阅读说明：本技术 一种固体饮料及其制备方法 (Solid beverage and preparation method thereof ) 是由 姜学工 于 2021-09-10 设计创作，主要内容包括：本发明涉及食品加工技术领域,尤其是涉及一种固体饮料及其制备方法,具体包括以下步骤：将原材料依次进行发酵、美拉德反应、挤压膨化和造粒,得到所述固体饮料；其中,所述原材料包括蒲公英根、蒲公英叶中的任意一种或两种的组合物。本发明通过发酵、美拉德反应、挤压膨化和造粒得到的固体饮料,冲服即溶,消除了蒲公英的中药味,得到了具有酷似咖啡色、香、味的蒲公英咖啡或风味独特的蒲公英红茶。有效物质被充分利用,其营养价值更为丰富也更易吸收,减少了排放污染,加工成本大幅降低,符合大众消费的期望、饮食习惯和健康理念,易于推广,市场前景广阔,有效克服了现有技术工艺繁杂、设备昂贵、资源浪费及设备使用成本高的缺点。(The invention relates to the technical field of food processing, in particular to a solid beverage and a preparation method thereof, and the solid beverage specifically comprises the following steps: sequentially fermenting the raw materials, carrying out Maillard reaction, extruding, puffing and granulating to obtain the solid beverage; wherein the raw material comprises one or a combination of dandelion root and dandelion leaf. The solid beverage obtained by fermentation, Maillard reaction, extrusion puffing and granulation is dissolved after being taken with water, the traditional Chinese medicine flavor of dandelion is eliminated, and dandelion coffee with exactly similar coffee color, flavor and taste or dandelion black tea with unique flavor is obtained. The effective substances are fully utilized, the nutritive value is richer and is easier to absorb, the emission pollution is reduced, the processing cost is greatly reduced, the expectation of mass consumption, the eating habit and the health concept are met, the popularization is easy, the market prospect is wide, and the defects of complex process, expensive equipment, resource waste and high equipment use cost in the prior art are effectively overcome.)

1. A method for preparing a solid beverage, comprising the steps of:

sequentially fermenting the raw materials, carrying out Maillard reaction, extruding, puffing and granulating to obtain the solid beverage;

wherein the raw material comprises one or a combination of dandelion root and dandelion leaf.

2. The method of claim 1, comprising the steps of:

s1, processing the raw material to a length of 2-3 cm;

s2, naturally fermenting the processed raw materials under a sealed condition;

s3, carrying out Maillard reaction on the naturally fermented raw material at 70-90 ℃;

s4, extruding and puffing the raw materials after the Maillard reaction until the water content of the materials is 18-24%;

s5, rolling, granulating and sieving the extruded and puffed raw materials to obtain the solid beverage;

the solid beverage is dandelion coffee or dandelion black tea;

wherein the raw materials comprise 1-10 parts of dandelion root and 1-10 parts of dandelion leaf or a mixture of the two in parts by weight.

3. The method of claim 2, wherein when the raw material comprises dandelion root, the method further comprises pulverizing the raw material after the maillard reaction to a particle size of 0.15-0.2mm between steps S3 and S4;

baking the extruded and expanded raw material at the temperature of 180-220 ℃ for 8-20min between the steps S4 and S5;

the prepared solid beverage is dandelion coffee or dandelion mixed solid beverage.

4. The method according to claim 2, wherein step S1 specifically includes: separating the roots and leaves of the dandelion, sequentially soaking, cleaning and draining, and cutting the roots and/or leaves of the dandelion to a length of 2-3 cm.

5. The method according to claim 2, wherein the temperature of the natural fermentation is 10-32 ℃ and the time is 24-72 hours in step S2.

6. The method according to claim 2, wherein in step S3, the Maillard reaction time is 8-12 hours, and the thickness of the reaction material is 6-10 cm.

7. The method as claimed in claim 2, wherein in step S4, the extrusion temperature is 118-138 ℃, and the twin-screw rotation speed is 200-250 r/min.

8. The method according to claim 2, wherein in step S5, the rolled pellets are passed through a 14-20 mesh sieve.

9. A solid beverage prepared by the preparation method according to any one of claims 1 to 8, wherein when the raw material comprises dandelion root, the solid beverage is dandelion coffee or dandelion mixed solid beverage; when the raw material is dandelion leaves, the solid beverage is dandelion black tea.

Technical Field

The invention relates to the technical field of food processing, in particular to a solid beverage and a preparation method thereof.

Background

With the increasing quality of life of people, coffee beverages are increasingly favored by people, and meanwhile, the side effects of the coffee beverages also arouse more and more worry of people. This is because caffeine in coffee stimulates human nerve excitation to some extent, and thus affects sleep. And has the risk of increasing myocardial infarction, causing osteoporosis, causing fetal malformations, and the like.

The traditional black tea contains rich trace elements and vitamins, and particularly can generate effective components such as theodoline and theophylline which have a certain auxiliary blood sugar reducing effect on blood sugar after being fermented. However, the traditional black tea also contains caffeine, can excite cerebral nerves, promotes gastric secretion, and has side effects of causing insomnia, hyperacidity and the like.

Dandelion, a Compositae, belongs to perennial herbaceous plants, and can be used as both medicine and food. It is cold in nature, sweet in taste, slightly bitter, and can clear heat, remove dampness without damaging yin, and resolve phlegm stasis. The herba Taraxaci is rich in vitamin A, vitamin C, vitamin B2, vitamin B1, vitamin B6, folic acid, copper, protein, carbohydrate, potassium, minerals such as iron, zinc, and magnesium. The dandelion plant also contains various healthy nutritional ingredients such as taraxol, taraxacin, choline, organic acid, chlorogenic acid (similar to caffeic acid), caffeic acid, inulin, sucrose, glucose and the like, and has the effects of nourishing stomach, building body, improving eyesight, maintaining beauty, keeping young, promoting urination, relieving diarrhea, eliminating jaundice, clearing away heat and toxic materials, resisting bacteria and diminishing inflammation and the like. In particular, dandelion contains caffeic acid and aromatic substances similar to coffee, and does not contain caffeine, and has been attracting attention as a substitute for coffee or black tea.

Related dandelion black tea is reported in many ways, and is mainly prepared by compound recipe, or decocted, extracted and concentrated, or basically adopts the preparation process of the traditional black tea.

Chinese invention patent (CN108450730A) discloses an instant dandelion beverage and its preparation method, which comprises screening aerial parts and roots of dandelion, compounding, baking, and crushing; extracting the crushed dandelion plant powder with hot water or superheated water, filtering, and concentrating to obtain dandelion concentrated solution; and (3) carrying out spray drying or freeze drying on the dandelion concentrated solution to obtain the instant dandelion drink. The process route basically follows the traditional coffee making method, firstly, baking is carried out firstly, then extraction is carried out, and the aromatic substances obtained by baking can be remained in the repeated extraction, which is questionable; in addition, the extraction process is equivalent to the traditional Chinese medicine 'one thousand drugs in one pot' decoction method, and the filter residue and the concentration can not eliminate the traditional Chinese medicine flavor and can not generate the unique flavor of coffee. The preparation of the powder particles or granules by spray drying or rapid freezing through a freezing tunnel is questionable, the dandelion extracting solution is extremely viscous, and the powder particles or granules prepared by the method can be adhered and agglomerated at normal temperature. Furthermore, the concentrate was frozen in a freezing tunnel (-50 ℃) and crushed into 2mm particles, and the actual obtained extract-containing crushed ice was obtained, and the purpose was apparently to obtain a kind of particles, but the particles after the freeze-ice was dried and dehydrated were bound to each other. Therefore, the process design is complex, the equipment matching is complex, the price is high, and waste is caused.

The invention Chinese patent (CN107581317A) discloses a dandelion black tea and a processing method thereof, and the dandelion black tea and the commercially available finished black tea are uniformly mixed according to the weight ratio of 1:0.25, then are baked for 15min at 105 ℃ by an electric baking oven, are taken out and cooled to room temperature, and are quantitatively subpackaged and vacuum-packaged to prepare the dandelion black tea. The traditional black tea belongs to the whole fermentation tea, and is refined by taking new tea tree leaves as raw materials through a series of technological processes of withering, rolling, fermentation, drying and the like, so that the tea soup and the leaf ground color after the dry tea is brewed are red. Firstly, withering is an important process for primary processing of traditional black tea, the black tea is uniformly spread under certain temperature and humidity conditions, activity of fresh leaf enzymes is properly promoted, substances contained in the black tea are subjected to physical and chemical changes, partial water is emitted, stems and leaves are wilted, color is dark green, and grass smell is lost. The patent is baked and then withered, the withering has no meaning, the patent is seen to be created without any process steps being reversed.

In addition, although coffee beans and dandelion contain partially the same ingredients, the properties of the coffee beans are different, the coffee beans are seeds, and roots and leaves of the dandelion are root blocks or branches and leaves, so that the roots and leaves of the dandelion are required to obtain a flavored beverage similar to coffee in color, aroma and taste or a beverage of dandelion black tea with unique flavor, and the traditional coffee or black tea preparation process cannot be applied.

In conclusion, the preparation process of the dandelion root coffee and dandelion leaf black tea solid beverage in the technical field of preparation in China is complicated, the dandelion root coffee and dandelion leaf black tea solid beverage needs to be baked at high temperature, repeatedly extracted, leached and concentrated, and even frozen and dried at low temperature, and the aromatic substances obtained by high-temperature baking in the processing process are basically lost. The complex and contradictory process causes repeated purchase of equipment and high price, and the extract residue, including plant cell walls, cellulose, hemicellulose and lignin, is one of the sources of aromatic gas and must be discharged, thereby causing unnecessary waste and polluting the environment. In addition, due to the defects of the process, the preparation formulation flows into a form, the innovation is lacking, and the product has insufficient color, fragrance and taste compared with the traditional coffee or the traditional black tea.

In order to solve the above problems, a novel preparation method of dandelion solid beverage is developed, which is a technical problem to be solved urgently in the technical field.

Disclosure of Invention

The first purpose of the invention is to provide a preparation method of solid beverage, which overcomes the defects of complex process, expensive equipment and high cost in the prior art;

the second purpose of the invention is to provide a solid beverage which is convenient to carry and take, can be dissolved immediately after being taken with water, and has richer and more easily absorbed nutritional value.

Sequentially fermenting the raw materials, carrying out Maillard reaction, extruding, puffing and granulating to obtain the solid beverage;

wherein the raw material comprises one or a combination of dandelion root and dandelion leaf.

The solid beverage obtained by fermentation, Maillard reaction, extrusion puffing and granulation is dissolved after being taken with water, the traditional Chinese medicine flavor of dandelion is eliminated, and dandelion coffee with exactly similar coffee color, flavor and taste or dandelion black tea with unique flavor is obtained. Effectively overcomes the defects of complex process, expensive equipment, resource utilization waste and high equipment use cost in the prior art.

Further, the method comprises the following steps:

s1, processing the raw material to a length of 2-3 cm;

s2, naturally fermenting the processed raw materials under a sealed condition;

s3, carrying out Maillard reaction on the naturally fermented raw material at 70-90 ℃;

s4, extruding and puffing the raw materials after the Maillard reaction until the water content of the materials is 18-24%;

s5, rolling, granulating and sieving the extruded and puffed raw materials to obtain the solid beverage;

the solid beverage is dandelion coffee or dandelion black tea

Wherein the raw materials comprise 1-10 parts of dandelion root and 1-10 parts of dandelion leaf or a mixture of the two in parts by weight.

The dandelion root and leaf single components are adopted, or the dandelion root and the dandelion leaf are combined, so that the dandelion root coffee solid beverage with flavor similar to coffee color, aroma and taste and the dandelion leaf black tea solid beverage with unique flavor can be prepared, the solid beverage can also provide nutrients such as vitamins, mineral substances, dietary fibers and the like for a human body, and the side effect of coffee or black tea due to caffeine is effectively avoided.

Preliminary experimental research shows that the solid beverage obtained by extracting and concentrating dandelion roots or dandelion leaves has a relatively strong traditional Chinese medicine flavor, and the solid beverage exactly like coffee flavor or black tea flavor can not be obtained. The dregs left after the extraction and decoction of dandelion root or dandelion leaf can generate scorched aroma and other fragrance similar to coffee after being baked, and the dregs can be used as a substrate for preparing granules to provide dietary fiber. The invention analyzes the waste residue of the extract, the main component of lignin is a substance which links cellulose and hemicellulose, the lignin is a general name of a mixture of a large class of substances contained in all plants, and the molecular structure of the lignin contains oxo-phenylpropanol or aromatic high polymer with a derivative structural unit thereof. The preparation method of the invention reserves the lignin components in dandelion roots and dandelion leaves, and reserves the excipient required by granulation, thereby reducing the waste residue discharge and more fully utilizing the resources.

