CN102524869A - Concentrate of Chinese date, pear and medlar - Google Patents
Concentrate of Chinese date, pear and medlar Download PDFInfo
- Publication number
- CN102524869A CN102524869A CN2011104608883A CN201110460888A CN102524869A CN 102524869 A CN102524869 A CN 102524869A CN 2011104608883 A CN2011104608883 A CN 2011104608883A CN 201110460888 A CN201110460888 A CN 201110460888A CN 102524869 A CN102524869 A CN 102524869A
- Authority
- CN
- China
- Prior art keywords
- juice
- matrimony vine
- pear
- temperature
- peppermint
- 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.)
- Pending
Links
- 239000012141 concentrate Substances 0.000 title claims abstract description 29
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 title abstract description 7
- 235000011572 Pyrus ussuriensis Nutrition 0.000 title abstract description 7
- 235000006545 Ziziphus mauritiana Nutrition 0.000 title abstract 7
- 244000126002 Ziziphus vulgaris Species 0.000 title abstract 7
- 235000008529 Ziziphus vulgaris Nutrition 0.000 title abstract 7
- 235000017784 Mespilus germanica Nutrition 0.000 title abstract 6
- 244000182216 Mimusops elengi Species 0.000 title abstract 6
- 235000000560 Mimusops elengi Nutrition 0.000 title abstract 6
- 235000007837 Vangueria infausta Nutrition 0.000 title abstract 6
- 244000088401 Pyrus pyrifolia Species 0.000 title description 4
- 241000220324 Pyrus Species 0.000 claims abstract description 89
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 60
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 54
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 54
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 54
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 54
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 235000012907 honey Nutrition 0.000 claims abstract description 25
- 244000197580 Poria cocos Species 0.000 claims abstract description 24
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 24
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 13
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 7
- 235000014103 egg white Nutrition 0.000 claims abstract description 7
- 210000000969 egg white Anatomy 0.000 claims abstract description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 87
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 87
- 230000000694 effects Effects 0.000 claims description 77
- 235000020418 red date juice Nutrition 0.000 claims description 42
- 230000001954 sterilising effect Effects 0.000 claims description 38
- 238000004659 sterilization and disinfection Methods 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 239000007788 liquid Substances 0.000 claims description 37
- 235000021017 pears Nutrition 0.000 claims description 37
- 239000003292 glue Substances 0.000 claims description 33
- 238000005516 engineering process Methods 0.000 claims description 29
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 24
- 241000935235 Fritillaria meleagris Species 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 21
- 235000015206 pear juice Nutrition 0.000 claims description 21
- 238000002360 preparation method Methods 0.000 claims description 21
- 239000000284 extract Substances 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 15
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 13
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 12
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 12
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 12
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 12
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 12
- 229920001285 xanthan gum Polymers 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 239000000084 colloidal system Substances 0.000 claims description 8
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 7
- 235000011613 Pinus brutia Nutrition 0.000 claims description 7
- 241000018646 Pinus brutia Species 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 239000002518 antifoaming agent Substances 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 229920001296 polysiloxane Polymers 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000012546 transfer Methods 0.000 claims description 6
- 238000012423 maintenance Methods 0.000 claims description 5
- 238000002137 ultrasound extraction Methods 0.000 claims description 3
- 235000008504 concentrate Nutrition 0.000 abstract description 14
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 230000006870 function Effects 0.000 abstract description 10
- 206010011224 Cough Diseases 0.000 abstract description 8
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 208000026435 phlegm Diseases 0.000 abstract description 7
- 210000002784 stomach Anatomy 0.000 abstract description 7
- 210000001124 body fluid Anatomy 0.000 abstract description 6
- 239000010839 body fluid Substances 0.000 abstract description 6
- 210000000952 spleen Anatomy 0.000 abstract description 6
- 230000036039 immunity Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 208000006673 asthma Diseases 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 235000021433 fructose syrup Nutrition 0.000 abstract 1
- 230000007661 gastrointestinal function Effects 0.000 abstract 1
- 238000009499 grossing Methods 0.000 abstract 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 abstract 1
- 231100000614 poison Toxicity 0.000 abstract 1
- 239000003440 toxic substance Substances 0.000 abstract 1
- 239000010408 film Substances 0.000 description 26
- 241001247821 Ziziphus Species 0.000 description 22
- 235000013305 food Nutrition 0.000 description 15
- 238000004140 cleaning Methods 0.000 description 12
- 210000004072 lung Anatomy 0.000 description 11
- 239000003814 drug Substances 0.000 description 9
- 238000000605 extraction Methods 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- 201000010099 disease Diseases 0.000 description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- 210000004185 liver Anatomy 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 230000009471 action Effects 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 5
- 238000007654 immersion Methods 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 230000000954 anitussive effect Effects 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 4
- 235000019477 peppermint oil Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- 241000238631 Hexapoda Species 0.000 description 3
- 241000700159 Rattus Species 0.000 description 3
- 241000607479 Yersinia pestis Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000000259 anti-tumor effect Effects 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 230000002950 deficient Effects 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 208000026278 immune system disease Diseases 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 230000033001 locomotion Effects 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000008673 vomiting Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- IVOMOUWHDPKRLL-KQYNXXCUSA-N Cyclic adenosine monophosphate Chemical compound C([C@H]1O2)OP(O)(=O)O[C@H]1[C@@H](O)[C@@H]2N1C(N=CN=C2N)=C2N=C1 IVOMOUWHDPKRLL-KQYNXXCUSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 2
- 241000207923 Lamiaceae Species 0.000 description 2
- 244000241872 Lycium chinense Species 0.000 description 2
- 235000015468 Lycium chinense Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 241001072983 Mentha Species 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 230000000202 analgesic effect Effects 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 210000003169 central nervous system Anatomy 0.000 description 2
- 230000013872 defecation Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 230000008021 deposition Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 230000000857 drug effect Effects 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 206010036067 polydipsia Diseases 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000035900 sweating Effects 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 208000009304 Acute Kidney Injury Diseases 0.000 description 1
- 201000002862 Angle-Closure Glaucoma Diseases 0.000 description 1
- 240000009300 Apodytes dimidiata Species 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 241000700198 Cavia Species 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 208000002881 Colic Diseases 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- 206010010741 Conjunctivitis Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- ZCLAHGAZPPEVDX-UHFFFAOYSA-N D-panose Natural products OC1C(O)C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC1COC1C(O)C(O)C(O)C(CO)O1 ZCLAHGAZPPEVDX-UHFFFAOYSA-N 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 208000015220 Febrile disease Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical compound OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020565 Hyperaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- 235000014435 Mentha Nutrition 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 235000011400 Pyrus pyrifolia Nutrition 0.000 description 1
- 241000287420 Pyrus x nivalis Species 0.000 description 1
- 208000033626 Renal failure acute Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241000194019 Streptococcus mutans Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- LUEWUZLMQUOBSB-UHFFFAOYSA-N UNPD55895 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(O)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O LUEWUZLMQUOBSB-UHFFFAOYSA-N 0.000 description 1
- 206010047513 Vision blurred Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- OIPILFWXSMYKGL-UHFFFAOYSA-N acetylcholine Chemical compound CC(=O)OCC[N+](C)(C)C OIPILFWXSMYKGL-UHFFFAOYSA-N 0.000 description 1
- 229960004373 acetylcholine Drugs 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 201000011040 acute kidney failure Diseases 0.000 description 1
- 208000012998 acute renal failure Diseases 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000001139 anti-pruritic effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000001147 anti-toxic effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003908 antipruritic agent Substances 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000001772 blood platelet Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000010675 chips/crisps Nutrition 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 239000011552 falling film Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000003958 hematopoietic stem cell Anatomy 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000000703 high-speed centrifugation Methods 0.000 description 1
- 229960001340 histamine Drugs 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 210000003405 ileum Anatomy 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 239000002955 immunomodulating agent Substances 0.000 description 1
- 230000002584 immunomodulator Effects 0.000 description 1
- 229940121354 immunomodulator Drugs 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 238000007917 intracranial administration Methods 0.000 description 1
- 230000004410 intraocular pressure Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000000629 knee joint Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 description 1
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 210000001640 nerve ending Anatomy 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- ZCLAHGAZPPEVDX-MQHGYYCBSA-N panose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@@H]1CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ZCLAHGAZPPEVDX-MQHGYYCBSA-N 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229940078852 peppermint preparation Drugs 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 210000000578 peripheral nerve Anatomy 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- -1 polysaccharide compound Chemical class 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 201000005404 rubella Diseases 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000004988 splenocyte Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000000130 stem cell Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000002536 stromal cell Anatomy 0.000 description 1
- 230000008093 supporting effect Effects 0.000 description 1
- 210000000106 sweat gland Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- DSNBHJFQCNUKMA-SCKDECHMSA-N thromboxane A2 Chemical compound OC(=O)CCC\C=C/C[C@@H]1[C@@H](/C=C/[C@@H](O)CCCCC)O[C@@H]2O[C@H]1C2 DSNBHJFQCNUKMA-SCKDECHMSA-N 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 230000000699 topical effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses concentrate of Chinese date, pear and medlar and a production process of same. The concentrate of Chinese date, pear and medlar contains 5% to 50% of pear, 1% to 10% of medlar, 1% to 10% of peppermint, 0.5% to 3% of isomaltooligosaccharide, 1% to 10% of honey, 3% to 15% of high fructose syrup, and/or a stabilizer, and/or one or more ingredients selected from 1% to 4% of Poria cocos, 0.5% to 2% of Bulbus fritilariae, 0.5% to 2% of Momordica grosvenori and 0.5% to 2% of egg white, and balance of concentrated Chinese date juice. The new product of concentrate of Chinese date, pear and medlar is developed by specially selecting the raw materials, adopting the concentrated juice of medicinal and edible Chinese date as a carrier, optimizing the formula and making the individual raw materials coordinated and synergistic. The new product has comprehensive nutrition and functional coordination, has good palatability, is helpful for eliminating phlegm and stopping cough, smoothing the throat and relieving asthma, nourishing lung-yin, invigorating qi and promoting body fluid production, removing heat and toxic substances, improving stomach and spleen functions, regulating gastrointestinal functions and improving immunity. The product is convenient to take and carry and easy to be absorbed. The long-term consumption of concentrate of Chinese date, pear and medlar helps increase nutritional level of a human body and improves population quality.
