CN102715604A - Ashitaba drink and preparation method thereof - Google Patents
Ashitaba drink and preparation method thereof Download PDFInfo
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- CN102715604A CN102715604A CN2012102110632A CN201210211063A CN102715604A CN 102715604 A CN102715604 A CN 102715604A CN 2012102110632 A CN2012102110632 A CN 2012102110632A CN 201210211063 A CN201210211063 A CN 201210211063A CN 102715604 A CN102715604 A CN 102715604A
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- angelica keiskei
- ashitaba
- chrysanthemum
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- water
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 21
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
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- 241000196324 Embryophyta Species 0.000 claims abstract description 5
- 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 abstract description 5
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- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims description 2
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- YTAHJIFKAKIKAV-XNMGPUDCSA-N [(1R)-3-morpholin-4-yl-1-phenylpropyl] N-[(3S)-2-oxo-5-phenyl-1,3-dihydro-1,4-benzodiazepin-3-yl]carbamate Chemical compound O=C1[C@H](N=C(C2=C(N1)C=CC=C2)C1=CC=CC=C1)NC(O[C@H](CCN1CCOCC1)C1=CC=CC=C1)=O YTAHJIFKAKIKAV-XNMGPUDCSA-N 0.000 claims 1
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- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract description 14
- 239000002932 luster Substances 0.000 abstract description 5
- DQFBYFPFKXHELB-UHFFFAOYSA-N Chalcone Natural products C=1C=CC=CC=1C(=O)C=CC1=CC=CC=C1 DQFBYFPFKXHELB-UHFFFAOYSA-N 0.000 abstract description 3
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- DQFBYFPFKXHELB-VAWYXSNFSA-N trans-chalcone Chemical compound C=1C=CC=CC=1C(=O)\C=C\C1=CC=CC=C1 DQFBYFPFKXHELB-VAWYXSNFSA-N 0.000 abstract description 2
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- 235000018142 Hedysarum alpinum var americanum Nutrition 0.000 abstract 1
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- 238000013329 compounding Methods 0.000 abstract 1
- HWDGVJUIHRPKFR-UHFFFAOYSA-I copper;trisodium;18-(2-carboxylatoethyl)-20-(carboxylatomethyl)-12-ethenyl-7-ethyl-3,8,13,17-tetramethyl-17,18-dihydroporphyrin-21,23-diide-2-carboxylate Chemical compound [Na+].[Na+].[Na+].[Cu+2].N1=C(C(CC([O-])=O)=C2C(C(C)C(C=C3C(=C(C=C)C(=C4)[N-]3)C)=N2)CCC([O-])=O)C(=C([O-])[O-])C(C)=C1C=C1C(CC)=C(C)C4=N1 HWDGVJUIHRPKFR-UHFFFAOYSA-I 0.000 abstract 1
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Abstract
The invention discloses an ashitaba drink. The ashitaba drink comprises the following raw materials in parts by weight: 10-30 parts of ashitaba, 0-30 parts of chrysanthemum, 0-30 parts of liquorice root, 0-15 parts of bitter gourd, 0.5-3 parts of xylitol, 0.1-0.2 part of sodium carboxymethyl cellulose, 0.01-0.03 part of xanthan, 0.01-0.03 part of sodium copper chlorophyllin and an appropriate amount of water. The invention further discloses a preparation method of the ashitaba drink. The ashitaba drink disclosed by the invention retains most of biological active substances in ashitaba to a greater extent and comprises various trace elements, vitamins and chalcone; and furthermore, ashitaba green juice is favorable for keeping unique color, luster and flavor of the ashitaba, and the health-care drink formed by compounding the ashitaba with other natural plant water extracts has certain compatibility in chemical ingredients and has better synergy in the aspects of nutritional ingredients and health-care functions.
Description
Technical field
The present invention relates to a kind of beverage and preparation method thereof, particularly a kind of is raw-material beverage and preparation method thereof with fresh Angelica Keiskei.
