CN103040064A - Preparation method of self-heal, folium mori and chrysanthemum beverage - Google Patents
Preparation method of self-heal, folium mori and chrysanthemum beverage Download PDFInfo
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Abstract
The invention provides a preparation method of a self-heal, folium mori and chrysanthemum beverage. The method comprises the steps of preparing beverage liquid and degassing in vacuum. The method is characterized in that the beverage liquid is degassed at 65 to 70 DEG C and under a vacuum condition of 76.3 to 70.2 kPa. The prepared self-heal, folium mori and chrysanthemum beverage well keeps nutrients in raw materials, ursolic acid and chlorogenic acid are effectively enriched, and the efficacies of the self-heal, the folium mori and the chrysanthemum can be brought into full play. The quality guarantee period of the beverage can be as long as 2 to 3 years. The beverage integrates the essence of natural herbs, is sweet, aromatic, bright and clear, and is a healthy, sanitary and convenient green beverage.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, be specifically related to a kind of preparation method of summer Sang Ju Yin beverage.
Background technology
The summer Sang Ju Yin is mainly formed by mother chrysanthemum, mulberry leaf, selfheal compatibility.Selfheal is monarch drug in a prescription in the side, and nature and flavor are bitter, hot, cold, focus on clearing away the liver-fire, loose convulsive seizure due to phlegm-fire pent-up, and hypotensive, ursolic acid is one of its active ingredient; Mulberry leaf, mother chrysanthemum tool dispelling wind and heat from the body, clear liver and improve vision, clearing heat and detoxicating curative effect, chlorogenic acid is one of its active ingredient, and three flavor medicines have clearing liver detoxifcation, anti-inflammatory antipyretic, antibiotic effect, but the medicinal target of having nothing in common with each other, complement each other, play altogether the effect of " heat-clearing eliminating evil, protect Tianjin yin-nourishing ".Comprehensive full side, have clear liver and improve vision, wind-dispelling heat-dissipating, except arthritis with fixed pain caused by dampness, separate the merit of sore.
Modern study shows that the summer Sang Ju Yin can suppress the growth and breeding of various bacteria, and is stronger to the bacteriostasis of staphylococcus aureus and hemolytic streptococcus, illustrates that this product antipyretic and antidote functions and anti-infectious function and its antibacterial action are closely related.In addition, this product has reducing heart rate, suppress myocardial contractive power, reduce blood pressure, coronary artery dilator, brain and lower limb vascular increase the effect of above-mentioned position CBF, and showing has certain preventive and therapeutic effect to middle-old aged coronary heart disease and hypertension, the enterocinesia frequency that can also slow down simultaneously promotes the absorption of nutriment.
The summer Sang Ju Yin mostly is electuary on the market at present, and the mulberry and chrysanthemum granules medicament is also arranged.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of summer Sang Ju Yin beverage.
The objective of the invention is to realize by following measures:
Loss for fear of beverage flavor, obtain again simultaneously better degasifying effect, a kind of preparation method of summer Sang Ju Yin beverage comprises synthetic beverage liquid, vacuum outgas step, it is characterized in that beverage liquid at 65～70 ℃, degassed under 76.3～70.2kPa vacuum condition.Effectively slough the gas that raw material is sneaked in water treatment, when squeezing the juice, sieving worry, allotment, glue mill, stir and carrying operation, prevent the cohesion of oxidation, tone brown stain and the colloidal particle of nutritional labeling in the beverage, bubble and employing are to the corrosion of tank inwall when reducing can and sterilization, making films peels off, and prolongs the beverage storing phase; Vacuum when degassed should determine according to temperature of charge.
Preferably, above-mentioned vacuum outgas, when the temperature of beverage liquid is than the beverage liquid vacuum outgas during charging temperature high 3 ℃～5 ℃; So that material under slight boiling condition, evaporates 2%～3% gas, reach thoroughly fully degassed purpose.
