CN104473275A - Natural flower drink and preparation method thereof - Google Patents
Natural flower drink and preparation method thereof Download PDFInfo
- Publication number
- CN104473275A CN104473275A CN201410748421.2A CN201410748421A CN104473275A CN 104473275 A CN104473275 A CN 104473275A CN 201410748421 A CN201410748421 A CN 201410748421A CN 104473275 A CN104473275 A CN 104473275A
- Authority
- CN
- China
- Prior art keywords
- parts
- white sugar
- natural flower
- rose
- lily
- 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
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- 229930006000 Sucrose Natural products 0.000 claims abstract description 26
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 26
- 241000220317 Rosa Species 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 17
- 241000234435 Lilium Species 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000012859 sterile filling Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 235000013361 beverage Nutrition 0.000 claims description 23
- 241000205585 Aquilegia canadensis Species 0.000 claims description 16
- 241000723353 Chrysanthemum Species 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 244000167230 Lonicera japonica Species 0.000 abstract 1
- 235000017617 Lonicera japonica Nutrition 0.000 abstract 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000006210 lotion Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- ZFXYFBGIUFBOJW-UHFFFAOYSA-N theophylline Chemical compound O=C1N(C)C(=O)N(C)C2=C1NC=N2 ZFXYFBGIUFBOJW-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 235000011449 Rosa Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229960000278 theophylline Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a natural flower drink and a preparation method thereof. The drink is prepared from the following raw material components in parts by weight: 30-50 parts of rose, 40-60 parts of lily, 5-10 parts of lonicera japonica, 10-15 parts of chrysanthemum, 40-50 parts of white sugar, 5-10 parts of citric acid, 30-40 parts of xylooligosaccharide and 1000-2000 parts of pure water. The preparation method comprises the steps of washing, pickling, squeezing, filtering, preparing, sterilizing with ultraviolet ray, carrying out sterile filling and sealing. According to the preparation method, the natural properties and all nutritional ingredients of the flowers can be preserved to the greatest extent, essence is not used, and the fragrance and taste of the drink can be unified. The drink has a unique flavor and has a healthy effect, and the preparation method has simple process and low cost.
Description
Technical field
The invention belongs to field of beverage, relate to a kind of natural flower beverage and preparation method thereof.
Background technology
Flowers both contained caffeine unlike coffee, also contained theophylline unlike tealeaves, and not only its color, aromatic odor make us pleasing, and have effect of Glycerin, beautifying face and moistering lotion and spirit refreshing and eye-brightening.This beverage is drunk very convenient, both can brew with boiling water, also can steep with cold water.Fresh rose flower smell delicate fragrance, color is scarlet, sweet flavor, is the quality raw materials as drink.In addition, rose contains 18 seed amino acids and the various trace elements of needed by human body, have restore menstrual flow and invigorate blood circulation, the effect such as beautifying face and moistering lotion.Existing rose drink, usually adopts and dried rose is decocted or brewed, this kind of drinking way Rosa Damascana, anthocyanin, vitamin C and etc. various active material retain less, the nutritive value of rose beverage is reduced greatly.
Summary of the invention
For the problems referred to above, in order to overcome the problems referred to above, the object of the present invention is to provide a kind of new natural flower beverage and preparation method thereof, the method technique is simple, with low cost.
For achieving the above object, the invention provides following technical scheme:
A kind of natural flower beverage, the weight proportion of material composition is as follows: 30 ~ 50 parts, rose, lily 40 ~ 60 parts, honeysuckle 5 ~ 10 parts, chrysanthemum 10 ~ 15 parts, white sugar 40 ~ 50 parts, citric acid 5 ~ 10 parts, low polyxylose alcohol 30 ~ 40 parts, pure water 1000 ~ 2000 parts.
Further, described natural flower beverage, comprises following formula components according to mass fraction: 30 parts, rose, lily 40 parts, honeysuckle 5 parts, chrysanthemum 10 parts, white sugar 40 parts, citric acid 5 parts, low polyxylose alcohol 30 parts, pure water 1000 parts.
Further, described natural flower beverage, comprises following formula components according to mass fraction: 50 parts, rose, lily 60 parts, honeysuckle 10 parts, chrysanthemum 15 parts, white sugar 50 parts, citric acid 10 parts, low polyxylose alcohol 40 parts, pure water 2000 parts.
