CN107518225A - A kind of beverage with the effect that promotes the production of body fluid to quench thirst and preparation method thereof - Google Patents
A kind of beverage with the effect that promotes the production of body fluid to quench thirst and preparation method thereof Download PDFInfo
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- CN107518225A CN107518225A CN201710941017.0A CN201710941017A CN107518225A CN 107518225 A CN107518225 A CN 107518225A CN 201710941017 A CN201710941017 A CN 201710941017A CN 107518225 A CN107518225 A CN 107518225A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 49
- 230000000694 effects Effects 0.000 title claims abstract description 46
- 230000035922 thirst Effects 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 42
- 210000001124 body fluid Anatomy 0.000 title claims abstract description 41
- 239000010839 body fluid Substances 0.000 title claims abstract description 41
- 238000010791 quenching Methods 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 40
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 40
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 28
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 28
- 239000009636 Huang Qi Substances 0.000 claims abstract description 28
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 28
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 28
- 244000175448 Citrus madurensis Species 0.000 claims abstract description 26
- 244000298715 Actinidia chinensis Species 0.000 claims abstract description 25
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 25
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 25
- 235000021028 berry Nutrition 0.000 claims abstract description 25
- 244000000626 Daucus carota Species 0.000 claims abstract description 22
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 19
- 239000011435 rock Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims description 67
- 239000004615 ingredient Substances 0.000 claims description 54
- 230000001954 sterilising effect Effects 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000012153 distilled water Substances 0.000 claims description 28
- 238000009835 boiling Methods 0.000 claims description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 238000010411 cooking Methods 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 238000011049 filling Methods 0.000 claims description 13
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- 239000000203 mixture Substances 0.000 claims description 10
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- 239000000047 product Substances 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 241000282693 Cercopithecidae Species 0.000 claims 1
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 1
- 230000036772 blood pressure Effects 0.000 abstract description 10
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
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- 230000036737 immune function Effects 0.000 abstract description 2
- 208000001953 Hypotension Diseases 0.000 abstract 1
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- 208000021822 hypotensive Diseases 0.000 abstract 1
- 230000001077 hypotensive effect Effects 0.000 abstract 1
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- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 4
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- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 4
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- 235000013334 alcoholic beverage Nutrition 0.000 description 2
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- 229930182558 Sterol Natural products 0.000 description 1
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- 210000000476 body water Anatomy 0.000 description 1
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- -1 breast Substances 0.000 description 1
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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
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of beverage with the effect that promotes the production of body fluid to quench thirst and preparation method thereof, it is composed of the following components：Cumquat, rock sugar, lemon, carrot, Kiwi berry, chrysanthemum, the root of kudzu vine, the Radix Astragali；The present invention is with cumquat, lemon, carrot, Kiwi berry, chrysanthemum, the root of kudzu vine and the Radix Astragali are raw material, the beverage of preparation with not only with promoting the production of body fluid to quench thirst the effect of, also there is hypotensive simultaneously, the medicinal efficacy of reducing blood lipid, the Radix Astragali, lemon, Kiwi berry and the mutual compatibility of the root of kudzu vine help to reduce the cholesterol levels in blood, the immunologic function for playing a part of expansion blood vessel and reducing blood pressure while can also strengthen human body is human body supplement multivitamin, improve the resistance of human body, in addition, cumquat, lemon and the mutual compatibility of chrysanthemum have the effect of promoting the production of body fluid to quench thirst, in addition, carrot, the Radix Astragali and the root of kudzu vine cooperate and help to prevent vascular sclerosis, cholesterol and blood pressure can also be reduced.
Description
Technical field
The present invention relates to a kind of beverage with the effect that promotes the production of body fluid to quench thirst and preparation method thereof, belong to beverage processing technology technology
Field.
Background technology
Beverage refers to using water as base stock, is come out by different formula and fabrication process, is directly drunk for people
Liquid food.Beverage is in addition to moisture is provided, due to the sugar containing inequality, acid, breast, sodium, fat in the beverage of different cultivars
The nutritional ingredient such as fat, energy and various amino acid, vitamin, inorganic salts, therefore have certain nutrition.Beverage generally can be divided into
Pick-me-up and non-alcoholic drink, non-alcoholic drink are also known as soft drink.Alcoholic beverage is meant to be drunk and ethanol for people（Wine
Essence）Content is in percent 0.5-65（v/v）Beverage, including various fermented wines, Spirit and assembled alcoholic drinks.Non-alcoholic drink refers to
Alcohol content is less than percent 0.5 (v/v), to supplement supping of the body water as main purpose, including solid beverage.
