CN104605432A - Rabdosia rubescens-pear composite drink and preparation method thereof - Google Patents
Rabdosia rubescens-pear composite drink and preparation method thereof Download PDFInfo
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- CN104605432A CN104605432A CN201510064874.8A CN201510064874A CN104605432A CN 104605432 A CN104605432 A CN 104605432A CN 201510064874 A CN201510064874 A CN 201510064874A CN 104605432 A CN104605432 A CN 104605432A
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- rabdosia rubescens
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- 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
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- 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
Abstract
The invention discloses a rabdosia rubescens-pear composite drink. The rabdosia rubescens-pear composite drink contains a rabdosia rubescens extract and pear juice, wherein the weight of the pear juice is 24-38 times of the weight of the rabdosia rubescens extract. The invention further discloses a preparation method for the rabdosia rubescens-pear composite drink. According to the preparation method disclosed by the invention, a natural, healthy and fashionable fruit juice drink with a certain health function is obtained after the rabdosia rubescens extract is compounded with the pear juice, the drink is stable in state, attractive in colour, brightly brown, fresh and pure in taste and comfortable in mouthfeel, as well as is an ideal health drink for high-temperature and pollution operators, smokers and drinkers, voice-usage people such as teachers, white-collar workers and middle aged and elderly people. Meanwhile, a new way is explored for deep processing of rabdosia rubescens and pears, certain theoretical and practical reference values are generated for development and application of the rabdosia rubescens and the pears, and the great significance is achieved for prompting the deep processing and industrial development for the rabdosia rubescens and the pear.
Description
Technical field
The invention belongs to drink preparation field, particularly relate to a kind of composite beverage of active ingredient and the preparation method of this composite beverage that contain Rabdosia rubescens and pears.
Background technology
" light industry adjustment and the development planning " of within 2009, putting into effect proposes " by accelerating autonomous innovation, to implement technological transformation, the construction of propelling independent brand; Optimize product structure; Support processing of agriculture product, walk the novel development of green ecological, quality safety and recycling economy ".In December, 2010, China beverage industry association formally issued " Chinese beverage industry " 12 " development scheme suggestions ", estimated " 12 " period, and China's beverage total output will keep the average annual growth rate development of 12%-15%.In addition, from beverage consumption level, China per capita year soft drink consumption only 8 kilograms, being 1/5 of world average level, is 1/24 of west european developed country, and therefore, the development prospect of beverage industry and investment value are very optimistic.
Following beverage industry development trend is by the future development towards health, health care, some products with regional characteristics and resources advantage will enjoy favor, the development being simultaneously derived from Chinese traditional medicine principle functionalization beverage is also full of potential, expert is had to think from demand trending analysis, the functional drink such as medicinal plant, fruits and vegetables is closer to Chinese consumption habit, and China's resources of medicinal plant enriches, develop this kind of beverage, be conducive to the added value improving medicinal plant, fruit and vegetable materials, promote the development of agriculture industrialization, so its development space is huge.
Rabdosia rubescens has another name called rabdosia rubesens, prolongs life grass, drinks since ancient times at the tealeaves of being used as among the people of Wild jujube in Taihang Mountain Area throughout the year.Rabdosia rubescens nature and flavor are bitter, sweet, be slightly cold, and have clearing heat and detoxicating, anti-inflammatory analgetic, an effect that stomach invigorating is invigorated blood circulation, have outstanding anti-cancer function simultaneously.1972, esophageal cancer in China research center found, Rabdosia rubescens has unique anti esophageal cancer, effect of cardia cancer, primary carcinoma of liver.Rabdosia rubescens contains Oridonin, rubescensine B and Rosmarinic acid 3 kinds of main active, content in Rabdosia rubescens up to 5/1000ths, far away higher than the active component content of other medicinal plants, China pharmacy circle expert generally believes, the antibacterial action of Rabdosia rubescens is main relevant with Rosmarinic acid, and other 2 kinds of compositions---Oridonin and rubescensine B then have antitumaous effect.
Pears ancient times is called ancestor fruit, fast fruit, beautiful breast, sweet father etc., outside pears are lovable divided by its perfume, taste, shape, also because the behaviour of its nutritive value is spoken approvingly of.Pulp contains the organic acids such as abundant fructose, glucose and malic acid, separately has the multivitamin such as protein, fat, calcium, phosphorus, iron and carrotene, thiamine, riboflavin, niacin, ascorbic acid.Motherland's medical science thinks that pears are cold in nature, taste is sweet, micro-acid, enters lung, stomach warp, have promote the production of body fluid, moisturize, dissolving phlegm, cough-relieving, fire falls, the function such as clear away heart-fire, and can be used for the treatment of the diseases such as pyreticosis Tianjin is hindered, quenched one's thirst, phlegm heat cough, constipation.Pears are because of containing the composition such as glycocide and tannic acid, therefore also effective in cure to pulmonary tuberculosis.Pears stewed by rock sugar, heat of not only can eliminating the phlegm, and treat asthma, nourishing Yin and moistening lung, and have maintenance action to throat.
