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CN104522809A - Ginseng and lycium barbarum composite health drink and making method thereof - Google Patents

Ginseng and lycium barbarum composite health drink and making method thereof Download PDF

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CN104522809A
CN104522809A CN 201410832250 CN201410832250A CN104522809A CN 104522809 A CN104522809 A CN 104522809A CN 201410832250 CN201410832250 CN 201410832250 CN 201410832250 A CN201410832250 A CN 201410832250A CN 104522809 A CN104522809 A CN 104522809A
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ginseng
lycium
barbarum
drink
health
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CN 201410832250
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CN104522809B (en )
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华正杰
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通化百泉保健食品有限公司
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/56Flavouring or bittering agents
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/60Sweeteners
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/76Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to a method for making ginseng and lycium barbarum composite health drink. The making method comprises the following steps: by taking ginseng as a raw material, performing water extraction to obtain ginseng juice; by taking ginseng concentrate as a main raw material, adding lycium barbarum juice with a health effect, thereby obtaining the ginseng and lycium barbarum composite drink. According to the ginseng and lycium barbarum processing technology, the original nutrition characteristics, taste and effective functions of the raw materials are not damaged, and the natural property of the drink is guaranteed.

Description

人参、枸杞复合保健饮料及制备方法 Ginseng, Chinese wolfberry and composite health beverage preparation method

技术领域 FIELD

[0001] 本发明涉及一种植物饮料,尤其是指人参、枸杞复合保健饮料及制备方法。 [0001] The present invention relates to a beverage plant, particularly to ginseng, wolfberry and complex health beverage preparation method.

背景技术 Background technique

[0002] 五加科人参属植物人参的干燥根作为名贵中药材补品,在我国已有很长的应用历史,早在《神农本草经》里就将它列为上品。 [0002] Araliaceae ginseng plants ginseng root dry as expensive medicines supplements, in our application has a long history, as early as in the "Shen Nong's Herbal Classic" where it will be listed as the top grade. 早在唐朝人们就开始应用野生人参作为补品。 As early as the Tang Dynasty, people began to use wild ginseng as a tonic. 人参具有大补元气,用于气虚欲脱的重证。 Ginseng has nourishing strength, Qi to take off for the re-license. 具有补肺益气用于肺气不足,气短喘促,少气乏力,体质虚弱。 Bufei for Qi deficiency lung, shortness of breath, breathlessness, less gas fatigue, physical weakness.

[0003] 枸杞属茄科枸杞属的木本植物,又名贡果、血杞子、枸杞豆,为药食同源植物和高级滋补品。 [0003] wolfberry Lycium Solanaceae genus of woody plants, also known as Gong fruit, blood wolfberries, wolfberry beans for Medicinal and Edible Plants and senior tonic. 枸杞含蛋白质15%,糖30%,还有胡萝卜素、核黄素、硫胺素、Vc、烟酸、氨基酸、生物碱和苷类等成分。 Wolfberry containing 15% protein, 30% sugar, as well as carotene, riboflavin, thiamine, Vc, nicotinic acid, amino acids, alkaloids and glycosides other ingredients. 枸杞果具有降低血压、减少胆固醇、防止动脉硬化以及促进免疫功能、提高抗病能力、防老抗衰等作用,枸杞多糖、甜菜碱等具有“润肺、清肝、滋肾、益气、补虚劳、祛风、明目”等功能。 Wolfberry fruit having a lower blood pressure, reduce cholesterol and prevent atherosclerosis and promoting the immune function, enhance the disease resistance effect, like anti-old age, LBP, betaine and the like having, "lungs, Liver, Kidney, Qi, tonic labor, chills, eyesight, "and so on.

[0004] 高频率的工作节奏,带来人民越来越多的亚健康,但是市场人参、枸杞产品保健品开发极为缺乏,远不能满足保健市场的需要,为此,以枸杞为主要原料生产的人参、枸杞复合保健饮料开发具有重要的意义,具有独特的市场定位及迫切需求。 [0004] the pace of work of high frequency, sub-health bring more and more people, but the market ginseng, Chinese wolfberry health care product development is extremely lacking, can not meet the needs of the healthcare market, for which wolfberry as the main raw material production ginseng, wolfberry compound health beverage development is of great significance, has a unique market position and urgent needs.

发明内容 SUMMARY

[0005] 本发明的目的是针对上述不足而提供一种人参、枸杞复合保健饮料及制备方法。 [0005] The present invention is directed to the above problems and to provide a ginseng, wolfberry and complex health beverage preparation method. 是以人参、枸杞为主要原料,通过工艺改进,实现复合效果更优。 Is ginseng, Chinese wolfberry as the main raw material, by a process improvement, the composite effect is better.

[0006] 本发明的技术解决方案是:一种人参、枸杞复合保健饮料,由以下重量百分比原料制成:0.15%〜0.20%人参汁、10%〜30%枸杞汁、白砂糖8.0%〜10.0%、0.03%〜0.07%柠檬酸、0.003%香兰素,余量为软化水。 [0006] The technical solution of the invention is: A ginseng, wolfberry composite health beverage, made of a material the following percentages by weight: 0.15% ~0.20% ginseng juice, juice wolfberry 10% ~ 30%, sugar 8.0% ~10.0 %, 0.03% ~0.07% citric acid, vanillin 0.003%, the remainder being demineralized water.

[0007] 优选:人参、枸杞复合保健饮料,由以下重量百分比原料制成: [0007] Preferably: ginseng, wolfberry composite health beverage, made of a material the following percentages by weight:

人参汁0.18%、枸杞汁20%、白砂糖8.0%、柠檬酸0.05%、香兰素0.003%,余量为软化水或水。 Ginseng juice 0.18%, wolfberry juice 20%, sugar 8.0%, Citric acid 0.05% Vanillin 0.003%, the balance being water or demineralized water.

[0008] 人参、枸杞复合保健饮料的制备方法,其步骤如下: [0008] The ginseng, medlar preparing a composite health beverage, comprises the following steps:

一、人参汁的制备 I. Preparation of ginseng juice

(I)选料:选参根白色或黄白色,去除剔除杂质废物。 (I) selected from the group of materials: ginseng root is selected from white or yellowish white, waste removal remove impurities.

[0009] (2)浸泡清洗:将选好的原料放入清水中,经浸泡后,用清水反复洗净表面泥土污垢,洗后捞出进行闷润。 [0009] (2) immersion washing: The selected feedstock into the water, after immersion, washed repeatedly with water the soil surface dirt, washed fish for moistening.

[0010] (3)闷润:将清洗表面吸水的原料置于容器内,覆以湿布,保持湿润,使水分慢慢渗入,按时补充40°C水喷淋,保持10〜12h,直至润至适于切制程度。 [0010] (3) moistening: cleaning the surface of the water absorbing material placed in a container, covered with a damp cloth, kept moist, the moisture slowly infiltrated, supplement time 40 ° C water shower, holding 10~12h, until the Run to cutting system suitable degree.

[0011] (4)切片:洗净,采用手工或切片机进行切片,切片厚度为0.2cm〜0.4cm。 [0011] (4) sections: Wash a manual or microtome slicing, a slice thickness of 0.2cm~0.4cm.

[0012] (5)浸提:将参片放入夹层锅中,加水10倍〜12倍,使锅内温度在50〜60min内达到98〜102°C后(人参淀粉较多,在规定时间内升高温度,可防止人参片因在较低温度下浸泡时间过程而发生酸败),保持2〜6h,熬制,直至参片熟透,然后保持浸提温度60°C〜70°C提取48h〜64h,便于有效成分有较高的提取率。 [0012] (5) extraction: the reference sheet into a jacketed kettle, water was added ~ 12-fold 10-fold, so that the pot temperature reaches 98~102 ° C (more ginseng starch in 50~60min, at a predetermined time the elevated temperature, can be prevented by soaking time ginseng process rancidity occurs at lower temperatures), holding 2~6h, brewed, cooked until the reference sheet, and then maintained extraction temperature 60 ° C~70 ° C extraction 48h~64h, facilitates the active ingredient has a higher extraction rate.

[0013] (6)打浆:将浸提的参片连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.2〜0.5cm的碎块,处理备用。 [0013] (6) beating: the reference sheet together with the leaching leachate together into a high speed beating stamp mill, to a particle size which is crushed to pieces 0.2~0.5cm, the processing standby.

[0014] (7)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在10〜30μΐΉ。 [0014] (7) rubber mill: The beaten slurry grinding with a colloid mill, a colloid mill feed liquid by repeated 3 times to control the particle size 10~30μΐΉ.

[0015] (8)酶解:在浆液中加入1%〜1.2%a-淀粉酶,在45〜55°C下酶解Ih〜1.5h,在酶解过程中不断地搅拌,可保证酶作用均匀,使淀粉充分分解,起到粉碎作用。 [0015] (8) enzyme: Add 1% ~1.2% a- amylase in the slurry, enzymatic Ih~1.5h, continuously stirred at 45~55 ° C in the course of hydrolysis, enzymatic action can ensure uniform, full decomposition of the starch, play a crushing effect.

[0016] (9)灭酶:把酶解后的清汁,进行二次加热到85°C〜95°C,保持10 min〜15min,灭酶,可有效地防止浆液褐变。 [0016] (9) to inactivate enzymes: the juice after enzymatic hydrolysis, secondary heating to 85 ° C~95 ° C, holding 10 min~15min, enzyme inactivation, the slurry can effectively prevent browning.

