CN103815510A - Tremella-lotus seed beverage and preparation method - Google Patents
Tremella-lotus seed beverage and preparation method Download PDFInfo
- Publication number
- CN103815510A CN103815510A CN201410071539.6A CN201410071539A CN103815510A CN 103815510 A CN103815510 A CN 103815510A CN 201410071539 A CN201410071539 A CN 201410071539A CN 103815510 A CN103815510 A CN 103815510A
- Authority
- CN
- China
- Prior art keywords
- parts
- white fungus
- lotus seed
- tremella
- lotus seeds
- 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.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013361 beverage Nutrition 0.000 title abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 101
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 101
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 101
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 56
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 56
- 241001506047 Tremella Species 0.000 claims abstract description 25
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- 235000000346 sugar Nutrition 0.000 claims abstract description 20
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 19
- 239000011435 rock Substances 0.000 claims abstract description 19
- 239000005720 sucrose Substances 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 238000003860 storage Methods 0.000 claims abstract description 8
- 239000000216 gellan gum Substances 0.000 claims abstract description 7
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims abstract description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 3
- 241000233866 Fungi Species 0.000 claims description 64
- 239000007788 liquid Substances 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000015165 citric acid Nutrition 0.000 claims description 25
- 241000206575 Chondrus crispus Species 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 18
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 18
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 18
- -1 sucrose citrates Chemical class 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 14
- 239000002893 slag Substances 0.000 claims description 14
- 150000004676 glycans Chemical class 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 229920001282 polysaccharide Polymers 0.000 claims description 8
- 239000005017 polysaccharide Substances 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 8
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 244000213382 Nymphaea lotus Species 0.000 claims description 7
- 235000010710 Nymphaea lotus Nutrition 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 7
- 235000010350 erythorbic acid Nutrition 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 7
- 238000012423 maintenance Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 238000004537 pulping Methods 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 8
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 230000002255 enzymatic effect Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 150000003839 salts Chemical class 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 210000004556 brain Anatomy 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical group [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 abstract 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 abstract 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 230000008021 deposition Effects 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000007654 immersion Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- XCUCMLUTCAKSOZ-FIRIVFDPSA-N Liensinine Chemical compound C([C@@H]1C=2C=C(C(=CC=2CCN1C)OC)OC=1C(O)=CC=C(C=1)C[C@H]1N(C)CCC=2C=C(C(=CC=21)OC)OC)C1=CC=C(O)C=C1 XCUCMLUTCAKSOZ-FIRIVFDPSA-N 0.000 description 2
- XCUCMLUTCAKSOZ-JSOSNVBQSA-N Liensinine Natural products C([C@@H]1C=2C=C(C(=CC=2CCN1C)OC)OC=1C(O)=CC=C(C=1)C[C@@H]1N(C)CCC=2C=C(C(=CC=21)OC)OC)C1=CC=C(O)C=C1 XCUCMLUTCAKSOZ-JSOSNVBQSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- YXVXMURDCBMPRH-UHFFFAOYSA-N Lirinidine Natural products C1C2=CC=CC=C2C2=C(O)C(OC)=CC3=C2C1N(C)CC3 YXVXMURDCBMPRH-UHFFFAOYSA-N 0.000 description 1
- 208000002454 Nasopharyngeal Carcinoma Diseases 0.000 description 1
- 206010061306 Nasopharyngeal cancer Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- MUMCCPUVOAUBAN-UHFFFAOYSA-N liriodenine Chemical compound C1=NC(C(=O)C=2C3=CC=CC=2)=C2C3=C(OCO3)C3=CC2=C1 MUMCCPUVOAUBAN-UHFFFAOYSA-N 0.000 description 1
- FVRABHGHBLRNNR-UHFFFAOYSA-N liriodenine Natural products O=C1C=CC=c2c1cc3nccc4cc5OCOc5c2c34 FVRABHGHBLRNNR-UHFFFAOYSA-N 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 201000011216 nasopharynx carcinoma Diseases 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/02—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
- A23L2/58—Colouring agents
-
- 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
-
- 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
Abstract
The invention discloses a tremella-lotus seed beverage and its preparation method. The tremella-lotus seed beverage is composed of the following raw materials: lotus seed, tremella, white sugar, rock sugar, citric acid, sucrose citrate, carboxymethylcellulose sodium, carragheenan and gellan gum. The preparation method comprises the following steps: immersion, pulp refining, preparation of tremella juice, enzymatic hydrolysis, merging, blending of tremella and lotus seed juice, PH addition, micronizing, sterilization, packaging and storage. The invention has the following characteristics: as composite salt is used for color protection, enzymatic browning and maillard reaction are effectively controlled during the production process, the color of the product is improved, and the product is milk white to cream yellow and has good glossiness; the tremella-lotus seed beverage has delicate fragrance, has a pure taste, is fine and smooth in taste, is uniformly emulsified and has no layers or deposition; and the tremella-lotus seed beverage has good fluidity, has rich nutrients, has long shelf-life and has effects of benefiting the stomach, tonifying qi, making harmonious flow of blood, strengthening the heart, strengthening the body, nourishing brain, raising spirit, beautifying the features, tendering skin, prolonging life span and the like.
