CN103263053B - Beverage containing sowthistle - Google Patents
Beverage containing sowthistle Download PDFInfo
- Publication number
- CN103263053B CN103263053B CN201310214579.7A CN201310214579A CN103263053B CN 103263053 B CN103263053 B CN 103263053B CN 201310214579 A CN201310214579 A CN 201310214579A CN 103263053 B CN103263053 B CN 103263053B
- Authority
- CN
- China
- Prior art keywords
- water
- juice
- menthol
- beverage
- blanching
- 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.)
- Expired - Fee Related
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a beverage containing sowthistle, belonging to the field of foods. The process characteristic flow of sowthistle juice comprises the working procedures of cleaning, soaking, blanching, quenching, centrifugation and the like to obtain the sowthistle juice, and Chinese wolfberry juice, licorice, fructose syrup and menthol water are added into the sowthistle juice to prepare the beverage. The formula of the beverage containing sowthistle provided by the invention can retain nutritional ingredients and original flavor of the sowthistle, enhance the efficacies of clearing away heat and toxic materials and reducing high blood pressure, high blood sugar and high blood lipid of the sowthistle, and enhance the human immunity, thus being a low-cost beverage which is suitable for people of all ages to drink.
Description
Technical field:
The invention belongs to field of food, be specifically related to a kind of beverage containing bitter dish.
Background technology:
Bitter dish is composite family sonchus (Sonchus) a year or herbaceos perennial, is born in the spacious place in hillside or mountain valley border, sylvan life or field, level land or nearly water place.Several all over distribution on global.All have distribution in NORTHWEST CHINA, North China, northeast and Central China, resource is very abundant.
Bitter dish is the plant of integration of drinking and medicinal herbs, and effect is clearing heat and detoxicating, cool blood, the carbuncle that disappears apocenosis, has the effects such as anti-oxidant, antitumor, hypotensive, hypoglycemic, reducing blood lipid.Bitter dish nutritional labeling is abundanter than general culturing vegetable, especially carrotene and vitamin C; Wherein also containing the mineral matter element such as calcium, phosphorus, iron, research finds that the content of the micro elements needed by human such as magnesium, iron, zinc and copper in Wild bitter herb is higher than common Common Vegetables; Bitter dish amino acid classes is complete, and its proportioning conforms to amino acid needed by human body kind, has higher nutritive value; Also containing fiber in bitter dish, it has water imbibition, can wriggle, promotes digestive juice secretion, helps digest, increases ight soil amount in stimulating gastrointestinal road.In addition it also has ion-exchange capacity and suction-operated, decomposable asymmetric choice net harmful poisonous substance.
Though bitter dish has good effect, but itself has heavier bitter taste, be applicable to masses to make sow thistle drink taste and drink, need the batching of adding other to improve this bitter taste.Existing sow thistle drink formula, although the effect improving that its bitter taste cannot strengthen it, some also can destroy its nutritional labeling.Secondly, the production technology of sow thistle drink is in the market main to the color retention of maror juice mainly with chemical reagent, lacks nontoxic cost-effective method.
Summary of the invention:
The object of the invention is to provide one can keep bitter dish nutritional labeling and original local flavor preferably, and can strengthen bitter dish effect, the sow thistle drink of low cost, green economy.
For solving the problem, the invention provides a kind of beverage containing bitter dish.This beverage mainly comprises the raw material of following parts by weight: maror juice 2-4 part, wolfberry juice 2-4 part, succus liquiritiae 0.1-2 part, and this beverage also comprises HFCS 1-3 part, 0.0001-0.001% menthol water 20-40 part;
This beverage preferably includes the raw material of following parts by weight: maror juice 2-3 part, wolfberry juice 3-4 part, succus liquiritiae 0.1-0.5 part, HFCS 2-3 part, 0.0001-0.001% menthol water 20-30 part; Or bitter dish squeezes the juice 3 parts, wolfberry juice 3 parts, succus liquiritiae 0.5 part, HFCS 3 parts, 0.0005% 30 parts, menthol water.
Present invention also offers a kind of extraction process of maror juice, comprise the steps:
1) select fresh bitter dish, clean; 2) the bitter dish saline sook cleaned; 3) the bitter dish blanching in deionized water after soaking; 4) the bitter dish after blanching cools in deionized water; 5) cooled bitter dish removes excessive moisture, squeezes the juice, and crosses 500 mesh sieves, obtains maror juice.
