CN112617062A - Functional compound plant beverage and preparation method thereof - Google Patents

Functional compound plant beverage and preparation method thereof Download PDF

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Publication number
CN112617062A
CN112617062A CN201910894534.6A CN201910894534A CN112617062A CN 112617062 A CN112617062 A CN 112617062A CN 201910894534 A CN201910894534 A CN 201910894534A CN 112617062 A CN112617062 A CN 112617062A
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parts
concentrated solution
raw materials
water
compound
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滕德素
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Chongqing Yitian Zhongyi Biotechnology Co ltd
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Chongqing Yitian Zhongyi Biotechnology Co ltd
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    • 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
    • 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

A functional compound plant beverage comprises the following components: compounding concentrated solution, mint extract, white granulated sugar and water; the preparation material of the compound concentrated solution comprises the following raw materials: rhizoma polygonati, mulberry, fructus momordicae, hawthorn, fingered citron, mulberry leaves, lophatherum gracile and abrus cantoniensis; the preparation material of the compound concentrated solution comprises the following raw materials in parts by mass: 8-11 parts of rhizoma polygonati, 19-22 parts of mulberry, 6-9 parts of momordica grosvenori, 4-7 parts of hawthorn, 13-16 parts of fingered citron, 14-17 parts of mulberry leaves, 15-18 parts of lophatherum gracile and 13-16 parts of abrus cantoniensis; compounding a concentrated solution: white granulated sugar: and (3) mint extract: the weight ratio of water is 22-26: 31-33: 0.25: 941 to 947. Various cool medicinal and edible raw materials are comprehensively adopted, warm hawthorn and fingered citron are added, and the Chinese medicinal composition has the effects of clearing away heat and toxic materials, diminishing inflammation, reducing dryness, tonifying qi, strengthening spleen, warming body and nourishing stomach; the raw materials are selected to take multiple tastes of sour, sweet and bitter into consideration, and the prepared beverage has unique taste; the raw materials with sweet taste are adopted, and the preparation method has the advantages of less sugar content, sour and sweet appetite promotion, no toxicity, no additive and no side effect after long-term drinking.

Description

Functional compound plant beverage and preparation method thereof
Technical Field
The invention relates to the technical field of food and beverage, and particularly relates to a functional compound plant beverage and a preparation method thereof.
Background
With the continuous improvement of the life quality of people, the health preserving concept of people is increasingly strengthened, and people hope to regulate the body balance through daily diet, so that various health care drinks are produced at the same time. By adding Chinese herbal medicine components with dual purposes of medicine and food in the plant beverage, dual functions of drinking and medicine are achieved. The plant beverages on the market at present are various in types and different in functions, mostly relate to clearing heat and relieving summer heat, stimulating appetite and tonifying spleen, supplementing energy and the like, mostly belong to cool beverages, mostly adopt cool dryness-reducing raw materials, are suitable for being taken in summer, are not beneficial to body balance after being taken for a long time, and are not suitable for people with body weakness and internal cold.
Disclosure of Invention
In order to solve the problems, the invention provides a functional compound plant beverage and a preparation method thereof, and the plant beverage conforms to the traditional Chinese medicine health preserving concept, is non-toxic and free of additives, can coordinate yin and yang balance of a human body, soothes nerves, tonifies qi, and refreshes the body.
In order to solve the technical problem, the invention adopts the following scheme:
a functional compound plant beverage comprises the following components: compounding concentrated solution, mint extract, white granulated sugar and water; the preparation material of the compound concentrated solution comprises the following raw materials: rhizoma polygonati, mulberry, fructus momordicae, hawthorn, fingered citron, mulberry leaf, lophatherum gracile and abrus cantoniensis.
Further, the preparation material of the compound concentrated solution comprises the following raw materials in parts by mass: 8-11 parts of rhizoma polygonati, 19-22 parts of mulberry, 6-9 parts of momordica grosvenori, 4-7 parts of hawthorn, 13-16 parts of fingered citron, 14-17 parts of mulberry leaves, 15-18 parts of lophatherum gracile and 13-16 parts of abrus cantoniensis hance.
Preferably, the preparation material of the compound concentrated solution comprises the following raw materials in parts by mass: 11 parts of rhizoma polygonati, 21 parts of mulberries, 7 parts of momordica grosvenori, 6 parts of hawthorn, 15 parts of fingered citron, 15 parts of mulberry leaves, 15 parts of lophatherum gracile and 15 parts of abrus cantoniensis hance.
