CN103564590A - Maca beverage and preparation method thereof - Google Patents
Maca beverage and preparation method thereof Download PDFInfo
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- CN103564590A CN103564590A CN201310571182.3A CN201310571182A CN103564590A CN 103564590 A CN103564590 A CN 103564590A CN 201310571182 A CN201310571182 A CN 201310571182A CN 103564590 A CN103564590 A CN 103564590A
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- 238000002360 preparation method Methods 0.000 title claims description 23
- 235000013361 beverage Nutrition 0.000 title abstract description 7
- 240000000759 Lepidium meyenii Species 0.000 title abstract description 6
- 235000000421 Lepidium meyenii Nutrition 0.000 title abstract description 6
- 235000012902 lepidium meyenii Nutrition 0.000 title abstract description 6
- 239000000284 extract Substances 0.000 claims abstract description 65
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 21
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 claims abstract description 19
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229930003537 Vitamin B3 Natural products 0.000 claims abstract description 19
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 claims abstract description 19
- 229960000367 inositol Drugs 0.000 claims abstract description 19
- 229960003512 nicotinic acid Drugs 0.000 claims abstract description 19
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims abstract description 19
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229960003080 taurine Drugs 0.000 claims abstract description 19
- 235000019160 vitamin B3 Nutrition 0.000 claims abstract description 19
- 239000011708 vitamin B3 Substances 0.000 claims abstract description 19
- 235000013353 coffee beverage Nutrition 0.000 claims description 97
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 92
- 240000007154 Coffea arabica Species 0.000 claims description 63
- NHZMQXZHNVQTQA-UHFFFAOYSA-N pyridoxamine Chemical compound CC1=NC=C(CO)C(CN)=C1O NHZMQXZHNVQTQA-UHFFFAOYSA-N 0.000 claims description 36
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 18
- 235000008151 pyridoxamine Nutrition 0.000 claims description 18
- 239000011699 pyridoxamine Substances 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 238000000605 extraction Methods 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 239000008213 purified water Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 7
- 239000002904 solvent Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 4
- 239000003814 drug Substances 0.000 abstract description 6
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 abstract 2
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- 235000019158 vitamin B6 Nutrition 0.000 abstract 1
- 239000011726 vitamin B6 Substances 0.000 abstract 1
- 229940011671 vitamin b6 Drugs 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 4
- 150000001408 amides Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 208000030507 AIDS Diseases 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000011149 active material Substances 0.000 description 2
- 201000007930 alcohol dependence Diseases 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000035568 catharsis Effects 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 230000000857 drug effect Effects 0.000 description 2
- 230000035558 fertility Effects 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 208000032839 leukemia Diseases 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 240000006487 Aciphylla squarrosa Species 0.000 description 1
- 241000554155 Andes Species 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 241000976924 Inca Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035946 sexual desire Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Pediatric Medicine (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a maca beverage which comprises the following raw materials in percentage by weight: 3.2%-4% of a maca extract, 0.28%-0.7% of taurine, 0.02%-0.06% of sodium citrate, 0.01%-0.015% of inositol, 0.011%-0.016% of vitamin B3, 0.03%-0.06% of vitamin B6, 8%-15% of edible essence and the balance of water. According to the invention, a plant beverage with homology of medicine and food is prepared by deeply processing the high-concentration maca extract; the maca beverage is free from any pigment and preservative, is a pure natural healthy beverage, and is suitable for crowds such as people with poor physical strength, office workers with high pressure and people who easily feel tired and fatigued.
Description
Technical field
The invention belongs to drink field of food, be specifically related to a kind of agate coffee beverage and preparation method thereof.
