CN101933639A - Ginseng-schisandra drink and preparation method thereof - Google Patents
Ginseng-schisandra drink and preparation method thereof Download PDFInfo
- Publication number
- CN101933639A CN101933639A CN2010102502856A CN201010250285A CN101933639A CN 101933639 A CN101933639 A CN 101933639A CN 2010102502856 A CN2010102502856 A CN 2010102502856A CN 201010250285 A CN201010250285 A CN 201010250285A CN 101933639 A CN101933639 A CN 101933639A
- Authority
- CN
- China
- Prior art keywords
- korean ginseng
- filtrate
- tastes
- preparation
- fruit juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 43
- 235000019640 taste Nutrition 0.000 claims abstract description 122
- 235000008434 ginseng Nutrition 0.000 claims abstract description 112
- 239000000706 filtrate Substances 0.000 claims abstract description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 230000001954 sterilising effect Effects 0.000 claims abstract description 36
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 32
- 239000011347 resin Substances 0.000 claims abstract description 18
- 229920005989 resin Polymers 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 12
- 239000012535 impurity Substances 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 235000002789 Panax ginseng Nutrition 0.000 claims description 111
- 240000004371 Panax ginseng Species 0.000 claims description 108
- 235000015203 fruit juice Nutrition 0.000 claims description 66
- 235000013399 edible fruits Nutrition 0.000 claims description 64
- 239000007788 liquid Substances 0.000 claims description 62
- 235000013361 beverage Nutrition 0.000 claims description 34
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 16
- 238000010828 elution Methods 0.000 claims description 4
- 238000004064 recycling Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 13
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract description 8
- 230000001976 improved effect Effects 0.000 abstract description 8
- 239000000047 product Substances 0.000 abstract description 7
- 238000001179 sorption measurement Methods 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 2
- 241000736075 Schisandra Species 0.000 abstract 7
- 241000208340 Araliaceae Species 0.000 abstract 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 4
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 4
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 11
- 238000000605 extraction Methods 0.000 description 8
- 238000009835 boiling Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000013467 fragmentation Methods 0.000 description 4
- 238000006062 fragmentation reaction Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 235000008504 concentrate Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- YLNDNABNWASMFD-UHFFFAOYSA-N 4-[(1,3-dimethylimidazol-1-ium-2-yl)diazenyl]-n,n-dimethylaniline Chemical compound C1=CC(N(C)C)=CC=C1N=NC1=[N+](C)C=CN1C YLNDNABNWASMFD-UHFFFAOYSA-N 0.000 description 2
- 102000003929 Transaminases Human genes 0.000 description 2
- 108090000340 Transaminases Proteins 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000000151 deposition Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 235000020374 simple syrup Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 238000009736 wetting Methods 0.000 description 2
- 206010010144 Completed suicide Diseases 0.000 description 1
- 208000034657 Convalescence Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 240000006079 Schisandra chinensis Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000001147 anti-toxic effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003480 eluent Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 231100000753 hepatic injury Toxicity 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000003161 proteinsynthetic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- -1 sour-sweet moderate Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The embodiment of the invention discloses a ginseng-schisandra drink and a preparation method thereof, wherein the preparation method comprises the following steps of: adding ginseng into water for decocting, then filtering, and passing an obtained filtrate through macroporous resin to obtain a second ginseng filtrate; carrying out high-temperature sterilization on extracted schisandra juice to obtain first schisandra juice; and mixing the second ginseng filtrate, the first schisandra juice, white granulated sugar, honey and water to obtain the ginseng-schisandra drink. In the invention, the ginseng filtrate is prepared by adopting a macroporous resin adsorption extracting technology, the content of effective components is improved, the impurities are reduced, and the product quality is improved. In the preparation process of a schisandra filtrate, the high-temperature sterilization is directly carried out on the extracted juice without adding an antiseptic, so that not only the sterilizing effect is achieved, and the schisandra filtrate can be preserved for a long time, but also the prepared schisandra filtrate has bright, clear and transparent color and luster, is moderate in sweetness and sourness after being drunk in the mouth and reserves the original taste and flavor and the healthy components of natural schisandra.
Description
Technical field
The present invention relates to the diet processing technique field, more particularly, relate to a kind of Korean ginseng five tastes fruit beverage and preparation method thereof.
