阅读说明：本技术 一种怀菊花葡萄糖饮料的制备工艺 (Preparation process of Huai chrysanthemum glucose beverage ) 是由 张生振 贾向东 崔海军 于 2020-10-22 设计创作，主要内容包括：本发明公开了一种怀菊花葡萄糖饮料的制备工艺,包括以下步骤：选料：选取怀菊花、葡萄糖、金银花、人参、枸杞、罗汉果和水；清洗：将怀菊花、金银花、人参、枸杞和罗汉果表面的杂质清洗干净；浸提：将水加热到一定温度,再将怀菊花、金银花、人参、枸杞和罗汉果放入热水中,浸提一段时间,过滤掉固体物质,得到浸提液；调配：将浸提液、葡萄糖和水进行混合；杀菌：对获取的饮料进行杀菌；罐装、密封。本发明,通过怀菊花于葡萄糖的结合,使得制的饮料口感更好。(The invention discloses a preparation process of a Huai chrysanthemum glucose beverage, which comprises the following steps: selecting materials: selecting chrysanthemum, glucose, honeysuckle, ginseng, medlar, momordica grosvenori and water; cleaning: cleaning impurities on the surfaces of the Huai chrysanthemum, the honeysuckle, the ginseng, the medlar and the siraitia grosvenorii; leaching: heating water to a certain temperature, putting flos Chrysanthemi, flos Lonicerae, Ginseng radix, fructus Lycii and fructus Siraitiae Grosvenorii into hot water, leaching for a period of time, filtering to remove solid substances to obtain leaching solution; blending: mixing the leaching solution, glucose and water; and (3) sterilization: sterilizing the obtained beverage; canning and sealing. According to the invention, the chrysanthemum morifolium ramat is combined with the glucose, so that the prepared beverage has better taste.)

1. A preparation process of a Huai chrysanthemum glucose beverage is characterized by comprising the following steps: the method comprises the following steps:

s1: selecting materials: selecting chrysanthemum, glucose, honeysuckle, ginseng, medlar, momordica grosvenori and water;

s2: cleaning: cleaning impurities on the surfaces of the Huai chrysanthemum, the honeysuckle, the ginseng, the medlar and the siraitia grosvenorii;

s3: leaching: heating water to a certain temperature, putting flos Chrysanthemi, flos Lonicerae, Ginseng radix, fructus Lycii and fructus Siraitiae Grosvenorii into hot water, leaching for a period of time, filtering to remove solid substances to obtain leaching solution;

s4: blending: mixing the leaching solution, glucose and water;

s5: and (3) sterilization: sterilizing the obtained beverage;

s6: canning and sealing.

2. A Huai chrysanthemum glucose beverage preparation process according to claim 1, wherein the preparation process comprises the following steps: the method comprises the step S1, wherein the Huai chrysanthemum is selected from fresh, mildew-free and worm-eaten dried Huai chrysanthemum, the honeysuckle is selected from honeysuckle flower with flower buds, uniformity, less open heads, emerald green color, mildew rot-free and worm-eaten honeysuckle flower, the ginseng is selected from ginseng without diseases and insect pests, the medlar is selected from medlar with full grains and no diseases and insect pests, and the fructus momordicae is selected from fructus momordicae with full fruits and no diseases and insect pests.

3. A Huai chrysanthemum glucose beverage preparation process according to claim 1, wherein the preparation process comprises the following steps: in the step S1, the parts by weight of the chrysanthemum, the glucose, the honeysuckle, the ginseng, the medlar, the momordica grosvenori and the water are respectively 20-50 parts, 10-20 parts, 3-5 parts, 5-10 parts, 5-15 parts and 1000 parts of 600-ion water.

4. A Huai chrysanthemum glucose beverage as claimed in claim 1, 2 or 3, wherein: the ginseng cleaned in the step S2 needs to be sliced, and the slicing can be performed by manual slicing or mechanical slicing.

5. A Huai chrysanthemum glucose beverage preparation process according to claim 1, wherein the preparation process comprises the following steps: in the step S2, the Huai chrysanthemum is cleaned by removing impurities and bad parts and then is sprayed by clean water to remove silt attached to the surface; the honeysuckle is cleaned by removing impurities and bad parts and then is sprayed with clean water to remove silt attached to the surface; the washing of the ginseng adopts flowing water to continuously wash so as to remove impurities; the cleaning of the medlar adopts flowing water to continuously clean so as to remove impurities.

