CN102919962A - Honeysuckle beverage and production method thereof - Google Patents
Honeysuckle beverage and production method thereof Download PDFInfo
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Abstract
The invention discloses a honeysuckle beverage and a production method of the honeysuckle beverage. The honeysuckle beverage is prepared from the following raw materials in parts by weight: 6.3 to 8.4 parts of dry honeysuckle, 500 parts of water, 2.8 to 3.2 parts of white granulated sugar, 0.015 to 0.025 parts of malic acid, 0.025 to 0.035 parts of beta-cyclodextrin, 0.055 to 0.065 parts of sodium hexametaphosphate, 0.005 to 0.015 parts of sodium erythorbate, 0.045 to 0.055 parts of potassium sorbate, 0.005 to 0.015 parts of pectinase and 0.035 to 0.045 parts of cellulose. In the production method, honeysuckle extracts are combined with filtered auxiliary materials and then the honeysuckle beverage is produced through a unique process. The produced honeysuckle beverage has the advantages of high-content chlorogenic acid, distinctive flavor, good taste and high stability of a product. The production method not only is simple and convenient to industrialize but also has the advantages of low production cost, high production efficiency, wide material source and good application effect.
Description
Technical field
The present invention relates to the drink manufacture field, especially a kind of honeysuckle beverage and production method thereof.
Background technology
Honeysuckle is the dry flower of Caprifoliaceae (Caprifoliaceae) Lonicera (Lonicera) honeysuckle LonicerajaponicaThunb. plant, is traditional Chinese medical science common medicine, has the function of clearing heat and detoxicating, cool breeze heat radiation, antiviral, hepatic cholagogic.Traditional experience in several thousand and modern age pharmacological evaluation and clinical practice prove that all honeysuckle has stronger antibacterial action and result for the treatment of preferably for multiple germ.
Because honeysuckle has good health-care effect, so a lot of honeysuckle beverages are arranged on the market.In honeysuckle beverage, the content of the active ingredient of Honegsukle flower P.E is a very important index, but its local flavor, mouthfeel, and the stability of product, also all be as the indispensable index of beverage.
Summary of the invention
The objective of the invention is: a kind of honeysuckle beverage and production method are provided, and its chlorogenic acid content is high, and unique flavor, good mouthfeel, the good stability of product.
The present invention is achieved in that honeysuckle beverage, calculate by weight, comprise 1.3～1.5 parts of dry honeysuckles, 100 parts in water, 2.8～3.2 parts of white granulated sugars, 0.015～0.025 part of malic acid, 0.025～0.035 part of beta-schardinger dextrin-, 0.055～0.065 part of calgon, 0.005～0.015 part in different Vc sodium, 0.045～0.055 part of potassium sorbate, 1～3 part of honey, 0.035～0.045 part of 0.005～0.015 part of pectase and cellulase.
Calculate by weight, comprise 1.43 parts of dry honeysuckles, 100 parts in water, 3 parts of white granulated sugars, 0.02 part of malic acid, 0.03 part of beta-schardinger dextrin-, 0.05 part of calgon, 0.01 part in different Vc sodium, 0.05 part of potassium sorbate, 1 part of honey, 0.04 part of 0.01 part of pectase and cellulase.
Except above component, also comprise 1 portion of selfheal.
Except above component, also comprise 0.5 portion of lophatherum gracile.
The production method of honeysuckle beverage is added to the water dry honeysuckle, is heated to after the boiling continuous heating 10 minutes again, then carries out coarse filtration, obtains coarse filtration liquid; Coarse filtration liquid placed 40～45 ℃ water-bath, add again honey, pectase and cellulase, leave standstill 2h and carry out enzymolysis, obtain enzymolysis liquid; Enzymolysis liquid is filtered, obtain filtrate; After adding cyclodextrine, calgon, different Vc sodium, white granulated sugar, malic acid and potassium sorbate in the filtrate, again filter, get smart filtrate; Smart filtrate with the rear can of conventional method sterilization, is got product.
The purpose that adds honey, pectase and cellulase to coarse filtration liquid is the pectic substance of removing in the honey, improves the stability of product.
In order further to verify technique effect of the present invention, the spy carries out following experiment.
1.1 experimental design
11 research purposes
Optimize laboratory prescription and the technique of honeysuckle beverage.
Material, instrument and reagent
1.2.1 material
The honeysuckle raw material are provided by the true numerous mountains medicine company in road, Guizhou.
