CN108719707A - A kind of preparation method of chu chrysanthemum essential oil beverage - Google Patents
A kind of preparation method of chu chrysanthemum essential oil beverage Download PDFInfo
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- CN108719707A CN108719707A CN201810378929.6A CN201810378929A CN108719707A CN 108719707 A CN108719707 A CN 108719707A CN 201810378929 A CN201810378929 A CN 201810378929A CN 108719707 A CN108719707 A CN 108719707A
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- chu chrysanthemum
- essential oil
- chrysanthemum essential
- chu
- beverage
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- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 106
- 239000000341 volatile oil Substances 0.000 title claims abstract description 69
- 235000013361 beverage Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 244000189548 Chrysanthemum x morifolium Species 0.000 title 1
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 105
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 241000894006 Bacteria Species 0.000 claims abstract description 16
- 239000001913 cellulose Substances 0.000 claims abstract description 14
- 229920002678 cellulose Polymers 0.000 claims abstract description 14
- 235000019441 ethanol Nutrition 0.000 claims abstract description 13
- 229920002907 Guar gum Polymers 0.000 claims abstract description 11
- 239000000665 guar gum Substances 0.000 claims abstract description 11
- 235000010417 guar gum Nutrition 0.000 claims abstract description 11
- 229960002154 guar gum Drugs 0.000 claims abstract description 11
- 235000010980 cellulose Nutrition 0.000 claims abstract description 10
- 238000000605 extraction Methods 0.000 claims abstract description 10
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 8
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 235000006708 antioxidants Nutrition 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 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 description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 3
- 235000013734 beta-carotene Nutrition 0.000 claims description 3
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 3
- 239000011648 beta-carotene Substances 0.000 claims description 3
- 229960002747 betacarotene Drugs 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 3
- 239000000463 material Substances 0.000 description 6
- 239000003814 drug Substances 0.000 description 4
- 239000003292 glue Substances 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000303965 Cyamopsis psoralioides Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 1
- 244000192528 Chrysanthemum parthenium Species 0.000 description 1
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241000593989 Scardinius erythrophthalmus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 210000000744 eyelid Anatomy 0.000 description 1
- 235000008384 feverfew Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 230000004377 improving vision Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
The invention discloses a kind of preparation methods of chu chrysanthemum essential oil beverage, include the following steps：Chu chrysanthemum essential oil, bacteria cellulose, ethyl alcohol, guar gum are added to the water, are uniformly mixed, chu chrysanthemum essential oil premixed liquid is made；It is added to the water after chu chrysanthemum is crushed, impregnates, heating extraction filters to take filtrate, chu chrysanthemum extracting solution is made；Chu chrysanthemum essential oil premixed liquid, chu chrysanthemum extracting solution, flavoring agent, antioxidant are uniformly mixed, chu chrysanthemum essential oil beverage is made after sterilization.The chu chrysanthemum essential oil of the present invention can be uniformly distributed in the beverage, and obtained beverage mouthfeel is good, and stability is good, and quality is high.
Description
Technical field
The present invention relates to technical field of beverage more particularly to a kind of preparation methods of chu chrysanthemum essential oil beverage.
Background technology
Chu chrysanthemum also known as feverfew, valve is close in vain, ranks first of Chinese four big chrysanthemums.The good drug efficacy of chu chrysanthemum can do health protection tea
Drink, also can directly be used as medicine.When doing tea-drinking, fresh breeze heat dissipation, toxin-expelling and face nourishing；It is used as medicine, the illnesss such as hypertension, coronary heart disease can be treated.Day
Often in life, often using chu chrysanthemum as medicine-filled pillow, both materials for improving vision, elimination red eye, swell pain, can also treat dizzy margins of eyelids.Studies have shown that Chu
Chrysanthemum is rich in various physiologically active ingredients, such as flavones, volatile oil and trace element.Volatile oil is also referred to as essential oil, is in a kind of plant
The aromatic substance that the chance air of extraction easily dissipates and do not reacted with water.Containing there are many chemical compositions, such as alkenes in chu chrysanthemum essential oil
Substance, acids, Ester etc., nutritive value is high, is widely used in food and beverage.But chu chrysanthemum essential oil itself is not
It is dissolved in water, a large amount of to be added in beverage, fine oil droplet can be precipitated, assemble, and form oil reservoir in the beverage, influence beverage quality.
Invention content
Technical problems based on background technology, the present invention propose a kind of preparation method of chu chrysanthemum essential oil beverage, Chu
Chrysanthemum essential oil is evenly dispersed in the beverage, and beverage fragrant odour, nutritive value are high.
The present invention proposes a kind of preparation method of chu chrysanthemum essential oil beverage, includes the following steps：
S1, chu chrysanthemum essential oil, bacteria cellulose, ethyl alcohol, guar gum are added to the water, are uniformly mixed, it is pre- that chu chrysanthemum essential oil is made
Mixed liquid；
S2, it is added to the water after crushing chu chrysanthemum, impregnates, heating extraction filters to take filtrate, chu chrysanthemum extracting solution is made；
S3, chu chrysanthemum essential oil premixed liquid, chu chrysanthemum extracting solution, flavoring agent, antioxidant are uniformly mixed, chu chrysanthemum is made after sterilization
Essential oil beverage.
