CN113773937A - Asparagus beverage with health care and health preserving effects - Google Patents

Asparagus beverage with health care and health preserving effects Download PDF

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Publication number
CN113773937A
CN113773937A CN202111071539.2A CN202111071539A CN113773937A CN 113773937 A CN113773937 A CN 113773937A CN 202111071539 A CN202111071539 A CN 202111071539A CN 113773937 A CN113773937 A CN 113773937A
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China
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parts
asparagus
beverage
juice
fermentation
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CN202111071539.2A
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Chinese (zh)
Inventor
李镕江
李实�
李仁平
邵静
吴建明
韦树谷
王玲
岳红梅
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Bazhong Huifeng Agricultural Development Co ltd
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Bazhong Huifeng Agricultural Development Co ltd
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/33—Heterocyclic compounds
    • A61K31/395—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins
    • A61K31/435—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins having six-membered rings with one nitrogen as the only ring hetero atom
    • A61K31/44—Non condensed pyridines; Hydrogenated derivatives thereof
    • A61K31/4415—Pyridoxine, i.e. Vitamin B6
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/33—Heterocyclic compounds
    • A61K31/395—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins
    • A61K31/495—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins having six-membered rings with two or more nitrogen atoms as the only ring heteroatoms, e.g. piperazine or tetrazines
    • A61K31/505—Pyrimidines; Hydrogenated pyrimidines, e.g. trimethoprim
    • A61K31/519—Pyrimidines; Hydrogenated pyrimidines, e.g. trimethoprim ortho- or peri-condensed with heterocyclic rings
    • A61K31/52—Purines, e.g. adenine
    • A61K31/522—Purines, e.g. adenine having oxo groups directly attached to the heterocyclic ring, e.g. hypoxanthine, guanine, acyclovir
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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K33/00—Medicinal preparations containing inorganic active ingredients
    • A61K33/06—Aluminium, calcium or magnesium; Compounds thereof, e.g. clay
    • A61K33/10—Carbonates; Bicarbonates
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/56—Materials from animals other than mammals
    • A61K35/63—Arthropods
    • A61K35/64—Insects, e.g. bees, wasps or fleas
    • A61K35/644—Beeswax; Propolis; Royal jelly; Honey
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    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/07—Basidiomycota, e.g. Cryptococcus
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    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
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    • A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
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    • A61K36/18—Magnoliophyta (angiosperms)
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    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
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    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A61K36/815—Lycium (desert-thorn)
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    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/83—Thymelaeaceae (Mezereum family), e.g. leatherwood or false ohelo
    • A61K36/835—Aquilaria
    • A—HUMAN NECESSITIES
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    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/894—Dioscoreaceae (Yam family)
    • A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
    • A—HUMAN NECESSITIES
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    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
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    • A61K36/18—Magnoliophyta (angiosperms)
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    • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • A—HUMAN NECESSITIES
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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
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    • A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
    • A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
    • A—HUMAN NECESSITIES
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    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
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    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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    • A61K2236/30—Extraction of the material
    • A61K2236/31—Extraction of the material involving untreated material, e.g. fruit juice or sap obtained from fresh plants

Abstract

The invention relates to the technical field of health-care drinks and discloses an asparagus beverage with health-care and health-preserving effects, which is prepared from the following raw materials in parts by weight: 100-200 parts of asparagus, 10-25 parts of medlar and poria cocos and 2-10 parts of walnut kernels; 1-6 parts of chrysanthemum, 1-10 parts of lotus seed, 1-6 parts of sophora flower honey, 1-5 parts of ginseng and 3-10 parts of Chinese yam; 5-15 parts of mint; 1-10 parts of Paris polyphylla; 10-20 parts of agilawood and 61-5 parts of vitamin B; 1-8 parts of caffeine; 2-6 parts of honey peaches; 1-12 parts of chrysanthemum extract; 1-5 parts of edible essence; 1-10 parts of semen cassiae; 1-10 parts of calcium carbonate, and the asparagus of the beverage has the medicinal value of bamboo shoots as follows: is helpful for stabilizing blood pressure and blood fat; inhibiting cardiovascular disease; is helpful for preventing and treating senile constipation, promoting urination, relieving fatigue, inhibiting and resisting virus bacteria, improving immunity of the elderly, and improving body constitution and relieving fatigue after long-term drinking.

Description

Asparagus beverage with health care and health preserving effects
Technical Field
The invention relates to the technical field of health-care beverages, in particular to an asparagus beverage with health-care and health-preserving effects.
Background
Asparagus, also called asparagus, is internationally recognized as the top of the world 'the first famous dish', 'the king of vegetables', 'cancer preventing vegetables', 'selenium-rich food' etc. because of being rich in various nutrients and medicinal components needed by human body, it is a rare food used both as medicine and food. The asparagus is rich in various amino acids, proteins and vitamins, the content of the asparagus is higher than that of asparagine and trace elements such as selenium, molybdenum, chromium, manganese and the like in common fruits and vegetables, particularly asparagus, the asparagus has the effects of regulating body metabolism and improving body immunity, and has strong inhibiting effect and pharmacological effect in the prevention and treatment of hypertension, heart disease, leukemia, blood cancer, edema, cystitis and the like. The asparagus has aromatic taste, unique flavor, fine texture and soft fiber, and the modern medicine shows that the asparagus contains rich medicinal substances such as antioxidants, immune cell activators, cell growth regulators and the like, saponin, sterol, flavonoid glycoside, sulfur-containing amino acid, tissue protein, nucleic acid, enzyme macromolecules, vitamin C, E, B, folic acid, nucleic acid, rutin, various nutrient elements such as manganese, zinc, copper, iron and the like which are necessary for human bodies, has anticancer effect confirmed by the medical community, has certain curative effects on human hypertension, heart disease, diabetes, edema, cancer, fatty liver and the like, and has health-care effects on human body aging resistance, free radical resistance and immunity improvement.
The existing asparagus beverage has single taste, is limited by asparagus, has poor taste, lacks core competitiveness in the beverage market due to the uncommon asparagus, and can improve the taste and the health care effect in order to realize the medicinal value contained in the asparagus.
Therefore, an asparagus beverage with health care and health preserving effects is provided.
Disclosure of Invention
The invention mainly solves the technical problems in the prior art and provides the asparagus beverage with the health care and health preserving effects.
In order to achieve the purpose, the invention adopts the following technical scheme that the asparagus beverage with the health care and health preserving effects comprises the following raw materials in parts by weight: 100-200 parts of asparagus, 10-25 parts of medlar and poria cocos and 2-10 parts of walnut kernels; 1-6 parts of chrysanthemum, 1-10 parts of lotus seed, 1-6 parts of sophora flower honey, 1-5 parts of ginseng and 3-10 parts of Chinese yam; 5-15 parts of mint; 1-10 parts of Paris polyphylla; 10-20 parts of agilawood and 61-5 parts of vitamin B; 1-8 parts of caffeine; 2-6 parts of honey peaches; 1-12 parts of chrysanthemum extract; 1-5 parts of edible essence; 1-10 parts of semen cassiae; 1-10 parts of calcium carbonate.
Preferably, the asparagus beverage comprises the following specific mixture ratio: 200g of asparagus, 5g of medlar and tuckahoe and 10g of walnut kernel; 5g of chrysanthemum, 3g of lotus seeds, 6g of sophora flower honey, 6g of ginseng and 10g of Chinese yam; 6g of mint; 8g of Paris polyphylla; 1g of agilawood and vitamin B10 ml; 3g of caffeine; 6g of juicy peaches; 3g of chrysanthemum extract; 5g of edible essence; 10g of cassia seed; 10g of calcium carbonate.
Preferably, the asparagus beverage comprises the following specific mixture ratio: 180g of asparagus, 8g of medlar and tuckahoe and 5g of walnut kernels; 16g of chrysanthemum, 5g of lotus seed, 6g of sophora flower honey, 5g of ginseng and 6g of Chinese yam; 5g of mint; 8g of Paris polyphylla; 1g of agilawood and vitamin B10 ml; 3g of caffeine; 6g of juicy peaches; 3g of chrysanthemum extract; 4g of edible essence; 5g of cassia seed; 6g of calcium carbonate.
Preferably, the asparagus beverage comprises the following specific mixture ratio: 200g of asparagus, 10g of medlar and tuckahoe and 5g of walnut kernel; 16g of chrysanthemum, 5g of lotus seed, 6g of sophora flower honey, 2g of ginseng and 6g of Chinese yam; 6g of mint; 8g of Paris polyphylla; 1g of agilawood and vitamin B10 ml; 3g of caffeine; 6g of juicy peaches; 3g of chrysanthemum extract; 4g of edible essence; 5g of cassia seed; 6g of calcium carbonate.
Preferably, the asparagus beverage comprises the following specific mixture ratio: 150g of asparagus, 7g of medlar and tuckahoe and 12g of walnut kernels; 6g of chrysanthemum, 5g of lotus seed, 6g of sophora flower honey, 6g of ginseng and 9g of Chinese yam; 10g of mint; 10g of Paris polyphylla; 1g of agilawood and vitamin B10 ml; 5g of caffeine; 7g of honey peaches; 5g of chrysanthemum extract; 4g of edible essence; 5g of cassia seed; 6g of calcium carbonate.
A preparation method of asparagus beverage with health care and health preserving effects comprises the following steps:
s1, raw materials: collecting the above Germinatus Phragmitis, fructus Lycii, Poria, flos Chrysanthemi, semen Nelumbinis, Ginseng radix, rhizoma Dioscoreae, herba Menthae, rhizoma Helminthostachydis Zeylanicae, lignum Aquilariae Resinatum, fructus Persicae, and semen Cassiae, and selecting materials without pollution, deterioration, souring, and off-flavor;
s2, cleaning: cleaning the asparagus, medlar, tuckahoe, chrysanthemum, lotus seeds, ginseng, Chinese yam, mint, paris polyphylla, agilawood, honey peach and cassia seeds with clear water to remove silt, removing impurities, placing the mixture into 1% soda clear water for draining for later use, and grinding the walnut kernels, the sophora honey, the caffeine, the chrysanthemum extract and the calcium carbonate into powder for later use;
s3, juicing: respectively putting the materials cleaned in the step S2 into a spiral juicer in sequence to squeeze fresh juice;
s4, alcoholic fermentation: sealing the raw material juice squeezed in the step S3 in a fermentation tank, and stirring the juice in the step S3 uniformly before sealing;
s5, blending, filtering and canning: pouring vitamin B and edible essence into the fermented solution, and simultaneously grinding the walnut kernels, the sophora flower honey, the caffeine, the chrysanthemum extract and the calcium carbonate prepared in the S2 into powder, pouring the powder into the fermented solution, and uniformly stirring;
adding 20-60ml of honey, a sweetening agent and honeysuckle extract juice for blending, in order to reduce the sugar consumption, also using erythritol to replace part of white granulated sugar, preparing the extract juice, adding honeysuckle into asparagus fruit vinegar for soaking, paying attention to frequent stirring, taking supernatant fluid for filtering after 15d, adding vinegar into dregs for continuing soaking, uniformly adding the honeysuckle extract juice into the asparagus beverage, filtering the blended asparagus beverage solution, heating to 80 ℃, and preserving heat for 30 s.
Preferably, the S2 washing is soaked for 0.2h-0.5h, the pH is vertically controlled between 8.5-6.5, and the raw materials are washed in alkalescent water.
Preferably, the S3 juicing method comprises the steps of cutting raw materials into slices with the thickness of 0.5-1.5cm before juicing, then juicing, filtering the squeezed juice with spun silk handkerchief for later use, adding pectinase and sulfur dioxide, adding 0.5-0.6% of pectinase into the crushed raw materials, so as to improve the juice yield, adding 40mg/L of sulfur dioxide in order to prevent the asparagus juice from being polluted by mixed bacteria in the fermentation process, and standing for 12 h.
Preferably, in S4, the required sugar addition amount is calculated based on 1kg of total sugar to produce 0.667kg of acetic acid, the sugar addition amount is equal to the mass x of the asparagus juice (acidity required to be achieved after fermentation/0.667-sugar content of the asparagus juice), the sugar degree of the asparagus juice is adjusted to 15%, and the alcohol fermentation management: after stirring uniformly, sealing to perform alcohol fermentation, and controlling the temperature at 23 ℃. And 3d after inoculation, entering a main fermentation period, maintaining the main fermentation for 4d, wherein the yeast fermentation is vigorous, the heat release is large, the product temperature rises quickly in the period, and the product temperature is not more than 27 ℃ by taking measures to reduce the product temperature and stirring in time. In order to prevent the fermentation and the mixed bacteria infection from being affected by excessive heat generation on the surface of the fermentation tank, stirring for 2-5 times every day, removing sediments such as wine lees after the alcoholic fermentation is finished, and obtaining the asparagus fermented wine, wherein the alcoholic strength can reach 1g/100 ml.
