CN105054206A - Preparation method and application of Sagittaria sagittifolia solid beverage - Google Patents
Preparation method and application of Sagittaria sagittifolia solid beverage Download PDFInfo
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- CN105054206A CN105054206A CN201510383694.6A CN201510383694A CN105054206A CN 105054206 A CN105054206 A CN 105054206A CN 201510383694 A CN201510383694 A CN 201510383694A CN 105054206 A CN105054206 A CN 105054206A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 42
- 239000007787 solid Substances 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000009132 Sagittaria sagittifolia Species 0.000 title abstract description 10
- 235000006466 Sagittaria sagittifolia Nutrition 0.000 title abstract 9
- 239000002002 slurry Substances 0.000 claims abstract description 18
- 239000004382 Amylase Substances 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- 102000013142 Amylases Human genes 0.000 claims abstract description 13
- 108010065511 Amylases Proteins 0.000 claims abstract description 13
- 235000019418 amylase Nutrition 0.000 claims abstract description 13
- 238000004321 preservation Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000010009 beating Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 22
- 239000003826 tablet Substances 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 16
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 claims description 13
- 238000005507 spraying Methods 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 235000015165 citric acid Nutrition 0.000 claims description 11
- 239000007938 effervescent tablet Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 10
- 239000004376 Sucralose Substances 0.000 claims description 10
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
- 239000001630 malic acid Substances 0.000 claims description 10
- 235000011090 malic acid Nutrition 0.000 claims description 10
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 10
- 235000019408 sucralose Nutrition 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 238000003801 milling Methods 0.000 claims description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 230000000630 rising effect Effects 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000019154 vitamin C Nutrition 0.000 abstract description 4
- 239000011718 vitamin C Substances 0.000 abstract description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
- 229930003268 Vitamin C Natural products 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000007613 environmental effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
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- 238000005516 engineering process Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
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- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 238000005299 abrasion Methods 0.000 description 2
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- 235000013311 vegetables Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000366676 Justicia pectoralis Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 244000018694 Sagittaria sinensis Species 0.000 description 1
- 235000015909 Sagittaria sinensis Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
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- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
Abstract
The invention discloses a preparation method and an application of a Sagittaria sagittifolia solid beverage. The preparation method comprises the following steps: 1, beating: putting Sagittaria sagittifolia in water containing 0.01-0.03% of vitamin C according to a mass/volume ratio of 1:2-4, and beating for 10-20min to obtain a Sagittaria sagittifolia slurry; 2, liquefying: heating the Sagittaria sagittifolia slurry while stirring to 50DEG C, adding amylase, liquefying, heating the Sagittaria sagittifolia slurry according to a heating speed of 1DEG C/min to 100DEG C from 50DEG C, maintaining the temperature at 100DEG C for 8-12min, and cooling the slurry to below 70DEG C; and 3, drying: carrying out spray drying on a filtered Sagittaria sagittifolia slurry, canning, and carrying out sealed preservation on the obtained beverage. The Sagittaria sagittifolia solid beverage has rich Sagittaria sagittifolia flavor, has natural and nutritional characteristics, and also has the advantages of clean production process, environmental protection, simple process and easy realization of industrialization.
Description
Technical field
The invention belongs to fruit-vegetable food processing technique field, relate to beverage and processing method thereof, specifically a kind of preparation method of arrowhead solid beverage and application thereof.
Background technology
Arrowhead (SagittifoliaS.) has another name called Bai Dili, Herba Passiflorae Cupiformis, crisp ovum etc., belong to the perennial aquatic herbaceous plant of Alismataceae Sagittaria, blazon the whole world, China is then based on the cultivation of the southern region of rivers and lakes, especially large with Yangzhou Baoying County of Jiangsu Province arrowhead cultivated area, quality better, have the good reputation in " township of Chinese arrowhead ", and as national geography famous special product.Arrowhead is for food with its bulb, and nutritive value is quite high.Every 100 grams of fresh arrowhead carbohydrate containing account for 18.5, protein 4.6g, dietary fiber 1.4g, fatty 0.2g, potassium 707mg, phosphorus 157mg, sodium 39.1mg, magnesium 24mg, calcium 14mg, iron 2.2mg, Vit.C4mg, Vit.E2.16mg, nicotinic acid 1.6mg, also have the zinc, selenium, manganese, copper etc. of trace, also have alkaloids isoreactivity material in addition.Arrowhead is also medicine food dual purpose plant resource simultaneously.Compendium of Material Medica was once recorded, arrowhead bulb cold nature, sweet and slightly bitter taste, promoting production of body fluid and nourishing the lung, tonifying middle-Jiao and Qi, removing toxic substances diuresis, cardiac stimulant moistening lung, cough effects such as breathing heavily.Modern pharmacology research shows, arrowhead has the biologically actives such as anti-oxidant, hypoglycemic, antitumor.So arrowhead is considered to the first-class treasure in nuisanceless green health food.