Further, the functional compound plant beverage comprises the following components: compounding concentrated solution, mint extract, white granulated sugar and water.
Further, compounding a concentrated solution: white granulated sugar: and (3) mint extract: the weight ratio of water is 22-26: 31-33: 0.25: 941 to 947.
Preferably, the compound concentrate: white granulated sugar: and (3) mint extract: the weight ratio of water is 25: 33: 0.25: 942.
the invention also aims to provide a preparation method of the compound plant beverage, which comprises the following steps:
s0: preparing raw materials of the compound concentrated solution according to the mass portion ratio,
s1: mixing the raw materials prepared in S0, and extracting;
s2: clarifying and separating the obtained extract;
s3: separating the obtained clear liquid and concentrating;
s4: sterilizing the concentrated solution to prepare a compound concentrated solution;
s5: adding white granulated sugar, mint extract and water into the compound concentrated solution for blending;
s6: filtering the blended solution through a 1 mu m microporous filter membrane;
s7: homogenizing, and mixing the filtrate;
s8: filling;
s9: and (6) sterilizing and packaging.
Further, in step S3, pressurized reverse osmosis is adopted to remove water, the temperature is less than or equal to 45 ℃, and the effluent concentration is more than or equal to 10 Brix. In the step S4, ultra-high temperature instantaneous sterilization is adopted, the sterilization temperature is 130-140 ℃, the sterilization time is 10S, and the effluent temperature is more than or equal to 90 ℃.
Further, after the compound concentrated solution is sterilized in the step S4, the compound concentrated solution is pumped into a filling machine and is hot-filled by adopting an aseptic bag; and then packaging for later use.
The invention has the following beneficial effects:
the compound plant beverage adopts natural raw materials, comprehensively adopts various cool medicinal and edible raw materials, is added with warm hawthorn and fingered citron, and has the effects of clearing away heat and toxic materials, diminishing inflammation, reducing dryness, tonifying qi, tonifying spleen, warming body and nourishing stomach; the raw materials are selected to take multiple tastes of sour, sweet and bitter into consideration, and the prepared beverage has unique taste; because the raw materials with sweet taste are adopted, the appetite-promoting tea has the advantages of less sugar content, sour and sweet taste, no toxicity, no additive and no side effect after long-term drinking.
The raw material is selected according to the zang-fu theory and the theory of five elements in traditional Chinese medicine from Huangdi's internal classic, six fu organs are yang, five zang organs are yin, qi is yang, and blood is yin. Rhizoma Polygonati has effects of invigorating spleen, moistening lung and promoting fluid production. Mulberry fruit enters heart, liver and kidney, tonifies liver and kidney, nourishes Yin and enriches blood. The momordica grosvenori belongs to lung, large intestine and spleen, and has the effects of clearing lung-heat, moistening dryness, moistening intestines and promoting fluid production. Haw enters spleen, stomach and liver, and has the functions of promoting digestion, invigorating stomach, warming stomach and invigorating spleen. Lophatherum gracile enters the heart, lung and stomach, and has the effects of removing heat, calming the heart, soothing the nerves, aiding sleep and regulating qi and blood. The fingered citron enters the liver, spleen, stomach and lung, soothes liver, regulates qi, calms liver, nourishes stomach, diminishes inflammation and resists allergy. The mulberry leaves enter heart, liver and kidney, clear lung heat, expel toxin, balance blood sugar, reduce fat and reduce blood pressure.
The raw materials are subjected to strict compatibility, the nutritional ingredients of the plants are fully extracted through a modern extraction process, and the health drink with unique taste and nourishing body is prepared through reasonable blending, and has the functions of coordinating the balance of yin and yang of a human body, soothing the nerves, tonifying qi, refreshing the body and restoring consciousness.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
The main functions of the medicinal components contained in the plant beverage are as follows.
Rhizoma polygonati: has sweet taste and is tasty and refreshing. The fleshy rootstock is fat and thick, contains a large amount of starch, sugar, fat, protein, carotene, vitamins and various other nutritional ingredients, can allay hunger when eaten raw or stewed, has the function of body building, can multiply the vitality of people, has abundant muscles and strong bone marrow, and is very beneficial to the body. Rhizoma polygonati rhizome is shaped like sweet potato, and is often eaten as vegetable by people in mountainous areas.
