaking temperature is kept at room temperature.

[0049] Put purified water and an appropriate amount of rock sugar into the pot, turn on high heat and heat until small bubbles appear. After maintaining for 10 minutes, turn to low heat.

[0050] Boiling:

[0051] Turn to medium - low heat and continue boiling, then add hawthorns and boil until boiling.

[0052] Observe the concentration of the liquid. If there are foams, remove them in time.

[0053] Adding mulberries, granulated sugar, and vitamin C:

[0054] After turning to low heat, add mulberries, granulated sugar, and vitamin C. The stirring time is 7 minutes, and the stirring temperature is controlled at 65 °C to ensure that the rock sugar is completely dissolved. Turn off the heat when it boils again.

[0055] Cooling and Chilling:

[0056] After the mixture cools to room temperature, sprinkle osmanthus honey on it and chill it. The chilling time is 1.5 hours to ensure the best taste.

[0057] Example 2:

[0058] Formula:

[0059] Purified water: 1300g

[0060] Granulated sugar: 120g

[0061] Rock sugar: 11g

[0062] Smoked plums: 13g

[0063] Hawthorns: 11g

[0064] Licorice: 2g

[0065] Osmanthus honey: 3.8g

[0066] Tangerine peels, 1.3g;

[0067] Roselle flowers, 1.3g;

[0068] Mulberries, 1.3g;

[0069] Vitamin C: 4g

[0070] Pretreatment:

[0071] After washing black plums and hawthorns clean, control the steaming temperature at 40°C for 3 minutes, then take them out and drain.

[0072] Slightly bake licorice, control the temperature at 50°C and continue baking for 8 minutes.

[0073] Slightly dry tangerine peel and roselle, control the temperature at 28°C for 45 minutes.

[0074] Soaking and heating:

[0075] Put black plums, hawthorns, licorice, tangerine peel and roselle into a pot, soak for 55 minutes, and keep the soaking temperature at room temperature.

[0076] Put pure water and an appropriate amount of rock sugar into the pot, turn on high heat and heat until small bubbles appear.

[0077] Boiling:

[0078] Turn to medium-low heat and continue boiling, then add hawthorn and boil until it boils.

[0079] Observe the color and consistency of the mixture to ensure that it is not overcooked.

[0080] Add mulberries, granulated sugar and vitamin C:

[0081] After turning to low heat, add mulberries, granulated sugar and vitamin C, stir for 6 minutes, control the stirring temperature at 60°C, ensure that the rock sugar is dissolved evenly, and turn off the heat when it boils again.

[0082] Cooling and chilling:

[0083] After the mixture cools to room temperature, sprinkle with osmanthus honey and chill for 1 hour.

[0084] Example 3:

[0085] Formula:

[0086] Pure water: 1400g

[0087] Granulated sugar: 110g

[0088] Rock sugar: 10g

[0089] Black plums: 11g

[0090] Hawthorns: 13g

[0091] Licorice: 4g

[0092] Osmanthus honey: 2g

[0093] Tangerine peel, 1.4g;

[0094] Roselle, 1.4g;

[0095] Mulberry, 1.4 g

[0096] Vitamin C: 3 g

[0097] Pretreatment:

[0098] Wash black plums, hawthorns clean, keep the steaming temperature at 45°C for 5 minutes, take out and drain.

[0099] Bake licorice at 55°C for 10 minutes to release its aroma.

[0100] Dry tangerine peel and roselle by low-temperature drying, control the temperature at 30°C for 1 hour.

[0101] Soaking and heating:

[0102] Soak black plums, hawthorns, licorice, tangerine peel and roselle until moist, the soaking time is 51 minutes, and the soaking temperature is room temperature.

[0103] Put purified water and an appropriate amount of rock sugar into the pot, turn on high heat and heat until small bubbles appear.

[0104] Cooking:

[0105] Turn to medium-low heat and continue cooking, add hawthorns and cook until boiling.

[0106] Stir regularly and remove the surface foam to avoid impurity deposition.

[0107] Add mulberry, granulated sugar and vitamin C:

[0108] After turning to low heat, add mulberry, granulated sugar and vitamin C, stir for 8 minutes, control the stirring temperature at 70°C, ensure that the rock sugar is completely dissolved, and turn off the heat when it boils again.

[0109] Cooling and chilling:

[0110] After cooling to room temperature, sprinkle with osmanthus honey and chill for 1.5 hours.

[0111] Example 4:

[0112] Formula:

[0113] Purified water: 1250 g

[0114] Granulated sugar: 145 g

[0115] Rock sugar: 14 g

[0116] Black plums: 15 g

[0117] Hawthorns: 13 g

[0118] Licorice: 2.8 g

[0119] Osmanthus honey: 4g

[0120] Dried tangerine peel, 1.3g;

[0121] Roselle, 1.3g;

[0122] Mulberry, 1.3g;

[0123] Vitamin C: 2g

[0124] Pretreatment:

[0125] After washing black plum and hawthorn clean, control the steaming temperature at 42°C and the time at 4 minutes.

