CN104921217A - Lycium ruthenicum fruit, haw and lemon compound beverage preparation method - Google Patents
Lycium ruthenicum fruit, haw and lemon compound beverage preparation method Download PDFInfo
- Publication number
- CN104921217A CN104921217A CN201510274592.0A CN201510274592A CN104921217A CN 104921217 A CN104921217 A CN 104921217A CN 201510274592 A CN201510274592 A CN 201510274592A CN 104921217 A CN104921217 A CN 104921217A
- Authority
- CN
- China
- Prior art keywords
- juice
- lemon
- supernatant
- black fruit
- fruit lyceum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 103
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 100
- 150000001875 compounds Chemical class 0.000 title claims abstract description 65
- 235000013175 Crataegus laevigata Nutrition 0.000 title claims abstract description 63
- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 244000248349 Citrus limon Species 0.000 title abstract description 92
- 241000169546 Lycium ruthenicum Species 0.000 title abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 210
- 239000006228 supernatant Substances 0.000 claims abstract description 103
- 239000007788 liquid Substances 0.000 claims abstract description 62
- 238000002156 mixing Methods 0.000 claims abstract description 62
- 239000000706 filtrate Substances 0.000 claims abstract description 42
- 239000012535 impurity Substances 0.000 claims abstract description 42
- 239000002131 composite material Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000084 colloidal system Substances 0.000 claims abstract description 24
- 239000000919 ceramic Substances 0.000 claims abstract description 22
- 238000011049 filling Methods 0.000 claims abstract description 22
- 238000004140 cleaning Methods 0.000 claims abstract description 21
- 238000007796 conventional method Methods 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 241001092040 Crataegus Species 0.000 claims description 56
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 56
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 56
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 56
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 56
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 56
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 56
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 56
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 56
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 56
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 56
- 238000002386 leaching Methods 0.000 claims description 45
- 238000000034 method Methods 0.000 claims description 35
- 239000004382 Amylase Substances 0.000 claims description 29
- 102000013142 Amylases Human genes 0.000 claims description 29
- 108010065511 Amylases Proteins 0.000 claims description 29
- 235000019418 amylase Nutrition 0.000 claims description 29
- 238000005119 centrifugation Methods 0.000 claims description 28
- 239000000463 material Substances 0.000 claims description 25
- 230000008569 process Effects 0.000 claims description 24
- 239000012467 final product Substances 0.000 claims description 22
- 239000012528 membrane Substances 0.000 claims description 22
- 102000004190 Enzymes Human genes 0.000 claims description 20
- 108090000790 Enzymes Proteins 0.000 claims description 20
- 229940088598 enzyme Drugs 0.000 claims description 20
- 230000007062 hydrolysis Effects 0.000 claims description 20
- 238000006460 hydrolysis reaction Methods 0.000 claims description 20
- 238000000605 extraction Methods 0.000 claims description 19
- -1 pectase Proteins 0.000 claims description 16
- 229940059442 hemicellulase Drugs 0.000 claims description 15
- 108010002430 hemicellulase Proteins 0.000 claims description 15
- 108010059892 Cellulase Proteins 0.000 claims description 13
- 229940106157 cellulase Drugs 0.000 claims description 13
- 238000002137 ultrasound extraction Methods 0.000 claims description 13
- 239000008236 heating water Substances 0.000 claims description 11
- 108091005804 Peptidases Proteins 0.000 claims description 9
- 239000004365 Protease Substances 0.000 claims description 9
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 9
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 235000015203 fruit juice Nutrition 0.000 abstract 2
- 239000013543 active substance Substances 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 22
- 235000018553 tannin Nutrition 0.000 description 19
- 239000001648 tannin Substances 0.000 description 19
- 229920001864 tannin Polymers 0.000 description 19
- 239000012466 permeate Substances 0.000 description 18
- 238000003825 pressing Methods 0.000 description 18
- 239000000725 suspension Substances 0.000 description 18
- 229930014669 anthocyanidin Natural products 0.000 description 9
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 9
- 235000008758 anthocyanidins Nutrition 0.000 description 9
- 150000007524 organic acids Chemical class 0.000 description 6
- 229930003935 flavonoid Natural products 0.000 description 5
- 150000002215 flavonoids Chemical class 0.000 description 5
- 235000017173 flavonoids Nutrition 0.000 description 5
- 108010059820 Polygalacturonase Proteins 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 4
- 238000006731 degradation reaction Methods 0.000 description 4
- 108010093305 exopolygalacturonase Proteins 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000010992 reflux Methods 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000208292 Solanaceae Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 239000002366 mineral element Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000009088 Citrus pyriformis Nutrition 0.000 description 1
- 235000017159 Crataegus pinnatifida Nutrition 0.000 description 1
- 241000657480 Crataegus pinnatifida Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a lycium ruthenicum fruit, haw and lemon compound beverage preparation method which comprises the following steps: (1) manual cleaning, picking, purifying and squeezing the lycium ruthenicum fruits, haws and lemons respectively to obtain the lycium ruthenicum fruit juice, haw juice and lemon juice; and fully mixing the lycium ruthenicum fruit juice, haw juice and lemon juice to obtain a mixed juice liquid; (2) conducting water bath heating for the mixed juice liquid and water to obtain an extract liquid; (3) milling the extract liquid using a colloid mill for after 1-8 times to obtain a colloidal composite extract solution; (4) the colloidal composite extract solution is homogenized, enzymolysed, and centrifugal separated to respectively obtain a supernatant A and a residue; (5) the supernatant conducts ceramic film impurity removing to obtain a filtrate; (6) blending the filtrate and the haw juice, centrifuging the mixture to obtain a supernatant B, and sterilizing the supernatant B by conventional methods, and filling the sterilized supernatant B to obtain the compound beverage. The lycium ruthenicum fruit, haw and lemon compound beverage has a low cost, and the obtained product has a high content of active substance, and is natural, healthy and nutritional.