Good in taste although with the addition of a variety of fruit juice in existing beverage, people can more drink after drinking this beverage
More thirsty, this is due to contain sugar in fruit juice, and human body can not discharge, and unnecessary sugar is not fallen in pancreas islet metabolism, and sugar can be stored
In pancreas, so can feel more and more thirsty, moreover, the not just beverage focused on the raising of modern standard of living, people
Mouthfeel, while also focus on beverage medical value and health value.
The content of the invention
For above-mentioned problem, the present invention provides a kind of beverage with the effect that promotes the production of body fluid to quench thirst and preparation method thereof,
Not only there is the effect of promoting the production of body fluid to quench thirst, while also there is the medicinal efficacy of lowering blood pressure and blood fat.
In order to achieve the above objects and other related objects, technical scheme provided by the invention is：One kind, which has, to promote the production of body fluid to quench thirst
The beverage of effect, the composition of raw materials of the beverage with the effect that promotes the production of body fluid to quench thirst include the raw material of following parts by weight：Cumquat 27-35
Part, rock sugar 23-31 parts, lemon 21-28 parts, carrot 19-24 parts, Kiwi berry 17-22 parts, chrysanthemum 14-19 parts, root of kudzu vine 10-16
Part, Radix Astragali 7-12 parts.
In order to achieve the above objects and other related objects, technical scheme provided by the invention is：One kind, which has, to promote the production of body fluid to quench thirst
The preparation method of the beverage of effect, the composition of raw materials of the beverage with the effect that promotes the production of body fluid to quench thirst is using described in claim 1
Composition of raw materials, preparation method comprise the following steps：
The first step：Cumquat, lemon, the root of kudzu vine, Kiwi berry, chrysanthemum, the Radix Astragali and carrot with distilled water washes clean and are dried；
Second step：The root of kudzu vine and the Radix Astragali are crushed and ground, obtained powder add quality for 3-5 times of powder gross mass,
Temperature is to soak 3-7h in 90-100 DEG C of distilled water, is stirred in immersion process with 320-360r/min speed, so
After be filtrated to get filtrate；
3rd step：Chrysanthemum is placed in progress boiling 60-90min in digester, collects the cooking liquor of outflow, the chrysanthemum after boiling
When being cooled to 36-45 DEG C, the chrysanthemum after boiling is extruded, the liquid squeezed out is mixed with cooking liquor, gained mixes
Charge-coupled minute mark makees blending ingredients A；
4th step：Carrot is cut into small pieces, is then put into juice extractor and is squeezed the juice together with cumquat, lemon and Kiwi berry, obtained
To blending ingredients B；
5th step：Filtrate, blending ingredients A, blending ingredients B are mixed, then carry out sterilization treatment, sterilization time 5-8s；So
Afterwards by the mixed liquor input material-compound tank after sterilizing, rock sugar and distilled water are added, is uniformly mixing to obtain blending ingredients C；
6th step：Blending ingredients C is sterilized under conditions of 100-110 DEG C, time 3-8s, then in 65-75 DEG C of temperature strip
Hot filling under part, it is incubated after filling, then cooling obtains finished product.
Preferably technical scheme is：In the 5th step, the temperature of sterilization treatment is 100-115 DEG C.
Preferably technical scheme is：In the 5th step, the addition of the distilled water is blending ingredients A and blending ingredients B
5-9 times of quality sum.
Preferably technical scheme is：In the 5th step, mixing time 10-20min.
Preferably technical scheme is：In the 6th step, soaking time 15-25min.
Because above-mentioned technical proposal is used, the present invention this have the advantage that compared with prior art：
Using cumquat, lemon, carrot, Kiwi berry, chrysanthemum, the root of kudzu vine and the Radix Astragali as raw material, the beverage of preparation has not only to be had the present invention
The effect of promoting the production of body fluid to quench thirst, while also there is the medicinal efficacy of lowering blood pressure and blood fat.The Radix Astragali, lemon, Kiwi berry and the root of kudzu vine are mutual
Compatibility helps to reduce the cholesterol levels in blood, plays a part of expanding blood vessel and reduces blood pressure while can also strengthen human body
Immunologic function supplement multivitamin for human body, improve the resistance of human body.In addition, cumquat, lemon and the mutual compatibility of chrysanthemum
The effect of with promoting the production of body fluid to quench thirst.Help to prevent vascular sclerosis in addition, carrot, the Radix Astragali and the root of kudzu vine cooperate, moreover it is possible to reduce courage
Sterol and blood pressure.
Embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this implementation
Content disclosed by example understands other advantages and effect of the present invention easily.
Embodiment 1：A kind of beverage with the effect that promotes the production of body fluid to quench thirst and preparation method thereof
A kind of beverage with the effect that promotes the production of body fluid to quench thirst, its composition is by weight：27 parts of cumquat, 26 parts of rock sugar, 21 parts of lemon, Hu
21 parts of radish, 17 parts of Kiwi berry, 16 parts of chrysanthemum, 10 parts of the root of kudzu vine, 9 parts of the Radix Astragali.
A kind of beverage with the effect that promotes the production of body fluid to quench thirst, its preparation method comprise the following steps：
A, cumquat, lemon, the root of kudzu vine, Kiwi berry, chrysanthemum, the Radix Astragali and carrot with distilled water washes clean and are dried, it is standby；
B, the root of kudzu vine in step a and the Radix Astragali are crushed and ground, the powder of gained adds quality is powder gross mass 3
Again, temperature is to soak 3h in 90 DEG C of distilled water, while is stirred with 320r/min speed, then carries out filtration treatment,
Filter residue is discarded, obtains filtrate；
C, chrysanthemum is placed in digester and carries out boiling, boiling 60min and the cooking liquor for collecting outflow, the chrysanthemum after boiling is cold
When but to 36 DEG C, the chrysanthemum after boiling is extruded, its liquid come out will be extruded and mixed with cooking liquor, the mixing group of gained
Minute mark makees blending ingredients A；
D, carrot is cut into small pieces, is then put into juice extractor and is squeezed the juice together with cumquat, lemon and Kiwi berry, mixed
Charge-coupled point of B；
E, filtrate and blending ingredients A are added in blending ingredients B, the mixed liquor of three is then subjected to sterilization treatment, during sterilizing
Between be 5s；Then by the mixed liquor input material-compound tank after sterilization, rock sugar and distilled water is added, is sufficiently mixed and stirs, make fruit
Juice is sufficiently mixed, and obtains blending ingredients C；
F, by blending ingredients C, high temperature sterilization, time 3s, the hot filling under 65 DEG C of temperature conditionss are filling under conditions of 100 DEG C
After be incubated, be then cooled to normal temperature under natural temperature, get product.
Sterilising temp in step e is 100 DEG C.
The addition of distilled water in step e is 5 times of blending ingredients A and blending ingredients B gross mass.
Step e mixing time is 10min.
Soaking time in step f is 15 DEG C.
1st, group is formed by 20 professionals, the beverage with the effect that promotes the production of body fluid to quench thirst prepared to embodiment 1 quenches one's thirst
Effect is evaluated, and full marks are 100 points, and the gained of embodiment 1 is equally divided into 96.7 points.
2nd, allow 20 patients with hypertension to drink the nectar of the preparation of embodiment 1 and drink 3 times daily, every time
100mL, drink 20 days, the blood pressure for there are 18 people after 20 days returns to normal value.
Embodiment 2：A kind of beverage with the effect that promotes the production of body fluid to quench thirst and preparation method thereof
A kind of beverage with the effect that promotes the production of body fluid to quench thirst, its composition is by weight：30 parts of cumquat, 23 parts of rock sugar, 24 parts of lemon, Hu
19 parts of radish, 19 parts of Kiwi berry, 14 parts of chrysanthemum, 12 parts of the root of kudzu vine, 7 parts of the Radix Astragali.