Although Rabdosia rubescens is just drunk by as tealeaves since ancient times, mainly concentrate on pharmaceuticals industry to its Study and appliance, it need exploitation in the application of food service industry.And fruit drink in the market mainly concentrates on odor characteristic obviously in kind, juice content is that the pear nectar of 5%-10% does not almost have, and concentrated pear juice also because its taste flat market manifestation is not good enough, thus makes the deep processing of pears be restricted.
Summary of the invention
For this reason, the object of the present invention is to provide a kind of Rabdosia rubescens-pears composite beverage with and preparation method thereof, play the health-care efficacy of Rabdosia rubescens and pears simultaneously, widen both processing modes.
On the one hand, the invention provides a kind of Rabdosia rubescens-pears composite beverage, wherein containing Rabdosia rubescens extract and pear juice, the weight of described pear juice is 24-38 times of described Rabdosia rubescens extract weight.
Alternatively, according to Rabdosia rubescens of the present invention-pears composite beverage, sugar and honey is also included.
Alternatively, according to Rabdosia rubescens of the present invention-pears composite beverage, with the gross weight of described composite beverage for benchmark, the content of described sugar is 4.5-8.5%, and the content of described honey is 0.05-0.15%.
Alternatively, according to Rabdosia rubescens of the present invention-pears composite beverage, described pear juice is through the ripe pear juice of boiling.
Alternatively, according to Rabdosia rubescens of the present invention-pears composite beverage, described ripe pear juice obtains in accordance with the following steps: cleaned up by pears and pull an oar after stoning stalk, obtains pears slurry; By described pears slurry heating 15-25 minute; Pears slurry after heating is filtered, obtains ripe pear juice.
Alternatively, according to Rabdosia rubescens of the present invention-pears composite beverage, described Rabdosia rubescens extract obtains in accordance with the following steps: Rabdosia rubescens is crushed to 30-50 order, obtains Rabdosia rubescens powder; By described Rabdosia rubescens powder lixiviate 5-40 minute in the hot water of 65-100 DEG C, filter to obtain Rabdosia rubescens extract; Wherein, the weight of described hot water is 50-350 times of described Rabdosia rubescens powder weight.
On the other hand, the invention provides the preparation method of above-mentioned Rabdosia rubescens-pears composite beverage, to comprise the steps: Rabdosia rubescens extract and pear juice, according to after the part by weight mixing preparation of 1:24-38, to filter, sterilization, canned, obtain Rabdosia rubescens-pears composite beverage.
Alternatively, preparation in accordance with the present invention, in mixing preparation operation, is also added with sugar and honey.
Alternatively, preparation in accordance with the present invention, before carrying out mixing preparation, leaves standstill 4-6 hour by Rabdosia rubescens extract and pear juice, then carries out centrifugation under the condition of 3-5 DEG C.
Alternatively, preparation in accordance with the present invention, after canned, carries out the process of cold water spray to the Rabdosia rubescens obtained-pears composite beverage.
The present invention by by Rabdosia rubescens extract and pear juice composite after obtain a kind of natural, healthy, time even there is the fruit drink of certain health care functions, this beverage is in stable condition, attractive color, in fulvescent, taste is pure and fresh, pure, mouthfeel is comfortable, is high temperature, pollutes the throat speech personages such as operator, tobacco and wine personage, teacher, the desirable health beverages of white collar personage and the elderly.Meanwhile, the deep processing for Rabdosia rubescens and pears explores a new approach, and has certain theory and practice reference value to the Application and Development of Rabdosia rubescens and pears, is significant to the deep processing both promoting and industry development.
Accompanying drawing explanation
By reading hereafter detailed description of the preferred embodiment, various other advantage and benefit will become cheer and bright for those of ordinary skill in the art.Accompanying drawing only for illustrating the object of preferred embodiment, and does not think limitation of the present invention.In the accompanying drawings:
Fig. 1 is the high-efficient liquid phase chromatogram of Rosmarinic acid reference substance, Oridonin reference substance;
Fig. 2 is the high-efficient liquid phase chromatogram of Rabdosia rubescens extract in one embodiment of the invention.
Detailed description of the invention
The invention provides many applicable creative concepts, this creative concept can be reflected in a large number of in concrete context.The specific embodiment described in following embodiments of the present invention only as the exemplary illustration of the specific embodiment of the present invention, and does not form limitation of the scope of the invention.
Below in conjunction with concrete embodiment, the invention will be further described.
On the one hand, the invention provides a kind of Rabdosia rubescens-pears composite beverage, wherein containing Rabdosia rubescens extract and pear juice.By Rabdosia rubescens extract and pear juice are arranged in pairs or groups, overcome single pear juice fragrance flat, and the defect of the too single book of single rabdosia rubescens tea mouthfeel, not only make the taste of whole composite beverage pure and fresh mellow, and supplement effect is also had in effect, particularly, the weight of described pear juice is 24-38 times of described Rabdosia rubescens extract weight.
