CN103494279B - A kind of clear sugar-free fagopyrumtataricum beverage and preparation method thereof - Google Patents
A kind of clear sugar-free fagopyrumtataricum beverage and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a kind of clear sugar-free fagopyrumtataricum beverage and preparation method thereof.This ragopyrum tataricum beverage is with duck wheat and following medicinal and edible plant: dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass, STEVIA REBAUDIANA extract obtained jointly.Wherein duck wheat is 60 ~ 80 parts, and dried orange peel is 1-5 part, and chrysanthemum is 1 ~ 3 part, and matrimony vine is 1 ~ 3 part, and hawthorn is 1 ~ 4 part, and lemon is 1 ~ 5 part, and celestial grass is 1 ~ 7 part, and STEVIA REBAUDIANA is 1 ~ 5 part.Preparation method comprises: after duck wheat and said components being mixed, and adds flooding, enzymolysis, allotment (xylitol or maltitol), filters, gets gained filtrate after filling, sterilization, obtain described clear sugar-free fagopyrumtataricum beverage.This ragopyrum tataricum beverage product buckwheat is with rich flavor, sweet mouthfeel, salubrious, can keep clear stable for a long time in shelf life, sugar-free formulation is more suitable for " three is high " crowd.Product meets the demand of current people for diet conservancy, has good Developmental Prospect of Industrialization future.
Description
Technical field
The present invention relates to a kind of ragopyrum tataricum beverage and preparation method thereof.
Background technology
According to ministry of Health of China statistics, current China hyperpietic more than 100,000,000 people, hyperglycaemia (diabetes) patient more than 6,000 ten thousand, hyperlipemic patients more than 5,000 ten thousand, " three high diseases " patient numbers nearly 200,000,000.Coronary heart disease, headstroke, cerebral thrombus, diabetes, nephrotic syndrome etc. that " three high diseases " causes, seriously threaten health and the life of people, the incidence of disease of " three high diseases " accounts for 52% at present, the death rate, also up to 30%, becomes one of main hazards threatening human health and life.
Duck wheat belongs to polygonaceae dicotyledon, formal name used at school hull buckwheat (F.tataricum), the slightly bitter taste of seed food.China is the plantation big country of bitter buckwheat, and Annual planting area and output all rank first in the world, and mainly originates in the areas such as Southwest Mountainous Areas, autonomous prefecture of the Liangshan of Sichuan Province Yi nationality, distributed over Yunnan, Sichuan and Guizhou, Dingxi, Gansu.Bitter buckwheat plantation is with a long history, has good medical value, all on the books on a lot of ancient book.Current clinical medicine research observation shows, bitter buckwheat has the effect of hypoglycemic, reducing blood lipid, raising immunity.Auxiliary therapeutic action is had for diabetes, hypertension, coronary heart disease, apoplexy.Therefore, develop bitter buckwheat series instant food, for prevention " three is high " illness, the application of expansion duck wheat, promote that bitter buckwheat industry development has good realistic meaning.
At present ragopyrum tataricum beverage series products is on the market mainly the bitter buckwheat tea of pouring type, and namely bitter buckwheat is through directly baking or the solid particulate product of granulating and forming, and can drink after needing brewed in hot water, convenience is poor.Early stage, we once developed a liquid state directly drink type buckwheat beverage-buckwheat antipyretic beverage, and had applied for patent (patent No.: ZL201110273137.0).The collocation of this product utilization duck wheat and traditional integration of drinking and medicinal herbs Chinese herbal medicine (dried orange peel, honeysuckle, chrysanthemum, matrimony vine, celestial grass etc.), makes through lixiviate, filtration, allotment, filling, sterilization.Product special flavour cool taste, outstanding above-mentioned natural material is clearing heat and detoxicating, the effects such as bright are protected in clearing liver.But due to the existence of starchy material buckwheat in this product, product clarity is good not, especially has obvious sediment (Retrograded Starch) after long storage time, has influence on product commodity value.Have report to adopt high-temperatureα-amylase hydrolysis to remove precipitation at present, but our early-stage Study finds that bitter buckwheat local flavor is more responsive to ratio of specific heat, during high-temperature starch enzyme hydrolysis, solution temperature is higher, and local flavor loss is severe.