Background technology
Korean ginseng another name Korean ginseng is divided North Korea's red ginseng and South Korea red ginseng, can be divided into water according to shape and color and join, joins in vain and red ginseng.Korean ginseng reinforces vital energy, promoting production of body fluid and inducing sedation of the mind, the anti-ageing effect of waiting for a long time.Modern medicine study shows that Korean ginseng is preventing diabetes, artery sclerosis, and there is positive effect aspects such as hypertension, and in addition, Korean ginseng is anticancer in addition, and the control disease stimulates circulation, and prevents fatigue, the effect of aspects such as enhancing immunity.
Five tastes fruits is made Chinese medicine function nourishing generate fluid, the nourshing kidney of astringing the lung, antidiarrheal, puckery essence, is calmed the nerves, and can control illnesss such as chronic cough void is breathed heavily, dry is lacked in Tianjin, seminal emission is rushed down for a long time, forgetful insomnia.The pharmacological testing proof can be regulated the excitement and the process of inhibition of central nervous system, promotes body metabolism, regulates the secretion of gastric juice and bile, and rising person has the reduction effect to hepatitis convalescence transaminase.
In the prior art, decocting method, ethanol extraction method etc. are adopted in the extraction of active ingredient substantially in the Korean ginseng five tastes fruit beverage, and the active ingredient impurity of extraction is more, and, in preparation drink process, need to add compositions such as anticorrisive agent, make drink lose natural characteristics.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of Korean ginseng five tastes fruit beverage and preparation method thereof, and the Korean ginseng five tastes fruit beverage of the present invention's preparation need not to add anticorrisive agent and impurity is few.
The invention provides a kind of preparation method of Korean ginseng five tastes fruit beverage, comprising:
Korean ginseng is put into water decoction back filtration obtain the first Korean ginseng filtrate, the described first Korean ginseng filtrate by macroreticular resin, is obtained the second Korean ginseng filtrate;
The five tastes fruit juice liquid that squeezes is carried out high temperature sterilization, obtain first five tastes fruit juice liquid;
The described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water are mixed, obtain Korean ginseng five tastes fruit beverage.
Preferably, the mass ratio of the described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water is: 3～5: 10～15: 10～15: 2～4: 40～60.
Preferably, the temperature of described high temperature sterilization is 120 ℃, and sterilizing time is 10～15 seconds.
Preferably, described macroreticular resin is the D101 macroreticular resin.
Preferably, described obtaining also comprises after the second Korean ginseng filtrate:
With the described second Korean ginseng filtrate impurity of ethanol elution, obtain the 3rd Korean ginseng filtrate;
After described the 3rd Korean ginseng filtrate recycling ethanol concentrated, filter, obtain the 4th Korean ginseng filtrate.
Preferably, the five tastes fruit juice liquid that squeezes is carried out high temperature sterilization, obtains also comprising behind first five tastes fruit juice liquid:
In described first five tastes fruit juice liquid, add pectase and handle, obtain second five tastes fruit juice liquid;
Filter after described second five tastes fruit juice liquid killed enzyme, obtain the 3rd five tastes fruit juice liquid.
Preferably, described pectase in first five tastes fruit juice liquid mass percent be 0.01～0.05%.
Preferably, describedly described second five tastes fruit juice liquid killed enzyme be specially:
Described second five tastes fruit juice liquid was killed enzyme 10～20 seconds with the tubular type sterilizer at 80～90 ℃.
Preferably, described obtaining also comprises behind the Korean ginseng five tastes fruit beverage:
Described Korean ginseng five tastes fruit beverage is carried out can,
Korean ginseng five tastes fruit beverage after the described can is carried out sterilization with the sterilization cabinet.
The present invention also provides a kind of Korean ginseng five tastes fruit beverage of above-mentioned preparation method's preparation.
From above-mentioned technical scheme as can be seen, the invention provides a kind of Korean ginseng five tastes fruit beverage and preparation method thereof, the present invention puts into water with Korean ginseng and decocts the back filtration, and the filtrate that obtains is passed through macroreticular resin, obtains the second Korean ginseng filtrate; The five tastes fruit juice liquid that squeezes is carried out high temperature sterilization, obtain first five tastes fruit juice liquid; The described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water are mixed, obtain Korean ginseng five tastes fruit beverage.The present invention adopts the macroporous resin adsorption extractive technique to prepare Korean ginseng filtrate, has improved content of effective, reduces impurity, has improved product quality.In the preparation process of five tastes fruit filtrate, directly the juice that squeezes is carried out high temperature sterilization, need not to add anticorrisive agent, both reached sterilization effects, can preserve for a long time, and the five tastes of preparation fruit filtrate is limpid in sight transparent, and the inlet back is sour-sweet moderate, has kept the genuine and composition good for health of natural five tastes fruit.In addition, utilize the Korean ginseng five tastes fruit beverage of the present invention's preparation of preparation method's preparation provided by the invention can alleviate fatigue and burnout effectively, improve immunity, liver-nourishing and eyesight-improving, beauty care, brain tonic and intelligence development.
