TWI819838B - Preparation method of Kampo seasoning drink syrup - Google Patents

Abstract

A method for preparing syrup for Kampo seasoning drink, in which a fruit juice is added to a second liquid to form a third liquid for reducing the unique taste of Kampo medicinal materials; wherein a sixth liquid is soaked A natural spice is added to the medicine to reduce the unique taste of Kampo medicinal materials. It effectively solves the problem of limited application and promotion of Kampo medicinal materials in daily life due to the unique taste of Kampo medicinal materials. It helps to reduce the unique taste of Kampo medicinal materials to enhance the Promotion and market of Kampo medicinal materials. In addition, the syrup is further contained in a holding space of a container, wherein a drinking liquid is placed in the holding space of the container, and the syrup and the drinking liquid are mixed to form a Kampo flavored drink, so as to It will help enhance the promotion and market competitiveness of Kampo medicinal materials.

Description

Preparation method of Kampo flavored drink syrup

The invention is a preparation method, particularly a preparation method of Kampo seasoning drink syrup.

Kampo medicinal materials, when prepared by professionals (such as doctors or pharmacists, etc.), provide many benefits to the human body in terms of nutrients and functions. However, most Kampo medicinal materials have a unique taste, and not all people can accept it. As for the limited application and promotion of Kampo medicinal materials in daily life, for example, in recent years, beverage shops in urban areas have become popular among the public. It can be seen that various brands have launched various flavored beverages, which has also indirectly promoted the growth of the tea or coffee bean industry. However, among them, it is difficult to see beverage items using Kampo medicinal materials, which is a pity for the promotion of Kampo medicinal materials and market growth.

Therefore, a method for preparing Kampo seasoning drink syrup that can reduce the unique taste of Kampo medicinal materials to enhance the promotion and market of Kampo medicinal materials is currently eagerly awaited by related industries.

The main purpose of the present invention is to provide a preparation method of Kampo seasoning drink syrup, in which a fruit juice is added to a second liquid to form a third liquid for reducing the unique taste of Kampo medicinal materials; wherein soaking is used The method adds a natural flavor to a sixth liquid medicine to reduce the unique taste of Kampo medicinal materials, effectively solving the problem that the unique taste of Kampo medicinal materials results in limited application and promotion scope of Kampo medicinal materials in daily life.

In order to achieve the above object, the present invention provides a preparation method of Kampo seasoning drink syrup. The preparation method includes the following steps: Step S1: Add at least one Kampo medicine into a water and boil it at a temperature greater than 100°C for a first predetermined time. Boil, wherein the ratio of each Kampo medicine to the water is 1:3; Step S2: Filter the boiled Kampo medicine and the water to form a first liquid medicine; Step S3: In the first The water is added to the water medicine to form a second water medicine, wherein the ratio of the first water medicine to the water is 1:1; Step S4: Add a fruit juice to the second water medicine to form a third water medicine. Water medicine, wherein the weight percentage of the fruit juice in the third water medicine is 20 to 25%; Step S5: Add a herbal material to the third water medicine to form a fourth water medicine, and then let The fourth liquid medicine is cooled to between 20°C and 30°C, wherein the weight percentage of the flower and plant materials in the fourth liquid medicine is 4 to 6%; Step S6: Filter the residue of the fourth liquid medicine to Form a fifth liquid medicine; Step S7: Add a sugar to the fifth liquid medicine to form a sixth liquid medicine, wherein the ratio of the fifth liquid medicine to the sugar is between 5:6.5 and 8; Step S8: Boil the sixth liquid medicine to a temperature greater than 100°C; Step S9: Stop cooking the sixth liquid medicine, and add a natural flavor to the sixth liquid medicine in a simmering manner to form a first The seventh liquid medicine; and step S10: filter the residue of the seventh liquid medicine, and then cool it to between 20°C and 30°C to complete a syrup, which helps to reduce the unique taste of Kampo medicinal materials and enhance the promotion and market competition of Kampo medicinal materials. force.