[0017] (10)过滤:灭酶后用60目〜80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目〜200目滤布的板框压滤机过滤,得到清液。 [0017] (10) filter: the filter mesh 60 ~ 80 mesh filter cloth after the enzyme inactivation twice, straining to separate the juice residue, then 150 mesh ~ 200 mesh filter cloth to a filter plate and frame filter press to give supernatant. 采取粗滤和精滤相结合的二次过滤工艺,可使汁洛分离的更加彻底。 Take the coarse filter and fine filter combining secondary filtration process, it can more thoroughly separated Los juice.

[0018] (11)澄清:用0.8%果胶,0.6%海藻胶和0.4%黄原胶按质量比稳定剂进行复合处理,吸取的沉淀池中的上层清液。 [0018] (11) Clarification: mass ratio of stabilizer composite treated with 0.8% pectin, 0.6% sodium alginate and 0.4% Xanthan gum, the supernatant sucked settling tank. 可有效去除全部悬浮物及易致沉淀的胶粒,此时的沉淀率最低,产品的稳定效果最好。 Can effectively remove all suspended solids and colloidal prone to cause precipitation, the precipitation rate at this time is the lowest, the best stabilizing effect of the product.

[0019] (12)离心:将澄清后的汁液在3000r/min〜8500 r/min离心机中进行离心15min〜30 min,获得澄清液,打入忙汁罐备用。 [0019] (12) Centrifugation: after the juice clarification in 3000r / min~8500 r / min centrifuge centrifuge 15min~30 min, the supernatant obtained, the juice tank into the standby busy.

[0020] 二、枸杞汁的制备 [0020] Preparation of di, wolfberry juice

(I)选料:枸杞子选择挑出个大、果肉肥厚、饱满、颜色鲜艳、无虫蛀、无霉烂及变质的干枸杞。 (I) the choice of materials: medlar choose to pick a big, flesh plump, plump, bright colors, no insects, no rotten and bad dry wolfberry.

[0021] (2)清洗:挑选后,用流动的水或倒入水池中反复冲洗至表皮无污物。 [0021] (2) Cleaning: After the selection, running water is poured into the pool or to the skin repeatedly washed free of dirt.

[0022] (3)浸泡:把洗净的枸杞,放在容器内,加入3倍〜5倍量的水,浸泡30min。 [0022] (3) soaking: wolfberry to wash, placed in the vessel, was added 3-fold amount of water ~ 5 times, soaking 30min.

[0023] (4)破碎:将浸泡的枸杞破碎。 [0023] (4) crushing: The soaking wolfberry broken.

[0024] (5)护色:在破碎后迅速加入05%〜0.1%抗坏血酸和0.01%〜0.06%柠檬酸混和液护色,20〜30min。 [0024] (5) Color Protection: rapidly added 05% ~0.1% ascorbic acid and 0.01% ~0.06% citric acid mixed solution browning after crushing, 20~30min. 枸杞中含有单宁等多酚类物质及多种氧化酶,破碎后与氧接触而极易氧化变色,从而影响产品的色泽和口感。 Wolfberry contains tannin and polyphenol oxidases more, crushed and easily oxidized in contact with oxygen and discoloration, and therefore affect the color and taste. 因此,该护色剂组成可以起到很好的抗氧化的作用。 Thus, the color fixative composition may be a good antioxidant effect.

[0025] (6)浸提:将破碎护色后的果肉浆置于夹层锅中,加5〜10倍纯净水,保持70°C〜80°C条件下浸提3h〜6h,严格把握浸提时间,有利于将枸杞细胞内的汁液有效成份充分提取,浸提期要搅拌3〜4次得到浸提的枸杞浆。 [0025] (6) extraction: The pulp slurry was placed after the color protection broken jacketed kettle, adding 5 to 10 times of pure water maintained at 70 ° C~80 ° C extraction conditions 3h~6h, strictly grasp the dip mention time, in favor of the active ingredient in Chinese wolfberry juice full cell extracts, the extraction period to stir 3 to 4 times to get wolfberry pulp leaching.

[0026] (7)打浆:将浸提的枸杞连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.1〜0.3cm的碎块,处理备用。 [0026] (7) beating: The leached together with wolfberry extract together into a high speed beating stamp mill, to a particle size which is crushed to pieces 0.1~0.3cm, the processing standby.

[0027] (8)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在10〜30μΐΉ。 [0027] (8) rubber mill: The beaten slurry grinding with a colloid mill, a colloid mill feed liquid by repeated 3 times to control the particle size 10~30μΐΉ.

[0028] (9)酶解:在浆液中加入0.01%〜0.02%果胶酶,在45〜55°C下酶解0.5h〜1.0h,在酶解过程中不断地搅拌。 [0028] (9) enzyme: 0.01% was added to the slurry ~0.02% pectinase enzyme 0.5h~1.0h at 45~55 ° C, stirred continuously during the hydrolysis. 枸杞组织较紧密,果胶物质的含量也很丰富,单纯的打浆压榨取汁得率很低,进行果胶酶处理,充分破坏原料组织细胞壁,提高原料的利用率。 Wolfberry organization more closely the content of pectin material is also very rich, simple beating squeezing juice yield is very low, a pectinase treatment, adequate raw tissue damage cell walls and improve the utilization of raw materials.

[0029] (10)灭酶:把酶解后的清汁,进行二次加热到85°C〜95°C,保持10 min〜15min,灭酶。 [0029] (10) to inactivate enzymes: the juice after enzymatic hydrolysis, secondary heating to 85 ° C~95 ° C, holding 10 min~15min, enzyme inactivation. 可杀死枸杞中固有的酶,提高酶解效果。 Wolfberry can kill inherent enzymes to improve digestion effect.

[0030] (11)过滤:灭酶后用60目〜80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目〜200目滤布的板框压滤机过滤,得到清液。 [0030] (11) filter: the filter mesh 60 ~ 80 mesh filter cloth after the enzyme inactivation twice, straining to separate the juice residue, then 150 mesh ~ 200 mesh filter cloth to a filter plate and frame filter press to give supernatant.

[0031] (12)澄清:先将0.04〜0.06%的明胶均匀缓慢撒入汁中,用搅拌器搅拌,然后再缓慢加入0.06〜0.08%蜂蜜,静置2h,过滤。 [0031] (12) Clarification: first 0.04~0.06% gelatin juice uniformly sprinkling them in slowly, stirred with a stirrer, and then slowly added 0.06~0.08% honey, left 2h, and filtered. 再加入0.2〜0.3%的羧甲基纤维素钠作稳定剂,加入时应均匀缓慢加入并不断搅拌,使其自然澄清,取上层清液备用。 Adding 0.2~0.3% of sodium carboxymethyl cellulose as a stabilizer, should be added evenly and slowly added with constant stirring, and naturally clarified supernatant taken back. 枸杞中含有大量不稳定性的枸杞多糖,容易变性及出现沉淀,因此,采用明胶和蜂蜜可去除沉淀,同时加入羧甲基纤维素钠作稳定剂,以解决产品的沉淀,增加原料物的含量。 Lycium barbarum polysaccharide contains a large instability, denaturation and precipitation occurs easily, therefore, can be removed by gelatin precipitation and honey, and sodium carboxymethylcellulose was added as a stabilizer, in order to solve the precipitated product was increased content of the raw .

[0032] (13)离心:将澄清后的汁液在3000r/min〜8500 r/min离心机中进行离心15min〜30 min,获得澄清汁液,打入忙汁罐备用。 [0032] (13) Centrifugation: The clarified juice after centrifugation at 15min~30 min 3000r / min~8500 r / min in a centrifuge, to obtain a clear juice, the juice tank into the standby busy.

[0033] 三、人参、枸杞复合保健饮料的调配 [0033] Third, ginseng, medlar Compound Healthy Beverage deployment

(I)调配:0.15%〜0.20%人参汁、10%〜30%枸杞汁;白砂糖10.0%〜15.0 %、最后加入0.03%〜0.07%柠檬酸、0.003%香兰素,用软化水补足至100份体积混合均匀,调至酸甜适宜,口感适中。 (I) formulation: 0.15% ~0.20% ginseng juice, juice wolfberry 10% ~ 30%; 10.0% ~15.0% sugar, and finally 0.03% ~0.07% citric acid, 0.003% vanillin, made up with demineralized water to 100 parts by volume of mixed, adjusted to a suitable sweet and sour, moderate taste.

[0034] (2)均质、脱气:将调配饮料加热至50°C〜60°C,送入高压均质机中,在20MPa〜25MPa压力下进行均质,同时开启脱气机,处理10min-15min脱气。 [0034] (2) homogenizing, degassing: the drink formulation was heated to 50 ° C~60 ° C, into a high-pressure homogenizer and homogenized at a pressure 20MPa~25MPa turned on simultaneously degasser, processing 10min-15min degassing. 使不同粒子的悬浮液均质化,获得不易分离和沉淀的汁液。 So that a suspension of particles of different homogenizing juice obtained easily separated and precipitated. 同时原料细胞间隙中存在着氧、氮和二氧化碳等气体被脱去,从而减少或避免汁液成分的氧化,保持其色泽和风味。 While the cells are present in the feed gap of oxygen, nitrogen and carbon dioxide gas is removed, so as to reduce or avoid oxidation of the juice component retains its color and flavor.

