CN104996635A - Sesame-flavored camellia pollen beverage and preparation process thereof - Google Patents
Sesame-flavored camellia pollen beverage and preparation process thereof Download PDFInfo
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- CN104996635A CN104996635A CN201510461589.XA CN201510461589A CN104996635A CN 104996635 A CN104996635 A CN 104996635A CN 201510461589 A CN201510461589 A CN 201510461589A CN 104996635 A CN104996635 A CN 104996635A
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Abstract
The invention discloses a sesame-flavored camellia pollen beverage and a preparation process thereof. The beverage is prepared from the following raw materials in parts by weight: 6-10 parts of camellia pollen, 1-3 parts of water chestnut powder, 2-5 parts of hot pickled mustard tubes, 1-3 parts of yellow rice wine, 3-6 parts of white sesame seeds, 2-4 parts of black tea leaves, 3-5 parts of towel gourds, 3-9 parts of honey, 0.1-0.3 part of a fructus schizandrae extraction liquid, 0.06-0.1 part of glucose, 0.005-0.008 part of xanthan gum, 0.05-0.09 part of citric acid, 0.003-0.005 part of ethyl maltol and 80-90 parts of water. According to the beverage disclosed by the invention, wall-breaking treatment on the camellia pollen is fully carried out, so that nutrients in the pollen is released; in the process, the white sesame seeds and the towel gourds steamed in the black tea water are ground together to powder, so that the beverage not only is full of flavor of sesame, but also has more abundant nutritional components.
Description
technical field:
The present invention relates generally to a kind of sesame fragrance pollen beverage and preparation technology thereof.
background technology:
Pollen is the natural health good merchantable brand with complete nutrition value, is that food, health products, medicine and cosmetics that Raw material processing is made are very prevailing in the world, is subject to the favor of consumer with pollen.At present, pollen is also used to prepare pollen beverage.
But pollen has tough and tensile cell membrane, energy high pressure resistant and soda acid, therefore non-broken pollen solvent extraction, the nutrition of acquisition is less, must carry out brokenly ancient piece of jade, round, flat and with a hole in its centre process to pollen, and its nutrition can be discharged in a solvent.
The process for breaking wall of pollen of report comprises Wet-process wall breaking and dry method broken wall both at home and abroad at present, and Wet-process wall breaking method has following several: difference Poluo wall method, machinery broken wall law.Organic solvent broken wall method, fermentation enzymolysis broken wall method etc.; Dry method broken wall mainly contains microwave broken wall method and comminution by gas stream.Existing wall-breaking method respectively has its advantage, but shortcoming is obvious equally, or long processing period, destroys larger to the nutritional labeling of pollen; Or produce amount of heat in broken wall process, cause the forfeiture that pollen enzyme is lived; Or complex process and cost intensive, increase product cost, not easily promote the use of aborning.
summary of the invention:
The object of the invention is exactly the defect in order to make up prior art, a kind of sesame fragrance pollen beverage and preparation technology thereof are provided, its pollen is carried out better broken wall treatment, makes pollen discharge more nutritional labeling, ensure that the health care of pollen beverage.
The present invention is achieved by the following technical solutions:
A kind of sesame fragrance pollen beverage, is characterized in that: the weight proportion between each raw material components is: camellia pollen 6-10, water caltrop starch 1-3, hot pickled mustard tube 2-5, yellow rice wine 1-3, white sesameseed 3-6, black tea 2-4, sponge gourd 3-5, honey 3-9, Fructus Schisandrae Chinensis extractive solution 0.1-0.3, glucose 0.06-0.1, xanthans 0.005-0.008, citric acid 0.05-0.09, ethyl maltol 0.003-0.005, water 80-90.