Description
Technical field
The present invention relates to a kind of red date autumn pear matrimony vine underflow and production technology thereof, belong to food processing technology field.
Background technology
Traditional autumn pear cream also is snow pear cream; Be to be that primary raw material is equipped with other cough-relievings, promotes the production of body fluid, the moistening lung medicinal material with white pear (pear, Chinese pear); Processing boils the paste that forms, be usually used in clinically treating the lung heat polydipsia of hindering because of heat is dry due to Tianjin, just dry vexed, internal lesion caused by overexertion lung yin, cough respiratory passage diseases such as uttering phlegm, chronic cough spitting of blood.Existing product has had a strong impact on product curative effect and mouthfeel because raw material or compatibility are improper.Red date belongs to red food, and traditional traditional Chinese medical science thinks, red corresponding in the heart in the five internal organs and the five colors eats red food more, can play the blood that nourishes heart, the effect of the beneficial motive.Red food is most to belong to food low in calories, and be rich in that dietary fiber, potassium etc. enhance metabolism, the composition of lipopenicillinase, defecation, help to protect cardiovascular and cerebrovascular.In addition, red date is as the abundant food of iron content, and the effect of its blood-enriching qi-invigorating is known by common people.The enhancing of Along with people's health perception, natural health clone beverage series receives that gradually people praise highly.According to relevant department's prediction, the coming five years whole world healthy beverage will be to be higher than the speed increment of common beverages growth rate more than one times.Red date contains abundant nutrition, has very high healthy nutritive value.The exploitation of the serial nutritious beverage of red date has vast market prospect.
The present invention overcomes the prior art deficiency; With pears, red date, matrimony vine is primary raw material; Rationally be equipped with other and have the health-nutrition raw material; A kind of red date autumn pear matrimony vine underflow and production technology thereof are provided, and product is nutritious, mouthfeel is pure, unique flavor, for market provides a kind of novel red date nutrient beverage new varieties.
Summary of the invention
The object of the invention is to provide a kind of red date autumn pear matrimony vine underflow and production technology thereof, nutritional labeling comprehensively, instant, be easy to absorb, fall fire, moisturize the nutraceutical that promotes the production of body fluid, is fit to four seasons Instant Drinks.
Said red date autumn pear underflow contains pears 5%～50%, matrimony vine 1%～10%, peppermint 1%～10%, oligoisomaltose 0.5%～3%, honey 1%～10%, HFCS 3%～15%, and surplus is for concentrating jujube juice, and total amount is 100%.
Said red date autumn pear underflow preferably contains pears 15%～35%, matrimony vine 2%～8%, peppermint 2%～8%, oligoisomaltose 1%～2.5%, honey 1%～8%, HFCS 3%～15%, and surplus is for concentrating jujube juice, and total amount is 100%.
Said red date autumn pear underflow also contains stabilizing agent: sodium carboxymethylcellulose (CMC), xanthans, cycloheptaamylose; Said stabilizing agent dosage: sodium carboxymethylcellulose 0.2%～0.5%, xanthans 0.1%～0.5%, cycloheptaamylose 0.5%～2%.
Said stabilizing agent optimizes on the test of many times basis; Three kinds of stabilizing agent collocation mix to be used, and utilizes mutual synergistic function between colloid, has strengthened thickening, emulsification, stable, acidproof, heat-resisting function; Can prevent effectively that phenomenons such as underflow layering, elutriation, deposition from producing; Have effect stable, that suspend, improve mouthfeel, can effectively solve the quality problems such as deposition, bleed of product, and on mouthfeel, give product full texture.
Said red date autumn pear matrimony vine underflow, and/or also contain in Poria cocos 1%～4%, tendril-leaved fritillary bulb 0.5%～2%, Momordica grosvenori 0.5%～2%, the egg white 0.5%～2% one or more;
The % implication is weight percentage.
Red date autumn pear matrimony vine underflow production technology according to the invention may further comprise the steps:
(1) allotment:
Take by weighing raw material by prescription;
To concentrate jujube juice and be heated to 55 ℃～65 ℃, adding pear juice, matrimony vine juice, peppermint juice, oligoisomaltose, honey, HFCS stir, and are warming up to 85 ℃～95 ℃ and keep 0.5～2h, and abundant mixing is merged; And/or add stabilizing agent (sodium carboxymethylcellulose, xanthans, cycloheptaamylose) again, and/or add in Poria cocos juice, tendril-leaved fritillary bulb juice, arhat juice, the egg white one or more again; Stir,, its abundant mixing is merged in 85 ℃～95 ℃ maintenance 0.5～1h;
Said pear juice preparation method can adopt art methods, and as pears are cleaned, the peeling stoning is squeezed or making beating makes pear juice;
Said matrimony vine juice, peppermint juice, Poria cocos juice, tendril-leaved fritillary bulb juice, arhat juice preparation method do, are raw material with matrimony vine, peppermint, Poria cocos, tendril-leaved fritillary bulb, Momordica grosvenori respectively, adopt ultrasonic Extraction, triple effect rotating flow falling liquid film to concentrate and make;
Said ultrasonic extracting method does, raw material (matrimony vine, peppermint, Poria cocos, tendril-leaved fritillary bulb, Momordica grosvenori) is pulverized, and (crossing 20 mesh sieves) adds 5～10 times of water, in 85 ℃～95 ℃, and ultrasonic lixiviate secondary, each 1～2h, supersonic frequency 60～80khz; Extract is merged, adopt triple effect rotating flow falling liquid film to be concentrated into 45～65 ° of Bx, and get;
Said triple effect rotating flow falling liquid film simmer down to, one imitates temperature is controlled at 90 ℃～95 ℃, vacuum-0.02Mpa, two imitate temperature is controlled at 80 ℃～85 ℃, vacuum-0.06Mpa, the triple effect temperature is controlled at 55 ℃～60 ℃, vacuum-0.09Mpa;
Traditional hot water extractive juice method is because the extraction temperature is higher, and extraction time is longer, and loss of nutritional ingredients is serious, has influenced former material nutrient, local flavor and drug effect; The ultrasonic extracting method that helps can reduce extraction time, improves extracting efficiency and concoction quality;
Traditional hot water extractive juice method is because the extraction temperature is higher, and extraction time is longer, and loss of nutritional ingredients is serious, has influenced the nutrition of raw material peppermint, local flavor and drug effect; The ultrasonic extracting method that helps can reduce extraction time, improves extracting efficiency and concoction quality;
Said triple effect rotating flow falling liquid film simmer down to, one imitates temperature is controlled at 90 ℃～95 ℃, vacuum-0.02Mpa, two imitate temperature is controlled at 80 ℃～85 ℃, vacuum-0.06Mpa, the triple effect temperature is controlled at 55 ℃～60 ℃, vacuum-0.09Mpa;
(2) glue mill: promptly grind with colloid mill;
Preferably to guarantee 60～70 ° of Bx of solid content of feed liquid before the glue mill; When adjustment mill scale arrives the best, beginning glue mill; During the glue mill, note regulating suitable fineness, too slightly can't resolve problem, too carefully cause liquid spill easily, be unfavorable for producing; Must be transferred to suitable fineness; After the glue mill is accomplished, transfer pine to mill, clean with cold water flush, in order to using next time; Mainly contain two purposes during underflow glue mill: the first, after material grinds through glue, the colloid in the slurries, under the effect of certain external force, various small particles are ground, and have formed homogeneous more with liquid glucose each other, and stable mixture plays the effect of homogeneous; The second, material has formed a large amount of foams under the high speed centrifugation effect, helps the underflow degassing, for the follow-up underflow bubble that leaves standstill, reduces is laid a good foundation;
(3) sterilization;
Said sterilization is for to grind rear slurry intensification sterilization with glue, 80～95 ℃ of temperature, time 30～60min; The intensification sterilization also helps the degassing;
