CN105595120A - Method for preparing asparagus health drink - Google Patents
Method for preparing asparagus health drink Download PDFInfo
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- CN105595120A CN105595120A CN201510956823.6A CN201510956823A CN105595120A CN 105595120 A CN105595120 A CN 105595120A CN 201510956823 A CN201510956823 A CN 201510956823A CN 105595120 A CN105595120 A CN 105595120A
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title abstract description 3
- 244000003416 Asparagus officinalis Species 0.000 title description 65
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 16
- 239000000375 suspending agent Substances 0.000 claims abstract description 12
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 9
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 6
- 241000234427 Asparagus Species 0.000 claims abstract 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000002360 preparation method Methods 0.000 claims description 21
- 239000005418 vegetable material Substances 0.000 claims description 19
- 238000002386 leaching Methods 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 15
- 230000008014 freezing Effects 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 229940088598 enzyme Drugs 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 10
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- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 8
- 238000000108 ultra-filtration Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 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 5
- 108010059892 Cellulase Proteins 0.000 claims description 5
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- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 238000006356 dehydrogenation reaction Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
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- 244000099147 Ananas comosus Species 0.000 claims description 2
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- 244000189799 Asimina triloba Species 0.000 claims description 2
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- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 2
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- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 2
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- 240000008067 Cucumis sativus Species 0.000 claims description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 2
- 240000004244 Cucurbita moschata Species 0.000 claims description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 2
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- 244000141359 Malus pumila Species 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 241000219094 Vitaceae Species 0.000 claims description 2
- 235000021016 apples Nutrition 0.000 claims description 2
- 235000021021 grapes Nutrition 0.000 claims description 2
- 235000015136 pumpkin Nutrition 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims 1
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- 235000019614 sour taste Nutrition 0.000 abstract description 2
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- 230000036772 blood pressure Effects 0.000 abstract 2
- 206010019133 Hangover Diseases 0.000 abstract 1
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- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
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- 235000013305 food Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
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- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
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- 230000000050 nutritive effect Effects 0.000 description 2
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- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 201000009030 Carcinoma Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 235000006708 antioxidants Nutrition 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
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- 235000019634 flavors Nutrition 0.000 description 1
- 229940014144 folate Drugs 0.000 description 1
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
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- 208000010570 urinary bladder carcinoma Diseases 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a method for preparing asparagus health drink, which is rich in nutrients and has the effects of lowering blood pressure, resisting oxidation, delaying aging, invigorating spleen, moistening lung, beautifying, raising spirit and refreshing. The drink product is brown, has pleasant fragrance, and sweet and sour taste. The invention has the following advantages: 1, a main component of an asparagus extract is prepared by two-step drying and ultrasonic wall breaking assisted enzymatic hydrolysis, so as to effectively retain active ingredients of asparagus and give the drink health functions; 2, a two-step drying method is employed to prepare an asparagus dry powder, so that the asparagus can be stored for a long time for backup, and the energy losses due to long-term storage of fresh asparagus or waste decay due to improper storage can be avoided; 3, root of kudzu vine powder is added in the fruit and vegetable raw materials for compatibility, and can be used as a suspending agent to hold the state of the drink; in addition, the root of kudzu vine powder also has effects of relieving hangover, lowering lipid and blood pressure, reducing fire, clearing heat, detoxifying, beautifying and building the body. The drink of the present invention is particularly suitable for female consumers and middle-aged consumers.
Description
Technical field
The preparation method who the present invention relates to a kind of asparagus health drink, belongs to technical field of beverage.
Background technology
Vegetables, fruit are food indispensable in people's daily life, can supplement vitamin, the mineral of needed by human bodyThe nutritional labelings such as matter, amino acid and dietary fiber, at present single vegetables or fruit have been difficult to meet people's demand, because ofThis compatibility science, nutritious beverage made of fruits or vegetables product more and more obtain people's favor.
