CN101946934B - Asparagus juice beverage and preparation method thereof - Google Patents

Asparagus juice beverage and preparation method thereof Download PDF

Info

Publication number
CN101946934B
CN101946934B CN201010243941XA CN201010243941A CN101946934B CN 101946934 B CN101946934 B CN 101946934B CN 201010243941X A CN201010243941X A CN 201010243941XA CN 201010243941 A CN201010243941 A CN 201010243941A CN 101946934 B CN101946934 B CN 101946934B
Authority
CN
China
Prior art keywords
asparagus
parts
asparagus juice
juice beverage
sodium
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.)
Expired - Fee Related
Application number
CN201010243941XA
Other languages
Chinese (zh)
Other versions
CN101946934A (en
Inventor
袁琴
袁学明
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201010243941XA priority Critical patent/CN101946934B/en
Publication of CN101946934A publication Critical patent/CN101946934A/en
Application granted granted Critical
Publication of CN101946934B publication Critical patent/CN101946934B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Landscapes

  • Non-Alcoholic Beverages (AREA)

Abstract

The invention relates to an asparagus juice beverage with preferable stability, in particular relating to a preparation technology for an asparagus juice beverage and an application thereof. The preparation technology for the asparagus juice beverage comprises the following processes: selecting asparagus, cleaning, steaming and smoking, juicing, centrifuging, carrying out cold treatment, filtering, mixing, filtering, performing colloid, homogenizing, filtering in a refined mode, filling, sterilizing, labeling, packing, entering into a warehouse, inspecting, finishing the products. The asparagus juice beverage of the invention has the advantages of strengthening appetite, helping digestion, relieving fatigue, having benefits for cardiopath, hypertensive, nephritis patients, cirrhosis patients and the like, and having effects of diuresis, sedation and the like.