Said sterilization also can be adopted ultra high temperature short time sterilization technology: 120～135 ℃ of temperature, time 10～30s;
Sterilization can add the antifoaming agent silicone emulsion in case of necessity, consumption 0.3 ‰～1 ‰;
(4) leave standstill;
Said leaving standstill to the sterilization rear slurry leaves standstill 30～35min preferably keeps 90～92 ℃ of temperature; Steam in jar can be emitted from safety valve;
(5) can;
80～85 ℃ of said can temperature; Can concentration general 70～75%;
(6) cooling;
Said be cooled to can after underflow place 15min at normal temperatures at least, then, water-bath cooling mainly is sharply to produce foam, 25～30 ℃ of bath temperatures for avoiding because of the too high chance water of underflow temperature rapidly after the cooling;
Water-bath cooling main purpose: 1. the heat resistance of Rubber washer is not fine in the bottle cap, and high temperature can make its physical property of rubber cushion in the bottle change to some extent for a long time, and is promptly influential to the air-tightness of bottle, so will in time lower the temperature; 2. cooling in time can make to form vacuum in the bottle at short notice, has guaranteed the quality of product effectively; When 3. water-bath was cooled off, a small amount of liquid glucose that bottle outer wall is stained with during can dissolve in water, made bottle outer wall keep relative clean, did not receive infection by microorganisms;
(7) packing.
Said concentrated jujube juice production method comprises:
Raw material sorting: select no insect pest, no damaged by rats, do not have and go rotten, do not have rotten jujube fruit; Holding raw material and close, is the important step of guaranteeing product quality; Said jujube is preferably organic conversion red date;
Clean and soak: jujube is put in 40～50 ℃ of warm water cleaned up; Can further select in the cleaning process and remove defective jujube; Can select the cleaning cylinder that has impeller for use is cleaning equipment; Said immersion is put for jujube after will cleaning and is soaked 10～60min in 40～50 ℃ of warm water; Generally can be in dried jujube: water=1: 3～10 ratios be soaked; Soak beneficial effect: immersion can make jujube fruit imbibition, softening, helps improving crushing juice rate;
Microwave treatment: the red date that immersion treatment is crossed carries out microwave treatment, and microwave power is 400～800w, and the time is 1～15min; Under microwave treatment, red date cell tissue since mutual high-speed motion with friction and fragmentation, routed the separating of cell overflowed content, thus the crushing juice rate of raising red date; Microwave treatment can also increase red date fruital and color and luster, and fragrance is stronger;
Lixiviate: carry for ultrasonic helping, material-water ratio is generally 1: 1～10; Supersonic frequency 40～100khz, preferred 60～80khz extracts 85～95 ℃ of temperature, time 1～2h; Traditional hot water lixiviate jujube juice method is because the extraction temperature is higher, and extraction time is longer, and the loss of red date nutrient composition is serious, has influenced the nutrition and the local flavor of jujube juice; The ultrasonic extracting method that helps can reduce extraction time, improves extracting efficiency and jujube juice quality;
Jujube juice separates: filter preferred 65～80 ℃ of temperature after the lixiviate while hot; Can select duplex strainer for use, 80 purpose screen packs; Filtration flow-rate is fast while hot, has solved because of content of material such as pectin in the jujube juice are high, and easy the obstruction caused the technical problem of filtration difficulty;
Concentrate: adopt triple effect rotating flow falling liquid film to be concentrated into 30～40 ° of Bx earlier, wherein an effect temperature is controlled at 90～95 ℃, vacuum-0.02Mpa; Two imitate temperature is controlled at 80～85 ℃; Vacuum-0.06Mpa, the triple effect temperature is controlled at 55～60 ℃, vacuum-0.09Mpa; Adopt single-action to be concentrated into 65 ° more than the Bx again, vacuum 0.06～0.08MPa when single-action concentrates; Must concentrate jujube juice after concentrating;
The fluid concentration technology is more; Common have that normal pressure concentrates, single-action or multiple-effect rise that film concentrates, single-action or technology modes such as multiple-effect falling film concentrates, film is concentrated, freeze concentration; According to the possibility and the comprehensive energy consumption of jujube juice material characteristic and realization of industrialization, select triple effect rotating flow falling liquid film concentration technology and device for use, can avoid jujube juice in concentration process, to be prone to the burnt phenomenon of sticking with paste of sticking wall effectively; Improve thickening efficiency greatly, reduced energy resource consumption; Adopt triple effect rotating flow falling liquid film to concentrate and concentrate the technical scheme that combines, can improve the jujube juice concentration, avoid sticky and paste wall phenomenon, cut the waste, promote jujube juice quality with single-action;
Red date contains abundant nutrition, has tonifying middle-Jiao and Qi, and the effect that hard will is powerful has very high healthy nutritive value.Shennong's Herbal record, the jujube flavor is sweet, property flat, nontoxic, relaxes the property of medicine, and clothes are made light of one's life by commiting suicide and are promoted longevity for a long time." Mingyi Bielu " record: " red date has effects such as tonifying middle-Jiao and Qi, nourishing stomach and spleen ".Modern study shows that jujube contains effective ingredients such as rich in protein, carbohydrate, organic acid, fat, several amino acids, vitamin, trace element (like iron, manganese, zinc, molybdenum, chromium), cyclic adenosine monophosphate and alkaloid, saponin, flavones.Zizyphus food low in calories, and be rich in that dietary fiber, potassium etc. enhance metabolism, the composition of lipopenicillinase, defecation, help to protect cardiovascular and cerebrovascular.In addition, red date is as the abundant food of iron content, and the effect of its blood-enriching qi-invigorating is known by common people.Its good to eat sour-sweet flavour of date, can alleviate common feel sick, phenomenons such as vomiting, poor appetite.Red date has tangible immunity and promotes active.A large amount of pharmacology and clinical and experimental study show that polysaccharide compound is a kind of immunomodulator, and the ability immune cell activated improves body's immunological function.
Pears: sweet and sour, cold, can promote the production of body fluid, heart clearing, lung moistening, sharp intestine and small intestine, antitussive and expectorant, fire falls in clear larynx, and relieving restlessness is quenched one's thirst, and moisturizes the wind that disappears, beneficial spleen antidiarrheal, harmonizing stomach and lowering adverse Qi.Diseases such as polydipsia, the feverish chest to due to the consumption of body fluid caused by febrile disease is vexed, the dryness of the lung is driedly coughed up, big constipation is dry have better therapeutic action.Autumn pear commonly used clinically has to promote the production of body fluid with other and falls the compatibility of drugs of fiery cough-relieving, moistening lung, and is caused at disease because of the scorching Tianjin of hindering in order to treatment.Trophic analysis: 1. contain abundant B family vitamin in the pears, can protect heart, lessen fatigue, strengthen myocardial viability, bring high blood pressure down; 2. compositions such as contained glycocide of pears and tannic acid can expelling phlegm and arresting coughing, and throat is had maintenance action; 3. pears have than polysaccharose substance and multivitamin, are prone to be absorbed by the body, and improve a poor appetite, and liver is had protective effect; 4. pears are cool in nature and can heat-clearing calm, and normal food can make blood pressure recover normal, improve symptom such as have a dizzy spell; 5. the food pears can prevent atherosclerotic, suppress the formation of carcinogen nitrosamine, thus cancer-resisting; 6. the pectin content in the pears is very high, helps digestion, tonneau stool.Raw material pears according to the invention are pears kinds such as autumn pear (having another name called sour pears or peace pears), pear, Chinese pear, crisp pears, apple pear.