A preparation technology for sesame fragrance pollen beverage, is characterized in that: carry out according to following steps successively:
One, yellow rice wine is watered on hot pickled mustard tube, leave standstill 2-3 hour after stirring, then mix water caltrop starch, crushed after being dried, obtain hot pickled mustard tube powder;
Two, black tea is added 10-15 water doubly, big fire is boiled, then sponge gourd is placed on black tea heat steaming waterborne 1-2 hour, and take out sponge gourd and white sesameseed mixing, drying and crushing after cooling, obtains sesame Luffa powder;
Three, camellia pollen is carried out deodorization, desensitization and removal of impurities process successively;
Four, the camellia pollen that previous step obtains to be placed under the cryogenic temperature of-50--40 DEG C after freezing 10-20 hour, to be placed in the steam ambient of 120-150 DEG C the 1-3 hour that thaws; By camellia pollen vacuum drying after thawing, control moisture 4% ~ 10%, then the extraction kettle of supercritical carbon dioxide extraction apparatus is put into, control carbon dioxide temperature 30-40 DEG C, control extraction kettle pressure respectively at 30-60MPa, effect 10min, opens air bleeding valve rapid deflation carbon dioxide, collects broken wall camellia pollen;
Five, by camellia pollen, hot pickled mustard tube powder, sesame Luffa powder, honey, Fructus Schisandrae Chinensis extractive solution, glucose, xanthans, citric acid, ethyl maltol and the water formula batching order mixing preparation form slurry by regulation, filter with duplex strainer;
Six, by slurry deployed for previous step successively homogeneous 2 times under the condition of 15 ~ 25MPa and 35 ~ 45MPa;
Seven, by the slurry after homogeneous through sterilization, filling after obtain sesame fragrance pollen beverage.
A preparation technology for sesame fragrance pollen beverage, is characterized in that: the specific practice of described deodorization, desensitization is: camellia pollen is put into 100 DEG C of water (pollen: water=1: 20), after stirring leave standstill 6-2h, go upper liquid.
The present invention is first freezing under the condition of low temperature by pollen, then thaws under the environment being placed on high-temperature steam, changes the institutional framework of pollen cell, can improve shell-broken effect.
Then, the present invention adopts carbon dioxide as medium class broken wall.Carbon dioxide is a kind of inactive gas, tasteless, odorless, nontoxic, and security is good, environmentally safe.Camellia pollen after supercritical carbon dioxide treatment from the appearance particle still keeps original particle and shape, but volume is amid a sharp increase.Carry out pollen cell broken wall using supercritical carbon dioxide as medium, supercritical carbon dioxide penetrates in cell, reaches the pressure balance of intraor extracellular soon; It is unexpected that step-down cause cell comparatively large because of born of the same parents' inside and outside differential pressure, acutely expands and break, thus reaching the effect of broken wall.
Advantage of the present invention is:
In beverage of the present invention, fully camellia pollen is carried out broken wall treatment, discharge the nutrient in pollen; In technique, utilize together with the white sesameseed sponge gourd steamed with black tea water and pulverize, not only make the fragrance being filled with sesame in beverage, the nutritional labeling that also to have made it possess more abundant.
detailed description of the invention:
A kind of sesame fragrance pollen beverage, the weight proportion between each raw material components is: camellia pollen 8, water caltrop starch 2, hot pickled mustard tube 3, yellow rice wine 2, white sesameseed 4, black tea 3, sponge gourd 4, honey 6, Fructus Schisandrae Chinensis extractive solution 0.2, glucose 0.08, xanthans 0.006, citric acid 0.07, ethyl maltol 0.004, water 85.
A preparation technology for sesame fragrance pollen beverage, carries out according to following steps successively:
One, yellow rice wine is watered on hot pickled mustard tube, leave standstill 2-3 hour after stirring, then mix water caltrop starch, crushed after being dried, obtain hot pickled mustard tube powder;
Two, black tea is added 10-15 water doubly, big fire is boiled, then sponge gourd is placed on black tea heat steaming waterborne 1-2 hour, and take out sponge gourd and white sesameseed mixing, drying and crushing after cooling, obtains sesame Luffa powder;
Three, camellia pollen is carried out deodorization, desensitization and removal of impurities process successively;
Four, the camellia pollen that previous step obtains to be placed under the cryogenic temperature of-50--40 DEG C after freezing 10-20 hour, to be placed in the steam ambient of 120-150 DEG C the 1-3 hour that thaws; By camellia pollen vacuum drying after thawing, control moisture 4% ~ 10%, then the extraction kettle of supercritical carbon dioxide extraction apparatus is put into, control carbon dioxide temperature 30-40 DEG C, control extraction kettle pressure respectively at 30-60MPa, effect 10min, opens air bleeding valve rapid deflation carbon dioxide, collects broken wall camellia pollen;
Five, by camellia pollen, hot pickled mustard tube powder, sesame Luffa powder, honey, Fructus Schisandrae Chinensis extractive solution, glucose, xanthans, citric acid, ethyl maltol and the water formula batching order mixing preparation form slurry by regulation, filter with duplex strainer;
Six, by slurry deployed for previous step successively homogeneous 2 times under the condition of 15 ~ 25MPa and 35 ~ 45MPa;
Seven, by the slurry after homogeneous through sterilization, filling after obtain sesame fragrance pollen beverage.