Description

Asparagus juice beverage and preparation method thereof
Technical field
The present invention relates to a kind of edible beverage, particularly a kind of preparation technology who relates to the asparagus juice beverage that contains specific formula and uses thereof.
Background technology
Asparagus is nutritious, is a kind of protein, vitamin, several amino acids of being rich in, rutin and some famous and precious vegetables to human body beneficial's trace element.Modern science shows that it is except having prevention and cure of cardiovascular disease, outside the enhanced machine body immunity function, also kinds of tumor cells there is obvious inhibitory action, therefore as seen, asparagus has a good application prospect, and has great importance too as the development of health products.
Occur in the market, except canned asparagus spear, quick-frozen asparagus, develop the flankers such as beverage, electuary, tablet, biscuit take asparagus juice as raw material, be subject to consumer's favor, also also there are some reports the while to the preparation method of asparagus beverage, but most asparagus beverage quality is not good enough, as long as show that sediment is too many, chemical property is unstable, and asparagus is because having living blue or green flavor and bitter taste too dense, and nutritional labeling is lost the problem appearance such as serious simultaneously.
Summary of the invention
The purpose of this invention is to provide all better asparagus juice beverages of a kind of stability and quality.Stability is higher to be referred under equal conditions, and the content that occurs solid content in the middle of the contrast experiment in the test tube is fewer.
Technical scheme of the present invention is as follows:
Asparagus juice beverage and preparation method thereof, wherein: it is to be prepared from by the raw material that contains the following weight proportioning: asparagus juice 40-70 part, sodium alginate 1-4 part, konjac glucomannan 1-3 part, 0.2 part of ditert-butylhydro quinone, sodium carboxymethylcellulose 1-3 part, white granulated sugar 1-5 part, 0.1 part of sodium isoascorbate, pure water 15-25 part.
More excellent technical scheme is: asparagus juice beverage and preparation method thereof, wherein: it is to be prepared from by the raw material that contains the following weight proportioning: 70 parts of asparagus juices, 1 part of sodium alginate, 1 part of konjac glucomannan, 0.2 part of ditert-butylhydro quinone, 2 parts of sodium carboxymethylcelluloses, 4 parts of white granulated sugars, 0.1 part of sodium isoascorbate, 21.7 parts of pure water
Asparagus juice beverage and preparation method thereof, its preparation technology's flow process comprises: asparagus selects materials, cleans, Zheng Smoked, squeezes the juice, centrifugal, cold treatment, filtration, allotment, filtration, colloid, homogeneous, smart filter, can, sterilization, labeling, vanning, warehouse-in, check, finished product, and wherein: Zheng Qi Smoked needs 1-5 minute; 200 purpose filter-cloth filterings are adopted in filtration, allotment adds stabilizing agent specially used and condiment is allocated by scientific formula; Sterilization is 121 ℃ of lower voltage stabilizings 15 minutes.
Asparagus juice beverage and preparation method thereof, wherein: the asparagus juice beverage that makes also has good health-care efficacy, not only can improve a poor appetite, help digest, alleviate tired outly, and very helpful to patients such as heart disease, hypertension, ephritis, cirrhosis, and have the effects such as diuresis, calmness.
Food additives sodium alginate among the present invention is widely used in the fields such as chemistry, biology, medicine, food with its good biological degradability and biocompatibility.At present, more traditional extraction process is that acid cure-acidization, calcium coagulate-acidization, but the intermediate product alginic acid that these two kinds of methods make is all unstable, easily degraded, therefore resulting product yield and viscosity are all lower, early calcium solidifying-made technologic improvement on the acidization, other steps of this extraction method and calcium is solidifying-and acidization is identical, just adopt the ion-exchange decalcification, after the product after being about to calcium and analysing filters, added inside more a certain amount of concentration and be 17% NaCl solution decalcification.
Concrete leaching process comprises that immersion, chopping, digestion, dilution, filtration and washing, calcium are analysed, ion-exchange decalcification, ethanol precipitation, filtration, oven dry, pulverizing, these several steps of finished product.
On this technique, the velocity ratio that calcium is analysed is very fast, and deposit seed is also larger, adopts the product yield of the method gained higher, can reach 55%, and viscosity also can reach 2840-3000mPas.The products obtained therefrom homogenieity is good, and the storage process medium viscosity is stable.
The described auxiliary material of above-mentioned preparation method is auxiliary material or the complementary composition that allows adding in the food
The ripe extraction process that a lot of sodium alginates is arranged on the market also has the different sodium alginate of various viscosity available.Wherein the method for making of sodium alginate provided by the invention derives from document " sodium alginate extract recent studies on " Wang Xiaohua, Nie Ming, Wang Hong (1. Traffic Institutes Of Chongqing's experimental teaching section, Chongqing 400074; 2. University Of Chongqing's college of materials science and engineering, Chongqing 400044; 3. Institute for Environmental Research of Industrial and Commercial University Of Chongqing, Chongqing 400015) in, and the sodium alginate viscosity that makes is 2840-3000mPas.
Method A: the extractive technique of sodium alginate provided by the invention, its process comprise that immersion, chopping, digestion, dilution, filtration and washing, calcium are analysed, ion-exchange decalcification, ethanol precipitation, filtration, oven dry, pulverizing, these several steps of finished product.
Method B: traditional calcium is solidifying-acidization sodium alginate extractive technique, and its process comprises that immersion, chopping, digestion, dilution, filtration and washing, calcium are analysed, hydrochloric acid decalcification, alkali are molten, ethanol precipitation, filtration, oven dry, pulverizing, these several steps of finished product.
The proterties result of the sodium alginate that now two kinds of methods is extracted contrasts as follows:
The speed that calcium is analysed Deposit seed Product yield Viscosity
Method A Than very fast Larger Higher, 55.2% 2840-3000mPa·s
Method B Than very fast Larger Lower, 37.1% 2759mPa·s
Can learn through experimental result contrast form: the product yield that is made by the extractive technique of sodium alginate provided by the present invention is higher, can reach 55%, and viscosity also can reach 3450mPas.The products obtained therefrom homogenieity is good, and the storage process medium viscosity is stable.And the intermediate product alginic acid that adopts traditional extraction technology to generate is unstable, easily degraded, and the product yield and the viscosity that therefore obtain are not very high.
Asparagus juice beverage provided by the invention also has well and improves a poor appetite, help digest, alleviate effect tired out, very helpful to patients such as heart disease, hypertension, ephritis, cirrhosis, and having the effects such as diuresis, calmness, the quality aspect is also improved significantly.
