CN104351903B - A kind of natural Penthorum chinense beverage and preparation method thereof - Google Patents
A kind of natural Penthorum chinense beverage and preparation method thereof Download PDFInfo
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- CN104351903B CN104351903B CN201410672467.0A CN201410672467A CN104351903B CN 104351903 B CN104351903 B CN 104351903B CN 201410672467 A CN201410672467 A CN 201410672467A CN 104351903 B CN104351903 B CN 104351903B
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- penthorum chinense
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- poria
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- 241000244938 Penthorum chinense Species 0.000 title claims abstract description 104
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 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 48
- 239000000843 powder Substances 0.000 claims abstract description 44
- 239000000706 filtrate Substances 0.000 claims abstract description 35
- 235000014435 Mentha Nutrition 0.000 claims abstract description 34
- 241001072983 Mentha Species 0.000 claims abstract description 34
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims abstract description 34
- 238000003756 stirring Methods 0.000 claims abstract description 27
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 16
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 16
- 239000005017 polysaccharide Substances 0.000 claims abstract description 16
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 16
- 229960002675 xylitol Drugs 0.000 claims abstract description 16
- 235000010447 xylitol Nutrition 0.000 claims abstract description 16
- 239000000811 xylitol Substances 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 239000012535 impurity Substances 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 64
- 239000000243 solution Substances 0.000 claims description 31
- 239000007788 liquid Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 238000000746 purification Methods 0.000 claims description 16
- 239000011550 stock solution Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 239000010419 fine particle Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 8
- 238000010298 pulverizing process Methods 0.000 claims description 8
- 238000004064 recycling Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 102000011759 adducin Human genes 0.000 claims 2
- 108010076723 adducin Proteins 0.000 claims 2
- 239000000047 product Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 6
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 6
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 3
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 3
- 229940074391 gallic acid Drugs 0.000 description 3
- 235000004515 gallic acid Nutrition 0.000 description 3
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 3
- 229960001285 quercetin Drugs 0.000 description 3
- 235000005875 quercetin Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 206010023126 Jaundice Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000003440 toxic substance 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
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Abstract
The invention discloses a kind of natural Penthorum chinense beverage and preparation method thereof, comprise following step and play (1), remove impurity；(2), penthorum chinense pursh extract is produced；(3), pulverize；(4), from penthorum chinense pursh extract, take out the careless extracting solution of above-mentioned weight portion, directly heat and boil, be subsequently adding Radix Glycyrrhizae powder and Poria powder, stir and continue to boil, filter, obtain filtrate A；(5), being heated by filtrate A, then add mentha leave powder and Fructus Lycii powder in filtrate A, the heating that stirs, to boiling, is filtered, is obtained liquor B；(6), liquor B is heated, then liquor B adds xylitol, citric acid and R-polysaccharide solution again, stirs；(7), packaging.The invention has the beneficial effects as follows: with the flower of Penthorum chinense, leaf, stem for main material, coordinate Radix Glycyrrhizae, Poria, mentha leave, Fructus Lycii, while retaining Penthorum chinense medical value, add the mouthfeel of Penthorum chinense beverage, promoted the development of Penthorum chinense product deep processing.
Description
Technical field
The present invention relates to a kind of natural Penthorum chinense beverage and preparation method thereof, belong to drinking production technology field.
Background technology
Penthorum chinense begins to be loaded in Ming Dynasty's herbal for Relief of Famines, has heat-clearing and toxic substances removing, jaundice eliminating removing dampness, promoting blood circulation to remove blood stasis, effect of inducing diuresis to remove edema, is the Empirical formula of Miao ethnic group's folk therapy hepatopathy, is called " Radix Rhodiolae ".Modern study shows, Penthorum chinense includes plurality of active ingredients, and liver is had protective effect by long-term drink, can lower and drink and the medicine infringement to liver.The flower of Penthorum chinense, leaf, stem all contains the composition that medical value is higher, wherein in stem, the content of gallic acid and Quercetin is about 0.5%, in leaf, the content of gallic acid and Quercetin is about 2%, and spend the content of middle gallic acid and Quercetin in more than 2.5%, but, the deep processing of Penthorum chinense product is also nowhere near, it is mainly reflected in: 1, beverage based on Penthorum chinense is less, the existing beverage with medical value is rarely employed Penthorum chinense, even if there being small part to use Penthorum chinense, its content is still less, do not reach long-term drink to dry protected effect.2, at present the utilization of Penthorum chinense is mainly the leaf of Penthorum chinense, the underutilization to flower with rhizome portion.3, existing Chinese herbal medicine beverage mouthfeel is poor, and beverage formulation is to be improved.