Matrimony vine: formal name used at school Lycium chinense is the multi-branched shrub plant of Solanaceae Lycium.Matrimony vine is the nutritious tonifying good merchantable brand of using always, cook congee, endure cream at commonly used its among the people, steep in wine or same other drug, food edible together.The fruit of Chinese wolfberry is exactly that the top grade of people supported in nourishing from ancient times, has and prolongs the anti-ageing effect that declines, so have another name called " but I ".Effect: nourishing liver and kidney, benefiting shrewd head.It is thanks to smart to be used for consumptive disease, soreness of waist and knee joint, and dizzy tinnitus, interior heat is quenched one's thirst, and the deficiency of blood is sallow, and blurred vision is not clear.Effect: 1, to Immune Effects: the effect of the nospecific immunity of enhancing is arranged; 2, delaying senility function; 3, anti-liver injury; 4, hypoglycemic, antitumor, promote effect such as hematopoiesis function.
Peppermint: peppermint is the aerial part of Labiatae (Labiatae) perennial perennial root herbaceous plant Mentha (Mentha), is a kind of fragrant crop that extraordinary economic worth is arranged.Peppermint is one of Chinese conventional Chinese medicine, all herbal medicine, suffering, cold.Return lung, Liver Channel; The wind-heat of dispersing is arranged, clearing throat, promoting eruption detoxifcation; Soothing liver-qi stagnation and effect such as antipruritic; Be applicable to that cold, fever, headache, abscess of throat, lossless, the fiery cute conjunctivitis of wind, rubella, skin are itched, disease such as colic, diarrhea and scrofula, external application has slight analgesic effect, is used for neuralgia etc.Pharmacological action: the 1. effect of pair central nervous system: a small amount of peppermint for oral administration has the effect of stimulating central nervous system; Make skin capillary vascular expansion through peripheral nerve; Promote sweat gland secretion; Increasing heat radiation, the sweating and heat resolving effect is arranged. peppermint oil is for oral administration on a small quantity, and sweating, analgesic and central excitation effect are arranged equally; 2. local action: peppermint preparation topical application can make Mucocutaneous frigidoreceptor produce sense of cold reflection, causes mucocutaneous vessel retraction; Peppermint oil has spread effect to skin, and can slowly infiltrate through in the skin, causes long hyperemia; The peppermint oil external application can be anaesthetized nerve endings, has refrigerant, anti-inflammatory, pain relieving and itching-relieving action; The principal component menthol of peppermint oil has similar effect to skin; 3. spasmolysis: peppermint and active ingredient thereof all have spasmolysis. and the ethanol extract of peppermint shrinks isolated ileum segments in guinea pigs due to acetylcholine or the histamine has remarkable inhibitory action. and in addition, peppermint protects the liver in addition, cholagogic, anti-inflammatory, effect such as antibiotic, antiviral.
Oligoisomaltose: be prebiotics, form by glucose, maltose, different Fructus Hordei Germinatus disaccharides, different maltotetraose, panose, different along with enzymolysis and degree, various components contents can have very big-difference.Viscosity, oligoisomaltose slurry is very approaching with same concentrations sucrose solution viscosity, than the easy operation of maltose, has no adverse effects for the tissue and the characteristic of food such as candy, cake during food processing; Hear resistance and acid resistance, oligoisomaltose is heat-resisting, acid resistance is splendid.Concentration 50% syrup long-time heating under PH3,120 ℃ can not decomposed; Moisture retention, oligoisomaltose has moisture retention, makes moisture be difficult for evaporation, to the effect preferably of having kept with its quality of preserving moisture of various food, and can suppress the formation crystallization of sucrose and glucose, the holding time of prolongation food; Anti-carious tooth property; The anti-carious tooth property of oligoisomaltose is excellent, is difficult for by decayed tooth pathogen-Streptococcus mutans (Streptococcus mutant) fermentation, so the acid that produces is few; Tooth is not perishable; It and sucrose and time spent, also can hinder sucrose and be difficult for being produced water-insoluble macromolecule glucan by the Streptococcus mutans effect, suppress the decayed tooth property of sucrose.Function: adjustment intestinal flora ratio; Reduce harmful tunning in the ight soil; Calorific value is low, and indigestibility absorbs, and is suitable for obesity and diabetic.Thick polysaccharide: be the natural materials that red date self has, it participates in the contact of cell, activates important vital movements such as division.Thick polysaccharide has the effect of storage biological energy source and supporting structure; Make the more immune disease-resistance factor of human secretory, the immune disease-resistance ability of enhances human body.Red jujube polysaccharide might produce a type hemopoieticgrowth factor material through inducing body hematopoietic stromal cell and splenocyte etc.; Promote the differentiation and proliferation of candidate stem cell and CFU-GM; And impel the stroma cell adhesiveness to increase, help the interaction of stroma cell and hematopoietic cell.Thick polysaccharide can strengthen the immune disease-resistance ability of self, builds up resistance.
Poria cocos: be commonly called as Yun Ling, Song Ling, Fu spirit, for colonizing in the fungi plant on the pine roots, shape is as sweet potato, crust pitchy, the inside white or pink.Ancients claim that Poria cocos is " refreshing medicine " at 4 o'clock, because its effect is very extensive, are regardless of the four seasons, with it and various compatibility of drugs, no matter cold, temperature, wind, wet at disease, can both bring into play its unique effects.The Poria cocos flavor is sweet, light, property flat, goes into the heart, lung, the spleen channel.Be used as medicine have clearing damp and promoting diuresis, the function of beneficial spleen and stomach, antitoxic heart-soothing and sedative.Can control difficult urination, the oedema turgor, phlegm and retained fluid is coughed contrary, and it is contrary to vomit, and vomiting during early pregnancy is had loose bowels, seminal emission, stranguria with turbid discharge, palpitation with fear, forgetful disease such as grade.Modern medicine study: Poria cocos ability enhancing body immunologic function, pachymaran have significantly antitumor and protect the liver dirty effect.
Tendril-leaved fritillary bulb: be the dry bulb of liliaceous plant Bulbus Fritillariae Cirrhosae, the dark violet bulb of fritillary, the Gansu bulb of fritillary, Bulbus Fritillariae cirrhosae.First three is practised respectively by the proterties difference and is called " loose shellfish " and " blue or green shellfish ", and the latter practises title " lubei ".Tendril-leaved fritillary bulb is cool in nature, and is sweet flat, goes into lung channel, stomach warp.Effect: the resolving sputum and relieving asthma that moistens the lung and relieve the cough, clearing heat and eliminating phlegm.Pharmacology: the 1. effect of pair respiratory system: antitussive effect; Phlegm-dispelling functions; 2. to the effect of the circulatory system: hypotensive effect; 3. antibacterial action.
Momordica grosvenori: Momordica grosvenori is the distinctive precious cucurbitaceous plant of China, have the title of the good fruit of good medicine, is described as " angle fruit ".Fruits nutrition is worth very high, contains abundant vitamin C (containing 400 milligrams～500 milligrams in per 100 gram fresh fruits) and glucoside, fructose, glucose, protein, lipid etc.; Of many uses, enjoy a very good reputation in the international market in the market that enjoys a good market both at home and abroad.Pharmacological action: 1. antitussive action: D-sweet mellow wine has antitussive action; Can be used for encephaledema again, can improve colloidal osmotic pressure, reduce intracranial pressure, dehydration is better than urea, and longer duration.The oedema that also can be used for large-area burns and scald, the control acute renal failure is sick and reduce intra-ocular pressure, treats acute glaucoma and replaces sugar to make diabetic's confectionery or flavor enhancement; 2. to the intestinal tube effect: the intestinal tube motion function is had dual regulation.
