CN105558698A - Preparation method of aloe beverage with healthcare function - Google Patents
Preparation method of aloe beverage with healthcare function Download PDFInfo
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- CN105558698A CN105558698A CN201610001367.4A CN201610001367A CN105558698A CN 105558698 A CN105558698 A CN 105558698A CN 201610001367 A CN201610001367 A CN 201610001367A CN 105558698 A CN105558698 A CN 105558698A
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- 241001116389 Aloe Species 0.000 title claims abstract description 82
- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 82
- 235000013361 beverage Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 21
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 21
- 239000000284 extract Substances 0.000 claims abstract description 21
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 11
- 239000000375 suspending agent Substances 0.000 claims abstract description 10
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 8
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 8
- 230000003064 anti-oxidating effect Effects 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 16
- 239000005418 vegetable material Substances 0.000 claims description 15
- 239000006071 cream Substances 0.000 claims description 13
- 238000002386 leaching Methods 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 11
- 235000015203 fruit juice Nutrition 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000000108 ultra-filtration Methods 0.000 claims description 9
- 238000006243 chemical reaction Methods 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 235000012907 honey Nutrition 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 4
- 244000189799 Asimina triloba Species 0.000 claims description 4
- 235000006264 Asimina triloba Nutrition 0.000 claims description 4
- 235000009467 Carica papaya Nutrition 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 230000006835 compression Effects 0.000 claims description 4
- 238000007906 compression Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005202 decontamination Methods 0.000 claims description 4
- 230000003588 decontaminative effect Effects 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000021022 fresh fruits Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 238000011084 recovery Methods 0.000 claims description 4
- 238000010992 reflux Methods 0.000 claims description 4
- 238000002390 rotary evaporation Methods 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 4
- 235000010234 sodium benzoate Nutrition 0.000 claims description 4
- 239000004299 sodium benzoate Substances 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 238000001291 vacuum drying Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 239000003643 water by type Substances 0.000 claims description 4
- 238000005516 engineering process Methods 0.000 abstract description 6
- 230000003796 beauty Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 230000002378 acidificating effect Effects 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 229940069521 aloe extract Drugs 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 239000000306 component Substances 0.000 abstract 1
- 239000008358 core component Substances 0.000 abstract 1
- 238000002481 ethanol extraction Methods 0.000 abstract 1
- 235000003642 hunger Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 210000001124 body fluid Anatomy 0.000 description 5
- 239000010839 body fluid Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- YDQWDHRMZQUTBA-UHFFFAOYSA-N Aloe emodin Chemical compound C1=CC=C2C(=O)C3=CC(CO)=CC(O)=C3C(=O)C2=C1O YDQWDHRMZQUTBA-UHFFFAOYSA-N 0.000 description 2
- 244000003416 Asparagus officinalis Species 0.000 description 2
- 235000005340 Asparagus officinalis Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- AFHJQYHRLPMKHU-XXWVOBANSA-N Aloin Natural products O=C1c2c(O)cc(CO)cc2[C@H]([C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O2)c2c1c(O)ccc2 AFHJQYHRLPMKHU-XXWVOBANSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 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 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- CPUHNROBVJNNPW-UHFFFAOYSA-N aloin A Natural products OC1C(O)C(O)C(CO)OC1OC1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 CPUHNROBVJNNPW-UHFFFAOYSA-N 0.000 description 1
- AFHJQYHRLPMKHU-WEZNYRQKSA-N aloin B Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1[C@H]1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-WEZNYRQKSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 206010009887 colitis Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- AFHJQYHRLPMKHU-UHFFFAOYSA-N isobarbaloin Natural products OC1C(O)C(O)C(CO)OC1C1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000008141 laxative Substances 0.000 description 1
- 230000002475 laxative effect Effects 0.000 description 1
- 208000020442 loss of weight Diseases 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- -1 polysaccharide compound Chemical class 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation method of an aloe beverage with a healthcare function. The aloe beverage has the functions of invigorating stomach, clearing fire, removing toxin, maintaining beauty, and improving acidic body. The aloe beverage has a green and transparent appearance and fresh taste. The aloe beverage has the advantages that (1) the core component namely aloe extract is prepared by the following technologies: a soaking anti-oxidation technology, a vacuum freeze-drying technology, and a secondary ultrasonic wave-ethanol extraction and concentration technology; the effective active components of aloe are effectively preserved; (2) stevia rebaudiana extract is added to effectively cover the bitterness of part vegetables, the palatability of beverage is improved, and at the same time, stevia rebaudiana has the functions of reducing blood sugar, reducing fat, and maintaining beauty; (3) kudzu vine root powder is added and is used as a suspending agent to maintain the state of beverage, and kudzu vine root has the functions of relieving hot, hunger and thirst, and engendering liquid. The beverage is suitable for the old and the young, and has a good market prospect.
