CN114982885A - Dandelion and honeysuckle beverage and preparation method thereof - Google Patents
Dandelion and honeysuckle beverage and preparation method thereof Download PDFInfo
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- CN114982885A CN114982885A CN202210444899.0A CN202210444899A CN114982885A CN 114982885 A CN114982885 A CN 114982885A CN 202210444899 A CN202210444899 A CN 202210444899A CN 114982885 A CN114982885 A CN 114982885A
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- 241000205585 Aquilegia canadensis Species 0.000 title claims abstract description 36
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 title claims abstract description 36
- 235000013361 beverage Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000001949 Taraxacum officinale Species 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 241000245665 Taraxacum Species 0.000 claims abstract description 34
- 238000001914 filtration Methods 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000008213 purified water Substances 0.000 claims abstract description 17
- 241000208340 Araliaceae Species 0.000 claims abstract description 16
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 16
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 16
- 235000008434 ginseng Nutrition 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 239000011265 semifinished product Substances 0.000 claims abstract description 12
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000012528 membrane Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 11
- 238000004945 emulsification Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 abstract description 4
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 238000004062 sedimentation Methods 0.000 description 4
- 206010007247 Carbuncle Diseases 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 230000001914 calming effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 230000002936 tranquilizing effect Effects 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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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)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a dandelion honeysuckle beverage and a preparation method thereof, wherein the dandelion honeysuckle beverage comprises the following components: 15-25 parts of dandelion, 5-15 parts of honeysuckle, 1-3 parts of ginseng, 120 portions of white granulated sugar and 140 portions of sugar and the balance of water, wherein the preparation method comprises the following steps: adding dandelion, honeysuckle and ginseng into purified water, rinsing for three times, draining, adding 400 liters of purified water, decocting for two times at 95-100 ℃ for 2 hours each time, filtering the decoction for 100 meshes to obtain an extracting solution, adding diatomite for 500 meshes plus 300 meshes, centrifuging 16000 rpm, adding 600 plus 700L of water into an emulsifying tank after filtering, adding white granulated sugar, stirring for 5 minutes, adding the extracting solution, stirring for 10 minutes, filtering for 100 meshes to obtain a semi-finished product, fixing the volume of the semi-finished product to 2000L by using hot water, stirring for 15 minutes until the material liquid is uniform, and filtering by using a 0.45 micron filter membrane to obtain the material liquid.
Description
Technical Field
The invention belongs to the technical field of health-care beverages, and particularly relates to a dandelion and honeysuckle beverage and a preparation method thereof.
Background
The living pressure of people in modern society is increased, various sub-health symptoms are often caused by poor rest and improper diet arrangement, the symptoms are not enough to cause the people to take medicines for treatment, the daily life can be improved through food nourishing, more and more snack beverages on the market also harm the body health of people, and the health index of people is increased by the lack of a beverage with the functions of clearing heat and detoxicating, resolving carbuncle and dissipating stagnation, dispelling wind heat, tonifying qi and nourishing blood, strengthening spleen and benefiting lung, and calming nerves.
Disclosure of Invention
In view of the above situation, in order to overcome the defects of the prior art, the invention aims to provide a health-care beverage with the functions of clearing away heat and toxic materials, eliminating carbuncle and dissipating binds, dispelling wind-heat, tonifying qi and nourishing blood, strengthening spleen and tonifying lung, and soothing nerves and calming mind and a preparation method thereof.
The technical scheme adopted by the invention is as follows: a dandelion and honeysuckle beverage comprises the following components: 15-25 parts of dandelion, 5-15 parts of honeysuckle, 1-3 parts of ginseng, 120 portions of white granulated sugar and 140 portions of water and the balance.
Further, the dandelion and honeysuckle beverage comprises the following components: 18-22 parts of dandelion, 8-12 parts of honeysuckle, 1.5-2.5 parts of ginseng, 125-135 parts of white granulated sugar and the balance of water.
Further, the dandelion and honeysuckle beverage comprises the following components: 20 parts of dandelion, 10 parts of honeysuckle, 2 parts of ginseng, 130 parts of white granulated sugar and the balance of water.
Further, the preparation method of the dandelion and honeysuckle beverage comprises the following steps:
the method comprises the following steps: adding 100 liters of purified water into a tilting reaction kettle, adding dandelion, honeysuckle and ginseng into the purified water, rinsing for three times, and draining to obtain cleaned raw materials;
step two: adding the cleaned raw materials into an extraction tank, adding 400 liters of purified water, decocting for 2 hours at 95-100 ℃, filtering the decoction for 100 meshes, and transferring the combined liquid into an emulsification tank or a sedimentation tank to obtain an extracting solution;
step three: 500 meshes plus 300 meshes of diatomite is centrifuged at 16000 revolutions, 600 plus 700L of water is added into an emulsification tank after filtration, white granulated sugar is added and stirred for 5 minutes, the extracting solution is added and stirred for 10 minutes, 100 meshes of filtration is carried out, and the mixture is pumped into a blending tank to obtain a semi-finished product;
step four: adding hot water to the semi-finished product in the blending tank to reach a constant volume of 2000L, stirring for 15 minutes until the feed liquid is uniform, and filtering with a 0.45 or 0.22 micron filter membrane to obtain the feed liquid;
step five: the beverage after inspection, filling and sealing enters a caging machine through a conveyor belt to be boxed and is sent to a sterilization kettle, the sterilization temperature is set to be 121 ℃, the temperature is kept for 20min, the pressure is 0.22Mpa, and the beverage is cooled to be below 40 ℃.
After the technical scheme is adopted, the invention has the following beneficial effects: has effects in clearing away heat and toxic materials, resolving carbuncle, dispersing pathogen accumulation, dispelling pathogenic wind and heat, invigorating qi, nourishing blood, invigorating spleen, nourishing lung, tranquilizing mind, and tranquilizing mind.
Drawings
Fig. 1 is a process flow chart of a dandelion and honeysuckle beverage and a preparation method thereof provided by the invention.
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
Example 1A dandelion and honeysuckle beverage comprises the following components: 15 parts of dandelion, 5 parts of honeysuckle, 1 part of ginseng, 120 parts of white granulated sugar and the balance of water.
The invention relates to a preparation method of a dandelion and honeysuckle beverage, which comprises the following steps:
the method comprises the following steps: adding 100 liters of purified water into a tilting reaction kettle, adding dandelion, honeysuckle and ginseng into the purified water, rinsing for three times, and draining to obtain cleaned raw materials;
step two: adding the cleaned raw materials into an extraction tank, adding 400 liters of purified water, decocting at 95-100 ℃ for two times, each time for 2 hours, filtering the decoction liquid by a sieve of 100 meshes, and transferring the combined liquid into an emulsification tank or a sedimentation tank to obtain an extracting solution;
step three: centrifuging diatomite 500 meshes plus 300 meshes at 16000 rpm, filtering, adding 700L of 600 plus water into an emulsification tank, adding white granulated sugar, stirring for 5 minutes, adding the extracting solution, stirring for 10 minutes, filtering by 100 meshes, and pumping into a blending tank to obtain a semi-finished product;
step four: adding hot water to the semi-finished product in the blending tank to reach a constant volume of 2000L, stirring for 15 minutes until the feed liquid is uniform, and filtering with a 0.45 or 0.22 micron filter membrane to obtain the feed liquid;
step five: the beverage after inspection, filling and sealing enters a caging machine through a conveyor belt to be boxed and is sent to a sterilization kettle, the sterilization temperature is set to be 121 ℃, the temperature is kept for 20min, the pressure is 0.22Mpa, and the beverage is cooled to be below 40 ℃.
Example 2: the invention relates to a dandelion honeysuckle beverage, which comprises the following components: 18-22 parts of dandelion, 8-12 parts of honeysuckle, 1.5-2.5 parts of ginseng, 125-135 parts of white granulated sugar and the balance of water.