Description
Technical field
The invention belongs to a kind of beverage processing field, be specifically related to a kind of white fungus lotus seed juice beverage and preparation method thereof.
Background technology
Lotus seeds, sweet puckery, the property of property is flat.Record lotus seeds " effect of the kidney of laying one's heart bear, thick stomach, controlling nocturnal emission with astringent drugs gas, kidney tonifying damage, sharp knowledge, tool relieving mental strain and strengthening the kidney, invigorating the spleen to arrest diarrhea " according to Compendium of Materia Medica.Lotus seeds contain the trace elements such as starch, sugar, protein, fat and calcium, phosphorus, iron, zinc, also contain Nuciferine, the alkaloids such as liensinine.Oxoushinsunine, has the effect that suppresses nasopharyngeal carcinoma, and liensinine has hypotensive effect.
White fungus, property is sweet, light, flat, nontoxic.Successive dynasties, the noble of imperial family regarded white fungus as " product of promoting longevity ", " good medicine alive for evermore ".White fungus contains protein, amino acid, polysaccharide, multiple biology enzyme, and contains various trace elements and category-B vitamin, nutritious.Effect of existing tonifying spleen appetizing, beneficial gas and blood, the effect of useful gas gut purge again, can also be nourishing Yin and moistening lung.In addition, white fungus can also strengthen body immunity, and strengthens the tolerance of tumor patient to Radiotherapy chemotherapy.
Lotus seeds, white fungus are the traditional nutrient healths of China.Along with China's Financial well-off society, the people's living standard has increased significantly, and people are also more and more higher to the requirement of food, not only require the color, smell and taste of food naturally comfortable, tissue morphology is good, but also nutritious, unique style, and human body is had to the strong effect of nourishing.Nowadays, the drink variety on market is various, Various Functions, but the natural health-care beverage take lotus seeds, white fungus as raw material not also nowadays.
Summary of the invention
The object of the present invention is to provide a kind of white fungus lotus seed juice beverage and preparation method thereof, this product is nutritious, has good health-care effect, and the present invention has adopted complex salt color retention, effectively control production process enzymatic browning and Maillard reaction, improved product color.
The technical scheme of white fungus lotus seed juice beverage of the present invention is achieved in that a kind of white fungus lotus seed juice beverage, in weight portion, its component is: 320～400 parts, lotus seeds, 60～80 parts, white fungus, 100～150 parts of white granulated sugars, 100～150 parts, rock sugar, 5～10 parts of citric acids, 6～9 parts of sucrose citrates, 5～8 parts of sodium carboxymethylcelluloses, 8～15 parts of carragheens, 1～3 part of gellan gum.
And the weight portion of described white fungus lotus seed juice beverage is preferably: 350～380 parts, lotus seeds, 65～75 parts, white fungus, 120～130 parts of white granulated sugars, 120～130 parts, rock sugar, 6～9 parts of citric acids, 7～8 parts of sucrose citrates, 6～7 parts of sodium carboxymethylcelluloses, 10～12 parts of carragheens, 1.5～2.5 parts of gellan gums.
Optimum weight part of described white fungus lotus seed juice beverage is: 365 parts, lotus seeds, 70 parts, white fungus, 125 parts of white granulated sugars, 125 parts, rock sugar, 7 parts of citric acids, 7 parts of sucrose citrates, 6 parts of sodium carboxymethylcelluloses, 11 parts of carragheens, 2 parts of gellan gums.