Description
Technical field
The present invention relates to the preparation method of beverage, particularly relate to the preparation method of a kind of black fruit lyceum, hawthorn, lemon composite beverage.
Background technology
Black fruit lyceum (
lycium ruthenicum) for Solanaceae (Solanaceae) Lycium (
lyciuml.) be the distinctive perennial shrub in NORTHWEST CHINA area, its berry is spherical, be atropurpureus after ripe, be rich in the functional components such as anthocyanidin, flavonoids, polysaccharide, amino acid, mineral element, because containing the water colo(u)r enriched---anthocyanidin and there is good dietotherapeutic function.As a kind of natural food colour in food additives, anthocyanidin is subject to the favor of people day by day because of the anti-oxidation characteristics of its uniqueness and effect good for health.Hawthorn (
crataegus pinnatifida) and lemon (
citrus limon) because of be rich in organic acid, flavonoids, vitamin isoreactivity composition and extremely people pay close attention to, there is very high edible and medical value, be widely used in the industries such as medicine, chemical industry, food and cosmetics.
At present, infusion process, reflux extraction, ultrasonic extraction and microwave loss mechanisms are adopted usually to the extraction preparation of anthocyanidin, flavonoids, organic acid isoreactivity material.Wherein: the first, infusion process is a kind of traditional natural product extraction method, and this method refers to that at ambient temperature the raw material crushed being put into the closed container filling appropriate solvent soaks with the method for stripping wherein chemical composition.The method operating process is quite time-consuming, and extraction efficiency is poor, and the large and leaching liquor of solvent-oil ratio easily goes mouldy.The second, reflux extraction is the method with volatile organic solvent heating and refluxing extraction plant component.The method operation comparatively bothers, extraction time is long, solvent-oil ratio is comparatively large, and adds hot reflux for a long time and can destroy heat-labile compound.3rd, ultrasonic extraction adopts ultrasonic assistant Extraction solvent to carry out the method extracted.Mainly utilize hyperacoustic cavitation, destroy vegetable drug cell, make solvent be easy to infiltrate in cell, simultaneously due to hyperacoustic judder energy, strengthen the release of intracellular organic matter, diffusion and dissolving, accelerate the leaching of active ingredient.The method Extracting temperature is difficult to control, and is still that laboratory uses on a small scale at present, and large-scale production needs to solve plant issue.4th, microwave loss mechanisms is a kind of method mainly utilizing the strong fuel factor of microwave to extract active ingredient in natural drug.The method requires high to instrument and equipment, and operating cost is high, and range of application is narrower.
Summary of the invention
Technical problem to be solved by this invention is to provide the preparation method of a kind of with low cost, black fruit lyceum that products obtained therefrom activity substance content is high, hawthorn, lemon composite beverage.
For solving the problem, the preparation method of a kind of black fruit lyceum of the present invention, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; After described black fruit lyceum juice, haw juice and lemon juice fully mix by the volume ratio of 4 ~ 11:1 ~ 5:1 ~ 4, obtain mixing juice;
(2) described mixing juice and water are carried out heating water bath extraction by the material liquid volume of 1:1 ~ 60 than at 20 ~ 60 DEG C of temperature, after 0.2 ~ 72 h, obtain leaching liquor;
(3) described leaching liquor is after colloid mill grinding 1 ~ 8 time, obtains the compound extracting solution of colloidal;
(4), after the compound extracting solution of described colloidal being carried out homogeneous under the pressure of 1 ~ 200 MPa, through enzymolysis, centrifugation, obtain supernatant A and filter residue respectively;
(5) by described supernatant A with the flow velocity via hole diameter of 0.1 ~ 9 t/h be 0.01 ~ 10 μm ceramic membrane temperature be 15 ~ 60 DEG C, pressure be the condition of 0.005 ~ 3 MPa under removal of impurities, obtain filtrate;
(6) described filtrate and described haw juice are allocated with the volume ratio of 5 ~ 12:1 ~ 5, after centrifugal, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
Replace above-mentioned steps (2) to prepare leaching liquor by following preparation method: by described mixing juice and water by 1:1 ~ 60 material liquid volume than be 15 ~ 60 DEG C in temperature, power carries out ultrasonic extraction under being the condition of 50 ~ 1000 W, after 0.2 ~ 36 h and get final product.
