CN115137025A - Salty preserved plum and lemon beverage - Google Patents

Salty preserved plum and lemon beverage Download PDF

Info

Publication number
CN115137025A
CN115137025A CN202210846816.0A CN202210846816A CN115137025A CN 115137025 A CN115137025 A CN 115137025A CN 202210846816 A CN202210846816 A CN 202210846816A CN 115137025 A CN115137025 A CN 115137025A
Authority
CN
China
Prior art keywords
lemon
preserved plum
water
green
plum
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202210846816.0A
Other languages
Chinese (zh)
Inventor
梁东武
刘梦月
赵欣蕊
徐洪珍
李响
鲁子铭
张岳玥
罗怡
张雅琪
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangxi University
Original Assignee
Guangxi University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Guangxi University filed Critical Guangxi University
Priority to CN202210846816.0A priority Critical patent/CN115137025A/en
Publication of CN115137025A publication Critical patent/CN115137025A/en
Pending legal-status Critical Current

Links

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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A23L2/06—Extraction of juices from citrus fruits
    • 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
    • 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

Landscapes

  • 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)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses the technical field of fruit beverages, and particularly relates to a salty preserved plum and lemon beverage which is characterized by comprising green lemons, salty preserved plums, water and white granulated sugar, and the salty preserved plum and lemon beverage comprises the following preparation steps: placing green lemon, salted preserved plum and white sugar in a classified manner; cleaning green lemons, and cutting the green lemons into halves for later use; soaking salted preserved plums in boiled water to obtain preserved plum water, and airing to normal temperature for later use; further processing the green lemon to obtain a stock solution A; decocting 15 parts of white granulated sugar, 1 part of stock solution A and 12 parts of water according to a certain proportion for 20-30min to obtain a mixture A; adding the stock solution A, the preserved plum water and the mixture A according to a certain proportion; shaking to obtain the final product. The green lemon contains rich vitamin C, not only can play a role in preventing diseases, but also can reduce cholesterol and enhance immunity, the lemon has strong acidity and is not suitable for being eaten raw, and the lemon juice is used for compounding the beverage, so that the effect of the lemon can be exerted, and the application field of the lemon can be widened.