6. A Huai chrysanthemum glucose beverage preparation process according to claim 1, wherein the preparation process comprises the following steps: in the step S3, during leaching, the Huai chrysanthemum, the honeysuckle, the ginseng, the medlar and the grosvenor momordica fruit can be wrapped in advance by the filter bag, the temperature of hot water is controlled at 85-100 ℃, and the leaching time is set to be 10-18 min.

7. A Huai chrysanthemum glucose beverage preparation process according to claim 1, wherein the preparation process comprises the following steps: and in the blending in the step S4, the materials are put into a stirrer to be stirred, the rotating speed of the stirrer is 2000rpm, and the stirring time is 10min-20 min.

8. A Huai chrysanthemum glucose beverage preparation process according to claim 1, wherein the preparation process comprises the following steps: in the step S5, the sterilization is carried out by adopting bus sterilization, the sterilization temperature is 60-70 ℃, and the sterilization time is 25-35 min.

9. A Huai chrysanthemum glucose beverage preparation process according to claim 1, wherein the preparation process comprises the following steps: the canning and sealing conditions in the step S6 are as follows: filling and sealing at the vacuum degree of 0.08-0.092Mpa and the temperature of 80-90 ℃, and cooling to normal temperature to obtain the Huai chrysanthemum glucose beverage.

Technical Field

The invention relates to the technical field of Huai chrysanthemum glucose beverage preparation, in particular to a preparation process of Huai chrysanthemum glucose beverage.

Background

The existing beverages are various, but the prepared tea beverage is not ideal enough from taste to fragrance, is difficult to be really liked by consumers, adopts single raw materials, is not supplemented with wild chrysanthemum and the like, is not fragrant and mellow in taste, and has an unobvious health-care function. In the market, ilex and green tea are mostly used as main raw materials, sugar solution, additives and the like are added, and the taste and the fragrance are not good, the functionality is not strong and the health care effect is not ideal due to single raw materials.

Disclosure of Invention

The invention aims to provide a preparation process of a Huai chrysanthemum glucose beverage, which aims to solve the problems in the prior art.

In order to achieve the purpose, the invention provides the following technical scheme: a preparation process of a Huai chrysanthemum glucose beverage comprises the following steps:

s1: selecting materials: selecting chrysanthemum, glucose, honeysuckle, ginseng, medlar, momordica grosvenori and water;

s2: cleaning: cleaning impurities on the surfaces of the Huai chrysanthemum, the honeysuckle, the ginseng, the medlar and the siraitia grosvenorii;

s3: leaching: heating water to a certain temperature, putting flos Chrysanthemi, flos Lonicerae, Ginseng radix, fructus Lycii and fructus Siraitiae Grosvenorii into hot water, leaching for a period of time, filtering to remove solid substances to obtain leaching solution;

s4: blending: mixing the leaching solution, glucose and water;

s5: and (3) sterilization: sterilizing the obtained beverage;

s6: canning and sealing.

Preferably, in the step S1, the Huai chrysanthemum is selected from fresh, mildew-free and worm-eaten dried Huai chrysanthemum, the honeysuckle is selected from honeysuckle having flower buds, uniformity, less open heads, emerald green color, no mildew, rot and worm-eaten honeysuckle, the ginseng is selected from ginseng having no diseases and insect pests, the medlar is selected from medlar having full particles and no diseases and insect pests, and the momordica grosvenori is selected from momordica grosvenori having full fruits and no diseases and insect pests.

Preferably, the parts by weight of the chrysanthemum, the glucose, the honeysuckle, the ginseng, the medlar, the momordica grosvenori and the water in the step S1 are respectively 20-50 parts, 10-20 parts, 3-5 parts, 5-10 parts, 5-15 parts and 1000 parts of 600-ion water.

Preferably, the ginseng washed in step S2 is sliced, and the slicing may be performed by manual slicing or mechanical slicing.

Preferably, in the step S2, the chrysanthemum flower is washed by removing impurities and bad parts and then sprayed with clean water to remove the silt attached to the surface; the honeysuckle is cleaned by removing impurities and bad parts and then is sprayed with clean water to remove silt attached to the surface; the washing of the ginseng adopts flowing water to continuously wash so as to remove impurities; the cleaning of the medlar adopts flowing water to continuously clean so as to remove impurities.

