CN102160663A - Date junket composite beverage and preparation method thereof - Google Patents
Date junket composite beverage and preparation method thereof Download PDFInfo
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- CN102160663A CN102160663A CN 201110081339 CN201110081339A CN102160663A CN 102160663 A CN102160663 A CN 102160663A CN 201110081339 CN201110081339 CN 201110081339 CN 201110081339 A CN201110081339 A CN 201110081339A CN 102160663 A CN102160663 A CN 102160663A
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Abstract
The invention discloses a date junket composite beverage, and belongs to the technical field of foods. The date junket composite beverage is mainly prepared from 50 to 80 weight parts of red date, 4 to 6 weight parts of hawthorn, 3 to 5 weight parts of Chinese wolfberry, 5 to 8 weight parts of lotus seed, 15 to 25 weight parts of yam and 4 to 6 weight parts of white fungus by the steps of preprocessing, pulping, blending, homogenizing, degassing, filling, capping, sterilizing and the like. The product is in a junket form and has the viscosity of 80-500mPa.s. The composite beverage has the effects of tonifying spleen, nourishing stomach and enriching blood, contains rich vitamins, minerals, proteins and sugar, can promote a large number of dietary fibers for a human body to assist gastrointestinal motility, reduces fat absorption while expelling toxin and relaxing the bowels, has the characteristics of aromatic and thick mouthfeel and sour and sweet taste, and is a good health product for nourishing a body and beautifying features.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of composite beverage of making by plurality of raw materials such as red date, Chinese yam, hawthorn, matrimony vine, lotus seeds, white fungus.
Background technology
Beverage made of fruits or vegetables enjoys compatriots to welcome because of advantages such as heat are low, nutritious, mouthfeel is sweet.Yet, the technology of squeezing the juice not only can be lost a large amount of dietary fibers, and its accommodation is also very limited, and for example: raw material water content such as red date, Chinese yam, matrimony vine are few, the utilization technology of squeezing the juice is carried out deep processing to it not only crushing juice rate is low, and nutritive loss such as protein, cellulose is serious.By contrast, fruit junket beverage mouthfeel is mellow, and comprehensive nutrition and applied widely can remedy the deficiency of the processing technology of squeezing the juice well.
Summary of the invention
The objective of the invention is to replenish qi to invigorate the spleen in order to provide a kind of, the jujube junket composite beverage of toxin-expelling and face nourishing.
For realizing a last purpose, the present invention has taked following technical scheme: a kind of jujube junket composite beverage, in weight portion, mainly make by 50 ~ 80 portions of red dates, 4 ~ 6 portions of hawthorn, 3 ~ 5 portions of matrimony vines, 5 ~ 8 parts of lotus seeds, 15 ~ 25 portions of Chinese yams, 4 ~ 6 portions of white fungus, above-mentioned raw materials forms junket shape beverage after pulling an oar, viscosity is 80 ~ 500mPa.s.
Also be added with HFCS, emulsifying agent and stabilizing agent in the described composite beverage.
Described emulsifying agent is a sucrose fatty ester, and stabilizing agent is made up of the pectin and the gellan gum of 5:2 weight ratio.
The content of emulsifying agent, stabilizing agent is respectively 0.01-0.1wt% in this composite beverage.
The preparation method of described jujube junket composite beverage, step comprises: respectively raw material is carried out following preliminary treatment before the making beating: red date through soak, clean, selection, after in 80 ~ 90 ℃ of poach 8 ~ 15 minutes; Chinese yam goes into rotary drum then and cleans through the segment of water pipe flushing back, chooses 90 ~ 95 ℃ of poach 8 ~ 10 minutes; Hawthorn through clean, after the selection in 80 ~ 90 ℃ of poach 8 ~ 15 minutes; Matrimony vine through soak, clean, after the selection in 80 ~ 90 ℃ of poach 3 ~ 5 minutes; Lotus seeds through soak, clean, after the selection in 90 ~ 95 ℃ of following poach 10 ~ 15 minutes; White fungus through soak, clean, after the selection in 80 ~ 90 ℃ of poach 4 ~ 6 minutes.
Lotus seeds steeped 50 ~ 60 minutes with 45 ~ 55 ℃ of water loggings; White fungus steeped 10 ~ 15 minutes with 45 ~ 55 ℃ of water loggings.
Red date, hawthorn are cleaned with rotary drum, and matrimony vine, lotus seeds, white fungus adopt screen cloth to clean.
Red date, hawthorn, Chinese yam, matrimony vine, lotus seeds, white fungus mix starched the 30-150 mesh sieve, added HFCS, emulsifying agent, stabilizing agent, concentrated or add water to regulate viscosity to 80 ~ 500mPa.s, and control sugar hammer degree is 8 ~ 14 ° of Bx.
