CN104839841A - Weight losing promoting partially fermented paullinia cupana fruit and Chinese wolfberry fruit juice and preparation method thereof - Google Patents

Abstract

The present invention discloses a weight losing promoting partially fermented paullinia cupana fruit and Chinese wolfberry fruit juice which is characterized in that the juice comprises the following raw materials in parts by weight: Chinese wolfberry fruit 41-49 part, paullinia cupana fruit 20-24 parts, green tea 4-6 parts, lotus leaves 3-5 parts, konjac 2-3 parts, pectinase 0.3-0.5 parts, cellulose 0.2-0.3 parts, honey 1.5-1.7 parts, malic acid 3-4 parts, oxalis corniculata acid 1.6-1.8 parts, sorbitol 1.4-1.6 parts, lactic acid bacteria 0.3-0.4 parts, an appropriate amount of water, and an appropriate amount of ice-water mixture. Soft freezing technology is used to perform soft freezing ball-milling and to ferment soft freezing liquid of an ice-water mixture, achieves low-temperature fermentation and ensures nutrient substance integrity of the raw materials and high biological activities of active substances; in addition, the juice uses and matches the Chinese wolfberry fruit, paullinia cupana fruit, green tea, lotus leaves and konjac which have roles in lowering lipids and losing weight, which ensures the nutrition of the juice beverage as well as increases efficiency.

Description

A kind of Partial fermentation Guarana matrimony vine juice and preparation method thereof contributing to losing weight

Technical field

The invention belongs to matrimony vine field of deep, be specifically related to a kind of Partial fermentation Guarana matrimony vine juice and preparation method thereof contributing to losing weight.

Background technology

Matrimony vine whole body is precious, and root, leaf, flower, stem, the base of a fruit have health value, as people said " rhizome with spend reality; tidy up without gurry ", FRUCTUS LYCII cries again " celestial ground really ", and property is sweet, put down, return liver kidney channel, have effect that is nourishing liver and kidney, that nourish the liver to improve visual acuity, can be used as medicine or make tea, steep in wine, stew; Folium lycii is named again " sky essence grass ", and cool in nature, quench one's thirst and promote the production of body fluid, yin-nourishing is relieved inflammation or internal heat, can be used for cooking, stew soup, make dumplings, steam stuffed bun, steaming face, botargo etc., also can make Chinese wolfberry tea drinks; Flower is named " producing grass ", is rich in several amino acids; Root is " root bark of Chinese wolf-berry ", can be used for treatment abnormal heat, lung heat, bone hectic fever, night sweat etc., they all have nourishing and fit keeping function effect, the comprehensive exploitation strengthening matrimony vine has great importance and is worth, to FRUCTUS LYCII Laishui, except there is good medical care effect, also containing multiple nutritional components such as rich in protein, fat, carbohydrate, carotenoid, ascorbic acid, betaine, LBP-X and calcium ferrophosphorus zinc, be a kind of rare medicinal and edible plants resource.Due to very easily rotten after fresh fructus lycii maturation, adopt lower after need i.e. row relax, now generally first make to do, doing its use, this makes the utilization of matrimony vine receive restriction to a certain degree; Meanwhile, the requirement of dry wolfberry to condition of storage is higher, and preserve in the environment be adapted at drying, cool, ventilating, condition is improper, and pole holds the moisture absorption, caking, stream sugar, brown stain, damages by worms, and product quality is declined fast.Now commercially being all processed into juice is convenient to storage and transport usually, simultaneously, nutrient and healthcare products can also be made in process through the later stage, matrimony vine directly makes matrimony vine juice needs series of process such as living through making beating, filtration, concentrate, on this basis at the degree of depth comprehensive development and utilization realizing matrimony vine juice in conjunction with other techniques.

Summary of the invention

The present invention is directed to matrimony vine juice and degree of depth comprehensive development and utilization growth requirement thereof, propose a kind of Partial fermentation Guarana matrimony vine juice and preparation method thereof contributing to losing weight

The technical solution used in the present invention is as follows:

A kind of Partial fermentation Guarana matrimony vine juice contributing to losing weight, it is characterized in that, comprise following parts by weight of component: FRUCTUS LYCII 41-49, Guarana fruit 20-24, green tea 4-6, lotus leaf 3-5, konjaku 2-3, pectase 0.3-0.5, cellulose 0.2-0.3, honey 1.5-1.7, malic acid 3-4, Vat starch oxalic acid 1.6-1.8, D-sorbite 1.4-1.6, lactic acid bacteria 0.3-0.4 and appropriate water and appropriate mixture of ice and water.