Asparagus has another name called Asparagus officinalis, asparagus, asparagus, and taste is fresh and tender, is of high nutritive value, and has higher medical value, isRare health-care food. There is data to show, in every 1kg fresh asparagus, contain protein 25g, fatty 2g, carbohydrate50g, crude fibre 7g and calcium, phosphorus, potassium, iron, copper, vitamin A, vitamin C, vitamin E, B family vitamin etc. Asparagus is containedThe quality of protein, carbohydrate, multivitamin and trace element is all better than common vegetable. Often edible asparagus can increaseFeed is wanted, helps digest, and fatigue-relieving, to heart disease, hypertension, ephritis, the patients such as cirrhosis are useful, and have diuresis, town concurrentlyWait effect quietly. Modern medicine shows, asparagus is good antioxidation foodstuff and anti-cancer food. Asparagus has the cancer cell of preventing diffusionEtc. function, carcinoma of urinary bladder, lung cancer, cutaneum carcinoma are all had to certain curative effect. For suffering from hypertensive crowd, asparagus can be clearHot diuresis, for pregnant woman, asparagus folate content is abundant, contribute to fetal brain development, and asparagus contains abundant fibreDimension element, can promote enterogastric peristalsis, has fabulous curative effect for constipation patient. Therefore, the present invention is prepared into asparagus by asparagus and soaksExtract, coordinates various common fruit and vegetable materials, prepares compound fruit vegetable drink, in keeping beverage flavor and nutritive peculiarity, composesGiving its health care, is the main direction of such beverage future development.
Summary of the invention
The invention reside in and provide a kind of taking Vegetables and fruit as primary raw material, add into taking Germinatus Phragmitis extract as coreThe preparation method of the health drink divide, mouthfeel being good, nutritious.
For achieving the above object, the technical solution used in the present invention is as follows:
The preparation method who the invention provides a kind of asparagus health drink, is characterized in that: the fruit and vegetable materials of selecting is joined by weight5 ratios are: 10～20 parts of tomatoes, 15～20 parts of grapes, 7～10 parts of apples, 3～5 parts, pineapple, 3～8 parts, pumpkin, pawpaw 2～5Part, 5～10 parts of oranges, 5～7 parts of cucumber, 3～5 parts, lemon, 8～12 parts, carrot, 3～6 parts of broccoli.
The preparation method who the invention provides a kind of asparagus health drink, is characterized in that: fruit and vegetable materials is by " ultrafiltration+trueEmpty concentrated " preparation mixing Juice.
The production technology of above-mentioned mixing Juice, specifically realizes by following steps: choose fresh fruit and vegetable materials,Through washing, remove the peel, go son, then use at normal temperatures crusher in crushing; Fruit and vegetable materials after fragmentation is mixed according to aforementioned proportionClose, freezing 3～6h under-10 DEG C～-15 DEG C vacuum conditions, adds the pure water of 4～6 times of fruit and vegetable materials weight afterwards, heatingMake water temperature bring up to 20 DEG C～30 DEG C, squeeze the juice with juice extractor physical compression, the pressure 40～50MPa that squeezes the juice, carries out ultrafiltration after squeezing the juice,Ultrafiltration pressure 0.1～0.4MPa is concentrated into original volume 1/3～1/2 under 4 DEG C of vacuum conditions, 80 DEG C～90 DEG C of pasteurizationsSterilizing, obtains mixing Juice.
The invention provides a kind of preparation method of asparagus health drink, it is characterized in that realizing by following steps:
(1) in above-mentioned mixing Juice, add by weight 4%～5% white granulated sugar, 10%～15% asparagus leaching liquor, 5%～8% honeybeeHoney, 0.2%～0.4% tartaric acid, 0.4%～0.6% suspending agent, 0.02%～0.05% potassium sorbate mix, and obtain mixed liquor;
(2) in above-mentioned mixed liquor, add by weight 0.1%～0.2% citric acid, regulating pH of mixed value is 4.0～6.0;
(3) above-mentioned mixed liquor is filtered, homogeneous under high pressure homogenizer 30MPa～40MPa, then passes through degassed, sterilizing, coldBut, filling, get product.
Suspending agent described in step (1) is kudzu-vine root powder.