The specific embodiment
Below the technical scheme in the embodiment of the invention is clearly and completely described, obviously, described embodiment only is the present invention's part embodiment, rather than whole embodiment.Based on the embodiment among the present invention, those of ordinary skills belong to the scope of protection of the invention not making the every other embodiment that is obtained under the creative work prerequisite.
The invention discloses a kind of preparation method of Korean ginseng five tastes fruit beverage, comprising:
Korean ginseng is put into water decoction back filtration obtain the first Korean ginseng filtrate, the described first Korean ginseng filtrate by macroreticular resin, is obtained the second Korean ginseng filtrate;
The five tastes fruit juice liquid that squeezes is carried out high temperature sterilization, obtain first five tastes fruit juice liquid;
The described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water are mixed, obtain Korean ginseng five tastes fruit beverage.
Korean ginseng can increase the hematopoiesis function of marrow, and can improve body and exert oneself epidemic disease function and anti-irritability, therefore, has nourishing generate fluid, and strengthening vital QI to eliminate pathogenic factors is controlled effects such as the deficiency that disappears, and Compendium of Material Medica is called it and " controlled all asthenic symptoms of male woman "; Korean ginseng has anti-aging effects, " herbal classic " meaning Korean ginseng " tonifying five zang organs ... clothes are made light of one's life by commiting suicide and prolonged life for a long time ".
Five tastes fruit pericarp and the ripe skin of planting contain lignanoid, and comprise that multiple five tastes fruit is plain, are the effective medicinal components of five tastes fruit.Five tastes fruit can promote that protein is synthetic and liver glycogen generates and metabolic process is strengthened, and can effectively reduce transaminase, therefore, the hepatic injury due to a variety of causes is had obvious protective effect; Korean ginseng can promote brain cell protein synthetic, improve the nervous system propagation function, and can promote cranial nerve and grow, Shennong's Herbal meaning Korean ginseng " peace spirit is decided soul, ends palpitation with fear ... happy intelligence development ", modern study proves, the five tastes really have the effect of remarkable antitoxic heart-soothing and sedative, can effectively improve people's intellection, increase work efficiency.
There is no particular restriction to the mass ratio of the described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water in the present invention, formula range according to general drink all can, the mass ratio of the described second Korean ginseng filtrate, first five tastes fruit juice liquid, white granulated sugar, honey and water is preferably: 3～5: 10～15: 10～15: 2～4: 40～60, more preferably 4～5: 11～14: 12～15: 3～4: 50～55.
Described Korean ginseng is put into also comprises before water decocts:
Get drying, do not have go mouldy, the wetting back of no infested Korean ginseng cuts into slices, and obtains the sheet Korean ginseng.
Describedly Korean ginseng is put into water decoct and to be specially:
Above-mentioned sheet Korean ginseng is placed extractor, adding purified water decocts 3 times, the purifying water boiling and extraction 3 hours that adds for the first time 3 times of amounts, add for the second time 2 times of amount purifying water boiling and extraction 2 hours, add 1 times of amount purifying water boiling and extraction for the third time in the time of 1 hour, merge decoction liquor, filter the Korean ginseng filtrate of promptly winning.
The volume ratio of described first Korean ginseng filtrate and described macroreticular resin is preferably 3～6: 1, more preferably 3～5: 1, most preferably be 4: 1.
Described macroreticular resin is preferably the D101 macroreticular resin.The present invention adopts the macroporous resin adsorption extractive technique to prepare Korean ginseng filtrate, has improved content of effective, reduces impurity, has improved product quality.
According to the present invention, described obtaining also comprises after the second Korean ginseng filtrate:
With the described second Korean ginseng filtrate of ethanol elution, obtain the 3rd Korean ginseng filtrate;
After described the 3rd Korean ginseng filtrate recycling ethanol filtration, obtain the 4th Korean ginseng filtrate.
