CN104187990B - A kind of Land of Peach Blossoms beverage and preparation method thereof - Google Patents
A kind of Land of Peach Blossoms beverage and preparation method thereof Download PDFInfo
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- CN104187990B CN104187990B CN201410506266.3A CN201410506266A CN104187990B CN 104187990 B CN104187990 B CN 104187990B CN 201410506266 A CN201410506266 A CN 201410506266A CN 104187990 B CN104187990 B CN 104187990B
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- beverage
- persicae
- former
- land
- peach
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 45
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 36
- 240000005809 Prunus persica Species 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 241000628997 Flos Species 0.000 claims abstract description 40
- 239000000284 extract Substances 0.000 claims abstract description 21
- 239000006185 dispersion Substances 0.000 claims abstract description 19
- 235000013944 peach juice Nutrition 0.000 claims abstract description 16
- 238000002372 labelling Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 239000000243 solution Substances 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 230000009514 concussion Effects 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- 230000008961 swelling Effects 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 239000001509 sodium citrate Substances 0.000 claims description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical group O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 6
- 239000011550 stock solution Substances 0.000 claims description 6
- 239000004376 Sucralose Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 235000019408 sucralose Nutrition 0.000 claims description 5
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical group O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000004677 Nylon Substances 0.000 claims description 2
- 239000011552 falling film Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 229920001778 nylon Polymers 0.000 claims description 2
- 235000012976 tarts Nutrition 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims 1
- 238000005374 membrane filtration Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 244000144730 Amygdalus persica Species 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 230000033228 biological regulation Effects 0.000 abstract description 2
- 230000000295 complement effect Effects 0.000 abstract description 2
- 238000001784 detoxification Methods 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 abstract 2
- 230000004060 metabolic process Effects 0.000 abstract 1
- 239000006041 probiotic Substances 0.000 abstract 1
- 235000018291 probiotics Nutrition 0.000 abstract 1
- 230000001629 suppression Effects 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 238000000605 extraction Methods 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 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 description 2
- 108010011485 Aspartame Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 229960002160 maltose Drugs 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 235000011083 sodium citrates Nutrition 0.000 description 2
- 229940013618 stevioside Drugs 0.000 description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 229960004793 sucrose Drugs 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- GOLORTLGFDVFDW-UHFFFAOYSA-N 3-(1h-benzimidazol-2-yl)-7-(diethylamino)chromen-2-one Chemical compound C1=CC=C2NC(C3=CC4=CC=C(C=C4OC3=O)N(CC)CC)=NC2=C1 GOLORTLGFDVFDW-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- MQVRGDZCYDEQML-UHFFFAOYSA-N Astragalin Natural products C1=CC(OC)=CC=C1C1=C(OC2C(C(O)C(O)C(CO)O2)O)C(=O)C2=C(O)C=C(O)C=C2O1 MQVRGDZCYDEQML-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- YPWHZCPMOQGCDQ-UHFFFAOYSA-N Populnin Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=CC(O)=CC=3)OC2=C1 YPWHZCPMOQGCDQ-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
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- 206010037660 Pyrexia Diseases 0.000 description 1
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- ZKEKDTIKFVCKMW-UHFFFAOYSA-N Trifolin Natural products OCC1OC(Oc2cc(O)ccc2C3=CC(=O)c4c(O)cc(O)cc4O3)C(O)C(O)C1O ZKEKDTIKFVCKMW-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
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- 235000010358 acesulfame potassium Nutrition 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
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- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002500 effect on skin Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 230000007159 enucleation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- -1 functional oligose Substances 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 125000003153 isomaltose group Chemical group 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 235000008777 kaempferol Nutrition 0.000 description 1
- JPUKWEQWGBDDQB-DTGCRPNFSA-N kaempferol 3-O-beta-D-galactoside Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=CC(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O JPUKWEQWGBDDQB-DTGCRPNFSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000009018 li Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical group [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
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- 231100000765 toxin Toxicity 0.000 description 1
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- 239000011720 vitamin B 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of Land of Peach Blossoms beverage and preparation method thereof.Land of Peach Blossoms beverage uses and derives from the former Resina persicae of peach tree, Flos persicae extract, peach juice are primary raw material, main preparation process is: (1) prepares former Resina persicae dispersion, (2) Flos persicae extract is prepared, (3) raw material mixing, constant volume, homogenizing, (4) sterilize and pack.In the Land of Peach Blossoms beverage that the present invention relates to, the combination of Land of Peach Blossoms raw material makes beverage nutritional labeling be complementary to one another, the nutrition of comprehensive and abundant is not only provided for human body, but also has and promote that the propagation of human body intestinal canal probiotics, enhancing human detoxification function, suppression form the activity of melanin key enzyme tryrosinase, the effect of regulation and control human metabolism.Theory of the present invention is novel, practical, has the most wide marketing prospect.
