Plant beverage based on fingered citron and mint and preparation method thereof

Abstract

The invention discloses a plant beverage based on fingered citron and mint and a preparation method of the plant beverage. The plant beverage comprises the following raw materials in percentage: 0.8%-1% of lotus leaves, 0.3%-0.5% of fingered citron, 0.2%-0.3% of mint, 0.02%-0.04% of ginseng, 0.3%-0.5% of Chinese waxgourd seeds, 0.5%-0.8% of green tea, 0.3%-0.6% of roses, 0.4%-0.6% of haws, 0.3%-0.5% of dandelions and 0.2%-0.4% of chrysanthemums. And the balance of drinking water. The preparation method comprises the following steps: S1, pretreating the raw materials: pretreating the lotus leaves, fingered citron, mint, ginseng, Chinese waxgourd seeds, green tea, roses, haws, dandelions and chrysanthemums; s2, preparing a basic extracting solution, namely decocting the Chinese waxgourd seeds, the hawthorn fruits and the ginseng; soaking the fingered citron, the mint, the rose and the dandelion; the traditional Chinese medicine has the efficacy of removing cyst and nodule, and has the efficacy of soothing liver and regulating qi, resolving depression and dissipating binds, strengthening spleen and stomach, promoting digestion and lowering lipid, clearing heat and promoting diuresis, and reducing phlegm and eliminating turbidity.

Description

Technical Field

[0001] This invention relates to the field of food and beverages, and more particularly to a plant-based beverage based on bergamot and mint, and a method for preparing the same. Background Technology

[0002] As people's living standards continue to improve, their awareness of health preservation is increasing, and they hope to regulate their body's balance through daily diet. As a result, various health drinks have emerged. By adding medicinal and edible herbal ingredients to plant-based beverages, they achieve the dual functions of drinking and medicinal purposes.

[0003] Currently, there are many types of plant-based beverages on the market with different functions, most of which involve clearing heat and relieving summer heat, stimulating appetite and strengthening the spleen, and replenishing energy. However, they do not have the effect of removing cysts or nodules. Therefore, we propose a plant-based beverage based on bergamot and mint and its preparation method to solve the above problems. Summary of the Invention

[0004] Based on the technical problems existing in the background art, the present invention proposes a plant beverage based on bergamot and mint and its preparation method.

[0005] This invention proposes a plant-based beverage based on bergamot and mint, comprising the following percentages of ingredients: Lotus leaf 0.8%-1%, Buddha's hand 0.3%-0.5%, mint 0.2%-0.3%, ginseng 0.02%-0.04%, winter melon seeds 0.3%-0.5%, green tea 0.5%-0.8%, rose 0.3%-0.6%, hawthorn 0.4%-0.6%, dandelion 0.3%-0.5%, chrysanthemum 0.2%-0.4%; the remainder is drinking water.

[0006] Preferably, the raw materials include the following percentages: Lotus leaf 0.9%-1%, Buddha's hand 0.4%-0.5%, mint 0.25%-0.3%, ginseng 0.03%-0.04%, winter melon seeds 0.4%-0.5%, green tea 0.6%-0.8%, rose 0.4%-0.6%, hawthorn 0.5%-0.6%, dandelion 0.4%-0.5%, chrysanthemum 0.3%-0.4%; the remainder is drinking water.

[0007] Preferably, the raw materials include the following percentages: Lotus leaf 0.8%-0.9%, Buddha's hand 0.3%-0.4%, mint 0.2%-0.25%, ginseng 0.02%-0.03%, winter melon seeds 0.3%-0.4%, green tea 0.5%-0.7%, rose 0.3%-0.5%, hawthorn 0.4%-0.5%, dandelion 0.3%-0.4%, chrysanthemum 0.2%-0.3%; the remainder is drinking water.