Selfheal is monarch drug in a prescription, has and relieves inflammation or internal heat, make eye bright, and detumescence, the function of dissipating bind is used for red eye, swell pain, order pearl nyctalgia, it is dizzy to have a headache, scrofula, goiter and tumor, acute mastitis swells and ache; Or the thyroid gland enlargement, enlargement of lymph nodes, scrofula, the proliferation of mammary gland, hypertension.Mother chrysanthemum, mulberry leaf are minister, and mother chrysanthemum is clearing heat and detoxicating, the mulberry leaf dispelling wind and heat from the body, and clearing away the lungheat and moisturizing is clear liver and improved vision.Three kinds of materials of summer Sang Ju Yin carry out the combination of science, and Sang Ju Yin had both been brought into play drug effect own, help again selfheal to relieve inflammation or internal heat, make eye bright, subside a swelling.The rational proportion of three kinds of materials produces synergy, not only helps the performance of three kinds of raw material drug effects, also makes it have cold tea performance and good taste.In addition, three kinds of materials are the integration of drinking and medicinal herbs medicinal material, and character is gentle, can eat for a long time, has no side effect.The present invention is through large quantity research, and find that the optimum weight umber proportioning of above-mentioned three kinds of raw materials is: 10～15 parts of selfheals, also 2～7 parts on 1～4 part of chrysanthemum, mulberry leaf are in mass fraction.Preferably, composition of raw materials comprises 153～230 parts of white granulated sugar or sugar alcohols.Preferably, 13 parts of selfheals, 198.4 parts of 2 parts of chrysanthemums, 5 parts on mulberry leaf, sugar alcohol or white granulated sugars are in mass fraction.In order to highlight the summer Sang Ju Yin with the natural mouthfeel of Chinese herbal medicine local flavor, the minimizing sweet taste is covered natural taste flavor, but avoids producing bitter taste, and described sugar alcohol is preferably one or more in sweet mellow wine, sorbierite, the inositol.
In order not destroy the nutritional labeling in the beverage liquid, and reach the purpose of abundant sterilization, and extending the shelf life, keep taste flavor, the preparation method of above-mentioned summer Sang Ju Yin beverage comprises the step of carrying out can, sterilization after the beverage liquid vacuum outgas, it is characterized in that described sterilization employing high-temperature pressurizing steam sterilizing, sterilising temp is 114～116 ℃, and sterilization time is 20 minutes, and pressure is 0.1Mpa, sterilization is cooled to 30 ℃ after finishing.
In order effectively to improve the clarity of beverage liquid, keep taste flavor, before the above-mentioned vacuum outgas, behind the synthetic beverage liquid, also comprise filtration, it is characterized in that described filtration employing duplex strainer.
A kind of preparation method of summer Sang Ju Yin beverage may further comprise the steps:
(1) decoct: take by weighing 10～15 parts of selfheals, also 2～7 parts on 1～4 part of chrysanthemum, mulberry leaf, the decocting that adds first 10 times of amounts of medicinal material boiled 2 hours, got liquid A; Then add the decocting decoct medicinal herbs slag 1 hour of 8 times of amounts of medicinal material, get medical liquid B, merge twice filtrate of A, B, filter with 200 eye mesh screens;
(2) allotment: with the filtrate of 1900～2860 parts of purified water, 153～230 portions of white granulated sugars or sugar alcohol, decoction liquid, fully mixing makes the semi-finished product beverage liquid;
(3) filter: the semi-finished product beverage liquid for preparing is filtered through 350 screen cloth duplex strainers;
(4) vacuum outgas: when the temperature of beverage liquid is than the beverage liquid vacuum outgas during charging temperature high 3 ℃～5 ℃, beverage liquid is at 66～69 ℃, and is degassed under 75.1～71.4kPa vacuum condition.
(5) can: use bottle placer to pour into, the sealing machine sealing;
(6) sterilization, cooling: adopt horizontal sterilization kettle to carry out the high-temperature pressurizing steam sterilizing, sterilising temp is 114～116 ℃, sterilization time is 20 minutes, and pressure is 0.1Mpa, after sterilization finishes, make the sterilization kettle internal pressure be kept above sterilization pressure 0.02Mpa～0.028Mpa, open lentamente the cooling valve and keep pressure stability, pass into compressed air or cooling water temperature, along with drop in temperature, pressure reduces gradually, is cooled to 30 ℃;
(7) drying: dry with air compressor machine after the sterilization, or towel off the pop can surface moisture, room temperature storage after the drying.