Described step (3) in the rotor speed of colloid mill be 2000 ~ 20000 r/min.
Described step (4) in enzymatic hydrolysis condition refer to that hydrolysis temperature is 10 ~ 60 DEG C, enzymolysis time is 0.1 ~ 32 h, the enzyme adopted be one in amylase, pectase, cellulase, hemicellulase, protease, two or more; Its consumption is 0.01% ~ 1% of the compound extracting solution quality of described colloidal.
Described step (4) in the condition of centrifugation refer to that centrifugal speed is 2000 ~ 20000 r/min, centrifugation time is 5 ~ 50 min.
Described step (6) in the condition of centrifugation refer to that centrifugal speed is 2000 ~ 20000 r/min, centrifugation time is 5 ~ 40 min.
The present invention compared with prior art has the following advantages:
1, the present invention selects black fruit lyceum, hawthorn, lemon to be raw material, make full use of the multiple efficacies material such as organic acid, flavonoids, vitamin in the anthocyanidin in lycium ruthenicum fruit, polysaccharide, amino acid, mineral element and hawthorn, lemon, pass through scientific compatibility, adopt active component extractive technique and zymotechnic to combine, produce that a kind of figure is homogeneous, color stability, natural health, nutrition are agreeable to the taste is rich in anthocyanidin composite health care beverage.
2, the present invention is by colloid mill break-in technology, high pressure homogenization technique and membrane separation technique use in conjunction, not only effectively shorten preparation time, improve operating efficiency, and gained beverage properties is stablized, anthocyanidin, flavonoids, organic acid, vitamin, amino acid isoreactivity component content are high.
3, because the present invention adopts ceramic membrane separation, therefore, not only effectively remove the impurity such as tannin, mucilaginous substance, bacterium in leaching liquor, and significantly reduce equipment investment, reduce energy consumption, also make process simplification simultaneously.
4, due to the present invention with the abundant black fruit lyceum of stock number, hawthorn, lemon for raw material, therefore, significantly reduce production cost.
5, product of the present invention highlights black fruit lyceum, hawthorn, lemon mixing produce distinctive coordination local flavor and hawthorn, lemon and black fruit lyceum anthocyanidin and to interact the stable color and luster and biologically active that produce, the present invention simultaneously utilizes the organic acid in hawthorn and lemon juice to regulate the acidity of beverage, the micromolecular polysaccharide that the material enzymolysis such as the carbohydrate in black fruit lyceum and pectin obtain and reduced sugar regulate the sugariness of beverage, without the need to additionally adding acid and sweetener; Citric acid, malic acid and vitamin C etc. in raw material hawthorn and lemon are conducive to extracting and natural anthocyanidin isoreactivity composition in protection black fruit lyceum; and the beverage Middle nutrition functional component after homogeneous and enzymolysis processing is more easily absorbed and is utilized; thus achieve modern and pursue diet theory that is natural, healthy, nutrition, there is food digesting stomach fortifying, promote the production of body fluid to quench thirst, remove the effect of interior free yl, prevention cardiovascular and cerebrovascular disease.
6, products obtained therefrom of the present invention after testing, anthocyanidin content >=0.3 mg/mL, general flavone content >=0.5 mg/mL, organic acid content >=0.3 mg/mL, and pH value is 3.0 ~ 3.5.
7, instrument and equipment of the present invention is easy and simple to handle, and technical parameter is easy to control, and wide accommodation, can be used for suitability for industrialized production, forms biological product industrial chain.
Detailed description of the invention
embodiment 1a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 5:1:1.
By mixing juice and water by 1:1 material liquid volume ratio (kg/L) temperature be 15 DEG C, power carries out ultrasonic extraction under being the condition of 50 W, obtains leaching liquor after 0.2 h.
(3) leaching liquor is after the colloid mill that rotor speed is 2000 r/min grinds 1 time, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 1 MPa, then hydrolysis temperature be 10 DEG C, enzymolysis time adopts amylase, pectinase enzymatic hydrolysis under being the condition of 32 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 2000 r/min to enzymolysis liquid centrifugation 5 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: the mass ratio (kg/kg) of amylase, pectase is 1:8.
Enzyme dosage is 1% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 0.1 t/h be 0.01 μm ceramic membrane temperature be 15 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 0.005 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 5:1 (L/L), after centrifugal 5 min of centrifugal speed of 2000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 2a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 11:5:4.
(2) mixing juice is carried out heating water bath extraction by the material liquid volume ratio (kg/L) of 1:60 with water at 60 DEG C of temperature, after 0.2h, obtain leaching liquor.
(3) leaching liquor is after the colloid mill that rotor speed is 20000 r/min grinds 8 times, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 200 MPa, then hydrolysis temperature be 60 DEG C, enzymolysis time adopts amylase, pectase, cellulase, hemicellulase, protease hydrolyzed under being the condition of 0.1 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 20000 r/min to enzymolysis liquid centrifugation 50 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: the mass ratio (kg/kg) of amylase, pectase, cellulase, hemicellulase, protease is 1:9:3:1:3.
