CN105211981B - A kind of improvement sleep Rhizoma gastrodiae beverage and preparation method thereof - Google Patents
A kind of improvement sleep Rhizoma gastrodiae beverage and preparation method thereof Download PDFInfo
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- CN105211981B CN105211981B CN201510603154.4A CN201510603154A CN105211981B CN 105211981 B CN105211981 B CN 105211981B CN 201510603154 A CN201510603154 A CN 201510603154A CN 105211981 B CN105211981 B CN 105211981B
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 25
- 235000019987 cider Nutrition 0.000 claims abstract description 17
- 238000005374 membrane filtration Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 244000269722 Thea sinensis Species 0.000 claims description 28
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- 150000001875 compounds Chemical class 0.000 claims description 25
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 24
- 239000000047 product Substances 0.000 claims description 23
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- 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 22
- 150000003839 salts Chemical class 0.000 claims description 22
- 239000005720 sucrose Substances 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 15
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 12
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 12
- 229930003268 Vitamin C Natural products 0.000 claims description 12
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 12
- 239000001630 malic acid Substances 0.000 claims description 12
- 235000011090 malic acid Nutrition 0.000 claims description 12
- 235000019154 vitamin C Nutrition 0.000 claims description 12
- 239000011718 vitamin C Substances 0.000 claims description 12
- 235000021433 fructose syrup Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- 241000305491 Gastrodia elata Species 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 5
- 238000007580 dry-mixing Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 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 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 6
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- 230000001954 sterilising effect Effects 0.000 abstract description 2
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- 241001122767 Theaceae Species 0.000 abstract 3
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- 238000005516 engineering process Methods 0.000 description 6
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000000661 sodium alginate Substances 0.000 description 4
- 235000010413 sodium alginate Nutrition 0.000 description 4
- 229940005550 sodium alginate Drugs 0.000 description 4
- 239000000375 suspending agent Substances 0.000 description 4
- 229920001285 xanthan gum Polymers 0.000 description 4
- 230000036461 convulsion Effects 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 230000002936 tranquilizing effect Effects 0.000 description 2
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000428813 Gomphrena Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
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- 235000008599 Poria cocos Nutrition 0.000 description 1
- 206010044684 Trismus Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 239000002249 anxiolytic agent Substances 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
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- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
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- 231100000614 poison Toxicity 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002557 soporific effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 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
- 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
Landscapes
- 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)
Abstract
The present invention relates to Rhizoma gastrodiae beverage technical fields, especially a kind of improvement sleep Rhizoma gastrodiae beverage and preparation method thereof, being Rhizoma gastrodiae beverage made of raw material with rhizome gastrodiae juice, cider, vine tea etc., so that adding appropriate cider in Rhizoma gastrodiae beverage improves beverage mouthfeel, addition part vine tea so that sedative health-care effect of beverage is enhanced, and it is reasonably designed in conjunction with the proportional quantity of other raw materials and rhizome gastrodiae juice, cider, vine tea extracting solution, so that the taste good of the Rhizoma gastrodiae beverage prepared, nutritive value is higher, improves sleep and sedative health-care effect is stronger.Also, the present invention is herein in connection with the introducing of membrane filtration sterilization technique, and the diameter of film when controlling membrane filtration, so that can remove harmful miscellaneous bacteria in beverage, it would be beneficial to nutritional ingredient retain, and then improve the quality of Rhizoma gastrodiae beverage.
Description
Technical field
The present invention relates to Rhizoma gastrodiae beverage technical field, especially a kind of improvement sleep Rhizoma gastrodiae beverage and preparation method thereof.
Background technology
Rhizoma Gastrodiae is also known as rhizoma gastrodiae, is the dry tuber of orchid (Gastrodia elataBlume).Mainly divide in China
It is distributed in the ground such as Yunnan, Guizhou, Sichuan, Shaanxi, Henan.Rhizoma Gastrodiae has the effect of suppressing hyperactive liver for calming endogenous wind, remove obstruction in channels to relieve pain, clinic to be chiefly used in having a headache
The diseases such as dizziness, extremity numbness, child convulsion, epilepsy, twitch, lockjaw, modern research shows that active constituent-Rhizoma Gastrodiae of Rhizoma Gastrodiae
Element has the function of antianxiety, tranquilizing soporific.