Beneficial effect
1. the summer Sang Ju Yin beverage of the present invention's preparation has well kept nutritional labeling in the raw material, and wherein ursolic acid, chlorogenic acid obtain effective enrichment, can well bring into play the drug effect of summer Sang Ju Yin.
2. summer Sang Ju Yin beverage long shelf-life of the present invention can reach 2～3 years.The elite of its collection natural herb, taste is sweet, and fragrant odour is in bright colors, clarifies; A kind of health, health, green beverage easily.
3. impurity content of the present invention, microorganism equal size are low.
The specific embodiment
Further specify by the following examples the present invention, but the present invention is not limited to these embodiment.
Embodiment 1
(1) decoct: take by weighing 13 parts of selfheals, 2 parts of chrysanthemums, 5 parts on mulberry leaf, in mass fraction, the decocting that adds first 10 times of amounts of medicinal material boiled 2 hours, got liquid A; Then add the decocting decoct medicinal herbs slag 1 hour of 8 times of amounts of medicinal material, get medical liquid B, merge twice filtrate of A, B, filter with 200 eye mesh screens;
(2) allotment: with 2480 parts of purified water, 198.4 portions of white granulated sugars, the filtrate that decocts liquid, fully mixing makes the semi-finished product beverage liquid;
(3) filter: the semi-finished product beverage liquid for preparing is filtered through 350 screen cloth duplex strainers;
(4) vacuum outgas: temperature was high 4 ℃ when the temperature of beverage liquid was than the beverage liquid vacuum outgas during charging, and beverage liquid is at 67 ℃, and is degassed under the 73.9kPa vacuum condition.
(5) can: use bottle placer to pour into, the sealing machine sealing;
(6) sterilization, cooling: adopt horizontal sterilization kettle to carry out the high-temperature pressurizing steam sterilizing, sterilising temp is 115 ℃, sterilization time is 20 minutes, and pressure is 0.1Mpa, after sterilization finishes, make the sterilization kettle internal pressure be kept above sterilization pressure 0.02MpaMpa, open lentamente the cooling valve and keep pressure stability, pass into compressed air or cooling water temperature, along with drop in temperature, pressure reduces gradually, is cooled to 30 ℃;
(7) drying: dry with air compressor machine after the sterilization, or towel off the pop can surface moisture, room temperature storage after the drying.
The product testing result of table 1 embodiment 1
| Soluble solid (20 ℃, compound microcapsule)/(g/100 mL) | 7 | GB/T 12143 |
| Total acid (with citrometer)/(g/100 mL) | 0.25 | GB/T 12456 |
| Total arsenic (in As)/(mg/L) | 0.1 | GB/T 5009.11 |
| Plumbous (in Pb)/(mg/L) | 0.2 | GB 5009.12 |
| Tin a(in Sn)/(mg/L) | 180 | GB/T 5009.16 |
| Potassium sorbate (in sorbic acid)/(g/L) | 0.35 | GB/T 5009.29 |
| Total plate count/(CFU/mL) | 75 | GB 4789.2 |
| Coliform/(MPN/100mL) | 4 | GB 4789.3 |
| Mould/(CFU/mL) | 5 | GB 4789.15 |
| Saccharomycete/(CFU/mL) | 5 | ? |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) | Do not detect | GB 4789.4、GB/T 4789.5、GB 4789.10 |
The product taste is sweet, and fragrant odour is in bright colors, clarifies.
Embodiment 2
(1) decoct: take by weighing 10 parts of selfheals, also 2 parts on 1 part of chrysanthemum, mulberry leaf, the decocting that adds first 10 times of amounts of medicinal material boiled 2 hours, got liquid A; Then add the decocting decoct medicinal herbs slag 1 hour of 8 times of amounts of medicinal material, get medical liquid B, merge twice filtrate of A, B, filter with 200 eye mesh screens;
(2) allotment: with 1900 parts of purified water, 153 portions of sweet mellow wine, the filtrate that decocts liquid, fully mixing makes the semi-finished product beverage liquid;
(3) filter: the semi-finished product beverage liquid for preparing is filtered through 350 screen cloth duplex strainers;
(4) vacuum outgas: temperature was high 3 ℃ when the temperature of beverage liquid was than the beverage liquid vacuum outgas during charging, and beverage liquid is at 65 ℃, and is degassed under the 76.3kPa vacuum condition.