Further, when the raw material includes dandelion root, pulverizing the raw material after the maillard reaction to a particle size of 0.15-0.2mm between steps S3 and S4;

baking the extruded and expanded raw material at the temperature of 180-220 ℃ for 8-20min between the steps S4 and S5;

the prepared solid beverage is dandelion coffee or dandelion mixed solid beverage.

The raw materials after the Maillard reaction are crushed to the granularity of 0.15-0.2mm, which is beneficial to the dissolution of effective substances and also creates conditions for further extrusion and expansion.

During the roasting treatment, starch is converted into sugar and acidic substances under high temperature, substances such as cellulose and the like are carbonized to different degrees, and the raw materials generate dark brown coffee color and special mellow aroma of coffee as time goes on. Therefore, the dandelion coffee solid beverage can be effectively endowed with the aromatic flavors of the dandelion coffee solid beverage, such as the color, the scorched aroma, the caramel and the like, similar to the coffee, and the color is deepened, and the coffee aroma is emitted.

Further, step S1 specifically includes: separating the roots and leaves of the dandelion, sequentially soaking, cleaning and draining, and cutting the roots and/or leaves of the dandelion to a length of 2-3 cm.

The dandelion plants have different root and leaf weight ratios, and should be separated in advance and calculated according to the weight parts determined by the standard. In addition, the maturation period of the dandelion is 4-10 months, and the peasant households pick up the dandelion dispersedly and have different time, the dandelion has different freshness and dryness during purchase, and the dandelion has different storage time and method and different cleanliness. In consideration of the objective reason, purchased fresh dandelion, semi-dried or dried dandelion are not strictly distinguished, but the fresh dandelion, the semi-dried or dried dandelion are soaked to soften the clay adhered to the dandelion roots, so that the cleaning is convenient, in the soaking and cleaning processes, the semi-dried or dried dandelion raw materials absorb moisture to different degrees, and the moisture content is different, but the manufacturing process is not influenced.

Further, in step S2, the temperature of the natural fermentation is 18-33 ℃ and the time is 24-72 h.

Natural fermentation using natural wild strains refers to a biological treatment method in which microorganisms in the natural environment are used for fermentation to degrade and stabilize organic matters. The natural flora comprises beneficial flora and bad flora, and billions or even billions of biological communities are dispersed on the surface layer of the ground, so that the natural flora is characterized by biodiversity. During the natural fermentation process, the flora naturally invades into the fermentation tank and participates in the fermentation. The yeast and the lactic acid bacteria are natural flora which are distributed most widely in the natural world at present and have the closest relationship with human beings, wherein the yeast is a nutrient or facultative aerobic living yeast, the fermentation type yeast obtains energy by converting saccharides into carbon dioxide and ethanol when oxygen is lacked, the yeast converts glucose into water and carbon dioxide in an oxygen environment, the carbon dioxide is dissolved in the water to generate carbonic acid so as to reduce the pH, the carbonic acid concentration is increased along with the prolonging of time, and the pH is always reduced, so the living environment of harmful bacteria is compressed by the mass propagation of the yeast. Lactic acid bacteria, as their name implies, are lactic acid producing yeasts, with a pH of 6.2, acidic in nature, which perform anaerobic respiration and are heterotrophic anaerobic bacteria capable of fermenting glucose or lactose to produce lactic acid, which can only multiply in large quantities under anaerobic conditions. Lactic acid bacteria fermentation process can produce a large amount of lactic acid, acetic acid and a small amount of formic acid, propionic acid and other end products, and the acidic metabolites are the main power of disease resistance and corrosion prevention of lactic acid. Harmful bacteria are difficult to survive in an acid environment in the natural fermentation process, and other harmful bacteria can be eliminated due to the existence of the advantages of the penicillin flora. In addition, the dandelion has broad-spectrum antibacterial effect and also has certain inhibition effect on undesirable flora.

