Coffee flavored honeysuckle beverage and preparation method thereof
A honeysuckle, coffee-flavored technology, applied in the direction of coffee extraction and the like, can solve the problems of reducing efficacy, affecting sales, poor color and luster, etc., and achieving the effects of easy operation and control, significant health care efficacy, and simple preparation method.
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Embodiment 1
[0027] A coffee-flavored honeysuckle beverage has the following raw materials and their weight ratio: 20 parts of honeysuckle, 10 parts of jasmine, 5 parts of coffee beans, 10 parts of licorice, and 5 parts of sucrose.
[0028] The preparation method of the coffee-flavored honeysuckle beverage of the present invention includes the following steps:
[0029] (1) Raw material pretreatment: first weigh coffee beans and licorice according to parts by weight, and then crush them into coffee powder and licorice powder for use;
[0030] (2) Boiling: Put the weighed raw jasmine into a container, add water, the amount of water is 3 times the volume of the raw jasmine, the water has submerged the raw material, after boiling, keep it at 70~80℃ for 20~30 minutes, Then add the weighed honeysuckle, heat up to 90~95℃ and continue boiling for about 30 minutes; after cooling to 40~50℃, filter out the residue and keep the filtrate;
[0031] (3) Seasoning: To the filtrate of step (2), stir and add licori...
Embodiment 2
[0035] A coffee-flavored honeysuckle beverage has the following raw materials and weight ratio: 15 parts of honeysuckle, 15 parts of jasmine, 3 parts of coffee beans, 5 parts of licorice, and 8 parts of sucrose.
[0036] The preparation method of the coffee-flavored honeysuckle beverage of the present invention includes the following steps:
[0037] (1) Raw material pretreatment: first weigh coffee beans and licorice roots in parts by weight, and then crush them into coffee powder and licorice powder for use; both coffee powder and licorice powder are passed through a 300-mesh sieve.
[0038] (2) Boiling: Put the weighed raw jasmine into a container, add water, the amount of water is 4 times the volume of the raw jasmine, the water has submerged the raw material, after boiling, keep it at 50~60℃ for 50~60 minutes, Then add honeysuckle, heat up to 80~85℃ and continue to boil for 50~60 minutes; after cooling to 30~40℃, filter out the residue and keep the filtrate;
[0039] (3) Seasoning...
Embodiment 3
[0043] A coffee-flavored honeysuckle beverage has the following raw materials and weight ratio: 18 parts of honeysuckle, 12 parts of jasmine, 4 parts of coffee beans, 8 parts of licorice, and 6 parts of sucrose.
[0044] The preparation method of the coffee-flavored honeysuckle beverage of the present invention includes the following steps:
[0045] (1) Raw material pretreatment: first weigh the coffee beans and licorice roots in parts by weight, and then crush them into coffee powder and licorice powder for use; both the coffee powder and licorice powder are passed through a 200-mesh sieve.
[0046] (2) Boil: Put the weighed raw jasmine into a container, add water, the amount of water is twice the volume of the raw jasmine, the water has submerged the raw material, after boiling, keep it at 65~75℃ for 35~45 minutes, Then add honeysuckle, heat up to 80~85℃ and continue to boil for 45~55 minutes; after cooling to 30~40℃, filter out the residue and keep the filtrate;
[0047] (3) Season...
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