CN105124680A - Making method of dandelion beverage - Google Patents
Making method of dandelion beverage Download PDFInfo
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- CN105124680A CN105124680A CN201510687828.3A CN201510687828A CN105124680A CN 105124680 A CN105124680 A CN 105124680A CN 201510687828 A CN201510687828 A CN 201510687828A CN 105124680 A CN105124680 A CN 105124680A
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- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 title claims abstract description 39
- 241000245665 Taraxacum Species 0.000 title claims abstract description 38
- 235000013361 beverage Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 16
- 244000241838 Lycium barbarum Species 0.000 claims description 15
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 15
- 241000196324 Embryophyta Species 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims description 7
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000004480 active ingredient Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
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- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 3
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 238000001976 enzyme digestion Methods 0.000 claims description 3
- 230000007717 exclusion Effects 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
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- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
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- 239000002245 particle Substances 0.000 claims description 3
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- 235000010378 sodium ascorbate Nutrition 0.000 claims description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
- 229960005055 sodium ascorbate Drugs 0.000 claims description 3
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 3
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- BAHMQESJBKGPTE-UHFFFAOYSA-N 1,5,8-trimethyl-3a,4-dihydroazuleno[6,5-b]furan-2,6-dione Chemical compound C1C2OC(=O)C(C)=C2C=C2C(C)=CC(=O)C2=C1C BAHMQESJBKGPTE-UHFFFAOYSA-N 0.000 description 2
- 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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 201000004624 Dermatitis Diseases 0.000 description 2
- 206010023126 Jaundice Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 240000001949 Taraxacum officinale Species 0.000 description 2
- 208000025865 Ulcer Diseases 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000002279 cholagogic effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000008141 laxative Substances 0.000 description 2
- 230000002475 laxative effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- 231100000397 ulcer Toxicity 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 241000131317 Capitulum Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000195493 Cryptophyta 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
- 241000233866 Fungi Species 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
- 241001106041 Lycium Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 241000904014 Pappus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 206010047513 Vision blurred Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241001247821 Ziziphus Species 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000007882 dietary composition Nutrition 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 210000000629 knee joint Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 208000004396 mastitis Diseases 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229930184989 physalin Natural products 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000036279 refractory period Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- 230000035922 thirst Effects 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a making method of a dandelion beverage. Various effective components in the raw materials are utilized reasonably through a scientific method. The made beverage is good in taste, the health-care value is achieved, the efficacy of clearing heat, removing toxicity, enriching Yin and nourishing the kidney is achieved, safety and sanitation are achieved, and the dandelion beverage is suitable for all kinds of people to take.
Description
Technical field
The present invention relates to field of beverage, particularly a kind of preparation method of dandelion beverage.
Background technology
In recent years, along with the cognition degree of people to healthy living and health product is more and more higher, some plant functional beverages more and more by people and market accept.Plant beverage mainly comprises 5 classes such as edible fungi beverage, algae beverage, cocoa, cereal beverage and other plant beverage.But along with people improve day by day to the attention rate of food and drink safety, particularly " interpolation door " event of some beverage happens occasionally, the concept of pure natural or plant functional beverage often can allow people feel confused, people should with some plant beverages containing Chinese herbal medicine of the Attitude Towards of science, as the cold tea containing honeysuckle, their main component and effect will be understood on the one hand, according to the physique characteristic of self, habits and customs are selected, do not answer on the other hand yet overrate they, inherently they belong to beverage, it not medicine, as the tomato in tomato juice is red, carrotene etc. in carrot juice, refractory period is hoped can treat some disease by them.Effect due to plant functional beverage is based upon on some tcm theory bases, therefore should from the viewpoint of conditioning and prevention, safe and harmless property be first place.
Dandelion composite family herbaceos perennial, can grow in the many places of China, capitulum, and new life is bred in the bobbles that on seed, adularescent pappus the is formed new place that can rack after the flowers are in blossom.Containing abundant carrotene and VC and mineral matter in dandelion plant, the effect leaf be all improved indigestion, constipation is also improved eczema, clean blood effect of dermatitis of releiving, joint discomfort, root has antiinflammation, can treat gall stone, rheumatism.Modern medicine discloses in dandelion and contains the multiple health-nutrition compositions such as taraxol, taraxacin, choline, organic acid, synanthrin, has the effects such as diuresis, laxative, removing jaundice subcutaneous ulcer, cholagogic.Dandelion, simultaneously containing protein, fat, carbohydrate, trace element and vitamin etc., has abundant nutritive value, raw-eaten, stir-fry and eat, cook soup, is the plant of dietotherapeutic.Record according to Compendium of Material Medica: the flat sweet and slightly bitter taste of its property, have clearing heat and detoxicating, dispersing swelling and dissipating binds and galgctogogue action, very effective to treatment mastitis.No matter decoct juice oral, still smash mud external application, all have effect.Compendium of Material Medica has a cloud, and the tender seedling of dandelion is edible, eats that to control infectious diseases especially good raw.In addition the successive dynasties Medical monographs such as Shennong's Herbal, Tang Materia Medica, " Chinese medicine voluminous dictionary " all gives dandelion high evaluation.At present, effect such as diuresis, laxative, removing jaundice subcutaneous ulcer, cholagogic of dandelion has been widely used in clinical.
The fruit of Chinese wolfberry is the plant of eggplant order Solanaceae Lycium, and fruit claims the fruit of Chinese wolfberry, and tender leaf claims matrimony vine head, and frequent species is matrimony vine, and main medical species is lycium barbarum.Function with cure mainly nourishing liver and kidney, benefiting shrewd head, lose for consumptive disease essence, soreness of waist and knee joint, dizzy tinnitus, interior heat quenched one's thirst, the deficiency of blood is sallow, blurred vision is not clear.Containing 14 seed amino acids in the fruit of Chinese wolfberry, and containing special dietary compositions such as betaine, beautiful another name for Sichuan Province flavine, physalins, make it have outstanding health-care efficacy.The fruit of Chinese wolfberry contains the required nutriment of abundant carrotene, multivitamin and the healthy eye such as calcium, iron, therefore has the merit of improving eyesight, is commonly called as " bright eye ".What ancient Chinese medicine doctor treatment deficiency of liver-blood, deficiency of kidney-YIN caused looks thing duskization and yctalopia, usually uses the fruit of Chinese wolfberry.
Red date has higher nutritive value.Cangzhou variety of the Chinese date sugar content is up to 65.Every 100 grams of fresh jujubes, containing vitamin C 300-600 milligram, also contain rich in protein, fat, crude fibre, phosphorus, calcium, iron, potassium, sodium, magnesium, chlorine, iodine, niacin and the multivitamin such as vitamin A, B1.Be regarded as the function that good invigorant has beneficial heart moistening lung, the stomach invigorating of conjunction spleen, nourishing generate fluid, blood-enriching face-nourishing.
Summary of the invention
The object of the invention is, provide a kind of preparation method of dandelion beverage, its advantage is: safety and sanitation, good health care effect, is applicable to promoting.