Further, also containing sugar and honey in Rabdosia rubescens of the present invention-pears composite beverage, to adjust the sugariness of composite beverage, and honey is a kind of nutritious food, fructose wherein and glucose are easily absorbed by the body, and honey has the effect of moistening lung.In composite beverage, add honey, can with Rabdosia rubescens, pear juice mating reaction, the performance of both promotions effect.Sugar wherein can adopt white granulated sugar, also can adopt rock sugar.Preferably, with the gross weight of described composite beverage for benchmark, the content of described sugar is 4.5-8.5%, and the content of described honey is 0.05-0.15%.
In Rabdosia rubescens of the present invention-pears composite beverage, Hot water extraction, microwave digestion method and ultrasonic-leaching legal system can be adopted for Rabdosia rubescens extract.Applicant finds after deliberation, and the Rabdosia rubescens extract color that Hot water extraction obtains is dark brown, and give off a strong fragrance, enrich, have the distinctive fragrant of Rabdosia rubescens, have obvious bitter taste, after placing one week, extract is transparent, has a small amount of precipitation; The Rabdosia rubescens extract color that microwave digestion method obtains is brown, compares delicate fragrance, but strong not as good as other two kinds of method gained leaching liquors, and have bitter taste, after placing one week, extract is transparent, has a small amount of precipitation, but few compared with the amount of Hot water extraction; The color of the Rabdosia rubescens extract that ultrasonic-leaching method obtains is yellowish-brown, and the distinctive fragrant of Rabdosia rubescens is obvious, and has obvious vegetation taste, and bitter taste is not obvious, and after placing one week, extract is transparent, without precipitation, but few compared with the amount of Hot water extraction.This shows, the fragrance of the Rabdosia rubescens extract adopting Hot water extraction to obtain is optimum, and bitter taste is comparatively strong, and Simultaneous Stabilization is poor.Because bitter taste and sedimentation problem solve by other modes, therefore consider various factors, preferably select Hot water extraction to prepare Rabdosia rubescens extract.
In the present invention, the concrete operation step of Hot water extraction is: Rabdosia rubescens is crushed to 30-50 order, obtains Rabdosia rubescens powder; By described Rabdosia rubescens powder lixiviate 5-40 minute in the hot water of 65-100 DEG C, filter to obtain Rabdosia rubescens extract; Wherein, the weight of described hot water is 50-350 times of described Rabdosia rubescens powder weight.
Applicant studies discovery, and in said extracted parameter, Extracting temperature has the greatest impact to the fragrance component of Rabdosia rubescens extract and organoleptic feature (color, flavour, state), and extraction time takes second place, and the consumption of water is minimum.Concrete condition is:
The content of most of fragrance component of Rabdosia rubescens extract raises with temperature and increases, but temperature is too high may be made some composition be damaged or accelerate volatilization, thus cause its content to decline to a great extent, the most species of extract fragrance component under 85 DEG C of conditions, and the comprehensive relative amount of main component isopentyl aldehyde, trans-2-hexenoic aldehyde (leaf aldehyde), 1-OCOL (mushroom alcohol), linalool, dl-citrene is the highest.And the color of extract is deepened gradually with the rising of temperature, bitter taste strengthens gradually with the rising of temperature, but the too high meeting of temperature makes extract become muddy, brings adverse effect to follow-up work.
In Rabdosia rubescens leaching process, in certain hour section, extraction time is longer, and the content of Rabdosia rubescens extract fragrance component is higher, and kind is more.Extraction time extends to 20min by 10min, in leaching liquor, the kind of various fragrance component and content have obvious increase, but the time continues to extend, the kind change of fragrance component is no longer obvious, but total relative amount of various composition raises to some extent, but increment is limited, and in production process, energy consumption increases.Along with the prolongation of extraction time, the color of extract deepens gradually, and bitter taste is also more and more obvious.And extraction time is longer, the solid content of extract is higher, more easily produces precipitation, and therefore extraction time is unsuitable long.
In Rabdosia rubescens leaching process, diffusion water amount is fewer, and the relative amount of extract flavor substances is higher, and extract fragrance is denseer.But, the increase of various fragrance component total content and the increase of diffusion water amount not proportional, visible, solvent load very little, is unfavorable for the stripping of various fragrance component.When diffusion water amount and Rabdosia rubescens mass ratio rise, the color and luster of extract shoals gradually, bitter taste is thin out gradually, and solution is clarified more, this is because along with diffusion water amount and Rabdosia rubescens mass ratio increase time, in Rabdosia rubescens, the unit amount of precipitation of the material such as protein, starch, pectin, polysaccharide and tannin reduces, thus precipitation is reduced, transparency increase.The factor of comprehensive color and luster, fragrance, mouthfeel and flavour each side is considered, when the weight of described hot water is 300 times of described Rabdosia rubescens powder weight, the overall sense organ of extract is best.
