CN112825995A - Preparation method of poria cocos health-care beverage - Google Patents
Preparation method of poria cocos health-care beverage Download PDFInfo
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- CN112825995A CN112825995A CN201911163582.4A CN201911163582A CN112825995A CN 112825995 A CN112825995 A CN 112825995A CN 201911163582 A CN201911163582 A CN 201911163582A CN 112825995 A CN112825995 A CN 112825995A
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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
- A23L2/385—Concentrates of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—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
-
- 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)
- Mycology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A preparation method of a poria cocos health-care beverage comprises the following steps: 1) soaking: adding water accounting for 8-10 times of the weight of the poria cocos composite material into the poria cocos composite material, stirring and soaking the poria cocos mixture for 50-70 min; 2) extraction: continuously adding water which accounts for 8-10 times of the weight of the poria cocos composite material, carrying out micro-boiling extraction for three times, and then sieving with a 300-mesh sieve to obtain a mixed extracting solution for later use; 3) concentration: heating and concentrating the mixed extracting solution until the mass of the mixed extracting solution is 0.6-1.0 time of that of the tuckahoe composite material to obtain a concentrated solution; 4) seasoning: mixing the concentrated solution with flavoring agent, sterilizing, and packaging. The poria cocos health-care beverage obtained by the invention is easy to produce, has fresh fragrance, can achieve the effects of tonifying spleen and calming heart, helping digestion and invigorating stomach, and promoting qi circulation and dissipating blood stasis after being drunk for a period of time, has a good health-care effect on a human body, and has remarkable economic and social benefits.
Description
Technical Field
The invention relates to the technical field of functional beverage development, and particularly relates to a preparation method of a poria cocos health-care beverage.
Background
The main functions of the stomach are two-fold: firstly, food is digested, and the food ingested by a human body enters the stomach through the esophagus, is digested through the stomach and then is transferred into the small intestine; secondly, nutrients are transmitted, nutrients in food are extracted from the digested food by the stomach and are transmitted to each part of the body through blood, if the stomach can well complete the work of absorbing the nutrients, the nutrient can be transmitted to other organs in the body on time, the appetite can be increased, the spirit is stimulated, otherwise, if the digestive function of the stomach is reduced, the appetite is influenced, and the phenomenon of halitosis can occur, the phenomena of weakness of the spleen and the stomach and dyspepsia are mostly manifested as discomfort of the upper abdomen or pain, satiety, heartburn, regurgitation and the like, the food is often unwilling to eat or has small food intake because of discomfort of chest distress, satiety, abdominal distension and the like, the existing digestion-assisting medicines mostly treat the symptoms and root causes no good regulation effect on the human body, and have toxic and side effects at different degrees, the microenvironment of the body is easy to be unbalanced after long-term eating, affecting the health of the body.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a preparation method of a poria cocos health-care beverage, so that the poria cocos health-care beverage which is beneficial to invigorating stomach and spleen, promoting qi circulation and dissipating blood stasis and meets the needs of contemporary people is obtained.
The technical problem solved by the invention is realized by adopting the following technical scheme:
a preparation method of a poria cocos health-care beverage comprises the following steps:
1) soaking: adding water accounting for 8-10 times of the weight of the poria cocos composite material into the poria cocos composite material, stirring and soaking the poria cocos mixture for 50-70 min;
2) extraction: continuously adding water which accounts for 8-10 times of the weight of the poria cocos composite material, heating until the poria cocos composite material is boiled, timing, keeping the micro-boiling extraction for 60-80 min, and filtering to obtain a first extracting solution; continuously adding water with the mass 6-7 times that of the poria cocos composite material into filter residues, heating until the mixture is boiled, timing, keeping the slightly boiling extraction for 40-60 min, and filtering to obtain a second extracting solution; continuously adding water which accounts for 5-6 times of the weight of the poria cocos composite material into filter residues, heating until the mixture is boiled, timing, keeping the mixture to be slightly boiled and extracted for 30-50 min, filtering to obtain a third extracting solution, combining the first extracting solution, the second extracting solution and the third extracting solution, and screening through a 300-mesh screen to obtain a mixed extracting solution for later use;
3) concentration: heating and concentrating the mixed extracting solution until the mass of the mixed extracting solution is 0.6-1.0 time of that of the tuckahoe composite material to obtain a concentrated solution;
4) seasoning: mixing the concentrated solution with flavoring agent, sterilizing, and packaging.
