CN102524895A

CN102524895A - Chestnut flower beverage

Info

Publication number: CN102524895A
Application number: CN2012100698476A
Authority: CN
Inventors: 吴祖福
Original assignee: CHANGSHU HUIFENG FOOD Co Ltd
Current assignee: Tongzhou District Nantong West Pavilion water supply Co., Ltd.
Priority date: 2012-03-16
Filing date: 2012-03-16
Publication date: 2012-07-04
Anticipated expiration: 2032-03-16
Also published as: CN102524895B

Abstract

The invention relates to a chestnut flower beverage, which comprises the ingredients in percentage by mass: 56 to 60 percent of chestnut flower juice, 5 to 8 percent of dandelion juice, 5 to 8 percent of honeysuckle juice, 0.4 to 0.5 percent of isomaltose, 5 to 6 percent of oligosaccharides syrup, 0.3 to 0.4 percent of haemoerythrin alditol, 0.2 to 0.3 percent of malic acid, 0.1 to 0.2 percent of konjac gum, 0.1 to 0.2 percent of sodium alginate and the balance water. All of the ingredients are mixed according to a mixture ratio, are subjected to filtering and filling and are sterilized for 3 seconds at 121 DEG C to 125 DEG C to be made into finished products. The chestnut flower beverage disclosed by the invention has the advantages that the nutrition value is high, the mouth feeling is good, the shelf life is long, and the chestnut flower beverage is popular in old people and young people.

Description

A kind of chestnut flower beverage

Technical field

The present invention relates to a kind of beverage, be specifically related to the healthy beverage of a kind of chestnut flower as raw material.

Background technology

Chestnut flower is a Fagaceae, the male inflorescence of Castanea plant chestnut.The quantity of chestnut flower male flower is more than female flower, and Chinese chestnut male flower that the early spring is in full bloom and female flower ratio were about 2349: 1, and great disparity is huge; Because the male flower amount is too much; Florescence is long, has consumed a large amount of nutrition of tree body, causes female flower to reduce, tremble luxuriant early fallout, the low and unstable situation of empty luxuriant Isoquant.In order to improve the output of Chinese chestnut, often need to dredge to remove male flower, only keep the male inflorescence of 5%-10%, it is required enough to pollinate.And a large amount of male flowers that obtain thus are not effectively used, and cause the significant wastage of resource.

Research shows, contains abundant flavonoid substance in the chestnut flower.Flavone compound is also claimed citrin, and normal companion with vitamin C deposited, and has multiple important physiological and pharmacological actions such as antibiotic, antiviral, anti-inflammatory, antiallergy and vasorelaxation action.

For improving the added value of product of chestnut flower, need carry out deep processing to chestnut flower, be raw-material healthy beverage particularly with chestnut flower, because of having the health beverages that better nutritivity is worth, the time in midsummer is liked by the consumer deeply.The Along with people's level of consumption and living and diet required the raising day by day of level, people hope when quenching the thirst, to obtain more help, and existing chestnut flower beverage can't satisfy this requirement.

Summary of the invention

The deficiency that the present invention is directed to prior art provides a kind of chestnut flower beverage that better nutritivity is worth, mouthfeel is good that has.

The present invention realizes above-mentioned purpose through following method:

A kind of chestnut flower beverage, this beverage is made up of chestnut flower juice, juice of dandelion, honeysuckle juice, isomaltose, compound sugar syrup, erythrose alcohol, malic acid, konjac glucomannan, sodium alginate and water.

The mass percent of said each component of chestnut flower beverage is: chestnut flower juice 56-60%, juice of dandelion 5-8%, honeysuckle juice 5-8%, isomaltose 0.4-0.5%, compound sugar syrup 5-6%, erythrose alcohol 0.3-0.4%, malic acid 0.2-0.3%, konjac glucomannan 0.1-0.2%, sodium alginate 0.1-0.2%, surplus is a water.

Said chestnut flower drinking production technology comprises the steps:

1) chestnut flower after will gathering, microwave drying 5min, ultramicro grinding to particle diameter are the 15-20 micron; The mass ratio that chestnut flower powder and water are pressed 1:10-1:15 mixes the back in 55-58 ℃ hot water ultrasonic lixiviate 1-2 hour, filters then and obtains chestnut flower juice;

2) dandelion is processed Powdered, and dandelion powder and water mixed the back in 90 ℃ hot water ultrasonic lixiviate 2-4 hour according to the mass ratio of 1:10-1:12, filter then and obtain juice of dandelion;

3) honeysuckle is processed Powdered, and Honeysuckle Flower and water mixed the back in 95 ℃ hot water ultrasonic lixiviate 2-4 hour according to the mass ratio of 1:4-1:8, filter then and obtain honeysuckle juice.

4) by proportioning with various raw material mixing, filtration, can, 110 ℃ of-115 ℃ of sterilizations 6 seconds, process finished product.

Ultrasonic extracting condition is in the said step 1): ultrasonic power 500W; Said step 2) ultrasonic extracting condition is and in the step 3): ultrasonic power 1000W.

