CN105685708A - Compound alfalfa herbal functional beverage and preparation method thereof - Google Patents
Compound alfalfa herbal functional beverage and preparation method thereof Download PDFInfo
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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
- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a compound alfalfa herbal functional beverage.The compound alfalfa herbal functional beverage is prepared from, by weight, 40-50 parts of alfalfa, 12-16 parts of stevia rebaudiana, 5-8 parts of fructus crataegi, 2-5 parts of aloe, 3-6 parts of fructus lycii, 1-4 parts of rhizoma dioscoreae and 150-200 parts of water.By adoption of whole alfalfa herbs as raw materials, alfalfa saponins, alfalfa amino acids and alfalfa polysaccharides are obtained by extraction, content of intrinsic nutrients of the raw materials is increased, and quality and nutrition of a final product are improved greatly.The prepared functional beverage has the advantages of high content of various essential amino acids for human bodies, freeness of additives due to purely natural extraction, improvement of physical functions and body immunity and efficacies of reduction of blood sugar and blood lipid and remarkable improvement of cardio-cerebral vessels.
Description
Technical Field
The invention belongs to the technical field of agricultural product development, and particularly relates to an alfalfa herbal compound functional beverage.
Background
The stems and leaves of alfalfa contain more than 50 kinds of nutrients including mineral nutrients and unknown growth factors, and various nutrient components are much richer than other plants, so that the alfalfa is called a universal plant, and attracts attention as the best pasture for improving the physique of cattle and horses since ancient times. The traditional alfalfa utilization structure is mainly used as livestock feed, but is rarely used as natural health food. If the alfalfa is used as the main raw material to produce the alfalfa juice beverage, the alfalfa juice beverage can supplement nutrition, maintain the balance of human nutrition, promote human health and enhance the immunity of human bodies. Therefore, the alfalfa juice beverage is a novel approach for developing and utilizing alfalfa, and is a novel natural health-care beverage.
Alfalfa is famous for high content of protein and crude fibre, balanced composition of amino acids, high utilization rate and high-quality feed for domestic animals. The herba Medicaginis also contains dietary fiber, immunocompetent polysaccharide, vitamins, calcium, phosphorus, etc., and can be added into food to increase the content of protein and dietary fiber, etc.
Saponins (saponin), also known as saponin, are a relatively complex class of compounds that are called saponins because their aqueous solutions produce a large amount of persistent cellular foam when shaken, similar to soap. The alfalfa saponin has physiological effects of reducing blood cholesterol, resisting atherosclerosis, and resisting bacteria and insect. The methods for extracting saponin are more, and most of them are based on the solubility of saponin. The extraction method of saponin mainly comprises the following steps: in recent years, the saponin is extracted by adopting an ultrasonic method, the ultrasonic extraction technology mainly utilizes the cavitation of ultrasonic waves to accelerate the extraction of effective components of plants, and has the advantages of time saving and energy saving.
Disclosure of Invention
The invention aims to provide an alfalfa herbal compound functional beverage, which is a novel natural health-care beverage, is a new way for developing and utilizing alfalfa, and can obviously improve the immunity of the organism, reduce cholesterol and fat and improve the efficacy of human microcirculation.
In order to achieve the purpose, the invention adopts the following technical scheme:
an alfalfa herbal compound functional beverage is prepared from the following raw materials in parts by weight: 20-50 parts of alfalfa flower, 20-50 parts of alfalfa leaves, 20-50 parts of alfalfa stems, 12-16 parts of stevia rebaudiana, 5-8 parts of hawthorn, 2-5 parts of aloe, 3-6 parts of wolfberry fruit, 1-4 parts of Chinese yam and 150-200 parts of water.
The alfalfa is alfalfa in the initial flowering period, and alfalfa flowers, alfalfa leaves and alfalfa stems are dry bases.