The asparagus juice that adopts formula combination provided by the present invention to make separately not only has higher nutritive value, except higher improving a poor appetite arranged, help digest, alleviate outside the effect tired out, very helpful to patients such as heart disease, hypertension, ephritis, cirrhosis, and having the effects such as diuresis, calmness, the aspects such as the property stability of the asparagus juice that makes simultaneously and quality have significant improvement than the asparagus juice that conventional method makes.
Below by specific embodiment, foregoing of the present invention is described in further detail again.But this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following example.All technology that realizes based on foregoing of the present invention all belong to scope of the present invention.
Specific embodiment:
Embodiment 1, asparagus juice beverage and preparation method thereof, wherein: it is to be prepared from by the raw material that contains the following weight proportioning: asparagus juice 40-70 part, sodium alginate 1-4 part, konjac glucomannan 1-3 part, 0.2 part of ditert-butylhydro quinone, sodium carboxymethylcellulose 1-3 part, white granulated sugar 1-5 part, 0.1 part of sodium isoascorbate, pure water 15-25 part.
Wherein: preparation technology's flow process of asparagus juice beverage comprises that asparagus selects materials, cleans, Zheng Smoked, squeezes the juice, centrifugal, cold treatment, filtration, allotment, filtration, colloid, homogeneous, smart filter, can, sterilization, labeling, vanning, warehouse-in, check, finished product, and wherein: Zheng Qi Smoked needs 1-5 minute; 200 purpose filter-cloth filterings are adopted in filtration, allotment adds stabilizing agent specially used and condiment is allocated by scientific formula; Sterilization is 121 ℃ of lower voltage stabilizings 15 minutes,
Wherein: filter in preparation technology's flow process and make the crude product asparagus juice, in the crude product asparagus juice, add various beverage additives again, comprise sodium alginate 1-4 part, konjac glucomannan 1-3 part, 0.2 part of ditert-butylhydro quinone, sodium carboxymethylcellulose 1-3 part, white granulated sugar 1-5 part, 0.1 part of sodium isoascorbate, pure water 15-25 part.
Embodiment 2, asparagus juice beverage and preparation method thereof, wherein: it is to be prepared from by the raw material that contains the following weight proportioning: 40 parts of asparagus juices, 1 part of sodium alginate, 1 part of konjac glucomannan, 0.2 part of ditert-butylhydro quinone, 1 part of sodium carboxymethylcellulose, 1 part of white granulated sugar, 0.1 part of sodium isoascorbate, 15 parts of pure water, wherein: the viscosity of sodium alginate is 2760mPas.All the other are with embodiment 1.
Embodiment 3, asparagus juice beverage and preparation method thereof, wherein: it is to be prepared from by the raw material that contains the following weight proportioning: 50 parts of asparagus juices, 2 parts of sodium alginates, 2 parts of konjac glucomannans, 0.2 part of ditert-butylhydro quinone, 2 parts of sodium carboxymethylcelluloses, 2 parts of white granulated sugars, 0.1 part of sodium isoascorbate, 18 parts of pure water, wherein: the viscosity of sodium alginate is 3250mPas.All the other are with embodiment 1.
Embodiment 4,, asparagus juice beverage and preparation method thereof, wherein: it is to be prepared from by the raw material that contains the following weight proportioning: 55 parts of asparagus juices, 3 parts of sodium alginates, 2 parts of konjac glucomannans, 0.2 part of ditert-butylhydro quinone, 3 parts of sodium carboxymethylcelluloses, white granulated sugar 1-5 part, 0.1 part of sodium isoascorbate, 20 parts of pure water, wherein: the viscosity of sodium alginate is 2640mPas.All the other are with embodiment 1.
Embodiment 5, asparagus juice beverage and preparation method thereof, wherein: it is to be prepared from by the raw material that contains the following weight proportioning: 70 parts of asparagus juices, 1 part of sodium alginate, 1 part of konjac glucomannan, 0.2 part of ditert-butylhydro quinone, 2 parts of sodium carboxymethylcelluloses, 4 parts of white granulated sugars, 0.1 part of sodium isoascorbate, 21.7 parts of pure water, wherein: the viscosity of sodium alginate is 2840-3000mPas.All the other are with embodiment 1.
Embodiment 6, asparagus juice beverage and preparation method thereof, wherein: it is to be prepared from by the raw material that contains the following weight proportioning: 65 parts of asparagus juices, 3 parts of sodium alginates, 2 parts of konjac glucomannans, 0.2 part of ditert-butylhydro quinone, 2 parts of sodium carboxymethylcelluloses, 5 parts of white granulated sugars, 0.1 part of sodium isoascorbate, 25 parts of pure water, wherein: the viscosity of sodium alginate is 3470mPas.All the other are with embodiment 1.
Embodiment 7, asparagus juice beverage and preparation method thereof, wherein: it is to be prepared from by the raw material that contains the following weight proportioning: 70 parts of asparagus juices, 1 part of konjac glucomannan, 0.2 part of ditert-butylhydro quinone, 2 parts of sodium carboxymethylcelluloses, 4 parts of white granulated sugars, 0.1 part of sodium isoascorbate, 21.7 parts of pure water.All the other are with embodiment 1.
Will be by embodiment 2, embodiment 3, embodiment 4, embodiment 5, embodiment 6, the liquid subpackage that the asparagus juice beverage that the sodium alginate liquid that the viscosity that embodiment 7 provides is different prepares according to the combination of different formulations content is measured respectively equivalent is (No. 1 in label, No. 2, No. 3, No. 4, No. 5, No. 6) the diameter mouth be 1.5cm, highly be in the laboratory test tube of 20cm, and they are placed constant temperature (temperature setting is set to 80 ℃) incubator under the equal environmental condition simultaneously, condition (humidity in all the other constant incubators, moisture content, temperature etc.) keep identical, wherein, when measuring the asparagus juice that each embodiment makes and shifting test tube, should guarantee under aseptic condition, to operate, the outer wall of test tube should be neatly clean simultaneously, make bottle interior asparagus juice liquid energy high-visible, be convenient to the observation of experimental phenomena, now list the sense organ comparing result of each group test as follows: (experimental result is the high computational of solid content with the precipitation capacity that the test tube bottom occurs, unit is cm, and wherein the asparagus juice in No. 6 test tubes is to make under the condition of not adding sodium alginate)
Figure BSA00000215067800051
Can learn according to the contrast official result in the above form: the sensory effects of the asparagus juice in No. 4 test tubes that make according to embodiment 5 is fine, and at first, the amount that occurs solid content under equal environmental condition in other test tube of contrast is minimum; Secondly, no matter from every index observings such as color and luster, flavour and smell, tissue and form, impurity, asparagus juice in No. 4 test tubes that made by embodiment 5 all relatively meets the target level of product quality of indices and beverage, so as seen, the asparagus juice that is made by embodiment 5 has better stability, and quality is better.The solid content that contrasts asparagus juice in No. 4 test tubes and No. 6 test tubes can find out, the solid content in No. 6 test tubes is obviously on the high side.

Claims (1)

1. the preparation method of asparagus juice beverage, it is characterized in that: it is to be prepared from by the raw material that contains the following weight proportioning: 70 parts of asparagus juices, 1 part of sodium alginate, 1 part of konjac glucomannan, 0.2 part of ditert-butylhydro quinone, 2 parts of sodium carboxymethylcelluloses, 4 parts of white granulated sugars, 0.1 part of sodium isoascorbate, 21.7 parts of pure water, wherein: preparation technology's flow process of asparagus juice beverage comprises that asparagus selects materials, clean, steam smoked, squeeze the juice, centrifugal, cold treatment, filter, allotment, filter, colloid, homogeneous, smart filter, can, sterilization, labeling, vanning, warehouse-in, check, finished product, wherein: steam fumigating needs 1-5 minute; 200 purpose filter-cloth filterings are adopted in filtration, allotment adds stabilizing agent specially used and condiment is allocated by scientific formula; Sterilization is 121 ℃ of lower voltage stabilizings 15 minutes, wherein: the viscosity of sodium alginate is 2840-3000mPas.
CN201010243941XA 2010-08-03 2010-08-03 Asparagus juice beverage and preparation method thereof Expired - Fee Related CN101946934B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201010243941XA CN101946934B (en) 2010-08-03 2010-08-03 Asparagus juice beverage and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201010243941XA CN101946934B (en) 2010-08-03 2010-08-03 Asparagus juice beverage and preparation method thereof