Enzyme dosage is 0.01% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 9 t/h be 10 μm ceramic membrane temperature be 60 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 3 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 12:5 (L/L), after centrifugal 40 min of centrifugal speed of 20000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 3a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 11:1:1.
By mixing juice and water by 1:60 material liquid volume ratio (kg/L) temperature be 60 DEG C, power carries out ultrasonic extraction under being the condition of 1000 W, obtains leaching liquor after 36 h.
(3) leaching liquor is after the colloid mill that rotor speed is 20000 r/min grinds 8 times, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 200 MPa, then hydrolysis temperature be 10 DEG C, enzymolysis time adopts amylase, pectase, cellulase, hemicellulase, protease hydrolyzed under being the condition of 32 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 20000 r/min to enzymolysis liquid centrifugation 50 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: the mass ratio (kg/kg) of amylase, pectase, cellulase, hemicellulase, protease is 1:8:2:1:3.
Enzyme dosage is 1% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 9 t/h be 10 μm ceramic membrane temperature be 60 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 3 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 12:1 (L/L), after centrifugal 40 min of centrifugal speed of 20000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 4a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 4:5:4.
(2) mixing juice is carried out heating water bath extraction by the material liquid volume ratio (kg/L) of 1:1 with water at 20 DEG C of temperature, after 72 h, obtain leaching liquor.
(3) leaching liquor is after the colloid mill that rotor speed is 2000 r/min grinds 1 time, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 1 MPa, then hydrolysis temperature be 60 DEG C, enzymolysis time adopts amylase, pectinase enzymatic hydrolysis under being the condition of 0.1 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 2000 r/min to enzymolysis liquid centrifugation 5 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: the mass ratio (kg/kg) of amylase, pectase is 1:5.
Enzyme dosage is 0.01% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 0.1 t/h be 0.01 μm ceramic membrane temperature be 15 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 0.005 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 1:1 (L/L), after centrifugal 5 min of centrifugal speed of 2000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 5a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 6:2:3.
By mixing juice and water by 1:30 material liquid volume ratio (kg/L) temperature be 33 DEG C, power carries out ultrasonic extraction under being the condition of 500 W, obtains leaching liquor after 2 h.
(3) leaching liquor is after the colloid mill that rotor speed is 4000 r/min grinds 2 times, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 150 MPa, then hydrolysis temperature be 38 DEG C, enzymolysis time adopts amylase, pectase, cellulase degradation under being the condition of 2.0 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 8000 r/min to enzymolysis liquid centrifugation 25 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: the mass ratio (kg/kg) of amylase, pectase, cellulase is 1:7:3.
Enzyme dosage is 0.5% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 0.3 t/h be 0.2 μm ceramic membrane temperature be 50 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 0.15 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 5:3 (L/L), after centrifugal 16 min of centrifugal speed of 10000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 6a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 7:2:2.
(2) mixing juice is carried out heating water bath extraction by the material liquid volume ratio (kg/L) of 1:8 with water at 53 DEG C of temperature, after 3 h, obtain leaching liquor.
(3) leaching liquor is after the colloid mill that rotor speed is 10000 r/min grinds 3 times, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 80 MPa, then hydrolysis temperature be 56 DEG C, enzymolysis time adopts amylase, pectase, hemicellulase enzymolysis under being the condition of 18 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 6000 r/min to enzymolysis liquid centrifugation 15 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: the mass ratio (kg/kg) of amylase, pectase, hemicellulase is 1:6:2.
Enzyme dosage is 0.4% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 1.0t/h be 2.0 μm ceramic membrane temperature be 55 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 1.0 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 5:2 (L/L), after centrifugal 25 min of centrifugal speed of 6000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 7a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 6:1:2.
By mixing juice and water by 1:25 material liquid volume ratio (kg/L) temperature be 37 DEG C, power carries out ultrasonic extraction under being the condition of 300 W, obtains leaching liquor after 3 h.
(3) leaching liquor is after the colloid mill that rotor speed is 8000 r/min grinds 1 time, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 100 MPa, then hydrolysis temperature be 60 DEG C, enzymolysis time adopts amylase, pectase, hemicellulase enzymolysis under being the condition of 1.5 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 4000 r/min to enzymolysis liquid centrifugation 14 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: the mass ratio (kg/kg) of amylase, pectase, hemicellulase is 1:7:2.
Enzyme dosage is 0.6% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 2.0 t/h be 5.0 μm ceramic membrane temperature be 55 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 1.5 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 12:5 (L/L), after centrifugal 5 min of centrifugal speed of 8000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 8a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 9:2:3.
(2) mixing juice is carried out heating water bath extraction by the material liquid volume ratio (kg/L) of 1:10 with water at 50 DEG C of temperature, after 4 h, obtain leaching liquor.
(3) leaching liquor is after the colloid mill that rotor speed is 15000 r/min grinds 2 times, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 150 MPa, then hydrolysis temperature be 20 DEG C, enzymolysis time adopts amylase, pectase, cellulase degradation under being the condition of 12 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 8000 r/min to enzymolysis liquid centrifugation 20 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: the mass ratio (kg/kg) of amylase, pectase, cellulase is 1:6:4.