The preparation method of the alfalfa herbal compound functional beverage comprises the following steps:
(1) harvesting the alfalfa in the initial flowering period, collecting flowers, stems and leaves of the alfalfa respectively, naturally drying in the air, crushing after drying in the air, and sieving with a 50-80-mesh sieve;
(2) according to the formula amount, the flower of the alfalfa is respectively extracted by ethanol to obtain alfalfa polysaccharide extract, the stem of the alfalfa is extracted by microwave to obtain alfalfa saponin extract, and the leaves of the alfalfa are extracted by alkali, precipitated by alcohol and hydrolyzed by protease to obtain alfalfa amino acid extract;
(3) crushing stevia rebaudiana, hawthorn, aloe, medlar and Chinese yam according to the formula amount, adding water according to the formula amount, pulping to obtain a mixture, boiling for 20-25 minutes, and performing centrifugal separation on the obtained boiling substance to obtain a supernatant and a residue;
(4) adding the alfalfa polysaccharide extract, alfalfa saponin extract and alfalfa amino acid extract obtained in the step (2) into the supernatant obtained after separation in the step (3), and then homogenizing in a homogenizer to obtain a crude alfalfa herbal compound functional beverage;
(5) degassing the alfalfa herbal compound functional beverage crude product by using a degassing machine, filling by using a vacuum filling machine, sealing a cover, and sterilizing to obtain a finished product beverage.
The preparation method of the alfalfa polysaccharide extract in the step (2) comprises the following steps: adding the crushed flower of the alfalfa and ethanol into an extraction tank according to the mass ratio of 1: 4-5, performing reflux extraction for 1-2 hours at the temperature of 60-70 ℃, standing and precipitating, taking supernatant, and concentrating the supernatant to the density of 1.2-1.5 g/mL.
The preparation method of the alfalfa saponin extract in the step (2) comprises the following steps: mixing the crushed stems of the alfalfa and ethanol according to the mass ratio of 1: 2-3, putting the mixture into a microwave processor with the power of 300w, extracting for 20-30 min at the temperature of 40-60 ℃, standing and precipitating, taking supernatant, and concentrating the supernatant until the density is 1.2-1.5 g/mL.
The preparation method of the alfalfa amino acid extract in the step (2) comprises the following steps: mixing the crushed leaves of the alfalfa with a NaOH solution with the concentration of 0.5-2 mol/L according to the mass ratio of 1: 2-3, heating to 65-75 ℃, extracting for 2-3 hours, adding ethanol for precipitation, taking supernatant, adding 1-2 g of protease into every 100mL of supernatant for enzymolysis for 1-2 hours, filtering by using an ultrafiltration membrane, and concentrating to the density of 1.2-1.5 g/mL.
The ethanol is 80-85% by volume.
And (5) sterilizing for 3-5 minutes at the temperature of 121 ℃.
The invention has the beneficial effects that: (1) the invention adopts a microwave extraction method to fully extract saponin in alfalfa stems, microwave-assisted extraction is a mode of reducing extraction resistance of components by destroying cell walls and intercellular substances to improve extraction rate through microwave-assisted extraction, and by means of penetrating an extraction medium through high-frequency electromagnetic waves of radiation, the high-frequency electromagnetic waves reach an inner vascular bundle and an glandular cell system of the alfalfa stems, under the influence of microwave energy, the temperature in cells rapidly rises, the pressure is increased, once the pressure exceeds the bearing capacity of the cell walls, the cells are broken, functional components freely flow out from the broken cells and are dissolved by an extraction solvent, the extraction time is reduced, the extraction efficiency is greatly improved, the damage to the alfalfa is small, the purity of a microwave extract is high, the extraction temperature is low, energy is saved, and the microwave extraction method is safe and free of. (2) The invention aims at the side of nutrient substances contained in the whole plant of the alfalfa, namely flowers, stems and leaves, and respectively extracts the nutrient substances by adopting different methods, so that functional substances are concentrated, and various herbal compound functional beverages with different effects can be prepared, wherein the alfalfa polysaccharide has physiological functions of enhancing the animal immune function, resisting infection, resisting tumor, reducing blood fat, resisting radiation and the like; the alfalfa saponin can effectively generate esterification reaction in the stomach, reduce the content of blood fat, block the absorption of human bodies to food lipid and cholesterol, and adjust the content level of the cholesterol; the alfalfa amino acid can meet the requirement of human body on amino acid, and can enhance the immunity of matrix. (3) The hawthorn has the effects of stimulating appetite and helping digestion, particularly has better effect on digestion retention of meat, and simultaneously has the effects of preventing and treating