Aiming at the characteristics, firstly, the invention adopts an anaerobic fermentation method to create a favorable environment for natural fermentation. The temperature generated in the microbial metabolism process can keep the temperature in the container at 18-33 ℃, which is beneficial to the rapid development of yeast and lactic acid bacteria, a microclimate environment isolated from the outside is formed in the container, the outside bacteria are difficult to invade, and the wind and rain are not affected. Secondly, the plant cell walls are broken in the fermentation process, the permeability of the cell membranes is enhanced, phenolic substances are more easily dissociated, chlorophyll in the dandelion herb is oxidized and degraded under the action of enzyme-promoted oxidation, and polyphenol compounds are oxidized and polymerized to generate colored substances such as taraxanthin, taraxanthin and the like, so that the brown red color of the coffee and the black tea color are formed. In addition, in the fermentation process, macromolecular intermediate substances can be decomposed and converted into small molecular substances capable of being directly absorbed through decomposition and conversion, for example, the plant cell structure is damaged (such as cell dehydration, cell autolysis and the like), the cell wall and the supporting structure thereof (mainly cellulose and hemicellulose) are partially decomposed, and with the damage of the cell and tissue structure, the contents such as protein, fat, saccharides and the like are dissolved out and partially decomposed, so that the fermentation substrate is softened, and white viscous substances appear. The fermentation substrate can also form various substances with obvious wine aroma, lactic acid aroma, fruit aroma, sweet aroma, coffee aroma and other special aroma under the action of enzyme, and yeast fermentation sold in the market has no rich effect, so that the taste of the dandelion Chinese traditional medicine is eliminated to the maximum extent, and the drink with stronger flavor is obtained. The natural fermentation can be realized by using a common plastic barrel for fermentation without building complex facilities and purchasing expensive equipment and fermentation containers.

In the specific embodiment of the invention, the natural fermentation temperature is 18-33 ℃ and the natural fermentation time is 24-72 h.

Further, in step S3, the Maillard reaction time is 8-12 hours, and the thickness of the material during the reaction is 6-10 cm.

In the Maillard reaction, the fermented raw materials are placed in an oven with a multi-layer grid, the height of each layer of the raw materials is 6-10cm, the reaction time is 8-12h, and the reaction temperature is 70-90 ℃. The maillard reaction refers to the reaction of monosaccharide and amino acid, and dandelion contains rich chemical components such as protein, fat, carbohydrate, various amino acids, various minerals, trace elements, vitamins, inulin, sucrose, glucose and the like, wherein caffeic acid, chlorogenic acid (similar to caffeic acid), phenolic acid compounds (derivatives of caffeic acid), inulin, sucrose, glucose and the like are all important components for forming coffee flavor. With the increase of the temperature of the Maillard reaction or the increase of the heating time, the chroma of the raw material is increased, the raw material is dark brown, even blue black appears, and the chemical aromaticity of the unsaturation degree is increased.

Further, in step S4, the extrusion temperature is 118-.

During extrusion and expansion, the cell wall part in the fiber structure can be damaged and softened through extrusion, high temperature, high pressure and sudden release, so that starch is gelatinized, and the extruded and expanded material has the characteristics of loose structure, volume expansion, softness and great improvement of aromatic gas.

Furthermore, theory and practice further demonstrate that the water soluble content increases significantly after extrusion swelling, and the extract concentration increases accordingly. In the prior production of the ganoderma lucidum capsules (0.27 g/grain is multiplied by 30 g/bottle) produced by the unit, the extraction yield of the ganoderma lucidum polysaccharide is 8.11 percent, and is 9.02 percent higher than that of the ganoderma lucidum which is not extruded and puffed.

Further, in step S5, the rolled pellets are passed through a 14-20 mesh sieve.

The dry-method rolling granulation is adopted, so that the dispersibility, adhesiveness, aggregation and hygroscopicity of the granules are very small, and the granules have excellent stability, are convenient to carry and store, are dissolved after being taken with water and are convenient to drink.

The solid beverage prepared by the preparation method also belongs to the protection scope of the invention, and when the raw materials comprise dandelion roots, the solid beverage is dandelion coffee or dandelion mixed solid beverage; when the raw material is dandelion leaves, the solid beverage is dandelion black tea.