Description
Technical field
The present invention relates to a kind of preparation method with the aloe beverage of health care, belong to technical field of beverage.
Background technology
Aloe (formal name used at school: AloechinensisBaker) is the perennial meat herbaceous plant of one under Liliaceae.Aloe nutritional is worth very high, containing a large amount of amino acid, vitamin, polysaccharide compound, various enzyme and mineral matter, there is bactericidal antiphlogistic, strengthen the effect of immunologic function, purged body endotoxin and free radical, constipation can be removed, prevent colitis, improve blood circulation, acne-removing, skin-nourishing, maintenance be healthy.The body fluid of Healthy People is alkaline, and informal dress aloe products can make body fluid maintain alkalescence, physique of keeping fit.Take in enough aloe products every day and also contribute to the absorption of health minimizing to grease in food, reach better loss of weight and toxin expelling object.
Aloe beverage common is at present raw material mainly with the asparagus juice that aloe squeezing is obtained, and asparagus juice is very easily oxidation by air in process of production, makes the part nutritional labeling loss of activity of aloe, reduces nutritive value.The present invention take aloe as raw material, be prepared into aloe lixiviate cream, the activity of the compositions such as aloin specific to aloe, aloe-emodin, GL-PP is retained, be equipped with the raw materials such as common Juice, honey, taste is more tasty and more refreshing, there is fat-reducing simultaneously, promote the production of body fluid to quench thirst, the health-caring such as reducing fever and causing diuresis, being applicable to the patient such as hypertension, heart disease and drinking, is a kind of functional health drink having market popularization value.
Summary of the invention
The invention reside in and provide one with Common Fruits vegetables for primary raw material, the preparation method being the health drink of core adding ingredient with aloe lixiviate cream.
For achieving the above object, the technical solution used in the present invention is as follows:
The invention provides a kind of preparation method with the aloe beverage of health care, it is characterized in that the core adding ingredient aloe lixiviate cream preparing aloe beverage used is realized by following steps:
(1) choose the new Aloe leave plucked, clean sandstone, earth and other impurity, be positioned in skinning machine by Aloe leave and remove epidermis with running water, and be positioned over rapidly in the NaCl solution of 0.9% and soak 15min ~ 20min, it is anti-oxidation to carry out the short time.The aloe soaked through NaCl solution is placed in-15 DEG C ~-10 DEG C low temperature refrigerator quick freeze 1 ~ 2h, aloe after freezing is transferred in freeze dryer dryness storehouse, vacuum drying 2 ~ 4h under-10 DEG C ~-5 DEG C conditions, to heater plate in dryness storehouse until dryness storehouse temperature is 40 DEG C ~ 50 DEG C, and regulate dryness storehouse vacuum pressure to be incubated 1 ~ 2h under 30Pa ~ 40Pa condition, lower the temperature under the storehouse vacuum pressure 30Pa ~ 40Pa condition that keeps dry, after temperature is down to 20 DEG C ~ 30 DEG C, maintains 2 ~ 3h, obtains the aloe after vacuum freeze drying;
