CN111202192A - Artemisia selengensis beverage and preparation method thereof - Google Patents
Artemisia selengensis beverage and preparation method thereof Download PDFInfo
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- CN111202192A CN111202192A CN202010056863.6A CN202010056863A CN111202192A CN 111202192 A CN111202192 A CN 111202192A CN 202010056863 A CN202010056863 A CN 202010056863A CN 111202192 A CN111202192 A CN 111202192A
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- 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)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a artemisia selengensis beverage and a preparation method thereof. The beverage is healthy, green and good in taste, has various nutritional ingredients, and is an ideal green beverage.
Description
Technical Field
The invention belongs to the field of beverage making, and particularly relates to a artemisia selengensis beverage and a making method thereof.
Background
The artemisia selengensis is a perennial herb, and the plant has faint scent. The artemisia selengensis is eaten by fresh and tender stems, and is fragrant, delicious, crisp, tender and tasty, and rich in nutrition. Each hundred grams of tender stem contains 3.6 grams of protein, 1.5 grams of ash, 730 milligrams of calcium, 10.2 milligrams of ferrum, 2.9 milligrams of carotene, 1.4 milligrams of vitamin C49 milligrams of aspartic acid, 34.3 milligrams of glutamic acid and 0.97 milligrams of lysine. And contains rich trace elements, acid detergent fiber, etc. As early as in Ming Dynasty, the herb of Chenopodium album and bamboo shoot are mixed with meat and are the most delicious, like jade needle, tender without chewing, and good for other prescriptions, and the herb of Chenopodium album can be cold mixed or fried, and tender stems and leaves can be used as vegetables or pickled vegetables. The artemisia selengensis is strong in stress resistance, rarely suffers from plant diseases and insect pests, is a pollution-free green food, and is one of main wild vegetable varieties supplied by some markets in south China in winter and spring China.
The artemisia selengensis has the effects of stopping bleeding, diminishing inflammation, relieving cough and reducing phlegm, can be used for treating yellow-gall type or non-yellow-gall type hepatitis, is cool in nature, sweet in taste, mild in leafiness and capable of suppressing liver fire, can be used for treating diseases such as deficiency of stomach qi, edema and globefish poisoning and preventing bud diseases, laryngopathy, constipation and the like, and can provide heat energy for a human body due to high starch content of rhizome and root, and can also be used as a tissue component of a nerve structure, a component, an enzyme and a hormone. At the same time, it can also protect the head and act as liver to store glycogen to remove toxic substance. The fifteenth record of compendium of materia Medica: the artemisia selengensis is sweet and nontoxic in smell and mainly treats five bloating pathogenic factors, wind cold dampness and spleen, strengthens middle warmer and qi, grows hair, lightens the body after long-term eating, improves hearing and eyesight and prevents senility. The traditional Chinese medicine thinks that the food has the functions of clearing heat, promoting diuresis and killing insects besides eating.
At present, the artemisia selengensis is difficult to store, if no preservative is added, the ideal shelf life is difficult to achieve, the artemisia selengensis is edible method is single, the diversified requirements of people on artemisia selengensis edible are difficult to meet, and the beneficial effect of the artemisia selengensis on human bodies cannot be widely exerted.
Disclosure of Invention
The invention provides artemisia selengensis beverage and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a herba chenopodii beverage and its preparation method, herba chenopodii beverage, contain herba chenopodii extract. The artemisia selengensis is sweet and nontoxic in smell and mainly treats five bloating pathogenic factors, wind cold dampness and spleen, strengthens middle warmer and qi, grows hair, lightens the body after long-term eating, improves hearing and eyesight and prevents senility. The traditional Chinese medicine considers that the food has the functions of clearing heat, promoting diuresis and killing insects besides eating, and is very beneficial to human bodies.
Further, the mass fraction content of the artemisia selengensis extract is 0.05% -35%. The beverage has better taste and smell due to the scientific proportion.