And (3) mulberry fruit: cool and sweet, sour, sweet and cold in nature. Mulberry contains various functional components such as rutin, anthocyanin, resveratrol and the like, and has good effects of cancer prevention, aging resistance, ulcer resistance, virus resistance and the like.
Momordica grosvenori: sweet taste and cool nature. It is rich in glucose, fructose and vitamins. Clearing heat and moistening lung, relieving cough, relieving sore throat, and loosening bowel to relieve constipation, and can be used for treating dry cough due to lung fire, pharyngalgia, aphonia, and constipation due to intestinal dryness.
Hawthorn fruit: sour and sweet in nature and taste, slightly warm, entering spleen, stomach and liver meridians, removing food stagnation, dissipating blood stasis and expelling tapeworm. It is used for treating meat stagnation, abdominal mass, phlegm retention, abdominal distention, acid regurgitation, dysentery, intestinal wind, lumbago, infantile colic, abdominal pain, lochiorrhea, and infantile dyspepsia. Promote digestion, invigorate stomach, promote qi circulation and dissipate blood stasis. Can be used for treating dyspepsia, flatulence, dysentery, abdominal pain, blood stasis, amenorrhea, puerperal stagnation, heart and abdominal pain, hernia pain, and hyperlipidemia.
Fingered citron: pungent, bitter, sweet, warm and nontoxic. The liver, spleen and stomach have more medicinal functions of regulating qi, resolving phlegm, relieving vomit, relieving distension, soothing liver, strengthening spleen and harmonizing stomach. Has obvious relieving effect on tracheitis and asthma of the old; has more obvious curative effect on dyspepsia and chest and abdomen swelling and stuffiness of general people. The fingered citron can be prepared into various traditional Chinese medicinal materials, and has the effects of health care and life prolonging after long-term administration.
Mulberry leaf: bitter and sweet in taste, slightly cold in nature. It enters lung and liver meridians. Cool and descending powder. Contains flavone, alkaloid, phytosterol, aminobutyric acid, mulberry leaf polysaccharide, etc. Has the functions of dispelling wind, clearing heat, clearing lung-heat, moistening dryness, cooling blood and improving eyesight. Can be used for treating wind-heat type common cold, cough due to lung heat, headache, dizziness, conjunctival congestion, vertigo, and hematemesis due to blood heat.
Herba lophatheri: sweet and light taste, cold in nature; it enters heart, lung, stomach and bladder meridians. The herbal tea has the effects of clearing away heart-fire, promoting urination and removing dysphoria, has good curative effects on swelling and aching of gum, stomatitis and the like, and is prepared by using stems and leaves of the herbal tea for relieving summer heat in summer for folks to drink.
Abrus cantoniensis: sweet, bitter, cool and nontoxic in nature and taste; it enters heart, lung, liver, stomach and kidney meridians. Has the functions of eliminating dampness and jaundice, clearing away heat and toxic material, soothing liver and relieving pain. It is commonly indicated for damp-heat yellow abscess, uncomfortable hypochondriac region, distending pain in stomach, and mammary abscess with swelling pain.
Mint: the mint is pungent, cool and nontoxic in nature, has dual functions of medical use and eating, is mainly eaten by stems and leaves, and can also be taken by juicing. In eating, the mint can be used as a flavoring agent, a spice, wine, tea and the like. Herba Menthae is a common Chinese medicine, and young tender stem tip can be eaten as vegetable, and whole herb can be used as medicine, and can be used for treating common cold, fever, laryngalgia, headache, conjunctival congestion, myalgia, skin rubella pruritus, measles without adequate eruption, and also has effects on carbuncle, cellulitis, scabies, tinea, and dermatitis. The mint contains menthol, and the substance can refresh breath, has various medicinal properties, can relieve abdominal pain and gallbladder problems such as spasm, and also has antiseptic, antibacterial, diuretic, expectorant, stomach invigorating and digestion promoting effects. Eating a large amount of mint can cause insomnia, but eating a small amount of mint can help sleep.
Example 1
The embodiment provides a formula and a preparation process of a functional compound plant beverage, which comprises two parts: preparing a compound concentrated solution and blending a finished product.
