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Technology for preparing beverage containing jasmine extract

A jasmine extract and a preparation technology, which is applied in the field of food processing technology, can solve the problems of short shelf life and low nutrient content of jasmine, and achieve the effects of long shelf life, harmonious taste and rich nutrition

Inactive Publication Date: 2017-01-11
GUILIN WEIMEIYUAN RESTAURANT MANAGEMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing jasmine drink mainly has the following problems: 1, jasmine and its nutritional content are low, 2, the shelf life is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] A kind of preparation technology of the beverage that contains jasmine flower extract, comprises the following steps:

[0020] 1) Extract the washed jasmine with water to obtain the jasmine extract; the specific operation steps are: extract the jasmine with hot water at 70-73°C for 4-5 times, and combine each decoction and extract; The time of leaching is 10-20 minutes, and in the leaching process, the mass ratio of jasmine flower and water is 1: 8;

[0021] 2) adding fructose and vitamin E to the jasmine extract, mixing evenly to obtain a mixed solution, the mass ratio of the jasmine extract, fructose and vitamin E being 50:10:13;

[0022] 3) The mixed solution is packaged and then sterilized under the condition of 73-75° C. for 30 minutes to prepare a drink containing jasmine.

Embodiment 1

[0025] 1) Extract the washed jasmine with water to obtain the jasmine extract; the specific operation steps are: extract the jasmine with hot water at 70°C for 4 times, and combine and collect each decoction and extract; the time for each extraction is For 10 minutes, in the leaching process, the mass ratio of jasmine flower and water was 1: 8;

[0026] 2) adding fructose and vitamin E to the jasmine extract, mixing evenly to obtain a mixed solution, the mass ratio of the jasmine extract, fructose and vitamin E being 50:10:13;

[0027] 3) The mixed liquid is packaged and then sterilized under the condition of 73° C. for 30 minutes to prepare a drink containing jasmine.

Embodiment 2

[0029] 1) Extract the washed jasmine with water to obtain the jasmine extract; the specific operation steps are: extract the jasmine with hot water at 73°C for 5 times, and combine and collect each decoction and extract; the time for each extraction is For 20 minutes, in the leaching process, the mass ratio of jasmine flower and water was 1: 8;

[0030] 2) adding fructose and vitamin E to the jasmine extract, mixing evenly to obtain a mixed solution, the mass ratio of the jasmine extract, fructose and vitamin E being 50:10:13;

[0031] 3) The mixed solution is packaged and then sterilized under the condition of 75° C. for 30 minutes to prepare a drink containing jasmine.

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PUM

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Abstract

The invention relates to a technology for preparing beverage containing jasmine extract. The preparing method comprises the steps of 1) soaking the cleaned jasmine into water; obtaining jasmine extract; 2) adding fructose and vitamin E into jasmine extract; mixing them well and obtaining the mixture; the described jasmine extract, fructose and vitamin E are mixed at the rate of 50:10:13 in mass; 3)sterilizing the mixture and then finishing the jasmine-contained beverage. The invention contains technology for preparing beverage containing jasmine extract; the beverage has advantages of high nutrient content, good taste and long shelf life.

Description

technical field [0001] The invention belongs to the field of food processing technology, and in particular relates to a preparation technology of a drink containing jasmine flower extract. Background technique [0002] Jasmine, also known as jasmine, is the general designation of evergreen shrubs or vines of the genus Jasminum in the Oleaceae family. It is native to India and Pakistan. It has been introduced and widely planted in China. Jasmine likes a warm, humid and sunny environment. Its leaves are emerald green, its flowers are white and its aroma is strong. It is the most common aromatic potted plant. In the jasmine genus, the most famous one is the double-petal jasmine (Jasminum sambac), which is commonly known as jasmine. Jasmine has good health and beauty effects and can be used for diet. The existing jasmine drink mainly has the following problems: 1. The content of jasmine and its nutritional components is low, and 2. the shelf life is short. Contents of the in...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/44A23L2/46A23L33/125A23L33/15
CPCA23L2/38A23L2/44A23L2/46A23L2/52A23V2002/00A23V2200/30A23V2200/16A23V2200/10A23V2200/318A23V2250/21A23V2250/712A23V2250/606
Inventor 蒋俊
Owner GUILIN WEIMEIYUAN RESTAURANT MANAGEMENT
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