Summary of the invention
The object of this invention is to provide a kind of ragopyrum tataricum beverage and preparation method thereof.
Ragopyrum tataricum beverage provided by the present invention, is made up of the component comprising following active ingredient: duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass and STEVIA REBAUDIANA;
In mass fraction, described duck wheat is 60 ~ 80 parts, and described dried orange peel is 1-5 part, and described chrysanthemum is 1 ~ 3 part, and described matrimony vine is 1 ~ 3 part, and described hawthorn is 1 ~ 4 part, and described lemon is 1 ~ 5 part, and described celestial grass is 1 ~ 7 part, and described STEVIA REBAUDIANA is 1 ~ 5 part;
After mixing with dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial careless and STEVIA REBAUDIANA after the preparation method of described ragopyrum tataricum beverage comprises the steps: duck wheat to bake, after adding flooding, collect leaching liquor, add local flavor conditioning agent after gained leaching liquor is carried out enzymolysis to allocate, refilter, after getting the filling and sterilization of filtrate, obtain described ragopyrum tataricum beverage;
Wherein, in described enzymolysis step, enzyme used is made up of middle temperature amylase and AMS;
The mass ratio of described middle temperature amylase and AMS is 1: 2 ~ 5;
Total consumption of enzyme be duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass, STEVIA REBAUDIANA, water and local flavor conditioning agent gross mass 0.02% ~ 0.07%;
Hydrolysis temperature is 60-70 DEG C;
Enzymolysis time is 30 ~ 60min;
Described filtration comprises the steps: first initial filter, collects filtrate and carries out essence filter again;
In described initial filter step, the order number of sieve aperture is 100-400 order;
In described essence filter step, the order number of sieve aperture is 400-800 order.
Concrete, described ragopyrum tataricum beverage is made up of the component comprising following active ingredient: described duck wheat is 70 ~ 75 parts, described dried orange peel is 1.5-2 part, described chrysanthemum is 1.5 ~ 2 parts, described matrimony vine is 2 ~ 2.5 parts, and described hawthorn is 2.5 ~ 3 parts, and described lemon is 3 ~ 3.3 parts, described celestial grass is 1.3 ~ 1.8 parts, and described STEVIA REBAUDIANA is 2.0 ~ 2.4 parts.
More specifically, described ragopyrum tataricum beverage is made up of the component comprising following active ingredient: described duck wheat is 70 parts, and described dried orange peel is 2 parts, described chrysanthemum is 1.5 parts, and described matrimony vine is 2.5 parts, and described hawthorn is 3 parts, described lemon is 3.3 parts, and described celestial grass is 1.3 parts, and described STEVIA REBAUDIANA is 2.4 parts;
Or be made up of the component of following each mass fraction: described duck wheat is 75 parts, described dried orange peel is 1.5-2 part, described chrysanthemum is 1.5 parts, and described matrimony vine is 2 parts, and described hawthorn is 2.5 parts, described lemon is 3 parts, and described celestial grass is 1.8 parts, and described STEVIA REBAUDIANA is 2.0 parts.
Total consumption of described water be described duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass and STEVIA REBAUDIANA gross mass 15-25 doubly, specifically can be described duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass and STEVIA REBAUDIANA gross mass 20 times;
The consumption of described local flavor conditioning agent is the 3%-8% of water consumption, specifically can be 4%, 6%, 4% ~ 6%.
Describedly bake in step, baking temperature is 120 ~ 160 DEG C, specifically can be 140 DEG C, 160 DEG C, 140 ~ 160 DEG C; Baking time is 30 ~ 60min, specifically can be 40min, 60min, 40 ~ 60min.