1. Preparation of compounded concentrated solution
1) Weighing raw materials
Weighing 800g of rhizoma polygonati tablets, 1900g of picked dry mulberry with impurities removed, 600g of fructus momordicae, 400g of pitted dry hawthorn and 1300g of fingered citron tablets, cleaning with drinking water, and adding a proper amount of water for wetting for later use; taking dry mulberry leaves, picking out impurities, rubbing, picking out leaf stalks, screening out dust and scraps, and weighing 1400g of mulberry leaves for later use; 1500g of lophatherum gracile and 1300g of abrus cantoniensis hance are weighed for later use.
2) Extraction and separation
Mixing the above rhizoma Polygonati tablet, dried Mori fructus, fructus Siraitiae Grosvenorii, fructus crataegi and fructus Citri Sarcodactylis tablet, decocting with water for three times, adding 60L water for the first time, decocting for 2 hr, and filtering to obtain decoction; decocting the second time and the third time with 45L water for 1.5 hr, and filtering with filter cloth to obtain decoction. Mixing the above dried folium Mori, folium Bambusae and herba abri, decocting in water for three times, each time decocting with 40L water for 1 hr, and filtering with filter cloth to obtain decoction. Mixing all above decoctions, stirring, standing in settling tank for 1 hr for clarifying, collecting supernatant, filtering with disc centrifuge, fine filtering with filter bag/filter core, and collecting filtrate. The herb raw materials and the rhizome raw materials are decocted separately, and because the time required for decocting the herb raw materials and the rhizome raw materials is different, a large amount of residues generated after the herb is decocted for a long time are not convenient for filtering and taking decoction.
3) Concentrating
Reverse osmosis to remove water, pressurizing to remove water at the temperature below 45 ℃, and keeping the concentration of the effluent to be more than or equal to 10 Brix.
4) Sterilization
Tubular ultrahigh-temperature instantaneous sterilization is adopted, the sterilization temperature is 130-140 ℃, the sterilization time is 10s, and the liquid outlet temperature is more than or equal to 90 ℃.
5) Filling
And pumping the prepared compound concentrated solution into a filling machine, and hot filling by adopting an aseptic bag in an aseptic environment.
6) Packaging, warehousing and storing at normal temperature
And after boxing and labeling the compound concentrated solution, naturally cooling to normal temperature, and warehousing for later use.
2. Blending method
7) Weighing 2200 parts by weight of the compound concentrated solution obtained in the step 1, adding 3100 parts by weight of white granulated sugar, 25 parts by weight of mint extract and 94700 parts by weight of purified water, namely the compound concentrated solution: white granulated sugar: and (3) mint extract: the weight ratio of water is 22: 31: 0.25: 947. after blending, filtering through a microporous filter membrane of 1 mu m.
8) Blending the filtered solution, and uniformly mixing the solution by a high-pressure homogenizer to obtain the finished beverage.
9) The prepared beverage is filled into beverage bottles which are washed clean by high-purity water, each bottle is 250ml, and the bottles are sealed by covers.
10) And (3) placing the filled and sealed beverage bottle into a sterilization box, placing the beverage bottle into a high-pressure steam sterilization kettle, introducing 110 ℃ steam for sterilization for 15 minutes, and taking out.
11) And (4) packaging, namely putting each beverage bottle into a carton, and warehousing for sale after packaging.
Example 2
The difference between this example and example 1 is that another raw material and blending weight ratio are provided, and the preparation method is the same as that of example 1 and is not repeated.
1. Preparation of compounded concentrated solution
Weighing the following raw materials: weighing 1000g of rhizoma polygonati tablets, 2100g of impurity-removed dried mulberries, 800g of momordica grosvenori, 500g of kernel-removed dried hawthorn and 1400g of fingered citron tablets, cleaning with drinking water, and adding a proper amount of water for wetting for later use; taking dry mulberry leaves, picking out impurities, rubbing, picking out leaf stalks, screening out dust and scraps, and weighing 1600g of mulberry leaves for later use; 1700g of lophatherum gracile and 1500g of abrus cantoniensis are weighed for standby.
2. Blending method
Measuring 2400 parts of the compound concentrated solution obtained in the step 1, adding 3200 parts of white granulated sugar, 25 parts of mint extract and 94400 parts of purified water to obtain the compound concentrated solution: white granulated sugar: and (3) mint extract: the weight ratio of water is 24: 32: 0.25: 944. after blending, fine filtration is carried out through a microporous filter membrane of 1 mu m.