A kind of beverage with the effect that promotes the production of body fluid to quench thirst, its preparation method comprise the following steps：
A, cumquat, lemon, the root of kudzu vine, Kiwi berry, chrysanthemum, the Radix Astragali and carrot with distilled water washes clean and are dried, it is standby；
B, the root of kudzu vine in step a and the Radix Astragali are crushed and ground, the powder of gained adds quality is powder gross mass 3.5
Again, temperature is to soak 4h in 94 DEG C of distilled water, while is stirred with 335r/min speed, then carries out filtration treatment,
Filter residue is discarded, obtains filtrate；
C, chrysanthemum is placed in digester and carries out boiling, boiling 74min and the cooking liquor for collecting outflow, the chrysanthemum after boiling is cold
When but to 39 DEG C, the chrysanthemum after boiling is extruded, its liquid come out will be extruded and mixed with cooking liquor, the mixing group of gained
Minute mark makees blending ingredients A；
D, carrot is cut into small pieces, is then put into juice extractor and is squeezed the juice together with cumquat, lemon and Kiwi berry, mixed
Charge-coupled point of B；
E, filtrate and blending ingredients A are added in blending ingredients B, the mixed liquor of three is then subjected to sterilization treatment, during sterilizing
Between be 6s；Then by the mixed liquor input material-compound tank after sterilization, rock sugar and distilled water is added, is sufficiently mixed and stirs, make fruit
Juice is sufficiently mixed, and obtains blending ingredients C；
F, by blending ingredients C, high temperature sterilization, time 5s, the hot filling under 69 DEG C of temperature conditionss are filling under conditions of 104 DEG C
After be incubated, be then cooled to normal temperature under natural temperature, get product.
Sterilising temp in step e is 106 DEG C.
The addition of distilled water in step e is 6 times of blending ingredients A and blending ingredients B gross mass.
Step e mixing time is 14min.
Soaking time in step f is 19 DEG C.
1st, group is formed by 20 professionals, the beverage with the effect that promotes the production of body fluid to quench thirst prepared to embodiment 2 quenches one's thirst
Effect is evaluated, and full marks are 100 points, and the gained of embodiment 2 is equally divided into 98.5 points.
2nd, allow 20 patients with hypertension to drink the nectar of the preparation of embodiment 2 and drink 3 times daily, every time
100mL, drink 20 days, the blood pressure for there are 19 people after 20 days returns to normal value.
Embodiment 3：A kind of beverage with the effect that promotes the production of body fluid to quench thirst and preparation method thereof
A kind of beverage with the effect that promotes the production of body fluid to quench thirst, its composition is by weight：32 parts of cumquat, 31 parts of rock sugar, 26 parts of lemon, Hu
24 parts of radish, 21 parts of Kiwi berry, 19 parts of chrysanthemum, 14 parts of the root of kudzu vine, 12 parts of the Radix Astragali.
A kind of beverage with the effect that promotes the production of body fluid to quench thirst, its preparation method comprise the following steps：
A, cumquat, lemon, the root of kudzu vine, Kiwi berry, chrysanthemum, the Radix Astragali and carrot with distilled water washes clean and are dried, it is standby；
B, the root of kudzu vine in step a and the Radix Astragali are crushed and ground, the powder of gained adds quality is powder gross mass 4.5
Again, temperature is to soak 6h in 98 DEG C of distilled water, while is stirred with 350r/min speed, then carries out filtration treatment,
Filter residue is discarded, obtains filtrate；
C, chrysanthemum is placed in digester and carries out boiling, boiling 85min and the cooking liquor for collecting outflow, the chrysanthemum after boiling is cold
When but to 42 DEG C, the chrysanthemum after boiling is extruded, its liquid come out will be extruded and mixed with cooking liquor, the mixing group of gained
Minute mark makees blending ingredients A；
D, carrot is cut into small pieces, is then put into juice extractor and is squeezed the juice together with cumquat, lemon and Kiwi berry, mixed
Charge-coupled point of B；
E, filtrate and blending ingredients A are added in blending ingredients B, the mixed liquor of three is then subjected to sterilization treatment, during sterilizing
Between be 7s；Then by the mixed liquor input material-compound tank after sterilization, rock sugar and distilled water is added, is sufficiently mixed and stirs, make fruit
Juice is sufficiently mixed, and obtains blending ingredients C；
F, by blending ingredients C, high temperature sterilization, time 7s, the hot filling under 72 DEG C of temperature conditionss are filling under conditions of 108 DEG C
After be incubated, be then cooled to normal temperature under natural temperature, get product.
Sterilising temp in step e is 110 DEG C.
The addition of distilled water in step e is 8 times of blending ingredients A and blending ingredients B gross mass.
Step e mixing time is 18min.
Soaking time in step f is 22 DEG C.
1st, group is formed by 20 professionals, the beverage with the effect that promotes the production of body fluid to quench thirst prepared to embodiment 3 quenches one's thirst
Effect is evaluated, and full marks are 100 points, and the gained of embodiment 3 is equally divided into 98.2 points.
2nd, allow 20 patients with hypertension to drink the nectar of the preparation of embodiment 3 and drink 3 times daily, every time
100mL, drink 20 days, the blood pressure for there are 18 people after 20 days returns to normal value.