In described lixiviate step, temperature is 50 ~ 95 DEG C, specifically can be 60 DEG C, 65 DEG C, 60 ~ 65 DEG C;
Time is 0.5 ~ 2 hour, specifically can be 1.5 hours, 2 hours, 1.5 ~ 2 hours;
In described enzymolysis step, the diastatic enzyme of described middle temperature is lived as 4000U/g;
The enzyme of AMS is lived as 480KNU/g;
Described middle temperature amylase can purchased from the biological Co., Ltd of Lu, Shanghai space, and production code member is M0003, BR level; Enzyme is lived and is defined as: 1mL enzyme liquid in 60 DEG C, under pH value 6.0 condition, the liquefy grams of soluble starch of 1h is 1 enzyme activity unit;
AMS can believe Bioisystech Co., Ltd purchased from Novi, and production code member is middle temperature BAN480L type; Enzyme live be defined as 1mL enzyme liquid in 60 DEG C, under pH value 6.0 condition, the liquefy grams of soluble starch of 25min is expressed as 1 enzyme activity unit.
The mass ratio of described middle temperature amylase and AMS specifically can be 1: 3,1: 4,1: 3 ~ 4;
The consumption of enzyme specifically can be duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass, STEVIA REBAUDIANA, water and local flavor conditioning agent gross mass 0.04%, 0.05%, 0.04% ~ 0.05%;
Hydrolysis temperature is specially 65 DEG C, 60 DEG C, 60 ~ 65 DEG C;
Enzymolysis time is specially 40min, 50min, 40 ~ 50min.
In described initial filter step, the order number of sieve aperture specifically can be 300 orders, 400 orders or 300 ~ 400 orders;
In described essence filter step, the order number of sieve aperture specifically can be 600 orders, 700 orders or 600 ~ 700 orders.
In described filling step, container filling can be pop can, vial, plastic bottle or Tetra Pak packaging.
In described sterilisation step, sterilization conditions is condition a or condition b;
Wherein, described condition a is sterilization 10 ~ 20min at 121 DEG C; , be specially sterilization 12-13min or 12-20min or 13-20min at 121 DEG C.
Described condition b is sterilization 2 ~ 8s at 135 ~ 150 DEG C.
Different packaged forms needs to adopt above-mentioned different sterilization conditions.Specifically, select pop can or glass bottle packaging, need after filling to adopt aforementioned sterilization conditions a; When selecting plastic bottle or Tetra Pak packaging, need before filling the container to adopt aforementioned rear a kind of sterilization conditions b.
Clear sugar-free fagopyrumtataricum beverage production technology provided by the invention, with bitter buckwheat for primary raw material, compatibility, China's Chinese Traditional Medicine also to have the integration of drinking and medicinal herbs material such as dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass of good health-care efficacy, utilizes xylitol or maltitol product of replacing sugar to regulate product special flavour; Auxiliary biological enzymolysis technology simultaneously, products obtained therefrom buckwheat is with rich flavor, and color and luster is limpid, clean taste, sweet and sour taste, sugar-free formulation is more suitable for " three is high " crowd.Product meets the demand of current people for diet conservancy, has good Developmental Prospect of Industrialization future.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further elaborated, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described raw material all can obtain from open commercial sources if no special instructions.
In following embodiment, middle temperature amylase used is purchased from the biological Co., Ltd of Lu, Shanghai space, and production code member is M0003, BR level, and enzyme is lived as 4000U/g; Enzyme is lived and is defined as: 1mL enzyme liquid in 60 DEG C, under pH value 6.0 condition, the liquefy grams of soluble starch of 1h is 1 enzyme activity unit;
AMS believes Bioisystech Co., Ltd purchased from Novi, and production code member is middle temperature 480L type, and enzyme is lived as 480KNU/g; Enzyme is lived and is defined as: 1mL enzyme liquid in 60 DEG C, under pH value 6.0 condition, the liquefy grams of soluble starch of 25min is 1 enzyme activity unit.
The preparation of embodiment 1, clear sugar-free fagopyrumtataricum beverage
1) pretreatment of duck wheat
Take duck wheat 70g, clear water is cleaned, and drains surface moisture, is contained in rustless steel container and bakes 50min in 140 DEG C.
2) prepare burden
Take dried orange peel 2g part, chrysanthemum 1.5g, matrimony vine 2.5g, hawthorn 3g, lemon 3.3g, celestial careless 1.3g, STEVIA REBAUDIANA 2.4g, mixing is placed on 1) in described rustless steel container; Add 1700mL pure water wherein.