In a preferred embodiment of the present invention, each of the Chinese medicines includes Huoxiang Zhengqi Powder, Huopu Xialing Decoction, Yangxin Decoction, Sanzi Pills, Sanzi Yangqin Decoction, Sanao Decoction, Daan Pills, Xiaojianzhong Decoction, Chai Ge Jie Ji Decoction or Mulberry Apricot Decoction; wherein the fruit juice material includes pineapple, apple, banana or citrus fruit; wherein the flower material includes butterfly pea flower or roselle flower; wherein the sugar includes rock sugar, granulated sugar, dioxin Sugar or glucose; the natural flavoring includes osmanthus, green cardamom, mint or lavender.

In a preferred embodiment of the present invention, the filtering residue method in step S2 is performed by centrifugal dehydration technology; the filtering residue method in step S6 is performed by centrifugal dehydration technology; and the filtering residue method in step S10 is It is carried out by centrifugal dehydration technology.

In a preferred embodiment of the present invention, the Kampo medicine and the water in step S2 are filtered with a 40-mesh screen; and the fifth liquid medicine in step S10 is filtered with a 90-mesh screen.

In a preferred embodiment of the present invention, the syrup is further contained in a containing space of a container; wherein a drinking liquid is contained in the containing space of the container; wherein the syrup and the drinking liquid are mixed A Chinese herbal flavoring drink is formed.

In a preferred embodiment of the present invention, the container is a beverage cup, a beverage machine, or a plastic bottle.

In a preferred embodiment of the present invention, when the container is a beverage cup, an ice cube is further placed in the accommodating space of the beverage cup.

In a preferred embodiment of the present invention, the syrup is further used in a flavored beverage supply system of a Chinese herbal flavored drink syrup. The flavored beverage supply system can supply a Chinese herbal flavored drink. The flavored beverage supply system includes at least one syrup. Provider, at least one drinking liquid provider and at least one container; wherein each syrup provider has a cavity and a syrup outlet valve, and the cavity of each syrup provider contains the syrup, and each syrup provider The pulp outlet valve of the machine is connected with the cavity. When the pulp outlet valve is controlled into a pulp outlet state, the syrup in the cavity of each syrup provider can flow out from each syrup provider. A predetermined dose of the syrup; wherein each drinking liquid supply machine has a cavity and a liquid outlet valve, the cavity of each drinking liquid supply machine is for holding a drinking liquid, and the drinking liquid supply machine The liquid outlet valve is connected with the cavity. When the liquid outlet valve is controlled into a liquid outlet state, the drinking liquid in the cavity of each drinking liquid providing machine can flow out from each drinking liquid providing machine. A predetermined dose of the drinking liquid; wherein each container has a storage space for containing the predetermined dose of the syrup and the predetermined dose of the drinking liquid; wherein when used, the predetermined amount is first provided by each syrup supply machine A dose of the syrup is supplied to the accommodating space of each container. At this time, each drinking liquid supply machine provides a predetermined dose of the drinking liquid to the accommodating space of each container, thereby enabling each person to The syrup and the drinking liquid are mixed in the accommodating space of the container to form a Kampo flavored drink.

In a preferred embodiment of the present invention, the flavored drink supply system further includes at least one ice machine. Each ice machine has a cavity and an ice outlet, and the cavity of each ice machine is for receiving ice. An ice cube, the ice outlet of each ice making machine is connected with the cavity. When the ice outlet is in an ice discharging state, the ice cubes in the cavity of each ice machine can be made from each ice cube. The ice-making machine flows outward; wherein the Chinese herbal condiment drink in the accommodation space of each container is further added with the ice cubes in the ice-discharging state.