Embodiment 4：A kind of beverage with the effect that promotes the production of body fluid to quench thirst and preparation method thereof
A kind of beverage with the effect that promotes the production of body fluid to quench thirst, its composition is by weight：35 parts of cumquat, 27 parts of rock sugar, 28 parts of lemon, Hu
23 parts of radish, 22 parts of Kiwi berry, 17 parts of chrysanthemum, 16 parts of the root of kudzu vine, 11 parts of the Radix Astragali.
A kind of beverage with the effect that promotes the production of body fluid to quench thirst, its preparation method comprise the following steps：
A, cumquat, lemon, the root of kudzu vine, Kiwi berry, chrysanthemum, the Radix Astragali and carrot with distilled water washes clean and are dried, it is standby；
B, the root of kudzu vine in step a and the Radix Astragali are crushed and ground, the powder of gained adds quality is powder gross mass 5
Again, temperature is to soak 7h in 100 DEG C of distilled water, while is stirred with 360r/min speed, then carries out filtration treatment,
Filter residue is discarded, obtains filtrate；
C, chrysanthemum is placed in digester and carries out boiling, boiling 90min and the cooking liquor for collecting outflow, the chrysanthemum after boiling is cold
When but to 45 DEG C, the chrysanthemum after boiling is extruded, its liquid come out will be extruded and mixed with cooking liquor, the mixing group of gained
Minute mark makees blending ingredients A；
D, carrot is cut into small pieces, is then put into juice extractor and is squeezed the juice together with cumquat, lemon and Kiwi berry, mixed
Charge-coupled point of B；
E, filtrate and blending ingredients A are added in blending ingredients B, the mixed liquor of three is then subjected to sterilization treatment, during sterilizing
Between be 8s；Then by the mixed liquor input material-compound tank after sterilization, rock sugar and distilled water is added, is sufficiently mixed and stirs, make fruit
Juice is sufficiently mixed, and obtains blending ingredients C；
F, by blending ingredients C under conditions of 100-110 DEG C high temperature sterilization, time 8s, the hot filling under 75 DEG C of temperature conditionss,
It is incubated after filling, is then cooled to normal temperature under natural temperature, gets product.
Sterilising temp in step e is 115 DEG C.
The addition of distilled water in step e is 9 times of blending ingredients A and blending ingredients B gross mass.
Step e mixing time is 20min.
Soaking time in step f is 25 DEG C.
1st, group is formed by 20 professionals, the beverage with the effect that promotes the production of body fluid to quench thirst prepared to embodiment 4 quenches one's thirst
Effect is evaluated, and full marks are 100 points, and the gained of embodiment 4 is equally divided into 98.5 points.
2nd, allow 20 patients with hypertension to drink the nectar of the preparation of embodiment 4 and drink 3 times daily, every time
100mL, drink 20 days, the blood pressure for there are 18 people after 20 days returns to normal value.
Embodiment 5：A kind of beverage with the effect that promotes the production of body fluid to quench thirst and preparation method thereof
A kind of beverage with the effect that promotes the production of body fluid to quench thirst, the composition of raw materials of the beverage with the effect that promotes the production of body fluid to quench thirst is including following heavy
Measure the raw material of part：35 parts of cumquat, 23 parts of rock sugar, 21 parts of lemon, 23 parts of carrot, 22 parts of Kiwi berry, 15 parts of chrysanthemum, 16 parts of the root of kudzu vine,
10 parts of the Radix Astragali.
Preparation method comprises the following steps：
The first step：Cumquat, lemon, the root of kudzu vine, Kiwi berry, chrysanthemum, the Radix Astragali and carrot with distilled water washes clean and are dried；
Second step：The root of kudzu vine and the Radix Astragali are crushed and ground, obtained powder adds 4 times, temperature of the quality for powder gross mass
Spend in the distilled water for 98 DEG C and soak 6h, be stirred in immersion process with 350r/min speed, be then filtrated to get filter
Liquid；
3rd step：Chrysanthemum is placed in progress boiling 80min in digester, collects the cooking liquor of outflow, the chrysanthemum after boiling is cold
When but to 40 DEG C, the chrysanthemum after boiling is extruded, the liquid squeezed out is mixed with cooking liquor, the blending ingredients of gained
It is denoted as blending ingredients A；
4th step：Carrot is cut into small pieces, is then put into juice extractor and is squeezed the juice together with cumquat, lemon and Kiwi berry, obtained
To blending ingredients B；
5th step：Filtrate, blending ingredients A, blending ingredients B are mixed, then carry out sterilization treatment, sterilization time 7s；Then
By in the mixed liquor input material-compound tank after sterilizing, rock sugar and distilled water are added, is uniformly mixing to obtain blending ingredients C；
6th step：Blending ingredients C is sterilized under conditions of 110 DEG C, time 4s, then heat fills under 70 DEG C of temperature conditionss
Dress, it is incubated after filling, then cooling obtains finished product.
