CN103120343A - Black locust flower beverage and preparation method thereof - Google Patents
Black locust flower beverage and preparation method thereof Download PDFInfo
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- CN103120343A CN103120343A CN2013100654044A CN201310065404A CN103120343A CN 103120343 A CN103120343 A CN 103120343A CN 2013100654044 A CN2013100654044 A CN 2013100654044A CN 201310065404 A CN201310065404 A CN 201310065404A CN 103120343 A CN103120343 A CN 103120343A
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Abstract
The invention discloses a black locust flower beverage and a preparation method thereof. The black locust flower beverage comprises the following components in parts by weight: 80-85 parts of black locust flower extracting solution, 1-5 parts of glossy privet fruit juice, 2-7 parts of purslane juice, 3-6 parts of mung bean juice, 8-12 parts of black locust flower honey, 0.5-1.5 parts of a sweetening agent and 0.01-0.05 part of an acid agent. According to the black locust flower beverage and the preparation method thereof disclosed by the invention, the beverage is prepared by utilizing the black locust flower extracting solution as material, so that the nutrient substances such as protein, iron, strontium, selenium, calcium, magnesium and the like in the material are sufficiently utilized; and besides, the prepared beverage is rich in nutrient substances.
Description
Technical field
The present invention relates to a kind of beverage, being specifically related to the wild Pagoda Flower of a kind of use is Pagoda Flower beverage of waste and preparation method thereof.
Background technology
The wild Pagoda Flower aboundresources of China, China regions all produces, take loess plateau and the North China Plain as many, Pagoda Flower nutrition and function value are higher, its protein content is up to 19.73g/100g, and contain trace elements such as being rich in iron, strontium, selenium, calcium, magnesium, also contain the vitamin of multiple needed by human; The medicinal function that it also has cooling blood and hemostasis, clears liver and improve vision.In the middle of existing, people carry out deep processing to Pagoda Flower, take Pagoda Flower as raw material, make the Pagoda Flower beverage, it is the Chinese invention patent of CN1138485C as notification number, drink of fresh locust flower juice and preparation method thereof, it is the sucrose that adds its weight 5% in the water retting liquid that fresh locust flower is, 1% honey, 0.1% citric acid and 0.05% potassium sorbate, in the water retting liquid that fresh locust flower is, the nutriment of Pagoda Flower only has on a small quantity and is extracted, its nutritive value is not fully utilized, and its long processing time, and production efficiency is low.
Summary of the invention
Technical problem to be solved by this invention is to provide that a kind of nutritive value is abundant, the good Pagoda Flower beverage of mouthfeel, and a kind of preparation method of Pagoda Flower beverage is provided simultaneously.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of Pagoda Flower beverage, in weight portion, its component is: 80～85 parts of Pagoda Flower extracts, 1～5 part, fruit of glossy privet juice, 2～7 parts of purslane extracts, 3～6 parts of green bean juices, 8～12 parts of locust tree nectar, 0.5～1.5 part of sweetener, 0.01～0.05 part of acid;
Wherein, described sweetener is the combination of any one or two kinds of low fat maltose, HFCS, and described acid is any one or any combination in citric acid, tartaric acid, malic acid.
Preferably, its component of such scheme can be 82～84 parts of Pagoda Flower extracts, 2～4 parts, fruit of glossy privet juice, 3～5 parts of purslane extracts, 4～5 parts of green bean juices, 9～11 parts of locust tree nectar, 0.8～1.2 part of sweetener, 0.02～0.04 part of acid.
Preferably, its component of such scheme can be 83 parts of Pagoda Flower extracts, 3 parts, fruit of glossy privet juice, 4 parts of purslane extracts, 4.5 parts of green bean juices, 10 parts of locust tree nectar, 1 part of sweetener, 0.03 part of acid.
Such scheme can also comprise 3～6 parts, cassia seed juice, 1～3 part of mulberry juice.
Preferably, such scheme can also also comprise 4 parts, cassia seed juice, 2 parts of mulberry juices.
The described Pagoda Flower extract of such scheme can be add at new fresh locust flower that the water of 4.5～6.5 times rubs, colloid defibrination, degraded, centrifugal degassed, filter and make.
The preparation method of a kind of Pagoda Flower beverage of the present invention comprises the following steps:
1) gather fresh Pagoda Flower, produce the Pagoda Flower extract after cleaning up;
2) 0.01～0.05 part of 80～85 parts of Pagoda Flower extract, 1～5 part, fruit of glossy privet juice, 2～7 parts of purslane extracts, 3～6 parts of green bean juices, 8～12 parts of locust tree nectar, 0.5～1.5 part of sweetener, acid is mixed be the mixed liquor beverage;
3) the mixed liquor beverage is sterilized;
4) again sterilize after can.
