Malt/hawthorn/dried orange peel composite fermentation flavoring beverage

Abstract

The invention relates to a malt / hawthorn / dried orange peel composite fermentation flavoring beverage. The flavoring beverage comprises malt, hawthorn, dried orange peel and water. The flavoring beverage is prepared by a step of mixing the malt, the hawthorn, the dried orange peel and the water according to a weight ratio of 60-90:15-25:5-15:1000, dipping, and filtering to obtain a juice after the mixture is heated and boiled; a step of adding water the amount of which is half of the amount of the water added at the first time into the decoction dregs, boiling again, and filtering to obtain a juice; a step of combing the two juices extracted, and boiling the third time; a step of adding 0.5-1% of beer active dry yeast based on weight when the extract is cooled to 30-35 DEG C, controlling the temperature to be 30-35 DEG C and fermenting for 2-12 h; and a step of, after fermentation is finished, boiling the material liquid for 30 min to fully sterilized the material liquid to obtain raw stock of the malt / hawthorn / dried orange peel composite fermentation flavoring beverage. According to the invention, through microorganisms, macromolecules in medicinal materials are decomposed into micromolecules and insoluble fiber is converted into soluble fiber, and effects of rapid adsorption and quick effectiveness are achieved. The flavoring beverage has good functions of invigorating spleen to promote digestion, and invigorating stomach to promote digestion.

Description

technical field [0001] The invention relates to a drink, in particular to a compound fermented seasoning drink of malt, hawthorn and tangerine peel. Background technique [0002] Fermented beverages refer to beverages formulated through microbial fermentation with an alcohol content of less than 1% (volume fraction), such as common yogurt drinks and kvass from Russia. But the taste of these beverages is comparatively single, is difficult to adapt to the diversified taste of the masses. [0003] The plant fermented beverages that have applied for patents include "A Radiation-proof Plant Fermented Beverage and Manufacturing Method" (Chinese Patent Application No. 20111009834). Seaweed is soaked in warm water to remove impurities and salt such as sediment, and then made into seaweed slurry, grape skins and seeds. , concentrated black tea juice and blueberry juice are added to the seaweed slurry, mixed with edible alcohol at room temperature, extracted with acetic acid bacteria...

AI Technical Summary

Problems solved by technology

However, the taste of these beverages is relatively single, and it is difficult to adapt to the diverse tastes of the public.