Wherein, in SS saline soaked step, brine strength is 1-3%, and soak time is 20-40 minute; The blanching time is 1-5 minute, and temperature is 90-100 DEG C; Cool time is 5-25 minute, and temperature is 15-35 DEG C.
The present invention also provides a kind of preparation method of the beverage containing bitter dish, comprises the following steps:
1) fresh bitter dish is cleaned, with saline sook, then blanching in deionized water, cool in deionized water after blanching, after cooling, remove excessive moisture, squeeze the juice, cross 500 mesh sieves, obtain maror juice; Be added to the water decoction after matrimony vine and Radix Glycyrrhizae being pulverized respectively and can obtain wolfberry juice and succus liquiritiae; 2) maror juice adds enzyme preparation, water bath processing, and 3000r/min is centrifugal, gets supernatant; 3) wolfberry juice, succus liquiritiae, HFCS and menthol water is added in proportion; 4) antioxidant is added, autoclaving, filling and get final product.
Wherein, the time of water bath processing is 20-60 minute, and centrifugal condition is 3000r/min, 1-7 minute; Autoclaved condition is 90-120 DEG C, 0.2-0.3MPa.
Bitter dish is prepared into maror juice, and the optional extraction process with above-mentioned maror juice is prepared by bitter dish, also can select commercially available maror juice; The processing method of matrimony vine is: matrimony vine adds 10-20 times of weight water decocting and concentrating and obtains wolfberry juice to 5-15 times of weight water after pulverizing, also can select commercially available wolfberry juice; The processing method of Radix Glycyrrhizae is: Radix Glycyrrhizae is concentrated into 5-20 times of weight water after pulverizing and adding 20-30 times of weight water decoction and obtains succus liquiritiae, also can select commercially available succus liquiritiae; Described menthol water is that 0.0001-0.001 part menthol is dissolved in 100 parts of deionized waters; The consumption of described enzyme preparation is 0.04-0.2g/L, is selected from one or more in pectase, amylase or cellulase; The consumption of described antioxidant is 0.001-0.01%, is selected from one or more in ascorbic acid, arabo-ascorbic acid, sodium isoascorbate, vitamin E.
Beneficial effect of the present invention is:
The invention provides inspissated juice drink and both better save the original nutritional labeling of bitter dish and color and luster local flavor, the plant batch feeder that with the addition of again other medicine-food two-purposes is clearing heat and detoxicating and fall three high effects and improve its mouthfeel to strengthen bitter dish, the personage being applicable to each age level drinks, and meets the demand of the diet of modern's natural green health.Drink bitter dish inspissated juice drink of the present invention, both clearing heat and detoxicatingly can fall three height, and can immune function of human body have been improved again, and produce the effect of disease preventing and treating.And the allotment of bitter dish inspissated juice of the present invention each component ratio is scientific and reasonable, while realizing its health care, obtains better mouthfeel, make people be happy to drink; Under this proportioning, more can play their the respective property of medicine, compatibility is reasonable, brings out the best in each other.
Maror juice extraction process provided by the invention, first with saline sook can play sterilization, the effects such as rate are squeezed the juice in clean and raising; In high-temperature water, carry out blanching again, the effect of killing enzyme can be played and can improve crushing juice rate again; Namely cool in water after blanching, then serve good color-protecting function, maintain the original green of maror juice, effect is equal to conventional zincum salts color stabilizer, and both environment-protecting asepsis also reduced production cost (see table 1 data).
Table 1 color stabilizer is on the impact of maror juice
The present invention finds in brine strength technique investigation process, and brine strength must in the scope of 1-3%, if lower than this concentration, do not reach effect of color protection, sterilization and cleaning capacity also can decline; Excessive concentration then can be destroyed cell and cause nutrient loss, and the maror juice after squeezing the juice affects mouthfeel with saline taste.There was higher crushing juice rate the saline sook time at 20-40 minute.
During blanching technique of the present invention is investigated; because the active height of enzyme can have a huge impact the formation of maror juice quality; and chlorophyllase activity when 65-82 DEG C is the highest; but low temperature cannot keep the original color of maror juice; therefore blanching temperature plays good protective effect to maror juice color and soluble solid in 90-95 DEG C of temperature, there was preferably crushing juice rate (being shown in Table 2 data) the blanching time at 1-5 minute.