In a preferred embodiment of the present invention, the syrup is further used in a flavored beverage supply system of a Chinese herbal flavored drink syrup. The flavored beverage supply system can supply a Chinese herbal flavored drink. The flavored beverage supply system includes at least one syrup. Provider, at least one drinking liquid provider and at least one container; wherein each syrup provider has a cavity, and the cavity of each syrup provider contains the syrup; wherein each drinkable liquid provider has A cavity, the cavity of each drinking liquid supply machine is for containing a drinking liquid; wherein each syrup supply machine and each drinking liquid supply machine can be further combined into a flavored drink supply machine, and the flavored drink supply machine has at least A mixing cavity is provided for communicating with the cavity of each syrup supply machine and the cavity of each drinking liquid supply machine; wherein when the flavored drink supply machine is controlled into a beverage supply state, a predetermined dose of the syrup And a predetermined dose of the drinking liquid flows into each mixing chamber from each syrup supply machine and each drinking liquid supply machine respectively, and is mixed to form a Chinese herbal condiment drink, so that it can flow out from the condiment drink supply machine. A predetermined dose of the Kampo condiment drink; wherein each container has a storage space for containing the Kampo condiment drink; wherein when used, the predetermined dose of the syrup and the predetermined dose of the Kampo condiment drink are first supplied by the condiment drink supply machine The drinking liquids are mixed to form the predetermined dose of the Kampo condiment drink. At this time, the predetermined dose of the Kampo condiment drink is provided by the condiment drink supply machine into the accommodation space of each container, thereby enabling the The accommodation space of each container contains the Kampo condiment drink.

The structure and technical features of the present invention are described in detail below with reference to the diagrams. Each diagram is only used to illustrate the structural relationship and related functions of the present invention. Therefore, the dimensions of each component in each diagram are not drawn according to actual proportions. They are not intended to limit the invention.

Referring to Figure 1, the present invention provides a preparation method of Kampo seasoning drink syrup, which preparation method includes the following steps:

Step S1: Add at least one Kampo medicine 10 to water 20 and cook it at a temperature greater than 100°C within a first predetermined time, wherein the ratio of each Kampo medicine 10 to the water 20 is 1:3; The Kampo medicine 10 has been cleaned and dried before use, and each Kampo medicine 10 only uses medicinal materials that have passed the inspection standards of government authorities (such as heavy metal testing or pesticide testing) to ensure the health and safety of consumers.

Step S2: Filter the boiled Kampo medicine 10 and the water 20 to form a first liquid medicine 30; the method of filtering the residue is by centrifugal dehydration but is not limited. For example, each Kampo medicine 10 And the water 20 is placed in a centrifugal dehydration container, and a 40-mesh screen is attached to the wall of the centrifugal dehydration container, but not limited thereto. In this way, the first water medicine 30 can be centrifugally dehydrated by centrifugal rotation. Separate in the container, and leave the residue of each Kampo medicine 10 in the centrifugal dehydration container.

Step S3: Add the water 20 to the first water medicine 30 to form a second water medicine 30a, wherein the ratio of the first water medicine 30 to the water 20 is 1:1 (for example, the first water medicine 30 is 400g, the water 20 is 400g).

Step S4: Add a fruit juice 40 to the second liquid medicine 30a to form a third liquid medicine 30b, wherein the weight percentage of the fruit juice 40 in the third liquid medicine 30b is 20 to 25%. (If the third liquid medicine 30b is 1000g, the weight of the fruit juice 40 is 200 to 250g); the material of the fruit juice 40 includes but is not limited to pineapples, apples, bananas or citrus fruits. , for reducing the unique taste from each of the 10 Kampo medicines.

Step S5: Add a flower and plant material 50 to the third water medicine 30b to form a fourth water medicine 30c, and then cool the fourth water medicine 30c to between 20°C and 30°C, wherein the flower and plant material 50 is in the The weight percentage of the fourth liquid medicine 30c is 4 to 6% (for example, the fourth water medicine 30c is 1000g, the weight of the flower and plant material 50 in it is 40 to 60g); wherein the flower and plant material 50 is Including but not limited to butterfly pea flower or roselle flower, for dyeing to increase the beauty of the product.

Step S6: The fourth liquid medicine 30c is filtered to form a fifth liquid medicine 30d; the method of filtering the residue is by centrifugal dehydration technology but is not limited thereto.

