CN103689743A - Method for preparing Korean-red-ginseng and mulberry beverage - Google Patents

Method for preparing Korean-red-ginseng and mulberry beverage Download PDF

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CN103689743A
CN103689743A CN201410005946.7A CN201410005946A CN103689743A CN 103689743 A CN103689743 A CN 103689743A CN 201410005946 A CN201410005946 A CN 201410005946A CN 103689743 A CN103689743 A CN 103689743A
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powder
filtrate
ginseng
korean
red ginseng
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CN103689743B (en
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高晖富
姜志辉
张崇禧
王振波
董爽
贾丽
于江春
姜丽萍
丛众正
张瑞瑞
史文凤
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Shenyuanzhuang Biotechnology Co.,Ltd.
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WEIHAI HUANCUILOU RED GINSENG TECHNOLOGY Co Ltd
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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
    • 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
    • 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
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • 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
    • 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
    • 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
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/179—Sakei
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium

Abstract

The invention belongs to the technical field of the research and development of healthcare food and relates to a method for preparing Korean-red-ginseng and mulberry beverage. The method comprises the steps of loading root powder of 5-year-old Korean-red-ginseng, mulberries, hawthorn fruits, Chinese dates and ginger powder to a leaching tank, infusing ginseng steaming water with the temperature of 80-85 DEG C, stirring, leaching, filtrating to obtain a filtrate and a residue, and repeatedly extracting the residue twice; carrying out water-vapor distillation on cinnamon powder by adopting a water-vapor distillation method, so as to obtain cinnamon essential oil and a cinnamon water extract, and filtrating the cinnamon water extract to obtain a filtrate; combining filtrates, such as the cinnamon filtrate, the Korean-red-ginseng filtrate and the like, adding lactobacillus sake powder and bifidobacterium powder, adding malt sugar, edible salt and the cinnamon essential oil, stirring, filtrating to obtain a filtrate, canning or bottling the filtrate, and sterilizing, thereby obtaining the Korean-red-ginseng and mulberry beverage. The product prepared by the method has the functions of keeping body strong and healthy.