Table 2 blanching temperature is on the impact of maror juice
Bitter dish in the present invention after blanching need cool in cold water, and all there are impact (being shown in Table 3 data) cooling down operation and coolant water temperature and time on crushing juice rate and color of squeezing the juice, and in 10-15 DEG C of deionized water, cool 10-15 minute has preferably crushing juice rate.
After table 3 blanching, coolant water temperature is on the impact of maror juice
Preparation method of the present invention is simple to operate, and raw material is cheaply easy to get, and both environment-protecting asepsis also reduced production cost; meet large-scale production needs; and by a large amount of experiments, filtering out the number range of the technological parameters such as brine strength, these parameter actings in conjunction make the maror juice crushing juice rate obtained up to 87-92%; soluble solid reaches 3.5-3.9%; juice bitter flavor is strong, free from extraneous odour, and color is green; good stability, maintains preferably simultaneously and saves the original nutritional labeling of bitter dish.
The bitter dish nutrient component meter of table 4
Table 5 sow thistle drink nutrient component meter
Can be found out by table 4 and table 5 data, the present invention is better in the preservation situation of bitter dish nutritional labeling, the content of carbohydrate (sugar) keeps substantially, and the good vitamin C of antioxidant effect and carrotene are also kept preferably, therefore sow thistle drink has good nutritive value.
Detailed description of the invention:
Embodiment 1: the preparation of maror juice
1) select fresh bitter dish, choose rotten leaf rotted leaf, clean;
2) clean bitter dish with 1.5% saline sook 30 minutes;
3) blanching 1 minute in 95 DEG C of deionized waters of the bitter dish after soaking;
4) the bitter dish after blanching cools 5 minutes in 15 DEG C of deionized waters;
5) cooled bitter dish removes excessive moisture, squeezes the juice, and cross 500 mesh sieves, obtain maror juice, crushing juice rate is 88%, and soluble solid reaches 3.8%, and juice bitter flavor is strong, free from extraneous odour, and color is green.
Embodiment 2: the preparation of maror juice
1) select fresh bitter dish, choose rotten leaf rotted leaf, clean;
2) clean bitter dish with 1% saline sook 20 minutes;
3) blanching 3 minutes in 92 DEG C of deionized waters of the bitter dish after soaking;
4) the bitter dish after blanching cools 10 minutes in 15 DEG C of deionized waters;
5) cooled bitter dish removes excessive moisture, squeezes the juice, and cross 500 mesh sieves, obtain maror juice, crushing juice rate is 91.8%, and soluble solid reaches 3.5%, and juice bitter flavor is strong, free from extraneous odour, and color is green.
Embodiment 3:
The preparation method of the beverage containing bitter dish, is prepared according to following step:
1) maror juice of embodiment 2 adds 0.01g/L cellulase, water bath processing 20 minutes, in 3000r/min centrifugal 5 minutes, gets supernatant;
2) supernatant 2 parts adds wolfberry juice 2 parts, succus liquiritiae 0.2 part, HFCS 2 parts, and 0.001% 20 parts, menthol water, makes beverage;
3) ascorbic acid or the arabo-ascorbic acid of 0.01% is added, in 100 DEG C, 0.2MPa sterilized under pressure, filling and get final product.
Wherein, institute's wolfberry juice is add 18 times of weight water decocting and concentrating to 12 times weight water gained after matrimony vine is pulverized; Succus liquiritiae is add 30 times of weight water decocting and concentrating to 12 times water gaging gained after Radix Glycyrrhizae is pulverized.
Embodiment 4:
1) maror juice of embodiment 2 adds 0.03g/L protease, water bath processing 40 minutes, in 3000r/min centrifugal 4 minutes, gets supernatant;
2) supernatant 3 parts adds wolfberry juice 3 parts, succus liquiritiae 0.5 part, HFCS 3 parts, 0.0005% 30 parts, menthol water.
3) sodium isoascorbate of 0.02% is added, 105 DEG C, 0.3MPa sterilized under pressure, filling and get final product.