Step S7: Add a sugar 60 to the fifth liquid medicine 30d to form a sixth liquid medicine 30e, wherein the ratio of the fifth liquid medicine 30d to the sugar 60 is between 5:6.5 and 8 (such as the fifth liquid medicine 30d and the sugar 60). The total weight of the five-water medicine for 30 days is 1000g, and the total weight of the sugar 60 is between 1300 and 1600g); wherein the sugar 60 includes rock sugar, granulated sugar, disose, or glucose but is not limited; wherein the sugar 60 is more Interfering with the growth of microorganisms can delay the spoilage of food (such as liquid medicine), thereby increasing the market competitiveness of products.

Step S8: Boil the sixth liquid medicine 30e to a temperature greater than 100°C.

Step S9: Stop cooking the sixth liquid medicine 30e, and add a natural flavor 70 to the sixth liquid medicine 30e in a simmering manner to form a seventh liquid medicine 30f; wherein the natural flavor 70 includes osmanthus. , green cardamom, peppermint or lavender, are used to reduce the unique taste from each of the 10 Kampo medicines.

Step S10: Filter the residue of the seventh liquid medicine 30f, and then cool it to between 20°C and 30°C to complete a syrup 1; the method of filtering the residue is by centrifugal dehydration technology but is not limited. For example, the seventh liquid medicine 30f is filtered. 30f is placed in a centrifugal dehydration container, and a 90-mesh screen is attached to the wall of the centrifugal dehydration container, but not limited thereto. In this way, the seventh liquid medicine 30f can be separated from the centrifugal dehydration container by centrifugal rotation. , and leave the residue of each Kampo medicine 10 in the centrifugal dehydration container.

In addition, each of the 10 Kampo medicines includes Huoxiang Zhengqi Powder, Huopu Xialing Decoction, Yangxin Decoction, Sanzi Pills, Sanzi Yangqin Decoction, Sanao Decoction, Daan Pills, Xiaojianzhong Decoction, Chaige Jieji Decoction or Mulberry Decoction. Apricot soup is not limited and can be used to provide a variety of nutrients and benefits, which is conducive to increasing the market diversity of the product.

Among them, Huoxiang Zhengqi Powder is composed of Chinese herbal medicines including Huoxiang, Perilla, Angelica dahurica, Pinellia, Magnolia officinalis, Dabupi, Poria, Atractylodes, dried tangerine peel, Platycodon grandiflorum, ginger, jujube and Zhigancao; Among them, Huopu Xialing Decoction is composed of Agastache rugosa, Pinellia ternata, Magnolia officinalis, Chi Ling, light tempeh, almond, raw Yiren, Baikouren, Polyporus and Alisma; among them, Yangxin Decoction is composed of Chinese medicinal materials. It is composed of Bai Ziren, Zizioren, Schisandra chinensis, Poria, ginseng, Scutellaria baicalensis, Poria, Pinellia ternata, Angelica sinensis, Ligusticum chuanxiong, Polygala, spicy cinnamon and licorice; Sanziwan is composed of Schisandra chinensis, It is composed of dodder seeds and cnidium monnieri; Sanzi Yangqin Decoction is composed of perilla seeds, radish seeds and white mustard seeds in Chinese medicinal materials; Sanao Decoction is composed of ephedra, almond, licorice and ginger in Chinese medicinal materials. Among them, Da'an Pill is composed of hawthorn, Shenqu, radish seed, pinellia, tangerine peel, Atractylodes, Poria and Forsythia; among them, Xiaojianzhong Decoction is composed of cassia twig, peony, ginger, and jujube. , licorice, and maltose; Chaige Jieji Decoction is composed of Bupleurum, Pueraria lobata, Scutellaria baicalensis, gypsum, peony, licorice, Qianghuo, Angelica dahurica, Platycodon, ginger and jujube; among which Sangxing Decoction is composed of Chinese medicinal materials. Among the medicinal materials, it is composed of mulberry leaves, almonds, elephant shells, Adenophora adenophora, black soybean, mulberry bark and pear peel. The reference source of the above Kampo medicinal materials is from "Chinese Materia Medica", which is edited by Ling Yikui and "Chinese Materia Medica". "Pharmacology" is published by Zhiyin Publishing House.

