Preparation method of botanical solid beverage

Abstract

The invention discloses a preparation method of a botanical solid beverage. The botanical solid beverage is prepared from the following raw materials in parts by weight: 0.5-1.5 parts of rose flower, 0.5-1.5 parts of fructus jujubae, 0.5-1.5 parts of fructus crataegi, 0.05-0.2 part of fruit of mulberry, 0.1-0.5 part of liquorice root, 0.1-0.5 part of black tea, 0.5-1.5 parts of maltodextrin, 0.5-3 parts of fructose and 0.01-0.05 part of stevioside. The preparation method of the botanical solid beverage comprises the following steps: crushing the rose flower, collecting aroma water in advance, extracting filtrate from rose flower residues, then extracting the rose flower residues and other materials with water, crushing the black tea and the fructus jujubae, and then extracting by using a microwave extraction process. The method can be used for effectively retaining natural aroma and original taste of the rose flower, the black tea and the fructus jujubae and also protecting tea polyphenol heat-sensitive components to a maximum limit; the botanical solid beverage prepared by the method is rich in aroma, sweet and sour in mouthfeel, rich in taste and unique in flavor, and has heath care effects of maintaining beauty, nourishing qi and blood, tonifying spleen, promoting digestion and the like.

Description

technical field [0001] The invention belongs to the technical field of health food and food, and in particular relates to a preparation method of plant solid beverage. Background technique [0002] Compared with traditional liquid beverages, plant solid beverages have the characteristics of convenient transportation and carrying, and are easy to store. Compared with other types of solid beverages, they are mainly made of medicinal and edible plant raw materials, without adding flavors, pigments, etc. Ingredients, through scientific compatibility and technological improvement, make the product's aroma, taste, and content of active ingredients reach the best state. [0003] Traditional solid beverages mostly use water or ethanol extraction process. The disadvantage is that it is difficult to preserve the aroma and taste of the raw material itself and the retention rate of active ingredients. Patent 201510407331.1 discloses a rose fruit solid drink and its preparation method. ...

AI Technical Summary

Problems solved by technology

[0003] Traditional solid beverages mostly use water or ethanol extraction process, the disadvantage is that it is difficult to preserve the aroma and taste of the raw material itself and the retention rate of active ingredients

Patent 201510407331.1 discloses a rose fruit solid drink and its preparation method. Its main raw materials are roses, jujubes, mulberry, roselle, and hawthorn. The roses are boiled, extracted, and condensed to collect aromatic water. After the concentration process, its aroma will be severely lost

Patent 201610314 discloses a method for preparing a black tea solid beverage. The raw materials include black tea powder, wild jujube kernels, roses, spinach, day lily, Yizhi kernels, purslane, corydalis, pineapple powder, soybean milk powder, white fungus powder, Citric acid, xylitol, jujube kernels, roses, spinach, and day lily are mixed with jujube kernels, roses, spinach, and day lily, and decoctions are obtained with Yizhi kernels, purslane, and corydalis, black tea powder, and pineapple White fungus powder, soybean milk powder, and white fungus powder are added to the above mixed juice and decoction liquid, and dried, and the ordinary pressing process fails to effectively collect the aromatic components in roses. In addition, black tea powder is directly added to the pressed In the juice and decoction liquid, the drying process takes a long time, which is not conducive to the retention of the aroma of black tea and the effective components of tea polyphenols. In addition, the solid beverage made directly from black tea powder without extraction or other processing Its taste will have a foreign body discomfort

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