(2) will the aloe crusher in crushing of most of free water be removed through cryogenic vacuum freeze drying and be transferred in reaction vessel, add the pure water of 2 ~ 3 times of weight portions, temperature 30 DEG C ~ 40 DEG C, be extract 2 ~ 3h under the ul-trasonic irradiation of 30 ~ 36W to obtain extract solution from aloe at power, extract complete rotary evaporation devices and extract solution from aloe is concentrated into 1/3 ~ 1/2 of original volume, leave standstill 2 ~ 4h, preliminary filtration, obtains aloe filtered fluid;
(3) in aloe filtered fluid, add 70% ethanol of 4 ~ 6 times of weight portions, point three refluxing extraction under the ul-trasonic irradiation of 70 DEG C ~ 80 DEG C waters bath with thermostatic control, power 30 ~ 36W, each extraction 30 ~ 40min, obtain filtrate, by centrifugal process, filtrate centrifugal 15 ~ 20min under the rotating speed of 3600 ~ 4000r/min is removed residue, then Slag recovering is transferred in reaction vessel, and extracted again once by above step, merging filtrate, concentration and recovery ethanol, and dry to water content about 30% ~ 40%, obtain aloe lixiviate cream.
The invention provides a kind of preparation method with the aloe beverage of health care, it is characterized in that: prepare aloe beverage core adding ingredient aloe lixiviate cream used and prepared by " soak anti-oxidation method+vacuum freeze drying+twice ultrasonic ripple and coordinate alcohol steep concentration method " technique.
The invention provides a kind of preparation method with the aloe beverage of health care, it is characterized in that: the fruit and vegetable materials selected by weight proportion compatibility is: tomato 10 ~ 16 parts, 10 ~ 12 parts, carrot, plum 4 ~ 8 parts, strawberry 4 ~ 8 parts, apple 6 ~ 12 parts, pawpaw 3 ~ 5 parts, 3 ~ 5 parts, peach, orange 8 ~ 10 parts.
The invention provides a kind of preparation method with the aloe beverage of health care, it is characterized in that: fruit and vegetable materials prepares blended fruit juice by " ultrafiltration+Vacuum Concentration ".
The production technology of above-mentioned blended fruit juice, realize particular by following steps: choose fresh fruit and vegetable materials, after washing, remove the peel, removing son, decontamination, mix according to above-mentioned proportion compatibility, freezing 2 ~ 3h under-20 DEG C ~-10 DEG C vacuum conditions, then by through freezing mixing fruit and vegetable materials crusher in crushing; Add the pure water of fruit and vegetable materials weight 2 ~ 3 times afterwards, squeeze the juice with juice extractor physical compression, squeeze the juice pressure 30 ~ 50MPa, ultrafiltration is carried out after squeezing the juice, ultrafiltration pressure controls at 0.2 ~ 0.3MPa, under 4 DEG C of vacuum conditions, be concentrated into original volume 1/3 ~ 1/2, pasteurization 80 DEG C ~ 90 DEG C sterilizings, obtain blended fruit juice.
The invention provides a kind of preparation method with the aloe beverage of health care, it is characterized in that being realized by following steps:
(1) in above-mentioned blended fruit juice, add 30% ~ 45% aloe lixiviate cream by weight, 4% ~ 8% honey, 0.2% ~ 0.3% sodium carboxymethylcellulose, 6% ~ 8% STEVIA REBAUDIANA leaching liquor, 0.3% ~ 0.5% suspending agent, 0.02% ~ 0.04% potassium sorbate, 0.02% ~ 0.04% Sodium Benzoate mix, obtain mixed liquor;
(2) in above-mentioned mixed liquor, add 0.1% ~ 0.2% citric acid by weight, regulate mixed liquor pH value to be 5.5 ~ 6.5;
(3) above-mentioned mixed liquor is filtered, homogeneous under high pressure homogenizer 30MPa ~ 40MPa, then through sterilizing, cooling, filling, get product.
