CN103054123B - An anthocyanin beverage and applications of red elephant grass (pennisetum purpureum schumab cv) in the preparation of the anthocyanin beverage - Google Patents
An anthocyanin beverage and applications of red elephant grass (pennisetum purpureum schumab cv) in the preparation of the anthocyanin beverage Download PDFInfo
- Publication number
- CN103054123B CN103054123B CN201210577758.2A CN201210577758A CN103054123B CN 103054123 B CN103054123 B CN 103054123B CN 201210577758 A CN201210577758 A CN 201210577758A CN 103054123 B CN103054123 B CN 103054123B
- Authority
- CN
- China
- Prior art keywords
- napier grass
- leaching liquor
- beverage
- red napier
- red
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to an anthocyanin beverage and applications of red elephant grass (pennisetum purpureum schumab cv) in the preparation of the anthocyanin beverage. The anthocyanin beverage is characterized in that red elephant grass extract is used as the main ingredient in the beverage. According to the present invention, based on characteristics of red elephant grass such as being easy to grow, high in yield, good in quality, anthocyanin-containing, etc., a raw material which is easy to subject to industrial development for anthocyanin beverage products is found; and the anthocyanin beverage produced is not only low in cost, but also nutritious and free of pesticide residues.
Description
Technical field
The present invention relates to a kind of anthocyanidin beverage and red napier grass in the application of preparing in anthocyanidin beverage, belong to agricultural byproducts processing field.
Background technology
Anthocyanidin (Anthocyanidin), claims again anthocyanidin, is that a class of occurring in nature is extensively present in the water-soluble natural pigment in plant, belongs to flavonoids.Anthocyanidin is also the main present-color material in plant petals, and 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, people just can in blood, detect for 20 minutes.Anthocyanidin is called as " oral cosmetics for skin " in Europe, especially blueberry anthocyanin has skin nutrition, strengthens cutaneous immunisation power, tackles effect of various allergic conditions, is the most effective polyphenoils of current nature.Anthocyanidin is natural sunlight overcover, can prevent ultraviolet ray infringement skin.Skin belongs to connective tissue, and wherein contained collagen and rigid albumen play an important role to the total of skin.Anthocyanidin is extensively 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 anthocyanidin sterling does not also appear in 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, has high yield, high-quality, disease-resistant, pest-resistant, degeneration-resistant feature.Red napier grass well developed root system, fast growth, temperature is not less than 30 while spending, and every day can long 5-7 centimetre.Red napier grass cauline leaf is in great numbers, and plant is tall and big, 400 centimetres of plant heights, and tiller number First Year is 20,50 of Second Years.It is subzero 6 DEG C that the old root and stem of certain plants bears temperature.Thick 2.5 centimetres of stem, cane succulence, sugar content are high.Utilize booth ecological cultivation can reach the object 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.But at present, red napier grass is only used as the herbage of the livestock and poultry such as rear cattle, sheep, rabbit, be not applied in the exploitation preparation of beverage.
Summary of the invention
In order to solve the existing the problems referred to above of prior art, the invention provides a kind of anthocyanidin beverage and red napier grass in the application of preparing in anthocyanidin beverage, utilize red napier grass be easy to plantation, output is high, product are of fine quality, contain the features such as anthocyanidin, be anthocyanidin beverage products exploitation find a kind of raw material that are easy to industrialization development.
To achieve these goals, the technical scheme that the present invention takes is as follows:
One, scheme one:
The present invention program one provides a kind of anthocyanidin beverage, it is characterized in that: in described beverage using the leaching liquor of red napier grass as its main component.
In technique scheme of the present invention, the leaching liquor of described red napier grass is prepared from according to following steps:
1. making beating: select the stem of fresh clean red napier grass and/or leaf as raw material, by the making beating that adds water of the part by weight of red napier grass: pure water=1:2-4, obtain slurry mixture;
2. lixiviate: more than the slurry mixture first 1. step being obtained utilizes volatile organic solvent alcohol reflux lixiviate 1h at 50-70 DEG C, filter afterwards to collect and obtain a leaching liquor, then by the pure water of the 4-6 times of weight of filter residue after filtering at 50-70 DEG C again more than lixiviate 1.5h, filter and abandon filter residue and obtain secondary leaching liquor;
3. filter: after leaching liquor that 2. step is obtained and secondary leaching liquor merge, adopt 7000-9000Da film to filter, abandon filter residue, obtain the leaching liquor of red napier grass.