[0008] Preferably, the raw materials include the following percentages: The ingredients are: lotus leaf 1%, Buddha's hand 0.5%, mint 0.3%, ginseng 0.04%, winter melon seeds 0.5%, green tea 0.8%, rose petals 0.6%, hawthorn 0.6%, dandelion 0.5%, chrysanthemum 0.4%; the remainder is drinking water.

[0009] This invention also proposes a method for preparing a plant-based beverage based on bergamot and mint, comprising the following steps: S1: Raw material pretreatment: Pretreatment of lotus leaves, Buddha's hand, mint, ginseng, winter melon seeds, green tea, rose petals, hawthorn, dandelion and chrysanthemum; S2: Preparation of basic extract: Decoction of winter melon seeds, hawthorn, and ginseng; soaking of Buddha's hand, mint, rose, and dandelion; S3: Flavor component fusion; S4: Final preparation and sterilization.

[0010] Preferably, in step S1, the raw material pretreatment includes: soaking Buddha's hand in 5%-8% light salt water for 20-25 minutes and then slicing it; crushing winter melon seeds into 40-45 mesh particles; drying ginseng at low temperature and then pulverizing it into ultrafine powder; pre-soaking lotus leaves and green tea in 80-85℃ warm water to remove astringency; and sterilizing dandelion and chrysanthemum with ultraviolet light.

[0011] Preferably, in step S2, the preparation of the basic extract includes: adding cold water, adding winter melon seeds, hawthorn and ginseng to drinking water, boiling and then simmering for 30-35 minutes, and then filtering to obtain extract A; adding Buddha's hand, mint, rose and dandelion to drinking water at 70-75℃, and extracting at a constant temperature for 45-50 minutes, and then filtering to obtain extract B.

[0012] Preferably, in step S3, the flavor component fusion includes: adding pretreated lotus leaves, green tea, and chrysanthemum to extract B, stirring at 60-65°C for 15-20 minutes, and then filtering to obtain a fused liquid.

[0013] Preferably, in step S4, the final preparation and sterilization includes: A1: Mixing: Mix extract A, fusion solution and drinking water; A2: Homogenization: Cyclic homogenize 3-5 times under a pressure of 40-45 MPa; A3: Sterilization: Instantaneous pasteurization; A4: Filling: Hot filling under aseptic conditions.

[0014] Preferably, in A3, instantaneous pasteurization is performed at 85-90℃ for 30-35 seconds; in A4, the temperature for hot filling under aseptic conditions is 80-85℃.

[0015] The uses of Buddha's Hand: Soothe the liver and regulate qi: Relieve chest and rib distension and emotional depression caused by stagnation of liver qi, which is one of the important pathogenesis mechanisms of cyst formation.

[0016] Soothes the stomach and resolves phlegm: Regulates the stagnation of Qi in the spleen and stomach, and resolves phlegm and dampness (Traditional Chinese medicine believes that the accumulation of phlegm and dampness can easily form cysts).

[0017] The effects of peppermint: Dispels wind and clears heat: Relieves dizziness and vertigo caused by liver stagnation transforming into fire, and helps regulate the flow of Qi.

[0018] The beneficial effects of this invention are: Buddha's Hand can help improve cysts caused by liver qi stagnation (such as thyroid cysts and liver cysts). The formula primarily uses Buddha's Hand citron and secondarily uses peppermint. The effects of Buddha's Hand citron include: soothing the liver and regulating qi, drying dampness and resolving phlegm; targeting the core pathogenesis of cysts (qi stagnation and phlegm accumulation); the effects of peppermint include: assisting in soothing the liver and clearing heat, relieving symptoms of internal heat; enhancing the effect of relieving depression, and improving accompanying symptoms such as bitter taste in the mouth and irritability; the effects of rose include: promoting blood circulation and removing blood stasis, strengthening the spleen and warming the stomach; assisting Buddha's Hand citron in harmonizing the liver and spleen, and reducing the damage of qi stagnation to the spleen and stomach.