Description

A kind of preparation method of Korean red ginseng mulberry beverage
Technical field
Health food research and development technical field under the present invention.The present invention relates to a kind of preparation method of Korean red ginseng mulberry beverage.Product of the present invention has the function improving the health.
Background technology
1 Korean red ginseng system is processed through steaming, toasting by the fresh ginseng in the Koryo of originating from Korea S, in processing Korean red ginseng process, has new anticancer active constituent to produce.Korean red ginseng is not cool not warm yet, belongs to warm nature; Though Korean ginseng is warm in nature, benefit property is strong, and beneficial gas helps fire.Korean ginseng divides again white ginseng and red ginseng, and insufficiency of the spleen hyperactivity of fire person should use white ginseng, because of " raw use gas is cool, micro-bitter tonifying yin "; The timid person of insufficiency of the spleen lung should use red ginseng, " ripe in temperature, the sweet yang-tonifying of taste ".On the whole, Korean ginseng is more suitable for the frank people of the old deficiency of vital energy and takes, and the strong physique of energy, strengthens immunity.
The effect of Korean red ginseng:
(1) brain healthy: the people that failure of memory and sports coordination ability are declined and be on the drink or the food of contact zones alcohol component, the people of medicine, Korean red ginseng has the mental working ability of raising, strengthens memory and improve cerebral ischemia obstacle effect
(2) analgesia: some experts are by doing sensing nerve cell test discovery, and Korean ginseng is all helpful to the various pain symptoms of health.
(3) anti-cancer and anticancer: the saponin constituent of Korean red ginseng and non-saponin constituent have the proliferation activity that suppresses multiple cancer cell also can shift by inhibition cancer cell simultaneously.In addition, Korean red ginseng and anticancer are with taking, and anticancer effect is better than independent with anticancer (mitomycin).This is because cancer cell easily forms tolerance in chemotherapy of tumors, and Korean red ginseng and anticancer be with taking, and enhancing is to the lethality of cancer cell, the side effect that alleviates anticancer.
(4) strengthen immunity: Korean red ginseng extract can recover to have because of taking the cellular immunity that the anticancer (mitomycin) of immunotoxicity declines and react, especially ether extract can activate or strengthen cellular immunity, and the activity of NK, to improving immunity, there is very large effect.
(5) control diabetes: Korean red ginseng contains the material that promotes insulin secretion and similar insulin action, and wherein ginsenoside can improve hyperglycaemia, effectively controls the generation of diabetes.
(6) strong liver: have antihepatitic activity in Korean ginseng composition, there is the effect of removing toxic substances, protection liver and promotion liver regeneration, recovery.In addition, Korean red ginseng relieves the effect of alcohol, eliminates the effect of being still drank after a night in addition.
(7) regulate blood pressure: Korean red ginseng has hemangiectasis effect, can improve blood circulation, saponin constituent wherein, by promoting vascular endothelial cell to discharge nitric oxide, can reach hypotensive activity.
(8) antifatigue and resistance to compression: find after deliberation, continue to take Korean red ginseng and can improve locomitivity and fatigue-relieving, to promoting recovery and the prevention exercise induced anemia of player's fatigue accumulation to have very great help; In addition, Korean red ginseng can also strengthen the tolerance to adverse environments such as low temperature (5 ℃, 0 ℃ ,-10 ℃) and high temperature (35 ℃), by pressure or environmental change are carried out to exquisite adjusting, improves anti-pressure ability, maintains organism stability.
(9) improve Menopause obstacle: according to investigations, have the women of climacteric obstacle symptom after taking Korean red ginseng, have 80% people to admit to take Korean red ginseng after symptom obviously improve.Expert claims, these women, as adjusted consumption according to symptom, also can improve curative effect.
(10) improve male sexual disfunction: Korean red ginseng can prevent the male sexual disfunction causing because of pressure.Through clinical testing, erectile dysfunction patient (90 people) takes after Korean red ginseng, at aspects such as the degree of erection, sexual desire and satisfactions, all makes moderate progress.
(11) anti-oxidant and anti-ageing: Korean red ginseng has the antioxidant effect with lipid peroxidation that increases that suppresses harmful active oxygen.
2 mulberry fruit mulberry fruits have another name called mulberries, are the ripening fruits of Moraceae deciduous tree mulberry tree, and mulberries are again sorosis, mulberry jujube, and peasant likes its ripe fresh fruit edible, and taste sweet juice is many, are one of fruit of the normal food of people.Because the special growing environment of mulberry tree makes sorosis have spontaneous growth, without the feature of any pollution, so mulberries are otherwise known as " holy fruit among the people ".Modern study confirms, in mulberries fruit, contain the compositions such as abundant activated protein, vitamin, amino acid, carrotene, mineral matter, resveratrol, anthocyanidin, nutrition is 5～6 times of apple, 4 times of grape, there is multiple efficacies, by medical circle, be described as " the best health fruit of 21st century ".Often eat mulberries and can significantly improve body immunity, have and delay senility, the effect of beautifying face and moistering lotion.Mulberries both can food, can be used as medicine again, and the traditional Chinese medical science is thought the sweet acid of mulberries taste, and cold nature, enters the heart, liver, kidney channel, is strengthening by means of tonics, the good fruit of the intelligence development of nourishing heart.Have, cure mainly deficiency of YIN-blood and having a dizzy spell of causing, tinnitus palpitaition, irritated insomnia, soreness and weakness of waist and knees, poliosis, the dry of quenching one's thirst, the diseases such as dry and hard excrement.
