CN104705754A - Sangju beverage - Google Patents
Sangju beverage Download PDFInfo
- Publication number
- CN104705754A CN104705754A CN201310685753.6A CN201310685753A CN104705754A CN 104705754 A CN104705754 A CN 104705754A CN 201310685753 A CN201310685753 A CN 201310685753A CN 104705754 A CN104705754 A CN 104705754A
- Authority
- CN
- China
- Prior art keywords
- weight portion
- chrysanthemum
- mulberry leaf
- beverage
- peppermint
- 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
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 240000000249 Morus alba Species 0.000 claims abstract description 27
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 27
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 25
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000002386 leaching Methods 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 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 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 150000001875 compounds Chemical class 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 7
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 7
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 244000246386 Mentha pulegium Species 0.000 claims description 22
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 22
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 22
- 235000001050 hortel pimenta Nutrition 0.000 claims description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 239000000706 filtrate Substances 0.000 claims description 12
- 239000012535 impurity Substances 0.000 claims description 12
- 238000000967 suction filtration Methods 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 6
- 239000002351 wastewater Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000004821 distillation Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000006187 pill Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 235000020737 peppermint extract Nutrition 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000004438 eyesight Effects 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract description 3
- 201000007100 Pharyngitis Diseases 0.000 abstract description 3
- 208000029078 coronary artery disease Diseases 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 2
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 2
- 239000008213 purified water Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 238000000034 method Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 230000035900 sweating Effects 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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a Sangju beverage. Raw materials of the beverage contain, by weight, 15-20 parts of a leaching liquor of mulberry leaf, chrysanthemum and mint, 2-4 parts of honey, 10-15 parts of cane sugar, 0.01-0.03 part of sodium benzoate, 0.01-0.03 part of compound essence and 61-73 parts of purified water. According the invention, mulberry leaf, chrysanthemum and mint are processed to obtain the leaching liquor; the leaching liquor is uniformly mixed with the rest raw materials; and the mixture undergoes blending, filling and sterilization so as to obtain a finished product. The beverage has a good taste and has multiple effects of improving eyesight, preventing hypertension and coronary heart disease, relieving sore-throat and the like.
Description
Technical field
The invention provides a kind of outfit and preparation technology of Sang Ju Yin beverage, belong to functional beverage field.
Technical background
Mulberry leaf have effect of wind and heat dispersing cooling blood for improving eyesight, cure mainly anemopyretic cold, body deadhead dusk, order flower etc.; The effects such as peppermint has sweating, loose wind-heat.Mulberry leaf beverage can not only clearing away summerheat, and drink for a long time and have more improving eyesight, the multiple efficacies such as preventing hypertension, coronary heart disease, relieve sore throat, the beverages such as existing Mulberry-leaf Tea, function singleness, is inconvenient to drink.
Summary of the invention
Mulberry leaf, chrysanthemum and peppermint three kinds of raw materials, according to tcm theory, through long-felt, mix, make a kind of Sang Ju Yin beverage by a series for the treatment of process by the present invention by a certain percentage.Wherein the proportioning of mulberry leaf, chrysanthemum and peppermint is: mulberry leaf 12-17 weight portion, chrysanthemum 6-9 weight portion, peppermint 3-6 weight portion; The pulp furnish of this beverage is: mulberry leaf, chrysanthemum, peppermint leaching liquor 15-20 weight portion, honey 2-4 weight portion, sucrose 10-15 weight portion, Sodium Benzoate 0.01-0.03 weight portion, compound essence 0.01-0.03 weight portion, 61-73 weight portion of purifying waste water.
Technical scheme of the present invention:
The preparation of A, mulberry leaf, chrysanthemum, peppermint leaching liquor: mulberry leaf sort out impurity, rubs with the hands broken, and stalk is removed on top, and sieve removes spare; Chrysanthemum picks and removes leaf stalk, anthocaulus and spare impurity; Peppermint picks clean impurity, and removing undesirable root, is cut into segment; Get three kinds of raw mixtures (proportioning by mulberry leaf 12-17 weight portion, chrysanthemum 6-9 weight portion, peppermint 3-6 weight portion) 3 weight portions, add water 1.5-2.5 weight portion, soaked overnight, decocts 1-2 hour, filters; Filter residue adds water the water of 8-10 weight portion again, then decocts 1-2 hour, filters; By twice gained filtrate mixing, heating is concentrated into 1/4 to 1/5 of original volume, adds edible ethanol and makes concentration of alcohol reach 55-65%; Shake up, hold over night; Suction filtration again, distillation ethanol, raffinate concentrates, suction filtration, the final decocting liquid obtaining 2-3 weight portion, for subsequent use;
B, by proportioning: mulberry leaf, chrysanthemum, peppermint leaching liquor 15-20 weight portion, honey 2-4 weight portion, sucrose 10-15 weight portion, Sodium Benzoate 0.01-0.03 weight portion, compound essence 0.01-0.03 weight portion, 61-73 weight portion of purifying waste water, adds step A gained mulberry leaf, chrysanthemum, peppermint extract in pill tank, add all the other raw materials again, allocate and mix;
C, step B gained mixed liquor is carried out diatomite filtration, obtain clear filtrate;
D, by filling for step C gained filtrate, sterilization 30-35 minute at 80-85 DEG C, cooling can obtain finished product.
