CN113080342A - Plant beverage and preparation method thereof - Google Patents

Plant beverage and preparation method thereof Download PDF

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Publication number
CN113080342A
CN113080342A CN202110429596.7A CN202110429596A CN113080342A CN 113080342 A CN113080342 A CN 113080342A CN 202110429596 A CN202110429596 A CN 202110429596A CN 113080342 A CN113080342 A CN 113080342A
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China
Prior art keywords
parts
dried
beverage
honey
roselle
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CN202110429596.7A
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Chinese (zh)
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沈中国
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Individual
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Individual
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Priority to CN202110429596.7A priority Critical patent/CN113080342A/en
Publication of CN113080342A publication Critical patent/CN113080342A/en
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    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
    • 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
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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)
  • Botany (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The application provides a plant beverage and a preparation method thereof, and raw materials for preparing the plant beverage comprise: 1-4 parts of roselle, 1-4 parts of winter cherry, 7-13 parts of wolfberry, 3-9 parts of dark plum, 3-9 parts of dried hawthorn, 1-4 parts of dried lemon, 2-5 parts of dried orange peel, 2-9 parts of sweet osmanthus, 1-8 parts of mint leaf, 5-15 parts of Chinese date, 2-10 parts of rock candy and 11-19 parts of honey. The plant beverage is prepared by decocting the raw materials in corresponding parts by weight in water, filtering and sterilizing by ultraviolet rays. The obtained beverage has the effects of clearing away heat, regulating human body function, promoting digestion, and stimulating appetite.

