CN105639377B - Beverage with dampness-removing function and preparation method thereof - Google Patents
Beverage with dampness-removing function and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention proposes a kind of beverage with dampness-removing function and preparation method thereof, and including raw material and corrigent, according to the number of parts by weight, the raw material is made of 20 40 parts of coix seeds, 20 50 portions of rde beans and 5 15 portions of Gorgon fruits.It is filtered by boiling at least once and obtains filtrate and carry out being allocated to obtain beverage with corrigent, its residue is digested and fermented, zymotic fluid is allocated with corrigent to obtain another beverage.The long-term use of both beverages can adjust total balance of the body, mitigate damp and hot associated disease symptom, and safely and effectively.
Description
Technical field
The invention belongs to field of health drinks, and in particular to a kind of beverage with dampness-removing function and preparation method thereof.
Background technology
How damp and hot south China especially Lingnan area, summer duration, water and soil is.People live in hygrothermal environment for a long time, sub-
The common damp-heat constitution of health status.Damp-heat constitution is the constitution status using retention of damp-heat in the interior as main feature.Its origin cause of formation is mostly due to length
Phase is lived in hygrothermal environment, and spleen thermophilic tobacco and wine, is stayed up late in addition or often or long-term mood is constrained or coveted cool more originally easily by wet tired
The cloudy soft how wet object such as cold drink, more ichthyophagy shrimps, so as to cause the wet invasion human body of water, so that spleen transportation capabilities are obstructed or spleen is transported not
Strong, water humidity hysteresis stays, and causes wet from interior life.Extraneous damp and hot heresy is encountered again and causes to accumulate in burning hot, forms damp-heat constitution.
Damp and hot treatment will generally divide weight in wet base or thermogravimetric.The treatment of weight in wet base is based on dampness elimination；Thermogravimetric then using ask heat as
It is main.Some herbal teas currently on the market, such as " the old herbal tea of Deng " series of products five flower clearing damp tea and removing toxic substances are relieved summer heat tea, mostly using heat-clearing as
It is main.But excessively heat-clearing still has without clearing damp again, the essential reason of damp retention in middle-jiao, then damp-heat constitution cannot obtain basic
Improve.
Invention content
To solve the problems, such as to lack the beverage with dampness-removing function on existing market, the present invention proposes that one kind has clearing damp work(
The beverage of energy, beverage long-term use can adjust total balance of the body, mitigate damp and hot associated disease symptom, and safely and effectively.
The technical proposal of the invention is realized in this way：
A kind of beverage with dampness-removing function, including raw material and corrigent, according to the number of parts by weight, the raw material by
20-40 parts of coix seeds, 20-50 portions of rde beans and 5-15 portions of Gorgon fruits form.
Further, the corrigent is white granulated sugar.
Another object of the present invention provides a kind of preparation method of the beverage with dampness-removing function, in parts by weight
It calculates, weighs raw material, wherein 20-40 parts of coix seed, 20-50 portions of rde beans and 5-15 portions of Gorgon fruits after adding water, at least carry out once adding
Heat is boiled, and is then filtered, and filtrate adds water to be configured to dilution, then corrigent is added in into dilution.
Further, the raw material is boiled twice, the specific steps are：Add in the water of 40-50 times of raw material weight, Ran Houyi
It rises to be put into heat in digester and boil 20-40 minutes, the first filtrate and the first residue is obtained by filtration, the first residue is added
The water of 40-50 times of raw material weight continues heating and boils 20-40 minutes, the second filtrate and the second residue, the first filtrate is obtained by filtration
Merge to obtain total filtrate with the second filtrate, total filtrate adds water to be configured to dilution, the volume of the dilution and the raw material
Mass ratio is 40-80：1, then corrigent is added in into dilution, the ratio between the quality of the addition of corrigent and the volume of total filtrate
For 5-8:100.
Further, the corrigent is white granulated sugar.
Another object of the present invention provides a kind of another preparation method of the beverage with dampness-removing function, weighs original
Material, wherein 20-40 parts of coix seed, 20-50 portions of rde beans and 5-15 portions of Gorgon fruits after adding water, at least carry out primary heating and boil, so
After carry out that filtrate and residue is obtained by filtration, then residue is handled as follows：
1) gelatinization is handled：Residue is put into beater and water is added to carry out mashing processing, obtains slurries；
2) enzymolysis processing：After the slurries that step 1) obtains are warming up to 90-95 DEG C, add in Thermostable α-Amylase and carry out enzyme
Solution, enzymolysis liquid is carried out to boil inactivation treatment, the enzymolysis liquid after being inactivated；
3) fermentation process：It ferments in the enzymolysis liquid that dry ferment after activation is added in after inactivation, zymotic fluid is carried out
Inactive yeast processing, adds corrigent.
