Method for preparing burdock solid drink

Abstract

The invention relates to the technical field of foods and drinks and in particular discloses a method for preparing a burdock solid drink. The method comprises the following steps: washing fresh burdock, cutting into discs, soaking in an ascorbic acid solution with the concentration of 10 percent for an hour, draining and rapidly transferring into a drying box for drying, crushing the burdock, adding water according to a certain ratio, stirring and leaching, cooling to room temperature, filtering and concentrating; finally, granulating and drying, and thus obtaining burdock solid particles. The prepared product is rich in nutrient substances, can be totally absorbed by a human body, is unique in flavor, easy and rapid to eat, easy to store and convenient to carry and has wide development prospects and application market.

Description

(1) Technical field [0001] The invention relates to the technical field of food and beverage, in particular to a preparation method of burdock solid beverage. (2) Background technology [0002] Burdock is a biennial herbaceous plant belonging to the genus Arctium of Compositae. The main root is fleshy and hypertrophic, and the fleshy root is used as the product organ. The fleshy roots are slender and cylindrical, generally 60-100cm in length, and the skin is yellowish brown, dark brown and other colors; the flesh is off-white, slightly rough, and easy to hollow if harvested late. Burdock root, commonly known as "Japanese ginseng", is not only a nutritious vegetable, but also a Chinese herbal medicine with high medicinal value. , strengthening body, aphrodisiac, anti-aging and other effects, is a kind of fitness food. Burdock root contains a variety of nutrients, mainly inulin, cellulose, chlorogenic acid, protein, volatile oil and a variety of minerals. [0003] In recent...

AI Technical Summary

Problems solved by technology

However, as far as the current domestic market is concerned, most of the burdock is eaten directly as a vegetable, or sliced ​​into tea, and the utilization rate of effective functional components is low, and the unique nutritional effects of burdock root cannot be fully utilized.

[0004] Patent 201110238261 reports a method for obtaining burdock extract by sequentially extracting with ethanol, chloroform, and ethyl acetate. The burdock beverage prepared by this method is a conventional canned beverage, and the nutritional components of burdock are relatively single, the operation is complicated, and the cost of industrial production is relatively high. Gao; Patent 201210047709 reports the method of making burdock drink by crushing and extracting raw materials such as burdock, chrysanthemum, licorice, filtering and blending, and filling the burdock drink. The obtained canned beverage has poor stability, short storage time, and inconvenient transportation and carrying; patent 201010234408 reports a method for preparing burdock beverage by using burdock and wolfberry extract, adding white granulated sugar, honey, etc. Burdock drink is a traditional filling beverage with poor stability, short storage period and inconvenient transportation; patent 200910024821 reports that burdock, white radish, carrot, shiitake mushroom, white radish leaf and brown rice dry products are crushed and made Obtain ultra-fine powder, and then mix various raw materials in proportion to obtain the finished product. This method is to directly crush the product. The solid beverage cannot be completely dissolved when drinking, and it will cause the loss of some nutrients, and it will not Beneficial to brewing; patent 201110321103 has reported utilizing burdock protoplasm as raw material, taking sugar, jasmine flower, citric acid, maltodextrin, β-cyclodextrin, enzyme preparation and stabilizer as the method for making burdock beverage through deployment as auxiliary materials, The burdock drink prepared by this method is a canned drink, which has a short storage period and is inconvenient to transport and carry.

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