[0035] (3)灌装、杀菌:调配饮料进行均质、脱气后,按2(T-15'-2(T/120°C灭菌公式进行高压灭菌,后冷却至常温。进行二次杀菌处理,杀菌温度为100°c左右,杀菌时间为15-20分钟,延长产品的保质期。 [0035] (3) filling, sterilization: homogeneous beverage formulation, after degassing, by 2 (T-15'-2 (T / 120 ° C autoclave sterilization formula, cooled to normal temperature. secondary sterilization process, the sterilization temperature is about 100 ° c, sterilization time of 15-20 minutes, to extend the shelf life of the product.

[0036] 后冷却至常温,进行二次杀菌处理,杀菌温度为100°C,杀菌时间为15-20分钟,包装即得。 [0036] After cooling to room temperature, the secondary sterilization, the sterilization temperature of 100 ° C, sterilization time of 15-20 minutes, to obtain the package. 杀死汁液中的致病菌,产品得以长期保藏,同时保持原料的风味、色泽和营养成分等产品的质量。 Kill pathogens in juice, products can be long-term preservation, while maintaining the quality of flavor, color and nutrients of raw materials and other products.

[0037] 优选:人参、枸杞复合保健饮料的制备方法,其步骤如下: [0037] Preferably: ginseng, wolfberry preparation of composite health beverage, comprises the following steps:

一、人参汁的制备 I. Preparation of ginseng juice

(I)选料:选参根白色或黄白色,去除剔除杂质废物。 (I) selected from the group of materials: ginseng root is selected from white or yellowish white, waste removal remove impurities.

[0038] (2)浸泡清洗:将选好的原料放入清水中,经浸泡后,用清水反复洗净表面泥土污垢,洗后捞出进行闷润。 [0038] (2) immersion washing: The selected feedstock into the water, after immersion, washed repeatedly with water the soil surface dirt, washed fish for moistening.

[0039] (3)闷润:将清洗表面吸水的原料置于容器内,覆以湿布,保持湿润,使水分慢慢渗入,按时补充40°C水喷淋,保持12h,直至润至适于切制程度。 [0039] (3) moistening: cleaning the surface of the water absorbing material placed in a container, covered with a damp cloth, kept moist, the moisture slowly infiltrated, supplement time 40 ° C water shower, holding 12h, adapted to run until cut the extent of the system.

[0040] (4)切片:洗净,采用手工或切片机进行切片,切片厚度为0.4cm。 [0040] (4) sections: Wash a manual or microtome slicing, a slice thickness of 0.4cm.

[0041] (5)浸提:将参片放入夹层锅中,加水10倍,使锅内温度在60min内达到100°C后,保持3h,熬制,直至参片熟透,然后保持浸提温度65°C提取48h。 [0041] (5) extraction: After the reference sheet into a jacketed kettle, adding water 10 times, so that the pot temperature reached 100 ° C in 60min, maintaining 3h, brewed, cooked until the reference sheet, and then held immersed extraction extraction temperature 65 ° C 48h.

[0042] (6)打浆:将浸提的参片连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.3cm的碎块,处理备用。 [0042] (6) beating: the reference sheet together with the leaching leachate together into a high speed beating stamp mill, to a particle size which is crushed to pieces of 0.3cm, the standby processing.

[0043] (7)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在20 μ mo [0043] (7) rubber mill: The beaten slurry grinding with a colloid mill, a colloid mill feed liquid by repeated 3 times to control the particle size 20 μ mo

[0044] (8)酶解:在浆液中加入1% a-淀粉酶,在55°C下酶解lh,在酶解过程中不断地搅拌。 [0044] (8) enzyme: 1% a- amylase was added in the slurry, enzymatic LH, continuously stirred at 55 ° C for the digestion process.

[0045] (9)灭酶:把酶解后的清汁,进行二次加热到90°C,保持10 min,灭酶。 [0045] (9) to inactivate enzymes: the juice after enzymatic hydrolysis, secondary heating to 90 ° C, holding 10 min, enzyme inactivation.

[0046] (10)过滤:灭酶后用80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目滤布的板框压滤机过滤,得到清液。 [0046] (10) Filter: After the enzyme was filtered off twice with 80 mesh filter cloth, a coarse filter, to separate the juice residue, then 150 mesh filter cloth to the filter plate and frame filter press to give a clear solution.

[0047] (11)澄清:用0.8%果胶,0.6%海藻胶和0.4%黄原胶按质量比稳定剂进行复合处理,吸取的沉淀池中的上层清液。 [0047] (11) Clarification: mass ratio of stabilizer composite treated with 0.8% pectin, 0.6% sodium alginate and 0.4% Xanthan gum, the supernatant sucked settling tank.

[0048] (12)离心:将澄清后的汁液在3000r/min离心机中进行离心30 min,获得澄清液,打入贮汁罐备用。 [0048] (12) Centrifugation: The clarified juice after centrifugation for 30 min at 3000r / min in a centrifuge, the supernatant liquid is obtained, the juice tank into the backup storage.

[0049] 二、枸杞汁的制备 [0049] Preparation of di, wolfberry juice

(1)选料:枸杞子选择挑出个大、果肉肥厚、饱满、颜色鲜艳、无虫蛀、无霉烂及变质的干枸杞。 (1) choice of materials: medlar selected picked large, flesh hypertrophy, full, bright colors, no insects, no deterioration of the dry wolfberry and rotten.

[0050] (2)清洗:挑选后,用流动的水或倒入水池中反复冲洗至表皮无污物。 [0050] (2) Cleaning: After the selection, running water is poured into the pool or to the skin repeatedly washed free of dirt.

[0051] (3)浸泡:把洗净的枸杞,放在容器内,加入3倍量的水,浸泡30min。 [0051] (3) soaking: wolfberry to wash, placed in the vessel, was added 3-fold amount of water, soaking 30min.

[0052] (4)破碎:将浸泡的枸杞破碎。 [0052] (4) crushing: The soaking wolfberry broken.

[0053] (5)护色:在破碎后迅速加入0.1%抗坏血酸和0.03%柠檬酸混和液护色,30min。 [0053] (5) Color Protection: 0.1% ascorbic acid was added rapidly and the mixture was 0.03% citric acid browning after crushing, 30min.

[0054] (6)浸提:将破碎护色后的果肉浆置于夹层锅中,加5倍纯净水,保持70°C条件下浸提5h,浸提期要搅拌3次,升温80°C维持2min得到浸提的枸杞浆。 [0054] (6) extraction: The pulp slurry was placed after the color protection broken jacketed kettle, adding pure water five times, holding extraction 5h, leaching of stirring to 70 ° C for three conditions, temperature rise 80 ° C maintain 2min get wolfberry pulp leaching.

[0055] (7)打浆:将浸提的枸杞连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.3cm的碎块,处理备用。 [0055] (7) beating: The leached together with wolfberry extract together into a high speed beating stamp mill, to a particle size which is crushed to pieces of 0.3cm, the standby processing.

[0056] (8)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在30 μ m。 [0056] (8) rubber mill: The beaten slurry grinding with a colloid mill, a colloid mill feed liquid by repeated 3 times to control the particle size 30 μ m.

[0057] (9)酶解:在浆液中加入0.02%果胶酶,在50°C下酶解0.5h,在酶解过程中不断地搅拌。 [0057] (9) enzyme: the slurry was added 0.02% pectinase enzyme 0.5h at 50 ° C, stirred continuously during the hydrolysis.

[0058] (10)灭酶:把酶解后的清汁,进行二次加热到90°C,保持10 min,灭酶。 [0058] (10) to inactivate enzymes: the juice after enzymatic hydrolysis, secondary heating to 90 ° C, holding 10 min, enzyme inactivation.

[0059] (11)过滤:灭酶后用80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目滤布的板框压滤机过滤,得到清液。 [0059] (11) Filter: After the enzyme was filtered off twice with 80 mesh filter cloth, a coarse filter, to separate the juice residue, then 150 mesh filter cloth to the filter plate and frame filter press to give a clear solution.

[0060] (12)澄清:先将0.04%的明胶均匀缓慢撒入汁中,用搅拌器搅拌,然后再缓慢加入0.8%蜂蜜,静置2h,过滤。 [0060] (12) Clarification: First 0.04% gelatin juice uniformly sprinkling them in slowly, stirred with a stirrer, and then slowly added 0.8% honey, left 2h, and filtered. 再加入0.2%的羧甲基纤维素钠作稳定剂,加入时应均匀缓慢加入并不断搅拌,使其自然澄清,取上层清液备用。 Was added 0.2% of sodium carboxymethyl cellulose as a stabilizer, should be added evenly and slowly added with constant stirring, and naturally clarified supernatant taken back.

[0061] (13)离心:将澄清后的汁液在3000r/min离心机中进行离心30 min,获得澄清汁液,打入贮汁罐备用。 [0061] (13) Centrifugation: The clarified juice after centrifugation for 30 min at 3000r / min in a centrifuge, to obtain a clear juice, the juice tank into the backup storage.

