CN116195696A - Production process of red sage flower honey drink - Google Patents
Production process of red sage flower honey drink Download PDFInfo
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- CN116195696A CN116195696A CN202310376684.4A CN202310376684A CN116195696A CN 116195696 A CN116195696 A CN 116195696A CN 202310376684 A CN202310376684 A CN 202310376684A CN 116195696 A CN116195696 A CN 116195696A
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- red sage
- flower honey
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- sage flower
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- 240000007164 Salvia officinalis Species 0.000 title claims abstract description 38
- 235000005412 red sage Nutrition 0.000 title claims abstract description 38
- 235000012907 honey Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 10
- 241001506047 Tremella Species 0.000 claims abstract description 10
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 10
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 10
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 10
- 229940038481 bee pollen Drugs 0.000 claims abstract description 9
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 8
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 8
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 8
- 241000220317 Rosa Species 0.000 claims abstract description 8
- 239000008213 purified water Substances 0.000 claims abstract description 8
- 240000006432 Carica papaya Species 0.000 claims abstract 4
- 238000011049 filling Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000035622 drinking Effects 0.000 abstract description 2
- 230000003821 menstrual periods Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 241000219173 Carica Species 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241001219085 Cyclopia Species 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a production process of a red sage flower honey drink, and relates to the technical field of flower honey drinks. The production process of the red sage flower honey drink comprises the following components in parts by weight: 3-8 parts of red sage flower honey, 2-5 parts of bee pollen, 5-10 parts of kudzuvine root, 2-4 parts of red date, 1-3 parts of tremella, 1-3 parts of rose, 8-15 parts of papaya, 0.3-0.5 part of mannooligosaccharide, 0.3-1 part of Daqu, 1-2.5 parts of yeast, 0.3 part of potassium sorbate, 2-4 parts of table vinegar and the balance of purified water. By using the red sage flower honey, bee pollen, kudzuvine root, red date, tremella, rose, papaya, mannooligosaccharide, daqu, yeast, potassium sorbate and table vinegar as raw materials and combining the production process, the produced red sage flower tea has good color and taste, meets market demands, is very beneficial to human bodies and is very suitable for female menstrual period drinking.
Description
Technical Field
The invention relates to the technical field of nectar drinks, in particular to a production process of a red sage root nectar drink.
Background
The red sage honey is natural honey brewed by bees from flowers of red sage, and has the effect of promoting blood regeneration and removing blood stasis. The red sage honey beverage is suitable for female irregular menstruation, abdominal pain during menstruation and other symptoms, and can cool blood, detumescence, clear heart and relieve restlessness, and based on the curative effect of the red sage honey, the red sage nectar beverage is invented, so that the needs of people on diversified healthy beverages are met, the income of red sage growers is further improved, and diversified economy is generated.
Disclosure of Invention
(one) solving the technical problems
Aiming at the defects of the prior art, the invention provides a production process of the red sage flower honey drink, which solves the problem of the demand of the red sage flower honey drink in the market.
(II) technical scheme
In order to achieve the above purpose, the invention is realized by the following technical scheme: a production process of a red sage flower honey drink comprises the following components in parts by weight: 3-8 parts of red sage flower honey, 2-5 parts of bee pollen, 5-10 parts of kudzuvine root, 2-4 parts of red date, 1-3 parts of tremella, 1-3 parts of rose, 8-15 parts of papaya, 0.3-0.5 part of mannooligosaccharide, 0.3-1 part of Daqu, 1-2.5 parts of yeast, 0.3 part of potassium sorbate, 2-4 parts of table vinegar and the balance of purified water.
Preferably, the kudzuvine root is cut into slices or sections, the papaya is subjected to slicing treatment, the red date is rinsed with water and is washed and dried, and the rose is subjected to bag frying treatment.