Description

Salty preserved plum and lemon beverage
Technical Field
The invention relates to the technical field of fruit beverages, in particular to a salty preserved plum lemon beverage.
Background
The green lemon is a kind of lemon which is not generally used as a fresh food, and is mainly used for juicing and can also be used as a cooking seasoning. The green lemon contains rich vitamin C, not only has the function of preventing diseases, but also can reduce cholesterol and enhance immunity. The lemon has strong acidity, is not suitable for being eaten raw, and the lemon juice is used for compounding the beverage, so that the effect of the lemon can be exerted, and the application field of the lemon can be widened.
Because the drink prepared by matching lemon and preserved plum in the prior related art has relatively poor taste and excessive acidity, the stomach is relatively burdened by excessive drinking.
Therefore, the problem to be solved by the technical personnel in the field is how to provide a beverage with moderate acidity and beneficial to human body, in particular a salty preserved plum lemon beverage.
Disclosure of Invention
In view of the above, the invention provides a salty preserved plum and lemon beverage.
In order to achieve the purpose, the invention provides the following technical scheme, which comprises green lemons, salted preserved plums, water and white granulated sugar.
Preferably, in the salty preserved plum and lemon beverage, the preparation method comprises the following preparation steps:
s1: placing green lemon, white granulated sugar and salty preserved plum in a classified manner;
s2: cleaning green lemons, and cutting the green lemons into halves for later use;
s3: soaking salted preserved plums in boiled water to obtain preserved plum water, and airing to normal temperature for later use;
s4: further processing the green lemon to obtain a stock solution A;
s5: decocting 15 parts of white granulated sugar, 1 part of stock solution A and 12 parts of water according to a certain proportion for 20-30min to obtain a mixture A;
s6: adding the stock solution A, the preserved plum water and the mixture A according to a certain proportion; shaking to obtain the final product.
Preferably, in the above salty preserved plum lemon beverage, the specific method of step S2 is: applying salt on the surface of fructus Citri Limoniae, kneading for 1min, and washing with water.
Preferably, in the above salty preserved plum and lemon beverage, the specific method of step S3 is: soaking salted preserved plum in 90-100 deg.C boiled water.
Preferably, in the above salty preserved plum lemon beverage, the specific method of step S4 is: squeezing the green lemon with a squeezer, and filtering to obtain stock solution A.
Preferably, in the above salty preserved plum lemon beverage, the specific method of step S5 is: decocting with medium fire for 5-10 min, and decocting with slow fire for 10-20 min while stirring.
Preferably, in the salty preserved plum and lemon beverage, the raw liquid A is lemon raw juice.
Preferably, in the salty preserved plum lemon beverage, the mixture A is lemon syrup.
In Ben Cao gang mu, it is recorded that lemon has the functions of promoting the production of body fluid, quenching thirst and dispelling summer-heat. The herbal medicine of Luchuan says that lemon fruit and peel juice has the effects of relieving stagnation, invigorating stomach, relieving pain, and treating stasis, abdominal pain and poor appetite. Modern medicine considers lemon as medicine food for preventing cardiovascular diseases. Since citric acid is combined with calcium ions in human body to form a soluble complex, the action of relieving calcium ions and promoting blood coagulation is provided. Therefore, patients with hypertension and myocardial infarction often drink the lemon water, and the lemon water has great benefit for improving symptoms. The preserved plum contains no cholesterol and low fat, is rich in calcium, potassium and vitamins, can improve the nutrition problem of human bodies, is a natural stool softening agent, and can well improve the constipation problem. The compendium of materia Medica mentions: plum, fruit of blood system, invigorating stomach, astringing lung, warming spleen, stopping bleeding, promoting the subsidence of swelling, removing toxic substances, promoting the production of body fluid, quenching thirst, and treating chronic cough and dysentery. Further, preserved plums are rich in dietary fibers, but also contain sorbitol, and too much of this sugar alcohol causes bloating, and too little of this sugar alcohol does not exert its effect sufficiently. The application strictly controls the dosage of the lemon and the preserved plum, so that the lemon and the preserved plum can exert the effect to the maximum extent, and no side effect is generated. When the preserved plums and the salt are rubbed on the surfaces of the lemons for one minute, partial acidity and astringency can be removed, and the use amount of the sugar is easy to control due to the fact that the citric acid and the white granulated sugar have lower sweetness than other sugars.
According to the technical scheme, compared with the prior art, the salty preserved plum lemon beverage disclosed by the invention has the advantages that the intestine moistening and bowel relaxing effects are effectively realized, the phenomena of sore throat and the like caused by factors such as excessive internal heat and bacterial infection can be effectively relieved, the metabolism is promoted, nerves can be nourished, the insomnia and dreaminess can be improved, and the taste is sour and sweet.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The invention mainly comprises green lemon, salty preserved plum, water and white granulated sugar.
In order to further optimize the technical scheme, the method comprises the following preparation steps:
s1: placing green lemon, salted preserved plum and white sugar in a classified manner;
s2: cleaning green lemons, and cutting the green lemons into halves for later use;
s3: soaking salted preserved plums in boiled water to obtain preserved plum water, and airing to normal temperature for later use;
s4: further processing the green lemon to obtain a stock solution A;
s5: decocting 15 parts of white granulated sugar, 1 part of stock solution A and 12 parts of water according to a certain proportion for 20-30min to obtain a mixture A;
s6: adding the stock solution A, the preserved plum water and the mixture A according to a certain proportion; shaking to obtain the final product.
In order to further optimize the above technical solution, the specific method of step S2 is: applying salt on the surface of fructus Citri Limoniae, kneading for 1min, and washing with water.
In order to further optimize the above technical solution, the specific method of step S3 is: soaking salted preserved plum in 90-100 deg.C boiled water.
In order to further optimize the above technical solution, the specific method of step S4 is: squeezing the green lemon with a squeezer, and filtering to obtain stock solution A.
In order to further optimize the above technical solution, the specific method of step S5 is: decocting with medium fire for 5-10 min, and decocting with slow fire for 10-20 min while stirring.
In order to further optimize the technical scheme, the stock solution A is the lemon stock solution.
In order to further optimize the technical scheme, the mixture A is lemon syrup.
The first embodiment is as follows:
a salty preserved plum lemon beverage comprises raw materials including 1 part of lemon juice, 3 parts of preserved plum water and 1 part of syrup; the method comprises the following specific steps: (1) Soaking salted preserved plum in boiling water to obtain preserved plum water, and air drying to room temperature for use; (2) Rubbing the green lemon with salt for 1min, cleaning, and cutting into halves for later use; (3) squeezing and filtering the green lemons to obtain lemon juice; (4) Decocting 14 parts of white granulated sugar, 2 parts of lemon juice and 10 parts of water into syrup, and airing to normal temperature for later use; (5) Adding lemon juice, preserved plum water and syrup according to a certain proportion; and (6) sterilizing and shaking up to obtain a finished product.
The prepared preserved plum is tried by 20 passers randomly, has the effects of promoting the secretion of saliva or body fluid, relieving summer heat, stimulating appetite and helping digestion, and the sour taste and the salty taste of the preserved plum can stimulate taste buds, so that saliva can secrete body fluid, improve thirst and promote appetite, and the acidity is relatively a little large, so that the acidity cannot be effectively neutralized, and the preserved plum is only suitable for a few people to eat.
Example two:
a salty preserved plum lemon beverage comprises raw materials including 1 part of lemon juice, 3 parts of preserved plum water and 1 part of syrup; the method comprises the following specific steps: (1) Soaking salted preserved plum in boiling water to obtain preserved plum water, and air drying to room temperature for use; (2) Rubbing the green lemon with salt for 1min, cleaning, and cutting into halves for later use; (3) squeezing and filtering the green lemons to obtain lemon juice; (4) Decocting 16 parts of white granulated sugar, 1 part of lemon juice and 12 parts of water into syrup, and airing to normal temperature for later use; (5) Adding lemon juice, preserved plum water and syrup according to a certain proportion; and (6) sterilizing and shaking up to obtain a finished product.
After being modulated and randomly seeking 20 passers-by, the preserved plum wine has the effects of promoting the production of body fluid, relieving summer-heat, stimulating appetite and helping digestion, and the sour taste and the salty taste of the preserved plum can stimulate taste buds, so that saliva can secrete body fluid, improve thirst and promote appetite, and the sugar content is excessive.
Example three:
a salty preserved plum lemon beverage comprises raw materials including 1 part of lemon juice, 3 parts of preserved plum water and 1 part of syrup; the method comprises the following specific steps: (1) Soaking salted preserved plum in boiling water to obtain preserved plum water, and air drying to room temperature for use; (2) Rubbing the green lemon with salt for 1min, cleaning, and cutting the green lemon into halves for later use; (3) squeezing and filtering the green lemons to obtain raw lemon juice; (4) Decocting 15 parts of white granulated sugar, 1 part of lemon juice and 12 parts of water into syrup, and airing to normal temperature for later use; (5) Adding lemon juice, preserved plum water and syrup according to a certain proportion; and (6) sterilizing and shaking up to obtain a finished product.
After being modulated and randomly seeking 20 passers-by, the preserved plum wine has the effects of promoting the production of body fluid, relieving summer-heat, stimulating appetite and helping digestion, and the sour taste and the salty taste of the preserved plum can stimulate taste buds, so that saliva can secrete body fluid, improve thirst and promote appetite, is moderate in sour and sweet, and 18 people feel appropriate in taste.
After three times of debugging and random trial comparison for finding passerby: the first and second formulations were preferred by only a small percentage of the people, the third formulation was preferred by the majority of the people, and the third formulation was the optimum formulation.
The optimal modulation ratio is as follows: 15 parts of white granulated sugar, 1 part of lemon juice and 12 parts of water, and moderate mouthfeel can be achieved by strictly controlling the dosage.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (8)

