CN105011169A - Hawthorn-fruit-flavor camellia pollen beverage and preparation process thereof - Google Patents
Hawthorn-fruit-flavor camellia pollen beverage and preparation process thereof Download PDFInfo
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- CN105011169A CN105011169A CN201510461656.8A CN201510461656A CN105011169A CN 105011169 A CN105011169 A CN 105011169A CN 201510461656 A CN201510461656 A CN 201510461656A CN 105011169 A CN105011169 A CN 105011169A
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- hawthorn
- pollen
- camellia pollen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a hawthorn-fruit-flavor camellia pollen beverage and a preparation process thereof. The hawthorn-fruit-flavor camellia pollen beverage is prepared from the following components in parts by weight: 4-8 parts of camellia pollen, 8-12 parts of tomatoes, 10-15 parts of hawthorn fruits, 2-6 parts of cake emulsifier, 2-4 parts of oriental cherries, 0.1-0.3 part of schisandra chinensis extracting solution, 0.08 part of glucose, 3-9 parts of honey, 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. In the hawthorn-fruit-flavor camellia pollen beverage, the camellia pollen is subjected to wall breaking treatment completely, so that the nutrient elements in the camellia pollen are released; the hawthorn fruits are soaked by oriental cherry water and then processed, the obtained hawthorn fruit powder is added into the beverage, so that the beverage has the taste of the hawthorn fruits, is good in taste, and is rich in nutrition.
Description
technical field:
The present invention relates generally to a kind of hawthorn taste 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 hawthorn taste 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 hawthorn taste pollen beverage, is characterized in that: the weight proportion between each raw material components is: camellia pollen 4-8, tomato 8-12, hawthorn 10-15, cake oil 2-6, oriental cherry 2-4, Fructus Schisandrae Chinensis extractive solution 0.1-0.3, glucose 0.06-0.1, honey 3-9, xanthans 0.005-0.008, citric acid 0.05-0.09, ethyl maltol 0.003-0.005, water 80-90.
A preparation technology for hawthorn taste pollen beverage, is characterized in that: carry out according to following steps successively:
One, will add 10-20 water doubly in oriental cherry, the boiled rear slow fire of big fire boils 20 minutes, obtains oriental cherry water; Hawthorn is placed on oriental cherry steaming 20-30 minute waterborne, smashs to pieces, drying and crushing after cooling, obtains hawthorn powder;
Two, smashed to pieces by tomato and obtain tomato puree, by cake oil and tomato puree mix and blend, crushed after being dried, obtains tomato meal;
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, hawthorn powder, tomato meal, honey, Fructus Schisandrae Chinensis extractive solution, glucose, honey, 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 hawthorn taste pollen beverage.
A preparation technology for hawthorn taste 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, hawthorn is obtained hawthorn powder through the post processing of oriental cherry water soaking and joins in beverage, made beverage vessel for the taste of hawthorn, mouthfeel is better, and nutrition is abundanter.
detailed description of the invention:
A kind of hawthorn taste pollen beverage, the weight proportion between each raw material components is: camellia pollen 6, tomato 10, hawthorn 12, cake oil 4, oriental cherry 3, Fructus Schisandrae Chinensis extractive solution 0.2, glucose 0.08, honey 6, xanthans 0.006, citric acid 0.06, ethyl maltol 0.004, water 85.
A preparation technology for hawthorn taste pollen beverage, is characterized in that: carry out according to following steps successively:
One, will add 10-20 water doubly in oriental cherry, the boiled rear slow fire of big fire boils 20 minutes, obtains oriental cherry water; Hawthorn is placed on oriental cherry steaming 20-30 minute waterborne, smashs to pieces, drying and crushing after cooling, obtains hawthorn powder;
Two, smashed to pieces by tomato and obtain tomato puree, by cake oil and tomato puree mix and blend, crushed after being dried, obtains tomato meal;
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, hawthorn powder, tomato meal, honey, Fructus Schisandrae Chinensis extractive solution, glucose, honey, 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 hawthorn taste 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 hawthorn taste pollen beverage, is characterized in that: the weight proportion between each raw material components is: camellia pollen 4-8, tomato 8-12, hawthorn 10-15, cake oil 2-6, oriental cherry 2-4, Fructus Schisandrae Chinensis extractive solution 0.1-0.3, glucose 0.06-0.1, honey 3-9, 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 hawthorn taste pollen beverage according to claim 1, is characterized in that: carry out according to following steps successively:
One, will add 10-20 water doubly in oriental cherry, the boiled rear slow fire of big fire boils 20 minutes, obtains oriental cherry water; Hawthorn is placed on oriental cherry steaming 20-30 minute waterborne, smashs to pieces, drying and crushing after cooling, obtains hawthorn powder;
Two, smashed to pieces by tomato and obtain tomato puree, by cake oil and tomato puree mix and blend, crushed after being dried, obtains tomato meal;
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, hawthorn powder, tomato meal, honey, Fructus Schisandrae Chinensis extractive solution, glucose, honey, 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 hawthorn taste pollen beverage.
3. the preparation technology of a kind of hawthorn taste 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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| CN201510461656.8A CN105011169A (en) | 2015-07-31 | 2015-07-31 | Hawthorn-fruit-flavor camellia pollen beverage and preparation process thereof |
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| CN201510461656.8A CN105011169A (en) | 2015-07-31 | 2015-07-31 | Hawthorn-fruit-flavor camellia pollen beverage and preparation process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373234A (en) * | 2017-08-25 | 2017-11-24 | 桐梓县德毓蜂业发展有限公司 | The preparation method of mulse |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1165637A (en) * | 1996-05-20 | 1997-11-26 | 平阳县威华食品饮料有限公司 | Pollen beverage and its prodn. tech. |
| CN101238841A (en) * | 2008-03-10 | 2008-08-13 | 赖茂林 | Pollen fruit milky tea and preparation 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 |
| 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 |
| CN104336232A (en) * | 2013-07-29 | 2015-02-11 | 宾业崴 | Trichosanthes root drink tea |
-
2015
- 2015-07-31 CN CN201510461656.8A patent/CN105011169A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1165637A (en) * | 1996-05-20 | 1997-11-26 | 平阳县威华食品饮料有限公司 | Pollen beverage and its prodn. tech. |
| 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 |
| CN101238841A (en) * | 2008-03-10 | 2008-08-13 | 赖茂林 | Pollen fruit milky tea and preparation thereof |
| CN104336232A (en) * | 2013-07-29 | 2015-02-11 | 宾业崴 | Trichosanthes root drink tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373234A (en) * | 2017-08-25 | 2017-11-24 | 桐梓县德毓蜂业发展有限公司 | The preparation method of mulse |
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Application publication date: 20151104 |
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