(5) can: use bottle placer to pour into, the sealing machine sealing;
(6) sterilization, cooling: adopt horizontal sterilization kettle to carry out the high-temperature pressurizing steam sterilizing, sterilising temp is 114 ℃, sterilization time is 20 minutes, and pressure is 0.1Mpa, after sterilization finishes, make the sterilization kettle internal pressure be kept above sterilization pressure 0.02Mpa, open lentamente the cooling valve and keep pressure stability, pass into compressed air or cooling water temperature, along with drop in temperature, pressure reduces gradually, is cooled to 30 ℃;
(7) drying: dry with air compressor machine after the sterilization, or towel off the pop can surface moisture, room temperature storage after the drying.
The product testing result of table 2 embodiment 2
| Soluble solid (20 ℃, compound microcapsule)/(g/100 mL) | 6 | GB/T 12143 |
| Total acid (with citrometer)/(g/100 mL) | 0.26 | GB/T 12456 |
| Total arsenic (in As)/(mg/L) | 0.12 | GB/T 5009.11 |
| Plumbous (in Pb)/(mg/L) | 0.23 | GB 5009.12 |
| Tin a(in Sn)/(mg/L) | 185 | GB/T 5009.16 |
| Potassium sorbate (in sorbic acid)/(g/L) | 0.36 | GB/T 5009.29 |
| Total plate count/(CFU/mL) | 80 | GB 4789.2 |
| Coliform/(MPN/100mL) | 5 | GB 4789.3 |
| Mould/(CFU/mL) | 6 | GB 4789.15 |
| Saccharomycete/(CFU/mL) | 7 | ? |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) | Do not detect | GB 4789.4、GB/T 4789.5、GB 4789.10 |
The product taste is sweet, and fragrant odour is in bright colors, clarifies.
Embodiment 3
(1) decoct: take by weighing 15 parts of selfheals, also 7 parts on 4 parts of chrysanthemums, mulberry leaf, the decocting that adds first 10 times of amounts of medicinal material boiled 2 hours, got liquid A; Then add the decocting decoct medicinal herbs slag 1 hour of 8 times of amounts of medicinal material, get medical liquid B, merge twice filtrate of A, B, filter with 200 eye mesh screens;
(2) allotment: with 2860 parts of purified water, 230 parts of sorbierites and inositol (sorbierite and inositol ratio 1:1), the filtrate that decocts liquid, fully mixing makes the semi-finished product beverage liquid;
(3) filter: the semi-finished product beverage liquid for preparing is filtered through 350 screen cloth duplex strainers;
(4) vacuum outgas: temperature was high 5 ℃ when the temperature of beverage liquid was than the beverage liquid vacuum outgas during charging, and beverage liquid is at 70 ℃, and is degassed under the 70.2kPa vacuum condition.
(5) can: use bottle placer to pour into, the sealing machine sealing;
(6) sterilization, cooling: adopt horizontal sterilization kettle to carry out the high-temperature pressurizing steam sterilizing, sterilising temp is 116 ℃, sterilization time is 20 minutes, and pressure is 0.1Mpa, after sterilization finishes, make the sterilization kettle internal pressure be kept above sterilization pressure 0.025Mpa, open lentamente the cooling valve and keep pressure stability, pass into compressed air or cooling water temperature, along with drop in temperature, pressure reduces gradually, is cooled to 30 ℃;
(7) drying: dry with air compressor machine after the sterilization, or towel off the pop can surface moisture, room temperature storage after the drying.
