CN105394482A - Preparation method of functional lycium ruthenicum drink - Google Patents

Preparation method of functional lycium ruthenicum drink Download PDF

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Publication number
CN105394482A
CN105394482A CN201410456777.9A CN201410456777A CN105394482A CN 105394482 A CN105394482 A CN 105394482A CN 201410456777 A CN201410456777 A CN 201410456777A CN 105394482 A CN105394482 A CN 105394482A
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CN
China
Prior art keywords
lycium ruthenicum
matrimony vine
drink
temperature
black matrimony
Prior art date
Application number
CN201410456777.9A
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Chinese (zh)
Inventor
胡云峰
崔瀚元
陈君然
李宁宁
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天津市食品加工工程中心
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Application filed by 天津市食品加工工程中心 filed Critical 天津市食品加工工程中心
Priority to CN201410456777.9A priority Critical patent/CN105394482A/en
Publication of CN105394482A publication Critical patent/CN105394482A/en

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Abstract

Disclosed is a preparation method of a functional lycium ruthenicum drink. The preparation method comprises: 1, washing fresh lycium ruthenicum, and drying the lycium ruthenicum at a temperature of 50-70 DEG C till the content of water in lycium ruthenicum is 40-60%; 2, putting the dried lycium ruthenicum into a closed environment with an oxygen concentration being 20-100%, the temperature controlled in a range of 50-70 DEG C and the humidity being 60-95% for 60-240h for fermentation; 3, adding water to the fermented ripened lycium ruthenicum, wherein the volume of water is 1-2 times as much as that of lycium ruthenicum, and grinding the mixture with a colloid grinder into a thick lycium ruthenicum liquid; 4, adding 1-10% of pectase into the thick lycium ruthenicum liquid for ultrasonication with the working frequency being 20-50 KHz at a temperature of 35-50 DEG C for 15-60min; and 5, filtering the thick lycium ruthenicum liquid through a 50-500 mesh sieve to prepare the functional lycium ruthenicum drink. The drink tastes sweet and sour, and mellow. Compared with a conventional lycium ruthenicum drink, the functional lycium ruthenicum drink is novel in style and abundant in nutrition, and has an excellent antioxidant effect.

Description

A kind of preparation method of black matrimony vine functional beverage

Technical field

The drink that the invention belongs to food processing makes, and is specifically related to a kind of preparation method of black matrimony vine functional beverage.

Background technology

Matrimony vine is the multi-branched shrub plant of Solanaceae Lycium.Fruit claims the fruit of Chinese wolfberry, the flat taste of the fruit of Chinese wolfberry is sweet, enter liver, kidney channel, there is effect of replenishing the vital essence and the blood, nourishing liver and kidney, benefiting shrewd head, be usually used in treating the disease such as soreness and weakness of waist and knees, dizziness, tinnitus, seminal emission suffered from a deficiency of the kidney caused by damage, asthenia of essence and blood of liver, to kidney deficiency and liver, essence and blood can not on disease curative effects such as, hypopsia dim-sighted in the eyes caused by order of helping especially good.Modern pharmacological research shows, matrimony vine contains the composition such as carrotene, betaine, vitamin A, vitamin B1, vitamin B2, vitamin C and calcium, phosphorus, iron, there is the effect strengthening leukocyte activity, suppress fat deposition, promotion liver cell new life in liver cell, evident in efficacy to chronic hepatitis, central retinitis, optic atrophy etc., also can hypotensive, hypoglycemic, reducing blood lipid.Due to matrimony vine effect significantly and mild in medicine property and, so praised highly the good medicine for improving the health, delaying senility by successive dynasties famous expert.

The drink pattern of current matrimony vine is comparatively single, as Lycium chinense juice, liquid medlar, Chinese wolfberry fruit drink, for fresh fructus lycii is directly squeezed the juice and formulated product, develop a kind of functional juice product of the matrimony vine having healthy nutritive value concurrently of novelty, provide more choices to consumer beyond doubt, main purpose of the present invention be to provide a kind of rich in nutritive value, mouthfeel is suitable for, the preparation method of the black matrimony vine functional beverage of product form novelty.

