CN101543307B - Smallanthus sonchifolius juice and its preparation method - Google Patents

Abstract

The present invention relates to smallanthus sonchifolius juice and a preparation method of smallanthus sonchifolius. Take fresh smallanthus sonchifolius as main material, take fresh couch grass root and fresh orange peel as auxiliary materials; crush the raw materials, mix them, add distillery yeast to let the raw materials to ferment; express juice in a juice extractor, add tea-polyphenols and xylitol to season; sterilize at a high temperature, fill into bottles, and sterilize with steam to obtain the final product. Since fresh couch grass root and fresh orange peel are added in the raw material, diuresis and appetizing efficacy is increased, so that the overall health care and curative effect of smallanthus sonchifolius is enhanced; the product has obvious curative effect to hyperlipoidemia, hypercholesterolemia, and diabetes mellitus patients, and can accelerate metabolism, recuperate gastrointestinal tract, expel toxin, cure pimples, and enhance immunity of human body for ordinary people. Xylitol and tea-polyphenol are added in the fruit juice as flavouring agent and antioxidant, and no preservative or chemical stabilizer, or cane sugar is added; thus the product is a green and health care product.

Description

Saussurea involucrate fruit juice and preparation method thereof

Technical field:

The present invention relates to a kind of processing of Smallantus sonchifolium product, especially a kind of Saussurea involucrate fruit juice and preparation method thereof.

Background technology:

Smallantus sonchifolium also claims the saussurea involucrata potato, the original producton location is the plateau, Andean of South America, introduce a fine variety to Chinese yunnan now, often ediblely can reduce high fat of blood effectively, control cholesterol and diabetes to Ben Sheng Guangdong, promote human body metabolism, recuperating gastrointestinal tract, the toxin expelling that relieves inflammation or internal heat is prevented and treated dark sore, improve body immunity, and belong to low-calorie diet.Its carbohydrate is not an absorption of human body, so more outstanding to diabetic and slimmer's effect, it also contains multiple human body essential amino acid and high calcium, magnesium, iron, potassium, zinc, selenium and other trace elements.Because the Smallantus sonchifolium water content is big, be difficult for processing, storage and transportation, Smallantus sonchifolium to be eating raw at present, and edible being subject to seasonal restrictions is inconvenient especially when being used for health care and treatment.

Chinese patent discloses a kind of Saussurea involucrate fruit juice and preparation technology thereof, it is raw material that single Smallantus sonchifolium is adopted in described patent application, system is added metatartaric acid, tannin and gelatin behind the juice, and comes seasoning by adding glucose, this sugar of Armagh and sucrose, makes that sugar content reaches 5-10% in the fruit juice.By its fruit juice of making is common beverages, is not suitable for diabetic and fat-reducing patients, loses original health care of Smallantus sonchifolium and therapeutic value.In addition, its Saussurea involucrate fruit juice color is bright green, brown, dark-brown,

Summary of the invention:

The objective of the invention is to overcome the shortcoming of the above Saussurea involucrate fruit juice, a kind of Saussurea involucrate fruit juice with health care and result of treatment that can effectively reduce high fat of blood, control cholesterol and diabetes and preparation method thereof is provided.

The present invention is a major ingredient with the saussurea involucrata fresh fruit, is auxiliary material with fresh cogongrass and orange skin, raw material adds the distiller's yeast fermentation after smashing, mixing, squeeze the juice through juice extractor after the fermentation again, adding and join Tea Polyphenols and xylitol seasoning, is product behind high-temperature sterilization, can, steam sterilizing, and its production process comprises:

A) get the saussurea involucrata fresh fruit 100kg that cleans up, fresh cogongrass 30-50kg, orange skin 5-10kg smashes, and mixes, and gets slurry;

B) distiller's yeast that the gained slurry is added 0.5-0.8kg was put into jacketed pan in 25-36 ℃ of heat-preservation fermentation 2-5 hour;

C) the fermentation material is squeezed the juice through juice extractor, filters through duplex strainer, and adding distil water or concentrated method are adjusted its pol, and getting pol is the fruit liquid of 1-3%;

D) add by every 100kg fruit liquid and join xylitol 200-300g and Tea Polyphenols 50-80g, fruit juice;

E) high-temperature short-time sterilization, sterilising conditions is: temperature 105-110 ℃, time 1-3 minute, pressure 0.03MPa;

F) fruit juice carries out can after high-temperature short-time sterilization, is finished product after the sterilization of steam sterilizing machine again.