Further, step 1) the mashing processing needs mashing after residue heating is boiled to handle.
Further, the additive amount of the Thermostable α-Amylase is given money as a gift the 0.1-0.3% of weight for residue.
Further, the specific method of the dry ferment activation is：The dry ferment of the 1-3% of raw material weight is weighed, is added in
It in 20g/L sucrose solutions, is activated 1-2 hours at 28-32 DEG C, the quality of the sucrose solution and the quality of the dry ferment
The ratio between be 15-20:1.
Further, the step 3) fermentation temperature is 30-35 DEG C, and fermentation time is 6-8 hours；Inactive yeast treatment temperature
It it is 75 DEG C, the time is 0.5-2 hours.
It is the effect of each component in raw material of the present invention：
Coix seed also known as adlay, the seed of jog's tears, native corn, Semen Coicis, play reality, heart of a lotus seed pearl, jobstears, meter Ren, maize at the seed of jog's tears,
It is one of medicinal herbs most in use of medicine-food two-purpose.Coix seed is medicinal to be documented in earliest《Sheng Nong's herbal classic》, it is believed that coix seed is good at treatment
Arthralgia pain due to rheumatism can descend gas to dehumidify, and long-term use can also make light of one's life by commiting suicide QI invigorating.The traditional Chinese medical science thinks that coix seed is sweet in flavor, light, cool in nature, returns spleen
Stomach lung channel has effects that clearing damp and promoting diuresis, invigorating the spleen eliminating impediment, clearing away heat and eliminating pus.《Compendium of Materia Medica》Call coix seed " invigorating spleen and reinforcing stomach, tonifying lung
Appearance, macrobiosis of making light of one's life by commiting suicide are stayed in heat-clearing, expelling wind and eliminating dampness, beauty treatment ".Semen Coicis can play weight-reducing, prevention of cardiovascular disease, reducing blood lipid, promotion
The effect of metabolism, skin whitening and prevention and resistance cancer.
Rde bean is annual herb plant, and rde bean is mainly used for Chinese medicine, often mixed with red bean, has Li Shui and disappears
It is swollen, removing toxic substances apocenosis and other effects.It generally cultivates all parts of the country.Rde bean can whole grain eat or for cooking, cooking congee, doing red bean soup.
Cure mainly Li Shui dehumidifying and blood apocenosis, subdhing swelling and detoxicating.It harnesses the river swollen, tinea pedis, jaundice, rush down dysentery has blood in stool, carbuncle swells.
Gorgon fruit, the dry mature kernal of nymphaeaceae plant Gorgon euryale.It is distributed in from Heilungkiang to Yunnan, Guangdong and other places.With benefit
The effect of kidney controlling nocturnal emission with astringent drugs, tonifying spleen and stopping diarrhea, eliminating dampness and arresting leucorrhea.It is usually used in emission and spermatorrhea, enuresis frequent micturition, spleen deficiency chronic diarrhea, gonorrhoea, under.
Advantageous effect of the present invention：
1st, the beverage that the present invention is prepared with coix seed, rde bean and Gorgon fruit by boiling, with good clearing damp
Effect.
2nd, the preparation method provided by the invention for preparing beverage can not only efficiently use filtrate, and will generally not
Residue is utilized by digesting with fermentation, and the beverage (also known as cereal enzyme beverage) being prepared has to be prepared compared with filtrate
Beverage better clearing damp effect, while realize the 100% of residue and efficiently use, alleviate environmental pollution.
Specific embodiment
Embodiment 1
40 parts of seeds of jog's tears of the heart of a lotus seed, 50 portions of rde beans and 10 portions of Gorgon fruits are weighed, add in the water of 40 times of raw material weights, are added in digester
Heat is boiled 40 minutes, and the first filtrate and the first residue is obtained by filtration, and the first residue adds in equal amount water, continues boiling 20 minutes,
The second filtrate and the second residue is obtained by filtration, the first filtrate merges to obtain total filtrate with the second filtrate, and total filtrate adds water to be configured to
Dilution, the volume of the dilution and the mass ratio of raw material are 60:1, then add in white granulated sugar into dilution and allocate and dispel to obtain the final product
Wet beverage, the ratio between the quality of the addition of white granulated sugar and the volume of total filtrate are 5:100.