The contained cyclic adenosine monophosphate of date (camp) can stop the formation of thromboxane A2 in the blood platelet, reduces hematoblastic gathering, has tangible anti-thrombosis function.
Dietary fiber: be the seventh-largest nutrient in the fashionable world, it can promote enterocinesia, in time gets rid of harmful substance; Has the diastatic effect of inhibition; Thereby prevention constipation, obesity etc., the useful nutrient for the women keeps gentle and graceful stature is described as " professional street cleaner " in the human body.Jujube is rich in dietary fiber, and the gut purge defaecation is benefited, and is the good companion of intestinal health.
Raw materials such as the selected pears of the present invention, matrimony vine, peppermint, oligoisomaltose, honey, HFCS; Concentrated jujube juice with integration of drinking and medicinal herbs is carrier; Reasonably combined prescription; Coordinate each other, act synergistically between each raw material; Developing is comprehensive nutrition, orthofunction, has fine palatability, helps preventing phlegm from forming and stopping coughing, clearing relieving asthma, astringe the lung enriching yin, nourishing generate fluid, clearing heat and detoxicating, invigorating spleen and reinforcing stomach, coordinating intestines and stomach, raising immunity of organisms, antitumor, the red date autumn pear matrimony vine underflow new product that protects the liver effect such as dirty.Absorption is convenient to take, is easy to carry, is beneficial to product of the present invention.Long-term edible red date autumn pear matrimony vine underflow of the present invention helps improving the body trophic level, helps improving the health of the people.
Red date autumn pear matrimony vine concentrated slurry product eating method of the present invention: promptly can directly eat, also can reconstitute with hot and cold boiling water, or join in milk, the milk tea etc. edible according to demands of individuals.Recommend day amount a 10～100g.
The specific embodiment
Following examples are done further explanation to the present invention.
Embodiment 1
A kind of red date autumn pear matrimony vine underflow contains pears 50%, matrimony vine 5%, peppermint 10%, oligoisomaltose 2%, honey 8%, HFCS 6%, and surplus is for concentrating jujube juice, and total amount is 100%.
A kind of red date autumn pear matrimony vine underflow production technology may further comprise the steps:
(1) allotment:
Take by weighing raw material by prescription; To concentrate jujube juice and be heated to 65 ℃, adding pear juice, matrimony vine juice, peppermint juice, oligoisomaltose, honey, HFCS stir, and are warming up to 95 ℃ and keep 2h, and abundant mixing is merged;
Said pear juice preparation method can adopt art methods, and as pears are cleaned, the peeling stoning is squeezed or making beating makes pear juice;
Said matrimony vine juice preparation method does, matrimony vine is pulverized, and (crossing 20 mesh sieves) adds 8～9 times of water, in 95 ℃, and ultrasonic lixiviate secondary, each 2h, supersonic frequency 80khz; Extract is merged, adopt triple effect rotating flow falling liquid film to be concentrated into 65 ° of Bx, get matrimony vine juice;
Said peppermint juice preparation method does, peppermint is pulverized, and (crossing 20 mesh sieves) adds 8～9 times of water, in 95 ℃, and ultrasonic lixiviate secondary, each 2h, supersonic frequency 80khz; Extract is merged, adopt triple effect rotating flow falling liquid film to be concentrated into 65 ° of Bx, get peppermint juice;
Said triple effect rotating flow falling liquid film simmer down to, one imitates temperature is controlled at 90 ℃, vacuum-0.02Mpa, two imitate temperature is controlled at 80 ℃, vacuum-0.06Mpa, the triple effect temperature is controlled at 55 ℃, vacuum-0.09Mpa;
(2) glue mill: grind with colloid mill; Preferably to guarantee 70～75 ° of Bx of solid content of feed liquid before the glue mill; When adjustment mill scale arrives the best, beginning glue mill; After the glue mill is accomplished, transfer pine to mill, clean with cold water flush, in order to using next time;
(3) sterilization: glue is ground rear slurry intensification sterilization, 80～95 ℃ of temperature, time 30～60min;
Said sterilization also can be adopted ultra high temperature short time sterilization technology: 120～135 ℃ of temperature, time 10～30s;
Sterilization can add the antifoaming agent silicone emulsion in case of necessity, consumption 0.3 ‰～1 ‰;
(4) leave standstill: the sterilization rear slurry leaves standstill 30～35min, preferably keeps 90～92 ℃ of temperature; Steam in jar can be emitted from safety valve;
(5) can: 80～85 ℃ of can temperature; Can concentration general 70～75%;
(6) cooling: underflow is placed 15min at normal temperatures at least after the can, then, and water-bath cooling again, 25～30 ℃ of bath temperatures;
(7) packing.
Said concentrated jujube juice production method comprises:
Raw material sorting: select no insect pest, no damaged by rats, do not have and go rotten, do not have rotten jujube fruit;
Clean and soak: jujube is put in 40～50 ℃ of warm water cleaned up; Can further select in the cleaning process and remove defective jujube; Can select the cleaning cylinder that has impeller for use is cleaning equipment; Jujube is put in 40～50 ℃ of warm water and is soaked 30min after will cleaning; Can be in dried jujube: water=ratio be soaked in 1: 10;
Microwave treatment: the red date that immersion treatment is crossed carries out microwave treatment, and microwave power is 600w, and the time is 10min;
Lixiviate: for ultrasonic helping carried, material-water ratio is 1: 10; Supersonic frequency 80khz extracts 85～95 ℃ of temperature, time 1h;
Jujube juice separates: filter preferred 65～80 ℃ of temperature after the lixiviate while hot; Can select duplex strainer for use, 80 purpose screen packs;
Concentrate: adopt triple effect rotating flow falling liquid film to be concentrated into 30～35 ° of Bx earlier, wherein an effect temperature is controlled at 90～95 ℃, vacuum-0.02Mpa; Two imitate temperature is controlled at 80～85 ℃; Vacuum-0.06Mpa, the triple effect temperature is controlled at 55～60 ℃, vacuum-0.09Mpa; Adopt single-action to be concentrated into 65 ° more than the Bx again, vacuum 0.06～0.08MPa when single-action concentrates; Must concentrate jujube juice after concentrating.
Embodiment 2
A kind of red date autumn pear matrimony vine underflow contains pears 25%, matrimony vine 1%, peppermint 6%, oligoisomaltose 3%, honey 1%, HFCS 15%, and surplus is for concentrating jujube juice, and total amount is 100%.
A kind of red date autumn pear matrimony vine underflow production technology may further comprise the steps:
(1) allotment:
Take by weighing raw material by prescription; To concentrate jujube juice and be heated to 55 ℃～60 ℃, adding pear juice, matrimony vine juice, peppermint juice, oligoisomaltose, honey, HFCS stir, and are warming up to 85 ℃～90 ℃ and keep 0.5～1h, and abundant mixing is merged;
Said pear juice preparation method can adopt art methods, and as pears are cleaned, the peeling stoning is squeezed or making beating makes pear juice;
Said matrimony vine juice preparation method does, matrimony vine is pulverized, and (crossing 20 mesh sieves) adds 5～6 times of water, in 85 ℃～90 ℃, and ultrasonic lixiviate secondary, each 1h, supersonic frequency 60～65khz; Extract is merged, adopt triple effect rotating flow falling liquid film to be concentrated into 45～50 ° of Bx, get matrimony vine juice;
Said peppermint juice preparation method does, peppermint is pulverized, and (crossing 20 mesh sieves) adds 5～6 times of water, in 85 ℃～90 ℃, and ultrasonic lixiviate secondary, each 1h, supersonic frequency 60～65khz; Extract is merged, adopt triple effect rotating flow falling liquid film to be concentrated into 45～50 ° of Bx, get peppermint juice;
Said triple effect rotating flow falling liquid film simmer down to, one imitates temperature is controlled at 90 ℃～92 ℃, vacuum-0.02Mpa, two imitate temperature is controlled at 80 ℃～82 ℃, vacuum-0.06Mpa, the triple effect temperature is controlled at 55 ℃～56 ℃, vacuum-0.09Mpa;
(2) glue mill: grind with colloid mill; Preferably to guarantee 70～75 ° of Bx of solid content of feed liquid before the glue mill; When adjustment mill scale arrives the best, beginning glue mill; After the glue mill is accomplished, transfer pine to mill, clean with cold water flush, in order to using next time;
(3) sterilization: glue is ground rear slurry intensification sterilization, 80～85 ℃ of temperature, time 50～60min;
Said sterilization also can be adopted ultra high temperature short time sterilization technology: 130～135 ℃ of temperature, time 10～15s;
Sterilization can add the antifoaming agent silicone emulsion in case of necessity, consumption 0.3 ‰～1 ‰;
(4) leave standstill: the sterilization rear slurry leaves standstill 30～35min, preferably keeps 90～92 ℃ of temperature; Steam in jar can be emitted from safety valve;
(5) can: 80～85 ℃ of can temperature; Can concentration general 70～75%;
(6) cooling: underflow is placed 15min at normal temperatures at least after the can, then, and water-bath cooling again, 25～30 ℃ of bath temperatures;
(7) packing.
