CN104351871A - Schisandra beverage and preparation method thereof - Google Patents
Schisandra beverage and preparation method thereof Download PDFInfo
- Publication number
- CN104351871A CN104351871A CN201410605867.XA CN201410605867A CN104351871A CN 104351871 A CN104351871 A CN 104351871A CN 201410605867 A CN201410605867 A CN 201410605867A CN 104351871 A CN104351871 A CN 104351871A
- Authority
- CN
- China
- Prior art keywords
- fruit
- chinese magnoliavine
- juice
- wild jujube
- vacuum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 241000736075 Schisandra Species 0.000 title abstract 6
- 235000008422 Schisandra chinensis Nutrition 0.000 title abstract 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract description 56
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 235000020418 red date juice Nutrition 0.000 claims abstract description 34
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 26
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000011975 tartaric acid Substances 0.000 claims abstract description 19
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 19
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract description 18
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 18
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 18
- 239000011648 beta-carotene Substances 0.000 claims abstract description 18
- 229960002747 betacarotene Drugs 0.000 claims abstract description 18
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 240000006079 Schisandra chinensis Species 0.000 claims description 102
- 235000013399 edible fruits Nutrition 0.000 claims description 97
- 239000000706 filtrate Substances 0.000 claims description 35
- 239000011259 mixed solution Substances 0.000 claims description 35
- 235000021028 berry Nutrition 0.000 claims description 32
- 238000003756 stirring Methods 0.000 claims description 28
- 238000009413 insulation Methods 0.000 claims description 21
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 18
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 18
- 229910052708 sodium Inorganic materials 0.000 claims description 18
- 239000011734 sodium Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- 238000001704 evaporation Methods 0.000 claims description 15
- 230000008020 evaporation Effects 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 14
- 238000009928 pasteurization Methods 0.000 claims description 14
- 238000002791 soaking Methods 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 9
- NBGBEUITCPENLJ-UHFFFAOYSA-N Bunazosin hydrochloride Chemical compound Cl.C1CN(C(=O)CCC)CCCN1C1=NC(N)=C(C=C(OC)C(OC)=C2)C2=N1 NBGBEUITCPENLJ-UHFFFAOYSA-N 0.000 claims description 7
- 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 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 238000009833 condensation Methods 0.000 claims description 7
- 230000005494 condensation Effects 0.000 claims description 7
- 235000011869 dried fruits Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 230000001105 regulatory effect Effects 0.000 claims description 7
- 230000000630 rising effect Effects 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 2
- 210000004185 liver Anatomy 0.000 abstract description 16
- 230000000694 effects Effects 0.000 abstract description 11
- 230000001914 calming effect Effects 0.000 abstract description 9
- 230000036039 immunity Effects 0.000 abstract description 9
- 206010039897 Sedation Diseases 0.000 abstract description 8
- 230000019522 cellular metabolic process Effects 0.000 abstract description 8
- 229930003935 flavonoid Natural products 0.000 abstract description 8
- 150000002215 flavonoids Chemical class 0.000 abstract description 8
- 235000017173 flavonoids Nutrition 0.000 abstract description 8
- 210000003734 kidney Anatomy 0.000 abstract description 8
- 210000005036 nerve Anatomy 0.000 abstract description 8
- 150000007524 organic acids Chemical class 0.000 abstract description 8
- 230000036280 sedation Effects 0.000 abstract description 8
- 210000002784 stomach Anatomy 0.000 abstract description 8
- 235000013343 vitamin Nutrition 0.000 abstract description 8
- 229930013686 lignan Natural products 0.000 abstract description 2
- 150000005692 lignans Chemical class 0.000 abstract description 2
- 235000009408 lignans Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 2
- 108010065394 aminopherase Proteins 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 abstract 1
- 229960005055 sodium ascorbate Drugs 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 102000003929 Transaminases Human genes 0.000 description 7
- 108090000340 Transaminases Proteins 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 7
- 238000001784 detoxification Methods 0.000 description 7
- 230000003389 potentiating effect Effects 0.000 description 7
- 229940088594 vitamin Drugs 0.000 description 7
- 229930003231 vitamin Natural products 0.000 description 7
- 239000011782 vitamin Substances 0.000 description 7
- 150000003722 vitamin derivatives Chemical class 0.000 description 7
- 239000000126 substance Substances 0.000 description 5
- 206010011224 Cough Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- JEJFTTRHGBKKEI-OKILXGFUSA-N deoxyschizandrin Chemical compound C1[C@H](C)[C@H](C)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC JEJFTTRHGBKKEI-OKILXGFUSA-N 0.000 description 2
- JEJFTTRHGBKKEI-UHFFFAOYSA-N deoxyschizandrin Natural products C1C(C)C(C)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC JEJFTTRHGBKKEI-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000010977 jade Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 208000000044 Amnesia Diseases 0.000 description 1
- 208000031091 Amnestic disease Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241001506304 Kadsura japonica Species 0.000 description 1
- 241000218377 Magnoliaceae Species 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 230000006986 amnesia Effects 0.000 description 1
- 239000002269 analeptic agent Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001147 anti-toxic effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000002457 bidirectional effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 208000029028 brain injury Diseases 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 231100000753 hepatic injury Toxicity 0.000 description 1
- 230000004727 humoral immunity Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- FYSHYFPJBONYCQ-UHFFFAOYSA-N schisanhenol Natural products C1C(C)C(C)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2O FYSHYFPJBONYCQ-UHFFFAOYSA-N 0.000 description 1
- 229930194998 schisantherin Natural products 0.000 description 1
- UFCGDBKFOKKVAC-UHFFFAOYSA-N schisantherin gomisin Chemical compound CC1(O)C(C)CC2=CC=3OCOC=3C(OC)=C2C=2C(OC)=C(OC)C(OC)=CC=2C1OC(=O)C1=CC=CC=C1 UFCGDBKFOKKVAC-UHFFFAOYSA-N 0.000 description 1
- 229930193195 schizandrin Natural products 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 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
- A23L2/60—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
- 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)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a schisandra beverage which comprises the following raw materials by weight percentage: 8-18 percent of schisandra normal juice, 2-6 percent of white granulated sugar, 0.05-0.08 percent of citric acid, 0.001-0.05 percent of tartaric acid, 0.005-0.05 percent of sodium citrate, 0-0.0005 percent of Beta-carotene, 0.02-0.1 percent of schisandra essence, 0.5-3 percent of wild jujube juice, 0.01-0.03 percent of L-sodium ascorbate, and the balance of water. In addition, the invention further provides a preparation method of the schisandra beverage. The schisandra beverage provided by the invention is rich in organic acid, vitamines, flavonoid, phytosterol and powerful lignans, has the effects of calming the nerves and invigorating stomach, promoting sleeping, tonifying qi and nourishing the liver, promoting cell metabolism, enhancing human body immunity, tonifying kidney and calming, is obvious in sedation, can restrain the releasing of aminopherase, can enhance a liver detoxicating function.