A production process of red sage flower honey drink comprises the following process steps:
step one: extracting, filtering and concentrating
Extracting fructus Chaenomelis, radix Puerariae, fructus Jujubae and flos Rosae Rugosae with water for three times, and decocting for 3 hr; decocting for 2h in the second extraction, and decocting for 2h in the third extraction; filtering and concentrating to obtain concentrated juice;
step two: liquid preparation
Adding the red sage flower honey, the bee pollen, the tremella, the mannooligosaccharide, the Daqu, the yeast, the potassium sorbate and the vinegar into the concentrated juice obtained in the previous step according to the amount, and fully mixing for 2 hours;
step three: sterilization
And (3) sterilizing the product obtained in the step two, and then filling the product into a storage tank.
Preferably, the production process of the red sage flower honey drink further comprises the following step four: and (3) filling, namely continuously filling products in the storage tank in the step III into bottles by using filling equipment, and capping and packaging by using a capping machine.
Preferably, in the second step, the yeast and the yeast are dissolved by using warm purified water and then participate in the liquid preparation process.
(III) beneficial effects
The invention provides a production process of a red sage flower honey drink. The beneficial effects are as follows:
in the invention, the red sage flower honey, the bee pollen, the kudzuvine root, the red date, the tremella, the rose, the papaya, the mannooligosaccharide, the Daqu, the yeast, the potassium sorbate and the table vinegar are used as raw materials, and the production process is combined, so that the red sage flower honey tea has good color and taste, meets the market demand, is very beneficial to the human body and is very suitable for female menstrual period drinking.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Examples:
as shown in fig. 1, the embodiment of the invention provides a production process of a red sage flower honey drink, which comprises the following components in parts by weight: 3-8 parts of red sage flower honey, 2-5 parts of bee pollen, 5-10 parts of kudzuvine root, 2-4 parts of red date, 1-3 parts of tremella, 1-3 parts of rose, 8-15 parts of papaya, 0.3-0.5 part of mannooligosaccharide, 0.3-1 part of Daqu, 1-2.5 parts of yeast, 0.3 part of potassium sorbate, 2-4 parts of table vinegar and the balance of purified water.
Cutting radix Puerariae into slices or segments, slicing fructus Chaenomelis, washing fructus Jujubae with water, drying, decocting flos Rosae Rugosae, detecting radix Puerariae, flos Rosae Rugosae, and fructus Chaenomelis according to Chinese medicinal materials standard, and conforming to the requirement; the red dates and the tremella are checked to be qualified according to relevant food standards; the red sage flower honey is detected or inspected according to the quality standard of the honey, and is qualified; the edible vinegar must meet the national standard of GB/T18187-2000 brewing edible vinegar; checking the quality of Daqu, yeast and potassium sorbate according to food additives.
A production process of red sage flower honey drink comprises the following process steps:
step one: extracting, filtering and concentrating
Extracting fructus Chaenomelis, radix Puerariae, fructus Jujubae and flos Rosae Rugosae with water for three times, and decocting for 3 hr; decocting for 2h in the second extraction, and decocting for 2h in the third extraction; filtering and concentrating to obtain concentrated juice;
step two: liquid preparation
Adding red sage flower honey, bee pollen, tremella, mannooligosaccharide, daqu, yeast, potassium sorbate and vinegar into the concentrated juice obtained in the previous step according to the amount, fully mixing for 2 hours, dissolving the Daqu and the yeast by using warm purified water, and then participating in the liquid preparation process;
step three: sterilization
The product obtained in the second step is sterilized and then is filled into a storage tank;
step four: filling
And (3) continuously filling the product in the storage tank by using filling equipment, and rolling and sealing by using a cap arranging machine, wherein the quality stability and uniformity of the beverage are kept as much as possible in the process by continuously rolling and sealing to avoid flavor difference caused by oxidization of the flavoring agent, the sanitary and sanitary use of the sanitary ware is maintained, the filling speed and the temperature between filling are strictly controlled after the sanitary ware is used for disinfection, and the filling liquid is expanded to overflow due to high temperature or too high speed. The indoor temperature is controlled below 24 ℃ as much as possible. The filling process is strictly carried out with weighing and rechecking management, the second weighing is carried out within 30 minutes after each class of constant volume, the weighing interval of each time is not more than 30 minutes, and the filling container and the packaging cover are sterilized firstly;
step five: boxing and warehousing
And after filling, boxing, warehousing, storing at a low temperature in a dark place, and carrying out periodical spot check to open a finished product inspection qualification report.