[0062] 三、人参、枸杞复合保健饮料的调配 [0062] Third, ginseng, medlar Compound Healthy Beverage deployment

Cl)调配:人参汁0.18%、枸杞汁20%、白砂糖8.0%、柠檬酸0.05%、香兰素0.003%用软化水补足至100份体积混合均匀,调至酸甜适宜,口感适中。 Cl) formulation: 0.18% Ginseng juice, wolfberry juice 20%, sugar 8.0%, Citric acid 0.05% Vanillin 0.003% up to 100 parts by volume mixed with demineralized water adjusted to a suitable sweet and sour, moderate taste.

(2)均质、脱气:将调配饮料加热至60°C,送入高压均质机中,在25MPa压力下进行均质,同时开启脱气机,处理1min脱气。 (2) homogenizing, degassing: the drink formulation was heated to 60 ° C, into a high-pressure homogenizer and homogenized at a pressure of 25MPa, while the open degasser, degassed for 1min.

[0063] (3)灌装、杀菌:调配饮料进行均质、脱气后,按2(T-15'-2(T/120°C灭菌公式进行高压灭菌,后冷却至常温。,进行二次杀菌处理,杀菌温度为100°c,杀菌时间为15-20分钟,包装即得。 [0063] (3) filling, sterilization: homogeneous beverage formulation, after degassing, by 2 (T-15'-2 (T / 120 ° C autoclave sterilization formula, cooled to room temperature. secondary sterilization, the sterilization temperature is 100 ° c, sterilization time of 15-20 minutes, to obtain the package.

[0064] 除人参、枸杞为活性成分外,还可以加入饮料常用各类载体、辅料。 [0064] In addition to ginseng, Chinese wolfberry to the active ingredient, may be added various types of conventional beverage carriers, adjuvants.

[0065] 与现有技术相比,本发明的主要优点在于: [0065] Compared with the prior art, the major advantages of the present invention is that:

(I)本产品为市场上极受欢迎的一种产品形式,工艺简单,成本低,大大提高了品的附加值,具有极大的开发潜力。 (I) This product is very popular on the market in the form of a product, process is simple, low cost, greatly improving the added value of products, has great development potential.

[0066] (2)原料来源方便,生产设备简单、生产成本较低。 [0066] convenient source (2) raw materials, production equipment is simple, low production cost.

[0067] (3)加工过程中采用不破坏原料的原有营养物质的物理加工,保持了原料的味道和营养特性的天然性。 [0067] (3) used in the process does not destroy the physical processing of the original feedstock nutrients, maintaining natural taste and nutritional characteristics of the starting material.

[0068] (4)枸杞前处理过程中容易发生褐变,使用护色剂可有效防止打浆过程中的酶促褐变问题。 [0068] (4) wolfberry pretreatment process is easy browning, the use of protective toner can effectively prevent enzymatic browning during the beating. 将浸泡的枸杞破碎,便于浸提。 The crushing soaking wolfberry facilitate leaching.

[0069] (5)本发明饮料是以被卫生部列为“药食两用”品种之一的枸杞子为主原料,填加上少量的具有较强保健作用的人参,使得本申请生产饮料既具有大补元气,补肺益气,气短喘促,少气乏力、降低血压、减少胆固醇、防止动脉硬化以及促进免疫功能、提高抗病能力、防老抗衰等保健作用,又增加了枸杞独具的蛋白质、糖、胡萝卜素、核黄素、硫胺素、Vc,烟酸、氨基酸、生物碱和苷类等营养作用。 [0069] (5) The beverage of the invention is to be classified as one of the Ministry of Health medlar "Edible" main varieties of raw materials, plus a small amount of fill has a strong health effects of ginseng, so producing a beverage of the present application not only has the nourishing strength, Qi lungs, shortness of breath, breathlessness, less gas fatigue, lower blood pressure, reduce cholesterol, prevent atherosclerosis and promote immune function, improve the health effects of disease resistance, anti-old age, etc., increased independence wolfberry trophic effects of protein, carbohydrate, carotene, riboflavin, thiamine, Vc, nicotinic acid, amino acids, alkaloids and the like with the glycosides. 适合中老年人群,特别是体质虚弱的人群。 Suitable for the elderly population, especially the physical weakness of the crowd.

[0070] (6)工艺方法上针对人参、枸杞自身特性,进行了提取步骤的科学排布,提高了原料利用率,保证了产品稳定性,更保证了有效成分充分提取。 [0070] (6) for a process for ginseng, Chinese wolfberry own characteristics, carried out scientific extraction step arrangement, improved utilization of raw materials to ensure the stability of the product, but also to ensure the effective components extracted well.

具体实施方式 detailed description

[0071] 实施例1 [0071] Example 1

人参、枸杞复合保健饮料,由以下重量百分比原料制成:人参汁0.18%、枸杞汁20%、白砂糖8.0%、柠檬酸0.05%、香兰素0.003%,余量为软化水。 Ginseng, wolfberry composite health beverage, made of a material the following percentages by weight: 0.18% of ginseng juice, wolfberry juice 20%, sugar 8.0%, Citric acid 0.05% Vanillin 0.003%, the remainder being demineralized water.

[0072] 实施例2 [0072] Example 2

1、人参汁制备的具体实施方式 1, the detailed description of the preparation of ginseng juice

(I)选料:选参根白色或黄白色,无熏硫,无抽沟,质地有粉性、气香,味微苦甘、无虫蛀、霉变、无破损、病疤无杂质生晒参,去除剔除杂质废物。 (I) selected from the group of materials: ginseng root is selected from white or yellowish white, smoke-free sulfur, no pumping grooves, texture of powder properties, gas aroma, taste bitter sweet, no insects, mildew, no damage, no impurities raw scar disease drying the Senate, waste removal remove impurities.

[0073] (2)浸泡清洗:将选好的原料放入清水中,稍经浸泡后,用清水反复洗净表面泥土污垢。 [0073] (2) immersion washing: The selected feedstock into the water, a little after immersion, washed with water repeatedly dirt soil surface. 洗后捞出进行闷润。 Remove and be washed moistening.

[0074] (3)闷润:将清洗表面吸水的原料。 [0074] (3) moistening: cleaning the surface of the water absorbing material. 置于容器内,覆以湿布,保持一定湿润,使水分慢慢渗入,按时补充适量40°C水喷淋,保持10〜12h时,直至润至适于切制程度。 Placed in a container, covered with a damp cloth to maintain a certain moisture, moisture slowly infiltration time and the added amount of water spray 40 ° C, the holding 10~12h, to run until the system is adapted to the extent of cutting.

[0075] (4)切片:洗净浸泡闷润生晒参,采用手工或切片机进行切片,切片厚度为0.2cm 〜0.4cm。 [0075] (4) sections: moistening washed soaked ginseng, manually or microtome slicing, a slice thickness of 0.2cm ~0.4cm.

[0076] (5)浸提:将参片放入夹层锅中,加水10倍〜12倍,使锅内温度在50〜60min内达到98〜102°C后,保持2〜6h,熬制,直至参片熟透。 [0076] (5) extraction: After the reference sheet into a jacketed kettle, adding water ~ 12 times to 10 times, so that the pot temperature reached 98~102 ° C in 50~60min, holding 2~6h, brewed, reference sheet until cooked. 然后保持浸提温度60V〜70°C提取48h 〜64h。 Then held 60V~70 ° C extraction temperature to extract 48h ~64h.

[0077] (6)打浆:将浸提的参片连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.2〜0.5cm的碎块,处理备用。 [0077] (6) beating: the reference sheet together with the leaching leachate together into a high speed beating stamp mill, to a particle size which is crushed to pieces 0.2~0.5cm, the processing standby.

[0078] (7)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在10〜30μΐΉ。 [0078] (7) rubber mill: The beaten slurry grinding with a colloid mill, a colloid mill feed liquid by repeated 3 times to control the particle size 10~30μΐΉ.

[0079] (8)酶解:在浆液中加入1%〜1.2%a-淀粉酶,在45〜55°C下酶解1.0h〜1.5h,在酶解过程中不断地搅拌。 [0079] (8) enzyme: Add 1% ~1.2% a- amylase in the slurry, enzymatic 1.0h~1.5h at 45~55 ° C, stirred continuously during the hydrolysis.

[0080] (9)灭酶:把酶解后的清汁,进行二次加热到85°C〜95°C,保持10 min〜15min,灭酶。 [0080] (9) to inactivate enzymes: the juice after enzymatic hydrolysis, secondary heating to 85 ° C~95 ° C, holding 10 min~15min, enzyme inactivation.

[0081] (10)过滤:灭酶后用60目〜80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目〜200目滤布的板框压滤机过滤,得到清液。 [0081] (10) filter: the filter mesh 60 ~ 80 mesh filter cloth after the enzyme inactivation twice, straining to separate the juice residue, then 150 mesh ~ 200 mesh filter cloth to a filter plate and frame filter press to give supernatant.

[0082] (11)澄清:用0.8%果胶,0.6%海藻胶和0.4%黄原胶按质量比稳定剂进行复合处理,吸取的沉淀池中的上层清液。 [0082] (11) Clarification: mass ratio of stabilizer composite treated with 0.8% pectin, 0.6% sodium alginate and 0.4% Xanthan gum, the supernatant sucked settling tank.