Further, in the step 4), the seasoning comprises aspartame, 1.0-1.1% of sodium cyclamate and 12-18% of xylitol which account for 1.0-1.1% of the mass of the concentrated solution, and the concentrated solution is uniformly mixed with the aspartame, the sodium cyclamate and the xylitol when being added.
Further, in the step 4), the seasoning can also be white granulated sugar or sucrose accounting for 200-300% of the mass of the concentrated solution.
Further, the poria cocos composite material comprises the following raw materials in parts by weight: 4-8 parts of poria cocos, 2-5 parts of Chinese yam, 2-5 parts of white hyacinth bean, 2-4 parts of coix seed, 1-3 parts of Chinese date, 1-3 parts of gordon euryale seed, 1-3 parts of fructus amomi, 1-3 parts of dried ginger, 1-4 parts of phaseolus calcaratus, 1-5 parts of orange peel, 1-3 parts of hawthorn, 1-2 parts of malt, 1-4 parts of wrinkled gianthyssop herb, 1-3 parts of elsholtzia, 1-3 parts of houttuynia cordata, 1-3 parts of dandelion, 1-3 parts of mint, 1-3 parts of purslane, 1-3 parts of chicory, 1-3 parts of perilla leaf and 1-3 parts of cape jasmine.
Further, the poria cocos composite material comprises the following raw materials in parts by weight: 4 parts of poria cocos, 2 parts of Chinese yam, 2 parts of white hyacinth beans, 2 parts of coix seeds, 1 part of Chinese dates, 1 part of gordon euryale seeds, 1 part of fructus amomi, 1 part of dried ginger, 2 parts of phaseolus calcaratus, 2 parts of orange peels, 1 part of hawthorn fruits, 1 part of malt, 2 parts of agastache rugosus, 1 part of elsholtzia, 1 part of houttuynia cordata, 1 part of dandelion, 1 part of mint, 1 part of purslane, 1 part of chicory, 1 part of perilla leaves and 1 part of cape jasmine fruits.
Tuckahoe, sweet and light in flavor, neutral in nature, enters heart, lung, spleen and kidney channels, induces diuresis and excretes dampness, strengthens spleen and calms heart; the yam is sweet in nature, warm and mild, and nontoxic, can tonify deficiency, eliminate cold and heat pathogenic factors, strengthen the middle warmer, tonify qi, tonify spleen and stomach, promote the production of body fluid, benefit lung, tonify kidney and arrest seminal emission; white hyacinth bean, invigorating spleen to eliminate dampness, regulating stomach and relieving summer heat; the coix seeds have the effects of tonifying spleen and eliminating dampness, removing arthralgia and checking diarrhea, and clearing heat and expelling pus; the Chinese date has the effects of tonifying middle-jiao and Qi, nourishing blood and soothing nerves; semen euryales has effects of invigorating kidney, stopping nocturnal emission, invigorating spleen, relieving diarrhea, eliminating dampness, and stopping leukorrhagia; fructus amomi is pungent in taste and warm in nature, enters spleen, stomach and kidney channels, disperses according to fragrance, lowers middle energizer, dissolves dampness and stimulates appetite, warms spleen and stops diarrhea; dried ginger, rhizoma Zingiberis, warming the middle-jiao to dispel cold, restoring yang to activate collaterals, drying dampness and eliminating phlegm; the small red bean has the effects of inducing diuresis to alleviate edema, detoxifying and expelling pus; orange peel, fructus Citri Tangerinae, for dispelling cold and eliminating dampness, and promoting qi and eliminating phlegm; the hawthorn can promote digestion, invigorate stomach, promote qi circulation and dissipate blood stasis; malt, promoting the circulation of qi to promote digestion, invigorating spleen to stimulate appetite, and relieving lactation and flatulence; agastache rugosus, pungent and slightly warm, has the effects of entering spleen, stomach and lung channels, aromatizing, eliminating dampness, harmonizing stomach, preventing vomiting, removing dirt, regulating the middle warmer, dispelling summer heat, relieving exterior syndrome and having good sterilization and anticorrosion effects; herba Moslae, inducing sweat to relieve exterior syndrome, regulating the middle warmer and promoting diuresis; the heartleaf houttuynia herb has the effects of clearing heat and removing toxicity, eliminating carbuncle and expelling pus, and inducing diuresis for treating stranguria, and has the effects of resisting bacteria and viruses, improving the immunity of the organism, inducing diuresis and the like; the dandelion enters liver and stomach channels, clears away heat and toxic materials, reduces swelling, eliminates stagnation, relieves food toxicity and dissipates stagnation of qi; the mint has the effects of dispelling wind heat, clearing head and eyes and promoting eruption, and contains menthol, so that the mint has the effects of preventing corrosion and sterilizing, promoting urination, reducing phlegm, invigorating stomach, aiding digestion and the like; purslane, which has the effects of clearing away heat and toxic materials, cooling blood and stopping bleeding; chicory, which has the effects of clearing liver and promoting bile flow, strengthening spleen to promote digestion, and inducing diuresis to alleviate edema; perilla leaf, relieving exterior syndrome and dispelling cold, promoting qi circulation and regulating stomach; gardenia jasminoides ellis has the effects of purging fire, relieving restlessness, clearing heat, promoting urination, cooling blood and removing toxicity.
Has the advantages that: 1) the poria cocos health-care beverage provided by the invention is rich in raw materials, easy to produce and fresh in fragrance, can achieve the effects of tonifying spleen and calming heart, helping digestion and invigorating stomach, promoting qi circulation and dissipating blood stasis after being drunk for a period of time, has a good health-care effect on a human body, and has remarkable economic and social benefits.
2) The poria cocos health drink provided by the invention takes poria cocos as a main material, the poria cocos has a certain effect on invigorating spleen and promoting diuresis, but the effect is not ideal when the poria cocos is used alone or only a plurality of raw materials are combined for use, the human body operation mechanism is complex, the invention continuously adjusts the test formula and finds that after the main materials of Chinese yam, white hyacinth bean, coix seed and red bean are added, and the auxiliary materials of fructus amomi, dried ginger, orange peel, hawthorn, malt, agastache rugosus, elsholtzia, houttuynia cordata, dandelion, mint, purslane, chicory, perilla leaf and gardenia are added, the raw material components are compounded to generate a synergistic effect, and the raw material components synergistically regulate the human body to a certain degree from all angles of heart, liver, lung, spleen and kidney, and have obvious effects on invigorating spleen, promoting diuresis and invigorating stomach and promoting digestion.
3) The beverage provided by the invention is fully considered from the effects, the smell, the taste and the safety, and the raw material components and the formula of the beverage are obtained through long-term tests and verifications, so that a great amount of heart blood is paid to research and development personnel, and the beverage is creative.
4) All the raw materials are medicinal and edible, and all the components and the collocation are carefully considered and tested without any toxic or side effect.
Detailed Description
In order to make the technical means, the creation features, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
The poria cocos health-care beverage comprises the following raw materials: 400g of poria cocos, 200g of Chinese yam, 200g of white hyacinth bean, 200g of coix seed, 100g of Chinese date, 100g of gordon euryale seed, 100g of fructus amomi, 100g of dried ginger, 200g of phaseolus calcaratus, 200g of orange peel, 100g of hawthorn, 100g of malt, 200g of wrinkled gianthyssop, 100g of elsholtzia, 100g of houttuynia cordata, 100g of dandelion, 100g of mint, 100g of purslane, 100g of chicory, 100g of perilla leaf and 100g of cape jasmine.
The preparation method comprises the following steps:
1) soaking: adding water 8 times the weight of the Poria cocos composite material into the Poria cocos composite material, stirring and soaking the Poria cocos mixture for 60 min;
2) extraction: continuously adding water 8 times the weight of Poria cocos composite material, heating to boil, timing, keeping boiling for extraction for 60min, and filtering to obtain a first extractive solution; adding water 6 times the weight of Poria cocos compound material into the residue, heating to boil, timing, extracting for 50min, and filtering to obtain a second extractive solution; adding water 5 times the weight of Poria cocos compound material into the residue, heating to boil, timing, extracting for 40min under slight boiling, filtering to obtain a third extractive solution, mixing the first, second and third extractive solutions, and sieving with 300 mesh sieve to obtain a mixed extractive solution;
3) concentration: heating and concentrating the mixed extracting solution until the mass of the mixed extracting solution is 0.8 times of that of the tuckahoe compound material to obtain concentrated solution;
4) seasoning: mixing the concentrated solution with flavoring agent, sterilizing, and packaging, wherein the flavoring agent comprises aspartame 1.03 wt%, sodium cyclamate 1.03 wt% and xylitol 12 wt%, and the flavoring agent can be white sugar or sucrose 280 wt% of the concentrated solution.
Example 2
The poria cocos health-care beverage comprises the following raw materials: 600g of poria cocos, 300g of Chinese yam, 300g of white hyacinth bean, 300g of coix seed, 200g of Chinese date, 200g of gordon euryale seed, 200g of fructus amomi, 200g of dried ginger, 100g of phaseolus calcaratus, 100g of orange peel, 200g of hawthorn, 200g of malt, 100g of wrinkled gianthyssop, 200g of elsholtzia, 200g of houttuynia cordata, 200g of dandelion, 200g of mint, 200g of purslane, 200g of chicory, 200g of perilla leaf and 200g of cape jasmine.
The preparation method comprises the following steps:
1) soaking: adding water 10 times the weight of the Poria cocos composite material into the Poria cocos composite material, stirring and soaking the Poria cocos mixture for 50 min;
2) extraction: continuously adding water with the mass 10 times of that of the Poria cocos composite material, heating to boil, timing, keeping boiling for extraction for 70min, and filtering to obtain a first extract; adding water 7 times the weight of Poria cocos compound material into the residue, heating to boil, timing, extracting for 40min, and filtering to obtain second extractive solution; adding water 6 times the weight of Poria cocos compound material into the residue, heating to boil, timing, extracting for 30min under slight boiling, filtering to obtain a third extractive solution, mixing the first, second and third extractive solutions, and sieving with 300 mesh sieve to obtain a mixed extractive solution;
3) concentration: heating and concentrating the mixed extracting solution until the mass of the mixed extracting solution is 1.0 time of that of the tuckahoe compound material to obtain concentrated solution;
4) seasoning: mixing the concentrated solution with flavoring agent, sterilizing, and packaging, wherein the flavoring agent comprises aspartame 1.1%, sodium cyclamate 1.1% and xylitol 18% by weight of the concentrated solution, and the flavoring agent can be white granulated sugar or sucrose 300% by weight of the concentrated solution.
Example 3
The poria cocos health-care beverage comprises the following raw materials: 800g of poria cocos, 500g of Chinese yam, 500g of white hyacinth bean, 400g of coix seed, 300g of Chinese date, 300g of gordon euryale seed, 300g of fructus amomi, 300g of dried ginger, 400g of phaseolus calcaratus, 500g of orange peel, 300g of hawthorn, 150g of malt, 400g of wrinkled gianthyssop, 300g of elsholtzia, 300g of houttuynia cordata, 300g of dandelion, 300g of mint, 300g of purslane, 300g of chicory, 300g of perilla leaf and 300g of cape jasmine.
The preparation method comprises the following steps:
1) soaking: adding water 9 times the weight of the Poria cocos composite material into the Poria cocos composite material, stirring and soaking the Poria cocos mixture for 70 min;
2) extraction: continuously adding water 9 times the weight of Poria cocos composite material, heating to boil, timing, keeping boiling for extraction for 80min, and filtering to obtain a first extractive solution; adding water 6.5 times the weight of Poria cocos compound material into the residue, heating to boil, timing, extracting for 50min, and filtering to obtain second extractive solution; adding water 5.5 times the weight of Poria cocos compound material into the residue, heating to boil, timing, extracting for 40min under slight boiling, filtering to obtain a third extractive solution, mixing the first, second and third extractive solutions, and sieving with 300 mesh sieve to obtain a mixed extractive solution;
3) concentration: heating and concentrating the mixed extracting solution until the mass of the mixed extracting solution is 0.6 times of that of the tuckahoe compound material to obtain concentrated solution;
4) seasoning: mixing the concentrated solution with flavoring agent, sterilizing, and packaging, wherein the flavoring agent comprises aspartame 1.0 wt%, sodium cyclamate 1.0 wt% and xylitol 12 wt%, and the flavoring agent can be white sugar or sucrose 250 wt%.
Taste survey test
1. The drinking people are as follows: general population
2. Drinking time: ten am point
3. The number of people drinking: each group has 50 people
4. The method comprises the following steps: each bottle of the poria cocos health drink obtained in example 1-3 is 200mL, tasted at ten am, and food is prohibited to eat one hour before tasting.
5. Indexes are as follows: after drinking, the tea leaves are obviously moderate in sweetness, slightly bitter in aftertaste tongue root, fresh in fragrance and good in record, after drinking, the tea leaves are moderate in sweetness, obvious in aftertaste tongue root bitterness and unobvious in fragrance and generally recorded, after drinking, the tea leaves are relatively sweet and greasy, the aftertaste tongue root bitterness is relatively heavy, and the taste which is unacceptable is poor.
6. The taste test results are shown in the table I.
Oral feeling test results
| Good taste (number of people) | Taste in general (number of people) | Poor taste (number of people) | |
| Example 1 | 86 | 12 | 2 |
| Example 2 | 84 | 16 | 0 |
| Example 3 | 80 | 15 | 5 |
(II) examination of Drinking Effect
1. The drinking people are as follows: people who are easy to have abdominal distension and indigestion after meals
2. Drinking time: drinking a bottle half an hour after lunch for 15 days
3. The number of people drinking: each group has 50 people
4. The method comprises the following steps: the poria cocos health-care beverage obtained in the embodiment 1-3 is 200ml per bottle, and is drunk half an hour after lunch.
5. Indexes are as follows: after drinking for 15 days continuously, the abdominal distension and indigestion phenomenon are obviously eliminated, and the mental state is obviously and effectively improved; the abdominal distension and indigestion phenomenon can be relieved after the tea is continuously drunk for 15 days, and the mental state is generally effective and even before drinking; after drinking for 15 days continuously, the abdominal distension and indigestion phenomenon is not relieved or even aggravated completely, and the mental state is deteriorated, so that the effect is not effective.
6. The results of the drinking effect survey are shown in Table II
Table two drinking effect questionnaire
Therefore, the poria cocos health-care beverage has good public acceptance in taste and good effects of tonifying spleen, promoting diuresis, invigorating stomach and promoting digestion.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (5)
1. The preparation method of the poria cocos health-care beverage is characterized by comprising the following steps:
1) soaking: adding water accounting for 8-10 times of the weight of the poria cocos composite material into the poria cocos composite material, stirring and soaking the poria cocos mixture for 50-70 min;
2) extraction: continuously adding water which accounts for 8-10 times of the weight of the poria cocos composite material, heating until the poria cocos composite material is boiled, timing, keeping the micro-boiling extraction for 60-80 min, and filtering to obtain a first extracting solution; continuously adding water with the mass 6-7 times that of the poria cocos composite material into filter residues, heating until the mixture is boiled, timing, keeping the slightly boiling extraction for 40-60 min, and filtering to obtain a second extracting solution; continuously adding water which accounts for 5-6 times of the weight of the poria cocos composite material into filter residues, heating until the mixture is boiled, timing, keeping the mixture to be slightly boiled and extracted for 30-50 min, filtering to obtain a third extracting solution, combining the first extracting solution, the second extracting solution and the third extracting solution, and screening through a 300-mesh screen to obtain a mixed extracting solution for later use;
3) concentration: heating and concentrating the mixed extracting solution until the mass of the mixed extracting solution is 0.6-1.0 time of that of the tuckahoe composite material to obtain a concentrated solution;
4) seasoning: mixing the concentrated solution with flavoring agent, sterilizing, and packaging.