Preferably, chu chrysanthemum essential oil in S1, bacteria cellulose, ethyl alcohol, guar gum, water weight ratio be 0.06-0.1：0.1-
0.5：1-2：0.05-0.1：5-10.
Preferably, chu chrysanthemum and the weight ratio of water are 1 in S2：3-5.
Preferably, soaking temperature is 25-30 DEG C in S2, soaking time 10-14h.
Preferably, warming temperature is 95-100 DEG C in S2, extraction time 1-2h.
Preferably, chu chrysanthemum essential oil premixed liquid in S3, chu chrysanthemum extracting solution, flavoring agent, antioxidant weight ratio be 6-12：
90-100：0.5-2：0.05-0.15.
Preferably, flavoring agent is one or more in xylitol, honey, white sugar, citric acid in S3.
Preferably, antioxidant is one or more in vitamin C, potassium sorbate, beta carotene in S3.
There is bacteria cellulose three-dimensional net structure, inside configuration to contain compared with multi-pore channel, and there are a large amount of active groups for intramolecular
Group, can be uniformly distributed in the beverage, not generate precipitation, and chu chrysanthemum essential oil fragrant odour has antibacterial, anti-inflammatory effect, the present invention will
Chu chrysanthemum essential oil is added in the ethanol water containing bacteria cellulose, and guar gum increasing stick is added, and chu chrysanthemum is made by evenly mixing
Essential oil premixed liquid makes chu chrysanthemum essential oil be fixed by the three-dimensional structure of bacteria cellulose, so as to be uniformly distributed in the beverage, does not analyse
Produce source bed；Chu chrysanthemum is crushed, impregnated and heated up to extract by the present invention is made chu chrysanthemum aqueous extract, using it as the base-material of beverage,
Rich in a variety of nutriments, nutritive value is high；It is additionally added flavoring agent and antioxidant in the present invention, adjusts sweet taste, the acid of beverage
Taste and antioxygenic property；Each processing step cooperates in the present invention, and the beverage rich in chu chrysanthemum essential oil is made, and mouthfeel is good, stablizes
Property it is good, quality is high.
Specific implementation mode
In the following, technical scheme of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of preparation method of chu chrysanthemum essential oil beverage, includes the following steps：
S1, it is 0.06 by weight：0.1：1：0.05：5 weigh chu chrysanthemum essential oil, bacteria cellulose, ethyl alcohol, Guar respectively
Chu chrysanthemum essential oil, bacteria cellulose, ethyl alcohol, guar gum are added to the water by glue, water, are uniformly mixed, and chu chrysanthemum essential oil premixed liquid is made；
S2, by chu chrysanthemum and the weight ratio of water it is 1：3, it is added to the water after chu chrysanthemum is crushed, in 25 DEG C of immersion 10h of temperature, rises
Temperature filters to take filtrate, chu chrysanthemum extracting solution is made to 95 DEG C of extraction 1h；
S3, it is 6 by weight：90：0.5：0.05 weighs chu chrysanthemum essential oil premixed liquid, chu chrysanthemum extracting solution, xylitol, dimension respectively
Raw element C, chu chrysanthemum essential oil premixed liquid, chu chrysanthemum extracting solution, xylitol, vitamin C are uniformly mixed, and chu chrysanthemum essential oil drink is made after sterilization
Material.
Embodiment 2
A kind of preparation method of chu chrysanthemum essential oil beverage, includes the following steps：
S1, it is 0.1 by weight：0.5：2：0.1：10 weigh respectively chu chrysanthemum essential oil, bacteria cellulose, ethyl alcohol, guar gum,
Chu chrysanthemum essential oil, bacteria cellulose, ethyl alcohol, guar gum are added to the water by water, are uniformly mixed, and chu chrysanthemum essential oil premixed liquid is made；
S2, by chu chrysanthemum and the weight ratio of water it is 1：5, it is added to the water after chu chrysanthemum is crushed, in 30 DEG C of immersion 14h of temperature, rises
Temperature filters to take filtrate, chu chrysanthemum extracting solution is made to 100 DEG C of extraction 2h；
S3, it is 12 by weight：100：2：0.15 weighs chu chrysanthemum essential oil premixed liquid, chu chrysanthemum extracting solution, honey, sorb respectively
Chu chrysanthemum essential oil premixed liquid, chu chrysanthemum extracting solution, honey, potassium sorbate are uniformly mixed by sour potassium, and chu chrysanthemum essential oil drink is made after sterilization
Material.