Preferably, the asparagus beverage with health care and health preserving effects is obtained by filling, exhausting, sealing and bottling the product in S5, sterilizing the bottled product in hot water at 95-100 ℃ for 20-25min, and cooling to room temperature.
Advantageous effects
The invention provides an asparagus beverage with health care and health preserving effects. The method has the following beneficial effects:
(1) according to the asparagus beverage with the health care and health preserving effects, a certain amount of honey, a sweetening agent and honeysuckle flower extract are added into the beverage for blending, so that the product is better in flavor, richer in nutrition and better in health care function; in order to reduce the consumption of sugar, erythritol can be used to replace part of white granulated sugar, and simultaneously the soil taste of asparagus can be covered to obtain better quality.
(2) The asparagus beverage with the health care and health preserving effects has the advantages that the vitamin B solution is added into the asparagus beverage, B vitamins participate in DNA synthesis, the genome stability is kept, DNA repair is assisted, and cell proliferation and cell death are regulated, so that the asparagus beverage has the effects of resisting and preventing cancers, and when the vitamin B7 is selected, the vitamin B7 also has the effects of helping a diabetic to control the blood sugar level and preventing nerve damage caused by the disease; when the vitamin B12 is selected, the vitamin only contains metal elements, so that the fatty liver is resisted, and the storage of the vitamin A in the liver is promoted; promote cell development and maturation and body metabolism, and when vitamin B3 is selected, the B vitamins are most needed by human body. Not only are vitamins that maintain the health of the digestive system, but also are indispensable substances for sex hormone synthesis. For modern people with pressure, the nicotinic acid maintains the health of nervous system and normal operation of brain function, and people who are worried about by cholesterol increase the intake of nicotinic acid is beneficial; when the skin (skin product, skin information) is particularly sensitive to sunlight, it is often an early symptom of niacin deficiency; people with dermatitis, desquamation, and rough skin require niacin; people who lack vitamins B1, B2, B6 in vivo need additional supplementation because they cannot synthesize niacin by tryptophan themselves; frequent mental stress, dysphoria and even the benefit of vitamin B3 supplementation for schizophrenic patients; nicotinic acid is also needed by diabetics and hyperthyroidism patients, and the nicotinic acid is added into asparagus beverages, so that the mental stress of modern people is effectively relieved, the uneasiness is guaranteed, and meanwhile, the health-care effect is also achieved for the diabetics.
(3) The beverage has the function of improving eyesight by adding the cassia seeds into the beverage, and the cassia seeds are bitter, sweet and salty in taste and slightly cold in nature and are mixed with other saccharides in the beverage to balance the bitter taste of the cassia seeds, so that the health beverage enters liver, kidney and large intestine channels, has the functions of relaxing bowel, reducing fat and improving eyesight, treating constipation, hyperlipidemia and hypertension, clearing liver and improving eyesight, promoting diuresis and relaxing bowels, and has the function of relieving diarrhea, reducing blood pressure and reducing blood fat.
(4) The asparagus beverage with the health care and health preserving effects is suitable for people with serious blood stasis due to blood stasis, has the effects of moistening intestines and relieving cough, contains more proteins and unsaturated fatty acid which is necessary for human nutrition, is an important substance for brain tissue cell metabolism, can nourish brain cells and enhance brain functions, and is suitable for students to be used as a brain nourishing beverage at ordinary times.
(5) The asparagus of the beverage has the following medicinal values: is helpful for stabilizing blood pressure and blood fat; inhibiting cardiovascular disease; is helpful for preventing and treating senile constipation, promoting urination, relieving fatigue, inhibiting and resisting virus bacteria, improving immunity of the elderly, and improving body constitution and relieving fatigue after long-term drinking.
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following descriptions will be provided for the embodiments or the technical solutions in the prior art. It is obvious that the following description is only exemplary and that other implementations can be obtained from the provided extensions by a person skilled in the art without inventive effort.
The structures, ratios, sizes, and the like shown in the present specification are only used for matching with the contents disclosed in the specification, so as to be understood and read by those skilled in the art, and are not used to limit the conditions that the present invention can be implemented, so that the present invention has no technical significance, and any structural modifications, changes in the ratio relationship, or adjustments of the sizes, without affecting the effects and the achievable by the present invention, should still fall within the range that the technical contents disclosed in the present invention can cover.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows: an asparagus beverage with health care and health preserving effects comprises the following raw materials in parts by weight: 100-200 parts of asparagus, 10-25 parts of medlar and poria cocos and 2-10 parts of walnut kernels; 1-6 parts of chrysanthemum, 1-10 parts of lotus seed, 1-6 parts of sophora flower honey, 1-5 parts of ginseng and 3-10 parts of Chinese yam; 5-15 parts of mint; 1-10 parts of Paris polyphylla; 10-20 parts of agilawood and 61-5 parts of vitamin B; 1-8 parts of caffeine; 2-6 parts of honey peaches; 1-12 parts of chrysanthemum extract; 1-5 parts of edible essence; 1-10 parts of semen cassiae; 1-10 parts of calcium carbonate.
A preparation method of asparagus beverage with health care and health preserving effects comprises the following steps:
s1, raw materials: collecting the above Germinatus Phragmitis, fructus Lycii, Poria, flos Chrysanthemi, semen Nelumbinis, Ginseng radix, rhizoma Dioscoreae, herba Menthae, rhizoma Helminthostachydis Zeylanicae, lignum Aquilariae Resinatum, fructus Persicae, and semen Cassiae, and selecting materials without pollution, deterioration, souring, and off-flavor;
s2, cleaning: cleaning the asparagus, medlar, tuckahoe, chrysanthemum, lotus seeds, ginseng, Chinese yam, mint, paris polyphylla, agilawood, honey peach and cassia seeds with clear water to remove silt, removing impurities, placing the mixture into 1% soda clear water for draining for later use, and grinding the walnut kernels, the sophora honey, the caffeine, the chrysanthemum extract and the calcium carbonate into powder for later use;
s3, juicing: respectively putting the materials cleaned in the step S2 into a spiral juicer in sequence to squeeze fresh juice;
s4, alcoholic fermentation: sealing the raw material juice squeezed in the step S3 in a fermentation tank, and stirring the juice in the step S3 uniformly before sealing;
s5, blending, filtering and canning: pouring vitamin B and edible essence into the fermented solution, and simultaneously grinding the walnut kernels, the sophora flower honey, the caffeine, the chrysanthemum extract and the calcium carbonate prepared in the S2 into powder, pouring the powder into the fermented solution, and uniformly stirring;
adding 20-60ml of honey, a sweetening agent and honeysuckle extract juice for blending, in order to reduce the sugar consumption, also using erythritol to replace part of white granulated sugar, preparing the extract juice, adding honeysuckle into asparagus fruit vinegar for soaking, paying attention to frequent stirring, taking supernatant fluid for filtering after 15d, adding vinegar into dregs for continuing soaking, uniformly adding the honeysuckle extract juice into the asparagus beverage, filtering the blended asparagus beverage solution, heating to 80 ℃, and preserving heat for 30 s.
Soaking the S2 in water for 0.2-0.5 h, controlling pH to 8.5-6.5, and washing the raw materials in alkaline water.
The S3 juicing method comprises the steps of cutting raw materials into slices with the thickness of 0.5-1.5cm before juicing, then juicing, filtering the squeezed juice with spun silk handkerchief for later use, adding pectinase and sulfur dioxide, adding 0.5-0.6% of pectinase into the crushed raw materials, so as to improve the juice yield, adding 40mg/L of sulfur dioxide in order to prevent the asparagus juice from being polluted by mixed bacteria in the fermentation process, and standing for 12 hours.
In S4, 0.667kg of acetic acid is generated from 1kg of total sugar to calculate the required sugar addition, i.e., mass x of asparagus juice (acidity required to be achieved after fermentation/0.667-sugar content of asparagus juice), and the sugar content of the asparagus juice is adjusted to 15%. After stirring uniformly, sealing to perform alcohol fermentation, and controlling the temperature at 23 ℃. And 3d after inoculation, entering a main fermentation period, maintaining the main fermentation for 4d, wherein the yeast fermentation is vigorous, the heat release is large, the product temperature rises quickly in the period, and the product temperature is not more than 27 ℃ by taking measures to reduce the product temperature and stirring in time. In order to prevent the fermentation and the mixed bacteria infection from being affected by excessive heat generation on the surface of the fermentation tank, stirring for 2-5 times every day, removing sediments such as wine lees after the alcoholic fermentation is finished, and obtaining the asparagus fermented wine, wherein the alcoholic strength can reach 1g/100 ml.
And (5) filling the asparagus 5 while the asparagus is hot, exhausting gas, sealing, placing the bottled product into hot water with the temperature of 95-100 ℃ for sterilization for 20-25min, and cooling to room temperature to obtain the asparagus beverage with the health care and health preserving effects.
The working principle of the invention is as follows: by adding a certain amount of honey, a sweetening agent and honeysuckle extract juice for blending, the product has better flavor, richer nutrition and better health care function; in order to reduce the consumption of sugar, erythritol can be used to replace part of white granulated sugar, and simultaneously the soil taste of asparagus can be covered to obtain better quality.
Example two: an asparagus beverage with health care and health preserving effects comprises the following raw materials in parts by weight: 200g of asparagus, 5g of medlar and tuckahoe and 10g of walnut kernel; 5g of chrysanthemum, 3g of lotus seeds, 6g of sophora flower honey, 6g of ginseng and 10g of Chinese yam; 6g of mint; 8g of Paris polyphylla; 1g of agilawood and vitamin B10 ml; 3g of caffeine; 6g of juicy peaches; 3g of chrysanthemum extract; 5g of edible essence; 10g of cassia seed; 10g of calcium carbonate.
A preparation method of asparagus beverage with health care and health preserving effects comprises the following steps:
s1, raw materials: collecting the above Germinatus Phragmitis, fructus Lycii, Poria, flos Chrysanthemi, semen Nelumbinis, Ginseng radix, rhizoma Dioscoreae, herba Menthae, rhizoma Helminthostachydis Zeylanicae, lignum Aquilariae Resinatum, fructus Persicae, and semen Cassiae, and selecting materials without pollution, deterioration, souring, and off-flavor;
s2, cleaning: cleaning the asparagus, medlar, tuckahoe, chrysanthemum, lotus seeds, ginseng, Chinese yam, mint, paris polyphylla, agilawood, honey peach and cassia seeds with clear water to remove silt, removing impurities, placing the mixture into 1% soda clear water for draining for later use, and grinding the walnut kernels, the sophora honey, the caffeine, the chrysanthemum extract and the calcium carbonate into powder for later use;
s3, juicing: respectively putting the materials cleaned in the step S2 into a spiral juicer in sequence to squeeze fresh juice; ,
s4, alcoholic fermentation: sealing the raw material juice squeezed in the step S3 in a fermentation tank, and stirring the juice in the step S3 uniformly before sealing;
s5, blending, filtering and canning: pouring vitamin B and edible essence into the fermented solution, and simultaneously grinding the walnut kernels, the sophora flower honey, the caffeine, the chrysanthemum extract and the calcium carbonate prepared in the S2 into powder, pouring the powder into the fermented solution, and uniformly stirring;
adding 20-60ml of honey, a sweetening agent and honeysuckle extract juice for blending, in order to reduce the sugar consumption, also using erythritol to replace part of white granulated sugar, preparing the extract juice, adding honeysuckle into asparagus fruit vinegar for soaking, paying attention to frequent stirring, taking supernatant fluid for filtering after 15d, adding vinegar into dregs for continuing soaking, uniformly adding the honeysuckle extract juice into the asparagus beverage, filtering the blended asparagus beverage solution, heating to 80 ℃, and preserving heat for 30 s.
Soaking the S2 in water for 0.2-0.5 h, controlling pH to 8.5-6.5, and washing the raw materials in alkaline water.
The S3 juicing method comprises the steps of cutting raw materials into slices with the thickness of 0.5-1.5cm before juicing, then juicing, filtering the squeezed juice with spun silk handkerchief for later use, adding pectinase and sulfur dioxide, adding 0.5-0.6% of pectinase into the crushed raw materials, so as to improve the juice yield, adding 40mg/L of sulfur dioxide in order to prevent the asparagus juice from being polluted by mixed bacteria in the fermentation process, and standing for 12 hours.
In S4, 0.667kg of acetic acid is generated from 1kg of total sugar to calculate the required sugar addition, i.e., mass x of asparagus juice (acidity required to be achieved after fermentation/0.667-sugar content of asparagus juice), and the sugar content of the asparagus juice is adjusted to 15%. After stirring uniformly, sealing to perform alcohol fermentation, and controlling the temperature at 23 ℃. And 3d after inoculation, entering a main fermentation period, maintaining the main fermentation for 4d, wherein the yeast fermentation is vigorous, the heat release is large, the product temperature rises quickly in the period, and the product temperature is not more than 27 ℃ by taking measures to reduce the product temperature and stirring in time. In order to prevent the fermentation and the mixed bacteria infection from being affected by excessive heat generation on the surface of the fermentation tank, stirring for 2-5 times every day, removing sediments such as wine lees after the alcoholic fermentation is finished, and obtaining the asparagus fermented wine, wherein the alcoholic strength can reach 1g/100 ml.
And (5) filling the asparagus 5 while the asparagus is hot, exhausting gas, sealing, placing the bottled product into hot water with the temperature of 95-100 ℃ for sterilization for 20-25min, and cooling to room temperature to obtain the asparagus beverage with the health care and health preserving effects.
The vitamin B solution in the scheme comprises vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7 and vitamin B12.
The working principle of the invention is as follows: by adding a vitamin B solution into the Lu bamboo shoot beverage, B vitamins participate in DNA synthesis, maintain genome stability, assist DNA repair and regulate proliferation and death of cells, so that the Lu bamboo shoot beverage has the effects of resisting and preventing cancers, and when vitamin B7 is selected, the vitamin B7 also has the effects of helping a diabetic patient control blood sugar level and preventing nerve damage caused by the disease; when vitamin B12 is selected, the vitamin only contains metal elements, and the vitamin B is fat-resistant and can promote the storage of vitamin A in the liver; promote cell development and maturation and body metabolism, and when vitamin B3 is selected, the B vitamins are most needed by human body. Not only are vitamins that maintain the health of the digestive system, but also are indispensable substances for sex hormone synthesis. For modern people with pressure, the nicotinic acid maintains the health of nervous system and normal operation of brain function, and people who are worried about by cholesterol increase the intake of nicotinic acid is beneficial; when the skin (skin product, skin information) is particularly sensitive to sunlight, it is often an early symptom of niacin deficiency; people with dermatitis, desquamation, and rough skin require niacin; people who lack vitamins B1, B2, B6 in the body need additional supplementation because they cannot synthesize niacin by tryptophan themselves; frequent mental stress, dysphoria and even the benefit of vitamin B3 supplementation for schizophrenic patients; nicotinic acid is also needed by diabetics and hyperthyroidism patients, and the nicotinic acid is added into asparagus beverages, so that the mental stress of modern people is effectively relieved, the uneasiness is guaranteed, and meanwhile, the health-care effect is also achieved for the diabetics.
Example three: an asparagus beverage with health care and health preserving effects comprises the following raw materials in parts by weight: 180g of asparagus, 8g of medlar and tuckahoe and 5g of walnut kernels; 16g of chrysanthemum, 5g of lotus seed, 6g of sophora flower honey, 5g of ginseng and 6g of Chinese yam; 5g of mint; 8g of Paris polyphylla; 1g of agilawood and vitamin B10 ml; 3g of caffeine; 6g of juicy peaches; 3g of chrysanthemum extract; 4g of edible essence; 5g of cassia seed; 6g of calcium carbonate.
A preparation method of asparagus beverage with health care and health preserving effects comprises the following steps:
s1, raw materials: collecting the above Germinatus Phragmitis, fructus Lycii, Poria, flos Chrysanthemi, semen Nelumbinis, Ginseng radix, rhizoma Dioscoreae, herba Menthae, rhizoma Helminthostachydis Zeylanicae, lignum Aquilariae Resinatum, fructus Persicae, and semen Cassiae, and selecting materials without pollution, deterioration, souring, and off-flavor;
s2, cleaning: cleaning the asparagus, medlar, tuckahoe, chrysanthemum, lotus seeds, ginseng, Chinese yam, mint, paris polyphylla, agilawood, honey peach and cassia seeds with clear water to remove silt, removing impurities, placing the mixture into 1% soda clear water for draining for later use, and grinding the walnut kernels, the sophora honey, the caffeine, the chrysanthemum extract and the calcium carbonate into powder for later use;
s3, juicing: respectively putting the materials cleaned in the step S2 into a spiral juicer in sequence to squeeze fresh juice;
s4, alcoholic fermentation: sealing the raw material juice squeezed in the step S3 in a fermentation tank, and stirring the juice in the step S3 uniformly before sealing;
s5, blending, filtering and canning: pouring vitamin B and edible essence into the fermented solution, and simultaneously grinding the walnut kernels, the sophora flower honey, the caffeine, the chrysanthemum extract and the calcium carbonate prepared in the S2 into powder, pouring the powder into the fermented solution, and uniformly stirring;
adding 20-60ml of honey, a sweetening agent and honeysuckle extract juice for blending, in order to reduce the sugar consumption, also using erythritol to replace part of white granulated sugar, preparing the extract juice, adding honeysuckle into asparagus fruit vinegar for soaking, paying attention to frequent stirring, taking supernatant fluid for filtering after 15d, adding vinegar into dregs for continuing soaking, uniformly adding the honeysuckle extract juice into the asparagus beverage, filtering the blended asparagus beverage solution, heating to 80 ℃, and preserving heat for 30 s.
Soaking the S2 in water for 0.2-0.5 h, controlling pH to 8.5-6.5, and washing the raw materials in alkaline water.
The S3 juicing method comprises the steps of cutting raw materials into slices with the thickness of 0.5-1.5cm before juicing, then juicing, filtering the squeezed juice with spun silk handkerchief for later use, adding pectinase and sulfur dioxide, adding 0.5-0.6% of pectinase into the crushed raw materials, so as to improve the juice yield, adding 40mg/L of sulfur dioxide in order to prevent the asparagus juice from being polluted by mixed bacteria in the fermentation process, and standing for 12 hours.
In S4, 0.667kg of acetic acid is generated from 1kg of total sugar to calculate the required sugar addition, i.e., mass x of asparagus juice (acidity required to be achieved after fermentation/0.667-sugar content of asparagus juice), and the sugar content of the asparagus juice is adjusted to 15%. After stirring uniformly, sealing to perform alcohol fermentation, and controlling the temperature at 23 ℃. And 3d after inoculation, entering a main fermentation period, maintaining the main fermentation for 4d, wherein the yeast fermentation is vigorous, the heat release is large, the product temperature rises quickly in the period, and the product temperature is not more than 27 ℃ by taking measures to reduce the product temperature and stirring in time. In order to prevent the fermentation and the mixed bacteria infection from being affected by excessive heat generation on the surface of the fermentation tank, stirring for 2-5 times every day, removing sediments such as wine lees after the alcoholic fermentation is finished, and obtaining the asparagus fermented wine, wherein the alcoholic strength can reach 1g/100 ml.
And (5) filling the asparagus 5 while the asparagus is hot, exhausting gas, sealing, placing the bottled product into hot water with the temperature of 95-100 ℃ for sterilization for 20-25min, and cooling to room temperature to obtain the asparagus beverage with the health care and health preserving effects.
The working principle of the invention is as follows: the semen cassiae is added into the beverage to achieve the effect of improving eyesight, and after the semen cassiae is bitter, sweet, salty and slightly cold in taste and is mixed with other saccharides in the beverage, the bitter taste of the semen cassiae is balanced, so that the health beverage enters liver, kidney and large intestine channels, and has the effects of relaxing bowel, reducing fat, improving eyesight, treating constipation, hyperlipidemia and hypertension, clearing liver, improving eyesight, promoting diuresis, relaxing bowels, relieving diarrhea, reducing blood pressure and reducing blood fat.
Example four: an asparagus beverage with health care and health preserving effects comprises the following raw materials in parts by weight: 200g of asparagus, 10g of medlar and tuckahoe and 5g of walnut kernel; 16g of chrysanthemum, 5g of lotus seed, 6g of sophora flower honey, 2g of ginseng and 6g of Chinese yam; 6g of mint; 8g of Paris polyphylla; 1g of agilawood and vitamin B10 ml; 3g of caffeine; 6g of juicy peaches; 3g of chrysanthemum extract; 4g of edible essence; 5g of cassia seed; 6g of calcium carbonate.
A preparation method of asparagus beverage with health care and health preserving effects comprises the following steps:
s1, raw materials: collecting the above Germinatus Phragmitis, fructus Lycii, Poria, flos Chrysanthemi, semen Nelumbinis, Ginseng radix, rhizoma Dioscoreae, herba Menthae, rhizoma Helminthostachydis Zeylanicae, lignum Aquilariae Resinatum, fructus Persicae, and semen Cassiae, and selecting materials without pollution, deterioration, souring, and off-flavor;
s2, cleaning: cleaning the asparagus, medlar, tuckahoe, chrysanthemum, lotus seeds, ginseng, Chinese yam, mint, paris polyphylla, agilawood, honey peach and cassia seeds with clear water to remove silt, removing impurities, placing the mixture into 1% soda clear water for draining for later use, and grinding the walnut kernels, the sophora honey, the caffeine, the chrysanthemum extract and the calcium carbonate into powder for later use;
s3, juicing: respectively putting the materials cleaned in the step S2 into a spiral juicer in sequence to squeeze fresh juice;
s4, alcoholic fermentation: sealing the raw material juice squeezed in the step S3 in a fermentation tank, and stirring the juice in the step S3 uniformly before sealing;
s5, blending, filtering and canning: pouring vitamin B and edible essence into the fermented solution, and simultaneously grinding the walnut kernels, the sophora flower honey, the caffeine, the chrysanthemum extract and the calcium carbonate prepared in the S2 into powder, pouring the powder into the fermented solution, and uniformly stirring;
adding 20-60ml of honey, a sweetening agent and honeysuckle extract juice for blending, in order to reduce the sugar consumption, also using erythritol to replace part of white granulated sugar, preparing the extract juice, adding honeysuckle into asparagus fruit vinegar for soaking, paying attention to frequent stirring, taking supernatant fluid for filtering after 15d, adding vinegar into dregs for continuing soaking, uniformly adding the honeysuckle extract juice into the asparagus beverage, filtering the blended asparagus beverage solution, heating to 80 ℃, and preserving heat for 30 s.
Soaking the S2 in water for 0.2-0.5 h, controlling pH to 8.5-6.5, and washing the raw materials in alkaline water.
The S3 juicing method comprises the steps of cutting raw materials into slices with the thickness of 0.5-1.5cm before juicing, then juicing, filtering the squeezed juice with spun silk handkerchief for later use, adding pectinase and sulfur dioxide, adding 0.5-0.6% of pectinase into the crushed raw materials, so as to improve the juice yield, adding 40mg/L of sulfur dioxide in order to prevent the asparagus juice from being polluted by mixed bacteria in the fermentation process, and standing for 12 hours.
In S4, 0.667kg of acetic acid is generated from 1kg of total sugar to calculate the required sugar addition, i.e., mass x of asparagus juice (acidity required to be achieved after fermentation/0.667-sugar content of asparagus juice), and the sugar content of the asparagus juice is adjusted to 15%. After stirring uniformly, sealing to perform alcohol fermentation, and controlling the temperature at 23 ℃. And 3d after inoculation, entering a main fermentation period, maintaining the main fermentation for 4d, wherein the yeast fermentation is vigorous, the heat release is large, the product temperature rises quickly in the period, and the product temperature is not more than 27 ℃ by taking measures to reduce the product temperature and stirring in time. In order to prevent the fermentation and the mixed bacteria infection from being affected by excessive heat generation on the surface of the fermentation tank, stirring for 2-5 times every day, removing sediments such as wine lees after the alcoholic fermentation is finished, and obtaining the asparagus fermented wine, wherein the alcoholic strength can reach 1g/100 ml.
And (5) filling the asparagus 5 while the asparagus is hot, exhausting gas, sealing, placing the bottled product into hot water with the temperature of 95-100 ℃ for sterilization for 20-25min, and cooling to room temperature to obtain the asparagus beverage with the health care and health preserving effects.
The working principle of the invention is as follows: the asparagus beverage in the scheme is drunk for a long time, and walnut powder in the beverage is used for relieving constipation caused by intestinal dryness and constipation, can bitter purge and dissipate blood stasis, enters the blood system of liver channels, has strong effects of promoting blood circulation to restore menstrual flow, removing blood stasis and promoting tissue regeneration, is suitable for people with serious blood system stasis, has the effects of lubricating the intestines and relieving cough, contains more proteins and unsaturated fatty acids essential to human nutrition in walnut kernels in the beverage, is an important substance for brain tissue cell metabolism, can nourish brain cells and enhance brain functions, and is suitable for being used as a brain-nourishing beverage by students at ordinary times.
Example five: an asparagus beverage with health care and health preserving effects comprises the following raw materials in parts by weight: 150g of asparagus, 7g of medlar and tuckahoe and 12g of walnut kernels; 6g of chrysanthemum, 5g of lotus seed, 6g of sophora flower honey, 6g of ginseng and 9g of Chinese yam; 10g of mint; 10g of Paris polyphylla; 1g of agilawood and vitamin B10 ml; 5g of caffeine; 7g of honey peaches; 5g of chrysanthemum extract; 4g of edible essence; 5g of cassia seed; 6g of calcium carbonate.
A preparation method of asparagus beverage with health care and health preserving effects comprises the following steps:
s1, raw materials: collecting the above Germinatus Phragmitis, fructus Lycii, Poria, flos Chrysanthemi, semen Nelumbinis, Ginseng radix, rhizoma Dioscoreae, herba Menthae, rhizoma Helminthostachydis Zeylanicae, lignum Aquilariae Resinatum, fructus Persicae, and semen Cassiae, and selecting materials without pollution, deterioration, souring, and off-flavor;
s2, cleaning: cleaning the asparagus, medlar, tuckahoe, chrysanthemum, lotus seeds, ginseng, Chinese yam, mint, paris polyphylla, agilawood, honey peach and cassia seeds with clear water to remove silt, removing impurities, placing the mixture into 1% soda clear water for draining for later use, and grinding the walnut kernels, the sophora honey, the caffeine, the chrysanthemum extract and the calcium carbonate into powder for later use;
s3, juicing: respectively putting the materials cleaned in the step S2 into a spiral juicer in sequence to squeeze fresh juice;
s4, alcoholic fermentation: sealing the raw material juice squeezed in the step S3 in a fermentation tank, and stirring the juice in the step S3 uniformly before sealing;
s5, blending, filtering and canning: pouring vitamin B and edible essence into the fermented solution, and simultaneously grinding the walnut kernels, the sophora flower honey, the caffeine, the chrysanthemum extract and the calcium carbonate prepared in the S2 into powder, pouring the powder into the fermented solution, and uniformly stirring;
adding 20-60ml of honey, a sweetening agent and honeysuckle extract juice for blending, in order to reduce the sugar consumption, also using erythritol to replace part of white granulated sugar, preparing the extract juice, adding honeysuckle into asparagus fruit vinegar for soaking, paying attention to frequent stirring, taking supernatant fluid for filtering after 15d, adding vinegar into dregs for continuing soaking, uniformly adding the honeysuckle extract juice into the asparagus beverage, filtering the blended asparagus beverage solution, heating to 80 ℃, and preserving heat for 30 s.
Soaking the S2 in water for 0.2-0.5 h, controlling pH to 8.5-6.5, and washing the raw materials in alkaline water.
The S3 juicing method comprises the steps of cutting raw materials into slices with the thickness of 0.5-1.5cm before juicing, then juicing, filtering the squeezed juice with spun silk handkerchief for later use, adding pectinase and sulfur dioxide, adding 0.5-0.6% of pectinase into the crushed raw materials, so as to improve the juice yield, adding 40mg/L of sulfur dioxide in order to prevent the asparagus juice from being polluted by mixed bacteria in the fermentation process, and standing for 12 hours.
In S4, 0.667kg of acetic acid is generated from 1kg of total sugar to calculate the required sugar addition, i.e., mass x of asparagus juice (acidity required to be achieved after fermentation/0.667-sugar content of asparagus juice), and the sugar content of the asparagus juice is adjusted to 15%. After stirring uniformly, sealing to perform alcohol fermentation, and controlling the temperature at 23 ℃. And 3d after inoculation, entering a main fermentation period, maintaining the main fermentation for 4d, wherein the yeast fermentation is vigorous, the heat release is large, the product temperature rises quickly in the period, and the product temperature is not more than 27 ℃ by taking measures to reduce the product temperature and stirring in time. In order to prevent the fermentation and the mixed bacteria infection from being affected by excessive heat generation on the surface of the fermentation tank, stirring for 2-5 times every day, removing sediments such as wine lees after the alcoholic fermentation is finished, and obtaining the asparagus fermented wine, wherein the alcoholic strength can reach 1g/100 ml.
And (5) filling the asparagus 5 while the asparagus is hot, exhausting gas, sealing, placing the bottled product into hot water with the temperature of 95-100 ℃ for sterilization for 20-25min, and cooling to room temperature to obtain the asparagus beverage with the health care and health preserving effects.
The working principle of the invention is as follows: the asparagus of the beverage has the medicinal value of bamboo shoots as follows: is helpful for stabilizing blood pressure and blood fat; inhibiting cardiovascular disease; is helpful for preventing and treating senile constipation, promoting urination, relieving fatigue, inhibiting and resisting virus bacteria, improving immunity of the elderly, and improving body constitution and relieving fatigue after long-term drinking.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. 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 (10)

1. An asparagus beverage with health care and health preserving effects is characterized in that: the feed is prepared from the following raw materials in parts by weight: 100-200 parts of asparagus, 10-25 parts of medlar and poria cocos and 2-10 parts of walnut kernels; 1-6 parts of chrysanthemum, 1-10 parts of lotus seed, 1-6 parts of sophora flower honey, 1-5 parts of ginseng and 3-10 parts of Chinese yam; 5-15 parts of mint; 1-10 parts of Paris polyphylla; 10-20 parts of agilawood and 61-5 parts of vitamin B; 1-8 parts of caffeine; 2-6 parts of honey peaches; 1-12 parts of chrysanthemum extract; 1-5 parts of edible essence; 1-10 parts of semen cassiae; 1-10 parts of calcium carbonate.
2. The asparagus beverage with health care and preserving effects as claimed in claim 1, is characterized in that: the asparagus beverage comprises the following specific components in percentage by weight: 200g of asparagus, 5g of medlar and tuckahoe and 10g of walnut kernel; 5g of chrysanthemum, 3g of lotus seeds, 6g of sophora flower honey, 6g of ginseng and 10g of Chinese yam; 6g of mint; 8g of Paris polyphylla; 1g of agilawood and vitamin B10 ml; 3g of caffeine; 6g of juicy peaches; 3g of chrysanthemum extract; 5g of edible essence; 10g of cassia seed; 10g of calcium carbonate.