The preparation method of above-described STEVIA REBAUDIANA leaching liquor: be positioned over by fresh STEVIA REBAUDIANA blade in 40 DEG C ~ 60 DEG C baking ovens and dry 3 ~ 5h, takes out shearing-crushing and crosses 30 mesh sieves; Add 1.5 ~ 2 parts of pure water by weight, under power is 30 ~ 40W ul-trasonic irradiation, extracts 1 ~ 2h; Extracting temperature controls at 40 DEG C ~ 60 DEG C, filters; Filter residue repeats extraction twice again, and namely merging filtrate obtains STEVIA REBAUDIANA leaching liquor.
Above-described suspending agent is kudzu-vine root powder.
The invention provides a kind of preparation method with the aloe beverage of health care, this invention rich in nutrition content, there is stomach invigorating, laxative, relieve inflammation or internal heat, sterilization, toxin-expelling and face nourishing, improve the effects such as acidic constitution.This product scientific in nutrition is reasonable, outward appearance green transparent, clean taste.Advantage of the present invention is: one is nucleus aloe lixiviate cream of the present invention is by " soak anti-oxidation method+vacuum freeze drying+twice ultrasonic ripple and coordinate alcohol steep concentration method " technique preparation, effectively remains the effective active composition of aloe; Two is with the addition of STEVIA REBAUDIANA leaching liquor in the feed, STEVIA REBAUDIANA is as a Plants sweetener, effectively can cover the astringent taste of part vegetable raw-material, improve the palatability of beverage, simultaneously STEVIA REBAUDIANA has effect of hypoglycemic, glucose in urine, antibacterial hemostasis, analgesia, invigorating the spleen, fat-reducing and beauty, nourishing Yin and promoting production of body fluid; Three be in material combination except adding common fruit and vegetable materials, also added kudzu-vine root powder, suspending agent can be made and keep beverage state, kudzu-vine root powder also has relieving muscles to expel heat, promoting eruption, promotes the production of body fluid to quench thirst, rises the effects such as positive antidiarrheal in addition, make the present invention become a kind of all-ages health drink, there is good marketing prospect.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1:
There is a preparation method for the aloe beverage of health care, specifically comprise the following steps:
(1) choose the new Aloe leave plucked, clean sandstone, earth and other impurity, be positioned in skinning machine by Aloe leave and remove epidermis with running water, and be positioned over rapidly in the NaCl solution of 0.9% and soak 15min, it is anti-oxidation to carry out the short time.The aloe soaked through NaCl solution is placed in-15 DEG C of low temperature refrigerator quick freeze 2h, aloe after freezing is transferred in freeze dryer dryness storehouse, vacuum drying 2h under-10 DEG C of conditions, to heater plate in dryness storehouse until dryness storehouse temperature is 40 DEG C, and regulate dryness storehouse vacuum pressure to be incubated 2h under 36Pa condition, lower the temperature under the storehouse vacuum pressure 36Pa condition that keeps dry, after temperature is down to 20 DEG C, maintains 3h, obtains the aloe after vacuum freeze drying;
(2) will the aloe crusher in crushing of most of free water be removed through cryogenic vacuum freeze drying and be transferred in reaction vessel, add the pure water of 3 times of weight portions, temperature 30 DEG C, be extract 2h under the ul-trasonic irradiation of 36W to obtain extract solution from aloe at power, extract complete rotary evaporation devices and extract solution from aloe is concentrated into 1/2 of original volume, leave standstill 4h, preliminary filtration, obtains aloe filtered fluid;
(3) in aloe filtered fluid, add 70% ethanol of 6 times of weight portions, point three refluxing extraction under the ul-trasonic irradiation of 80 DEG C of waters bath with thermostatic control, power 36W, each extraction 30min, obtains filtrate, by centrifugal process, filtrate centrifugal 20min under the rotating speed of 3600r/min is removed residue, then Slag recovering is transferred in reaction vessel, and extracted again once by above step, merging filtrate, concentration and recovery ethanol, and dry to water content about 40%, obtain aloe lixiviate cream.
