CN109418420A - A kind of 24 taste sago milk beverage and preparation method thereof - Google Patents
A kind of 24 taste sago milk beverage and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
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Abstract
The present invention relates to a kind of 24 taste sago milk beverages, espespecially a kind of 24 taste sago milk beverage and preparation method thereof, the 24 taste sago milk beverage are mainly made of following raw material: chrysanthemum, honeysuckle, the sterculia seed, centella, pueraria lobata, cordate houttuynia, Poria cocos, mulberry leaf, dandelion, lily, dried orange peel, rhizoma imperatae, lophatherum gracile, jujube, Radix Glycyrrhizae, lotus leaf, fresh Rhizoma Phragmitis, Asiatic plantain, purslane, rag cotyledon, Siraitia grosvenorii, Chinese yam, peppermint, Lotus Plumule, sago, coconut milk, lactic acid bacteria.Contain up to 24 kinds of medicinal herb components in 24 taste sago milk beverage of the invention, there are wet etc. many effects of clearing heat and detoxicating, item of relieving inflammation or internal heat, the autumn and winter anti-dryness of the lung, spring and summer driving away summer heat.But the more mouthfeels of Chinese medicinal herb cold tea are bitter, it is difficult to swallow.Both herbal tea and fresh coconut milk are exactly combined together by drink of the invention, invent a kind of Chinese herbal medicine coconut milk drink suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of drink processing technique field, especially a kind of 24 taste sago milk beverage and its preparation side
Method.
Background technique
Herbal tea is the common name of Chinese herbal medicine beverage.Herbal tea refers to pharmacological property is cold and cool and can clear up in hot in human body
The pan-fried water of herbal medicine cooks beverage and drinks, to eliminate the symptoms such as the intracorporal summer heat of summer people or throat pain.Herbal tea is for Cantonese, it may be said that
It is " life is derived from water, and health is derived from herbal tea ".Other than clearing heat and detoxicating, herbal tea can also clearing damp promote the production of body fluid, relieve inflammation or internal heat, improving eyesight, dissipating bind, disappearing
It swells, can also control hot eyes headache, dizziness and tinnitus, furuncle swelling toxin and hypertension.Separately having one to say is that herbal tea is Guangdong, Guangxi province
Common name to the liquid portion of well-done Chinese medicine.With certain Tea containing traditional Chinese medicines for specified disease, herbal tea refer generally to again with heat-clearing,
Lower fire effect, the Chinese medicine that common people can drink.Milk drink is that one kind is loved by consumers, the drink with abundant nutrition
Expect food.However, milk drink on the market is added to make into additives such as artificial color, essence, thickener and preservatives at present
Obtaining milk drink, there are many unhealthful insecurity factors.
Summary of the invention
The invention aims to provide a kind of 24 taste sago milk beverage and preparation method thereof.