Enzyme dosage is 0.3% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 0.1 t/h be 0.2 μm ceramic membrane temperature be 57 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 0.5 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 8:3 (L/L), after centrifugal 15 min of centrifugal speed of 6000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 9a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 5:1:2.
By mixing juice and water by 1:20 material liquid volume ratio (kg/L) temperature be 40 DEG C, power carries out ultrasonic extraction under being the condition of 600 W, obtains leaching liquor after 10 h.
(3) leaching liquor is after the colloid mill that rotor speed is 10000 r/min grinds 1 time, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 100 MPa, then hydrolysis temperature be 48 DEG C, enzymolysis time adopts amylase, pectase, hemicellulase enzymolysis under being the condition of 27 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 8000 r/min to enzymolysis liquid centrifugation 25 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: the mass ratio (kg/kg) of amylase, pectase, hemicellulase is 1:5:2.
Enzyme dosage is 0.06% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 1.0 t/h be 2.0 μm ceramic membrane temperature be 58 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 1.5 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 11:5 (L/L), after centrifugal 15 min of centrifugal speed of 8000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 10a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 8:3:2.
(2) mixing juice is carried out heating water bath extraction by the material liquid volume ratio (kg/L) of 1:4 with water at 48 DEG C of temperature, after 5 h, obtain leaching liquor.
(3) leaching liquor is after the colloid mill that rotor speed is 15000 r/min grinds 2 times, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 100 MPa, then hydrolysis temperature be 24 DEG C, enzymolysis time adopts amylase, pectinase enzymatic hydrolysis under being the condition of 24 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 6000 r/min to enzymolysis liquid centrifugation 20 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: the mass ratio (kg/kg) of amylase, pectase is 1:10.
Enzyme dosage is 0.09% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 0.2 t/h be 8.0 μm ceramic membrane temperature be 56 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 1.0 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 5:1 (L/L), after centrifugal 8 min of centrifugal speed of 8000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 11a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 9:2:3.
By mixing juice and water by 1:60 material liquid volume ratio (kg/L) temperature be 60 DEG C, power carries out ultrasonic extraction under being the condition of 500 W, obtains leaching liquor after 36 h.
(3) leaching liquor is after the colloid mill that rotor speed is 20000 r/min grinds 8 times, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 200 MPa, then hydrolysis temperature be 50 DEG C, enzymolysis time adopts amylase enzymolysis under being the condition of 24 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 20000 r/min to enzymolysis liquid centrifugation 50 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: enzyme dosage is 0.03% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 9 t/h be 10 μm ceramic membrane temperature be 15 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 0.005 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 12:5 (L/L), after centrifugal 40 min of centrifugal speed of 20000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 12a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 6:1:2.
(2) mixing juice is carried out heating water bath extraction by the material liquid volume ratio (kg/L) of 1:1 with water at 20 DEG C of temperature, after 0.2h, obtain leaching liquor.
(3) leaching liquor is after the colloid mill that rotor speed is 2000r/min grinds 1 time, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 1 MPa, then hydrolysis temperature be 60 DEG C, enzymolysis time adopts pectinase enzymatic hydrolysis under being the condition of 0.1 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 2000 r/min to enzymolysis liquid centrifugation 5 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: enzyme dosage is 0.2% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 0.1 t/h be 0.01 μm ceramic membrane temperature be 60 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 3 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 5:1 (L/L), after centrifugal 5 min of centrifugal speed of 2000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 13a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 10:5:2.
By mixing juice and water by 1:25 material liquid volume ratio (kg/L) temperature be 25 DEG C, power carries out ultrasonic extraction under being the condition of 1000 W, obtains leaching liquor after 12 h.
(3) leaching liquor is after the colloid mill that rotor speed is 18000 r/min grinds 5 times, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 80 MPa, then hydrolysis temperature be 30 DEG C, enzymolysis time adopts cellulase degradation under being the condition of 32 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 18000 r/min to enzymolysis liquid centrifugation 35 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: enzyme dosage is 1% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 8 t/h be 8 μm ceramic membrane temperature be 25 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 2.5 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 10:3 (L/L), after centrifugal 35 min of centrifugal speed of 18000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 14a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 8:2:4.
(2) mixing juice is carried out heating water bath extraction by the material liquid volume ratio (kg/L) of 1:40 with water at 40 DEG C of temperature, after 36 h, obtain leaching liquor.
(3) leaching liquor is after the colloid mill that rotor speed is 12000 r/min grinds 6 times, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 180 MPa, then hydrolysis temperature be 10 DEG C, enzymolysis time adopts hemicellulase enzymolysis under being the condition of 30 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 12000 r/min to enzymolysis liquid centrifugation 20 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: enzyme dosage is 0.1% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 7 t/h be 7 μm ceramic membrane temperature be 45 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 2 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 7:1 (L/L), after centrifugal 20 min of centrifugal speed of 12000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 15a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 7:4:3.
By mix juice and water by 1:1 ~ 60 material liquid volume ratio (kg/L) temperature be 15 ~ 60 DEG C, power carries out ultrasonic extraction under being the condition of 50 W, obtains leaching liquor after 0.2 ~ 36 h.