Theory of traditional Chinese medical science thinks, stomach falls turbid and spleen rises clearly, and stomach is received digesting food, will be passed under the swill in large intestine by small intestine then, and then is transferred to waste matter by large intestine and excretes; And the fortune function of spleen matches with stomach, and it is precise and tiny that water paddy is turned to, and to change angry blood body fluid, supports whole body, keeps the vital movement of body.This shows that taste are being taken on very important role in the whole human body digestive system.Human body has only taste to coordinate, and could draw elite and in time discharge waste matter from food, prevents that toxin from accumulating in vivo.Among the present invention, red date is sweet, and temperature is returned spleen, stomach the heart channel of Hang-Shaoyin, can invigorate the spleen and benefit qi, nourishing blood and tranquilization; Crataegolic acid, sweet, slightly warm in nature is returned spleen, stomach, Liver Channel, kind promoting digestion and removing indigestion, the promoting the circulation of qi stasis of blood of loosing; Chinese yam is sweet, and is flat, returns spleen, lung, kidney channel, has the tonifying spleen nourishing the stomach, an effect of the beneficial lung that promotes the production of body fluid, the puckery essence of kidney tonifying; The matrimony vine flavor is sweet, and property is flat, returns liver, kidney channel, and the moon of energy nourish liver and kidney is the good merchantable brand of the smart liver blood of flat kidney tonifying; Lotus seeds are sweet, puckery, and property is flat, returns spleen, kidney, the heart channel of Hang-Shaoyin, but treating spontaneous emission and leukorrhagia, tonifying spleen antidiarrheal, kidney-nourishing nourish heart; White fungus is " hat in the bacterium ", have strong essence, kidney tonifying, ease constipation, beneficial stomach, tonifying Qi and blood, cardiac stimulant, strong body, mend brain, refresh oneself, beauty treatment, tender skin, effect such as promote longevity, many with controlling illnesss such as cough with lung heat, dryness of the lung dry cough, menoxenia, gastritis, constipation, white fungus can also improve the liver detoxification ability, has liver protection function.These six kinds of raw materials are refinforced each other, and enrich blood with strengthening spleen and nourishing stomach, and the junket shape beverage of making not only contains abundant vitamin, mineral matter, protein and sugar, and a large amount of dietary fibers can also be provided, and to help gastrointestinal peristalsis, reduce fat absorption in the toxin expelling defaecation.This jujube junket composite beverage has higher viscosity, and its mouthfeel is aromatic, sour-sweet delicious, be nourish the body, the health-care good product of beautifying face and moistering lotion.
The specific embodiment
The present invention will be further described below in conjunction with specific embodiment.
Embodiment 1:A kind of jujube junket composite beverage, make via following method by 80kg red date, 6kg hawthorn, 5kg matrimony vine, 8kg lotus seeds, 25kg Chinese yam, 6kg white fungus and suitable quantity of water:
(1) preliminary treatment: go into rotary drum after red date soaks with clear water and clean, selection, 90 ℃ of following poach 8 minutes; Chinese yam goes into rotary drum then and cleans through the segment of water pipe flushing back, chooses 95 ℃ of following poach 8 minutes; Hawthorn goes into rotary drum to be cleaned, and selection is then in 90 ℃ of poach 15 minutes; Matrimony vine is soaked the back and cleans with screen cloth, selection, 90 ℃ of poach 3 minutes; Lotus seeds were soaked 60 minutes earlier, carry out screen cloth then and clean, choose with 45 ℃ warm water, and 95 ℃ of following poach 10 minutes; White fungus cleans with screen cloth after 15 minutes through 45 ℃ of emerge in worm water, selection, and 90 ℃ of following poach 4 minutes;
(2) making beating: respectively pretreated material is pulled an oar, merge slurries behind 150 mesh sieves excessively;
(3) allotment: slurries are concentrated into 300kg, and after measured, its viscosity is 352mPa.s, and sugar hammer degree is 14 ° of Bx;
(4) (85 ℃, 20min) processing is cooled to below 40 ℃ then product to be carried out homogeneous (20MPa, 70 ℃), the degassing (0.07MPa, 68 ℃), can (67 ℃), capping and sterilization.