1. A salty preserved plum lemon beverage is characterized by comprising green lemons, salty preserved plums, water and white granulated sugar.
2. A salted plum lemon beverage according to claim 1, characterized by comprising the following preparation steps:
s1: placing green lemon, salted preserved plum and white sugar in a classified manner;
s2: cleaning green lemons, and cutting the green lemons into halves for later use;
s3: soaking salted preserved plums in boiled water to obtain preserved plum water, and drying to normal temperature for later use;
s4: further processing the green lemon to obtain a stock solution A;
s5: decocting 15 parts of white granulated sugar, 1 part of stock solution A and 12 parts of water according to a certain proportion for 20-30min to obtain a mixture A;
s6: adding the stock solution A, the preserved plum water and the mixture A according to a certain proportion; shaking to obtain the final product.
3. The salted preserved plum and lemon beverage as claimed in claim 2, wherein the specific method of the step S2 is as follows: spreading salt on the surface of fructus Citri Limoniae, kneading for 1min, and washing with water.
4. The salted preserved plum and lemon beverage as claimed in claim 2, wherein the specific method of the step S3 is as follows: soaking salted preserved plum in 90-100 deg.C boiled water.
5. The salted preserved plum and lemon beverage as claimed in claim 2, wherein the specific method of the step S4 is as follows: squeezing green lemon with a squeezer, and filtering to obtain stock solution A.
6. The salted plum and lemon beverage as claimed in claim 2, wherein the specific method of step S5 is as follows: decocting with medium fire for 5-10 min, and decocting with slow fire for 10-20 min while stirring.
7. The salted preserved plum and lemon beverage as claimed in claim 2, wherein the raw juice A is lemon raw juice.
8. The salted preserved plum and lemon beverage according to claim 2, wherein the mixture A is lemon syrup.
CN202210846816.0A 2022-07-19 2022-07-19 Salty preserved plum and lemon beverage Pending CN115137025A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210846816.0A CN115137025A (en) 2022-07-19 2022-07-19 Salty preserved plum and lemon beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210846816.0A CN115137025A (en) 2022-07-19 2022-07-19 Salty preserved plum and lemon beverage

