CN103960721B - A kind of strawberry flavor tree peony composite beverage and preparation method thereof - Google Patents

A kind of strawberry flavor tree peony composite beverage and preparation method thereof Download PDF

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CN103960721B
CN103960721B CN201410139834.0A CN201410139834A CN103960721B CN 103960721 B CN103960721 B CN 103960721B CN 201410139834 A CN201410139834 A CN 201410139834A CN 103960721 B CN103960721 B CN 103960721B
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juice
peony
mung bean
strawberry
liliaceous
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CN103960721A (en
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杨永庆
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Luoyang Chunkui Agricultural Development Co Ltd
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Luoyang Chunkui Agricultural Development 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
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A kind of strawberry flavor tree peony composite beverage and preparation method thereof, relate to the beverage of fruits and vegetables and jasmine tea compound and preparation method thereof field, composite beverage of the present invention forms in proportion primarily of strawberry, wax gourd, mung bean and peony and liliaceous mixed extract, wherein peony and liliaceous mixed extract be adopt concentration be 90% ethanolic solution tartarize extract as digestion agent and obtain; Strawberry and wax gourd are first squeezed the juice for subsequent use by preparation method respectively, be mixed together with the mung bean milk of having polished and peony and liliaceous mixed extract again, and add HFCS, citric acid and potassium sorbate, fill with obtain finished product finally by homogeneous, degassed, sterilization, dress.Composite beverage nutrition of the present invention is complete and delicious in taste, greatly remains respective nutritional labeling, and has health-care effects such as preventing hypertension, artery sclerosis and fat-reducing.

Description

A kind of strawberry flavor tree peony composite beverage and preparation method thereof
Technical field
The present invention relates to the beverage of fruits and vegetables and jasmine tea compound and preparation method thereof field, be specifically related to a kind of strawberry flavor tree peony composite beverage and preparation method thereof.
Background technology
Fruits and vegetables is indispensable part in human foods, and the nutritional labelings such as the vitamin wherein containing needed by human body, carbohydrate, mineral matter, amino acid and dietary fiber, the vegetables of single kind or fruit are difficult to the demand meeting people.At present, fruits and vegetables compound beverage day by day increases, fruits and vegetables to be arranged in pairs or groups the composite beverage not only special taste made, and the nutriment in beverage is able to equilibrium, thus more welcomed by the people, compound beverage then needs to carry out reasonable material to carry out arranging in pairs or groups and could obtain taste and all good product of nutrition.
Strawberry delicious flavour and nutritious, it contains distinctive M-band material, can stop the generation of carcinogen nitrosamine, and containing multiple organic acid, tartaric acid and pectic substance, can get rid of unnecessary cholesterol and harmful heavy metal, have multiple health-care effect.Containing several functions compositions such as adenine, cupreol, lupeol, tridecanol, hydroxymalonic acid and trigonellines in wax gourd pulp, can effectively saccharide converted in control volume be fat, have good effect to preventing hypertension, artery sclerosis and fat-reducing, beauty treatment.Strawberry is all not identical with ratio with the composition of wax gourd nutrient, the composite beverage made that strawberry and wax gourd carried out arranging in pairs or groups can make respective nutriment be supplemented, respective trophic function can be given full play to, but the composite beverage carrying out strawberry and wax gourd allocating at present preparation is more rare, and the high compound beverage preparing nutrition complete by both collocation and with the jasmine tea such as mung bean, peony extract combination is also rare.
Summary of the invention
Object of the present invention is just to provide the complete high compound beverage of a kind of nutrition, the nutritional labeling of strawberry and wax gourd is carried out compound by it, and being equipped with peony and liliaceous extract and mung bean protein, nutrition is complete and delicious in taste, and greatly remains respective nutritional labeling.
For achieving the above object, technical scheme of the present invention is: a kind of strawberry flavor tree peony composite beverage, count by weight, it consists of: strawberry juice 15 ~ 20 parts, wax gourd juice 5 ~ 10 parts, mung bean milk 5 ~ 10 parts, peony and liliaceous mixed extract 10 ~ 15 parts, HFCS 3 ~ 5 parts, citric acid 0.2 ~ 0.3 part and potassium sorbate 0.03 ~ 0.04 part;
The preparation method of described peony and liliaceous mixed extract is: be first that peony petal and the lily petal of 2:1 is pulverized by mass ratio, then be the ethanolic solution lixiviate 2 times of 90% by the mass concentration that weight is peony petal and lily petal gross weight 8 ~ 10 times, each 20 ~ 30min, extraction temperature is 70 ~ 80 DEG C, each lixiviate all adds tartaric acid, and makes the concentration of tartaric acid in mixed liquor be 0.3g/L; After lixiviate, leaching liquor is concentrated to obtain peony and liliaceous mixed extract.
The preparation method of described a kind of strawberry flavor tree peony composite beverage, its step is as follows:
(1), fresh wax gourd is chosen, bulk is cut into after cleaning, peeling and son, 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, pressure of squeezing the juice is 20 ~ 30MPa, wax gourd juice and strawberry juice is obtained again through being separated, filtering, in proportion after mixing, for subsequent use;
(2) mung bean of full grains, is chosen, be soak 8 ~ 10h in the sodium bicarbonate aqueous solution of 0.1% in mass concentration after washing, 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 beater the 15min that pulls an oar in the lump, making beating temperature keeps 80 ~ 90 DEG C, is separated by the slurries after polishing, filters, obtain mung bean milk, for subsequent use;
(3), by above-mentioned wax gourd strawberry blended fruit juice, mung bean milk and peony mix with liliaceous mixed extract, and add HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous;
(4), by the mixing juice after homogeneous fill with through degassed, sterilization, dress, get product.
Beneficial effect: strawberry, wax gourd, mung bean, peony and liliaceous nutritional labeling are carried out compound by the present invention, and the ratio of selection and each composition is scientific and reasonable, overcomes the problem that single fruit vegetable nutrient is incomplete, taste is not good enough.Strawberry and wax gourd are carried out combination there is eliminating vivotoxin, prevent the health-care effect of hypertension, artery sclerosis and fat-reducing, be equipped with the effect that peony and Flos Lilii viriduli extract and mung bean more can play heat clearing and blood circulation promoting, mental-tranquilization, invigorating spleen and reinforcing stomach.
In the inventive method, 90% ethanol-tartaric acid leaching liquor is adopted to carry out lixiviate to peony and lily, can effectively extract active ingredients such as the volatile oil in peony and lily and organic acids, compensate for the nutritional labeling that strawberry, wax gourd and mung bean milk do not have, more with the combination of active principles in mung bean, thus the effect of heat clearing and blood circulation promoting, mental-tranquilization, invigorating spleen and reinforcing stomach can be played.
In taste, with strawberry flavor for 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 flavor tree peony composite beverage, count by weight, it consists of: strawberry juice 15 ~ 20 parts, wax gourd juice 5 ~ 10 parts, mung bean milk 5 ~ 10 parts, peony and liliaceous mixed extract 10 ~ 15 parts, HFCS 3 ~ 5 parts, citric acid 0.2 ~ 0.3 part and potassium sorbate 0.03 ~ 0.04 part;
The preparation method of described peony and liliaceous mixed extract is: be first that peony petal and the lily petal of 2:1 is pulverized by mass ratio, then be the ethanolic solution lixiviate 2 times of 90% by the mass concentration that weight is peony petal and lily petal gross weight 8 ~ 10 times, each 20 ~ 30min, extraction temperature is 70 ~ 80 DEG C, each lixiviate all adds tartaric acid, and makes the concentration of tartaric acid in mixed liquor be 0.3g/L; After lixiviate, leaching liquor is concentrated to obtain peony and liliaceous mixed extract.
The preparation method of described a kind of strawberry flavor tree peony composite beverage, its step is as follows:
(1), fresh wax gourd is chosen, bulk is cut into after cleaning, peeling and son, 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, pressure of squeezing the juice is 20 ~ 30MPa, wax gourd juice and strawberry juice is obtained again through being separated, filtering, in proportion after mixing, for subsequent use;
(2) mung bean of full grains, is chosen, be soak 8 ~ 10h in the sodium bicarbonate aqueous solution of 0.1% in mass concentration after washing, 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 beater the 15min that pulls an oar in the lump, making beating temperature keeps 80 ~ 90 DEG C, is separated by the slurries after polishing, filters, obtain mung bean milk, for subsequent use;
(3), by above-mentioned wax gourd strawberry blended fruit juice, mung bean milk and peony mix with liliaceous mixed extract, and add HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous;
(4), by the mixing juice after homogeneous fill with through degassed, sterilization, dress, get product.
Embodiment 1
A kind of strawberry flavor tree peony composite beverage, count by weight, it consists of: strawberry juice 20 parts, wax gourd juice 10 parts, mung bean milk 5 parts, peony and liliaceous mixed extract 10 parts, HFCS 3 parts, citric acid 0.2 part and potassium sorbate 0.03 part.
Preparation method's step of above-mentioned strawberry flavor tree peony composite beverage is: choose fresh wax gourd, bulk is cut into after cleaning, peeling and son, and with strawberry in the lump first freezing 10h at-5 DEG C, then broken respectively with disintegrating machine, the raw material after fragmentation first heat-treats 1min with the steam of 90 DEG C, then squeezes the juice with juice extractor, pressure of squeezing the juice is 20MPa, wax gourd juice and strawberry juice is obtained again through being separated, filtering, in proportion after mixing, for subsequent use; Choose the mung bean of full grains, be soak 8h in the sodium bicarbonate aqueous solution of 0.1% in mass concentration after washing, 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 beater the 15min that pulls an oar in the lump, making beating temperature keeps 80 ~ 90 DEG C, is separated by the slurries after polishing, filters, 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 adds HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous; Mixing juice after homogeneous is filled with through degassed, sterilization, dress, gets product.The method that wherein homogeneous, degassed, sterilization, dress are filled with adopts prior art.
Embodiment 2
A kind of strawberry flavor tree peony composite beverage, count by weight, it consists of: strawberry juice 20 parts, wax gourd juice 5 parts, mung bean milk 10 parts, peony and liliaceous mixed extract 15 parts, HFCS 5 parts, citric acid 0.3 part and potassium sorbate 0.03 part.
Preparation method's step of above-mentioned strawberry flavor tree peony composite beverage is: choose fresh wax gourd, bulk is cut into after cleaning, peeling and son, and with strawberry in the lump first freezing 10h at-10 DEG C, then broken respectively with disintegrating machine, the raw material after fragmentation first heat-treats 3min with the steam of 95 DEG C, then squeezes the juice with juice extractor, pressure of squeezing the juice is 30MPa, wax gourd juice and strawberry juice is obtained again through being separated, filtering, in proportion after mixing, for subsequent use; Choose the mung bean of full grains, be soak 10h in the sodium bicarbonate aqueous solution of 0.1% in mass concentration after washing, 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 beater the 15min that pulls an oar in the lump, making beating temperature keeps 80 ~ 90 DEG C, is separated by the slurries after polishing, filters, 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 adds HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous; Mixing juice after homogeneous is filled with through degassed, sterilization, dress, gets product.The method that wherein homogeneous, degassed, sterilization, dress are filled with adopts prior art.
Embodiment 3
A kind of strawberry flavor tree peony composite beverage, count by weight, it consists of: strawberry juice 15 parts, wax gourd juice 5 parts, mung bean milk 5 parts, peony and liliaceous mixed extract 15 parts, HFCS 3 parts, citric acid 0.3 part and potassium sorbate 0.04 part.
Preparation method's step of above-mentioned strawberry flavor tree peony composite beverage is: choose fresh wax gourd, bulk is cut into after cleaning, peeling and son, and with strawberry in the lump first freezing 5h at-5 DEG C, then broken respectively with disintegrating machine, the raw material after fragmentation first heat-treats 2min with the steam of 92 DEG C, then squeezes the juice with juice extractor, pressure of squeezing the juice is 25MPa, wax gourd juice and strawberry juice is obtained again through being separated, filtering, in proportion after mixing, for subsequent use; Choose the mung bean of full grains, be soak 10h in the sodium bicarbonate aqueous solution of 0.1% in mass concentration after washing, 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 beater the 15min that pulls an oar in the lump, making beating temperature keeps 80 ~ 90 DEG C, is separated by the slurries after polishing, filters, 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 adds HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous; Mixing juice after homogeneous is filled with through degassed, sterilization, dress, gets product.The method that wherein homogeneous, degassed, sterilization, dress are filled with adopts prior art.
Embodiment 4
A kind of strawberry flavor tree peony composite beverage, count by weight, it consists of: strawberry juice 15 parts, wax gourd juice 10 parts, mung bean milk 10 parts, peony and liliaceous mixed extract 10 parts, HFCS 5 parts, citric acid 0.2 part and potassium sorbate 0.04 part.
Preparation method's step of above-mentioned strawberry flavor tree peony composite beverage is: choose fresh wax gourd, bulk is cut into after cleaning, peeling and son, and with strawberry in the lump first freezing 8h at-8 DEG C, then broken respectively with disintegrating machine, the raw material after fragmentation first heat-treats 1min with the steam of 95 DEG C, then squeezes the juice with juice extractor, pressure of squeezing the juice is 20MPa, wax gourd juice and strawberry juice is obtained again through being separated, filtering, in proportion after mixing, for subsequent use; Choose the mung bean of full grains, be soak 9h in the sodium bicarbonate aqueous solution of 0.1% in mass concentration after washing, 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 beater the 15min that pulls an oar in the lump, making beating temperature keeps 80 ~ 90 DEG C, is separated by the slurries after polishing, filters, 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 adds HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous; Mixing juice after homogeneous is filled with through degassed, sterilization, dress, gets product.The method that wherein homogeneous, degassed, sterilization, dress are filled with adopts prior art.
Embodiment 5
A kind of strawberry flavor tree peony composite beverage, count by weight, it consists of: strawberry juice 18 parts, wax gourd juice 8 parts, mung bean milk 6 parts, peony and liliaceous mixed extract 12 parts, HFCS 4 parts, citric acid 0.3 part and potassium sorbate 0.04 part.
Preparation method's step of above-mentioned strawberry flavor tree peony composite beverage is: choose fresh wax gourd, bulk is cut into after cleaning, peeling and son, and with strawberry in the lump first freezing 5h at-10 DEG C, then broken respectively with disintegrating machine, the raw material after fragmentation first heat-treats 1min with the steam of 90 DEG C, then squeezes the juice with juice extractor, pressure of squeezing the juice is 30MPa, wax gourd juice and strawberry juice is obtained again through being separated, filtering, in proportion after mixing, for subsequent use; Choose the mung bean of full grains, be soak 10h in the sodium bicarbonate aqueous solution of 0.1% in mass concentration after washing, 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 beater the 15min that pulls an oar in the lump, making beating temperature keeps 80 ~ 90 DEG C, is separated by the slurries after polishing, filters, 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 adds HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous; Mixing juice after homogeneous is filled with through degassed, sterilization, dress, gets 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 in pistac, and uniform color, does not have layering or deposited phenomenon, delicate mouthfeel, has the peculiar taste of strawberry, the delicate fragrance held concurrently with 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 (1)

1. a strawberry flavor tree peony composite beverage, it is characterized in that: count by weight, it consists of: strawberry juice 15 ~ 20 parts, wax gourd juice 5 ~ 10 parts, mung bean milk 5 ~ 10 parts, peony and liliaceous mixed extract 10 ~ 15 parts, HFCS 3 ~ 5 parts, citric acid 0.2 ~ 0.3 part and potassium sorbate 0.03 ~ 0.04 part;
The preparation method of described peony and liliaceous mixed extract is: be first that peony petal and the lily petal of 2:1 is pulverized by mass ratio, then be the ethanolic solution lixiviate 2 times of 90% by the mass concentration that weight is peony petal and lily petal gross weight 8 ~ 10 times, each 20 ~ 30min, extraction temperature is 70 ~ 80 DEG C, each lixiviate all adds tartaric acid, and makes the concentration of tartaric acid in mixed liquor be 0.3g/L; After lixiviate, leaching liquor is concentrated to obtain peony and liliaceous mixed extract;
The preparation method of described a kind of strawberry flavor tree peony composite beverage, its step is as follows:
(1), fresh wax gourd is chosen, bulk is cut into after cleaning, peeling and seed, 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, pressure of squeezing the juice is 20 ~ 30MPa, wax gourd juice and strawberry juice is obtained again through being separated, filtering, in proportion after mixing, for subsequent use;
(2) mung bean of full grains, is chosen, be soak 8 ~ 10h in the sodium bicarbonate aqueous solution of 0.1% in mass concentration after washing, 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 beater the 15min that pulls an oar in the lump, making beating temperature keeps 80 ~ 90 DEG C, is separated by the slurries after polishing, filters, obtain mung bean milk, for subsequent use;
(3), by above-mentioned wax gourd strawberry blended fruit juice, mung bean milk and peony mix with liliaceous mixed extract, and add HFCS, citric acid and potassium sorbate, then send into homogenizer homogeneous;
(4), by the mixing juice after homogeneous fill with through degassed, sterilization, dress, get product.
CN201410139834.0A 2014-04-09 2014-04-09 A kind of strawberry flavor tree peony composite beverage and preparation method thereof Active CN103960721B (en)

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