CN101317682A - Preparation method for fructus schizandrae beverage and products produced thereby - Google Patents
Preparation method for fructus schizandrae beverage and products produced thereby Download PDFInfo
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- CN101317682A CN101317682A CNA2008101328018A CN200810132801A CN101317682A CN 101317682 A CN101317682 A CN 101317682A CN A2008101328018 A CNA2008101328018 A CN A2008101328018A CN 200810132801 A CN200810132801 A CN 200810132801A CN 101317682 A CN101317682 A CN 101317682A
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Abstract
The invention discloses a preparation method for fructus schizandrae beverage and pertains to the food processing field. The preparation method comprises the following steps that: (1) the dried or fresh fructus schizandrae is cleaned and kept away from impurities; (2) the leaching liquid or fumet or concentrated juice of the fructus schizandrae is prepared; (3) a sugar liquor is prepared; (4) the leaching liquid or jumet or concentrated juice of the fructus schizandrae is evenly mixed with the sugar liquor and then the obtained mixture is blended; (5) the mixture is sterilized and sterile filled, or blended and then bottled and sterilized under high heat and pressure, and finally the fructus schizandrae is prepared. The preparation method for fructus schizandrae beverage of the invention can extract the effective components of the seeds of the fructus schizandrae to the largest extent with the consideration of efficiency; the fructus schizandrae beverage prepared by the invention does not contain such chemicals as artificial color and preservative, has rich nutrition, mellow mouth feeling and proper sweetness and sourness, and thus can be accepted by different consumer populations.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, relate in particular to a kind of preparation method of fructus schizandrae beverage and, belong to food processing field by the preparation-obtained product of this method.
Background technology
The fruit of Chinese magnoliavine is commonly called as mountain flower green pepper, sliding weight of steelyard, the medicine fruit of Chinese magnoliavine, face rattan, five plums etc., is the fruit of magnoliaceae schisandra (Latin is called FructusSchisandraeChinensis).Perennial fallen leaves liana.Plant can be for viewing and admiring, and fruit is practised and claimed " fructus schisandrae ", hyoscine.Ground such as Northeast China, North China all has wild or cultivation.With Liaoning Province institute yield and quality the best, the title of " the distant five tastes " is arranged.The Soviet Union, Korea, Japan also produce." the sweet acid of five tastes skin and flesh is worked hard in the nuclear, and saline taste is all arranged " carried in Tang etc. " Tang materia medica ", so the name of the fruit of Chinese magnoliavine is arranged.Schisandra plant has 20 kinds approximately in China.The schisandra chinensis fruit that originates in central China also is used as medicine, and claims " kadsura longepedunculata ".
The contained chemical composition of the fruit of Chinese magnoliavine mainly contains: schizandrin (schizandrin), deoxyschisandrin (de-oxyschizandrin), newly plain (neoschizandrin), schisandrol (schizan-dro1) of son, schisantherin (schisantherin simply, gomisin), A, B, C, D, E, F, G, H, J, K1, K2, K3, L1, L2, M1, M2, N2, O, R etc.The fruit of Chinese magnoliavine is warm in nature, sour, sweet; Return lung, the heart, kidney channel.Function with cure mainly: restrain astringent or styptic treatment for spontaneous sweating, nourishing generate fluid, kidney calming.The void that is used for coughing is for a long time breathed heavily, emission, and enuresis frequent micturition, endless diarrhea, spontaneous perspiration, night sweat, Tianjin wound is thirsty, the feeble pulse of losing heart, interior heat is quenched one's thirst, palpitation and insomnia.Modern medicine thinks that the fruit of Chinese magnoliavine is a kind of comparatively desirable nervous system stimulant.Often taking suitable dosage has reflex response to each position of central nervous system, and excited and strong effect are all arranged.Can reconcile stomachial secretion and facilitation.And liver there is the certain protection effect.