Publications (1)

Publication Number Publication Date
CN115137025A true CN115137025A (en) 2022-10-04

Family

ID=83412774

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210846816.0A Pending CN115137025A (en) 2022-07-19 2022-07-19 Salty preserved plum and lemon beverage

Country Status (1)

Country Link
CN (1) CN115137025A (en)

Citations (1)

* 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

Patent Citations (1)

* 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

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
得闲饮茶: "冰镇青柠梅子茶", pages 1 - 2, Retrieved from the Internet <URL:https://www.zhihu.com/question/464090740/answer/2027222158> *
茹絮的美食生活: "咸话梅柠檬水", pages 1 - 4, Retrieved from the Internet <URL:https://www.xiachufang.com/recipe/106526636/> *

Similar Documents

Publication Publication Date Title
CN104263588B (en) Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material
CN102885354A (en) Nutritious drink capable of clearing summer-heat and preparation method thereof
CN104982596A (en) Grapefruit honey tea with Pu-er components
CN101748045A (en) Method for brewing hawthorn fruit vinegar
CN105586229A (en) Lemon wine and preparation method thereof
CN106509526B (en) Coarse cereal fruit juice and preparation method thereof
CN102987476A (en) Summer-heat-relieving fruit-vegetable juice
CN115137025A (en) Salty preserved plum and lemon beverage
CN114982882A (en) Lemon sparkling water beverage
CN107279627A (en) A kind of dendrobium candidum blended fruit juice and preparation method
CN107019134A (en) A kind of syrup of plum and preparation method thereof
CN106701413A (en) Brewing method of rhizoma polygonati hawthorn fruit wine
CN112674342A (en) Health-care fruit acid soup and preparation method thereof
CN112205547A (en) Dendrobium stachys composite beverage and preparation method thereof
CN105815498A (en) Ginger and scented tea granules
CN104305413A (en) Coke ginger drink for treating cough
CN105713761A (en) Preparation method of nourishing and health-care wine
CN104489118A (en) Mung bean compound protein beverage and preparation process thereof
CN106398999A (en) Sweet wine product containing sugarcane and hawthorn fruits
CN108936133A (en) A kind of appetite-stimulating and indigestion-relieving flavor beverage and preparation method thereof
CN106107963A (en) A kind of grape flavor Lentinus Edodes Solen strictus milk tea powder
CN111096377A (en) Dried orange peel and lemon tea and preparation method thereof
CN103976094A (en) Preparation method for health care tea
CN103976357A (en) Production process of composite red jujube and malus prunifolia borkh nutritional thick pulp
CN106399001A (en) Hawthorn passion fruit wine

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination