CN109938226A - Pueraria lobata chrysanthemum beverage and preparation method thereof - Google Patents
Pueraria lobata chrysanthemum beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of pueraria lobata chrysanthemum beverages, by percentage to the quality, the drink is made of the following components: pueraria lobata fermentation liquid 2-8%, chrysanthemum extract liquid 5-25%, white granulated sugar 4-9% or xylitol 4-9% or Aspartame 0.01-0.06%, natural essence 0.05-0.2%, citric acid 0.05-0.25%, trisodium citrate 0.05-0.25%, remainder are pure water；Above-mentioned formula is through mixing, and micro-filtration is filling, finished product after sterilizing.The invention also discloses a kind of preparation methods of pueraria lobata chrysanthemum beverage.Pueraria lobata chrysanthemum beverage product color of the invention is yellowish bright, sweet and sour taste, be able to maintain pueraria lobata and chrysanthemum it is antipyretic promote the production of body fluid, lifting disease, antidiarrheal of quenching the thirst, cardiac nutrition, hypoglycemic the effect of, have preferable preventive effect to hypertension, hyperlipidemia, hyperglycemia and cardiovascular and cerebrovascular disease.
Description
Technical field
The present invention relates to food technology fields, in particular to a kind of pueraria lobata chrysanthemum beverage and preparation method thereof.
Background technique
Pueraria lobata is the dry root of legume pueraria lobata, practises and claim elegant jessamine as a kind of Chinese medicine.Autumn, the excavation of two season of winter, take advantage of fresh-cut
At sheet or fritter；It is dry.It is sweet, pungent, it is cool.There is expelling pathogenic factors from muscles and skin to bring down a fever, promoting eruption promotes the production of body fluid to quench thirst, the function of Shengyang Zhixie.It is usually used in exterior syndrome hair
Heat, stiff nape and back, measles without adequate eruption, pyreticosis is thirsty, and the deficiency of Yin is quenched one's thirst, and heat is purged heat dysentery, splenasthenic diarrhea.Along with the continuous expansion in market
Greatly, pueraria lobata is other than as medicinal material, and the industry for being processed as health beverages starts fast development, and many relevant enterprises are gradually
It rises.In recent years with the continuous improvement of the level of consumption, people increasingly pay attention to the trophism and healthcare function of drink, traditional
Pueraria lobata drink manufacture craft is using single Chinese medicine as raw material, and the manufactured inevitable nutritional ingredient of pueraria lobata drink is insufficient, and mouthfeel is bad,
It is not able to satisfy the needs that human body pursues nutrition and health care and mouthfeel at this stage.Chrysanthemum has evacuation as common medicinal material
The effect of wind-heat, clearing heat and detoxicating, antibacterial, anti-inflammatory, decompression, collocation long-term drinking have, prevention coronary heart disease, can reducing internal heat, nourishing the liver it is bright
The dietotherapies effect such as mesh, anti-aging.
Summary of the invention
In view of the deficiencies of the prior art, the object of the present invention is to provide a kind of pueraria lobata chrysanthemum beverages and preparation method thereof.
To achieve the above object, pueraria lobata chrysanthemum beverage provided by the invention, it is characterised in that: by percentage to the quality, should
Drink is made of the following components: pueraria lobata fermentation liquid 2-8%, chrysanthemum extract liquid 5-25%, white granulated sugar 4-9% or xylitol 4-9%
Or Aspartame 0.01-0.06%, natural essence 0.05-0.2%, citric acid 0.05-0.25%, trisodium citrate 0.05-
0.25%, remainder is pure water；Above-mentioned formula is through mixing, and micro-filtration is filling, finished product after sterilizing.
Preferably, the natural essence is any in sweet orange, lemon or sweet osmanthus.
The present invention also provides a kind of preparation methods of pueraria lobata chrysanthemum beverage, it is characterised in that: it is comprised the following steps:
(1) pueraria lobata fermentation liquid is prepared；The pueraria lobata fermentation liquid is handled to obtain by following dry pueraria lobata or fresh pueraria lobata:
A, it handles dry pueraria lobata: dry pueraria lobata being cleaned and is drained, be cut into 1cm graininess, resealable container is packed into, by m:V
Edible vinegar liquid is added for 1:4-1:10, until accounting for the 70-85% of container volume, white granulated sugar 1-2% is added, and by material liquid volume
1-10% accesses Bacillus acidi lactici HX2116 (CCTCC M 2017734), is sealed by fermentation 5-20d under room temperature, filters, filtrate is Pueraria lobota
Root fermentation liquid；Or:
B, it handles fresh pueraria lobata: biennial fresh pueraria lobata being cleaned and is drained, is smashed to pieces, be that 1:0.1-1 adds distilled water by m:V,
Complex enzyme 1-8% is added, the complex enzyme is pectase: cellulase mass ratio is the mixture of 3:1-1:5；After mixing
White granulated sugar 1-2% is added in 15-45 DEG C of standing 20-100min, is that edible vinegar liquid is added in 1:2-1:9 by m:V, until accounting for salable
The 70-85% of container volume, and Bacillus acidi lactici HX2116 (CCTCC M 2017734) is accessed by the 1-10% of material liquid volume, often
Temperature is lower to be sealed by fermentation 5-20d or more, and filtering, filtrate is pueraria lobata fermentation liquid；
(2) it prepares chrysanthemum extract liquid: dry chrysanthemum being cleaned and is drained, be that boiling water is added in 1:5-1:20 by m:V, extract naturally
Filtered after 0.5-2h, repetitive operation three times, collect three times filtrate up to chrysanthemum extract liquid；
(3) it is pure water that the water not higher than 60 DEG C is cooled to after pure water is boiled；
(4) by the step (1) into (3) pueraria lobata fermentation liquid obtained, chrysanthemum extract liquid, pure water, then add white granulated sugar
Or any, natural essence, citric acid and trisodium citrate in xylitol or Aspartame；Aforementioned each formula is mixed, micro-filtration,
It is filling, drink finished product is made after sterilizing；The formula is according to by percentage to the quality are as follows: pueraria lobata fermentation liquid 2-8%, chrysanthemum extract
Liquid 5-25%, white granulated sugar 4-9% or xylitol 4-9% or Aspartame 0.01-0.06%, natural essence 0.05-0.2%, lemon
Lemon acid 0.05-0.25%, trisodium citrate 0.05-0.25%, remainder are pure water.
The invention has the advantages that and effect: pueraria lobata chrysanthemum beverage product color of the invention is yellowish bright, it is sour-sweet can
Mouthful, be able to maintain pueraria lobata and chrysanthemum it is antipyretic promote the production of body fluid, lifting disease, antidiarrheal of quenching the thirst, cardiac nutrition, hypoglycemic the effect of, to high blood
Pressure, hyperlipidemia, hyperglycemia and cardiovascular and cerebrovascular disease have preferable preventive effect.
Specific embodiment
Below with reference to embodiment, the present invention will be further described.
Embodiment one
Pueraria lobata chrysanthemum beverage provided by the invention, by percentage to the quality, which is made of the following components: pueraria lobata fermentation
Liquid 2%, chrysanthemum extract liquid 5%, white granulated sugar 4%, orange flavor 0.05%, citric acid 0.05%, trisodium citrate 0.05% are remaining
It is down pure water；Above-mentioned formula is through mixing, and micro-filtration is filling, finished product after sterilizing.
The method for preparing pueraria lobata chrysanthemum beverage, comprises the following steps:
(1) pueraria lobata fermentation liquid is prepared；Pueraria lobata fermentation liquid is handled to obtain by following dry pueraria lobata or fresh pueraria lobata:
A, it handles dry pueraria lobata: dry pueraria lobata being cleaned and is drained, be cut into 1cm graininess, resealable container is packed into, by m:V
Edible vinegar liquid is added for 1:4, until accounting for the 70% of container volume, white granulated sugar 1% is added, and by 1% access cream of material liquid volume
Acidfast bacilli HX2116 (CCTCC M 2017734) is sealed by fermentation 5d under room temperature, filters, filtrate is pueraria lobata fermentation liquid；
B, it handles fresh pueraria lobata: biennial fresh pueraria lobata being cleaned and is drained, is smashed to pieces, be that 1:0.1 adds distilled water by m:V, add
Enter complex enzyme 1%, complex enzyme is pectase: cellulase mass ratio is the mixture of 3:1；In 15 DEG C of standing 20min after mixing,
White granulated sugar 1% is added, is that edible vinegar liquid is added in 1:2 by m:V, until accounting for the 70% of resealable container volume, and presses material liquid volume
1% access Bacillus acidi lactici HX2116 (CCTCC M 2017734), 5d or more is sealed by fermentation under room temperature, filtering, filtrate is Pueraria lobota
Root fermentation liquid；
(2) it prepares chrysanthemum extract liquid: dry chrysanthemum being cleaned and is drained, be that boiling water is added in 1:5 by m:V, after extracting 0.5h naturally
Filtering, repetitive operation three times, collect three times filtrate up to chrysanthemum extract liquid；
(3) it is pure water that the water not higher than 60 DEG C is cooled to after pure water is boiled；
(4) by step (1) into (3) pueraria lobata fermentation liquid obtained, chrysanthemum extract liquid, pure water, then add white granulated sugar or wood
Any, natural essence, citric acid and trisodium citrate in sugar alcohol or Aspartame；Aforementioned each formula is mixed, micro-filtration fills
Drink finished product is made in dress after sterilizing；Formula is according to by percentage to the quality are as follows: pueraria lobata fermentation liquid 2%, chrysanthemum extract liquid 5% are white
Granulated sugar 4%, orange flavor 0.05%, citric acid 0.05%, trisodium citrate 0.05%, remainder are pure water.
Embodiment two
Pueraria lobata chrysanthemum beverage provided by the invention, by percentage to the quality, which is made of the following components: pueraria lobata fermentation
Liquid 5%, chrysanthemum extract liquid 15%, xylitol 5%, lemon extract 0.1%, citric acid 0.1%, trisodium citrate 0.1% are remaining
For pure water；Above-mentioned formula is through mixing, and micro-filtration is filling, finished product after sterilizing.
The method for preparing pueraria lobata chrysanthemum beverage, comprises the following steps:
(1) pueraria lobata fermentation liquid is prepared；Pueraria lobata fermentation liquid is handled to obtain by following dry pueraria lobata or fresh pueraria lobata:
A, it handles dry pueraria lobata: dry pueraria lobata being cleaned and is drained, be cut into 1cm graininess, resealable container is packed into, by m:V
Edible vinegar liquid is added for 1:6, until accounting for the 80% of container volume, white granulated sugar 1.5% is added, and by 5% access of material liquid volume
Bacillus acidi lactici HX2116 (CCTCC M 2017734) is sealed by fermentation 10d under room temperature, filters, filtrate is pueraria lobata fermentation liquid；
B, it handles fresh pueraria lobata: biennial fresh pueraria lobata being cleaned and is drained, is smashed to pieces, be that 1:0.5 adds distilled water by m:V, add
Enter complex enzyme 5%, complex enzyme is pectase: cellulase mass ratio is the mixture of 2:1；In 30 DEG C of standing 60min after mixing,
White granulated sugar 1.5% is added, is that edible vinegar liquid is added in 1:5 by m:V, until accounting for the 80% of resealable container volume, and presses feed liquid body
Long-pending 5% accesses Bacillus acidi lactici HX2116 (laboratory patent strain), and 15d or more, filtering are sealed by fermentation under room temperature, and filtrate is
Pueraria lobata fermentation liquid；
(2) it prepares chrysanthemum extract liquid: dry chrysanthemum being cleaned and is drained, be that boiling water is added in 1:10 by m:V, extract mistake after 1h naturally
Filter, repetitive operation three times, collect three times filtrate up to chrysanthemum extract liquid；
(3) it is pure water that the water not higher than 60 DEG C is cooled to after pure water is boiled；
(4) by step (1) into (3) pueraria lobata fermentation liquid obtained, chrysanthemum extract liquid, pure water, then add white granulated sugar or wood
Any, natural essence, citric acid and trisodium citrate in sugar alcohol or Aspartame；Aforementioned each formula is mixed, micro-filtration fills
Drink finished product is made in dress after sterilizing；Formula is according to by percentage to the quality are as follows: pueraria lobata fermentation liquid 5%, chrysanthemum extract liquid 15%,
Xylitol 5%, lemon extract 0.1%, citric acid 0.1%, trisodium citrate 0.1%, remainder are pure water.