Background technology
Angelica Keiskei (Angelica Keiskei Koidzmi) is a kind of Umbelliferae angelica herbaceos perennial; Have another name called strand Radix Angelicae Sinensis, BAZHANGQIN, seapeak genseng; Originate in eight zhang islands, township of the famous good health and a long life of Japan, begun plantation now on Korea S, Taiwan and China Guizhou and other places.Because Angelica Keiskei is a kind of dietotherapeutic vegetables and has a series of and the closely-related physiological function of human health, so be at present domestic and international emerging a kind of fashion vegetables and medical health product raw material.Angelica Keiskei is except that containing certain protein, abundant chlorophyll and mineral matter, and according to the research of japanese food analysis center, Angelica Keiskei also contains natural organic germanium, chalcones and the coumarin kind compound of high concentration, the general rarely Cobastab of plant
12, 16 kinds of needed by human body bioactivator such as amino acid and pantothenic acid, choline.The research of relevant in recent years Angelica Keiskei physiologically active shows that it has multiple functions such as hypoglycemic, anti-oxidant, anticancer, reducing blood lipid, clearing heat and detoxicating, antibiotic, antidepression, anti-inflammatory; Therefore edible Angelica Keiskei is of value to health, has important economic development value at nutritional health food and field of medicaments.
Angelica Keiskei has obtained certain development and utilization in recent years as a kind of health, vigor and long-lived novel vegetable represented.Literature search through to prior art is found, is that the food processing product of development of raw materials is mainly Angelica Keiskei tealeaves (angelica keiskei tea, publication number: CN101396054A at present with the Angelica Keiskei; Angelica keiskei post-drinking tea, publication number: CN101731406A; A kind of production technology of angelica keiskei tea, publication number: CN101658226A) and capsule (angelica keiskei mixed capsule and preparation method thereof, publication number: CN101732375A; A kind of angelica keiskei soft capsule, publication number: CN101810340A; A kind of preparation method who contains the Chinese herbal medicine for preventing of Angelica Keiskei, publication number: CN1408417A) etc.But above these products have following deficiency: generally all will fresh Angelica Keiskei raw material pulverizing and high temperature drying may be caused the loss of bioactivator in the Angelica Keiskei in (1) process.(2) profile of product and mouthfeel are all not enough.
Compare with other product form, it is good that beverage has mouthfeel, instant, and sales volume is big, and the product shelf life is than advantages such as length.Function sexual health beverage seldom adopts fruit, carbohydrate and mineral water to process mostly in the beverage industries at present, only plays cool, thirst-quenching effect, to people's not health care and therapeutic action of body.The present invention adopts fresh Angelica Keiskei, uses the beverage processing method, fresh and sweet good to eat, the unique flavor of a kind of mouthfeel is provided, has certain nutritive value and promote health benefit, instant, portable novel purely natural green health beverage.Consult relevant data, before the present invention accomplishes, do not have Related product to sell on the market, so the product of the present invention's development has important techniques reference value and brilliant market developing prospect.
Summary of the invention
The object of the present invention is to provide a kind of is the Angelica Keiskei beverage and preparation method thereof of raw material processing with fresh Angelica Keiskei; This beverage has kept the active component in the Angelica Keiskei preferably, and mouthfeel is unique, instant and itself have certain nutritive value and promote health benefit.
The present invention realizes through following technical scheme:
A kind of Angelica Keiskei beverage, its raw material is made up of the component of following parts by weight:
10～30 parts of Angelica Keiskeis; 0～30 part of chrysanthemum;
0～30 part in Radix Glycyrrhizae; 0～15 part in balsam pear;
0.5～3 part of xylitol; 0.1～0.2 part of sodium carboxymethylcellulose;
0.01～0.03 part of xanthans; 0.01～0.03 part of chlorophyll copper sodium;
With an amount of water.
