CN103564583A - Almond-flavor honeysuckle beverage and preparation method thereof - Google Patents
Almond-flavor honeysuckle beverage and preparation method thereof Download PDFInfo
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- CN103564583A CN103564583A CN201310490056.5A CN201310490056A CN103564583A CN 103564583 A CN103564583 A CN 103564583A CN 201310490056 A CN201310490056 A CN 201310490056A CN 103564583 A CN103564583 A CN 103564583A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses almond-flavor honeysuckle beverage and a preparation method thereof. The almond-flavor honeysuckle beverage is composed of the following raw materials: 15-20 parts of honeysuckle, 10-15 parts of jasmine flower, 3-5 parts of almond, 5-10 parts of peanut and 5-8 parts of crystal sugar. The preparation method of the almond-flavor honeysuckle beverage comprises the steps of: raw material treating, cooking, seasoning and high-temperature sterilizing. According to the almond-flavor honeysuckle beverage disclosed by the invention, the same kind of traditional Chinese medicinal materials of honeysuckle and jasmine flower is used as the raw material, the honeysuckle beverage has almond flavor at the same time, and the crystal sugar is added for seasoning, so that the prepared honeysuckle beverage both has an excellent healthcare function, has jasmine flower fragrance and almond flavor and has such functions as decreasing internal heat, wetting whistle, moistening and nourishing blood, etc.
Description
Technical field
The invention belongs to food and drink processing technique field, specifically relate to honeysuckle beverage and the preparation method of almond taste.
Background technology
Honeysuckle is traditional Chinese medicine, its main pharmaceutical compositions is cyanidenon, inositol and saponin tannin etc., have clearing heat and detoxicating, nourish blood quench the thirst, clearing and activating the channels and collaterals, only dysentery, peeling skin blood-head, broad-spectrum antiseptic and the effect such as antiviral, be called " Chinese medicine antibiotic ", " antibacterial green element " usually; The effect of honeysuckle is except medicinal, its beauty treatment, fat-reducing and health care's effect is more magical, and protection and repair that people's health is played mainly contain: relieving summer-heat, quench one's thirst, sober up, noxious material in cephalocathartic, removing body, lipopenicillinase, fat-reducing, skin cleaning and beauty, in advance anti-aging, promote longevity etc.; The formation of the step-down of honeysuckle energy, reduction serum cholesterol, increase CF, prevention coronary heart disease and angina cordis, inhibition cerebral thrombus; Can improve the human body free radical of resistance to anoxic, strengthen memory, delay senility; Can improve microcirculation, remove that peroxidating fat deposits, enhances metabolism, moistening skin and eliminating spot; Honeysuckle has the loose evil effect of the heat of dredging, to affection of exogenous wind-heat or warm disease from the beginning of, body heat headache, vexedly sleep less, coma tongue is deep red, dry throat etc. has certain effect; The effect of removing heat from the blood and relieve diarrhea, has the only effect of the cool blood relieve sore throat of dysentery of removing toxic substances to pyrotoxic dysentery disease, diarrhea purulence blood, damp-warm syndrome resistance larynx, abscess of throat etc.The biologically active of the contained chlorogenic acid of honeysuckle, can promote human body metabolism, balance the body function, improve immunity.But the chlorogenic acid of honeysuckle, in immersion process, discharges gradually, after therefore simple Lonicera flower tea is kept somewhere certain hour, color can change, and can become green, black by original glassy yellow, and color and luster is bad, and impact is sold.
Also have at present honeysuckle to merge the health protection tea of several kinds of Chinese medicinal materials, but some mouthfeel is bad, the medicinal material of some fusion is too much, and has cut down on the contrary effect aspect, simultaneously high expensive; In order to enrich the drink variety of honeysuckle, improve quality simultaneously, color, smell and taste are all made moderate progress, therefore for honeysuckle, newly develop a kind of drink, market prospects can be more wide.
Summary of the invention
The object of this invention is to provide honeysuckle beverage of a kind of almond taste and preparation method thereof, it is mainly raw material by honeysuckle, the similar Chinese medicine of Jasmine, the fragrance simultaneously with almond, add rock sugar seasoning, make the honeysuckle beverage preparing both there is significant health-care efficacy, have the fragrance of Jasmine and the fragrance of almond simultaneously concurrently, there is the fire of falling and wet one's whistle, moisten the effect such as enrich blood.
The present invention is achieved through the following technical solutions:
A honeysuckle beverage for almond taste, its raw material and weight proportion thereof are as follows: 15 ~ 20 parts of honeysuckles, 10 ~ 15 parts of Jasmines, 3 ~ 5 parts of dessert almonds, 5 ~ 10 parts of peanuts, 5 ~ 8 parts, rock sugar.