Embodiment three
Pueraria lobata chrysanthemum beverage provided by the invention, by percentage to the quality, which is made of the following components: pueraria lobata fermentation
Liquid 8%, chrysanthemum extract liquid 25%, Aspartame 0.06%, osmanthus flower fragrance 0.2%, citric acid 0.25%, trisodium citrate
0.25%, remainder is pure water；Above-mentioned formula is through mixing, and micro-filtration is filling, finished product after sterilizing.
The method for preparing pueraria lobata chrysanthemum beverage, comprises the following steps:
(1) pueraria lobata fermentation liquid is prepared；Pueraria lobata fermentation liquid is handled to obtain by following dry pueraria lobata or fresh pueraria lobata:
A, it handles dry pueraria lobata: dry pueraria lobata being cleaned and is drained, be cut into 1cm graininess, resealable container is packed into, by m:V
Edible vinegar liquid is added for 1:10, until accounting for the 85% of container volume, white granulated sugar 2% is added, and by 10% access of material liquid volume
Bacillus acidi lactici HX2116 (CCTCC M 2017734) is sealed by fermentation 20d under room temperature, filters, filtrate is pueraria lobata fermentation liquid；
B, it handles fresh pueraria lobata: biennial fresh pueraria lobata being cleaned and is drained, is smashed to pieces, be that 1:1 adds distilled water by m:V, be added
Complex enzyme 8%, complex enzyme is pectase: cellulase mass ratio is the mixture of 1:5；In 45 DEG C of standing 100min after mixing,
White granulated sugar 2% is added, is that edible vinegar liquid is added in 1:9 by m:V, until accounting for the 85% of resealable container volume, and presses material liquid volume
10% access Bacillus acidi lactici HX2116 (laboratory patent strain), 20d or more, filtering are sealed by fermentation under room temperature, filtrate is
Pueraria lobata fermentation liquid；
(2) it prepares chrysanthemum extract liquid: dry chrysanthemum being cleaned and is drained, be that boiling water is added in 1:20 by m:V, extract mistake after 2h naturally
Filter, repetitive operation three times, collect three times filtrate up to chrysanthemum extract liquid；
(3) it is pure water that the water not higher than 60 DEG C is cooled to after pure water is boiled；
(4) by step (1) into (3) pueraria lobata fermentation liquid obtained, chrysanthemum extract liquid, pure water, then add white granulated sugar or wood
Any, natural essence, citric acid and trisodium citrate in sugar alcohol or Aspartame；Aforementioned each formula is mixed, micro-filtration fills
Drink finished product is made in dress after sterilizing；Formula is according to by percentage to the quality are as follows: pueraria lobata fermentation liquid 8%, chrysanthemum extract liquid 25%,
Aspartame 0.06%, osmanthus flower fragrance 0.2%, citric acid 0.25%, trisodium citrate 0.25%, remainder are pure water.
