Dandelion beverage and preparation method thereof

[0043] Example 1: Preparation of dandelion beverage

[0044] Take 12Kg of dandelion stems and leaves and 18Kg of dandelion root mixed raw materials, wash, break, add 30Kg of water, and extract at 100°C for 40 minutes by percolation method to obtain 50Kg of dandelion extract mixture. Take 1Kg of carboxymethyl cellulose and 500g of pectin and mix; then take 80Kg of sucrose and 2Kg of honey and mix; use the 1.5Kg of beverage stabilizer mixture obtained above at a temperature of 68℃ and a stirring speed of 1200r / min. The 82Kg sweetener is microencapsulated until the microcapsules have a particle size of 0.5μm, and they are sieved twice with 200 mesh. Take the dandelion extract mixture and stabilizer sugar solution obtained above, add 1.7Kg of citric acid, 0.3Kg of sodium citrate, and mix, add 864.5Kg of purified water, stir and mix.

[0045] The mixed liquid obtained above was allowed to stand for 24 hours under a pressure of 20Mpa to obtain a homogeneous mixed liquid. Sterilize at 10

[0046] Example 2: Preparation of dandelion beverage

[0047] Take 50Kg of dandelion stems and leaves and 60Kg of dandelion root mixed raw materials, wash, crush, add 110Kg of water, and extract at 95°C for 60 minutes by percolation method to obtain 200Kg of dandelion extract mixture. Take 1Kg of carboxymethyl cellulose and 500g of pectin and mix; then take 80Kg of sucrose and 2Kg of honey and mix; use the 1.5Kg of beverage stabilizer mixture obtained above at a temperature of 68℃ and a stirring speed of 1200r / min. The 82Kg sweetener is microencapsulated until the microcapsules have a particle size of 0.5μm, and they are sieved twice with 200 mesh. Take the dandelion extract mixture and stabilizer sugar solution obtained above, add 1.7Kg of citric acid, 0.3Kg of sodium citrate, and mix, add 854.5Kg of purified water, stir and mix.

[0048] The mixed liquid obtained above was allowed to stand for 24 hours under a pressure of 20Mpa to obtain a homogeneous mixed liquid. Sterilize at 9

[0049] Example 3: Preparation of dandelion beverage

[0050] Take 12Kg of dandelion stems and leaves and 18Kg of dandelion root mixed raw materials, wash, break, add 30Kg of water, and extract at 100°C for 40 minutes by percolation method to obtain 50Kg of dandelion extract mixture. Take 1Kg of carboxymethyl cellulose and 500g of pectin and mix; then take 80Kg of sucrose and 2Kg of honey and mix; use the 1.5Kg of beverage stabilizer mixture obtained above at a temperature of 68℃ and a stirring speed of 1200r / min. The 82Kg sweetener is microencapsulated until the microcapsules have a particle size of 0.5μm, and they are sieved twice with 200 mesh. Take the dandelion extract mixture and stabilizer sugar solution obtained above, add 1.7Kg of citric acid, 0.3Kg of sodium citrate, and mix, add 714.5Kg of purified water, stir and mix.

[0051] The mixed liquid obtained above was allowed to stand for 24 hours under a pressure of 20Mpa to obtain a homogeneous mixed liquid. Sterilize at 10