Description

Plant beverage and preparation method thereof
Technical Field
The invention relates to the field of beverages, in particular to a plant beverage and a preparation method thereof.
Background
With the improvement of living standard, the requirement of people on diet is higher and higher. The purpose of drinking beverages by consumers is no longer limited to quenching thirst, and natural, green vegetable beverages are becoming increasingly popular. However, most of the common plant beverages in the market at present have the effects of promoting digestion, stimulating appetite and reducing internal heat, do not have the effects of clearing heat, reducing blood pressure, reducing blood fat and the like, and further cannot achieve the effects of preventing diseases with diseases, preventing diseases without diseases and building bodies. How to enable the plant beverage to have the effects of clearing summer heat and regulating the functions of human bodies is a problem to be urgently solved in the society at present.
Meanwhile, the sterilization mode in the production and preparation process of the current beverage is high-temperature sterilization and pasteurization. The high-temperature sterilization is to sterilize for a plurality of seconds at the temperature of over 135 ℃, the shelf life of the food sterilized at high temperature is long, but some nutrient substances can be damaged during sterilization; pasteurization is a sterilization mode of heating the mixed raw materials to 68-70 ℃, keeping the temperature for 30 minutes and then rapidly cooling the mixed raw materials to 4-5 ℃, but pasteurization is not complete and some bacteria can remain, so that the quality guarantee period of pasteurized foods is short. Therefore, there is a problem of improving the sterilization method.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a plant beverage which is prepared by processing plants such as roselle, sour milk, medlar, dark plum, dried hawthorn, dried lemon, dried tangerine peel, sweet osmanthus, mint leaves, Chinese date, crystal sugar, honey and the like as raw materials; the beneficial substances contained in various plants have synergistic effect, and the obtained beverage has effects of clearing away summer-heat, regulating human body function, promoting digestion, and stimulating appetite.
The technical scheme adopted by the invention is as follows:
a vegetable beverage is prepared from the following raw materials: 1-4 parts of roselle, 1-4 parts of winter cherry, 7-13 parts of wolfberry, 3-9 parts of dark plum, 3-9 parts of dried hawthorn, 1-4 parts of dried lemon, 5-13 parts of dried orange peel, 5-16 parts of sweet osmanthus, 1-7 parts of mint leaf, 5-15 parts of Chinese date, 2-10 parts of rock candy and 11-19 parts of honey.
Further, a plant beverage is prepared from the following raw materials: 2 parts of roselle, 1 part of sour pulp, 10 parts of medlar, 5 parts of dark plum, 6 parts of dried hawthorn, 1 part of dried lemon, 8 parts of dried orange peel, 10 parts of sweet osmanthus, 3 parts of mint leaf, 10 parts of Chinese date, 5 parts of rock candy and 15 parts of honey.
Further, a plant beverage is prepared from the following raw materials: 2.8 parts of roselle, 1.8 parts of sour milk, 11.6 parts of medlar, 5 parts of dark plum, 8 parts of dried hawthorn, 3.1 parts of dried lemon, 6 parts of dried orange peel, 7 parts of sweet osmanthus, 1.6 parts of mint leaf, 12 parts of Chinese date, 3 parts of rock candy and 15 parts of honey.
Further, a plant beverage is prepared from the following raw materials: 2 parts of roselle, 3.4 parts of sour milk, 8 parts of medlar, 7.3 parts of dark plum, 4.9 parts of dried hawthorn, 1.9 parts of dried lemon, 11.7 parts of dried orange peel, 13 parts of sweet osmanthus, 4.7 parts of mint leaf, 8 parts of Chinese date, 7 parts of rock candy and 16 parts of honey.
Further, the honey is a first-grade honey.
Further, the preparation method of the plant beverage comprises the following steps:
(1) weighing roselle, sour pulp, medlar, dark plum, dried hawthorn, dried lemon, dried tangerine peel, sweet osmanthus, mint leaf, Chinese date and crystal sugar, adding water, decocting, and keeping boiling for 15-20 minutes;
(2) filtering the decocted product to obtain filtrate;
(3) cooling the filtrate to below 60 deg.C, adding Mel of corresponding amount, and stirring to obtain semi-finished beverage;
(4) and (4) performing ultraviolet sterilization on the semi-finished beverage to obtain the finished beverage.
Furthermore, the preparation method of the plant beverage adopts the ultraviolet sterilization mode that an ultraviolet sterilization device is installed on the beverage conveying pipeline.
The beneficial effect of this application lies in:
(1) the application relates to a method for manufacturing plant beverage, which adopts an ultraviolet sterilization mode, wherein an ultraviolet sterilization device is arranged on a beverage conveying pipeline. The beverage sterilized by ultraviolet rays can effectively kill bacteria in the beverage without changing the taste of the beverage.