[0019] The effects of lotus leaves: clearing heat and promoting diuresis, and assisting in lowering lipids; the effects of green tea: antioxidant, assisting metabolism; enhancing the lipid-lowering effect of lotus leaves; the effects of hawthorn: promoting digestion and removing blood stasis, lowering lipids and dispersing nodules; working synergistically with lotus leaves to lower lipids; the effects of chrysanthemum: clearing the liver and improving eyesight, assisting in clearing heat; strengthening the wind-heat dispelling effect of mint; the effects of dandelion: clearing heat and detoxifying, reducing swelling and dispersing nodules; the effects of winter melon seeds: promoting diuresis and removing dampness, assisting in eliminating turbidity; working synergistically with lotus leaves to remove dampness; the effects of ginseng: replenishing qi and strengthening the body, preventing cold and dampness from damaging the body's vital energy.

[0020] This invention has the effects of removing cysts and nodules, and also has the effects of soothing the liver and regulating qi, relieving depression and dispersing nodules, strengthening the spleen and stomach, promoting digestion and lowering lipids, clearing heat and promoting diuresis, and resolving phlegm and eliminating turbidity. Detailed Implementation

[0021] The present invention will be further explained below with reference to specific embodiments. Example 1

[0022] This invention proposes a plant-based beverage based on bergamot and mint, comprising the following percentages of ingredients: lotus leaf 0.8%, bergamot 0.3%, mint 0.2%, ginseng 0.02%, winter melon seeds 0.3%, green tea 0.5%, rose petals 0.3%, hawthorn 0.4%, dandelion 0.3%, chrysanthemum 0.2%; the remainder being drinking water. Its preparation method includes the following steps: S1: Raw material pretreatment: Lotus leaves, Buddha's hand, mint, ginseng, winter melon seeds, green tea, rose petals, hawthorn, dandelion, and chrysanthemum are pretreated as follows: Buddha's hand is soaked in 5% light salt water for 20 minutes and then sliced; winter melon seeds are crushed into 40-mesh particles; ginseng is dried at low temperature and then ultra-finely pulverized; lotus leaves and green tea are pre-soaked in 80℃ warm water to remove astringency; dandelion and chrysanthemum are sterilized with ultraviolet light. S2: Preparation of basic extract: Decoction of winter melon seeds, hawthorn, and ginseng; infusion of bergamot, mint, rose, and dandelion; specifically: add ingredients to cold water, add winter melon seeds, hawthorn, and ginseng to drinking water, boil, then simmer for 30 minutes, and then filter to obtain extract A; add bergamot, mint, rose, and dandelion to drinking water at 70℃, incubate at a constant temperature for 45 minutes, and then filter to obtain extract B; S3: Flavor component fusion: Add the pretreated lotus leaf, green tea and chrysanthemum to extract B, stir at 60℃ for 15 minutes, and then filter to obtain the fusion liquid; S4: Final preparation and sterilization: A1: Mixing: Mix extract A, fusion solution and drinking water; A2: Homogenization: Cyclic homogenization was performed 3 times under a pressure of 40 MPa; A3: Sterilization: Instantaneous pasteurization at 85℃ for 30 seconds; A4: Filling: Hot filling under aseptic conditions at a temperature of 80℃. Example 2