Preferably, in the step S3, during the extraction, the Huai chrysanthemum, the honeysuckle, the ginseng, the medlar and the fructus momordicae are wrapped in advance by the filter bag, the temperature of the hot water is controlled to be 85-100 ℃, and the extraction time is set to be 10-18 min.

Preferably, the blending in step S4 is to put the materials into a blender to blend, wherein the rotation speed of the blender is 2000rpm, and the blending time is 10min-20 min.

Preferably, the sterilization in step S5 is performed by bus sterilization at 60-70 ℃ for 25-35 min.

Preferably, the canning and sealing conditions in the step S6 are as follows: filling and sealing at the vacuum degree of 0.08-0.092Mpa and the temperature of 80-90 ℃, and cooling to normal temperature to obtain the Huai chrysanthemum glucose beverage.

Compared with the prior art, the invention has the beneficial effects that: the prepared beverage has better taste by combining the Huai chrysanthemum with the glucose, the Huai chrysanthemum has the functions of resisting bacteria, diminishing inflammation, resisting viruses, resisting tumors, resisting oxidation and lowering blood pressure, the honeysuckle is a good medicine for clearing heat and removing toxicity, the honeysuckle is sweet and cold in nature and aromatic in flavor, the honeysuckle can clear heat without damaging qi, the honeysuckle can remove toxicity without damaging yin, and the glucose can neutralize the bitter taste.

Drawings

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. In the drawings:

fig. 1 is a schematic structural diagram of a first embodiment of the present invention.

Fig. 2 is a schematic structural diagram of a second embodiment of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.

Example one

Referring to fig. 1, in an embodiment of the present invention, a preparation process of a Huai chrysanthemum glucose beverage includes the following steps:

s1: selecting materials: selecting chrysanthemum, glucose, honeysuckle, ginseng, medlar, momordica grosvenori and water;

s2: cleaning: cleaning impurities on the surfaces of the Huai chrysanthemum, the honeysuckle, the ginseng, the medlar and the siraitia grosvenorii;

s3: leaching: heating water to a certain temperature, putting flos Chrysanthemi, flos Lonicerae, Ginseng radix, fructus Lycii and fructus Siraitiae Grosvenorii into hot water, leaching for a period of time, filtering to remove solid substances to obtain leaching solution;

s4: blending: mixing the leaching solution, glucose and water;

s5: and (3) sterilization: sterilizing the obtained beverage;

s6: canning and sealing.

Preferably, in the step S1, the Huai chrysanthemum is selected from fresh, mildew-free and worm-eaten dried Huai chrysanthemum, the honeysuckle is selected from honeysuckle having flower buds, uniformity, less open heads, emerald green color, no mildew, rot and worm-eaten honeysuckle, the ginseng is selected from ginseng having no diseases and insect pests, the medlar is selected from medlar having full particles and no diseases and insect pests, and the momordica grosvenori is selected from momordica grosvenori having full fruits and no diseases and insect pests.

Preferably, the parts by weight of the chrysanthemum, the glucose, the honeysuckle, the ginseng, the medlar, the momordica grosvenori and the water in the step S1 are respectively 20-50 parts, 10-20 parts, 3-5 parts, 5-10 parts, 5-15 parts and 1000 parts of 600-ion water.

Preferably, the ginseng washed in step S2 is sliced, and the slicing may be performed by manual slicing or mechanical slicing.

Preferably, in the step S2, the chrysanthemum flower is washed by removing impurities and bad parts and then sprayed with clean water to remove the silt attached to the surface; the honeysuckle is cleaned by removing impurities and bad parts and then is sprayed with clean water to remove silt attached to the surface; the washing of the ginseng adopts flowing water to continuously wash so as to remove impurities; the cleaning of the medlar adopts flowing water to continuously clean so as to remove impurities.

Preferably, in the step S3, during the extraction, the Huai chrysanthemum, the honeysuckle, the ginseng, the medlar and the fructus momordicae are wrapped in advance by the filter bag, the temperature of the hot water is controlled to be 85-100 ℃, and the extraction time is set to be 10-18 min.

Preferably, the blending in step S4 is to put the materials into a blender to blend, wherein the rotation speed of the blender is 2000rpm, and the blending time is 10min-20 min.

Preferably, the sterilization in step S5 is performed by bus sterilization at 60-70 ℃ for 25-35 min.