(4) fresh fruit and vegetable materials is chosen, after washing, remove the peel, removing son, decontamination, according to weight portion compatibility tomato 10 parts, 10 parts, carrot, plum 4 parts, strawberry 4 parts, apple 6 parts, pawpaw 3 parts, 3 parts, peach, orange 8 parts mixing, freezing 3h under-20 DEG C of vacuum conditions, then by through freezing mixing fruit and vegetable materials crusher in crushing; Add the pure water of fruit and vegetable materials weight 2 times afterwards, squeeze the juice with juice extractor physical compression, squeeze the juice pressure 40MPa, carry out ultrafiltration after squeezing the juice, ultrafiltration pressure controls at 0.3MPa, is concentrated into original volume 1/2 under 4 DEG C of vacuum conditions, pasteurization 90 DEG C of sterilizings, obtain blended fruit juice.
(5) in above-mentioned blended fruit juice, add 45% aloe lixiviate cream by weight, 8% honey, 0.3% sodium carboxymethylcellulose, 8% STEVIA REBAUDIANA leaching liquor, 0.3% suspending agent, 0.02% potassium sorbate, 0.02% Sodium Benzoate mix, obtain mixed liquor;
(6) in above-mentioned mixed liquor, add 0.2% citric acid by weight, regulate mixed liquor pH value to be 6.5;
(7) above-mentioned mixed liquor is filtered, homogeneous under high pressure homogenizer 40MPa, then through sterilizing, cooling, filling, get product.
The preparation method of the STEVIA REBAUDIANA leaching liquor described in step (5): be positioned in 40 DEG C of baking ovens by fresh STEVIA REBAUDIANA blade and dry 3h, takes out shearing-crushing and crosses 30 mesh sieves; Add 1.5 parts of pure water by weight, under power is 36W ul-trasonic irradiation, extracts 2h; Extracting temperature controls at 60 DEG C, filters; Filter residue repeats extraction twice again, and namely merging filtrate obtains STEVIA REBAUDIANA leaching liquor.
Suspending agent described in step (5) is kudzu-vine root powder.
Embodiment 2:
There is a preparation method for the aloe beverage of health care, specifically comprise the following steps:
(1) choose the new Aloe leave plucked, clean sandstone, earth and other impurity, be positioned in skinning machine by Aloe leave and remove epidermis with running water, and be positioned over rapidly in the NaCl solution of 0.9% and soak 20min, it is anti-oxidation to carry out the short time.The aloe soaked through NaCl solution is placed in-15 DEG C of low temperature refrigerator quick freeze 2h, aloe after freezing is transferred in freeze dryer dryness storehouse, vacuum drying 2h under-10 DEG C of conditions, to heater plate in dryness storehouse until dryness storehouse temperature is 40 DEG C, and regulate dryness storehouse vacuum pressure to be incubated 1 ~ 2h under 40Pa condition, lower the temperature under the storehouse vacuum pressure 40Pa condition that keeps dry, after temperature is down to 20 DEG C, maintains 2h, obtains the aloe after vacuum freeze drying;
(2) will the aloe crusher in crushing of most of free water be removed through cryogenic vacuum freeze drying and be transferred in reaction vessel, add the pure water of 3 times of weight portions, temperature 40 DEG C, be extract 3h under the ul-trasonic irradiation of 36W to obtain extract solution from aloe at power, extract complete rotary evaporation devices and extract solution from aloe is concentrated into 1/2 of original volume, leave standstill 3h, preliminary filtration, obtains aloe filtered fluid;
(3) in aloe filtered fluid, add 70% ethanol of 6 times of weight portions, point three refluxing extraction under the ul-trasonic irradiation of 80 DEG C of waters bath with thermostatic control, power 36W, each extraction 40min, obtains filtrate, by centrifugal process, filtrate centrifugal 15min under the rotating speed of 4000r/min is removed residue, then Slag recovering is transferred in reaction vessel, and extracted again once by above step, merging filtrate, concentration and recovery ethanol, and dry to water content about 35%, obtain aloe lixiviate cream.