It is 60% edible ethanol that described ethanol is preferably volume ratio, and there is no particular restriction to time of the described second Korean ginseng filtrate of ethanol elution, reaches second Korean ginseng filtrate is colourless to get final product.Described described the 3rd Korean ginseng filtrate is concentrated is preferably: described the 3rd Korean ginseng filtrate is inserted in the recovered under reduced pressure jar, reclaim ethanol, concentrate eluant is to half volume, put into water that cold heavy jar adds 2 times of amounts carry out cold heavy after, filter, accent density is 1.10～1.15g/cm
3, obtain the 4th Korean ginseng filtrate.The described cold heavy time is preferably 20～24 hours, more preferably 24 hours.
Described the five tastes fruit juice liquid that squeezes is carried out also comprising before the high temperature sterilization: select bright five tastes fruit mellow fruit for use, pick out fruit such as rot, rinse well with clear water, use the stemmer fragmentation, remove stalk, the five tastes after going to obstruct fruit is added purified water by 1: 3 mass ratio pick out shell, obtain really pulp juice of the five tastes with the juice extractor squeezing juice; After described shell fragmentation, preferably decoct and filtered in 2～4 hours, preferred cold sinking after 20～24 hours mixed the filtrate that obtains with Schisandra fruit gravy liquid phase, obtain five tastes fruit juice liquid.
According to the present invention, the temperature of described high temperature sterilization is preferably 120 ℃, and sterilizing time is preferably 10～20 seconds, more preferably 10～15 seconds.High temperature sterilization can be avoided fruit juice fermentation in the following process process.Because selecting bright five tastes fruit mellow fruit for use is raw material, squeezes to five tastes fruit fruit drink, therefore, needs the five tastes fruit juice liquid that squeezes is carried out sterilization processing in preparation process.
Because fruit drink, five tastes fruit juice liquid carried out high temperature sterilization after, also need five tastes fruit juice liquid is carried out Preservation Treatment.Described the five tastes fruit juice liquid that squeezes is carried out high temperature sterilization, obtain also comprising behind first five tastes fruit juice liquid: in described first five tastes fruit juice liquid, add pectase and handle, obtain second five tastes fruit juice liquid; Filter after described second five tastes fruit juice liquid killed enzyme, obtain the 3rd five tastes fruit juice liquid.The mass percent of described pectase is preferably 0.01～0.05%, and more preferably 0.02～0.04%.The time that described fruit enzyme glue is handled is preferably 1.5～3 hours, more preferably 2～3 hours.The temperature that described fruit enzyme glue is handled is preferably 35～50 ℃, more preferably 40 ℃.Owing to added pectase in the processing procedure to the bright juice of five tastes fruit, therefore, need kill enzyme to second five tastes fruit juice liquid and handle.Describedly described second five tastes fruit juice liquid is killed enzyme preferably be specially: described second five tastes fruit juice liquid was killed enzyme 10～20 seconds with the tubular type sterilizer at 80～90 ℃, more preferably described second five tastes fruit juice liquid was killed enzyme 15 seconds with the tubular type sterilizer at 85 ℃.Add pectase and can improve the clarity of fruit juice and the back muddiness of fruit juice.Described obtaining also comprises behind the 3rd five tastes fruit juice liquid: the 3rd five tastes fruit juice liquid is added in the preparing tank, be heated to preferred 75～85 ℃, add white granulated sugar, transferring pol is 30 degree, filters back cold depositing under preferred-1～-4 ℃ condition.
The described described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water are mixed is preferably: white granulated sugar is added in the preparing tank, adding pure water is heated to 100 ℃ of dissolvings and makes simple syrup, again Korean ginseng extract, five tastes fruit fruit juice, honey are put into preparation and irritated, dilute with water, stir, be heated to about 85 ℃, filter, obtain Korean ginseng five tastes fruit beverage.
According to the present invention, described obtaining also comprises behind the Korean ginseng five tastes fruit beverage:
Described Korean ginseng five tastes fruit beverage is carried out can,
Korean ginseng five tastes fruit beverage after the described can is carried out sterilization with the sterilization cabinet.
Above-mentioned sterilization temperature is preferably 95～105 ℃, more preferably 100 ℃.Time is preferably 10～20 minutes, more preferably 15 minutes.