In the prior art, it is prepared into the research for being used for sleep improvement field after beverage for Rhizoma Gastrodiae also to be occurred, such as specially
Profit number is 201110083294.5《A kind of health protection tea》It further comprises thering is solution of relieving inflammation or internal heat using green tea as base stock
The raw material of poison, tranquilizing the mind decompression and other effects, such as honeysuckle, Rhizoma Gastrodiae, Poria cocos, American Ginseng and globe amaranth.Drink with health-care efficacy
Material, can both drink as general beverage, be also particularly suitable bad, excessive fire in heart, slight Hypertension the group of sleep.
Based on this, the Rhizoma Gastrodiae resources of medicinal plant that this researcher combines Guizhou abundant is raw material, bases oneself upon production and provides
There are improvement sleep, sedative health-care effect preferably Rhizoma Gastrodiae drink, is realizing the effective and reasonable utilization of local Rhizoma Gastrodiae resource
Under the premise of, increase a kind of new product for Rhizoma gastrodiae beverage field.
Invention content
In order to solve the above technical problems existing in the prior art, the present invention provide a kind of improvements sleep Rhizoma gastrodiae beverage and
Preparation method.
It is achieved particular by following technical scheme：
A kind of improvement is slept Rhizoma gastrodiae beverage, material composition be in parts by weight 1-3 parts of rhizome gastrodiae juice, 5-10 parts of cider,
0.08-0.12 parts of citric acid, 0.03-0.05 parts of malic acid, 0.02-0.04 parts of vitamin C, 2-4 parts of sucrose, fructose syrup 1-3
Part, 0.02-0.04 parts of salt, 2-4 parts of vine tea extracting solution, 0.01-0.02 parts of essence, 0.04-0.06 parts of compound stabilizer.
The material composition is 2 parts of rhizome gastrodiae juice, 8 parts of cider, 0.1 part of citric acid, malic acid 0.04 in parts by weight
It is part, 0.03 part of vitamin C, 3 parts of sucrose, 2 parts of fructose syrup, 0.03 part of salt, 3 parts of vine tea extracting solution, 0.015 part of essence, compound
0.05 part of stabilizer.
It according to mass ratio is 1 that the vine tea extracting solution, which is by vine tea and water,:After 9~11 mixing, then by it in 70-90
It DEG C carries out after water carries 20-40min, being filtered the filtrate of acquisition.
The salt is salt.
The compound stabilizer is XA beverage suspending agents, is the product of Shanghai Jianying Food Technology Institute, master
If being compounded by compounds such as agar, sodium alginate, xanthans, propylene glycol alginates.
The second object of the present invention improves the preparation method of sleep Rhizoma gastrodiae beverage, includes the following steps：
(1) after fresh gastrodia elata root being squeezed the juice, rhizome gastrodiae juice is mixed with cider according to proportioning, feed liquid is obtained；
(2) will account for the sucrose of compound stabilizer 0.1-3% and compound stabilizer dry-mixing it is uniform after, and hot water stirs are added
To abundant dissolving, the addition of water is 1-3 times of weight of suspension stabilizer, after without undissolved particle, by itself plus
Enter into feed liquid, obtains just finished product；
(3) after mixing sucrose, fructose syrup, after water dissolution is added, the dosage of water is 1-3 times of weight of sucrose, is added
Into first finished product, vine tea extracting solution and salt is then added, and stir evenly, obtains semi-finished product；
(4) it after fully dissolving citric acid, malic acid, vitamin C using water, and adds it in semi-finished product, stirs
After uniformly, then essence is added thereto, is used in combination water under 30-45 DEG C, 19-21MPa after homogenization, then used membrane filtration
It after degerming, is placed under normal temperature environment and preserves, you can the improvement sleep Rhizoma gastrodiae beverage of acquisition.
The temperature of the water is 70-90 DEG C.
The step 4), citric acid are replaced using sodium citrate.
The aperture of the membrane filtration degerming, film is 0.2um.
The fresh gastrodia elata root squeeze the juice further include day snippings is rinsed using clear water, is dried, stripping and slicing step.
Compared with prior art, technique effect of the invention is embodied in：
Being Rhizoma gastrodiae beverage made of raw material with rhizome gastrodiae juice, cider, vine tea etc. so that added in Rhizoma gastrodiae beverage suitable
Measuring cider improves beverage mouthfeel, and addition part vine tea so that sedative health-care effect of beverage is enhanced, and combines other
The proportional quantity of raw material and rhizome gastrodiae juice, cider, vine tea extracting solution is reasonably designed, so that the Rhizoma gastrodiae beverage prepared
Taste good, nutritive value is higher, improves sleep and sedative health-care effect is stronger.Also, the present invention is herein in connection with membrane filtration degerming
The introducing of technology, and the diameter of film when controlling membrane filtration will have so that can remove harmful miscellaneous bacteria in beverage
The nutritional ingredient of benefit retains, and then improves the quality of Rhizoma gastrodiae beverage.
