CN103960721A - Strawberry-flavor peony compound beverage and preparation method thereof - Google Patents
Strawberry-flavor peony compound beverage and preparation method thereof Download PDFInfo
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- CN103960721A CN103960721A CN201410139834.0A CN201410139834A CN103960721A CN 103960721 A CN103960721 A CN 103960721A CN 201410139834 A CN201410139834 A CN 201410139834A CN 103960721 A CN103960721 A CN 103960721A
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- strawberry
- mung bean
- juice
- peony
- mixed
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- 241000736199 Paeonia Species 0.000 title claims abstract description 40
- 235000006484 Paeonia officinalis Nutrition 0.000 title claims abstract description 40
- 235000013361 beverage Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 150000001875 compounds Chemical class 0.000 title abstract description 11
- 239000000796 flavoring agent Substances 0.000 title abstract description 4
- 240000004922 Vigna radiata Species 0.000 claims abstract description 64
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 64
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 64
- 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 51
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 43
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 43
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 18
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 17
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 17
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 17
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 17
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 241000234435 Lilium Species 0.000 claims abstract description 11
- 235000015165 citric acid Nutrition 0.000 claims abstract description 9
- 239000011975 tartaric acid Substances 0.000 claims abstract description 9
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 8
- 238000000605 extraction Methods 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 48
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 44
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 44
- 239000000284 extract Substances 0.000 claims description 26
- 239000002131 composite material Substances 0.000 claims description 22
- 240000005001 Paeonia suffruticosa Species 0.000 claims description 19
- 235000003889 Paeonia suffruticosa Nutrition 0.000 claims description 19
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 235000013948 strawberry juice Nutrition 0.000 claims description 16
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 229910052802 copper Inorganic materials 0.000 claims description 8
- 239000010949 copper Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 238000013467 fragmentation Methods 0.000 claims description 8
- 238000006062 fragmentation reaction Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 235000015203 fruit juice Nutrition 0.000 claims description 8
- 238000005498 polishing Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002386 leaching Methods 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 3
- 241000220223 Fragaria Species 0.000 claims 4
- 240000009088 Fragaria x ananassa Species 0.000 abstract description 41
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 235000021012 strawberries Nutrition 0.000 abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 2
- 206010003210 Arteriosclerosis Diseases 0.000 abstract 1
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000007872 degassing Methods 0.000 abstract 1
- 238000011049 filling Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 abstract 1
- 230000004580 weight loss Effects 0.000 abstract 1
- 208000016261 weight loss Diseases 0.000 abstract 1
- 238000000034 method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000002372 labelling Methods 0.000 description 5
- 244000307700 Fragaria vesca Species 0.000 description 2
- 235000010254 Jasminum officinale Nutrition 0.000 description 2
- 240000005385 Jasminum sambac Species 0.000 description 2
- WWNNZCOKKKDOPX-UHFFFAOYSA-N N-methylnicotinate Chemical compound C[N+]1=CC=CC(C([O-])=O)=C1 WWNNZCOKKKDOPX-UHFFFAOYSA-N 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- ROBFUDYVXSDBQM-UHFFFAOYSA-N hydroxymalonic acid Chemical compound OC(=O)C(O)C(O)=O ROBFUDYVXSDBQM-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- XFRVVPUIAFSTFO-UHFFFAOYSA-N 1-Tridecanol Chemical compound CCCCCCCCCCCCCO XFRVVPUIAFSTFO-UHFFFAOYSA-N 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- 229930024421 Adenine Natural products 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 240000005780 Yucca gloriosa Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- MQYXUWHLBZFQQO-QGTGJCAVSA-N lupeol Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C)CC[C@@H](C(=C)C)[C@@H]5[C@H]4CC[C@@H]3[C@]21C MQYXUWHLBZFQQO-QGTGJCAVSA-N 0.000 description 1
- PKGKOZOYXQMJNG-UHFFFAOYSA-N lupeol Natural products CC(=C)C1CC2C(C)(CCC3C4(C)CCC5C(C)(C)C(O)CCC5(C)C4CCC23C)C1 PKGKOZOYXQMJNG-UHFFFAOYSA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000019707 mung bean protein Nutrition 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 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
- A23L2/04—Extraction of 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
- A23L2/56—Flavouring or bittering 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the field of beverages compounded by fruits and vegetables as well as flowering tea and preparation methods thereof, and provides a strawberry-flavor peony compound beverage and a preparation method thereof. The compound beverage is formed mainly by strawberries, white gourds, mung beans and a mixed extracting solution of peonies and greenish lily flowers in proportion, wherein the mixed extracting solution of peonies and greenish lily flowers is obtained in the manner that an ethanol solution with the concentration of 90 percent is adopted to be added with tartaric acid used as an extracting agent for extraction; the preparation method comprises the following steps: strawberries and white gourds are respectively juiced for standby use, then the juiced strawberries and white gourds are mixed with ground mung bean milk and the mixed extracting solution of peonies and greenish lily flowers, then high fructose corn syrup, citric acid and potassium sorbate are added into the mixture, and homogenizing, degassing, sterilization and filling are performed, so that finished products are obtained. The compound beverage provided by the invention is complete in nutrition and delicious in taste, greatly reserves respective nutritional ingredients, and has the health functions of preventing hypertension and arteriosclerosis and weight loss.
Description
Technical field
The present invention relates to the compound beverage of fruits and vegetables and jasmine tea and preparation method thereof field, be specifically related to a kind of strawberry taste tree peony composite beverage and preparation method thereof.
Background technology
Fruits and vegetables is indispensable part in human foods, wherein contains the nutritional labelings such as vitamin, carbohydrate, mineral matter, amino acid and the dietary fiber of needed by human body, and the vegetables of single kind or fruit are difficult to meet people's demand.At present, fruits and vegetables compound beverage day by day increases, by the fruits and vegetables not only special taste of composite beverage of making of arranging in pairs or groups, and nutriment in beverage is able to equilibrium, thereby more welcomed by the people, compound beverage needs to carry out reasonable material and arranges in pairs or groups and just can make all good products of taste and nutrition.
Strawberry delicious flavour and nutritious, it contains distinctive M-band material, can stop the generation of carcinogen nitrosamine, and contains multiple organic acid, tartaric acid and pectic substance, can get rid of unnecessary cholesterol and harmful heavy metal, has multiple health-care effect.In wax gourd pulp, contain the several functions compositions such as adenine, cupreol, lupeol, tridecanol, hydroxymalonic acid and trigonelline, effectively in control volume, carbohydrate is converted into fat, to preventing that hypertension, artery sclerosis and fat-reducing, beauty treatment from having good effect.The composition of strawberry and wax gourd nutrient and ratio are all not identical, can make nutriment separately be supplemented strawberry and the wax gourd composite beverage of making of arranging in pairs or groups, can give full play to trophic function separately, but the composite beverage of at present strawberry and wax gourd allocates to preparation is more rare, and both are arranged in pairs or groups and to prepare the complete high compound beverage of nutrition also rare with the jasmine tea such as mung bean, peony extract combination.
Summary of the invention
Object of the present invention is just to provide the complete high compound beverage of a kind of nutrition, it is undertaken compound by the nutritional labeling of strawberry and wax gourd, and being equipped with peony and liliaceous extract and mung bean protein, nutrition is complete and delicious in taste, and has greatly retained nutritional labeling separately.
For achieving the above object, technical scheme of the present invention is: a kind of strawberry taste tree peony composite beverage, meter by weight, it consists of: 0.2 ~ 0.3 part of 15 ~ 20 parts of strawberry juices, 5 ~ 10 parts of wax gourd juices, 5 ~ 10 parts of mung bean milks, peony and 10 ~ 15 parts of liliaceous mixed extracts, 3 ~ 5 parts of HFCSs, citric acid and 0.03 ~ 0.04 part of potassium sorbate;
The preparation method of described peony and liliaceous mixed extract is: the peony petal that is first 2:1 by mass ratio and lily petal are pulverized, then the ethanolic solution lixiviate that is 90% by the mass concentration that weight is 8 ~ 10 times of peony petal and lily petal gross weights 2 times, each 20 ~ 30min, extraction temperature is 70 ~ 80 DEG C, each lixiviate all adds tartaric acid, and to make the concentration of tartaric acid in mixed liquor be 0.3g/L; After lixiviate, leaching liquor is concentrated to obtain to peony and liliaceous mixed extract.
The preparation method of described a kind of strawberry taste tree peony composite beverage, its step is as follows:
(1), choose fresh wax gourd, after cleaning, peeling and son, be cut into bulk, and with strawberry in the lump first freezing 5 ~ 10h at-5 ~-10 DEG C, then broken respectively with disintegrating machine, the raw material after fragmentation first uses the steam of 90 ~ 95 DEG C to heat-treat 1 ~ 3min, then squeezes the juice with juice extractor, the pressure of squeezing the juice is 20 ~ 30MPa, obtain wax gourd juice and strawberry juice through separating, filtering again, after mixing in proportion, for subsequent use;
(2), choose the mung bean of full grains, in the sodium bicarbonate aqueous solution that is 0.1% in mass concentration after washing, soak 8 ~ 10h, then mung bean is placed in steam copper, and under 100 ~ 110 DEG C of steam boiling 15 ~ 20min, afterwards the pure water of mung bean and 6 ~ 8 times of mung bean quality is added in the lump to the 15min that pulls an oar in beater, making beating temperature keeps 80 ~ 90 DEG C, and the slurries after polishing are separated, filtered, obtain mung bean milk, for subsequent use;
(3), above-mentioned wax gourd strawberry blended fruit juice, mung bean milk and peony are mixed with liliaceous mixed extract, and add HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous;
(4), the mixing juice after homogeneous is filled with through degassed, sterilization, dress, get product.
Beneficial effect: the present invention carries out strawberry, wax gourd, mung bean, peony and liliaceous nutritional labeling compound, and the ratio of selection and each composition is scientific and reasonable, has overcome the problem that single fruit vegetable nutrient is incomplete, taste is not good enough.Strawberry and wax gourd are combined and have eliminating vivotoxin, prevent the health-care effect of hypertension, artery sclerosis and fat-reducing, be equipped with peony and Flos Lilii viriduli extract and mung bean and more can play the effect of heat clearing and blood circulation promoting, mental-tranquilization, invigorating spleen and reinforcing stomach.
In the inventive method, adopt 90% ethanol-tartaric acid leaching liquor to carry out lixiviate to peony and lily, can effectively extract the active ingredient such as volatile oil and organic acid in peony and lily, make up the nutritional labeling that strawberry, wax gourd and mung bean milk do not have, more can with mung bean in combination of active principles, thereby play the effect of heat clearing and blood circulation promoting, mental-tranquilization, invigorating spleen and reinforcing stomach.
Aspect taste, taking strawberry taste as main taste, hold concurrently with light sour-sweet taste, and there is peony and liliaceous delicate fragrance, eliminate the beany flavor of mung bean, excellent in taste.
Detailed description of the invention
A kind of strawberry taste tree peony composite beverage, meter by weight, it consists of: 0.2 ~ 0.3 part of 15 ~ 20 parts of strawberry juices, 5 ~ 10 parts of wax gourd juices, 5 ~ 10 parts of mung bean milks, peony and 10 ~ 15 parts of liliaceous mixed extracts, 3 ~ 5 parts of HFCSs, citric acid and 0.03 ~ 0.04 part of potassium sorbate;
The preparation method of described peony and liliaceous mixed extract is: the peony petal that is first 2:1 by mass ratio and lily petal are pulverized, then the ethanolic solution lixiviate that is 90% by the mass concentration that weight is 8 ~ 10 times of peony petal and lily petal gross weights 2 times, each 20 ~ 30min, extraction temperature is 70 ~ 80 DEG C, each lixiviate all adds tartaric acid, and to make the concentration of tartaric acid in mixed liquor be 0.3g/L; After lixiviate, leaching liquor is concentrated to obtain to peony and liliaceous mixed extract.
The preparation method of described a kind of strawberry taste tree peony composite beverage, its step is as follows:
(1), choose fresh wax gourd, after cleaning, peeling and son, be cut into bulk, and with strawberry in the lump first freezing 5 ~ 10h at-5 ~-10 DEG C, then broken respectively with disintegrating machine, the raw material after fragmentation first uses the steam of 90 ~ 95 DEG C to heat-treat 1 ~ 3min, then squeezes the juice with juice extractor, the pressure of squeezing the juice is 20 ~ 30MPa, obtain wax gourd juice and strawberry juice through separating, filtering again, after mixing in proportion, for subsequent use;
(2), choose the mung bean of full grains, in the sodium bicarbonate aqueous solution that is 0.1% in mass concentration after washing, soak 8 ~ 10h, then mung bean is placed in steam copper, and under 100 ~ 110 DEG C of steam boiling 15 ~ 20min, afterwards the pure water of mung bean and 6 ~ 8 times of mung bean quality is added in the lump to the 15min that pulls an oar in beater, making beating temperature keeps 80 ~ 90 DEG C, and the slurries after polishing are separated, filtered, obtain mung bean milk, for subsequent use;
(3), above-mentioned wax gourd strawberry blended fruit juice, mung bean milk and peony are mixed with liliaceous mixed extract, and add HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous;
(4), the mixing juice after homogeneous is filled with through degassed, sterilization, dress, get product.
Embodiment 1
A kind of strawberry taste tree peony composite beverage, meter by weight, it consists of: 0.03 part of 20 parts of strawberry juices, 10 parts of wax gourd juices, 5 parts of mung bean milks, peony and 10 parts of liliaceous mixed extracts, 3 parts of HFCSs, 0.2 part of citric acid and potassium sorbate.
Preparation method's step of above-mentioned strawberry taste tree peony composite beverage is: choose fresh wax gourd, after cleaning, peeling and son, be cut into bulk, and with strawberry in the lump first freezing 10h at-5 DEG C, then broken respectively with disintegrating machine, the raw material after fragmentation is first heat-treated 1min with the steam of 90 DEG C, then squeezes the juice with juice extractor, the pressure of squeezing the juice is 20MPa, obtain wax gourd juice and strawberry juice through separating, filtering again, after mixing in proportion, for subsequent use; Choose the mung bean of full grains, in the sodium bicarbonate aqueous solution that is 0.1% in mass concentration after washing, soak 8h, then mung bean is placed in steam copper, and under 100 DEG C of steam boiling 15min, afterwards the pure water of mung bean and 8 times of mung bean quality is added in the lump to the 15min that pulls an oar in beater, making beating temperature keeps 80 ~ 90 DEG C, and the slurries after polishing are separated, filtered, obtain mung bean milk, for subsequent use; Above-mentioned wax gourd strawberry blended fruit juice, mung bean milk and peony are mixed with liliaceous mixed extract, and add HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous; Mixing juice after homogeneous is filled with through degassed, sterilization, dress, get product.The method that wherein homogeneous, degassed, sterilization, dress are filled with adopts prior art.
Embodiment 2
A kind of strawberry taste tree peony composite beverage, meter by weight, it consists of: 0.03 part of 20 parts of strawberry juices, 5 parts of wax gourd juices, 10 parts of mung bean milks, peony and 15 parts of liliaceous mixed extracts, 5 parts of HFCSs, 0.3 part of citric acid and potassium sorbate.
Preparation method's step of above-mentioned strawberry taste tree peony composite beverage is: choose fresh wax gourd, after cleaning, peeling and son, be cut into bulk, and with strawberry in the lump first freezing 10h at-10 DEG C, then broken respectively with disintegrating machine, the raw material after fragmentation is first heat-treated 3min with the steam of 95 DEG C, then squeezes the juice with juice extractor, the pressure of squeezing the juice is 30MPa, obtain wax gourd juice and strawberry juice through separating, filtering again, after mixing in proportion, for subsequent use; Choose the mung bean of full grains, in the sodium bicarbonate aqueous solution that is 0.1% in mass concentration after washing, soak 10h, then mung bean is placed in steam copper, and under 110 DEG C of steam boiling 15min, afterwards the pure water of mung bean and 8 times of mung bean quality is added in the lump to the 15min that pulls an oar in beater, making beating temperature keeps 80 ~ 90 DEG C, and the slurries after polishing are separated, filtered, obtain mung bean milk, for subsequent use; Above-mentioned wax gourd strawberry blended fruit juice, mung bean milk and peony are mixed with liliaceous mixed extract, and add HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous; Mixing juice after homogeneous is filled with through degassed, sterilization, dress, get product.The method that wherein homogeneous, degassed, sterilization, dress are filled with adopts prior art.
Embodiment 3
A kind of strawberry taste tree peony composite beverage, meter by weight, it consists of: 0.04 part of 15 parts of strawberry juices, 5 parts of wax gourd juices, 5 parts of mung bean milks, peony and 15 parts of liliaceous mixed extracts, 3 parts of HFCSs, 0.3 part of citric acid and potassium sorbate.
Preparation method's step of above-mentioned strawberry taste tree peony composite beverage is: choose fresh wax gourd, after cleaning, peeling and son, be cut into bulk, and with strawberry in the lump first freezing 5h at-5 DEG C, then broken respectively with disintegrating machine, the raw material after fragmentation is first heat-treated 2min with the steam of 92 DEG C, then squeezes the juice with juice extractor, the pressure of squeezing the juice is 25MPa, obtain wax gourd juice and strawberry juice through separating, filtering again, after mixing in proportion, for subsequent use; Choose the mung bean of full grains, in the sodium bicarbonate aqueous solution that is 0.1% in mass concentration after washing, soak 10h, then mung bean is placed in steam copper, and under 100 DEG C of steam boiling 20min, afterwards the pure water of mung bean and 8 times of mung bean quality is added in the lump to the 15min that pulls an oar in beater, making beating temperature keeps 80 ~ 90 DEG C, and the slurries after polishing are separated, filtered, obtain mung bean milk, for subsequent use; Above-mentioned wax gourd strawberry blended fruit juice, mung bean milk and peony are mixed with liliaceous mixed extract, and add HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous; Mixing juice after homogeneous is filled with through degassed, sterilization, dress, get product.The method that wherein homogeneous, degassed, sterilization, dress are filled with adopts prior art.
Embodiment 4
A kind of strawberry taste tree peony composite beverage, meter by weight, it consists of: 0.04 part of 15 parts of strawberry juices, 10 parts of wax gourd juices, 10 parts of mung bean milks, peony and 10 parts of liliaceous mixed extracts, 5 parts of HFCSs, 0.2 part of citric acid and potassium sorbate.
Preparation method's step of above-mentioned strawberry taste tree peony composite beverage is: choose fresh wax gourd, after cleaning, peeling and son, be cut into bulk, and with strawberry in the lump first freezing 8h at-8 DEG C, then broken respectively with disintegrating machine, the raw material after fragmentation is first heat-treated 1min with the steam of 95 DEG C, then squeezes the juice with juice extractor, the pressure of squeezing the juice is 20MPa, obtain wax gourd juice and strawberry juice through separating, filtering again, after mixing in proportion, for subsequent use; Choose the mung bean of full grains, in the sodium bicarbonate aqueous solution that is 0.1% in mass concentration after washing, soak 9h, then mung bean is placed in steam copper, and under 105 DEG C of steam boiling 18min, afterwards the pure water of mung bean and 8 times of mung bean quality is added in the lump to the 15min that pulls an oar in beater, making beating temperature keeps 80 ~ 90 DEG C, and the slurries after polishing are separated, filtered, obtain mung bean milk, for subsequent use; Above-mentioned wax gourd strawberry blended fruit juice, mung bean milk and peony are mixed with liliaceous mixed extract, and add HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous; Mixing juice after homogeneous is filled with through degassed, sterilization, dress, get product.The method that wherein homogeneous, degassed, sterilization, dress are filled with adopts prior art.
Embodiment 5
A kind of strawberry taste tree peony composite beverage, meter by weight, it consists of: 0.04 part of 18 parts of strawberry juices, 8 parts of wax gourd juices, 6 parts of mung bean milks, peony and 12 parts of liliaceous mixed extracts, 4 parts of HFCSs, 0.3 part of citric acid and potassium sorbate.
Preparation method's step of above-mentioned strawberry taste tree peony composite beverage is: choose fresh wax gourd, after cleaning, peeling and son, be cut into bulk, and with strawberry in the lump first freezing 5h at-10 DEG C, then broken respectively with disintegrating machine, the raw material after fragmentation is first heat-treated 1min with the steam of 90 DEG C, then squeezes the juice with juice extractor, the pressure of squeezing the juice is 30MPa, obtain wax gourd juice and strawberry juice through separating, filtering again, after mixing in proportion, for subsequent use; Choose the mung bean of full grains, in the sodium bicarbonate aqueous solution that is 0.1% in mass concentration after washing, soak 10h, then mung bean is placed in steam copper, and under 110 DEG C of steam boiling 20min, afterwards the pure water of mung bean and 8 times of mung bean quality is added in the lump to the 15min that pulls an oar in beater, making beating temperature keeps 80 ~ 90 DEG C, and the slurries after polishing are separated, filtered, obtain mung bean milk, for subsequent use; Above-mentioned wax gourd strawberry blended fruit juice, mung bean milk and peony are mixed with liliaceous mixed extract, and add HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous; Mixing juice after homogeneous is filled with through degassed, sterilization, dress, get product.The method that wherein homogeneous, degassed, sterilization, dress are filled with adopts prior art.
In the various embodiments described above, the composite beverage of preparation is totally pistac, and color and luster is even, there is no layering or deposited phenomenon, and delicate mouthfeel has the peculiar taste of strawberry, hold concurrently with the delicate fragrance of tree peony and lily, and with light sour-sweet, mouthfeel is good.In different embodiment, according to the adjustment of component, taste has slightly different.
Claims (2)
1. a strawberry taste tree peony composite beverage, it is characterized in that: meter by weight, it consists of: 0.2 ~ 0.3 part of 15 ~ 20 parts of strawberry juices, 5 ~ 10 parts of wax gourd juices, 5 ~ 10 parts of mung bean milks, peony and 10 ~ 15 parts of liliaceous mixed extracts, 3 ~ 5 parts of HFCSs, citric acid and 0.03 ~ 0.04 part of potassium sorbate;
The preparation method of described peony and liliaceous mixed extract is: the peony petal that is first 2:1 by mass ratio and lily petal are pulverized, then the ethanolic solution lixiviate that is 90% by the mass concentration that weight is 8 ~ 10 times of peony petal and lily petal gross weights 2 times, each 20 ~ 30min, extraction temperature is 70 ~ 80 DEG C, each lixiviate all adds tartaric acid, and to make the concentration of tartaric acid in mixed liquor be 0.3g/L; After lixiviate, leaching liquor is concentrated to obtain to peony and liliaceous mixed extract.
2. the preparation method of a kind of strawberry taste tree peony composite beverage as claimed in claim 1, is characterized in that: step is as follows:
(1), choose fresh wax gourd, after cleaning, peeling and son, be cut into bulk, and with strawberry in the lump first freezing 5 ~ 10h at-5 ~-10 DEG C, then broken respectively with disintegrating machine, the raw material after fragmentation first uses the steam of 90 ~ 95 DEG C to heat-treat 1 ~ 3min, then squeezes the juice with juice extractor, the pressure of squeezing the juice is 20 ~ 30MPa, obtain wax gourd juice and strawberry juice through separating, filtering again, after mixing in proportion, for subsequent use;
(2), choose the mung bean of full grains, in the sodium bicarbonate aqueous solution that is 0.1% in mass concentration after washing, soak 8 ~ 10h, then mung bean is placed in steam copper, and under 100 ~ 110 DEG C of steam boiling 15 ~ 20min, afterwards the pure water of mung bean and 6 ~ 8 times of mung bean quality is added in the lump to the 15min that pulls an oar in beater, making beating temperature keeps 80 ~ 90 DEG C, and the slurries after polishing are separated, filtered, obtain mung bean milk, for subsequent use;
(3), above-mentioned wax gourd strawberry blended fruit juice, mung bean milk and peony are mixed with liliaceous mixed extract, and add HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous;
(4), the mixing juice after homogeneous is filled with through degassed, sterilization, dress, get product.
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