(2) Roselle contains abundant vitamin C, has good nutritive value, and has effects of promoting urination, promoting bile secretion, reducing blood viscosity, lowering blood pressure and stimulating intestinal peristalsis. The herba Oxalidis Corniculatae has effects in clearing away heat and toxic materials, promoting urination, lowering blood pressure, tonifying heart, and inhibiting bacteria. The fructus Lycii is rich in fructus Lycii polysaccharide, which is a water-soluble polysaccharide with physiological activity, and has effects of enhancing nonspecific immunity and improving disease resistance. The tea acid contained in the dark plum can promote the intestinal peristalsis, so people with constipation should eat the tea; the mume fructus also contains prussic acid, which can soften blood vessel, delay angiosclerosis, and has antiaging effect. The dried hawthorn can invigorate spleen, stimulate appetite, promote digestion, remove food stagnation, activate blood and reduce phlegm. Lemon contains abundant citric acid and flavonoids, volatile oil, hesperidin, etc.; citric acid has effects of preventing and eliminating skin pigmentation; the lemon has low heat and strong contractility, thereby being beneficial to reducing fat and being a good weight-reducing medicine; lemon can prevent cardiovascular arteriosclerosis and reduce blood viscosity. The dried orange peel, pungent in flavor and fragrant in smell, has the effects of warming and activating the channels and is capable of tonifying spleen and stimulating appetite. The content of vitamin C in the Chinese date is famous in fruits, is called as the Purpurella arundinacea, has the beauty of vitamin king, and has the effects of beautifying and treating insomnia. The sweet osmanthus has soft fragrance and delicious taste, and is refreshing. The folium Menthae contains menthol, and the product has effects of refreshing breath, resisting bacteria, promoting urination, eliminating phlegm, invigorating stomach, and promoting digestion. The crystal sugar can increase sweetness and neutralize excessive acidity. And has effects of moistening lung, relieving cough, and clearing pathogenic fire. The Mel has effects of regulating gastrointestinal function and normalizing gastric acid secretion. Animal experiments prove that the honey has the function of enhancing intestinal peristalsis and can obviously shorten defecation time. The honey contains various enzymes and minerals, and can improve immunity after synergistic effect. The beverage processed by the above materials in proportion has effects of clearing away summer-heat, regulating human body function, promoting digestion, and stimulating appetite.
Detailed Description
The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
Example one
A vegetable beverage is prepared from the following raw materials: 2 parts of roselle, 1 part of sour pulp, 10 parts of medlar, 5 parts of dark plum, 6 parts of dried hawthorn, 1 part of dried lemon, 8 parts of dried orange peel, 10 parts of sweet osmanthus, 3 parts of mint leaf, 10 parts of Chinese date, 5 parts of rock candy and 15 parts of honey. The preparation method comprises the following steps:
(1) weighing 2g of roselle, 1g of sour milk, 10g of medlar, 5g of dark plum, 6g of dried hawthorn, 1g of dried lemon, 8g of dried orange peel, 10g of sweet osmanthus, 3g of mint leaf, 10g of Chinese date and 5g of rock candy, adding 4-6L of water, decocting, and keeping boiling for 15-20 minutes;
(2) filtering the decocted product to obtain filtrate;
(3) cooling the filtrate to below 60 deg.C, adding 15g Mel, and stirring to obtain semi-finished beverage;
(4) and (4) performing ultraviolet sterilization on the semi-finished beverage to obtain the finished beverage.
Example two
A vegetable beverage is prepared from the following raw materials: 2.8 parts of roselle, 1.8 parts of sour milk, 11.6 parts of medlar, 5 parts of dark plum, 8 parts of dried hawthorn, 3.1 parts of dried lemon, 6 parts of dried orange peel, 7 parts of sweet osmanthus, 1.6 parts of mint leaf, 12 parts of Chinese date, 3 parts of rock candy and 15 parts of honey. The preparation method comprises the following steps:
(1) weighing 2.8g of roselle, 1.8g of acid pulp, 11.6g of medlar, 5g of dark plum, 8g of dried hawthorn, 3.1g of dried lemon, 6g of dried orange peel, 7g of sweet osmanthus, 1.6g of mint leaf, 12g of Chinese date and 3g of rock candy, adding 4-6L of water, decocting, and keeping boiling for 15-20 minutes;
(2) filtering the decocted product to obtain filtrate;
(3) cooling the filtrate to below 60 deg.C, adding 15g of Mel, and stirring to obtain semi-finished beverage;
(4) and (4) performing ultraviolet sterilization on the semi-finished beverage to obtain the finished beverage.
EXAMPLE III
A vegetable beverage is prepared from the following raw materials: 2 parts of roselle, 3.4 parts of sour milk, 8 parts of medlar, 7.3 parts of dark plum, 4.9 parts of dried hawthorn, 1.9 parts of dried lemon, 11.7 parts of dried orange peel, 13 parts of sweet osmanthus, 4.7 parts of mint leaf, 8 parts of Chinese date, 7 parts of rock candy and 16 parts of honey. The preparation method comprises the following steps:
(1) weighing 2g of roselle, 3.4g of acid pulp, 8g of medlar, 7.3g of dark plum, 4.9g of dried hawthorn, 1.9g of dried lemon, 11.7g of dried orange peel, 13g of sweet osmanthus, 4.7g of mint leaf, 8g of Chinese date and 7g of rock candy, adding 4-6L of water, decocting, and keeping boiling for 15-20 minutes;
(2) filtering the decocted product to obtain filtrate;
(3) cooling the filtrate to below 60 deg.C, adding 16g Mel, and stirring to obtain semi-finished beverage;
(4) and (4) performing ultraviolet sterilization on the semi-finished beverage to obtain the finished beverage.
The above description is only for the purpose of illustrating the preferred embodiments of the present application and is not to be construed as limiting the present application, and all equivalent variations and modifications within the scope of the present application are intended to be covered by the present application. Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims (7)