The preparation method of the asparagus leaching liquor described in step (1) is: choose clean, fresh, the obviously asparagus of brown stain of nothingOld stem, rejects the old stem and the impurity that rot, with to the greatest extent foreign material of washing from the beginning, to reduce the generation of rust spot and spot, put into 40 DEG C～The Na that 60 DEG C, concentration are 2%～3%2CO3Middle immersion 2～4h, takes out in cool place dry place air-dry to dripping without water droplet; To soakNa2CO3And asparagus after air-dry is cut into the segment of 3～5cm, be positioned in-30 DEG C～-20 DEG C low temperature refrigerators rapidly freezing 2～3h; Asparagus after freezing is transferred in freeze dryer dryness storehouse to vacuum drying 2～4h under-20 DEG C～-10 DEG C conditions; To dryIn dry storehouse, heating plate heats until dryness storehouse temperature is 40 DEG C～50 DEG C, and to regulate dryness storehouse vacuum pressure be 40Pa～50Pa barUnder part, be incubated 0.5～1h; Under the storehouse vacuum pressure 40Pa～50Pa condition that keeps dry, lower the temperature, treat that temperature is down to 25 DEG C～35After DEG C, maintain 0.5～1h; The asparagus of removing most of free water through vacuum freeze drying is transferred to the dehydration of air-flow cylinder dryIn dry equipment, by air blast provide from the temperature of hot-blast stove be the hot dry wind of 200 DEG C～400 DEG C by asparagus flash baking, itAfter through pulverizing and cross 200 mesh sieves, obtain asparagus dry powder. Get asparagus dry powder, add the pure water of 2～3 times of weight portions, ultrasonicUnder ripple effect, extract 2～4h with enzyme; Extract temperature and be controlled at 40～60 DEG C, extract complete filtration, filter residue repeats to extract three times againMerging filtrate afterwards, is concentrated into 1/3～1/2 of merging filtrate original volume and obtains asparagus leaching liquor. Above-mentioned enzyme be one of following orThe wherein mixture of two kinds: 1. cellulase, 2. papain, 3. pectase.
The preparation method who the invention provides a kind of asparagus health drink, is characterized in that: preparation asparagus health drink is usedAsparagus leaching liquor prepare by " two step seasoning+supersonic wave wall breaking assistance enzymolysis " technique.
The invention provides a kind of preparation method of asparagus health drink, this invention nutritional labeling is abundant, and being rich in human body institute mustMust several amino acids, vitamin, carrotene and mineral matter, have hypotensive, anti-oxidant, delay senility, invigorating the spleen moistening lung, clearIntestines are convenient, skin care, beautifying face and moistering lotion, the eye-catching effect of refreshing oneself, and product nutrition arrangement is scientific and reasonable. Beverage products is brown,Outward appearance homogeneous, without precipitation, fragrant odour is pleasant, sweet and sour taste, good palatability. Advantage of the present invention is: the one, and the present invention is mainComposition asparagus leaching liquor is by " two step seasoning+supersonic wave wall breaking assistance enzymolysis " preparation, has effectively retained asparagus and has effectively becomePoint activity, given the health care of beverage; ; The 2nd, adopt " two step seasonings " to prepare asparagus dry powder, can make asparagus longPhase saves backup, and has avoided the energy loss causing because of long term storage fresh asparagus or has rotted to waste because preserving improper causing; ThreeBe in fruit and vegetable materials compatibility except adding Common Fruits vegetable raw-material, also added kudzu-vine root powder, can make suspending agent and keepBeverage state, kudzu-vine root powder also has and relieves the effect of alcohol, lipopenicillinase, step-down, falls fire, clearing heat and detoxicating, spasmolysis and analgesia, promoting eruption antidiarrheal, improvement in additionThe effects such as brain microcirculation, cosmetology and health, make the present invention be particularly useful for female consumer and person in middle and old age consumer.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1:
A preparation method for asparagus health drink, specifically comprises the following steps:
(1) choose fresh fruit and vegetable materials, through washing, remove the peel, go son, then use at normal temperatures crusher in crushing; By fragmentationAfter fruit and vegetable materials mix according to aforementioned proportion, freezing 3h under-15 DEG C of vacuum conditions, adds 4 times of fruit and vegetable materials weight afterwardsPure water, heating make water temperature bring up to 25 DEG C, squeeze the juice with juice extractor physical compression, the pressure 40MPa that squeezes the juice, surpasses after squeezing the juiceFilter, ultrafiltration pressure 0.2MPa is concentrated into original volume 1/2 under 4 DEG C of vacuum conditions, and 90 DEG C of sterilizings of pasteurization, obtain mixingJuice.
(2) in above-mentioned mixing Juice, add by weight 4% white granulated sugar, 10% asparagus leaching liquor, 5% honey, 0.2% winestoneAcid, 0.4% suspending agent, 0.02% potassium sorbate mix, and obtain mixed liquor;
(3) in above-mentioned mixed liquor, add by weight 0.1% citric acid, regulating pH of mixed value is 5.0;
(4) above-mentioned mixed liquor is filtered, homogeneous under high pressure homogenizer 40MPa, then passes through degassed, sterilizing, cooling, filling,Get product.
Suspending agent described in step (2) is kudzu-vine root powder.