The product testing result of table 3 embodiment 3
| Soluble solid (20 ℃, compound microcapsule)/(g/100 mL) | 6 | GB/T 12143 |
| Total acid (with citrometer)/(g/100 mL) | 0.28 | GB/T 12456 |
| Total arsenic (in As)/(mg/L) | 0.15 | GB/T 5009.11 |
| Plumbous (in Pb)/(mg/L) | 0.26 | GB 5009.12 |
| Tin a(in Sn)/(mg/L) | 185 | GB/T 5009.16 |
| Potassium sorbate (in sorbic acid)/(g/L) | 0.40 | GB/T 5009.29 |
| Total plate count/(CFU/mL) | 85 | GB 4789.2 |
| Coliform/(MPN/100mL) | 5 | GB 4789.3 |
| Mould/(CFU/mL) | 6 | GB 4789.15 |
| Saccharomycete/(CFU/mL) | 6 | ? |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) | Do not detect | GB 4789.4、GB/T 4789.5、GB 4789.10 |
The product taste is sweet, and fragrant odour is in bright colors, clarifies.
Claims (9)
1. the preparation method of a summer Sang Ju Yin beverage comprises synthetic beverage liquid, vacuum outgas step, it is characterized in that beverage liquid at 65～70 ℃, and is degassed under 76.3～70.2kPa vacuum condition.
2. the preparation method of summer Sang Ju Yin beverage as claimed in claim 1, described vacuum outgas, when the temperature of beverage liquid is than described vacuum outgas during charging temperature high 3 ℃～5 ℃.
3. the preparation method of summer Sang Ju Yin beverage as claimed in claim 1 or 2, described summer Sang Ju Yin beverage raw material formula is: 10～15 parts of selfheals, also 2～7 parts on 1～4 part of chrysanthemum, mulberry leaf are in mass fraction.
4. the preparation method of summer Sang Ju Yin beverage as claimed in claim 3, described summer Sang Ju Yin beverage raw material formula also comprises 153～230 parts of white granulated sugar or sugar alcohols.
5. the preparation method of summer Sang Ju Yin beverage as claimed in claim 4, described summer Sang Ju Yin beverage raw material formula comprises 13 parts of selfheals, 198.4 parts of 2 parts of chrysanthemums, 5 parts on mulberry leaf, sugar alcohol or white granulated sugars are in mass fraction.
6. such as the preparation method of claim 4 or 5 described summer Sang Ju Yin beverages, described sugar alcohol is preferably one or more in sweet mellow wine, sorbierite, the inositol.
7. such as the preparation method of the arbitrary described summer Sang Ju Yin beverage of claim 1～6, also comprise the step of carrying out can, sterilization after the beverage liquid vacuum outgas, it is characterized in that described sterilization employing high-temperature pressurizing steam sterilizing, sterilising temp is 114～116 ℃, sterilization time is 20 minutes, and pressure is 0.1Mpa.
8. such as the preparation method of the arbitrary described summer Sang Ju Yin beverage of claim 1～7, also comprise vacuum outgas before, the filtration step behind the synthetic beverage liquid is characterized in that described filtration adopts duplex strainer.
9. the preparation method of summer Sang Ju Yin beverage as claimed in claim 1,, may further comprise the steps:
(1) decoct: take by weighing 10～15 parts of selfheals, also 2～7 parts on 1～4 part of chrysanthemum, mulberry leaf, the decocting that adds first 10 times of amounts of medicinal material boiled 2 hours, got liquid A; Then add the decocting decoct medicinal herbs slag 1 hour of 8 times of amounts of medicinal material, get medical liquid B, merge twice filtrate of A, B, filter with 200 eye mesh screens;
(2) allotment: with the filtrate of 1900～2860 parts of purified water, 153～230 portions of white granulated sugars or sugar alcohol, decoction liquid, fully mixing makes the semi-finished product beverage liquid;
(3) filter: the semi-finished product beverage liquid for preparing is filtered through 350 screen cloth duplex strainers;
(4) vacuum outgas: when the temperature of beverage liquid is than the beverage liquid vacuum outgas during charging temperature high 3 ℃～5 ℃, beverage liquid is at 65～70 ℃, and is degassed under 76.3～70.2kPa vacuum condition;
(5) can: use bottle placer to pour into, the sealing machine sealing;
(6) sterilization, cooling: adopt horizontal sterilization kettle to carry out the high-temperature pressurizing steam sterilizing, sterilising temp is 114～116 ℃, sterilization time is 20 minutes, and pressure is 0.1Mpa, after sterilization finishes, make the sterilization kettle internal pressure be kept above sterilization pressure 0.02Mpa～0.028Mpa, open lentamente the cooling valve and keep pressure stability, pass into compressed air or cooling water temperature, along with drop in temperature, pressure reduces gradually, is cooled to 30 ℃;
(7) drying: dry with air compressor machine after the sterilization, or towel off the pop can surface moisture, room temperature storage after the drying.
