CN115336689A - Additive-free beverage and preparation method thereof - Google Patents
Additive-free beverage and preparation method thereof Download PDFInfo
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 16
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 16
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 15
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 15
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 15
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 15
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 15
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 15
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 15
- 240000000249 Morus alba Species 0.000 claims abstract description 15
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 15
- 235000011477 liquorice Nutrition 0.000 claims abstract description 15
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 14
- 239000000654 additive Substances 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 10
- 240000005385 Jasminum sambac Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 238000000605 extraction Methods 0.000 claims description 34
- 239000000284 extract Substances 0.000 claims description 27
- 230000001954 sterilising effect Effects 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 21
- 238000001035 drying Methods 0.000 claims description 18
- 230000010355 oscillation Effects 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 6
- 230000000249 desinfective effect Effects 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000001223 reverse osmosis Methods 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 abstract description 6
- 241000207840 Jasminum Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 11
- 239000000126 substance Substances 0.000 description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 description 7
- 235000013824 polyphenols Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 241001070941 Castanea Species 0.000 description 3
- 235000014036 Castanea Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a non-additive beverage and a preparation method thereof, and relates to the field of beverage preparation, wherein the technical scheme comprises 5 g of liquorice, 5 g of stevia rebaudiana, 5 g of mint leaves, 10 g of cassia seeds, 3 g of mulberry leaves, 3 g of ginger, 3 g of jasmine flowers and 1 kg of purified water.
Description
Technical Field
The invention relates to the technical field of beverage preparation, in particular to an additive-free beverage and a preparation method thereof.
Background
The beverage becomes an indispensable beverage in daily life, and the beverage industry is rapidly developed. In order to improve the quality of the beverage, improve the color, aroma and taste sensory quality of the beverage, prolong the storage life of the beverage, improve the processing technology and the like, some additives are added into the beverage.
The intake of additives increases the metabolic burden on the human body, and the addition of large amounts of additives causes problems in the safety of the human body.
Through retrieval, the invention patent with Chinese patent number CN102334573B discloses a chestnut flower compound tea beverage and a preparation method thereof, wherein, the chestnut staminate inflorescence, green tea or black tea and dry chrysanthemum extract stock solution is 40-95%, white granulated sugar is 1-8%, citric acid is 0.01-0.15%, honey is 1-3%, xanthan gum is 0.03-0.08%, sodium carboxymethylcellulose is 0.02-0.08%, and the balance is water, and the chestnut flower compound tea beverage is prepared by the steps of pretreatment, crushing, leaching, centrifugal filtration, colloid milling, homogenization, sterilization and filling.
The invention adopts ultrasonic extraction, greatly improves the yield of active ingredients such as flavone and the like, is a beverage without any pigment, preservative or essence, has certain health-care function, meets the requirements of vast consumers on pursuing taste, efficacy and the like, and has wide market prospect.
However, in the actual use process, the materials are boiled, so that polyphenol substances in the materials are reduced, and the flavor and nutrition of the produced beverage are further reduced, and therefore, the additive-free beverage and the preparation method thereof are needed.
Disclosure of Invention
The invention aims to solve the defects that the polyphenol substances in materials are reduced and the flavor and the nutrition of the produced beverage are further reduced in the prior art, and provides the additive-free beverage and the preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the additive-free beverage comprises 5 g of liquorice, 5 g of stevia rebaudian, 5 g of mint leaves, 10 g of cassia seeds, 3 g of mulberry leaves, 3 g of ginger, 3 g of jasmine flowers and 1 kg of purified water.
The above technical solution further comprises:
a method for preparing an additive-free beverage comprises the following steps:
the method comprises the following steps: preparing purified water: filtering 1000g of tap water through a reverse osmosis device, and then disinfecting the filtered water flow;
step two: cleaning raw materials: placing jasmine flowers and stevia rebaudiana flowers into an ultrasonic cleaner for ultrasonic oscillation, and drying the oscillated materials;
putting liquorice, mint leaves, cassia seeds, mulberry leaves and ginger into an ultrasonic cleaner for ultrasonic oscillation, and drying the oscillated materials;
step three: preparing an extract liquor A: firstly, heating ionized water under 2.1-2.2Mpa to heat the ionized water to 100-213 ℃, keeping the water in a liquid state all the time, then putting 3 g of dried jasmine flower and 5 g of stevia rebaudiana flower into a reaction kettle for subcritical extraction, and after the extraction is finished, cooling the reaction kettle to room temperature to obtain 150g of A extraction liquid;
step four: b, preparing an extract: firstly, crushing 5 g of liquorice, 5 g of mint leaves, 10 g of cassia seeds, 3 g of mulberry leaves and 3 g of ginger, heating ionized water under 2.1-2.2Mpa to ensure that the ionized water is heated to 100-213 ℃, keeping the water in a liquid state all the time, then putting the crushed materials into a reaction kettle for subcritical extraction, and cooling the reaction kettle to room temperature after the extraction is finished to obtain 200g of B extraction liquid;
step five: mixing: mixing 150g of the A extract liquor and 200g of the B extract liquor in a sterilized container, adding 650g of purified water into the mixed extract liquor, and stirring and mixing;
step six: and (3) sterilizing and filling: and (3) carrying out high-temperature instantaneous sterilization treatment on the homogenized feed liquid by using UHT (ultra high temperature) sterilization equipment, then carrying out pasteurization, cooling to room temperature, and filling to obtain the additive-free beverage.
The ultrasonic oscillation time is 20-25min, the oscillation frequency is 25-30KHz, and the residual impurities in the material can be fully cleaned.
The temperature in the drying box is 80-95 ℃, the drying time is 2.0-2.5h, and the subsequent milling is convenient.
The subcritical extraction time of the A extraction liquid is 13-1695in, the subcritical extraction time of the B extraction liquid is 9-11min, and different subcritical extraction times are selected according to different substances, so that the content of polyphenol is ensured, and meanwhile, nutrient substances in the polyphenol are prevented from being damaged.
The UHT sterilization environment is 105-115 deg.C, the sterilization time is 10-15s, when performing pasteurization, the container is sealed, and simultaneously sterilized at 85-89 deg.C for 15-18min, since no antiseptic is added in the beverage, the storage time of the beverage without additive is increased by double sterilization.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the liquorice, the stevia rebaudiana flower, the mint leaf, the cassia seed, the mulberry leaf, the ginger and the jasmine flower are subjected to subcritical extraction, so that the retention of polyphenol substances and nutrient substances in the materials is increased, the beverage is extracted by pure plants, no additive is added, and the flavor and the nutrition of the beverage are improved.
2. In the invention, because the liquorice, the stevia rebaudiana flower, the mint leaf, the cassia seed, the mulberry leaf, the ginger and the jasmine are added, the generated additive-free beverage has the functions of protecting liver, improving eyesight, beautifying and moistening lung.
Detailed Description
Example one
Firstly, heating ionized water under 2.1-2.2Mpa to heat the ionized water to 100-213 ℃, keeping the water in a liquid state all the time, putting 3 g of dried jasmine flower and 5 g of stevia rebaudiana flower into a reaction kettle for subcritical extraction, cooling the reaction kettle to room temperature after the extraction is finished, obtaining 150g of A extract, wherein the subcritical extraction time of the A extract is 13-16min;
secondly, crushing 5 g of liquorice, 5 g of mint leaves, 10 g of cassia seeds, 3 g of mulberry leaves and 3 g of ginger, heating ionized water under 2.1-2.2Mpa to heat the ionized water to 100-213 ℃, keeping the water in a liquid state all the time, putting the crushed materials into a reaction kettle for subcritical extraction, cooling the reaction kettle to room temperature after the extraction is finished, and obtaining 200g of B extract, wherein the subcritical extraction time of the B extract is 9-11min;
and thirdly, putting 150g of the A extract liquor and 200g of the B extract liquor into a sterilized container for mixing, adding 650g of purified water into the mixed extract liquor, and stirring and mixing to obtain mixed liquor 1.