Embodiment 2:A kind of jujube junket composite beverage, make via following method by 50kg red date, 5kg hawthorn, 4kg matrimony vine, 5kg lotus seeds, 15kg Chinese yam, 5kg white fungus, 3kg HFCS, 0.1kg emulsifying agent, 0.2kg stabilizing agent and suitable quantity of water:
(1) preliminary treatment: go into rotary drum after red date soaks with clear water and clean, selection, 80 ℃ of poach 15 minutes; Chinese yam goes into rotary drum then and cleans through the segment of water pipe flushing back, chooses 90 ℃ of poach 10 minutes; Hawthorn goes into rotary drum to be cleaned, and selection is then in 80 ℃ of poach 10 minutes; Matrimony vine is soaked the back and cleans with screen cloth, selection, 80 ℃ of poach 5 minutes; Lotus seeds were soaked 50 minutes earlier, carry out screen cloth then and clean, choose with 55 ℃ warm water, and 90 ℃ of following poach 15 minutes; White fungus cleans with screen cloth after 10 minutes through 55 ℃ of emerge in worm water, selection, and 80 ℃ of following poach 6 minutes;
(2) making beating: to pretreated material mixing making beating, 30 mesh sieves are crossed in the making beating back;
(3) allotment: add HFCS, emulsifying agent, stabilizing agent in mixed serum, add water and be settled to 200kg, recording the product viscosity is 325 mPa.s, and sugar hammer degree is 13.6 ° of Bx;
(4) product is carried out homogeneous (20MPa, 70 ℃), the degassing (0.07MPa, 68 ℃), can (87 ℃, fall a bottle sterilization 40s), capping, sterilization (115 ℃ 10s) are cooled to below 40 ℃ after handling.
Embodiment 3:A kind of jujube junket composite beverage, make via following method by 60kg red date, 4kg hawthorn, 3kg matrimony vine, 6kg lotus seeds, 20kg Chinese yam, 4kg white fungus, 0.2kg emulsifying agent, 0.1kg stabilizing agent and suitable quantity of water:
(1) preliminary treatment: go into rotary drum after red date soaks with clear water and clean, selection, 85 ℃ of poach 10 minutes; Chinese yam goes into rotary drum then and cleans through the segment of water pipe flushing back, chooses 90 ℃ of poach 10 minutes; Hawthorn goes into rotary drum to be cleaned, and selection is then in 85 ℃ of poach 8 minutes; Matrimony vine is soaked the back and cleans with screen cloth, selection, 85 ℃ of poach 4 minutes; Lotus seeds were soaked 55 minutes earlier, carry out screen cloth then and clean, choose with 50 ℃ warm water, and 92 ℃ of following poach 12 minutes; White fungus cleans with screen cloth after 12 minutes through 50 ℃ of emerge in worm water, selection, and 85 ℃ of following poach 5 minutes;
(2) making beating: respectively pretreated material is pulled an oar, merge slurries behind 100 mesh sieves excessively;
(3) allotment: add emulsifying agent and stabilizing agent in mixed serum, and add water and be settled to 300kg, after testing, the product viscosity is 232mPa.s, and sugar hammer degree is 8.4 ° of Bx;
(4) homogeneous, the degassing, can, capping, sterilization are cooled to below 40 ℃ then.
Embodiment 4:A kind of jujube junket composite beverage, make via following method by 50 portions of red dates, 4 portions of hawthorn, 3 portions of matrimony vines, 5 parts of lotus seeds, 15 portions of Chinese yams, 4 parts of white fungus, 5kg HFCS, 0.03kg emulsifying agent, 0.03kg stabilizing agent and suitable quantity of water:
(1) preliminary treatment: go into rotary drum after red date soaks with clear water and clean, selection, 90 ℃ of poach 10 minutes; Chinese yam goes into rotary drum then and cleans through the segment of water pipe flushing back, chooses 90 ℃ of poach 10 minutes; Hawthorn goes into rotary drum to be cleaned, and selection is then in 80 ℃ of poach 10 minutes; Matrimony vine is soaked the back and cleans with screen cloth, selection, 80 ℃ of poach 5 minutes; Lotus seeds were soaked 50 minutes earlier, carry out screen cloth then and clean, choose with 50 ℃ warm water, and 95 ℃ of following poach 10 minutes; White fungus cleans with screen cloth after 15 minutes through 50 ℃ of emerge in worm water, selection, and 90 ℃ of following poach 5 minutes;
(2) making beating: respectively pretreated material is pulled an oar, merge slurries behind 120 mesh sieves excessively;
(3) allotment: add HFCS, emulsifying agent and stabilizing agent, and add water and be settled to 300kg, after testing, the product viscosity is 180 mPa.s, and sugar hammer degree is 10.8 ° of Bx;
(4) homogeneous, the degassing, can, capping, sterilization are cooled to below 40 ℃ then.