2. The preparation method of the poria cocos health drink according to claim 1, wherein in the step 4), the seasonings comprise 1.0-1.1% of aspartame, 1.0-1.1% of sodium cyclamate and 12-18% of xylitol by mass of the concentrated solution, and the concentrated solution is uniformly mixed with the aspartame, the sodium cyclamate and the xylitol when being added.
3. The preparation method of the poria cocos health drink according to claim 1, wherein in the step 4), the seasoning can be white granulated sugar or sucrose accounting for 200-300% of the mass of the concentrated solution.
4. The preparation method of the poria cocos health drink according to any one of claims 1 to 3, wherein the poria cocos compound material comprises the following raw materials in parts by weight: 4-8 parts of poria cocos, 2-5 parts of Chinese yam, 2-5 parts of white hyacinth bean, 2-4 parts of coix seed, 1-3 parts of Chinese date, 1-3 parts of gordon euryale seed, 1-3 parts of fructus amomi, 1-3 parts of dried ginger, 1-4 parts of phaseolus calcaratus, 1-5 parts of orange peel, 1-3 parts of hawthorn, 1-2 parts of malt, 1-4 parts of wrinkled gianthyssop herb, 1-3 parts of elsholtzia, 1-3 parts of houttuynia cordata, 1-3 parts of dandelion, 1-3 parts of mint, 1-3 parts of purslane, 1-3 parts of chicory, 1-3 parts of perilla leaf and 1-3 parts of cape jasmine.
5. The preparation method of the poria cocos health drink according to any one of claims 1 to 3, wherein the poria cocos compound material comprises the following raw materials in parts by weight: 4 parts of poria cocos, 2 parts of Chinese yam, 2 parts of white hyacinth beans, 2 parts of coix seeds, 1 part of Chinese dates, 1 part of gordon euryale seeds, 1 part of fructus amomi, 1 part of dried ginger, 2 parts of phaseolus calcaratus, 2 parts of orange peels, 1 part of hawthorn fruits, 1 part of malt, 2 parts of agastache rugosus, 1 part of elsholtzia, 1 part of houttuynia cordata, 1 part of dandelion, 1 part of mint, 1 part of purslane, 1 part of chicory, 1 part of perilla leaves and 1 part of cape jasmine fruits.
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| CN105767830A (en) * | 2016-04-29 | 2016-07-20 | 李滨 | Poria cocos vegetable drink |
| CN106805046A (en) * | 2016-12-22 | 2017-06-09 | 刘杰 | A kind of Poria cocos radix polygonati officinalis Ganoderma lucidum drink |
| CN106974156A (en) * | 2016-10-27 | 2017-07-25 | 贵州汇珠薏仁米产业开发有限公司 | A kind of instant coix seed Poria cocos ginger beverage |
| CN108850747A (en) * | 2018-07-26 | 2018-11-23 | 芜湖职业技术学院 | A kind of Poria cocos/jujube composite beverage and preparation method thereof |
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- 2019-11-25 CN CN201911163582.4A patent/CN112825995A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767830A (en) * | 2016-04-29 | 2016-07-20 | 李滨 | Poria cocos vegetable drink |
| CN106974156A (en) * | 2016-10-27 | 2017-07-25 | 贵州汇珠薏仁米产业开发有限公司 | A kind of instant coix seed Poria cocos ginger beverage |
| CN106805046A (en) * | 2016-12-22 | 2017-06-09 | 刘杰 | A kind of Poria cocos radix polygonati officinalis Ganoderma lucidum drink |
| CN108850747A (en) * | 2018-07-26 | 2018-11-23 | 芜湖职业技术学院 | A kind of Poria cocos/jujube composite beverage and preparation method thereof |
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