The technical scheme adopted is:
A preparation method for dandelion beverage, comprises the following steps:
One, pluck and select to pluck away from the company root dandelion of farmland intermountain simultaneously, described dandelion should without withered branches and leaves, clean and whole dandelion is used mountain spring water cleaning two to three times, guarantee without earth, weeds mix wherein, natural wind is utilized to be dried up by the moisture content of dandelion afterwards, time was at 3 to 5 hours, then the dandelion 10 parts of exclusion is collected, add 20 portions of drinking water, less than 50 microns are ground to colloid mill, soak at least ten two hours, the active ingredient of dandelion is made to be partly dissolved in water, then 80 degree to 90 degree water temperatures are used to boil three to six hours acquisition dandelion colloids stand-by,
Two, fresh, ripe FRUCTUS LYCII is got, after cleaning up, put in the beater that 80 order mesh screens are housed and beat into the rotten gruel of matrimony vine, rustless steel container is put into by rotten for gained matrimony vine rotten 7 parts, add pectase, the cellulase of 0.4%, the sodium ascorbate of 0.06% of the rotten rotten weight 0.5% of matrimony vine, after stirring, be heated to 42 DEG C, united hydrolysis 50 minutes, dehydration, to moisture 50%, makes enzymolysis matrimony vine mud stand-by;
Three, select quality full, without insect pest, the mildew and rot variety of the Chinese date, do by clean water, dry surface, by the stoning of Chinese date snip for 65 DEG C, obtain jujube meat 7 parts and be placed in container, add jujube meat quality 5-7 pure water doubly, with beater making beating, add the pectase of the amount of jujube meat quality 0.14%, putting into water temperature is that the water-bath of 40 DEG C carries out heating water bath 40min, period stirs with clean glass bar frequently, carries out enzymolysis and extraction after water enzyme digestion with ultrasonic wave, obtains red date slurry;
Four, by step one, two and three products therefroms mixing, and then add 0.8 part, sugar, citric acid 0.005 part, natrium citricum 0.0015 part, malic acid 0.0012 part, salt 0.006 part and stabilizing agent 0.001 part, then add water and be normalized to 100 parts;
Five, through the sterilizing of TRANSIENT HIGH TEMPERATURE sterilizer after obtained solution being stirred, sterilising temp 121 DEG C, time is 6s-8s, after instantaneous sterilizing, through high-pressure nano homogenizer homogeneous, homogenizing temperature is 60 DEG C-70 DEG C, and pressure is 40MPa-60Mpa, until particle is little of nanoscale, namely obtain described dandelion beverage.
The invention has the advantages that:
By the various active ingredients in scientific method Appropriate application raw material, prepared beverage, mouthfeel is good, has health value, has clearing heat and detoxicating, effect of enriching yin and nourishing kidney, safety and sanitation, is suitable for various crowd and takes.
Detailed description of the invention
A preparation method for dandelion beverage, comprises the following steps:
One, pluck and select to pluck away from the company root dandelion of farmland intermountain simultaneously, described dandelion should without withered branches and leaves, clean and whole dandelion is used mountain spring water cleaning two to three times, guarantee without earth, weeds mix wherein, natural wind is utilized to be dried up by the moisture content of dandelion afterwards, time was at 4 hours, then the dandelion 10 parts of exclusion is collected, add 20 portions of drinking water, less than 50 microns are ground to colloid mill, soak at least ten two hours, the active ingredient of dandelion is made to be partly dissolved in water, then 80 degree of water temperatures are used to boil six hours acquisition dandelion colloids stand-by,
Two, fresh, ripe FRUCTUS LYCII is got, after cleaning up, put in the beater that 80 order mesh screens are housed and beat into the rotten gruel of matrimony vine, rustless steel container is put into by rotten for gained matrimony vine rotten 7 parts, add pectase, the cellulase of 0.4%, the sodium ascorbate of 0.06% of the rotten rotten weight 0.5% of matrimony vine, after stirring, be heated to 42 DEG C, united hydrolysis 50 minutes, dehydration, to moisture 50%, makes enzymolysis matrimony vine mud stand-by;
Three, select quality full, without insect pest, the mildew and rot variety of the Chinese date, do by clean water, dry surface, by the stoning of Chinese date snip for 65 DEG C, obtain jujube meat 7 parts and be placed in container, add the pure water of jujube meat quality 7 times, with beater making beating, add the pectase of the amount of jujube meat quality 0.14%, putting into water temperature is that the water-bath of 40 DEG C carries out heating water bath 40min, period stirs with clean glass bar frequently, carries out enzymolysis and extraction after water enzyme digestion with ultrasonic wave, obtains red date slurry;
Four, by step one, two and three products therefroms mixing, and then add 0.8 part, sugar, citric acid 0.005 part, natrium citricum 0.0015 part, malic acid 0.0012 part, salt 0.006 part and stabilizing agent 0.001 part, then add water and be normalized to 100 parts;
Five, through the sterilizing of TRANSIENT HIGH TEMPERATURE sterilizer after obtained solution being stirred, sterilising temp 121 DEG C, the time is 7s, after instantaneous sterilizing, through high-pressure nano homogenizer homogeneous, homogenizing temperature is 70 DEG C, pressure is 60Mpa, until particle is little of nanoscale, namely obtains described dandelion beverage.