The present invention is achieved by the following technical programs:
1, a kind of 24 taste sago milk beverage, which is characterized in that be made of following raw material: 10-15 parts of chrysanthemum, honeysuckle
10-15 parts, 10-15 parts of the sterculia seed, 10-15 parts of centella, 10-15 parts of pueraria lobata, 15-20 parts of cordate houttuynia, 10-15 parts of Poria cocos, mulberry
10-15 parts of leaf, 15-20 parts of dandelion, 10-15 parts of lily, 10-15 parts of dried orange peel, 15-20 parts of rhizoma imperatae, 15-20 parts of lophatherum gracile,
10-15 parts of jujube, 10-15 parts of Radix Glycyrrhizae, 15-20 parts of lotus leaf, 15-20 parts of fresh Rhizoma Phragmitis, 15-20 parts of Asiatic plantain, purslane 15-20
Part, 10-15 parts of rag cotyledon, 10-15 parts of Siraitia grosvenorii, 10-15 parts of Chinese yam, 10-15 parts of peppermint, 10-15 parts of Lotus Plumule, sago
30-50 parts, 100-300 parts of coconut, 25-40 parts of lactic acid bacteria
2, a kind of 24 taste sago milk beverage according to claim 1, which is characterized in that include the following steps and be made:
(1) by 24 10-15 parts of taste Chinese herbal medicine chrysanthemums, 10-15 parts of honeysuckle, 10-15 parts of the sterculia seed, 10-15 parts of centella, pueraria lobata
10-15 parts, 15-20 parts of cordate houttuynia, 10-15 parts of Poria cocos, 10-15 parts of mulberry leaf, 15-20 parts of dandelion, 10-15 parts of lily, dried orange peel
10-15 parts, 15-20 parts of rhizoma imperatae, 15-20 parts of lophatherum gracile, 10-15 parts of jujube, 10-15 parts of Radix Glycyrrhizae, 15-20 parts of lotus leaf, fresh reed
15-20 parts of root, 15-20 parts of Asiatic plantain, 15-20 parts of purslane, 10-15 parts of rag cotyledon, 10-15 parts of Siraitia grosvenorii, Chinese yam 10-15
Part, 10-15 parts of peppermint, 10-15 parts of Lotus Plumule clean, be put into cold water and impregnate 10-30 minutes, pull out, add during water is put into pot
Intense fire boils 10 minutes after medicinal material high fire is boiled, then turns mild fire and boil 5 minutes, and 24 taste herbal tea is obtained after filter residue；
(2) 30-50 parts of sago are cleaned, pot is taken to heat up water, after water boiling, sago is poured into pot to boil 10-15 minutes turned mild fire
It endures 3-5 minutes, sago is filtered out with sieve, it is spare after cooling；
(3) it selected fresh coconut 100-300 parts, after cleaning up, is drained after blanching 5min in boiling water, by coconut meat, coconut
Water is beaten with beater, and the coconut milk being beaten is heated to 60 DEG C or so, heat preservation 15-25min enzyme deactivation sterilization, by the above component and
Ratio stirs evenly, sterilizing, and sterilising temp is 90-120 DEG C, and sterilization time is 3-7 minutes；After being cooled to 25-35 DEG C after sterilizing,
25-40 parts of the lactic acid bacteria ratios according to 110-120cfu/ml are inoculated into coconut milk after sterilization and cooling, 25-45 DEG C of fermentation 12-
48 hours, pH value 3.5-5.5 terminated to ferment；
(4) it by the tapioca of the 24 taste herbal tea and above-mentioned steps 2-(2) of the coconut milk fermented addition above-mentioned steps 2-(1), stirs
After mixing uniformly, 85-111 DEG C of temperature of progress, the high-temperature instantaneous sterilization of time 4-8 minute, aseptic canning；Or first canned sealing, then
70-132 DEG C of temperature is carried out, time 25-35 minute sterilizes to get finished product.
The invention has the following advantages:
24 taste sago milk beverage of the invention assigns milk drink more mellow flavor, improves its digestibility, strengthens coconut palm
The enteron aisle healthcare function of milk.Product of the present invention unique flavor, obvious health-care efficacy, smooth in taste, and without add any essence,
Pigment, preservative and thickener.Herbal cuisine ingredient in drink refreshes the mind to human body, antipyretic wind-dispelling, clearing away summer-heat and eliminating dampness, appetizing
The many effects of preventing or arresting vomiting etc..This drink is often drunk, can be relieved summer heat but also cough-relieving, resolving sputum, stomach invigorating.It is suitble to industrialized mass production.
Specific embodiment:
Below with reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to implement
The range that example indicates.