Further, described natural flower beverage, comprises following formula components according to mass fraction: 40 parts, rose, lily 50 parts, honeysuckle 7 parts, chrysanthemum 13 parts, white sugar 45 parts, citric acid 7 parts, low polyxylose alcohol 35 parts, pure water 1500 parts.
The present invention also provides the preparation method of natural flower beverage: preparation method's step is as follows
(1) rose picked, lily, honeysuckle, chrysanthemum are carried out cleaning, add white sugar pickled, white sugar is divided into three parts, point adding flowers for three times carries out pickled, adding white sugar ratio for three times is 3:2:1, adds white sugar at every turn and is spaced apart 10 minutes;
(2) flowers of pickled mistake are soaked 5 ~ 10 minutes, then after squeezing the juice with juice extractor, with centrifuge, get supernatant, obtain extract;
(3) described to (2) extract is added citric acid and water, leave standstill 3 ~ 4 hours, at 80 ~ 90 degree of temperature, boiling 20 ~ 30 minutes, obtains semi-finished product;
(4) described to (3) semi-finished product added low polyxylose alcohol and stir, being cooled to room temperature, carrying out sterilization in 40 minutes, sterile filling with ultraviolet at 120 degree of temperature, sealing, obtains described finished product.
Beneficial effect of the present invention:
(1) unique flavor, nutritious, beautifying face and moistering lotion;
(2) method technique is simple, with low cost.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one:
A kind of natural flower beverage, the weight proportion of material composition is as follows: 30 ~ 50 parts, rose, lily 40 ~ 60 parts, honeysuckle 5 ~ 10 parts, chrysanthemum 10 ~ 15 parts, white sugar 40 ~ 50 parts, citric acid 5 ~ 10 parts, low polyxylose alcohol 30 ~ 40 parts, pure water 1000 ~ 2000 parts.
Embodiment two:
A kind of natural flower beverage, comprises following formula components according to mass fraction:
30 parts, rose, lily 40 parts, honeysuckle 5 parts, chrysanthemum 10 parts, white sugar 40 parts, citric acid 5 parts, low polyxylose alcohol 30 parts, pure water 1000 parts;
Or comprise following formula components according to mass fraction: 50 parts, rose, lily 60 parts, honeysuckle 10 parts, chrysanthemum 15 parts, white sugar 50 parts, citric acid 10 parts, low polyxylose alcohol 40 parts, pure water 2000 parts;
Or comprise following formula components according to mass fraction: 40 parts, rose, lily 50 parts, honeysuckle 7 parts, chrysanthemum 13 parts, white sugar 45 parts, citric acid 7 parts, low polyxylose alcohol 35 parts, pure water 1500 parts.
Embodiment three:
A kind of natural flower beverage, the weight proportion of material composition is as follows: 30 ~ 50 parts, rose, lily 40 ~ 60 parts, honeysuckle 5 ~ 10 parts, chrysanthemum 10 ~ 15 parts, white sugar 40 ~ 50 parts, citric acid 5 ~ 10 parts, low polyxylose alcohol 30 ~ 40 parts, pure water 1000 ~ 2000 parts.
Its preparation methods steps is:
(1) rose picked, lily, honeysuckle, chrysanthemum are carried out cleaning, add white sugar pickled, white sugar is divided into three parts, point adding flowers for three times carries out pickled, adding white sugar ratio for three times is 3:2:1, adds white sugar at every turn and is spaced apart 10 minutes;
(2) flowers of pickled mistake are soaked 5 ~ 10 minutes, then after squeezing the juice with juice extractor, with centrifuge, get supernatant, obtain extract;
(3) described to (2) extract is added citric acid and water, leave standstill 3 ~ 4 hours, at 80 ~ 90 degree of temperature, boiling 20 ~ 30 minutes, obtains semi-finished product;
(4) described to (3) semi-finished product added low polyxylose alcohol and stir, being cooled to room temperature, carrying out sterilization in 40 minutes, sterile filling with ultraviolet at 120 degree of temperature, sealing, obtains described finished product.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a natural flower beverage, is characterized in that: the weight proportion of the material composition of described natural flower beverage comprises: 30 ~ 50 parts, rose, lily 40 ~ 60 parts, honeysuckle 5 ~ 10 parts, chrysanthemum 10 ~ 15 parts, white sugar 40 ~ 50 parts, citric acid 5 ~ 10 parts, low polyxylose alcohol 30 ~ 40 parts, pure water 1000 ~ 2000 parts.