Preferably, the preparation method of described Pagoda Flower extract can for: add at new fresh locust flower that the water of 4.5～6.5 times rubs, colloid defibrination, degraded, centrifugal degassed, filter at last.
Such scheme is described, can also comprise 3～6 parts, cassia seed juice, 1～3 part of mulberry juice in the mixed liquor beverage.
The described sweetener of such scheme can be for being the combination of any one or two kinds of low fat maltose, HFCS, and described acid is any one or any combination in citric acid, tartaric acid, malic acid.
Compared with prior art, the present invention has the following advantages:
1, utilize the Pagoda Flower extract to prepare beverage for raw material, can take full advantage of the nutriments such as its protein that contains, iron, strontium, selenium, calcium, magnesium, the beverage nutriment of preparation is abundant;
2, add locust tree nectar, further improve the intake of the nutriments such as protein, iron, strontium, selenium, calcium, magnesium;
3, add fruit of glossy privet juice, purslane extract and green bean juice, further improve the drug effect of beverage, clearing heat and detoxicating more remarkable effect;
4, utilize that new fresh locust flower rubs, colloid defibrination, degraded, centrifugal degassed, filter at last and produce the Pagoda Flower extract, its nutriment can be not destroyed, fully be retained in extract, and production efficiency is high.
The specific embodiment
Following examples are for to further illustrate of the present invention, but the present invention is not limited thereto.
Embodiment 1
A kind of Pagoda Flower beverage, in weight portion, its component is: 80 parts of Pagoda Flower extracts, 1 part, fruit of glossy privet juice, 2 parts of purslane extracts, 3 parts of green bean juices, 9 parts of locust tree nectar, 0.5 part of sweetener, 0.01 part of acid; Wherein, described sweetener is low fat maltose, and described acid is the composition of citric acid, tartaric acid, malic acid.
The preparation method of above-mentioned Pagoda Flower beverage comprises the following steps:
1) gather fresh Pagoda Flower, after cleaning up, add at new fresh locust flower that the water of 4.5 times rubs, colloid defibrination, degraded, centrifugal degassed, filter at last, obtain the Pagoda Flower extract;
2) with 80 parts of Pagoda Flower extracts, 1 part, fruit of glossy privet juice, 2 parts of purslane extracts, 3 parts of green bean juices, 9 parts of locust tree nectar, 0.5 part of sweetener, 0.01 part of acid, mix and be the mixed liquor beverage;
3) the mixed liquor beverage is sterilized;
4) again sterilize after can, obtain end product.
Embodiment 2
A kind of Pagoda Flower beverage, in weight portion, its component is: 82 parts of Pagoda Flower extracts, 2 parts, fruit of glossy privet juice, 3 parts of purslane extracts, 4 parts of green bean juices, 8 parts of locust tree nectar, 3 parts, cassia seed juice, 1 part of mulberry juice, 1 part of sweetener, 0.02 part of acid; Wherein, described sweetener is low fat maltose, and described acid is citric acid, tartaric composition.
The preparation method of above-mentioned Pagoda Flower beverage comprises the following steps:
1) gather fresh Pagoda Flower, after cleaning up, add at new fresh locust flower that the water of 5 times rubs, colloid defibrination, degraded, centrifugal degassed, filter at last, obtain the Pagoda Flower extract;
2) with 82 parts of Pagoda Flower extracts, 2 parts, fruit of glossy privet juice, 3 parts of purslane extracts, 4 parts of green bean juices, 8 parts of locust tree nectar, 3 parts, cassia seed juice, 1 part of mulberry juice, 1 part of sweetener, 0.02 part of acid, mix and be the mixed liquor beverage;
3) the mixed liquor beverage is sterilized;
4) again sterilize after can, obtain end product.
Embodiment 3
A kind of Pagoda Flower beverage, in weight portion, its component is: 83 parts of Pagoda Flower extracts, 4 parts, fruit of glossy privet juice, 5 parts of purslane extracts, 4.5 parts of green bean juices, 10 parts of locust tree nectar, 3.5 parts, cassia seed juice, 1.5 parts of mulberry juices, 0.8 part of sweetener, 0.03 part of acid; Wherein, described sweetener is the composition of low fat maltose and HFCS, and described acid is the composition of citric acid, malic acid.