Claims (1)
1. a preparation method for dandelion beverage, is characterized in that: comprise the following steps:
One, pluck and select to pluck away from the company root dandelion of farmland intermountain simultaneously, described dandelion should without withered branches and leaves, clean and whole dandelion is used mountain spring water cleaning two to three times, guarantee without earth, weeds mix wherein, natural wind is utilized to be dried up by the moisture content of dandelion afterwards, time was at 3 to 5 hours, then the dandelion 10 parts of exclusion is collected, add 20 portions of drinking water, less than 50 microns are ground to colloid mill, soak at least ten two hours, the active ingredient of dandelion is made to be partly dissolved in water, then 80 degree to 90 degree water temperatures are used to boil three to six hours acquisition dandelion colloids stand-by,
Two, fresh, ripe FRUCTUS LYCII is got, after cleaning up, put in the beater that 80 order mesh screens are housed and beat into the rotten gruel of matrimony vine, rustless steel container is put into by rotten for gained matrimony vine rotten 7 parts, add pectase, the cellulase of 0.4%, the sodium ascorbate of 0.06% of the rotten rotten weight 0.5% of matrimony vine, after stirring, be heated to 42 DEG C, united hydrolysis 50 minutes, dehydration, to moisture 50%, makes enzymolysis matrimony vine mud stand-by;
Three, select quality full, without insect pest, the mildew and rot variety of the Chinese date, do by clean water, dry surface, by the stoning of Chinese date snip for 65 DEG C, obtain jujube meat 7 parts and be placed in container, add jujube meat quality 5-7 pure water doubly, with beater making beating, add the pectase of the amount of jujube meat quality 0.14%, putting into water temperature is that the water-bath of 40 DEG C carries out heating water bath 40min, period stirs with clean glass bar frequently, carries out enzymolysis and extraction after water enzyme digestion with ultrasonic wave, obtains red date slurry;
Four, by step one, two and three products therefroms mixing, and then add 0.8 part, sugar, citric acid 0.005 part, natrium citricum 0.0015 part, malic acid 0.0012 part, salt 0.006 part and stabilizing agent 0.001 part, then add water and be normalized to 100 parts;
Five, through the sterilizing of TRANSIENT HIGH TEMPERATURE sterilizer after obtained solution being stirred, sterilising temp 121 DEG C, time is 6s-8s, after instantaneous sterilizing, through high-pressure nano homogenizer homogeneous, homogenizing temperature is 60 DEG C-70 DEG C, and pressure is 40MPa-60Mpa, until particle is little of nanoscale, namely obtain described dandelion beverage.
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Citations (5)
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| CN1150893A (en) * | 1996-09-16 | 1997-06-04 | 崔彦勤 | Health-care beverage |
| CN1515194A (en) * | 2003-01-08 | 2004-07-28 | 军 阎 | Nutrient solid beverage |
| CN102948701A (en) * | 2012-12-11 | 2013-03-06 | 上海海洋大学 | Preparation method of Cangzhou golden silk jujube powder |
| CN103583992A (en) * | 2013-11-09 | 2014-02-19 | 刘和勇 | Healthcare medlar rice crust |
| CN104041895A (en) * | 2014-05-20 | 2014-09-17 | 曹建武 | Acquisition method for dandelion juice and preparation of dandelion beverage |
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2015
- 2015-10-15 CN CN201510687828.3A patent/CN105124680A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1150893A (en) * | 1996-09-16 | 1997-06-04 | 崔彦勤 | Health-care beverage |
| CN1515194A (en) * | 2003-01-08 | 2004-07-28 | 军 阎 | Nutrient solid beverage |
| CN102948701A (en) * | 2012-12-11 | 2013-03-06 | 上海海洋大学 | Preparation method of Cangzhou golden silk jujube powder |
| CN103583992A (en) * | 2013-11-09 | 2014-02-19 | 刘和勇 | Healthcare medlar rice crust |
| CN104041895A (en) * | 2014-05-20 | 2014-09-17 | 曹建武 | Acquisition method for dandelion juice and preparation of dandelion beverage |
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Application publication date: 20151209 |