Embodiment 1
1, a kind of 24 taste sago milk beverage, which is characterized in that be made of following raw material: 10-15 parts of chrysanthemum, honeysuckle
10-15 parts, 10-15 parts of the sterculia seed, 10-15 parts of centella, 10-15 parts of pueraria lobata, 15-20 parts of cordate houttuynia, 10-15 parts of Poria cocos, mulberry
10-15 parts of leaf, 15-20 parts of dandelion, 10-15 parts of lily, 10-15 parts of dried orange peel, 15-20 parts of rhizoma imperatae, 15-20 parts of lophatherum gracile,
10-15 parts of jujube, 10-15 parts of Radix Glycyrrhizae, 15-20 parts of lotus leaf, 15-20 parts of fresh Rhizoma Phragmitis, 15-20 parts of Asiatic plantain, purslane 15-20
Part, 10-15 parts of rag cotyledon, 10-15 parts of Siraitia grosvenorii, 10-15 parts of Chinese yam, 10-15 parts of peppermint, 10-15 parts of Lotus Plumule, sago
30-50 parts, 100-300 parts of coconut, 25-40 parts of lactic acid bacteria；
2, a kind of 24 taste sago milk beverage according to claim 1, which is characterized in that include the following steps and be made:
(1) by 24 10 parts of taste Chinese herbal medicine chrysanthemums, 10 parts of honeysuckle, 10 parts of the sterculia seed, 10 parts of centella, 10 parts of pueraria lobata, cordate houttuynia
15 parts, it is 10 parts of Poria cocos, 10 parts of mulberry leaf, 15 parts of dandelion, 10 parts of lily, 10 parts of dried orange peel, 15 parts of rhizoma imperatae, 15 parts of lophatherum gracile, big
10 parts of jujube, 10 parts of Radix Glycyrrhizae, 15 parts of lotus leaf, 15 parts of fresh Rhizoma Phragmitis, 15 parts of Asiatic plantain, 15 parts of purslane, 10 parts of rag cotyledon, Siraitia grosvenorii
10 parts, 10 parts of Chinese yam, 10 parts of peppermint, 10 parts of Lotus Plumule clean, be put into cold water and impregnate 10 minutes, pull out, in pot add water be put into
Intense fire boils 10 minutes after Chinese medicine high fire is boiled, then turns mild fire and boil 5 minutes, and 24 taste herbal tea is obtained after filter residue；
(2) 30 parts of sago are cleaned, pot is taken to heat up water, after water boiling, sago is poured into pot to boil turned within 10 minutes mild fire and endure 3 points
Clock filters out sago with sieve, spare after cooling；
(3) 100 parts of selected fresh coconut after cleaning up, drains after blanching 5min in boiling water, and coconut meat, coconut water are used
The coconut milk being beaten is heated to 60 DEG C or so by beater mashing, and heat preservation 15min enzyme deactivation sterilization is stirred in the above component and ratio
Uniformly sterilizing is mixed, sterilising temp is 90 DEG C, and sterilization time is 3 minutes；After being cooled to 25 DEG C after sterilizing, 25 parts of lactic acid bacteria are pressed
It is inoculated into coconut milk after sterilization and cooling according to the ratio of 110cfu/ml, 25 DEG C ferment 12 hours, and pH value 3.5 terminates fermentation；
(4) it by the tapioca of the 24 taste herbal tea and above-mentioned steps 2-(2) of the coconut milk fermented addition above-mentioned steps 2-(1), stirs
After mixing uniformly, 85 DEG C of temperature of progress, the time 4 minutes high-temperature instantaneous sterilizations, aseptic canning；Or first canned sealing, then carry out temperature