In order further to improve quality and the color of beverage, and be anticorrosion and needs processing technology, in the beverage described in technique scheme of the present invention, also can contain appropriate food additives.
Described food additives can be by more than one formations in flavor enhancement (sweetener, flavouring agent), stabilizing agent, anticorrisive agent, antioxidant, can be material or the crude of chemical synthesis, kind and the quantity of adding can need to be adjusted according to mouthfeel etc., use sanitary standard as long as meet food additives.
For example: described food additives can be mainly by Radix Glycyrrhizae, peppermint, citric acid, shitosan, EDTA, stevioside, D-araboascorbic acid sodium and sorbic acid form, the leaching liquor of described red napier grass and each food additives can carry out mixing preparation according to following ratio of weight and number: 100 parts of the leaching liquors of red napier grass, Radix Glycyrrhizae 20-22 part, peppermint 0.5-0.7 part, citric acid 0.005-0.015 part, shitosan 0.02-0.04 part, EDTA0.04-0.06 part; Stevioside 0.02-0.04 part, D-araboascorbic acid sodium 0.005-0.015 part, sorbic acid 0.005-0.015 part.
Or, described food additives also can be mainly by peppermint, citric acid, shitosan, EDTA, stevioside, D-araboascorbic acid sodium and sorbic acid form, the leaching liquor of described red napier grass and each food additives carry out mixing preparation according to following ratio of weight and number: 100 parts of the leaching liquors of red napier grass, peppermint 1-2 part, citric acid 0.005-0.015 part, shitosan 0.02-0.04 part, EDTA0.04-0.06 part; Stevioside 0.06-0.08 part, D-araboascorbic acid sodium 0.005-0.015 part, sorbic acid 0.005-0.015 part.
Two, scheme two:
The present invention program two provides red napier grass in the application of preparing in anthocyanidin beverage, it is characterized in that: the main component using the leaching liquor of red napier grass as beverage is applied in the preparation technology of beverage.
Compared to prior art, the present invention has following remarkable advantage:
1, red napier grass is easy to plantation, utilizes warmhouse booth ecological cultivation can reach the object 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 beverage non agricultural chemical residuum.
2, the nutritional labeling of red napier grass cauline leaf is abundant, red napier grass cauline leaf is detected to analysis result and show, red napier grass, containing crude protein 18.6%, crude fat 4.1%, NFE 58.1%, also contains a lot of mineral elements, and nutritional labeling and inorganic nutritive element content are high.The present invention utilizes red napier grass to prepare anthocyanidin beverage, and nutritious its solid content can reach more than 2.1% comprehensively, and anthocyanidin content is up to more than 3.34mg/g, and long-term drinking is good for one's health.
3, nature has and exceedes 300 kinds of different anthocyanidin, they be mainly derived from be different from that kind of fruits and vegetables is as red in purple sweet potato, cowberry, european cranberry, blueberry, grape, elder, blackcurrant, purple Hu Luobu and red cabbage, color be from red to indigo plant, but never utilize containing the grass of anthocyanidin and carry out beverage production, utilization of the present invention is carried out beverage production containing the red napier grass of anthocyanidin, be 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 producing has price advantage, is easy to be accepted by market.
4, the prepared anthocyanidin beverage of the present invention, not only taste mouthfeel is good, and entrance has back sweet, and beverage color and luster is consistent with red napier grass primary colors, not containing artificial coloring.
detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
(1) detailed description of the invention one:
The specific embodiment of the invention one provides a kind of anthocyanidin beverage, it is characterized in that: in described beverage, using the leaching liquor of red napier grass as its main component, the leaching liquor of described red napier grass is prepared from according to following steps:
1. making beating: select the stem of fresh clean red napier grass and/or leaf as raw material, by the making beating that adds water of the part by weight of red napier grass: pure water=1:2-4, obtain slurry mixture;
2. lixiviate: more than the slurry mixture first 1. step being obtained utilizes volatile organic solvent alcohol reflux lixiviate 1h at 50-70 DEG C, filter afterwards to collect and obtain a leaching liquor, then by the pure water of the 4-6 times of weight of filter residue after filtering at 50-70 DEG C again more than lixiviate 1.5h, filter and abandon filter residue and obtain secondary leaching liquor;
3. filter: after leaching liquor that 2. step is obtained and secondary leaching liquor merge, adopt 7000-9000Da film to filter, abandon filter residue, obtain the leaching liquor of red napier grass.