In order to further specify technical scheme of the present invention, below in conjunction with embodiment the preferred embodiment of the invention is described, but should be appreciated that these describe just to further specifying the features and advantages of the present invention, rather than to the restriction of claim of the present invention.
Embodiment 1
The preparation of Korean ginseng extract
Get drying, do not have go mouldy, no infested Korean ginseng, wetting, obtain the sheet Korean ginseng after the section;
Described sheet Korean ginseng is placed extractor, in the described extractor that the sheet Korean ginseng arranged, add purified water and decoct 3 times, add the purifying water boiling and extraction 3 hours of 3 times of amounts for the first time, add 2 times of amount purifying water boiling and extraction 2 hours for the second time, add 1 times of amount purifying water boiling and extraction for the third time in the time of 1 hour, merge decoction liquor, filter, filter and obtain the first Korean ginseng filtrate, the described first Korean ginseng filtrate is adsorbed by the D101 macroreticular resin, and filtrate and resin volume ratio are 4: 1;
With distilled water wash-out residual impurity, be that 60% edible ethanol carries out wash-out with percent by volume again, be eluted to colourless, collect eluent, obtain the 3rd Korean ginseng filtrate, filtrate is inserted in the recovered under reduced pressure concentration tank, decompression recycling ethanol, and concentrate, concentrate to density is 1.10～1.15g/cm
3The time, put into cold heavy jar, add 2 times of volume purified water dilutions, precipitate 24 hours, get the supernatant filtration and promptly get the Korean ginseng extract.
Embodiment 2
The preparation of five tastes fruit juice liquid
Select bright five tastes fruit mellow fruit for use, picking out rots waits fruit, rinses well with clear water, use the stemmer fragmentation, removes stalk, with the five tastes after going to obstruct really by mass ratio be add at 1: 3 purified water with juice extractor squeeze the five tastes really pulp juice pick out shell;
Filtered in 3 hours decocting after the shell fragmentation, add heavy 24 hours of 2 times of amount purifying water-cooleds, filter, the filtrate that obtains is mixed with five tastes fruit pulp juice liquid phase, obtain five tastes fruit juice liquid;
Described five tastes fruit juice liquid is carried out carrying out high temperature sterilization immediately under 120 ℃, obtain first five tastes fruit juice liquid;
First five tastes fruit juice liquid is cooled to 40 ℃ carries out the enzyme processing, the ratio in 0.01～0.05% adds pectase, stirs, and in 2 hours processing times, obtains second five tastes fruit juice liquid;
Second five tastes fruit juice liquid was killed enzyme 15 seconds with the tubular type sterilizer at 85 ℃;
Second five tastes fruit juice liquid that kills behind the enzyme is cooled to below 45 ℃ immediately, filters with diatomite filter, filtered fluid is added in the preparing tank, be heated to 70 ℃, add white granulated sugar, transferring pol is 30 degree, filters the back-4 ℃ of cold depositing, and obtains five tastes fruit juice liquid.
Embodiment 3
With mass percent is in the white granulated sugar adding preparing tank of 13wt%, adding pure water is heated to 100 ℃ of dissolvings and makes simple syrup, 5wt% Korean ginseng extract, 15wt% five tastes fruit juice liquid, 4wt% honey being put into preparation irritates again, the water that adds 63wt%, stir, be heated to about 85 ℃, filter, obtain Korean ginseng five tastes fruit beverage;
With packing container clear water wash clean, with the can of above-mentioned Korean ginseng five tastes fruit beverage, the product after the can carries out sterilization with the sterilization cabinet immediately with bottle placer, and sterilization temperature is 100 ± 5 ℃, and the time is 15 minutes;
Product after the sterilization has been sorted out impurity, muddiness, loading amount deficiency, rolled substandard products such as lid is not tight, packed by packing specification.
Embodiment 4
The Korean ginseng five tastes fruit beverage of embodiment 3 preparations is carried out perusal, and the Korean ginseng five tastes fruit beverage of embodiment 3 preparations has color and luster and is light ruby red, as clear as crystal, has kept the genuine and composition good for health of natural five tastes fruit.Investigate 100 people at random the Korean ginseng five tastes fruit beverage of the present invention's preparation is estimated, wherein 95 people think that the inlet back is sour-sweet moderate, refrigerant tasty and refreshing.
Embodiment 5
After the Korean ginseng five tastes fruit beverage of embodiment 3 preparation placed 30 days at normal temperatures, manually taste respectively and measuring, find that the Korean ginseng five tastes fruit beverage that normal temperature is placed after 30 days down still is light ruby red, as clear as crystal, sour-sweet moderate, refrigerant tasty and refreshing, no denaturalization phenomenon takes place.
From the foregoing description as can be seen, the present invention adopts the macroporous resin adsorption extractive technique to prepare Korean ginseng filtrate, has improved content of effective, reduces impurity, has improved product quality.In the preparation process of five tastes fruit filtrate, directly the juice that squeezes is carried out high temperature sterilization, need not to add anticorrisive agent, both reached sterilization effects, and the five tastes of preparation fruit filtrate is limpid in sight transparent, and the inlet back is sour-sweet moderate, has kept the genuine and composition good for health of natural five tastes fruit.In addition, utilize the Korean ginseng five tastes fruit beverage of the present invention's preparation of preparation method's preparation provided by the invention can alleviate fatigue and burnout effectively, improve immunity, liver-nourishing and eyesight-improving, beauty care, brain tonic and intelligence development.
To the above-mentioned explanation of the disclosed embodiments, make this area professional and technical personnel can realize or use the present invention.Multiple modification to these embodiment will be conspicuous concerning those skilled in the art, and defined herein General Principle can realize under the situation that does not break away from the spirit or scope of the present invention in other embodiments.Therefore, the present invention will can not be restricted to these embodiment shown in this article, but will meet and principle disclosed herein and features of novelty the wideest corresponding to scope.
Claims (10)
1. the preparation method of a Korean ginseng five tastes fruit beverage is characterized in that, comprising:
Korean ginseng is put into water decoction back filtration obtain the first Korean ginseng filtrate, the described first Korean ginseng filtrate by macroreticular resin, is obtained the second Korean ginseng filtrate;
The five tastes fruit juice liquid that squeezes is carried out high temperature sterilization, obtain first five tastes fruit juice liquid;
The described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water are mixed, obtain Korean ginseng five tastes fruit beverage.
2. preparation method according to claim 1 is characterized in that, the mass ratio of the described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water is: 3～5: 10～15: 10～15: 2～4: 40～60.
3. preparation method according to claim 1 is characterized in that, the temperature of described high temperature sterilization is 120 ℃, and sterilizing time is 10～15 seconds.
4. preparation method according to claim 1 is characterized in that, described macroreticular resin is the D101 macroreticular resin.
5. preparation method according to claim 1 is characterized in that, described obtaining also comprises after the second Korean ginseng filtrate:
With the described second Korean ginseng filtrate impurity of ethanol elution, obtain the 3rd Korean ginseng filtrate;
After described the 3rd Korean ginseng filtrate recycling ethanol concentrated, filter, obtain the 4th Korean ginseng filtrate.
6. preparation method according to claim 1 is characterized in that, the five tastes fruit juice liquid that squeezes is carried out high temperature sterilization, obtains also comprising behind first five tastes fruit juice liquid:
In described first five tastes fruit juice liquid, add pectase and handle, obtain second five tastes fruit juice liquid;
Filter after described second five tastes fruit juice liquid killed enzyme, obtain the 3rd five tastes fruit juice liquid.
7. preparation method according to claim 6 is characterized in that, described pectase in first five tastes fruit juice liquid mass percent be 0.01～0.05%.
8. preparation method according to claim 6 is characterized in that, describedly described second five tastes fruit juice liquid is killed enzyme is specially:
Described second five tastes fruit juice liquid was killed enzyme 10～20 seconds with the tubular type sterilizer at 80～90 ℃.
9. according to any described preparation method of claim 1～8, it is characterized in that described obtaining also comprises behind the Korean ginseng five tastes fruit beverage:
Described Korean ginseng five tastes fruit beverage is carried out can,
Korean ginseng five tastes fruit beverage after the described can is carried out sterilization with the sterilization cabinet.
10. according to any Korean ginseng five tastes fruit beverage that described preparation method prepares of claim 1～9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102502856A CN101933639B (en) | 2010-08-05 | 2010-08-05 | Ginseng-schisandra drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102502856A CN101933639B (en) | 2010-08-05 | 2010-08-05 | Ginseng-schisandra drink and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101933639A true CN101933639A (en) | 2011-01-05 |
| CN101933639B CN101933639B (en) | 2013-02-13 |
Family
ID=43387386
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102502856A Expired - Fee Related CN101933639B (en) | 2010-08-05 | 2010-08-05 | Ginseng-schisandra drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101933639B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564572A (en) * | 2013-11-22 | 2014-02-12 | 威海环翠楼红参科技有限公司 | Preparation method of Korean red ginseng soup |
| CN104957611A (en) * | 2015-06-22 | 2015-10-07 | 安庆市孝柱食品科技有限公司 | Sunflower seed oil oral liquid |
| CN108157722A (en) * | 2018-02-09 | 2018-06-15 | 李冠楠 | A kind of preparation method of Koryo ginseng beverage and the Koryo ginseng beverage being prepared by it |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543534A (en) * | 2009-05-11 | 2009-09-30 | 徐云峰 | Technique for preparing American ginseng shizandra oral liquid and oral liquid thereof |
-
2010
- 2010-08-05 CN CN2010102502856A patent/CN101933639B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543534A (en) * | 2009-05-11 | 2009-09-30 | 徐云峰 | Technique for preparing American ginseng shizandra oral liquid and oral liquid thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564572A (en) * | 2013-11-22 | 2014-02-12 | 威海环翠楼红参科技有限公司 | Preparation method of Korean red ginseng soup |
| CN104957611A (en) * | 2015-06-22 | 2015-10-07 | 安庆市孝柱食品科技有限公司 | Sunflower seed oil oral liquid |
| CN108157722A (en) * | 2018-02-09 | 2018-06-15 | 李冠楠 | A kind of preparation method of Koryo ginseng beverage and the Koryo ginseng beverage being prepared by it |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101933639B (en) | 2013-02-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104287013A (en) | Health-care vinegar beverage with functions of reducing blood fat and blood sugar and production process of vinegar beverage | |
| WO2017201877A1 (en) | Red yeast grape wine and manufacturing method thereof | |
| CN102578648A (en) | Fruit juice beverage | |
| CN108660039A (en) | The preparation process of matrimony vine alcoholic drink mixed with fruit juice and matrimony vine alcoholic drink mixed with fruit juice | |
| CN103815494A (en) | Heat-clearing alcoholism-relieving carambola composite beverage and preparation method thereof | |
| JP2006296324A (en) | Herb extract health drink containing black vinegar and method for producing the same | |
| CN103409295B (en) | Health-care wine for tonifying kidney and production method thereof | |
| CN101933639B (en) | Ginseng-schisandra drink and preparation method thereof | |
| KR20050038071A (en) | Extracted concentration of gineseng steamed red and herb medicines | |
| CN104304570A (en) | Preparation method of health tea containing pleurotus eryngii and fruit of Chinese wolfberry | |
| CN102349586B (en) | Olive-fruit tea and preparation method thereof | |
| CN104017696B (en) | A kind of preparation method of Grosvenor Momordica green liquor | |
| CN1504560A (en) | Cactus wine and preparing method thereof | |
| CN107475034B (en) | Preparation method of storage-resistant composite fruit wine | |
| CN110959733A (en) | Syrup and preparation method thereof | |
| CN107384680B (en) | Passion fruit and longan fruit wine and brewing method thereof | |
| CN104305183A (en) | Preparation method of health tea with pleurotus eryngii and red dates | |
| CN104305447A (en) | Preparation method of morchell esculenta and red bean beverage | |
| CN103436416B (en) | Anti-hypertension healthcare wine and production method thereof | |
| CN102787048A (en) | Brewing method of nigrum fruit health care wine | |
| KR20060110639A (en) | The product method, functional beverage maked from a undried ginseng and red ginseng | |
| CN105238650A (en) | Tea wine containing litchi and sorghum and capable of tonifying spleen and soothing nerves and production method of tea wine containing litchi and sorghum | |
| Chomchalow et al. | Health potential of Thai traditional beverages | |
| CN104473283A (en) | Rose-ginger vinegar beverage and preparation method thereof | |
| CN109536357A (en) | A kind of assembled alcoholic drinks with health care function and its preparing process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20160628 Address after: 134200 Orchard Road 188, Ji'an Economic Development Zone, Jilin, China Patentee after: JILIN HONGWUWEI BIOTECHNOLOGY CO., LTD. Address before: 134200 Orchard Road 188, Ji'an Economic Development Zone, Jilin, China Patentee before: Xu Yunfeng |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130213 Termination date: 20200805 |