The technical problem that the present invention solves:
The present invention is theoretical according to traditional Chinese medicine, through long-felt, mulberry leaf, chrysanthemum and peppermint three kinds of raw materials is mixed by a certain percentage, makes a kind of Sang Ju Yin beverage by a series for the treatment of process.This beverage not only mouthfeel good, easily drink, and drink for a long time and there is improving eyesight, the multiple efficacies such as preventing hypertension, coronary heart disease, relieve sore throat.Fill up the blank of this type of beverage.
detailed description of the invention:
Embodiment 1:
The preparation of A, mulberry leaf, chrysanthemum, peppermint leaching liquor: mulberry leaf sort out impurity, rubs with the hands broken, and stalk is removed on top, and sieve removes spare; Chrysanthemum picks and removes leaf stalk, anthocaulus and spare impurity; Peppermint picks clean impurity, and removing undesirable root, is cut into segment.
B, get three kinds of raw mixtures (proportioning by 12 kilograms, mulberry leaf, chrysanthemum 6 kilograms, peppermint 3 kilograms) 9 kilograms, add water 4.5 kilograms, soaked overnight, decoct 1 hour, filter; Filter residue adds water the water of 24 kilograms again, then decocts 1 hour, filters; By twice gained filtrate mixing.
C, heating are concentrated into 1/4 of original volume, add edible ethanol and make concentration of alcohol reach 55%; Shake up, hold over night; Suction filtration again, distillation ethanol, raffinate concentrates, then suction filtration, finally obtains the decocting liquid of 6 kilograms, for subsequent use.
D, to add in pill tank: mulberry leaf, chrysanthemum, peppermint leaching liquor 1.5 kilograms, honey 0.2 kilogram, sucrose 1.0 kilograms, Sodium Benzoate 0.001 kilogram, compound essence 0.001 kilogram, purifies waste water 7.3 kilograms, allocate and mix.
E, D step gained mixed liquor is carried out diatomite filtration, obtain clear filtrate.
F, by filling for E step gained filtrate, sterilization 35 minutes at 80 DEG C, cooling can obtain finished product.
Embodiment 2:
The preparation of A, mulberry leaf, chrysanthemum, peppermint leaching liquor: mulberry leaf sort out impurity, rubs with the hands broken, and stalk is removed on top, and sieve removes spare; Chrysanthemum picks and removes leaf stalk, anthocaulus and spare impurity; Peppermint picks clean impurity, and removing undesirable root, is cut into segment.
B, get three kinds of raw mixtures (proportioning by 17 kilograms, mulberry leaf, chrysanthemum 9 kilograms, peppermint 6 kilograms) 9 kilograms, add water 7.5 kilograms, soaked overnight, decoct 2 hours, filter; Filter residue adds water the water of 30 kilograms again, then decocts 2 hours, filters; By twice gained filtrate mixing.
C, heating are concentrated into 1/5 of original volume, add edible ethanol and make concentration of alcohol reach 65%; Shake up, hold over night; Suction filtration again, distillation ethanol, raffinate concentrates, then suction filtration, finally obtains the decocting liquid of 9 kilograms, for subsequent use.
D, to add in pill tank: mulberry leaf, chrysanthemum, peppermint leaching liquor 2.0 kilograms, honey 0.4 kilogram, sucrose 1.5 kilograms, Sodium Benzoate 0.003 kilogram, compound essence 0.003 kilogram, purifies waste water 6.1 kilograms, allocate and mix.
E, D step gained mixed liquor is carried out diatomite filtration, obtain clear filtrate.
F, by filling for E step gained filtrate, sterilization 30 minutes at 85 DEG C, cooling can obtain finished product.
Claims (3)
1. a Sang Ju Yin beverage, it is characterized in that, the pulp furnish of described beverage is: mulberry leaf, chrysanthemum, peppermint leaching liquor 15-20 weight portion, honey 2-4 weight portion, sucrose 10-15 weight portion, Sodium Benzoate 0.01-0.03 weight portion, compound essence 0.01-0.03 weight portion, 61-73 weight portion of purifying waste water.