Further, the feed comprises the following raw materials in one or more mass fractions: 0.01 to 15 percent of honey, 0.01 to 5 percent of medlar extract and 0.05 to 10 percent of red date extract. The honey and the red dates improve the taste of the beverage, have certain sweet taste, so that more people like to drink the beverage, and the honey, the red dates and the medlar increase the nutritional ingredients of the beverage, so that the beverage prepared by the invention is easily accepted and accepted by mass consumers, and is a mass green beverage which is rich in nutrition, suitable for the old and the young and has a health care function.
Further, the food additive is contained in an amount of 0.001% -1% by mass. Guarantee the quality guarantee period of the beverage, prevent deterioration and increase the mouthfeel.
Further, the feed comprises the following raw materials in percentage by mass: 15% of artemisia selengensis extract, 3.5% of honey, 1% of medlar extract, 1.5% of red date extract, 0.05% of food additive and the balance of deionized water. Is beneficial to improving five-distention pathogenic qi, wind-cold dampness and spleen, invigorating spleen and replenishing qi, growing hair, reducing weight, improving hearing and eyesight, preventing aging, clearing heat, and promoting diuresis.
Further, the preparation method of the artemisia selengensis beverage comprises the following steps:
s1 pretreating herba chenopodii, selecting tender stems of herba chenopodii without putrefaction and deterioration, cleaning with water, removing impurities, and sterilizing by ultraviolet irradiation. The quality of the raw materials is ensured, and bacteria and worm eggs are killed.
S2, preparing the artemisia selengensis extract, juicing the artemisia selengensis raw material processed in the step S1, and extracting juice. The beverage is convenient to prepare, so that the beverage tastes better and is drunk by more people.
S2 preparing raw materials, sterilizing other raw materials, and preparing into solution with certain mass concentration for use. Increasing nutrient components of the beverage, preventing deterioration, and improving taste.
S4 preparing beverage, mixing the raw materials at a certain proportion, stirring, and aseptically packaging. Is convenient for storage and transportation and can prevent deterioration.
Further, in the step 1, after ultraviolet irradiation sterilization, microwave treatment is carried out to kill bacteria and worm eggs, and the sterilized artemisia selengensis is washed by deionized water for 1-5 times and then drained. Clean and ensure the quality of the beverage.
Further, in the process of preparing the beverage in the step S4, the raw materials are mixed in proportion, stirred for 3-15min, then subjected to ultrasonic treatment for 10-30min, then vibrated for 5-10min, and then packaged. So that the raw materials are uniformly mixed, and the quality and the taste of the beverage are ensured.
Further, in the step S4, the raw materials are mixed in proportion and heated for 5-15min at 90-110 ℃. Sterilizing and curing, and promoting the absorption of the beverage by human body.
Furthermore, the preparation method steps of the artemisia selengensis beverage are all carried out under the protection of nitrogen. Preventing beverage from oxidative deterioration.
Compared with the prior art, the invention has the following advantages:
(1) the beverage prepared by the invention is easy to be accepted and accepted by mass consumers through scientific ingredients and preparation, and is a popular green beverage which is rich in nutrition, is suitable for the old and the young and has a health care function.
(2) The beverage provided by the invention is prepared from natural green food materials, is green and healthy, has a faint scent of artemisia selengensis, and can replace the traditional beverage containing essence.
(3) The edible artemisia selengensis serving as a new eating and consuming mode of the artemisia selengensis, meets the diversified demands of people on eating the artemisia selengensis, and promotes the consumption and large-area planting of the artemisia selengensis.
(4) The invention solves the problem that the artemisia selengensis is difficult to store, can be stored for a long time after being prepared into the beverage, can meet the requirements of people on artemisia selengensis products in areas and seasons without producing artemisia selengensis, promotes the artemisia selengensis consumption market and promotes the eating of the artemisia selengensis.
(5) The beverage of the invention has the effects of diminishing inflammation, relieving cough and reducing phlegm, and has certain maintenance effect on the liver and the stomach.
(6) The beverage is green in color, has no pigment additive, is natural green food, and is more willing to be bought and drunk by consumers.