cardiovascular diseases, reducing blood pressure and cholesterol, softening blood vessels, promoting urination and tranquilizing; (4) the yam has the effects of tonifying spleen and nourishing stomach, promoting the production of body fluid and benefiting lung, and tonifying kidney and arresting seminal emission; (5) the medlar contains rich carotene, various vitamins, calcium, iron, amino acid, betaine, zeaxanthin, baccatin and other special nutritional ingredients, can enhance the activity of leucocytes, inhibit the deposition of fat in liver cells, promote the regeneration of the liver cells, and has the effects of improving the immunity of organisms, tonifying qi, strengthening essence, nourishing liver and kidney, delaying senility, regulating blood fat and blood sugar and the like; (6) the stevia rebaudiana natural sweetening agent has the characteristics of high sweetness and low heat energy, the sweetness of the stevia rebaudiana natural sweetening agent is 200-300 times that of cane sugar, the heat value of the stevia rebaudiana natural sweetening agent is only 1/300 of cane sugar, a large number of medicine experiments prove that the stevia rebaudiana natural sweetening agent can prevent diseases such as hypertension, diabetes, obesity, heart disease, decayed tooth and the like after being eaten frequently, the stevia rebaudiana natural sweetening agent also has health care performance and is a good health care sweet additive, natural raw materials such as hawthorn, stevia rebaudiana and the like are used for seasoning, the green and foreign odor of the stevia rebaudiana natural sweetening agent is effectively. (7) The invention can be used for harvesting alfalfa in time and then airing and storing the alfalfa, so that the alfalfa herbal compound multifunctional beverage prepared by the method can realize large-scale batch production, is purely natural and is free of additives, unique in taste and rich in nutrition.
Detailed Description
Example 1
The alfalfa herbal compound functional beverage is prepared from the following raw materials:
20kg of alfalfa flowers, 50kg of alfalfa leaves, 20kg of alfalfa stems, 16kg of stevia rebaudiana, 5 parts of hawthorn, 5kg of aloe, 3kg of wolfberry fruits, 4kg of Chinese yam and 150kg of water, wherein the alfalfa is in the beginning of flowering period, and the alfalfa flowers, the alfalfa leaves and the alfalfa stems are all dry bases.
The preparation method of the alfalfa herbal compound functional beverage comprises the following steps of:
(1) harvesting the alfalfa in the initial flowering period, collecting flowers, stems and leaves of the alfalfa respectively, naturally drying in the air, crushing after drying in the air, and sieving with a 50-80-mesh sieve;
(2) according to the formula amount, the flower of the alfalfa is respectively extracted by ethanol to obtain alfalfa polysaccharide extract, the stem of the alfalfa is extracted by microwave to obtain alfalfa saponin extract, and the leaves of the alfalfa are extracted by alkali, precipitated by alcohol and hydrolyzed by protease to obtain alfalfa amino acid extract; wherein,
the preparation method of the alfalfa polysaccharide extract comprises the following steps: adding the crushed flower of the alfalfa and ethanol (80-85%) into an extraction tank according to the mass ratio of 1:4, performing reflux extraction for 2 hours at the temperature of 60 ℃, standing and precipitating, taking supernatant, and concentrating the supernatant to the density of 1.2 g/mL;
the preparation method of the alfalfa saponin extract comprises the following steps: mixing the crushed stems of the alfalfa with ethanol (80-85%) according to the mass ratio of 1:2, putting the mixture into a microwave processor with the power of 300w, extracting for 30min at 40 ℃, standing and precipitating, taking supernatant, and concentrating the supernatant to the density of 1.2 g/mL;
the preparation method of the alfalfa amino acid extract comprises the following steps: mixing crushed alfalfa leaves and a NaOH solution with the concentration of 0.5mol/L according to the mass ratio of 1:3, heating to 65 ℃, extracting for 3 hours, adding ethanol (80-85%) for precipitation, taking supernatant, adding 2g Protamex enzyme into every 100mL of supernatant for enzymolysis for 1 hour, filtering by adopting an ultrafiltration membrane, and concentrating to the density of 1.2 g/mL;
(3) crushing stevia rebaudiana, hawthorn, aloe, medlar and Chinese yam according to the formula amount, adding water according to the formula amount, pulping to obtain a mixture, boiling for 20 minutes, and performing centrifugal separation on the obtained boiling substance to obtain supernatant and residue;
(4) adding the alfalfa polysaccharide extract, alfalfa saponin extract and alfalfa amino acid extract obtained in the step (2) into the supernatant obtained after separation in the step (3), and then homogenizing in a homogenizer to obtain a crude alfalfa herbal compound functional beverage;
(5) degassing the crude alfalfa herbal compound functional beverage by using a degassing machine, filling by using a vacuum filling machine, sealing a cover, and sterilizing at the temperature of 121 ℃ for 3 minutes to obtain the finished beverage.
