CN105167085A - Peanut leaf enzyme beverage and preparation method thereof - Google Patents
Peanut leaf enzyme beverage and preparation method thereof Download PDFInfo
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- CN105167085A CN105167085A CN201510571346.1A CN201510571346A CN105167085A CN 105167085 A CN105167085 A CN 105167085A CN 201510571346 A CN201510571346 A CN 201510571346A CN 105167085 A CN105167085 A CN 105167085A
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Classifications
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a peanut leaf enzyme beverage which is characterized by being prepared from the following components in mass percentage: enzyme stock solution 15%, white granulated sugar 4.5%, jasminum sambac flower extract 0.5%, seasoning salt 0.5%, and the balance being peanut leaf herbal tea. The enzyme beverage is simple in formula, each component is reasonably matched, nutrition is complementary, and the prepared beverage is natural in color and luster, has no smelly taste, tastes good, and can have health-care efficacy in a long term consumption.
Description
Technical field
The present invention relates to technical field of functional drink, be specifically related to one and cultivate peanut leaf enzyme beverage and preparation method thereof.
Background technology
Fruit-vegetable juice beverage has feature that is nutritious, delicious flavour, containing natural, can eliminate " free radical " harmful in human body.But common fruit-vegetable juice beverage increased along with the storage time, quality flavor changes, and need add anticorrisive agent, antioxidant and stabilizing agent etc.By fermentable, not only can improve the stability of Juice, remove the harm added anticorrisive agent etc. and human body is caused from, on the nutritional labeling basis retaining former Juice, multiple flavor substance can also be generated, improve nutritive value, help digest absorption.
The fermentation preparation process of enzyme beverage can promote the metabolic response of the materials such as carbohydrate in fruit and vegetable materials, protein, lipid, a large amount of generation and accumulate elementary and secondary metabolite, generates the multiple beneficial compositions such as organic acid, compound sugar, sugar alcohol, enzyme, oligopeptide, polyphenol; Meanwhile, fruit and vegetable materials and the nutrition contained by microorganism self and functional component is also comprised in enzyme beverage.These beneficiating ingredients can promote the propagation of intestinal beneficial bacterium, suppress the breeding of harmful bacteria and corrupt substance to be formed, play regulating intestinal canal colony balance, strengthen immunity, promote effects such as sleeping, delay senility, have multiple beneficial effect to human body.Thus, natural fruit and vegetables is utilized to prepare enzyme beverage because its alimentary health-care function and unique local flavor are deeply by the favor of consumers in general.
Patent of invention CN102308997B provides a kind of preparation method of plant enzyme, be raw material with various plants, vegetables and fruits, seed, herbal medicine, mushroom class, marine alga, carry out the liquid naturally extracted out containing effective ingredients in plant of plant enzyme, in maturation by fermentation, obtain liquid plant enzyme stoste; The plant enzyme stoste obtained contains multienzyme ferment, proteolytic enzyme, lipase, starch amylase, and containing proanthocyanidin, multiple natural complex, mineral matter, amino acid and trace element etc.By the plant enzyme stoste obtained, make plant enzyme liquid oral liquid, plant enzyme pressed powder or plant enzyme capsule.Patent of invention CN102599569B proposes Fructus Chaenomelis ferment and production method thereof, and the raw material of employing is by mass parts: to crack rice be 5 parts, Chinese flowering quince juice is 3 parts, fresh pawpaw is 15 parts, functional red yeast rice is 2 parts, made by following steps: (1) is soaked and cracked rice; Pulverize fresh pawpaw; Pulverize pawpaw and squeeze the juice, extracting Chinese flowering quince juice; (2) add ultrafiltration water in boiling tower, the boiled rear input of water is cracked rice boiling 3 hours, is cooled to 70 DEG C, adds Chinese flowering quince juice and amylase, then add the fresh pawpaw of pulverizing; (3) after adding functional red yeast rice, then add carbohydrase, pectase, adjusted to ph is 4.5; (4) be cooled to 28 DEG C ~ 38 DEG C, drop into active dry yeast, spontaneous fermentation 72 hours; (5) by the zymotic fluid quality that (4) step obtains, add wheat bran, husk carries out secondary fermentation, 18 months time; (6) leach stoste, after multiple times of filtration, add honey element adjustment taste, Fructus Chaenomelis ferment.
Natural fruit and vegetables enzyme beverage is in harmonious proportion after underflow and fruits and vegetables juice mixture, not only can modulate the various natural drink of various color, and have good nutrition health-care functions to human body.
Summary of the invention
It is simple that technical problem to be solved by this invention is to provide a kind of preparation, and cost is low, nutritious, the peanut leaf enzyme beverage that mouthfeel is good.
Technical problem to be solved by this invention realizes by the following technical solutions:
One cultivates peanut leaf enzyme beverage, is made up of the component of following mass percent:
Preparation method is as follows:
(1) according to above-mentioned formula, raw material is put into material-compound tank (this material-compound tank can receive ultrasonic wave), and homogeneous;
(2) ultrasonic sterilizing: the condition of ultrasonic sterilization is 20 DEG C, the ultrasonic wave process 120S of 20KHz; Mainly eliminate the pathogenic bacteria in ferment; Suppress probio continuing fermentation in finished product simultaneously, affect final product stability.The cavitation bubble that ultrasonic wave produces can produce shock wave and close jet action when collapsing, make cell wall rupture, thus shears the dispersed substance in large biological molecule or liquid, reaches emulsifying homogeneous effect;
(3) aseptic canning is carried out to enzyme beverage, obtain enzyme beverage.Note, in order to preserve the activity of ferment in enzyme beverage, must Cord blood (being advisable for about 4 DEG C).
The preparation method of above-mentioned peanut leaf cold tea is: get after fresh flowers leave, gingili leaf, green tea, water caltrop leaf, cushaw stem and lotus leaf are cleaned and put into appropriate amount of purified water and boil, temperature 95-100 DEG C, time 20-25 minute, boil rear filtration, retain filtered fluid, obtain peanut leaf cold tea; The adding proportion of peanut leaf, gingili leaf, green tea, water caltrop leaf, cushaw stem and lotus leaf can be equivalent interpolation.
Above-mentioned seasoning salt is made up of the component of following mass percent:
The preparation method of above-mentioned seasoning salt is: during preparation, said components is dissolved in deionized water, is warming up to 85 DEG C, is stirred to and dissolves completely, is mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain seasoning salt; Reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, do not need, with flavor enhancement, to have opsonic action to health.
Above-mentioned ferment stoste is made up of the component of following mass percent:
Above-mentioned fruits and vegetables are made up of pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce, spinach, gingili leaf, watermelon, sea-buckthorn, banana and eggplant, and wherein the mass ratio of pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce, spinach, gingili leaf, watermelon, sea-buckthorn, banana, eggplant is 1:1:1:1:1:1:1:1:1:1:1;
Above-mentioned nutrient powder is made up of the component of following mass percent: pomegranate seed powder 20%, reed rhizome powder 20%, ground coffee 20%, seawood meal 20%, honey-fried licorice root powder 20%;
The preparation method of above-mentioned ferment stoste is as follows:
(1) raw material is got out according to above-mentioned raw materials formula;
(2) above-mentioned fruits and vegetables are put into fermentation tank (fermentation tank is special, irony and sidepiece leaves exhaust outlet or observation panel);
(3) in fermentation tank, add pure water, nutrient powder and brown sugar according to the ratio of list of ingredients, and low rate mixing is even;
(4) in fermentation tank, add beneficial flora, wherein beneficial flora comprises lactobacillus acidophilus, Lactobacillus casei, Lactobacillus Jensenii, Bifidobacterium, streptococcus fecalis, galactococcus and intermediary streptococcus, and the ratio of interpolation is equivalent interpolation;
(5) fermentation tank is sealed, (be advisable for about 20 DEG C) at normal temperatures and ferment; Attention: between yeast phase, all needs to check fermentation tank every day, gets rid of the excessive gas produced in sweat;
(6), when treating that fermentation tank produces a large amount of ferment stoste (about about 50 days), adopt plate filter, ferment stoste is separated, removes the raw material of fermentation simultaneously;
(7) by ferment stoste, Cord blood (being advisable for about 4 DEG C).
The invention has the beneficial effects as follows: the present invention fills a prescription simply, between each component, collocation rationally, nutrition complement, the beverage natural in color prepared, free from extraneous odour, and mouthfeel is good, and length is drunk and can be played health-care efficacy.And its preparation technology also has following advantage:
1. the present invention adopts the generally acknowledged fruit maximum containing natural ferment or vegetables as the raw material of enzyme beverage, 100 times of common vegetable and fruit containing the enzyme content in a large amount of bromelain, bean sprouts seedling in such as pineapple, at utmost must improve the natural ferment content of product, contribute to the reservation of its active component; Natural ferment contained by raw material, the Fermentation Engineering of simultaneously also will assist subsequently.
2., in the selection of raw material, except being rich in natural ferment, arranged in pairs or groups romaine lettuce and spinach, reason is that the ferment contained in romaine lettuce and spinach is rich in polyphenoils.Study the absorption that the chlorophyll shown in romaine lettuce and spinach can promote its ferment.In addition, the ferment in grapefruit can reduce triglycerides, thus reduces cholesterol.
3. traditional enzyme beverage adopts the process of spontaneous fermentation, is difficult to control its kind, fermentation time etc. to the bacterium of ferment.The present invention, through repetition test, have selected the appointment ferment flora of the fermentation of this product applicable, is conducive to the production controlling ferment, is applicable to industrialization.
4. the present invention adopts the mode of ultrasonic sterilization, avoids traditional pasteurize high temperature to the destruction of enzyme activity; In addition, ultrasonic sterilization also can make ferment homogeneous.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
One cultivates peanut leaf enzyme beverage, is made up of the component of following mass percent:
Preparation method is as follows:
(1) according to above-mentioned formula, raw material is put into material-compound tank (this material-compound tank can receive ultrasonic wave), and homogeneous;
(2) ultrasonic sterilizing: the condition of ultrasonic sterilization is 20 DEG C, the ultrasonic wave process 120S of 20KHz; Mainly eliminate the pathogenic bacteria in ferment; Suppress probio continuing fermentation in finished product simultaneously, affect final product stability.The cavitation bubble that ultrasonic wave produces can produce shock wave and close jet action when collapsing, make cell wall rupture, thus shears the dispersed substance in large biological molecule or liquid, reaches emulsifying homogeneous effect;
(3) aseptic canning is carried out to enzyme beverage, obtain enzyme beverage.Note, in order to preserve the activity of ferment in enzyme beverage, must Cord blood (being advisable for about 4 DEG C).
Above-mentioned seasoning salt is made up of the component of following mass percent:
The preparation method of above-mentioned seasoning salt is: during preparation, said components is dissolved in deionized water, is warming up to 85 DEG C, is stirred to and dissolves completely, is mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain seasoning salt; Reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, do not need, with flavor enhancement, to have opsonic action to health.
The preparation method of above-mentioned peanut leaf cold tea is: get after fresh flowers leave, gingili leaf, green tea, water caltrop leaf, cushaw stem and lotus leaf are cleaned and put into appropriate amount of purified water and boil, temperature 95-100 DEG C, time 20-25 minute, boil rear filtration, retain filtered fluid, obtain peanut leaf cold tea; The adding proportion of peanut leaf, gingili leaf, green tea, water caltrop leaf, cushaw stem and lotus leaf can be equivalent interpolation;
Above-mentioned ferment stoste is made up of the component of following mass percent:
Above-mentioned fruits and vegetables are made up of pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce, spinach, gingili leaf, watermelon, sea-buckthorn, banana and eggplant, and wherein the mass ratio of pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce, spinach, gingili leaf, watermelon, sea-buckthorn, banana, eggplant is 1:1:1:1:1:1:1:1:1:1:1;
Above-mentioned nutrient powder is made up of the component of following mass percent: pomegranate seed powder 20%, reed rhizome powder 20%, ground coffee 20%, seawood meal 20%, honey-fried licorice root powder 20%;
The preparation method of above-mentioned ferment stoste is as follows:
(1) raw material is got out according to above-mentioned raw materials formula;
(2) above-mentioned fruits and vegetables are put into fermentation tank (fermentation tank is special, irony and sidepiece leaves exhaust outlet or observation panel);
(3) in fermentation tank, add pure water, nutrient powder and brown sugar according to the ratio of list of ingredients, and low rate mixing is even;
(4) in fermentation tank, add beneficial flora, wherein beneficial flora comprises lactobacillus acidophilus, Lactobacillus casei, Lactobacillus Jensenii, Bifidobacterium, streptococcus fecalis, galactococcus and intermediary streptococcus, and the ratio of interpolation is equivalent interpolation;
(5) fermentation tank is sealed, (be advisable for about 20 DEG C) at normal temperatures and ferment; Attention: between yeast phase, all needs to check fermentation tank every day, gets rid of the excessive gas produced in sweat;
(6), when treating that fermentation tank produces a large amount of ferment stoste (about about 50 days), adopt plate filter, ferment stoste is separated, removes the raw material of fermentation simultaneously;
(7) by ferment stoste, Cord blood (being advisable for about 4 DEG C).
In order to actual production, and provide reliable foundation for market sale, a large amount of clinical testings of a large amount of animal acute toxicity tests, long-term toxicity test for animals and disease therapy are carried out to beverage prepared by the present invention, the use link of disease therapy has been dropped into this medicine and provides science and objective foundation.Its test method and result of the test are distinguished as follows:
In order to verify the security of beverage prepared by the present invention, applicant carried out animal acute toxicity test:
Sample: the beverage prepared by prescription of the present invention.
Experimental animal: small white mouse, weight average is at about 40g, and male and female Stochastic choice, is provided by Medical University Of Anhui.
Method and result: get small white mouse 50, be divided into 5 groups, often organize 10, hungry 15 hours, directly the beverage of the application is carried out filling and feed, medicine feed thing is filled with by every only each 20ml, 1st, in 24 hours, fill with medicine feed thing respectively 1,2,3,4,5 times for 2,3,4,5 groups, observe 5 days, small white mouse is movable normal, non-toxic reaction, without dead.Show that the application's beverage is without acute toxicity.
In order to verify the security of beverage of the present invention, applicant carried out long-term toxicity test for animals:
Experimental animal: big white mouse, weight average is at about 130g, and male and female Stochastic choice, is provided by Medical University Of Anhui.
Method and result: get big white mouse 50, be divided into 5 groups, often organize 10, wherein the 1st, 2, 3, 4 groups as administration group, directly the beverage of the application is carried out filling to feed, often organize to fill with respectively and feed 15ml, 20ml, 30ml, 40ml, 5th group of diet as a control group, once a day, continuous irrigation is fed 90 days, survey body weight, 24 hours sacrificed by decapitation after last administration, survey blood, routine urinalysis, liver function, renal function, core, the internal organ such as kidney, the change of tissues observed form, observe the effect of dosage, observe diet, movable change, experiment proves that administration group compares without marked change with control group, visible by the dosage equal non-toxic reaction of kg body weight calculating relative to actual 50-200 times, it is a kind of safe beverage.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. one to cultivate peanut leaf enzyme beverage, be made up of the component of following mass percent:
Preparation method is as follows:
(1) according to above-mentioned formula, raw material is put into material-compound tank, and homogeneous;
(2) ultrasonic sterilizing: the condition of ultrasonic sterilization is 20 DEG C, the ultrasonic wave process 120S of 20KHz;
(3) aseptic canning is carried out to enzyme beverage, obtain enzyme beverage;
The preparation method of above-mentioned peanut leaf cold tea is: get after fresh flowers leave, gingili leaf, green tea, water caltrop leaf, cushaw stem and lotus leaf are cleaned and put into appropriate amount of purified water and boil, temperature 95-100 DEG C, time 20-25 minute, boil rear filtration, retain filtered fluid, obtain peanut leaf cold tea; Wherein the adding proportion of peanut leaf, gingili leaf, green tea, water caltrop leaf, cushaw stem and lotus leaf is equivalent interpolation.