Summary of the invention
It is an object of the invention to provide a kind of natural Penthorum chinense beverage and preparation method thereof, the deficiencies in the prior art can be overcome, improve the mouthfeel of Penthorum chinense beverage.
It is an object of the invention to be achieved through the following technical solutions: a kind of natural Penthorum chinense beverage, it is made up of the raw material of following weight portion: Penthorum chinense extracting solution 30 ~ 50 parts, 10 ~ 15 parts of Radix Glycyrrhizae, 5 ~ 10 parts of Poria, mentha leave 5 ~ 10 parts, Fructus Lycii 12 ~ 20 parts, xylitol 8 ~ 12 parts, citric acid 0.5 ~ 1 part, 0.1 ~ 0.2% R-polysaccharide solution 0.5 ~ 1 part.
The manufacture method of a kind of natural Penthorum chinense beverage, it comprises the steps of
(1), remove impurity: fresh Penthorum chinense plant, Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii are washed stand-by；
null(2)、Produce penthorum chinense pursh extract: separate Penthorum chinense plant，By the flower of Penthorum chinense、Blade and bar stem carry out low temperature parch，Until flower moisture is 5 ~ 10%，Leaf water content is not higher than 15%，Bar stem moisture is not higher than 18%，Then by flower、Blade and bar stem are respectively crushed into fine particle，3 ~ 5h is placed at 25 ~ 35 DEG C，According to the ratio uniform mixing that mass ratio is 1:1.2 ~ 1.5:2 ~ 3，It is subsequently adding the soak by water 2 ~ 4 times of Penthorum chinense weight 5 ~ 10 times，Each 2 hours，Cooling obtains stock solution，Then stock solution it is slowly stirred，It is initially charged dilute concentration ethanol，Add high concentration ethanol，It is uniformly mixing to obtain purification liquid，Until concentration of alcohol is 50 ~ 65% in purification liquid，Airtight cold preservation 24 ~ 48h，Filter，Filtrate recycling ethanol，Obtaining concentration is penthorum chinense pursh extract；
(3), pulverize: use super micron mill respectively Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii to be carried out pulverizing and obtain ultra-micro powder；
(4), from penthorum chinense pursh extract, take out the careless extracting solution of above-mentioned weight portion, directly heat and boil 5 ~ 10min, be subsequently adding Radix Glycyrrhizae powder and the Poria powder of above-mentioned weight portion, stir and continue to boil 10 ~ 20min, filter, obtain filtrate A；
(5), being heated by filtrate A, then add mentha leave powder and the Fructus Lycii powder of above-mentioned weight portion in filtrate A, the heating that stirs, to boiling 5 ~ 10min, is filtered, is obtained liquor B；
(6), liquor B is heated to 70 ~ 80 DEG C, then again liquor B adds the xylitol of above-mentioned weight portion, citric acid and R-polysaccharide solution, stir；
(7), packing: quantitative filling or bag seal, sterilize 15 ~ 30min in the water-bath of 70 ~ 80 DEG C,.
Described low temperature parch refers to that boiler slowly stir-fries at the temperature of 120 ~ 150 DEG C.
Described described low-concentration ethanol refers to the ethanol that mass fraction is 80%, and high concentration ethanol refers to the ethanol that mass fraction is 95%.
The beneficial effects of the present invention is: with the flower of Penthorum chinense, leaf, stem for main material, coordinate Radix Glycyrrhizae, Poria, mentha leave, Fructus Lycii, while retaining Penthorum chinense medical value, add the mouthfeel of Penthorum chinense beverage, promoted the development of Penthorum chinense product deep processing.
Detailed description of the invention
Technical scheme is further described below in conjunction with embodiment, but described in the scope claimed is not limited to.
Embodiment 1
A kind of natural Penthorum chinense beverage, it is made up of the raw material of following weight portion: Penthorum chinense extracting solution 30 parts, 15 parts of Radix Glycyrrhizae, 10 parts of Poria, mentha leave 8 parts, Fructus Lycii 12 parts, xylitol 10 parts, citric acid 0.5 part, 0.1% R-polysaccharide solution 1 part.
