CN102524895B - Chestnut flower beverage - Google Patents
Chestnut flower beverage Download PDFInfo
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- CN102524895B CN102524895B CN201210069847.6A CN201210069847A CN102524895B CN 102524895 B CN102524895 B CN 102524895B CN 201210069847 A CN201210069847 A CN 201210069847A CN 102524895 B CN102524895 B CN 102524895B
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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 ofkonjac 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 3seconds 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
Technical field
The present invention relates to a kind of beverage, be specifically related to a kind of chestnut flower as the healthy beverage of raw material.
Background technology
Chestnut flower is Fagaceae, the male inflorescence of Castanea plant chestnut.The quantity of chestnut flower male flower is more than female flower, and the 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 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.
Studies show that, contain abundant flavonoid substance in the chestnut flower.Flavone compound also claims citrin, and normal companion with vitamin C deposited, and has multiple important physiology 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 with chestnut flower particularly, because having the health beverages that better nutritivity is worth, the time in midsummer is liked by the consumer deeply.Require the raising day by day of level along with people's level of consumption with to living and diet, people wish to obtain more help when quenching the thirst, and existing chestnut flower beverage can't satisfy this requirement.
Summary of the invention
The present invention is directed to the deficiencies in the prior art a kind of chestnut flower beverage that better nutritivity is worth, mouthfeel is good that has is provided.
The present invention realizes above-mentioned purpose by the 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 described 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 water.
Described chestnut flower drinking production technology comprises the steps:
1) chestnut flower after will gathering, microwave drying 5min, ultramicro grinding to particle diameter is 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 made 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 made 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, make finished product.
Ultrasonic extracting condition is in the described step 1): ultrasonic power 500W; Described step 2) ultrasonic extracting condition is and in the step 3): ultrasonic power 1000W.
The invention has the beneficial effects as follows:
1. chestnut flower beverage of the present invention has taste delicate fragrance sweetness, clearing heat and detoxicating, cool blood moistening lung, effect such as anti-oxidant, antibiotic, antiviral.
2. pass through in the chestnut flower beverage of the present invention to add dandelion and honeysuckle, utilize the natural antimicrobial component of dandelion and honeysuckle to combine with chestnut flower juice, can in the long time, keep the fresh, pure of Chinese chestnut flower beverage.Therefore do not need to add anticorrisive agent and just can reach the effect that keeps fresh-keeping, thereby make beverage more favourable to 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 is conducive to 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
The present invention is further illustrated below in conjunction with embodiment, and following each embodiment only is used for explanation the present invention, to not restriction of the present invention.
The invention will be further described below in conjunction with the specific embodiment.
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 water.
Described chestnut flower drinking production technology comprises the steps:
1) chestnut flower after will gathering, microwave drying 5min, ultramicro grinding to particle diameter is 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 made 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 made 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, make finished product.
Ultrasonic extracting condition is in the described step 1): ultrasonic power 500W; Described step 2) ultrasonic extracting condition is and in the step 3): ultrasonic power 1000W.
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 water.
Described chestnut flower drinking production technology comprises the steps:
1) chestnut flower after will gathering, microwave drying 5min, ultramicro grinding to particle diameter is 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 made 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 made 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, make finished product.
Ultrasonic extracting condition is in the described step 1): ultrasonic power 500W; Described step 2) ultrasonic extracting condition is and in the step 3): ultrasonic power 1000W.
Claims (2)
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 water.
2. chestnut drink according to claim 1 is characterized in that manufacture craft comprises the steps:
1) chestnut flower after will gathering, microwave drying 5min, ultramicro grinding to particle diameter is 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 made 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 made 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, make finished product; 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210069847.6A CN102524895B (en) | 2012-03-16 | 2012-03-16 | Chestnut flower beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210069847.6A CN102524895B (en) | 2012-03-16 | 2012-03-16 | Chestnut flower beverage |
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| Publication Number | Publication Date |
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| CN102524895A CN102524895A (en) | 2012-07-04 |
| CN102524895B true CN102524895B (en) | 2013-09-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210069847.6A Active CN102524895B (en) | 2012-03-16 | 2012-03-16 | Chestnut flower beverage |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972838A (en) * | 2012-08-28 | 2013-03-20 | 中国科学院唐山高新技术研究与转化中心 | Chestnut flower health drink and preparation method thereof |
| CN104172349A (en) * | 2014-08-04 | 2014-12-03 | 李秀红 | Sugar-free Chinese chestnut male flower health beverage and preparation method thereof |
| CN105520020B (en) * | 2015-12-10 | 2018-06-05 | 迁西县板栗产业研究发展中心 | Chinese Chestnut health beverages and its instructions of taking |
| CN108813228A (en) * | 2018-05-23 | 2018-11-16 | 栾友祥 | A kind of pure plant type healthy beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106235A (en) * | 1994-09-24 | 1995-08-09 | 孔四新 | Dandelion beverage and its prepn. |
| CN1169833A (en) * | 1996-07-01 | 1998-01-14 | 张兰英 | Beverage of chestnut flower |
| CN102334573A (en) * | 2011-08-29 | 2012-02-01 | 北京市农林科学院 | Chestnut flower composite tea drink and preparation method thereof |
-
2012
- 2012-03-16 CN CN201210069847.6A patent/CN102524895B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106235A (en) * | 1994-09-24 | 1995-08-09 | 孔四新 | Dandelion beverage and its prepn. |
| CN1169833A (en) * | 1996-07-01 | 1998-01-14 | 张兰英 | Beverage of chestnut flower |
| CN102334573A (en) * | 2011-08-29 | 2012-02-01 | 北京市农林科学院 | Chestnut flower composite tea drink and preparation method thereof |
Non-Patent Citations (6)
| Title |
|---|
| 利用过氧化氢诱导人胚肺细胞衰老模型筛选延缓衰老的药物;程春雷 等;《全国抗衰老与老年痴呆学术会议论文汇编》;20091125;第77页第3段 * |
| 板栗花饮料的加工关键技术研究;贾雅琼 等;《食品工业》;20110920(第9期);第22页摘要，右栏第1.2.1节 * |
| 程春雷 等.利用过氧化氢诱导人胚肺细胞衰老模型筛选延缓衰老的药物.《全国抗衰老与老年痴呆学术会议论文汇编》.2009,第77页第3段. |
| 蒲公英在食品中的开发与应用;袁荣高 等;《安徽农业科学》;20070409;第35卷(第6期);第1798页右栏倒数第5段 * |
| 袁荣高 等.蒲公英在食品中的开发与应用.《安徽农业科学》.2007,第35卷(第6期),第1798页右栏倒数第5段. |
| 贾雅琼 等.板栗花饮料的加工关键技术研究.《食品工业》.2011,(第9期),第22页摘要，右栏第1.2.1节. |
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Owner name: NANTONG TONGZHOU XITING WATER SUPPLY CO., LTD. Free format text: FORMER OWNER: CHANGSHU HUIFENG FOOD CO., LTD. Effective date: 20131204 |
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Free format text: CORRECT: ADDRESS; FROM: 215500 SUZHOU, JIANGSU PROVINCE TO: 226301 NANTONG, JIANGSU PROVINCE |
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Effective date of registration: 20131204 Address after: 226301 No. 8, youth West Road, West Ting Town, Nantong, Jiangsu, Tongzhou District Patentee after: Tongzhou District Nantong West Pavilion water supply Co., Ltd. Address before: 215500 Jiangsu city in Suzhou Province, the ancient town of miaoquan Miao Rainbow Road No. 23 Patentee before: Changshu Huifeng Food Co., Ltd. |