[0126] Bake licorice, the temperature does not exceed 55°C and the time is 12 minutes.

[0127] Conduct slight drying treatment on dried tangerine peel and roselle, the temperature is 32°C and the drying time is 50 minutes.

[0128] Soaking and heating:

[0129] Soak black plum, hawthorn, licorice, dried tangerine peel and roselle until moist, the soaking time is 52 minutes and the temperature is room temperature.

[0130] Put pure water and an appropriate amount of rock sugar into the pot and heat it on high fire until small bubbles appear.

[0131] Boiling:

[0132] Turn to medium and low heat and continue boiling, add hawthorn and cook until boiling, stirring constantly during this period.

[0133] Add mulberry and rock sugar:

[0134] After turning to low heat, add mulberry, granulated sugar and vitamin C, stir for 7 minutes, keep the stirring temperature at 65°C, and turn off the heat when it boils again.

[0135] Cooling and icing:

[0136] Let the mixture cool to room temperature, sprinkle with osmanthus honey, and conduct icing, control the icing time to be 1 hour.

[0137] Example 5:

[0138] Formula:

[0139] Pure water: 1100g

[0140] Granulated sugar: 100g

[0141] Rock sugar: 10g

[0142] Black plum: 10g

[0143] Hawthorn: 12g

[0144] Licorice: 2 g

[0145] Osmanthus honey: 2 g

[0146] Dried tangerine peel, 1.1 g;

[0147] Roselle, 1.1 g;

[0148] Mulberry, 1.1 g;

[0149] Vitamin C: 5 g

[0150] Pretreatment:

[0151] After cleaning the smoked plum and hawthorn, steam them at 40 °C for 5 minutes, then take them out and drain.

[0152] Slightly bake the licorice at 58 °C for 9 minutes.

[0153] Dry the dried tangerine peel and roselle at low temperature of 30 °C for 1 hour.

[0154] Soaking and heating:

[0155] Soak the smoked plum, hawthorn, licorice, dried tangerine peel and roselle until moist for 50 minutes at room temperature.

[0156] Put the purified water and appropriate amount of rock sugar into the pot and heat it over high heat until small bubbles appear.

[0157] Boiling:

[0158] Turn to medium and low heat and continue boiling, then add hawthorn and boil until it boils.

[0159] Add mulberry, granulated sugar and vitamin C:

[0160] After turning to low heat, add mulberry, granulated sugar and vitamin C, stir for 8 minutes, control the stirring temperature at 68 °C, and turn off the heat when it boils again.

[0161] Cooling and icing:

[0162] After the mixture is cooled to room temperature, sprinkle osmanthus honey on it and ice it for 2 hours.

[0163] I. Comparative experiment design:

[0164] Control group formula:

[0165] Purified water: 1200 g

[0166] Granulated sugar: 140 g

[0167] Rock sugar: 15 g

[0168] Black Plum: 12g

[0169] Hawthorn: 13g

[0170] Licorice Root: 1g

[0171] Osmanthus Honey: 1g

[0172] Tangerine Peel, 1.2g;

[0173] Roselle, 1.2g;

[0174] Mulberry, 1.2g;

[0175] Vitamin C: 3g

[0176] Preparation Method of Control Group:

[0177] Raw Material Preparation:

[0178] After cleaning the black plums and hawthorns, directly put them into the pot, omitting the steaming step.

[0179] Do not perform special treatment on the licorice root, tangerine peel, and roselle, and directly put them in.

[0180] Cooking:

[0181] Add all the raw materials into the pot, heat with high fire to 100 °C, and keep heating for 55 minutes.

[0182] Boiling:

[0183] Turn to low fire and cook for 30 minutes, keeping it in a boiling state.

[0184] Cooling and Chilling:

[0185] After the mixture cools to room temperature, sprinkle with osmanthus honey and chill for 1 hour.

[0186] II. Experiment Settings:

[0187] Experimental Group:

[0188] Examples 1 - 5 respectively correspond to different preparation steps and parameters. The overall process is similar, but there are differences in aspects such as raw material pretreatment, temperature control, soaking time, etc.

[0189] Control Group:

[0190] Use the above traditional preparation method without special raw material pretreatment or process control.