Said Angelica Keiskei beverage can be through the preparation of this area conventional steps, as preparing through above component being carried out series of steps such as homogenate, lixiviate, mother liquor coarse filtration, centrifuging and taking supernatant, homogeneous, sterilization.
The invention also discloses a kind of method for preparing said Angelica Keiskei beverage, comprise the component of using said parts by weight, concrete steps are following:
1. select materials: at first choose leaf green, do not have to rot or damaged Angelica Keiskei;
2. dipping by lye: Angelica Keiskei cleaned up to be placed on pH be that the weight concentration of 7-9 is 0.05～0.08%NaHCO
3Soak 25～35min in the solution;
3. blanching: the weight concentration that the Angelica Keiskei after will soaking places pH to transfer to 6-7 is 0.06～0.08%NaHCO
380～85 ℃ of following blanching 80～90s in the solution take out the back with cold pure water rinsing 2 times;
4. protect green lands: (component is that zinc gluconate and the weight concentration of 400～600mg/L is 0.04～0.06% NaHCO to place 50～60 ℃, pH to transfer to 6～7 compound maintaining green color liquid the Angelica Keiskei after the rinsing
3) the middle 25～35min that soaks, take out the back with cold pure water rinsing 2 times;
5. homogenate: after the Angelica Keiskei after will protecting green lands was pulled out, the ratio that adds the 1-2L pure water in the 100g Angelica Keiskei added pure water, homogenate 2～3min;
6. lixiviate: the material after the homogenate is placed 30-35 ℃ of water-bath, and the rotating speed that changes with 2000-2500 stirs 20-30min, makes fully stripping such as pigment and flavor substance;
7. coarse filtration: the material after the lixiviate is put in the filter centrifugal of built-in 80-100 order filter cloth and carries out coarse filtration, make slurry be separated into vegetable juice and thick slag, remove filter residue, filtrate for later use;
8. centrifugal: with filtrating be placed on carry out in the supercentrifuge centrifugal, centrifugal condition be 20 ℃, 8000 change, 15 minutes, getting centrifugal back supernatant is that Angelica Keiskei vegetables clear liquid is subsequent use;
9. the preparation of natural plants water extract:
Preparation chrysanthemum millet paste: the ratio that adds 50ml boiling water in the 1g chrysanthemum powder is soaked chrysanthemum powder, then with it at 80 ℃ of stirred in water bath lixiviate 30min, in 20 ℃, it is subsequent use to get supernatant chrysanthemum millet paste under the 8000rpm/min rotating speed behind the centrifugal 15min;
Preparation Radix Glycyrrhizae clear juice: the ratio that adds 100ml boiling water in the 1g licorice powder is soaked licorice powder, then with it at 80 ℃ of stirred in water bath lixiviate 30min, in 20 ℃, it is subsequent use to get the supernatant liquorice liquid under the 8000rpm/min rotating speed behind the centrifugal 15min;
Preparation balsam pear clear juice: the ratio that adds 100ml boiling water in the 1g balsam pear powder is soaked balsam pear powder, then with it at 80 ℃ of stirred in water bath lixiviate 30min, in 20 ℃, it is subsequent use to get supernatant balsam pear liquid under the 8000rpm/min rotating speed behind the centrifugal 15min;
10. allotment: adding chrysanthemum millet paste, the clear juice of Radix Glycyrrhizae and the clear juice of balsam pear in the Angelica Keiskei vegetables clear liquid, add xylitol, sodium carboxymethylcellulose (CMC), xanthans and chlorophyll copper sodium again and stir, make vegetable juice;
11. homogeneous: adopt high pressure homogenizer, homogeneous 20-30min under 25Mpa pressure makes contained thick suspended particulate broken, and even and stable is scattered in the vegetable juice;
12. the degassing: at 45-55 ℃, vacuum outgas 10-15min under the 0.1Mpa removes oxygen contained in the vegetable juice and other gases;
13. sterilization: handle 15～25min at 110 ℃, carry out sterilization and bottling sealing, be cooled to normal temperature and be said Angelica Keiskei beverage.