Description
Technical field
The invention belongs to Food Engineering Development field, be specifically related to a kind of fructus schizandrae beverage and preparation method thereof.
Background technology
The fruit of Chinese magnoliavine is Magnoliaceae fallen leaves bejucoes, fruit medicine, and the acid of its taste is sweet and warm in nature, clinical be mainly used in convergence astringent or styptic treatment for spontaneous sweating, promote the production of body fluid to quench thirst, antitoxic heart-soothing and sedative, hidroschesis, cough-relieving, only to lose.Because its region kind is different, fructus schisandrae, kadsura longepedunculata, the western fruit of Chinese magnoliavine can be divided into, main containing lignan component, mainly contain schizandrin, deoxyschizandrin, schizandrin A, schisantherin are first-class, modern pharmacological research proves, the fruit of Chinese magnoliavine has the following aspects effect: regulate blood pressure, strengthens central nervous system stimulant and process of inhibition, can be used for treating neurasthenia, amnesia.Obviously can reduce serum glutamic pyruvic transminase, all have obvious protective effect to acute, chronic, immunity and chemical damage.There is obvious cough-suppressing phlegm-dispelling functions, can be used for treating respiratory disease.Can the metabolism of bidirectional modulation sugar.Humoral immunity can be strengthened.There is adaptive significances, the resistivity of body to nonspecific stimulation can be strengthened.Also there is anti-brain damage, anti-ageing, antiulcer, the effect such as antibacterial, be widely used in health care, be particularly suitable for often drinking, Long Term Contact chemicals has the people of hepatic injury danger and long campaigns mental labour, work at night, live irregular, valetudinarian and the elderly drink for a long time.
Summary of the invention
Technical problem to be solved by this invention is, for above-mentioned deficiency of the prior art, to provide a kind of fructus schizandrae beverage.This fructus schizandrae beverage sour and sweet palatability, bright in colour, sour, sweet, pungent, puckery, bitter, five are various, and unique flavor is evident in efficacy; Containing abundant organic acid, vitamin, flavonoids, phytosterol, has potent lignanoid, have calm the nerves, stomach invigorating, promote sleep, beneficial gas nourishing the liver, promote cellular metabolism, increase body immunity, there is kidney calming effect, there is obvious sedation, transaminase can be suppressed to discharge, ACT activity is reduced, strengthens liver detoxification function.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of fructus schizandrae beverage, it is characterized in that, be made up of the raw material of following percentage by weight: fruit of Chinese magnoliavine Normal juice 8% ~ 18%, white granulated sugar 2% ~ 6%, citric acid 0.05% ~ 0.08%, tartaric acid 0.001% ~ 0.05%, natrium citricum 0.005% ~ 0.05%, beta carotene 0 ~ 0.0005%, shizandra berry essence 0.02% ~ 0.1%, Wild Jujube Juice 0.5% ~ 3%, L-AA sodium 0.01% ~ 0.03%, surplus is water.
Above-mentioned a kind of fructus schizandrae beverage, it is characterized in that, be made up of the raw material of following percentage by weight: fruit of Chinese magnoliavine Normal juice 10% ~ 15%, white granulated sugar 4% ~ 5%, citric acid 0.06% ~ 0.07%, tartaric acid 0.005% ~ 0.02%, natrium citricum 0.01% ~ 0.04%, beta carotene 0.00005% ~ 0.0002%, shizandra berry essence 0.03% ~ 0.06%, Wild Jujube Juice 1% ~ 2%, L-AA sodium 0.01% ~ 0.02%, surplus is water.
Above-mentioned a kind of fructus schizandrae beverage, it is characterized in that, be made up of the raw material of following percentage by weight: fruit of Chinese magnoliavine Normal juice 12%, white granulated sugar 4.5%, citric acid 0.065%, tartaric acid 0.01%, natrium citricum 0.02%, beta carotene 0.0001%, shizandra berry essence 0.05%, Wild Jujube Juice 1.5%, L-AA sodium 0.018%, surplus is water.
Above-mentioned a kind of fructus schizandrae beverage, is characterized in that, the preparation method of described fruit of Chinese magnoliavine Normal juice and shizandra berry essence comprises the following steps:
Step one, by dry after fruit of Chinese magnoliavine rinsing, to the broken laggard andante frame squeezing of the dried fruit of Chinese magnoliavine, screenings is separated and obtains fruit of Chinese magnoliavine pressed liquor;
Step 2, in the pressed liquor of the fruit of Chinese magnoliavine described in step one, add pectase, the pH value then regulating the fruit of Chinese magnoliavine pressed liquor after adding pectase is 3.8 ~ 4.2, enzymolysis 50min ~ 60min under temperature is 25 DEG C ~ 38 DEG C conditions; The quality of described pectase is 0.04% ~ 0.06% of fruit of Chinese magnoliavine pressed liquor quality;
Filter after step 3, enzyme that the fruit of Chinese magnoliavine pressed liquor after enzymolysis in step 2 gone out, obtain the clear juice stoste of the fruit of Chinese magnoliavine;
Clear for the fruit of Chinese magnoliavine described in step 3 juice stoste Vacuum Concentration to Baume degrees is 15 ° of B é ~ 20 ° B é by step 4, employing Vacuum film evaporation device, obtain fruit of Chinese magnoliavine Normal juice, in vacuum Concentrating Process, Light ends is formed by evaporation to vapor stream rising, vapor stream sends into condensation in condenser after vapor-liquid separation, collect the condensate in condenser, obtain shizandra berry essence.
Above-mentioned a kind of fructus schizandrae beverage, is characterized in that, the vacuum of Vacuum Concentration described in step 4 is-0.095MPa, and temperature is 55 DEG C ~ 60 DEG C.