The preparation method of the asparagus leaching liquor described in step (2) is: choose clean, fresh, the obviously asparagus of brown stain of nothingOld stem, rejects the old stem and the impurity that rot, with the foreign material to the greatest extent of washing from the beginning, to reduce the generation of rust spot and spot, puts into 40 DEG C, denseDegree is 2% Na2CO3Middle immersion 2h, takes out in cool place dry place air-dry to dripping without water droplet; To soak Na2CO3And after air-dryAsparagus is cut into the segment of 3～5cm, is positioned over rapid freezing 3h in-30 DEG C of low temperature refrigerators; Asparagus after freezing is transferred to and is frozenIn dry machine dryness storehouse, vacuum drying 2h under-20 DEG C of conditions; Heating plate in dryness storehouse is heated until dryness storehouse temperature is 45DEG C, and to regulate dryness storehouse vacuum pressure be to be incubated 1h under 40Pa condition; Under the storehouse vacuum pressure 40Pa condition that keeps dry, fallTemperature maintains 0.5～1h after temperature is down to 25 DEG C; The asparagus of removing most of free water through vacuum freeze drying is transferred toIn air-flow cylinder dehydrogenation drying equipment, being provided from the temperature of hot-blast stove by air blast is that the hot dry wind of 400 DEG C is quick by asparagusDry, through pulverizing and cross 200 mesh sieves, obtain asparagus dry powder afterwards. Get asparagus dry powder, add the pure water of 2 times of weight portions,Under ul-trasonic irradiation, extract 2h with enzyme; Extract temperature and be controlled at 40 DEG C, extract complete filtration, filter residue repeats to extract after three times againMerging filtrate, is concentrated into 1/2 of merging filtrate original volume and obtains asparagus leaching liquor. Above-mentioned enzyme is one of following or wherein two kindsMixture: 1. cellulase, 2. papain, 3. pectase.
Embodiment 2:
A preparation method for asparagus health drink, specifically comprises the following steps:
(1) choose fresh fruit and vegetable materials, through washing, remove the peel, go son, then use at normal temperatures crusher in crushing; By fragmentationAfter fruit and vegetable materials mix according to aforementioned proportion, freezing 4h under-10 DEG C of vacuum conditions, adds 5 times of fruit and vegetable materials weight afterwardsPure water, heating make water temperature bring up to 30 DEG C, squeeze the juice with juice extractor physical compression, the pressure 50MPa that squeezes the juice, surpasses after squeezing the juiceFilter, ultrafiltration pressure 0.3MPa is concentrated into original volume 1/2 under 4 DEG C of vacuum conditions, and 90 DEG C of sterilizings of pasteurization, obtain mixingJuice.
(2) in above-mentioned mixing Juice, add by weight 5% white granulated sugar, 15% asparagus leaching liquor, 8% honey, 0.4% winestoneAcid, 0.6% suspending agent, 0.05% potassium sorbate mix, and obtain mixed liquor;
(3) in above-mentioned mixed liquor, add by weight 0.2% citric acid, regulating pH of mixed value is 4.5;
(4) above-mentioned mixed liquor is filtered, homogeneous under high pressure homogenizer 40MPa, then passes through degassed, sterilizing, cooling, filling,Get product.
Suspending agent described in step (2) is kudzu-vine root powder.
The preparation method of the asparagus leaching liquor described in step (2) is: choose clean, fresh, the obviously asparagus of brown stain of nothingOld stem, rejects the old stem and the impurity that rot, with the foreign material to the greatest extent of washing from the beginning, to reduce the generation of rust spot and spot, puts into 50 DEG C, denseDegree is 3% Na2CO3Middle immersion 2h, takes out in cool place dry place air-dry to dripping without water droplet; To soak Na2CO3And after air-dryAsparagus is cut into the segment of 3～5cm, is positioned over rapid freezing 3h in-20 DEG C of low temperature refrigerators; Asparagus after freezing is transferred to and is frozenIn dry machine dryness storehouse, vacuum drying 4h under-10 DEG C of conditions; Heating plate in dryness storehouse is heated until dryness storehouse temperature is 50DEG C, and to regulate dryness storehouse vacuum pressure be to be incubated 0.5h under 50Pa condition; Under the storehouse vacuum pressure 50Pa condition that keeps dry, carry outCooling maintains 0.5h after temperature is down to 35 DEG C; The asparagus of removing most of free water through vacuum freeze drying is transferred toIn air-flow cylinder dehydrogenation drying equipment, being provided from the temperature of hot-blast stove by air blast is that the hot dry wind of 300 DEG C is quick by asparagusDry, through pulverizing and cross 200 mesh sieves, obtain asparagus dry powder afterwards. Get asparagus dry powder, add the pure water of 2 times of weight portions,Under ul-trasonic irradiation, extract 2h with enzyme; Extract temperature and be controlled at 50 DEG C, extract complete filtration, filter residue repeats to extract after three times againMerging filtrate, is concentrated into 1/2 of merging filtrate original volume and obtains asparagus leaching liquor. Above-mentioned enzyme is one of following or wherein two kindsMixture: 1. cellulase, 2. papain, 3. pectase.