Above-mentioned white fungus lotus seed juice beverage is realized by following steps:
(1) the fresh white lotus seeds of peeling coring are put into soak and soak 6～8h, lotus seeds are 1:10 with the ratio of soak;
(2) get juice by carrying out defibrination in the lotus seeds that soak and soak input fiberizer, filter residue carries out secondary pulping with demineralized water, makes the lotus seeds slurry containing lotus seeds 5%, then lotus seeds oar is heated to 95 ℃, and keeps 8～15min;
(3) producing of tremella liquid: select dry, faint yellow, quality is firmly crisp, the pure white fungus of free from extraneous odour, after soak at room temperature 2～3h, cleans chopping after removal of impurities and adds demineralized water and be heated to boiling, then keeps micro-40min of boiling, and isolates polysaccharide liquid and slag;
(4) in slag, add 10 times of warm water and compound protease, in 50～60 ℃ of maintenance 2～3h, after being heated to boil, separate and get juice, twice isolated feed liquid merged, make tremella liquid;
(5) allotment of white fungus lotus seed juice: add respectively lotus seeds oar, tremella liquid, white granulated sugar, rock sugar and carragheen, gellan gum, sodium carboxymethylcellulose, sucrose citrate by formula requirement, then stir and be warming up to 80 ℃;
(6) add citric acid, making white fungus lotus seed juice pH value is 6.0;
(7) granular processing: white fungus lotus seed juice is carried out to glue mill again, and homogeneous, homogenous mass temperature is 75～100 ℃, homogenization pressure is 30MPa;
(8) sterilization: the material after homogeneous is carried out to canned capping, then sterilization rapidly, temperature is 121 ℃, the time is 20min;
(9) finished product is placed after 5d at 37 ℃, passed examination puts packing in storage.
Soak in step (1) is by EDTA-2Na0.06%, citric acid 0.07%, and D-araboascorbic acid sodium 0.1% and demineralized water are formulated.
Compared with prior art, the present invention has the following advantages: the present invention has adopted complex salt to carry out color retention, has effectively controlled production process enzymatic browning and Maillard reaction, has improved product color, the product of producing is creamy white to milk yellow, and glossiness is good; There is lotus tremella faint scent, pure taste, fine and smooth smooth, and uniformly emulsify, without layering, without precipitation, without the visible impurity of naked eyes; Good fluidity, nutritious, long shelf-life, and there is beneficial stomach, tonifying Qi and blood, cardiac stimulant, strong body, mend brain, refresh oneself, beauty treatment, tender skin, the effect such as promote longevity.
The specific embodiment
Embodiment 1
A kind of white fungus lotus seed juice beverage, in weight portion, its component is: 320 parts, lotus seeds, 60 parts, white fungus, 100 parts of white granulated sugars, 100 parts, rock sugar, 5 parts of citric acids, 6 parts of sucrose citrates, 5 parts of sodium carboxymethylcelluloses, 8 parts of carragheens, 1 part of gellan gum.
Above-mentioned white fungus lotus seed juice beverage is realized by following steps:
(1) 320 parts, the fresh white lotus seeds of peeling coring are put into soak and soak 6h, lotus seeds are 1:10 with the ratio of soak, and wherein soak is by EDTA-2Na0.06%, citric acid 0.07%, and D-araboascorbic acid sodium 0.1% and demineralized water are formulated;
(2) get juice by carrying out defibrination in the lotus seeds that soak and soak input fiberizer, filter residue carries out secondary pulping with demineralized water, makes the lotus seeds slurry containing lotus seeds 5%, then lotus seeds oar is heated to 95 ℃, and keeps 8min;
(3) producing of tremella liquid: select dry, faint yellow, quality is firmly crisp, 60 parts, the pure white fungus of free from extraneous odour, after soak at room temperature 2h, clean removal of impurities after chopping add demineralized water and be heated to boiling, then keep micro-40min of boiling, isolate polysaccharide liquid and slag;
(4) in slag, add 10 times of warm water and compound protease, in 50 ℃ of maintenance 3h, after being heated to boil, separate and get juice, twice isolated feed liquid merged, make tremella liquid;
(5) allotment of white fungus lotus seed juice: add respectively lotus seeds oar, tremella liquid, 100 parts of white granulated sugars, 100 parts, rock sugar and 8 parts of carragheens, 1 part of gellan gum, 5 parts of sodium carboxymethylcelluloses, 6 parts of sucrose citrates by formula requirement, then stir and be warming up to 80 ℃;
(6) add citric acid, making white fungus lotus seed juice pH value is 6.0;
(7) granular processing: white fungus lotus seed juice is carried out to glue mill again, and homogeneous, homogenous mass temperature is 76 ℃, homogenization pressure is 30MPa;
(8) sterilization: the material after homogeneous is carried out to canned capping, then sterilization rapidly, temperature is 121 ℃, the time is 20min;
(9) finished product is placed after 5d at 37 ℃, passed examination puts packing in storage.