Example 3
The difference between this example and examples 1 and 2 is that another raw material and blending weight ratio are provided, and the preparation process is the same as that of example 1 and is not repeated.
1. Preparation of compounded concentrated solution
Weighing the following raw materials: weighing 1100g of rhizoma polygonati tablets, 2200g of picked dry mulberry, 900g of fructus momordicae, 700g of pitted dry hawthorn and 1600g of fingered citron tablets, cleaning with drinking water, and adding a proper amount of water for wetting for later use; taking dry mulberry leaves, picking out impurities, rubbing, picking out leaf stalks, screening out dust and scraps, and weighing 1700g of mulberry leaves for later use; 1800g of lophatherum gracile and 1600g of abrus cantoniensis are weighed for standby.
2. Blending method
Measuring 2600 parts of the compound concentrated solution obtained in the step 1 according to parts by weight, adding 3300 parts of white granulated sugar, 25 parts of mint extract and 94100 parts of purified water to obtain the compound concentrated solution: white granulated sugar: and (3) mint extract: the weight ratio of water is 26: 33: 0.25: 941. after blending, fine filtration is carried out through a microporous filter membrane of 1 mu m.
Example 4
The difference between this embodiment and the above embodiments is that another raw material and blending weight ratio are provided, and the preparation process is the same as that of embodiment 1, and is not described again.
1. Preparation of compounded concentrated solution
Weighing the following raw materials: weighing 1100g of rhizoma polygonati tablets, 2100g of impurity-removed dried mulberries, 700g of momordica grosvenori, 600g of kernel-removed dried hawthorn and 1500g of fingered citron tablets, cleaning with drinking water, and adding a proper amount of water for wetting for later use; taking dry mulberry leaves, picking out impurities, rubbing, picking out leaf stalks, screening out dust and scraps, and weighing 1500g of mulberry leaves for later use; 1500g of lophatherum gracile and 1500g of abrus cantoniensis hance are weighed for later use.
2. Blending method
Weighing 2500 parts of the compound concentrated solution obtained in the step 1, adding 3300 parts of white granulated sugar, 25 parts of mint extract and 94200 parts of purified water to obtain the compound concentrated solution: white granulated sugar: and (3) mint extract: the weight ratio of water is 24: 32: 0.25: 944. after blending, fine filtration is carried out through a microporous filter membrane of 1 mu m.
Test example 1: physical and chemical detection
The finished products prepared in the embodiments 1 to 4 are sampled by 100 parts in each embodiment, physicochemical detection is carried out, the average value of each detection value is taken, and the detection results are shown in the following table 1. The plant beverage contains a large amount of carbohydrate, and can rapidly supplement energy.
TABLE 1 table of physical and chemical test results
Figure DEST_PATH_IMAGE002
Test example 2: taste investigation
The beverage prepared by the invention is distributed to trial drinkers, the number of people participating in taste investigation is 50, wherein 20 children aged 5-15 years old, 20 adults and 10 old people aged over 55 respectively give satisfactory answers, bitter answers and sweet answers, and the results are shown in table 2. According to the evaluation of test drinkers, most people show that the beverage has excellent mouthfeel, sour and sweet but not sweet greasy taste, no Chinese herbal medicine taste, and light cool feeling after drinking, but the duration time is not too long. In addition, few people feel slightly bitter when drinking, but the aftertaste is sour and sweet. All investigators showed that after drinking, the tea had no discomfort such as flatulence and diarrhea, and when drinking at normal temperature, the tea had moderate cooling sensation, and sour and sweet taste improved appetite.
TABLE 2 taste survey evaluation Table
Figure DEST_PATH_IMAGE004
Test example 3: quality visual inspection
After the water on the outer wall of the sterilized beverage bottle is volatilized, the finished product with the filling quantity obviously less than 250ml is firstly checked and removed, and then the finished product is placed under a lamp inspection cabinet with the illumination of 2500Lx and a non-reflective white background for inspection. The method comprises the steps of checking the bottleneck of a beverage bottle held by a hand of a person, turning the beverage bottle slowly, turning the beverage bottle upside down and standing upright on the lower edge of a light screen of a light inspection cabinet respectively while turning, scanning and checking the sight of the person from the lower part to the upper part sequentially to remove unqualified products with foreign matters visible to naked eyes in the beverage bottle, wiping the outer wall of the qualified product and sticking a label.