1.2.2 instrument
Electric furnace
FA2004 type electronic balance (the upper flat instrument and meter of walrus Co., Ltd)
HH-4 digital display thermostat water bath (Shanghai Pudong Physical and Optical Instruments Factory)
The suction filtration device
JH722 visible spectrophotometer (science and technology Instr Ltd. of Shanghai Tsing-Hua University)
High performance liquid chromatograph (Agilent 1260)
BCD-525S type refrigerator (Qingdao Haier)
KA-1000A type desk centrifuge (Anting Scientific Instrument Factory, Shanghai)
1.2.3 reagent
Chlorogenic acid (medicine inspecting institute)
Distilled water (Guizhou University Biochemical Engineering center)
Honey
Refining white granulated sugar
Malic acid
Beta-schardinger dextrin-
Calgon
Different Vc sodium
Potassium sorbate
Pectase
Cellulase
Diatomite
1.3 the research of honeysuckle beverage extraction process
1.3.1 decoct the investigation of number of times
Prepare to such an extent that concentration is the standard liquid of 0.04mg/ml with the chlorogenic acid standard items.Product are stand-by in contrast.
Take by weighing respectively 2 parts of the honeysuckles in the beaker of two 500ml (being numbered A group and B organizes) of 3g drying, in A, B beaker, add 300ml distilled water respectively, place on the electric furnace and heat, boil suction filtration behind the 10min, A organizes to get 250ml filtrate, B organizes to get 250ml filtrate, add 150ml distilled water in the filter residue in organizing toward B again, place on the electric furnace and heat, boil 10min, suction filtration gets 100ml filtrate, B is organized filtrate merge to get 350ml filtrate.By 1.3 lower chlorogenic acid concentration of surveying of first.The results are shown in Table 1.1.
Table 1.1 decocts number of times to the chlorogenic acid concentration as influencing factor
By table as seen, the chlorogenic acid concentration of filtrate of twice gained of filtrate and decoction that decocts a gained is all higher, and concentration differs and not quite.Consider from saving medicinal material and cost, can extract twice, but the amount of water that extracts for the second time should reduce.
1.3.2 the investigation of decocting time
Take by weighing respectively 3 parts of 3g honeysuckles in the beaker of 3 500ml, add 300ml distilled water, place that heating makes boiling on the electric furnace, boiling time is respectively 5min, 10min, 15min, filter to get filtrate and constant volume to 300ml, observe color, trial test taste.The results are shown in Table 1.2.
Table 1.2 decocting time is on the impact of decoction liquor
Get respectively respectively 0.5ml of above three, and constant volume take distilled water as reference solution, is measured absorbance with ultraviolet specrophotometer in the 50ml volumetric flask under wavelength 323nm respectively, the record experimental data.The data obtained such as table 1.3.
Table 1.3 decocting time is on the impact of chlorogenic acid content
By table 1.2 and 1.3 as seen, taste was more suitable when boiling time was 10min, 5min relatively, 10min, the extract of 15min record absorbance numerical value, show that the chlorogenic acid content difference is little.Therefore, consider, best decocting time is decided to be 10min.
1.3.3 the investigation of solid-liquid ratio
Take by weighing respectively 10g, 8.4g, 7.2g, 6.3g, 5.6g and 5g honeysuckle in the beaker of 6 1000ml, the distilled water that adds respectively 500ml, namely get the sample that solid-liquid ratio is respectively 1:50,1:60,1:70,1:80,1:90,1:100, all place on the electric furnace heating to boil 10min in 6 groups of samples, investigate its color, outward appearance and taste.Result such as table 1.4.
Table 1.4 solid-liquid ratio is on the impact of decoction liquor
By table 1.4 as seen, the decoction liquor color of 1:60,1:70, three solid-liquid ratio gained of 1:80, outward appearance and flavour smell are all more suitable, consider that the later stage also will carry out seasoning, thus this 1:70 solid-liquid ratio is decided to be suitable solid-liquid ratio, as the condition of taste allotment in the later stage preparing process.
1.3.4 brief summary
This experiment adopts water-bath to decoct the technique of extraction method, and the method equipment is simple, and is easy to operate, and for fear of the impact of water quality, according to the problem of experiment condition and funds, adopting distilled water is its leaching liquor.In the research of experiment to the honeysuckle beverage extraction process, mainly extraction time, extraction time and three aspects of solid-liquid ratio of honeysuckle are investigated.Experiment mainly take sense organ (comprising color, outward appearance and taste) and on the impact of extract chlorogenic acid content as index, determine optimum extraction process in conjunction with the problem of medicinal material utilization rate and cost.The result shows: extraction time is twice; Extraction time is 10min; Solid-liquid ratio is tentative to be 1:70.
The research of honeysuckle drink material formula
1.4.1 single factor of beta-schardinger dextrin-is investigated
The preparation solid-liquid ratio is 3 parts of the Flos Lonicerae extractive solutions of 1:70, adds respectively 0.02%, 0.03%, 0.04% cycloheptaamylose, and after stirring, refrigerator is put in sealing, leaves standstill more than 24 hours, observes also record result.See Table 1.5.
Table 1.5 beta-schardinger dextrin-list factor investigation table (solid-liquid ratio is that 1:70 water is 100ml)
By table 1.5 as can be known, add 0.03% effect best, therefore the addition of cycloheptaamylose is decided to be 0.03%.
1.4.2 single factor of calgon is investigated
The preparation solid-liquid ratio is 4 parts of the Flos Lonicerae extractive solutions of 1:70, adds respectively 0.00%, 0.06%, 0.07%, 0.08% calgon, with glass bar stir shake up after, refrigerator is put in sealing, leaves standstill more than 24 hours, observes also record result.See Table 1.6.
Table 1.6 calgon list factor investigation table (solid-liquid ratio is that 1:70 water is 100ml)
By table 1.6 as can be known, the color and luster of three levels does not have significant difference, therefore the calgon addition is decided to be 0.06%.
1.4.3 the interpolation of different Vc sodium (D sodium isoascorbate, erythorbic acid sodium)
Add with reference to China " food additives use sanitary standard " (GB 2760-2011) specified volume 0.015%.
1.4.4 the interpolation of honey
Contain pectic substance in the honey and easily cause beverage to produce precipitation, therefore after extract is carried out coarse filtration, namely add 1% honey, in order in the later stage enzymolysis process, remove pectic substance.
1.4.5 single factor of white granulated sugar is investigated
The preparation solid-liquid ratio is 5 parts of the Flos Lonicerae extractive solutions of 1:70, respectively adds 1.5%, 2%, 2.5%, 3%, 3.5% white granulated sugar in 5 parts, stirs evenly with glass bar, and the criticism group trial test that is comprised of 10 people is also recorded the result.See Table 1.7.
Single factor of table 1.7 white granulated sugar is investigated (solid-liquid ratio is that 1:70 water is 100ml)
By table 1.7 as can be known, when the white granulated sugar addition was 2.5%, mouthfeel was suitable.
1.4.6 single factor of malic acid is investigated
The preparation solid-liquid ratio is 5 parts of the Flos Lonicerae extractive solutions of 1:70, respectively adds 0.015%, 0.02%, 0.025%, 0.03%, 0.035% malic acid in 5 parts, stirs evenly with glass bar, and the criticism group trial test that is comprised of 10 people is also recorded the result.See Table 1.8.
Table 1.8 malic acid list factor investigation table (solid-liquid ratio is that 1:70 water is 100ml)
By table 1.8 as can be known, when the malic acid addition was 0.025%, tart flavour was suitable.
1.4.7 drink formula orthogonal experiment
1.4.7.1 standards of grading
Sense organ according to beverage is marked, and comprises the color and luster (full marks 30 minutes) of beverage, mode of appearance (full marks 30 minutes), and flavour smell (full marks 40 minutes) is divided into Three Estate with each project and gives a mark.The grade of each project and score value all carry out appropriate design, draw sensory evaluation scores standard design table, see Table 1.9.The scoring full marks are 100 minutes, form criticism group by 10 people, mark with the sensory evaluation method, calculate with average mark.
Table 1.9 sensory evaluation scores standard design table
1.4.7.2 prescription Orthogonal experiment results
According to the experiment of single factor result, fixedly the addition of cycloheptaamylose is 0.03%, the calgon addition is 0.06%, different Vc sodium addition is 0.015%, the addition of honey is 1%, select solid-liquid ratio, white granulated sugar, malic acid three factors to carry out the experiment of three horizontal quadratures, select optimum formula.Empirical factor and level see Table 1.10, and experimental result sees Table 1.11.
Table 1.10 drink formula orthogonal experiment factor level table
Table 1.11 drink formula orthogonal design table
Extreme difference R by table 1.11 can illustrate, the influence factor maximum be white granulated sugar, secondly be solid-liquid ratio, be malic acid at last, its best of breed is A
3B
3C
1, i.e. solid-liquid ratio 1:80, white granulated sugar 3%, malic acid 0.020%.
According to above experiment, mass percent in the conclusion is unified with the account form of parts by weight the most at last, can learn, the present invention preferably fills a prescription, and dry honeysuckle consumption is 1.43 parts, and the consumption of water is 100 parts, the white granulated sugar consumption is 3 parts, the malic acid addition is 0.02 part, and the cycloheptaamylose addition is 0.03 part, and the calgon addition is that 0.06 part, different Vc sodium addition are that 0.01 part, the addition of honey are 1 part.
Honeysuckle beverage preparation technology flow process
2.1 extract
A certain amount of honeysuckle of handling well joined in 80 times the distilled water, boil 10min, coarse filtration.
2.2 enzymolysis
Place thermostat water bath to make temperature remain on 40 ℃ to 45 ℃ the filtrate of gained in 2.1, add 1% honey, 0.01% pectase and 0.04% cellulase, leave standstill 2h.
2.3 diatomite suction filtration
In the two-layer Medium speed filter paper of Buchner funnel pad, repave the thick diatomite of 2cm, the coarse filtration liquid that enzymolysis is good carries out suction filtration, namely gets smart filtrate.
2.4 the adding of additive
0.03% cycloheptaamylose, 0.06% calgon, 0.015% different Vc sodium, 3% white granulated sugar, 0.020% malic acid are added in the smart filtrate suction filtration and get final product.
2.5 honeysuckle beverage configuration process chart
Fig. 1 is seen in honeysuckle beverage configuration technological process.
The investigation of stability
2.6.1 physical stability is accelerated experiment
Measure respectively honeysuckle beverage 10ml in two centrifuge tubes, centrifugal 20min under the rotating speed of 4000r/min, the result does not find that precipitation produces.
2.6.2 low-temperature stability is investigated
The beverage 100ml that makes is put in the conical flask, and close plug is put into 2 ℃ of refrigerators, leaves standstill, and observes and the record result.See Table 2.1.
Table 2.1 low-temperature stability investigation table
2.6.3 the potassium sorbate addition is investigated
Measure respectively 5 parts of 250ml beverages, add respectively 0.01%, 0.02%, 0.03%, 0.04%, 0.05% potassium sorbate, change over to respectively in 5 conical flasks after stirring makes dissolving, close plug is put into 2 ℃ of refrigerators, leaves standstill, and observes also record result.See Table 2.2.
Table 2.2 potassium sorbate addition investigation table
3 brief summaries
Experiment shows: the sedimentation problem that is caused by beverage ingredient and interpolation auxiliary material tentatively is resolved.More study on the stability waits research.
Owing to having adopted technique scheme, the present invention makes up the auxiliary material of Honegsukle flower P.E with the process screening, adopts unique technology mode pan in next life honeysuckle beverage, and not only chlorogenic acid content is high in the product of production, and unique flavor, good mouthfeel, the simultaneously good stability of product.Production method of the present invention is simple, is easy to industrialization, and production cost is low, and production efficiency is high.The inventive method is simple, and material source is extensive, and effect is good.
Description of drawings
Fig. 1 is the production technological process of honeysuckle beverage.
The specific embodiment
Embodiments of the invention 1: honeysuckle beverage, calculate by weight, comprise 1.43 parts of dry honeysuckles, 100 parts in water, 3 parts of white granulated sugars, 0.02 part of malic acid, 0.03 part of beta-schardinger dextrin-, 0.05 part of calgon, 0.01 part in different Vc sodium, 0.05 part of potassium sorbate, 0.01 part of pectase, 0.04 part and 1 part honey of cellulase.
The production method of honeysuckle beverage is added to the water dry honeysuckle, is heated to after the boiling continuous heating 10 minutes again, then carries out coarse filtration, obtains coarse filtration liquid; Coarse filtration liquid placed 40～45 ℃ water-bath, add honey, pectase and cellulase, leave standstill 2h, obtain enzymolysis liquid; Enzymolysis liquid is filtered, obtain smart filtrate; After adding cyclodextrine, calgon, different Vc sodium, white granulated sugar, malic acid and potassium sorbate in the smart filtrate, again filter, get smart filtrate, the can after conventional method sterilization of smart filtrate gets product.
Embodiments of the invention 2: honeysuckle beverage, calculate by weight, comprise 1.3 parts of dry honeysuckles, 100 parts in water, 3.2 parts of white granulated sugars, 0.015 part of malic acid, 0.025 part of beta-schardinger dextrin-, 0.065 part of calgon, 0.005 part in different Vc sodium, 0.055 part of potassium sorbate, 2 parts of honey, 0.045 part of 0.005 part of pectase and cellulase.
The production method of honeysuckle beverage is added to the water dry honeysuckle, adds hot reflux 10 minutes, then carries out coarse filtration, obtains coarse filtration liquid; Coarse filtration liquid placed 40～45 ℃ water-bath, add honey, cyclodextrine, calgon, different Vc sodium, white granulated sugar, malic acid and potassium sorbate after, filter, get smart filtrate, the can after conventional method sterilization of smart filtrate gets product.