In described beverage, also contain appropriate food additives, described food additives are mainly by Radix Glycyrrhizae, peppermint, citric acid, shitosan, EDTA, stevioside, D-araboascorbic acid sodium and sorbic acid form, the leaching liquor of described red napier grass and each food additives carry out mixing preparation according to following ratio of weight and number: 100 parts of the leaching liquors of red napier grass, Radix Glycyrrhizae 20-22 part, peppermint 0.5-0.7 part, citric acid 0.005-0.015 part, shitosan 0.02-0.04 part, EDTA0.04-0.06 part; Stevioside 0.02-0.04 part, D-araboascorbic acid sodium 0.005-0.015 part, sorbic acid 0.005-0.015 part.
(2) detailed description of the invention two:
The specific embodiment of the invention two provides another kind of anthocyanidin beverage, the difference of the anthocyanidin beverage described in it and detailed description of the invention one is: described food additives are mainly by peppermint, citric acid, shitosan, EDTA, stevioside, D-araboascorbic acid sodium and sorbic acid form, the leaching liquor of described red napier grass and each food additives carry out mixing preparation according to following ratio of weight and number: 100 parts of the leaching liquors of red napier grass, peppermint 1-2 part, citric acid 0.005-0.015 part, shitosan 0.02-0.04 part, EDTA0.04-0.06 part; Stevioside 0.06-0.08 part, D-araboascorbic acid sodium 0.005-0.015 part, sorbic acid 0.005-0.015 part.
Described Radix Glycyrrhizae, peppermint, citric acid, shitosan, stevioside, sorbic acid are food stage, are mainly used to regulate mouthfeel; EDTA, D-araboascorbic acid sodium are that analysis is pure, mainly play tint retention; EDTA is ethylenediamine tetra-acetic acid.Each food additives are solid above.
The effect of each food additives is as follows:
Citric acid: be used as flavouring agent, stabilizing agent in food, beverage industry.
Peppermint: the effect of tarting up.
Shitosan: shitosan and derivative thereof have good antibacterial activity, can suppress some fungies, bacterium and viral growth and breeding, has antisepsis.
EDTA: stabilizing agent.
Stevioside: natural sweetener, increases sugariness.
D-araboascorbic acid sodium: antioxidant, antisepsis antistaling agent.
Sorbic acid: antisepsis antistaling agent.
(3) detailed description of the invention three:
The specific embodiment of the invention three provides red napier grass in the application of preparing in anthocyanidin beverage, it is characterized in that: the main component using the leaching liquor of red napier grass as beverage is applied in the preparation technology of beverage.
The preparation technology of described beverage specifically comprises the following steps:
1. making beating: select the stem of fresh clean red napier grass and/or leaf as raw material.Before making beating, preferably first by the stem of fresh clean red napier grass and/or leaf segment to facilitate making beating.By the making beating that adds water of the part by weight of red napier grass: pure water=1:2-4, obtain slurry mixture afterwards.When making beating, utilize beater that the stem of red napier grass and/or leaf are broken into fibrous strand, conventionally adopt 3500 revs/min of making beating of beater can complete pulping process in 8-10 minute.
2. lixiviate: more than the slurry mixture first 1. step being obtained utilizes volatile organic solvent alcohol reflux lixiviate 1h at 50-70 DEG C, filter afterwards to collect and obtain a leaching liquor, then by the pure water of the 4-6 times of weight of filter residue after filtering at 50-70 DEG C again more than lixiviate 1.5h, filter and abandon filter residue and obtain secondary leaching liquor;
Described backflow lixiviate refers to the active ingredient with the red napier grass of volatile organic solvent alcohol steep, the leaching liquor of gained is heated, after volatile organic solvent ethanol is distillated, be condensed again to flow back to leach in container and continue lixiviating effective components, go round and begin again like this, until the active ingredient of red napier grass is fully extracted.