Claims (8)
1. a jujube junket composite beverage in weight portion, is mainly made by 50 ~ 80 portions of red dates, 4 ~ 6 portions of hawthorn, 3 ~ 5 portions of matrimony vines, 5 ~ 8 parts of lotus seeds, 15 ~ 25 portions of Chinese yams, 4 ~ 6 portions of white fungus, and above-mentioned raw materials forms junket shape beverage after pulling an oar, and viscosity is 80 ~ 500mPa.s.
2. jujube junket composite beverage as claimed in claim 1 is characterized in that, also is added with HFCS, emulsifying agent and stabilizing agent in the described composite beverage.
3. jujube junket composite beverage as claimed in claim 2 is characterized in that described emulsifying agent is a sucrose fatty ester, and stabilizing agent is made up of the pectin and the gellan gum of 5:2 weight ratio.
4. as claim 2 or 3 described jujube junket composite beverages, it is characterized in that the content of emulsifying agent, stabilizing agent is respectively 0.01-0.1wt% in this composite beverage.
5. the preparation method of the described jujube junket of claim 1 composite beverage is characterized in that, respectively raw material is carried out following preliminary treatment before the making beating: red date through soak, clean, selection, after in 80 ~ 90 ℃ of poach 8 ~ 15 minutes; Chinese yam goes into rotary drum then and cleans through the segment of water pipe flushing back, chooses 90 ~ 95 ℃ of poach 8 ~ 10 minutes; Hawthorn through clean, after the selection in 80 ~ 90 ℃ of poach 8 ~ 15 minutes; Matrimony vine through soak, clean, after the selection in 80 ~ 90 ℃ of poach 3 ~ 5 minutes; Lotus seeds through soak, clean, after the selection in 90 ~ 95 ℃ of following poach 10 ~ 15 minutes; White fungus through soak, clean, after the selection in 80 ~ 90 ℃ of poach 4 ~ 6 minutes.
6. preparation method as claimed in claim 4 is characterized in that, lotus seeds steeped 50 ~ 60 minutes with 45 ~ 55 ℃ of water loggings; White fungus steeped 10 ~ 15 minutes with 45 ~ 55 ℃ of water loggings.
7. preparation method as claimed in claim 4 is characterized in that red date, hawthorn are cleaned with rotary drum, and matrimony vine, lotus seeds, white fungus adopt screen cloth to clean.
8. as the described preparation method of claim 4-6, it is characterized in that red date, hawthorn, Chinese yam, matrimony vine, lotus seeds, white fungus mix starched the 30-150 mesh sieve, added HFCS, emulsifying agent, stabilizing agent, concentrate or add water and regulate viscosity to 80 ~ 500mPa.s, control sugar hammer degree is 8 ~ 14 ° of Bx.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110081339A CN102160663B (en) | 2011-04-01 | 2011-04-01 | Date junket composite beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110081339A CN102160663B (en) | 2011-04-01 | 2011-04-01 | Date junket composite beverage and preparation method thereof |
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| CN102160663A true CN102160663A (en) | 2011-08-24 |
| CN102160663B CN102160663B (en) | 2012-09-26 |
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| CN201110081339A Expired - Fee Related CN102160663B (en) | 2011-04-01 | 2011-04-01 | Date junket composite beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599570A (en) * | 2012-03-13 | 2012-07-25 | 河南工业大学 | Chinese yam, wolfberry and hawthorn compound beverage |
| CN103798809A (en) * | 2014-02-28 | 2014-05-21 | 周向辉 | Method for preparing beautifying porridge |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284301A (en) * | 2000-08-18 | 2001-02-21 | 李宏图 | Public beverage of Chinese herbal medicines |
| CN1535700A (en) * | 2003-04-08 | 2004-10-13 | 李金明 | Blood-supplementing medicine composition |
| CN1605290A (en) * | 2004-11-12 | 2005-04-13 | 徐子健 | American ginseng jujube drinks and its preparation method |
-
2011
- 2011-04-01 CN CN201110081339A patent/CN102160663B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284301A (en) * | 2000-08-18 | 2001-02-21 | 李宏图 | Public beverage of Chinese herbal medicines |
| CN1535700A (en) * | 2003-04-08 | 2004-10-13 | 李金明 | Blood-supplementing medicine composition |
| CN1605290A (en) * | 2004-11-12 | 2005-04-13 | 徐子健 | American ginseng jujube drinks and its preparation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599570A (en) * | 2012-03-13 | 2012-07-25 | 河南工业大学 | Chinese yam, wolfberry and hawthorn compound beverage |
| CN103798809A (en) * | 2014-02-28 | 2014-05-21 | 周向辉 | Method for preparing beautifying porridge |
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| Publication number | Publication date |
|---|---|
| CN102160663B (en) | 2012-09-26 |
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Granted publication date: 20120926 Termination date: 20140401 |