The manufacture method of a kind of natural Penthorum chinense beverage, it comprises the steps of
(1), remove impurity: fresh Penthorum chinense plant, Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii are washed stand-by；
(2), produce penthorum chinense pursh extract: separate Penthorum chinense plant, by the flower of Penthorum chinense, blade and bar stem carry out low temperature parch, until the moisture of flower is 5%, the moisture of blade is 10%, the moisture of bar stem is 15%, then by flower, blade and bar stem are respectively crushed into fine particle, 3h is placed at 35 DEG C, according to the ratio uniform mixing that mass ratio is 1:1.5:2, it is subsequently adding the soak by water 2 times of Penthorum chinense weight 6 times, each 2 hours, cooling obtains stock solution, then stock solution it is slowly stirred, it is initially charged dilute concentration ethanol, add high concentration ethanol, it is uniformly mixing to obtain purification liquid, until concentration of alcohol is 65% in purification liquid, airtight cold preservation 24h, filter, filtrate recycling ethanol, obtaining concentration is penthorum chinense pursh extract；
(3), pulverize: use super micron mill respectively Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii to be carried out pulverizing and obtain ultra-micro powder；
(4), from penthorum chinense pursh extract, take out the careless extracting solution of above-mentioned weight portion, directly heat and boil 5min, be subsequently adding Radix Glycyrrhizae powder and the Poria powder of above-mentioned weight portion, stir and continue to boil 15min, filter, obtain filtrate A；
(5), being heated by filtrate A, then add mentha leave powder and the Fructus Lycii powder of above-mentioned weight portion in filtrate A, the heating that stirs, to boiling 5min, is filtered, is obtained liquor B；
(6), liquor B is heated to 80 DEG C, then again liquor B adds the xylitol of above-mentioned weight portion, citric acid and R-polysaccharide solution, stir；
(7), packing: quantitative filling or bag seal, sterilize 15min in the water-bath of 80 DEG C,.
Embodiment 2
A kind of natural Penthorum chinense beverage, it is made up of the raw material of following weight portion: Penthorum chinense extracting solution 50 parts, 15 parts of Radix Glycyrrhizae, 5 parts of Poria, mentha leave 10 parts, Fructus Lycii 20 parts, xylitol 12 parts, citric acid 0.6 part, 0.2% R-polysaccharide solution 0.5 part.
The manufacture method of a kind of natural Penthorum chinense beverage, it comprises the steps of
(1), remove impurity: fresh Penthorum chinense plant, Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii are washed stand-by；
(2), produce penthorum chinense pursh extract: separate Penthorum chinense plant, by the flower of Penthorum chinense, blade and bar stem carry out low temperature parch, until the moisture of flower is 10%, the moisture of blade is 12%, the moisture of bar stem is 14%, then by flower, blade and bar stem are respectively crushed into fine particle, 5h is placed at 25 DEG C, according to the ratio uniform mixing that mass ratio is 1:1.2:3, it is subsequently adding the soak by water 2 times of Penthorum chinense weight 5 times, each 2 hours, cooling obtains stock solution, then stock solution it is slowly stirred, it is initially charged dilute concentration ethanol, add high concentration ethanol, it is uniformly mixing to obtain purification liquid, until concentration of alcohol is 50% in purification liquid, airtight cold preservation 48h, filter, filtrate recycling ethanol, obtaining concentration is penthorum chinense pursh extract；
(3), pulverize: use super micron mill respectively Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii to be carried out pulverizing and obtain ultra-micro powder；
(4), from penthorum chinense pursh extract, take out the careless extracting solution of above-mentioned weight portion, directly heat and boil 10min, be subsequently adding Radix Glycyrrhizae powder and the Poria powder of above-mentioned weight portion, stir and continue to boil 10min, filter, obtain filtrate A；
(5), being heated by filtrate A, then add mentha leave powder and the Fructus Lycii powder of above-mentioned weight portion in filtrate A, the heating that stirs, to boiling 10min, is filtered, is obtained liquor B；
(6), liquor B is heated to 70 DEG C, then again liquor B adds the xylitol of above-mentioned weight portion, citric acid and R-polysaccharide solution, stir；
(7), packing: quantitative filling or bag seal, sterilize 30min in the water-bath of 70 DEG C,.
Embodiment 3
A kind of natural Penthorum chinense beverage, it is made up of the raw material of following weight portion: Penthorum chinense extracting solution 40 parts, 10 parts of Radix Glycyrrhizae, 8 parts of Poria, mentha leave 5 parts, Fructus Lycii 15 parts, xylitol 8 parts, citric acid 1 part, 0.2% R-polysaccharide solution 0.8 part.