Membrane filtration sterilization technique is used in the present invention, not only makes Rhizoma gastrodiae beverage bioactive substance quilt under the high temperature conditions
It destroys, causes the defect of nutritive loss to be resolved, and prevent beverage that brown stain occurs under the high temperature conditions, improve
The quality of product；And in conjunction with the restriction of temperature, pressure during homogenization, so that the mouthfeel of beverage, nutritive value
Being obtained for health-care efficacy largely improves, and improves the quality of Rhizoma gastrodiae beverage.
The product stability of the present invention is preferable, preserves at normal temperatures, direct sunlight, shelf-life is avoided to can reach 6 months
It is above not stratified, it never degenerates.The preparation process of the present invention is simple, and low energy consumption, short preparation period, at low cost, easy to spread.
Specific implementation mode
It is limited with reference to specific embodiment technical scheme of the present invention is further, but claimed
Range describes made by being not only limited to.
Embodiment 1
A kind of improvement sleep Rhizoma gastrodiae beverage, material composition are rhizome gastrodiae juice 1kg, cider 5kg, citric acid by weight
0.08kg, malic acid 0.03kg, vitamin C 0.02kg, sucrose 2kg, fructose syrup 1kg, salt 0.02kg, vine tea extracting solution 2kg,
Essence 0.01kg, compound stabilizer 0.04kg.
It according to mass ratio is 1 that the vine tea extracting solution, which is by vine tea and water,:After 9 mixing, then it is subjected to water at 70 DEG C
After carrying 20min, it is filtered the filtrate of acquisition.
The salt is salt.
The compound stabilizer is XA beverage suspending agents, is the product of Shanghai Jianying Food Technology Institute, master
If being compounded by compounds such as agar, sodium alginate, xanthans, propylene glycol alginates.
The preparation method for improving sleep Rhizoma gastrodiae beverage, includes the following steps：
(1) after fresh gastrodia elata root being squeezed the juice, rhizome gastrodiae juice is mixed with cider according to proportioning, feed liquid is obtained；
(2) will account for the sucrose of compound stabilizer 0.1% and compound stabilizer dry-mixing it is uniform after, and hot water stirs are added extremely
Fully after dissolving, the addition of water adds it to for 1 times of weight of suspension stabilizer after without undissolved particle
In feed liquid, just finished product is obtained；
(3) after mixing sucrose, fructose syrup, after water dissolution is added, the dosage of water is 1 times of weight of sucrose, is added to
In first finished product, vine tea extracting solution and salt is then added, and stir evenly, obtains semi-finished product；
(4) it after fully dissolving citric acid, malic acid, vitamin C using water, and adds it in semi-finished product, stirs
After uniformly, then essence is added thereto, is used in combination water at 30 DEG C, under 19MPa after homogenization, then is used membrane filtration degerming
Afterwards, it is placed under normal temperature environment and preserves, you can the improvement sleep Rhizoma gastrodiae beverage of acquisition.
The temperature of the water is 70 DEG C.
The step 4), citric acid are replaced using sodium citrate.
The aperture of the membrane filtration degerming, film is 0.2um.
Embodiment 2
A kind of improvement sleep Rhizoma gastrodiae beverage, material composition are rhizome gastrodiae juice 3kg, cider 10kg, citric acid by weight
0.12kg, malic acid 0.05kg, vitamin C 0.04kg, sucrose 4kg, fructose syrup 3kg, salt 0.04kg, vine tea extracting solution 4kg,
Essence 0.02kg, compound stabilizer 0.06kg.
It according to mass ratio is 1 that the vine tea extracting solution, which is by vine tea and water,:After 11 mixing, then it is carried out at 90 DEG C
After water carries 40min, it is filtered the filtrate of acquisition.
The salt is salt.
The compound stabilizer is XA beverage suspending agents, is the product of Shanghai Jianying Food Technology Institute, master
If being compounded by compounds such as agar, sodium alginate, xanthans, propylene glycol alginates.