Embodiment 2
A kind of white fungus lotus seed juice beverage, in weight portion, its component is: 400 parts, lotus seeds, 80 parts, white fungus, 150 parts of white granulated sugars, 150 parts, rock sugar, 10 parts of citric acids, 9 parts of sucrose citrates, 8 parts of sodium carboxymethylcelluloses, 15 parts of carragheens, 3 parts of gellan gums.
(1) 400 parts, the fresh white lotus seeds of peeling coring are put into soak and soak 8h, lotus seeds are 1:10 with the ratio of soak, and wherein soak is by EDTA-2Na0.06%, citric acid 0.07%, and D-araboascorbic acid sodium 0.1% and demineralized water are formulated;
(2) get juice by carrying out defibrination in the lotus seeds that soak and soak input fiberizer, filter residue carries out secondary pulping with demineralized water, makes the lotus seeds slurry containing lotus seeds 5%, then lotus seeds oar is heated to 95 ℃, and keeps 15min;
(3) producing of tremella liquid: select dry, faint yellow, quality is firmly crisp, 80 parts, the pure white fungus of free from extraneous odour, after soak at room temperature 3h, clean removal of impurities after chopping add demineralized water and be heated to boiling, then keep micro-40min of boiling, isolate polysaccharide liquid and slag;
(4) in slag, add 10 times of warm water and compound protease, in 60 ℃ of maintenance 3h, after being heated to boil, separate and get juice, twice isolated feed liquid merged, make tremella liquid;
(5) allotment of white fungus lotus seed juice: add respectively lotus seeds oar, tremella liquid, 150 parts of white granulated sugars, 150 parts, rock sugar and 15 parts of carragheens, 3 parts of gellan gums, 8 parts of sodium carboxymethylcelluloses, 9 parts of sucrose citrates by formula requirement, then stir and be warming up to 80 ℃;
(6) add citric acid, making white fungus lotus seed juice pH value is 6.0;
(7) granular processing: white fungus lotus seed juice is carried out to glue mill again, and homogeneous, homogenous mass temperature is 100 ℃, homogenization pressure is 30MPa;
(8) sterilization: the material after homogeneous is carried out to canned capping, then sterilization rapidly, temperature is 121 ℃, the time is 20min;
(9) finished product is placed after 5d at 37 ℃, passed examination puts packing in storage.
Embodiment 3
A kind of white fungus lotus seed juice beverage, in weight portion, its component is: 350 parts, lotus seeds, 65 parts, white fungus, 120 parts of white granulated sugars, 120 parts, rock sugar, 6 parts of citric acids, 7 parts of sucrose citrates, 6 parts of sodium carboxymethylcelluloses, 10 parts of carragheens, 1.5 parts of gellan gums.
(1) 350 parts, the fresh white lotus seeds of peeling coring are put into soak and soak 7h, lotus seeds are 1:10 with the ratio of soak, and wherein soak is by EDTA-2Na0.06%, citric acid 0.07%, and D-araboascorbic acid sodium 0.1% and demineralized water are formulated;
(2) get juice by carrying out defibrination in the lotus seeds that soak and soak input fiberizer, filter residue carries out secondary pulping with demineralized water, makes the lotus seeds slurry containing lotus seeds 5%, then lotus seeds oar is heated to 95 ℃, and keeps 10min;
(3) producing of tremella liquid: select dry, faint yellow, quality is firmly crisp, 65 parts, the pure white fungus of free from extraneous odour, after soak at room temperature 2.5h, after cleaning removal of impurities, chopping adds demineralized water and is heated to boiling, then keeps micro-40min of boiling, and isolates polysaccharide liquid and slag;
(4) in slag, add 10 times of warm water and compound protease, in 55 ℃ of maintenance 2.5h, after being heated to boil, separate and get juice, twice isolated feed liquid merged, make tremella liquid;
(5) allotment of white fungus lotus seed juice: add respectively lotus seeds oar, tremella liquid, 120 parts of white granulated sugars, 120 parts, rock sugar and 10 parts of carragheens, 1.5 parts of gellan gums, 6 parts of sodium carboxymethylcelluloses, 7 parts of sucrose citrates by formula requirement, then stir and be warming up to 80 ℃;
(6) add citric acid, making white fungus lotus seed juice pH value is 6.0;
(7) granular processing: white fungus lotus seed juice is carried out to glue mill again, and homogeneous, homogenous mass temperature is 80 ℃, homogenization pressure is 30MPa;
(8) sterilization: the material after homogeneous is carried out to canned capping, then sterilization rapidly, temperature is 121 ℃, the time is 20min;
(9) finished product is placed after 5d at 37 ℃, passed examination puts packing in storage.