1. A vegetable beverage characterized by: the raw materials for preparing the beverage comprise: 1-4 parts of roselle, 1-4 parts of winter cherry, 7-13 parts of wolfberry, 3-9 parts of dark plum, 3-9 parts of dried hawthorn, 1-4 parts of dried lemon, 2-5 parts of dried orange peel, 2-9 parts of sweet osmanthus, 1-8 parts of mint leaf, 5-15 parts of Chinese date, 2-10 parts of rock candy and 11-19 parts of honey.
2. A vegetable beverage in accordance with claim 1, wherein: 2 parts of roselle, 1 part of sour pulp, 10 parts of medlar, 5 parts of dark plum, 6 parts of dried hawthorn, 1 part of dried lemon, 8 parts of dried orange peel, 10 parts of sweet osmanthus, 3 parts of mint leaf, 10 parts of Chinese date, 5 parts of rock candy and 15 parts of honey.
3. A vegetable beverage in accordance with claim 1, wherein: 2.8 parts of roselle, 1.8 parts of sour milk, 11.6 parts of medlar, 5 parts of dark plum, 8 parts of dried hawthorn, 3.1 parts of dried lemon, 6 parts of dried orange peel, 7 parts of sweet osmanthus, 1.6 parts of mint leaf, 12 parts of Chinese date, 3 parts of rock candy and 15 parts of honey.
4. A vegetable beverage in accordance with claim 1, wherein: 2 parts of roselle, 3.4 parts of sour milk, 8 parts of medlar, 7.3 parts of dark plum, 4.9 parts of dried hawthorn, 1.9 parts of dried lemon, 11.7 parts of dried orange peel, 13 parts of sweet osmanthus, 4.7 parts of mint leaf, 8 parts of Chinese date, 7 parts of rock candy and 16 parts of honey.
5. A vegetable beverage in accordance with claim 1, wherein: the honey is first-grade honey.
6. A method of making a vegetable beverage as defined in claim 1, wherein: the method comprises the following steps:
(1) weighing roselle, sour pulp, medlar, dark plum, dried hawthorn, dried lemon, dried tangerine peel, sweet osmanthus, mint leaf, Chinese date and crystal sugar, adding water, decocting, and keeping boiling for 15-20 minutes;
(2) filtering the decocted product to obtain filtrate;
(3) cooling the filtrate to below 60 deg.C, adding Mel of corresponding amount, and stirring to obtain semi-finished beverage;
(4) and (4) performing ultraviolet sterilization on the semi-finished beverage to obtain the finished beverage.
7. The method for preparing a vegetable beverage according to claim 6, wherein: the ultraviolet sterilization mode is that an ultraviolet sterilization device is arranged on the beverage conveying pipeline.
CN202110429596.7A 2021-04-21 2021-04-21 Plant beverage and preparation method thereof Pending CN113080342A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202110429596.7A CN113080342A (en) 2021-04-21 2021-04-21 Plant beverage and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110429596.7A CN113080342A (en) 2021-04-21 2021-04-21 Plant beverage and preparation method thereof

Publications (1)

Publication Number Publication Date
CN113080342A true CN113080342A (en) 2021-07-09

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Application Number Title Priority Date Filing Date
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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109691600A (en) * 2017-10-24 2019-04-30 宁夏银川市阿叶清真食品有限公司 A kind of sweet osmanthus syrup of plum and preparation method
CN112438389A (en) * 2019-09-05 2021-03-05 沈中国 Natural braising juice and its preparation method

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109691600A (en) * 2017-10-24 2019-04-30 宁夏银川市阿叶清真食品有限公司 A kind of sweet osmanthus syrup of plum and preparation method
CN112438389A (en) * 2019-09-05 2021-03-05 沈中国 Natural braising juice and its preparation method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
恋尚我家: "现在天气热，在家自制酸梅汁消暑解渴，熬制酸梅汤有诀窍！", 《HTTPS://BAIJIAHAO.BAIDU.COM/S?ID=1673471549335602065&WFR=SPIDER&FOR=PC》 *

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Application publication date: 20210709