Description
Technical field
The present invention relates to a kind of liquid beverage and preparation method thereof, being specifically related to a kind of is main with peach tree product
Beverage of raw material and preparation method thereof, belongs to food processing technology field.
Background technology
Former Resina persicae is the one edible half that the rosaceous plant such as peach tree, Japanese plum is secreted in trunk injury
Sciophiles glue, former Resina persicae is flat, mildly bitter flavor, and main component is peach gum polysaccharide, and content reaches more than 90%,
It is a kind of rare high-purity natural plant gum resource, is the preferable colloid of dispersibility after being dissolved in water, tool
Have and remove calculus, function of stabilizing body blood sugar after meal level, promote the propagation of intestinal beneficial bacterium, improve immunologic function, stay
The effects such as face beauty treatment.
The acid of peach juice slight fever, sweet in the mouth, rich in fructose, pectin, vitamin and mineral, especially vitamin C
The highest with vitamin B group content, 4～6 times of the content of ferrum Fructus Mali pumilae especially, there is benefiting vital QI and blood, yin nourishing life
The effect such as Tianjin, loosening bowel to relieve constipation.
Flos persicae is flat, bitter in the mouth, nontoxic, main active has kaempferol, coumarin, Trifolin, Fructus Citri grandis
Pi Su, electrolytes and minerals, have the effect such as nourishing blood and promoting blood circulation, diuretic bowel relaxing and beautifying skin care, be me
The looks improving and the skin nourishing good merchantable brand that state is traditional, Flos persicae effect in terms of looks improving and the skin nourishing has gained universal acceptance and has verified.
In China, Fructus Persicae and peach tree by-product yield are big, facility of gathering, but former Resina persicae and the utilization rate of Flos persicae
The lowest.At present, most of former Resina persicae produce after be directly retained on trunk or self falling to set under, seldom
Use is collected by artificial.Flos persicae is during flower thinning to be the by-product that yield is bigger, and major part is by directly
Connecing and lose under the edge of a field or tree, these all directly contribute the waste of resource.
At field of food, owing to former Resina persicae viscosity is relatively big, it is difficult to be dissolved in water, main by steaming and decocting or conduct
The modes such as the dispensing of some Chinese patent medicine eat；Flos persicae is mainly by making scented tea and drink or be placed on inside medicated porridge directly
Edible；Therefore, current former Resina persicae and Flos persicae application in the food industry are the most extensive.
Summary of the invention
The invention provides a kind of Land of Peach Blossoms beverage.In the present invention, the definition in the Land of Peach Blossoms is: former Resina persicae, Flos persicae and
Peach juice three kinds derives from the raw material of peach tree.
The present invention also provides for the preparation method of a kind of Land of Peach Blossoms beverage simultaneously, and the exploitation for former Resina persicae provide
Frontier, the exploitation for Land of Peach Blossoms product provides new thinking.
Number involved in the present invention, is mass fraction unless otherwise indicated.
The present invention uses following making step:
1, the preparation of former Resina persicae dispersion:
The leaching of former Resina persicae is risen after roguing by the present invention, grinds through physical method, forms finely dispersed colloid solution,
And applied in the beverage.Concrete grammar is as follows:
The less former Resina persicae of foreign bodies, adds pure water, and feed liquid mass volume ratio (g/mL) is 1～5:
100, soak swelling 6～10 hours under room temperature, recycle swelling water and go the removal of impurity；Go deimpurity
Adding pure water in former Resina persicae, former Resina persicae is 1～2:500 with the mass volume ratio (g/mL) of pure water；With
Colloid mill grinds, and the former Resina persicae particle diameter after grinding is less than 1 μm, due to former Resina persicae water insoluble, therefore
To be the former Resina persicae dispersion being evenly distributed, dispersion phase be former Resina persicae, disperse medium be pure water.
Go the removal of impurity, it is possible to use ultrafilter membrane, nylon membrane, ceramic membrane filter, it is possible to use vacuum filtration
Device, centrifugal separator etc. filter.
2, prepared by Flos persicae extract:
Dry Flos persicae is ground to form particle diameter in 150 μm particles below, 100 mesh sieves can be crossed and select；Grind
Process can be ground with hand-ground or use pulverizer.
Ground Flos persicae microgranule takes 2 parts join in tool plug flask, add 100 part 55%～the second of 65%
Alcoholic solution, soaking at room temperature 5～10min；It is subsequently placed in 37 DEG C～55 DEG C of constant temperature oscillators and carries out concussion and extract,
Concussion frequency is 80～150rpm, and the concussion time is 2.5～3 hours, repeats to extract once, obtains extracting solution；
Extracting solution joins in Rotary Evaporators, carries out decompression distillation, and rotary speed is 60～80rpm, by extracting solution
Rotation is steamed to original 1/4～1/3, i.e. obtains Flos persicae extract.
Described Rotary Evaporators also can with industrial falling film type or film-rising evaporator, vacuum concentration equipment,
The equipment such as freeze concentration machine replace.
3, dispensing:
Sweeting agent, thickening agent, former Resina persicae dispersion, Flos persicae extract and peach juice etc. are added in tuner
Main material stirs, and adds the adjuvant such as acidity regulator, preservative, and add water constant volume, forms beverage blends former
Liquid.In order to increase affinity and the mouthfeel of product, beverage blends stock solution is joined in high pressure homogenizer and carries out
Twice high pressure homogenize, i.e. obtains Land of Peach Blossoms beverage.
4, sterilize and pack:
The Land of Peach Blossoms beverage obtained in step 3 is carried out under the conditions of 115～137 DEG C high temperature sterilize 3～6 seconds, cold
Carry out fill the most afterwards, carry out labeling after drying, pack, put in storage.
Drink formula involved in the present invention is: in 100 portions of beverages, former Resina persicae dispersion 80～85 parts,
Peach juice 5～7 parts, Flos persicae extract 0.3～0.5 part, sweeting agent 2～3 parts, acidity regulator 0.08～0.15
Part, surplus is water.
Wherein, peach juice uses the method without any additive to prepare: the fresh Fructus Persicae of clean enucleation is heated,
Making beating, removal peel, dilute, i.e. obtain peach juice.Peach juice preparation technology is easy, it is also possible to from market
Upper directly purchase.
Sweeting agent is sucralose, functional oligose, glucose, fructose, lactose, high fructose syrup, sugar
One or more combinations in alcohols sweeting agent, acesulfame potassium, aspartame, stevioside, sucrose and maltose；
Preferably, sucralose and the quality of functional oligose (including oligofructose and/or oligomeric isomaltose)
Ratio is 1.3～1.5:220～260.
Acidity regulator is one or more combinations in vitamin C, citric acid, sodium citrate and malic acid；
Preferably, sodium citrate, citric acid and vitamin C mass ratio are 1:7.0～7.5:9.0～9.5.
Further, drink formula of the present invention can add preservative and/or thickening agent.
Wherein, preservative is sodium benzoate and/or potassium sorbate.
Thickening agent is one or more combinations in carboxymethyl cellulose, pectin and gellan gum.
Beverage involved in the present invention can be individualism, it is also possible to comprise additional component, such as carbonic acid
Class beverage, tea beverage, breast class beverage, energy drink or a combination thereof.
Land of Peach Blossoms beverage involved in the present invention, primary raw material all derives from peach tree, does not the most also have
The product of similar formula is sold.Former Resina persicae composition can increase the mouthfeel thickness of beverage and satiny degree, has simultaneously
Strengthen human detoxification function, regulation effect such as blood glucose, enhancing immunity；Flos persicae extract can suppress to be formed black
The activity of mottle point key enzyme tryrosinase, strengthens antioxidant activity；In peach juice containing vitamin, mineral,
The nutritional labelings such as dietary fiber, have the effects such as conditioning intestinal, vigorate qi and replenish the blood, looks improving and the skin nourishing.
The present invention carries out secondary operations to former Resina persicae, Flos persicae, peach juice, and interpolation can increase the edible of mouthfeel and add
Add agent, the course of processing keeps various nutrient and color and luster to greatest extent, prepare three comprehensively one
The Land of Peach Blossoms beverage risen, rather than by three's simple superposition.Land of Peach Blossoms beverage can make the battalion of former Resina persicae, Flos persicae, peach juice
Form and point be complementary to one another, provide more comprehensive nutrition for human body, also there is preferable eliminating toxin and beautifying the skin effect.
On the other hand Land of Peach Blossoms beverage involved in the present invention also reduces the waste of resource, increases peach tree by-product
Economic worth, and provide new thinking for utilization and the product development of former Resina persicae and Flos persicae.
Detailed description of the invention
Below by specific embodiment, further technical scheme is specifically described.Should manage
Solving, the following examples are intended only as illustrating, and do not limit the scope of the invention, simultaneously this area
Technical staff obvious is changed and within modification is also contained in the scope of the invention according to what the present invention made.
Embodiment 1
The preparation process of Land of Peach Blossoms beverage is as follows:
1, the preparation of former Resina persicae dispersion: the less former Resina persicae 100g of foreign bodies, soak at room temperature is at 40L
Pure water in swelling, soak time is 8 hours, recycle swelling water go the removal of impurity；Go remove impurity
The former Resina persicae of matter adds 50L water, grinds with colloid mill, obtain the former Resina persicae dispersion being evenly distributed；
2, prepared by Flos persicae extract: dry Flos persicae pulverizer grinds to form particle diameter in 150 μm particles below,
Weigh 20g Flos persicae microgranule, put in tool plug flask, the ethanol solution of addition 1L 60%, soaking at room temperature 10min,
Being subsequently placed in 50 DEG C of constant temperature oscillators and carry out concussion extraction, concussion frequency is 90rpm, and extraction time is 2.5
Hour, repeat to extract once；Extracting solution Rotary Evaporators decompression distillation, rotary speed is 75rpm, will carry
Take liquid rotation and steam 1/4 to primary liquid, obtain Flos persicae extract.
3, dispensing: add aspartame, maltose and sucrose, the group of 2:1:50 in mass ratio in allotment container
Sweeting agent 2.5 parts, former Resina persicae dispersion 85 parts, Flos persicae extract 0.5 part and the peach juice 6 parts stirring become,
Add the tart flavour being made up of citric acid, malic acid, sodium citrate and vitamin C 10:2:2:1 in mass ratio
Regulator 0.12 part, add water constant volume, forms beverage blends stock solution, joins in high pressure homogenizer and carry out twice
High pressure homogenize, i.e. obtains Land of Peach Blossoms beverage.
4, sterilize and pack: the Resina persicae beverage obtained in step 3 is carried out high temperature under the conditions of 115～137 DEG C
Sterilizing 3～6 seconds, carry out fill after cooling, carry out labeling after drying, pack, put in storage.
Embodiment 2
The preparation process of Land of Peach Blossoms beverage is as follows:
1, the preparation of former Resina persicae dispersion: the less former Resina persicae 100g of foreign bodies, soak at room temperature is at 25L
Pure water in swelling, soak time is 8 hours, recycle swelling water go the removal of impurity；Go remove impurity
The former Resina persicae of matter adds 25L water, grinds with colloid mill, obtain the former Resina persicae dispersion being evenly distributed；
2, prepared by Flos persicae extract: dry Flos persicae pulverizer grinds to form particle diameter in 150 μm particles below,
Weigh 20g Flos persicae microgranule, put in tool plug flask, the ethanol solution of addition 1L 60%, soaking at room temperature 10min,
Being subsequently placed in 50 DEG C of constant temperature oscillators and carry out concussion extraction, concussion frequency is 90rpm, and extraction time is 2.5
Hour, repeat to extract once；Extracting solution Rotary Evaporators decompression distillation, rotary speed is 75rpm, will carry
Take liquid rotation and steam 1/4 to primary liquid, obtain Flos persicae extract.
3, dispensing: add in tuner by sucralose and the oligomeric isomaltose group of 1.3:220 in mass ratio
Sweeting agent 2 parts, former Resina persicae dispersion 80 parts, Flos persicae extract 0.3 part and the peach juice 7 parts stirring become,
Add the acidity regulator 0.1 being made up of sodium citrate, citric acid and vitamin C 1:7:9 in mass ratio
Part, add water constant volume, forms beverage blends stock solution, joins and carry out twice high pressure homogenize in high pressure homogenizer,
I.e. obtain Land of Peach Blossoms beverage.
4, sterilize and pack: the Resina persicae beverage obtained in step 3 is carried out high temperature under the conditions of 115～137 DEG C
Sterilizing 3～6 seconds, carry out fill after cooling, carry out labeling after drying, pack, put in storage.
Embodiment 3
The preparation process of Land of Peach Blossoms beverage is as follows:
1, the preparation of former Resina persicae dispersion: the less former Resina persicae 100g of foreign bodies, soak at room temperature is at 40L
Pure water in swelling, soak time is 8 hours, recycle swelling water go the removal of impurity；Go remove impurity
The former Resina persicae of matter adds 50L water, grinds with colloid mill, obtain the former Resina persicae dispersion being evenly distributed；
2, prepared by Flos persicae extract: dry Flos persicae pulverizer grinds to form particle diameter in 150 μm particles below,
Weigh 2kg Flos persicae microgranule, put in tool plug flask, add the ethanol solution of 100L 60%, soaking at room temperature
10min, is subsequently placed in 50 DEG C of constant temperature oscillators and carries out concussion extraction, and concussion frequency is 90rpm, during extraction
Between be 2.5 hours, repeat to extract once；Extracting solution joins in film-type evaporation instrument and processes, and obtains Flos persicae and extracts
Thing.
3, dispensing: add the sweeting agent being made up of stevioside and sucralose 2:1 in mass ratio in tuner
2 parts, pectin 0.003 part, former Resina persicae dispersion 85 parts, Flos persicae extract 0.3 part and peach juice 7 parts, then
Add acidity regulator 0.12 part, the potassium sorbate being made up of citric acid and sodium citrate 5:1 in mass ratio
0.0005 part, add water constant volume, forms beverage blends stock solution, joins and carry out two sub-high pressures in high pressure homogenizer
Homogenizing, i.e. obtains Land of Peach Blossoms beverage.
4, sterilize and pack: the Resina persicae beverage obtained in step 3 is carried out high temperature under the conditions of 115～137 DEG C
Sterilizing 3～6 seconds, carry out fill after cooling, carry out labeling after drying, pack, put in storage.
Claims (4)
1. the preparation method of a Land of Peach Blossoms beverage, it is characterised in that: in 100 portions of beverages, former Resina persicae dispersion
Being 80～85 parts, peach juice 5～7 parts, Flos persicae extract 0.3～0.5 part, sweeting agent 2～3 parts, tart flavour is adjusted
Joint agent 0.08～0.15 part, surplus is water；
Wherein, described sweeting agent is sucralose and functional oligose, and the two mass ratio is 1.3～1.5:
220～260；Described acidity regulator is sodium citrate, citric acid and ascorbic compositions, its quality
Ratio is 1:7.0～7.5:9.0～9.5；
Its step is as follows:
(1) preparation of former Resina persicae dispersion:
The less former Resina persicae of foreign bodies, adds pure water, and feed liquid mass volume ratio g/mL is 1～5:100,
Soak swelling 6～10 hours under room temperature, recycle swelling water and go the removal of impurity；Go deimpurity former Fructus Persicae
Adding pure water in glue, former Resina persicae is 1～2:500 with the mass volume ratio g/mL of pure water；Use colloid mill
Grinding, the former Resina persicae particle diameter after grinding is less than 1 μm, obtains the former Resina persicae dispersion being evenly distributed；
(2) prepared by Flos persicae extract:
Dry Flos persicae is ground to form particle diameter in 150 μm particles below, take 2 parts and join in tool plug flask, add
Enter the ethanol solution of 100 part 55%～65%, soaking at room temperature 5～10min；It is subsequently placed in 37 DEG C～55 DEG C of perseverances
Carrying out concussion in temperature agitator to extract, concussion frequency is 80～150rpm, and the concussion time is 2.5～3 hours,
Repeat to extract once, obtain extracting solution；Extracting solution join in Rotary Evaporators distill, rotary speed be 60～
80rpm, steams extracting solution rotation to original 1/4～1/3, i.e. obtains Flos persicae extract；
(3) dispensing:
In tuner, add sweeting agent, former Resina persicae dispersion, Flos persicae extract and peach juice stirring, then add
Entering acidity regulator, add water constant volume, forms beverage blends stock solution；Again beverage blends stock solution is joined high pressure
Homogenizer carries out twice high pressure homogenize, i.e. obtains Land of Peach Blossoms beverage；
(4) sterilize and pack:
The Land of Peach Blossoms beverage obtained in step (3) is carried out high temperature sterilize 3～6 seconds under the conditions of 115～137 DEG C,
Carry out fill after cooling, carry out labeling after drying, pack, put in storage.
The preparation method of the Land of Peach Blossoms the most according to claim 1 beverage, it is characterised in that: step (1)
Described go deimpurity method be filter, the method for described filtration is: use ultrafilter membrane, nylon membrane, pottery
Membrane filtration, or use vacuum filter, centrifugal separator to filter.
The preparation method of the Land of Peach Blossoms the most according to claim 1 beverage, it is characterised in that: step (2)
The dry Flos persicae of described grinding, selects with 100 mesh sieves；Ginding process is hand-ground or pulverizer grinding.
The preparation method of the Land of Peach Blossoms the most according to claim 1 beverage, it is characterised in that: step (2)
The equipment such as described Rotary Evaporators falling film type or film-rising evaporator, vacuum concentration equipment, freeze concentration machine
Substitute.
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| US10030000B2 (en) | 2016-09-21 | 2018-07-24 | Celanese International Corporation | Acesulfame potassium compositions and processes for producing same |
| EP3319949B1 (en) | 2016-09-21 | 2020-07-22 | Celanese International Corporation | Acesulfame potassium compositions and processes for producing same |
| HUE047858T2 (en) | 2016-09-21 | 2020-05-28 | Celanese Int Corp | Acesulfame potassium compositions and processes for producing same |
| PL3319948T3 (en) | 2016-09-21 | 2021-12-27 | Celanese International Corporation | Acesulfame potassium compositions and processes for producing same |
| CN108077698A (en) * | 2018-01-18 | 2018-05-29 | 滁州学院 | A kind of Chrysanthemum Petal suspending beverage based on peach gum dispersion |
| CN113439808A (en) * | 2020-03-26 | 2021-09-28 | 天津市职业大学 | Chinese yam, banana and peach gum functional beverage and preparation method thereof |
| CN116098253B (en) * | 2022-11-08 | 2024-03-08 | 云南十八美科技有限公司 | Preparation method of mixed beverage of snow swallow and peach gum |
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| CN1082359A (en) * | 1993-05-15 | 1994-02-23 | 王健强 | Health peach nectar and preparation method |
| RU2368224C1 (en) * | 2008-06-27 | 2009-09-27 | Олег Иванович Квасенков | Chicory-peach beverage production method |
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| CN1082359A (en) * | 1993-05-15 | 1994-02-23 | 王健强 | Health peach nectar and preparation method |
| RU2368224C1 (en) * | 2008-06-27 | 2009-09-27 | Олег Иванович Квасенков | Chicory-peach beverage production method |
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| 桃胶的性质、加工及其开发利用;黄雪松;《特产研究》;20041231(第1期);第47-51页 * |
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