In the present invention's one preferred embodiments; Angelica Keiskei vegetables clear liquid in the step 10: the volume ratio of chrysanthemum millet paste=8～10: 1; Angelica Keiskei vegetables clear liquid: the volume ratio of the clear juice of Radix Glycyrrhizae=8～10: 1, Angelica Keiskei vegetables clear liquid: the volume ratio of the clear juice of balsam pear=15～25: 1 ratio
The present invention has following beneficial effect:
1. the present invention is that raw material processes with fresh Angelica Keiskei mainly; And fresh Angelica Keiskei can keep the Angelica Keiskei most biologic active substances largely; Comprise various trace elements, vitamin and chalcone, and the blue or green juice of Angelica Keiskei helps keeping distinctive color and luster of Angelica Keiskei and local flavor.
2. the present invention is the health drink of compound other natural plants flooding extracts of Angelica Keiskei, and certain compatibility is arranged on chemical composition, each composition synergy; Make it not only contain the vitamin of higher amount and the mineral matter of needed by human; Also combine the hypoglycemic and blood fat reducing function of Angelica Keiskei, Radix Glycyrrhizae invigorate the spleen and benefit qi effect or balsam pear heat-clearing toxin-expelling functions; Or the flat liver of the chrysanthemum effect that makes eye bright, aspect nutritional labeling and the health care good synergism is being arranged.
3. the present invention has developed the Angelica Keiskei beverage products of three kinds of different flavors and mouthfeel, has added chrysanthemum millet paste, the clear juice of Radix Glycyrrhizae and the clear juice of balsam pear respectively, has improved that Angelica Keiskei is made the beverage mouthfeel dullness, green grass is highly seasoned and problem such as palatability difference.Angelica Keiskei health drink clean taste provided by the invention is pleasant, and tangible refrigerant sense is arranged after the drink, has antipyretic and antidote functions simultaneously.
4. manufacture craft of the present invention is simple, and liquid beverage helps the nutritive and health protection components absorption in vivo, has improved the bioavilability of these active components, has developed a kind of Angelica Keiskei deep processing new product that effectively utilizes the Angelica Keiskei functional component.
The specific embodiment
Present embodiment provided detailed embodiment and process, but protection scope of the present invention is not limited only to following embodiment being to implement under the prerequisite with technical scheme of the present invention.
Embodiment 1:
Get the fresh Angelica Keiskei of 1kg and clean, putting into pH and be 9 weight concentration is 0.05% NaHCO
3Soak 30min in the solution.Taking out the back is that 7 weight concentration is 0.06%NaHCO at 85 ℃, pH
3Blanching is 90 seconds in the solution, and (component is that zinc gluconate and the weight concentration of 500mg/L is 0.05% NaHCO to put into 60 ℃, pH after the rinsing 2 times again and be 6 compound maintaining green color liquid
3) the middle 30min that soaks.Add the homogenate of 10L pure water after the rinsing 2 times, the pasty state Angelica Keiskei after the homogenate is placed 30 ℃ of water-baths, the rotating speed stirring and leaching 20min that changes with per minute 200.Material after the lixiviate is put in the filter centrifugal of built-in 100 order filter clothes and carries out centrifugal filtration, make slurry be separated into vegetable juice and thick slag, remove filter residue, filtrate for later use.Filtrating is placed in the supercentrifuge at 20 ℃, centrifugal 15min under the 8000rpm/min, it is subsequent use to get centrifugal back supernatant.Get the 20g chrysanthemum powder, add 1L boiling water, at 80 ℃ of stirred in water bath lixiviate 30min, it is subsequent use to get supernatant millet paste after centrifugal with it.1L chrysanthemum millet paste was mixed with 10L Angelica Keiskei vegetables clear liquid in 1: 10 by volume, and the xanthans of the xylitol of adding 110g, the CMC of 16.5g, 2.2g and the chlorophyll copper sodium of 0.22g also stir.With high pressure homogenizer homogeneous 20min under the pressure of 25Mpa, vacuum outgas then, 110 ℃ of sterilization 15min promptly make the compound chrysanthemum tea beverage of Angelica Keiskei.