Background technology
Agate coffee, crucifer, plant is called Lepidium meyenii, is similar to the rhizome of radish sample hypertrophy, originates in base peaceful (Jinin) and near the 4000 meters of above Andes of Pasco (Pasco) at the middle part, Andean of 3500～4500 meters of Peru's height above sea level.Agate coffee contains 59% carbohydrate, 11% protein, 2.2% fat, phytosterol, iron, zinc, calcium, magnesium, copper, 18 seed amino acids and unrighted acid, contains abundant nutrition composition.The distinctive two kinds of unique active materials of agate coffee that wherein agate coffee acid amides and Ma Kaxishi U.S. botanist Zheng of Chinese origin B.L finds, are described as " natural vigour nutrient " by scientist.
The rhizome of agate coffee can be edible, is this arid area aborigines' staple food.Dry rhizome can add clear water or milk boiling to eat, or make fruit juice, cocktail, alcoholic beverage and drink, agate coffee not only can be used as food consumption, and can be used as a kind of conventional medicament and use, especially as medea, can improve sexual desire and the fertility of the mankind and domestic animal.When conquering Inca Theocracy, Spaniard raises their battle steed with agate coffee, to keep animal in the fecundity of high altitude localities.Legend seal adds soldier and makes to eat prewar agate coffee to increase energy and vigor.According to traditional medicine idea, agate coffee also has other medical values, such as: treat and alleviate rheumatism, improve breathing, catharsis, adjusting hormone secretion, enhance metabolism, improve memory, antidepression and effectively prevent and treat anaemia, leukaemia, AIDS, cancer, alcoholism etc.Although declare to have the advantages that multiple curative effect is conventional medicament, the current trend from natural drug effective component extracting clearly illustrates that carries out a large amount of scientific researches reason behind to agate coffee composition and potential pharmacological action thereof.These magical effects have caused countries in the world scientists' very big interest in nearly ten years.Nutrition and health care and pharmacology, drug effect and clinical and experimental study about agate coffee are just worldwide in full swing, and will make increasing contribution for the development of the mankind's healthy cause.
Summary of the invention
The object of the present invention is to provide that a kind of mouthfeel is good, the agate coffee beverage with antifatigue effect and preparation method thereof.
Technical scheme of the present invention: a kind of agate coffee beverage, comprises the raw material of following weight percentage: the water of agate coffee extract 3.2～4%, taurine 0.28～0.7%, natrium citricum 0.02～0.06%, inositol 0.01～0.015%, vitamin B3 0.011～0.016%, pyridoxamine 0.03～0.06%, flavoring essence 8～15%, surplus.
As preferably, described agate coffee beverage comprises the raw material of following weight percentage: the water of agate coffee extract 3.4～3.8%, taurine 0.4～0.6%, natrium citricum 0.03～0.05%, inositol 0.012～0.014%, vitamin B3 0.013～0.015%, pyridoxamine 0.04～0.05%, flavoring essence 10～12%, surplus.
As further preferred, described agate coffee beverage comprises the raw material of following weight percentage: the water of agate coffee extract 3.6%, taurine 0.5%, natrium citricum 0.04%, inositol 0.013%, vitamin B3 0.014%, pyridoxamine 0.045%, flavoring essence 11%, surplus.
Further, described water is purified water.
A preparation method for agate coffee beverage, comprises the following steps:
A, the preparation of agate coffee extract: getting agate coffee root is raw material, shatters, and take 70～90% ethanol as solvent, by liquid-solid ratio 30～40:1 ultrasonic wave, extracts and carries out Separation of Solid and Liquid; Extract is vacuum-concentrcted at 45～55 ℃ of vacuum-0.06～-0.08Mpa, temperature; The dry agate coffee extract that makes of concentrate spraying;
B, agate coffee extract is added to ingredients pot, by purified water, taurine, natrium citricum, inositol, vitamin B3, pyridoxamine are dissolved and added, then add flavoring essence, be uniformly mixed, sterilizing, makes agate coffee beverage.
Further, in described step a, agate coffee root is selected fresh of agate coffee or dry root, is crushed to 20～40 orders.
