CN102578664A - Preparation method of Cordyceps sinensis beverage - Google Patents
Preparation method of Cordyceps sinensis beverage Download PDFInfo
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- CN102578664A CN102578664A CN201210041608XA CN201210041608A CN102578664A CN 102578664 A CN102578664 A CN 102578664A CN 201210041608X A CN201210041608X A CN 201210041608XA CN 201210041608 A CN201210041608 A CN 201210041608A CN 102578664 A CN102578664 A CN 102578664A
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Abstract
The invention relates to a Cordyceps sinensis beverage and a preparation method of the Cordyceps sinensis beverage. The preparation method comprises the steps of: A, cleaning up Cordyceps sinensis; B, placing 1kg of the cleaned Cordyceps sinensis into a heating container and adding water according to a weight ratio of the Cordyceps sinensis to water being 1:(30-60); C, heating, distilling, collecting distillate and continuously adding water into a distilling container; D, when collecting 55-75kg of the distillate, stopping distilling; E, mixing the distillate and mineral water according to a weight ratio of the distillate to the mineral water being 1: (20-50); F, adding 2-7kg of sodium bicarbonate and 0.05-0.5kg of potassium chloride into each 1,000kg of the mixed liquor to prepare the beverage; and G, filling carbon dioxide into the beverage. According to the invention, the Cordyceps sinensis beverage prepared by the preparation method can supplement various trace elements beneficial to a human body and has effects of stabilizing spirit, calming, antipyresis and the like.
Description
Technical field
The present invention relates to a kind of preparation method of beverage
Background technology
The commercially available soda overwhelming majority all is the product of high sugar, peracid at present.For drinking person, get fat easily, and the diseases such as bringing high fat of blood, hypertension, coronary heart disease easily of getting fat.
Modern's rhythm of life is very fast, usually bears huge work and life stress, causes anxiety, uneasiness, sleep quality reduction, insomnia and dreamful sleep easily, treats too much, physical energy overdraw, immunity degradation etc. with courtesy.
Cordyceps sinensis is called for short Chinese caterpillar fungus.Originate in the grassy marshland district, plateau of about 4000 meters of ground height above sea level such as China Tibet, Qinghai, Yunnan, Guizhou, Sichuan.Chinese caterpillar fungus is as a kind of traditional effect plant commonly used among the people, and its effect is generally acknowledged by common people with value already.Traditional Chinese medicine thinks that Cordyceps sinensis property is sweet, flavor is put down, returned lung, kidney-nourishing, stops blooding, reduces phlegm.Point out effect such as Cordyceps sinensis has ataraxy, calmness, analgesic, enhance immunity function, strengthens cardio-pulmonary function, enhances metabolism, prevents dementia, anticancer according to another in the modern medicine report.
Summary of the invention
Technique effect of the present invention can overcome above-mentioned defective, and a kind of preparation method of cordyceps drink is provided, and its beverage of producing has useful health-care effect.
For realizing above-mentioned purpose, the present invention adopts following technical scheme: it comprises the steps:
A. Chinese caterpillar fungus is cleaned up;
B. cleaned Chinese caterpillar fungus is got 1KG and put into heating container, add water according to the ratio of weight ratio 1: 30-60;
C. add thermal distillation, collect distillate, and constantly in distil container, add water;
Stop distillation when D. collecting the 55-75kg distillate
E. with distillate and mineral water mixed according to weight ratio 1: 20-50;
F. the sodium acid carbonate of adding 2-7kg in every 1000kg mixed liquor, the potassium chloride of 0.05-0.5kg are processed beverage;
G. with charging into carbon dioxide in the beverage.
Beverage of the present invention had both had good taste, can satisfy the demand of consumer to health care again.Select suitable Chinese medicine for use, extract its elite and add in the beverage ingredient, good raw material basis is provided for producing high-quality healthy beverage.
This method is normally put into distil container with whole Chinese caterpillar fungus and is distilled, and with respect to the bubble drink, boils methods such as filtration, has simplified the filtration link, has practiced thrift cost, and can extract the elite composition of Chinese caterpillar fungus greatly.
Owing to filled carbon dioxide in the beverage, the pH value of product descends, and acidity raises, and is unfavorable for health, so in product, add sodium acid carbonate or saleratus, to improve pH value, reduces product acidity.Add potassium chloride or sodium chloride in the beverage, can change the salinity of product, alleviate the puckery sense of product, thereby improve the whole mouthfeel of product.
Pressure during distillation in the distil container is controlled at below the 0.1MPa.Temperature during distillation in the distil container is 75-95 ℃.The content of the carbon dioxide that charges in the beverage is 2000-6000mg/L.
The beverage of the present invention's preparation can replenish multiple trace element to the human body beneficial; Effects such as having ataraxy, calmness, analgesic, enhance immunity function, strengthen cardio-pulmonary function, enhance metabolism, prevent dementia, be anticancer adheres to taking the immunity that can comprehensively improve human body for a long time.