Referring to Figures 2 to 4, the syrup 1 is further accommodated in an accommodation space 2a of a container 2 but is not limited thereto; wherein the accommodation space 2a of the container 2 contains a drinking liquid 3; wherein the syrup 1 and The drinking liquid 3 is mixed to form a Kampo flavored drink 4; wherein the drinking liquid 3 includes boiled water, juice, coffee, black tea, oolong tea or green tea but is not limited, which is beneficial to be combined with popular drinks nowadays.

Wherein, the container 2 is a beverage cup 2b, a beverage machine 2c, or a plastic bottle 2d; when the container 2 is the beverage cup 2b, it is convenient for the user to take it easily, and beverage shop culture is flourishing nowadays. , more conducive to the promotion of Kampo medicine; wherein when the container 2 is a beverage machine 2c, it is helpful for general cafeterias or restaurants to provide consumers with free drinking of the Kampo seasoning drink 4; wherein when the container 2 is a plastic bottle At 2d, it can be sold in general chain stores such as hypermarkets or supermarkets, making it easier to promote the product and reach the general public.

In addition, when the container 2 is the beverage cup 2b, the accommodation space 2a of the beverage cup 2b further contains an ice cube 9, but is not limited to that shown in Figure 2.

Referring to Figure 5, the syrup 1 is further applied to a flavored drink supply system 5 of a Kampo flavored drink syrup, but is not limited thereto. The flavored drink supply system 5 can supply a Kampo flavored drink 4, and the flavored drink supply system 5 includes at least A syrup supply machine 6, at least one drinking liquid supply machine 7 and at least one container 2; wherein each syrup supply machine 6 has a cavity 6a and a syrup outlet valve 6b, and the cavity 6a of each syrup supply machine 6 Containing the syrup 1, the syrup outlet valve 6b of each syrup supply machine 6 is connected with the cavity 6a. When the syrup outlet valve 6b is controlled into a syrup discharging state, the cavity of each syrup provider 6 The syrup 1 in 6a can flow out a predetermined dose of the syrup 1 from each syrup supply machine 6, as shown in Figure 5; wherein each drinking liquid supply machine 7 has a cavity 7a and a liquid outlet. Valve 7b, the cavity 7a of each drinking liquid supply machine 7 is for storing a drinking liquid 3, the liquid outlet valve 7b of each drinking liquid supply machine 7 is connected with the cavity 7a, when the liquid outlet valve 7b is When controlled into a liquid discharging state, the drinking liquid 3 in the cavity 7a of each drinking liquid supply machine 7 can flow out a predetermined dose of the drinking liquid 3 from each drinking liquid supply machine 7 as shown in Figure 5 As shown in FIG. 5 , each container 2 has a holding space 2 a for containing the predetermined dose of the syrup 1 and the predetermined dose of the drinking liquid 3 . When used, each container 2 is first provided by the syrup. The machine 6 provides the predetermined dose of the syrup 1 to the accommodation space 2a of each container 2. At this time, the drinking liquid supply machine 7 provides a predetermined dose of the drinking liquid 3 to the container 2. In the accommodating space 2a, the syrup 1 and the drinking liquid 3 in the accommodating space 2a of each container 2 can be mixed to form a Kampo flavored drink 4 as shown in Figure 5.

Wherein, the flavored drink supply system 5 further includes, but is not limited to, at least one ice machine 8. Each ice machine 8 has a cavity 8a and an ice outlet 8b, and the cavity 8a of each ice machine 8 supplies water. An ice cube 9 is accommodated, and the ice outlet 8b of each ice machine 8 is connected with the cavity 8a. When the ice outlet 8b is in an ice discharging state, the ice outlet 8a of each ice machine 8 The ice cubes 9 inside can flow out from each ice machine 8 as shown in Figure 5; wherein the Chinese herbal condiment 4 in the accommodation space 2a of each container 2 is further in the ice discharging state. Add the ice cube 9 as shown in Figure 5.