Contribute to a Partial fermentation Guarana wolfberry juice liquid and preparation method thereof of losing weight, it is characterized in that, comprise the following steps:

(1) get green tea, lotus leaf, konjaku mixing put into the high temperature frying pan 14-18min that stir-fries and carry out detoxification, get FRUCTUS LYCII, Guarana fruit cleans up, jointly put into soft freezing 5-7h under refrigerating chamber-20 ~-6 DEG C of conditions, after taking-up, put into ball mill low speed ball milling 1-2h, for subsequent use;

(2) get step (1) gained material and put into tank body, add pectase and cellulase afterwards, and add gross weight 3-5 moisture constant temperature 45 DEG C stirring enzymolysis 31-41min doubly, be separated to obtain juice and screenings with 4200-4500r/min centrifugation 6-9min afterwards;

(3) get screenings and again put into soft freezing 3-4h under refrigerating chamber-15 ~-6 DEG C of conditions, put into fermentation tank, the lactic acid bacteria of access activation, first add gross weight 2-3 mixture of ice and water doubly, 6-15 DEG C of condition bottom fermentation 14-15d under airtight nitrogen environment, gets juice and puts into soft freezing 31-41h under refrigerating chamber-4 ~ 0 DEG C of condition, pump in fermentation tank by pump, 6-15 DEG C of condition bottom fermentation 3-5d, carries out 1-2 receiving bore membrane filtration afterwards and obtains fermented juice and fermentation residue;

(4) get fermented juice and malic acid, Vat starch oxalic acid, D-sorbite mixing, and the 45-55min that stirs under constant temperature 38 DEG C of conditions, afterwards with 4150-5000r/min centrifugation 14-18min, separation of supernatant must be fermented date-wolfberry fruit juice;

(5) get fermentation Guarana fruit matrimony vine juice, add honey and allocate, put into airtight concentration tank afterwards and concentrate, thickening temperature remains on about 75 DEG C, vacuum 91-93kPa, when recording that in pot, inspissated juice concentration reaches 64 ° of Bx, completes concentrated concentrate;

(6) get concentrate and carry out pasteurize 4.5min at 93 DEG C, filling and get final product.

Beneficial effect of the present invention is embodied in:

The present invention adopts soft Refrigeration Technique to carry out the mixture of ice and water fermentation of soft freezing ball milling and soft freezing liquid, achieves cold fermentation, and what ensure that the integrality of raw material Middle nutrition material and active material does biologically active; In addition, the present invention adopt FRUCTUS LYCII, Guarana fruit, green tea, lotus leaf, konjaku these there is the mutual compatibility of food of functions of lowering blood-fat and reducing weight, while ensure that the nutrition of this juice beverage, add effect.

Detailed description of the invention

Embodiment

Partial fermentation Guarana matrimony vine juice described in the present embodiment, it is characterized in that, comprise following parts by weight of component: FRUCTUS LYCII 45, Guarana fruit 22, green tea 5, lotus leaf 4, konjaku 2.5, pectase 0.4, cellulose 0.25, honey 1.6, malic acid 3.5, Vat starch oxalic acid 1.7, D-sorbite 1.5, lactic acid bacteria 0.35 and appropriate water and appropriate mixture of ice and water.

The present embodiment Partial fermentation Guarana wolfberry juice liquid and preparation method thereof, is characterized in that, comprise the following steps:

(1) get green tea, lotus leaf, konjaku mixing put into the high temperature frying pan 14-18min that stir-fries and carry out detoxification, get FRUCTUS LYCII, Guarana fruit cleans up, jointly put into soft freezing 5-7h under refrigerating chamber-20 ~-6 DEG C of conditions, after taking-up, put into ball mill low speed ball milling 1-2h, for subsequent use;

(2) get step (1) gained material and put into tank body, add pectase and cellulase afterwards, and add gross weight 3-5 moisture constant temperature 45 DEG C stirring enzymolysis 31-41min doubly, be separated to obtain juice and screenings with 4200-4500r/min centrifugation 6-9min afterwards;