Further, in described step a, ultrasonic wave extracts 2 times totally, extracts 60～80 ℃ of temperature, 60～80 minutes extraction times, ultrasonic power 150～250W/cm
2.
160～180 ℃ of EATs, 60～80 ℃ of leaving air temps when further, in described step a, spraying is dry.
Further, in described step b, be uniformly mixed 20～30 minutes.
Further, in described step b, sterilizing adopts boiling sterilization, 50～60 minutes time.
Agate coffee contains 59% carbohydrate, 11% protein, 2.2% fat, phytosterol, iron, zinc, calcium, magnesium, copper, 18 seed amino acids and unrighted acid, contains abundant nutrition composition.The distinctive two kinds of unique active materials of agate coffee that wherein agate coffee acid amides and Ma Kaxishi U.S. botanist Zheng of Chinese origin B.L finds, are described as " natural vigour nutrient " by scientist.According to traditional medicine idea, agate coffee also has other drug effect, for example: treat and alleviate rheumatism, improve breathing, catharsis, adjusting hormone secretion, enhance metabolism, improve memory, antidepression and effectively prevent and treat anaemia, leukaemia, AIDS, cancer, alcoholism and other diseases.
Beneficial effect of the present invention: in the present invention's formula, primary raw material agate coffee extract adopts ultrasonic wave mode to extract under given conditions, possesses following advantage: 1, extraction efficiency is high: ultrasonic wave energy is impelled agate coffee cell tissue broken wall or distortion, make extracts active ingredients more abundant, recovery rate significantly improves and reaches more than 10% than traditional handicraft; 2, extraction time is short: intensified by ultrasonic wave was extracted in about 60 minutes can obtain optimum extraction rate, and extraction time shortens greatly compared with conventional method, and medicinal material raw material disposal amount is large, and extraction efficiency improves greatly; 3, extraction temperature is low, and the agate coffee alkene of case of thermal instability, facile hydrolysis or oxidation, agate coffee acid amides, mustard oil active ingredient are had to protective effect, and active ingredient is difficult for decomposing, and further guarantees the content of effective active matter in product; 4, extraction liquid impurity is few, and active ingredient is easy to separation, purifying.
The present invention uses the intensive processing of agate coffee highly concentrated extracts to go out " integration of drinking and medicinal herbs " plant beverage, does not add pigment and anticorrisive agent, is a pure natural healthy beverage, is suitable for the crowds such as muscle power is not good, the large working clan of pressure, and susceptible is tired, tired.
The specific embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is clearly and completely described, obviously, described embodiment is only wherein part embodiment of the present invention, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A coffee beverage, comprises the raw material of following weight percentage: the water of agate coffee extract 3.2%, taurine 0.28%, natrium citricum 0.02%, inositol 0.01%, vitamin B3 0.011%, pyridoxamine 0.03%, flavoring essence 8%, surplus.
The preparation method of agate coffee beverage:
A, the preparation of agate coffee extract: get fresh of agate coffee and shatter to 20 orders for raw material, take 70% ethanol as solvent, by liquid-solid ratio 30:1 ultrasonic wave, extract and carry out Separation of Solid and Liquid, extract temperature 60 C, 60 minutes extraction times, ultrasonic power 150W/cm
2, extract altogether 2 times; Extract is vacuum-concentrcted under vacuum-0.06Mpa, temperature 45 C; Concentrate is sprayed to be dried and is made agate coffee extract under 160 ℃ of EATs, 60 ℃ of conditions of leaving air temp;
B, agate coffee extract is added to ingredients pot, by purified water, taurine, natrium citricum, inositol, vitamin B3, pyridoxamine are dissolved and added, then add flavoring essence, be uniformly mixed 20 minutes, boiling sterilization 50 minutes, makes agate coffee beverage.
Embodiment 2
A coffee beverage, comprises the raw material of following weight percentage: the water of agate coffee extract 3.4%, taurine 0.4%, natrium citricum 0.03%, inositol 0.012%, vitamin B3 0.013%, pyridoxamine 0.04%, flavoring essence 10%, surplus.