The made beverage color of present embodiment is dark green transparent, and color and luster is vivid, and mouthfeel is along delicate fragrance sliding, that chrysanthemum is arranged, and pH value of solution is 6.2, and beverage is uniform and stable, 2 week of 4 ℃ of storages the back beverages do not have deposition.
Embodiment 2:
Get the fresh Angelica Keiskei of 1kg and clean, putting into pH and be 8 weight concentration is 0.05% NaHCO
3Soak 30min in the solution.Take out the back and be 6.5 0.06%NaHCO at 85 ℃, pH
3Blanching is 90 seconds in the solution, puts into 60 ℃ again after the rinsing 2 times, and pH is that (component is that zinc gluconate and the weight concentration of 500mg/L is 0.05%NaHCO for 6 compound maintaining green color liquid
3) the middle 30min that soaks.Add the homogenate of 10L pure water after the rinsing 2 times, the pasty state Angelica Keiskei after the homogenate is placed 30 ℃ of water-baths, the rotating speed stirring and leaching 20min that changes with per minute 200.Material after the lixiviate is put in the filter of built-in 80 order filter clothes and filters, make slurry be separated into vegetable juice and thick slag, remove filter residue, filtrate for later use.Filtrating is placed in the supercentrifuge at 20 ℃, centrifugal 15min under the 8000rpm/min, it is subsequent use to get centrifugal back supernatant.Get the 10g licorice powder, add the 1L boiling water, at 80 ℃ of stirred in water bath lixiviate 30min, it is subsequent use to get the supernatant liquorice liquid after centrifugal with it.The clear juice of 1L Radix Glycyrrhizae was mixed with 10L Angelica Keiskei vegetables clear liquid in 1: 10 by volume, and the chlorophyll copper sodium of the CMC of adding 16.5g, the xanthans of 2.2g and 0.22g also stirs.With high pressure homogenizer homogeneous 30min under the pressure of 25Mpa, vacuum outgas then, 110 ℃ of sterilization 20min promptly make the compound liquorice flavor beverage of Angelica Keiskei.
The made beverage color of present embodiment is dark green transparent, and color and luster is vivid, and mouthfeel is along sliding little sweet, delicate fragrance that Radix Glycyrrhizae is arranged, and pH value of solution is 6.4, and beverage is uniform and stable, 2 week of 4 ℃ of storages the back beverages do not have deposition.
Embodiment 3
Get the fresh Angelica Keiskei of 1kg and clean, putting into pH and be 9 weight concentration is 0.05% NaHCO
3Soak 30min in the solution.Taking out the back is that 7 weight concentration is 0.06% NaHCO at 85 ℃, pH
3Blanching is 90 seconds in the solution, and (component is that zinc gluconate and the weight concentration of 500mg/L is 0.05% NaHCO to put into 60 ℃, pH after the rinsing 2 times again and be 6 compound maintaining green color liquid
3) the middle 30min that soaks.Add the homogenate of 10L pure water after the rinsing 2 times, the pasty state Angelica Keiskei after the homogenate is placed 30 ℃ of water-baths, the rotating speed stirring and leaching 20min that changes with per minute 200.Material after the lixiviate is put in the filter of built-in 80 order filter clothes and carries out centrifugal filtration, make slurry be separated into vegetable juice and thick slag, remove filter residue, filtrate for later use.With filtrating be placed on carry out in the supercentrifuge centrifugal, at 20 ℃, centrifugal 15min under the 8000rpm/min, it is subsequent use to get centrifugal back supernatant.Get the 5g balsam pear powder, add the 500mL boiling water, at 80 ℃ of stirred in water bath lixiviate 30min, it is subsequent use to get supernatant balsam pear liquid after centrifugal with it.The clear juice of 500mL balsam pear was mixed with 10L Angelica Keiskei vegetables clear liquid in 1: 20 by volume, and the xanthans of the xylitol of adding 210g, the CMC of 15.75g, 2.1g and the chlorophyll copper sodium of 0.21g also stir.With high pressure homogenizer homogeneous 30min under the pressure of 25Mpa, vacuum outgas then, 110 ℃ of sterilization 25min promptly make the compound balsam pear beverage finished product of Angelica Keiskei.
