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Preparation method of honeysuckle beverage

A technology of honeysuckle and honeysuckle extract, which is applied in the field of preparation of honeysuckle beverage, which can solve the problems of human body influence and bitterness difficult to remove

Inactive Publication Date: 2017-02-01
成都幸有之科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing honeysuckle is mainly used to prepare medicines, and it is relatively rare to be used in food. In addition, the bitterness in honeysuckle extract is difficult to remove, and it is necessary to add sweeteners or cooling agents to cover up the bitterness, but most of the sweeteners and cooling agents are Chemically synthesized, even food-grade additives have adverse effects on the human body

Method used

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  • Preparation method of honeysuckle beverage

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preparation example Construction

[0026] The present invention provides a kind of preparation method of honeysuckle drink, comprising:

[0027] Provide honeysuckle extract;

[0028] Provides peppermint extract;

[0029] Provide a sugar source, mix the sugar source with a compound enzyme preparation formed by glucose enzyme, maltase, pectinase, and pectin lyase, and perform enzymatic hydrolysis; obtain a sweetener;

[0030] The honeysuckle extract, the peppermint extract and the sweetener are mixed in a weight ratio of 100:(1-10):(0.1-5) to obtain the honeysuckle drink.

[0031] According to the present invention, in order to improve the effects of clearing away heat and relieving heat, resolving phlegm and relieving cough, it also includes providing Chuanbei extract, and the weight ratio of the Chuanbei extract to the honeysuckle is 0.01: (0.1-100). The Chuanbei extract can be purchased or processed by methods commonly used by those skilled in the art, which will not be repeated in the present invention.

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Embodiment 1

[0041] Squeeze and crush the whole fresh honeysuckle; the water content of the fresh honeysuckle is 15%; perform deenzyming treatment on the extruded and crushed honeysuckle to keep the moisture in the honeysuckle below 8%; distill the deenzymatically processed honeysuckle, The crude honeysuckle extract is obtained after natural cooling; the residual liquid after extrusion and crushing is filtered, deodorized and mixed with the crude extract to obtain the honeysuckle extract. The steam pressure of the distillation is 0.1Mpa. The fresh mint is subjected to distillation treatment, the bitterness is removed, and the mint extract is obtained by filtering.

[0042] Honey and xylitol are mixed in a weight ratio of 1:1; the weight ratio of adding a compound enzyme preparation made of glucose enzyme, maltase, pectinase and pectin lyase is 1:0.05, and the enzyme activity is 50000U. The ratio of various enzymes in the compound enzyme preparation is 1:1:1:1. The enzymatic hydrolysis ti...

Embodiment 2

[0045]Extruding and crushing the whole fresh honeysuckle; the water content of the fresh honeysuckle is 15%; performing the enzymatic treatment on the extruded and crushed honeysuckle to keep the moisture in the honeysuckle below 5%; distilling the enzymatically processed honeysuckle, The crude honeysuckle extract is obtained after natural cooling; the residual liquid after extrusion and crushing is filtered, deodorized and mixed with the crude extract to obtain the honeysuckle extract. The steam pressure of the distillation is 0.1Mpa. The fresh mint is subjected to distillation treatment, the bitterness is removed, and the mint extract is obtained by filtering.

[0046] Honey and xylitol are mixed in a weight ratio of 1:1; the weight ratio of adding a compound enzyme preparation made of glucose enzyme, maltase, pectinase and pectin lyase is 1:0.5, and the enzyme activity is 80000U. The ratio of various enzymes in the compound enzyme preparation is 1:1:1:1. The enzymatic hyd...

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Abstract

The invention provides a preparation method of honeysuckle beverage. The preparation method of the honeysuckle beverage comprises the following steps: providing a honeysuckle extract; providing a mint extract, providing a sugar source, mixing the sugar source and a composite enzyme preparation which is formed by glucolase, maltase, pectinase and pectate lyase, and performing enzymolysis to obtain a sweetening agent; and mixing the honeysuckle extract, the mint extract and the sweetening agent according to a weight ratio of 100:(1-10):(0.1-5) to obtain the honeysuckle beverage. According to the preparation method of the honeysuckle beverage, provided by the invention, the bitterness of the honeysuckle is shielded by adding the sugar source and the mint extract, and the added sugar source is decomposed into micromolecular sugar by the composite enzyme preparation, so the sweetness is reduced and the honeysuckle beverage is suitable for most people to drink.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of honeysuckle beverage. Background technique [0002] Honeysuckle has been known as a good medicine for clearing away heat and detoxification since ancient times. It is sweet and cold in nature and fragrant, sweet and cold to clear away heat without hurting the stomach, and the fragrance is thorough and can dispel evil. Honeysuckle can not only disperse wind-heat, but also clear blood toxin. It is used for various febrile diseases, such as body heat, rash, spots, heat-toxin sores, sore throat, etc., and the effect is remarkable. [0003] Existing honeysuckle is mainly used to prepare medicines, and it is relatively rare to be used in food. In addition, the bitterness in honeysuckle extract is difficult to remove, and it is necessary to add sweeteners or cooling agents to cover up the bitterness, but most of the sweeteners and cooling agents are Che...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/60
CPCA23L2/38A23L2/60
Inventor 蒋朝政曹俊
Owner 成都幸有之科技有限公司
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