[0023] This invention proposes a plant-based beverage based on bergamot and mint, comprising the following percentages of ingredients: lotus leaf 0.9%, bergamot 0.4%, mint 0.25%, ginseng 0.03%, winter melon seeds 0.4%, green tea 0.6%, rose petals 0.4%, hawthorn 0.5%, dandelion 0.4%, chrysanthemum 0.3%; the remainder being drinking water; Its preparation method includes the following steps: S1: Raw material pretreatment: Lotus leaves, Buddha's hand, mint, ginseng, winter melon seeds, green tea, rose petals, hawthorn, dandelion, and chrysanthemum are pretreated as follows: Buddha's hand is soaked in 6% light salt water for 23 minutes and then sliced; winter melon seeds are crushed into 43-mesh particles; ginseng is dried at low temperature and then ultra-finely pulverized; lotus leaves and green tea are pre-soaked in 83℃ warm water to remove astringency; dandelion and chrysanthemum are sterilized with ultraviolet light. S2: Preparation of basic extract: Decoction of winter melon seeds, hawthorn, and ginseng; infusion of bergamot, mint, rose, and dandelion; specifically: Add the ingredients to cold water, add winter melon seeds, hawthorn, and ginseng to drinking water, boil, then simmer for 33 minutes, and then filter to obtain extract A; add bergamot, mint, rose, and dandelion to drinking water at 73℃, incubate at a constant temperature for 48 minutes, and then filter to obtain extract B; S3: Flavor component fusion: Add the pretreated lotus leaf, green tea and chrysanthemum to extract B, maintain 63℃ and stir for 18 min, then filter to obtain the fusion liquid; S4: Final preparation and sterilization: A1: Mixing: Mix extract A, fusion solution and drinking water; A2: Homogenization: Cyclic homogenization was performed 4 times at a pressure of 43 MPa; A3: Sterilization: Instantaneous pasteurization at 88℃ for 33 seconds; A4: Filling: Hot filling under aseptic conditions at a temperature of 83℃. Example 3

[0024] This invention proposes a plant-based beverage based on bergamot and mint, comprising the following percentages of ingredients: lotus leaf 1%, bergamot 0.5%, mint 0.3%, ginseng 0.04%, winter melon seeds 0.5%, green tea 0.8%, rose petals 0.6%, hawthorn 0.6%, dandelion 0.5%, chrysanthemum 0.4%; the remainder being drinking water. Its preparation method includes the following steps: S1: Raw material pretreatment: Lotus leaves, Buddha's hand, mint, ginseng, winter melon seeds, green tea, rose petals, hawthorn, dandelion, and chrysanthemum are pretreated as follows: Buddha's hand is soaked in 8% light salt water for 25 minutes and then sliced; winter melon seeds are crushed into 45-mesh particles; ginseng is dried at low temperature and then ultra-finely pulverized; lotus leaves and green tea are pre-soaked in 85℃ warm water to remove astringency; dandelion and chrysanthemum are sterilized with ultraviolet light. S2: Preparation of basic extract: Decoction of winter melon seeds, hawthorn, and ginseng; infusion of bergamot, mint, rose, and dandelion; specifically: add ingredients to cold water, add winter melon seeds, hawthorn, and ginseng to drinking water, boil, then simmer for 35 minutes, and then filter to obtain extract A; add bergamot, mint, rose, and dandelion to drinking water at 75℃, incubate at a constant temperature for 50 minutes, and then filter to obtain extract B; S3: Flavor component fusion: Add the pretreated lotus leaf, green tea and chrysanthemum to extract B, maintain 65℃ and stir for 20 minutes, then filter to obtain the fusion liquid; S4: Final preparation and sterilization: A1: Mixing: Mix extract A, fusion solution and drinking water; A2: Homogenization: Cyclic homogenization 5 times under a pressure of 45 MPa; A3: Sterilization: Instantaneous pasteurization at 90℃ for 35 seconds; A4: Filling: Hot filling under aseptic conditions at a temperature of 85℃.

[0025] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A plant-based beverage based on bergamot and mint, characterized in that, Including the following percentages of raw materials: Lotus leaf 0.8%-1%, Buddha's hand 0.3%-0.5%, mint 0.2%-0.3%, ginseng 0.02%-0.04%, winter melon seeds 0.3%-0.5%, green tea 0.5%-0.8%, rose 0.3%-0.6%, hawthorn 0.4%-0.6%, dandelion 0.3%-0.5%, chrysanthemum 0.2%-0.4%; the remainder is drinking water.