70 DEG C of degree, sterilization is to get finished product within the time 25 minutes.
Embodiment 2
1, a kind of 24 taste sago milk beverage, which is characterized in that be made of following raw material: 10-15 parts of chrysanthemum, honeysuckle
10-15 parts, 10-15 parts of the sterculia seed, 10-15 parts of centella, 10-15 parts of pueraria lobata, 15-20 parts of cordate houttuynia, 10-15 parts of Poria cocos, mulberry
10-15 parts of leaf, 15-20 parts of dandelion, 10-15 parts of lily, 10-15 parts of dried orange peel, 15-20 parts of rhizoma imperatae, 15-20 parts of lophatherum gracile,
10-15 parts of jujube, 10-15 parts of Radix Glycyrrhizae, 15-20 parts of lotus leaf, 15-20 parts of fresh Rhizoma Phragmitis, 15-20 parts of Asiatic plantain, purslane 15-20
Part, 10-15 parts of rag cotyledon, 10-15 parts of Siraitia grosvenorii, 10-15 parts of Chinese yam, 10-15 parts of peppermint, 10-15 parts of Lotus Plumule, sago
30-50 parts, 100-300 parts of coconut, 25-40 parts of lactic acid bacteria；
2, a kind of 24 taste sago milk beverage according to claim 1, which is characterized in that include the following steps and be made:
(1) by 24 13 parts of taste Chinese herbal medicine chrysanthemums, 13 parts of honeysuckle, 13 parts of the sterculia seed, 13 parts of centella, 13 parts of pueraria lobata, cordate houttuynia
18 parts, it is 13 parts of Poria cocos, 13 parts of mulberry leaf, 18 parts of dandelion, 13 parts of lily, 13 parts of dried orange peel, 18 parts of rhizoma imperatae, 18 parts of lophatherum gracile, big
13 parts of jujube, 13 parts of Radix Glycyrrhizae, 18 parts of lotus leaf, 18 parts of fresh Rhizoma Phragmitis, 18 parts of Asiatic plantain, 18 parts of purslane, 13 parts of rag cotyledon, Siraitia grosvenorii
13 parts, 13 parts of Chinese yam, 13 parts of peppermint, 13 parts of Lotus Plumule clean, be put into cold water and impregnate 15 minutes, pull out, in pot add water be put into
Intense fire boils 10 minutes after Chinese medicine high fire is boiled, then turns mild fire and boil 5 minutes, and 24 taste herbal tea is obtained after filter residue；
(2) 40 parts of sago are cleaned, pot is taken to heat up water, after water boiling, sago is poured into pot to boil turned within 12 minutes mild fire and endure 4 points
Clock filters out sago with sieve, spare after cooling；
(3) 200 parts of selected fresh coconut after cleaning up, drains after blanching 5min in boiling water, and coconut meat, coconut water are used
The coconut milk being beaten is heated to 60 DEG C or so by beater mashing, and heat preservation 20min enzyme deactivation sterilization is stirred in the above component and ratio
Uniformly sterilizing is mixed, sterilising temp is 100 DEG C, and sterilization time is 5 minutes；After being cooled to 30 DEG C after sterilizing, 30 parts of lactic acid bacteria are pressed
It is inoculated into coconut milk after sterilization and cooling according to the ratio of 115cfu/ml, 35 DEG C ferment 24 hours, and pH value 4.5 terminates fermentation；
(4) it by the tapioca of the 24 taste herbal tea and above-mentioned steps 2-(2) of the coconut milk fermented addition above-mentioned steps 2-(1), stirs
After mixing uniformly, 100 DEG C of temperature of progress, the time 7 minutes high-temperature instantaneous sterilizations, aseptic canning；Or first canned sealing, then carry out temperature