The honeysuckle beverage of almond taste of the present invention is milky; The fragrance that is mixing Jasmine and almond, mouthfeel is refreshing sweet.
The preparation method of the honeysuckle beverage of almond taste of the present invention, it comprises the steps:
(1) pretreatment of raw material: first take by weight dessert almond, peanut, then they are ground into respectively to dessert almond powder and peanut powder, standby;
(2) infusion: load weighted raw material Jasmine is dropped in container, added water, boil, be then incubated 20 ~ 60 minutes at 50 ~ 80 ℃, then add honeysuckle, be warming up to 80 ~ 95 ℃ and continue poach 30 ~ 60 minutes; Be cooled to 30 ~ 50 ℃ and just remove by filter filter residue, retain filtrate;
By infusion, the active ingredient of Jasmine, honeysuckle is fully incorporated in water, must first to the active ingredient of Jasmine, extract simultaneously, then add honeysuckle, can make like this active ingredient of raw material fully merge, can keep the stable of honeysuckle leaching liquor, avoided traditional simple Lonicera flower tea after cooling placement certain hour, to occur the phenomenon of variable color simultaneously.
(3) seasoning: in the filtrate of step (2), stir and to add peanut powder, to be mixed evenly after, be warming up to 90 ~ 100 ℃, stir and add dessert almond powder, keep 1 ~ 2 hour; Add rock sugar, after treating its thawing, be cooled to room temperature, standing 1 ~ 2 hour; Remove by filter filter residue, obtain smart filtrate;
Peanut powder add the strengthening the spleen and stomach of having strengthened beverage, anti-aging, delay brain function decline, skin care; Add dessert almond powder to enrich the taste of beverage simultaneously, improved fragrance and mouthfeel, have concurrently and moisten the lung and relieve the cough simultaneously, depressing Qi and relieving asthma, the effect relaxing bowel.
(4) high-temperature sterilization: the smart filtrate that step (3) is obtained is diluted with water 10 ~ 15 times, at 110 ~ 120 ℃ of temperature, sterilizing can obtain the honeysuckle beverage finished product of almond taste for 3 ~ 5 minutes.
The dessert almond powder of step of the present invention (1) and peanut powder are all crossed 200 ~ 300 mesh sieves, and powder is thinner, more easily enters taste; Active ingredient easily out, can more efficiently fusion.
The water consumption that adds of described step (2) is 5 ~ 10 times of raw material Jasmine volume, and amount of water can not too much can not flood only raw material very little at least, and active ingredient leaches slow; Hypervolia taste is light, and osmotic pressure is not enough.
The effect of raw material of the present invention:
Jasmine: taste is pungent, sweet, property is flat.Can dampness elimination and in, Xie Yu regulates the flow of vital energy.There is clearing heat and detoxicating, dampness removing effect.
Peanut: sweet, flat, enter spleen, lung channel.Have strengthening the spleen and stomach, sharp kidney anhydrate, regulate the flow of vital energy logical breast, control all mass formed by blood stasis.Particularly the vitamin K in peanut has anastalsis, and vitamin E and a certain amount of zinc can strengthen memory, anti-aging, delay brain function decline, skin care, and vitamin C has the effect that reduces cholesterol, contributes to prevent and treat artery sclerosis, hypertension and coronary heart disease.Trace elements of selenium in peanut and another kind of bioactivator resveratrol can anti-curing oncoma class diseases, are also to reduce platelet aggregation the chemopreventive agent of prevention and treatment atherosclerotic, cardiovascular and cerebrovascular disease simultaneously.
Peanut also has righting qi-restoratives, happy spleen and stomach, moistening lung for removing phlegm, nourishing regulating the qi flowing in the channels, inducing diuresis for removing edema, hemostasis lactogenesis, clearing to stop the effect of malaria.
Dessert almond: dessert almond nature and flavor are sweet, pungent.Containing rich in protein, fat oil, carbohydrate, carrotene, B family vitamin, vitamin C etc., its main fatty acid is oleic acid, linoleic acid, in addition still contain the compositions such as sugar, micro-amygdalin, have and moisten the lung and relieve the cough, depressing Qi and relieving asthma, relax bowel, there is hypoglycemic, hypotensive effect.
Beneficial effect of the present invention:
Nutritional labeling and the active ingredient of the plurality of raw materials such as honeysuckle, Jasmine, peanut, almond has been merged in the present invention, make beverage nutritious, mouthfeel is refreshing sweet, the fragrance with the breath of Jasmine delicate fragrance and almond, obvious health-care efficacy, have clearing heat and detoxicating, fall that fire wets one's whistle, moistening lung for removing phlegm, tonifying Qi diuresis, anti-aging, the effects such as skin care.
