Beverage containing wormwood extract

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a beverage containing a wormwood extract. Artemisia vulgaris (Artemisia) is an Asteraceae Artemisia (Artemisia) perennial herbaceous plant, and the Asteraceae Artemisia (Artemisia) perennial herbaceous plant is selected from the group consisting of Artemisia The invention aims to improve the utilization value of wormwood, and provides the preparation method of the beverage containing the wormwood extract aiming at the characteristic that the wormwood is rich in various beneficial components. The method specifically comprises the following steps: crushing dried wormwood, and extracting volatile components by adopting a steam distillation method; and filtering residues obtained after steam distillation, extracting with water for three times, and combining filtrates to obtain water-soluble components. Adding the water-soluble components and the volatile components into other components for adjusting the taste, uniformly mixing, bottling, and sterilizing in a water bath at 70-100 DEG C for 30 minutes to obtain a finished product. The preparation method is beneficial to development and utilization of wormwood in the aspect of beverages.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a beverage preparation method containing Artemisia argyi extract. BACKGROUND

[0002] Artemisia argyi is a perennial herb of the genus Artemisia in the family Asteraceae, and the plant has a strong fragrance. Modern chemical composition studies have shown that the main active ingredients in Artemisia argyi include volatile oils, flavonoids, polysaccharides, triterpenes, eudesmanes, steroids, tannins, phenylpropanoids, and trace elements. Volatile oils in Artemisia argyi have pharmacological effects such as antibacterial, antiviral, antiasthmatic, anti-inflammatory, analgesic and sedative, and antioxidant effects; flavonoids have pharmacological effects such as antioxidant, antitumor, anti-inflammatory, antibacterial, antiviral, and antithrombus effects; and polysaccharides have pharmacological effects such as antibacterial, hypoglycemic, immune-enhancing, antitumor, hepatoprotective, and antioxidant effects. SUMMARY

[0003] The present application provides a beverage preparation method containing Artemisia argyi extract in order to improve the nutritional value, medicinal value, and commercial value of Artemisia argyi.

[0004] The specific method is as follows:

[0005] After the dried Artemisia argyi is crushed, the volatile components are extracted by steam distillation. The remaining material after steam distillation is filtered, and water is used to extract the remaining material three times, and the filtrates are combined to obtain water-soluble components. 100-500 parts of the water-soluble components, 1-5 parts of the volatile components, 1000-10000 parts of water, and other components for adjusting the taste are added and mixed uniformly. The added components include but are not limited to the following components: citric acid, white sugar, protein sugar, sodium carboxymethyl cellulose, taurine, etc., and the taste ingredients and proportions can be adjusted as needed. After mixing, the product is obtained by sterilizing in a 70-100°C water bath for 30 minutes. DETAILED DESCRIPTION

[0006] Example 1

[0007] The preparation method is as follows: 1 kg of Artemisia argyi is crushed and placed in a 10-liter airtight container, and 2000 ml of water is added. The volatile components are extracted by steam distillation. The effluent is separated to obtain the upper volatile components. The remaining material after steam distillation is filtered, and 2000 ml of water is used to extract the remaining material, which is repeated three times, and the filtrates are combined to obtain water-soluble components. 10 liters of the water-soluble components, 100 ml of the volatile components, 500 liters of water, 15000 grams of white sugar, 10000 grams of protein sugar, 5000 grams of sodium carboxymethyl cellulose, and 5000 grams of benzoic acid are added to adjust the taste. After mixing, the product is obtained by sterilizing at 80°C for 30 minutes. After natural cooling to room temperature, a beverage containing Artemisia argyi extract is obtained.

Claims

1. A beverage preparation method comprising an extract of artemisia vulgaris, characterized in that The dried mugwort is crushed, and volatile components are extracted by water vapor distillation. The residue after water vapor distillation is filtered, and water soluble components are extracted by water. The water soluble components are obtained by combining the filtrates.

2. A beverage preparation method comprising an extract of artemisia vulgaris, characterized in that The mugwort water soluble components, volatile components, water, and other components for adjusting taste are contained in the following proportions: 100-500 parts, 1-5 parts, 1000-10000 parts, and as needed.