The preparation method of agate coffee beverage:
A, the preparation of agate coffee extract: getting the dry root of agate coffee is raw material, shatters to 25 orders, take 75% ethanol as solvent, by liquid-solid ratio 35:1 ultrasonic wave, extracts and carries out Separation of Solid and Liquid, extracts 65 ℃ of temperature, 65 minutes extraction times, ultrasonic power 180W/cm
2, extract altogether 2 times; Extract is vacuum-concentrcted under vacuum-0.07Mpa, temperature 50 C; Concentrate is sprayed to be dried and is made agate coffee extract under 165 ℃ of EATs, 65 ℃ of conditions of leaving air temp;
B, agate coffee extract is added to ingredients pot, by purified water, taurine, natrium citricum, inositol, vitamin B3, pyridoxamine are dissolved and added, then add flavoring essence, be uniformly mixed 25 minutes, boiling sterilization 55 minutes, makes agate coffee beverage.
Embodiment 3
A coffee beverage, comprises the raw material of following weight percentage: the water of agate coffee extract 3.6%, taurine 0.5%, natrium citricum 0.04%, inositol 0.013%, vitamin B3 0.014%, pyridoxamine 0.045%, flavoring essence 11%, surplus.
The preparation method of agate coffee beverage:
A, the preparation of agate coffee extract: get fresh of agate coffee and shatter to 30 orders for raw material, take 80% ethanol as solvent, by liquid-solid ratio 35:1 ultrasonic wave, extract and carry out Separation of Solid and Liquid, extract temperature 70 C, 70 minutes extraction times, ultrasonic power 200W/cm
2, extract altogether 2 times; Extract is vacuum-concentrcted under vacuum-0.07Mpa, temperature 50 C; Concentrate is sprayed to be dried and is made agate coffee extract under 170 ℃ of EATs, 70 ℃ of conditions of leaving air temp;
B, agate coffee extract is added to ingredients pot, by purified water, taurine, natrium citricum, inositol, vitamin B3, pyridoxamine are dissolved and added, then add flavoring essence, be uniformly mixed 25 minutes, boiling sterilization 60 minutes, makes agate coffee beverage.
Embodiment 4
A coffee beverage, comprises the raw material of following weight percentage: the water of agate coffee extract 3.8%, taurine 0.6%, natrium citricum 0.05%, inositol 0.014%, vitamin B3 0.015%, pyridoxamine 0.05%, flavoring essence 12%, surplus.
The preparation method of agate coffee beverage:
A, the preparation of agate coffee extract: getting the dry root of agate coffee is raw material, shatters to 35 orders, take 85% ethanol as solvent, by liquid-solid ratio 40:1 ultrasonic wave, extracts and carries out Separation of Solid and Liquid, extracts 75 ℃ of temperature, 75 minutes extraction times, ultrasonic power 220W/cm
2, extract altogether 2 times; Extract is vacuum-concentrcted at 55 ℃ of vacuum-0.08Mpa, temperature; Concentrate is sprayed to be dried and is made agate coffee extract under 175 ℃ of EATs, 75 ℃ of conditions of leaving air temp;
B, agate coffee extract is added to ingredients pot, by purified water, taurine, natrium citricum, inositol, vitamin B3, pyridoxamine are dissolved and added, then add flavoring essence, be uniformly mixed 30 minutes, boiling sterilization 60 minutes, makes agate coffee beverage.
Embodiment 5
A coffee beverage, comprises the raw material of following weight percentage: the water of agate coffee extract 4%, taurine 0.7%, natrium citricum 0.06%, inositol 0.015%, vitamin B3 0.016%, pyridoxamine 0.06%, flavoring essence 15%, surplus.
The preparation method of agate coffee beverage:
A, the preparation of agate coffee extract: get fresh of agate coffee and shatter to 40 orders for raw material, take 90% ethanol as solvent, by liquid-solid ratio 40:1 ultrasonic wave, extract and carry out Separation of Solid and Liquid, extract 80 ℃ of temperature, 80 minutes extraction times, ultrasonic power 250W/cm
2, extract altogether 2 times; Extract is vacuum-concentrcted at 55 ℃ of vacuum-0.08Mpa, temperature; Concentrate is sprayed to be dried and is made agate coffee extract under 180 ℃ of EATs, 80 ℃ of conditions of leaving air temp;
B, agate coffee extract is added to ingredients pot, by purified water, taurine, natrium citricum, inositol, vitamin B3, pyridoxamine are dissolved and added, then add flavoring essence, be uniformly mixed 20 minutes, boiling sterilization 60 minutes, makes agate coffee beverage.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; that on description of the present invention basis, does is equal to replacement, improves, or directly, is indirectly used in other relevant technical field, within being all in like manner included in protection scope of the present invention.
Claims (10)
1. an agate coffee beverage; it is characterized in that, comprise the raw material of following weight percentage: the water of agate coffee extract 3.2～4%, taurine 0.28～0.7%, natrium citricum 0.02～0.06%, inositol 0.01～0.015%, vitamin B3 0.011～0.016%, pyridoxamine 0.03～0.06%, flavoring essence 8～15%, surplus.
2. agate coffee beverage according to claim 1, is characterized in that: the raw material that comprises following weight percentage: the water of agate coffee extract 3.4～3.8%, taurine 0.4～0.6%, natrium citricum 0.03～0.05%, inositol 0.012～0.014%, vitamin B3 0.013～0.015%, pyridoxamine 0.04～0.05%, flavoring essence 10～12%, surplus.
3. agate coffee beverage according to claim 1, is characterized in that: the raw material that comprises following weight percentage: the water of agate coffee extract 3.6%, taurine 0.5%, natrium citricum 0.04%, inositol 0.013%, vitamin B3 0.014%, pyridoxamine 0.045%, flavoring essence 11%, surplus.
4. according to the agate coffee beverage described in claim 1～3 any one, it is characterized in that: described water is purified water.
5. a preparation method for the agate coffee beverage described in claim 1～4 any one, is characterized in that, comprises the following steps:
A, the preparation of agate coffee extract: getting agate coffee root is raw material, shatters, and take 70～90% ethanol as solvent, by liquid-solid ratio 30～40:1 ultrasonic wave, extracts and carries out Separation of Solid and Liquid; Extract is vacuum-concentrcted at 45～55 ℃ of vacuum-0.06～-0.08Mpa, temperature; The dry agate coffee extract that makes of concentrate spraying;
B, agate coffee extract is added to ingredients pot, by purified water, taurine, natrium citricum, inositol, vitamin B3, pyridoxamine are dissolved and added, then add flavoring essence, be uniformly mixed, sterilizing, makes agate coffee beverage.
6. the preparation method of agate coffee beverage according to claim 5, is characterized in that: in described step a, agate coffee root is selected fresh of agate coffee or dry root, is crushed to 20～40 orders.
7. the preparation method of agate coffee beverage according to claim 5, is characterized in that: in described step a, ultrasonic wave extracts 2 times totally, extracts 60～80 ℃ of temperature, 60～80 minutes extraction times, ultrasonic power 150～250W/cm
2.
8. the preparation method of agate coffee beverage according to claim 5, is characterized in that: 160～180 ℃ of EATs, 60～80 ℃ of leaving air temps when in described step a, spraying is dry.
9. the preparation method of agate coffee beverage according to claim 5, is characterized in that: in described step b, be uniformly mixed 20～30 minutes.
10. the preparation method of agate coffee beverage according to claim 5, is characterized in that: in described step b, sterilizing adopts boiling sterilization, 50～60 minutes time.
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Application publication date: 20140212 |