Embodiments of the invention 3: honeysuckle beverage, calculate by weight, comprise 7.2 parts of dry honeysuckles, 5 parts of selfheals, 500 parts in water, 2.8 parts of white granulated sugars, 0.025 part of malic acid, 0.035 part of beta-schardinger dextrin-, 0.055 part of calgon, 0.015 part in different Vc sodium, 0.045 part of potassium sorbate, 0.015 part of pectase, 1 part of 0.035 part of cellulase and honey.
The production method of honeysuckle beverage is added to the water dry honeysuckle and selfheal, is heated to after the boiling continuous heating 10 minutes again, then carries out coarse filtration, obtains coarse filtration liquid; Coarse filtration liquid placed 40～45 ℃ water-bath, add honey, pectase and cellulase, leave standstill 2h, obtain enzymolysis liquid; Enzymolysis liquid is filtered, obtain smart filtrate; After adding cyclodextrine, calgon, different Vc sodium, white granulated sugar, malic acid and potassium sorbate in the smart filtrate, again filter, get smart filtrate, the can after conventional method sterilization of smart filtrate gets product.
Embodiments of the invention 4: honeysuckle beverage, calculate by weight, comprise 7.2 parts of dry honeysuckles, 2.5 parts of lophatherum graciles, 500 parts in water, 2.8 parts of white granulated sugars, 0.025 part of malic acid, 0.035 part of beta-schardinger dextrin-, 0.055 part of calgon, 0.015 part in different Vc sodium, 0.045 part of potassium sorbate, 0.015 part of pectase, 1 part of 0.035 part of cellulase and honey.
The production method of honeysuckle beverage is added to the water dry honeysuckle and lophatherum gracile, is heated to after the boiling continuous heating 10 minutes again, then carries out coarse filtration, obtains coarse filtration liquid; Coarse filtration liquid placed 40～45 ℃ water-bath, add honey, pectase and cellulase, leave standstill 2h, obtain enzymolysis liquid; Enzymolysis liquid is filtered, obtain smart filtrate; After adding cyclodextrine, calgon, different Vc sodium, white granulated sugar, malic acid and potassium sorbate in the smart filtrate, again filter, get smart filtrate, the can after conventional method sterilization of smart filtrate gets product.
Claims (6)
1. honeysuckle beverage, it is characterized in that: calculate by weight, comprise 1.3～1.5 parts of dry honeysuckles, 100 parts in water, 2.8～3.2 parts of white granulated sugars, 0.015～0.025 part of malic acid, 0.025～0.035 part of beta-schardinger dextrin-, 0.055～0.065 part of calgon, 0.005～0.015 part in different Vc sodium, 0.045～0.055 part of potassium sorbate, 1～3 part of honey, 0.035～0.045 part of 0.005～0.015 part of pectase and cellulase.
2. honeysuckle beverage according to claim 1, it is characterized in that: calculate by weight, comprise 1.43 parts of dry honeysuckles, 100 parts in water, 3 parts of white granulated sugars, 0.02 part of malic acid, 0.03 part of beta-schardinger dextrin-, 0.05 part of calgon, 0.01 part in different Vc sodium, 0.05 part of potassium sorbate, 1 part of honey, 0.04 part of 0.01 part of pectase and cellulase.
3. honeysuckle beverage according to claim 1 and 2 is characterized in that: it is characterized in that: also comprise 1 portion of selfheal.
4. honeysuckle beverage according to claim 1 and 2 is characterized in that: it is characterized in that: also comprise 0.5 portion of lophatherum gracile.
5. the production method of a honeysuckle beverage as claimed in claim 1 is characterized in that: dry honeysuckle is added to the water, is heated to after the boiling continuous heating 10 minutes again, then carry out coarse filtration, obtain coarse filtration liquid; Coarse filtration liquid placed 40～45 ℃ water-bath, add again honey, pectase and cellulase, leave standstill 2h and carry out enzymolysis, obtain enzymolysis liquid; Enzymolysis liquid is filtered, obtain filtrate; After adding cyclodextrine, calgon, different Vc sodium, white granulated sugar, malic acid and potassium sorbate in the filtrate, again filter, get smart filtrate; Smart filtrate with the rear can of conventional method sterilization, is got product.
6. the production method of honeysuckle beverage according to claim 3, it is characterized in that: selfheal or lophatherum gracile decoct together with honeysuckle in proportion.
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