Example IV
Pueraria lobata chrysanthemum beverage provided by the invention, by percentage to the quality, which is made of the following components: pueraria lobata fermentation
Liquid 2%, chrysanthemum extract liquid 5%, white granulated sugar 9%, orange flavor 0.05%, citric acid 0.05%, trisodium citrate 0.05% are remaining
It is down pure water；Above-mentioned formula is through mixing, and micro-filtration is filling, finished product after sterilizing.
The method for preparing pueraria lobata chrysanthemum beverage, comprises the following steps:
(1) pueraria lobata fermentation liquid is prepared；Pueraria lobata fermentation liquid is handled to obtain by following dry pueraria lobata or fresh pueraria lobata:
A, it handles dry pueraria lobata: dry pueraria lobata being cleaned and is drained, be cut into 1cm graininess, resealable container is packed into, by m:V
Edible vinegar liquid is added for 1:4, until accounting for the 70% of container volume, white granulated sugar 1% is added, and by 1% access cream of material liquid volume
Acidfast bacilli HX2116 (CCTCC M 2017734) is sealed by fermentation 5d under room temperature, filters, filtrate is pueraria lobata fermentation liquid；
B, it handles fresh pueraria lobata: biennial fresh pueraria lobata being cleaned and is drained, is smashed to pieces, be that 1:0.1 adds distilled water by m:V, add
Enter complex enzyme 1%, complex enzyme is pectase: cellulase mass ratio is the mixture of 3:1；In 15 DEG C of standing 20min after mixing,
White granulated sugar 1% is added, is that edible vinegar liquid is added in 1:2 by m:V, until accounting for the 70% of resealable container volume, and presses material liquid volume
1% access Bacillus acidi lactici HX2116 (CCTCC M2017734), 5d or more is sealed by fermentation under room temperature, filtering, filtrate is Pueraria lobota
Root fermentation liquid；
(2) it prepares chrysanthemum extract liquid: dry chrysanthemum being cleaned and is drained, be that boiling water is added in 1:5 by m:V, after extracting 0.5h naturally
Filtering, repetitive operation three times, collect three times filtrate up to chrysanthemum extract liquid；
(3) it is pure water that the water not higher than 60 DEG C is cooled to after pure water is boiled；
(4) by step (1) into (3) pueraria lobata fermentation liquid obtained, chrysanthemum extract liquid, pure water, then add white granulated sugar or wood
Any, natural essence, citric acid and trisodium citrate in sugar alcohol or Aspartame；Aforementioned each formula is mixed, micro-filtration fills
Drink finished product is made in dress after sterilizing；Formula is according to by percentage to the quality are as follows: pueraria lobata fermentation liquid 2%, chrysanthemum extract liquid 5% are white
Granulated sugar 9%, orange flavor 0.05%, citric acid 0.05%, trisodium citrate 0.05%, remainder are pure water.
Embodiment five
Pueraria lobata chrysanthemum beverage provided by the invention, by percentage to the quality, which is made of the following components: pueraria lobata fermentation
Liquid 5%, chrysanthemum extract liquid 15%, xylitol 4%, lemon extract 0.1%, citric acid 0.1%, trisodium citrate 0.1% are remaining
For pure water；Above-mentioned formula is through mixing, and micro-filtration is filling, finished product after sterilizing.
The method for preparing pueraria lobata chrysanthemum beverage, comprises the following steps:
(1) pueraria lobata fermentation liquid is prepared；Pueraria lobata fermentation liquid is handled to obtain by following dry pueraria lobata or fresh pueraria lobata:
A, it handles dry pueraria lobata: dry pueraria lobata being cleaned and is drained, be cut into 1cm graininess, resealable container is packed into, by m:V
Edible vinegar liquid is added for 1:6, until accounting for the 80% of container volume, white granulated sugar 1.5% is added, and by 5% access of material liquid volume
Bacillus acidi lactici HX2116 (CCTCC M 2017734) is sealed by fermentation 10d under room temperature, filters, filtrate is pueraria lobata fermentation liquid；
B, it handles fresh pueraria lobata: biennial fresh pueraria lobata being cleaned and is drained, is smashed to pieces, be that 1:0.5 adds distilled water by m:V, add
Enter complex enzyme 5%, complex enzyme is pectase: cellulase mass ratio is the mixture of 2:1；In 30 DEG C of standing 60min after mixing,
White granulated sugar 1.5% is added, is that edible vinegar liquid is added in 1:5 by m:V, until accounting for the 80% of resealable container volume, and presses feed liquid body
Long-pending 5% accesses Bacillus acidi lactici HX2116 (laboratory patent strain), and 15d or more, filtering are sealed by fermentation under room temperature, and filtrate is
Pueraria lobata fermentation liquid；
(2) it prepares chrysanthemum extract liquid: dry chrysanthemum being cleaned and is drained, be that boiling water is added in 1:10 by m:V, extract mistake after 1h naturally
Filter, repetitive operation three times, collect three times filtrate up to chrysanthemum extract liquid；
(3) it is pure water that the water not higher than 60 DEG C is cooled to after pure water is boiled；
(4) by step (1) into (3) pueraria lobata fermentation liquid obtained, chrysanthemum extract liquid, pure water, then add white granulated sugar or wood
Any, natural essence, citric acid and trisodium citrate in sugar alcohol or Aspartame；Aforementioned each formula is mixed, micro-filtration fills
Drink finished product is made in dress after sterilizing；Formula is according to by percentage to the quality are as follows: pueraria lobata fermentation liquid 5%, chrysanthemum extract liquid 15%,
Xylitol 4%, lemon extract 0.1%, citric acid 0.1%, trisodium citrate 0.1%, remainder are pure water.
Embodiment six
Pueraria lobata chrysanthemum beverage provided by the invention, by percentage to the quality, which is made of the following components: pueraria lobata fermentation
Liquid 8%, chrysanthemum extract liquid 25%, Aspartame 0.01%, osmanthus flower fragrance 0.2%, citric acid 0.25%, trisodium citrate
0.25%, remainder is pure water；Above-mentioned formula is through mixing, and micro-filtration is filling, finished product after sterilizing.
The method for preparing pueraria lobata chrysanthemum beverage, comprises the following steps:
(1) pueraria lobata fermentation liquid is prepared；Pueraria lobata fermentation liquid is handled to obtain by following dry pueraria lobata or fresh pueraria lobata:
A, it handles dry pueraria lobata: dry pueraria lobata being cleaned and is drained, be cut into 1cm graininess, resealable container is packed into, by m:V
Edible vinegar liquid is added for 1:10, until accounting for the 85% of container volume, white granulated sugar 2% is added, and by 10% access of material liquid volume
Bacillus acidi lactici HX2116 (CCTCC M 2017734) is sealed by fermentation 20d under room temperature, filters, filtrate is pueraria lobata fermentation liquid；
B, it handles fresh pueraria lobata: biennial fresh pueraria lobata being cleaned and is drained, is smashed to pieces, be that 1:1 adds distilled water by m:V, be added
Complex enzyme 8%, complex enzyme is pectase: cellulase mass ratio is the mixture of 1:5；In 45 DEG C of standing 100min after mixing,
White granulated sugar 2% is added, is that edible vinegar liquid is added in 1:9 by m:V, until accounting for the 85% of resealable container volume, and presses material liquid volume
10% access Bacillus acidi lactici HX2116 (laboratory patent strain), 20d or more, filtering are sealed by fermentation under room temperature, filtrate is
Pueraria lobata fermentation liquid；
(2) it prepares chrysanthemum extract liquid: dry chrysanthemum being cleaned and is drained, be that boiling water is added in 1:20 by m:V, extract mistake after 2h naturally
Filter, repetitive operation three times, collect three times filtrate up to chrysanthemum extract liquid；
(3) it is pure water that the water not higher than 60 DEG C is cooled to after pure water is boiled；
(4) by step (1) into (3) pueraria lobata fermentation liquid obtained, chrysanthemum extract liquid, pure water, then add white granulated sugar or wood
Any, natural essence, citric acid and trisodium citrate in sugar alcohol or Aspartame；Aforementioned each formula is mixed, micro-filtration fills
Drink finished product is made in dress after sterilizing；Formula is according to by percentage to the quality are as follows: pueraria lobata fermentation liquid 8%, chrysanthemum extract liquid 25%,
Aspartame 0.01%, osmanthus flower fragrance 0.2%, citric acid 0.25%, trisodium citrate 0.25%, remainder are pure water.
Claims (3)
1. a kind of pueraria lobata chrysanthemum beverage, it is characterised in that: by percentage to the quality, which is made of the following components: pueraria lobata hair
Zymotic fluid 2-8%, chrysanthemum extract liquid 5-25%, white granulated sugar 4-9% or xylitol 4-9% or Aspartame 0.01-0.06%, naturally
Essence 0.05-0.2%, citric acid 0.05-0.25%, trisodium citrate 0.05-0.25%, remainder are pure water；Above-mentioned formula warp
It mixes, micro-filtration is filling, finished product after sterilizing.
2. pueraria lobata chrysanthemum beverage according to claim 1, it is characterised in that: the natural essence is sweet orange, lemon or osmanthus
It is any in spending.
3. a kind of method for preparing pueraria lobata chrysanthemum beverage as claimed in claim 1 or 2, it is characterised in that: it is comprised the following steps:
(1) pueraria lobata fermentation liquid is prepared；The pueraria lobata fermentation liquid is handled to obtain by following dry pueraria lobata or fresh pueraria lobata:
A, it handles dry pueraria lobata: dry pueraria lobata being cleaned and is drained, be cut into 1cm graininess, be packed into resealable container, be 1 by m:V:
Edible vinegar liquid is added in 4-1:10, until accounting for the 70-85% of container volume, white granulated sugar 1-2% is added, and press the 1- of material liquid volume
10% accesses Bacillus acidi lactici HX2116, is sealed by fermentation 5-20d under room temperature, filters, filtrate is pueraria lobata fermentation liquid；Or:
B, it handles fresh pueraria lobata: biennial fresh pueraria lobata being cleaned and is drained, is smashed to pieces, be that 1:0.1-1 adds distilled water by m:V, be added
Complex enzyme 1-8%, the complex enzyme are pectase: cellulase mass ratio is the mixture of 3:1-1:5；In 15-45 after mixing
DEG C 20-100min is stood, white granulated sugar 1-2% is added, is that edible vinegar liquid is added in 1:2-1:9 by m:V, up to accounting for resealable container body
Long-pending 70-85%, and Bacillus acidi lactici HX2116 is accessed by the 1-10% of material liquid volume, 5-20d or more, mistake are sealed by fermentation under room temperature
Filter, filtrate is pueraria lobata fermentation liquid；
(2) it prepares chrysanthemum extract liquid: dry chrysanthemum being cleaned and is drained, be that boiling water is added in 1:5-1:20 by m:V, extract 0.5-2h naturally
After filter, repetitive operation three times, collect three times filtrate up to chrysanthemum extract liquid；
(3) it is pure water that the water not higher than 60 DEG C is cooled to after pure water is boiled；
(4) by the step (1) into (3) pueraria lobata fermentation liquid obtained, chrysanthemum extract liquid, pure water, then add white granulated sugar or wood
Any, natural essence, citric acid and trisodium citrate in sugar alcohol or Aspartame；Aforementioned each formula is mixed, micro-filtration fills
Drink finished product is made in dress after sterilizing；The formula is according to by percentage to the quality are as follows: pueraria lobata fermentation liquid 2-8%, chrysanthemum extract liquid
5-25%, white granulated sugar 4-9% or xylitol 4-9% or Aspartame 0.01-0.06%, natural essence 0.05-0.2%, lemon
Sour 0.05-0.25%, trisodium citrate 0.05-0.25%, remainder are pure water.
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