100 DEG C of degree, sterilization is to get finished product within the time 30 minutes.
Embodiment 3
1, a kind of 24 taste sago milk beverage, which is characterized in that be made of following raw material: 10-15 parts of chrysanthemum, honeysuckle
10-15 parts, 10-15 parts of the sterculia seed, 10-15 parts of centella, 10-15 parts of pueraria lobata, 15-20 parts of cordate houttuynia, 10-15 parts of Poria cocos, mulberry
10-15 parts of leaf, 15-20 parts of dandelion, 10-15 parts of lily, 10-15 parts of dried orange peel, 15-20 parts of rhizoma imperatae, 15-20 parts of lophatherum gracile,
10-15 parts of jujube, 10-15 parts of Radix Glycyrrhizae, 15-20 parts of lotus leaf, 15-20 parts of fresh Rhizoma Phragmitis, 15-20 parts of Asiatic plantain, purslane 15-20
Part, 10-15 parts of rag cotyledon, 10-15 parts of Siraitia grosvenorii, 10-15 parts of Chinese yam, 10-15 parts of peppermint, 10-15 parts of Lotus Plumule, sago
30-50 parts, 100-300 parts of coconut, 25-40 parts of lactic acid bacteria；
2, a kind of 24 taste sago milk beverage according to claim 1, which is characterized in that include the following steps and be made:
(1) by 24 15 parts of taste Chinese herbal medicine chrysanthemums, 15 parts of honeysuckle, 15 parts of the sterculia seed, 15 parts of centella, 15 parts of pueraria lobata, cordate houttuynia
20 parts, it is 15 parts of Poria cocos, 15 parts of mulberry leaf, 20 parts of dandelion, 15 parts of lily, 15 parts of dried orange peel, 20 parts of rhizoma imperatae, 20 parts of lophatherum gracile, big
15 parts of jujube, 15 parts of Radix Glycyrrhizae, 20 parts of lotus leaf, 20 parts of fresh Rhizoma Phragmitis, 20 parts of Asiatic plantain, 20 parts of purslane, 15 parts of rag cotyledon, Siraitia grosvenorii
15 parts, 15 parts of Chinese yam, 15 parts of peppermint, 15 parts of Lotus Plumule clean, be put into cold water and impregnate 30 minutes, pull out, in pot add water be put into
Intense fire boils 10 minutes after Chinese medicine high fire is boiled, then turns mild fire and boil 5 minutes, and 24 taste herbal tea is obtained after filter residue；
(2) 50 parts of sago are cleaned, pot is taken to heat up water, after water boiling, sago is poured into pot to boil turned within 15 minutes mild fire and endure 5 points
Clock filters out sago with sieve, spare after cooling；
(3) 300 parts of selected fresh coconut after cleaning up, drains after blanching 5min in boiling water, and coconut meat, coconut water are used
The coconut milk being beaten is heated to 60 DEG C or so by beater mashing, and heat preservation 25min enzyme deactivation sterilization is stirred in the above component and ratio
Uniformly sterilizing is mixed, sterilising temp is 120 DEG C, and sterilization time is 7 minutes；After being cooled to 35 DEG C after sterilizing, 40 parts of lactic acid bacteria are pressed
Be inoculated into coconut milk after sterilization and cooling according to the ratio of 120cfu/ml, 45 DEG C fermentation 12-48 hours, pH value 5.5 terminate fermentation；
(4) it by the tapioca of the 24 taste herbal tea and above-mentioned steps 2-(2) of the coconut milk fermented addition above-mentioned steps 2-(1), stirs
After mixing uniformly, 111 DEG C of temperature of progress, the time 8 minutes high-temperature instantaneous sterilizations, aseptic canning；Or first canned sealing, then carry out temperature
132 DEG C of degree, sterilization is to get finished product within the time 35 minutes.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
Specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, exist
Under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to of the invention
Protection scope.
Claims (2)
1. a kind of 24 taste sago milk beverage, which is characterized in that be made of following raw material: 10-15 parts of chrysanthemum, honeysuckle
10-15 parts, 10-15 parts of the sterculia seed, 10-15 parts of centella, 10-15 parts of pueraria lobata, 15-20 parts of cordate houttuynia, 10-15 parts of Poria cocos, mulberry
10-15 parts of leaf, 15-20 parts of dandelion, 10-15 parts of lily, 10-15 parts of dried orange peel, 15-20 parts of rhizoma imperatae, 15-20 parts of lophatherum gracile,
10-15 parts of jujube, 10-15 parts of Radix Glycyrrhizae, 15-20 parts of lotus leaf, 15-20 parts of fresh Rhizoma Phragmitis, 15-20 parts of Asiatic plantain, purslane 15-20
Part, 10-15 parts of rag cotyledon, 10-15 parts of Siraitia grosvenorii, 10-15 parts of Chinese yam, 10-15 parts of peppermint, 10-15 parts of Lotus Plumule, sago
30-50 parts, 100-300 parts of coconut milk, 25-40 parts of lactic acid bacteria.