The materials are weighed according to the formula, rechecked and weighed by two persons, and the appearance quality should be checked before feeding, so that the abnormal phenomena such as impurities, mildew and peculiar smell cannot be caused. Adding edible vinegar, mixing at a certain proportion, adding red sage flower honey, and warm purified water dissolved yeast and yeast solution, respectively, adding food additives according to national limit requirement, stirring or circulating for 2 hr. Filtering, and checking color and taste of the feed liquid.
The obtained product is preserved in a shade, dried and sealed place, so that high temperature and sunlight exposure are avoided;
eating method and eating amount: it is recommended to take 1-2 times daily, 1 bottle each time, directly or by diluting with 80-100 ml warm water below 40deg.C.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The production process of the red sage flower honey drink is characterized by comprising the following components in parts by weight: 3-8 parts of red sage flower honey, 2-5 parts of bee pollen, 5-10 parts of kudzuvine root, 2-4 parts of red date, 1-3 parts of tremella, 1-3 parts of rose, 8-15 parts of papaya, 0.3-0.5 part of mannooligosaccharide, 0.3-1 part of Daqu, 1-2.5 parts of yeast, 0.3 part of potassium sorbate, 2-4 parts of table vinegar and the balance of purified water.
2. The production process of the red sage flower honey drink according to claim 1, which is characterized in that: the kudzuvine root is cut into slices or sections, the papaya is subjected to slicing treatment, the red date is moistened with water and washed and dried, and the rose is subjected to bag frying treatment.
3. The production process of the red sage flower honey drink according to claim 2, which is characterized by comprising the following process steps:
step one: extracting, filtering and concentrating
Extracting fructus Chaenomelis, radix Puerariae, fructus Jujubae and flos Rosae Rugosae with water for three times, and decocting for 3 hr; decocting for 2h in the second extraction, and decocting for 2h in the third extraction; filtering and concentrating to obtain concentrated juice;
step two: liquid preparation
Adding the red sage flower honey, the bee pollen, the tremella, the mannooligosaccharide, the Daqu, the yeast, the potassium sorbate and the vinegar into the concentrated juice obtained in the previous step according to the amount, and fully mixing for 2 hours;
step three: sterilization
And (3) sterilizing the product obtained in the step two, and then filling the product into a storage tank.
4. The production process of the red sage flower honey drink according to claim 1, which is characterized in that: the production process of the red sage flower honey drink further comprises the following step four: and (3) filling, namely continuously filling products in the storage tank in the step III into bottles by using filling equipment, and capping and packaging by using a capping machine.
5. The production process of the red sage flower honey drink according to claim 1, which is characterized in that: in the second step, the Daqu and the yeast are dissolved by using warm purified water and then participate in the liquid preparation process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310376684.4A CN116195696A (en) | 2023-04-07 | 2023-04-07 | Production process of red sage flower honey drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310376684.4A CN116195696A (en) | 2023-04-07 | 2023-04-07 | Production process of red sage flower honey drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116195696A true CN116195696A (en) | 2023-06-02 |
Family
ID=86517497
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310376684.4A Pending CN116195696A (en) | 2023-04-07 | 2023-04-07 | Production process of red sage flower honey drink |
Country Status (1)
| Country | Link |
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| CN (1) | CN116195696A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552449A (en) * | 2018-01-12 | 2018-09-21 | 曾小平 | A kind of skin maintenance fruit vinegar beverage and preparation method thereof |
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2023
- 2023-04-07 CN CN202310376684.4A patent/CN116195696A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552449A (en) * | 2018-01-12 | 2018-09-21 | 曾小平 | A kind of skin maintenance fruit vinegar beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张中印;刘荷芬;侯朝阳;: "河南省药材蜜源――丹参的开发利用", 蜜蜂杂志, no. 08, 31 December 2007 (2007-12-31), pages 17 - 18 * |
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