Summary of the invention

The object of this invention is to provide a kind of preparation method of black matrimony vine functional beverage.

Object of the present invention is achieved through the following technical solutions:

The present invention relates to a kind of preparation method of black matrimony vine functional beverage, it is characterized in that, described preparation method comprises following processing step: the first step: after being cleaned by the new fresh fructus lycii plucked, at 50-70 DEG C of temperature, be dried to moisture in matrimony vine is 40-60%; Second step: matrimony vine being loaded oxygen is in the closed environment of 20-100%, and the temperature that controls environment is 50-70 DEG C, humidity is 60-95%, and the processing time is 60-240h; 3rd step: the black matrimony vine of second step fermenting-ripening is added 1-2 times of water, makes black matrimony vine slurries with colloid mill; 4th step: add 1-10% pectase in the black matrimony vine slurries obtained by the 3rd step and carry out ultrasonic wave process, treatment conditions are ultrasound works frequency 20-50KHz, treatment temperature 35-50 DEG C, processing time 15-60min; 5th step: the black matrimony vine slurries after the ultrasonic process of the 4th step are filtered through 50-500 order, i.e. obtained black matrimony vine functional beverage.

The beneficial effect that the present invention has is:

The present invention black matrimony vine functional beverage sweet mouthfeel is mellow, and compared with common wolfberry juice, product form is novel, nutritious, has the antioxidant effect stronger than common matrimony vine, for consumer provides more healthy selection.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is described in detail.Following examples will contribute to those skilled in the art and understand the present invention further, but not limit the present invention in any form.It should be pointed out that to those skilled in the art, under the prerequisite not departing from the present invention's conception, some distortion and improvement can also be made.These all belong to protection scope of the present invention.

Embodiment 1

A preparation method for black matrimony vine functional beverage, is characterized in that, described preparation method comprises following processing step:

The first step: after being cleaned by the new fresh fructus lycii plucked, being dried to moisture in matrimony vine at 50 DEG C of temperature is 40%;

Second step: matrimony vine being loaded oxygen is in the closed environment of 20%, the temperature that controls environment is 50 DEG C, humidity is 60%, and the processing time is 60h;

3rd step: the black matrimony vine of second step fermenting-ripening is added 1 times of water, makes black matrimony vine slurries with colloid mill;

4th step: add 1% pectase in the black matrimony vine slurries obtained by the 3rd step and carry out ultrasonic wave process, treatment conditions are ultrasound works frequency 20KHz, treatment temperature 35 DEG C, processing time 15min;

5th step:

Black matrimony vine slurries after the ultrasonic process of 4th step are filtered through 60 orders, i.e. obtained black matrimony vine functional beverage.

Embodiment 2

A preparation method for black matrimony vine functional beverage, is characterized in that, described preparation method comprises following processing step:

The first step: after being cleaned by the new fresh fructus lycii plucked, being dried to moisture in matrimony vine at 70 DEG C of temperature is 60%;

Second step: matrimony vine being loaded oxygen is in the closed environment of 100%, the temperature that controls environment is 70 DEG C, humidity is 95%, and the processing time is 240h;

3rd step: the black matrimony vine of second step fermenting-ripening is added 2 times of water, makes black matrimony vine slurries with colloid mill;

4th step: add 10% pectase in the black matrimony vine slurries obtained by the 3rd step and carry out ultrasonic wave process, treatment conditions are ultrasound works frequency 50KHz, treatment temperature 50 DEG C, processing time 60min;

5th step: the black matrimony vine slurries after the ultrasonic process of the 4th step are filtered through 500 orders, i.e. obtained black matrimony vine functional beverage.

Embodiment 3

A preparation method for black matrimony vine functional beverage, is characterized in that, described preparation method comprises following processing step:

The first step: after being cleaned by the new fresh fructus lycii plucked, being dried to moisture in matrimony vine at 60 DEG C of temperature is 50%;

Second step: matrimony vine being loaded oxygen is in the closed environment of 50%, the temperature that controls environment is 60 DEG C, humidity is 75%, and the processing time is 140h;

3rd step: the black matrimony vine of second step fermenting-ripening is added 1.5 times of water, makes black matrimony vine slurries with colloid mill;

4th step: add 5% pectase in the black matrimony vine slurries obtained by the 3rd step and carry out ultrasonic wave process, treatment conditions are ultrasound works frequency 25KHz, treatment temperature 45 DEG C, processing time 50min;

5th step: the black matrimony vine slurries after the ultrasonic process of the 4th step are filtered through 100 orders, i.e. obtained black matrimony vine functional beverage.