(3) leaching liquor is after the colloid mill that rotor speed is 6000 r/min grinds 4 times, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 150 MPa, then hydrolysis temperature be 39 DEG C, enzymolysis time adopts protease hydrolyzed under being the condition of 5 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 6000 r/min to enzymolysis liquid centrifugation 10 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: enzyme dosage is 0.08% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 3 t/h be 3 μm ceramic membrane temperature be 30 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 3 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 8:4 (L/L), after centrifugal 10 min of centrifugal speed of 6000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 16a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 5:2:2.
(2) mixing juice is carried out heating water bath extraction by the material liquid volume ratio (kg/L) of 1:40 with water at 40 DEG C of temperature, after 42 h, obtain leaching liquor.
(3) leaching liquor is after the colloid mill that rotor speed is 10000 r/min grinds 4 times, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 10 MPa, then hydrolysis temperature be 58 DEG C, enzymolysis time adopts amylase, cellulase degradation under being the condition of 9 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 10000 r/min to enzymolysis liquid centrifugation 40 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: the mass ratio (kg/kg) of amylase, cellulase is 1:5.
Enzyme dosage is 0.07% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 1 t/h be 0.2 μm ceramic membrane temperature be 40 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 0.03 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 7:2 (L/L), after centrifugal 10 min of centrifugal speed of 10000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 17a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 11:5:4.
By mixing juice and water by 1:60 material liquid volume ratio (kg/L) temperature be 60 DEG C, power carries out ultrasonic extraction under being the condition of 200 W, obtains leaching liquor after 36 h.
(3) leaching liquor is after the colloid mill that rotor speed is 20000 r/min grinds 8 times, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 200 MPa, then hydrolysis temperature be 60 DEG C, enzymolysis time adopts amylase, hemicellulase enzymolysis under being the condition of 0.5 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 20000 r/min to enzymolysis liquid centrifugation 50 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: the mass ratio (kg/kg) of amylase, hemicellulase is 1:2.
Enzyme dosage is 0.2% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 9 t/h be 10 μm ceramic membrane temperature be 60 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 3 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 12:5 (L/L), after centrifugal 40 min of centrifugal speed of 20000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
embodiment 18a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; Black fruit lyceum juice, haw juice and lemon juice obtain mixing juice after pressing the abundant mixing of volume ratio (L/L) of 4:1:1.
(2) mixing juice is carried out heating water bath extraction by the material liquid volume ratio (kg/L) of 1:10 with water at 20 DEG C of temperature, after 2 h, obtain leaching liquor.
(3) leaching liquor is after the colloid mill that rotor speed is 2000 r/min grinds 1 time, obtains the compound extracting solution of colloidal.
(4) the compound extracting solution of colloidal is carried out homogeneous under the pressure of 10 MPa, then hydrolysis temperature be 40 DEG C, enzymolysis time adopts amylase, protease hydrolyzed under being the condition of 16 h, obtains homogeneous enzymolysis liquid; Finally employing centrifuge is with the centrifugal speed of 2000 r/min to enzymolysis liquid centrifugation 5 min, obtains supernatant A and filter residue respectively.Collect supernatant A, discard filter residue.
Wherein: the mass ratio (kg/kg) of amylase, protease is 1:3.
Enzyme dosage is 0.6% of the compound extracting solution quality of colloidal.
(5) by supernatant A with the flow velocity via hole diameter of 0.1 t/h be 0.01 μm ceramic membrane temperature be 15 DEG C, pressure removes the impurity such as suspension, tannin, mucilaginous substance under being the condition of 0.005 MPa, collect the solution of per-meate side, obtain filtrate.
(6) filtrate and haw juice are allocated with the volume ratio of 5:1 (L/L), after centrifugal 5 min of centrifugal speed of 2000 r/min, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
Claims (6)
1. a preparation method for black fruit lyceum, hawthorn, lemon composite beverage, comprises the following steps:
(1) black fruit lyceum, hawthorn, lemon are picked removal of impurities through manual cleaning, process of squeezing the juice respectively, obtains black fruit lyceum juice, haw juice and lemon juice; After described black fruit lyceum juice, haw juice and lemon juice fully mix by the volume ratio of 4 ~ 11:1 ~ 5:1 ~ 4, obtain mixing juice;
(2) described mixing juice and water are carried out heating water bath extraction by the material liquid volume of 1:1 ~ 60 than at 20 ~ 60 DEG C of temperature, after 0.2 ~ 72 h, obtain leaching liquor;
(3) described leaching liquor is after colloid mill grinding 1 ~ 8 time, obtains the compound extracting solution of colloidal;
(4), after the compound extracting solution of described colloidal being carried out homogeneous under the pressure of 1 ~ 200 MPa, through enzymolysis, centrifugation, obtain supernatant A and filter residue respectively;
(5) by described supernatant A with the flow velocity via hole diameter of 0.1 ~ 9 t/h be 0.01 ~ 10 μm ceramic membrane temperature be 15 ~ 60 DEG C, pressure be the condition of 0.005 ~ 3 MPa under removal of impurities, obtain filtrate;
(6) described filtrate and described haw juice are allocated with the volume ratio of 5 ~ 12:1 ~ 5, after centrifugal, obtain supernatant B, this supernatant B according to a conventional method through sterilizing, filling after and get final product.