The manufacture method of a kind of natural Penthorum chinense beverage, it comprises the steps of
(1), remove impurity: fresh Penthorum chinense plant, Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii are washed stand-by；
(2), produce penthorum chinense pursh extract: separate Penthorum chinense plant, by the flower of Penthorum chinense, blade and bar stem carry out low temperature parch, until the moisture of flower is 6%, the moisture of blade is 9%, the moisture of bar stem is 12%, then by flower, blade and bar stem are respectively crushed into fine particle, 4h is placed at 30 DEG C, according to the ratio uniform mixing that mass ratio is 1:1.3:2.5, it is subsequently adding the soak by water 4 times of Penthorum chinense weight 10 times, each 2 hours, cooling obtains stock solution, then stock solution it is slowly stirred, it is initially charged dilute concentration ethanol, add high concentration ethanol, it is uniformly mixing to obtain purification liquid, until concentration of alcohol is 55% in purification liquid, airtight cold preservation 36h, filter, filtrate recycling ethanol, obtaining concentration is penthorum chinense pursh extract；
(3), pulverize: use super micron mill respectively Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii to be carried out pulverizing and obtain ultra-micro powder；
(4), from penthorum chinense pursh extract, take out the careless extracting solution of above-mentioned weight portion, directly heat and boil 8min, be subsequently adding Radix Glycyrrhizae powder and the Poria powder of above-mentioned weight portion, stir and continue to boil 20min, filter, obtain filtrate A；
(5), being heated by filtrate A, then add mentha leave powder and the Fructus Lycii powder of above-mentioned weight portion in filtrate A, the heating that stirs, to boiling 8min, is filtered, is obtained liquor B；
(6), liquor B is heated to 75 DEG C, then again liquor B adds the xylitol of above-mentioned weight portion, citric acid and R-polysaccharide solution, stir；
(7), packing: quantitative filling or bag seal, sterilize 20min in the water-bath of 75 DEG C,.
Embodiment 4
A kind of natural Penthorum chinense beverage, it is made up of the raw material of following weight portion: Penthorum chinense extracting solution 35 parts, 12 parts of Radix Glycyrrhizae, 6 parts of Poria, mentha leave 7 parts, Fructus Lycii 14 parts, xylitol 9 parts, citric acid 0.8 part, 0.1% R-polysaccharide solution 1 part.
The manufacture method of a kind of natural Penthorum chinense beverage, it comprises the steps of
(1), remove impurity: fresh Penthorum chinense plant, Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii are washed stand-by；
(2), produce penthorum chinense pursh extract: separate Penthorum chinense plant, by the flower of Penthorum chinense, blade and bar stem carry out low temperature parch, until the moisture of flower is 7%, the moisture of blade is 14%, the moisture of bar stem is 16%, then by flower, blade and bar stem are respectively crushed into fine particle, 3h is placed at 28 DEG C, according to the ratio uniform mixing that mass ratio is 1:1.5:3, it is subsequently adding the soak by water 3 times of Penthorum chinense weight 8 times, each 2 hours, cooling obtains stock solution, then stock solution it is slowly stirred, it is initially charged dilute concentration ethanol, add high concentration ethanol, it is uniformly mixing to obtain purification liquid, until concentration of alcohol is 60% in purification liquid, airtight cold preservation 24h, filter, filtrate recycling ethanol, obtaining concentration is penthorum chinense pursh extract；
(3), pulverize: use super micron mill respectively Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii to be carried out pulverizing and obtain ultra-micro powder；
(4), from penthorum chinense pursh extract, take out the careless extracting solution of above-mentioned weight portion, directly heat and boil 5min, be subsequently adding Radix Glycyrrhizae powder and the Poria powder of above-mentioned weight portion, stir and continue to boil 15min, filter, obtain filtrate A；
(5), being heated by filtrate A, then add mentha leave powder and the Fructus Lycii powder of above-mentioned weight portion in filtrate A, the heating that stirs, to boiling 8min, is filtered, is obtained liquor B；
(6), liquor B is heated to 75 DEG C, then again liquor B adds the xylitol of above-mentioned weight portion, citric acid and R-polysaccharide solution, stir；
(7), packing: quantitative filling or bag seal, sterilize 25min in the water-bath of 75 DEG C,.