Embodiment 4
A kind of white fungus lotus seed juice beverage, in weight portion, its component is: 380 parts, lotus seeds, 75 parts, white fungus, 130 parts of white granulated sugars, 130 parts, rock sugar, 9 parts of citric acids, 8 parts of sucrose citrates, 7 parts of sodium carboxymethylcelluloses, 12 parts of carragheens, 2.5 parts of gellan gums.
(1) 380 parts, the fresh white lotus seeds of peeling coring are put into soak and soak 7h, lotus seeds are 1:10 with the ratio of soak, and wherein soak is by EDTA-2Na0.06%, citric acid 0.07%, and D-araboascorbic acid sodium 0.1% and demineralized water are formulated;
(2) get juice by carrying out defibrination in the lotus seeds that soak and soak input fiberizer, filter residue carries out secondary pulping with demineralized water, makes the lotus seeds slurry containing lotus seeds 5%, then lotus seeds oar is heated to 95 ℃, and keeps 13min;
(3) producing of tremella liquid: select dry, faint yellow, quality is firmly crisp, 75 parts, the pure white fungus of free from extraneous odour, after soak at room temperature 2.5h, after cleaning removal of impurities, chopping adds demineralized water and is heated to boiling, then keeps micro-40min of boiling, and isolates polysaccharide liquid and slag;
(4) in slag, add 10 times of warm water and compound protease, in 55 ℃ of maintenance 2.5h, after being heated to boil, separate and get juice, twice isolated feed liquid merged, make tremella liquid;
(5) allotment of white fungus lotus seed juice: add respectively lotus seeds oar, tremella liquid, 130 parts of white granulated sugars, 130 parts, rock sugar and 12 parts of carragheens, 2.5 parts of gellan gums, 7 parts of sodium carboxymethylcelluloses, 8 parts of sucrose citrates by formula requirement, then stir and be warming up to 80 ℃;
(6) add citric acid, making white fungus lotus seed juice pH value is 6.0;
(7) granular processing: white fungus lotus seed juice is carried out to glue mill again, and homogeneous, homogenous mass temperature is 95 ℃, homogenization pressure is 30MPa;
(8) sterilization: the material after homogeneous is carried out to canned capping, then sterilization rapidly, temperature is 121 ℃, the time is 20min;
(9) finished product is placed after 5d at 37 ℃, passed examination puts packing in storage.
Embodiment 5
A kind of white fungus lotus seed juice beverage, in weight portion, its component is: 365 parts, lotus seeds, 70 parts, white fungus, 125 parts of white granulated sugars, 125 parts, rock sugar, 7 parts of citric acids, 7 parts of sucrose citrates, 6 parts of sodium carboxymethylcelluloses, 11 parts of carragheens, 2 parts of gellan gums.
