CN103040062A - Beverage containing anthocyanin extracted from Pennisetum purpureum and preparation method of beverage containing anthocyanin - Google Patents
Beverage containing anthocyanin extracted from Pennisetum purpureum and preparation method of beverage containing anthocyanin Download PDFInfo
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- CN103040062A CN103040062A CN2012105778509A CN201210577850A CN103040062A CN 103040062 A CN103040062 A CN 103040062A CN 2012105778509 A CN2012105778509 A CN 2012105778509A CN 201210577850 A CN201210577850 A CN 201210577850A CN 103040062 A CN103040062 A CN 103040062A
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Abstract
The invention relates to a beverage containing anthocyanin extracted from Pennisetum purpureum and a preparation method of beverage containing anthocyanin. The preparation method of the beverage containing anthocyanin extracted from Pennisetum purpureum comprises the following steps: picking raw materials, blending, extracting by leaching, filtering, mixing, packaging and sterilizing. The stems and leaves of Pennisetum purpureum are rich in nutrients. The analytical results of Pennisetum purpureum stems and leaves test show that Pennisetum purpureum contains 18.6% of crude proteins, 4.1% of crude fats and 58.1% of nitrogen-free extracts and also contains minerals; the contents of nutrients and inorganic nutrient elements are high; the solid content of the beverage made from Pennisetum purpureum is 2.1%, and the anthocyanidin content is high up to 3.34 mg/g; and the beverage is beneficial for health after long-term consumption. The planting of Pennisetum purpureum is easy, the purpose of annually planting Pennisetum purpureum in a greenhouse can be achieved, the planting yield of Pennisetum purpureum is high (8-10 tons/Mu), and Pennisetum purpureum is suitable for rotation planting with age limit up to ten years and is substantially free of disease and pest. The beverage made from Pennisetum purpureum is free of pesticide residues.
Description
Technical field
The present invention relates to a kind of beverage and preparation method thereof, be specifically related to a kind of red napier grass anthocyanidin beverage and preparation method thereof.
Background technology
Anthocyanidin (Anthocyanidin) claims again anthocyanidin, is that nature one class extensively is present in the water-soluble natural pigment in the plant, belongs to flavonoids.Also be the main present-color material in the plant petals, the multicoloured color major parts such as fruit, vegetables, flowers are relevant with it.Anthocyanidin is the anti-aging and nutritive replenishers of pure natural, studies have shown that it is that mankind nowadays is found the most effective antioxidant, and its antioxygenic property exceeds 50 times than vitamin E, exceeds 20 times than vitamin C.After taking, the people just can in blood, detect in 20 minutes.Anthocyanidin is called as " oral cosmetics for skin " especially blueberry anthocyanin in Europe, and skin nutrition strengthens cutaneous immunisation power, tackles various allergic conditions.It is the most effective polyphenoils of present nature.Anthocyanidin is natural sunlight overcover, can prevent ultraviolet ray infringement skin, and skin belongs to connective tissue, and wherein contained collagen and rigid albumen play an important role to the total of skin.Anthocyanidin extensively is present in all peonys, purple or blue vegetable and fruit, in the tissue such as plants such as calcium fruit, grape, blackberry, blueberry, fig, cherry, beet root, eggplant, purple sweet potato, black imperial pearl potato, blood orange, red cabbage, blueberry, the red certain kind of berries, strawberry, mulberries, hawthorn skin, purple perilla, black (red) rice, morning glories.Because the anthocyanidin sterling does not also appear in the existing market, therefore need to take in anthocyanidin, can only pass through the mode of tonic so at present, the acquisitions such as for example edible blueberry, strawberry, grape, Qarnet rice.
Red napier grass (
Pennisetum purpureum schumab cv) to cry again brazilein napier grass, its cauline leaf be aubergine, red napier grass plant contains anthocyanidin, and red napier grass has high yield, high-quality, disease-resistant, pest-resistant, degeneration-resistant characteristics.Well developed root system, fast growth, temperature are not less than 30 when spending, and every day can long 5-7 centimetre.Cauline leaf is in great numbers, and plant is tall and big, and 400 centimetres of plant heights, tiller number First Year are 20,50 of Second Years.It is subzero 6 ℃ that the old root and stem of certain plants bears temperature.Thick 2.5 centimetres of stem, cane succulence, sugar content height.Utilize the booth ecological cultivation can reach the purpose of producing in the anniversary, its output Gao Keda 8-10 ton/mu, once plantation utilizes for many years, utilizes the time limit can reach 10 years, almost without disease and pest, utilizes its preparation of drinks non agricultural chemical residuum.
Summary of the invention
The object of the present invention is to provide a kind of red napier grass anthocyanidin beverage and preparation method thereof, utilizing that red napier grass is easy to plantation, output is high, product are of fine quality, contain the characteristics such as anthocyanidin, is a kind of raw material that are easy to industrialization development of exploitation searching of anthocyanidin beverage products.
To achieve these goals, the technical scheme taked of the present invention is as follows:
The preparation method of red napier grass anthocyanidin beverage of the present invention comprises raw material selection, making beating, lixiviate, filtration, allotment and packing sterilization, it is characterized in that step is as follows:
1, raw material is selected: choose fresh red napier grass, be cut into some sections after cleaning, stem and leaf all utilize;
2, making beating: by weight for the ratio of red Xiang Cao ︰ pure water=1 ︰ 2-4 adds water, utilize 3500 rev/mins of making beating of beater 8-10 minute, get slurries;
3, lixiviate: slurries 50-70 ℃ of backflow lixiviate of step 2 is no less than 1 hour, then filter collects leaching liquor, again with filter residue with the pure water 50-70 ℃ lixiviate of 5-7 times of weight 1.5 hours, filter waste, merge 2 times leaching liquor; Described backflow lixiviate refers to by weight being the ratio of Yi Chun ︰ slurries=1 ︰ 3-6, with ethanol and the red napier grass active ingredient of slurries mixing lixiviate, leaching liquor is heated, and is condensed again after solvent distillates to flow back to lixiviating effective components in the infuser, go round and begin again like this, until active ingredient is fully extracted; Described ethanol is that volume ratio is not less than 75% ethanol water or absolute ethyl alcohol;
4, filter: adopt the 7000-9000Da film to filter the leaching liquor of step 3, abandon filter residue, get extract;
5, allotment: the percentage by weight by step 4 extract adds citric acid 0.01%-0.02%, peppermint 1%-1.6%, shitosan 0.02%-0.04%, EDTA 0.04%-0.06%, stevioside 0.06%-0.08%, D-araboascorbic acid sodium 0.01%-0.02%, sorbic acid 0.01%-0.02%, gets seasoning liquid; Described citric acid, peppermint, shitosan, stevioside, sorbic acid are food-grade; EDTA, D-araboascorbic acid sodium are that analysis is pure; Be solid; EDTA is ethylenediamine tetra-acetic acid;
6, packing sterilization: the seasoning liquid can of step 5 in container, through sterilization, is finished product.
The present invention also protects the red napier grass anthocyanidin beverage with the said method preparation.
The present invention take be easy to plant, red napier grass that output is high is as raw material, improves the extraction rate of active ingredient by the backflow hot dipping; Improve the fragrance of red napier grass anthocyanidin beverage by adding peppermint; Citric acid is as flavouring agent and stabilizing agent; Stevioside is used for transferring mouthfeel can increase sugariness as natural sweetener; EDTA is stabilizing agent; D-araboascorbic acid sodium is antioxidant, antisepsis antistaling agent; Shitosan has preferably antibacterial activity, can suppress the growth and breeding of some fungies, bacterium and virus, has antisepsis; Sorbic acid is antisepsis antistaling agent.
Remarkable advantage of the present invention:
1, red napier grass is easy to plantation, utilizes the warmhouse booth ecological cultivation can reach the purpose of producing in the anniversary, and the output of red napier grass high (reaching 8-10 ton/mu), once plantation utilizes for many years, utilize the time limit can reach 10 years, almost without disease and pest, utilize it as the beverage non agricultural chemical residuum.The nutritional labeling of red napier grass cauline leaf is abundant, red napier grass cauline leaf is detected analysis result to be shown, red napier grass contains crude protein 18.6%, crude fat 4.1%, NFE 58.1%, also contain a lot of mineral elements, nutritional labeling and inorganic nutritive element content are high, the beverage solid content of utilizing its preparation is 2.1%, and anthocyanidin content is up to 3.34mg/g, and long-term drinking is good for one's health.
2, nature has 300 kinds of different anthocyanidin of surpassing, they be mainly derived from be different from that kind of fruits and vegetables such as purple sweet potato, cowberry, european cranberry, blueberry, grape, elder are red, blackcurrant, purple Hu Luobu and red cabbage, color be from red to indigo plant, the grass that utilization contains anthocyanidin carries out beverage production and is easy to industrialization development, plant red napier grass with respect to kind of a fruit and vegetable, be easier to plantation, lower as cost of material like this, the product of production has price advantage, is easy to be accepted by market.
The specific embodiment
In order fully to disclose red napier grass anthocyanidin beverage of inventing and preparation method thereof, be illustrated below in conjunction with embodiment.
The preparation method of 1 one kinds of red napier grass anthocyanidin beverages of embodiment may further comprise the steps:
1, raw material is selected: choose fresh red napier grass, be cut into the stem section of 2-3cm after cleaning, stem and leaf all utilize;
2, making beating: by weight for the ratio of red Xiang Cao ︰ pure water=1 ︰ 3 adds water, utilize 3500 rev/mins of making beating of beater 10 minutes;
3, lixiviate: the slurries of step 2 are connected 60 ℃ of backflow lixiviates of slag 1 hour, then filter to collect leaching liquor, again with filter residue with 60 ℃ of lixiviates of pure water of 5 times of weight 1.5 hours, the filtration waste merges 2 times leaching liquor;
4, filter: adopt the 8000Da film to filter the leaching liquor of step 3, abandon filter residue, get extract;
5, allotment: the percentage by weight by step 4 extract adds citric acid 0.01%, peppermint 1.6%, shitosan 0.03%, EDTA 0.05%, stevioside 0.07%, D-araboascorbic acid sodium 0.01%, sorbic acid 0.01%, gets seasoning liquid;
6, packing sterilization: the seasoning liquid can of step 5 in container, through 8min/121 ℃ of sterilization, is red napier grass anthocyanidin beverage product.
Claims (3)
1. the preparation method of a red napier grass anthocyanidin beverage is characterized in that step is as follows:
(1) raw material is selected: choose fresh red napier grass, be cut into some sections after cleaning, stem and leaf all utilize;
(2) making beating: by weight for the ratio of red Xiang Cao ︰ pure water=1 ︰ 2-4 adds water, utilize 3500 rev/mins of making beating of beater 8-10 minute, get slurries;
(3) lixiviate: slurries 50-70 ℃ of backflow lixiviate of step (2) is no less than 1 hour, then filter collects leaching liquor, again with filter residue with the pure water 50-70 ℃ lixiviate of 5-7 times of weight 1.5 hours, filter waste, merge 2 times leaching liquor;
(4) filter: adopt the 7000-9000Da film to filter the leaching liquor of step (3), abandon filter residue, get extract;
(5) allotment: the percentage by weight by step (4) extract adds citric acid 0.01%-0.02%, peppermint 1%-1.6%, shitosan 0.02%-0.04%, EDTA 0.04%-0.06%, stevioside 0.06%-0.08%, D-araboascorbic acid sodium 0.01%-0.02%, sorbic acid 0.01%-0.02%, gets seasoning liquid;
(6) packing sterilization: the seasoning liquid can of step (5) in container, through sterilization, is finished product.
2. the preparation method of a kind of red napier grass anthocyanidin beverage according to claim 1 is characterized in that step is as follows:
(1) raw material is selected: choose fresh red napier grass, be cut into the stem section of 2-3cm after cleaning, stem and leaf all utilize;
(2) making beating: by weight for the ratio of red Xiang Cao ︰ pure water=1 ︰ 3 adds water, utilize 3500 rev/mins of making beating of beater 10 minutes, get slurries;
(3) lixiviate: the slurries of step (2) are connected 60 ℃ of backflow lixiviates of slag 1 hour, then filter to collect leaching liquor, again with filter residue with 60 ℃ of lixiviates of pure water of 5 times of weight 1.5 hours, the filtration waste merges 2 times leaching liquor;
(4) filter: adopt the 8000Da film to filter the leaching liquor of step (3), abandon filter residue, get extract;
(5) allotment: the percentage by weight by step (4) extract adds citric acid 0.01%, peppermint 1.6%, shitosan 0.03%, EDTA 0.05%, stevioside 0.07%, D-araboascorbic acid sodium 0.01%, sorbic acid 0.01%, gets seasoning liquid;
(6) packing sterilization: the seasoning liquid can of step (5) in container, through 8min/121 ℃ of sterilization, is red napier grass anthocyanidin beverage product.
3. by the red napier grass anthocyanidin beverage of claim 1, the preparation of 2 method.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621663A (en) * | 2015-02-09 | 2015-05-20 | 福建农林大学 | Beverage juiced from mushroom and grass stalks |
| CN108056344A (en) * | 2017-12-18 | 2018-05-22 | 福建农林大学 | A kind of clover celestial being fruit beverage and preparation method thereof |
| CN108719537A (en) * | 2018-06-19 | 2018-11-02 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of anthocyanidin beverage and preparation method thereof |
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| CN1943391A (en) * | 2006-11-09 | 2007-04-11 | 武汉光盛生物工程技术开发有限公司 | Composite extracting method for plant leaf protein and its use on hybrid giant napier |
| JP2010110230A (en) * | 2008-11-04 | 2010-05-20 | Chubu Electric Power Co Inc | Saccharification treatment method for herb biomass |
| CN102578669A (en) * | 2012-03-09 | 2012-07-18 | 珠海市鹤洲草原牧业科技有限公司 | Pennisetum sinese roxb natural high-kalium health drink |
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2012
- 2012-12-27 CN CN201210577850.9A patent/CN103040062B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943391A (en) * | 2006-11-09 | 2007-04-11 | 武汉光盛生物工程技术开发有限公司 | Composite extracting method for plant leaf protein and its use on hybrid giant napier |
| JP2010110230A (en) * | 2008-11-04 | 2010-05-20 | Chubu Electric Power Co Inc | Saccharification treatment method for herb biomass |
| CN102578669A (en) * | 2012-03-09 | 2012-07-18 | 珠海市鹤洲草原牧业科技有限公司 | Pennisetum sinese roxb natural high-kalium health drink |
Non-Patent Citations (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621663A (en) * | 2015-02-09 | 2015-05-20 | 福建农林大学 | Beverage juiced from mushroom and grass stalks |
| CN108056344A (en) * | 2017-12-18 | 2018-05-22 | 福建农林大学 | A kind of clover celestial being fruit beverage and preparation method thereof |
| CN108719537A (en) * | 2018-06-19 | 2018-11-02 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of anthocyanidin beverage and preparation method thereof |
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| CN103040062B (en) | 2014-06-25 |
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