3 hawthorn hawthorn are edible plants, and matter is hard, and pulp is thin, and taste is micro-sour and astringent; Machaka, the close life of branch, has spinelet, and sprout has pubescence; Sprig puce, old branch taupe.
The nutritive value of hawthorn:
Hawthorn, containing multivitamin, crataegolic acid, tartaric acid, citric acid, malic acid etc., also contains the mineral matters such as flavonoids, lactone, carbohydrate, protein, fat and calcium, phosphorus, iron, and contained lipolytic enzyme can promote the digestion of fat food.Promote gastric secretion and increase the functions such as stomach endoenzyme element.The traditional Chinese medical science thinks, hawthorn has that long-pendingization of disappearing is stagnant, convergence only dysentery, the effect such as activate blood circulation and disperse blood clots.Cure mainly the diseases such as eating accumulation, chest diaphragm spleen are full, the amenorrhoea of hernia blood stasis.In hawthorn, contain the drug ingedients such as mountain terpene and flavonoids, there is significant hemangiectasis and hypotensive effect, have the function that strengthens cardiac muscle, arrhythmia, adjusting blood fat and cholesterol level.Accommodation: common people are edible all.Children, the elderly, indigestion be edibility especially.Cold, indigestion, poor appetite, children's cartilage acalcicosis, Iron deficiency anemia in children person can eat haw flakes more.
The effect of hawthorn and effect:
(1) prevention and cure of cardiovascular disease, reduces blood pressure and cholesterol, softening blood vessel and diuresis and sedation;
(2) appetite-stimulating indigestion-relieving, offsets carnivorous stagnant effect better especially, in a lot of digestant medicines, has all adopted hawthorn;
(3) hawthorn has the effect activating blood circulation and dispersing blood clots, and contributes to remove local extravasated blood state, and traumatic injury is had to auxiliary curative effect;
(4) in hawthorn, have relieving asthma reduce phlegm, the composition of anti-bacteria, treatment abdominal pain diarrhea.
4 date dates have another name called red date, dry jujube, Chinese date, originate from China, in the China's plantation of existing more than 8,000 year history, are just listed in since ancient times one of " five fruits " (chestnut, peach, Lee, apricot, jujube).Date is rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron and CAMP.Wherein ascorbic content comes out at the top in fruit, has vitamin king's laudatory title.
5 distilled panax water distilled panax waters are the byproducts in processing red ginseng process, contain monomer ginsenoside Rb 1, Rb 2, Rc, Rd, Re, Rf, Rg etc., also contain panaxan and trace volatile oil etc.
6 lactic acid bacterias (Lactobacillus) are that fermenting carbohydrate and primary product are that a class of lactic acid is without the general name of gemma, gram-positive bacterium.Every bacterium that can produce lactic acid from the sweat of glucose or lactose is referred to as lactic acid bacteria.It is the probio in a kind of mankind's of being present in body.Lactic acid bacteria can be used for manufacturing Yoghourt, cheese, beer, grape wine, pickles, cure food and other fermented foods.
7 Bifidobacterium Bifidobacterium Bifidobacterium be 1899 by the Gram-positive bacillus of French scholar Tissier isolated a kind of anaerobism from breast milk nutrition youngster's ight soil, end is bifurcated usually, therefore named Bifidobacterium.Bifidobacterium Gram-positive, anaerobism, do not move, without gemma, bacillus that form is changeable, its dyeing is irregular, catalase is negative.Bacterium colony is smooth, and dome edge is complete, and butterfat is white in color, and glistens and has tender texture.Glucose metabolism belongs to heterofermentation, has phosphoketolase activity, can by the glycolysis of 2mol glucose, be 3mol acetic acid and 2mol lactic acid.The enteron aisle that is extensively present in humans and animals, the cud of ruminant, and in people's slot.Its suitableeest existence temperature is 37～42 ℃, optimum pH 6.5～7.0.
Bifidobacterium has following result for the treatment of: (1) safeguards enteron aisle normal bacteria colony balance, suppresses the growth of pathogen, prevents constipation, diarrhea and gastrointestinal disorders etc.; (2) antitumor; (3) synthetic vitamin, amino acid and the absorption of raising body to calcium ion in enteron aisle; (4) reduce Blood Cholesterol level, prevent and treat hypertension; (5) improve the resistance to lactose of dairy products, improve digestibility; (6) strengthen human immunologic function, prevent antibiotic side effect, anti-ageing, promote longevity.
The Korean red ginseng mulberry beverage of one ginseng three fruit preparations has the function improving the health.
Summary of the invention
1, a preparation method for Korean red ginseng mulberry beverage, is characterised in that its step is as follows:
(1) supplementary material composition and proportioning are Korean red ginseng powder 1.0-2.0kg 5 end of the year, mulberry fruit 1.0-2.0kg, hawthorn 0.5-1.0kg, date 0.5-1.0kg, ginger powder 0.5-1.0kg, Chinese cassia tree powder 0.5-1.0kg, distilled panax water 12.0-18.0L, 0.1-0.2% Lactobacillus saki powder, 0.1-0.2% Bifidobacterium powder, maltose 0.80-1.20kg, salt 0.005-0.008kg;
(2) Korean red ginseng powder 1.0-2.0kg 5 end of the year, mulberry fruit 1.0-2.0kg, hawthorn 0.5-1.0kg, date 0.5-1.0kg, ginger powder 0.5-1.0kg will be packed in pot for solvent extraction;
(3) 80-85 ℃ of distilled panax water 4.0-6.0L injected to pot for solvent extraction and mix with (2) Korean red ginseng powder 5 end of the year, mulberry fruit, hawthorn, date, ginger powder, stir and lixiviate 3-4h, filter, obtain residue and filtrate;
(4) 80-85 ℃ of distilled panax water 4.0-6.0L injected to pot for solvent extraction and mix with (3) residue, stir and lixiviate 2-3h, filter, obtain residue and filtrate;
(5) 80-85 ℃ of distilled panax water 4.0-6.0L injected to pot for solvent extraction and mix with (4) residue, stir and lixiviate 1-2h, filter, obtain residue and filtrate;
(6) adopt the method for steam distillation that Chinese cassia tree powder 0.5-1.0kg is carried out to steam distillation, obtain Cortex Cinnamomi volatile oil and Chinese cassia tree aqueous extract, aqueous extract is filtered, obtain residue and filtrate;
(7) filtrate in (3), (4), (5) and (6) is merged, add 0.1-0.2% Lactobacillus saki powder, 0.1-0.2% Bifidobacterium powder, at the 37-42 ℃ of 24-36h that ferments;
(8) solution in (7) is added to Cortex Cinnamomi volatile oil in maltose 0.80-1.20kg, salt 0.005-0.008kg and (6), stir, filter, obtain filtrate, by filtrate tinning or bottling, 120-125 ℃, sterilizing in 10-15 minute.
The specific embodiment
The preparation method who relates to a kind of Korean red ginseng mulberry beverage of the present invention comprises following examples, and the following examples can further illustrate the present invention, but do not limit the present invention in any way.
Embodiment 1:
1, a preparation method for Korean red ginseng mulberry beverage, is characterised in that its step is as follows:
(1) supplementary material composition and proportioning are Korean red ginseng powder 1.0kg 5 end of the year, mulberry fruit 1.0kg, hawthorn 0.5kg, date 0.5kg, ginger powder 0.5kg, Chinese cassia tree powder 0.5kg, distilled panax water 12.0L, 0.1% Lactobacillus saki powder, 0.1% Bifidobacterium powder, maltose 0.80-kg, salt 0.005kg;
(2) Korean red ginseng powder 1.0kg 5 end of the year, mulberry fruit 1.0kg, hawthorn 0.5kg, date 0.5kg, ginger powder 0.5kg will be packed in pot for solvent extraction;
(3) 80 ℃ of distilled panax water 4.0L are injected to pot for solvent extraction and mix with (2) Korean red ginseng powder 5 end of the year, mulberry fruit, hawthorn, date, ginger powder, stir and lixiviate 3h, filter, obtain residue and filtrate;
(4) 80 ℃ of distilled panax water 4.0L are injected to pot for solvent extraction and mix with (3) residue, stir and lixiviate 2h, filter, obtain residue and filtrate;
(5) 80 ℃ of distilled panax water 4.0L are injected to pot for solvent extraction and mix with (4) residue, stir and lixiviate 1h, filter, obtain residue and filtrate;
(6) adopt the method for steam distillation that Chinese cassia tree powder 0.5kg is carried out to steam distillation, obtain Cortex Cinnamomi volatile oil and Chinese cassia tree aqueous extract, aqueous extract is filtered, obtain residue and filtrate;
(7) filtrate in (3), (4), (5) and (6) is merged, add 0.1% Lactobacillus saki powder, 0.1% Bifidobacterium powder, at 42 ℃ of 24h that ferment;
(8) solution in (7) is added to Cortex Cinnamomi volatile oil in maltose 0.80kg, salt 0.005kg and (6), stir, filter, obtain filtrate, by filtrate tinning or bottling, 120 ℃, sterilizing in 15 minutes.
Embodiment 2:
1, a preparation method for Korean red ginseng mulberry beverage, is characterised in that its step is as follows:
(1) supplementary material composition and proportioning are Korean red ginseng powder 2.0kg 5 end of the year, mulberry fruit 2.0kg, hawthorn 1.0kg, date 1.0kg, ginger powder 1.0kg, Chinese cassia tree powder 1.0kg, distilled panax water 18.0L, 0.2% Lactobacillus saki powder, 0.2% Bifidobacterium powder, maltose 1.20kg, salt 0.008kg;
(2) Korean red ginseng powder 2.0kg 5 end of the year, mulberry fruit 2.0kg, hawthorn 1.0kg, date 1.0kg, ginger powder 1.0kg will be packed in pot for solvent extraction;
(3) 85 ℃ of distilled panax water 6.0L are injected to pot for solvent extraction and mix with (2) Korean red ginseng powder 5 end of the year, mulberry fruit, hawthorn, date, ginger powder, stir and lixiviate 4h, filter, obtain residue and filtrate;
(4) 85 ℃ of distilled panax water 6.0L are injected to pot for solvent extraction and mix with (3) residue, stir and lixiviate 3h, filter, obtain residue and filtrate;
(5) 85 ℃ of distilled panax water 6.0L are injected to pot for solvent extraction and mix with (4) residue, stir and lixiviate 2h, filter, obtain residue and filtrate;
(6) adopt the method for steam distillation that Chinese cassia tree powder 1.0kg is carried out to steam distillation, obtain Cortex Cinnamomi volatile oil and Chinese cassia tree aqueous extract, aqueous extract is filtered, obtain residue and filtrate;
(7) filtrate in (3), (4), (5) and (6) is merged, add 0.2% Lactobacillus saki powder, 0.2% Bifidobacterium powder, at 37 ℃ of 36h that ferment;
(8) solution in (7) is added to Cortex Cinnamomi volatile oil in maltose 1.20kg, salt 0.008kg and (6), stir, filter, obtain filtrate, by filtrate tinning or bottling, 125 ℃, sterilizing in 10 minutes.