Existing containing in the beverage of pear juice, what generally add is raw pear juice, that is, cleaned up by pears and pull an oar after stoning stalk, getting filtrate use after filtration.And in the present invention, the pear juice used in Rabdosia rubescens-pears composite beverage is through the ripe pear juice of boiling.That is, pears cleaned up and pull an oar after stoning stalk, obtaining pears slurry; By described pears slurry heating 15-25 minute, along with the prolongation of heat time, the boiling of pears slurry; Pears slurry after heating is filtered, obtains ripe pear juice.Prepare pears that pear juice uses can for commercially available any kind, choice for use Shuijing Pear and tribute pears in the present invention.Applicant finds after deliberation, and after adopting digesting technoloy to process pear juice, fragrance and the organoleptic feature of pear juice all improve significantly.In order to above-mentioned effect is described better, the fragrance component composition of applicant to raw tribute pear juice and ripe tribute pear juice compares, and compares the organoleptic feature of the life/ripe pear juice of Shuijing Pear and tribute pears, and concrete outcome as shown in Table 1 and Table 2.
Wherein, fragrance component adopts the analysis of headspace solid-phase microextraction gas chromatograph-mass spectrometer, and condition is as follows:
Extracting head model: CAR/PDMS 75um
Extraction temperature: 70 DEG C
Extraction time: 30min
Equilibration time: 30min
The parsing time: 3min
Injector temperature: 250 DEG C
Chromatographic column model: HP-INnowax, 60m*0.25mm*0.25um
Sampling condition: 60 DEG C, 5 degree per minute to 230 DEG C, keeps 20min
Input mode: Splitless injecting samples
Carrier gas: He, flow velocity: 1ml/min
Ion gun: 230 DEG C
Table 1
As can be seen from Table 1, compared to raw tribute pear juice, the change of ripe tribute pear juice fragrance component composition is obvious, and from kind, the fragrance component of ripe tribute pear juice has 36 kinds, more two kinds than raw tribute pear juice, i.e. valeral and 3-methylthiopropionaldehyde; From the content of each main component, in raw tribute pear juice, the content of hexanal and dl-citrene accounts for about 90% of total amount, in ripe tribute pear juice, the content of dl-citrene have dropped 45%, the content of hexanal rises 82%, sum of the two accounts for about 79% of total amount, the content of ethanol, trans-2-hexenoic aldehyde, acetic acid etc. significantly rises simultaneously, and these changes make the fragrance of pear juice before and after boiling, there occurs the change of matter.
Table 2
As can be seen from Table 2, the state of raw pear juice and ripe pear juice is all more muddy, but color has very large difference, the color of ripe pear juice is darker, close to the color required by finished product, and taste is more fragrant and more sweet, therefore, the processing method of pear juice is selected heat, the ripe pear juice obtained after namely selecting boiling.
In two kinds of pears of above-mentioned choice for use, applicant through to fragrance composition and organoleptic feature comparison find, the fragrance of ripe tribute pear juice and organoleptic feature even better compared with the brilliant pear juice of boiled water.Concrete outcome as shown in Table 3 and Table 4.Wherein, the same headspace solid-phase microextraction gas chromatograph-mass spectrometer that adopts analyzes fragrance composition, and experiment condition is the same.
Table 3
Can obviously be found out by table 3, two kinds of ripe pear juices after boiling have great difference on fragrance composition, from kind, the fragrance component of ripe tribute pear juice has 35 kinds, main component is hexanal, dl-citrene and hexanol, and the brilliant pear juice of boiled water only has 28 kinds, main component is dl-citrene, aldehyde C-9 and lauryl alcohol; From content, in tribute pear juice, the content of dl-citrene and hexanal is suitable, and sum of the two accounts for about 80% of total amount, and in the brilliant pear juice of boiled water only a kind of material of dl-citrene just account for about 70% of total amount, therefore, the smell of the two has great difference.
Table 4
| Kind | Color | Flavour | State |
| Ripe tribute pear juice | Yellowish-brown | Fragrant and sweet, to give off a strong fragrance, full | Muddy |
| The brilliant pear juice of boiled water | Fawn | Fragrant and sweet, fragrance obviously but show slightly light | Muddy |
Can be found out by table 4, the fragrance of ripe tribute pear juice more can tempting appetite and color than the color of the brilliant pear juice of boiled water closer to Rabdosia rubescens extract, therefore less to the color and luster desalination effect of finished product.The analysis result of associative list 1 simultaneously, determines to select tribute pears as raw material pears.
After obtained Rabdosia rubescens extract and pear juice, composite beverage can be prepared.For this reason, present invention also offers the preparation method of above-mentioned Rabdosia rubescens-pears composite beverage, this preparation method comprises the steps: Rabdosia rubescens extract and pear juice according to after the part by weight mixing preparation of 1:24-38, filter, sterilization, canned, obtain Rabdosia rubescens-pears composite beverage.Wherein, filtration, sterilization, canned technique all adopt known technology conventional in existing field of beverage production, and concrete operations do not repeat at this.
