CN102987502A - Flower beverage - Google Patents
Flower beverage Download PDFInfo
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- CN102987502A CN102987502A CN201210485702.4A CN201210485702A CN102987502A CN 102987502 A CN102987502 A CN 102987502A CN 201210485702 A CN201210485702 A CN 201210485702A CN 102987502 A CN102987502 A CN 102987502A
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- pickled
- raw material
- flower
- beverage
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Abstract
The invention provides a flower beverage, and particularly relates to a preparation method of a natural botanical beverage. The preparation method comprises the following steps of: preprocessing raw materials, pickling, digesting, sterilizing and blending. The flower beverage has the advantages that the nature and various nutritional ingredients of flowers are remained to the maximum, and no essence is added, so that the faint scent and good taste of the beverage can be unified; and the flower beverage is given unique taste and has the health-care effect. The method provided by the invention is simple in process, and low in cost.
Description
Technical field
The present invention relates to a kind of drink made from flower, refer to especially the preparation method of natural plant beverage.
Background technology
Beverage in the market mostly is to make as raw material take the fruit of natural plants, and this beverage is good taste not only, and has kept the nutritional labeling of former fruit, so and well received.A kind of new beverage is arranged again recently---natural flower beverage Europe rises, and is subject to consumers in general's favor.Flowers both contained caffeine unlike coffee, also contained theophylline unlike tealeaves, and not only its color, aromatic odor make us pleasing, and had the effect of Glycerin, beautifying face and moistering lotion and spirit refreshing and eye-brightening.This beverage is drunk very convenient, and both available boiling water brewed, also available cold water bubble.Existing drink made from flower, its raw material such as rose, sunflower flower, bodhi etc., major part originates in the Switzerland mountain area; flower-growers are cultivation meticulously, not to fertilize and agricultural chemicals, and with anti-pollution; when treating that flowers are open, namely dewater rapidly by high-tech after artificial the harvesting, guarantee the complete and original color and taste of flower shape.This drink made from flower is produced time-consuming, thereby cost is higher.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of new natural flower beverage, the method technique is simple, and is with low cost, to overcome the existing high defective of natural flower beverage production cost.
The preparation method of natural flower beverage provided by the invention needs through processes such as pretreatment of raw material, pickled, lixiviate, sterilization, allotments.
(1) pretreatment of raw material, the natural flower that is about to pick carries out cleaning;
(2) adding white sugar is pickled, divided for three steps carried out, the first step adds first the white sugar of flowers raw material weight 10～20%, pickled more than 20 hours, second step adds the white sugar of raw material weight 110～150%, further pickled 24～32 hours, the 3rd step added pickled 24～32 hours of the white sugar of raw material weight 100～200% again;
(3) raw material of pickled mistake is soaked in lixiviate, more after filtration, removes corporeal thing, then carries out sterilization treatment;
(4) allotment adds sterilized water, an amount of citric acid or lactic acid with the raw material after the lixiviate and makes beverage.As press the 250ml preparation, and natural flower content is 2～7 grams, sugar part content is 15～25 grams, and citric acid or lactic acid 0.7～1.5 gram, all the other are sterilized water.
Advantage of the present invention is: be processed into beverage from picking flowers to, preserved to greatest extent the natural sex of flowers and contained various nutritional labelings, and do not used essence, made delicate fragrance and the good to eat mutual unification of beverage, have unique local flavor, can play a role in health care again.Method technique provided by the invention is simple, with low cost.
The specific embodiment
The below provides embodiments of the invention.
Embodiment 1: the preparation method of " rose reveals clearly "
Select mauve fresh rose flower, clean up, add the sucrose of fresh flower weight 12%, stir pickled 20 hours; The sucrose that adds again fresh flower weight 145%, further pickled 25 hours; The sucrose that adds again fresh flower weight 120% after the stirring pickled 30 hours, stirs stand-by.The raw material of pickled mistake is added entry, leave standstill a moment after the stirring, the elimination corporeal thing is used ultraviolet disinfection.Press the 250ml preparation during allotment, natural flower content is 3.5 grams, citric acid 1 gram, sugar 18 grams.