2. the preparation method of a kind of black fruit lyceum as claimed in claim 1, hawthorn, lemon composite beverage, it is characterized in that: replace step described in claim 1 (2) to prepare leaching liquor by following preparation method: by described mixing juice and water by 1:1 ~ 60 material liquid volume than be 15 ~ 60 DEG C in temperature, power carries out ultrasonic extraction under being the condition of 50 ~ 1000 W, after 0.2 ~ 36 h and get final product.
3. the preparation method of a kind of black fruit lyceum as claimed in claim 1, hawthorn, lemon composite beverage, is characterized in that: described step (3) in the rotor speed of colloid mill be 2000 ~ 20000 r/min.
4. the preparation method of a kind of black fruit lyceum as claimed in claim 1, hawthorn, lemon composite beverage, it is characterized in that: described step (4) middle enzymatic hydrolysis condition refers to that hydrolysis temperature is 10 ~ 60 DEG C, enzymolysis time is 0.1 ~ 32 h, the enzyme adopted be one in amylase, pectase, cellulase, hemicellulase, protease, two or more; Its consumption is 0.01% ~ 1% of the compound extracting solution quality of described colloidal.
5. the preparation method of a kind of black fruit lyceum as claimed in claim 1, hawthorn, lemon composite beverage, is characterized in that: described step (4) in the condition of centrifugation refer to that centrifugal speed is 2000 ~ 20000 r/min, centrifugation time is 5 ~ 50 min.
6. the preparation method of a kind of black fruit lyceum as claimed in claim 1, hawthorn, lemon composite beverage, is characterized in that: described step (6) in the condition of centrifugation refer to that centrifugal speed is 2000 ~ 20000 r/min, centrifugation time is 5 ~ 40 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510274592.0A CN104921217B (en) | 2015-05-27 | 2015-05-27 | A kind of black fruit fructus lycii, hawthorn, the preparation method of lemon composite beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510274592.0A CN104921217B (en) | 2015-05-27 | 2015-05-27 | A kind of black fruit fructus lycii, hawthorn, the preparation method of lemon composite beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104921217A true CN104921217A (en) | 2015-09-23 |
| CN104921217B CN104921217B (en) | 2017-06-06 |
Family
ID=54108922
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510274592.0A Active CN104921217B (en) | 2015-05-27 | 2015-05-27 | A kind of black fruit fructus lycii, hawthorn, the preparation method of lemon composite beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104921217B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410546A (en) * | 2015-11-27 | 2016-03-23 | 魏海青 | Anthocyanin-rich composite plant beverage and preparation method thereof |
| CN106360189A (en) * | 2016-10-12 | 2017-02-01 | 中国科学院西北高原生物研究所 | Lycium ruthenicum juice and preparing method thereof |
| CN106465783A (en) * | 2016-10-12 | 2017-03-01 | 肥西久盛食品有限公司 | A kind of manufacture method of deacidification Fructus Citri Limoniae juice sugar |
| CN110810677A (en) * | 2019-11-22 | 2020-02-21 | 中国科学院西北高原生物研究所 | Preparation method of lycium ruthenicum collagen peptide beverage |
| CN113100444A (en) * | 2021-05-17 | 2021-07-13 | 天津正大珍吾堂食品股份有限公司 | Enteral nutrition support composition for tumor patients and/or postoperative population and preparation method thereof |
| CN114009638A (en) * | 2021-11-03 | 2022-02-08 | 江苏食品药品职业技术学院 | Micro-fermented wolfberry fruit and hawthorn fruit beverage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002095450A (en) * | 2000-09-22 | 2002-04-02 | Asahi Soft Drinks Co Ltd | Beverage containing apple polyphenol |
| CN101455289A (en) * | 2009-01-09 | 2009-06-17 | 湖南省明园蜂业有限公司 | Fruit vegetable honey beverage and production method thereof |
| CN102943025A (en) * | 2012-10-11 | 2013-02-27 | 宁夏农林科学院 | Lycium ruthenicum murr. vinegar preparation method |
| CN104055170A (en) * | 2013-03-22 | 2014-09-24 | 天津入胜食品有限公司 | Functional haw composite beverage and preparation method thereof |
| CN104126802A (en) * | 2014-08-18 | 2014-11-05 | 西藏弘祥医药科技开发有限公司 | Composite solid beverage containing Lycium ruthenicum Murr and Phyllanthus emblica L. and preparation method thereof |
-
2015
- 2015-05-27 CN CN201510274592.0A patent/CN104921217B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002095450A (en) * | 2000-09-22 | 2002-04-02 | Asahi Soft Drinks Co Ltd | Beverage containing apple polyphenol |
| CN101455289A (en) * | 2009-01-09 | 2009-06-17 | 湖南省明园蜂业有限公司 | Fruit vegetable honey beverage and production method thereof |
| CN102943025A (en) * | 2012-10-11 | 2013-02-27 | 宁夏农林科学院 | Lycium ruthenicum murr. vinegar preparation method |