The invention has the beneficial effects as follows:

1. it is sweet that chestnut flower beverage of the present invention has taste delicate fragrance, clearing heat and detoxicating, cool blood moistening lung, effect such as anti-oxidant, antibiotic, antiviral.

2. through adding dandelion and honeysuckle, utilize the natural antimicrobial component of dandelion and honeysuckle to combine in the chestnut flower beverage of the present invention, can in the long time, keep the fresh, pure of Chinese chestnut flower beverage with chestnut flower juice.Therefore need not add anticorrisive agent and just can reach the effect that keeps fresh-keeping, thereby make beverage more favourable the health of human body.

3. chestnut flower of the present invention, dandelion, honeysuckle ultrasonic extraction process can effectively be extracted the bioactivator in the plant; Chestnut flower helps the leaching of active component after ultramicro grinding, under lower extraction temperature, can be extracted into many active components, has avoided the loss of active component.

4. chestnut flower beverage of the present invention has increased a certain amount of isomaltose, compound sugar syrup, erythrose alcohol, malic acid, makes the beverage sour and sweet palatability, and is all-ages.

5. konjac glucomannan of the present invention and sodium alginate are used, and can prevent the beverage layering.

The specific embodiment

Below in conjunction with embodiment the present invention is further described, following each embodiment only is used to explain the present invention, to not restriction of the present invention.

Below in conjunction with the specific embodiment the present invention is described further.

Embodiment 1:

A kind of chestnut flower beverage comprises chestnut flower juice 56%, juice of dandelion 5%, honeysuckle juice 5%, isomaltose 0.4%, compound sugar syrup 5%, erythrose alcohol 0.3%, malic acid 0.2%, konjac glucomannan 0.1%, sodium alginate 0.1%, and surplus is a water.

Said chestnut flower drinking production technology comprises the steps:

1) chestnut flower after will gathering, microwave drying 5min, ultramicro grinding to particle diameter are the 15-20 micron; The mass ratio that chestnut flower powder and water are pressed 1:10 mixes back ultrasonic lixiviate 1 hour in 55 ℃ hot water, filters then and obtains chestnut flower juice;

2) dandelion is processed Powdered, and dandelion powder and water mixed back ultrasonic lixiviate 2 hours in 90 ℃ hot water according to the mass ratio of 1:10, filter then and obtain juice of dandelion;

3) honeysuckle is processed Powdered, and Honeysuckle Flower and water mixed back ultrasonic lixiviate 2 hours in 95 ℃ hot water according to the mass ratio of 1:4, filter then and obtain honeysuckle juice.

4) by proportioning with various raw material mixing, filtration, can, 110 ℃ of ℃ of sterilizations 6 seconds, process finished product.

Embodiment 2:

A kind of chestnut flower beverage comprises chestnut flower juice 60%, juice of dandelion 8%, honeysuckle juice 8%, isomaltose, 0.5%, compound sugar syrup 6%, erythrose alcohol 0.4%, malic acid 0.3%, konjac glucomannan 0.2%, sodium alginate 0.2%, and surplus is a water.

Said chestnut flower drinking production technology comprises the steps:

1) chestnut flower after will gathering, microwave drying 5min, ultramicro grinding to particle diameter are 20 microns; The mass ratio that chestnut flower powder and water are pressed 1:15 mixes back ultrasonic lixiviate 1 hour in 58 ℃ hot water, filters then and obtains chestnut flower juice;

2) dandelion is processed Powdered, and dandelion powder and water mixed back ultrasonic lixiviate 3 hours in 90 ℃ hot water according to the mass ratio of 1:12, filter then and obtain juice of dandelion;

3) honeysuckle is processed Powdered, and Honeysuckle Flower and water mixed back ultrasonic lixiviate 3 hours in 95 ℃ hot water according to the mass ratio of 1:8, filter then and obtain honeysuckle juice.

4) by proportioning with various raw material mixing, filtration, can, 115 ℃ of sterilizations 6 seconds, process finished product.

Claims

1. chestnut flower beverage; This beverage is made up of chestnut flower juice, juice of dandelion, honeysuckle juice, isomaltose, compound sugar syrup, erythrose alcohol, malic acid, konjac glucomannan, sodium alginate and water; It is characterized in that: the mass percent of each component is: chestnut flower juice 56-60%, juice of dandelion 5-8%, honeysuckle juice 5-8%, isomaltose 0.4-0.5%, compound sugar syrup 5-6%, erythrose alcohol 0.3-0.4%, malic acid 0.2-0.3%, konjac glucomannan 0.1-0.2%, sodium alginate 0.1-0.2%, surplus is a water.

2. chestnut drink according to claim 1 is characterized in that manufacture craft comprises the steps:

3.4) by proportioning with various raw material mixing, filtration, can, 110 ℃ of-115 ℃ of sterilizations 6 seconds, process finished product.

4. chestnut flower beverage according to claim 2 is characterized in that ultrasonic extracting condition is in the step 1): ultrasonic power 500W; Step 2) ultrasonic extracting condition is and in the step 3): ultrasonic power 1000W.