In the extracting technology described in present embodiment, it is more than 75% ethanol water or absolute ethyl alcohol that backflow lixiviate preferably adopts concentration of volume percent, according to 3-6 part slurry mixture: the volume ratio of 1 part of ethanol water or absolute ethyl alcohol is mixed slurry mixture with ethanol water or absolute ethyl alcohol after, lixiviate refluxes.
3. filter: after leaching liquor that 2. step is obtained and secondary leaching liquor merge, adopt 7000-9000Da film to filter, abandon filter residue, obtain the leaching liquor of red napier grass.
4. mixing preparation: the leaching liquor of described red napier grass and required food additives carry out mixing preparation, obtains red napier grass anthocyanidin seasoning liquid.
5. pack sterilization: deployed red napier grass anthocyanidin seasoning liquid is carried out to filling sterilization, obtain beverage product.
(4) embodiment and experimental data are as follows:
embodiment 1:
Prepare anthocyanidin beverage according to following steps:
1. making beating: the stem section that the stem of fresh clean red napier grass and/or leaf is cut into 2-3cm.By the making beating that adds water of the part by weight of red napier grass: pure water=1:3, adopt 3500 revs/min of making beating of beater 9 minutes afterwards, obtain slurry mixture.
2. lixiviate: it is 85% ethanol water that the slurry mixture first 1. step being obtained utilizes concentration of volume percent at 60 DEG C, according to 4 parts of slurry mixtures: after the volume ratio of 1 part of ethanol water is mixed, backflow lixiviate 1h, filter afterwards to collect and obtain a leaching liquor, then, by the pure water of the 5 times of weight of filter residue after filtering lixiviate 1.5h again at 60 DEG C, filter and abandon filter residue acquisition secondary leaching liquor;
3. filter: after leaching liquor that 2. step is obtained and secondary leaching liquor merge, adopt 8000Da film to filter, abandon filter residue, obtain the leaching liquor of red napier grass.
4. mixing preparation: the leaching liquor of described red napier grass and required food additives carry out mixing preparation in following ratio, obtains red napier grass anthocyanidin seasoning liquid: 100 parts of the leaching liquors of red napier grass, 21.1 parts, Radix Glycyrrhizae, 0.6 part of peppermint, 0.01 part of citric acid, 0.03 part of shitosan, EDTA0.05 part; 0.03 part of stevioside, 0.01 part, D-araboascorbic acid sodium, 0.01 part of sorbic acid.
5. pack sterilization: deployed red napier grass anthocyanidin seasoning liquid is carried out to filling sterilization (8min/121 DEG C of sterilization), obtain beverage product.
Assay: the color and luster of the anthocyanidin beverage that the embodiment of the present invention 1 is produced is consistent with red napier grass primary colors, anthocyanidin content 3.34mg/g, solid content is 2.1%, and taste mouthfeel is all better, and entrance has back sweet.
embodiment 2:
Prepare anthocyanidin beverage according to following steps:
1. making beating: the stem section that the stem of fresh clean red napier grass and/or leaf is cut into 2-3cm.By the making beating that adds water of the part by weight of red napier grass: pure water=1:2, adopt 3500 revs/min of making beating of beater 10 minutes afterwards, obtain slurry mixture.
2. lixiviate: the slurry mixture first 1. step being obtained utilizes absolute ethyl alcohol at 50 DEG C, according to 6 parts of slurry mixtures: after the volume ratio of 1 part of absolute ethyl alcohol is mixed, backflow lixiviate 1.2h, filter afterwards to collect and obtain a leaching liquor, then, by the pure water of the 6 times of weight of filter residue after filtering lixiviate 1.6h again at 50 DEG C, filter and abandon filter residue acquisition secondary leaching liquor;
3. filter: after leaching liquor that 2. step is obtained and secondary leaching liquor merge, adopt 7000Da film to filter, abandon filter residue, obtain the leaching liquor of red napier grass.
4. mixing preparation: the leaching liquor of described red napier grass and required food additives carry out mixing preparation in following ratio, obtains red napier grass anthocyanidin seasoning liquid: 100 parts of the leaching liquors of red napier grass, 20 parts, Radix Glycyrrhizae, 0.5 part of peppermint, 0.005 part of citric acid, 0.02 part of shitosan, EDTA0.04 part; 0.02 part of stevioside, 0.005 part, D-araboascorbic acid sodium, 0.005 part of sorbic acid.