The made beverage color of present embodiment is dark green transparent, and color and luster is vivid, and mouthfeel is along sliding and have acceptable bitter taste, and pH value of solution is 6.3, and beverage is uniform and stable, 2 week of 4 ℃ of storages the back beverages do not have deposition.
Claims (10)
1. Angelica Keiskei beverage, its raw material is made up of the component of following parts by weight:
10～30 parts of Angelica Keiskeis, 0～30 part of chrysanthemum,
0～30 part in Radix Glycyrrhizae, 0～15 part in balsam pear,
0.5～3 part of xylitol, 0.1～0.2 part of sodium carboxymethylcellulose,
0.01～0.03 part of xanthans, 0.01～0.03 part of chlorophyll copper sodium,
With an amount of water;
Said Angelica Keiskei beverage can be through carrying out above component homogenate, lixiviate, mother liquor coarse filtration, filtrating centrifuging and taking supernatant, homogeneous and sterilization preparation.
2. method for preparing the said Angelica Keiskei beverage of claim 1 may further comprise the steps:
A. select materials: at first choose leaf green, do not have to rot or damaged Angelica Keiskei;
B. dipping by lye: Angelica Keiskei cleaned up to be placed on pH be that the weight concentration of 7-9 is 0.05～0.08% NaHCO
3Soak in the solution;
C. blanching: the weight concentration that the Angelica Keiskei after will soaking places pH to transfer to 6-7 is 0.06～0.08%NaHCO
380～85 ℃ of following blanchings in the solution are taken out the back with cold pure water rinsing 2 times;
D. protect green lands: place 50～60 ℃, pH to transfer to 6～7 compound maintaining green color liquid the Angelica Keiskei after the rinsing and soak; Take out the back with cold pure water rinsing 2 times, zinc gluconate and weight concentration that said compound maintaining green color liquid component is 400～600mg/L are 0.04～0.06% NaHCO
3
E. homogenate: after the Angelica Keiskei after will protecting green lands was pulled out, the ratio that adds the 1-2L pure water in the 100g Angelica Keiskei added pure water, homogenate 2～3min;
F. lixiviate: the material after the homogenate is placed 30-35 ℃ of water-bath, and the rotating speed that changes with 2000-2500 stirs, and makes fully stripping such as pigment and flavor substance;
G. coarse filtration: the material after the lixiviate is put in the filter centrifugal of built-in 80-100 order filter cloth and carries out coarse filtration, make slurry be separated into vegetable juice and thick slag, remove filter residue, filtrate for later use;
H. centrifugal: filtrating is placed on carries out centrifugally in the supercentrifuge, centrifugal condition is 20 ℃, 8000 to be changeed, and getting centrifugal back supernatant is that Angelica Keiskei vegetables clear liquid is subsequent use;
I. the preparation of natural plants water extract:
Preparation chrysanthemum millet paste: the ratio that adds 50ml boiling water in the 1g chrysanthemum powder is soaked chrysanthemum powder, then with it at 80 ℃ of stirred in water bath lixiviate 30min, in 20 ℃, it is subsequent use to get supernatant chrysanthemum millet paste under the 8000rpm/min rotating speed behind the centrifugal 15min;
Preparation Radix Glycyrrhizae clear juice: the ratio that adds 100ml boiling water in the 1g licorice powder is soaked licorice powder, then with it at 80 ℃ of stirred in water bath lixiviate 30min, in 20 ℃, it is subsequent use to get the supernatant liquorice liquid under the 8000rpm/min rotating speed behind the centrifugal 15min;