2. peanut leaf enzyme beverage according to claim 1, is characterized in that, above-mentioned seasoning salt is made up of the component of following mass percent:
The preparation method of above-mentioned seasoning salt is: during preparation, said components is dissolved in deionized water, is warming up to 85 DEG C, is stirred to and dissolves completely, is mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain seasoning salt.
3. peanut leaf enzyme beverage according to claim 1, is characterized in that, above-mentioned ferment stoste is made up of the component of following mass percent:
Above-mentioned fruits and vegetables are made up of pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce, spinach, gingili leaf, watermelon, sea-buckthorn, banana and eggplant, and wherein the mass ratio of pawpaw, pineapple, bean sprouts seedling, grape fruit, romaine lettuce, spinach, gingili leaf, watermelon, sea-buckthorn, banana, eggplant is 1:1:1:1:1:1:1:1:1:1:1;
Above-mentioned nutrient powder is made up of the component of following mass percent: pomegranate seed powder 20%, reed rhizome powder 20%, ground coffee 20%, seawood meal 20%, honey-fried licorice root powder 20%;
The preparation method of above-mentioned ferment stoste is as follows:
(1) raw material is got out according to above-mentioned raw materials formula;
(2) above-mentioned fruits and vegetables are put into fermentation tank;
(3) in fermentation tank, add pure water, nutrient powder and brown sugar according to the ratio of list of ingredients, and low rate mixing is even;
(4) in fermentation tank, add beneficial flora, wherein beneficial flora comprises lactobacillus acidophilus, Lactobacillus casei, Lactobacillus Jensenii, Bifidobacterium, streptococcus fecalis, galactococcus and intermediary streptococcus, and the ratio of interpolation is equivalent interpolation;
(5) fermentation tank is sealed, ferment at normal temperatures;
(6), when treating that fermentation tank produces a large amount of ferment stoste, adopt plate filter, ferment stoste is separated, removes the raw material of fermentation simultaneously;
(7) by ferment stoste, Cord blood.
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| CN201510571346.1A CN105167085A (en) | 2015-09-09 | 2015-09-09 | Peanut leaf enzyme beverage and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1198662A (en) * | 1996-07-10 | 1998-11-11 | 万田发酵株式会社 | Fermentation composition, process for preparing the same, and use thereof |
| CN102048983A (en) * | 2010-09-29 | 2011-05-11 | 吴肖慧 | Traditional Chinese medicine health care tea for preventing and treating hyperlipemia |
| CN104247792A (en) * | 2013-06-26 | 2014-12-31 | 昆山市统业绣品有限公司 | Heat-clearing inflammation-diminishing beverage formula |
-
2015
- 2015-09-09 CN CN201510571346.1A patent/CN105167085A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1198662A (en) * | 1996-07-10 | 1998-11-11 | 万田发酵株式会社 | Fermentation composition, process for preparing the same, and use thereof |
| CN102048983A (en) * | 2010-09-29 | 2011-05-11 | 吴肖慧 | Traditional Chinese medicine health care tea for preventing and treating hyperlipemia |
| CN104247792A (en) * | 2013-06-26 | 2014-12-31 | 昆山市统业绣品有限公司 | Heat-clearing inflammation-diminishing beverage formula |
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Application publication date: 20151223 |