Preferably, in order to adjust the taste of composite beverage, in mixing preparation operation, be also added with sugar and honey, to reduce the pained mouthfeel of Rabdosia rubescens.
Applicant finds after deliberation, is deployed into composite beverage again, can improves the stability of beverage to Rabdosia rubescens extract and pear juice after carrying out cryogenic condensation process, reduces the appearance of precipitation.Therefore, before carrying out mixing preparation, preferably Rabdosia rubescens extract and pear juice are left standstill 4-6 hour under the condition of 3-5 DEG C, then carry out centrifugation, get the supernatant after centrifugation and make composite beverage according to above-mentioned formula.
Applicant also finds in research process, complete beverage canned after, carry out the process of cold water spray to the Rabdosia rubescens-pears composite beverage after canned and be quickly cooled to about 40 DEG C, also can improve the stability of beverage, the time that delayed precipitation occurs also reduces precipitation capacity.Described cold water is generally normal temperature pure water, after avoiding using running water spray tank body, leave incrustation scale.
Rabdosia rubescens-pears the composite beverage proposed according to the present invention and the optional element of Rabdosia rubescens-pears composite beverage preparation method more, various embodiments can be designed, therefore specific embodiment is only as the exemplary illustration of specific implementation of the present invention, and does not form limitation of the scope of the invention.In order to concrete description the present invention, following examples are selected to carry out exemplary illustration.
Following examples 1-18 for illustration of Rabdosia rubescens of the present invention-pears composite beverage component proportion with and preparation method thereof.
embodiment 1-9
Rabdosia rubescens extract, ripe tribute pear juice, sugar and honey is taken according to the weight proportion of following table 5, after fully having stirred allotment, filtration, sterilization, canned, naturally cool.
Wherein, the preparation process of the Rabdosia rubescens extract in this embodiment is: will be crushed to 40 object Rabdosia rubescens powder and be placed in the hot water lixiviate 15 minutes of 85 DEG C, filter to obtain extract, the consumption of hot water is 300 times of Rabdosia rubescens powder weight.
The preparation process of ripe tribute pear juice is: tribute pears are cleaned up rear peeling stoning, and then pears slurry is made in making beating, pears is starched heating 20 minutes, then filters pears slurry, obtains ripe tribute pear juice.
embodiment 10
Rabdosia rubescens extract and ripe tribute pear juice is taken according to the weight proportion of following table 5, after fully having stirred allotment, filtration, sterilization, canned, naturally cool.
The present embodiment adopts the preparation method identical with embodiment 1 to prepare Rabdosia rubescens extract and ripe tribute pear juice.
embodiment 11
Rabdosia rubescens extract, ripe tribute pear juice, sugar and honey is taken according to the weight proportion of following table 5, after fully having stirred allotment, filtration, sterilization, canned, naturally cool.
The present embodiment adopts the preparation method identical with embodiment 1 to prepare Rabdosia rubescens extract and ripe tribute pear juice, unlike, the extraction time of Rabdosia rubescens powder is 5 minutes.
embodiment 12
Rabdosia rubescens extract, ripe tribute pear juice, sugar and honey is taken according to the weight proportion of following table 5, after fully having stirred allotment, filtration, sterilization, canned, naturally cool.
The present embodiment adopts the preparation method identical with embodiment 1 to prepare Rabdosia rubescens extract and ripe tribute pear juice, unlike, the extraction time of Rabdosia rubescens powder is 10 minutes.
embodiment 13
Rabdosia rubescens extract, ripe tribute pear juice, sugar and honey is taken according to the weight proportion of following table 5, after fully having stirred allotment, filtration, sterilization, canned, naturally cool.
The present embodiment adopts the preparation method identical with embodiment 1 to prepare Rabdosia rubescens extract and ripe tribute pear juice, unlike, the extraction time of Rabdosia rubescens powder is 25 minutes.
embodiment 14
Rabdosia rubescens extract, ripe tribute pear juice, sugar and honey is taken according to the weight proportion of following table 5, after fully having stirred allotment, filtration, sterilization, canned, naturally cool.
The present embodiment adopts the preparation method identical with embodiment 1 to prepare Rabdosia rubescens extract and ripe tribute pear juice, unlike, the extraction time of Rabdosia rubescens powder is 40 minutes.
embodiment 15
Rabdosia rubescens extract, ripe tribute pear juice, sugar and honey is taken according to the weight proportion of following table 5, after fully having stirred allotment, filtration, sterilization, canned, naturally cool.
The present embodiment adopts the preparation method identical with embodiment 1 to prepare Rabdosia rubescens extract and ripe tribute pear juice, unlike, the lixiviate in the hot water of 65 DEG C of Rabdosia rubescens powder.
embodiment 16
Rabdosia rubescens extract, ripe tribute pear juice, sugar and honey is taken according to the weight proportion of following table 5, after fully having stirred allotment, filtration, sterilization, canned, naturally cool.