The invention relates to a preparation method of a dandelion and honeysuckle beverage, which comprises the following steps:
the method comprises the following steps: adding 100 liters of purified water into a tilting reaction kettle, adding dandelion, honeysuckle and ginseng into the purified water, rinsing for three times, and draining to obtain cleaned raw materials;
step two: adding the cleaned raw materials into an extraction tank, adding 400 liters of purified water, decocting for 2 hours at 95-100 ℃, filtering the decoction for 100 meshes, and transferring the combined liquid into an emulsification tank or a sedimentation tank to obtain an extracting solution;
step three: centrifuging diatomite 500 meshes plus 300 meshes at 16000 rpm, filtering, adding 700L of 600 plus water into an emulsification tank, adding white granulated sugar, stirring for 5 minutes, adding the extracting solution, stirring for 10 minutes, filtering by 100 meshes, and pumping into a blending tank to obtain a semi-finished product;
step four: adding hot water to the semi-finished product in the blending tank to reach a constant volume of 2000L, stirring for 15 minutes until the feed liquid is uniform, and filtering with a 0.45 or 0.22 micron filter membrane to obtain the feed liquid;
step five: the beverage after inspection, filling and sealing enters a caging machine through a conveyor belt to be boxed and is sent to a sterilization kettle, the sterilization temperature is set to be 121 ℃, the temperature is kept for 20min, the pressure is 0.22Mpa, and the beverage is cooled to be below 40 ℃.
Example 3: the invention relates to a dandelion and honeysuckle beverage, which comprises the following components: 20 parts of dandelion, 10 parts of honeysuckle, 2 parts of ginseng, 130 parts of white granulated sugar and the balance of water.
The invention relates to a preparation method of a dandelion honeysuckle beverage, which comprises the following steps:
the method comprises the following steps: adding 100 liters of purified water into a tilting reaction kettle, adding dandelion, honeysuckle and ginseng into the purified water, rinsing for three times, and draining to obtain cleaned raw materials;
step two: adding the cleaned raw materials into an extraction tank, adding 400 liters of purified water, decocting for 2 hours at 95-100 ℃, filtering the decoction for 100 meshes, and transferring the combined liquid into an emulsification tank or a sedimentation tank to obtain an extracting solution;
step three: centrifuging diatomite 500 meshes plus 300 meshes at 16000 rpm, filtering, adding 700L of 600 plus water into an emulsification tank, adding white granulated sugar, stirring for 5 minutes, adding the extracting solution, stirring for 10 minutes, filtering by 100 meshes, and pumping into a blending tank to obtain a semi-finished product;
step four: adding hot water to the semi-finished product in the blending tank to reach a constant volume of 2000L, stirring for 15 minutes until the feed liquid is uniform, and filtering with a 0.45 or 0.22 micron filter membrane to obtain the feed liquid;
step five: the beverage after inspection, filling and sealing enters a caging machine through a conveyor belt to be boxed and is sent to a sterilization kettle, the sterilization temperature is set to be 121 ℃, the temperature is kept for 20min, the pressure is 0.22Mpa, and the beverage is cooled to be below 40 ℃.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
The present invention and its embodiments have been described above, and the description is not intended to be limiting, and the drawings are only one embodiment of the present invention, and the actual structure is not limited thereto. In summary, those skilled in the art should be able to conceive of the present invention without creative design of the similar structural modes and embodiments without departing from the spirit of the present invention, and all such modifications should fall within the protection scope of the present invention.
Claims (4)
1. A dandelion and honeysuckle beverage is characterized in that: comprises the following components: 15-25 parts of dandelion, 5-15 parts of honeysuckle, 1-3 parts of ginseng, 120 portions of white granulated sugar and 140 portions of water and the balance.
2. The dandelion and honeysuckle beverage according to claim 1, which is characterized in that: 18-22 parts of dandelion, 8-12 parts of honeysuckle, 1.5-2.5 parts of ginseng, 125-135 parts of white granulated sugar and the balance of water.