Above-mentioned a kind of fructus schizandrae beverage, it is characterized in that, the preparation method of described Wild Jujube Juice is: drain after being cleaned up by wild jujube, the wild jujube drained is placed in water, be heated to 50 DEG C ~ 60 DEG C heat-insulation soaking 30min ~ 60min, then be heated to 80 DEG C ~ 90 DEG C heat-insulation soaking 60min ~ 80min, cooled and filtered, obtains Wild Jujube Juice.
Above-mentioned a kind of fructus schizandrae beverage, is characterized in that, the quality of described water is 2 ~ 4 times of wild jujube quality.
In addition, present invention also offers a kind of method preparing above-mentioned fructus schizandrae beverage, it is characterized in that, the method comprises the following steps:
Step one, white granulated sugar is added in 80 DEG C ~ 90 DEG C hot water, citric acid, tartaric acid and natrium citricum is added successively after white granulated sugar dissolves completely, stir and obtain mixed solution A, 8min ~ 10min is incubated after described mixed solution A being heated to 80 DEG C ~ 90 DEG C, then in the mixed solution A after insulation, fruit of Chinese magnoliavine Normal juice and Wild Jujube Juice is added, add beta carotene and L-AA sodium after stirring again, stir and obtain mixed solution B;
Step 2, filter the B of mixed solution described in step one, obtain filtrate, add water constant volume in described filtrate;
Step 3, vacuum outgas is carried out to the filtrate after the constant volume that adds water in step 2, then carry out high-pressure homogeneous to the filtrate after vacuum outgas;
Add shizandra berry essence, filling and sealing after stirring in step 4, filtrate in step 3 after high-pressure homogeneous, finally carry out pasteurization, obtain fructus schizandrae beverage.
Above-mentioned method, is characterized in that, the filter filtering employing described in step 2 is 80 order ~ 100 object duplex strainers; The vacuum of vacuum outgas described in step 3 is for being not more than 50kPa, and high-pressure homogeneous pressure is 25MPa ~ 30MPa.
Above-mentioned method, is characterized in that, temperature filling described in step 4 is 85 DEG C, and the temperature of pasteurization is 85 DEG C, and sterilization time is 20min.
The present invention compared with prior art has the following advantages:
1, the present invention's whole process adopts bioengineering and physical technique, effectively maintains the full nutrition of the fruit of Chinese magnoliavine, has higher security.
2, fructus schizandrae beverage sour and sweet palatability of the present invention, bright in colour, sour, sweet, pungent, puckery, bitter, five various, and unique flavor is evident in efficacy.
3, the present invention adds Wild Jujube Juice in fructus schizandrae beverage, adds the functional character of product, and wild jujube and the fruit of Chinese magnoliavine are worked in coordination with and more effectively serve the effects such as tranquilizing the mind and aiding digestion.
4, the present invention is while preparation fruit of Chinese magnoliavine Normal juice, adopts Vacuum film evaporation to reclaim fruit of Chinese magnoliavine natural essence, and is added in fructus schizandrae beverage, maintain the local flavor that product has former fruit, goods are made to have acid, sweet, bitter, puckery, pungent, unique flavor, good mouthfeel.
5, fructus schizandrae beverage of the present invention contains abundant organic acid, vitamin, flavonoids, phytosterol, has potent lignanoid, have calm the nerves, stomach invigorating, promote sleep, beneficial gas nourishing the liver, promote cellular metabolism, increase body immunity, there is kidney calming effect, there is obvious sedation, transaminase can be suppressed to discharge, ACT activity is reduced, strengthens liver detoxification function.
Below by embodiment, technical scheme of the present invention is described in further detail.
Detailed description of the invention
Embodiment 1
The fructus schizandrae beverage of the present embodiment, be made up of the raw material of following percentage by weight: fruit of Chinese magnoliavine Normal juice 8%, white granulated sugar 2%, citric acid 0.05%, tartaric acid 0.05%, natrium citricum 0.05%, beta carotene 0.0005%, shizandra berry essence 0.1%, Wild Jujube Juice 0.5%, L-AA sodium 0.03%, surplus is water.
The fruit of Chinese magnoliavine Normal juice of the present embodiment and the preparation method of shizandra berry essence are:
Step one, by dry after fruit of Chinese magnoliavine rinsing, to the broken laggard andante frame squeezing of the dried fruit of Chinese magnoliavine, screenings is separated and obtains fruit of Chinese magnoliavine pressed liquor;
Step 2, in the pressed liquor of the fruit of Chinese magnoliavine described in step one, add pectase (being purchased from Ningxia jade of the He family Bioisystech Co., Ltd), then the pH value regulating the fruit of Chinese magnoliavine pressed liquor after adding pectase is 3.8, enzymolysis 50min under temperature is 38 DEG C of conditions; The quality of described pectase is 0.04% of fruit of Chinese magnoliavine pressed liquor quality;
Filter after step 3, enzyme that the fruit of Chinese magnoliavine pressed liquor after enzymolysis in step 2 gone out, obtain the clear juice stoste of the fruit of Chinese magnoliavine;
Clear for the fruit of Chinese magnoliavine described in step 3 juice stoste Vacuum Concentration to Baume degrees is 15 ° of B é by step 4, employing Vacuum film evaporation device, the vacuum of Vacuum Concentration is-0.095MPa, temperature is 55 DEG C, obtain fruit of Chinese magnoliavine Normal juice, in vacuum Concentrating Process, Light ends is formed by evaporation to vapor stream rising, vapor stream sends into condensation in condenser after vapor-liquid separation, collects the condensate in condenser, obtains shizandra berry essence.
The preparation method of the Wild Jujube Juice of the present embodiment is: drain after being cleaned up by wild jujube, and the wild jujube drained is placed in water, is heated to 50 DEG C of heat-insulation soaking 60min, and be then heated to 80 DEG C of heat-insulation soaking 80min, cooled and filtered, obtains Wild Jujube Juice; The quality of described water is 2 times of wild jujube quality.