Wherein, wolfberry juice is add 10 times of weight water decocting and concentrating to 5 times weight water gained after matrimony vine is pulverized; Succus liquiritiae is add 20 times of weight water decocting and concentrating to 10 times water gaging gained after Radix Glycyrrhizae is pulverized.
Embodiment 5:
1) maror juice of embodiment 2 adds 0.02g/L pectase, water bath processing 30 minutes, in 3000r/min centrifugal 6 minutes, gets supernatant;
2) supernatant 4 parts adds wolfberry juice 2 parts, succus liquiritiae 0.6 part, HFCS 3 parts, 0.0005% 30 parts, menthol water.
3) vitamin E of 0.02% is added, 105 DEG C, 0.3MPa sterilized under pressure, filling and get final product.
Wherein, wolfberry juice is add 20 times of weight water decocting and concentrating to 13 times water gaging gained after matrimony vine is pulverized; Succus liquiritiae is add 20 times of weight water decocting and concentrating to 12 times weight water gained after Radix Glycyrrhizae is pulverized.
Claims (7)
1. a beverage, is characterized in that, this beverage is made up of the raw material of following parts by weight: bitter dish 2-4 part, matrimony vine 2-4 part, Radix Glycyrrhizae 0.1-2 part, HFCS 1-3 part, 0.0001-0.001% menthol water 20-40 part; Comprise the steps: 1) fresh bitter dish is cleaned, with saline sook, then blanching in deionized water, cool in deionized water after blanching, after cooling, remove excessive moisture, squeeze the juice, cross 500 mesh sieves, obtain maror juice; Be added to the water after matrimony vine and Radix Glycyrrhizae are pulverized respectively and decoct to obtain wolfberry juice and succus liquiritiae; 2) maror juice adds enzyme preparation, water bath processing, and 3000r/min is centrifugal, gets supernatant; 3) wolfberry juice, succus liquiritiae, HFCS and menthol water is added in proportion; 4) antioxidant is added, autoclaving, filling and get final product; Wherein, in SS saline soaked step, brine strength is 1-3%, and soak time is 20-40 minute; The blanching time is 1-5 minute, and temperature is 90-95 DEG C; Cool time is 5-25 minute, and temperature is 15-35 DEG C.
2. beverage according to claim 1, is characterized in that, bitter dish 2-3 part, matrimony vine 3-4 part, Radix Glycyrrhizae 0.1-0.5 part, HFCS 2-3 part, 0.0001-0.001% menthol water 20-30 part; Or bitter dish 3 parts, matrimony vine 3 parts, 0.5 part, Radix Glycyrrhizae, HFCS 3 parts, 0.0005% 30 parts, menthol water.
3. beverage according to claim 1, is characterized in that, described matrimony vine is add after matrimony vine is pulverized after 10-20 times of weight water decocts to be concentrated into 5-15 times of weight water gained; Described Radix Glycyrrhizae is add after Radix Glycyrrhizae is pulverized after 20-30 times of weight water decocts to be concentrated into 5-20 times of water gaging gained.
4. the beverage according to any one of claim 1-3, is characterized in that, described menthol water is that 0.0001-0.001 part menthol is dissolved in 100 parts of deionized waters.
5. the preparation method of the beverage as described in any one of claim 1-4, it is characterized in that, comprise the steps: 1) fresh bitter dish is cleaned, with saline sook, then blanching in deionized water, cool in deionized water after blanching, excessive moisture is removed after cooling, squeeze the juice, cross 500 mesh sieves, obtain maror juice; Be added to the water after matrimony vine and Radix Glycyrrhizae are pulverized respectively and decoct to obtain wolfberry juice and succus liquiritiae; 2) maror juice adds enzyme preparation, water bath processing, and 3000r/min is centrifugal, gets supernatant; 3) wolfberry juice, succus liquiritiae, HFCS and menthol water is added in proportion; 4) antioxidant is added, autoclaving, filling and get final product.
6. preparation method according to claim 5, is characterized in that, water-curing treatment duration is 20-60 minute, and centrifugation time is 1-7 minute; Sterilising conditions is 90-120 DEG C, 0.2-0.3MPa sterilized under pressure.