2. a kind of natural flower beverage according to claim 1, is characterized in that: the weight proportion of the material composition of described natural flower beverage is: 30 parts, rose, lily 40 parts, honeysuckle 5 parts, chrysanthemum 10 parts, white sugar 40 parts, citric acid 5 parts, low polyxylose alcohol 30 parts, pure water 1000 parts.
3. a kind of natural flower beverage according to claim 1, is characterized in that: the weight proportion of the material composition of described natural flower beverage is: 50 parts, rose, lily 60 parts, honeysuckle 10 parts, chrysanthemum 15 parts, white sugar 50 parts, citric acid 10 parts, low polyxylose alcohol 40 parts, pure water 2000 parts.
4. a kind of natural flower beverage according to claim 1, is characterized in that: the weight proportion of the material composition of described natural flower beverage is: 40 parts, rose, lily 50 parts, honeysuckle 7 parts, chrysanthemum 13 parts, white sugar 45 parts, citric acid 7 parts, low polyxylose alcohol 35 parts, pure water 1500 parts.
5. prepare a method for natural flower beverage according to claim 1, it is characterized in that: preparation method is as follows:
(1) rose picked, lily, honeysuckle, chrysanthemum are carried out cleaning, add white sugar pickled, white sugar is divided into three parts, point adding flowers for three times carries out pickled, adding white sugar ratio for three times is 3:2:1, adds white sugar at every turn and is spaced apart 10 minutes;
(2) flowers of pickled mistake are soaked 5 ~ 10 minutes, then after squeezing the juice with juice extractor, with centrifuge, get supernatant, obtain extract;
(3) described to (2) extract is added citric acid and water, leave standstill 3 ~ 4 hours, at 80 ~ 90 degree of temperature, boiling 20 ~ 30 minutes, obtains semi-finished product;
(4) described to (3) semi-finished product added low polyxylose alcohol and stir, being cooled to room temperature, carrying out sterilization in 40 minutes, sterile filling with ultraviolet at 120 degree of temperature, sealing, obtains described finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410748421.2A CN104473275A (en) | 2014-12-09 | 2014-12-09 | Natural flower drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410748421.2A CN104473275A (en) | 2014-12-09 | 2014-12-09 | Natural flower drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104473275A true CN104473275A (en) | 2015-04-01 |
Family
ID=52747995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410748421.2A Pending CN104473275A (en) | 2014-12-09 | 2014-12-09 | Natural flower drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104473275A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905263A (en) * | 2015-06-04 | 2015-09-16 | 深圳市正晟药业科技有限公司 | Flowering plant prebiotic product and preparation method thereof |
| CN105077469A (en) * | 2015-07-14 | 2015-11-25 | 合肥一诺生物科技有限公司 | Rose flower beverage and preparation method thereof |
| CN105935117A (en) * | 2016-04-21 | 2016-09-14 | 修正健康饮品股份有限公司 | Formula and preparation method of honeysuckle plant beverage |
| CN107647229A (en) * | 2017-11-09 | 2018-02-02 | 庐江县璟泰玫瑰花种植有限责任公司 | A kind of natural rose flower flavor beverage and preparation method thereof |
-
2014
- 2014-12-09 CN CN201410748421.2A patent/CN104473275A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905263A (en) * | 2015-06-04 | 2015-09-16 | 深圳市正晟药业科技有限公司 | Flowering plant prebiotic product and preparation method thereof |
| CN105077469A (en) * | 2015-07-14 | 2015-11-25 | 合肥一诺生物科技有限公司 | Rose flower beverage and preparation method thereof |
| CN105935117A (en) * | 2016-04-21 | 2016-09-14 | 修正健康饮品股份有限公司 | Formula and preparation method of honeysuckle plant beverage |
| CN107647229A (en) * | 2017-11-09 | 2018-02-02 | 庐江县璟泰玫瑰花种植有限责任公司 | A kind of natural rose flower flavor beverage and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150401 |