[0083] 2、枸杞汁制备的具体实施方式 [0083] 2, the detailed description of the preparation of wolfberry juice

(I)选料:枸杞子选择挑出个大、果肉肥厚、饱满、颜色鲜艳、无虫蛀、无霉烂及变质,未经碱液、熏硫等化学药剂处理的干枸杞。 (I) selected from the group of materials: medlar selected picked large, flesh hypertrophy, full, bright colors, no insects, no mildew and deterioration, dry wolfberry without lye treatment chemicals, smoke and sulfur.

[0084] (2)清洗:挑选后,用流动的水或倒入水池中反复冲洗至表皮无污物。 [0084] (2) Cleaning: After the selection, running water is poured into the pool or to the skin repeatedly washed free of dirt.

[0085] (3)浸泡:把洗净的枸杞,放在容器内,加入3倍〜5倍量的水,浸泡30min。 [0085] (3) soaking: wolfberry to wash, placed in the vessel, was added 3-fold amount of water ~ 5 times, soaking 30min.

[0086] (4)破碎:将浸泡的枸杞用手捏枸杞,使枸杞达到破碎。 [0086] (4) crushing: Yong Shounie soaked wolfberry wolfberry, wolfberry reached so broken. 也可以用机械打碎。 It may also be broken mechanically.

[0087] (5)护色:在破碎后迅速加入05%〜0.1%抗坏血酸和0.01%〜0.06%柠檬酸混和液护色。 [0087] (5) Color Protection: rapidly added 05% ~0.1% ascorbic acid and 0.01% ~0.06% citric acid mixed solution browning after crushing.

[0088] (6)浸提:将破碎护色后的果肉浆置于夹层锅中,加5〜10倍纯净水,保持70°C〜90°C条件下浸提3h〜6h,浸提期要搅拌3〜4次,升温80〜90°C维持I〜2min得到浸提的枸杞浆。 [0088] (6) extraction: The pulp slurry was placed after the color protection broken jacketed kettle, adding 5 to 10 times of pure water maintained at 70 ° C~90 ° C extraction conditions 3h~6h, leaching of to stirred for 3 to 4 times, maintain heating 80~90 ° C wolfberry obtained slurry I~2min leaching.

[0089] (7)打浆:将浸提的枸杞连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.1〜0.3cm的碎块,处理备用。 [0089] (7) beating: The leached together with wolfberry extract together into a high speed beating stamp mill, to a particle size which is crushed to pieces 0.1~0.3cm, the processing standby.

[0090] (8)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在10〜30μΐΉ。 [0090] (8) rubber mill: The beaten slurry grinding with a colloid mill, a colloid mill feed liquid by repeated 3 times to control the particle size 10~30μΐΉ.

[0091] (9)酶解:在浆液中加入0.01%〜0.02%果胶酶,在45〜55°C下酶解0.5h〜1.0h,在酶解过程中不断地搅拌。 [0091] (9) enzyme: 0.01% was added to the slurry ~0.02% pectinase enzyme 0.5h~1.0h at 45~55 ° C, stirred continuously during the hydrolysis.

[0092] (10)灭酶:把酶解后的清汁,进行二次加热到85°C〜95°C,保持10 min〜15min,灭酶。 [0092] (10) to inactivate enzymes: the juice after enzymatic hydrolysis, secondary heating to 85 ° C~95 ° C, holding 10 min~15min, enzyme inactivation.

[0093] (11)过滤:灭酶后用60目〜80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目〜200目滤布的板框压滤机过滤,得到清液。 [0093] (11) filter: the filter mesh 60 ~ 80 mesh filter cloth after the enzyme inactivation twice, straining to separate the juice residue, then 150 mesh ~ 200 mesh filter cloth to a filter plate and frame filter press to give supernatant.

[0094] (12)澄清:先将0.04%的明胶均匀缓慢撒入汁中,用搅拌器搅拌,然后再缓慢加入0.8%蜂蜜,静置2h,过滤。 [0094] (12) Clarification: First 0.04% gelatin juice uniformly sprinkling them in slowly, stirred with a stirrer, and then slowly added 0.8% honey, left 2h, and filtered. 再加入0.2%的羧甲基纤维素钠作稳定剂,加入时应均匀缓慢加入并不断搅拌。 Was added 0.2% of sodium carboxymethyl cellulose as a stabilizer, should be added evenly and slowly added with constant stirring. 使其自然澄清,取上层清液备用。 And naturally clarified supernatant taken back.

[0095] (13)离心:将澄清后的汁液在3000r/min〜8500 r/min离心机中进行离心15min〜30 min,获得澄清汁液,打入忙汁罐备用。 [0095] (13) Centrifugation: The clarified juice after centrifugation at 15min~30 min 3000r / min~8500 r / min in a centrifuge, to obtain a clear juice, the juice tank into the standby busy.

[0096] 3、人参、枸杞复合保健饮料的调配 [0096] 3, ginseng, medlar Compound Healthy Beverage deployment

(I)调配:0.15%〜0.20%人参汁、10%〜30%枸杞汁;白砂糖10.0%〜15.0 %、最后加入0.03%〜0.07%柠檬酸、0.003%香兰素,用软化水补足至100份体积混合均匀,调至酸甜适宜,口感适中。 (I) formulation: 0.15% ~0.20% ginseng juice, juice wolfberry 10% ~ 30%; 10.0% ~15.0% sugar, and finally 0.03% ~0.07% citric acid, 0.003% vanillin, made up with demineralized water to 100 parts by volume of mixed, adjusted to a suitable sweet and sour, moderate taste.

[0097] (2)均质、脱气:将调配饮料加热至50°C〜60°C,送入高压均质机中,在20MPa〜25MPa压力下进行均质,同时开启脱气机,处理10min-15min脱气。 [0097] (2) homogenizing, degassing: the drink formulation was heated to 50 ° C~60 ° C, into a high-pressure homogenizer and homogenized at a pressure 20MPa~25MPa turned on simultaneously degasser, processing 10min-15min degassing.

[0098] (3)灌装、杀菌:调配饮料进行均质、脱气后,按2(Τ-15、2(Τ/120°C灭菌公式进行高压灭菌,后冷却至常温。进行二次杀菌处理,杀菌温度为100°c左右,杀菌时间为15-20分钟。 [0098] (3) filling, sterilization: homogeneous beverage formulation, after degassing, press 2 (Τ-15,2 (Τ / 120 ° C autoclave sterilization formula, cooled to room temperature for two. secondary sterilization, the sterilization temperature is about 100 ° c, sterilization time of 15-20 minutes.

[0099] (4)检验入库:质检员按产品标准进行检验,合格后、贴标烘干喷码、入库。 [0099] (4) test storage: quality inspector inspection by product standards, after passing the labeling Coding drying, storage.

[0100] 实施例3 [0100] Example 3

1、人参汁制备的具体实施方式 1, the detailed description of the preparation of ginseng juice

(I)选料:选参根白色或黄白色,无熏硫,无抽沟,质地有粉性、气香,味微苦甘、无虫蛀、霉变、无破损、病疤无杂质生晒参,去除剔除杂质废物。 (I) selected from the group of materials: ginseng root is selected from white or yellowish white, smoke-free sulfur, no pumping grooves, texture of powder properties, gas aroma, taste bitter sweet, no insects, mildew, no damage, no impurities raw scar disease drying the Senate, waste removal remove impurities.

[0101] (2)浸泡清洗:将选好的原料放入清水中,稍经浸泡后,用清水反复洗净表面泥土污垢。 [0101] (2) immersion washing: The selected feedstock into the water, a little after immersion, washed with water repeatedly dirt soil surface. 洗后捞出进行闷润。 Remove and be washed moistening.

[0102] (3)闷润:将清洗表面吸水的原料置于容器内,覆以湿布,保持一定湿润,使水分慢慢渗入,按时补充适量40°C水喷淋,保持12h,直至润至适于切制程度。 [0102] (3) moistening: cleaning the surface of the water absorbing material placed in a container, covered with a damp cloth to maintain a certain moisture, moisture slowly infiltration time and the added amount of water spray 40 ° C, kept 12h, until the Run to cutting system suitable degree.

[0103] (4)切片:洗净浸泡闷润生晒参,采用手工或切片机进行切片,切片厚度为0.4cm。 [0103] (4) sections: moistening washed soaked ginseng, manually or microtome slicing, a slice thickness of 0.4cm.

[0104] (5)浸提:将参片放入夹层锅中,加水10倍,使锅内温度在60min内达到100°C后,保持3h,熬制,直至参片熟透。 [0104] (5) extraction: the reference sheet into a jacketed kettle, adding water 10 times, so that the pot temperature within 60min after reaching 100 ° C, held 3h, rendered, reference sheet until cooked. 然后保持浸提温度65°C提取48h。 Then maintaining 65 ° C extraction temperature extraction 48h.

[0105] (6)打浆:将浸提的参片连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.3cm左右的碎块,处理备用。 [0105] (6) beating: the reference sheet together with the leaching leachate together into a high speed beating stamp mill, which is crushed to a particle size of about 0.3cm pieces, processing standby.

[0106] (7)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在20 μ m左右。 [0106] (7) rubber mill: The beaten slurry grinding with a colloid mill, a colloid mill feed liquid by repeated 3 times to control the particle size of about 20 μ m.