3) lixiviate
Respectively by 1) and 2) described material is placed in 65 DEG C of water-bath soak extraction 2.0h, collects leaching liquor;
4) enzymolysis
Warm starch complex enzyme 0.0425g, 65 DEG C of enzymolysis 30min in being made up of amylase warm in 0.0106g and 0.0319g AMS are added in gained leaching liquor;
5) allocate, filter
Take out material, add 102g local flavor conditioning agent xylitol, first carry out initial filter with 400 object sieve apertures, collect filtrate and carry out essence filter with 700 object sieve apertures again, removing solid residue, collect filtrate as lixiviate stoste.
6) filling, sterilization
Entering in vial by having filtered filled with solution, adopting the sterilization of autoclave hydro-thermal after sealing, process for sterilizing 121 DEG C, 12min; Cooling, obtains ragopyrum tataricum beverage provided by the invention.
The sensory evaluation of different preparation method's buckwheat tea shelf life:
The present embodiment is adopted slightly to change the different ragopyrum tataricum beverage of preparation three kinds:
1) No. 1: adopt the present embodiment supplementary material ratio used, but remove step 4) enzymolysis and step 5) essence filter step, directly by coarse filtration gained solution according to step 6) carry out filling and sterilization and the ragopyrum tataricum beverage that obtains, be designated as No. 1;
2) No. 2: the ragopyrum tataricum beverage prepared according to the present embodiment completely, is designated as No. 2;
3) No. 3: adopt the supplementary material ratio that the present embodiment is used, by step 4) enzymolysis step enzyme used replaces with and lives as the alpha-amylase of 120KNU/g purchased from the Novi letter AMS heatproof SC type of letter Bioisystech Co., Ltd of Novi, enzyme, and hydrolysis temperature is replaced with 95 DEG C, and remove step 5) essence filter step, directly by coarse filtration gained solution according to step 6) carry out filling and sterilization and the ragopyrum tataricum beverage that obtains, be designated as No. 3.
The ragopyrum tataricum beverage three kinds of preparation methods obtained carries out shelf life sensory evaluation test under placing normal temperature (25 DEG C), every 30 days simultaneously observation precipitation amounts, 5 months by a definite date.Carry out sensory evaluation according to table 1 and carry out sensory evaluation, totally 20 sensory evaluation persons evaluate.
Table 1 ragopyrum tataricum beverage sense organ evaluating meter
Note: namely each evaluation index thinks that more than secondary consumer can accept
Result shows, 2/3 valuation officer thinks buckwheat tea color and luster, local flavor, mouthfeel and precipitation capacity that three kinds of modes provide all meet primary standard, but all higher than No. 3 ragopyrum tataricum beverage in the smell of No. 1 and No. 2 ragopyrum tataricum beverage, mouthfeel.
Placement room temperature is unloaded goods during frame, and No. 1 ragopyrum tataricum beverage is placed after 1 month and occurred a small amount of precipitation, and within 3 months, postprecipitation thing is more, and solution is slightly muddy;
No. 2 and No. 3 ragopyrum tataricum beverage are placed 3 and are not monthlyly occurred precipitation, and places and within 5 months, only occur precipitating on a small quantity, solution still keeps good clarity.
Above result shows, the ragopyrum tataricum beverage after amylase enzymolysis, secondary fine filtering can keep the clear stable of long period, and the local flavor of ragopyrum tataricum beverage prepared of middle temperature complex enzyme hydrolysis and mouthfeel are obviously better than the ragopyrum tataricum beverage of alpha-amylase enzymolysis.
As from the foregoing, this embodiment prepares the bitter buckwheat local flavor that gained clear sugar-free fagopyrumtataricum beverage keeps good, and color and luster is yellowish-brown, clarifies bright, clean taste, sweet and sour taste; Xylitol or maltitol product of replacing sugar is utilized to regulate product special flavour, sugar-free formulation is more suitable for " three is high " crowd; Keep long period clear stable between shelf life, generate without precipitation, future has bright market prospects.
The preparation of embodiment 2, clear sugar-free fagopyrumtataricum beverage
1) pretreatment of duck wheat
Take duck wheat 75g, clear water is cleaned, and drains surface moisture, to be contained in rustless steel container 160 DEG C and to bake 40min.