The preparation method of above-mentioned Pagoda Flower beverage comprises the following steps:
1) gather fresh Pagoda Flower, after cleaning up, add at new fresh locust flower that the water of 5.5 times rubs, colloid defibrination, degraded, centrifugal degassed, filter at last, obtain the Pagoda Flower extract;
2) with 83 parts of Pagoda Flower extracts, 4 parts, fruit of glossy privet juice, 5 parts of purslane extracts, 4.5 parts of green bean juices, 10 parts of locust tree nectar, 3.5 parts, cassia seed juice, 1.5 parts of mulberry juices, 0.8 part of sweetener, 0.03 part of acid, mix and be the mixed liquor beverage;
3) the mixed liquor beverage is sterilized;
4) again sterilize after can, obtain end product.
Embodiment 4
A kind of Pagoda Flower beverage, in weight portion, its component is: 85 parts of Pagoda Flower extracts, 5 parts, fruit of glossy privet juice, 4 parts of purslane extracts, 6 parts of green bean juices, 11 parts of locust tree nectar, 4 parts, cassia seed juice, 2 parts of mulberry juices, 1.2 parts of sweeteners, 0.04 part of acid; Wherein, described sweetener is the composition of low fat maltose and HFCS, and described acid is the composition of citric acid.
The preparation method of above-mentioned Pagoda Flower beverage comprises the following steps:
1) gather fresh Pagoda Flower, after cleaning up, add at new fresh locust flower that the water of 6 times rubs, colloid defibrination, degraded, centrifugal degassed, filter at last, obtain the Pagoda Flower extract;
2) with 85 parts of Pagoda Flower extracts, 5 parts, fruit of glossy privet juice, 4 parts of purslane extracts, 6 parts of green bean juices, 11 parts of locust tree nectar, 4 parts, cassia seed juice, 2 parts of mulberry juices, 1.2 parts of sweeteners, 0.04 part of acid, mix and be the mixed liquor beverage;
3) the mixed liquor beverage is sterilized;
4) again sterilize after can, obtain end product.
Embodiment 5
A kind of Pagoda Flower beverage, in weight portion, its component is: 84 parts of Pagoda Flower extracts, 3 parts, fruit of glossy privet juice, 7 parts of purslane extracts, 5 parts of green bean juices, 12 parts of locust tree nectar, 6 parts, cassia seed juice, 3 parts of mulberry juices, 1.5 parts of sweeteners, 0.05 part of acid; Wherein, described sweetener is HFCS, and described acid is the composition of tartaric acid, malic acid.
The preparation method of above-mentioned Pagoda Flower beverage comprises the following steps:
1) gather fresh Pagoda Flower, after cleaning up, add at new fresh locust flower that the water of 6.5 times rubs, colloid defibrination, degraded, centrifugal degassed, filter at last, obtain the Pagoda Flower extract;
2) with 84 parts of Pagoda Flower extracts, 3 parts, fruit of glossy privet juice, 7 parts of purslane extracts, 5 parts of green bean juices, 12 parts of locust tree nectar, 6 parts, cassia seed juice, 3 parts of mulberry juices, 1.5 parts of sweeteners, 0.05 part of acid, mix and be the mixed liquor beverage;
3) the mixed liquor beverage is sterilized;
4) again sterilize after can, obtain end product.
Claims (10)
1. Pagoda Flower beverage, it is characterized in that, in weight portion, its component is: 80～85 parts of Pagoda Flower extracts, 1～5 part, fruit of glossy privet juice, 2～7 parts of purslane extracts, 3～6 parts of green bean juices, 8～12 parts of locust tree nectar, 0.5～1.5 part of sweetener, 0.01～0.05 part of acid;
Wherein, described sweetener is the combination of any one or two kinds of low fat maltose, HFCS, and described acid is any one or any combination in citric acid, tartaric acid, malic acid.
2. Pagoda Flower beverage according to claim 1, it is characterized in that, its component is: 82～84 parts of Pagoda Flower extracts, 2～4 parts, fruit of glossy privet juice, 3～5 parts of purslane extracts, 4～5 parts of green bean juices, 9～11 parts of locust tree nectar, 0.8～1.2 part of sweetener, 0.02～0.04 part of acid.
3. Pagoda Flower beverage according to claim 2, is characterized in that, its component is: 83 parts of Pagoda Flower extracts, 3 parts, fruit of glossy privet juice, 4 parts of purslane extracts, 4.5 parts of green bean juices, 10 parts of locust tree nectar, 1 part of sweetener, 0.03 part of acid.
4. Pagoda Flower beverage according to claim 1, is characterized in that: also comprise 3～6 parts, cassia seed juice, 1～3 part of mulberry juice.
