CN113575808A - A beverage prepared from edible flower and rhizoma Amorphophalli, and its preparation method - Google Patents
A beverage prepared from edible flower and rhizoma Amorphophalli, and its preparation method Download PDFInfo
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- CN113575808A CN113575808A CN202110682263.5A CN202110682263A CN113575808A CN 113575808 A CN113575808 A CN 113575808A CN 202110682263 A CN202110682263 A CN 202110682263A CN 113575808 A CN113575808 A CN 113575808A
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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
- A23L2/38—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Abstract
The invention provides a beverage prepared from edible flowers and konjac and a preparation method thereof, wherein the beverage comprises the following raw materials in percentage by weight: 0.2 to 0.5 percent of honeysuckle, 0.2 to 0.5 percent of chrysanthemum, 0.05 to 0.15 percent of rose, 0.1 to 0.3 percent of sweet osmanthus, 0.1 to 0.3 percent of dendrobium flower, 0.1 to 0.3 percent of lily, 0.6 to 1.5 percent of konjaku flour and 6 to 9 percent of brown sugar are added with water to fix the volume to 100 percent; mixing honeysuckle, chrysanthemum, rose, sweet osmanthus, dendrobium flower and lily according to a formula ratio, adding water according to a proportion of 20% to boil in a jacketed pan, grinding the boiled liquid for later use through a colloid mill, adding konjak and brown sugar into a sugar dissolving tank, dissolving in water, pouring the dissolved solution into the ground boiled liquid, stirring uniformly, performing constant volume after passing through a vibrating screen, homogenizing the feed liquid after constant volume, and then filling, sealing and sterilizing to obtain a product; the product is rich in vitamins, mannan and more than 10 amino acids and trace elements, wherein the brown sugar and konjak have the effects of tonifying middle-jiao and Qi, nourishing blood and relieving depletion, warming Yang and tonifying spleen, nourishing liver and kidney, and dispelling wind and dredging collaterals, and the industrialization of the beverage additive-free product is realized.
Description
Technical Field
The invention relates to the technical field of beverage processing, in particular to a beverage prepared from edible flowers and konjac and a preparation method thereof.
Background
In recent years, with the improvement of the quality of life of people, the nutritional requirement on beverages is higher and higher, and as the beverages are very convenient to drink, the demand of health-care beverages rich in nutrition is continuously expanded, and particularly, the beverage produced by the traditional nutritional food materials which are well known by people is in demand.
Along with the social development, the health consciousness of people is strengthened, the nutrient components in the beverage are increased, the additive-free nutrient beverage with good taste and great market competitiveness is produced, the health beverage with great economic value and social benefit is developed, the consumption concept and the demand of modern consumers are met, and the consumption of the nutrient beverage taking natural plants as raw materials is a future consumption trend.
Honeysuckle is well known for its wide medicinal value since ancient times. The efficacy of the traditional Chinese medicine is mainly to clear away heat and toxic materials, and mainly treats warm disease fever, heat toxin and bloody dysentery, carbuncle, cellulitis, furunculosis and the like; the chrysanthemum can be used as a medicine for treating diseases, and can prolong the life after being taken for a long time or drunk as chrysanthemum tea; flos Rosae Rugosae has effects of regulating qi-flowing, resolving stagnation, eliminating dampness, regulating stomach, promoting blood circulation, removing blood stasis, and can be used for treating incoordination between liver and stomach, abdominal pain, chest distress, emesis, anorexia, or diarrhea; irregular menstruation, traumatic injury, swelling and pain due to blood stasis, bleeding due to blood stasis, hematemesis, hemoptysis, carbuncle swelling or acute mastitis in women. Sweet osmanthus dispels cold, breaks stagnation, reduces phlegm, relieves cough, warms stomach, calms liver and dispels cold. Can be used for treating deficiency-cold stomachache; the dendrobium officinale flower is helpful for relieving mental stress, keeping the mind clear, relieving mental depression and calming dysphoria; the lily has the effects of nourishing the heart, soothing the nerves, moistening the lung and relieving cough, and is very beneficial to weak people after illness.
The konjak has the nutrition health-care function of playing the role of regulating the nutrition imbalance of dietary fibers, has the functions of preventing and treating constipation, reducing blood fat, reducing blood sugar, losing weight, building body and the like, contains polypeptide, multiple collagen, inorganic salt, multiple cellulose, multiple antigens and multiple vitamins, has the functions of relieving fatigue, nourishing yin and tonifying kidney, is a compound protein of male treasure, and has the functions of relieving menstrual period dysphoria, delaying climacteric, removing acne and beautifying and keeping normal green state for women.
The brown sugar contains carotene, riboflavin, nicotinic acid, amino acid, glucose and other ingredients, has strong antioxidation and repair effects on skin cells, and enables skin to be whitened. From the perspective of traditional Chinese medicine, brown sugar is warm in nature and sweet in taste, enters spleen, and has the effects of tonifying qi and enriching blood, tonifying spleen and warming stomach, relieving pain, and activating blood circulation to dissipate blood stasis.
If the honeysuckle, the chrysanthemum, the rose, the sweet osmanthus, the dendrobium, the lily and the brown sugar and the konjak are combined to prepare the beverage with unique characteristics, the beverage is expected by consumers.
Disclosure of Invention
The invention aims to provide a beverage prepared from edible flowers and konjac, which is prepared from honeysuckle, chrysanthemum, rose, sweet osmanthus flower, dendrobium flower and lily, and konjac powder and brown sugar.
The invention also provides a preparation method of the beverage prepared from edible flowers and plants as raw materials and the konjak. The product which has rich nutrition and unique flavor and effectively improves the nutrient substances and the functional components in the beverage is obtained after mixing, boiling, grinding, sugar melting, dissolving, stirring, vibrating screening, volume fixing, homogenizing, filling and sterilizing.
The invention provides a beverage prepared from edible flowers and konjac, which comprises the following raw materials in percentage by weight:
0.2 to 0.5 percent of honeysuckle, 0.2 to 0.5 percent of chrysanthemum, 0.05 to 0.15 percent of rose, 0.1 to 0.3 percent of sweet osmanthus, 0.1 to 0.3 percent of dendrobium flower, 0.1 to 0.3 percent of lily, 0.6 to 1.5 percent of konjaku flour and 6 to 9 percent of brown sugar;
mixing the above raw materials, and adding water to desired volume of 100%.
The invention provides a preparation method of a beverage prepared from edible flowers and konjac, which comprises the following steps:
mixing the raw materials according to a formula, mixing, decocting, grinding, dissolving sugar, stirring, vibrating sieving, fixing volume, homogenizing, filling, and sterilizing.
The preparation method comprises the following steps:
the method comprises the following steps: taking honeysuckle, chrysanthemum, rose, sweet osmanthus, dendrobium flower and lily according to the weight percentage of the formula, and uniformly mixing for later use;
step two: adding water into the uniformly mixed materials obtained in the step one according to a proportion of 20%, putting the materials into a jacketed kettle, heating to 85-95 ℃, and decocting for 60 minutes to prepare a decoction for later use;
step three: grinding the boiled liquid obtained in the second step by using a colloid mill to prepare a feed liquid for later use;
step four: putting konjak powder and brown sugar into a sugar melting tank according to the weight percentage of the formula, adding water according to the proportion of 10%, heating to 90-100 ℃, dissolving, and stirring for 5-10 minutes to prepare brown sugar konjak liquid; the brown sugar rhizoma Amorphophalli liquid has effects of invigorating spleen, replenishing qi, nourishing blood, relieving depletion, warming yang, invigorating spleen, nourishing liver and kidney, dispelling pathogenic wind, dredging collaterals, supplementing nutrition to brain cells, promoting metabolism of involucra, preventing arteriosclerosis and preventing and treating senile hypertension;
step five: pouring the brown sugar and konjac liquid into the material liquid milled in the third step, mixing and stirring the brown sugar and konjac liquid for 20-30 minutes until the mixture is uniformly stirred;
step six: the uniformly stirred feed liquid is subjected to constant volume after passing through a vibrating screen;
step seven: homogenizing the feed liquid with constant volume;
step eight: filtering the homogenized feed liquid through a filter screen to remove residues in the feed liquid;
step nine: sending the pop-top can or the glass bottle for filling into a sterilization kettle for sterilization, sterilizing at the temperature of 115-135 ℃ for 10-15 minutes, cooling to 35 ℃, and taking out of the kettle;
step ten: filling and sealing the beverage in pop-top cans or glass bottles by a filling machine to obtain the beverage product which takes beans as raw materials and is compatible with the konjak.
Preferably, the vibrating screen in the sixth step is 100 meshes.
Preferably, the homogenization temperature in the seventh step is 60-65 ℃, and the homogenization pressure is 30-40 mpa.
Preferably, the filter screen through which the feed liquid passes in the step eight is 300 meshes.
Preferably, the filling temperature in the step ten is 72-82 ℃;
further, the beverage product obtained in the step ten is placed into a refrigerator for refrigeration at 0-4 ℃, and the shelf life of the product at 0-4 ℃ is 24 days; or carrying out ultrahigh-temperature instant sterilization at the temperature of 90-132 ℃ for 5 seconds-9 minutes, and carrying out aseptic canning, wherein the shelf life of the product is 18 months at normal temperature; or canning and sealing, and then sterilizing at 82-132 ℃ for 25-35 minutes, wherein the shelf life of the product is 18 months at normal temperature.
The embodiment of the invention has the beneficial effects that:
1. the product uses the honeysuckle, the chrysanthemum, the rose, the sweet osmanthus, the dendrobium and the lily in edible flowers, is reasonably compatible with the konjac flour and the brown sugar according to a balanced diet principle and a stable system of food materials, and has natural and mild taste and nutrition through the synergistic effect among the raw materials, and nutrient substances and trace elements are easier to be absorbed by human bodies;
2. the product breaks through the problems of multiple types and large addition amount of the traditional beverage additives, and subverts the concept that consumers have additives for the traditional beverage and reduce consumption;
3. the product has natural color, delicious taste and strong flavor, is not added with any essence, pigment and preservative, is healthier, safer and more natural, thereby realizing the industrialization of the beverage additive-free product;
4. the product is rich in vitamin A, vitamin B, mannan (mannan), more than 10 amino acids, crude protein and multiple trace elements required by human body, especially rich in glucomannan (glucomannan), wherein the brown sugar konjak has the effects of tonifying middle-jiao and Qi, nourishing blood and relieving depletion, warming yang and benefiting spleen, nourishing liver and kidney, dispelling wind and dredging collaterals and the like;
5. the product has the effects of moistening lung for arresting cough, nourishing yin for moistening lung, clearing heat and detoxicating, eliminating fatigue, recovering physical strength, enhancing immunity, playing a certain role in health preservation and health care, and meeting the pursuit of consumers on health management;
6. the preparation method of the product is simple and easy to operate, the raw materials are wide in source and low in price, and the production cost is reduced.
Detailed Description
The invention provides a beverage prepared from edible flowers and konjac, and in order to make the purpose and technical scheme of the invention more clear and clear, the technical scheme in the embodiment of the invention is clearly and completely described in the following; the following legume foods were: honeysuckle, chrysanthemum, rose, sweet osmanthus, dendrobium flower and lily, and is compatible with brown sugar and konjak.
The technical solutions of the present invention are further described in detail with reference to the specific embodiments below, so that the technical solutions and features of the present invention can be more easily understood by those skilled in the art, and thus the protection scope of the present invention can be more clearly defined.
Example 1
A beverage prepared from edible flowers and konjac is prepared from the following raw materials in percentage by weight: 0.2% of honeysuckle, 0.2% of chrysanthemum, 0.05% of rose, 0.1% of sweet osmanthus, 0.1% of dendrobium flower, 0.1% of lily, 0.6% of konjac flour and 6% of brown sugar;
mixing the above raw materials, and adding water to desired volume of 100%.
A method for preparing a beverage prepared from edible flowers and plants as raw materials and konjak comprises the following steps:
the method comprises the following steps: selecting and cleaning raw materials, taking honeysuckle, chrysanthemum, rose, sweet osmanthus, dendrobium flower and lily according to the weight percentage of the formula, and uniformly mixing for later use;
step two: adding water into the material cleaned and uniformly mixed in the step one according to the proportion of 20%, putting the material into a jacketed kettle, heating to 85-95 ℃, and decocting for 60 minutes to prepare a decoction for later use;
step three: grinding the boiled liquid obtained in the second step by using a colloid mill to prepare a feed liquid for later use;
step four: putting konjak powder and brown sugar into a sugar melting tank according to the weight percentage of the formula, adding water according to the proportion of 10%, heating to 90-100 ℃, dissolving, and stirring for 5-10 minutes to prepare brown sugar konjak liquid;
step five: pouring the brown sugar and konjac liquid into the material liquid milled in the third step, mixing and stirring the brown sugar and konjac liquid for 20-30 minutes until the mixture is uniformly stirred;
step six: the uniformly stirred feed liquid is subjected to constant volume after passing through a vibrating screen (100 meshes);
step seven: homogenizing the constant volume material liquid at 60-65 deg.C and 30-40 mpa.
Step eight: filtering the homogenized feed liquid by a filter screen (300 meshes) to remove residues in the feed liquid;
step nine: sending the pop-top can or the glass bottle for filling into a sterilization kettle for sterilization, sterilizing at the temperature of 115-135 ℃ for 10-15 minutes, cooling to 35 ℃, and taking out of the kettle;
step ten: setting the filling temperature to 72-82 ℃, filling and sealing pop cans or glass bottles by a filling machine to obtain beverage products, placing the products into a refrigerator at 0-4 ℃ for refrigeration, and keeping the shelf life of the products at 0-4 ℃ for 24 days; or carrying out ultrahigh-temperature instant sterilization at the temperature of 90-132 ℃ for 5 seconds-9 minutes, and carrying out aseptic canning, wherein the shelf life of the product is 18 months at normal temperature; or canning and sealing, and then sterilizing at 82-132 ℃ for 25-35 minutes, wherein the shelf life of the product is 18 months at normal temperature.
Example 2
A beverage prepared from edible flowers and konjac is prepared from the following raw materials in percentage by weight: 0.35% of honeysuckle, 0.35% of chrysanthemum, 0.1% of rose, 0.2% of sweet osmanthus, 0.2% of dendrobium flower, 0.2% of lily, 1% of konjac flour and 7.5% of brown sugar;
mixing the above raw materials, and adding water to desired volume of 100%.
A method for preparing a beverage prepared from edible flowers and plants as raw materials and konjak comprises the following steps:
the method comprises the following steps: selecting and cleaning raw materials, taking honeysuckle, chrysanthemum, rose, sweet osmanthus, dendrobium flower and lily according to the weight percentage of the formula, and uniformly mixing for later use;
step two: adding water into the material cleaned and uniformly mixed in the step one according to the proportion of 20%, putting the material into a jacketed kettle, heating to 85-95 ℃, and decocting for 60 minutes to prepare a decoction for later use;
step three: grinding the boiled liquid obtained in the second step by using a colloid mill to prepare a feed liquid for later use;
step four: putting konjak powder and brown sugar into a sugar melting tank according to the weight percentage of the formula, adding water according to the proportion of 10%, heating to 90-100 ℃, dissolving, and stirring for 5-10 minutes to prepare brown sugar konjak liquid;
step five: pouring the brown sugar and konjac liquid into the material liquid milled in the third step, mixing and stirring the brown sugar and konjac liquid for 20-30 minutes until the mixture is uniformly stirred;
step six: the uniformly stirred feed liquid is subjected to constant volume after passing through a vibrating screen (100 meshes);
step seven: homogenizing the constant volume material liquid at 60-65 deg.C and 30-40 mpa.
Step eight: filtering the homogenized feed liquid by a filter screen (300 meshes) to remove residues in the feed liquid;
step nine: sending the pop-top can or the glass bottle for filling into a sterilization kettle for sterilization, sterilizing at the temperature of 115-135 ℃ for 10-15 minutes, cooling to 35 ℃, and taking out of the kettle;
step ten: setting the filling temperature to 72-82 ℃, filling and sealing pop cans or glass bottles by a filling machine to obtain beverage products, placing the products into a refrigerator at 0-4 ℃ for refrigeration, and keeping the shelf life of the products at 0-4 ℃ for 24 days; or carrying out ultrahigh-temperature instant sterilization at the temperature of 90-132 ℃ for 5 seconds-9 minutes, and carrying out aseptic canning, wherein the shelf life of the product is 18 months at normal temperature; or canning and sealing, and then sterilizing at 82-132 ℃ for 25-35 minutes, wherein the shelf life of the product is 18 months at normal temperature.
Example 3
A beverage prepared from edible flowers and konjac is prepared from the following raw materials in percentage by weight: 0.5% of honeysuckle, 0.5% of chrysanthemum, 0.15% of rose, 0.3% of sweet osmanthus, 0.3% of dendrobium flower, 0.3% of lily, 1.5% of konjac flour and 9% of brown sugar;
mixing the above raw materials, and adding water to desired volume of 100%.
A method for preparing a beverage prepared from edible flowers and plants as raw materials and konjak comprises the following steps:
the method comprises the following steps: selecting and cleaning raw materials, taking honeysuckle, chrysanthemum, rose, sweet osmanthus, dendrobium flower and lily according to the weight percentage of the formula, and uniformly mixing for later use;
step two: adding water into the material cleaned and uniformly mixed in the step one according to the proportion of 20%, putting the material into a jacketed kettle, heating to 85-95 ℃, and decocting for 60 minutes to prepare a decoction for later use;
step three: grinding the boiled liquid obtained in the second step by using a colloid mill to prepare a feed liquid for later use;
step four: putting konjak powder and brown sugar into a sugar melting tank according to the weight percentage of the formula, adding water according to the proportion of 10%, heating to 90-100 ℃, dissolving, and stirring for 5-10 minutes to prepare brown sugar konjak liquid;
step five: pouring the brown sugar and konjac liquid into the material liquid milled in the third step, mixing and stirring the brown sugar and konjac liquid for 20-30 minutes until the mixture is uniformly stirred;
step six: the uniformly stirred feed liquid is subjected to constant volume after passing through a vibrating screen (100 meshes);
step seven: homogenizing the constant volume material liquid at 60-65 deg.C and 30-40 mpa.
Step eight: filtering the homogenized feed liquid by a filter screen (300 meshes) to remove residues in the feed liquid;
step nine: sending the pop-top can or the glass bottle for filling into a sterilization kettle for sterilization, sterilizing at the temperature of 115-135 ℃ for 10-15 minutes, cooling to 35 ℃, and taking out of the kettle;
step ten: setting the filling temperature to 72-82 ℃, filling and sealing pop cans or glass bottles by a filling machine to obtain beverage products, placing the products into a refrigerator at 0-4 ℃ for refrigeration, and keeping the shelf life of the products at 0-4 ℃ for 24 days; or carrying out ultrahigh-temperature instant sterilization at the temperature of 90-132 ℃ for 5 seconds-9 minutes, and carrying out aseptic canning, wherein the shelf life of the product is 18 months at normal temperature; or canning and sealing, and then sterilizing at 82-132 ℃ for 25-35 minutes, wherein the shelf life of the product is 18 months at normal temperature.
Therefore, any modification, equivalent replacement, improvement, description and the like that are included in the spirit and principle of the present invention are included in the protection scope of the present invention.
Claims (7)
1. The beverage prepared from edible flowers and konjac is characterized by comprising the following raw materials in percentage by weight:
0.2 to 0.5 percent of honeysuckle, 0.2 to 0.5 percent of chrysanthemum, 0.05 to 0.15 percent of rose, 0.1 to 0.3 percent of sweet osmanthus, 0.1 to 0.3 percent of dendrobium flower, 0.1 to 0.3 percent of lily, 0.6 to 1.5 percent of konjaku flour and 6 to 9 percent of brown sugar are added with water to fix the volume to 100 percent.
2. A method for preparing the beverage made of edible flowers and plants as claimed in claim 1, wherein the method comprises the following steps:
the method comprises the following steps: taking honeysuckle, chrysanthemum, rose, sweet osmanthus, dendrobium flower and lily according to the weight percentage of the formula, and mixing for later use;
step two: adding water into the mixed materials obtained in the first step according to a proportion of 20%, putting the mixed materials into a jacketed kettle, heating to 85-95 ℃, and decocting for 60 minutes to prepare a decoction for later use;
step three: grinding the boiled liquid in the second step by using a colloid mill to prepare feed liquid for later use;
step four: putting konjak powder and brown sugar into a sugar melting tank according to the weight percentage of the formula, adding water according to the proportion of 10%, heating to 90-100 ℃, dissolving, and stirring for 5-10 minutes to prepare brown sugar konjak liquid;
step five: pouring the brown sugar and konjac liquid into the liquid obtained in the third step, mixing and stirring for 20-30 minutes;
step six: the feed liquid is subjected to constant volume after passing through a vibrating screen;
step seven: homogenizing the feed liquid with constant volume;
step eight: filtering the homogenized feed liquid through a filter screen;
step nine: sending the pop-top can or the glass bottle for filling into a sterilization kettle for sterilization, sterilizing at the temperature of 115-135 ℃ for 10-15 minutes, cooling to 35 ℃, and taking out of the kettle;
step ten: filling and sealing the pop can or the glass bottle by a filling machine.
3. The method for preparing a beverage comprising edible flowers and plants as raw materials and konjac as claimed in claim 2, wherein the vibrating screen in step six is 100 mesh.
4. The method for preparing a beverage comprising edible flowers and herbs and konjak according to claim 2, wherein the temperature and pressure for homogenization in step seven are 60-65 ℃ and 30-40 mpa.
5. The method for preparing a beverage comprising edible flowers and plants as raw materials and konjac as claimed in claim 2, wherein the mesh size of the mesh sieve in step eight is 300 mesh.
6. The method for preparing a beverage comprising edible flowers and plants as raw materials and konjac as claimed in claim 2, wherein the filling temperature in the tenth step is 72-82 ℃.
7. A beverage prepared from edible flowers as a raw material and rhizoma Amorphophalli by the method of any one of claims 1-6.
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| CN115005300A (en) * | 2022-05-17 | 2022-09-06 | 铜仁市印江青耕茶叶有限公司 | Internal heat-reducing scented tea and preparation method thereof |
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| CN115005300A (en) * | 2022-05-17 | 2022-09-06 | 铜仁市印江青耕茶叶有限公司 | Internal heat-reducing scented tea and preparation method thereof |
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Application publication date: 20211102 |