The present embodiment adopts the preparation method identical with embodiment 1 to prepare Rabdosia rubescens extract and ripe tribute pear juice, unlike, the lixiviate in the hot water of 75 DEG C of Rabdosia rubescens powder.
embodiment 17
Rabdosia rubescens extract, ripe tribute pear juice, sugar and honey is taken according to the weight proportion of following table 5, after fully having stirred allotment, filtration, sterilization, canned, naturally cool.
The present embodiment adopts the preparation method identical with embodiment 1 to prepare Rabdosia rubescens extract and ripe tribute pear juice, unlike, the lixiviate in the hot water of 95 DEG C of Rabdosia rubescens powder.
embodiment 18
Rabdosia rubescens extract, ripe tribute pear juice, sugar and honey is taken according to the weight proportion of following table 5, after fully having stirred allotment, filtration, sterilization, canned, naturally cool.
The present embodiment adopts the preparation method identical with embodiment 1 to prepare Rabdosia rubescens extract and ripe tribute pear juice, unlike, the lixiviate in the hot water of 100 DEG C of Rabdosia rubescens powder.
embodiment 19
Rabdosia rubescens extract, ripe tribute pear juice, sugar and honey is taken according to the weight proportion of following table 5, first allocate again after cryogenic condensation process being carried out to Rabdosia rubescens extract and ripe tribute pear juice, namely, Rabdosia rubescens extract and ripe tribute pear juice are left standstill 5 hours at 4 DEG C, then carried out centrifugation, got both supernatants and honey, sugar are allocated, filtration, sterilization, canned, naturally cool, obtain composite beverage.
The present embodiment adopts the preparation method identical with embodiment 1 to prepare Rabdosia rubescens extract and ripe tribute pear juice.
embodiment 20
Rabdosia rubescens extract, ripe tribute pear juice, sugar and honey is taken according to the weight proportion of following table 5, after fully having stirred allotment, filtration, sterilization, canned.After having carried out bottling operations, with normal temperature pure water, spray process is carried out to tinned drink, when making tank body be cooled to about 40 DEG C, terminated spray.
The present embodiment adopts the preparation method identical with embodiment 1 to prepare Rabdosia rubescens extract and ripe tribute pear juice.
Table 5
The Rabdosia rubescens prepared by above-described embodiment 1-20-pears composite beverage attractive color, substantially in fulvescent, taste is pure and fresh pure, can promote that Rabdosia rubescens and pears play collaborative health-care efficacy, and containing Rosmarinic acid and Oridonin in Rabdosia rubescens extract, anti-oxidant, scavenging free radicals, the health-care efficacy such as anticancer more can be played.Meanwhile, this beverage is in stable condition, and the shelf-life can reach more than 1 year.In order to above-mentioned technical advantage is described better, applicant will be described in detail by following test case.
test case 1
This test case for illustration of the weight proportion of component each in composite beverage for the impact of beverage overall quality.Concrete assessment method is: the evaluation group be made up of 7 people evaluates product, successively score according to scoring normative reference (see table 6), remove a best result and minimum point during statistics, with weighted value calculating mean value item by item, concrete outcome is as shown in table 7.Because composition weight proportioning each in embodiment 11-20 is identical with embodiment 8, therefore omit its experimental result.
Table 6
Table 7
As can be seen from result in table 7, the overall scores of the composite beverage of embodiment 8 is the highest, and in this embodiment, the overall quality of the composite beverage of weight proportion is the highest, and the proportioning namely in embodiment 8 is the optimum proportioning of composite beverage in the present invention.
test case 2
This test case is for illustration of the impact of Rabdosia rubescens extraction time for composite beverage stability.Because embodiment 1-9 extraction time is 15 minutes, therefore composition weight proportioning in composite beverage is chosen identical, except extraction time is different, the embodiment 8 that other experiment conditions are all identical forms contrast experiment with embodiment 11-14, observe the precipitation status of composite beverage in 0,1,2,3 month prepared in above-described embodiment, specific experiment result is as shown in table 8 below.
Table 8
As can be seen from Table 8, Rabdosia rubescens extraction time is very large on the impact of composite beverage turbidity, extraction time is longer, muddy or precipitation is more easily there is in composite beverage after long-time placement, extraction time is that the composite beverage of about 25min the most easily produces precipitation in the later stage, this may be need the regular hour because moisture infiltrates Rabdosia rubescens, because the extract of 5 minutes is before this less, thus make product as clear as crystal, arrive a large amount of water soluble macromolecular substance of 25min to be dissolved out, result in the research of chaotic phenomenon of later product.Lixiviate about 40 minutes precipitation capacities reduce on the contrary, may be contribute to the combination between material due to the sufficiently long time thus precipitation is formed in advance, cause later product precipitation capacity to reduce., can be found by above-mentioned table 8, the composite beverage effect of the Rabdosia rubescens preparation of lixiviate 15min is best, and therefore, extraction time is preferably 15 minutes meanwhile.
test case 3
This test case is for illustration of the impact of Rabdosia rubescens Extracting temperature for composite beverage stability.Because embodiment 1-9 Extracting temperature is 85 DEG C, therefore composition weight proportioning in composite beverage is chosen identical, except extraction temperature is different, the embodiment 8 that other experiment conditions are all identical forms contrast experiment with embodiment 15-18, observe the precipitation status of composite beverage in 0,1,2,3 month prepared in above-described embodiment, specific experiment result is as shown in table 9 below.