The preparation method of the fructus schizandrae beverage of the present embodiment is:
Step one, white granulated sugar is added in 85 DEG C of hot water, citric acid, tartaric acid and natrium citricum is added successively after white granulated sugar dissolves completely, stir and obtain mixed solution A, 9min is incubated after described mixed solution A is heated to 85 DEG C, then in the mixed solution A after insulation, fruit of Chinese magnoliavine Normal juice and Wild Jujube Juice is added, add beta carotene and L-AA sodium after stirring again, stir and obtain mixed solution B;
Step 2, adopt 80 object duplex strainers to filter the B of mixed solution described in step one, obtain filtrate, add water constant volume in described filtrate;
Step 3, vacuum outgas is carried out to the filtrate after the constant volume that adds water in step 2, then carry out high-pressure homogeneous to the filtrate after vacuum outgas; The vacuum of described vacuum outgas is for being not more than 50kPa, and high-pressure homogeneous pressure is 28MPa;
Add shizandra berry essence, filling and sealing after stirring in step 4, filtrate in step 3 after high-pressure homogeneous, finally carry out pasteurization, obtain fructus schizandrae beverage; Described filling temperature is 85 DEG C, and the temperature of pasteurization is 85 DEG C, and sterilization time is 20min.
Fructus schizandrae beverage prepared by the present embodiment is bright in colour, and sour, sweet, pungent, puckery, bitter, five various, unique flavor, containing abundant organic acid, vitamin, flavonoids, phytosterol, has potent lignanoid, have calm the nerves, stomach invigorating, promote sleep, beneficial gas nourishing the liver, promote cellular metabolism, increase body immunity, have kidney calming effect, there is obvious sedation, transaminase can be suppressed to discharge, ACT activity is reduced, strengthens liver detoxification function.
Embodiment 2
The fructus schizandrae beverage of the present embodiment, is made up of the raw material of following percentage by weight: fruit of Chinese magnoliavine Normal juice 18%, white granulated sugar 6%, citric acid 0.08%, tartaric acid 0.001%, natrium citricum 0.005%, shizandra berry essence 0.02%, Wild Jujube Juice 3%, L-AA sodium 0.01%, surplus is water.
The fruit of Chinese magnoliavine Normal juice of the present embodiment and the preparation method of shizandra berry essence are:
Step one, by dry after fruit of Chinese magnoliavine rinsing, to the broken laggard andante frame squeezing of the dried fruit of Chinese magnoliavine, screenings is separated and obtains fruit of Chinese magnoliavine pressed liquor;
Step 2, in the pressed liquor of the fruit of Chinese magnoliavine described in step one, add pectase (being purchased from Ningxia jade of the He family Bioisystech Co., Ltd), then the pH value regulating the fruit of Chinese magnoliavine pressed liquor after adding pectase is 4.2, enzymolysis 60min under temperature is 25 DEG C of conditions; The quality of described pectase is 0.06% of fruit of Chinese magnoliavine pressed liquor quality;
Filter after step 3, enzyme that the fruit of Chinese magnoliavine pressed liquor after enzymolysis in step 2 gone out, obtain the clear juice stoste of the fruit of Chinese magnoliavine;
Clear for the fruit of Chinese magnoliavine described in step 3 juice stoste Vacuum Concentration to Baume degrees is 20 ° of B é by step 4, employing Vacuum film evaporation device, the vacuum of Vacuum Concentration is-0.095MPa, temperature is 60 DEG C, obtain fruit of Chinese magnoliavine Normal juice, in vacuum Concentrating Process, Light ends is formed by evaporation to vapor stream rising, vapor stream sends into condensation in condenser after vapor-liquid separation, collects the condensate in condenser, obtains shizandra berry essence.
The preparation method of the Wild Jujube Juice of the present embodiment is: drain after being cleaned up by wild jujube, and the wild jujube drained is placed in water, is heated to 60 DEG C of heat-insulation soaking 30min, and be then heated to 90 DEG C of heat-insulation soaking 60min, cooled and filtered, obtains Wild Jujube Juice; The quality of described water is 4 times of wild jujube quality.
The preparation method of the fructus schizandrae beverage of the present embodiment is:
Step one, white granulated sugar is added in 80 DEG C of hot water, citric acid, tartaric acid and natrium citricum is added successively after white granulated sugar dissolves completely, stir and obtain mixed solution A, 10min is incubated after described mixed solution A is heated to 80 DEG C, then in the mixed solution A after insulation, fruit of Chinese magnoliavine Normal juice and Wild Jujube Juice is added, add beta carotene and L-AA sodium after stirring again, stir and obtain mixed solution B;
Step 2, adopt 100 object duplex strainers to filter the B of mixed solution described in step one, obtain filtrate, add water constant volume in described filtrate;
Step 3, vacuum outgas is carried out to the filtrate after the constant volume that adds water in step 2, then carry out high-pressure homogeneous to the filtrate after vacuum outgas; The vacuum of described vacuum outgas is for being not more than 50kPa, and high-pressure homogeneous pressure is 25MPa;
Add shizandra berry essence, filling and sealing after stirring in step 4, filtrate in step 3 after high-pressure homogeneous, finally carry out pasteurization, obtain fructus schizandrae beverage; Described filling temperature is 85 DEG C, and the temperature of pasteurization is 85 DEG C, and sterilization time is 20min.
Fructus schizandrae beverage prepared by the present embodiment is bright in colour, and sour, sweet, pungent, puckery, bitter, five various, unique flavor, containing abundant organic acid, vitamin, flavonoids, phytosterol, has potent lignanoid, have calm the nerves, stomach invigorating, promote sleep, beneficial gas nourishing the liver, promote cellular metabolism, increase body immunity, have kidney calming effect, there is obvious sedation, transaminase can be suppressed to discharge, ACT activity is reduced, strengthens liver detoxification function.
Embodiment 3
The fructus schizandrae beverage of the present embodiment, be made up of the raw material of following percentage by weight: fruit of Chinese magnoliavine Normal juice 12%, white granulated sugar 4.5%, citric acid 0.065%, tartaric acid 0.01%, natrium citricum 0.02%, beta carotene 0.0001%, shizandra berry essence 0.05%, Wild Jujube Juice 1.5%, L-AA sodium 0.018%, surplus is water.