Above specific embodiments of the invention are described.It is to be appreciated that the present invention is not limited to above-mentioned particular implementation, those skilled in the art can make various distortion or amendment within the scope of the claims, and this does not affect flesh and blood of the present invention.

Claims (1)

1. a preparation method for black matrimony vine functional beverage, is characterized in that, described preparation method comprises following processing step:
The first step: after being cleaned by the new fresh fructus lycii plucked, being dried to moisture in matrimony vine at 50-70 DEG C of temperature is 40-60%;
Second step: matrimony vine being loaded oxygen is in the closed environment of 20-100%, and the temperature that controls environment is 50-70 DEG C, humidity is 60-95%, and the processing time is 60-240h;
3rd step: the black matrimony vine of second step fermenting-ripening is added 1-2 times of water, makes black matrimony vine slurries with colloid mill;
4th step: add 1-10% pectase in the black matrimony vine slurries obtained by the 3rd step and carry out ultrasonic wave process, treatment conditions are ultrasound works frequency 20-50KHz, treatment temperature 35-50 DEG C, processing time 15-60min;
5th step: the black matrimony vine slurries after the ultrasonic process of the 4th step are filtered through 50-500 order, i.e. obtained black matrimony vine functional beverage.
CN201410456777.9A 2014-09-10 2014-09-10 Preparation method of functional lycium ruthenicum drink CN105394482A (en)

Priority Applications (1)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106173711A (en) * 2016-07-11 2016-12-07 青海大学 A kind of production method of Lycium ruthenicum Murr. liquid form product

Citations (6)

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Publication number Priority date Publication date Assignee Title
CN1078618A (en) * 1992-05-09 1993-11-24 马甄 The manufacture method of wolfberry fruit juice
CN101574153A (en) * 2009-04-13 2009-11-11 宁夏中宁县早康枸杞开发有限公司 Production method of liquid medlar
RU2486760C1 (en) * 2012-01-10 2013-07-10 Татьяна Ивановна Аникиенко Lactating cows feeding method
CN103202447A (en) * 2013-05-04 2013-07-17 徐州绿之野生物食品有限公司 Biologically fermented lycium rethenicum murr and processing method of biologically fermented lycium rethenicum murr
CN103202481A (en) * 2013-05-04 2013-07-17 徐州绿之野生物食品有限公司 Lycium ruthenicum health protection food and preparation method thereof
CN103655598A (en) * 2012-09-12 2014-03-26 中国科学院大连化学物理研究所 Application of lycium ruthenicum polysaccharides in preparation of immunoregulation medicines or health-care products

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1078618A (en) * 1992-05-09 1993-11-24 马甄 The manufacture method of wolfberry fruit juice
CN101574153A (en) * 2009-04-13 2009-11-11 宁夏中宁县早康枸杞开发有限公司 Production method of liquid medlar
RU2486760C1 (en) * 2012-01-10 2013-07-10 Татьяна Ивановна Аникиенко Lactating cows feeding method
CN103655598A (en) * 2012-09-12 2014-03-26 中国科学院大连化学物理研究所 Application of lycium ruthenicum polysaccharides in preparation of immunoregulation medicines or health-care products
CN103202447A (en) * 2013-05-04 2013-07-17 徐州绿之野生物食品有限公司 Biologically fermented lycium rethenicum murr and processing method of biologically fermented lycium rethenicum murr
CN103202481A (en) * 2013-05-04 2013-07-17 徐州绿之野生物食品有限公司 Lycium ruthenicum health protection food and preparation method thereof

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Title
陈晨,等: "黑果枸杞果汁生产工艺研究", 《食品与发酵科技》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106173711A (en) * 2016-07-11 2016-12-07 青海大学 A kind of production method of Lycium ruthenicum Murr. liquid form product

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Application publication date: 20160316