Referring to Figure 6, the syrup 1 is further used in a flavored beverage supply system 5 of a Kampo flavored drink syrup. The flavored beverage supply system 5 can supply a Kampo flavored drink 4. The flavored beverage supply system 5 includes at least one syrup supply Machine 6, at least one drinking liquid supply machine 7 and at least one container 2 are shown in Figure 6; wherein each syrup supply machine 6 has a cavity 6a, and the cavity 6a of each syrup supply machine 6 contains the Syrup 1 is shown in Figure 6; wherein each drinking liquid supply machine 7 has a cavity 7a, and the cavity 7a of each drinking liquid supply machine 7 is for containing a drinking liquid 3 as shown in Figure 6; wherein each The syrup supply machine 6 and the drinking liquid supply machine 7 can be further combined into a flavored drink supply machine 5a. The flavored drink supply machine 5a has at least one mixing cavity 5b for mixing with the cavity of each syrup supply machine 6. 6a and the cavity 7a of each drinking liquid supply machine 7 are connected as shown in Figure 6; wherein when the flavored drink supply machine 5a is controlled into a beverage supply state, a predetermined dose of the syrup 1 and a predetermined dose of the Drinking liquid 3 flows into each mixing chamber 5b from each syrup supply machine 6 and each drinking liquid supply machine 7 respectively, and is mixed to form a Chinese herbal condiment drink 4, so that it can flow out from the condiment drink supply machine 5a. A predetermined dose of the Chinese herbal condiment drink 4 is shown in Figure 6; each container 2 has a receiving space 2a for containing the Chinese herbal condiment drink 4 as shown in Figure 6; when used, the condiment drink is first supplied The machine 5a mixes the predetermined dose of the syrup 1 and the predetermined dose of the drinking liquid 3 to form the predetermined dose of the Kampo condiment drink 4. At this time, the predetermined dose of the condiment drink supply machine 5a is provided. The Kampo condiment drink 4 is placed in the accommodating space 2a of each container 2, thereby allowing the Kampo condiment drink 4 to be contained in the accommodating space 2a of each container 2, as shown in Figure 6.

The preparation method of Kampo flavored drink syrup of the present invention has the following advantages:

(1) The fruit juice 40 is added to the second liquid medicine 30a of the present invention to form a third liquid medicine 30b, which is used to reduce the unique taste of Kampo medicinal materials; wherein the sixth liquid medicine 30e is added by soaking The natural flavor 70 is added to the mixture to reduce the unique taste of Kampo medicinal materials, effectively solving the problem of limited application and promotion of Kampo medicinal materials in daily life due to the unique taste of Kampo medicinal materials, and helping to reduce the unique taste of Kampo medicinal materials to enhance the Promotion and market competitiveness of Kampo medicinal materials.

(2) The syrup 1 of the present invention is further contained in the accommodating space 2a of the container 2, wherein the drinking liquid 3 is accommodated in the accommodating space 2a of the container 2, wherein the syrup 1 and the drinking liquid 3 are The liquid 3 is mixed to form the Kampo seasoning drink 4, which is beneficial to promoting the promotion and market competitiveness of Kampo medicinal materials.

The above are only preferred embodiments of the present invention, which are illustrative rather than restrictive of the present invention; those of ordinary skill in the art will understand that they can be carried out within the spirit and scope of the present invention as defined by the claims. Many changes, modifications, and even equivalent changes will fall within the scope of the present invention.