Local abundant Jasmine resource and wild Flos Lonicerae on raw material, have been utilized, both can effectively utilize resource, make honeysuckle beverage rich in taste simultaneously, and can meet popular to multiple demands, active ingredient in raw material can fully merge, and effect plays the effect of mutual stack.Preparation method of the present invention is simple, and easy operating is controlled, produced and promote, and there are to significant benefit in society and expanding economy.
The specific embodiment
Below by embodiment, the invention will be further described, but conduct is not limitation of the present invention.
embodiment 1
A honeysuckle beverage for almond taste, its raw material and weight proportion thereof are as follows: 20 parts of honeysuckles, 10 parts of Jasmines, 5 parts of dessert almonds, 10 parts of peanuts, 5 parts, rock sugar.
The preparation method of the honeysuckle beverage of almond taste of the present invention, it comprises the steps:
(1) pretreatment of raw material: first take by weight almond, peanut, then they are ground into respectively to almond powder and peanut powder, standby;
(2) infusion: load weighted raw material Jasmine is dropped in container, add water, water consumption is 10 times of raw material Jasmine volume, more than water logging there was not raw material, after boiling, remain at 70 ~ 80 ℃ and be incubated 20 ~ 30 minutes, then add load weighted honeysuckle, be warming up to 90 ~ 95 ℃ and continue poach about 30 minutes; Be cooled to 40 ~ 50 ℃ and just remove by filter filter residue, retain filtrate;
(3) seasoning: in the filtrate of step (2), stir and to add peanut powder, to be mixed evenly after, be warming up to 90 ~ 100 ℃, stir and add almond powder, keep 1.5 hours, in 1 hour, add rock sugar; Finally will be cooled to room temperature, standing 1 hour; Remove by filter filter residue, obtain smart filtrate; Mixing speed in seasoning process is 100 ~ 150r/min.
(4) high-temperature sterilization: the smart filtrate that step (3) is obtained is diluted with water 10 times, at 110 ~ 120 ℃ of temperature, sterilizing can obtain the honeysuckle beverage finished product of almond taste for 3 ~ 5 minutes.
The honeysuckle beverage of almond taste of the present invention is milky; The fragrance that is mixing Jasmine and almond, mouthfeel is refreshing sweet, have antibiotic clearing heat and detoxicating, fall that fire wets one's whistle, moistens the lung and relieve the cough, tonifying Qi diuresis, anti-aging, skin care etc. effect.
embodiment 2
A honeysuckle beverage for almond taste, its raw material and weight proportion thereof are as follows: 15 parts of honeysuckles, 15 parts of Jasmines, 3 parts of dessert almonds, 5 parts of peanuts, 8 parts, rock sugar.
The preparation method of the honeysuckle beverage of almond taste of the present invention, it comprises the steps:
(1) pretreatment of raw material: first take by weight almond, peanut, then they are ground into respectively to almond powder and peanut powder, standby; Almond powder and peanut powder are all crossed 300 mesh sieves.
(2) infusion: load weighted raw material Jasmine is dropped in container, added water, water consumption is 5 times of raw material Jasmine volume, water logging there was not raw material, after boiling, remained at 50 ~ 60 ℃ and was incubated 50 ~ 60 minutes, then add honeysuckle, be warming up to 80 ~ 85 ℃ and continue poach 50 ~ 60 minutes; Be cooled to 30 ~ 40 ℃ and just remove by filter filter residue, retain filtrate;
(3) seasoning: in the filtrate of step (2), stir and to add peanut powder, to be mixed evenly after, be warming up to 90 ~ 100 ℃, stir and add almond powder, keep 2 hours, in 1.5 hours, add rock sugar; Finally will be cooled to room temperature, standing 1 hour; Remove by filter filter residue, obtain smart filtrate; Mixing speed in seasoning process is 150 ~ 200r/min.
(4) high-temperature sterilization: the smart filtrate that step (3) is obtained is diluted with water 15 times, at 110 ~ 120 ℃ of temperature, sterilizing can obtain the honeysuckle beverage finished product of almond taste for 3 ~ 5 minutes.
The honeysuckle beverage of almond taste of the present invention is milky; The fragrance that is mixing Jasmine and almond, mouthfeel is refreshing sweet, have antibiotic clearing heat and detoxicating, fall that fire wets one's whistle, moistens the lung and relieve the cough, tonifying Qi diuresis, anti-aging, skin care etc. effect.
embodiment 3
A honeysuckle beverage for almond taste, its raw material and weight proportion thereof are as follows: 18 parts of honeysuckles, 12 parts of Jasmines, 4 parts, almond, 8 parts of peanuts, 6 parts, rock sugar.
The preparation method of the honeysuckle beverage of almond taste of the present invention, it comprises the steps:
(1) pretreatment of raw material: first take by weight almond, peanut, then they are ground into respectively to almond powder and peanut powder, standby; Almond powder and peanut powder are all crossed 200 mesh sieves.
