CN105410561A - Cherry, chrysanthemum and pear fermented beverage capable of maintaining beauty and preparation method of cherry, chrysanthemum and pear fermented beverage - Google Patents
Cherry, chrysanthemum and pear fermented beverage capable of maintaining beauty and preparation method of cherry, chrysanthemum and pear fermented beverage Download PDFInfo
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- CN105410561A CN105410561A CN201510839882.5A CN201510839882A CN105410561A CN 105410561 A CN105410561 A CN 105410561A CN 201510839882 A CN201510839882 A CN 201510839882A CN 105410561 A CN105410561 A CN 105410561A
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- chrysanthemum
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- fermented beverage
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- 241000723353 Chrysanthemum Species 0.000 title claims abstract description 44
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 44
- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 23
- 235000019693 cherries Nutrition 0.000 title claims abstract description 23
- 230000003796 beauty Effects 0.000 title claims abstract description 15
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000014443 Pyrus communis Nutrition 0.000 title abstract description 6
- 240000001987 Pyrus communis Species 0.000 title 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 241000220324 Pyrus Species 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 13
- 239000004382 Amylase Substances 0.000 claims abstract description 7
- 102000013142 Amylases Human genes 0.000 claims abstract description 7
- 108010065511 Amylases Proteins 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 241001070941 Castanea Species 0.000 claims abstract description 7
- 235000014036 Castanea Nutrition 0.000 claims abstract description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 235000019418 amylase Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000021017 pears Nutrition 0.000 claims description 13
- 239000000284 extract Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 229940092385 radish extract Drugs 0.000 claims description 8
- 241000208340 Araliaceae Species 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 240000008086 Echinocereus enneacanthus Species 0.000 abstract 2
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 abstract 2
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 abstract 2
- 241000722948 Apocynum cannabinum Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 102000030523 Catechol oxidase Human genes 0.000 description 4
- 108010031396 Catechol oxidase Proteins 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000015206 pear juice Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 210000001339 epidermal cell Anatomy 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000013618 yogurt Nutrition 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
- A23L2/38—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
- 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 invention discloses a cherry, chrysanthemum and pear fermented beverage capable of maintaining beauty. The cherry, chrysanthemum and pear fermented beverage is prepared from the following raw materials in parts by weight: 220-250 parts of chrysanthemums, 50-60 parts of snow pears, 0.01-0.02 part of amylase, 0.2-0.3 part of a radish extracting solution, 5-6 parts of chestnut powder, 8-10 parts of cherries, 10-12 parts of sesame seeds, 3-4 parts of vinasse, 2-3 parts of pitaya flowers, 1-2 parts of ginseng, 1-3 parts of dogbane leaves, 3-4 parts of radix puerariae, an appropriate quantity of lactic acid bacteria, an appropriate amount of white granulated sugar, an appropriate amount of milk powder, an appropriate amount of citric acid, and an appropriate amount of water. According to the cherry, chrysanthemum and pear fermented beverage disclosed by the invention, auxiliary materials of the cherries and the like, which are adopted, have the functions of maintaining beauty, keeping young, invigorating spleen-stomach and replenishing qi; Chinese herbal medicines of the pitaya flowers and the like, which are adopted, have the efficacies of clearing heat, nourishing the lung, nourishing bodies and maintaining beauty.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of cherry chrysanthemum pears beauty treatment fermented beverage and preparation method thereof.
Background technology
Although China's chrysanthemum resources enriches, the processing of chrysanthemum is relatively backward, and product form is single, and added value is low.Improve the process technology of chrysanthemum, enrich the kind of product, expanding it and utilize, is the problem that food science and technology worker and consumer pay close attention to jointly.Chrysanthemum snow pear tea is a kind of Novel beverage, be the cold tea boiled by the multi-flavor such as chrysanthemum, snow pear medicinal material, carry out daily leisure conditioning for popular colony, there is effect of heat-clearing, flat liver and gall, be particularly suitable for leisure go window-shopping, weather sultry in drink, there is higher health value.Although snow pear can in and chrysanthemum in part bitter taste, but its overall taste is still partially pained, light, and owing to being rich in polyphenol oxidase in snow pear, polyphenol oxidase is very easily oxidized and cause snow pear brown stain, thus make chrysanthemum snow pear tea easy to change, spoiled and not easily preserve, be more not suitable for old man and child drinks.Develop unique flavor with chrysanthemum, snow pear, have the chrysanthemum pears lactic fermentation type beverage of health care for development of raw materials, can be industrial-scale production chrysanthemum class beverage lifting for theoretical foundation and technological parameter, have important practice significance to exploitation chrysanthemum resources, raising economic worth.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of cherry chrysanthemum pears beauty treatment fermented beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of cherry chrysanthemum pears beauty treatment fermented beverage, be made up of the raw material of following weight portion:
Chrysanthemum 220-250, snow pear 50-60, amylase 0.01-0.02, radish extract 0.2-0.3, chest nut powder 5-6, cherry 8-10, sesame 10-12, vinasse 3-4, overlord spends 2-3, ginseng 1-2, Folium Apocyni Veneti 1-3, root of kudzu vine 3-4, lactic acid bacteria is appropriate, white granulated sugar is appropriate, milk powder is appropriate, citric acid is appropriate, water is appropriate.
The preparation method of described a kind of cherry chrysanthemum pears beauty treatment fermented beverage, comprises the following steps:
(1) chrysanthemum is placed in 180 times of water, microwave treatment 8-10 minute, microwave power is 175W; Again by chrysanthemum together with in liquid rotating to 80 DEG C thermostat water bath, stir evenly rapidly after adding the citric acid of liquid volume 0.3%, extracting at constant temperature 13-15 minute, filter, obtain chrysanthemum leaching liquor;
(2) cleaned by crisp pears, stripping and slicing after peeling, puts into pot, adds 2-3 times of poach 15-20 minute, break into homogenate again, filter, leave standstill, add amylase and radish extract when constant temperature 65 DEG C, liquefaction 1-1.5 hour, after cooling, goes to after carrying out centrifuging treatment in centrifuge, gets supernatant liquor;
(3) sesame is placed in pot to fry to after going out perfume (or spice), then adds chest nut powder, after continuing to stir-fry 2-3 minute, add 3-4 times of water; Pour into after cherry being removed seed in pot, boil rear continuation and keep boiling 5-6 minute, break into homogenate, in slurries, add vinasse, sealing and fermenting 2.5-3 hour, get supernatant liquor;
(4) overlord is spent, the heating of the water of ginseng, Folium Apocyni Veneti, root of kudzu vine 8-10 times amount extracts, filter, obtain Chinese medicine extract for subsequent use;
(5) by the mixing of materials after step (1), (2), (3) process, add the lactic acid bacteria of volume of mixture 3-4%, the white granulated sugar of 5-6%, the milk powder of 8-10%, at 40 DEG C of condition bottom fermentation 6-8 hour after stirring, Chinese medicine extract after processing with step (4) again mixes, sterilizing, packing, to obtain final product.
Advantage of the present invention is: the present invention adopts microwave radiation technology water-bath method lixiviate chrysanthemum, the epidermal cell of chrysanthemum is first destroyed by microwave, use immersion method lixiviate again, more easily complete the leaching process of chrysanthemum fast, add citric acid in water-bath leaching process and can prevent the brown stain of chrysanthemum leaching liquor; The present invention adopts enzymatic isolation method to get pear juice, and adds radish extract 65 DEG C time simultaneously, and the radish extract of heating is to the active competitive inhibitory action of polyphenol oxidase (PPO) in snow pear, effectively can suppress pear juice brown stain; The present invention adopts lactobacillus-fermented, obtain a kind of novel chrysanthemum pear beverage, the various fragrance matter of existing chrysanthemum, snow pear and nutritional labeling, there is again the nutritional labeling of Yoghourt, and raciness, quality are good, be that a kind of nutrition and health care that collects acts on multi-functional beverage integrally, meet the taste of Different age group people; In addition, the auxiliary material such as cherry that the present invention adopts have beauty treatment stay hold, the function of tonifying middle-Jiao and Qi, the overlord of employing spends and waits Chinese herbal medicine to have clearing heat and moistening lung, nourishes effect of beauty treatment.
Detailed description of the invention
A kind of cherry chrysanthemum pears beauty treatment fermented beverage, be made up of the raw material of following weight portion:
Chrysanthemum 220, snow pear 50, amylase 0.01, radish extract 0.2, chest nut powder 5, cherry 8, sesame 10, vinasse 3, overlord spend 2, ginseng 1, Folium Apocyni Veneti 1, the root of kudzu vine 3, lactic acid bacteria is appropriate, white granulated sugar is appropriate, milk powder is appropriate, citric acid is appropriate, water is appropriate.
The preparation method of described a kind of cherry chrysanthemum pears beauty treatment fermented beverage, comprises the following steps:
(1) chrysanthemum is placed in 180 times of water, microwave treatment 8 minutes, microwave power is 175W; Again by chrysanthemum together with in liquid rotating to 80 DEG C thermostat water bath, stir evenly rapidly after adding the citric acid of liquid volume 0.3%, extracting at constant temperature 13 minutes, filter, obtain chrysanthemum leaching liquor;
(2) cleaned by crisp pears, stripping and slicing after peeling, puts into pot, adds 2 times of poach 15 minutes, break into homogenate again, filter, leave standstill, add amylase and radish extract when constant temperature 65 DEG C, liquefy 1 hour, after cooling, go to after carrying out centrifuging treatment in centrifuge, get supernatant liquor;
(3) sesame is placed in pot to fry to after going out perfume (or spice), then adds chest nut powder, after continuing to stir-fry 2 minutes, add 3 times of water; Pour into after cherry being removed seed in pot, boil rear continuation and keep boiling 5 minutes, break into homogenate, in slurries, add vinasse, sealing and fermenting 2.5 hours, gets supernatant liquor;
(4) overlord is spent, the heating of the water of ginseng, Folium Apocyni Veneti, the root of kudzu vine 8 times amount extracts, filter, obtain Chinese medicine extract for subsequent use;
(5) by the mixing of materials after step (1), (2), (3) process, add the lactic acid bacteria of volume of mixture 3%, the white granulated sugar of 5%, the milk powder of 8%, 40 DEG C of condition bottom fermentations 6 hours after stirring, then the Chinese medicine extract after processing with step (4) mixes, sterilizing, packing, to obtain final product.
Claims (2)
1. a cherry chrysanthemum pears beauty treatment fermented beverage, is characterized in that being made up of the raw material of following weight portion:
Chrysanthemum 220-250, snow pear 50-60, amylase 0.01-0.02, radish extract 0.2-0.3, chest nut powder 5-6, cherry 8-10, sesame 10-12, vinasse 3-4, overlord spends 2-3, ginseng 1-2, Folium Apocyni Veneti 1-3, root of kudzu vine 3-4, lactic acid bacteria is appropriate, white granulated sugar is appropriate, milk powder is appropriate, citric acid is appropriate, water is appropriate.
2. the preparation method of a kind of cherry chrysanthemum pears beauty treatment fermented beverage according to claim 1, is characterized in that comprising the following steps:
(1) chrysanthemum is placed in 180 times of water, microwave treatment 8-10 minute, microwave power is 175W; Again by chrysanthemum together with in liquid rotating to 80 DEG C thermostat water bath, stir evenly rapidly after adding the citric acid of liquid volume 0.3%, extracting at constant temperature 13-15 minute, filter, obtain chrysanthemum leaching liquor;
(2) cleaned by crisp pears, stripping and slicing after peeling, puts into pot, adds 2-3 times of poach 15-20 minute, break into homogenate again, filter, leave standstill, add amylase and radish extract when constant temperature 65 DEG C, liquefaction 1-1.5 hour, after cooling, goes to after carrying out centrifuging treatment in centrifuge, gets supernatant liquor;
(3) sesame is placed in pot to fry to after going out perfume (or spice), then adds chest nut powder, after continuing to stir-fry 2-3 minute, add 3-4 times of water; Pour into after cherry being removed seed in pot, boil rear continuation and keep boiling 5-6 minute, break into homogenate, in slurries, add vinasse, sealing and fermenting 2.5-3 hour, get supernatant liquor;
(4) overlord is spent, the heating of the water of ginseng, Folium Apocyni Veneti, root of kudzu vine 8-10 times amount extracts, filter, obtain Chinese medicine extract for subsequent use;
(5) by the mixing of materials after step (1), (2), (3) process, add the lactic acid bacteria of volume of mixture 3-4%, the white granulated sugar of 5-6%, the milk powder of 8-10%, at 40 DEG C of condition bottom fermentation 6-8 hour after stirring, Chinese medicine extract after processing with step (4) again mixes, sterilizing, packing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510839882.5A CN105410561A (en) | 2015-11-27 | 2015-11-27 | Cherry, chrysanthemum and pear fermented beverage capable of maintaining beauty and preparation method of cherry, chrysanthemum and pear fermented beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510839882.5A CN105410561A (en) | 2015-11-27 | 2015-11-27 | Cherry, chrysanthemum and pear fermented beverage capable of maintaining beauty and preparation method of cherry, chrysanthemum and pear fermented beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410561A true CN105410561A (en) | 2016-03-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510839882.5A Pending CN105410561A (en) | 2015-11-27 | 2015-11-27 | Cherry, chrysanthemum and pear fermented beverage capable of maintaining beauty and preparation method of cherry, chrysanthemum and pear fermented beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410561A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107299A (en) * | 2016-07-28 | 2016-11-16 | 通化市佶多多食品有限公司 | Cherry juice plant beverage |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734848A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Walnut fermented beverage and processing method thereof |
| CN104170957A (en) * | 2014-08-14 | 2014-12-03 | 安徽燕之坊食品有限公司 | Coix seed fermented beverage and preparation method thereof |
| CN104621661A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Honey, bean sprout and black fungus fermented drink |
| CN104621660A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Black fungus lactic acid fermented milled rice with embryo fruit juice |
| CN104621256A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Peanut sprout fermented black fungus pudding |
-
2015
- 2015-11-27 CN CN201510839882.5A patent/CN105410561A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734848A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Walnut fermented beverage and processing method thereof |
| CN104170957A (en) * | 2014-08-14 | 2014-12-03 | 安徽燕之坊食品有限公司 | Coix seed fermented beverage and preparation method thereof |
| CN104621661A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Honey, bean sprout and black fungus fermented drink |
| CN104621660A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Black fungus lactic acid fermented milled rice with embryo fruit juice |
| CN104621256A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Peanut sprout fermented black fungus pudding |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107299A (en) * | 2016-07-28 | 2016-11-16 | 通化市佶多多食品有限公司 | Cherry juice plant beverage |
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Application publication date: 20160323 |
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