[0107] (8)酶解:在浆液中加入1% a-淀粉酶,在55°C下酶解1.0h,在酶解过程中不断地搅拌。 [0107] (8) enzyme: 1% a- amylase was added in the slurry, enzymatic 1.0h at 55 ° C, stirred continuously during the hydrolysis.

[0108] (9)灭酶:把酶解后的清汁,进行二次加热到90°C,保持10 min,灭酶。 [0108] (9) to inactivate enzymes: the juice after enzymatic hydrolysis, secondary heating to 90 ° C, holding 10 min, enzyme inactivation.

[0109] (10)过滤:灭酶后用80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目滤布的板框压滤机过滤,得到清液。 [0109] (10) Filter: After the enzyme was filtered off twice with 80 mesh filter cloth, a coarse filter, to separate the juice residue, then 150 mesh filter cloth to the filter plate and frame filter press to give a clear solution.

[0110] (11)澄清:用0.8%果胶,0.6%海藻胶和0.4%黄原胶按质量比稳定剂进行复合处理,吸取的沉淀池中的上层清液。 [0110] (11) Clarification: mass ratio of stabilizer composite treated with 0.8% pectin, 0.6% sodium alginate and 0.4% Xanthan gum, the supernatant sucked settling tank.

[0111] (10)离心:将澄清后的汁液在3500r/min离心机中进行离心30 min,获得澄清液,打入贮汁罐备用。 [0111] (10) Centrifugation: after the juice clarification in 3500r / min centrifugal centrifuge 30 min, the supernatant obtained, the juice tank into the backup storage.

[0112] 2、枸杞汁制备 [0112] 2. Preparation of wolfberry juice

(I)选料:枸杞子选择挑出个大、果肉肥厚、饱满、颜色鲜艳、无虫蛀、无霉烂及变质,未经碱液、熏硫等化学药剂处理的干枸杞。 (I) selected from the group of materials: medlar selected picked large, flesh hypertrophy, full, bright colors, no insects, no mildew and deterioration, dry wolfberry without lye treatment chemicals, smoke and sulfur.

[0113] (2)清洗:挑选后,用流动的水或倒入水池中反复冲洗至表皮无污物。 [0113] (2) Cleaning: After the selection, running water is poured into the pool or to the skin repeatedly washed free of dirt.

[0114] (3)浸泡:把洗净的枸杞,放在容器内,加入3倍量的水,浸泡30min。 [0114] (3) soaking: wolfberry to wash, placed in the vessel, was added 3-fold amount of water, soaking 30min.

[0115] (4)破碎:将浸泡的枸杞用手捏枸杞,使枸杞达到破碎。 [0115] (4) crushing: Yong Shounie soaked wolfberry wolfberry, wolfberry reached so broken. 也可以用机械打碎。 It may also be broken mechanically.

[0116] (5)护色:在破碎后迅速加入0.1%抗坏血酸和0.03%柠檬酸混和液护色。 [0116] (5) Color Protection: 0.1% ascorbic acid was added rapidly and the mixture was 0.03% citric acid browning after crushing.

[0117] (6)浸提:将破碎护色后的果肉浆置于夹层锅中,加5倍纯净水,保持70°C条件下浸提5h,浸提期要搅拌3次,升温80°C维持2min得到浸提的枸杞浆。 [0117] (6) extraction: The pulp slurry was placed after the color protection broken jacketed kettle, adding pure water five times, holding extraction 5h, leaching of stirring to 70 ° C for three conditions, temperature rise 80 ° C maintain 2min get wolfberry pulp leaching.

[0118] (7)打浆:将浸提的枸杞连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.3cm左右的碎块,处理备用。 [0118] (7) beating: The leached together with wolfberry extract together into a high speed beating stamp mill, which is crushed to a particle size of about 0.3cm pieces, processing standby.

[0119] (8)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在30 μ m左右。 [0119] (8) rubber mill: The beaten slurry grinding with a colloid mill, a colloid mill feed liquid by repeated 3 times to control the particle size of about 30 μ m.

[0120] (9)酶解:在浆液中加入0.02%果胶酶,在50°C下酶解0.5h,在酶解过程中不断地搅拌。 [0120] (9) enzyme: the slurry was added 0.02% pectinase enzyme 0.5h at 50 ° C, stirred continuously during the hydrolysis.

[0121] (10)灭酶:把酶解后的清汁,进行二次加热到90°C,保持10 min,灭酶。 [0121] (10) to inactivate enzymes: the juice after enzymatic hydrolysis, secondary heating to 90 ° C, holding 10 min, enzyme inactivation.

[0122] (11)过滤:灭酶后用80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目滤布的板框压滤机过滤,得到清液。 [0122] (11) Filter: After the enzyme was filtered off twice with 80 mesh filter cloth, a coarse filter, to separate the juice residue, then 150 mesh filter cloth to the filter plate and frame filter press to give a clear solution.

[0123] (12)澄清:先将0.04%的明胶均匀缓慢撒入汁中,用搅拌器搅拌,然后再缓慢加入0.8%蜂蜜,静置2h,过滤。 [0123] (12) Clarification: First 0.04% gelatin juice uniformly sprinkling them in slowly, stirred with a stirrer, and then slowly added 0.8% honey, left 2h, and filtered. 再加入0.2%的羧甲基纤维素钠作稳定剂,加入时应均匀缓慢加入并不断搅拌。 Was added 0.2% of sodium carboxymethyl cellulose as a stabilizer, should be added evenly and slowly added with constant stirring. 使其自然澄清,取上层清液备用。 And naturally clarified supernatant taken back.

[0124] (13)离心:将澄清后的汁液在3500r/min离心机中进行离心30 min,获得澄清液,打入贮汁罐备用。 [0124] (13) Centrifugation: The clarified juice after centrifugation for 30 min at 3500r / min in a centrifuge, the supernatant liquid is obtained, the juice tank into the backup storage.

[0125] 3、人参、枸杞复合保健饮料的调配 [0125] 3, ginseng, medlar Compound Healthy Beverage deployment

(I)调配:人参汁0.18%、枸杞汁20%、白砂糖8.0%、柠檬酸0.05%、香兰素0.003%,用软化水补足至100份体积混合均匀,调至酸甜适宜,口感适中。 (I) formulation: 0.18% Ginseng juice, wolfberry juice 20%, sugar 8.0%, Citric acid 0.05% Vanillin 0.003%, up to 100 parts by volume mixed with demineralized water adjusted to a suitable sweet, taste moderate .

[0126] (2 )均质、脱气:将调配饮料加热至60 0C,送入高压均质机中,在25MPa压力下进行均质,同时开启脱气机,处理1min脱气。 [0126] (2) homogenizing, degassing: the drink formulation was heated to 60 0C, into a high-pressure homogenizer and homogenized at a pressure of 25MPa, while the open degasser, degassed for 1min. 使不同粒子的悬浮液均质化,获得不易分离和沉淀的汁液。 So that a suspension of particles of different homogenizing juice obtained easily separated and precipitated. 同时原料细胞间隙中存在着氧、氮和二氧化碳等气体被脱去,从而减少或避免汁液成分的氧化,保持其色泽和风味。 While the cells are present in the feed gap of oxygen, nitrogen and carbon dioxide gas is removed, so as to reduce or avoid oxidation of the juice component retains its color and flavor.

[0127] (3)灌装、杀菌:调配饮料进行均质、脱气后,按2(T-15'-2(T/120°C灭菌公式进行高压灭菌,后冷却至常温。进行二次杀菌处理,杀菌温度为100°c左右,杀菌时间为20分钟。 [0127] (3) filling, sterilization: homogeneous beverage formulation, after degassing, by 2 (T-15'-2 (T / 120 ° C autoclave sterilization formula, cooled to normal temperature. secondary sterilization process, the sterilization temperature is about 100 ° c, the sterilization time of 20 minutes.

[0128] (4)检验入库:质检员按产品标准进行检验,合格后、贴标烘干喷码、入库。 [0128] (4) test storage: quality inspector inspection by product standards, after passing the labeling Coding drying, storage.