The fruit of Chinese magnoliavine Normal juice of the present embodiment and the preparation method of shizandra berry essence are:
Step one, by dry after fruit of Chinese magnoliavine rinsing, to the broken laggard andante frame squeezing of the dried fruit of Chinese magnoliavine, screenings is separated and obtains fruit of Chinese magnoliavine pressed liquor;
Step 2, in the pressed liquor of the fruit of Chinese magnoliavine described in step one, add pectase (being purchased from Zhengzhou Chen Jia chemical products Co., Ltd), then the pH value regulating the fruit of Chinese magnoliavine pressed liquor after adding pectase is 4.0, enzymolysis 55min under temperature is 32 DEG C of conditions; The quality of described pectase is 0.05% of fruit of Chinese magnoliavine pressed liquor quality;
Filter after step 3, enzyme that the fruit of Chinese magnoliavine pressed liquor after enzymolysis in step 2 gone out, obtain the clear juice stoste of the fruit of Chinese magnoliavine;
Clear for the fruit of Chinese magnoliavine described in step 3 juice stoste Vacuum Concentration to Baume degrees is 18 ° of B é by step 4, employing Vacuum film evaporation device, the vacuum of Vacuum Concentration is-0.095MPa, temperature is 58 DEG C, obtain fruit of Chinese magnoliavine Normal juice, in vacuum Concentrating Process, Light ends is formed by evaporation to vapor stream rising, vapor stream sends into condensation in condenser after vapor-liquid separation, collects the condensate in condenser, obtains shizandra berry essence.
The preparation method of the Wild Jujube Juice of the present embodiment is: drain after being cleaned up by wild jujube, and the wild jujube drained is placed in water, is heated to 55 DEG C of heat-insulation soaking 40min, and be then heated to 85 DEG C of heat-insulation soaking 70min, cooled and filtered, obtains Wild Jujube Juice; The quality of described water is 3 times of wild jujube quality.
The preparation method of the fructus schizandrae beverage of the present embodiment is:
Step one, white granulated sugar is added in 90 DEG C of hot water, citric acid, tartaric acid and natrium citricum is added successively after white granulated sugar dissolves completely, stir and obtain mixed solution A, 8min is incubated after described mixed solution A is heated to 90 DEG C, then in the mixed solution A after insulation, fruit of Chinese magnoliavine Normal juice and Wild Jujube Juice is added, add beta carotene and L-AA sodium after stirring again, stir and obtain mixed solution B;
Step 2, adopt 80 object duplex strainers to filter the B of mixed solution described in step one, obtain filtrate, add water constant volume in described filtrate;
Step 3, vacuum outgas is carried out to the filtrate after the constant volume that adds water in step 2, then carry out high-pressure homogeneous to the filtrate after vacuum outgas; The vacuum of described vacuum outgas is for being not more than 50kPa, and high-pressure homogeneous pressure is 30MPa;
Add shizandra berry essence, filling and sealing after stirring in step 4, filtrate in step 3 after high-pressure homogeneous, finally carry out pasteurization, obtain fructus schizandrae beverage; Described filling temperature is 85 DEG C, and the temperature of pasteurization is 85 DEG C, and sterilization time is 20min.
Fructus schizandrae beverage prepared by the present embodiment is bright in colour, and sour, sweet, pungent, puckery, bitter, five various, unique flavor, containing abundant organic acid, vitamin, flavonoids, phytosterol, has potent lignanoid, have calm the nerves, stomach invigorating, promote sleep, beneficial gas nourishing the liver, promote cellular metabolism, increase body immunity, have kidney calming effect, there is obvious sedation, transaminase can be suppressed to discharge, ACT activity is reduced, strengthens liver detoxification function.
Embodiment 4
The fructus schizandrae beverage of the present embodiment, be made up of the raw material of following percentage by weight: fruit of Chinese magnoliavine Normal juice 10%, white granulated sugar 5%, citric acid 0.07%, tartaric acid 0.02%, natrium citricum 0.01%, beta carotene 0.00005%, shizandra berry essence 0.03%, Wild Jujube Juice 1%, L-AA sodium 0.02%, surplus is water.
The fruit of Chinese magnoliavine Normal juice of the present embodiment and the preparation method of shizandra berry essence are:
Step one, by dry after fruit of Chinese magnoliavine rinsing, to the broken laggard andante frame squeezing of the dried fruit of Chinese magnoliavine, screenings is separated and obtains fruit of Chinese magnoliavine pressed liquor;
Step 2, in the pressed liquor of the fruit of Chinese magnoliavine described in step one, add pectase (being purchased from Zhengzhou Chen Jia chemical products Co., Ltd), then the pH value regulating the fruit of Chinese magnoliavine pressed liquor after adding pectase is 3.8, enzymolysis 50min under temperature is 38 DEG C of conditions; The quality of described pectase is 0.04% of fruit of Chinese magnoliavine pressed liquor quality;
Filter after step 3, enzyme that the fruit of Chinese magnoliavine pressed liquor after enzymolysis in step 2 gone out, obtain the clear juice stoste of the fruit of Chinese magnoliavine;
Clear for the fruit of Chinese magnoliavine described in step 3 juice stoste Vacuum Concentration to Baume degrees is 15 ° of B é by step 4, employing Vacuum film evaporation device, the vacuum of Vacuum Concentration is-0.095MPa, temperature is 55 DEG C, obtain fruit of Chinese magnoliavine Normal juice, in vacuum Concentrating Process, Light ends is formed by evaporation to vapor stream rising, vapor stream sends into condensation in condenser after vapor-liquid separation, collects the condensate in condenser, obtains shizandra berry essence.
The preparation method of the Wild Jujube Juice of the present embodiment is: drain after being cleaned up by wild jujube, and the wild jujube drained is placed in water, is heated to 50 DEG C of heat-insulation soaking 60min, and be then heated to 80 DEG C of heat-insulation soaking 80min, cooled and filtered, obtains Wild Jujube Juice; The quality of described water is 2 times of wild jujube quality.