1: syrup 10: Kampo medicine 20:Water 30:The first potion 30a: Second potion 30b: The third potion 30c: The fourth potion 30d: The fifth potion 30e: The sixth potion 30f:The seventh potion 40:Fruit juice 50: Flower and plant materials 60:sugar 70:Natural flavors 2: Container 2a: Accommodation space 2b:Drink cup 2c: Beverage machine 2d:Pote bottle 3: Drinking liquids 4: Chinese herbal seasoning drink 5: Seasoning drink supply system 5a: Flavored drink supply machine 5b: Mixing chamber 6: Syrup supply machine 6a: cavity 6b: Slurry outlet valve 7: Drinking liquid supply machine 7a: cavity 7b: Liquid outlet valve 8: Ice maker 8a: cavity 8b:Ice outlet 9:ice cubes

Figure 1 is a flow chart of the preparation method for forming syrup according to the present invention. Figure 2 is a schematic plan view of the Chinese herbal flavoring drink of the present invention installed in a beverage cup. Figure 3 is a schematic plan view of the Chinese herbal flavored drink of the present invention installed in a beverage machine. Figure 4 is a schematic plan view of the Chinese medicine seasoning drink of the present invention packed in a plastic bottle. FIG. 5 is a block diagram illustrating a supply system for a flavored drink with Kampo flavored drink syrup according to the present invention. FIG. 6 is a block diagram illustrating another condiment drink supply system of Kampo condiment drink syrup according to the present invention.

without

1: syrup

10: Kampo medicine

20:Water

30:The first potion

30a: Second potion

30b: The third potion

30c: The fourth potion

30d: The fifth potion

30e: The sixth potion

30f:The seventh potion

40:Fruit juice

50: Flower and plant materials

60:sugar

70:Natural flavors

Claims (9)