1) gelatinization is handled：Second residue is transferred in beater, adds 8 times of water, then heating is beaten 20 minutes after boiling
To slurries：
2) enzymolysis processing：After the slurries that step 1) obtains are warming up to 92 DEG C, add in Thermostable α-Amylase and digested,
Enzymolysis processing 4 hours carries out enzymolysis liquid after enzymolysis to boil inactivation treatment, the enzymolysis liquid after being inactivated, high temperature resistant alphalise starch
The additive amount of enzyme gives money as a gift the 0.1% of weight for residue；
3) fermentation process：It ferments in the enzymolysis liquid that dry ferment after activation is added in after inactivation, 32 DEG C of fermentation temperature,
Fermentation time is 6 hours, after fermentation 75 degree inactive yeasts 0.5 hour, and 5% white granulated sugar of addition is allocated, tank after homogeneous
It fills up to cereal enzyme beverage.Wherein, the specific method of dry ferment activation is：1% dry ferment of raw material weight is weighed, is added in
It in 20g/L sucrose solutions, is activated 2 hours at 28 DEG C, the quality of the sucrose solution and the mass ratio of the dry ferment
It is 15:1.
Embodiment 2
30 parts of seeds of jog's tears of the heart of a lotus seed, 40 portions of rde beans and 5 portions of Gorgon fruits are weighed, add in the water of 20 times of raw material weights, are added in digester
Heat is boiled 30 minutes, and the first filtrate and the first residue is obtained by filtration, and the first residue adds in equal amount water, continues boiling 30 minutes,
The second filtrate and the second residue is obtained by filtration, the first filtrate merges to obtain total filtrate with the second filtrate, and total filtrate adds water to be configured to
Dilution, the volume of the dilution and the mass ratio of raw material are 40:1, then add in white granulated sugar into dilution and allocate and dispel to obtain the final product
Wet beverage, the ratio between the quality of the addition of white granulated sugar and the volume of total filtrate are 8:100.
1) gelatinization is handled：Second residue is transferred in beater, adds 8 times of water, then heating is beaten 60 minutes after boiling
To slurries：
2) enzymolysis processing：After the slurries that step 1) obtains are warming up to 90 DEG C, add in Thermostable α-Amylase and digested,
Enzymolysis processing 2 hours carries out enzymolysis liquid after enzymolysis to boil inactivation treatment, the enzymolysis liquid after being inactivated, high temperature resistant alphalise starch
The additive amount of enzyme gives money as a gift the 0.3% of weight for residue；
3) fermentation process：It ferments in the enzymolysis liquid that dry ferment after activation is added in after inactivation, 32 DEG C of fermentation temperature,
Fermentation time is 6 hours, after fermentation 75 degree inactive yeasts 0.5 hour, and 8% white granulated sugar of addition is allocated, tank after homogeneous
It fills up to cereal enzyme beverage.Wherein, the specific method of dry ferment activation is：3% dry ferment of raw material weight is weighed, is added in
It in 20g/L sucrose solutions, is activated 1 hour at 32 DEG C, the quality of the sucrose solution and the mass ratio of the dry ferment
It is 15:1.
Embodiment 3
20 parts of seeds of jog's tears of the heart of a lotus seed, 20 portions of rde beans and 15 portions of Gorgon fruits are weighed, add in the water of 30 times of raw material weights, are added in digester
Heat is boiled 30 minutes, and the first filtrate and the first residue is obtained by filtration, and the first residue adds in equal amount water, continues boiling 30 minutes,
The second filtrate and the second residue is obtained by filtration, the first filtrate merges to obtain total filtrate with the second filtrate, and total filtrate adds water to be configured to
Dilution, the volume of the dilution and the mass ratio of raw material are 80:1, then add in white granulated sugar into dilution and allocate and dispel to obtain the final product
Wet beverage, the ratio between the quality of the addition of white granulated sugar and the volume of total filtrate are 6:100.