Compared with the prior art, the preparation method of the solid beverage has the following effects:

1. the invention effectively overcomes the defects that in the prior art, the dandelion solid beverage needs to be baked at high temperature and frozen and granulated at low temperature in the preparation process, and aromatic substances obtained by baking in the processes of repeated extraction and concentration are damaged and lost, the process is complicated, the equipment is expensive, the resource is utilized and wasted, and the equipment use cost is high. The solid beverage obtained by fermentation, Maillard reaction, extrusion, puffing and granulation is dissolved after being taken with water, the traditional Chinese medicine flavor of the dandelion is eliminated, and the dandelion coffee with exactly the same color, flavor and taste as the coffee or the dandelion black tea with unique flavor is obtained.

2. In the fermentation process, the fermentation substrate can generate obvious wine aroma, lactic acid aroma, fruit aroma and other special aromas, so that the traditional Chinese medicine flavor of the dandelion is effectively eliminated. In addition, the intermediate substances of the macromolecules can be decomposed and converted into small molecular substances which can be directly absorbed through decomposition and conversion in the fermentation process. The main expression is that the cell structure of the plant is destroyed (such as cell dehydration, cell autolysis, etc.), the cell wall and the supporting structure of cellulose, hemicellulose, etc. are partially decomposed, along with the destruction of the cell and the tissue structure, the contents of protein, fat and carbohydrate are dissolved and partially decomposed, and various flavor substances of lactic acid fragrance, sweet fragrance, coffee fragrance and other aromatic substances can be formed under the action of enzyme.

3. In the Maillard reaction process, the structure of the wood body is loose and spongy, chlorogenic acid, phenolic acid compounds and other effective substances and flavor substances are effectively released, and the solid beverage has the flavor exactly like coffee.

4. The preparation method effectively reserves the matrix lignin for preparing powder, particles and generating aromatic substance components, fully utilizes effective substances, has richer and more easily absorbed nutritional value, reduces emission pollution, greatly reduces processing cost, accords with the expectation of mass consumption, dietary habits and health concepts, is easy to popularize and has wide market prospect.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.

FIG. 1 is a schematic view of solid beverage particles and after brewing in example 1 of the present invention;

FIG. 2 is a schematic representation of solid beverage particles and after brewing in accordance with example 2 of the present invention;

FIG. 3 is a schematic view of solid beverage particles and after brewing in example 3 of the present invention;

FIG. 4 is a schematic representation of solid beverage particles and after brewing in accordance with example 4 of the present invention;

FIG. 5 is a graph showing sensory evaluation results of solid beverages according to example 1 of the present invention;

FIG. 6 is a graph showing sensory evaluation results of solid beverages according to example 2 of the present invention;

FIG. 7 is a graph showing sensory evaluation results of solid beverages according to example 3 of the present invention;

fig. 8 is a graph showing sensory evaluation results of the solid beverage according to example 4 of the present invention.

Detailed Description

It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms also include the plural forms unless the context clearly dictates otherwise, and further, it is understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, devices, components, and/or combinations thereof.

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. 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.

In the examples of the present invention, each 1 part means 1000 g.

Separating roots and leaves of the raw material dandelion, and sequentially soaking, cleaning and draining for later use.

Example 1

6 parts of dried dandelion root and 4 parts of dried dandelion leaf.

S11, cutting the dandelion roots and the dandelion leaves to a length of 2-3 cm;

s12, mixing the dandelion root and the dandelion leaf uniformly, placing the mixture in a fermentation container, and naturally fermenting for 72 hours at the temperature of 18 ℃ under a sealed condition;

s13, placing the natural fermentation substrate in a multilayer grid oven, wherein the height of each layer of material is 6cm, and carrying out Maillard reaction for 8 hours at 80 ℃;

s14, smashing dandelion roots and dandelion leaves after the Maillard reaction to the particle size of 0.15 mm;

s15, crushing, extruding and puffing, wherein the puffing temperature is controlled to be 118 ℃, and the rotating speed of a double screw is controlled to be 230r/min until the water content of the material is 23%;

s16, baking the squeezed and puffed dandelion root and dandelion leaf at 180 ℃ for 20 min;

s17, rolling and granulating the baked dandelion roots and dandelion leaves by a dry method, and sieving by a 14-mesh sieve to obtain the dandelion root and leaf mixed type granule beverage with the particle size of 1.4 mm.