A preparation technology for sesame fragrance pollen beverage, the specific practice of described deodorization, desensitization is: camellia pollen is put into 100 DEG C of water (pollen: water=1: 20), after stirring leave standstill 6-2h, go upper liquid.
Claims (3)
1. a sesame fragrance pollen beverage, is characterized in that: the weight proportion between each raw material components is: camellia pollen 6-10, water caltrop starch 1-3, hot pickled mustard tube 2-5, yellow rice wine 1-3, white sesameseed 3-6, black tea 2-4, sponge gourd 3-5, honey 3-9, Fructus Schisandrae Chinensis extractive solution 0.1-0.3, glucose 0.06-0.1, xanthans 0.005-0.008, citric acid 0.05-0.09, ethyl maltol 0.003-0.005, water 80-90.
2. the preparation technology of a kind of sesame fragrance pollen beverage according to claim 1, is characterized in that: carry out according to following steps successively:
One, yellow rice wine is watered on hot pickled mustard tube, leave standstill 2-3 hour after stirring, then mix water caltrop starch, crushed after being dried, obtain hot pickled mustard tube powder;
Two, black tea is added 10-15 water doubly, big fire is boiled, then sponge gourd is placed on black tea heat steaming waterborne 1-2 hour, and take out sponge gourd and white sesameseed mixing, drying and crushing after cooling, obtains sesame Luffa powder;
Three, camellia pollen is carried out deodorization, desensitization and removal of impurities process successively;
Four, the camellia pollen that previous step obtains to be placed under the cryogenic temperature of-50--40 DEG C after freezing 10-20 hour, to be placed in the steam ambient of 120-150 DEG C the 1-3 hour that thaws; By camellia pollen vacuum drying after thawing, control moisture 4% ~ 10%, then the extraction kettle of supercritical carbon dioxide extraction apparatus is put into, control carbon dioxide temperature 30-40 DEG C, control extraction kettle pressure respectively at 30-60MPa, effect 10min, opens air bleeding valve rapid deflation carbon dioxide, collects broken wall camellia pollen;
Five, by camellia pollen, hot pickled mustard tube powder, sesame Luffa powder, honey, Fructus Schisandrae Chinensis extractive solution, glucose, xanthans, citric acid, ethyl maltol and the water formula batching order mixing preparation form slurry by regulation, filter with duplex strainer;
Six, by slurry deployed for previous step successively homogeneous 2 times under the condition of 15 ~ 25MPa and 35 ~ 45MPa;
Seven, by the slurry after homogeneous through sterilization, filling after obtain sesame fragrance pollen beverage.
3. the preparation technology of a kind of sesame fragrance pollen beverage according to claim 2, it is characterized in that: the specific practice of described deodorization, desensitization is: camellia pollen is put into 100 DEG C of water (pollen: water=1: 20), 6-2h is left standstill after stirring, go upper liquid.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510461589.XA CN104996635A (en) | 2015-07-31 | 2015-07-31 | Sesame-flavored camellia pollen beverage and preparation process thereof |
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| CN201510461589.XA CN104996635A (en) | 2015-07-31 | 2015-07-31 | Sesame-flavored camellia pollen beverage and preparation process thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101268815A (en) * | 2008-02-26 | 2008-09-24 | 中国农业科学院蜜蜂研究所 | Supercritical carbonic anhydride wall-breaking method for melissa powder |
| CN101449848A (en) * | 2007-12-31 | 2009-06-10 | 青岛大学医学院附属医院 | Bee pollen beverage and preparation method thereof |
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2015
- 2015-07-31 CN CN201510461589.XA patent/CN104996635A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449848A (en) * | 2007-12-31 | 2009-06-10 | 青岛大学医学院附属医院 | Bee pollen beverage and preparation method thereof |
| CN101268815A (en) * | 2008-02-26 | 2008-09-24 | 中国农业科学院蜜蜂研究所 | Supercritical carbonic anhydride wall-breaking method for melissa powder |
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Application publication date: 20151028 |