Schisandra fruit is sweet, sour, hot, bitter, salty bittersweet, contain sugar 19.6%, malic acid 8%, citric acid 11.2%, tartaric acid 2%, ascorbic acid 35～47mg/100g, also contain mineral matters such as multiple schizandrin, fat, volatile oil, carbohydrate and iron, manganese, selenium, phosphorus, calcium, has very high medicinal and edibility, except that as the Chinese medicine, also be the desirable feedstock of processing beverage, fruit wine etc. with the fresh Chinese magnoliavine fruit is the beverage that raw material is made, sour and sweet palatability, unique flavor.
Publication number is the preparation technology that the Chinese invention patent application of CN 1327773A discloses a kind of fructus schizandrae beverage, and this beverage is made up of according to certain weight proportion fruit of Chinese magnoliavine Normal juice, white granulated sugar, citric acid, sorbic acid and water; Main preparation technology is as follows for wherein said fruit of Chinese magnoliavine Normal juice: fresh Chinese magnoliavine fruit is extracted the nutritional labeling 82-90% that leached in the pulp in 48 hours in 40 ℃ thermostatted water, pass through coarse filtration, ageing again, promptly.Mainly there is the defective of following two aspects in this method: the one, and the nutritional labeling in the fruit of Chinese magnoliavine pulp does not have not fully, extracts completely, and the 2nd, prepared beverage mouthfeel is pure inadequately, remains to be improved.
Summary of the invention
Technical problem to be solved by this invention is to overcome the deficiencies in the prior art, a kind of preparation method of new fructus schizandrae beverage is provided, this preparation method can extract the nutritional labeling in the fruit of Chinese magnoliavine pulp fully, and preparation technology is simple and direct relatively, mellow, the sour and sweet palatability of prepared beverage mouthfeel.
Technical problem to be solved by this invention is achieved through the following technical solutions:
A kind of preparation method of fructus schizandrae beverage may further comprise the steps:
(1) with dry product or bright product fruit of Chinese magnoliavine cleaning, impurity elimination; (2) prepare fruit of Chinese magnoliavine leaching liquor, or squeeze Normal juice, or the technology of squeezing the juice behind the employing enzymolysis obtains inspissated juice with physical method; (3) preparation liquid glucose; (4) allotment: fruit of Chinese magnoliavine leaching liquor or Normal juice, inspissated juice and liquid glucose mixed allocate (5) sterilization, sterile filling; Or allotment back can, autoclave sterilization, promptly.
In order to reach better technique effect, among the above-mentioned preparation method, described fruit of Chinese magnoliavine leaching liquor prepares in accordance with the following methods: the dry product fruit of Chinese magnoliavine is carried out lixiviate with the water of 8 times of weight, the bright product fruit of Chinese magnoliavine with the water of 5 times of weight, wherein the leaching liquor temperature is 50 ℃～80 ℃, and extraction time is 4～5 hours; Treat that the leaching liquor soluble solids reaches at 4% o'clock, leaching liquor filtered that it is standby that filtrate is put into hold-up tank; Fruit of Chinese magnoliavine filter residue after the lixiviate is put into the lixiviate jar and is carried out lixiviate once more, leaching liquor water during as next lixiviate.Described fruit of Chinese magnoliavine Normal juice available physical pressing method obtains; Described fruit of Chinese magnoliavine inspissated juice can adopt the technology of squeezing the juice behind the enzymolysis to obtain.
The present invention has carried out a large amount of orthogonal tests to optimize and to screen the extracting condition of the fruit of Chinese magnoliavine, found that: the dry product fruit of Chinese magnoliavine is carried out lixiviate with the water of 8 times of weight, the bright product fruit of Chinese magnoliavine with the water of 5 times of weight, the leaching liquor temperature is 50 ℃～80 ℃, extraction time is 4～5 hours, can to greatest extent the extracts active ingredients in the fruit of Chinese magnoliavine be come out, simultaneously take into account extraction efficiency again, reduced production cost as much as possible.