In the 5th step, the temperature of sterilization treatment is 115 DEG C.
In the 5th step, the addition of the distilled water is 8 times of blending ingredients A and blending ingredients B quality sums.
In the 5th step, mixing time 15min.
In the 6th step, soaking time 20min.
As described above is only to explain the preferred embodiments of the invention, is not intended to tool to do any shape to the present invention
Limitation in formula, therefore all have any modification or change for making the relevant present invention under identical spirit, it should all wrap
Include the invention is intended to the category protected.
Claims (6)
- A kind of 1. beverage with the effect that promotes the production of body fluid to quench thirst, it is characterised in that：The raw material of the beverage with the effect that promotes the production of body fluid to quench thirst Formula includes the raw material of following parts by weight：Cumquat 27-35 parts, rock sugar 23-31 parts, lemon 21-28 parts, carrot 19-24 parts, Mi Monkey peach 17-22 parts, chrysanthemum 14-19 parts, root of kudzu vine 10-16 parts, Radix Astragali 7-12 parts.
- A kind of 2. preparation method of the beverage with the effect that promotes the production of body fluid to quench thirst, it is characterised in that：It is described that there is the effect that promotes the production of body fluid to quench thirst The composition of raw materials of beverage is comprised the following steps using the composition of raw materials described in claim 1, preparation method：The first step：Cumquat, lemon, the root of kudzu vine, Kiwi berry, chrysanthemum, the Radix Astragali and carrot with distilled water washes clean and are dried；Second step：The root of kudzu vine and the Radix Astragali are crushed and ground, obtained powder add quality for 3-5 times of powder gross mass, Temperature is to soak 3-7h in 90-100 DEG C of distilled water, is stirred in immersion process with 320-360r/min speed, so After be filtrated to get filtrate；3rd step：Chrysanthemum is placed in progress boiling 60-90min in digester, collects the cooking liquor of outflow, the chrysanthemum after boiling When being cooled to 36-45 DEG C, the chrysanthemum after boiling is extruded, the liquid squeezed out is mixed with cooking liquor, gained mixes Charge-coupled minute mark makees blending ingredients A；4th step：Carrot is cut into small pieces, is then put into juice extractor and is squeezed the juice together with cumquat, lemon and Kiwi berry, obtained To blending ingredients B；5th step：Filtrate, blending ingredients A, blending ingredients B are mixed, then carry out sterilization treatment, sterilization time 5-8s；So Afterwards by the mixed liquor input material-compound tank after sterilizing, rock sugar and distilled water are added, is uniformly mixing to obtain blending ingredients C；6th step：Blending ingredients C is sterilized under conditions of 100-110 DEG C, time 3-8s, then in 65-75 DEG C of temperature strip Hot filling under part, it is incubated after filling, then cooling obtains finished product.
- 3. the preparation method of the beverage according to claim 2 with the effect that promotes the production of body fluid to quench thirst, it is characterised in that：In the 5th step In, the temperature of sterilization treatment is 100-115 DEG C.
- 4. the preparation method of the beverage according to claim 2 with the effect that promotes the production of body fluid to quench thirst, it is characterised in that：In the 5th step In, the addition of the distilled water is 5-9 times of blending ingredients A and blending ingredients B quality sums.
- 5. the preparation method of the beverage according to claim 2 with the effect that promotes the production of body fluid to quench thirst, it is characterised in that：In the 5th step In, mixing time 10-20min.
- 6. the preparation method of the beverage according to claim 2 with the effect that promotes the production of body fluid to quench thirst, it is characterised in that：In the 6th step In, soaking time 15-25min.
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| CN101623090A (en) * | 2008-07-08 | 2010-01-13 | 刘泳宏 | Colored blood fat, sugar and pressure reducing fruit and vegetable tea drink and preparation method thereof |
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Application publication date: 20171229 |