The foregoing is only a preferred embodiment of the present invention, and the present invention is not limited thereto in any way, and any simple modification, equivalent replacement and improvement made to the above embodiment within the spirit and principle of the present invention still fall within the protection scope of the present invention.

Claims (10)

1. A functional compound plant beverage is characterized by comprising the following components: compounding concentrated solution, mint extract, white granulated sugar and water; the preparation material of the compound concentrated solution comprises the following raw materials: rhizoma polygonati, mulberry, fructus momordicae, hawthorn, fingered citron, mulberry leaf, lophatherum gracile and abrus cantoniensis.
2. The functional compound plant beverage as claimed in claim 1, wherein the preparation material of the compound concentrated solution comprises the following raw materials in parts by mass: 8-11 parts of rhizoma polygonati, 19-22 parts of mulberry, 6-9 parts of momordica grosvenori, 4-7 parts of hawthorn, 13-16 parts of fingered citron, 14-17 parts of mulberry leaves, 15-18 parts of lophatherum gracile and 13-16 parts of abrus cantoniensis hance.
3. The functional compound plant beverage as claimed in claim 2, wherein the preparation material of the compound concentrated solution comprises the following raw materials in parts by mass: 11 parts of rhizoma polygonati, 21 parts of mulberries, 7 parts of momordica grosvenori, 6 parts of hawthorn, 15 parts of fingered citron, 15 parts of mulberry leaves, 15 parts of lophatherum gracile and 15 parts of abrus cantoniensis hance.
4. The functional compound plant beverage as claimed in claim 1, which is characterized by comprising the following components: compounding concentrated solution, mint extract, white granulated sugar and water.
5. The functional compound plant beverage as claimed in claim 4, wherein the compound concentrated solution is: white granulated sugar: and (3) mint extract: the weight ratio of water is 22-26: 31-33: 0.25: 941 to 947.
6. The functional compound plant beverage as claimed in claim 5, wherein the compound concentrated solution is: white granulated sugar: and (3) mint extract: the weight ratio of water is 25: 33: 0.25: 942.
7. a method for preparing the functional compound plant beverage as defined in any one of claims 1-6, which comprises the following steps:
s0: preparing raw materials of the compound concentrated solution according to the mass portion ratio,
s1: mixing the raw materials prepared in S0, and extracting;
s2: clarifying and separating the obtained extract;
s3: separating the obtained clear liquid and concentrating;
s4: sterilizing the concentrated solution to prepare a compound concentrated solution;
s5: adding white granulated sugar, mint extract and water into the compound concentrated solution according to the weight ratio for blending;
s6: filtering the blended solution through a 1 mu m microporous filter membrane;
s7: homogenizing, and mixing the filtrate;
s8: filling;
s9: and (6) sterilizing and packaging.
8. The method of claim 7, wherein in step S3, pressurized reverse osmosis is used to remove water, the temperature is less than or equal to 45 ℃, and the effluent concentration is greater than or equal to 10Brix °.
9. The method as claimed in claim 7, wherein in step S4, ultra-high temperature instantaneous sterilization is adopted, the sterilization temperature is 130-140 ℃, the sterilization time is 10S, and the effluent temperature is greater than or equal to 90 ℃.
10. The method according to claim 7, wherein after sterilizing the compounded concentrate at step S4, the compounded concentrate is pumped into a filling machine and hot-filled using sterile bags; and then packaging for later use.
CN201910894534.6A 2019-09-20 2019-09-20 Functional compound plant beverage and preparation method thereof Pending CN112617062A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103734427A (en) * 2013-12-31 2014-04-23 广州神农生物技术有限公司 Method of preparing plant bag beverage by taking natural raw materials as adsorptive carrier
CN107259252A (en) * 2017-08-09 2017-10-20 杨力 A kind of plant beverage and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103734427A (en) * 2013-12-31 2014-04-23 广州神农生物技术有限公司 Method of preparing plant bag beverage by taking natural raw materials as adsorptive carrier
CN107259252A (en) * 2017-08-09 2017-10-20 杨力 A kind of plant beverage and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
李安陵: "关于保健酒的研发思考", 《酿酒》 *

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