Said concentrated jujube juice production method is with embodiment 1.
Embodiment 3
A kind of red date autumn pear matrimony vine underflow contains pears 5%, matrimony vine 10%, peppermint 1%, oligoisomaltose 0.5%, honey 10%, HFCS 3%, and surplus is for concentrating jujube juice, and total amount is 100%.
A kind of red date autumn pear matrimony vine underflow production technology may further comprise the steps:
(1) allotment:
Take by weighing raw material by prescription;
To concentrate jujube juice and be heated to 60 ℃～65 ℃, adding pear juice, matrimony vine juice, peppermint juice, oligoisomaltose, honey, HFCS stir, and are warming up to 90 ℃～95 ℃ and keep 0.5～1h, and abundant mixing is merged;
Said pear juice preparation method can adopt art methods, and as pears are cleaned, the peeling stoning is squeezed or making beating makes pear juice;
Said matrimony vine juice preparation method does, matrimony vine is pulverized, and (crossing 20 mesh sieves) adds 8～10 times of water, in 90 ℃～95 ℃, and ultrasonic lixiviate secondary, each 2h, supersonic frequency 75～80khz; Extract is merged, adopt triple effect rotating flow falling liquid film to be concentrated into 50～65 ° of Bx, get matrimony vine juice;
Said peppermint juice preparation method does, peppermint is pulverized, and (crossing 20 mesh sieves) adds 8～10 times of water, in 90 ℃～95 ℃, and ultrasonic lixiviate secondary, each 2h, supersonic frequency 75～80khz; Extract is merged, adopt triple effect rotating flow falling liquid film to be concentrated into 50～65 ° of Bx, get peppermint juice;
Said triple effect rotating flow falling liquid film simmer down to, one imitates temperature is controlled at 90 ℃～95 ℃, vacuum-0.02Mpa, two imitate temperature is controlled at 80 ℃～85 ℃, vacuum-0.06Mpa, the triple effect temperature is controlled at 55 ℃～60 ℃, vacuum-0.09Mpa;
(2) glue mill: grind with colloid mill; Preferably to guarantee 70～75 ° of Bx of solid content of feed liquid before the glue mill; When adjustment mill scale arrives the best, beginning glue mill; After the glue mill is accomplished, transfer pine to mill, clean with cold water flush, in order to using next time;
(3) sterilization: glue is ground rear slurry intensification sterilization, 80～95 ℃ of temperature, time 30～60min;
Said sterilization also can be adopted ultra high temperature short time sterilization technology: 120～125 ℃ of temperature, time 25～30s;
Sterilization can add the antifoaming agent silicone emulsion in case of necessity, consumption 0.3 ‰～0.6 ‰;
(4) leave standstill: the sterilization rear slurry leaves standstill 30～35min, preferably keeps 90～92 ℃ of temperature; Steam in jar can be emitted from safety valve;
(5) can: 80～85 ℃ of can temperature; Can concentration general 70～75%;
(6) cooling: underflow is placed 15min at normal temperatures at least after the can, then, and water-bath cooling again, 25～30 ℃ of bath temperatures;
(7) packing.
Said concentrated jujube juice production method comprises:
Raw material sorting: select no insect pest, no damaged by rats, do not have and go rotten, do not have rotten jujube fruit;
Clean and soak: jujube is put in 40～45 ℃ of warm water cleaned up; Can further select in the cleaning process and remove defective jujube; Can select the cleaning cylinder that has impeller for use is cleaning equipment; Jujube is put in 40～50 ℃ of warm water and is soaked 30min after will cleaning; Can be in dried jujube: water=ratio be soaked in 1: 10;
Microwave treatment: the red date that immersion treatment is crossed carries out microwave treatment, and microwave power is 600w, and the time is 10min;
Lixiviate: for ultrasonic helping carried, material-water ratio is 1: 8; Supersonic frequency 80khz extracts 85～95 ℃ of temperature, time 1h;
Jujube juice separates: filter preferred 65～80 ℃ of temperature after the lixiviate while hot; Can select duplex strainer for use, 80 purpose screen packs;
Concentrate: adopt triple effect rotating flow falling liquid film to be concentrated into 30～35 ° of Bx earlier, wherein an effect temperature is controlled at 90～95 ℃, vacuum-0.02Mpa; Two imitate temperature is controlled at 80～85 ℃; Vacuum-0.06Mpa, the triple effect temperature is controlled at 55～60 ℃, vacuum-0.09Mpa; Adopt single-action to be concentrated into 65 ° more than the Bx again, vacuum 0.06～0.08MPa when single-action concentrates; Must concentrate jujube juice after concentrating.
Embodiment 4
A kind of red date autumn pear matrimony vine underflow; Contain pears 15%, matrimony vine 6%, peppermint 2%, oligoisomaltose 2.5%, honey 8%, HFCS 6%, sodium carboxymethylcellulose 0.2%, xanthans 0.3%, cycloheptaamylose 0.5%; Surplus is for concentrating jujube juice, and total amount is 100%.
A kind of red date autumn pear matrimony vine underflow production technology may further comprise the steps:
(1) allotment:
Take by weighing raw material by prescription;
To concentrate jujube juice and be heated to 55 ℃～60 ℃, adding pear juice, matrimony vine juice, peppermint juice, oligoisomaltose, honey, HFCS stir, and are warming up to 85 ℃～90 ℃ and keep 0.5～1h, and abundant mixing is merged; Add stabilizing agent (sodium carboxymethylcellulose, xanthans, cycloheptaamylose) again, stir,, its abundant mixing is merged in 85 ℃～90 ℃ maintenance 0.5～0.6h;
Said pear juice preparation method can adopt art methods, and as pears are cleaned, the peeling stoning is squeezed or making beating makes pear juice;
Said matrimony vine juice preparation method does, matrimony vine is pulverized, and (crossing 20 mesh sieves) adds 5～6 times of water, in 85 ℃～90 ℃, and ultrasonic lixiviate secondary, each 1h, supersonic frequency 60～65khz; Extract is merged, adopt triple effect rotating flow falling liquid film to be concentrated into 45～50 ° of Bx, get matrimony vine juice;
Said peppermint juice preparation method does, peppermint is pulverized, and (crossing 20 mesh sieves) adds 5～6 times of water, in 85 ℃～90 ℃, and ultrasonic lixiviate secondary, each 1h, supersonic frequency 60～65khz; Extract is merged, adopt triple effect rotating flow falling liquid film to be concentrated into 45～50 ° of Bx, get peppermint juice;
Said triple effect rotating flow falling liquid film simmer down to, one imitates temperature is controlled at 90 ℃～92 ℃, vacuum-0.02Mpa, two imitate temperature is controlled at 80 ℃～82 ℃, vacuum-0.06Mpa, the triple effect temperature is controlled at 55 ℃～56 ℃, vacuum-0.09Mpa;
All the other steps are with embodiment 1.
Embodiment 5
A kind of red date autumn pear matrimony vine underflow; Contain pears 20%, matrimony vine 8%, peppermint 6%, oligoisomaltose 1%, honey 1%, HFCS 15%, sodium carboxymethylcellulose 0.5%, xanthans 0.1%, cycloheptaamylose 2%; Surplus is for concentrating jujube juice, and total amount is 100%.
A kind of red date autumn pear matrimony vine underflow production technology is with embodiment 4.
Embodiment 6
A kind of red date autumn pear matrimony vine underflow; Contain pears 35%, matrimony vine 2%, peppermint 8%, oligoisomaltose 1.5%, honey 4%, HFCS 3%, sodium carboxymethylcellulose 0.3%, xanthans 0.5%, cycloheptaamylose 1%; Surplus is for concentrating jujube juice, and total amount is 100%.