2. a kind of 24 taste sago milk beverage according to claim 1, which is characterized in that include the following steps and be made: (1)
By 24 taste Chinese herbal medicine chrysanthemums, honeysuckle, the sterculia seed, centella, pueraria lobata, cordate houttuynia, Poria cocos, mulberry leaf, dandelion, lily, dried orange peel,
Rhizoma imperatae, lophatherum gracile, jujube, Radix Glycyrrhizae, lotus leaf, fresh Rhizoma Phragmitis, Asiatic plantain, purslane, rag cotyledon, Siraitia grosvenorii, Chinese yam, peppermint,
Lotus Plumule is cleaned, and is put into cold water and is impregnated 10-30 minutes, pulls out, and in pot plus water is put into the boiled rear intense fire of Chinese medicine high fire and boils 10
Minute, then turn mild fire and boil 5 minutes, 24 taste herbal tea is obtained after filter residue；(2) sago is cleaned, pot is taken to heat up water, after water boiling,
Sago is poured into pot to boil and turns within 10-15 minutes mild fire and endures 3-5 minutes, sago is filtered out with sieve, it is spare after cooling；(3)
Selected fresh coconut after cleaning up, drains after blanching 5min in boiling water, and coconut meat, coconut water are beaten with beater, will
The coconut milk being beaten is heated to 60 DEG C or so, and heat preservation 15-25min enzyme deactivation sterilization is stirred evenly in the above component and ratio, gone out
Bacterium, sterilising temp are 90-120 DEG C, and sterilization time is 3-7 minutes；After being cooled to 25-35 DEG C after sterilizing, by lactic acid bacteria according to
The ratio of 110-120cfu/ml is inoculated into coconut milk after sterilization and cooling, 25-45 DEG C fermentation 12-48 hours, pH value 3.5-5.5
Terminate fermentation；(4) by the 24 taste herbal tea and claim 2-(2 of the coconut milk fermented addition the claims 2-(1))
Tapioca, after mixing evenly, 85-111 DEG C of temperature of progress, the high-temperature instantaneous sterilization of time 4-8 minute, aseptic canning；Or first tank
Dress sealing, then 70-132 DEG C of temperature is carried out, time 25-35 minute sterilizes to get finished product.
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| CN201710745460.0A CN109418420A (en) | 2017-08-26 | 2017-08-26 | A kind of 24 taste sago milk beverage and preparation method thereof |
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| CN201710745460.0A CN109418420A (en) | 2017-08-26 | 2017-08-26 | A kind of 24 taste sago milk beverage and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621639A (en) * | 2013-11-11 | 2015-05-20 | 黄兴来 | Sago cream |
| CN104957690A (en) * | 2015-04-30 | 2015-10-07 | 熊涛 | Fermented coconut milk drink and preparation method thereof |
| WO2017101593A1 (en) * | 2015-12-14 | 2017-06-22 | 华坚 | Mulberry leaf herbal tea for clearing heat and expelling dampness and preparation method therefor |
| CN106942434A (en) * | 2017-03-30 | 2017-07-14 | 唐彤 | A kind of sago antitussive tea and preparation method thereof |
| CN107080014A (en) * | 2017-03-31 | 2017-08-22 | 珠海市古春堂凉茶有限公司 | A kind of 24 taste herbal teas and preparation method thereof |
-
2017
- 2017-08-26 CN CN201710745460.0A patent/CN109418420A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621639A (en) * | 2013-11-11 | 2015-05-20 | 黄兴来 | Sago cream |
| CN104957690A (en) * | 2015-04-30 | 2015-10-07 | 熊涛 | Fermented coconut milk drink and preparation method thereof |
| WO2017101593A1 (en) * | 2015-12-14 | 2017-06-22 | 华坚 | Mulberry leaf herbal tea for clearing heat and expelling dampness and preparation method therefor |
| CN106942434A (en) * | 2017-03-30 | 2017-07-14 | 唐彤 | A kind of sago antitussive tea and preparation method thereof |
| CN107080014A (en) * | 2017-03-31 | 2017-08-22 | 珠海市古春堂凉茶有限公司 | A kind of 24 taste herbal teas and preparation method thereof |
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Application publication date: 20190305 |