The present invention has following characteristics:

1, in raw material, add an amount of fresh cogongrass and orange skin, make made fruit juice except that having the original effect of Smallantus sonchifolium, increase the curative effect of Li Shui and appetizing, thereby improve the comprehensive health-care and the result of treatment of Smallantus sonchifolium, high fat of blood, cholesterol and diabetic had the obvious treatment effect, ordinary people's group energy is promoted human body metabolism, recuperating gastrointestinal tract, toxin expelling relieves inflammation or internal heat, prevent and treat dark sore, improve body immunity.

2, in raw material, add an amount of distiller's yeast and ferment, eliminate Smallantus sonchifolium original " potato flavor ", the juice color of producing is orange-yellow or class is yellow, and it is fresh and sweet to distinguish the flavor of, and mouthfeel is good, and the liquid clarification has the distinctive local flavor of Saussurea involucrate fruit juice, and the tea yellow transparent is considerable.

3, add an amount of xylitol in fruit juice, not sugaring of dulcification makes product have more flavor alcohol, look U.S., and delicate fragrance, sweetness not only is suitable for the general population and drinks, and helps high fat of blood, cholesterol and patients with diabetes mellitus more.

4, in fruit juice, add an amount of Tea Polyphenols, Tea Polyphenols can adopt the natural tea polyphenol of being extracted by green tea, and natural tea polyphenol not only has anti-oxidation function, prolongs the shelf-life of Saussurea involucrate fruit juice, human body is also had the liver of protecting, antitumaous effect, further improve the health care and the therapeutic value of Saussurea involucrate fruit juice.

5, in the product, do not add anticorrisive agent and chemical stabilizer, not with sucrose, tartarize does not belong to the green health product.

The specific embodiment:

A) get the saussurea involucrata fresh fruit 100kg that cleans up, fresh cogongrass 35kg, orange skin 8.5kg smashes, and mixes, and gets slurry;

B) distiller's yeast that the gained slurry is added 0.6kg is put into jacketed pan in 30-32 ℃ of heat-preservation fermentation 3 hours;

C) the fermentation material is squeezed the juice through juice extractor, filters through duplex strainer, and adding distil water or concentrated method are adjusted its pol, and getting pol is the fruit liquid of 2-2.5%;

D) add by every 100kg fruit liquid and join xylitol 300g and Tea Polyphenols 60g, fruit juice;

E) high-temperature short-time sterilization, sterilising conditions is: temperature 105-110 ℃, time 1-3 minute, pressure 0.03MPa;

F) fruit juice carries out can after high-temperature short-time sterilization, sterilizes after the passer is a finished product through the steam sterilizing machine again.

The conventional process that in the present embodiment, squeeze the juice, filter, concentrate, technologies such as can, steam sterilizing is existing food production also has corresponding plant equipment to sell on the market.

Claims (2)

1. Saussurea involucrate fruit juice is characterized in that: with the weight ratio saussurea involucrata fresh fruit 100kg, and fresh cogongrass 30-50kg, the raw material of orange skin 5-10kg through smashing, mixing, adds distiller's yeast 0.5-0.8kg again in 25-36 ℃ of heat-preservation fermentation 2-5 hour, and material must ferment; The fermentation material is squeezed the juice through juice extractor, filters through duplex strainer, and adding distil water or concentrated method are adjusted its pol, and getting pol is the fruit liquid of 1-3%; Add by every 100kg fruit liquid then and join xylitol 200-300g and Tea Polyphenols 50-80g, get fruit juice; Fruit juice carries out can after high-temperature short-time sterilization, be finished product through the sterilization of steam sterilizing machine after be up to the standards again.

2. method for preparing the described Saussurea involucrate fruit juice of claim 1, its production process comprises:

A) get the saussurea involucrata fresh fruit 100kg that cleans up, fresh cogongrass 30-50kg, orange skin 5-10kg smashes, and mixes, and gets slurry;

B) distiller's yeast that the gained slurry is added 0.5-0.8kg was put into jacketed pan in 25-36 ℃ of heat-preservation fermentation 2-5 hour;

C) the fermentation material is squeezed the juice through juice extractor, filters through duplex strainer, and adding distil water or concentrated method are adjusted its pol, and getting pol is the fruit liquid of 1-3%;

D) add by every 100kg fruit liquid and join xylitol 200-300g and Tea Polyphenols 50-80g, fruit juice;

E) high-temperature short-time sterilization, sterilising conditions is: temperature 105-110 ℃, time 1-3 minute, pressure 0.03MPa;

F) fruit juice carries out can after high-temperature short-time sterilization, is finished product through the sterilization of steam sterilizing machine after be up to the standards again.