Embodiment 3:
A preparation method for asparagus health drink, specifically comprises the following steps:
(1) choose fresh fruit and vegetable materials, through washing, remove the peel, go son, then use at normal temperatures crusher in crushing; By fragmentationAfter fruit and vegetable materials mix according to aforementioned proportion, freezing 5h under-12 DEG C of vacuum conditions, adds 6 times of fruit and vegetable materials weight afterwardsPure water, heating make water temperature bring up to 30 DEG C, squeeze the juice with juice extractor physical compression, the pressure 50MPa that squeezes the juice, surpasses after squeezing the juiceFilter, ultrafiltration pressure 0.4MPa is concentrated into original volume 1/3 under 4 DEG C of vacuum conditions, and 90 DEG C of sterilizings of pasteurization, obtain mixingJuice.
(2) to add by weight in above-mentioned mixing Juice 4% white granulated sugar, 15% asparagus leaching liquor, 8% honey, 0.2%～0.4% tartaric acid, 0.5% suspending agent, 0.03% potassium sorbate mix, and obtain mixed liquor;
(3) in above-mentioned mixed liquor, add by weight 0.2% citric acid, regulating pH of mixed value is 4.5;
(4) above-mentioned mixed liquor is filtered, homogeneous under high pressure homogenizer 40MPa, then passes through degassed, sterilizing, cooling, filling,Get product.
Suspending agent described in step (2) is kudzu-vine root powder.
The preparation method of the asparagus leaching liquor described in step (2) is: choose clean, fresh, the obviously asparagus of brown stain of nothingOld stem, rejects the old stem and the impurity that rot, with the foreign material to the greatest extent of washing from the beginning, to reduce the generation of rust spot and spot, puts into 60 DEG C, denseDegree is 3% Na2CO3Middle immersion 2h, takes out in cool place dry place air-dry to dripping without water droplet; To soak Na2CO3And after air-dryAsparagus is cut into the segment of 3～5cm, is positioned over rapid freezing 2h in-30 DEG C of low temperature refrigerators; Asparagus after freezing is transferred to and is frozenIn dry machine dryness storehouse, vacuum drying 2h under-20 DEG C of conditions; Heating plate in dryness storehouse is heated until dryness storehouse temperature is 40DEG C, and to regulate dryness storehouse vacuum pressure be to be incubated 0.5h under 50Pa condition; Under the storehouse vacuum pressure 50Pa condition that keeps dry, carry outCooling maintains 0.5h after temperature is down to 30 DEG C; The asparagus of removing most of free water through vacuum freeze drying is transferred toIn air-flow cylinder dehydrogenation drying equipment, being provided from the temperature of hot-blast stove by air blast is that the hot dry wind of 350 DEG C is quick by asparagusDry, through pulverizing and cross 200 mesh sieves, obtain asparagus dry powder afterwards. Get asparagus dry powder, add the pure water of 2 times of weight portions,Under ul-trasonic irradiation, extract 2h with enzyme; Extract temperature and be controlled at 50 DEG C, extract complete filtration, filter residue repeats to extract after three times againMerging filtrate, is concentrated into 1/2 of merging filtrate original volume and obtains asparagus leaching liquor. Above-mentioned enzyme is one of following or wherein two kindsMixture: 1. cellulase, 2. papain, 3. pectase.