Table 9
As can be seen from Table 9, Rabdosia rubescens extraction temperature also has a great impact composite beverage turbidity, extraction temperature is higher, muddy or precipitation is more easily there is in composite beverage after long-time placement, lower than lixiviate under 85 DEG C of conditions, the beverage obtained is still transparent after 3 months, without precipitation, and lixiviate under higher than 85 DEG C of conditions, the beverage obtained can produce serious precipitation in the later stage, this may be because temperature is higher, and the materials such as protein, pectin, polysaccharide, tannin are more easily leached out, thus have influence on the stability of product.Consider before that Extracting temperature is for various factors such as Rabdosia rubescens extract fragrance and organoleptic features, the extraction temperature of Rabdosia rubescens is preferably 85 DEG C.
test case 4
This test case for illustration of the cryogenic condensation process of Rabdosia rubescens extract and ripe tribute pear juice on the impact of composite beverage stability.Except through condensation process, embodiment 19 is identical with composition weight proportioning in the composite beverage of embodiment 8, other experiment conditions are also identical, therefore choose these two embodiments and carry out contrast experiment, observe the precipitation status of composite beverage in 0,1,2,3 month prepared in above-described embodiment, specific experiment result is as shown in table 10 below.
Table 10
As can be seen from Table 10, the stability of the composite beverage that Rabdosia rubescens extract and ripe tribute pear juice are made after low temperature retrogradation is more far better than the stability of the beverage obtained without this operation, product remains transparent whole depositing in process, and only have a small amount of precipitation, and without low temperature retrogradation beverage deposit in process constantly become turbid, floccule and deposited phenomenon, therefore, preferably in composite beverage preparation, low temperature retrogradation operation is carried out.
test case 5
This test case is for illustration of the composite beverage after canned being carried out to the impact of cold water spray process on composite beverage stability.Except carrying out cold water spray, embodiment 20 is identical with composition weight proportioning in the composite beverage of embodiment 8, other experiment conditions are also identical, therefore choose these two embodiments and carry out contrast experiment, observe the precipitation status of composite beverage in 0,1,2,3 month prepared in above-described embodiment, specific experiment result is as shown in table 11 below.
Table 11
| Embodiment | 0 month | 2 months | 4 months | 6 months |
| 20 | Transparent, without precipitation | Transparent, without precipitation | Transparent, without precipitation | Transparent, microprecipitation |
| 8 | Transparent, without precipitation | Transparent, without precipitation | Transparent, precipitate on a small quantity | Transparent, precipitate on a small quantity |
As can be seen from Table 11, filling rear horse back to composite beverage carry out cold water spraying cooling can delayed precipitation occur time, and precipitation produce amount also obviously reduce, therefore, the stability of refrigerating work procedure on composite beverage has important impact.
test case 6
In this test case, Oridonin and rosmarinic acid contents in Rabdosia rubescens extract are measured.
(1) experiment material
In embodiment 1, the Rabdosia rubescens extract of preparation is as testing sample, Rosmarinic acid reference substance, Oridonin reference substance, Agilent l100Series high performance liquid chromatograph, UV-detector.
(2) experimental technique and result
Chromatographic condition:
Chromatographic column: C18-ODS post; Mobile phase: methyl alcohol-0.3% phosphate aqueous solution (45:55); Measure wavelength: Rosmarinic acid is 335nm, and Oridonin is 239nm.Column temperature: 30 DEG C; Flow velocity: 1.0mL/min.
Sample determination method:
Accurate absorption is to Rosmarinic acid reference substance solution (10ug/ml), Oridonin reference substance solution (10ug/ml) and each 5uL of testing sample solution, inject high performance liquid chromatograph, record chromatogram, by the content of Oridonin and Rosmarinic acid in external standard method calculation sample.The results are shown in Figure 1, Fig. 2 and table 12.
Table 12
| Project | Rosmarinic acid (ug/ml) | Oridonin (ug/ml) |
| Content | 8.62 | 10.01 |
As can be seen from the above results, a certain amount of functional component Rosmarinic acid and Oridonin is contained in Hot water extraction gained Rabdosia rubescens leaching liquor.According to the literature, Rosmarinic acid has anti-oxidant and effect of scavenging radical and the various active such as anti-inflammatory, immunosupress, be active ingredient main in Rabdosia rubescens water soluble ingredient, its liposoluble constituent Oridonin then has obvious inhibiting tumour cells effect.Therefore, the beverage prepared by Rabdosia rubescens extract also will have certain health care.