Described liquid glucose preferably prepares in accordance with the following methods:
White granulated sugar, CMC (sodium carboxymethylcellulose), Aspartame are mixed, add an amount of pure water then, boil, treat the white granulated sugar off-bottom after, filter, standby; Wherein, each plant demand of white granulated sugar, CMC (sodium carboxymethylcellulose), Aspartame and water can according to circumstances be adjusted, and more or a little lessly all can.The inventor finds through overtesting, when white granulated sugar, CMC (sodium carboxymethylcellulose), Aspartame and water according to 1: 0.01: 0.1: when 10 part by weight was allocated, the mouthfeel of prepared beverage and local flavor were best.
Described allotment is preferably carried out in accordance with the following methods:
Squeeze in the material-compound tank by fruit of Chinese magnoliavine leaching liquor and liquid glucose, stir, measure the mixed liquor soluble solid content, the control soluble solid content is 11% (can suitably feed liquid be boiled or add pure water adjustment according to the determination data size), when soluble solid content reaches 11%, in feed liquid, add essence, stir.
Described allotment back can, the sterilising conditions of autoclave sterilization is 100 ℃ of temperature, sterilization time 10-20 minute.
Described sterilization is preferably ultra high temperature short time sterilization, and sterilising conditions is that sterilising temp is that 121 ℃, sterilization time are 10 seconds.
The preparation method of fructus schizandrae beverage of the present invention is taking into account under the prerequisite of efficient, can to greatest extent the extracts active ingredients in the schisandra fruit be come out, prepared fructus schizandrae beverage does not contain chemical compositions such as artificial color, anticorrisive agent, nutritious, mellow, the sour and sweet palatability of mouthfeel can be accepted by the different consumer groups.
The specific embodiment
Further describe the present invention below in conjunction with specific embodiment, advantage of the present invention and characteristics will be more clear along with description.But these embodiment only are exemplary, scope of the present invention are not constituted any restriction.It will be understood by those skilled in the art that and down can make amendment or replace without departing from the spirit and scope of the present invention, but these modifications and replacing all fall within the scope of protection of the present invention the details of technical solution of the present invention and form.
Embodiment 1
The preparation of fruit of Chinese magnoliavine leaching liquor: the dry product fruit of Chinese magnoliavine after the cleaning and pure water carry out lixiviate by 1: 8 part by weight to fruit of Chinese magnoliavine active ingredient, the leaching liquor temperature is 50 ℃, lixiviate 5 hours, treat that the leaching liquor soluble solids reaches at 4% o'clock, leaching liquor is filtered, it is standby that filtrate is put into hold-up tank, and fruit of Chinese magnoliavine filter residue can be put into the lixiviate jar and carry out lixiviate once more, water when leaching liquor can be used as next lixiviate;
The preparation of liquid glucose: white granulated sugar, CMC (sodium carboxymethylcellulose), Aspartame are mixed, add pure water then, wherein, the weight proportion ratio of white granulated sugar, CMC (sodium carboxymethylcellulose), Aspartame and water is: 1: 0.01: 0.1: 10; Boil, treat the white granulated sugar off-bottom after, to filter, make certain density syrup standby;
Allotment: squeeze in the material-compound tank by fruit of Chinese magnoliavine leaching liquor and liquid glucose, stir, measure the mixed liquor soluble solid content, the control soluble solid content is 11wt% (can suitably feed liquid be boiled or add pure water adjustment according to the determination data size), 11wt% when soluble solid content reaches, in feed liquid, add an amount of essence, stir;
Sterilization; Dispensed solution is carried out ultra high temperature short time sterilization, and sterilising conditions is 121 ℃, 10 seconds;
Sterile filling, promptly.
