CN102919945A - Preparation method of burdock vegetable juice drink - Google Patents

Abstract

The invention provides a preparation method of a burdock vegetable juice drink. The preparation method includes: firstly burdock is washed cleanly, stripped and sliced, enters a colloid grinder to be grinded into burdock slurry, hydrolysis is performed on the burdock slurry through compound enzyme prepared through hydrolysis of pectinase, cellulose and hemicellulase, and the burdock slurry is filtered by a plate frame, mixed, sterilized and filled in sterile mode to be manufactured into the burdock vegetable juice drink rich in burdock polysaccharide and functional oligosaccharide. The burdock vegetable juice drink can regulate immune, delays senility, reduces blood pressure, is antiallergic and the like after being drunk.

Description

A kind of preparation method of burdock juice beverage

Technical field

The present invention relates to a kind of preparation method of burdock juice beverage, being specifically related to a kind of burdock that adopts is the method that raw material prepares juice beverage, belongs to food processing field.

Background technology

Burdock is the composite family burdock, fleshy root is edible part, nutritious, contain abundant polysaccharide or compound sugar, there are significantly hypoglycemic, reducing blood lipid and inhibition cancer cell the effect such as to grow, be ideal natural health care, the good reputations such as " kings of vegetables ", " white muscle ginseng ", " dali ginseng " are arranged.Burdock is precious, nutritious from head to foot, has multiple pharmacological effect, and the pharmacological action with burdock in " modern Chinese herbal medicine voluminous dictionary " is summarised as " antibiotic, anticancer, anti-ageing " three large effects, more and more causes domestic and international biochemist, pharmacologist's interest.

Fruit-vegetable juice beverage is requisite drink in people's daily life, but can mention its function present listing only only limit to vitamin drinking.Take plant polyose as main beverage, have no on the market.It is raw material that the present invention adopts burdock, behind complex enzyme for hydrolyzing, and a kind of burdock juice beverage of making through scientific allocation again.

Summary of the invention

The object of the invention is to provide a kind of preparation method of burdock juice beverage.

The object of the present invention is achieved like this: related percentage is mass ratio except other has indicating among the present invention, and product of the present invention adopts such method to prepare:

1) select materials: select without worm-eaten, without go mouldy, fresh burdock is raw material;

2) slurrying: with burdock peel, clean, stripping and slicing, then enter the colloid mill defibrination, make the burdock slurry;

3) enzymolysis:

3.1) the complex enzyme preparation: select 50,000 units/gram pectases, 45%, 1 ten thousand units/gram cellulase, 35%, 1 ten thousand units/gram hemicellulase 20%, fully mixing is made complex enzyme, and is for subsequent use;

3.2) with step 2) burdock that makes slurry is warming up to 50-55 ℃, adds step 3.1 by 1.0-1.2% of burdock slurry weight) complex enzyme that makes, stirring, 50-55 ℃ of insulation hydrolysis 6-8 hours make enzymolysis burdock slurry;

4) the enzymolysis burdock slurry that filtration: with step 3.2) makes filters by flame filter press, makes the clear juice of burdock;

5) allotment: the clear juice 30% of burdock, drinking water 65%, xylitol 4%, xylo-oligosaccharide powder 1% fully mixes, dissolves and make the burdock juice beverage;

6) sterilization: the burdock juice beverage is heated to 90-92 ℃, kept 8-10 minutes;

7) sterile filling: adopt the aseptic filler can, make burdock juice beverage finished product.

The burdock juice beverage of the present invention preparation is rich in burdock polysaccharide, functional oligose, has the immunity of adjusting after drinking, delays senility, the several functions such as hypotensive, antiallergy.

(4) specific embodiment

For a more detailed description to the present invention below in conjunction with specific embodiment:

Embodiment one:

1) select materials: select without worm-eaten, without go mouldy, fresh burdock is raw material;

2) slurrying: with burdock peel, clean, stripping and slicing, then enter the colloid mill defibrination, make the burdock slurry;

3) enzymolysis:

3.1) the complex enzyme preparation: select 50,000 units/gram pectases, 45%, 1 ten thousand units/gram cellulase, 35%, 1 ten thousand units/gram hemicellulase 20%, fully mixing is made complex enzyme, and is for subsequent use;

3.2) with step 2) burdock that makes slurry is warming up to 50-55 ℃, adds step 3.1 by 1.0% of burdock slurry weight) complex enzyme that makes, stirring, 50-55 ℃ of insulation hydrolysis 6-8 hours make enzymolysis burdock slurry;

4) the enzymolysis burdock slurry that filtration: with step 3.2) makes filters by flame filter press, makes the clear juice of burdock;

5) allotment: the clear juice 30% of burdock, drinking water 65%, xylitol 4%, xylo-oligosaccharide powder 1% fully mixes, dissolves and make the burdock juice beverage;

6) sterilization: the burdock juice beverage is heated to 90-92 ℃, kept 8-10 minutes;

7) sterile filling: adopt the aseptic filler can, make burdock juice beverage finished product.

Embodiment two:

1) select materials: select without worm-eaten, without go mouldy, fresh burdock is raw material;

2) slurrying: with burdock peel, clean, stripping and slicing, then enter the colloid mill defibrination, make the burdock slurry;

3) enzymolysis:

3.1) the complex enzyme preparation: select 50,000 units/gram pectases, 45%, 1 ten thousand units/gram cellulase, 35%, 1 ten thousand units/gram hemicellulase 20%, fully mixing is made complex enzyme, and is for subsequent use;

3.2) with step 2) burdock that makes slurry is warming up to 50-55 ℃, adds step 3.1 by 1.2% of burdock slurry weight) complex enzyme that makes, stirring, 50-55 ℃ of insulation hydrolysis 6-8 hours make enzymolysis burdock slurry;

4) the enzymolysis burdock slurry that filtration: with step 3.2) makes filters by flame filter press, makes the clear juice of burdock;

5) allotment: the clear juice 30% of burdock, drinking water 65%, xylitol 4%, xylo-oligosaccharide powder 1% fully mixes, dissolves and make the burdock juice beverage;

6) sterilization: the burdock juice beverage is heated to 90-92 ℃, kept 8-10 minutes;

7) sterile filling: adopt the aseptic filler can, make burdock juice beverage finished product.

Claims (1)

1. the preparation method of a burdock juice beverage is characterized in that it is to be prepared according to the following steps:

1) select materials: select without worm-eaten, without go mouldy, fresh burdock is raw material;

2) slurrying: with burdock peel, clean, stripping and slicing, then enter the colloid mill defibrination, make the burdock slurry;

3) enzymolysis:

3.1) the complex enzyme preparation: select 50,000 units/gram pectases, 45%, 1 ten thousand units/gram cellulase, 35%, 1 ten thousand units/gram hemicellulase 20%, fully mixing is made complex enzyme, and is for subsequent use;

3.2) with step 2) burdock that makes slurry is warming up to 50-55 ℃, adds step 3.1 by 1.0-1.2% of burdock slurry weight) complex enzyme that makes, stirring, 50-55 ℃ of insulation hydrolysis 6-8 hours make enzymolysis burdock slurry;

4) the enzymolysis burdock slurry that filtration: with step 3.2) makes filters by flame filter press, makes the clear juice of burdock;

5) allotment: the clear juice 30% of burdock, drinking water 65%, xylitol 4%, xylo-oligosaccharide powder 1% fully mixes, dissolves and make the burdock juice beverage;

6) sterilization: the burdock juice beverage is heated to 90-92 ℃, kept 8-10 minutes;

7) sterile filling: adopt the aseptic filler can, make burdock juice beverage finished product.