(4) fresh fruit and vegetable materials is chosen, after washing, remove the peel, removing son, decontamination, according to weight portion compatibility tomato 16 parts, 12 parts, carrot, plum 8 parts, strawberry 8 parts, apple 12 parts, pawpaw 5 parts, 5 parts, peach, orange 10 parts mixing, freezing 2h under-20 DEG C of vacuum conditions, then by through freezing mixing fruit and vegetable materials crusher in crushing; Add the pure water of fruit and vegetable materials weight 3 times afterwards, squeeze the juice with juice extractor physical compression, squeeze the juice pressure 30MPa, carry out ultrafiltration after squeezing the juice, ultrafiltration pressure controls at 0.3MPa, is concentrated into original volume 1/2 under 4 DEG C of vacuum conditions, pasteurization 90 DEG C of sterilizings, obtain blended fruit juice.
(5) in above-mentioned blended fruit juice, add 45% aloe lixiviate cream by weight, 8% honey, 0.2% sodium carboxymethylcellulose, 6% STEVIA REBAUDIANA leaching liquor, 0.3% suspending agent, 0.03% potassium sorbate, 0.02% Sodium Benzoate mix, obtain mixed liquor;
(6) in above-mentioned mixed liquor, add 0.2% citric acid by weight, regulate mixed liquor pH value to be 6.0;
(7) above-mentioned mixed liquor is filtered, homogeneous under high pressure homogenizer 30MPa, then through sterilizing, cooling, filling, get product.
The preparation method of the STEVIA REBAUDIANA leaching liquor described in step (5): be positioned in 60 DEG C of baking ovens by fresh STEVIA REBAUDIANA blade and dry 3h, takes out shearing-crushing and crosses 30 mesh sieves; Add 2 parts of pure water by weight, under power is 36W ul-trasonic irradiation, extracts 2h; Extracting temperature controls at 50 DEG C, filters; Filter residue repeats extraction twice again, and namely merging filtrate obtains STEVIA REBAUDIANA leaching liquor.
Suspending agent described in step (5) is kudzu-vine root powder.
Above embodiment only for illustration of technical scheme of the present invention, but not is limited; Although be described in detail by invention with reference to previous embodiment, for the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or equivalent replacement has been carried out to wherein portion of techniques feature; And to these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of the present invention's technical scheme required for protection.
