CN105433160A - Blood sugar-lowering burdock composite beverage and preparation method thereof - Google Patents
Blood sugar-lowering burdock composite beverage and preparation method thereof Download PDFInfo
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- CN105433160A CN105433160A CN201510876938.4A CN201510876938A CN105433160A CN 105433160 A CN105433160 A CN 105433160A CN 201510876938 A CN201510876938 A CN 201510876938A CN 105433160 A CN105433160 A CN 105433160A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a blood sugar-lowering burdock composite beverage and a preparation method thereof. The blood sugar-lowering burdock composite beverage is prepared from, by mass, 300-400 parts of a burdock extracting solution, 160-200 parts of a cordyceps militaris fruiting body extracting solution, 120-180 parts of a polygonatum extracting solution, 80-100 parts of a kudzuvine root extracting solution, 80-100 parts of pumpkin juice, 60-80 parts of Chinese yam juice, 60-80 parts of bitter melon juice, 20-30 parts of trehalose, 80-100 parts of a sweetening agent, 0.8-1 part of citric acid and 2-4 parts of a stabilizing agent; all the raw materials are processed through mixing, stabilizing treating, filtering, homogenizing, degassing, filling, packaging and sterilizing to obtain the blood sugar-lowering burdock composite beverage. The obtained blood sugar-lowering burdock composite beverage is rich in blood sugar-lowering active substances such as oligosaccharide, polysaccharide, sponin and isoflavone; the stability of the beverage is improved by adopting the method that heat preservation treatment cooperates with the stabilizing agent, the bitter substances of the bitter melon juice are embedded by adopting the method that ultrasonic waves cooperates with beta-cyclodextrin, and the two methods are both easy to operate, low in cost and free of toxic and side effects.
Description
Technical field
The present invention relates to a kind of hypoglycemic type burdock composite beverage and preparation method thereof, belong to food processing field.
Background technology
Arctium Campanulales, composite family biennial herb plant, is rich in compound sugar, cellulose, protein, vitamin and mineral matter, and it has the effects such as antibacterial, hypoglycemic, anti-ageing, anti-oxidant and anticancer.Fruiting bodies of cordyceps militaris is that the bacterial classification Paecilomyces varioti warp be separated from Natural C.militaris manually cultivates the fructification part obtained; can strengthen immune function of human body, protection liver from immunity and viral damage, hypoglycemic, antitumor, safeguard renal function effect, regulate the effects such as cardiovascular.Sealwort system HUANGJING ZANYU CAPSULE, is rich in polysaccharide, saponin(e etc., and it has hypoglycemic, antibacterial, antifatigue and the effect such as anti-oxidant.The root of kudzu vine is the dry root of legume pueraria lobata, is rich in the isoflavonoids such as Puerarin, Dai, daidzin, and it has the effects such as hypoglycemic, hypotensive and anti-oxidant.Pumpkin system Curcurbitaceae annual herb plant, fruit is rich in the Multiple components such as carbohydrate, vitamin, protein, amino acid, mineral matter and dietary fiber.It has reducing blood lipid, the effect such as hypotensive and anticancer.The dry rhizome of Chinese yam system Dioscoreaceae plant Chinese yam, it is rich in protein, polysaccharide, vitamin, choline and amylase etc., also containing the indispensable inorganic salts of human body and the trace element such as I, Ca, Fe and P, the effects such as it is hypoglycemic, fall blood ester, anti-oxidant, anti-ageing, antitumor and anti-sudden change.Balsam pear system Curcurbitaceae Momordica plant, it is rich in polysaccharide and saponin(e etc., has spleen benefiting and stimulating the appetite, and heat-clearing is driven away summer heat, and improving eyesight stops dysentery, the effect of removing pattogenic heat from the blood and toxic material from the body.American scientist finds the protein containing certain physiologically active in balsam pear in recent years, goes to eliminate cancer cell by ordering about animal immune cell in this protein injection animal body.Chinese science worker also isolates insulin 23 from balsam pear, has obvious hypoglycemic activity, is the food that diabetic is desirable.
Functional beverage is now very general, as a kind of functional beverage regulating female incretion that number of patent application is 201310669407.9 records, the Radiation-proof oxidation resistant functional beverage that license number is recorded for ZL201210330662.6 and production technology, as the development etc. of the auxiliary hyperglycemic bitter buckwheat health care beverage that food industry (2012) is published.Can find out that many raw materials can be prepared into functional beverage from the particular content analysis of above-mentioned data.