Claims (1)

1. a preparation method for Korean red ginseng mulberry beverage, is characterised in that its step is as follows:
(1) supplementary material composition and proportioning are Korean red ginseng powder 1.0-2.0kg 5 end of the year, mulberry fruit 1.0-2.0kg, hawthorn 0.5-1.0kg, date 0.5-1.0kg, ginger powder 0.5-1.0kg, Chinese cassia tree powder 0.5-1.0kg, distilled panax water 12.0-18.0L, 0.1-0.2% Lactobacillus saki powder, 0.1-0.2% Bifidobacterium powder, maltose 0.80-1.20kg, salt 0.005-0.008kg;
(2) Korean red ginseng powder 1.0-2.0kg 5 end of the year, mulberry fruit 1.0-2.0kg, hawthorn 0.5-1.0kg, date 0.5-1.0kg, ginger powder 0.5-1.0kg will be packed in pot for solvent extraction;
(3) 80-85 ℃ of distilled panax water 4.0-6.0L injected to pot for solvent extraction and mix with (2) Korean red ginseng powder 5 end of the year, mulberry fruit, hawthorn, date, ginger powder, stir and lixiviate 3-4h, filter, obtain residue and filtrate;
(4) 80-85 ℃ of distilled panax water 4.0-6.0L injected to pot for solvent extraction and mix with (3) residue, stir and lixiviate 2-3h, filter, obtain residue and filtrate;
(5) 80-85 ℃ of distilled panax water 4.0-6.0L injected to pot for solvent extraction and mix with (4) residue, stir and lixiviate 1-2h, filter, obtain residue and filtrate;
(6) adopt the method for steam distillation that Chinese cassia tree powder 0.5-1.0kg is carried out to steam distillation, obtain Cortex Cinnamomi volatile oil and Chinese cassia tree aqueous extract, aqueous extract is filtered, obtain residue and filtrate;
(7) filtrate in (3), (4), (5) and (6) is merged, add 0.1-0.2% Lactobacillus saki powder, 0.1-0.2% Bifidobacterium powder, at the 37-42 ℃ of 24-36h that ferments;
(8) solution in (7) is added to Cortex Cinnamomi volatile oil in maltose 0.80-1.20kg, salt 0.005-0.008kg and (6), stir, filter, obtain filtrate, by filtrate tinning or bottling, 120-125 ℃, sterilizing in 10-15 minute.
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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CN105285230A (en) * 2014-06-05 2016-02-03 刘铁民 Ginseng health preserving tea and preparation method thereof
CN106974147A (en) * 2014-06-14 2017-07-25 张琴 A kind of mulberry health care liquid and preparation method thereof
CN105942068A (en) * 2016-05-28 2016-09-21 环翠楼红参生物科技股份有限公司 Preparation method of Korean red ginseng soup
CN106509540A (en) * 2016-12-30 2017-03-22 北京康比特体育科技股份有限公司 Drink for enhancing immunity and improving athletic ability
CN115736155A (en) * 2022-11-27 2023-03-07 福建摩凡营养食品有限公司 Freeze-dried solid beverage with asthenopia relieving effect and preparation method thereof

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