5. Pagoda Flower beverage according to claim 4, is characterized in that: also comprise 4 parts, cassia seed juice, 2 parts of mulberry juices.
6. Pagoda Flower beverage according to claim 1 is characterized in that: described Pagoda Flower extract be add at new fresh locust flower that the water of 4.5～6.5 times rubs, colloid defibrination, degraded, centrifugal degassed, filter and make.
7. the preparation method of a Pagoda Flower beverage is characterized in that comprising the following steps:
1) gather fresh Pagoda Flower, produce the Pagoda Flower extract after cleaning up;
2) 0.01～0.05 part of 80～85 parts of Pagoda Flower extract, 1～5 part, fruit of glossy privet juice, 2～7 parts of purslane extracts, 3～6 parts of green bean juices, 8～12 parts of locust tree nectar, 0.5～1.5 part of sweetener, acid is mixed be the mixed liquor beverage;
3) the mixed liquor beverage is sterilized;
4) again sterilize after can.
8. the preparation method of Pagoda Flower beverage according to claim 7, it is characterized in that: the preparation method of described Pagoda Flower extract is: add at new fresh locust flower that the water of 4.5～6.5 times rubs, colloid defibrination, degraded, centrifugal degassed, filter at last.
9. the preparation method of Pagoda Flower beverage according to claim 7, is characterized in that: can also comprise 3～6 parts, cassia seed juice, 1～3 part of mulberry juice in the mixed liquor beverage.
10. the preparation method of Pagoda Flower beverage according to claim 7, it is characterized in that: described sweetener is the combination of any one or two kinds of low fat maltose, HFCS, and described acid is any one or any combination in citric acid, tartaric acid, malic acid.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013100654044A CN103120343A (en) | 2013-02-28 | 2013-02-28 | Black locust flower beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013100654044A CN103120343A (en) | 2013-02-28 | 2013-02-28 | Black locust flower beverage and preparation method thereof |
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| CN103120343A true CN103120343A (en) | 2013-05-29 |
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| CN2013100654044A Pending CN103120343A (en) | 2013-02-28 | 2013-02-28 | Black locust flower beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187907A (en) * | 2014-08-15 | 2014-12-10 | 成都希福生物科技有限公司 | Aloe and flos sophorae beverage |
| CN109430648A (en) * | 2018-11-21 | 2019-03-08 | 江南大学 | A kind of sophora bud cloudy juice and preparation method thereof |
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| CN1227078A (en) * | 1998-02-26 | 1999-09-01 | 王福寿 | Drink of fresh locust flower juice and its producing method |
| CN1325652A (en) * | 2001-06-08 | 2001-12-12 | 吴德印 | Sophora beverage and its preparing process |
| KR20050051595A (en) * | 2005-03-23 | 2005-06-01 | 주식회사 렉스진바이오텍 | Food composition for preventing and improving of metabolic bone disease comprising extract of sophorae fructus |
| CN101861975A (en) * | 2009-04-15 | 2010-10-20 | 战志磊 | Sophora flower beverage |
| CN102524896A (en) * | 2012-03-16 | 2012-07-04 | 常熟市汇丰食品有限公司 | Sophora flower beverage |
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2013
- 2013-02-28 CN CN2013100654044A patent/CN103120343A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227078A (en) * | 1998-02-26 | 1999-09-01 | 王福寿 | Drink of fresh locust flower juice and its producing method |
| CN1325652A (en) * | 2001-06-08 | 2001-12-12 | 吴德印 | Sophora beverage and its preparing process |
| KR20050051595A (en) * | 2005-03-23 | 2005-06-01 | 주식회사 렉스진바이오텍 | Food composition for preventing and improving of metabolic bone disease comprising extract of sophorae fructus |
| CN101861975A (en) * | 2009-04-15 | 2010-10-20 | 战志磊 | Sophora flower beverage |
| CN102524896A (en) * | 2012-03-16 | 2012-07-04 | 常熟市汇丰食品有限公司 | Sophora flower beverage |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187907A (en) * | 2014-08-15 | 2014-12-10 | 成都希福生物科技有限公司 | Aloe and flos sophorae beverage |
| CN109430648A (en) * | 2018-11-21 | 2019-03-08 | 江南大学 | A kind of sophora bud cloudy juice and preparation method thereof |
| CN109430648B (en) * | 2018-11-21 | 2022-07-05 | 江南大学 | A beverage prepared from flos Sophorae Immaturus and turbid juice, and its preparation method |
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Application publication date: 20130529 |