3. The dandelion and honeysuckle beverage according to claim 2, which is characterized in that: 20 parts of dandelion, 10 parts of honeysuckle, 2 parts of ginseng, 130 parts of white granulated sugar and the balance of water.
4. A preparation method of dandelion and honeysuckle beverage is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: adding 100 liters of purified water into a tilting reaction kettle, adding dandelion, honeysuckle and ginseng into the purified water, rinsing for three times, and draining to obtain cleaned raw materials;
step two: adding the cleaned raw materials into an extraction tank, adding 400 liters of purified water, decocting at 95-100 ℃ for two times, each time for 2 hours, filtering the decoction liquid by a sieve of 100 meshes, and transferring the combined liquid into an emulsification tank to obtain an extracting solution;
step three: centrifuging diatomite 500 meshes plus 300 meshes at 16000 rpm, filtering, adding 700L of 600 plus water into an emulsification tank, adding white granulated sugar, stirring for 5 minutes, adding the extracting solution, stirring for 10 minutes, filtering by 100 meshes, and pumping into a blending tank to obtain a semi-finished product;
step four: adding hot water to the semi-finished product in the blending tank to reach a constant volume of 2000L, stirring for 15 minutes until the feed liquid is uniform, and filtering with a 0.45-micron filter membrane to obtain the feed liquid;
step five: the beverage after inspection, filling and sealing enters a cage filling machine through a conveyor belt to be boxed and is conveyed to a sterilization kettle, the sterilization temperature is set to 121 ℃, the temperature is kept for 20min, the pressure is 0.22Mpa, and the beverage is cooled to below 40 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210444899.0A CN114982885A (en) | 2022-04-26 | 2022-04-26 | Dandelion and honeysuckle beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210444899.0A CN114982885A (en) | 2022-04-26 | 2022-04-26 | Dandelion and honeysuckle beverage and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN114982885A true CN114982885A (en) | 2022-09-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202210444899.0A Pending CN114982885A (en) | 2022-04-26 | 2022-04-26 | Dandelion and honeysuckle beverage and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640959A (en) * | 2012-04-26 | 2012-08-22 | 巩心建 | Health beverage for clearing away heat and toxic substances, and preparation method thereof |
| CN106465820A (en) * | 2015-08-09 | 2017-03-01 | 廖华勇 | A kind of summer refrigerant beverage |
| CN107348258A (en) * | 2017-07-27 | 2017-11-17 | 贵州省贝真食业有限公司 | A kind of plant beverage and its production method that hot function is removed with clearing damp |
| CN109007491A (en) * | 2018-06-05 | 2018-12-18 | 湖北华信制药有限公司 | A kind of honeysuckle herbaceous plant beverage and preparation method thereof |
| CN111887368A (en) * | 2020-08-21 | 2020-11-06 | 刘昕 | Health-care beverage and preparation method thereof |
| CN113519742A (en) * | 2021-08-02 | 2021-10-22 | 曌靓生物科技开发(上海)有限公司 | Ginseng and medlar beverage |
-
2022
- 2022-04-26 CN CN202210444899.0A patent/CN114982885A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640959A (en) * | 2012-04-26 | 2012-08-22 | 巩心建 | Health beverage for clearing away heat and toxic substances, and preparation method thereof |
| CN106465820A (en) * | 2015-08-09 | 2017-03-01 | 廖华勇 | A kind of summer refrigerant beverage |
| CN107348258A (en) * | 2017-07-27 | 2017-11-17 | 贵州省贝真食业有限公司 | A kind of plant beverage and its production method that hot function is removed with clearing damp |
| CN109007491A (en) * | 2018-06-05 | 2018-12-18 | 湖北华信制药有限公司 | A kind of honeysuckle herbaceous plant beverage and preparation method thereof |
| CN111887368A (en) * | 2020-08-21 | 2020-11-06 | 刘昕 | Health-care beverage and preparation method thereof |
| CN113519742A (en) * | 2021-08-02 | 2021-10-22 | 曌靓生物科技开发(上海)有限公司 | Ginseng and medlar beverage |
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