Embodiment 5
A kind of natural Penthorum chinense beverage, it is made up of the raw material of following weight portion: Penthorum chinense extracting solution 45 parts, 14 parts of Radix Glycyrrhizae, 8 parts of Poria, mentha leave 6 parts, Fructus Lycii 18 parts, xylitol 10 parts, citric acid 1 part, 0.1% R-polysaccharide solution 0.5 part.
The manufacture method of a kind of natural Penthorum chinense beverage, it comprises the steps of
(1), remove impurity: fresh Penthorum chinense plant, Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii are washed stand-by；
(2), produce penthorum chinense pursh extract: separate Penthorum chinense plant, by the flower of Penthorum chinense, blade and bar stem carry out low temperature parch, until the moisture of flower is 8%, the moisture of blade is 13%, the moisture of bar stem is 15%, then by flower, blade and bar stem are respectively crushed into fine particle, 3h is placed at 25 DEG C, according to the ratio uniform mixing that mass ratio is 1:1.2:2, it is subsequently adding the soak by water 4 times of Penthorum chinense weight 5 times, each 2 hours, cooling obtains stock solution, then stock solution it is slowly stirred, it is initially charged dilute concentration ethanol, add high concentration ethanol, it is uniformly mixing to obtain purification liquid, until concentration of alcohol is 50% in purification liquid, airtight cold preservation 36h, filter, filtrate recycling ethanol, obtaining concentration is penthorum chinense pursh extract；
(3), pulverize: use super micron mill respectively Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii to be carried out pulverizing and obtain ultra-micro powder；
(4), from penthorum chinense pursh extract, take out the careless extracting solution of above-mentioned weight portion, directly heat and boil 10min, be subsequently adding Radix Glycyrrhizae powder and the Poria powder of above-mentioned weight portion, stir and continue to boil 20min, filter, obtain filtrate A；
(5), being heated by filtrate A, then add mentha leave powder and the Fructus Lycii powder of above-mentioned weight portion in filtrate A, the heating that stirs, to boiling 10min, is filtered, is obtained liquor B；
(6), liquor B is heated to 80 DEG C, then again liquor B adds the xylitol of above-mentioned weight portion, citric acid and R-polysaccharide solution, stir；
(7), packing: quantitative filling or bag seal, sterilize 25min in the water-bath of 80 DEG C,.
Claims (2)
1. a natural Penthorum chinense beverage, it is characterised in that: it is made up of the raw material of following weight portion: Penthorum chinense extracting solution 30 ~ 50 parts, 10 ~ 15 parts of Radix Glycyrrhizae, 5 ~ 10 parts of Poria, mentha leave 5 ~ 10 parts, Fructus Lycii 12 ~ 20 parts, xylitol 8 ~ 12 parts, citric acid 0.5 ~ 1 part, 0.1 ~ 0.2% R-polysaccharide solution 0.5 ~ 1 part；Its manufacture method comprises the steps of
(1), remove impurity: fresh Penthorum chinense plant, Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii are washed stand-by；
null(2)、Produce penthorum chinense pursh extract: separate Penthorum chinense plant，By the flower of Penthorum chinense、Blade and bar stem carry out low temperature parch，Until flower moisture is 5 ~ 10%，Leaf water content is not higher than 15%，Bar stem moisture is not higher than 18%，Then by flower、Blade and bar stem are respectively crushed into fine particle，3 ~ 5h is placed at 25 ~ 35 DEG C，According to the ratio uniform mixing that mass ratio is 1:1.2 ~ 1.5:2 ~ 3，It is subsequently adding the soak by water 2 ~ 4 times of Penthorum chinense weight 5 ~ 10 times，Each 2 hours，Cooling obtains stock solution，Then stock solution it is slowly stirred，It is initially charged 80% ethanol，Add 95% ethanol，It is uniformly mixing to obtain purification liquid，Until concentration of alcohol is 50 ~ 65% in purification liquid，Airtight cold preservation 24 ~ 48h，Filter，Filtrate recycling ethanol，Obtain penthorum chinense pursh extract；Described low temperature parch refers to that boiler slowly stir-fries at the temperature of 120 ~ 150 DEG C；
(3), pulverize: use super micron mill respectively Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii to be carried out pulverizing and obtain ultra-micro powder；
(4), from penthorum chinense pursh extract, take out the Penthorum chinense extracting solution of above-mentioned weight portion, directly heat and boil 5 ~ 10min, be subsequently adding Radix Glycyrrhizae powder and the Poria powder of above-mentioned weight portion, stir and continue to boil 10 ~ 20min, filter, obtain filtrate A；
(5), being heated by filtrate A, then add mentha leave powder and the Fructus Lycii powder of above-mentioned weight portion in filtrate A, the heating that stirs, to boiling 5 ~ 10min, is filtered, is obtained liquor B；
(6), liquor B is heated to 70 ~ 80 DEG C, in liquor B, then add the xylitol of above-mentioned weight portion, citric acid and R-polysaccharide solution, stir；
(7), packing: quantitative filling or bag seal, sterilize 15 ~ 30min in the water-bath of 70 ~ 80 DEG C,.