| CN104055170A (en) * | 2013-03-22 | 2014-09-24 | 天津入胜食品有限公司 | Functional haw composite beverage and preparation method thereof |
| CN104126802A (en) * | 2014-08-18 | 2014-11-05 | 西藏弘祥医药科技开发有限公司 | Composite solid beverage containing Lycium ruthenicum Murr and Phyllanthus emblica L. and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 谢红涛 等: "果蔬汁加工技术进展", 《农产品加工（学刊）》 * |
| 陈晨 等: "黑果枸杞果汁生产工艺研究", 《食品与发酵科技》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410546A (en) * | 2015-11-27 | 2016-03-23 | 魏海青 | Anthocyanin-rich composite plant beverage and preparation method thereof |
| CN105410546B (en) * | 2015-11-27 | 2018-03-09 | 魏海青 | Composite plant beverage rich in anthocyanidin and preparation method thereof |
| CN106360189A (en) * | 2016-10-12 | 2017-02-01 | 中国科学院西北高原生物研究所 | Lycium ruthenicum juice and preparing method thereof |
| CN106465783A (en) * | 2016-10-12 | 2017-03-01 | 肥西久盛食品有限公司 | A kind of manufacture method of deacidification Fructus Citri Limoniae juice sugar |
| CN110810677A (en) * | 2019-11-22 | 2020-02-21 | 中国科学院西北高原生物研究所 | Preparation method of lycium ruthenicum collagen peptide beverage |
| CN113100444A (en) * | 2021-05-17 | 2021-07-13 | 天津正大珍吾堂食品股份有限公司 | Enteral nutrition support composition for tumor patients and/or postoperative population and preparation method thereof |
| CN114009638A (en) * | 2021-11-03 | 2022-02-08 | 江苏食品药品职业技术学院 | Micro-fermented wolfberry fruit and hawthorn fruit beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104921217B (en) | 2017-06-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104921217A (en) | Lycium ruthenicum fruit, haw and lemon compound beverage preparation method | |
| CN103992918B (en) | Blueberry and Calyx seu Fructus Physalis-containing composite beverage wine and processing method thereof | |
| CN103653151B (en) | A kind of enzyme process prepares the production method of tomato juice beverage | |
| CN103250826B (en) | A kind of blueberry pu'er herbal tea beverage production technology and products thereof | |
| CN103820297B (en) | A kind of Kiwi fruit health fruit vinegar and preparation method thereof | |
| CN105248785A (en) | Dendrobium officinale herbal tea beverage and production technique thereof | |
| CN104839835A (en) | Preparation method of purple potato, hawthorn and lemon compound beverage | |
| CN103238892A (en) | Production method of smallanthus sonchifolius normal juice and normal juice powder | |
| CN105249373A (en) | Black Chinese wolfberry fruit jam and making method thereof | |
| CN103380928A (en) | Shine skin papaya-chrysanthemum-wolfberry composite beverage and preparation method thereof | |
| CN106720752A (en) | Camellia chrysantha beverage and preparation method thereof | |
| CN103380927B (en) | Shine skin papaya juice beverage and preparation method thereof | |
| CN110122708A (en) | A kind of preparation method of full mulberry beverage | |
| CN108094614B (en) | Preparation method of blueberry anthocyanin tea | |
| CN103992876A (en) | Extraction method of passionflower seed oil | |
| CN107573438A (en) | A kind of method that polysaccharide is extracted in the pericarp from passion fruit | |
| CN107114643A (en) | Jujube health inspissated juice and preparation method thereof | |
| CN103462168A (en) | Preparation method of fresh ginkgo juice stock solution | |
| CN103621929A (en) | Method for preparing sugar-free and smell-free pumpkin powder | |
| CN103005565A (en) | Mulberry and litchi compound juice beverage and preparation method thereof | |
| CN109529404B (en) | Method for preparing polyphenol extract by using rose dregs of red double petals | |
| CN106360172A (en) | Preparation method of fermentation aroma type pueraria lobata, water chestnut and saccharum officinarum composite beverage | |
| CN103445249A (en) | Northeast wild kiwi beverage and preparation method thereof | |
| CN111109511A (en) | Rapid peeling method for food-grade walnut kernels | |
| CN112430516B (en) | Fermented raspberry wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190816 Address after: 053500 No. 6 Huafeng Lane, Jing'an Avenue, Hengshui City, Hebei Province Patentee after: Song Yang Address before: 810001 Qinghai province Xining City West Street No. 59 Patentee before: Northwest Institute of Plateau Biology, Chinese Academy of Sciences |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190826 Address after: 250100 Shandong Province Jinan High-tech Zone Xinlu Street 2008 Yinhe Building A Block 503 Patentee after: Shandong Hailaiyun Limited by Share Ltd Address before: 053500 No. 6 Huafeng Lane, Jing'an Avenue, Hengshui City, Hebei Province Patentee before: Song Yang |
|
| TR01 | Transfer of patent right |