Claims (4)

  1. 1.一种人参、枸杞复合保健饮料,其特征在于由以下重量百分比原料制成:0.15%〜0.20%人参汁、10%〜30%枸杞汁、白砂糖10.0%〜15.0%,0.03%〜0.07%柠檬酸、0.003%香兰素,余量为软化水。 A ginseng, wolfberry compound health beverage which is characterized in that the material is made of the following weight percentages: 0.15% ~0.20% ginseng juice, juice wolfberry 10% ~ 30%, 10.0% ~15.0% sugar, 0.03% ~0.07 % citric acid, vanillin 0.003%, the remainder being demineralized water.
  2. 2.按照权利要求1所述的人参、枸杞复合保健饮料,其特征在于由以下重量百分比原料制成:人参汁0.18%、枸杞汁20%、白砂糖8.0%、柠檬酸0.05%、香兰素0.003%,余量为软化水。 2. The claim ginseng, health drink wolfberry compound of claim 1, wherein the material is made of the following weight percentages: 0.18% of ginseng juice, wolfberry juice 20%, sugar 8.0%, 0.05% citric acid, vanillin 0.003%, the remainder being demineralized water.
  3. 3.—种如权利要求1或2所述人参、枸杞复合保健饮料的制备方法,其特征在于步骤如下: 一、人参汁的制备(1)选料:选参根白色或黄白色,去除剔除杂质废物; (2)浸泡清洗:将选好的原料放入清水中,经浸泡后,用清水反复洗净表面泥土污垢,洗后捞出进行闷润; (3)闷润:将清洗表面吸水的原料置于容器内,覆以湿布,保持一定湿润,使水分慢慢渗入,按时补充40°C水喷淋,保持10〜12h,直至润至适于切制程度; (4)切片:洗净,采用手工或切片机进行切片,切片厚度为0.2cm〜0.4cm ; (5)浸提:将参片放入夹层锅中,加水10倍〜12倍,使锅内温度在50〜60min内达到98〜102°C后,保持2〜6h,熬制,直至参片熟透,然后保持浸提温度60°C〜70°C提取48h〜64h ; (6)打浆:将浸提的参片连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.2〜0.5cm的碎块,处理备用; (7) 1 or 2 ginseng, health beverage preparation method of the composite 3.- wolfberry seed as claimed in claim, wherein the following steps: I. Preparation of ginseng juice (1) choice of materials: ginseng root is selected from white or yellowish white, excluding removed waste impurities; (2) immersion washing: the selected feedstock into the water, after immersion, washed repeatedly with water the soil surface dirt, washed fish for moistening; (3) moistening: cleaning the surface of the water absorbing the material placed in a container, covered with a damp cloth to maintain a certain moisture, moisture slowly infiltrated, supplement time 40 ° C water shower, holding 10~12h, adapted to run until the degree of cut; (4) sections: wash net, using the hand or microtome slicing, a slice thickness of 0.2cm~0.4cm; (5) extraction: the reference sheet into a jacketed kettle, adding water ~ 12 times to 10 times the temperature in the pot in the 50~60min after reaching 98~102 ° C, holding 2~6h, brewed, cooked until the reference sheet, and then maintained extraction temperature 60 ° C~70 ° C extraction 48h~64h; (6) beating: the leached reference sheet together with the leachate together into a high speed beating stamp mill, to a particle size of the crushed pieces 0.2~0.5cm, the processing standby; (7) 磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在10 〜30 μ m ; (8)酶解:在浆液中加入1%〜1.2%a-淀粉酶,在45〜55°C下酶解Ih〜1.5h,在酶解过程中不断地搅拌; (9)灭酶:把酶解后的清汁,进行二次加热到85°C〜95°C,保持10 min〜15min,灭酶; (10)过滤:灭酶后用60目〜80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目〜200目滤布的板框压滤机过滤,得到清液; (11)澄清:用0.8%果胶,0.6%海藻胶和0.4%黄原胶按质量比稳定剂进行复合处理,吸取的沉淀池中的上层清液; (12)离心:将澄清后的汁液在3000r/min〜8500 r/min离心机中进行离心15 min〜30 min,获得澄清液,打入贮汁罐备用; 二、枸杞汁的制备(1)选料:枸杞子选择挑出个大、果肉肥厚、饱满、颜色鲜艳、无虫蛀、无霉烂及变质的干枸杞; (2)清洗:挑选后,用流动的水或倒入水池中反复冲洗 Grinding: The beaten slurry grinding with a colloid mill, a colloid mill feed liquid through repeated three times, so that the particle size control 10 ~30 μ m; (8) enzyme: Add 1% ~1.2% a- starch slurry enzyme digestion at 45~55 ° C Ih~1.5h, continuously stirred during the hydrolysis; (9) enzyme inactivation: the juice after enzymatic hydrolysis, secondary heating to 85 ° C~95 ° C holding 10 min~15min, enzyme inactivation; (10) filter: after enzyme inactivation ~ 80 mesh 60 mesh filter cloth 2, coarsely filtered to separate the juice residue, then 150 mesh ~ 200 mesh filter cloth plate frame filter press to give a clear solution; (11) clarification: mass ratio of stabilizer composite treated with 0.8% pectin, 0.6% sodium alginate and 0.4% xanthan gum, the precipitate sucked supernatant pool; (12) centrifugal: after the juice clarification in 3000r / min~8500 r / min centrifuge centrifuge 15 min~30 min, the supernatant obtained, the juice tank into the backup storage; II prepared wolfberry juice (1) choice of materials: medlar selected picked large, flesh hypertrophy, full, bright colors, no insects, no deterioration of the dry and rotten wolfberry; (2) cleaning: after the selection, repeated washing with running water is poured into the pool or 表皮无污物; (3)浸泡:把洗净的枸杞,放在容器内,加入3倍〜5倍量的水,浸泡30min ; (4)破碎:将浸泡的枸杞破碎; (5)护色:在破碎后迅速加入05%〜0.1%抗坏血酸和0.01%〜0.06%柠檬酸混和液护色,20〜30min ; (6)浸提:将破碎护色后的果肉浆置于夹层锅中,加5〜10倍纯净水,保持70°C〜90°C条件下浸提3h〜6h,浸提期要搅拌3〜4次,升温80〜90°C维持I〜2min得到浸提的枸杞浆; (7)打浆:将浸提的枸杞连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.1〜0.3cm的碎块,处理备用; (8)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在10 〜30 μ m ; (9)酶解:在浆液中加入0.01%〜0.02%果胶酶,在45〜55°C下酶解0.5h〜1.0h,在酶解过程中不断地搅拌; (10)灭酶:把酶解后的清汁,进行二次加热到85°C〜95°C,保持10 min〜15min,灭酶; (11)过滤:灭酶 No dirt epidermis; (3) soaking: wolfberry to wash, placed in the vessel, was added 3-fold amount of water ~ 5 times, soaking 30min; (4) crushing: crushing soaking wolfberry; (5) Color Protection : after crushing rapidly added 05% ~0.1% ascorbic acid and 0.01% ~0.06% citric acid solution mixed color protection, 20~30min; (6) extraction: the pulp slurry was placed after the color protection broken jacketed kettle, add 5 to 10 times of pure water maintained at 70 ° C~90 ° C extraction conditions 3h~6h, stirred for 3 to 4 times to extraction of heated 80~90 ° C to maintain the wolfberry obtained leached slurry I~2min; (7) the beating: the leached wolfberry extract together with a high speed slurried together into a stamp mill, to a particle size which is crushed to pieces 0.1~0.3cm, the processing standby; (8) rubber mill: the beating slurry grinding with a colloid mill, a colloid mill feed liquid by repeating three times the particle size control 10 ~30 μ m; (9) enzyme: 0.01% ~0.02% pectinase is added in a slurry, the 45~ 55 ° C for hydrolysis 0.5h~1.0h, continuously stirred during the hydrolysis; (10) to inactivate enzymes: the juice after enzymatic hydrolysis, secondary heating to 85 ° C~95 ° C, holding 10 min ~15min, enzyme inactivation; (11) filter: enzyme inactivation 用60目〜80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目〜200目滤布的板框压滤机过滤,得到清液; (12)澄清:先将0.04%的明胶均匀缓慢撒入汁中,用搅拌器搅拌,然后再缓慢加入0.8%蜂蜜,静置2h,过滤;再加入0.2%的羧甲基纤维素钠作稳定剂,加入时应均匀缓慢加入并不断搅拌,使其自然澄清,取上层清液备用; (13)离心:将澄清后的汁液在3000r/min〜8500 r/min离心机中进行离心15 min〜30 min,获得澄清汁液,打入贮汁罐备用; 三、人参、枸杞复合保健饮料的调配(1)调配:0.15%〜0.20%人参汁、10%〜30%枸杞汁;白砂糖10.0%〜15.0 %、最后加入0.03%〜0.07%柠檬酸、0.003%香兰素,用软化水补足至100份体积混合均匀,调至酸甜适宜,口感适中; (2)均质、脱气:将调配饮料加热至50°C〜60°C,送入高压均质机中,在20MPa〜25MPa压力下进行均质,同时开启脱气机,处理10min-15min ~ 80 mesh 60 mesh filter cloth 2, coarsely filtered to separate the juice residue, then 150 mesh ~ 200 mesh filter cloth to a filter plate and frame filter press to give a clear solution; (12) Clarification: First 0.04 % gelatin juice uniformly sprinkling them in slowly, stirred with a stirrer, and then slowly added 0.8% honey, left 2h, filtered; then 0.2% sodium carboxymethyl cellulose as a stabilizer, was slowly added should be uniformly added with constant stirring, and naturally clarified supernatant taken back; (13) centrifugation: the clarified juice after centrifugation at 15 min~30 min 3000r / min~8500 r / min in a centrifuge, to obtain a clear juice, playing juice storage tank into standby; three, ginseng, health drink wolfberry composite formulations (1) formulation: 0.15% ~0.20% ginseng juice, juice wolfberry 10% ~ 30%; 10.0% ~15.0% sugar, and finally 0.03% 0.07% citric acid, 0.003% vanillin, with demineralized water to make up 100 parts by volume of mixed, adjusted to a suitable sweet and sour, moderate taste; (2) homogenization, deaeration: a beverage formulation was heated to 50 ° C~60 ° C, into a high-pressure homogenizer and homogenized at a pressure 20MPa~25MPa turned on simultaneously degasser, processing 10min-15min 脱气; (3)灌装、杀菌:调配饮料进行均质、脱气后,按2(T-15'-2(T/12(rC灭菌公式进行高压灭菌,后冷却至常温;进行二次杀菌处理,杀菌温度为100°C,杀菌时间为15-20分钟,包装即得。 Degassing; (3) filling, sterilization: homogeneous beverage formulation, after degassing, by 2 (T-15'-2 (T / 12 (rC formula sterilized autoclaving, cooled to room temperature; for secondary sterilization process, the sterilization temperature of 100 ° C, sterilization time of 15-20 minutes, to obtain the package.