[0191] Experiment Objectives:

[0192] Compare the differences between the control group and Examples 1 - 5 in the following aspects:

[0193] 1. Flavor (aroma, taste)

[0194] 2. Color

[0195] 3. Tonic effect (such as release of medicinal components)

[0196] 4. Taste balance (sweetness, acidity, bitterness)

[0197] Experimental variables:

[0198] The differences in the preparation methods between the control group and Examples 1 - 5 mainly lie in factors such as raw material pretreatment, boiling temperature, and time.

[0199] Experimental steps:

[0200] Raw material preparation:

[0201] The control group and Examples 1 - 5 respectively prepare all raw materials according to their respective formulas, and carry out cleaning and treatment (such as steaming, baking, drying, etc.).

[0202] Preparation process:

[0203] The control group prepares according to its formula and steps, and Examples 1 - 5 prepare according to their respective steps.

[0204] Experimental detection:

[0205] After preparation, put all the drink samples into standardized glass bottles and clearly mark the group numbers for each.

[0206] Evaluate each group of drinks in terms of flavor, color, taste, medicinal effect, etc.

[0207] Flavor and taste test:

[0208] Invite 10 professional tasters to score all the drinks in a blind tasting manner. The evaluation indicators include aroma (0 - 5 points), taste (0 - 5 points), sweetness (0 - 5 points), acidity (0 - 5 points), bitterness (0 - 5 points), and overall flavor (0 - 10 points).

[0209] Color score:

[0210] Use a color difference meter to measure the color changes of each group of drinks, including the transparency and color depth of the drinks.

[0211] Analysis of medicinal components:

[0212] Use high - performance liquid chromatography (HPLC) to analyze the content of active ingredients (such as anthocyanins, vitamin C, etc.) in each group of samples and make comparisons.

[0213] Taste balance:

[0214] Conduct laboratory analysis of the sugar content, acidity, and bitterness of each group of drinks to evaluate the taste balance.

[0215] The final comparison data table is as follows:

[0216] 1. Flavor score (out of 20 points):

[0217]

[0218]

[0219] 2. Color score:

[0220] Sample Group Color and Transparency of Beverage Color Depth of Beverage Total Score Control Group 3 2.5 5.5 Example 1 4.5 4 8.5 Example 2 4.3 3.9 8.2 Example 3 4.4 4 8.4 Example 4 4.3 4.1 8.4 Example 5 4.4 4.2 8.6

[0221] 3. Analysis of pharmacodynamic components (anthocyanin and vitamin C content):

[0222] Sample Group Anthocyanin Content (mg / L) Vitamin C Content (mg / L) Control Group 15.2 75.3 Example 1 25.6 85.5 Example 2 22.1 80.2 Example 3 23.8 82.3 Example 4 24.2 84 Example 5 26 87

[0223] 4. Taste balance (analysis of sugar content, acidity, and bitterness):

[0224]

[0225] Conclusion:

[0226] Flavor: The flavor scores of Examples 1 - 5 are significantly higher than those of the control group, especially in terms of aroma and overall flavor scores, indicating that the pretreatment steps in the examples effectively activate the natural aroma of the raw materials and enhance the taste level of the beverage.

[0227] Color: The color transparency and depth of the beverages in Examples 1 - 5 are better than those of the control group. In particular, the pretreatment of the raw materials in the examples improves the color brightness and light transmittance of the beverages.

[0228] Pharmacodynamic components: The anthocyanin and vitamin C contents in Examples 1 - 5 are generally high, proving that under the process of higher temperature, appropriate time, and pretreatment, the extraction effect of pharmacodynamic components is better.

[0229] Taste balance: The regulation of sugar content, acidity, and bitterness in Examples 1 - 5 is more balanced, and the overall taste is smoother and more harmonious.

[0230] III. Experiment settings:

[0231] Experiment objective:

[0232] Compare the differences in antioxidant properties between the control group and Examples 1 - 5, and evaluate the antioxidant effect of the formula of the present invention.

[0233] Experiment variables:

[0234] Preparation steps (raw material pretreatment, heating temperature, time, etc.)

[0235] Antioxidant evaluation method:

[0236] The DPPH free radical scavenging experiment and the ABTS free radical scavenging experiment were used to evaluate the antioxidant properties of different samples.

[0237] The scavenging rates of each group of samples in the DPPH and ABTS free radical reactions were measured, and the antioxidant index (IC50 value) was calculated by measuring the change in absorbance.

[0238] Experimental procedure:

[0239] Sample preparation:

[0240] The control group and Examples 1-5 were prepared according to their respective formulas and procedures. After cooling to room temperature, samples were taken for antioxidant testing.

[0241] DPPH free radical scavenging experiment:

[0242] Each sample was added to a mixture containing DPPH free radical solution and incubated for 30 minutes, and its absorbance value (λ = 517 nm) was measured.

[0243] The IC50 value, i.e., the half-inhibitory concentration, was calculated based on the DPPH free radical scavenging rate (%).

[0244] ABTS free radical scavenging experiment:

[0245] ABTS free radical solution was added to the sample and incubated for 30 minutes, and the absorbance value (λ = 734 nm) was measured.

[0246] The IC50 value was calculated based on the ABTS free radical scavenging rate (%).

[0247] Antioxidant index calculation:

[0248] The antioxidant indices of different samples were calculated and their IC50 values were compared.

[0249] The final experimental results and data table are as follows:

[0250] 1. DPPH free radical scavenging rate:

[0251]

[0252]

[0253] 2. ABTS free radical scavenging rate:

[0254] Sample Group ABTS Scavenging Rate (%) IC50 Value (mg / mL) Control Group 60.1 2.5 Example 1 88.7 1 Example 2 84.3 1.2 Example 3 85.2 1.2 Example 4 86.3 1.1 Example 5 89.2 0.9

[0255] 3. Antioxidant index (combining DPPH and ABTS results):

[0256] Sample Group Comprehensive Antioxidant Index Control Group 1.62 Example 1 1.06 Example 2 1.23 Example 3 1.22 Example 4 1.18 Example 5 1.05

[0257] Conclusions and Analysis:

[0258] 1. Antioxidant property: The antioxidant properties of Examples 1 - 5 are significantly superior to those of the control group. Whether it is the DPPH radical scavenging rate or the ABTS radical scavenging rate, the beverages in the examples show stronger antioxidant activity. Especially in Examples 1 and 5, the antioxidant index (IC50 value) is significantly lower than that of the control group, indicating that the manufacturing method of the present invention can effectively improve the antioxidant property of the beverage.

[0259] 2. Analysis:

[0260] Pretreatment of smoked plum and hawthorn: In Examples 1 - 5, through the pretreatment of smoked plum and hawthorn (slight steaming), the release of their natural antioxidant substances (polyphenols, anthocyanins) is effectively enhanced, and the antioxidant property of the beverage is strengthened. After the anthocyanins in smoked plum and flavonoid compounds in hawthorn are activated, they can more effectively scavenge free radicals.

[0261] Baking of licorice: The pretreatment of licorice (baking process) in the examples helps the release of its natural antioxidant component (glycyrrhizic acid) and improves its ability to scavenge free radicals.

[0262] Drying treatment of tangerine peel and roselle: The drying treatment helps to maintain the stability of its active ingredients and enhances its antioxidant performance.

[0263] Vitamin C: As a widely used antioxidant, vitamin C can directly scavenge free radicals and at the same time enhance the antioxidant activity of other substances, further improving the overall antioxidant performance.

[0264] 3. Advantages of the preparation method:

[0265] By adding the pretreatment step of segmented steaming to the raw materials during the preparation process, the method of the present invention significantly enhances the release of antioxidant substances and optimizes the overall antioxidant property of the beverage. Compared with the traditional preparation method of the control group, Examples 1 - 5 not only maintain a good taste but also enhance the antioxidant effect of the ingredients of both medicine and food.

[0266] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill 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 formula of Luoshen Wumei drink with medicinal and edible properties, characterized in that: The formula includes the following components in parts by weight: Purified water, 1000-1500g; White sugar, 100-150g; Rock sugar, 10-15g; Black plum, 10-15g; Hawthorn, 10-15g; Licorice, 1-5g; Osmanthus honey, 1-5g; Tangerine peel, 1-5g; Roselle, 1-5g; Mulberry, 1-5g; Vitamin C, 2-5g.

2. The formula of the Luoshen Wumei Drink with medicinal and edible properties according to claim 1, characterized in that: The black plum and hawthorn need to be pre-processed before use. After washing the black plum and hawthorn, the temperature is controlled at 40° C. to lightly steam them for 4 minutes, and then they are taken out and drained.

3. The formula of the Luoshen Wumei Drink with medicinal and edible properties according to claim 1, characterized in that: The liquorice is lightly roasted before use.

4. The formula of the Luoshen Wumei Drink with medicinal and edible properties according to claim 1, characterized in that: The tangerine peel and roselle are lightly dried before use.

5. A method for preparing a Luoshen Wumei drink that is both a medicine and food, based on the formula of a Luoshen Wumei drink that is both a medicine and food according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Soak black plum, hawthorn, liquorice, tangerine peel and roselle in a pot until wet; S2. Add purified water and appropriate amount of rock sugar into the pot and heat over high heat until small bubbles appear; S3. Turn to medium-low heat and continue cooking, add hawthorn and cook until boiling; S4. Turn to low heat, add appropriate amount of mulberries, white sugar and vitamin C, cook until it boils again and turn off the heat; S5. After the mixture has cooled to room temperature, sprinkle with osmanthus honey and chill it to enhance the taste.

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