Detailed Description
In order to make the technical solutions of the present invention better understood and make the above features, objects, and advantages of the present invention comprehensible, the present invention is further explained with reference to examples, and it should be noted that all examples listed herein are only illustrative and are not meant to limit the scope of the present invention.
Example 1
The artemisia selengensis beverage and the preparation method thereof are as follows by weight percent: herba chenopodii extract 10%, and water in balance.
Firstly, selecting rotten and deterioration-free artemisia selengensis tender stems, washing with water, removing impurities, then irradiating and sterilizing the artemisia selengensis tender stems for 5min by using ultraviolet rays, carrying out microwave treatment for 5min, washing with deionized water for 1-5 times, draining, then juicing the treated artemisia selengensis raw materials, filtering and extracting juice, finally mixing the prepared raw materials in proportion, stirring for 15min, then carrying out ultrasonic treatment for 30min, then shaking for 10min, and finally carrying out aseptic packaging.
Example 2
The artemisia selengensis beverage and the preparation method thereof are as follows by weight percent: herba chenopodii extract 10%, Mel 3.5%, and water in balance.
Firstly, selecting rotten and deterioration-free artemisia selengensis tender stems, washing with water, removing impurities, then irradiating and sterilizing the artemisia selengensis tender stems for 5min by using ultraviolet rays, carrying out microwave treatment for 5min, washing with deionized water for 1-5 times, then draining, then juicing the treated artemisia selengensis raw materials, filtering and extracting juice, finally mixing the prepared raw materials in proportion, adding honey, stirring for 15min, then carrying out ultrasonic treatment for 30min, then shaking for 10min, and finally carrying out aseptic packaging.
According to the embodiment, the honey is added into the beverage, so that the astringent feeling of the beverage is relieved, the mouthfeel of the beverage is improved, and the beverage is better drunk.
Example 3
The artemisia selengensis beverage and the preparation method thereof are as follows by weight percent: 10% of artemisia selengensis extract, 3.5% of honey, 1% of medlar extract and the balance of water.
Firstly selecting tender stems of artemisia selengensis without rot and deterioration, washing with water to remove impurities, then irradiating and sterilizing the artemisia selengensis leaves for 5min by using ultraviolet rays, carrying out microwave treatment for 5min, washing with deionized water for 1-5 times, then draining, then squeezing the treated artemisia selengensis raw materials into juice and filtering to extract juice, selecting fresh medlar without rot and deterioration, washing with water to remove impurities, then irradiating and sterilizing the medlar leaves for 5min by using ultraviolet rays, then squeezing the treated fresh medlar raw materials into juice and filtering to extract juice for later use, finally mixing the prepared raw materials in proportion and adding honey, firstly stirring for 15min, then carrying out ultrasonic treatment for 30min, then shaking for 10min, and finally carrying out aseptic packaging, wherein the steps of the preparation method of the artemisia selengensis beverage are carried out under the protection of nitrogen. Effectively increase the nutrient content of the beverage.
Example 4
The artemisia selengensis beverage and the preparation method thereof are as follows by weight percent: 10% of artemisia selengensis extract, 3.5% of honey, 1% of medlar extract, 1.5% of red date extract and the balance of water.
Firstly selecting tender stems of artemisia selengensis without rot and deterioration, washing with water to remove impurities, then irradiating and sterilizing the artemisia selengensis with ultraviolet rays for 5min, carrying out microwave treatment for 5min, washing with deionized water for 1-5 times, draining, then juicing the treated artemisia selengensis raw material, filtering and extracting juice, selecting 1kg of high-quality red dates, adding 5L of deionized water, decocting for 12h, filtering and concentrating to be viscous for use, selecting fresh medlar without rot and deterioration, washing with water to remove impurities, then irradiating and sterilizing the fresh medlar raw material with ultraviolet rays for 5min, then juicing the treated fresh medlar raw material, filtering and extracting juice, finally mixing the prepared raw materials in proportion and adding honey for use, stirring for 15min first, then carrying out ultrasonic treatment for 30min, then shaking for 10min, and finally carrying out aseptic packaging. Effectively increase the nutrient content of the beverage.