1) gelatinization is handled：Second residue is transferred in beater, adds 8 times of water, then heating is beaten 60 minutes after boiling
To slurries：
2) enzymolysis processing：After the slurries that step 1) obtains are warming up to 90 DEG C, add in Thermostable α-Amylase and digested,
Enzymolysis processing 2 hours carries out enzymolysis liquid after enzymolysis to boil inactivation treatment, the enzymolysis liquid after being inactivated, high temperature resistant alphalise starch
The additive amount of enzyme gives money as a gift the 0.2% of weight for residue；
3) fermentation process：It ferments in the enzymolysis liquid that dry ferment after activation is added in after inactivation, 32 DEG C of fermentation temperature,
Fermentation time is 6 hours, after fermentation 75 degree inactive yeasts 0.5 hour, and 8% white granulated sugar of addition is allocated, tank after homogeneous
It fills up to cereal enzyme beverage.Wherein, the specific method of dry ferment activation is：3% dry ferment of raw material weight is weighed, is added in
It in 20g/L sucrose solutions, is activated 1 hour at 32 DEG C, the quality of the sucrose solution and the mass ratio of the dry ferment
It is 18:1.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (5)
1. a kind of preparation method of the beverage with dampness-removing function, which is characterized in that the beverage includes raw material and corrigent, presses
It is calculated according to parts by weight, the raw material is made of 20-40 parts of coix seeds, 20-50 portions of rde beans and 5-15 portions of Gorgon fruits；Weigh original
Material after adding water, at least carries out primary heating and boils, be then filtered to obtain filtrate and residue, then carries out residue as follows
Processing：
1) gelatinization is handled：Residue is put into beater and water is added to carry out mashing processing, obtains slurries；
2) enzymolysis processing：After the slurries that step 1) obtains are warming up to 90-95 DEG C, add in Thermostable α-Amylase and digested,
Enzymolysis liquid is carried out to boil inactivation treatment, the enzymolysis liquid after being inactivated；
3) fermentation process：It ferments in the enzymolysis liquid that dry ferment after activation is added in after inactivation, zymotic fluid is inactivated
Yeast processing, adds corrigent.
2. the preparation method of the beverage according to claim 1 with dampness-removing function, which is characterized in that the step 1) is beaten
Slurry processing needs mashing after residue heating is boiled to handle.
3. the preparation method of the beverage according to claim 1 with dampness-removing function, which is characterized in that the high temperature resistant α-
The additive amount of amylase is given money as a gift the 0.1-0.3% of weight for residue.
4. the preparation method of the beverage according to claim 1 with dampness-removing function, which is characterized in that the dry ferment is lived
The specific method of change is：The dry ferment of the 1-3% of raw material weight is weighed, is added in 20g/L sucrose solutions, in 28-32 DEG C of activation
1-2 hours, the mass ratio of the quality of the sucrose solution and the dry ferment was 15-20:1.
5. the preparation method of the beverage according to claim 1 with dampness-removing function, which is characterized in that the step 3) hair
Ferment temperature is 30-35 DEG C, and fermentation time is 6-8 hours；Inactive yeast treatment temperature is 75 DEG C, and the time is 0.5-2 hours.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101327030A (en) * | 2008-08-05 | 2008-12-24 | 梁荫健 | Healthy care drink |
| CN102948564A (en) * | 2012-12-03 | 2013-03-06 | 晓健科技（大连）有限公司 | Dampness-removing healthcare tea and preparation method thereof |
| CN104524110A (en) * | 2014-12-30 | 2015-04-22 | 深圳太太药业有限公司 | Traditional Chinese medicine composition with functions of tonifying spleen and clearing damp |
| CN104855521A (en) * | 2015-04-20 | 2015-08-26 | 李燕铭 | Ready-to-drink plant compound with functions of eliminating dampness, nourishing faces and keeping healthy |
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2015
- 2015-12-31 CN CN201511033421.5A patent/CN105639377B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101327030A (en) * | 2008-08-05 | 2008-12-24 | 梁荫健 | Healthy care drink |
| CN102948564A (en) * | 2012-12-03 | 2013-03-06 | 晓健科技（大连）有限公司 | Dampness-removing healthcare tea and preparation method thereof |
| CN104524110A (en) * | 2014-12-30 | 2015-04-22 | 深圳太太药业有限公司 | Traditional Chinese medicine composition with functions of tonifying spleen and clearing damp |
| CN104855521A (en) * | 2015-04-20 | 2015-08-26 | 李燕铭 | Ready-to-drink plant compound with functions of eliminating dampness, nourishing faces and keeping healthy |
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