(2) infusion: load weighted raw material Jasmine is dropped in container, added water, water consumption is 8 times of raw material Jasmine volume, water logging there was not raw material, after boiling, remained at 65 ~ 75 ℃ and was incubated 35 ~ 45 minutes, then add honeysuckle, be warming up to 80 ~ 85 ℃ and continue poach 45 ~ 55 minutes; Be cooled to 30 ~ 40 ℃ and just remove by filter filter residue, retain filtrate;
(3) seasoning: in the filtrate of step (2), stir and to add peanut powder, to be mixed evenly after, be warming up to 90 ~ 100 ℃, stir and add almond powder, keep 1 hour, in 0.5 hour, add rock sugar; Finally will be cooled to room temperature, standing 1 hour; Remove by filter filter residue, obtain smart filtrate; Mixing speed in seasoning process is 150 ~ 200r/min.
(4) high-temperature sterilization: the smart filtrate that step (3) is obtained is diluted with water 12 times, at 110 ~ 120 ℃ of temperature, sterilizing can obtain the honeysuckle beverage finished product of almond taste for 3 ~ 5 minutes.
The honeysuckle beverage of almond taste of the present invention is milky; The fragrance that is mixing Jasmine and almond, mouthfeel is refreshing sweet, have antibiotic clearing heat and detoxicating, fall that fire wets one's whistle, moistens the lung and relieve the cough, tonifying Qi diuresis, anti-aging, skin care etc. effect.
Claims (6)
1. a honeysuckle beverage for almond taste, is characterized in that: its raw material and weight proportion thereof are as follows: 15 ~ 20 parts of honeysuckles, 10 ~ 15 parts of Jasmines, 3 ~ 5 parts of dessert almonds, 5 ~ 10 parts of peanuts, 5 ~ 8 parts, rock sugar.
2. the honeysuckle beverage of almond taste according to claim 1, is characterized in that: the honeysuckle beverage of described almond taste is milky; The fragrance that is mixing Jasmine and almond, mouthfeel is refreshing sweet.
3. a preparation method for the honeysuckle beverage of almond taste, is characterized in that: it comprises the steps:
(1) pretreatment of raw material: first take by weight dessert almond, peanut, then they are ground into respectively to dessert almond powder and peanut powder, standby;
(2) infusion: load weighted raw material Jasmine is dropped in container, added water, boil, be then incubated 20 ~ 60 minutes at 50 ~ 80 ℃, then add honeysuckle, be warming up to 80 ~ 95 ℃ and continue poach 30 ~ 60 minutes; Be cooled to 30 ~ 50 ℃ and just remove by filter filter residue, retain filtrate;
(3) seasoning: in the filtrate of step (2), stir and to add peanut powder, to be mixed evenly after, be warming up to 90 ~ 100 ℃, stir and add dessert almond powder, keep 1 ~ 2 hour; Add rock sugar, after treating its thawing, be cooled to room temperature, standing 1 ~ 2 hour; Remove by filter filter residue, obtain smart filtrate;
(4) high-temperature sterilization: the smart filtrate that step (3) is obtained is diluted with water 10 ~ 15 times, at 110 ~ 120 ℃ of temperature, sterilizing can obtain the honeysuckle beverage finished product of almond taste for 3 ~ 5 minutes.
4. the preparation method of the honeysuckle beverage of almond taste according to claim 3, is characterized in that: the dessert almond powder of described step (1) and peanut powder are all crossed 200 ~ 300 mesh sieves.
5. the preparation method of the honeysuckle beverage of almond taste according to claim 3, is characterized in that: the water consumption that adds of described step (2) is 5 ~ 10 times of raw material Jasmine volume.
6. the preparation method of the honeysuckle beverage of almond taste according to claim 3, is characterized in that: the mixing speed of described step (3) is 100 ~ 200r/min.
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| CN201310490056.5A CN103564583A (en) | 2013-10-18 | 2013-10-18 | Almond-flavor honeysuckle beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146064A (en) * | 2014-07-18 | 2014-11-19 | 马鞍山市安康菌业有限公司 | Honeysuckle sweet almond milk |
| CN108902870A (en) * | 2018-07-20 | 2018-11-30 | 深圳市东西方实业发展有限公司 | A kind of nut fresh flower original powder and preparation method thereof |
-
2013
- 2013-10-18 CN CN201310490056.5A patent/CN103564583A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146064A (en) * | 2014-07-18 | 2014-11-19 | 马鞍山市安康菌业有限公司 | Honeysuckle sweet almond milk |
| CN108902870A (en) * | 2018-07-20 | 2018-11-30 | 深圳市东西方实业发展有限公司 | A kind of nut fresh flower original powder and preparation method thereof |
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