Marsilea beverage

Abstract

This invention relates to a method for preparing a fern-like beverage. Fern-like fern (Pteris tigrinosa) is a plant belonging to the genus *Pteris* in the family Pteridaceae. The young leaves of *Pteris tigrinosa* are edible because they have a refreshing cucumber-like aroma, hence the common name "cucumber-scented fern." The purpose of this invention is to provide a method for preparing a high-quality fern-like fern beverage, taking advantage of the fern's rich content of various beneficial components and its cucumber-like aroma. The preparation method involves adding taste-adjusting ingredients to water and mixing thoroughly. Cleaned young fern shoots, processed to a size of 1 mm to 10 mm, are then added to the solution. The mixture is mixed thoroughly, bottled, and the bottled fern-like fern beverage is sterilized in a water bath at 70℃-100℃ for 30 minutes to obtain the finished product. This invention is beneficial for the development and utilization of fern-like fern in beverages.

Description

Technical Field

[0001] This invention relates to a method for preparing a fern-based beverage. Background Technology

[0002] *Pteridium lenticum* is a plant belonging to the genus *Pteridium* in the family Pteridaceae. It is mainly distributed in Northeast China, North China, Shaanxi, Gansu, Xinjiang, Henan, Hubei, and Tibet. The young leaves of *Pteridium lenticum* are edible. People in my country's forest areas have long recognized *Pteridium lenticum* and often collect its young, curling leaves in spring to eat as a wild vegetable. It has a refreshing cucumber-like aroma and is commonly known as "cucumber-scented." *Pteridium lenticum* is rich in nutrients, mainly containing protein, fat, carbohydrates, carotene, vitamin B, vitamin C, potassium, calcium, magnesium, phosphorus, sodium, iron, manganese, zinc, and copper. Summary of the Invention

[0003] The purpose of this invention is to provide a method for preparing a high-quality fern beverage, taking advantage of the fact that fern is rich in various beneficial components and has the refreshing aroma of fresh cucumber.

[0004] The preparation method of fern pods beverage is as follows: Add taste-adjusting ingredients to water and mix well. Added ingredients include, but are not limited to, the following: citric acid, white sugar, protein sugar, sodium carboxymethyl cellulose, taurine, various fruit juices, etc. The flavoring ingredients and proportions can be adjusted as needed. Add clean fern pods sprouted and processed to a size of 1 mm to 10 mm to the above solution. Mix well and fill into vials. Sterilize the filled fern pods beverage in a water bath at 70℃-100℃ for 30 minutes to obtain the finished product. Detailed Implementation

[0005] Example 1

[0006] Add 150g of granulated sugar, 100g of meringue, 50g of sodium carboxymethyl cellulose, and 10g of benzoic acid to 10,000ml of water and mix well. Add 50g of cleaned young fern shoots, processed to a size of 1mm to 10mm, to the above solution. Mix well and fill into vials. Sterilize the filled fern beverage in a water bath at 70℃-100℃ for 30 minutes to obtain the finished product.

[0007] Example 2

[0008] Add 150g of granulated sugar, 100g of meringue, 50g of sodium carboxymethyl cellulose, and 50g of concentrated apple juice to 10,000ml of water and mix well. Add 50g of cleaned young fern shoots, processed to a size of 1mm to 10mm, to the above solution. Mix well and fill into vials. Sterilize the filled fern beverage in a water bath at 70℃-100℃ for 30 minutes to obtain the finished product.

Claims

1. A method for preparing a fern-based beverage, characterized in that: in Add ingredients to the water to adjust the taste. These ingredients include, but are not limited to, citric acid, white sugar, protein sugar, sodium carboxymethyl cellulose, taurine, and various fruit juices. The flavoring ingredients and proportions can be adjusted as needed. Add clean fern shoots processed to a size of 1 mm to 10 mm, mix well, and fill into a container. Sterilize the filled fern beverage in a water bath at 70℃-100℃ for 30 minutes to obtain the finished product.