Example 2

6 parts of fresh dandelion root and 4 parts of fresh dandelion leaf.

S21, cutting the dandelion roots and the dandelion leaves to a length of 2-3 cm;

s22, mixing the dandelion root and the dandelion leaf uniformly, placing the mixture in a fermentation container, and naturally fermenting for 24 hours at the temperature of 32 ℃ under a sealed condition;

s23, placing the natural fermentation substrate in a multilayer grid oven, wherein the height of each layer of material is 10cm, and carrying out Maillard reaction for 10 hours at 80 ℃;

s24, smashing dandelion roots and dandelion leaves after the Maillard reaction to the particle size of 0.18 mm;

s25, crushing, extruding and puffing, wherein the puffing temperature is controlled at 128 ℃, the rotating speed is 230r/min, and the water content of the material is 23%;

s26, baking the squeezed and puffed dandelion root and dandelion leaf at 180 ℃ for 20 min;

s27, rolling and granulating the baked dandelion roots and dandelion leaves by a dry method, and sieving by a 14-mesh sieve to obtain the dandelion root and leaf mixed type granule beverage with the particle size of 1.4 mm.

Example 3

10 parts of semi-dried dandelion root.

S31, cutting the dandelion roots into 2-3cm long pieces;

s32, placing dandelion roots in a fermentation container, and naturally fermenting for 48 hours at 28 ℃ under a sealed condition;

s33, placing the natural fermentation substrate in a multilayer grid oven, wherein the height of each layer of material is 8cm, and carrying out Maillard reaction for 12h at 70 ℃;

s34, crushing dandelion roots after the Maillard reaction to the particle size of 0.18 mm;

s35, crushing, extruding and puffing, wherein the puffing temperature is controlled at 138 ℃, and the rotating speed is 230r/min until the water content of the material is 22%;

s36, baking the dandelion root after extrusion and expansion at 220 ℃ for 8 min;

s37, rolling and granulating the baked dandelion roots by a dry method, and sieving by a 20-mesh sieve to obtain dandelion root coffee granules with the particle size of 0.85 mm.

Example 4

10 parts of dandelion leaves.

S41, cutting the dandelion leaves to a length of 2-3 cm;

s42, mixing the dandelion leaves uniformly, placing the mixture into a fermentation container, and naturally fermenting for 24 hours at the temperature of 33 ℃ under a sealed condition;

s43, placing the natural fermentation substrate in a multilayer grid oven, wherein the height of each layer of material is 8cm, and carrying out Maillard reaction for 12h at 80 ℃;

s44, crushing the dandelion leaves after the Maillard reaction to a particle size of 0.2 mm;

s45, crushing, extruding and puffing, wherein the puffing temperature is controlled at 118 ℃, and the rotating speed is 230r/min until the water content of the material is 24%;

s46, baking the extruded and puffed dandelion leaves at 180 ℃ for 10 min;

s47, rolling and granulating the baked dandelion leaves by a dry method, and sieving the particles by a 20-mesh sieve to obtain the dandelion leaf black tea with the particle size of 0.85 mm.

The solid beverages prepared in examples 1 to 4 were analyzed for taste, color and flavor after brewing, and evaluated according to food sensory evaluation criteria, and the "aftertaste" item was changed to "traditional Chinese medicine taste" in combination with the characteristics of the product. The evaluator: 9 experts, wherein the pharmaceutical enterprise is 6 senior pharmacists; consumer 10, 5 inexperienced, 5 experienced, and 3 trainers, 22 in total. The analysis results are shown in FIGS. 5 to 8 and Table 1.

TABLE 1 evaluation results of solid beverages prepared in examples 1 to 4

As can be seen from the analysis of table 1 and fig. 1-8, the single component of the dandelion root and dandelion, or the dandelion root and dandelion leaf, although the semi-dry product, the fermentation time, the baking time and the mesh number of the powder or granule are different, the prepared solid beverage has no obvious difference in flavor and taste. The prepared solid beverage has no obvious difference in appearance and color and no traditional Chinese medicine taste except that the dandelion leaf black tea in the example 4 is dark green. Therefore, the solid beverage prepared by the preparation method of the solid beverage not only can be used as a substitute of coffee, but also can be used as a substitute of black tea.

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.