(3) get screenings and again put into soft freezing 3-4h under refrigerating chamber-15 ~-6 DEG C of conditions, put into fermentation tank, the lactic acid bacteria of access activation, first add gross weight 2-3 mixture of ice and water doubly, 6-15 DEG C of condition bottom fermentation 14-15d under airtight nitrogen environment, gets juice and puts into soft freezing 31-41h under refrigerating chamber-4 ~ 0 DEG C of condition, pump in fermentation tank by pump, 6-15 DEG C of condition bottom fermentation 3-5d, carries out 1-2 receiving bore membrane filtration afterwards and obtains fermented juice and fermentation residue;

(4) get fermented juice and malic acid, Vat starch oxalic acid, D-sorbite mixing, and the 45-55min that stirs under constant temperature 38 DEG C of conditions, afterwards with 4150-5000r/min centrifugation 14-18min, separation of supernatant must be fermented date-wolfberry fruit juice;

(5) get fermentation Guarana fruit matrimony vine juice to add honey and allocate, put into airtight concentration tank afterwards and concentrate, thickening temperature remains on about 75 DEG C, vacuum 91-93kPa, when recording that in pot, inspissated juice concentration reaches 64 ° of Bx, completes concentrated concentrate;

(6) get concentrate and carry out pasteurize 4.5min at 93 DEG C, filling and get final product.

Claims (2)

1. one kind contributes to the Partial fermentation Guarana matrimony vine juice of fat-reducing, it is characterized in that, comprise following parts by weight of component: FRUCTUS LYCII 41-49, Guarana fruit 20-24, green tea 4-6, lotus leaf 3-5, konjaku 2-3, pectase 0.3-0.5, cellulose 0.2-0.3, honey 1.5-1.7, malic acid 3-4, Vat starch oxalic acid 1.6-1.8, D-sorbite 1.4-1.6, lactic acid bacteria 0.3-0.4 and appropriate water and appropriate mixture of ice and water.

2. contribute to a Partial fermentation Guarana wolfberry juice liquid and preparation method thereof of losing weight, it is characterized in that, comprise the following steps:

(1) get green tea, lotus leaf, konjaku mixing put into the high temperature frying pan 14-18min that stir-fries and carry out detoxification, get FRUCTUS LYCII, Guarana fruit cleans up, jointly put into soft freezing 5-7h under refrigerating chamber-20 ~-6 DEG C of conditions, after taking-up, put into ball mill low speed ball milling 1-2h, for subsequent use;

(2) get step (1) gained material and put into tank body, add pectase and cellulase afterwards, and add gross weight 3-5 moisture constant temperature 45 DEG C stirring enzymolysis 31-41min doubly, be separated to obtain juice and screenings with 4200-4500r/min centrifugation 6-9min afterwards;

(3) get screenings and again put into soft freezing 3-4h under refrigerating chamber-15 ~-6 DEG C of conditions, put into fermentation tank, the lactic acid bacteria of access activation, first add gross weight 2-3 mixture of ice and water doubly, 6-15 DEG C of condition bottom fermentation 14-15d under airtight nitrogen environment, gets juice and puts into soft freezing 31-41h under refrigerating chamber-4 ~ 0 DEG C of condition, pump in fermentation tank by pump, 6-15 DEG C of condition bottom fermentation 3-5d, carries out 1-2 receiving bore membrane filtration afterwards and obtains fermented juice and fermentation residue;

(4) get fermented juice and malic acid, Vat starch oxalic acid, D-sorbite mixing, and the 45-55min that stirs under constant temperature 38 DEG C of conditions, afterwards with 4150-5000r/min centrifugation 14-18min, separation of supernatant must be fermented date-wolfberry fruit juice;

(5) get fermentation Guarana fruit matrimony vine juice, add honey and allocate, put into airtight concentration tank afterwards and concentrate, thickening temperature remains on about 75 DEG C, vacuum 91-93kPa, when recording that in pot, inspissated juice concentration reaches 64 ° of Bx, completes concentrated concentrate;

(6) get concentrate and carry out pasteurize 4.5min at 93 DEG C, filling and get final product.