Claims (1)
1. there is a preparation method for the aloe beverage of health care, specifically comprise the following steps:
(1) choose the new Aloe leave plucked, clean sandstone, earth and other impurity, be positioned in skinning machine by Aloe leave and remove epidermis with running water, and be positioned over rapidly in the NaCl solution of 0.9% and soak 15min ~ 20min, it is anti-oxidation to carry out the short time.The aloe soaked through NaCl solution is placed in-15 DEG C ~-10 DEG C low temperature refrigerator quick freeze 1 ~ 2h, aloe after freezing is transferred in freeze dryer dryness storehouse, vacuum drying 2 ~ 4h under-10 DEG C ~-5 DEG C conditions, to heater plate in dryness storehouse until dryness storehouse temperature is 40 DEG C ~ 50 DEG C, and regulate dryness storehouse vacuum pressure to be incubated 1 ~ 2h under 30Pa ~ 40Pa condition, lower the temperature under the storehouse vacuum pressure 30Pa ~ 40Pa condition that keeps dry, after temperature is down to 20 DEG C ~ 30 DEG C, maintains 2 ~ 3h, obtains the aloe after vacuum freeze drying;
(2) will the aloe crusher in crushing of most of free water be removed through cryogenic vacuum freeze drying and be transferred in reaction vessel, add the pure water of 2 ~ 3 times of weight portions, temperature 30 DEG C ~ 40 DEG C, be extract 2 ~ 3h under the ul-trasonic irradiation of 30 ~ 36W to obtain extract solution from aloe at power, extract complete rotary evaporation devices and extract solution from aloe is concentrated into 1/3 ~ 1/2 of original volume, leave standstill 2 ~ 4h, preliminary filtration, obtains aloe filtered fluid;
(3) in aloe filtered fluid, add 70% ethanol of 4 ~ 6 times of weight portions, point three refluxing extraction under the ul-trasonic irradiation of 70 DEG C ~ 80 DEG C waters bath with thermostatic control, power 30 ~ 36W, each extraction 30 ~ 40min, obtain filtrate, by centrifugal process, filtrate centrifugal 15 ~ 20min under the rotating speed of 3600 ~ 4000r/min is removed residue, then Slag recovering is transferred in reaction vessel, and extracted again once by above step, merging filtrate, concentration and recovery ethanol, and dry to water content about 30% ~ 40%, obtain aloe lixiviate cream;
(4) fresh fruit and vegetable materials is chosen, after washing, remove the peel, removing son, decontamination, according to weight portion compatibility tomato 10 ~ 16 parts, 10 ~ 12 parts, carrot, plum 4 ~ 8 parts, strawberry 4 ~ 8 parts, apple 6 ~ 12 parts, pawpaw 3 ~ 5 parts, 3 ~ 5 parts, peach, orange 8 ~ 10 parts mixing, freezing 2 ~ 3h under-20 DEG C ~-10 DEG C vacuum conditions, then by through freezing mixing fruit and vegetable materials crusher in crushing; Add the pure water of fruit and vegetable materials weight 2 ~ 3 times afterwards, squeeze the juice with juice extractor physical compression, squeeze the juice pressure 30 ~ 50MPa, ultrafiltration is carried out after squeezing the juice, ultrafiltration pressure controls at 0.2 ~ 0.3MPa, under 4 DEG C of vacuum conditions, be concentrated into original volume 1/3 ~ 1/2, pasteurization 80 DEG C ~ 90 DEG C sterilizings, obtain blended fruit juice;
(5) in above-mentioned blended fruit juice, add 30% ~ 45% aloe lixiviate cream by weight, 4% ~ 8% honey, 0.2% ~ 0.3% sodium carboxymethylcellulose, 6% ~ 8% STEVIA REBAUDIANA leaching liquor, 0.3% ~ 0.5% suspending agent, 0.02% ~ 0.04% potassium sorbate, 0.02% ~ 0.04% Sodium Benzoate mix, obtain mixed liquor;
(6) in above-mentioned mixed liquor, add 0.1% ~ 0.2% citric acid by weight, regulate mixed liquor pH value to be 5.5 ~ 6.5;
(7) above-mentioned mixed liquor is filtered, homogeneous under high pressure homogenizer 30MPa ~ 40MPa, then through sterilizing, cooling, filling, get product;
The preparation method of the STEVIA REBAUDIANA leaching liquor described in step (5): be positioned over by fresh STEVIA REBAUDIANA blade in 40 DEG C ~ 60 DEG C baking ovens and dry 3 ~ 5h, takes out shearing-crushing and crosses 30 mesh sieves; Add 1.5 ~ 2 parts of pure water by weight, under power is 30 ~ 40W ul-trasonic irradiation, extracts 1 ~ 2h; Extracting temperature controls at 40 DEG C ~ 60 DEG C, filters; Filter residue repeats extraction twice again, and namely merging filtrate obtains STEVIA REBAUDIANA leaching liquor;
Suspending agent described in step (5) is kudzu-vine root powder.
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