(1) 365 parts, the fresh white lotus seeds of peeling coring are put into soak and soak 7h, lotus seeds are 1:10 with the ratio of soak, and wherein soak is by EDTA-2Na0.06%, citric acid 0.07%, and D-araboascorbic acid sodium 0.1% and demineralized water are formulated;
(2) get juice by carrying out defibrination in the lotus seeds that soak and soak input fiberizer, filter residue carries out secondary pulping with demineralized water, makes the lotus seeds slurry containing lotus seeds 5%, then lotus seeds oar is heated to 95 ℃, and keeps 11min;
(3) producing of tremella liquid: select dry, faint yellow, quality is firmly crisp, 70 parts, the pure white fungus of free from extraneous odour, after soak at room temperature 2.5h, after cleaning removal of impurities, chopping adds demineralized water and is heated to boiling, then keeps micro-40min of boiling, and isolates polysaccharide liquid and slag;
(4) in slag, add 10 times of warm water and compound protease, in 55 ℃ of maintenance 2.5h, after being heated to boil, separate and get juice, twice isolated feed liquid merged, make tremella liquid;
(5) allotment of white fungus lotus seed juice: add respectively lotus seeds oar, tremella liquid, 125 parts of white granulated sugars, 125 parts, rock sugar and 11 parts of carragheens, 2 parts of gellan gums, 6 parts of sodium carboxymethylcelluloses, 7 parts of sucrose citrates by formula requirement, then stir and be warming up to 80 ℃;
(6) add citric acid, making white fungus lotus seed juice pH value is 6.0;
(7) granular processing: white fungus lotus seed juice is carried out to glue mill again, and homogeneous, homogenous mass temperature is 88 ℃, homogenization pressure is 30MPa;
(8) sterilization: the material after homogeneous is carried out to canned capping, then sterilization rapidly, temperature is 121 ℃, the time is 20min;
(9) finished product is placed after 5d at 37 ℃, passed examination puts packing in storage.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (5)
1. a white fungus lotus seed juice beverage, it is characterized in that, in weight portion, its component is: 320～400 parts, lotus seeds, 60～80 parts, white fungus, 100～150 parts of white granulated sugars, 100～150 parts, rock sugar, 5～10 parts of citric acids, 6～9 parts of sucrose citrates, 5～8 parts of sodium carboxymethylcelluloses, 8～15 parts of carragheens, 1～3 part of gellan gum.
2. white fungus lotus seed juice beverage as claimed in claim 1, it is characterized in that, the weight portion of described component is: 350～380 parts, lotus seeds, 65～75 parts, white fungus, 120～130 parts of white granulated sugars, 120～130 parts, rock sugar, 6～9 parts of citric acids, 7～8 parts of sucrose citrates, 6～7 parts of sodium carboxymethylcelluloses, 10～12 parts of carragheens, 1.5～2.5 parts of gellan gums.
3. white fungus lotus seed juice beverage as claimed in claim 2, it is characterized in that, the weight portion of described component is: 365 parts, lotus seeds, 70 parts, white fungus, 125 parts of white granulated sugars, 125 parts, rock sugar, 7 parts of citric acids, 7 parts of sucrose citrates, 6 parts of sodium carboxymethylcelluloses, 11 parts of carragheens, 2 parts of gellan gums.
4. claim 1～3 preparation method of described white fungus lotus seed juice beverage arbitrarily, is characterized in that, comprises the following steps:
(1) the fresh white lotus seeds of peeling coring are put into soak and soak 6～8h, lotus seeds are 1:10 with the ratio of soak;
(2) get juice by carrying out defibrination in the lotus seeds that soak and soak input fiberizer, filter residue carries out secondary pulping with demineralized water, makes the lotus seeds slurry containing lotus seeds 5%, then lotus seeds oar is heated to 95 ℃, and keeps 8～15min;
(3) producing of tremella liquid: select dry, faint yellow, quality is firmly crisp, the pure white fungus of free from extraneous odour, after soak at room temperature 2～3h, cleans chopping after removal of impurities and adds demineralized water and be heated to boiling, then keeps micro-40min of boiling, and isolates polysaccharide liquid and slag;
(4) in slag, add 10 times of warm water and compound protease, in 50～60 ℃ of maintenance 2～3h, after being heated to boil, separate and get juice, twice isolated feed liquid merged, make tremella liquid;
(5) allotment of white fungus lotus seed juice: add respectively lotus seeds oar, tremella liquid, white granulated sugar, rock sugar and carragheen, gellan gum, sodium carboxymethylcellulose, sucrose citrate by formula requirement, then stir and be warming up to 80 ℃;
(6) add citric acid, making white fungus lotus seed juice pH value is 6.0;
(7) granular processing: white fungus lotus seed juice is carried out to glue mill again, and homogeneous, homogenous mass temperature is 75～100 ℃, homogenization pressure is 30MPa;
(8) sterilization: the material after homogeneous is carried out to canned capping, then sterilization rapidly, temperature is 121 ℃, the time is 20min;
(9) finished product is placed after 5d at 37 ℃, passed examination puts packing in storage.