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| CN103495056A (en) * | 2013-09-29 | 2014-01-08 | 天圣制药集团股份有限公司 | Officinal and edible medicine and preparation method thereof |
| CN103535812A (en) * | 2013-10-23 | 2014-01-29 | 蒙思瑾 | Preparation method of blood pressure reducing beverage |
| CN104287028A (en) * | 2013-07-15 | 2015-01-21 | 湖南中健欣元生物科技有限公司 | Preparation method of honey Xiasangju beverage |
| CN104322823A (en) * | 2014-10-20 | 2015-02-04 | 安徽益方堂生物工程有限公司 | Mulberryprunella for nourishing liver to improve visual acuity and preparation method of mulberryprunella |
| CN105595228A (en) * | 2015-09-06 | 2016-05-25 | 冯文友 | Fish making method |
| CN105639369A (en) * | 2015-05-15 | 2016-06-08 | 吴连喜 | Beverage capable of clearing heat, removing toxicity, reducing blood pressure and reducing blood lipid and preparation method of beverage |
| CN113908226A (en) * | 2021-09-28 | 2022-01-11 | 广西壮族自治区蚕业技术推广站 | Mulberry leaf traditional Chinese medicine enzyme beverage and preparation method thereof |
| US11344596B2 (en) | 2019-04-06 | 2022-05-31 | Cargill, Incorporated | Methods for making botanical extract composition |
| US11351214B2 (en) | 2017-10-06 | 2022-06-07 | Cargill, Incorporated | Methods for making yerba mate extract composition |
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| CN104287028A (en) * | 2013-07-15 | 2015-01-21 | 湖南中健欣元生物科技有限公司 | Preparation method of honey Xiasangju beverage |
| CN103495056A (en) * | 2013-09-29 | 2014-01-08 | 天圣制药集团股份有限公司 | Officinal and edible medicine and preparation method thereof |
| CN103495056B (en) * | 2013-09-29 | 2015-06-24 | 天圣制药集团股份有限公司 | Officinal and edible medicine and preparation method thereof |
| CN103535812A (en) * | 2013-10-23 | 2014-01-29 | 蒙思瑾 | Preparation method of blood pressure reducing beverage |
| CN104322823A (en) * | 2014-10-20 | 2015-02-04 | 安徽益方堂生物工程有限公司 | Mulberryprunella for nourishing liver to improve visual acuity and preparation method of mulberryprunella |
| CN105639369A (en) * | 2015-05-15 | 2016-06-08 | 吴连喜 | Beverage capable of clearing heat, removing toxicity, reducing blood pressure and reducing blood lipid and preparation method of beverage |
| CN105595228A (en) * | 2015-09-06 | 2016-05-25 | 冯文友 | Fish making method |
| US11351214B2 (en) | 2017-10-06 | 2022-06-07 | Cargill, Incorporated | Methods for making yerba mate extract composition |
| US11344596B2 (en) | 2019-04-06 | 2022-05-31 | Cargill, Incorporated | Methods for making botanical extract composition |
| US11931391B2 (en) | 2019-04-06 | 2024-03-19 | Cargill, Incorporated | Methods for making botanical extract composition |
| CN113908226A (en) * | 2021-09-28 | 2022-01-11 | 广西壮族自治区蚕业技术推广站 | Mulberry leaf traditional Chinese medicine enzyme beverage and preparation method thereof |
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Application publication date: 20130417 |