Embodiment 3
A kind of preparation method of chu chrysanthemum essential oil beverage, includes the following steps：
S1, it is 0.08 by weight：0.3：1.5：0.08：7.5 weigh chu chrysanthemum essential oil, bacteria cellulose, ethyl alcohol, melon respectively
That glue, water, chu chrysanthemum essential oil, bacteria cellulose, ethyl alcohol, guar gum are added to the water, and are uniformly mixed, and chu chrysanthemum essential oil premix is made
Liquid；
S2, by chu chrysanthemum and the weight ratio of water it is 1：4, it is added to the water after chu chrysanthemum is crushed, in 27 DEG C of immersion 12h of temperature, rises
Temperature filters to take filtrate, chu chrysanthemum extracting solution is made to 97 DEG C of extraction 1.5h；
S3, it is 10 by weight：95：1.2：0.1 weighs chu chrysanthemum essential oil premixed liquid, chu chrysanthemum extracting solution, white sugar, β-Hu respectively
Radish element, chu chrysanthemum essential oil premixed liquid, chu chrysanthemum extracting solution, white sugar, beta carotene are uniformly mixed, and chu chrysanthemum essential oil drink is made after sterilization
Material.
Embodiment 4
A kind of preparation method of chu chrysanthemum essential oil beverage, includes the following steps：
S1, it is 0.07 by weight：0.2：1.4：0.08：9 weigh chu chrysanthemum essential oil, bacteria cellulose, ethyl alcohol, Guar respectively
Chu chrysanthemum essential oil, bacteria cellulose, ethyl alcohol, guar gum are added to the water by glue, water, are uniformly mixed, and chu chrysanthemum essential oil premixed liquid is made；
S2, by chu chrysanthemum and the weight ratio of water it is 1：4.5, it is added to the water after chu chrysanthemum is crushed, impregnates 11h for 29 DEG C in temperature,
99 DEG C of extraction 1h are warming up to, filtrate is filtered to take, chu chrysanthemum extracting solution is made；
S3, it is 10 by weight：100：1：0.08 weighs chu chrysanthemum essential oil premixed liquid, chu chrysanthemum extracting solution, citric acid, dimension respectively
Raw element C, chu chrysanthemum essential oil premixed liquid, chu chrysanthemum extracting solution, citric acid, vitamin C are uniformly mixed, and chu chrysanthemum essential oil drink is made after sterilization
Material.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (7)
1. a kind of preparation method of chu chrysanthemum essential oil beverage, which is characterized in that include the following steps：
S1, chu chrysanthemum essential oil, bacteria cellulose, ethyl alcohol, guar gum are added to the water, are uniformly mixed, chu chrysanthemum essential oil premixed liquid is made；
S2, it is added to the water after crushing chu chrysanthemum, impregnates, heating extraction filters to take filtrate, chu chrysanthemum extracting solution is made；
S3, chu chrysanthemum essential oil premixed liquid, chu chrysanthemum extracting solution, flavoring agent, antioxidant are uniformly mixed, chu chrysanthemum essential oil is made after sterilization
Beverage.
2. the preparation method of chu chrysanthemum essential oil beverage according to claim 1, which is characterized in that chu chrysanthemum essential oil, bacterium are fine in S1
Tie up element, ethyl alcohol, guar gum, water weight ratio be 0.06-0.1：0.1-0.5：1-2：0.05-0.1：5-10.
3. the preparation method of chu chrysanthemum essential oil beverage according to claim 1 or claim 2, which is characterized in that the weight of chu chrysanthemum and water in S2
Amount is than being 1：3-5.
4. according to the preparation method of any one of the claim 1-3 chu chrysanthemum essential oil beverages, which is characterized in that soaking temperature in S2
It is 25-30 DEG C, soaking time 10-14h；Preferably, warming temperature is 95-100 DEG C, extraction time 1-2h.
5. according to the preparation method of any one of the claim 1-4 chu chrysanthemum essential oil beverages, which is characterized in that chu chrysanthemum essential oil in S3
Premixed liquid, chu chrysanthemum extracting solution, flavoring agent, antioxidant weight ratio be 6-12：90-100：0.5-2：0.05-0.15.
6. according to the preparation method of any one of the claim 1-5 chu chrysanthemum essential oil beverages, which is characterized in that flavoring agent is in S3
It is one or more in xylitol, honey, white sugar, citric acid.
7. according to the preparation method of any one of the claim 1-6 chu chrysanthemum essential oil beverages, which is characterized in that antioxidant in S3
It is one or more in vitamin C, potassium sorbate, beta carotene.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810378929.6A CN108719707A (en) | 2018-04-25 | 2018-04-25 | A kind of preparation method of chu chrysanthemum essential oil beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810378929.6A CN108719707A (en) | 2018-04-25 | 2018-04-25 | A kind of preparation method of chu chrysanthemum essential oil beverage |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038254A (en) * | 2009-10-14 | 2011-05-04 | 滁州学院 | Chrysanthemum drink and preparation method thereof |
| CN102099412A (en) * | 2008-07-15 | 2011-06-15 | Cp凯尔科美国股份有限公司 | Batcterial cellulose-containing formulations lacking a carboxymethyl cellulose component |
-
2018
- 2018-04-25 CN CN201810378929.6A patent/CN108719707A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102099412A (en) * | 2008-07-15 | 2011-06-15 | Cp凯尔科美国股份有限公司 | Batcterial cellulose-containing formulations lacking a carboxymethyl cellulose component |
| CN102038254A (en) * | 2009-10-14 | 2011-05-04 | 滁州学院 | Chrysanthemum drink and preparation method thereof |
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