2. the manufacture method of the natural Penthorum chinense beverage described in claim 1, it comprises the steps of
(1), remove impurity: fresh Penthorum chinense plant, Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii are washed stand-by；
null(2)、Produce penthorum chinense pursh extract: separate Penthorum chinense plant，By the flower of Penthorum chinense、Blade and bar stem carry out low temperature parch，Until flower moisture is 5 ~ 10%，Leaf water content is not higher than 15%，Bar stem moisture is not higher than 18%，Then by flower、Blade and bar stem are respectively crushed into fine particle，3 ~ 5h is placed at 25 ~ 35 DEG C，According to the ratio uniform mixing that mass ratio is 1:1.2 ~ 1.5:2 ~ 3，It is subsequently adding the soak by water 2 ~ 4 times of Penthorum chinense weight 5 ~ 10 times，Each 2 hours，Cooling obtains stock solution，Then stock solution it is slowly stirred，It is initially charged 80% ethanol，Add 95% ethanol，It is uniformly mixing to obtain purification liquid，Until concentration of alcohol is 50 ~ 65% in purification liquid，Airtight cold preservation 24 ~ 48h，Filter，Filtrate recycling ethanol，Obtain penthorum chinense pursh extract；Described low temperature parch refers to that boiler slowly stir-fries at the temperature of 120 ~ 150 DEG C；
(3), pulverize: use super micron mill respectively Radix Glycyrrhizae, Poria, mentha leave and Fructus Lycii to be carried out pulverizing and obtain ultra-micro powder；
(4), from penthorum chinense pursh extract, take out the Penthorum chinense extracting solution of above-mentioned weight portion, directly heat and boil 5 ~ 10min, be subsequently adding Radix Glycyrrhizae powder and the Poria powder of above-mentioned weight portion, stir and continue to boil 10 ~ 20min, filter, obtain filtrate A；
(5), being heated by filtrate A, then add mentha leave powder and the Fructus Lycii powder of above-mentioned weight portion in filtrate A, the heating that stirs, to boiling 5 ~ 10min, is filtered, is obtained liquor B；
(6), liquor B is heated to 70 ~ 80 DEG C, in liquor B, then add the xylitol of above-mentioned weight portion, citric acid and R-polysaccharide solution, stir；
(7), packing: quantitative filling or bag seal, sterilize 15 ~ 30min in the water-bath of 70 ~ 80 DEG C,.
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| CN107156571A (en) * | 2017-05-07 | 2017-09-15 | 湖北民族学院 | A kind of alcohol-decomposing beverage containing penthorum chinense pursh |
| CN107535656A (en) * | 2017-10-11 | 2018-01-05 | 唐蕾 | One kind is based on penthorum chinense pursh complete stool formula and preparation method thereof |
| CN112021477B (en) * | 2020-09-10 | 2023-07-25 | 四川古蔺肝苏药业有限公司 | Penthorn grass compound extract and penthorum grass compound beverage prepared from penthorum grass compound extract |
| CN113100369A (en) * | 2021-05-18 | 2021-07-13 | 成都聚源鼎盛商贸有限公司 | Penthorum chinense pursh plant beverage and preparation process thereof |
| CN114868854A (en) * | 2022-05-09 | 2022-08-09 | 四川省农业科学院农产品加工研究所 | Penthorum chinense pursh functional health-care beverage prepared by using ultrasonic-assisted tannase and preparation method thereof |
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| CN101732369B (en) * | 2008-11-06 | 2012-02-22 | 四川科伦新光医药有限公司 | Novel application of penthorum chinense pursh extract |
| CN103416817B (en) * | 2013-07-22 | 2015-07-01 | 四川大学 | Hangover-alleviating, liver-protecting and health-keeping beverage and preparation method thereof |
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