Embodiment 2
The preparation of fruit of Chinese magnoliavine leaching liquor: the aquatic foods product fruit of Chinese magnoliavine after the cleaning and pure water carry out lixiviate by 1: 5 part by weight to fruit of Chinese magnoliavine active ingredient, the leaching liquor temperature is 80 ℃, lixiviate 4 hours, treat that the leaching liquor soluble solids reaches at 4% o'clock, leaching liquor is filtered, it is standby that filtrate is put into hold-up tank, and fruit of Chinese magnoliavine filter residue can be put into the lixiviate jar and carry out lixiviate once more, water when leaching liquor can be used as next lixiviate;
The preparation of liquid glucose: white granulated sugar, CMC (sodium carboxymethylcellulose), Aspartame are mixed, add pure water then, wherein, the weight proportion ratio of white granulated sugar, CMC (sodium carboxymethylcellulose), Aspartame and water is: 1: 0.01: 0.1: 10; Boil, treat the white granulated sugar off-bottom after, filter, it is standby to make certain density syrup;
Allotment: squeeze in the material-compound tank by fruit of Chinese magnoliavine leaching liquor and liquid glucose, stir, measure the mixed liquor soluble solid content, the control soluble solid content is 11wt% (can suitably feed liquid be boiled or add pure water adjustment according to the determination data size), 11wt% when soluble solid content reaches, in feed liquid, add an amount of essence, stir;
Sterilization; Dispensed solution is carried out ultra high temperature short time sterilization, and sterilising conditions is 121 ℃, 10 seconds;
Sterile filling, promptly.
Embodiment 3
The preparation of fruit of Chinese magnoliavine leaching liquor: the dry product fruit of Chinese magnoliavine after the cleaning and pure water carry out lixiviate by 1: 8 part by weight to fruit of Chinese magnoliavine active ingredient, the leaching liquor temperature is 65 ℃, lixiviate 4.5 hours, treat that the leaching liquor soluble solids reaches at 4% o'clock, leaching liquor is filtered, it is standby that filtrate is put into hold-up tank, and fruit of Chinese magnoliavine filter residue can be put into the lixiviate jar and carry out lixiviate once more, water when leaching liquor can be used as next lixiviate;
The preparation of liquid glucose: white granulated sugar, CMC (sodium carboxymethylcellulose), Aspartame are mixed, add pure water then, wherein, the weight proportion ratio of white granulated sugar, CMC (sodium carboxymethylcellulose), Aspartame and water is: 1: 0.01: 0.1: 10; Boil, treat the white granulated sugar off-bottom after, filter, it is standby to make certain density syrup;
Allotment: squeeze in the material-compound tank by fruit of Chinese magnoliavine leaching liquor and liquid glucose, stir, measure the mixed liquor soluble solid content, the control soluble solid content is 11wt% (can suitably feed liquid be boiled or add pure water adjustment according to the determination data size), 11wt% when soluble solid content reaches, in feed liquid, add an amount of essence, stir;
Sterilization; Dispensed solution is carried out ultra high temperature short time sterilization, and sterilising conditions is 121 ℃, 10 seconds; Sterile filling, promptly.
Claims (9)
1, a kind of preparation method of fructus schizandrae beverage may further comprise the steps:
(1) with dry product or bright product fruit of Chinese magnoliavine cleaning, impurity elimination; (2) prepare fruit of Chinese magnoliavine leaching liquor, or squeeze Normal juice, or the technology of squeezing the juice behind the employing enzymolysis obtains inspissated juice with physical method; (3) preparation liquid glucose; (4) allotment: fruit of Chinese magnoliavine leaching liquor or Normal juice, inspissated juice and liquid glucose mixed allocate (5) sterilization, sterile filling; Or allotment back can, autoclave sterilization, promptly.
According to the preparation method of claim 1, it is characterized in that 2, described fruit of Chinese magnoliavine leaching liquor prepares in accordance with the following methods: the dry product fruit of Chinese magnoliavine is carried out lixiviate with the water of 8 times of weight, the bright product fruit of Chinese magnoliavine with the water of 5 times of weight; Wherein, the leaching liquor temperature is 50 ℃～80 ℃, and extraction time is 4～5 hours; Treat that the leaching liquor soluble solids reaches at 4% o'clock, leaching liquor filtered that it is standby that filtrate is put into hold-up tank; Fruit of Chinese magnoliavine filter residue after the lixiviate is put into the lixiviate jar and is carried out lixiviate once more, leaching liquor water during as next lixiviate; Described fruit of Chinese magnoliavine Normal juice obtains with the physical squeezing method; The technology of squeezing the juice behind the described fruit of Chinese magnoliavine inspissated juice employing enzymolysis obtains.