5. pack sterilization: deployed red napier grass anthocyanidin seasoning liquid is carried out to filling sterilization (8min/121 DEG C of sterilization), obtain beverage product.
Assay: the color and luster of the anthocyanidin beverage that the embodiment of the present invention 2 is produced is consistent with red napier grass primary colors, anthocyanidin content 3.65mg/g, solid content is 4.21%, and taste mouthfeel is all better, and entrance has back sweet, without obvious careless astringent taste.
embodiment 3:
Prepare anthocyanidin beverage according to following steps:
1. making beating: the stem section that the stem of fresh clean red napier grass and/or leaf is cut into 2-3cm.By the making beating that adds water of the part by weight of red napier grass: pure water=1:4, adopt 3500 revs/min of making beating of beater 8 minutes afterwards, obtain slurry mixture.
2. lixiviate: it is 75% ethanol water that the slurry mixture first 1. step being obtained utilizes concentration of volume percent at 70 DEG C, according to 3 parts of slurry mixtures: after the volume ratio of 1 part of ethanol water is mixed, backflow lixiviate 1.1h, filter afterwards to collect and obtain a leaching liquor, then, by the pure water of the 4 times of weight of filter residue after filtering lixiviate 1.7h again at 70 DEG C, filter and abandon filter residue acquisition secondary leaching liquor;
3. filter: after leaching liquor that 2. step is obtained and secondary leaching liquor merge, adopt 9000Da film to filter, abandon filter residue, obtain the leaching liquor of red napier grass.
4. mixing preparation: the leaching liquor of described red napier grass and required food additives carry out mixing preparation in following ratio, obtains red napier grass anthocyanidin seasoning liquid: 100 parts of the leaching liquors of red napier grass, 22 parts, Radix Glycyrrhizae, 0.7 part of peppermint, 0.015 part of citric acid, 0.04 part of shitosan, EDTA0.06 part; 0.04 part of stevioside, 0.015 part, D-araboascorbic acid sodium, 0.015 part of sorbic acid.
5. pack sterilization: deployed red napier grass anthocyanidin seasoning liquid is carried out to filling sterilization (8min/121 DEG C of sterilization), obtain beverage product.
Assay: the color and luster of the anthocyanidin beverage that the embodiment of the present invention 3 is produced is consistent with red napier grass primary colors, anthocyanidin content 3.59mg/g, solid content is 2.68%, and taste mouthfeel is all better, and entrance has back sweet.
embodiment 4:
Prepare anthocyanidin beverage according to following steps:
1. making beating: the stem section that the stem of fresh clean red napier grass and/or leaf is cut into 2-3cm.By the making beating that adds water of the part by weight of red napier grass: pure water=1:3, adopt 3500 revs/min of making beating of beater 9 minutes afterwards, obtain slurry mixture.
2. lixiviate: it is 85% ethanol water that the slurry mixture first 1. step being obtained utilizes concentration of volume percent at 60 DEG C, according to 4 parts of slurry mixtures: after the volume ratio of 1 part of ethanol water is mixed, backflow lixiviate 1h, filter afterwards to collect and obtain a leaching liquor, then, by the pure water of the 5 times of weight of filter residue after filtering lixiviate 1.5h again at 60 DEG C, filter and abandon filter residue acquisition secondary leaching liquor;
3. filter: after leaching liquor that 2. step is obtained and secondary leaching liquor merge, adopt 8000Da film to filter, abandon filter residue, obtain the leaching liquor of red napier grass.
4. mixing preparation: the leaching liquor of described red napier grass and required food additives carry out mixing preparation in following ratio, obtain red napier grass anthocyanidin seasoning liquid: 100 parts of the leaching liquors of red napier grass, 1.6 parts of peppermints, 0.01 part of citric acid, 0.03 part of shitosan, EDTA0.05 part; 0.07 part of stevioside, 0.01 part, D-araboascorbic acid sodium, 0.01 part of sorbic acid.
5. pack sterilization: deployed red napier grass anthocyanidin seasoning liquid is carried out to filling sterilization (8min/121 DEG C of sterilization), obtain beverage product.