A method for preparing Kampo seasoning drink syrup, which includes the following steps: Step S1: Add at least one Kampo medicine to water and cook it at a temperature greater than 100°C for a first predetermined time, wherein each Kampo medicine and the water The ratio is 1:3; the Chinese medicines include Huoxiang Zhengqi Powder, Huopu Xialing Decoction, Yangxin Decoction, Sanzi Pills, Sanzi Yangqin Decoction, Sanao Decoction, Daan Pills, Xiaojianzhong Decoction, Chaige Decoction Jieji Decoction or Mulberry Apricot Decoction; Step S2: Filter the boiled Kampo medicine and the water to form a first liquid medicine; Step S3: Add the water to the first liquid medicine to form a A second liquid medicine, wherein the ratio of the first water medicine to the water is 1:1; Step S4: Add a fruit juice to the second water medicine to form a third water medicine, wherein the fruit juice is in The weight percentage of the third liquid medicine is 20 to 25%; the raw material of the fruit juice includes pineapple, apple, banana or citrus fruit; Step S5: Add a herbal material to the third liquid medicine. Form a fourth liquid medicine, and then allow the fourth liquid medicine to be cooled to between 20°C and 30°C, wherein the weight percentage of the flower and plant material in the fourth water medicine is 4 to 6%; wherein the flower and plant material It contains butterfly pea flower or roselle flower; step S6: filter the fourth liquid medicine to form a fifth liquid medicine; step S7: add a sugar to the fifth liquid medicine to form a sixth liquid medicine, The ratio of the fifth liquid medicine to the sugar is between 5:6.5 and 8; wherein the sugar includes rock sugar, granulated sugar, disaccharide sugar, or glucose; step S8: boil the sixth liquid medicine to greater than 100°C temperature; Step S9: Stop boiling the sixth liquid medicine, and add a natural spice to the sixth liquid medicine in a simmering manner to form a seventh liquid medicine; wherein the natural spices include osmanthus, mung cardamom , mint or lavender; and step S10: filter the seventh liquid medicine and then cool it to between 20°C and 30°C to complete a syrup. The preparation method as described in claim 1, wherein the filter residue method in step S2 is performed by centrifugal dehydration technology; wherein the filter residue method in step S6 is performed by centrifugal dehydration technology; wherein the filter residue method in step S10 It is carried out by centrifugal dehydration technology. The preparation method as described in claim 1, wherein each of the Kampo medicine and the water in step S2 is filtered with a 40-mesh screen; wherein the fifth liquid medicine in step S10 is filtered with a 90-mesh screen. . The preparation method as described in claim 1, wherein the syrup is further contained in a receiving space of a container; wherein a drinking liquid is placed in the containing space of the container; wherein the syrup and the drinking liquid are consistent Mix to form a Kampo flavored drink. The preparation method of claim 4, wherein the container is a beverage cup, a beverage machine, or a plastic bottle. The preparation method as claimed in claim 5, wherein when the container is a beverage cup, an ice cube is placed in the accommodating space of the beverage cup. The preparation method according to claim 1, wherein the syrup is further used in a flavored drink supply system of a Kampo flavored drink syrup, the seasoned drink supply system can supply a Kampo flavored drink, and the seasoned drink supply system includes at least one A syrup supply machine, at least one drinking liquid supply machine and at least one container; wherein each syrup supply machine has a cavity and a syrup outlet valve, and the cavity of each syrup supply machine contains the syrup, and each syrup The pulp discharging valve of the syrup supply machine is connected with the cavity. When the pulp discharging valve is controlled into a pulp discharging state, the syrup in the cavity of each syrup supply machine can flow outward from the syrup supply machine. A predetermined dose of the syrup flows out; wherein each drinking liquid supply machine has a cavity and a liquid outlet valve, and the cavity of each drinking liquid supply machine is used to hold a drinking liquid. The liquid outlet valve is connected with the cavity. When the liquid outlet valve is controlled into a liquid outlet state, the drinking liquid in the cavity of each drinking liquid providing machine can flow outward from each drinking liquid providing machine. A predetermined dose of the drinking liquid is poured out; wherein each container has a receiving space for holding the predetermined dose. The syrup and the predetermined dose of the drinking liquid; when used, each syrup supply machine first provides the predetermined dose of the syrup into the accommodation space of each container, and at this time, each drinking liquid is The supply machine provides a predetermined dose of the drinking liquid into the accommodating space of each container, whereby the syrup and the drinking liquid in the accommodating space of each container can be mixed to form a Kampo flavored drink. The preparation method of claim 7, wherein the flavored drink supply system further includes at least one ice machine, each ice machine has a cavity and an ice outlet, and the cavity of each ice machine is for Install an ice cube, and the ice outlet of each ice machine is connected with the cavity. When the ice outlet is in an ice discharging state, the ice cubes in the cavity of each ice machine can be The Chinese herbal condiment drink in the accommodating space of each container flows out from each ice machine; and the ice cubes are further added to the ice cubes in the ice-discharging state. The preparation method according to claim 1, wherein the syrup is further used in a flavored drink supply system of a Kampo flavored drink syrup, the seasoned drink supply system can supply a Kampo flavored drink, and the seasoned drink supply system includes at least one A syrup supply machine, at least one drinking liquid supply machine and at least one container; wherein each syrup supply machine has a cavity, and the cavity of each syrup supply machine contains the syrup; wherein each drinking liquid supply machine has a cavity Each drinking liquid supply machine has a cavity, and the cavity of each drinking liquid supply machine is for containing a drinking liquid; wherein each syrup supply machine and each drinking liquid supply machine can be further combined into a flavored drink supply machine, and the flavored drink supply machine has a At least one mixing cavity is provided for communicating with the cavity of each syrup supply machine and the cavity of each drinking liquid supply machine; wherein when the flavored drink supply machine is controlled into a beverage supply state, a predetermined dose of the Syrup and a predetermined dose of the drinking liquid flow into each mixing cavity from each syrup supply machine and each drinking liquid supply machine respectively, and are mixed to form a Chinese herbal condiment drink, so that it can flow out from the condiment drink supply machine. A predetermined dose of the Kampo condiment drink; wherein each container has a storage space for containing the Kampo condiment drink; wherein when used, the predetermined dose of the syrup and the predetermined dose are first supplied by the condiment drink supply machine The drinking liquids are mixed to form the predetermined dose of the Kampo condiment drink. At this time, the predetermined dose of the condiment drink supply machine is provided. The Kampo seasoning drink is placed in the accommodating space of each container, thereby enabling the Kampo seasoning drink to be accommodated in the accommodating space of each container.