7. preparation method according to claim 5, is characterized in that, described enzyme preparation is one or more in pectase, protease or cellulase; Described antioxidant is one or more in ascorbic acid, arabo-ascorbic acid, sodium isoascorbate or vitamin E.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310214579.7A CN103263053B (en) | 2013-05-31 | 2013-05-31 | Beverage containing sowthistle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310214579.7A CN103263053B (en) | 2013-05-31 | 2013-05-31 | Beverage containing sowthistle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103263053A CN103263053A (en) | 2013-08-28 |
| CN103263053B true CN103263053B (en) | 2015-02-18 |
Family
ID=49006755
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310214579.7A Expired - Fee Related CN103263053B (en) | 2013-05-31 | 2013-05-31 | Beverage containing sowthistle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103263053B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251099B (en) * | 2013-05-31 | 2014-12-24 | 姬文勤 | Sow thistle concentrated juice and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126610A (en) * | 1995-08-10 | 1996-07-17 | 王开业 | Health tea and health drink capable of reducing the harm of nicotine |
| CN102150905A (en) * | 2011-03-03 | 2011-08-17 | 郭玉军 | Sow-thistle low-sugar beverage and preparation method thereof |
| CN102754719A (en) * | 2012-06-28 | 2012-10-31 | 张梦 | Tea serving effects of clearing brain and refreshing mind |
-
2013
- 2013-05-31 CN CN201310214579.7A patent/CN103263053B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126610A (en) * | 1995-08-10 | 1996-07-17 | 王开业 | Health tea and health drink capable of reducing the harm of nicotine |
| CN102150905A (en) * | 2011-03-03 | 2011-08-17 | 郭玉军 | Sow-thistle low-sugar beverage and preparation method thereof |
| CN102754719A (en) * | 2012-06-28 | 2012-10-31 | 张梦 | Tea serving effects of clearing brain and refreshing mind |
Non-Patent Citations (1)
| Title |
|---|
| 苦菜的护色及其饮料的配方研究;胡爱军等;《现代食品科技》;20101015;第26卷(第10期);第1111页1.2工艺流程，第1112页1.3.3碱液浸泡、1.3.4热烫 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103263053A (en) | 2013-08-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103992918B (en) | Blueberry and Calyx seu Fructus Physalis-containing composite beverage wine and processing method thereof | |
| CN102578648B (en) | Fruit juice beverage | |
| CN104432357B (en) | A method for processing clarified Prunus humilis Bunge juice | |
| CN101507459B (en) | Olive instant tea and preparation method thereof | |
| CN107897591A (en) | A kind of black fruit fructus lycii beverage and preparation method thereof | |
| CN103992916A (en) | Coix seed and blueberry-containing health black tea wine and processing method thereof | |
| CN102578645A (en) | Method for producing citrus and black tea compound fruit juice tea drinks | |
| CN102599246A (en) | Preparation method of milk beverage containing various jujube components | |
| CN103141896B (en) | Heat-clearing and pathogenic-fire-reducing banana beverage | |
| CN104757632B (en) | Fructose rosa roxburghii juice suspending beverage and production method thereof | |
| CN105167056A (en) | High-concentration blueberry juice beverage | |
| CN103652525A (en) | Green tea jam and preparation method thereof | |
| CN104738614B (en) | A kind of wolfberry health food and production technology thereof | |
| CN102334707A (en) | Tricholoma matsutake beverage and preparation method thereof | |
| CN103584225A (en) | Changshanhuyou tangelo and Quzhouhertao peach compound juice drink and preparation method | |
| CN105231235A (en) | Preparation method of okra and lactic acid bacteria beverage | |
| CN103719962A (en) | Compound pyrus ussuriensis maxim juice beverage | |
| CN102948848B (en) | Pomegranate drink and preparation method thereof | |
| CN102318862B (en) | Chicory beverage and preparation method thereof | |
| CN106387539A (en) | Raspberry beverage containing pulp and preparation method thereof | |
| CN102228116B (en) | Cichorium endivia L. tea drink and preparation method thereof | |
| CN104489820A (en) | Method for preparing dragon fruit liquid | |
| CN104397797A (en) | Multifunctional health lepidium meyenii beverage and preparation method thereof | |
| CN102048208A (en) | Balsam pear juice beverage | |
| CN103960611A (en) | Compound kiwi fruit buccal tablet rich in vitamins C and preparing method |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150218 Termination date: 20210531 |