Assay: the color and luster of the anthocyanidin beverage that the embodiment of the present invention 1 is produced is consistent with red napier grass primary colors, anthocyanidin content 4.03mg/g, solid content is 3.17%, and taste mouthfeel is all better, and entrance has back sweet.
embodiment 5:
Prepare anthocyanidin beverage according to following steps:
1. making beating: the stem section that the stem of fresh clean red napier grass and/or leaf is cut into 2-3cm.By the making beating that adds water of the part by weight of red napier grass: pure water=1:2, adopt 3500 revs/min of making beating of beater 10 minutes afterwards, obtain slurry mixture.
2. lixiviate: the slurry mixture first 1. step being obtained utilizes absolute ethyl alcohol at 50 DEG C, according to 6 parts of slurry mixtures: after the volume ratio of 1 part of absolute ethyl alcohol is mixed, backflow lixiviate 1.2h, filter afterwards to collect and obtain a leaching liquor, then, by the pure water of the 6 times of weight of filter residue after filtering lixiviate 1.6h again at 50 DEG C, filter and abandon filter residue acquisition secondary leaching liquor;
3. filter: after leaching liquor that 2. step is obtained and secondary leaching liquor merge, adopt 7000Da film to filter, abandon filter residue, obtain the leaching liquor of red napier grass.
4. mixing preparation: the leaching liquor of described red napier grass and required food additives carry out mixing preparation in following ratio, obtain red napier grass anthocyanidin seasoning liquid: 100 parts of the leaching liquors of red napier grass, 1 part of peppermint, 0.005 part of citric acid, 0.02 part of shitosan, EDTA0.04 part; 0.06 part of stevioside, 0.005 part, D-araboascorbic acid sodium, 0.005 part of sorbic acid.
5. pack sterilization: deployed red napier grass anthocyanidin seasoning liquid is carried out to filling sterilization (8min/121 DEG C of sterilization), obtain beverage product.
Assay: the color and luster of the anthocyanidin beverage that the embodiment of the present invention 5 is produced is consistent with red napier grass primary colors, anthocyanidin content 3.87mg/g, solid content is 3.87%, and fragrance is light, and taste is fresh and sweet, has light hay-scented taste.
embodiment 6:
Prepare anthocyanidin beverage according to following steps:
1. making beating: the stem section that the stem of fresh clean red napier grass and/or leaf is cut into 2-3cm.By the making beating that adds water of the part by weight of red napier grass: pure water=1:4, adopt 3500 revs/min of making beating of beater 8 minutes afterwards, obtain slurry mixture.
2. lixiviate: it is 75% ethanol water that the slurry mixture first 1. step being obtained utilizes concentration of volume percent at 70 DEG C, according to 3 parts of slurry mixtures: after the volume ratio of 1 part of ethanol water is mixed, backflow lixiviate 1.1h, filter afterwards to collect and obtain a leaching liquor, then, by the pure water of the 4 times of weight of filter residue after filtering lixiviate 1.7h again at 70 DEG C, filter and abandon filter residue acquisition secondary leaching liquor;
3. filter: after leaching liquor that 2. step is obtained and secondary leaching liquor merge, adopt 9000Da film to filter, abandon filter residue, obtain the leaching liquor of red napier grass.
4. mixing preparation: the leaching liquor of described red napier grass and required food additives carry out mixing preparation in following ratio, obtain red napier grass anthocyanidin seasoning liquid: 100 parts of the leaching liquors of red napier grass, 2 parts of peppermints, 0.015 part of citric acid, 0.04 part of shitosan, EDTA0.06 part; 0.08 part of stevioside, 0.015 part, D-araboascorbic acid sodium, 0.015 part of sorbic acid.
5. pack sterilization: deployed red napier grass anthocyanidin seasoning liquid is carried out to filling sterilization (8min/121 DEG C of sterilization), obtain beverage product.
Assay: the color and luster of the anthocyanidin beverage that the embodiment of the present invention 6 is produced is consistent with red napier grass primary colors, anthocyanidin content 4.26mg/g, solid content is 4.56%, and taste mouthfeel is all better, gives off a strong fragrance, and entrance has back sweet, without astringent taste.