Current arrowhead after gathering still to eat raw.Because arrowhead water content is high, be difficult to storage and transport, add Regional Distribution, the development and utilization of serious its resource of restriction.About the processing of arrowhead still based on place of production preliminary working, i.e. direct listing in bulk, or vacuum packaging, accidental fresh-cut arrowhead and arrowhead salted vegetables.Research report about the deep processing of arrowhead beverage is less.
The share of Vegetable Drink Fermented in China's beverage Industry increases just year by year, and along with the fast development of national economy, the demand of the people to health is more and more higher, and fruits and vegetables fermented beverage will be subject to the favor of more and more consumer.So far, market there is not yet arrowhead solid beverage product, also without bibliographical information in this respect.Trace it to its cause, on the one hand, the season of arrowhead resource and region restriction; On the other hand be rich in starch in arrowhead, in beverage preparation with to deposit in process the problems such as very easily layering and limit its product development and application.
Summary of the invention
The object of this part is some aspects of general introduction embodiments of the invention and briefly introduces some preferred embodiments.May do in the specification digest and denomination of invention of this part and the application a little simplify or omit with avoid making this part, specification digest and denomination of invention object fuzzy, and this simplification or omit and can not be used for limiting the scope of the invention.
In view of Problems existing in above-mentioned and/or existing arrowhead method for preparing solid beverage thereof and arrowhead solid beverage, propose the present invention.
Therefore, an object of the present invention is a kind of preparation method of arrowhead solid beverage, the beverage utilizing the method to prepare not only can improve the nutritive value of arrowhead, keep the original local flavor of arrowhead and biologically active, the characteristic of product can be changed again, expand the raw material range of product, obtain higher income with lower cost.
For solving the problems of the technologies described above, the invention provides following technical scheme: a kind of preparation method of arrowhead solid beverage, it comprises, making beating: arrowhead is put into mass volume ratio 1 ﹕ 2 ~ 4 containing the ascorbic water of 0.1-0.3 ‰, making beating 10 ~ 20min, obtains arrowhead slurries; Liquefaction: arrowhead slurries are heated to 50 DEG C while stirring, and add amylase and liquefy, then raise the programming rate heating arrowhead slurries of 1 DEG C according to every 1min, make temperature be raised to 100 DEG C from 50 DEG C, hold temperature 8 ~ 12min after rising to 100 DEG C, feed liquid is cooled to less than 70 DEG C; Dry: the arrowhead slurries of post liquefaction to be carried out spraying dry and to anhydrate point, sealing preservation.。
As a kind of preferred version of the preparation method of arrowhead solid beverage of the present invention, wherein: in described enzymatic liquefaction, add amylase and comprise the first amylase and the second amylase, its enzyme concentration is respectively 0.1 ~ 0.3mL/kg and 0.5 ~ 0.7mL/kg by arrowhead quality, described first amylase optimum temperature is 70 ~ 75 DEG C, and described second amylase optimum temperature is 90 ~ 95 DEG C.
As a kind of preferred version of the preparation method of arrowhead solid beverage of the present invention, wherein: after described filtration, before drying, also comprise, allotment: the arrowhead liquid after filtering adds compound acid, the component of described compound acid is with volume basis, and citric acid: lactic acid: tartaric acid=3:2:2, adjust ph is 4.2 ~ 4.5.
As a kind of preferred version of the preparation method of arrowhead solid beverage of the present invention, wherein: after described allotment, before drying, also comprise, homogeneous: by the homogeneous 2 ~ 4 times under 20 ~ 30MPa of the arrowhead juice after allotment.
As a kind of preferred version of the preparation method of arrowhead solid beverage of the present invention, wherein: described drying, be 5 ~ 15mL/min by the arrowhead hydraulic control charging rate after homogeneous, spraying dry EAT is 170 ~ 180 DEG C, leaving air temp is 80 ~ 90 DEG C, feeding temperature 60 ~ 80 DEG C, carries out spraying dry.
Another object of the present invention be to provide a kind of utilize arrowhead solid beverage to prepare effervescent tablet method and effervescent tablet.
For solving the problems of the technologies described above, the invention provides following technical scheme: a kind of effervescent tablet, by percentage to the quality, comprise, arrowhead solid beverage 12%, beta-schardinger dextrin-15%, citric acid 21% ~ 28%, malic acid 6%, sodium bicarbonate 15% ~ 21%, Sucralose 0.6%, sucrose 17.2% ~ 30.3%, dolomol 0.1% ~ 0.2%.
For solving the problems of the technologies described above, the invention provides following technical scheme: a kind of preparation method of effervescent tablet, it comprises, grinding is added: by the water-soluble solution of arrowhead solid beverage, grind while join in beta-schardinger dextrin-, continue grinding, milling time is 5 ~ 10 minutes; Dry: under not higher than the temperature conditions of 60 DEG C, to dry, pulverize 100 mesh sieves; Pulverize: by citric acid, malic acid, sodium bicarbonate, Sucralose, sucrose, dolomol, pulverized 100 mesh sieves respectively, and obtained powder for subsequent use; Mixing: above-mentioned powder is crossed 80 mesh sieve mixing by equal increments method; Compressing tablet: the material mixed is sent into from feed hopper, rotates clockwise flywheel and carries out compressing tablet, and the tablet be pressed into is carried out hermetically drying preservation.
Beneficial effect of the present invention:
(1) save the full nutriment of arrowhead, be especially rich in the utilization of alkaloidal arrowhead skin;
(2) this solid beverage does not add any synthetic food color and anticorrisive agent, flavor enhancement and sugar etc., keeps the pure natural feature of arrowhead;
(3) this arrowhead solid beverage can be preserved by normal temperature, and convenient and fruit juice, vegetable juice, milk, soya-bean milk, ground rice and other auxiliary materials etc. with health care are deployed into compound solid beverage;
(4) can be used as multiple nutrients food and delicious food, blend into various drink;
(5) this solid beverage is made arrowhead effervescent tablet, capsule or pill etc., be more convenient for carrying;
(6) effectively can to solve arrowhead short for harvest time for the method, production and marketing district distance, the shortcoming of difficult storage;
(7) production technology of the present invention simply, easily realizes industrialization.
Detailed description of the invention
For enabling above-mentioned purpose of the present invention, feature and advantage become apparent more, are described in detail the specific embodiment of the present invention below in conjunction with specific embodiment.
Set forth a lot of detail in the following description so that fully understand the present invention, but the present invention can also adopt other to be different from alternate manner described here to implement, those skilled in the art can when without prejudice to doing similar popularization when intension of the present invention, therefore the present invention is by the restriction of following public specific embodiment.
Secondly, alleged herein " embodiment " or " embodiment " refers to special characteristic, structure or the characteristic that can be contained at least one implementation of the present invention.Different local in this manual " in one embodiment " occurred not all refers to same embodiment, neither be independent or optionally mutually exclusive with other embodiments embodiment.
Embodiment 1
Choose fresh, bulb is intact and without the arrowhead 50kg of disease and pest, clean 3 times, put into the water that 100L contains 0.1 ‰ Vit.C at once through flowing water, making beating 10 ~ 20min, obtains arrowhead slurries.Arrowhead slurries are pumped in liquefied pot, be heated to 50 DEG C while stirring, add middle temperature a-amylase 15mL (Novozymes Company, vigor 480U/g and 30mL thermostableα-amylase (Jie Nuo company subsequently, vigor 20000U/g, optimum temperature 90 ~ 95 DEG C).Raise the programming rate heating arrowhead slurries of 10 DEG C according to every 10min, make temperature be raised to 100 DEG C from 50 DEG C, hold warm 10min after rising to 100 DEG C, altogether 60min consuming time, feed liquid is cooled to after below 70 DEG C, filters, obtain arrowhead liquid through plate and frame filter.Controlling arrowhead liquid charging rate is 5mL/min, and spraying dry EAT is 170 DEG C, and leaving air temp is 90 DEG C, feeding temperature 70 DEG C, carries out spraying dry and obtains arrowhead full powder pressed powder 34kg, and canned and sealing is preserved.
Embodiment 2
Choose fresh, bulb is intact and without the arrowhead 50kg of disease and pest, 3 times are cleaned through flowing water, put into the water that 200L contains 0.3 ‰ Vit.C at once, making beating 10 ~ 20min, obtain arrowhead slurries, liquefied and filter (with embodiment 1), obtaining arrowhead liquid, the beta-schardinger dextrin-of arrowhead liquid quality 1-2% is added, by its homogeneous 2 times under 20 ~ 30MPa after mixing in arrowhead liquid.The charging rate controlling homogeneous arrowhead liquid is 10mL/min, and spraying dry EAT is 180 DEG C, and leaving air temp is 80 DEG C, and feeding temperature 70 DEG C, carries out spraying dry.Collect the arrowhead powder 36kg after spraying dry, canned and sealing is preserved.
Embodiment 3
Choose fresh, bulb is intact and without the arrowhead 50kg of disease and pest, clean 3 times, put into the water that 150L contains 0.2 ‰ Vit.C at once through flowing water, making beating 10 ~ 20min, obtain arrowhead slurries, liquefied and filter (with embodiment 1), obtaining arrowhead liquid.Allocate arrowhead liquid according to different tastes, can add compound acid, the component of compound acid is with volume basis, and citric acid: lactic acid: tartaric acid=3:2:2, adjust ph is 4.2 ~ 4.5.The beta-schardinger dextrin-of its quality 1 ~ 2% is added in the arrowhead liquid after allotment, under 20 ~ 30MPa after homogeneous 2 times, controlling arrowhead liquid charging rate is 8mL/min, spraying dry EAT is 180 DEG C, leaving air temp is 85 DEG C, carry out spraying dry at feeding temperature 70 DEG C, weigh, canned, sealing preserve.
Embodiment 4
By a small amount of water-soluble solution of 24g arrowhead solid beverage, grind and join in the beta-schardinger dextrin-of 30g, continue grinding, milling time is 5 ~ 10 minutes.Then at lower than 60 DEG C, dry, pulverize 100 mesh sieves.By citric acid 42g, malic acid 12g, sodium bicarbonate 30g, Sucralose 1.2g, sucrose 60.6g, pulverized 100 mesh sieves respectively, obtained powder for subsequent use.Wherein sodium acid carbonate should be pulverized separately, sieves, place.Dolomol 0.2g was pulverized 100 mesh sieves.Above-mentioned powder is crossed 80 mesh sieve mixing by equal increments method, and the material then mixed is sent into from feed hopper, rotates clockwise flywheel and carries out compressing tablet, and the tablet be pressed into is carried out hermetically drying preservation.
Embodiment 5
By a small amount of water-soluble solution of 24g arrowhead solid beverage, grind and join in the beta-schardinger dextrin-of 30g, continue grinding, milling time is 5 ~ 10 minutes.Then at lower than 60 DEG C, dry, pulverize 100 mesh sieves.By citric acid 46g, malic acid 12g, sodium bicarbonate 34g, Sucralose 1.2g, sucrose 52.6g, pulverized 100 mesh sieves respectively, obtained powder for subsequent use.Wherein sodium acid carbonate should be pulverized separately, sieves, place.Dolomol 0.2g was pulverized 100 mesh sieves.Above-mentioned powder is crossed 80 mesh sieve mixing by equal increments method, and the material then mixed is sent into from feed hopper, rotates clockwise flywheel and carries out compressing tablet, and the tablet be pressed into is carried out hermetically drying preservation.
Embodiment 6
By a small amount of water-soluble solution of 24g arrowhead solid beverage, grind and join in the beta-schardinger dextrin-of 30g, continue grinding, milling time is 5 ~ 10 minutes.Then at lower than 60 DEG C, dry, pulverize 100 mesh sieves.By citric acid 50g, malic acid 12g, sodium bicarbonate 38g, Sucralose 1.2g, sucrose 44.6g pulverized 100 mesh sieves respectively, obtained powder for subsequent use.Wherein sodium acid carbonate should be pulverized separately, sieves, place.Dolomol 0.2g was pulverized 100 mesh sieves.Above-mentioned powder is crossed 80 mesh sieve mixing by equal increments method, and the material then mixed is sent into from feed hopper, rotates clockwise flywheel and carries out compressing tablet, and the tablet be pressed into is carried out hermetically drying preservation.
Embodiment 7
By a small amount of water-soluble solution of 24g arrowhead solid beverage, grind and join in the beta-schardinger dextrin-of 30g, continue grinding, milling time is 5 ~ 10 minutes.Then at lower than 60 DEG C, dry, pulverize 100 mesh sieves.By citric acid 56g, malic acid 12g, sodium bicarbonate 42g, Sucralose 1.2g, sucrose 34.6g, pulverized 100 mesh sieves respectively, obtained powder for subsequent use.Wherein sodium acid carbonate should be pulverized separately, sieves, place.Dolomol 0.2g was pulverized 100 mesh sieves.Above-mentioned powder is crossed 80 mesh sieve mixing by equal increments method, and the material then mixed is sent into from feed hopper, rotates clockwise flywheel and carries out compressing tablet, and the tablet be pressed into is carried out hermetically drying preservation.
Embodiment 8
By a small amount of water-soluble solution of 24g arrowhead solid beverage, grind and join in the beta-schardinger dextrin-of 30g, continue grinding, milling time is 5 ~ 10 minutes.Then at lower than 60 DEG C, dry, pulverize 100 mesh sieves.By citric acid 42g, malic acid 12g, sodium bicarbonate 30g, Sucralose 1.2g, sucrose 60.4g, pulverized 100 mesh sieves respectively, obtained powder for subsequent use.Wherein sodium acid carbonate should be pulverized separately, sieves, place.Dolomol 0.4g was pulverized 100 mesh sieves.Above-mentioned powder is crossed 80 mesh sieve mixing by equal increments method, and the material then mixed is sent into from feed hopper, rotates clockwise flywheel and carries out compressing tablet, and the tablet be pressed into is carried out hermetically drying preservation.
Embodiment 9
By a small amount of water-soluble solution of 24g arrowhead solid beverage, grind and join in the beta-schardinger dextrin-of 30g, continue grinding, milling time is 5 ~ 10 minutes.Then at lower than 60 DEG C, dry, pulverize 100 mesh sieves.By citric acid 56g, malic acid 12g, sodium bicarbonate 42g, Sucralose 1.2g, sucrose 34.4g, pulverized 100 mesh sieves respectively, obtained powder for subsequent use.Wherein sodium acid carbonate should be pulverized separately, sieves, place.Dolomol 0.4g was pulverized 100 mesh sieves.Above-mentioned powder is crossed 80 mesh sieve mixing by equal increments method, and the material then mixed is sent into from feed hopper, rotates clockwise flywheel and carries out compressing tablet, and the tablet be pressed into is carried out hermetically drying preservation.
Product is tested and assessed
(1) Determination of Hardness
Determination of Hardness the results are shown in Table 1.
Table 1 Determination of Hardness result
Table 1 shows, and the weight that in 6 embodiments, effervescent tablet can bear, all at more than 17.6kg, shows that this effervescent tablet not easily bursts apart, meets standard.
(2) aesthetic quality's evaluation
Results of sensory evaluation is in table 2.
Table 2 aesthetic quality evaluates
Find out from table 2 embodiment 4 to embodiment 7, when dolomol content is 0.1%, along with the raising of disintegrant content, the decline of cane sugar content, material viscosity declines, and the cohesive between tablet press machine part declines, and friction reduces, effervescent tablet flap-type is more and more smooth, thus edge abrasion is also more and more slighter.Meanwhile, due to the raising of disintegrant content, after effervesce, residual amount of carbon dioxide in a liquid gets more and more, and when thus drinking, soda local flavor can be more and more stronger.
When dolomol content is 0.2%, i.e. embodiment 8 and embodiment 9 in table 2, although surface is more smooth, because the content of dolomol is higher, so tablet intrinsic viscosity is strong not, edge abrasion can be more serious.Therefore the selection that is shaping final and each component of effervescent tablet is closely related.
It should be noted that, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (7)
1. a preparation method for arrowhead solid beverage, is characterized in that: comprise,
Making beating: arrowhead is put into mass volume ratio 1 ﹕ 2 ~ 4 containing the ascorbic water of 0.1-0.3 ‰, making beating 10 ~ 20min, obtains arrowhead slurries;
Liquefaction: arrowhead slurries are heated to 50 DEG C while stirring, and add amylase and liquefy, then raise the programming rate heating arrowhead slurries of 1 DEG C according to every 1min, make temperature be raised to 100 DEG C from 50 DEG C, hold temperature 8 ~ 12min after rising to 100 DEG C, feed liquid is cooled to less than 70 DEG C;
Dry: the arrowhead slurries of post liquefaction to be carried out spraying dry and to anhydrate point, sealing preservation.
2. the preparation method of arrowhead solid beverage according to claim 1, it is characterized in that: in described enzymatic liquefaction, add amylase and comprise the first amylase and the second amylase, its enzyme concentration is respectively 0.1 ~ 0.3mL/kg and 0.5 ~ 0.7mL/kg by arrowhead quality, described first amylase optimum temperature is 70 ~ 75 DEG C, and described second amylase optimum temperature is 90 ~ 95 DEG C.
3. the preparation method of arrowhead solid beverage according to claim 1, is characterized in that: after described filtration, before drying, also comprise,
Allotment: the arrowhead liquid after filtering adds compound acid, and the component of described compound acid is with volume basis, and citric acid: lactic acid: tartaric acid=3:2:2, adjust ph is 4.2 ~ 4.5.
4. the preparation method of arrowhead solid beverage according to claim 3, is characterized in that: after described allotment, before drying, also comprise,
Homogeneous: by the homogeneous 2 ~ 4 times under 20 ~ 30MPa of the arrowhead juice after allotment.
5. according to the preparation method of the arbitrary described arrowhead solid beverage of Claims 1 to 4, it is characterized in that: described drying, be 5 ~ 15mL/min by the arrowhead hydraulic control charging rate after homogeneous, spraying dry EAT is 170 ~ 180 DEG C, leaving air temp is 80 ~ 90 DEG C, feeding temperature 60 ~ 80 DEG C, carries out spraying dry.
6. an effervescent tablet for the arrowhead solid beverage made containing, for example the preparation method of the arbitrary described arrowhead solid beverage of Claims 1 to 5, is characterized in that: by percentage to the quality, comprises,
Arrowhead solid beverage 12%, beta-schardinger dextrin-15%, citric acid 21% ~ 28%, malic acid 6%, sodium bicarbonate 15% ~ 21%, Sucralose 0.6%, sucrose 17.2% ~ 30.3%, dolomol 0.1% ~ 0.2%.
7. containing, for example a preparation method for effervescent tablet according to claim 6, it is characterized in that: comprise,
Grinding is added: by the water-soluble solution of arrowhead solid beverage, grind and join in beta-schardinger dextrin-, and continue grinding, milling time is 5 ~ 10 minutes;
Dry: under not higher than the temperature conditions of 60 DEG C, to dry, pulverize 100 mesh sieves;
Pulverize: by citric acid, malic acid, sodium bicarbonate, Sucralose, sucrose, dolomol, pulverized 100 mesh sieves respectively, and obtained powder for subsequent use;
Mixing: above-mentioned powder is crossed 80 mesh sieve mixing by equal increments method;
Compressing tablet: the material mixed is sent into from feed hopper, rotates clockwise flywheel and carries out compressing tablet, and the tablet be pressed into is carried out hermetically drying preservation.
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Application publication date: 20151118 |