Summary of the invention
The object of the present invention is to provide a kind of hypoglycemic type burdock composite beverage integrating health care and nutrition.
Another object of the present invention is to the preparation method that a kind of hypoglycemic type burdock composite beverage is provided.
For realizing above-mentioned first object, the technical scheme that the present invention takes is: a kind of hypoglycemic type burdock composite beverage, its each raw material and mass fraction thereof: burdock extract 300 ~ 400 parts, fruiting bodies of cordyceps militaris extract 160 ~ 200 parts, sealwort extract 120 ~ 180 parts, root of kudzu vine extract 80 ~ 100 parts, Pumpkin Juice 80 ~ 100 parts, Succus Rhizoma Dioscoreae 60 ~ 80 parts, Bitter Melon Juice 60 ~ 80 parts, trehalose 20 ~ 30 parts, sweetener 80 ~ 100 parts, citric acid 0.8 ~ 1 part and stabilizing agent 2 ~ 4 parts.
Hypoglycemic type burdock composite beverage of the present invention is further: the preparation method of described burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract or root of kudzu vine extract is: first raw material is cleaned up rear crushed after being dried and to sieve 40 mesh sieves; Then enzymolysis 2.5h under the condition of liquid-solid ratio 10:1mL/g, pH value 4.8, cellulase 0.6% and 42 DEG C; Last 90 DEG C of enzyme 5min that go out, obtain burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract or root of kudzu vine extract.
Hypoglycemic type burdock composite beverage of the present invention is further: the preparation method of described Pumpkin Juice is: first choose golden yellow crust, meat orange colour, and sugar content is high, and the aging pumpkin that fiber is few is raw material, and cleaning, removes the peel, removes flesh; Next is cut into 3cm
3the fritter of left and right is placed in boiling water and boils 5min, makes melon meat tissue fully softening, and pulls out after making enzyme deactivation, add 2 times of water and squeeze the juice; Then in slurries, 0.2% mesophilicα-diastase is added, 55 DEG C of insulation 40min; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, and obtain Pumpkin Juice.
Hypoglycemic type burdock composite beverage of the present invention is further: the preparation method of described Succus Rhizoma Dioscoreae is: first fresh Chinese yam cleaned up, and scrapes off epidermis, then is cut into slices, slice thickness about 0.4cm; Secondly immediately by blanching 10min in yam slice 90 DEG C of water; The different Vc sodium solution putting into mass concentration 0.2% subsequently protects look 20min, takes out yam slice, adds beater making beating 5min after 8 times of pure water; Then warm a-amylase 75 DEG C of enzymolysis 30min in 0.2% are added after 80 DEG C of gelatinization 10min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, and obtain Succus Rhizoma Dioscoreae.
Hypoglycemic type burdock composite beverage of the present invention is further: the preparation method of described Bitter Melon Juice is: first choose crust in green, mechanical wound, without scab, fresh high-quality balsam pear without insect pest, clean, remove flesh, remove seed, section; In next 90 DEG C of water after blanching 5min, pull out, drain; Then 10 times of water making beating are added after adding 0.1%Vc; Last in slurries, to add after the beta-schardinger dextrin-of 2% ul-trasonic irradiation 30min under frequency 40KHz, power 0.35W/cm2 and temperature 55 DEG C of conditions, 400 mesh filter screens filter, and obtain Bitter Melon Juice.
Hypoglycemic type burdock composite beverage of the present invention is further: described sweetener is white granulated sugar 95%, honey 5%; Described stabilizing agent is shitosan 35%, pectin 30%, CMC-Na20% and soluble soybean polysaccharide 15%.
Hypoglycemic type burdock composite beverage of the present invention is also: described burdock extract 300g, fruiting bodies of cordyceps militaris extract 160g, sealwort extract 180g, root of kudzu vine extract 80g, Pumpkin Juice 90g, Succus Rhizoma Dioscoreae 80g, Bitter Melon Juice 70g, trehalose 20g, sweetener 100g, citric acid 0.9g and stabilizing agent 3g.
For realizing above-mentioned second object, the technical scheme that the present invention takes is: a kind of preparation method of hypoglycemic type burdock composite beverage, it comprises following concrete steps: first burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract, root of kudzu vine extract, Pumpkin Juice, Succus Rhizoma Dioscoreae, Bitter Melon Juice, trehalose, citric acid and sweetener are allocated, obtain seasoning liquid; And then add the laggard line stabilization process of stabilizing agent; Finally filtration, homogeneous, degassed, filling, packaging and sterilizing, obtain a kind of hypoglycemic type burdock composite beverage product; Described stabilization processes is incubated 20min under temperature 55 DEG C of conditions, constantly stirs simultaneously; Described filtration is that employing 400 mesh filter screen filters; Described processing condition is pressure 20 ~ 30MPa, temperature 50 ~ 60 DEG C, homogeneous 2 ~ 3 times; Described degassed be vacuum outgas 20min under 60 DEG C and 50KPa condition; Described sterilization first within 20min, makes product center temperature to 90 DEG C; Then 25min is kept at this temperature; Finally within 15min, be cooled to room temperature, dry tank free surface moisture, namely obtain finished product.
Compared with prior art, the present invention has following beneficial effect:
1, burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract, root of kudzu vine extract, Pumpkin Juice, Succus Rhizoma Dioscoreae and Bitter Melon Juice are processed into composite beverage by the present invention, be rich in the active blood sugar-lowering substances such as compound sugar, polysaccharide, saponin(e and isoflavones, simultaneously its sweet and sour taste, integrate health care and nutrition.
2, the present invention adopts isothermal holding to work in coordination with the stability of shitosan, pectin, CMC-Na and soluble soybean polysaccharide raising beverage, adopt ultrasonic synergistic beta-schardinger dextrin-embedding Bitter Melon Juice bitter substance, these two kinds of methods are all simple to operate, with low cost and have no side effect.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further detailed.
embodiment 1:
Each raw material and mass fraction thereof: burdock extract 300g, fruiting bodies of cordyceps militaris extract 160g, sealwort extract 180g, root of kudzu vine extract 80g, Pumpkin Juice 90g, Succus Rhizoma Dioscoreae 80g, Bitter Melon Juice 70g, trehalose 20g, sweetener 100g, citric acid 0.9g and stabilizing agent 3g; The preparation method of described burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract or root of kudzu vine extract is: first raw material is cleaned up rear crushed after being dried and to sieve 40 mesh sieves; Then enzymolysis 2.5h under the condition of liquid-solid ratio 10:1mL/g, pH value 4.8, cellulase 0.6% and 42 DEG C; Last 90 DEG C of enzyme 5min that go out, obtain burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract or root of kudzu vine extract; The preparation method of described Pumpkin Juice is: first choose golden yellow crust, meat orange colour, and sugar content is high, and the aging pumpkin that fiber is few is raw material, and cleaning, removes the peel, removes flesh; Next is cut into 3cm
3the fritter of left and right is placed in boiling water and boils 5min, makes melon meat tissue fully softening, and pulls out after making enzyme deactivation, add 2 times of water and squeeze the juice; Then in slurries, 0.2% mesophilicα-diastase is added, 55 DEG C of insulation 40min; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, obtain Pumpkin Juice; The preparation method of described Succus Rhizoma Dioscoreae is: first fresh Chinese yam cleaned up, and scrapes off epidermis, then is cut into slices, slice thickness about 0.4cm; Secondly immediately by blanching 10min in yam slice 90 DEG C of water; The different Vc sodium solution putting into mass concentration 0.2% subsequently protects look 20min, takes out yam slice, adds beater making beating 5min after 8 times of pure water; Then warm a-amylase 75 DEG C of enzymolysis 30min in 0.2% are added after 80 DEG C of gelatinization 10min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, obtain Succus Rhizoma Dioscoreae; The preparation method of described Bitter Melon Juice is: first choose crust in green, mechanical wound, without scab, fresh high-quality balsam pear without insect pest, clean, remove flesh, remove seed, section; In next 90 DEG C of water after blanching 5min, pull out, drain; Then 10 times of water making beating are added after adding 0.1%Vc; Last in slurries, to add after the beta-schardinger dextrin-of 2% ul-trasonic irradiation 30min under frequency 40KHz, power 0.35W/cm2 and temperature 55 DEG C of conditions, 400 mesh filter screens filter, Bitter Melon Juice; Described sweetener is white granulated sugar 95%, honey 5%; Described stabilizing agent is shitosan 35%, pectin 30%, CMC-Na20% and soluble soybean polysaccharide 15%.
Concrete steps: first burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract, root of kudzu vine extract, Pumpkin Juice, Succus Rhizoma Dioscoreae, Bitter Melon Juice, trehalose, citric acid and sweetener are allocated, obtain seasoning liquid; And then add the laggard line stabilization process of stabilizing agent; Finally filtration, homogeneous, degassed, filling, packaging and sterilizing, obtain a kind of hypoglycemic type burdock composite beverage product; Described stabilization processes is incubated 20min under temperature 55 DEG C of conditions, constantly stirs simultaneously; Described filtration is that employing 400 mesh filter screen filters; Described processing condition is pressure 30MPa, temperature 50 C, homogeneous 3 times; Described degassed be vacuum outgas 20min under 60 DEG C and 50KPa condition; Described sterilization first within 20min, makes product center temperature to 90 DEG C; Then 25min is kept at this temperature; Finally within 15min, be cooled to room temperature, dry tank free surface moisture, namely obtain finished product.
embodiment 2:
Each raw material and mass fraction thereof: burdock extract 400g, fruiting bodies of cordyceps militaris extract 180g, sealwort extract 120g, root of kudzu vine extract 90g, Pumpkin Juice 80g, Succus Rhizoma Dioscoreae 60g, Bitter Melon Juice 80g, trehalose 30g, sweetener 90g, citric acid 0.8g and stabilizing agent 4g; The preparation method of described burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract or root of kudzu vine extract is: first raw material is cleaned up rear crushed after being dried and to sieve 40 mesh sieves; Then enzymolysis 2.5h under the condition of liquid-solid ratio 10:1mL/g, pH value 4.8, cellulase 0.6% and 42 DEG C; Last 90 DEG C of enzyme 5min that go out, obtain burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract or root of kudzu vine extract; The preparation method of described Pumpkin Juice is: first choose golden yellow crust, meat orange colour, and sugar content is high, and the aging pumpkin that fiber is few is raw material, and cleaning, removes the peel, removes flesh; Next is cut into 3cm
3the fritter of left and right is placed in boiling water and boils 5min, makes melon meat tissue fully softening, and pulls out after making enzyme deactivation, add 2 times of water and squeeze the juice; Then in slurries, 0.2% mesophilicα-diastase is added, 55 DEG C of insulation 40min; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, obtain Pumpkin Juice; The preparation method of described Succus Rhizoma Dioscoreae is: first fresh Chinese yam cleaned up, and scrapes off epidermis, then is cut into slices, slice thickness about 0.4cm; Secondly immediately by blanching 10min in yam slice 90 DEG C of water; The different Vc sodium solution putting into mass concentration 0.2% subsequently protects look 20min, takes out yam slice, adds beater making beating 5min after 8 times of pure water; Then warm a-amylase 75 DEG C of enzymolysis 30min in 0.2% are added after 80 DEG C of gelatinization 10min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, obtain Succus Rhizoma Dioscoreae; The preparation method of described Bitter Melon Juice is: first choose crust in green, mechanical wound, without scab, fresh high-quality balsam pear without insect pest, clean, remove flesh, remove seed, section; In next 90 DEG C of water after blanching 5min, pull out, drain; Then 10 times of water making beating are added after adding 0.1%Vc; Last in slurries, to add after the beta-schardinger dextrin-of 2% ul-trasonic irradiation 30min under frequency 40KHz, power 0.35W/cm2 and temperature 55 DEG C of conditions, 400 mesh filter screens filter, Bitter Melon Juice; Described sweetener is white granulated sugar 95%, honey 5%; Described stabilizing agent is shitosan 35%, pectin 30%, CMC-Na20% and soluble soybean polysaccharide 15%.
Concrete steps: first burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract, root of kudzu vine extract, Pumpkin Juice, Succus Rhizoma Dioscoreae, Bitter Melon Juice, trehalose, citric acid and sweetener are allocated, obtain seasoning liquid; And then add the laggard line stabilization process of stabilizing agent; Finally filtration, homogeneous, degassed, filling, packaging and sterilizing, obtain a kind of hypoglycemic type burdock composite beverage product; Described stabilization processes is incubated 20min under temperature 55 DEG C of conditions, constantly stirs simultaneously; Described filtration is that employing 400 mesh filter screen filters; Described processing condition is pressure 25MPa, temperature 55 DEG C, homogeneous 2 times; Described degassed be vacuum outgas 20min under 60 DEG C and 50KPa condition; Described sterilization first within 20min, makes product center temperature to 90 DEG C; Then 25min is kept at this temperature; Finally within 15min, be cooled to room temperature, dry tank free surface moisture, namely obtain finished product.
embodiment 3:
Each raw material and mass fraction thereof: burdock extract 350g, fruiting bodies of cordyceps militaris extract 200g, sealwort extract 160g, root of kudzu vine extract 100g, Pumpkin Juice 100g, Succus Rhizoma Dioscoreae 70g, Bitter Melon Juice 60g, trehalose 25g, sweetener 80g, citric acid 1g and stabilizing agent 2g; The preparation method of described burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract or root of kudzu vine extract is: first raw material is cleaned up rear crushed after being dried and to sieve 40 mesh sieves; Then enzymolysis 2.5h under the condition of liquid-solid ratio 10:1mL/g, pH value 4.8, cellulase 0.6% and 42 DEG C; Last 90 DEG C of enzyme 5min that go out, obtain burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract or root of kudzu vine extract; The preparation method of described Pumpkin Juice is: first choose golden yellow crust, meat orange colour, and sugar content is high, and the aging pumpkin that fiber is few is raw material, and cleaning, removes the peel, removes flesh; Next is cut into 3cm
3the fritter of left and right is placed in boiling water and boils 5min, makes melon meat tissue fully softening, and pulls out after making enzyme deactivation, add 2 times of water and squeeze the juice; Then in slurries, 0.2% mesophilicα-diastase is added, 55 DEG C of insulation 40min; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, obtain Pumpkin Juice; The preparation method of described Succus Rhizoma Dioscoreae is: first fresh Chinese yam cleaned up, and scrapes off epidermis, then is cut into slices, slice thickness about 0.4cm; Secondly immediately by blanching 10min in yam slice 90 DEG C of water; The different Vc sodium solution putting into mass concentration 0.2% subsequently protects look 20min, takes out yam slice, adds beater making beating 5min after 8 times of pure water; Then warm a-amylase 75 DEG C of enzymolysis 30min in 0.2% are added after 80 DEG C of gelatinization 10min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, obtain Succus Rhizoma Dioscoreae; The preparation method of described Bitter Melon Juice is: first choose crust in green, mechanical wound, without scab, fresh high-quality balsam pear without insect pest, clean, remove flesh, remove seed, section; In next 90 DEG C of water after blanching 5min, pull out, drain; Then 10 times of water making beating are added after adding 0.1%Vc; Last in slurries, to add after the beta-schardinger dextrin-of 2% ul-trasonic irradiation 30min under frequency 40KHz, power 0.35W/cm2 and temperature 55 DEG C of conditions, 400 mesh filter screens filter, Bitter Melon Juice; Described sweetener is white granulated sugar 95%, honey 5%; Described stabilizing agent is shitosan 35%, pectin 30%, CMC-Na20% and soluble soybean polysaccharide 15%.
Concrete steps: first burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract, root of kudzu vine extract, Pumpkin Juice, Succus Rhizoma Dioscoreae, Bitter Melon Juice, trehalose, citric acid and sweetener are allocated, obtain seasoning liquid; And then add the laggard line stabilization process of stabilizing agent; Finally filtration, homogeneous, degassed, filling, packaging and sterilizing, obtain a kind of hypoglycemic type burdock composite beverage product; Described stabilization processes is incubated 20min under temperature 55 DEG C of conditions, constantly stirs simultaneously; Described filtration is that employing 400 mesh filter screen filters; Described processing condition is pressure 30MPa, temperature 60 C, homogeneous 3 times; Described degassed be vacuum outgas 20min under 60 DEG C and 50KPa condition; Described sterilization first within 20min, makes product center temperature to 90 DEG C; Then 25min is kept at this temperature; Finally within 15min, be cooled to room temperature, dry tank free surface moisture, namely obtain finished product.
Above detailed description of the invention is only the preferred embodiment of this creation, and not in order to limit this creation, any amendment made within all spirit in this creation and principle, equivalent replacement, improvement etc., within the protection domain that all should be included in this creation.
Claims (8)
1. hypoglycemic type burdock composite beverage and preparation method thereof, is characterized in that: each raw material and mass fraction thereof: burdock extract 300 ~ 400 parts, fruiting bodies of cordyceps militaris extract 160 ~ 200 parts, sealwort extract 120 ~ 180 parts, root of kudzu vine extract 80 ~ 100 parts, Pumpkin Juice 80 ~ 100 parts, Succus Rhizoma Dioscoreae 60 ~ 80 parts, Bitter Melon Juice 60 ~ 80 parts, trehalose 20 ~ 30 parts, sweetener 80 ~ 100 parts, citric acid 0.8 ~ 1 part and stabilizing agent 2 ~ 4 parts.
2. a kind of hypoglycemic type burdock composite beverage as claimed in claim 1 and preparation method thereof, is characterized in that: the preparation method of described burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract or root of kudzu vine extract is: first raw material is cleaned up rear crushed after being dried and to sieve 40 mesh sieves; Then enzymolysis 2.5h under the condition of liquid-solid ratio 10:1mL/g, pH value 4.8, cellulase 0.6% and 42 DEG C; Last 90 DEG C of enzyme 5min that go out, obtain burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract or root of kudzu vine extract.
3. a kind of hypoglycemic type burdock composite beverage as claimed in claim 1 and preparation method thereof, is characterized in that: the preparation method of described Pumpkin Juice is: first choose golden yellow crust, meat orange colour, sugar content is high, the aging pumpkin that fiber is few is raw material, and cleaning, removes the peel, removes flesh; Next is cut into 3cm
3the fritter of left and right is placed in boiling water and boils 5min, makes melon meat tissue fully softening, and pulls out after making enzyme deactivation, add 2 times of water and squeeze the juice; Then in slurries, 0.2% mesophilicα-diastase is added, 55 DEG C of insulation 40min; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, and obtain Pumpkin Juice.
4. a kind of hypoglycemic type burdock composite beverage as claimed in claim 1 and preparation method thereof, is characterized in that: the preparation method of described Succus Rhizoma Dioscoreae is: first fresh Chinese yam cleaned up, and scrapes off epidermis, then is cut into slices, slice thickness about 0.4cm; Secondly immediately by blanching 10min in yam slice 90 DEG C of water; The different Vc sodium solution putting into mass concentration 0.2% subsequently protects look 20min, takes out yam slice, adds beater making beating 5min after 8 times of pure water; Then warm a-amylase 75 DEG C of enzymolysis 30min in 0.2% are added after 80 DEG C of gelatinization 10min again; Last 90 DEG C of enzyme 5min that go out, 400 mesh filter screens filter, and obtain Succus Rhizoma Dioscoreae.
5. a kind of hypoglycemic type burdock composite beverage as claimed in claim 1 and preparation method thereof, it is characterized in that: the preparation method of described Bitter Melon Juice is: first choose crust in green, mechanical wound, without scab, fresh high-quality balsam pear without insect pest, clean, remove flesh, remove seed, section; In next 90 DEG C of water after blanching 5min, pull out, drain; Then 10 times of water making beating are added after adding 0.1%Vc; Last in slurries, to add after the beta-schardinger dextrin-of 2% ul-trasonic irradiation 30min under frequency 40KHz, power 0.35W/cm2 and temperature 55 DEG C of conditions, 400 mesh filter screens filter, and obtain Bitter Melon Juice.
6. a kind of hypoglycemic type burdock composite beverage as claimed in claim 1 and preparation method thereof, is characterized in that: described sweetener is white granulated sugar 95%, honey 5%; Described stabilizing agent is shitosan 35%, pectin 30%, CMC-Na20% and soluble soybean polysaccharide 15%.
7. a kind of hypoglycemic type burdock composite beverage as claimed in claim 1 and preparation method thereof, is characterized in that: described burdock extract 300g, fruiting bodies of cordyceps militaris extract 160g, sealwort extract 180g, root of kudzu vine extract 80g, Pumpkin Juice 90g, Succus Rhizoma Dioscoreae 80g, Bitter Melon Juice 70g, trehalose 20g, sweetener 100g, citric acid 0.9g and stabilizing agent 3g.
8. hypoglycemic type burdock composite beverage and preparation method thereof, it is characterized in that: comprise following concrete steps: first burdock extract, fruiting bodies of cordyceps militaris extract, sealwort extract, root of kudzu vine extract, Pumpkin Juice, Succus Rhizoma Dioscoreae, Bitter Melon Juice, trehalose, citric acid and sweetener are allocated, obtain seasoning liquid; And then add the laggard line stabilization process of stabilizing agent; Finally filtration, homogeneous, degassed, filling, packaging and sterilizing, obtain a kind of hypoglycemic type burdock composite beverage product; Described stabilization processes is incubated 20min under temperature 55 DEG C of conditions, constantly stirs simultaneously; Described filtration is that employing 400 mesh filter screen filters; Described processing condition is pressure 20 ~ 30MPa, temperature 50 ~ 60 DEG C, homogeneous 2 ~ 3 times; Described degassed be vacuum outgas 20min under 60 DEG C and 50KPa condition; Described sterilization first within 20min, makes product center temperature to 90 DEG C; Then 25min is kept at this temperature; Finally within 15min, be cooled to room temperature, dry tank free surface moisture, namely obtain finished product.
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