The preparation method for improving sleep Rhizoma gastrodiae beverage, includes the following steps：
(1) after fresh gastrodia elata root being squeezed the juice, rhizome gastrodiae juice is mixed with cider according to proportioning, feed liquid is obtained；
(2) will account for the sucrose of compound stabilizer 3% and compound stabilizer dry-mixing it is uniform after, and hot water stirs are added to filling
After dividing dissolving, the addition of water adds it to material for 3 times of weight of suspension stabilizer after without undissolved particle
In liquid, just finished product is obtained；
(3) after mixing sucrose, fructose syrup, after water dissolution is added, the dosage of water is 3 times of weight of sucrose, is added to
In first finished product, vine tea extracting solution and salt is then added, and stir evenly, obtains semi-finished product；
(4) it after fully dissolving citric acid, malic acid, vitamin C using water, and adds it in semi-finished product, stirs
After uniformly, then essence is added thereto, is used in combination water at 45 DEG C, under 21MPa after homogenization, then is used membrane filtration degerming
Afterwards, it is placed under normal temperature environment and preserves, you can the improvement sleep Rhizoma gastrodiae beverage of acquisition.
The temperature of the water is 90 DEG C.
The aperture of the membrane filtration degerming, film is 0.2um.
Embodiment 3
A kind of improvement sleep Rhizoma gastrodiae beverage, material composition are rhizome gastrodiae juice 2kg, cider 8kg, citric acid by weight
0.1kg, malic acid 0.04kg, vitamin C 0.03kg, sucrose 3kg, fructose syrup 2kg, salt 0.03kg, vine tea extracting solution 3kg,
Essence 0.015kg, compound stabilizer 0.05kg.
It according to mass ratio is 1 that the vine tea extracting solution, which is by vine tea and water,:After 10 mixing, then it is carried out at 80 DEG C
After water carries 30min, it is filtered the filtrate of acquisition.
The salt is salt.
The compound stabilizer is XA beverage suspending agents, is the product of Shanghai Jianying Food Technology Institute, master
If being compounded by compounds such as agar, sodium alginate, xanthans, propylene glycol alginates.
The preparation method for improving sleep Rhizoma gastrodiae beverage, includes the following steps：
(1) after fresh gastrodia elata root being squeezed the juice, rhizome gastrodiae juice is mixed with cider according to proportioning, feed liquid is obtained；
(2) will account for the sucrose of compound stabilizer 1.5% and compound stabilizer dry-mixing it is uniform after, and hot water stirs are added extremely
Fully after dissolving, the addition of water adds it to for 2 times of weight of suspension stabilizer after without undissolved particle
In feed liquid, just finished product is obtained；
(3) after mixing sucrose, fructose syrup, after water dissolution is added, the dosage of water is 2 times of weight of sucrose, is added to
In first finished product, vine tea extracting solution and salt is then added, and stir evenly, obtains semi-finished product；
(4) it after fully dissolving citric acid, malic acid, vitamin C using water, and adds it in semi-finished product, stirs
After uniformly, then essence is added thereto, is used in combination water at 37 DEG C, under 20MPa after homogenization, then is used membrane filtration degerming
Afterwards, it is placed under normal temperature environment and preserves, you can the improvement sleep Rhizoma gastrodiae beverage of acquisition.
The temperature of the water is 80 DEG C.
The aperture of the membrane filtration degerming, film is 0.2um.
The fresh gastrodia elata root squeeze the juice further include day snippings is rinsed using clear water, is dried, stripping and slicing step.
Experimental example：
The product that the present invention prepares embodiment by 9 professional food research compositions of personnel evaluation group, according to 1 institute of table
Indicating standard is judged room in profession and is evaluated to product sensory quality.And will be obtained after evaluation after score averages processing,
As the final sensory evaluation scores of this product, and evaluation is controlled when product temperature and room temperature reach constant under nature light
It carries out：It takes appropriate amount of sample in 50mL transparent vessels first, observes its color and structural state, then open packaging and judge gas
Taste is finally gargled with warm water, and product flavour is tasted.
Table 1：
1 Rhizoma gastrodiae beverage sensory evaluation standard of table
Tab.1Standards ofsensory analysis for rhizoma gastrodiae beverage
Show that its evaluation result is：Product color is as clear as crystal, in faint yellow, light Rhizoma Gastrodiae and the distinctive perfume (or spice) of vine tea
Gas, entrance sweetness is tasty and refreshing, and comfortable acid, cool taste is soft, no precipitation, free from extraneous odour, and sensory evaluation scores are 90 points.