Embodiment 2: the preparation method of " refreshing clear revealing in autumn "
Select fresh dahurian rose flower, clean up, add the sucrose of fresh flower weight 18%, stir pickled 22 hours; The sucrose that adds again fresh flower weight 115%, further pickled 30 hours; The sucrose that adds again fresh flower weight 150% after the stirring pickled 24 hours, stirs stand-by.The raw material of pickled mistake is added entry, leave standstill a moment after the stirring, the elimination corporeal thing is used ultraviolet disinfection.Press the 250ml preparation during allotment, natural flower content is 5.2 grams, citric acid 0.8 gram, sugar 24 grams.
Embodiment 3: the preparation method of " distilled liquid of honeysuckle "
Select fresh honeysuckle, clean up, add the sucrose of fresh flower weight 15%, stir pickled 20 hours; The sucrose that adds again fresh flower weight 135%, further pickled 24 hours; The sucrose that again adds fresh flower weight 135% pickled 28 hours, stirs stand-by.The raw material of pickled mistake is added entry, leave standstill a moment after the stirring, the elimination corporeal thing is used ultraviolet disinfection.Press the 250ml preparation during allotment, natural flower content is 7 grams, citric acid 1.5 grams, sugar 22 grams.
Embodiment 4: the preparation method of " fresh breeze is beautiful to be revealed "
Select fresh willow leaf, clean up, add the sucrose of willow leaf weight 18%, pickled 24 hours; The sucrose that adds again willow leaf weight 120%, further pickled 28 hours; The sucrose that adds again willow leaf weight 180% pickled 26 hours, stirs stand-by.The raw material of pickled mistake is added entry, leave standstill a moment after the stirring, the elimination corporeal thing is used ultraviolet disinfection.Press the 250ml preparation during allotment, natural flower content is 6 grams, citric acid 1 gram, sugar 20 grams.
Claims (2)
1. the preparation method of a drink made from flower is characterized in that through steps such as pretreatment of raw material, pickled, lixiviate, sterilization, allotments:
(1) pretreatment of raw material, the natural flower that is about to pick carries out cleaning;
(2) adding white sugar is pickled, divided for three steps carried out, it is pickled that the first step adds first the white sugar of flowers raw material weight 10～20%, and it is further pickled that second step adds the white sugar of raw material weight 110～150%, and it is pickled that the 3rd step added the white sugar of raw material weight 100～200% again;
(3) raw material of pickled mistake is soaked in lixiviate, more after filtration, removes corporeal thing, then carries out sterilization treatment;
(4) allotment adds sterilized water, an amount of citric acid or lactic acid with the raw material after the lixiviate and makes beverage.
2. the preparation method of natural flower beverage according to claim 1 is characterized in that the pickled time of the first step in the pickled process is more than 20 hours, and second step and pickled time in the 3rd step were respectively 24～32 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210485702.4A CN102987502A (en) | 2012-11-16 | 2012-11-16 | Flower beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210485702.4A CN102987502A (en) | 2012-11-16 | 2012-11-16 | Flower beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102987502A true CN102987502A (en) | 2013-03-27 |
Family
ID=47916989
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210485702.4A Pending CN102987502A (en) | 2012-11-16 | 2012-11-16 | Flower beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102987502A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473281A (en) * | 2014-12-18 | 2015-04-01 | 昆明雪兰牛奶有限责任公司 | Flower and cereal beverage and preparation method thereof |
| CN104621667A (en) * | 2015-02-15 | 2015-05-20 | 云南玖香鲜花食品科技有限公司 | Original fresh flower juice drink and preparation method thereof |
| CN108552452A (en) * | 2018-02-02 | 2018-09-21 | 良品铺子股份有限公司 | A kind of rock sugar honeysuckle solid beverage and preparation method thereof |
-
2012
- 2012-11-16 CN CN201210485702.4A patent/CN102987502A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473281A (en) * | 2014-12-18 | 2015-04-01 | 昆明雪兰牛奶有限责任公司 | Flower and cereal beverage and preparation method thereof |
| CN104621667A (en) * | 2015-02-15 | 2015-05-20 | 云南玖香鲜花食品科技有限公司 | Original fresh flower juice drink and preparation method thereof |
| CN108552452A (en) * | 2018-02-02 | 2018-09-21 | 良品铺子股份有限公司 | A kind of rock sugar honeysuckle solid beverage and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130327 |