Example two
Firstly, heating ionized water under 1.9-2.0Mpa to heat the ionized water to 100-213 ℃, keeping the water in a liquid state all the time, putting 3 g of dried jasmine flower and 5 g of stevia rebaudiana flower into a reaction kettle for subcritical extraction, cooling the reaction kettle to room temperature after the extraction is finished, obtaining 150g of A extract, wherein the subcritical extraction time of the A extract is 8-10min;
secondly, crushing 5 g of liquorice, 5 g of mint leaves, 10 g of cassia seeds, 3 g of mulberry leaves and 3 g of ginger, heating ionized water under 2.3-2.6Mpa to heat the ionized water to 100-213 ℃, keeping the water in a liquid state all the time, putting the crushed materials into a reaction kettle for subcritical extraction, cooling the reaction kettle to room temperature after the extraction is finished, and obtaining 200g of B extract, wherein the subcritical extraction time of the B extract is 5-7min;
and thirdly, putting 150g of the A extract liquor and 200g of the B extract liquor into a sterilized container for mixing, adding 650g of purified water into the mixed extract liquor, and stirring and mixing to obtain a mixed liquor 2.
Comparative example 1
Firstly, 3 g of jasmine flower, 5 g of stevia rebaudiana flower, 5 g of liquorice, 5 g of mint leaf, 10 g of cassia seed, 3 g of mulberry leaf and 3 g of ginger are crushed;
and secondly, putting the crushed materials into a container, adding 350g of purified water into the container, keeping the weight of the liquid to be 350g all the time, and heating the liquid at 80-95 ℃ for 80-85min to obtain a mixed liquid 3.
EXAMPLE III
Firstly, filtering 1000g of tap water through a reverse osmosis device, and then disinfecting the filtered water flow;
secondly, placing the jasmine flowers and the stevia rebaudiana flowers into an ultrasonic cleaner for ultrasonic oscillation, and drying the oscillated materials;
putting liquorice, mint leaves, cassia seeds, mulberry leaves and ginger into an ultrasonic cleaner for ultrasonic oscillation, and drying the oscillated material, wherein the ultrasonic oscillation time is 20-25min, the oscillation frequency is 25-30KHz, the temperature in a drying box is 80-95 ℃, and the drying time is 2.0-2.5h;
thirdly, adopting the mixed solution 1 for subsequent disinfection treatment:
carrying out high-temperature instantaneous sterilization treatment on the homogenized feed liquid by using UHT sterilization equipment, wherein the environment of UHT sterilization is 105-115 ℃, and the sterilization time is 10-15s;
sealing the container, sterilizing at 85-89 deg.C for 15-18min, cooling to room temperature, and packaging to obtain beverage without additive.
Example four
Firstly, filtering 1000g of tap water through a reverse osmosis device, and then disinfecting the filtered water flow;
secondly, placing the jasmine flowers and the stevia rebaudiana flowers into an ultrasonic cleaner for ultrasonic oscillation, and drying the oscillated materials;
placing Glycyrrhrizae radix, folium Menthae, semen Cassiae, folium Mori and rhizoma Zingiberis recens into an ultrasonic cleaner for ultrasonic oscillation, and drying the oscillated material at 80-95 deg.C for 2.0-2.5 hr for 20-25 min;
thirdly, adopting the mixed liquid 2 for subsequent disinfection treatment:
carrying out high-temperature instantaneous sterilization treatment on the homogenized feed liquid by using UHT sterilization equipment, wherein the environment of UHT sterilization is 105-115 ℃, and the sterilization time is 10-15s;
sealing the container, sterilizing at 85-89 deg.C for 15-18min, cooling to room temperature, and packaging to obtain beverage without additive.
Comparative example No. two
Firstly, filtering 1000g of tap water through a reverse osmosis device, and then disinfecting the filtered water flow;
secondly, placing the jasmine flowers and the stevia rebaudiana flowers into an ultrasonic cleaner for ultrasonic oscillation, and drying the oscillated materials;
putting liquorice, mint leaves, cassia seeds, mulberry leaves and ginger into an ultrasonic cleaner for ultrasonic oscillation, and drying the oscillated material, wherein the ultrasonic oscillation time is 20-25min, the oscillation frequency is 25-30KHz, the temperature in a drying box is 80-95 ℃, and the drying time is 2.0-2.5h;
thirdly, adopting the mixed liquid 3 for subsequent disinfection treatment:
carrying out high-temperature instantaneous sterilization treatment on the homogenized feed liquid by using UHT sterilization equipment, wherein the environment of UHT sterilization is 105-115 ℃, and the sterilization time is 10-15s;
sealing the container, sterilizing at 85-89 deg.C for 15-18min, cooling to room temperature, and packaging.
The beverages prepared in example three, example four and comparative example two were tested without additives, and 100 persons were evaluated for trial drinking (full score 100), and the test results are shown in the following table:
| test items | EXAMPLE III | Example four | Comparative example No. two |
| Polyphenol content (mg/g) | 26.52 | 23.17 | 12.69 |
| Taste evaluation | 92.4 | 89.7 | 90.3 |
The liquorice, the stevia rebaudiana, the mint leaves, the cassia seeds, the mulberry leaves, the ginger and the jasmine flowers are subjected to subcritical extraction, so that the retention of polyphenol substances and nutrient substances in materials is increased, the pure plant extraction is realized, no additive is added, the flavor and nutrition of the beverage are improved, and the generated additive-free beverage has the functions of protecting liver, improving eyesight, beautifying and moistening lung.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered as the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (6)
1. The additive-free beverage is characterized by comprising 5 g of liquorice, 5 g of stevia rebaudian, 5 g of mint leaves, 10 g of cassia seeds, 3 g of mulberry leaves, 3 g of ginger, 3 g of jasmine flowers and 1 kg of purified water.
2. Method for the preparation of an additive-free beverage according to claim 1, comprising the steps of:
the method comprises the following steps: preparing purified water: filtering 1000g of tap water through a reverse osmosis device, and then disinfecting the filtered water flow;
step two: cleaning raw materials: placing jasmine flowers and stevia rebaudiana flowers into an ultrasonic cleaner for ultrasonic oscillation, and drying the oscillated materials;
putting liquorice, mint leaves, cassia seeds, mulberry leaves and ginger into an ultrasonic cleaner for ultrasonic oscillation, and drying the oscillated materials;
step three: preparing an extract liquor A: firstly heating ionized water under 2.1-2.2Mpa to heat the ionized water to 100-213 ℃, keeping the water in a liquid state all the time, then putting 3 g of dried jasmine flower and 5 g of stevia rebaudiana flower into a reaction kettle for subcritical extraction, and cooling the reaction kettle to room temperature after extraction is finished to obtain 150g of A extraction liquid;
step four: b, preparing an extract liquid: firstly, crushing 5 g of liquorice, 5 g of mint leaves, 10 g of cassia seeds, 3 g of mulberry leaves and 3 g of ginger, heating ionized water under 2.1-2.2Mpa to ensure that the ionized water is heated to 100-213 ℃, keeping the water in a liquid state all the time, then putting the crushed materials into a reaction kettle for subcritical extraction, and cooling the reaction kettle to room temperature after the extraction is finished to obtain 200g of B extraction liquid;
step five: mixing: putting 150g of the A extract and 200g of the B extract into a sterilized container for mixing, and adding 650g of purified water into the mixed extracts for stirring and mixing;
step six: and (3) disinfection and filling: and (3) carrying out high-temperature instantaneous sterilization treatment on the homogenized feed liquid by using UHT (ultra high temperature) sterilization equipment, then carrying out pasteurization, and filling after cooling to room temperature to obtain the additive-free beverage.
3. The method of claim 2, wherein the ultrasonic oscillation time is 20-25min, and the oscillation frequency is 25-30KHz.
4. A method of preparing a beverage without additives according to claim 2, characterized in that the temperature inside the drying oven is 80-95 ℃ and the drying time is 2.0-2.5h.
5. The method of claim 2, wherein the subcritical extraction time of the extract a is 13-1695in, and the subcritical extraction time of the extract b is 9-11min.
6. A method of preparing an additionless beverage according to claim 2, wherein the UHT sterilization is performed in an environment of 105-115 ℃ for 10-15s, and the pasteurization is performed by closing the container and sterilizing the container at 85-89 ℃ for 15-18min.
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| CN202211005974.XA CN115336689A (en) | 2022-08-22 | 2022-08-22 | Additive-free beverage and preparation method thereof |
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| CN114081111A (en) * | 2021-12-15 | 2022-02-25 | 梁和标 | Functional plant beverage and preparation method thereof |
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