Above embodiment is only for technical scheme of the present invention is described, but not is limited; Although with reference to aforementioned realityExecute example to being had been described in detail by invention, but for the person of ordinary skill of the art, still can be to aforementioned realityExecute the technical scheme recorded of example and modify, or part technical characterictic is wherein equal to replacement; And to these amendmentsOr replace, 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. the preparation method who the invention provides a kind of asparagus health drink, is characterized in that: the fruit and vegetable materials of selecting by weightProportion compatibility is: 10～20 parts of tomatoes, 15～20 parts of grapes, 7～10 parts of apples, 3～5 parts, pineapple, 3～8 parts, pumpkin, pawpaw 2～5 parts, 5～10 parts of oranges, 5～7 parts of cucumber, 3～5 parts, lemon, 8～12 parts, carrot, 3～6 parts of broccoli;
The preparation method who the invention provides a kind of asparagus health drink, specifically realizes by following steps:
(1) choose fresh fruit and vegetable materials, through washing, remove the peel, go son, then use at normal temperatures crusher in crushing; By fragmentationAfter fruit and vegetable materials mix according to aforementioned proportion, freezing 3～6h under-10 DEG C～-15 DEG C vacuum conditions, adds fruits and vegetables former afterwardsThe pure water of 4～6 times of weight of material, heating makes water temperature bring up to 20 DEG C～30 DEG C, squeezes the juice with juice extractor physical compression, the pressure of squeezing the juice40～50MPa, carries out ultrafiltration after squeezing the juice, ultrafiltration pressure 0.1～0.4MPa, under 4 DEG C of vacuum conditions, be concentrated into original volume 1/3～1/2,80 DEG C～90 DEG C sterilizings of pasteurization, obtain mixing Juice;
(2) in above-mentioned mixing Juice, add by weight 4%～5% white granulated sugar, 10%～15% asparagus leaching liquor, 5%～8% honeybeeHoney, 0.2%～0.4% tartaric acid, 0.4%～0.6% suspending agent, 0.02%～0.05% potassium sorbate mix, and obtain mixed liquor;
(3) in above-mentioned mixed liquor, add 0.1%～0.2% citric acid, regulating pH of mixed value is 4.0～6.0;
(4) above-mentioned mixed liquor is filtered, homogeneous under high pressure homogenizer 30MPa～40MPa, then passes through degassed, sterilizing, coldBut, filling, get product;
Suspending agent described in step (2) is kudzu-vine root powder;
The preparation method of the asparagus leaching liquor described in step (2) is: choose clean, fresh, the obviously old stalk of asparagus of brown stain of nothing,Reject the old stem and the impurity that rot, with to the greatest extent foreign material of washing from the beginning, to reduce the generation of rust spot and spot, put into 40 DEG C～60 DEG C,Concentration is 2%～3% Na2CO3Middle immersion 2～4h, takes out in cool place dry place air-dry to dripping without water droplet; To soak Na2CO3And asparagus after air-dry is cut into the segment of 3～5cm, be positioned in-30 DEG C～-20 DEG C low temperature refrigerators freezing 2～3h rapidly; WillAsparagus after freezing is transferred in freeze dryer dryness storehouse, vacuum drying 2～4h under-20 DEG C～-10 DEG C conditions; In dryness storehouseHeating plate heats until dryness storehouse temperature is 40 DEG C～50 DEG C, and to regulate dryness storehouse vacuum pressure be to protect under 40Pa～50Pa conditionTemperature 0.5～1h; Under the storehouse vacuum pressure 40Pa～50Pa condition that keeps dry, lower the temperature, dimension after temperature is down to 25 DEG C～35 DEG CHold 0.5～1h; The asparagus of removing most of free water through vacuum freeze drying is transferred to air-flow cylinder dehydrogenation drying equipmentIn, by air blast provide from the temperature of hot-blast stove be the hot dry wind of 200 DEG C～400 DEG C by asparagus flash baking, pass through afterwardsPulverize and cross 200 mesh sieves, obtain asparagus dry powder. Get asparagus dry powder, add the pure water of 2～3 times of weight portions, at ul-trasonic irradiationLower to enzyme extraction 2～4h; Extract temperature and be controlled at 40～60 DEG C, extract complete filtration, filter residue closes after repeating to extract three times againAnd filtrate, be concentrated into 1/3～1/2 of merging filtrate original volume and obtain asparagus leaching liquor. Above-mentioned enzyme is one of following or wherein twoKind mixture: 1. cellulase, 2. papain, 3. pectase.
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| CN111758866A (en) * | 2020-05-22 | 2020-10-13 | 太原市邦侬农业发展有限公司 | Preparation method of asparagus particles |
| CN115104730A (en) * | 2022-06-28 | 2022-09-27 | 北京姿美堂生物技术股份有限公司 | Composition for improving sleep, sparrow leucomelas-asparagus sleep improvement liquid and tea powder preparation method and application |
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