Claims (7)
- The Rhizoma gastrodiae beverage 1. a kind of improvement is slept, which is characterized in that its material composition is 1-3 parts of rhizome gastrodiae juice, apple in parts by weight 5-10 parts of juice, 0.08-0.12 parts of citric acid, 0.03-0.05 parts of malic acid, 0.02-0.04 parts of vitamin C, 2-4 parts of sucrose, fruit 1-3 parts of glucose slurry, 0.02-0.04 parts of salt, 2-4 parts of vine tea extracting solution, 0.01-0.02 parts of essence, compound stabilizer 0.04-0.06 Part；Preparation method includes the following steps：(1) after fresh gastrodia elata root being squeezed the juice, rhizome gastrodiae juice is mixed with cider according to proportioning, feed liquid is obtained；(2) will account for the sucrose of compound stabilizer 0.1-3% and compound stabilizer dry-mixing it is uniform after, and hot water stirs are added to filling After dividing dissolving, the addition of water adds it to for 1-3 times of weight of suspension stabilizer after without undissolved particle In feed liquid, just finished product is obtained；(3) after mixing sucrose, fructose syrup, after water dissolution is added, the dosage of water is 1-3 times of weight of sucrose, is added to just In finished product, vine tea extracting solution and salt is then added, and stir evenly, obtains semi-finished product；The vine tea extracting solution, be by vine tea with Water is 1 according to mass ratio:After 9~11 mixing, then it is carried out at 70-90 DEG C after water carries 20-40min, to be filtered acquisition Filtrate；(4) it after fully dissolving citric acid, malic acid, vitamin C using water, and adds it in semi-finished product, stirs evenly Afterwards, then thereto essence is added, is used in combination water under 30-45 DEG C, 19-21MPa after homogenization, then is used membrane filtration degerming Afterwards, it is placed under normal temperature environment and preserves, you can the improvement sleep Rhizoma gastrodiae beverage of acquisition.
- 2. as described in claim 1 improve sleep Rhizoma gastrodiae beverage, which is characterized in that the material composition is in parts by weight 2 parts of rhizome gastrodiae juice, 8 parts of cider, 0.1 part of citric acid, 0.04 part of malic acid, 0.03 part of vitamin C, 3 parts of sucrose, fructose syrup 2 Part, 0.03 part of salt, 3 parts of vine tea extracting solution, 0.015 part of essence, 0.05 part of compound stabilizer.
- 3. as described in claim 1 improve sleep Rhizoma gastrodiae beverage, which is characterized in that the salt is salt.
- 4. as described in claim 1 improve sleep Rhizoma gastrodiae beverage, which is characterized in that the temperature of the water is 70-90 DEG C.
- 5. as described in claim 1 improve sleep Rhizoma gastrodiae beverage, which is characterized in that the step 4), citric acid use lemon Lemon acid sodium replaces.
- 6. as described in claim 1 improve sleep Rhizoma gastrodiae beverage, which is characterized in that the membrane filtration degerming, the aperture of film For 0.2um.
- 7. as described in claim 1 improve sleep Rhizoma gastrodiae beverage, which is characterized in that the fresh gastrodia elata root, which is squeezed the juice, further includes Day snippings is rinsed using clear water, is dried, stripping and slicing step.
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| CN105795265A (en) * | 2016-03-12 | 2016-07-27 | 贵州省生物研究所 | Sleep improving radix pseudostellariae drink and preparation method thereof |
| CN107996761A (en) * | 2017-12-19 | 2018-05-08 | 福建农林大学 | A kind of rhizoma Gastrodiae white tea cake and its processing technology |
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| CN1055836C (en) * | 1993-12-01 | 2000-08-30 | 贺明哲 | Fresh-juice Tianmami (gastrodia tuber sweet) health care food and making method |
| CN101258939A (en) * | 2008-04-25 | 2008-09-10 | 北京市科威华食品工程技术有限公司 | Novel plant health care beverage |
| CN102273697B (en) * | 2011-08-16 | 2013-08-28 | 华南理工大学 | Cane tea composite beverage and preparation method thereof |
| CN102763873B (en) * | 2012-07-25 | 2013-06-19 | 中国医学科学院药用植物研究所 | Rhizoma gastrodiae nutritional beverage and production process thereof |
| CN103876224A (en) * | 2014-04-04 | 2014-06-25 | 贵州科学院贝科生物资源研究开发中心 | Blueberry grain suspended beverage and preparation method thereof |
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