Preparation balsam pear clear juice: the ratio that adds 100ml boiling water in the 1g balsam pear powder is soaked balsam pear powder, then with it at 80 ℃ of stirred in water bath lixiviate 30min, in 20 ℃, it is subsequent use to get supernatant balsam pear liquid under the 8000rpm/min rotating speed behind the centrifugal 15min;
J. allotment: adding said chrysanthemum millet paste, the clear juice of said Radix Glycyrrhizae and the clear juice of said balsam pear in the said Angelica Keiskei vegetables stillness of night that step h makes, add xylitol, sodium carboxymethylcellulose, xanthans and chlorophyll copper sodium again and stir, make vegetable juice;
K. homogeneous: adopt high pressure homogenizer, the said vegetable juice of homogeneous under 25Mpa pressure makes contained thick suspended particulate broken, and even and stable is scattered in the vegetable juice;
L. the degassing: at 45-55 ℃, oxygen contained in the vegetable juice and other gases are removed in vacuum outgas under the 0.1Mpa;
M. sterilization: 110 ℃ of processing, carry out sterilization and bottling sealing, be cooled to normal temperature and be said Angelica Keiskei beverage.
3. method as claimed in claim 2, soak time is 25～35min among the wherein said step b.
4. method as claimed in claim 2, blanching time is 80～90s among the wherein said step c.
5. method as claimed in claim 2, soak time is 25～35min in the wherein said steps d.
6. method as claimed in claim 2, mixing time is 20-30min among the wherein said step f.
7. method as claimed in claim 2; The clear liquid of Angelica Keiskei vegetables described in the wherein said step j: the volume ratio of said chrysanthemum millet paste=8～10: 1; Said Angelica Keiskei vegetables clear liquid: volume ratio=8～10 of the clear juice of said Radix Glycyrrhizae: 1, said Angelica Keiskei vegetables clear liquid: volume ratio=15～25 of the clear juice of said balsam pear: 1.
8. method as claimed in claim 2, homogenizing time is 20-30min among the wherein said step k.
9. method as claimed in claim 2, the degassing time is 10-15min among the wherein said step L.
10. method as claimed in claim 2 is handled 15～25min for 110 ℃ among the wherein said step m.
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| CN102919933A (en) * | 2012-11-16 | 2013-02-13 | 上海交通大学 | Seedlessness roxburgh rose and angelica keiskei compound drink and preparation method thereof |
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| CN102919933A (en) * | 2012-11-16 | 2013-02-13 | 上海交通大学 | Seedlessness roxburgh rose and angelica keiskei compound drink and preparation method thereof |
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| CN104222441A (en) * | 2014-10-13 | 2014-12-24 | 陕西大统永寿生态开发有限公司 | Angelica keiskei compound teabag and preparation method thereof |
| CN104687182A (en) * | 2015-03-27 | 2015-06-10 | 合肥工业大学 | Cool health drink with formosan lattice herb, tartary buckwheat and bitter melon as main materials and production method thereof |
| CN105167049A (en) * | 2015-08-13 | 2015-12-23 | 江苏碧云天农林科技有限公司 | Angelica keiskei medicinal beverage for lowering hypertension, hyperglycemia and hyperlipidemia and production process thereof |
| CN106689580A (en) * | 2016-11-30 | 2017-05-24 | 广西百利乐生物科技有限公司 | Sediment prevention concentrated liquid extract of balsam pear and fructus momordicae herbal tea and preparation method |
| CN106689579A (en) * | 2016-11-30 | 2017-05-24 | 广西百利乐生物科技有限公司 | Concentrated extracting solution with high light transmittance of balsam pear and fructus momordicae herbal tea and preparation method |
| CN106720733A (en) * | 2016-11-30 | 2017-05-31 | 广西百利乐生物科技有限公司 | The concentrated extracting solution and production method of the balsam pear Momordica grosvenori herbal tea of clarification type |
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