Preferably, the canning and sealing conditions in the step S6 are as follows: filling and sealing at the vacuum degree of 0.08-0.092Mpa and the temperature of 80-90 ℃, and cooling to normal temperature to obtain the Huai chrysanthemum glucose beverage.

The working principle of the invention is as follows: selecting materials: selecting chrysanthemum, glucose, honeysuckle, ginseng, medlar, momordica grosvenori and water; cleaning: cleaning impurities on the surfaces of the Huai chrysanthemum, the honeysuckle, the ginseng, the medlar and the siraitia grosvenorii; leaching: heating water to a certain temperature, putting flos Chrysanthemi, flos Lonicerae, Ginseng radix, fructus Lycii and fructus Siraitiae Grosvenorii into hot water, leaching for a period of time, filtering to remove solid substances to obtain leaching solution; blending: mixing the leaching solution, glucose and water; and (3) sterilization: sterilizing the obtained beverage; canning and sealing.

Example two

Referring to fig. 2, in an embodiment of the present invention, a preparation process of a Huai chrysanthemum glucose beverage includes the following steps:

s1: selecting materials: selecting chrysanthemum, glucose, honeysuckle, ginseng, medlar and water;

s2: cleaning: cleaning impurities on the surfaces of the chrysanthemum, the honeysuckle, the ginseng and the medlar;

s3: leaching: heating water to a certain temperature, adding flos Chrysanthemi, flos Lonicerae, Ginseng radix, and fructus Lycii into hot water, leaching for a certain period of time, and filtering to remove solid substances to obtain leaching solution;

s4: blending: mixing the leaching solution, glucose and water;

s5: and (3) sterilization: sterilizing the obtained beverage;

s6: canning and sealing.

Preferably, in the step S1, the Huai chrysanthemum is selected from fresh, mildew-free and worm-eaten dried Huai chrysanthemum, the honeysuckle is selected from honeysuckle having flower buds, uniformity, less open heads, emerald green color, no mildew, rot and worm-eaten, the ginseng is selected from ginseng without diseases and insect pests, and the medlar is selected from medlar having full particles and no diseases and insect pests.

Preferably, the parts by weight of the chrysanthemum flower, the glucose, the honeysuckle flower, the ginseng, the medlar and the water in the step S1 are respectively 20-50 parts, 10-20 parts, 3-5 parts, 5-10 parts and 1000 parts of 600-ion water.

Preferably, the ginseng washed in step S2 is sliced, and the slicing may be performed by manual slicing or mechanical slicing.

Preferably, in the step S2, the chrysanthemum flower is washed by removing impurities and bad parts and then sprayed with clean water to remove the silt attached to the surface; the honeysuckle is cleaned by removing impurities and bad parts and then is sprayed with clean water to remove silt attached to the surface; the washing of the ginseng adopts flowing water to continuously wash so as to remove impurities; the cleaning of the medlar adopts flowing water to continuously clean so as to remove impurities.

Preferably, in the step S3, the bag is wrapped with flos Chrysanthemi, flos Lonicerae, radix Ginseng, and fructus Lycii, the temperature of hot water is controlled at 85-100 deg.C, and the time for extraction is set at 10-18 min.

Preferably, the blending in step S4 is to put the materials into a blender to blend, wherein the rotation speed of the blender is 2000rpm, and the blending time is 10min-20 min.

Preferably, the sterilization in step S5 is performed by bus sterilization at 60-70 ℃ for 25-35 min.

Preferably, the canning and sealing conditions in the step S6 are as follows: filling and sealing at the vacuum degree of 0.08-0.092Mpa and the temperature of 80-90 ℃, and cooling to normal temperature to obtain the Huai chrysanthemum glucose beverage.

The working principle of the invention is as follows: selecting materials: selecting chrysanthemum, glucose, honeysuckle, ginseng, medlar and water; cleaning: cleaning impurities on the surfaces of the chrysanthemum, the honeysuckle, the ginseng and the medlar; leaching: heating water to a certain temperature, adding flos Chrysanthemi, flos Lonicerae, Ginseng radix, and fructus Lycii into hot water, leaching for a certain period of time, and filtering to remove solid substances to obtain leaching solution; blending: mixing the leaching solution, glucose and water; and (3) sterilization: sterilizing the obtained beverage; canning and sealing.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.