A kind of red date autumn pear matrimony vine underflow production technology is with embodiment 4.
Embodiment 7
A kind of red date autumn pear matrimony vine underflow contains pears 35%, matrimony vine 2%, peppermint 8%, oligoisomaltose 1.5%, honey 4%, HFCS 3%, sodium carboxymethylcellulose 0.3%, xanthans 0.5%, cycloheptaamylose 1%, Poria cocos 3%, tendril-leaved fritillary bulb 1.5%, Momordica grosvenori 2%, egg white 0.5%; Surplus is for concentrating jujube juice, and total amount is 100%.
A kind of red date autumn pear matrimony vine underflow production technology is with embodiment 4.
Said Poria cocos juice preparation method does, Poria cocos is pulverized, and (crossing 20 mesh sieves) adds 5～6 times of water, in 85 ℃～90 ℃, and ultrasonic lixiviate secondary, each 1h, supersonic frequency 60khz; Extract is merged, adopt triple effect rotating flow falling liquid film to be concentrated into 60 ° of Bx, get Poria cocos juice;
Said tendril-leaved fritillary bulb juice preparation method does, tendril-leaved fritillary bulb is pulverized, and (crossing 20 mesh sieves) adds 8～10 times of water, in 85 ℃～90 ℃, and ultrasonic lixiviate secondary, each 1h, supersonic frequency 60khz; Extract is merged, adopt triple effect rotating flow falling liquid film to be concentrated into 60 ° of Bx, get tendril-leaved fritillary bulb juice;
Said arhat juice preparation method does, Momordica grosvenori is pulverized, and (crossing 20 mesh sieves) adds 8～10 times of water, in 85 ℃～90 ℃, and ultrasonic lixiviate secondary, each 1h, supersonic frequency 60khz; Extract is merged, adopt triple effect rotating flow falling liquid film to be concentrated into 60 ° of Bx, get arhat juice.
Embodiment 8
A kind of red date autumn pear matrimony vine underflow; Contain pears 20%, matrimony vine 8%, peppermint 6%, oligoisomaltose 1%, honey 1%, HFCS 15%, sodium carboxymethylcellulose 0.5%, xanthans 0.1%, cycloheptaamylose 2%, Poria cocos 1%, tendril-leaved fritillary bulb 1%; Surplus is for concentrating jujube juice, and total amount is 100%.
A kind of red date autumn pear matrimony vine underflow production technology is with embodiment 7.
Embodiment 9
A kind of red date autumn pear matrimony vine underflow; Contain pears 20%, matrimony vine 8%, peppermint 6%, oligoisomaltose 1%, honey 1%, HFCS 15%, sodium carboxymethylcellulose 0.5%, xanthans 0.1%, cycloheptaamylose 2%, Poria cocos 1%, tendril-leaved fritillary bulb 1%, Momordica grosvenori 0.5%, egg white 2%; Surplus is for concentrating jujube juice, and total amount is 100%.
A kind of red date autumn pear matrimony vine underflow production technology is with embodiment 7.
Embodiment 10
A kind of red date autumn pear matrimony vine underflow; Contain pears 15%, matrimony vine 6%, peppermint 2%, oligoisomaltose 2.5%, honey 8%, HFCS 6%, sodium carboxymethylcellulose 0.2%, xanthans 0.3%, cycloheptaamylose 0.5%, Poria cocos 4%, tendril-leaved fritillary bulb 0.5%, Momordica grosvenori 1%; Surplus is for concentrating jujube juice, and total amount is 100%.
A kind of red date autumn pear matrimony vine underflow production technology is with embodiment 7.
Embodiment 11
A kind of red date autumn pear matrimony vine underflow contains pears 50%, matrimony vine 5%, peppermint 10%, oligoisomaltose 2%, honey 8%, HFCS 6%, Poria cocos 2%, and surplus is for concentrating jujube juice, and total amount is 100%.
A kind of red date autumn pear matrimony vine underflow production technology is with embodiment 7.
Embodiment 12
A kind of red date autumn pear matrimony vine underflow contains pears 25%, matrimony vine 1%, peppermint 6%, oligoisomaltose 3%, honey 1%, HFCS 15%, Poria cocos 2%, tendril-leaved fritillary bulb 2%, and surplus is for concentrating jujube juice, and total amount is 100%.
A kind of red date autumn pear matrimony vine underflow production technology is with embodiment 7.
Claims (6)
1. red date autumn pear matrimony vine underflow; It is characterized in that; Contain pears 5%～50%, matrimony vine 1%～10%, peppermint 1%～10%, oligoisomaltose 0.5%～3%, honey 1%～10%, HFCS 3%～15%, surplus is for concentrating jujube juice, and total amount is 100%.
2. according to the said red date autumn pear of claim 1 matrimony vine underflow; It is characterized in that; Contain pears 15%～35%, matrimony vine 2%～8%, peppermint 2%～8%, oligoisomaltose 1%～2.5%, honey 1%～8%, HFCS 3%～15%, surplus is for concentrating jujube juice, and total amount is 100%.
3. according to the said red date autumn pear of claim 1 matrimony vine underflow, it is characterized in that, also contain stabilizing agent: sodium carboxymethylcellulose 0.2%～0.5%, xanthans 0.1%～0.5%, cycloheptaamylose 0.5%～2%.
4. according to the arbitrary said red date autumn pear matrimony vine underflow of claim 1～3, it is characterized in that, also contain in Poria cocos 1%～4%, tendril-leaved fritillary bulb 0.5%～2%, Momordica grosvenori 0.5%～2%, the egg white 0.5%～2% one or more.
5. according to the production technology of the arbitrary said red date autumn pear matrimony vine underflow of claim 1～3, it is characterized in that, may further comprise the steps:
(1) allotment:
Take by weighing raw material by prescription;
To concentrate jujube juice and be heated to 55 ℃～65 ℃, adding pear juice, matrimony vine juice, peppermint juice, oligoisomaltose, honey, HFCS stir, and are warming up to 85 ℃～95 ℃ and keep 0.5～2h, and abundant mixing is merged; And/or add stabilizing agent again, and stir, in 85 ℃～95 ℃ maintenance 0.5～1h, its abundant mixing is merged;
Said pear juice preparation method can adopt art methods, and as pears are cleaned, the peeling stoning is squeezed or making beating makes pear juice;
Said matrimony vine juice, peppermint juice preparation method do, are raw material with matrimony vine, peppermint respectively, adopt ultrasonic Extraction, triple effect rotating flow falling liquid film to concentrate and make; Said ultrasonic extracting method does, raw material (matrimony vine, peppermint) is pulverized, and adds 5～10 times of water, in 85 ℃～95 ℃, and ultrasonic lixiviate secondary, each 1～2h, supersonic frequency 60～80khz; Extract is merged, adopt triple effect rotating flow falling liquid film to be concentrated into 45～65 ° of Bx, and get; Said triple effect rotating flow falling liquid film simmer down to, one imitates temperature is controlled at 90 ℃～95 ℃, vacuum-0.02Mpa, two imitate temperature is controlled at 80 ℃～85 ℃, vacuum-0.06Mpa, the triple effect temperature is controlled at 55 ℃～60 ℃, vacuum-0.09Mpa;
(2) glue mill: grind with colloid mill; Preferably to guarantee 70～75 ° of Bx of solid content of feed liquid before the glue mill; When adjustment mill scale arrives the best, beginning glue mill; After the glue mill is accomplished, transfer pine to mill, clean with cold water flush, in order to using next time;
(3) sterilization: glue is ground rear slurry intensification sterilization, 80～95 ℃ of temperature, time 30～60min;
Said sterilization also can be adopted ultra high temperature short time sterilization technology: 120～135 ℃ of temperature, time 10～30s;
Sterilization can add the antifoaming agent silicone emulsion in case of necessity, consumption 0.3 ‰～1 ‰;
(4) leave standstill: the sterilization rear slurry leaves standstill 30～35min, preferably keeps 90～92 ℃ of temperature; Steam in jar can be emitted from safety valve;
(5) can: 80～85 ℃ of can temperature; Can concentration general 70～75%;
(6) cooling: underflow is placed 15min at normal temperatures at least after the can, then, and water-bath cooling again, 25～30 ℃ of bath temperatures;
(7) packing.