The specific embodiment
Embodiment 1
A. Chinese caterpillar fungus is cleaned up;
B. cleaned Chinese caterpillar fungus is got 1KG and put into heating container, add water according to 1: 30 ratio of weight ratio;
C. add thermal distillation, collect distillate, and constantly in distil container, add water, the pressure during distillation in the distil container is controlled at 0.03MPa, and the temperature in the distil container is 75 ℃;
Stop distillation when D. collecting the 55kg distillate
E. distillate and mineral water are processed beverage according to 1: 20 mixed of weight ratio;
F. the sodium acid carbonate of adding 2kg in every 1000kg mixed liquor, the potassium chloride of 0.05kg are processed beverage;
G. with charging into carbon dioxide in the beverage, the content of the carbon dioxide that charges in the beverage is 2000mg/L.
Embodiment 2
A. Chinese caterpillar fungus is cleaned up;
B. cleaned Chinese caterpillar fungus is got 1KG and put into heating container, add water according to 1: 60 ratio of weight ratio;
C. add thermal distillation, collect distillate, and constantly in distil container, add water, the pressure during distillation in the distil container is controlled at 0.08MPa, and the temperature in the distil container is 95 ℃;
Stop distillation when D. collecting the 75kg distillate
E. distillate and mineral water are processed beverage according to 1: 50 mixed of weight ratio;
F. the sodium acid carbonate of adding 7kg in every 1000kg mixed liquor, the potassium chloride of 0.5kg are processed beverage;
G. with charging into carbon dioxide in the beverage, the content of the carbon dioxide that charges in the beverage is 6000mg/L.
Embodiment 3
A. Chinese caterpillar fungus is cleaned up;
B. cleaned Chinese caterpillar fungus is got 1KG and put into heating container, add water according to 1: 45 ratio of weight ratio;
C. add thermal distillation, collect distillate, and constantly in distil container, add water, the pressure during distillation in the distil container is controlled at 0.05MPa, and the temperature in the distil container is 85 ℃;
Stop distillation when D. collecting the 60kg distillate
E. distillate and mineral water are processed beverage according to 1: 30 mixed of weight ratio;
F. the sodium acid carbonate of adding 3kg in every 1000kg mixed liquor, the potassium chloride of 0.3kg are processed beverage;
G. with charging into carbon dioxide in the beverage, the content of the carbon dioxide that charges in the beverage is 3000mg/L.
Embodiment 4
A. Chinese caterpillar fungus is cleaned up;
B. cleaned Chinese caterpillar fungus is got 1KG and put into heating container, add water according to 1: 50 ratio of weight ratio;
C. add thermal distillation, collect distillate, and constantly in distil container, add water, the pressure during distillation in the distil container is controlled at 0.06MPa, and the temperature in the distil container is 90 ℃;
Stop distillation when D. collecting the 65kg distillate
E. distillate and mineral water are processed beverage according to 1: 35 mixed of weight ratio;
F. the sodium acid carbonate of adding 3.5kg in every 1000kg mixed liquor, the potassium chloride of 0.35kg are processed beverage;
G. with charging into carbon dioxide in the beverage, the content of the carbon dioxide that charges in the beverage is 3500mg/L.
Embodiment 5
A. Chinese caterpillar fungus is cleaned up;
B. cleaned Chinese caterpillar fungus is got 1KG and put into heating container, add water according to 1: 55 ratio of weight ratio;
C. add thermal distillation, collect distillate, and constantly in distil container, add water, the pressure during distillation in the distil container is controlled at 0.07MPa, and the temperature in the distil container is 92 ℃;
Stop distillation when D. collecting the 65kg distillate
E. distillate and mineral water are processed beverage according to 1: 40 mixed of weight ratio;
F. the sodium acid carbonate of adding 4kg in every 1000kg mixed liquor, the potassium chloride of 0.4kg are processed beverage;
G. with charging into carbon dioxide in the beverage, the content of the carbon dioxide that charges in the beverage is 3500mg/L.
Claims (4)
1. the preparation method of a cordyceps drink is characterized in that comprising the steps:
A. Chinese caterpillar fungus is cleaned up;
B. cleaned Chinese caterpillar fungus is got 1KG and put into heating container, add water according to the ratio of weight ratio 1: 30-60;
C. add thermal distillation, collect distillate, and constantly in distil container, add water;
Stop distillation when D. collecting the 55-75kg distillate;
E. with distillate and mineral water mixed according to weight ratio 1: 20-50;
F. the sodium acid carbonate of adding 2-7kg in every 1000kg mixed liquor, the potassium chloride of 0.05-0.5kg are processed beverage;
G. with charging into carbon dioxide in the beverage.
2. the preparation method of cordyceps drink according to claim 1, the pressure when it is characterized in that distilling in the distil container is controlled at below the 0.1MPa.
3. the preparation method of cordyceps drink according to claim 1, the temperature when it is characterized in that distilling in the distil container is 75-95 ℃.
4. the preparation method of cordyceps drink according to claim 1, the content of the carbon dioxide that it is characterized in that charging in the beverage is 2000-6000mg/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210041608XA CN102578664A (en) | 2012-02-23 | 2012-02-23 | Preparation method of Cordyceps sinensis beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210041608XA CN102578664A (en) | 2012-02-23 | 2012-02-23 | Preparation method of Cordyceps sinensis beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102578664A true CN102578664A (en) | 2012-07-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210041608XA Pending CN102578664A (en) | 2012-02-23 | 2012-02-23 | Preparation method of Cordyceps sinensis beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102578664A (en) |
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2012
- 2012-02-23 CN CN201210041608XA patent/CN102578664A/en active Pending
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120718 |