Example 2
The alfalfa herbal compound functional beverage is prepared from the following raw materials:
50kg of alfalfa flowers, 20kg of alfalfa leaves, 20kg of alfalfa stems, 16kg of stevia rebaudiana, 5 parts of hawthorn, 5kg of aloe, 3kg of wolfberry fruits, 4kg of Chinese yam and 150kg of water, wherein the alfalfa is alfalfa in the initial flowering stage, and the alfalfa flowers, the alfalfa leaves and the alfalfa stems are all dry bases.
The preparation method of the alfalfa herbal compound functional beverage comprises the following steps of:
(1) harvesting the alfalfa in the initial flowering period, collecting flowers, stems and leaves of the alfalfa respectively, naturally drying in the air, crushing after drying in the air, and sieving with a 50-80-mesh sieve;
(2) according to the formula amount, the flower of the alfalfa is respectively extracted by ethanol to obtain alfalfa polysaccharide extract, the stem of the alfalfa is extracted by microwave to obtain alfalfa saponin extract, and the leaves of the alfalfa are extracted by alkali, precipitated by alcohol and hydrolyzed by protease to obtain alfalfa amino acid extract; wherein,
the preparation method of the alfalfa polysaccharide extract comprises the following steps: adding the crushed flower of the alfalfa and ethanol (80-85%) into an extraction tank according to the mass ratio of 1:5, performing reflux extraction for 1 hour at 70 ℃, standing and precipitating, taking supernatant, and concentrating the supernatant until the density is 1.5 g/mL.
The preparation method of the alfalfa saponin extract comprises the following steps: mixing the crushed stems of the alfalfa with ethanol (80-85%) according to a mass ratio of 1:3, putting the mixture into a microwave processor, extracting for 20min at 60 ℃ with the power of the microwave processor being 300w, standing and precipitating, taking supernatant, and concentrating the supernatant to a density of 1.5 g/mL;
the preparation method of the alfalfa amino acid extract comprises the following steps: mixing crushed alfalfa leaves and a NaOH solution with the concentration of 2mol/L according to the mass ratio of 1:3, heating to 75 ℃, extracting for 2 hours, adding ethanol (80-85%) for precipitation, taking supernatant, adding 1g Protamex enzyme into every 100mL of supernatant for enzymolysis for 2 hours, filtering by adopting an ultrafiltration membrane, and concentrating to the density of 1.5 g/mL;
(3) crushing stevia rebaudiana, hawthorn, aloe, medlar and Chinese yam according to the formula amount, adding water according to the formula amount, pulping to obtain a mixture, boiling for 25 minutes, and performing centrifugal separation on the obtained boiling substance to obtain supernatant and residue;
(4) adding the alfalfa polysaccharide extract, alfalfa saponin extract and alfalfa amino acid extract obtained in the step (2) into the supernatant obtained after separation in the step (3), and then homogenizing in a homogenizer to obtain a crude alfalfa herbal compound functional beverage;
(5) degassing the crude alfalfa herbal compound functional beverage by using a degassing machine, filling by using a vacuum filling machine, sealing a cover, and sterilizing at the temperature of 121 ℃ for 5 minutes to obtain the finished beverage.
Example 3
The alfalfa herbal compound functional beverage is prepared from the following raw materials:
30kg of alfalfa flowers, 40kg of alfalfa leaves, 50kg of alfalfa stems, 14kg of stevia rebaudiana, 6 parts of hawthorn, 3kg of aloe, 4kg of wolfberry fruits, 2kg of Chinese yam and 180kg of water, wherein the alfalfa is in the beginning of flowering period, and the alfalfa flowers, the alfalfa leaves and the alfalfa stems are all dry bases.