5. the preparation method of white fungus lotus seed juice beverage as claimed in claim 4, is characterized in that, the soak in step (1) is by EDTA-2Na0.06%, citric acid 0.07%, and D-araboascorbic acid sodium 0.1% and demineralized water are formulated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071539.6A CN103815510A (en) | 2014-02-28 | 2014-02-28 | Tremella-lotus seed beverage and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071539.6A CN103815510A (en) | 2014-02-28 | 2014-02-28 | Tremella-lotus seed beverage and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103815510A true CN103815510A (en) | 2014-05-28 |
Family
ID=50751039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410071539.6A Pending CN103815510A (en) | 2014-02-28 | 2014-02-28 | Tremella-lotus seed beverage and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103815510A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767798A (en) * | 2016-03-03 | 2016-07-20 | 华中农业大学 | Lotus seed drink and preparation method thereof |
| CN106107948A (en) * | 2016-06-30 | 2016-11-16 | 余林岚 | A kind of processing method of Tremella lotus Fructus Jujubae health tin |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961758A (en) * | 2006-12-06 | 2007-05-16 | 杜建 | Method for preparing white fungus beverage |
| CN102835708A (en) * | 2011-06-24 | 2012-12-26 | 王洪军 | Health beverage containing a plurality of minerals |
| CN102919948A (en) * | 2012-11-09 | 2013-02-13 | 沈阳信达信息科技有限公司 | Red date tremella juice |
-
2014
- 2014-02-28 CN CN201410071539.6A patent/CN103815510A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961758A (en) * | 2006-12-06 | 2007-05-16 | 杜建 | Method for preparing white fungus beverage |
| CN102835708A (en) * | 2011-06-24 | 2012-12-26 | 王洪军 | Health beverage containing a plurality of minerals |
| CN102919948A (en) * | 2012-11-09 | 2013-02-13 | 沈阳信达信息科技有限公司 | Red date tremella juice |
Non-Patent Citations (1)
| Title |
|---|
| 原德树 等: "银耳莲子汁饮料加工技术及配方研究", 《中国食品添加剂》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767798A (en) * | 2016-03-03 | 2016-07-20 | 华中农业大学 | Lotus seed drink and preparation method thereof |
| CN106107948A (en) * | 2016-06-30 | 2016-11-16 | 余林岚 | A kind of processing method of Tremella lotus Fructus Jujubae health tin |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105433366A (en) | Ready-to-eat white fungus soup and preparation method thereof | |
| CN105942297A (en) | Sea cucumber powder and preparation method thereof | |
| CN103988937B (en) | A kind of blueberry honey powder tea and processing method thereof | |
| CN107484984B (en) | Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide and its preparation method | |
| CN104186800B (en) | A kind of processing method of qin fish health-care products | |
| CN103815510A (en) | Tremella-lotus seed beverage and preparation method | |
| CN104059835A (en) | Pumpkin wine | |
| CN106106737A (en) | A kind of processing method of fruit-flavored tremella yoghurt | |
| CN106418274A (en) | Vinegar-processed egg and mushroom nutrition and healthcare chewable tablets and preparation method thereof | |
| CN105296323A (en) | Preparation method of health honey vinegar | |
| CN104171964A (en) | Nutritional and health porridge | |
| CN1044036A (en) | Instant tremella (crystalline substance) and preparation method thereof | |
| CN106261319A (en) | A kind of Fructus Fortunellae Margaritae Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN105265647A (en) | Preparation method of red jujube and lotus seed health preserving tea | |
| CN114073296A (en) | Organic black beans with health care function and preparation method thereof | |
| CN105029509A (en) | Whitebait health-caring egg producing method | |
| CN114451506A (en) | Functional composite beverage formula and production process thereof | |
| CN107668692A (en) | A kind of ginseng donkey-hide gelatin slurry and preparation method thereof | |
| CN107541391A (en) | A kind of Pomegranate Fruit Wine and production method | |
| CN106261331A (en) | A kind of Fructus Musae Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN104432209A (en) | Health flavored quail egg | |
| CN106107307A (en) | A kind of honey Fructus Citri grandis Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN106615536A (en) | Selenium-supplementing health-care black sesame candy | |
| CN106173701A (en) | A kind of avocado Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN105273909A (en) | Pumpkin wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140528 |