2) prepare burden
Take dried orange peel 1.5g part, chrysanthemum 2.0g, matrimony vine 2.0g, hawthorn 2.5g, lemon 3.0g, celestial careless 1.8g, STEVIA REBAUDIANA 2.0g, mixing is placed in 1) in described rustless steel container; Add 1800mL pure water wherein.
3) lixiviate
Respectively by 1) and 2) described material is placed in 60 DEG C of water-bath soak extraction 1.5h, collects leaching liquor;
4) enzymolysis
The composite medium-temperature amylase 0.0375g be made up of amylase warm in 0.0075g and 0.0300g AMS is added, 60 DEG C of enzymolysis 60min in gained leaching liquor;
5) allocate, filter
Take out material, after adding 100g local flavor conditioning agent xylitol, first carry out initial filter with 300 object sieve apertures, collect filtrate and carry out essence filter with 600 object sieve apertures again, removing solid residue, collect filtrate as lixiviate stoste.
6) filling, sterilization
Entering in vial by having filtered filled with solution, adopting the sterilization of autoclave hydro-thermal after sealing, process for sterilizing 121 DEG C, 13min; Cooling, obtains ragopyrum tataricum beverage provided by the invention.
The sensory evaluation of different preparation method's buckwheat tea shelf life:
The present embodiment is adopted slightly to change the different ragopyrum tataricum beverage of preparation three kinds:
1) No. 1: adopt the present embodiment supplementary material ratio used, but remove step 4) enzymolysis and step 5) essence filter step, directly by coarse filtration gained solution according to step 6) carry out filling and sterilization and the ragopyrum tataricum beverage that obtains, be designated as No. 1;
2) No. 2: the ragopyrum tataricum beverage prepared according to the present embodiment completely, is designated as No. 2;
3) No. 3: adopt the supplementary material ratio that the present embodiment is used, by step 4) enzymolysis step enzyme used replaces with and lives as the alpha-amylase of 120KNU/g purchased from the Novi letter AMS heatproof SC type of letter Bioisystech Co., Ltd of Novi, enzyme, and hydrolysis temperature is replaced with 95 DEG C, and remove step 5) essence filter step, directly by coarse filtration gained solution according to step 6) carry out filling and sterilization and the ragopyrum tataricum beverage that obtains, be designated as No. 3.
The ragopyrum tataricum beverage three kinds of preparation methods obtained carries out shelf life sensory evaluation test under placing normal temperature (25 DEG C), every 30 days simultaneously observation precipitation amounts, 5 months by a definite date.
Carry out sensory evaluation according to table 1 and carry out sensory evaluation, totally 20 sensory evaluation persons evaluate.
Result shows, 7/10 valuation officer thinks buckwheat tea color and luster, local flavor, mouthfeel and precipitation capacity that three kinds of modes provide all meet primary standard, but No. 1 and No. 2 ragopyrum tataricum beverage smells, mouthfeel is all better than No. 3 ragopyrum tataricum beverage.
Placement room temperature is unloaded goods during frame, and No. 1 ragopyrum tataricum beverage is placed after 1 month and occurred a small amount of precipitation, and within 3 months, postprecipitation thing is more, and solution is slightly muddy;
No. 2 and No. 3 ragopyrum tataricum beverage are placed 3 and are not monthlyly occurred precipitation, and places and within 5 months, only occur precipitating on a small quantity, solution still keeps good clarity.
Above result shows, the ragopyrum tataricum beverage after amylase enzymolysis, secondary fine filtering can keep long period clear stable, and the local flavor of ragopyrum tataricum beverage prepared of middle temperature complex enzyme hydrolysis and mouthfeel are obviously better than the ragopyrum tataricum beverage of alpha-amylase enzymolysis.
As from the foregoing, this embodiment prepares the bitter buckwheat local flavor that gained clear sugar-free fagopyrumtataricum beverage keeps good, and color and luster is yellowish-brown, clarifies bright, clean taste, sweet and sour taste; Xylitol or maltitol product of replacing sugar is utilized to regulate product special flavour, sugar-free formulation is more suitable for " three is high " crowd; Keep long period clear stable between shelf life, generate without precipitation, future has bright market prospects.