6. according to the production technology of the said red date autumn pear of claim 4 matrimony vine underflow, it is characterized in that, may further comprise the steps:
(1) allotment: take by weighing raw material by prescription;
To concentrate jujube juice and be heated to 55 ℃～65 ℃, adding pear juice, matrimony vine juice, peppermint juice, oligoisomaltose, honey, HFCS stir, and are warming up to 85 ℃～95 ℃ and keep 0.5～2h, and abundant mixing is merged; And/or add stabilizing agent again, and/or add in Poria cocos juice, tendril-leaved fritillary bulb juice, arhat juice, the egg white one or more again; Stir,, its abundant mixing is merged in 85 ℃～95 ℃ maintenance 0.5～1h;
Said pear juice preparation method can adopt art methods, and as pears are cleaned, the peeling stoning is squeezed or making beating makes pear juice;
Said matrimony vine juice, peppermint juice, Poria cocos juice, tendril-leaved fritillary bulb juice, arhat juice preparation method do, are raw material with matrimony vine, peppermint, Poria cocos, tendril-leaved fritillary bulb, Momordica grosvenori respectively, adopt ultrasonic Extraction, triple effect rotating flow falling liquid film to concentrate and make; Said ultrasonic extracting method does, raw material (matrimony vine, peppermint, Poria cocos, tendril-leaved fritillary bulb, Momordica grosvenori) is pulverized, and adds 5～10 times of water, in 85 ℃～95 ℃, and ultrasonic lixiviate secondary, each 1～2h, supersonic frequency 60～80khz; Extract is merged, adopt triple effect rotating flow falling liquid film to be concentrated into 45～65 ° of Bx, and get; Said triple effect rotating flow falling liquid film simmer down to, one imitates temperature is controlled at 90 ℃～95 ℃, vacuum-0.02Mpa, two imitate temperature is controlled at 80 ℃～85 ℃, vacuum-0.06Mpa, the triple effect temperature is controlled at 55 ℃～60 ℃, vacuum-0.09Mpa;
(2) glue mill: grind with colloid mill; Preferably to guarantee 70～75 ° of Bx of solid content of feed liquid before the glue mill; When adjustment mill scale arrives the best, beginning glue mill; After the glue mill is accomplished, transfer pine to mill, clean with cold water flush, in order to using next time;
(3) sterilization: glue is ground rear slurry intensification sterilization, 80～95 ℃ of temperature, time 30～60min;
Said sterilization also can be adopted ultra high temperature short time sterilization technology: 120～135 ℃ of temperature, time 10～30s;
Sterilization can add the antifoaming agent silicone emulsion in case of necessity, consumption 0.3 ‰～1 ‰;
(4) leave standstill: the sterilization rear slurry leaves standstill 30～35min, preferably keeps 90～92 ℃ of temperature; Steam in jar can be emitted from safety valve;
(5) can: 80～85 ℃ of can temperature; Can concentration general 70～75%;
(6) cooling: underflow is placed 15min at normal temperatures at least after the can, then, and water-bath cooling again, 25～30 ℃ of bath temperatures;
(7) packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104608883A CN102524869A (en) | 2011-12-29 | 2011-12-29 | Concentrate of Chinese date, pear and medlar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104608883A CN102524869A (en) | 2011-12-29 | 2011-12-29 | Concentrate of Chinese date, pear and medlar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102524869A true CN102524869A (en) | 2012-07-04 |
Family
ID=46333911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104608883A Pending CN102524869A (en) | 2011-12-29 | 2011-12-29 | Concentrate of Chinese date, pear and medlar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102524869A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871075A (en) * | 2012-10-31 | 2013-01-16 | 郝飞虎 | Chuanbei and snow pear soup and processing technology thereof |
| CN102948852A (en) * | 2012-12-07 | 2013-03-06 | 赵县旭海果汁有限公司 | Medlar snow pear drink and preparation method thereof |
| CN106343421A (en) * | 2016-08-30 | 2017-01-25 | 新疆玉昆仑天然食品工程有限公司 | Red date and lycium chinense concentrated pulp granules and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1736231A (en) * | 2004-08-19 | 2006-02-22 | 朱成英 | Green healthy drink formula of chrysanthemum flower ice tea |
| CN1899123A (en) * | 2006-07-14 | 2007-01-24 | 王金玉 | Fruit juice health drink using fruits, medicine material and farm product as raw materials |
| CN101133831A (en) * | 2007-09-05 | 2008-03-05 | 太原市汉波食品工业有限公司 | Novel concentrated nutrition jujube juice beverage and manufacturing method thereof |
| CN101411530A (en) * | 2008-11-28 | 2009-04-22 | 河南省湖滨果品加工新技术研究院 | Technique for producing concentrated clear peach juice |
-
2011
- 2011-12-29 CN CN2011104608883A patent/CN102524869A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1736231A (en) * | 2004-08-19 | 2006-02-22 | 朱成英 | Green healthy drink formula of chrysanthemum flower ice tea |
| CN1899123A (en) * | 2006-07-14 | 2007-01-24 | 王金玉 | Fruit juice health drink using fruits, medicine material and farm product as raw materials |
| CN101133831A (en) * | 2007-09-05 | 2008-03-05 | 太原市汉波食品工业有限公司 | Novel concentrated nutrition jujube juice beverage and manufacturing method thereof |
| CN101411530A (en) * | 2008-11-28 | 2009-04-22 | 河南省湖滨果品加工新技术研究院 | Technique for producing concentrated clear peach juice |
Non-Patent Citations (2)
| Title |
|---|
| 李凤林、林枫: "油菜花粉功能饮料的研制", 《食品工业》 * |
| 王良东: "低聚异麦芽糖性质、功能、生产和应用", 《粮食与油脂》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871075A (en) * | 2012-10-31 | 2013-01-16 | 郝飞虎 | Chuanbei and snow pear soup and processing technology thereof |
| CN102948852A (en) * | 2012-12-07 | 2013-03-06 | 赵县旭海果汁有限公司 | Medlar snow pear drink and preparation method thereof |
| CN106343421A (en) * | 2016-08-30 | 2017-01-25 | 新疆玉昆仑天然食品工程有限公司 | Red date and lycium chinense concentrated pulp granules and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511869B (en) | Thickened red jujube ginger pulp | |
| CN102511867B (en) | Red jujube donkey-hide gelatin thick syrup | |
| CN105901715A (en) | Deer glue cake and making method thereof | |
| CN109288004A (en) | A kind of formula and preparation method of autumn pear grease | |
| CN102511881A (en) | Thickened pulp containing walnuts and red jujubes | |
| CN102511866A (en) | Red jujube donkey-hide gelatin thick syrup and production technology thereof | |
| CN102511879B (en) | Thickened red jujube guiling jelly pulp | |
| CN102511876B (en) | Hawthorn red jujube thick syrup and production process thereof | |
| CN102524869A (en) | Concentrate of Chinese date, pear and medlar | |
| CN102524868A (en) | Concentrated pulp containing red jujube, autumn pear and loquat | |
| CN101982119B (en) | Mushroom multielement functional drink and preparation method thereof | |
| CN102511868A (en) | Thickened red jujube donkey-hide gelatin pulp added with vitamin | |
| CN102511871A (en) | Thickened red jujube pulp capable of tonifying kidney and strengthening body | |
| CN104522216A (en) | Sugar-free broadleaf holly leaf drink and production method thereof | |
| CN102511882A (en) | Red jujube thick syrup beneficial for improving growth and development | |
| KR101067251B1 (en) | Method for preparing the same using composition containing Goyangsan ginseng and gujeunggu (포) | |
| CN106222012A (en) | A kind of fig wine alleviating rheumatism | |
| CN102511872A (en) | Thickened red jujube pulp helpful to improve male climacteric syndrome and manufacturing technology thereof | |
| CN102511865A (en) | Thickened pulp containing red jujubes, autumn pears and hawthorns and manufacturing technology of same | |
| CN102511863B (en) | Jujube autumn-pear concentrated pulp and production technique thereof | |
| CN105838559A (en) | Mixed wine and preparation method thereof | |
| CN114748583A (en) | Traditional Chinese medicine liquor for nourishing and preserving health | |
| CN108967757A (en) | A kind of thickened red jujube ginger pulp production technology | |
| CN104479952A (en) | Hollowed wampee bark fruit Chinese rice wine and preparation method thereof | |
| CN104223201A (en) | Enteromorpha eight-ingredient porridge |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120704 |