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Preparation method of high-stability flos chrysanthemi beverage

A high-stability, chrysanthemum-chrysanthemum technology, applied in the field of preparation of high-stability chrysanthemum-chrysanthemum beverages, can solve the problems of poor stability of chrysanthemum beverages, and achieve the effects of dampness immunity, low production costs, and simple preparation methods

Inactive Publication Date: 2017-10-24
北京佑众全椒制药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is the poor stability problem of chrysanthemum beverage, needs to improve urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The preparation method of a kind of high-stable chrysanthemum beverage proposed by the present invention comprises the steps of: homogenizing the compound of chrysanthemum chrysanthemum, green tea, capsicum leaf, scallion white and medical stone, immersing in hot water for extraction, centrifuging, Filter to obtain the extract; add maltose and fructose to the extract, inoculate acetic acid bacteria to ferment to obtain fermentation liquid; add royal honey, xylitol, and apple freeze-dried powder to the fermentation liquid, stir evenly, high temperature instantaneous sterilization, vacuum irrigation Packing, cooling to obtain high stability Chuju drink.

Embodiment 2

[0016] The preparation method of a kind of high-stability chrysanthemum beverage proposed by the present invention comprises the following steps: mix 20 parts of chrysanthemum, 8 parts of green tea, 1 part of pepper leaf, 4 parts of scallion, and 2 parts of medical stone compound in parts by weight. 4 times of homogenization treatment, homogenization treatment temperature 40°C, homogenization pressure 10MPa, immerse in 100 parts of hot water at 82°C for 5 hours, centrifuge, filter to obtain the extract; add 4 parts of maltose to the extract , 2 parts of fructose, inoculated with acetic acid bacteria and fermented for 40 days at a fermentation temperature of 25°C to obtain a fermented liquid; add 2 parts of royal honey, 0.5 parts of xylitol, and 2 parts of apple freeze-dried powder to the fermented liquid, stir evenly, and extinguish it instantly at high temperature Bacteria for 4 seconds, the sterilization temperature is 140°C, vacuum filling, the vacuum degree is 0.04Mpa, the ...

Embodiment 3

[0018] The preparation method of a kind of high-stability chrysanthemum beverage proposed by the present invention comprises the following steps: mix 30 parts of chrysanthemum, 2 parts of green tea, 3 parts of pepper leaves, 1 part of scallion white, and 5 parts of medical stone compound in parts by weight. The homogenization treatment was performed twice, the homogenization treatment temperature was 50°C, the homogenization pressure was 4MPa, immersed in 120 parts of hot water at a temperature of 70°C for 10 hours, centrifuged, and filtered to obtain the extract; add 1 part of maltose to the extract , 4 parts of fructose, inoculated with acetic acid bacteria and fermented for 30 days at a fermentation temperature of 30°C to obtain a fermented liquid; add 1 part of royal honey, 1 part of xylitol, and 1 part of apple freeze-dried powder to the fermented liquid and stir evenly, and extinguish it instantly at high temperature Bacteria for 6 seconds, sterilization temperature of 12...

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PUM

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Abstract

The invention discloses a preparation method of a high-stability flos chrysanthemi beverage. The preparation method comprises the following steps of performing homogenization treatment on flos chrysanthemi, green tea, capsicum annuum, macrostem onions and a maifan stone compound, performing immersing in hot water for leaching, performing centrifugal separation and performing filtration so as to obtain leaching liquor; adding maltose and levulose to the leaching solution, performing inoculating with acetic acid bacteria and performing fermentation so as to obtain fermentation liquor; adding royal jelly, xylitol and apple jelly dry powder to the fermentation liquor, performing uniform stirring, performing high-temperature instantaneous sterilization, performing vacuum filling and performing cooling so as to obtain the high-stability flos chrysanthemi beverage. The method disclosed by the invention is simple, the production cost is low, and the prepared beverage is good in mouth feel, free from impurity feeling after being put in mouths, and high in stability and has favorable efficacy of clearing away fire, eliminating dampness and enhancing immunity.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a preparation method of a high-stability chrysanthemum beverage. Background technique [0002] With the improvement of people's living standards, the material life is more and more abundant, the development of the beverage industry is changing with each passing day, and the variety is rich and colorful, especially the beverage with health care function has become a new favorite, and the chrysanthemum beverage has emerged as the times require. [0003] Chrysanthemum is not only fragrant and delicious, good taste, suitable for all ages, but also rich in nutrition, contains a variety of beneficial ingredients, which can inhibit the increase of cholesterol, soften blood vessels, and have anti-aging, anti-oxidation, antibacterial and disease prevention effects. However, there is a problem of poor stability in the chrysanthemum beverage, which needs to be improved urgently. Content...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/46A23L2/52A23L2/60A23L2/70A23L5/20A23L33/16
CPCA23L2/382A23L2/46A23L2/52A23L2/60A23L2/70A23L5/276A23L33/16A23V2002/00A23V2200/30A23V2200/324
Inventor 陈光
Owner 北京佑众全椒制药有限公司
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