3. The asparagus beverage with health care and preserving effects as claimed in claim 1, is characterized in that: the asparagus beverage comprises the following specific components in percentage by weight: 180g of asparagus, 8g of medlar and tuckahoe and 5g of walnut kernels; 16g of chrysanthemum, 5g of lotus seed, 6g of sophora flower honey, 5g of ginseng and 6g of Chinese yam; 5g of mint; 8g of Paris polyphylla; 1g of agilawood and vitamin B10 ml; 3g of caffeine; 6g of juicy peaches; 3g of chrysanthemum extract; 4g of edible essence; 5g of cassia seed; 6g of calcium carbonate.
4. The asparagus beverage with health care and preserving effects as claimed in claim 1, is characterized in that: the asparagus beverage comprises the following specific components in percentage by weight: 200g of asparagus, 10g of medlar and tuckahoe and 5g of walnut kernel; 16g of chrysanthemum, 5g of lotus seed, 6g of sophora flower honey, 2g of ginseng and 6g of Chinese yam; 6g of mint; 8g of Paris polyphylla; 1g of agilawood and vitamin B10 ml; 3g of caffeine; 6g of juicy peaches; 3g of chrysanthemum extract; 4g of edible essence; 5g of cassia seed; 6g of calcium carbonate.
5. The asparagus beverage with health care and preserving effects as claimed in claim 1, is characterized in that: the asparagus beverage comprises the following specific components in percentage by weight: 150g of asparagus, 7g of medlar and tuckahoe and 12g of walnut kernels; 6g of chrysanthemum, 5g of lotus seed, 6g of sophora flower honey, 6g of ginseng and 9g of Chinese yam; 10g of mint; 10g of Paris polyphylla; 1g of agilawood and vitamin B10 ml; 5g of caffeine; 7g of honey peaches; 5g of chrysanthemum extract; 4g of edible essence; 5g of cassia seed; 6g of calcium carbonate.
6. The preparation method of asparagus beverage with health care and preserving effects as claimed in claims 1-5, wherein the preparation method comprises the following steps: the method comprises the following steps:
s1, raw materials: collecting the above Germinatus Phragmitis, fructus Lycii, Poria, flos Chrysanthemi, semen Nelumbinis, Ginseng radix, rhizoma Dioscoreae, herba Menthae, rhizoma Helminthostachydis Zeylanicae, lignum Aquilariae Resinatum, fructus Persicae, and semen Cassiae, and selecting materials without pollution, deterioration, souring, and off-flavor;
s2, cleaning: cleaning the asparagus, medlar, tuckahoe, chrysanthemum, lotus seeds, ginseng, Chinese yam, mint, paris polyphylla, agilawood, honey peach and cassia seeds with clear water to remove silt, removing impurities, placing the mixture into 1% soda clear water for draining for later use, and grinding the walnut kernels, the sophora honey, the caffeine, the chrysanthemum extract and the calcium carbonate into powder for later use;
s3, juicing: respectively putting the materials cleaned in the step S2 into a spiral juicer in sequence to squeeze fresh juice;
s4, alcoholic fermentation: sealing the raw material juice squeezed in the step S3 in a fermentation tank, and stirring the juice in the step S3 uniformly before sealing;
s5, blending, filtering and canning: pouring the fermented solution into vitamin B and edible essence, grinding the walnut kernels, sophora flower honey, caffeine, chrysanthemum extract and calcium carbonate prepared in the step S2 into powder, pouring the powder into the fermented solution, uniformly stirring, adding 20-60ml of honey, a sweetening agent and honeysuckle flower extract juice, blending to reduce the sugar consumption, also using erythritol to replace part of white granulated sugar, preparing the extract juice, adding honeysuckle flower into asparagus fruit vinegar for soaking, taking supernatant for filtering after paying attention to frequent stirring, adding vinegar into dregs for continuing soaking, uniformly mixing the honeysuckle flower extract juice into an asparagus beverage, filtering the blended asparagus beverage solution, heating to 80 ℃, and preserving heat for 30S.
7. The method for preparing asparagus beverage with health care and preserving function according to claim 6, is characterized in that: soaking the S2 in water for 0.2-0.5 h, controlling pH to 8.5-6.5, and washing the raw materials in alkaline water.
8. The method for preparing asparagus beverage with health care and preserving function according to claim 6, is characterized in that: the S3 juicing method comprises the steps of cutting raw materials into slices with the thickness of 0.5-1.5cm before juicing, then juicing, filtering the squeezed juice with spun silk handkerchief for later use, adding pectinase and sulfur dioxide, adding 0.5-0.6% of pectinase into the crushed raw materials, so as to improve the juice yield, adding 40mg/L of sulfur dioxide in order to prevent the asparagus juice from being polluted by mixed bacteria in the fermentation process, and standing for 12 hours.
9. The method for preparing asparagus beverage with health care and preserving function according to claim 6, is characterized in that: in S4, 0.667kg of acetic acid is generated from 1kg of total sugar to calculate the required sugar addition, i.e., mass x of asparagus juice (acidity required to be achieved after fermentation/0.667-sugar content of asparagus juice), and the sugar content of the asparagus juice is adjusted to 15%. After being uniformly stirred, the mixture is sealed to carry out alcohol fermentation, and the temperature is controlled at 23 ℃; 3d after inoculation, entering a main fermentation period, and maintaining the main fermentation for 4d, wherein the yeast fermentation is vigorous, the heat release is more, the product temperature rises quickly in the period, and the product temperature is reduced by taking measures and stirred in time to be not more than 27 ℃; in order to prevent the fermentation and the mixed bacteria infection from being affected by excessive heat generation on the surface of the fermentation tank, stirring for 2-5 times every day, removing sediments such as wine lees after the alcoholic fermentation is finished, and obtaining the asparagus fermented wine, wherein the alcoholic strength can reach 1g/100 ml.
10. The method for preparing asparagus beverage with health care and preserving function according to claim 6, is characterized in that: and (5) filling the asparagus 5 while the asparagus is hot, exhausting gas, sealing, placing the bottled product into hot water with the temperature of 95-100 ℃ for sterilization for 20-25min, and cooling to room temperature to obtain the asparagus beverage with the health care and health preserving effects.
CN202111071539.2A 2021-09-14 2021-09-14 Asparagus beverage with health care and health preserving effects Withdrawn CN113773937A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114668046A (en) * 2022-03-08 2022-06-28 姜良 Qi-tonifying and mind-calming drink and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114668046A (en) * 2022-03-08 2022-06-28 姜良 Qi-tonifying and mind-calming drink and preparation method thereof

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Application publication date: 20211210