Claims (6)
1. a ragopyrum tataricum beverage, is made up of the component comprising following active ingredient: duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass and STEVIA REBAUDIANA;
In mass fraction, described duck wheat is 70-75 part, and described dried orange peel is 1.5-2 part, described chrysanthemum is 1.5-2 part, and described matrimony vine is 2-2.5 part, and described hawthorn is 2.5-3 part, described lemon is 3-3.3 part, and described celestial grass is 1.3-1.8 part, and described STEVIA REBAUDIANA is 2.0-2.4 part;
After mixing with dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial careless and STEVIA REBAUDIANA after the preparation method of described ragopyrum tataricum beverage comprises the steps: duck wheat to bake, after adding flooding, collect leaching liquor, add local flavor conditioning agent after gained leaching liquor is carried out enzymolysis to allocate, refilter, after getting the filling and sterilization of filtrate, obtain described ragopyrum tataricum beverage;
Wherein, in described enzymolysis step, enzyme used is made up of middle temperature amylase and AMS;
The mass ratio of described middle temperature amylase and AMS is 1:2 ~ 5;
Total consumption of enzyme be duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass, STEVIA REBAUDIANA, water and local flavor conditioning agent gross mass 0.02% ~ 0.07%;
Hydrolysis temperature is 60 DEG C;
Enzymolysis time is 30 ~ 60min;
Described filtration comprises the steps: first initial filter, collects filtrate and carries out essence filter again;
In described initial filter step, the order number of sieve aperture is 300-400 order;
In described essence filter step, the order number of sieve aperture is 600-700 order.
2. beverage according to claim 1, is characterized in that: described in bake in step, temperature is 120 ~ 160 DEG C; Time is 30 ~ 60min.
3. beverage according to claim 1, is characterized in that: in described lixiviate step, and temperature is 50 ~ 95 DEG C; Time is 0.5 ~ 2 hour.
4. beverage according to claim 1, is characterized in that: the consumption of described water be described duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass and STEVIA REBAUDIANA gross mass 15-25 doubly.
5. beverage according to claim 1, is characterized in that: described local flavor conditioning agent is selected from least one in xylitol and maltitol;
The consumption of described local flavor conditioning agent is the 3%-8% of water consumption.
6. according to the arbitrary described beverage of claim 1-5, it is characterized in that: the diastatic enzyme of described middle temperature is lived as 4000U/g;
The enzyme of AMS is lived as 480KNU/g.
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| CN103931839B (en) * | 2014-04-10 | 2015-12-09 | 四川大学 | A kind of clarification type sugar-free tartary-backwheat tea and production method thereof |
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| CN105901452A (en) * | 2016-04-21 | 2016-08-31 | 赵涛 | Tartary buckwheat beverage and preparation method thereof |
| CN106974159A (en) * | 2016-10-27 | 2017-07-25 | 贵州汇珠薏仁米产业开发有限公司 | A kind of instant coix seed haw thorn and chrysanthemum beverage |
| CN107594267A (en) * | 2017-07-28 | 2018-01-19 | 江苏南大耐雀生物技术有限公司 | A kind of buckwheat solid hawthorn beverage and preparation method thereof |
| CN108094789A (en) * | 2017-12-20 | 2018-06-01 | 徐冲 | A kind of composition for preventing and treating the applicable diabetes patient of pharyngitis, sweet drink and preparation method thereof |
| CN111328937A (en) * | 2020-02-28 | 2020-06-26 | 西昌市正中食品有限公司 | Tartary buckwheat and hawthorn low-sugar beverage and preparation process thereof |
| CN116058501A (en) * | 2021-11-02 | 2023-05-05 | 宜兰食品工业股份有限公司 | Sugar-free antioxidant and antibacterial plant composition and application thereof, and plant beverage and preparation method and application thereof |
| CN115644328B (en) * | 2022-10-21 | 2024-04-23 | 广州王老吉药业股份有限公司 | Hawthorn and dried orange peel beverage concentrated juice and preparation method thereof |
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