Example 5
The artemisia selengensis beverage and the preparation method thereof are as follows by weight percent: 10% of artemisia selengensis extract, 3.5% of honey, 1% of medlar extract, 1.5% of red date extract, 0.01% of sodium benzoate and the balance of water.
Firstly selecting tender stems of artemisia selengensis without rot and deterioration, washing with water to remove impurities, then irradiating and sterilizing the artemisia selengensis with ultraviolet rays for 5min, carrying out microwave treatment for 5min, washing with deionized water for 1-5 times, draining, then squeezing the treated artemisia selengensis raw material into juice and filtering and extracting the juice, selecting 1kg of high-quality red dates, adding 5L of deionized water, decocting for 12h, filtering and concentrating to be viscous for use, selecting fresh medlar without rot and deterioration, washing with water to remove impurities, then irradiating and sterilizing the fresh medlar raw material with ultraviolet rays for 5min, then squeezing the treated fresh medlar raw material into juice and filtering and extracting the juice, finally mixing the prepared raw materials in proportion and adding honey and sodium benzoate for use, firstly stirring for 15min, then carrying out ultrasonic treatment for 30min, then shaking for 10min, and finally carrying out aseptic packaging. Prevent beverage deterioration and prolong storage time of beverage.
Example 6
The artemisia selengensis beverage and the preparation method thereof are as follows by weight percent: 10% of artemisia selengensis extract, 3.5% of honey, 1% of medlar extract, 1.5% of red date extract, 0.01% of sodium benzoate, 0.03% of Arabic gum and the balance of water.
Firstly selecting tender stems of artemisia selengensis without rot and deterioration, washing with water, removing impurities, then irradiating and sterilizing the artemisia selengensis with ultraviolet rays for 5min, carrying out microwave treatment for 5min, washing with deionized water for 1-5 times, draining, then squeezing processed artemisia selengensis raw materials, filtering and extracting juice, selecting 1kg of high-quality red dates, adding 5L of deionized water, decocting for 12h, filtering and concentrating to be viscous for use, selecting fresh medlar without rot and deterioration, washing with water, removing impurities, then irradiating and sterilizing the fresh medlar raw materials with ultraviolet rays for 5min, then squeezing the processed fresh medlar raw materials, filtering and extracting juice, finally mixing the prepared raw materials in proportion, adding honey, sodium benzoate and arabic gum for use, stirring for 15min, then carrying out ultrasonic treatment for 30min, then shaking for 10min, and finally carrying out aseptic packaging. Preventing the beverage from settling and deteriorating.
Example 7
The artemisia selengensis beverage and the preparation method thereof are as follows by weight percent: 10% of artemisia selengensis extract, 3.5% of honey, 1% of medlar extract, 1.5% of red date extract and the balance of water.
Firstly selecting tender stems of artemisia selengensis without rot and deterioration, washing with water, removing impurities, then irradiating and sterilizing the artemisia selengensis with ultraviolet rays for 5min, carrying out microwave treatment for 5min, washing with deionized water for 1-5 times, draining, then squeezing the treated artemisia selengensis raw material, filtering and extracting juice, selecting 1kg of high-quality red dates, adding 5L of deionized water, decocting for 12h, filtering and concentrating to be viscous for use, selecting fresh medlar without rot and deterioration, washing with water, removing impurities, then irradiating and sterilizing the fresh medlar raw material with ultraviolet rays for 5min, then squeezing the treated fresh medlar raw material, filtering and extracting juice, finally mixing the prepared raw materials in proportion, heating at 100 ℃ for 15min, then adding honey, stirring for 15min, then carrying out ultrasonic treatment for 30min, then shaking for 10min, and finally carrying out aseptic packaging. The starch sugar is cooked by heating, and is more easily absorbed and digested.
Example 8
The artemisia selengensis beverage and the preparation method thereof are as follows by weight percent: 10% of artemisia selengensis extract, 3.5% of honey, 1% of medlar extract, 1.5% of red date extract, 0.01% of sodium benzoate, 0.03% of Arabic gum and the balance of water.
Firstly selecting tender stems of artemisia selengensis without rot and deterioration, washing with water, removing impurities, then irradiating and sterilizing the artemisia selengensis with ultraviolet rays for 5min, carrying out microwave treatment for 5min, washing with deionized water for 1-5 times, draining, then squeezing the treated artemisia selengensis raw material, filtering and extracting juice, selecting 1kg of high-quality red dates, adding 5L of deionized water, decocting for 12h, filtering and concentrating to be viscous for use, selecting fresh medlar without rot and deterioration, washing with water, removing impurities, then irradiating and sterilizing the fresh medlar raw material with ultraviolet rays for 5min, then squeezing the treated fresh medlar raw material, filtering and extracting juice, finally mixing the prepared raw materials in proportion, heating at 100 ℃ for 15min, then adding honey, stirring for 15min, then carrying out ultrasonic treatment for 30min, then shaking for 10min, and finally carrying out aseptic packaging. The starch sugar is cooked by heating, and is more easily absorbed and digested.
Example 9
The artemisia selengensis beverage and the preparation method thereof are as follows by weight percent: 10% of artemisia selengensis extract, 3.5% of honey, 1% of wolfberry extract, 1.5% of red date extract, 0.01% of sodium benzoate, 0.03% of arabic gum, 3% of artemisia selengensis root extract and the balance of water.
Firstly selecting tender stems of artemisia selengensis without rot and deterioration, washing with water, removing impurities, then irradiating and sterilizing the artemisia selengensis leaves for 5min by ultraviolet rays, carrying out microwave treatment for 5min, washing with deionized water for 1-5 times, draining, then squeezing juice of the treated artemisia selengensis raw materials and filtering and extracting juice, extracting artemisia selengensis root extract by the same method, selecting 1kg of high-quality red dates, adding 5L of deionized water, decocting for 12h, filtering and concentrating to be used, selecting fresh medlar without rot and deterioration, washing with water, removing impurities, irradiating and sterilizing the medlar leaves for 5min by ultraviolet rays, squeezing juice of the treated fresh medlar raw materials and filtering and extracting juice for use, finally mixing the prepared raw materials in proportion, heating at 100 ℃ for 15min, adding honey, sodium benzoate and acacia gum, firstly stirring for 15min, then carrying out ultrasound for 30min, then shaking for 10min, and finally carrying out aseptic packaging, wherein the preparation method steps of the artemisia selengensis beverage are all carried out under the protection of nitrogen.
The roots of the artemisia selengensis are cool, sweet in taste and mild in leaf property, can suppress liver fire, can treat stomach qi deficiency and high starch content, can provide heat energy for a human body, can also be used as a nervous structure, a component, an enzyme and a tissue component of hormone, and also can play a role in protecting the head and the brain and play a role in detoxifying by storing glycogen in the liver.
Example 10
The artemisia selengensis beverage and the preparation method thereof are as follows by weight percent: 10% of artemisia selengensis extract, 3.5% of honey, 1% of medlar extract, 1.5% of red date extract, 1% of momordica grosvenori extract, 0.01% of sodium benzoate, 0.03% of arabic gum and the balance of water.
Firstly selecting tender stems of artemisia selengensis without rot and deterioration, washing with water, removing impurities, irradiating and sterilizing the artemisia selengensis with ultraviolet rays for 5min, carrying out microwave treatment for 5min, washing with deionized water for 1-5 times, draining, squeezing the treated artemisia selengensis raw material, filtering and extracting juice, selecting 1kg of high-quality red dates, adding 5L of deionized water, decocting for 12h, filtering and concentrating to be viscous for use, selecting fresh medlar without rot and deterioration, washing with water, removing impurities, irradiating and sterilizing the medlar with ultraviolet rays for 5min, squeezing the treated fresh medlar raw material, filtering and extracting juice, finally mixing the prepared raw materials in proportion, adding honey, momordica grosvenori extract, sodium benzoate and arabic gum for standby, stirring for 15min, then carrying out ultrasonic treatment for 30min, then shaking for 10min, finally carrying out aseptic packaging, the preparation method of the artemisia selengensis beverage is carried out under the protection of nitrogen.
The momordica grosvenori contains mogrosides which are 300 times sweeter than sucrose, and also contains fructose, amino acid, flavone and the like, and the fruits contain non-sugar sweet components which are mainly triterpene glycosides: the sweetness of mogroside V is 344 times that of 256-fold of cane sugar, the sweetness of IV is 126 times that of cane sugar, the sweetness is not sweet if IV is not available, and the sweetness is 0.55-0.65 times that of cane sugar if D-mannitol is secondarily used, so that the taste of the beverage can be effectively improved, the beverage is sweet and good to drink, and the mouthfeel of the beverage is improved.
Example 11
The artemisia selengensis beverage and the preparation method thereof are as follows by weight percent: 10% of artemisia selengensis extract, 3.5% of honey, 1% of medlar extract, 1.5% of red date extract, 1% of orange peel extract, 0.01% of sodium benzoate, 0.03% of arabic gum and the balance of water.
Firstly selecting tender stems of artemisia selengensis without rot and deterioration, washing with water, removing impurities, irradiating and sterilizing the artemisia selengensis with ultraviolet rays for 5min, carrying out microwave treatment for 5min, washing with deionized water for 1-5 times, draining, squeezing the treated artemisia selengensis raw material, filtering and extracting juice, selecting 1kg of high-quality red dates, adding 5L of deionized water, decocting for 12h, filtering and concentrating to be viscous for use, selecting fresh medlar without rot and deterioration, washing with water, removing impurities, irradiating and sterilizing the medlar with ultraviolet rays for 5min, squeezing the treated fresh medlar raw material, filtering and extracting juice, finally mixing the prepared raw materials in proportion, adding honey, orange peel extract, sodium benzoate and arabic gum for use, stirring for 15min, then carrying out ultrasonic treatment for 30min, then shaking for 10min, and finally carrying out aseptic packaging, the preparation method of the artemisia selengensis beverage is carried out under the protection of nitrogen.
The orange peel can improve the fragrance and taste of the beverage, so that the beverage can be better drunk.
Example 12
The artemisia selengensis beverage and the preparation method thereof are as follows by weight percent: 10% of artemisia selengensis extract, 3.5% of honey, 1% of medlar extract, 1.5% of red date extract, 1.5% of hawthorn extract, 0.01% of sodium benzoate, 0.03% of arabic gum and the balance of water.
Firstly selecting tender stems of artemisia selengensis without rot and deterioration, washing with water, removing impurities, irradiating and sterilizing the artemisia selengensis with ultraviolet rays for 5min, carrying out microwave treatment for 5min, washing with deionized water for 1-5 times, draining, squeezing the treated artemisia selengensis raw material, filtering and extracting juice, selecting 1kg of high-quality red dates, adding 5L of deionized water, decocting for 12h, filtering and concentrating to be viscous for use, selecting fresh medlar without rot and deterioration, washing with water, removing impurities, irradiating and sterilizing the medlar with ultraviolet rays for 5min, squeezing the treated fresh medlar raw material, filtering and extracting juice, finally mixing the prepared raw materials in proportion, adding honey, hawthorn extract, sodium benzoate and arabic gum for standby, stirring for 15min, then carrying out ultrasonic treatment for 30min, then shaking for 10min, finally carrying out aseptic packaging, the preparation method of the artemisia selengensis beverage is carried out under the protection of nitrogen.
The hawthorn increases the sour and sweet degree of the beverage, improves the mouthfeel of the beverage, increases the nutrient content, helps digestion, and is more popular with younger people.
The evaluation of the drinking degree and the purchasing willingness of people on the beverage is investigated, and the results are as follows, namely the beverage is extremely difficult to drink, is relatively difficult to drink, is generally good to drink, is very good to drink, and is also willing to purchase: unwilling, uncertain and willing. The survey counted 30 people per item and counted the number of people.
| Examples | Very difficult to drink | Is difficult to drink | In general | Is good for drinking | Very good drink | Unwilling to purchase | Uncertainty | Willing to purchase |
| 1 | 4 | 4 | 10 | 7 | 5 | 6 | 16 | 8 |
| 2 | 2 | 4 | 9 | 9 | 6 | 6 | 15 | 9 |
| 3 | 2 | 3 | 9 | 9 | 7 | 5 | 14 | 11 |
| 4 | 1 | 3 | 6 | 11 | 9 | 5 | 10 | 15 |
| 5 | 1 | 2 | 6 | 12 | 9 | 6 | 8 | 16 |
| 6 | 1 | 3 | 5 | 11 | 10 | 5 | 9 | 16 |
| 7 | 1 | 2 | 5 | 10 | 12 | 4 | 9 | 17 |
| 8 | 2 | 2 | 5 | 12 | 9 | 3 | 10 | 17 |
| 9 | 1 | 3 | 4 | 7 | 15 | 3 | 12 | 15 |
| 10 | 0 | 3 | 4 | 4 | 19 | 3 | 6 | 21 |
| 11 | 2 | 5 | 6 | 5 | 13 | 8 | 7 | 15 |
| 12 | 0 | 2 | 3 | 3 | 22 | 3 | 5 | 22 |
The above description is only for illustrating some specific embodiments of the present invention, but not for limiting the scope of the present invention, and all equivalent changes or modifications made according to the design spirit of the present invention, or conventional substitution means such as adding branch or substituting methyl for ethyl without changing functional groups, etc. should be considered as falling within the scope of the present invention.
Claims (10)
1. The artemisia selengensis beverage is characterized in that: contains herba chenopodii extract.
2. The artemisia selengensis beverage of claim 1, wherein: the mass fraction content of the artemisia selengensis extract is 0.05% -35%.
3. The artemisia selengensis beverage and the preparation method thereof according to claim 2, wherein the beverage comprises: the raw materials comprise one or more of the following components in percentage by mass: 0.01 to 15 percent of honey, 0.01 to 5 percent of medlar extract and 0.05 to 10 percent of red date extract.
4. The artemisia selengensis beverage of claim 3, wherein: the food additive is contained in the food additive in a mass fraction of 0.001-1%.
5. The artemisia selengensis beverage of claim 4, wherein: the raw materials comprise the following components in percentage by mass: 15% of artemisia selengensis extract, 3.5% of honey, 1% of medlar extract, 1.5% of red date extract, 0.05% of food additive and the balance of deionized water.
6. The artemisia selengensis beverage of any one of claims 1-5, wherein: the preparation method of the artemisia selengensis beverage comprises the following steps:
s1 pretreating herba chenopodii, selecting tender stems of herba chenopodii without putrefaction and deterioration, cleaning with water, removing impurities, and sterilizing by ultraviolet irradiation.
S2, preparing the artemisia selengensis extract, juicing the artemisia selengensis raw material processed in the step S1, and extracting juice.
S2 preparing raw materials, sterilizing other raw materials, and preparing into solution with certain mass concentration for use.
S4 preparing beverage, mixing the raw materials at a certain proportion, stirring, and aseptically packaging.
7. The method for preparing artemisia selengensis beverage as claimed in claim 6, wherein the method comprises the following steps: in the step 1, after ultraviolet irradiation sterilization, microwave treatment is carried out to kill bacteria and worm eggs, the sterilized artemisia selengensis is washed for 1-5 times by deionized water, and then the artemisia selengensis is drained.
8. The method for preparing artemisia selengensis beverage as claimed in claim 7, wherein the method comprises the following steps: in the process of preparing the beverage in the step S4, the raw materials are mixed according to the proportion, stirred for 3-15min, then subjected to ultrasonic treatment for 10-30min, then vibrated for 5-10min, and then packaged.
9. The method for preparing artemisia selengensis beverage as claimed in claim 8, wherein the method comprises the following steps: in the step S4, the raw materials are mixed in proportion and heated for 5-15min at 90-110 ℃.
10. The method for preparing artemisia selengensis beverage according to any one of claims 6 to 9, wherein the method comprises the following steps: the preparation method of the artemisia selengensis beverage is carried out under the protection of nitrogen.
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