2. A plant-based beverage based on bergamot and mint according to claim 1, characterized in that, Including the following percentages of raw materials: Lotus leaf 0.9%-1%, Buddha's hand 0.4%-0.5%, mint 0.25%-0.3%, ginseng 0.03%-0.04%, winter melon seeds 0.4%-0.5%, green tea 0.6%-0.8%, rose 0.4%-0.6%, hawthorn 0.5%-0.6%, dandelion 0.4%-0.5%, chrysanthemum 0.3%-0.4%; the remainder is drinking water.

3. A plant-based beverage based on bergamot and mint according to claim 1, characterized in that, Including the following percentages of raw materials: Lotus leaf 0.8%-0.9%, Buddha's hand 0.3%-0.4%, mint 0.2%-0.25%, ginseng 0.02%-0.03%, winter melon seeds 0.3%-0.4%, green tea 0.5%-0.7%, rose 0.3%-0.5%, hawthorn 0.4%-0.5%, dandelion 0.3%-0.4%, chrysanthemum 0.2%-0.3%; the remainder is drinking water.

4. A plant-based beverage based on bergamot and mint according to claim 1, characterized in that, Including the following percentages of raw materials: The ingredients are: lotus leaf 1%, Buddha's hand 0.5%, mint 0.3%, ginseng 0.04%, winter melon seeds 0.5%, green tea 0.8%, rose petals 0.6%, hawthorn 0.6%, dandelion 0.5%, chrysanthemum 0.4%; the remainder is drinking water.

5. A method for preparing a plant-based beverage based on bergamot and mint, characterized in that, Includes the following steps: S1: Raw material pretreatment: Pretreatment of lotus leaves, Buddha's hand, mint, ginseng, winter melon seeds, green tea, rose petals, hawthorn, dandelion and chrysanthemum; S2: Preparation of basic extract: Decoction of winter melon seeds, hawthorn, and ginseng; soaking of Buddha's hand, mint, rose, and dandelion; S3: Flavor component fusion; S4: Final preparation and sterilization.

6. A method for preparing a plant-based beverage based on bergamot and mint according to claim 5, characterized in that, In S1, the raw material pretreatment includes: soaking Buddha's hand in 5%-8% light salt water for 20-25 minutes and then slicing it; crushing winter melon seeds into 40-45 mesh particles; drying ginseng at low temperature and then pulverizing it into ultrafine powder; pre-soaking lotus leaves and green tea in 80-85℃ warm water to remove astringency; and sterilizing dandelion and chrysanthemum with ultraviolet light.

7. A method for preparing a plant-based beverage based on bergamot and mint according to claim 6, characterized in that, In S2, the preparation of the basic extract includes: adding cold water, adding winter melon seeds, hawthorn and ginseng to drinking water, boiling and then simmering for 30-35 minutes, and then filtering to obtain extract A; adding Buddha's hand, mint, rose and dandelion to drinking water at 70-75℃, and extracting at a constant temperature for 45-50 minutes, and then filtering to obtain extract B.

8. A method for preparing a plant-based beverage based on bergamot and mint according to claim 7, characterized in that, In step S3, the flavor component fusion includes: adding pretreated lotus leaves, green tea and chrysanthemum to extract B, stirring at 60-65℃ for 15-20 minutes, and then filtering to obtain the fusion liquid.

9. A method for preparing a plant-based beverage based on bergamot and mint according to claim 8, characterized in that, In step S4, the final preparation and sterilization include: A1: Mixing: Mix extract A, fusion solution and drinking water; A2: Homogenization: Cyclic homogenize 3-5 times under a pressure of 40-45 MPa; A3: Sterilization: Instantaneous pasteurization; A4: Filling: Hot filling under aseptic conditions.

10. A method for preparing a plant-based beverage based on bergamot and mint according to claim 9, characterized in that, In A3, instantaneous pasteurization is performed at 85-90℃ for 30-35 seconds; in A4, the temperature for hot filling under aseptic conditions is 80-85℃.