According to the preparation method of claim 1, it is characterized in that 3, described liquid glucose prepares in accordance with the following methods: white granulated sugar, sodium carboxymethylcellulose, Aspartame are mixed, add pure water then, boil, treat the white granulated sugar off-bottom after, filter, standby.
4, according to the preparation method of claim 3, it is characterized in that: white granulated sugar, sodium carboxymethylcellulose, Aspartame and water were according to 1: 0.01: 0.1: 10 part by weight is allocated.
5, according to the preparation method of claim 1, it is characterized in that, described allotment is carried out in accordance with the following methods: fruit of Chinese magnoliavine leaching liquor or Normal juice, inspissated juice and liquid glucose are squeezed in the material-compound tank, stir, measure the mixed liquor soluble solid content, when soluble solid content is 11%, in feed liquid, add essence, stir.
6, according to the preparation method of claim 1, it is characterized in that: described sterilization is ultra high temperature short time sterilization.
7, according to the preparation method of claim 6, it is characterized in that: the sterilising conditions of described ultra high temperature short time sterilization is that sterilising temp is that 121 ℃, sterilization time are 10 seconds.
8, according to the preparation method of claim 1, it is characterized in that: described allotment back can, the sterilising conditions of autoclave sterilization is 100 ℃ of temperature, sterilization time 10-20 minute.
9, according to the preparation-obtained fructus schizandrae beverage of any one preparation method of claim 1-8.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2008101328018A CN101317682A (en) | 2008-07-09 | 2008-07-09 | Preparation method for fructus schizandrae beverage and products produced thereby |
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| CNA2008101328018A CN101317682A (en) | 2008-07-09 | 2008-07-09 | Preparation method for fructus schizandrae beverage and products produced thereby |
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| CN101317682A true CN101317682A (en) | 2008-12-10 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797066A (en) * | 2010-03-30 | 2010-08-11 | 北华大学 | Production method of fructus schizandrae compound beverage |
| CN101973980A (en) * | 2010-09-28 | 2011-02-16 | 无限极（中国）有限公司 | Method for extracting fructus schizandrae lignans from dry fructus schizandrae fruit |
| CN102058123A (en) * | 2010-11-30 | 2011-05-18 | 萧永国 | Preparing method of juice beverage |
| CN101703296B (en) * | 2009-10-20 | 2012-08-22 | 延边大学 | Pleurotus citrinopileatus drink and preparation method thereof |
| CN104922501A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | Method for making Chinese magnoliavine fruit syrup |
| CN105614357A (en) * | 2014-10-31 | 2016-06-01 | 陕西五丰生态农业有限公司 | Fructus schizandrae natural essence preparation method |
| CN105995339A (en) * | 2016-05-25 | 2016-10-12 | 陶峰 | Preparation method for schisandra chinensis compound beverage |
-
2008
- 2008-07-09 CN CNA2008101328018A patent/CN101317682A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703296B (en) * | 2009-10-20 | 2012-08-22 | 延边大学 | Pleurotus citrinopileatus drink and preparation method thereof |
| CN101797066A (en) * | 2010-03-30 | 2010-08-11 | 北华大学 | Production method of fructus schizandrae compound beverage |
| CN101973980A (en) * | 2010-09-28 | 2011-02-16 | 无限极（中国）有限公司 | Method for extracting fructus schizandrae lignans from dry fructus schizandrae fruit |
| CN102058123A (en) * | 2010-11-30 | 2011-05-18 | 萧永国 | Preparing method of juice beverage |
| CN105614357A (en) * | 2014-10-31 | 2016-06-01 | 陕西五丰生态农业有限公司 | Fructus schizandrae natural essence preparation method |
| CN104922501A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | Method for making Chinese magnoliavine fruit syrup |
| CN105995339A (en) * | 2016-05-25 | 2016-10-12 | 陶峰 | Preparation method for schisandra chinensis compound beverage |
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