Preparation method of honeysuckle and malt beverage

• Main Author: NI SHENGLI
• Format: Patent
• Language: Chinese; English
• Published: 22.09.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The application discloses a preparation method of a honeysuckle and malt beverage in the technical field of health-care beverages. The preparation method comprises the following steps: firstly, taking dried malt, adding water to impregnate for 8 to 10 hours, and then filtering the impregnated malt to obtain wet malt; putting the wet malt into a drum type stir-frying furnace, gradually raising the temperature to 220 to 230DEG C, keeping the temperature for 10 to 20 minutes and then taking out; secondly, watering drinking water with the temperature of 0 to 5DEG C for wetting, uniformly stirring the honeysuckle and the malt subjected to enzyme deactivation and then steaming for 3 to 4 hours; transferring a mixture into an environment with the temperature 10DEG C below zero to 5DEG C below zero and carrying out standing; thirdly, adding drinking water into the mixture of the honeysuckle and the malt for grinding, taking filtrate and then adding maltose and honey into the filtrate to carry out uniformly mixing. Ac