The experimental result of other embodiments is roughly the same, does not repeat at this.
test case 7
In this test case, the shelf-life of Rabdosia rubescens-pears composite beverage is measured.
Choose the composite beverage of preparation in embodiment 1 as test sample.Deposited in respectively by sample in 5 DEG C and 37 DEG C of two insulating boxs, the sample of 5 DEG C is as standard sample or control sample, and the sample of 37 DEG C is as environmental disruption sample.Every about 15 days, sensory evaluation is carried out to the sample under 37 DEG C of conditions, detects its microbiological indicator simultaneously, when judging and the sample of 5 DEG C compare.When the sample at 37 DEG C occur having larger difference with the sample of 5 DEG C or occurs can not received difference time, the sample under 37 DEG C of conditions stops testing, and the time that so sample is deposited under 37 DEG C of conditions is multiplied by the roughly shelf-life that 3 times obtained were product.Test result is as shown in table 13 below.
Table 13
| Experiment number | Color | State | Mouthfeel | Total plate count (cfu/mL) |
| 1 (15 days) | Brown | Clear | Aromatic flavour, slightly bitter taste | ＜10 |
| 2 (30 days) | Brown | Clear | Aromatic flavour, slightly bitter taste | ＜10 |
| 3 (45 days) | Brown | Clear | Aromatic flavour, slightly bitter taste | ＜10 |
| 4 (60 days) | Brown | Clear | Aromatic flavour, slightly bitter taste | ＜10 |
| 5 (75 days) | Brown | Clear | Aromatic flavour, slightly bitter taste | ＜10 |
| 6 (90 days) | Brown | Clear | Aromatic flavour, slightly bitter taste | ＜10 |
| 7 (105 days) | Brown | Clear | Aromatic flavour, slightly bitter taste | ＜10 |
| 8 (120 days) | Brown | Clear | Aromatic flavour, slightly bitter taste | 40 |
| 9 (135 days) | Brown | Micro-muddiness | Fragrant is not enough, and mouthfeel is slightly turned sour | 3.8ⅹ10 3 |
Can obviously find out by table 13, place after 135 days at 37 DEG C, the quality of beverage starts to change, taste bad and occur muddy, and total plate count also exceeds standard.Therefore the roughly shelf-life of this beverage is 405 days, for safety can be decided to be 1 year.
The shelf-life experimental result of other embodiments is roughly the same, does not repeat at this.
It should be noted, the present invention will be described instead of limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment when not departing from the scope of claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and does not arrange element in the claims or step.Word first, second and third-class use do not represent any order, can be title by these word explanations.
Claims (10)
1. Rabdosia rubescens-pears composite beverage, wherein containing Rabdosia rubescens extract and pear juice, the weight of described pear juice is 24-38 times of described Rabdosia rubescens extract weight.
2. Rabdosia rubescens according to claim 1-pears composite beverage, wherein, also includes sugar and honey.
3. Rabdosia rubescens according to claim 2-pears composite beverage, wherein, with the gross weight of described composite beverage for benchmark, the content of described sugar is 4.5-8.5%, and the content of described honey is 0.05-0.15%.
4. the Rabdosia rubescens according to any one of claim 1-3-pears composite beverage, wherein, described pear juice is through the ripe pear juice of boiling.
5. Rabdosia rubescens according to claim 4-pears composite beverage, wherein, described ripe pear juice obtains in accordance with the following steps:
Pears cleaned up and pulls an oar after stoning stalk, obtaining pears slurry;
By described pears slurry heating 15-25 minute;
Pears slurry after heating is filtered, obtains ripe pear juice.
6. the Rabdosia rubescens according to any one of claim 1-3-pears composite beverage, wherein, described Rabdosia rubescens extract obtains in accordance with the following steps:
Rabdosia rubescens is crushed to 30-50 order, obtains Rabdosia rubescens powder;
By described Rabdosia rubescens powder lixiviate 5-40 minute in the hot water of 65-100 DEG C, filter to obtain Rabdosia rubescens extract; Wherein, the weight of described hot water is 50-350 times of described Rabdosia rubescens powder weight.
7. a preparation method for the Rabdosia rubescens according to any one of claim 1-6-pears composite beverage, comprises the steps:
By Rabdosia rubescens extract and pear juice according to after the part by weight mixing preparation of 1:24-38, filter, sterilization, canned, obtain Rabdosia rubescens-pears composite beverage.
8. preparation method according to claim 7, wherein, in mixing preparation operation, is also added with sugar and honey.
9. the preparation method according to claim 7 or 8, wherein, before carrying out mixing preparation, leaves standstill 4-6 hour by Rabdosia rubescens extract and pear juice, then carries out centrifugation under the condition of 3-5 DEG C.
10. the preparation method according to claim 7 or 8, wherein, after canned, carries out the process of cold water spray to the Rabdosia rubescens obtained-pears composite beverage.
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Application publication date: 20150513 |