2. a kind of Sang Ju Yin beverage as claimed in claim 1, is characterized in that, the processing technology of described beverage is following steps:
The preparation of A, mulberry leaf, chrysanthemum, peppermint leaching liquor: mulberry leaf sort out impurity, rubs with the hands broken, and stalk is removed on top, and sieve removes spare; Chrysanthemum picks and removes leaf stalk, anthocaulus and spare impurity; Peppermint picks clean impurity, and removing undesirable root, is cut into segment; Get three kinds of raw mixture 3 weight portions, add water 1.5-2.5 weight portion, soaked overnight, decocts 1-2 hour, filters; Filter residue adds water the water of 8-10 weight portion again, then decocts 1-2 hour, filters; By twice gained filtrate mixing, heating is concentrated into 1/4 to 1/5 of original volume, adds edible ethanol and makes concentration of alcohol reach 55-65%; Shake up, hold over night; Suction filtration again, distillation ethanol, raffinate concentrates, suction filtration, the final decocting liquid obtaining 2-3 weight portion, for subsequent use;
B, in pill tank, add step A gained mulberry leaf, chrysanthemum, peppermint extract by pulp furnish according to claim 1, then add honey, sucrose, Sodium Benzoate, compound essence, purify waste water, allocate and mix;
C, step B gained mixed liquor is carried out diatomite filtration, obtain clear filtrate;
D, by filling for step C gained filtrate, sterilization 30-35 minute at 80-85 DEG C, cooling can obtain finished product.
3. a kind of Sang Ju Yin beverage as claimed in claim 2, is characterized in that, in described processing technology step A, the proportioning of three kinds of raw mixtures is: mulberry leaf 12-17 weight portion, chrysanthemum 6-9 weight portion, peppermint 3-6 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310685753.6A CN104705754A (en) | 2013-12-16 | 2013-12-16 | Sangju beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310685753.6A CN104705754A (en) | 2013-12-16 | 2013-12-16 | Sangju beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104705754A true CN104705754A (en) | 2015-06-17 |
Family
ID=53405853
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310685753.6A Pending CN104705754A (en) | 2013-12-16 | 2013-12-16 | Sangju beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104705754A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939256A (en) * | 2015-07-29 | 2015-09-30 | 湖北天圣药业有限公司 | Vegetable beverage formula and preparation method of vegetable beverage |
| CN107411037A (en) * | 2017-05-16 | 2017-12-01 | 马鞍山市晶翔食品有限公司 | A kind of thick chilli sauce with multiple efficacies |
| CN109329674A (en) * | 2018-09-03 | 2019-02-15 | 刘汉珍 | A kind of drinks and preparation method thereof |
-
2013
- 2013-12-16 CN CN201310685753.6A patent/CN104705754A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939256A (en) * | 2015-07-29 | 2015-09-30 | 湖北天圣药业有限公司 | Vegetable beverage formula and preparation method of vegetable beverage |
| CN107411037A (en) * | 2017-05-16 | 2017-12-01 | 马鞍山市晶翔食品有限公司 | A kind of thick chilli sauce with multiple efficacies |
| CN109329674A (en) * | 2018-09-03 | 2019-02-15 | 刘汉珍 | A kind of drinks and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101543250B (en) | Method of manufacturing medlar health-care preserved fruit | |
| CN102860445B (en) | Preparation method for honeycomb element cream | |
| CN102827745B (en) | Ginseng tea wine | |
| CN104705754A (en) | Sangju beverage | |
| CN103340455A (en) | Beverage mainly prepared from pear juice and preparation method of beverage | |
| CN101044878A (en) | Technique for producing multi-functional and health-care tea leaf normal juice, sauce and pickled tea | |
| CN101352543B (en) | Walnut tuckahoe oral liquid and method for producing the same | |
| CN102793244A (en) | Preparation method of composite chrysanthemum health-care beverage | |
| CN101433348A (en) | Garden stuff juice composite beverage and preparation method thereof | |
| CN102839106A (en) | Lily tea liquor | |
| CN102827746A (en) | Apple tea wine | |
| CN103525654A (en) | Blueberry liqueur making method | |
| CN103859529A (en) | Mulberry leaf-chrysanthemum beverage | |
| CN101077175A (en) | Three kinds of seed health care tea soup | |
| CN104004628A (en) | Grape fruit wine and preparation method thereof | |
| CN106071497A (en) | A kind of preparation method of Herba Dendrobii beverage | |
| CN107927674A (en) | A kind of bee product and preparation method thereof | |
| CN103859530A (en) | Mangnolia lilac beverage | |
| CN105746807A (en) | Fructus momordicae tea drink for removing smaze, wetting throat and clearing away lung-heat and making method of fructus momordicae tea drink | |
| CN102613355A (en) | Partridge tea liquid beverage | |
| CN105146662A (en) | Rubus delavayi plant compound beverage and preparing method thereof | |
| CN101933639A (en) | Ginseng-schisandra drink and preparation method thereof | |
| KR102091130B1 (en) | Method of producing chocolate for healing a hangover | |
| CN105265958A (en) | Dendrobium beverage and preparation method thereof | |
| CN105582170A (en) | A comprehensive utilization method for low-grade tea leaves |
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: 20150617 |