The preparation method of the fructus schizandrae beverage of the present embodiment is:
Step one, white granulated sugar is added in 80 DEG C of hot water, citric acid, tartaric acid and natrium citricum is added successively after white granulated sugar dissolves completely, stir and obtain mixed solution A, 8min is incubated after described mixed solution A is heated to 90 DEG C, then in the mixed solution A after insulation, fruit of Chinese magnoliavine Normal juice and Wild Jujube Juice is added, add beta carotene and L-AA sodium after stirring again, stir and obtain mixed solution B;
Step 2, adopt 100 object duplex strainers to filter the B of mixed solution described in step one, obtain filtrate, add water constant volume in described filtrate;
Step 3, vacuum outgas is carried out to the filtrate after the constant volume that adds water in step 2, then carry out high-pressure homogeneous to the filtrate after vacuum outgas; The vacuum of described vacuum outgas is for being not more than 50kPa, and high-pressure homogeneous pressure is 25MPa;
Add shizandra berry essence, filling and sealing after stirring in step 4, filtrate in step 3 after high-pressure homogeneous, finally carry out pasteurization, obtain fructus schizandrae beverage; Described filling temperature is 85 DEG C, and the temperature of pasteurization is 85 DEG C, and sterilization time is 20min.
Fructus schizandrae beverage prepared by the present embodiment is bright in colour, and sour, sweet, pungent, puckery, bitter, five various, unique flavor, containing abundant organic acid, vitamin, flavonoids, phytosterol, has potent lignanoid, have calm the nerves, stomach invigorating, promote sleep, beneficial gas nourishing the liver, promote cellular metabolism, increase body immunity, have kidney calming effect, there is obvious sedation, transaminase can be suppressed to discharge, ACT activity is reduced, strengthens liver detoxification function.
Embodiment 5
The fructus schizandrae beverage of the present embodiment, be made up of the raw material of following percentage by weight: fruit of Chinese magnoliavine Normal juice 15%, white granulated sugar 4%, citric acid 0.06%, tartaric acid 0.005%, natrium citricum 0.04%, beta carotene 0.0002%, shizandra berry essence 0.06%, Wild Jujube Juice 2%, L-AA sodium 0.01%, surplus is water.
The fruit of Chinese magnoliavine Normal juice of the present embodiment and the preparation method of shizandra berry essence are:
Step one, by dry after fruit of Chinese magnoliavine rinsing, to the broken laggard andante frame squeezing of the dried fruit of Chinese magnoliavine, screenings is separated and obtains fruit of Chinese magnoliavine pressed liquor;
Step 2, in the pressed liquor of the fruit of Chinese magnoliavine described in step one, add pectase (being purchased from Zhengzhou Chen Jia chemical products Co., Ltd), then the pH value regulating the fruit of Chinese magnoliavine pressed liquor after adding pectase is 4.0, enzymolysis 50min under temperature is 38 DEG C of conditions; The quality of described pectase is 0.05% of fruit of Chinese magnoliavine pressed liquor quality;
Filter after step 3, enzyme that the fruit of Chinese magnoliavine pressed liquor after enzymolysis in step 2 gone out, obtain the clear juice stoste of the fruit of Chinese magnoliavine;
Clear for the fruit of Chinese magnoliavine described in step 3 juice stoste Vacuum Concentration to Baume degrees is 17 ° of B é by step 4, employing Vacuum film evaporation device, the vacuum of Vacuum Concentration is-0.095MPa, temperature is 60 DEG C, obtain fruit of Chinese magnoliavine Normal juice, in vacuum Concentrating Process, Light ends is formed by evaporation to vapor stream rising, vapor stream sends into condensation in condenser after vapor-liquid separation, collects the condensate in condenser, obtains shizandra berry essence.
The preparation method of the Wild Jujube Juice of the present embodiment is: drain after being cleaned up by wild jujube, and the wild jujube drained is placed in water, is heated to 52 DEG C of heat-insulation soaking 60min, and be then heated to 80 DEG C of heat-insulation soaking 80min, cooled and filtered, obtains Wild Jujube Juice; The quality of described water is 3 times of wild jujube quality.
The preparation method of the fructus schizandrae beverage of the present embodiment is:
Step one, white granulated sugar is added in 80 DEG C of hot water, citric acid, tartaric acid and natrium citricum is added successively after white granulated sugar dissolves completely, stir and obtain mixed solution A, 10min is incubated after described mixed solution A is heated to 85 DEG C, then in the mixed solution A after insulation, fruit of Chinese magnoliavine Normal juice and Wild Jujube Juice is added, add beta carotene and L-AA sodium after stirring again, stir and obtain mixed solution B;
Step 2, adopt 80 object duplex strainers to filter the B of mixed solution described in step one, obtain filtrate, add water constant volume in described filtrate;
Step 3, vacuum outgas is carried out to the filtrate after the constant volume that adds water in step 2, then carry out high-pressure homogeneous to the filtrate after vacuum outgas; The vacuum of described vacuum outgas is for being not more than 50kPa, and high-pressure homogeneous pressure is 30MPa;
Add shizandra berry essence, filling and sealing after stirring in step 4, filtrate in step 3 after high-pressure homogeneous, finally carry out pasteurization, obtain fructus schizandrae beverage; Described filling temperature is 85 DEG C, and the temperature of pasteurization is 85 DEG C, and sterilization time is 20min.
Fructus schizandrae beverage prepared by the present embodiment is bright in colour, and sour, sweet, pungent, puckery, bitter, five various, unique flavor, containing abundant organic acid, vitamin, flavonoids, phytosterol, has potent lignanoid, have calm the nerves, stomach invigorating, promote sleep, beneficial gas nourishing the liver, promote cellular metabolism, increase body immunity, have kidney calming effect, there is obvious sedation, transaminase can be suppressed to discharge, ACT activity is reduced, strengthens liver detoxification function.
Composition in the fructus schizandrae beverage of the embodiment of the present invention 1 to embodiment 5 is detected, the results are shown in Table 1.
The above; it is only preferred embodiment of the present invention; not any restriction is done to the present invention, every above embodiment is done according to invention technical spirit any simple modification, change and equivalent structure change, all still belong in the protection domain of technical solution of the present invention.
Claims (10)
1. a fructus schizandrae beverage, it is characterized in that, be made up of the raw material of following percentage by weight: fruit of Chinese magnoliavine Normal juice 8% ~ 18%, white granulated sugar 2% ~ 6%, citric acid 0.05% ~ 0.08%, tartaric acid 0.001% ~ 0.05%, natrium citricum 0.005% ~ 0.05%, beta carotene 0 ~ 0.0005%, shizandra berry essence 0.02% ~ 0.1%, Wild Jujube Juice 0.5% ~ 3%, L-AA sodium 0.01% ~ 0.03%, surplus is water.