Claims (4)
1. an anthocyanidin beverage, is characterized in that: in described beverage, using the leaching liquor of red napier grass as its main component, the leaching liquor of described red napier grass is prepared from according to following steps:
1. making beating: select the stem of fresh clean red napier grass and/or leaf as raw material, by red napier grass: the making beating that adds water of the part by weight of pure water=1: 2-4, obtains slurry mixture;
2. lixiviate: more than the slurry mixture first 1. step being obtained utilizes volatile organic solvent alcohol reflux lixiviate 1h at 50-70 DEG C, filter afterwards to collect and obtain a leaching liquor, then by the pure water of the 4-6 times of weight of filter residue after filtering at 50-70 DEG C again more than lixiviate 1.5h, filter and abandon filter residue and obtain secondary leaching liquor;
3. filter: after leaching liquor that 2. step is obtained and secondary leaching liquor merge, adopt 7000-9000Da film to filter, abandon filter residue, obtain the leaching liquor of red napier grass;
In described beverage, also contain appropriate food additives; Described food additives are mainly by Radix Glycyrrhizae, peppermint, citric acid, shitosan, and EDTA, stevioside, D-araboascorbic acid sodium and sorbic acid form, and the leaching liquor of described red napier grass and each food additives carry out mixing preparation according to following ratio of weight and number:
100 parts of the leaching liquors of red napier grass,
Radix Glycyrrhizae 20-22 part,
Peppermint 0.5-0.7 part,
Citric acid 0.005-0.015 part,
Shitosan 0.02-0.04 part,
EDTA 0.04-0.06 part;
Stevioside 0.02-0.04 part,
D-araboascorbic acid sodium 0.005-0.015 part,
Sorbic acid 0.005-0.015 part.
2. anthocyanidin beverage according to claim 1, is characterized in that: the leaching liquor of described red napier grass and each food additives carry out mixing preparation according to following ratio of weight and number:
100 parts of the leaching liquors of red napier grass,
21.1 parts, Radix Glycyrrhizae,
0.6 part of peppermint,
0.01 part of citric acid,
0.03 part of shitosan,
0.05 part of EDTA;
0.03 part of stevioside,
0.01 part, D-araboascorbic acid sodium,
0.01 part of sorbic acid.
3. anthocyanidin beverage according to claim 1 and 2, is characterized in that: after the leaching liquor of described red napier grass and each food additives mixing preparation, carry out filling sterilization, obtain beverage product.
4. red napier grass, in the application of preparing in anthocyanidin beverage, is characterized in that: the main component using the leaching liquor of red napier grass as beverage is applied in the preparation technology of beverage, and the leaching liquor of described red napier grass is prepared from according to following steps:
1. making beating: select the stem of fresh clean red napier grass and/or leaf as raw material, by red napier grass: the making beating that adds water of the part by weight of pure water=1: 2-4, obtains slurry mixture;
2. lixiviate: more than the slurry mixture first 1. step being obtained utilizes volatile organic solvent alcohol reflux lixiviate 1h at 50-70 DEG C, filter afterwards to collect and obtain a leaching liquor, then by the pure water of the 4-6 times of weight of filter residue after filtering at 50-70 DEG C again more than lixiviate 1.5h, filter and abandon filter residue and obtain secondary leaching liquor;
3. filter: after leaching liquor that 2. step is obtained and secondary leaching liquor merge, adopt 7000-9000Da film to filter, abandon filter residue, obtain the leaching liquor of red napier grass;
In described beverage, also contain appropriate food additives; Described food additives are mainly by Radix Glycyrrhizae, peppermint, citric acid, shitosan, and EDTA, stevioside, D-araboascorbic acid sodium and sorbic acid form, and the leaching liquor of described red napier grass and each food additives carry out mixing preparation according to following ratio of weight and number:
100 parts of the leaching liquors of red napier grass,
Radix Glycyrrhizae 20-22 part,
Peppermint 0.5-0.7 part,
Citric acid 0.005-0.015 part,
Shitosan 0.02-0.04 part,
EDTA 0.04-0.06 part;
Stevioside 0.02-0.04 part,
D-araboascorbic acid sodium 0.005-0.015 part,