Publications (2)

Publication Number Publication Date
CN101946934A CN101946934A (en) 2011-01-19
CN101946934B true CN101946934B (en) 2013-03-13

Family

ID=43450661

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201010243941XA Expired - Fee Related CN101946934B (en) 2010-08-03 2010-08-03 Asparagus juice beverage and preparation method thereof

Country Status (1)

Country Link
CN (1) CN101946934B (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102885343A (en) * 2011-07-19 2013-01-23 江西食方食坊中药食品有限公司 Anticancer health asparagus beverage and preparation method thereof
CN105309965A (en) * 2015-10-20 2016-02-10 安徽起林芦笋种植有限公司 Asparagus drink and preparing method thereof
CN105595124A (en) * 2015-12-26 2016-05-25 赵洪军 Production method for ginger and cacumen asparagi health drink

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1334043A (en) * 2001-08-30 2002-02-06 成都众康科技有限公司 Asparagus juice beverage and its preparing process
CN101700130A (en) * 2009-09-22 2010-05-05 王向东 Asparagus and soybean compound drink

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1334043A (en) * 2001-08-30 2002-02-06 成都众康科技有限公司 Asparagus juice beverage and its preparing process
CN101700130A (en) * 2009-09-22 2010-05-05 王向东 Asparagus and soybean compound drink

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
海藻酸钠提取的新研究;王孝华 等;《食品工业科技》;20051231(第11期);第146-148页 *
王孝华 等.海藻酸钠提取的新研究.《食品工业科技》.2005,(第11期),第146-148页.
芦笋功能性饮品的研制;闫寅卓 等;《食品科学》;20081231;第29卷(第11期);第745-747页 *
闫寅卓 等.芦笋功能性饮品的研制.《食品科学》.2008,第29卷(第11期),第745-747页.

Also Published As

Publication number Publication date
CN101946934A (en) 2011-01-19

Similar Documents

Publication Publication Date Title
CN103637289A (en) Appetite stimulating and digestion promoting compound juice beverage
KR20080103258A (en) White lotus wine and preparation method thereof
CN102676333A (en) Fruit wine production process of citrus fruit
CN102793236A (en) Preparation method of loquat juice lactic acid fermentation functional drink
CN104388238A (en) Production method of papaya fruit wine
CN103637294A (en) Preparation method of grape healthcare juice
CN105747042A (en) Compound beverage with lycium barbarum, red dates and Hongyang kiwifruit and preparation method thereof
CN1687360A (en) Technique for producing fruit wine by using shaddock as raw material
CN101946934B (en) Asparagus juice beverage and preparation method thereof
CN106262660A (en) A kind of Fructus Citri Sarcodactylis cooking wine and preparation method thereof
CN104694363B (en) A kind of preparation method of Anji white tea Highland Barley Tealeaf Wine
CN103865723A (en) Jujube-medlar health wine and preparation process thereof
CN104171164A (en) Highland barley and hawthorn tea
CN104886418A (en) Crisp lucid ganoderma sporocarp cubes jelly preparing method and product thereof
CN104531431A (en) Production method of Helianthus tuberosus health liquor
CN101642246A (en) Method for preparing emblic leafflower powder
CN101536783B (en) Golden-silk jujube vinegar drink and brewing method thereof
CN103783195A (en) Preparation method of barley green tea drink
CN106172789A (en) A kind of vinegar egg breast and preparation method thereof
CN103948024B (en) Pure natural apple young fruit composite oral liquid and preparation method thereof
CN107411001A (en) A kind of black fruit fructus lycii jelly prescription and preparation method thereof
CN105077465B (en) The method that black agaric or pure kelp zymotic fluid product are prepared based on thermal explosion pretreatment
CN103829307A (en) Beverage containing carrot
CN110495542A (en) A kind of cactus solid beverage and preparation method
CN104432331B (en) A kind of preparation method of Fructus Crataegi Thallus Laminariae (Thallus Eckloniae) compound beverage

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
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20130313

Termination date: 20140803

EXPY Termination of patent right or utility model