2. a kind of fructus schizandrae beverage according to claim 1, it is characterized in that, be made up of the raw material of following percentage by weight: fruit of Chinese magnoliavine Normal juice 10% ~ 15%, white granulated sugar 4% ~ 5%, citric acid 0.06% ~ 0.07%, tartaric acid 0.005% ~ 0.02%, natrium citricum 0.01% ~ 0.04%, beta carotene 0.00005% ~ 0.0002%, shizandra berry essence 0.03% ~ 0.06%, Wild Jujube Juice 1% ~ 2%, L-AA sodium 0.01% ~ 0.02%, surplus is water.
3. a kind of fructus schizandrae beverage according to claim 2, it is characterized in that, be made up of the raw material of following percentage by weight: fruit of Chinese magnoliavine Normal juice 12%, white granulated sugar 4.5%, citric acid 0.065%, tartaric acid 0.01%, natrium citricum 0.02%, beta carotene 0.0001%, shizandra berry essence 0.05%, Wild Jujube Juice 1.5%, L-AA sodium 0.018%, surplus is water.
4. a kind of fructus schizandrae beverage according to claim 1,2 or 3, is characterized in that, the preparation method of described fruit of Chinese magnoliavine Normal juice and shizandra berry essence comprises the following steps:
Step one, by dry after fruit of Chinese magnoliavine rinsing, to the broken laggard andante frame squeezing of the dried fruit of Chinese magnoliavine, screenings is separated and obtains fruit of Chinese magnoliavine pressed liquor;
Step 2, in the pressed liquor of the fruit of Chinese magnoliavine described in step one, add pectase, the pH value then regulating the fruit of Chinese magnoliavine pressed liquor after adding pectase is 3.8 ~ 4.2, enzymolysis 50min ~ 60min under temperature is 25 DEG C ~ 38 DEG C conditions; The quality of described pectase is 0.04% ~ 0.06% of fruit of Chinese magnoliavine pressed liquor quality;
Filter after step 3, enzyme that the fruit of Chinese magnoliavine pressed liquor after enzymolysis in step 2 gone out, obtain the clear juice stoste of the fruit of Chinese magnoliavine;
Clear for the fruit of Chinese magnoliavine described in step 3 juice stoste Vacuum Concentration to Baume degrees is 15 ° of B é ~ 20 ° B é by step 4, employing Vacuum film evaporation device, obtain fruit of Chinese magnoliavine Normal juice, in vacuum Concentrating Process, Light ends is formed by evaporation to vapor stream rising, vapor stream sends into condensation in condenser after vapor-liquid separation, collect the condensate in condenser, obtain shizandra berry essence.
5. a kind of fructus schizandrae beverage according to claim 4, is characterized in that, the vacuum of Vacuum Concentration described in step 4 is-0.095MPa, and temperature is 55 DEG C ~ 60 DEG C.
6. a kind of fructus schizandrae beverage according to claim 1,2 or 3, it is characterized in that, the preparation method of described Wild Jujube Juice is: drain after being cleaned up by wild jujube, the wild jujube drained is placed in water, be heated to 50 DEG C ~ 60 DEG C heat-insulation soaking 30min ~ 60min, then be heated to 80 DEG C ~ 90 DEG C heat-insulation soaking 60min ~ 80min, cooled and filtered, obtains Wild Jujube Juice.
7. a kind of fructus schizandrae beverage according to claim 6, is characterized in that, the quality of described water is 2 ~ 4 times of wild jujube quality.
8. prepare a method for fructus schizandrae beverage as described in claim 1,2 or 3, it is characterized in that, the method comprises the following steps:
Step one, white granulated sugar is added in 80 DEG C ~ 90 DEG C hot water, citric acid, tartaric acid and natrium citricum is added successively after white granulated sugar dissolves completely, stir and obtain mixed solution A, 8min ~ 10min is incubated after described mixed solution A being heated to 80 DEG C ~ 90 DEG C, then in the mixed solution A after insulation, fruit of Chinese magnoliavine Normal juice and Wild Jujube Juice is added, add beta carotene and L-AA sodium after stirring again, stir and obtain mixed solution B;
Step 2, filter the B of mixed solution described in step one, obtain filtrate, add water constant volume in described filtrate;
Step 3, vacuum outgas is carried out to the filtrate after the constant volume that adds water in step 2, then carry out high-pressure homogeneous to the filtrate after vacuum outgas;
Add shizandra berry essence, filling and sealing after stirring in step 4, filtrate in step 3 after high-pressure homogeneous, finally carry out pasteurization, obtain fructus schizandrae beverage.
9. method according to claim 8, is characterized in that, the filter filtering employing described in step 2 is 80 order ~ 100 object duplex strainers; The vacuum of vacuum outgas described in step 3 is for being not more than 50kPa, and high-pressure homogeneous pressure is 25MPa ~ 30MPa.
