CN104172398A - Lily and korean ginseng beverage and preparation method thereof - Google Patents
Lily and korean ginseng beverage and preparation method thereof Download PDFInfo
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- CN104172398A CN104172398A CN201410318743.3A CN201410318743A CN104172398A CN 104172398 A CN104172398 A CN 104172398A CN 201410318743 A CN201410318743 A CN 201410318743A CN 104172398 A CN104172398 A CN 104172398A
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 60
- 241000234435 Lilium Species 0.000 title claims abstract description 58
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 38
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 240000004371 Panax ginseng Species 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title abstract description 10
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- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
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- 238000003756 stirring Methods 0.000 claims description 39
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a lily and korean ginseng beverage and a preparation method thereof. The beverage per 1000L is prepared from the following raw materials in part by weight: main ingredients, namely 70-130 parts of white granulated sugar, 20-40 parts of lily juice, 5-6 parts of lycium barbarum juice, 0.7-1.3 parts of red ginseng extracting solution, and 0.7-1.3 parts of ginsenoside; additives, namely 0.2 part of a stabilizer, 0.2 part of a modifying agent, 0.5 part of citric acid, 0.3 part of sodium citrate, 0.1 part of malic acid, and 0.1 part of sodium benzoate; essences, namely 0.02 part of ginseng essence, 0.03 part of red ginseng essence and 0.03 part of carrot essence. The lily juice and the red ginseng extracting solution are combined to prepare the beverage, the public selection range of the beverage variety, the beverage taste and the beverage mouthfeel can be expanded, the application of the lily juice and the red ginseng extracting solution in people is promoted, the lily and korean ginseng beverage has good efficacies and is beneficial to the health of people.
Description
Technical field
the invention belongs to field of food, relate to a kind of beverage, specifically a kind of lily korean ginseng beverage and preparation method thereof.
Background technology
Lily is Liliaceae lilium perennial herb bulbous plant, is mainly distributed in the Temperate Region in Chinas, the Northern Hemisphere such as east Asia, Europe, North America.Lily stem is upright, branch not, grass green.Single leaf, alternate, narrow linear, without petiole, directly bag is born on cane, and vein is parallel.Spending and be born in cane top, be raceme, clustering or Dan Sheng, corolla is larger, and cylindrical fireworks are longer, are infundibulate horn-like, and flower falls to tying oblong capsule.Lily, title comes from < < Sheng Nong's herbal classic > >.Lily has a large amount in variety and title.Lily is because its rhizome is by the obvolvent of most meat scale, and can control lily disease and gain the name.Again because of its likeness in form garlic, its taste is like potato and name garlic brain potato etc.Lily also can be made into dried lily bulb, lily root flour, and up to the present, lily remains the medicinal herbs most in use in Chinese medicine.Lily is except containing protein 21.29%, fat 12.43%, reduced sugar 11.47%, starch 1.61%, and calcium, phosphorus, iron, every hectogram are containing outside the nutrients such as 1.443 milligrams of Cobastabs, 21.2 milligrams of vitamin Cs, also contain some special nutritional labelings, as multiple alkaloids such as colchicins.These composition comprehensive functions, in human body, not only have the merit of good nutritious tonifying, but also multiple Seasonal diseases dry in autumn and that cause is had to certain preventive and therapeutic effect.In the traditional Chinese medical science, say that fresh lily bulb has mental-tranquilization, the effect moistening the lung and relieve the cough, is highly profitable to weakling after being ill.So utilize the lily juice that lily is produced also to there is abundant nutrition.
Korean ginseng is called Korean ginseng, is not directly joined.The root of Araliaceae ginseng band rhizome, steams and forms through processing.Divide North Korea's red ginseng and South Korea red ginseng.Korean ginseng can be divided into again water according to shape and color joins, joins in vain and red ginseng.Korean ginseng reinforces vital energy, the effect such as promoting production of body fluid and inducing sedation of the mind, the insomniac that is applicable to palpitate with fear, body void person, heart failure, cardiogenic shock etc.Modern medicine study demonstration, Korean ginseng has multiple nourishing usefulness.Japan and Korea S scholar find after deliberation, and Korean ginseng is in prevention diabetes, artery sclerosis, the effect of the aspect such as there is positive effect the aspects such as hypertension, and Korean ginseng is anticancer in addition, controls disease, stimulates circulation, and prevents fatigue, enhancing immunity.
In prior art, also do not occur lily juice to combine with korean ginseng, be used for producing the report of beverage.
Summary of the invention
The object of the present invention is to provide a kind of for popular lily korean ginseng beverage of drinking and preparation method thereof.
Object of the present invention can be achieved through the following technical solutions:
A lily korean ginseng beverage, is comprised of following weight portion raw material in every 1000L beverage:
Host:
White granulated sugar 70-130 part
Lily juice 20-40 part
Wolfberry juice 5-6 part
Red ginseng extract 0.7-1.3 part
Panaxoside 0.7-1.3 part
Additive:
0.2 part of stabilizing agent
0.2 part of modifying agent
0.5 part of citric acid
0.3 part of natrium citricum
0.1 part of malic acid
0.1 part of Sodium Benzoate
Essence:
0.02 part of ginseng essence
0.03 part, red ginseng essence
0.03 part, carrot essence
Described stabilizing agent is CMC or gellan gum.
Described modifying agent is fruit juice fine powder.
A method of preparing lily korean ginseng beverage, comprises the following steps:
(1) dissolve white granulated sugar
In molten sugar bowl, add 85 ℃ of RO water appropriate, open and stir, and when stirring to 70% white granulated sugar that adds white granulated sugar total amount in molten sugar bowl, after white granulated sugar dissolves completely, it is squeezed into blend tank and stir after net filtration after filtration, after stirring 5min, detect pol Brix, guarantee that pol Brix is enough, stir standby;
(2) dissolve residue white granulated sugar and stabilizing agent
In a mixing bowl, add 65 ℃ of RO water appropriate, open and stir, in a mixing bowl, add remaining white granulated sugar and stabilizing agent, and keep the rotating speed of 960-1200 rev/min to stir 10min, the white granulated sugar solution in (1) mixes with above to squeeze into until completely dissolved blend tank simultaneously;
(3) dried lily bulb is processed
There is N/R dried lily bulb to be placed in stainless steel cask color and luster, smell etc., and be placed in dry blowing 10min in 100 ℃ of sterilization kettles, dried lily bulb after dry blowing is placed in to grinder to be ground, dried lily bulb after grinding is placed in high-speed stirred cylinder and to add normal temperature RO water appropriate, stir 10min and squeeze in colloid mill by 200 order screen packs, after colloid mill fine grinding, squeeze in blend tank and mix with the sugar juice in upper step (2);
(4) wolfberry juice, red ginseng extract, panaxoside allotment
In host cylinder, add normal temperature RO water appropriate, open and stir and inwardly add wolfberry juice, red ginseng extract, panaxoside, stir 5min, guarantee that wolfberry juice, red ginseng extract, panaxoside dissolving mix, open product pump, after 200 mesh filter screens filter, squeezed in blend tank;
In host cylinder, add normal temperature RO water appropriate again, stir 2min, open product pump, after 200 mesh filter screens filter, squeezed in blend tank;
Twice wolfberry juice, red ginseng extract, panaxoside are all mixed with solution in blend tank;
(5) dissolve essence
In blend tank, add ginseng essence, red ginseng essence and carrot essence, and more than stirring 15min;
(6) constant volume
After above-mentioned steps completes, in blend tank, add RO water to proper volume, stir 10min, detect solution physical and chemical index in blend tank, after detecting and in blend tank, add modifying agent, citric acid, natrium citricum, malic acid, Sodium Benzoate to allocate the physical and chemical index of solution in blend tank, after to be deployed, in blend tank, add suitable quantity of water, making solution overall volume in blend tank is 5000L;
(7) sterilizing and filling
By the lily korean ginseng beverage after constant volume, through homogeneous, after homogeneous, through 118-123 ℃ of high-temperature sterilization 7-10s, filling through sterile vacuum environment, filling central temperature is 86-88 ℃, sealing.
Folium lycii, matrimony vine stem---bitter; Sweet; Cool in nature.Return liver; Spleen; Kidney channel.Qi-restoratives benefit essence; Removing heat to brighten vision.Chinese wolfberry stem and leaf is the cauline leaf of matrimony vine of solanaceae plant or lycium barbarum, in season early summer, among the peoplely adopts its young stem and leaf to do vegetables edible, practises and claims " matrimony vine head ".Its nature and flavor are bitter, sweet, cool.< < dietetic materia medica > > says that it can " hard muscle be resistance to old, removes wind, help muscles and bones." < < property of medicine opinion > > says it " (black beard and hair) improving eyesight that bleaches, calms the nerves for can help essence various symptims and signs of deficiency, easy color.Make custard with mutton, beneficial people, very except wind, improving eyesight; If yearningly can boil and drink, for tea-drinking people; The all poison of generating heat is unhappy, can singly boil meter solutions, can hot side malicious ..." < < detailed outline > > says its " goes the part of the body cavity above the diaphragm housing the heart and lungs cardiopulmonary visitor heat ".More than record; Illustrate that Chinese wolfberry stem and leaf has qi-restoratives, heat-clearing double effects.Wolfberry juice, makes with matrimony vine.
The juice of red ginseng extract for extracting from korean ginseng.
Panaxoside is from the root of Araliaceae ginseng, cauline leaf, to extract refining forming, and it is rich in 18 kinds of Saponins, is dissolved in the water of 80 ° of C, soluble in ethanol.Mainly be applicable to coronary heart diseases and angina pectoris, bradycardia, too fast, ventricular premature contraction, blood pressure imbalance, neurasthenia, climacteric metancholia, excessive fatigue, after being ill, postpartum, the postoperative symptom such as in poor health; Clothes can be promoted longevity for a long time, and can strengthen muscle power, the diseases such as immunologic hypofunction that treatment cancer patient causes because of radiation and chemotherapy; There is cold-and-heat resistent stress.There is the vigor that strengthens human body surface cell simultaneously, suppress the old and feeble effect that waits.
Beneficial effect of the present invention: the present invention is by making beverage by lily juice and red ginseng extract combination, not only increased the popular range of choice for beverage types, taste, mouthfeel, and lily juice and the application of red ginseng extract in masses have been promoted, the good efficacy making it have, is conducive to popular health.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
The lily korean ginseng beverage of preparation 1000L, adds host: white granulated sugar 100kg; Lily juice 30kg; Wolfberry juice 5.5kg; Red ginseng extract 1kg; Panaxoside 1kg.
Add additive: the gellan gum of take adds 0.2 kg as stabilizing agent; The fruit juice fine powder of take adds 0.2 kg as modifying agent; Citric acid 0.5 kg; Natrium citricum 0.3 kg; Malic acid 0.1 kg; Sodium Benzoate 0.1 kg.Gellan gum add the even density that makes product, mouthfeel is smooth; Adding of fruit juice fine powder regulates lily and ginseng draft smell, more meets popular taste.
Add essence: ginseng essence 0.02 kg; Red ginseng essence 0.03 kg; Carrot essence 0.03 kg.
Surplus is water.
Above-mentioned raw materials is prepared according to following method, the steps include:
(1) dissolve white granulated sugar
In molten sugar bowl, add 85 ℃ of RO water appropriate, open and stir, and when stirring to 70% white granulated sugar that adds white granulated sugar total amount in molten sugar bowl, after white granulated sugar dissolves completely, it is squeezed into blend tank and stir after net filtration after filtration, after stirring 5min, detect pol Brix, guarantee that pol Brix is enough, stir standby;
(2) dissolve residue white granulated sugar and stabilizing agent
In a mixing bowl, add 65 ℃ of RO water appropriate, open and stir, in a mixing bowl, add remaining white granulated sugar and stabilizing agent, and keep the rotating speed of 960-1200 rev/min to stir 10min, the white granulated sugar solution in (1) mixes with above to squeeze into until completely dissolved blend tank simultaneously;
(3) dried lily bulb is processed
There is N/R dried lily bulb to be placed in stainless steel cask color and luster, smell etc., and be placed in dry blowing 10min in 100 ℃ of sterilization kettles, dried lily bulb after dry blowing is placed in to grinder to be ground, dried lily bulb after grinding is placed in high-speed stirred cylinder and to add normal temperature RO water appropriate, stir 10min and squeeze in colloid mill by 200 order screen packs, after colloid mill fine grinding, squeeze in blend tank and mix with the sugar juice in upper step (2);
(4) wolfberry juice, red ginseng extract, panaxoside allotment
In host cylinder, add normal temperature RO water appropriate, open and stir and inwardly add wolfberry juice, red ginseng extract, panaxoside, stir 5min, guarantee that wolfberry juice, red ginseng extract, panaxoside dissolving mix, open product pump, after 200 mesh filter screens filter, squeezed in blend tank;
In host cylinder, add normal temperature RO water appropriate again, stir 2min, open product pump, after 200 mesh filter screens filter, squeezed in blend tank;
Twice wolfberry juice, red ginseng extract, panaxoside are all mixed with solution in blend tank;
(5) dissolve essence
In blend tank, add ginseng essence, red ginseng essence and carrot essence, and more than stirring 15min;
(6) constant volume
After above-mentioned steps completes, in blend tank, add RO water to proper volume, stir 10min, detect solution physical and chemical index in blend tank, after detecting and in blend tank, add modifying agent, citric acid, natrium citricum, malic acid, Sodium Benzoate to allocate the physical and chemical index of solution in blend tank, after to be deployed, in blend tank, add suitable quantity of water, making solution overall volume in blend tank is 1000L;
(7) sterilizing and filling
By the lily korean ginseng beverage after constant volume, through homogeneous, after homogeneous, through 118-123 ℃ of high-temperature sterilization 7-10s, filling through sterile vacuum environment, filling central temperature is 86-88 ℃, sealing.
Embodiment 2
The lily korean ginseng beverage of preparation 1000L, adds host: white granulated sugar 70kg; Lily juice 20kg; Wolfberry juice 5kg; Red ginseng extract 0.7kg; Panaxoside 0.7kg.
Add additive: the CMC of take adds 0.2 kg as stabilizing agent; The fruit juice fine powder of take adds 0.2 kg as modifying agent; Citric acid 0.5 kg; Natrium citricum 0.3 kg; Malic acid 0.1 kg; Sodium Benzoate 0.1 kg.CMC add the even density that makes product, mouthfeel is smooth; Adding of fruit juice fine powder regulates lily and ginseng draft smell, more meets popular taste.
Add essence: ginseng essence 0.02 kg; Red ginseng essence 0.03 kg; Carrot essence 0.03 kg.
Surplus is water.
Preparation method is as embodiment 1.
Embodiment 3
The lily korean ginseng beverage of preparation 1000L, adds host: white granulated sugar 130kg; Lily juice 50kg; Wolfberry juice 6kg; Red ginseng extract 1.3kg; Panaxoside 1.3kg.
Add additive: the gellan gum of take adds 0.2 kg as stabilizing agent; The fruit juice fine powder of take adds 0.2 kg as modifying agent; Citric acid 0.5 kg; Natrium citricum 0.3 kg; Malic acid 0.1 kg; Sodium Benzoate 0.1 kg.Gellan gum add the even density that makes product, mouthfeel is smooth; Adding of fruit juice fine powder regulates lily and ginseng draft smell, more meets popular taste.
Add essence: ginseng essence 0.02 kg; Red ginseng essence 0.03 kg; Carrot essence 0.03 kg.
Surplus is water.
Preparation method is as embodiment 1.
Claims (4)
1. a lily korean ginseng beverage, is characterized in that, consists of host in every 1000L beverage following weight portion raw material:
Additive:
Essence:
2. a kind of lily korean ginseng beverage according to claim 1, is characterized in that, described stabilizing agent is CMC or gellan gum.
3. a kind of lily korean ginseng beverage according to claim 1, is characterized in that, described modifying agent is fruit juice fine powder.
4. a method of preparing the lily korean ginseng beverage described in claim 1 or 2 or 3, is characterized in that, comprises the following steps:
(1) dissolve white granulated sugar
In molten sugar bowl, add 85 ℃ of RO water appropriate, open and stir, and when stirring to 70% white granulated sugar that adds white granulated sugar total amount in molten sugar bowl, after white granulated sugar dissolves completely, it is squeezed into blend tank and stir after net filtration after filtration, after stirring 5min, detect pol Brix, guarantee that pol Brix is enough, stir standby;
(2) dissolve residue white granulated sugar and stabilizing agent
In a mixing bowl, add 65 ℃ of RO water appropriate, open and stir, in a mixing bowl, add remaining white granulated sugar and stabilizing agent, and keep the rotating speed of 960-1200 rev/min to stir 10min, the white granulated sugar solution in (1) mixes with above to squeeze into until completely dissolved blend tank simultaneously;
(3) dried lily bulb is processed
There is N/R dried lily bulb to be placed in stainless steel cask color and luster, smell etc., and be placed in dry blowing 10min in 100 ℃ of sterilization kettles, dried lily bulb after dry blowing is placed in to grinder to be ground, dried lily bulb after grinding is placed in high-speed stirred cylinder and to add normal temperature RO water appropriate, stir 10min and squeeze in colloid mill by 200 order screen packs, after colloid mill fine grinding, squeeze in blend tank and mix with the sugar juice in upper step (2);
(4) wolfberry juice, red ginseng extract, panaxoside allotment
In host cylinder, add normal temperature RO water appropriate, open and stir and inwardly add wolfberry juice, red ginseng extract, panaxoside, stir 5min, guarantee that wolfberry juice, red ginseng extract, panaxoside dissolving mix, open product pump, after 200 mesh filter screens filter, squeezed in blend tank;
In host cylinder, add normal temperature RO water appropriate again, stir 2min, open product pump, after 200 mesh filter screens filter, squeezed in blend tank;
Twice wolfberry juice, red ginseng extract, panaxoside are all mixed with solution in blend tank;
(5) dissolve essence
In blend tank, add ginseng essence, red ginseng essence and carrot essence, and more than stirring 15min;
(6) constant volume
After above-mentioned steps completes, in blend tank, add RO water to proper volume, stir 10min, detect solution physical and chemical index in blend tank, after detecting and in blend tank, add modifying agent, citric acid, natrium citricum, malic acid, Sodium Benzoate to allocate the physical and chemical index of solution in blend tank, after to be deployed, in blend tank, add suitable quantity of water, making solution overall volume in blend tank is 1000L;
(7) sterilizing and filling
By the lily korean ginseng beverage after constant volume, through homogeneous, after homogeneous, through 118-123 ℃ of high-temperature sterilization 7-10s, filling through sterile vacuum environment, filling central temperature is 86-88 ℃, sealing.
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| CN105724986A (en) * | 2016-02-02 | 2016-07-06 | 吉林碧源生物有限责任公司 | Ginseng beverage |
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Application publication date: 20141203 |