  4. 4.一种如权利要求3所述人参、枸杞复合保健饮料的制备方法,其特征在于步骤如下: 一、人参汁的制备(1)选料:选参根白色或黄白色,去除剔除杂质废物; (2)浸泡清洗:将选好的原料放入清水中,经浸泡后,用清水反复洗净表面泥土污垢,洗后捞出进行闷润; (3)闷润:将清洗表面吸水的原料置于容器内,覆以湿布,保持湿润,使水分慢慢渗入,按时补充40°C水喷淋,保持12h,直至润至适于切制程度; (4)切片:洗净,采用手工或切片机进行切片,切片厚度为0.4cm ; (5)浸提:将参片放入夹层锅中,加水10倍,使锅内温度在60min内达到100°C后,保持3h,熬制,直至参片熟透,然后保持浸提温度65°C提取48h ; (6)打浆:将浸提的参片连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为.0.3cm的碎块,处理备用; (7)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过 3 A as ginseng, wolfberry composite health beverage preparation method as claimed in claim, wherein the following steps: I. Preparation of ginseng juice (1) choice of materials: ginseng root is selected from white or yellowish white, waste removal remove impurities ; (2) immersion washing: the selected feedstock into the water, after immersion, washed repeatedly with water the soil surface dirt, washed fish for moistening; (3) moistening: cleaning the surface of the water absorbing material placed in a container, covered with a damp cloth, kept moist, the moisture slowly infiltrated, supplement time 40 ° C water shower, holding 12h, to run until the system is adapted to cut extent; (4) sections: wash, manually or by microtome slicing, a slice thickness of 0.4cm; (5) extraction: the reference sheet into a jacketed kettle, with water 10 times, so that the pot temperature within 60min after reaching 100 ° C, held 3h, brewed until cooked reference sheet, and then maintaining a temperature of 65 ° C leach extraction 48h; (6) beating: the reference sheet together with the leaching extract beaten together into a high speed stamp mill, which is crushed to a particle size of .0.3 cm fragments, processing standby; (7) rubber mill: the beaten slurry was colloid mill grinding, through repeated liquid feed 体磨3次,使颗粒大小控制在20 μ m ;(8)酶解:在浆液中加入1% a-淀粉酶,在55°C下酶解lh,在酶解过程中不断地搅拌; (9)灭酶:把酶解后的清汁,进行二次加热到90°C,保持10 min,灭酶; (10)过滤:灭酶后用80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目滤布的板框压滤机过滤,得到清液; (11)澄清:用0.8%果胶,0.6%海藻胶和0.4%黄原胶按质量比稳定剂进行复合处理,吸取的沉淀池中的上层清液; (12)离心:将澄清后的汁液在3000r/min离心机中进行离心30 min,获得澄清液,打入贮汁罐备用; 二、枸杞汁的制备(1)选料:枸杞子选择挑出个大、果肉肥厚、饱满、颜色鲜艳、无虫蛀、无霉烂及变质的干枸杞; (2)清洗:挑选后,用流动的水或倒入水池中反复冲洗至表皮无污物; (3)浸泡:把洗净的枸杞,放在容器内,加入3倍量的水,浸泡30min ; (4)破碎:将浸泡的枸杞破碎 Grinding body 3 times to control the particle size 20 μ m; (8) enzyme: 1% a- amylase was added in the slurry, enzymatic LH, continuously stirred at 55 ° C for the digestion process; ( 9) enzyme inactivation: the juice after enzymatic hydrolysis, secondary heating to 90 ° C, holding 10 min, enzyme inactivation; (10) filter: 80 mesh filter cloth after the enzyme inactivation twice, straining, the separated juice residue, then 150 mesh filter cloth to the filter plate and frame filter press to give a clear solution; (11) clarification: mass ratio of stabilizer compounded with 0.8% pectin, 0.6% sodium alginate and 0.4% xanthan gum process, draw precipitated supernatant pool; (12) centrifugation: the clarified juice after centrifugation for 30 min at 3000r / min in a centrifuge, the supernatant liquid is obtained, the juice tank into the backup storage; two, wolfberry juice preparation of (1) choice of materials: medlar selected picked large, flesh hypertrophy, full, bright colors, no insects, no deterioration of the dry and rotten wolfberry; (2) cleaning: after the selection, or running water is poured into pool repeatedly washed free of dirt to the skin; (3) soaking: wolfberry to wash, placed in the vessel, was added 3-fold amount of water, soaking 30min; (4) crushing: crushing soaking wolfberry (5)护色:在破碎后迅速加入0.1%抗坏血酸和0.03%柠檬酸混和液护色,30min ; (6)浸提:将破碎护色后的果肉浆置于夹层锅中,加5倍纯净水,保持70°C条件下浸提5h,浸提期要搅拌3次,升温80°C维持2min得到浸提的枸杞浆; (7)打浆:将浸提的枸杞连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.3cm的碎块,处理备用; (8)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在30 μ m ;(9)酶解:在浆液中加入0.02%果胶酶,在50°C下酶解0.5h,在酶解过程中不断地搅拌; (10)灭酶:把酶解后的清汁,进行二次加热到90°C,保持10 min,灭酶; (11)过滤:灭酶后用80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目滤布的板框压滤机过滤,得到清液;(12)澄清:先将0.04%的明胶均匀缓慢撒入汁中,用搅拌器搅拌,然后再缓慢加入0.8%蜂蜜,静置2h, (5) Color Protection: After crushing the rapid addition of 0.1% ascorbic acid and 0.03% citric acid was mixed color protection, 30min; (6) extraction: The pulp slurry was placed after the color protection broken jacketed kettle, plus five times the pure water, maintained 70 ° C for leaching conditions 5h, stirred for 3 times to extraction period, maintaining the temperature increase 80 ° C 2min leach slurry obtained wolfberry; (7) beating: the leached together with wolfberry extract put together masher beaten into a high speed, it is broken into pieces to a particle size of 0.3cm, the processing standby; (8) rubber mill: the beaten slurry was colloid mill grinding, the material was repeated three times through a colloid mill, the particles controlling the size of 30 μ m; (9) enzyme: 0.02% pectinase added to the slurry, enzymatic 0.5h at 50 ° C, stirred continuously during enzymatic hydrolysis; (10) off the enzyme: the enzymes after the juice solution, secondary heating to 90 ° C, holding 10 min, enzyme inactivation; (11) filter: after the enzyme was filtered off twice with 80 mesh filter cloth, a coarse filter, to separate the juice residue, then 150 plate and frame filter press the mesh filter cloth to obtain a clear solution; (12) clarification: first 0.04% gelatin juice uniformly sprinkling them in slowly, stirred with a stirrer, and then slowly added 0.8% honey, left 2h, 滤;再加入0.2%的羧甲基纤维素钠作稳定剂,加入时应均匀缓慢加入并不断搅拌,使其自然澄清,取上层清液备用; (13)离心:将澄清后的汁液在3000r/min离心机中进行离心30 min,获得澄清汁液,打入贮汁罐备用; 三、人参、枸杞复合保健饮料的调配Cl)调配:人参汁0.18%、枸杞汁20%、白砂糖8.0%、柠檬酸0.05%、香兰素0.003%用软化水补足至100份体积混合均匀; (2)均质、脱气:将调配饮料加热至60°C,送入高压均质机中,在25MPa压力下进行均质,同时开启脱气机,处理1min脱气; (3)灌装、杀菌:调配饮料进行均质、脱气后,按2(T-15'-2(T/12(rC灭菌公式进行高压灭菌,后冷却至常温;进行二次杀菌处理,杀菌温度为100°C,杀菌时间为15-20分钟,包装即得。 Filtered; was added 0.2% sodium carboxymethyl cellulose as a stabilizer, should be added evenly and slowly added with constant stirring, and naturally clarified supernatant taken back; (13) Centrifugation: The clarified juice at 3000r / min centrifuge and centrifuged 30 min, to obtain a clear juice, the juice tank into the backup storage; three, ginseng, Chinese wolfberry composite health beverage formulation Cl) formulation: 0.18% ginseng juice, wolfberry juice 20%, sugar 8.0%, citric acid 0.05% vanillin 0.003% with demineralized water to make up 100 parts by volume mixed; (2) homogenization, deaeration: a beverage formulation was heated to 60 ° C, into a high-pressure homogenizer, a pressure 25MPa the homogenizing, while the open degasser, degassed for 1min; (3) filling, sterilization: homogeneous beverage formulation, after degassing, by 2 (T-15'-2 (T / 12 (rC off bacteria formula autoclaving, cooled to room temperature; secondary sterilization, the sterilization temperature of 100 ° C, sterilization time of 15-20 minutes, to obtain the package.
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