10. method according to claim 8, is characterized in that, temperature filling described in step 4 is 85 DEG C, and the temperature of pasteurization is 85 DEG C, and sterilization time is 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410605867.XA CN104351871A (en) | 2014-10-31 | 2014-10-31 | Schisandra beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410605867.XA CN104351871A (en) | 2014-10-31 | 2014-10-31 | Schisandra beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351871A true CN104351871A (en) | 2015-02-18 |
Family
ID=52519261
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410605867.XA Pending CN104351871A (en) | 2014-10-31 | 2014-10-31 | Schisandra beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351871A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105559009A (en) * | 2015-12-17 | 2016-05-11 | 陕西海升果业发展股份有限公司 | Preparation method of high-concentration natural apple essence |
| CN106135983A (en) * | 2015-03-17 | 2016-11-23 | 重庆市君翱食品有限公司 | A kind of production technology of naval orange juice |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053001A (en) * | 1990-01-05 | 1991-07-17 | 吉林省农业科学院果树研究所 | The production method of fruit of Chinese magnoliavine body-building drink |
| CN1141745A (en) * | 1996-07-03 | 1997-02-05 | 孟来生 | Jujube health-care drink and preparation method thereof |
| CN1170538A (en) * | 1996-07-11 | 1998-01-21 | 陕西省镇坪县野风食品饮料总公司 | Schisandra drink and its producing method |
| CN1328789A (en) * | 2001-02-02 | 2002-01-02 | 孙多臣 | Schisandra berry cola drinks |
| KR20090099948A (en) * | 2008-03-19 | 2009-09-23 | 성시욱 | Alcohol-free water production method |
| KR20090115846A (en) * | 2009-10-20 | 2009-11-09 | 정진욱 | The pettitoes which have contained some components of medical plants, thereof its cooking method |
-
2014
- 2014-10-31 CN CN201410605867.XA patent/CN104351871A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053001A (en) * | 1990-01-05 | 1991-07-17 | 吉林省农业科学院果树研究所 | The production method of fruit of Chinese magnoliavine body-building drink |
| CN1141745A (en) * | 1996-07-03 | 1997-02-05 | 孟来生 | Jujube health-care drink and preparation method thereof |
| CN1170538A (en) * | 1996-07-11 | 1998-01-21 | 陕西省镇坪县野风食品饮料总公司 | Schisandra drink and its producing method |
| CN1328789A (en) * | 2001-02-02 | 2002-01-02 | 孙多臣 | Schisandra berry cola drinks |
| KR20090099948A (en) * | 2008-03-19 | 2009-09-23 | 성시욱 | Alcohol-free water production method |
| KR20090115846A (en) * | 2009-10-20 | 2009-11-09 | 정진욱 | The pettitoes which have contained some components of medical plants, thereof its cooking method |
Non-Patent Citations (1)
| Title |
|---|
| 庞杰: "《防治失眠药膳大全》", 30 April 2012 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135983A (en) * | 2015-03-17 | 2016-11-23 | 重庆市君翱食品有限公司 | A kind of production technology of naval orange juice |
| CN105559009A (en) * | 2015-12-17 | 2016-05-11 | 陕西海升果业发展股份有限公司 | Preparation method of high-concentration natural apple essence |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104489801B (en) | The preparation method of one seaweed health drink | |
| CN104041644B (en) | Bowel tea and preparation method thereof | |
| CN103385509A (en) | Seed melon condensed juice and preparation method of seed melon health drink | |
| CN104939255A (en) | Roselle-rose beverage and preparation method thereof | |
| CN101933545A (en) | Fruit vinegar tea beverage | |
| CN105614607A (en) | Health-care beverage capable of moistening lung for arresting cough and preparation method thereof | |
| CN105733868A (en) | Preparation method of red bayberry wine | |
| CN101380128A (en) | Zhukui multifunctional health care beverage and production method thereof | |
| CN104351871A (en) | Schisandra beverage and preparation method thereof | |
| CN105029553A (en) | Fruit juice-egg-calcium traditional Chinese medicine health beverage and preparation method thereof | |
| CN106578217A (en) | Mild health-care herb tea and processing technology thereof | |
| CN105192500A (en) | Jam containing passion fruits, grapes and roses as well as preparation method of jam | |
| CN108967764A (en) | A kind of dampness-removing function beverage of integration of drinking and medicinal herbs and preparation method thereof | |
| KR101323694B1 (en) | Geomundo sea breeze mugwort liquid tea and its manufacturing method | |
| CN106212781A (en) | A kind of multifunction health-preserving tea and preparation method thereof | |
| CN106509262A (en) | Health-care tea | |
| CN106616099A (en) | Health-care beverage capable of improving appetite of children and preparation method thereof | |
| CN104720043A (en) | Plant health beverage and preparation method thereof | |
| CN109287909B (en) | Momordica grosvenori plant functional beverage and preparation method thereof | |
| CN106857935A (en) | A kind of preparation method of Spondias axillaris fruit tea | |
| CN106721827A (en) | A kind of preparation method of red bean drink | |
| CN106819233A (en) | A kind of preparation method of health-care tea beverage | |
| KR20040108508A (en) | Production of a resin of Rhizoma Gastrodiae and health assistance food by using resin of Rhizoma Gastrodiae | |
| CN111773370A (en) | Medicinal and edible composition helpful for eliminating dampness and regulating body fat and preparation method thereof | |
| CN107348267B (en) | A kind of health care roxburgh rose beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wang Wei Inventor after: Cheng Xiaoming Inventor after: Ji Feng Inventor after: Liu Mengxia Inventor after: Yu Hua Inventor before: Wang Wei Inventor before: Cheng Xiaoming Inventor before: Ji Feng |
|
| COR | Change of bibliographic data | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20161227 Address after: 710075 Xi'an City, Lianhu District, Shaanxi high tech East Road, the center of the wealth of the two phase of the 3 unit three, room 6, level 30605, first Applicant after: Shaanxi Feng Yi Ecological Agriculture Co. Ltd. Address before: 711400 Shangluo City, Shaanxi province Zhashui Panlong County eco industrial park Applicant before: SHAANXI WUFENG ECOLOGICAL AGRICULTURE CO., LTD. |
|
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Liu Mengxia Inventor after: Cheng Xiaoming Inventor after: Ji Feng Inventor after: Wang Wei Inventor after: Yu Hua Inventor before: Wang Wei Inventor before: Cheng Xiaoming Inventor before: Ji Feng Inventor before: Liu Mengxia Inventor before: Yu Hua |
|
| TA01 | Transfer of patent application right |
Effective date of registration: 20170516 Address after: 713702 Shaanxi Province, Xianyang City West Ham Jinghe New Street Jing Gan No. 209 Garden Hotel Applicant after: West Ham Jinghe new agricultural source of agricultural development limited company Address before: 710075 Xi'an City, Lianhu District, Shaanxi high tech East Road, the center of the wealth of the two phase of the 3 unit three, room 6, level 30605, first Applicant before: Shaanxi Feng Yi Ecological Agriculture Co. Ltd. |
|
| TA01 | Transfer of patent application right | ||
| CB02 | Change of applicant information |
Address after: Xianyang City, Shaanxi province 713702 new West Ham Jinghe Metro Jinggan Street No. 209 Garden Hotel Applicant after: West Ham Jinghe new agricultural source of agricultural development limited company Address before: 713702 Shaanxi Province, Xianyang City West Ham Jinghe New Street Jing Gan No. 209 Garden Hotel Applicant before: West Ham Jinghe new agricultural source of agricultural development limited company |
|
| CB02 | Change of applicant information | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150218 |
|
| RJ01 | Rejection of invention patent application after publication |