Sorbic acid 0.005-0.015 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210577758.2A CN103054123B (en) | 2012-12-27 | 2012-12-27 | An anthocyanin beverage and applications of red elephant grass (pennisetum purpureum schumab cv) in the preparation of the anthocyanin beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210577758.2A CN103054123B (en) | 2012-12-27 | 2012-12-27 | An anthocyanin beverage and applications of red elephant grass (pennisetum purpureum schumab cv) in the preparation of the anthocyanin beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103054123A CN103054123A (en) | 2013-04-24 |
| CN103054123B true CN103054123B (en) | 2014-07-30 |
Family
ID=48097264
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210577758.2A Active CN103054123B (en) | 2012-12-27 | 2012-12-27 | An anthocyanin beverage and applications of red elephant grass (pennisetum purpureum schumab cv) in the preparation of the anthocyanin beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103054123B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107057990B (en) * | 2017-04-05 | 2020-11-24 | 赵月政 | Hawthorn health wine 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010011935A1 (en) * | 2008-07-24 | 2010-01-28 | The Texas A&M University System | Intergeneric hybrid plants between sorghum and saccharum and methods for production thereof |
| 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 |
| CN102715608A (en) * | 2012-03-09 | 2012-10-10 | 珠海金绿洲农业发展有限公司 | Pennisetum hydridum sports drink |
-
2012
- 2012-12-27 CN CN201210577758.2A patent/CN103054123B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010011935A1 (en) * | 2008-07-24 | 2010-01-28 | The Texas A&M University System | Intergeneric hybrid plants between sorghum and saccharum and methods for production thereof |
| 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 |
| CN102715608A (en) * | 2012-03-09 | 2012-10-10 | 珠海金绿洲农业发展有限公司 | Pennisetum hydridum sports drink |
Non-Patent Citations (1)
| Title |
|---|
| 皇竹草保健饮料的研制;石海英，等;《农技服务》;20091231;第26卷(第9期);第126-127,129页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103054123A (en) | 2013-04-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2003508040A (en) | Morinda citrifolia dietary fiber | |
| CN105087334B (en) | One kind harvests sub- alcoholic drink mixed with fruit juice and preparation method thereof | |
| CN103960615A (en) | Method for preparing instant blueberry powder | |
| CN106009763A (en) | Method for extracting natural red pigment from pitaya and application thereof | |
| CN109757683A (en) | A kind of preparation method of full fruit dried orange peel | |
| CN103040062B (en) | Beverage containing anthocyanin extracted from Pennisetum purpureum and preparation method of beverage containing anthocyanin | |
| CN103054123B (en) | An anthocyanin beverage and applications of red elephant grass (pennisetum purpureum schumab cv) in the preparation of the anthocyanin beverage | |
| CN104643207A (en) | Blueberry leaf beverage and making method thereof | |
| KR20150054519A (en) | Preparing method of hot pepper paste having yams and artemisia annua and hot pepper paste using the same | |
| KR20110092673A (en) | Dietary composition for lowering blood pressure and manufacturing method thereof | |
| KR20100006459A (en) | Method for manufacturing soybean paste including sea buckthorn and soybean paste thereof | |
| CN109757711A (en) | A kind of rose mayonnaise and its processing method and formula rich in anthocyanidin | |
| CN105211383A (en) | A kind of pear tea of calming the nerves of dispelling cold reason stomach | |
| KR100968955B1 (en) | Jujube pill and and method for manufacturing thereof | |
| KR20150061841A (en) | Manufacturing method of composition of enzyme for Organic Fertilizer and Composition of enzyme for Organic Fertilizer manufactured by the same | |
| CN107258724A (en) | A kind of delicate fragrance type fresh water bait | |
| KR100207936B1 (en) | Method for preparing jelly for drinking containing natural vitamin | |
| KR101011708B1 (en) | Method for manufacturing sauce | |
| KR940000618B1 (en) | Process for making juice from the root bark of various aralia ceous shrubs | |
| KR100577068B1 (en) | Health beverage comprising the extracts of Sasa quelpaertensis Nakai and method of preparation thereof | |
| KR101530007B1 (en) | Functional fermented food and the manufacturing method thereof | |
| KR101812125B1 (en) | Orostachys Malacophyllus and Raspberry Composition And Method For Their Preparation | |
| KR20050117975A (en) | Natural antioxidant composition with an extract of chinese parasol tree and manufacturing method thereof | |
| CN106281883A (en) | A kind of Fructus Fici blue berry composite health care beverage wine and preparation technology thereof | |
| KR100458914B1 (en) | Kimchi and manufacturing method for the same using white lotus liquid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |