CN104287035A - Method for preparing semen cassiae carbonated beverage - Google Patents
Method for preparing semen cassiae carbonated beverage Download PDFInfo
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- CN104287035A CN104287035A CN201410516654.XA CN201410516654A CN104287035A CN 104287035 A CN104287035 A CN 104287035A CN 201410516654 A CN201410516654 A CN 201410516654A CN 104287035 A CN104287035 A CN 104287035A
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- Prior art keywords
- cassia seed
- preparation
- soda
- clear liquid
- soda according
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- 235000014171 carbonated beverage Nutrition 0.000 title abstract 5
- 210000000582 semen Anatomy 0.000 title abstract 5
- 238000000034 method Methods 0.000 title abstract 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 45
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 45
- 239000007788 liquid Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000000926 separation method Methods 0.000 claims abstract description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 24
- 238000002360 preparation method Methods 0.000 claims description 19
- 238000002386 leaching Methods 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 11
- 235000019991 rice wine Nutrition 0.000 claims description 10
- 239000012467 final product Substances 0.000 claims description 8
- 239000002250 absorbent Substances 0.000 claims description 7
- 230000002745 absorbent Effects 0.000 claims description 7
- 235000003599 food sweetener Nutrition 0.000 claims description 7
- 239000011347 resin Substances 0.000 claims description 7
- 229920005989 resin Polymers 0.000 claims description 7
- 239000003765 sweetening agent Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- -1 acidulant Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 2
- 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 description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 2
- 229960005055 sodium ascorbate Drugs 0.000 claims description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 239000003381 stabilizer Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 229960001367 tartaric acid Drugs 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 4
- 230000001754 anti-pyretic effect Effects 0.000 abstract description 2
- 239000006228 supernatant Substances 0.000 abstract 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract 2
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract 1
- 239000001569 carbon dioxide Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 15
- 239000000243 solution Substances 0.000 description 7
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
- 244000201986 Cassia tora Species 0.000 description 6
- 235000014552 Cassia tora Nutrition 0.000 description 6
- LQGUBLBATBMXHT-UHFFFAOYSA-N chrysophanol Chemical compound C1=CC=C2C(=O)C3=CC(C)=CC(O)=C3C(=O)C2=C1O LQGUBLBATBMXHT-UHFFFAOYSA-N 0.000 description 6
- 239000012535 impurity Substances 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- 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 5
- 235000013361 beverage Nutrition 0.000 description 5
- 239000013558 reference substance Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 4
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 241001083492 Trapa Species 0.000 description 4
- 235000014364 Trapa natans Nutrition 0.000 description 4
- FFWOKTFYGVYKIR-UHFFFAOYSA-N physcion Chemical compound C1=C(C)C=C2C(=O)C3=CC(OC)=CC(O)=C3C(=O)C2=C1O FFWOKTFYGVYKIR-UHFFFAOYSA-N 0.000 description 4
- 235000009165 saligot Nutrition 0.000 description 4
- CFLNHFUPWNRWJA-UHFFFAOYSA-N Obtusin Chemical compound O=C1C2=CC(C)=C(O)C(OC)=C2C(=O)C2=C1C=C(OC)C(OC)=C2O CFLNHFUPWNRWJA-UHFFFAOYSA-N 0.000 description 3
- OBBJQZSMXOJMCN-UHFFFAOYSA-N Obtusin Natural products COc1cc2C=CC(=O)Oc2c3OCC(Oc13)C(=C)C OBBJQZSMXOJMCN-UHFFFAOYSA-N 0.000 description 3
- NZPQWZZXRKZCDU-UHFFFAOYSA-N chrysophanol Natural products Cc1cc(O)c2C(=O)c3c(O)cccc3Oc2c1 NZPQWZZXRKZCDU-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- YDQWDHRMZQUTBA-UHFFFAOYSA-N Aloe emodin Chemical compound C1=CC=C2C(=O)C3=CC(CO)=CC(O)=C3C(=O)C2=C1O YDQWDHRMZQUTBA-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- UGNZSMZSJYOGNX-UHFFFAOYSA-N Isoviocristine Natural products O=C1C=C(C)C(=O)C2=CC3=CC(OC)=CC(O)=C3C(O)=C21 UGNZSMZSJYOGNX-UHFFFAOYSA-N 0.000 description 2
- NYRXUBDGDSRBGB-UHFFFAOYSA-N Obtusifolin Chemical compound O=C1C2=CC=CC(O)=C2C(=O)C2=C1C=C(C)C(O)=C2OC NYRXUBDGDSRBGB-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- WLXGUTUUWXVZNM-UHFFFAOYSA-N anthraglycoside A Natural products C1=C(C)C=C2C(=O)C3=CC(OC)=CC(O)=C3C(=O)C2=C1OC1OC(CO)C(O)C(O)C1O WLXGUTUUWXVZNM-UHFFFAOYSA-N 0.000 description 2
- RNXZPKOEJUFJON-UHFFFAOYSA-N aurantio-obtusin Chemical compound CC1=C(O)C(OC)=C2C(=O)C3=C(O)C(OC)=C(O)C=C3C(=O)C2=C1 RNXZPKOEJUFJON-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- PKUBGLYEOAJPEG-UHFFFAOYSA-N physcion Natural products C1=C(C)C=C2C(=O)C3=CC(C)=CC(O)=C3C(=O)C2=C1O PKUBGLYEOAJPEG-UHFFFAOYSA-N 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- FPNKCZKRICBAKG-UHFFFAOYSA-N rubrofusarin Chemical compound O1C(C)=CC(=O)C=2C1=CC1=CC(OC)=CC(O)=C1C=2O FPNKCZKRICBAKG-UHFFFAOYSA-N 0.000 description 2
- KLKFLNXANXGSIT-UHFFFAOYSA-N rubrofusarin Natural products O1C(C)=CC(=O)C2=C1C=C1C=C(O)C=C(OC)C1=C2O KLKFLNXANXGSIT-UHFFFAOYSA-N 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 241000883966 Astrophytum capricorne Species 0.000 description 1
- 244000062995 Cassia occidentalis Species 0.000 description 1
- 235000001948 Cassia occidentalis Nutrition 0.000 description 1
- SBVZTBIAKFTNIJ-CZNQJBLBSA-N Cassiaside Chemical compound C1=CC=C2C=C3OC(C)=CC(=O)C3=C(O)C2=C1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SBVZTBIAKFTNIJ-CZNQJBLBSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Natural products CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 description 1
- 150000004056 anthraquinones Chemical class 0.000 description 1
- 230000003356 anti-rheumatic effect Effects 0.000 description 1
- 239000003435 antirheumatic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- OXLQCHMJDJSJKF-UHFFFAOYSA-N cassiaside Natural products C1=C(O)C=C2C=C3OC(C)=CC(=O)C3=C(O)C2=C1OC1OC(CO)C(O)C(O)C1O OXLQCHMJDJSJKF-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 210000001747 pupil Anatomy 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000014101 wine Nutrition 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
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for preparing semen cassiae carbonated beverage, and belongs to the technical field of health products. The method comprises the following steps: step 1, adding 120-180 parts by weight of semen cassia into 400-800 parts by weight of water, and heating to extract to obtain leach liquor; and step 2, performing solid-liquid separation on the leach liquor to obtain supernatant, and uniformly mixing the supernatant with water containing carbon dioxide to obtain the semen cassiae carbonated beverage, wherein the weight of the water is 2-2.5 times that of the supernatant. The semen cassiae carbonated beverage provided by the invention is suitable for being carried for travelling and has an antipyretic effect due to the cooling function of a carbonated beverage.
Description
Technical field
The present invention relates to a kind of preparation method of cassia seed soda, belong to health product technology field.
Background technology
Cassia seed is the dry mature seed of legume Cassia tora or little Cassia tora.To gather autumn ripening fruits, dry, lay seed, removing impurity.Omit or short cylindrical shape square in water chestnut shape, likeness in form water chestnut, long 3-7mm, wide 2-4mm.Surface is green brown, level and smooth tool gloss.Dorsal ventral side respectively has a projection crest line, and respectively there is 1 oblique symmetry crest line both sides and look more shallow linear dimpled grain.Matter is hard.Seed coat is thin, and there are 2 yellow cotyledons of S shape warpage centre.Gas is micro-, mildly bitter flavor.Main product in Anhui, Jiangsu, Zhejiang, Guangdong, Guangxi, the provinces and regions such as Sichuan.Whole nation most area all has cultivation.
Cassia seed is also named that Cassia occidentalis, sheep are bright, goat's horn, water chestnut Cassia tora, go back pupil, false mung bean, water chestnut, celery certainly, swordweed, wild green soya bean.Bitter, sweet and cool in nature, the effect such as there is clearing away the liver-fire, wines used as antirheumatic, tonifying kidney and improving eyesight, relax bowel.
Cassia tora seed master contains free anthraquinone derivative, as Chrysophanol, archen, Physcion, obtusin, 2,8-dihydroxy-1-methoxy-3-methylanthraquinone, Cassiaside, blunt new element etc.Little Cassia tora seed and Cassia tora similar, containing Chrysophanol, Physcion, obtusin, archen, separately containing aurantio-obtusin, yellow obtusin, rubrofusarin, remove first rubrofusarin; Rubrofusarin-6-β-O-gentibioside, aloe-emodin, Rhein, cassia seed lactone etc.
Cassia seed generally for steep boil after drink, be unsuitable for travelling, carry.
Summary of the invention
The object of the invention is: the soda that a kind of cassia seed is provided, make it contain the active ingredient of cassia seed, there is again the refrigerant mouthfeel effect of carbonic acid feed, propose a kind of preparation method of cassia seed soda.
Technical scheme:
A preparation method for cassia seed soda, comprises the steps:
1st step, by weight, add in the water of 400 ~ 800 parts by cassia seed 120 ~ 180 parts, heating is extracted, and obtains leaching liquor;
2nd step, leaching liquor is carried out Separation of Solid and Liquid after, obtain clear liquid, clear liquid mixed with the carbonated water of 2 ~ 2.5 times of weight, to obtain final product.
Preferably, the pH of described carbonated water is between 4.0 ~ 5.0.
Preferably, also include in sweetener, acidulant, tartaric acid, ascorbic acid, sodium ascorbate, sodium acid carbonate, dextrin, spices, emulsifying agent, stabilizing agent in described carbonated water one or several.
Before extracting, cassia seed is placed in yellow rice wine and infiltrates, then remove raffinate by press filtration, the solid obtained is capable dries, as the cassia seed of yellow rice wine.
Soaking temperature is 30 ~ 40 DEG C; Soak time 1 ~ 3 hour.
Cassia seed powder is broken to 200 order ~ 400 orders.
The clear liquid obtained in 2nd step is sent into macroporous absorbent resin and is carried out adsorption-edulcoration.
Described macroporous absorbent resin is D101.
beneficial effect
Cassia seed soda provided by the invention is suitable for travelling, carries, and is aided with the effect of the refrigerant heat that disappears of soda simultaneously, has antipyretic effect.
Detailed description of the invention
embodiment 1
A preparation method for cassia seed soda, comprises the steps:
1st step, add in the water of 400Kg by cassia seed (200 order ~ 400 order) 120Kg, heating is extracted, and obtains leaching liquor;
2nd step, leaching liquor is carried out Separation of Solid and Liquid after, obtain clear liquid, the carbonated water (the sweetener sucrose containing 0.5wt%, pH is between 4.0 ~ 5.0) of clear liquid and clear liquid 2 times of weight mixed, to obtain final product.
embodiment 2
A preparation method for cassia seed soda, comprises the steps:
1st step, add in the water of 800Kg by cassia seed (200 order ~ 400 order) 180Kg, heating is extracted, and obtains leaching liquor;
2nd step, leaching liquor is carried out Separation of Solid and Liquid after, obtain clear liquid, the carbonated water (the sweetener sucrose containing 0.5wt%, pH is between 4.0 ~ 5.0) of clear liquid and clear liquid 2.5 times of weight mixed, to obtain final product.
embodiment 3
A preparation method for cassia seed soda, comprises the steps:
1st step, add in the water of 600Kg by cassia seed (200 order ~ 400 order) 60Kg, heating is extracted, and obtains leaching liquor;
2nd step, leaching liquor is carried out Separation of Solid and Liquid after, obtain clear liquid, the carbonated water (the sweetener sucrose containing 0.5wt%, pH is between 4.0 ~ 5.0) of clear liquid and clear liquid 2.3 times of weight mixed, to obtain final product.
embodiment 4
Be with the difference of embodiment 3: the clear liquid obtained in the 2nd step is sent into macroporous absorbent resin D101 and carried out adsorption-edulcoration.
A preparation method for cassia seed soda, comprises the steps:
1st step, add in the water of 600Kg by cassia seed (200 order ~ 400 order) 60Kg, heating is extracted, and obtains leaching liquor;
2nd step, leaching liquor is carried out Separation of Solid and Liquid after, obtain clear liquid, liquid is sent into macroporous absorbent resin D101 and is carried out adsorption-edulcoration, obtain removal of impurities clear liquid, by carbonated water (the sweetener sucrose containing 0.5wt% of removal of impurities clear liquid and its 2.3 times of weight, pH is between 4.0 ~ 5.0) mix, to obtain final product.
embodiment 5
Be with the difference of embodiment 4: before extracting, cassia seed be placed in yellow rice wine and infiltrate, then remove raffinate by press filtration, the solid obtained is capable dries, as the cassia seed of yellow rice wine.
A preparation method for cassia seed soda, comprises the steps:
1st step, cassia seed is placed in yellow rice wine infiltrates, then remove raffinate by press filtration, the solid obtained is capable dries, as the cassia seed of yellow rice wine.Soaking temperature is respectively 25,30,35,40,45 DEG C; Soak time 2 hours.
1st step, add in the water of 600Kg by cassia seed (200 order ~ 400 order) 60Kg of yellow rice wine, heating is extracted, and obtains leaching liquor;
2nd step, leaching liquor is carried out Separation of Solid and Liquid after, obtain clear liquid, liquid is sent into macroporous absorbent resin D101 and is carried out adsorption-edulcoration, obtain removal of impurities clear liquid, by carbonated water (the sweetener sucrose containing 0.5wt% of removal of impurities clear liquid and its 2.3 times of weight, pH is between 4.0 ~ 5.0) mix, to obtain final product.
the evaluation of soda
The clarity of Hash nephelometer 2100Q to beverage is adopted to characterize in the present invention.
The sign of extract yield is carried out with the content of archen in cassia seed.
Instrument: U.S. Agilent 1100 series of high efficiency liquid chromatograph, comprises G1311A quaternary gradient pump, the online degasser of G1322A, G1314A UV-detector, G1328A quantitative sample injection valve, Agilent 1100 chem workstation; HS3120 type supersonic cleaning machine (Beijing Kang Lin Science and Technology Ltd.).
Reagent: methyl alcohol (chromatographically pure, α Cygni friend biomedical technology Co., Ltd); Acetonitrile (chromatographically pure, Honeywell Inc. of the U.S.); Phosphoric acid (chromatographically pure, Tianjin Ke Miou company); Water is redistilled water.
Chrysophanol reference substance and cassia seed control medicinal material (all purchased from Products in China calibrating institute).
Chromatographic column: Alltima C
18post (250mm × 4.6 mm, 5.0 μm); Column temperature: 25 DEG C; Mobile phase: acetonitrile (A) ~ 0.1% phosphoric acid (B) gradient elution; 0 ~ 10 min (10%A ~ 30%A), 10 ~ 30 min (30%A ~ 45%A), 30 ~ 50min (45%A ~ 60%A), 50 ~ 55 min (60%A ~ 70%A), 55 ~ 75 min (70%A ~ 80%A); Flow velocity: 0.8mLmin
-1: 20 μ L quantitative loop sample introductions; Determined wavelength: 278nm; Writing time is 75min.
The preparation of reference substance solution: it is appropriate that precision takes archen reference substance, is mixed with content is respectively 100 μ gmL with methyl alcohol
-1storing solution.Each 1 mL of the above-mentioned storing solution of accurate absorption, is placed in 10mL measuring bottle respectively, adds methyl alcohol to scale, shake up, obtain reference substance solution.With 0.45 μm of membrane filtration.
The preparation of need testing solution: by soda 1 L reduced pressure concentration, evaporate to dryness, adds 10% hydrochloric acid solution 30 mL, put heating hydrolysis 1h in water-bath, cool immediately, extract 4 times with chloroform jolting, each 30 mL, combined chloroform liquid, adds appropriate natrium carbonicum calcinatum, and after filtering, recycling design is to dry, residue adds methyl alcohol 5 mL and dissolves, with with 0.45 μm of membrane filtration, get subsequent filtrate, to obtain final product.
The drafting of calibration curve: get archen reference substance solution 1,2,3,4,5 mL, be placed in 10 mL volumetric flasks respectively, add methyl alcohol to scale, shake up.20L proportional valve sample introduction, is separated by above-mentioned chromatographic condition, and measure peak area, take peak area as ordinate, concentration is abscissa, drawing standard curve.
Detection data are as follows:
As can be seen from the above table, contain the active ingredient of more cassia seed in the soda prepared in the present invention, in addition, the turbidity of beverage is better, by carrying out polymeric adsorbent removal of impurities to extract in embodiment 4, the turbidity of beverage is had obvious decline.
In embodiment 5, under different infiltration temperatures, the evaluation result of the beverage of gained is as follows:
As can be seen from the table, after yellow rice wine infiltrates, effectively can improve the content of the active principle in beverage, in addition, also can get rid of the material in medicinal material further, turbidity is reduced.
Claims (8)
1. a preparation method for cassia seed soda, is characterized in that, comprises the steps:
1st step, by weight, add in the water of 400 ~ 800 parts by cassia seed 120 ~ 180 parts, heating is extracted, and obtains leaching liquor;
2nd step, leaching liquor is carried out Separation of Solid and Liquid after, obtain clear liquid, clear liquid mixed with the carbonated water of 2 ~ 2.5 times of weight, to obtain final product.
2. the preparation method of cassia seed soda according to claim 1, is characterized in that: the pH of described carbonated water is between 4.0 ~ 5.0.
3. the preparation method of cassia seed soda according to claim 1, is characterized in that: also include in sweetener, acidulant, tartaric acid, ascorbic acid, sodium ascorbate, sodium acid carbonate, dextrin, spices, emulsifying agent, stabilizing agent in described carbonated water one or several.
4. the preparation method of cassia seed soda according to claim 1, is characterized in that: before extracting, and cassia seed is placed in yellow rice wine and infiltrates, then remove raffinate by press filtration, and the solid obtained is capable dries, as the cassia seed of yellow rice wine.
5. the preparation method of cassia seed soda according to claim 4, is characterized in that: soaking temperature is 30 ~ 40 DEG C; Soak time 1 ~ 3 hour.
6. the preparation method of cassia seed soda according to claim 1, is characterized in that: cassia seed powder is broken to 200 order ~ 400 orders.
7. the preparation method of cassia seed soda according to claim 1, is characterized in that: the clear liquid obtained in the 2nd step is sent into macroporous absorbent resin and carried out adsorption-edulcoration.
8. the preparation method of cassia seed soda according to claim 1, is characterized in that: described macroporous absorbent resin is D101.
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