The preparation method of the alfalfa herbal compound functional beverage comprises the following steps of:
(1) harvesting the alfalfa in the initial flowering period, collecting flowers, stems and leaves of the alfalfa respectively, naturally drying in the air, crushing after drying in the air, and sieving with a 50-80-mesh sieve;
(2) according to the formula amount, the flower of the alfalfa is respectively extracted by ethanol to obtain alfalfa polysaccharide extract, the stem of the alfalfa is extracted by microwave to obtain alfalfa saponin extract, and the leaves of the alfalfa are extracted by alkali, precipitated by alcohol and hydrolyzed by protease to obtain alfalfa amino acid extract; wherein,
the preparation method of the alfalfa polysaccharide extract comprises the following steps: adding the crushed flower of the alfalfa and ethanol (80-85%) into an extraction tank according to the mass ratio of 1:5, performing reflux extraction for 1.5 hours at the temperature of 65 ℃, standing and precipitating, taking supernatant, and concentrating the supernatant to the density of 1.4 g/mL;
the preparation method of the alfalfa saponin extract comprises the following steps: mixing the crushed stems of the alfalfa with ethanol (80-85%) according to the mass ratio of 1:2.5, putting the mixture into a microwave processor with the power of 300w, extracting for 25min at the temperature of 50 ℃, standing and precipitating, taking supernatant, and concentrating the supernatant to the density of 1.4 g/mL;
the preparation method of the alfalfa amino acid extract comprises the following steps: mixing crushed alfalfa leaves and a NaOH solution with the concentration of 1mol/L according to the mass ratio of 1:2.5, heating to 70 ℃, extracting for 2.5 hours, adding ethanol (80-85%) for precipitation, taking supernatant, adding 1.5g Protamex enzyme into every 100mL of supernatant for enzymolysis for 1.5 hours, filtering by adopting an ultrafiltration membrane, and concentrating to the density of 1.2-1.5 g/mL;
(3) crushing stevia rebaudiana, hawthorn, aloe, medlar and Chinese yam according to the formula amount, adding water according to the formula amount, pulping to obtain a mixture, boiling for 24 minutes, and performing centrifugal separation on the obtained boiling substance to obtain supernatant and residue;
(4) adding the alfalfa polysaccharide extract, alfalfa saponin extract and alfalfa amino acid extract obtained in the step (2) into the supernatant obtained after separation in the step (3), and then homogenizing in a homogenizer to obtain a crude alfalfa herbal compound functional beverage;
(5) degassing the crude alfalfa herbal compound functional beverage by using a degassing machine, filling by using a vacuum filling machine, sealing a cover, and sterilizing at the temperature of 121 ℃ for 4 minutes to obtain the finished beverage.
Example 4
The alfalfa herbal compound functional beverage is prepared from the following raw materials:
the alfalfa flower and leaf growing and growing tea comprises 40kg of alfalfa flower, 25kg of alfalfa leaves, 35kg of alfalfa stems, 15kg of stevia rebaudiana, 7 parts of hawthorn, 4kg of aloe, 5kg of wolfberry fruits, 3kg of Chinese yam and 160kg of water, wherein the alfalfa is in an initial flowering stage, and the alfalfa flower, the alfalfa leaves and the alfalfa stems are all dry bases.
The preparation method of the alfalfa herbal compound functional beverage comprises the following steps of:
(1) harvesting the alfalfa in the initial flowering period, collecting flowers, stems and leaves of the alfalfa respectively, naturally drying in the air, crushing after drying in the air, and sieving with a 50-80-mesh sieve;
(2) according to the formula amount, the flower of the alfalfa is respectively extracted by ethanol to obtain alfalfa polysaccharide extract, the stem of the alfalfa is extracted by microwave to obtain alfalfa saponin extract, and the leaves of the alfalfa are extracted by alkali, precipitated by alcohol and hydrolyzed by protease to obtain alfalfa amino acid extract; wherein,
the preparation method of the alfalfa polysaccharide extract comprises the following steps: adding the crushed flower of the alfalfa and ethanol (80-85%) into an extraction tank according to the mass ratio of 1:5, performing reflux extraction for 2 hours at the temperature of 60 ℃, standing and precipitating, taking supernatant, and concentrating the supernatant to the density of 1.3 g/mL;
the preparation method of the alfalfa saponin extract comprises the following steps: mixing the crushed stems of the alfalfa with ethanol (80-85%) according to a mass ratio of 1:3, putting the mixture into a microwave processor, extracting the mixture for 30min at 40 ℃ with the power of the microwave processor of 300w, standing and precipitating, taking supernatant, and concentrating the supernatant to a density of 1.3 g/mL;
the preparation method of the alfalfa amino acid extract comprises the following steps: mixing crushed alfalfa leaves and a NaOH solution with the concentration of 1.5mol/L according to the mass ratio of 1:3, heating to 65 ℃, extracting for 3 hours, adding ethanol (80-85%) for precipitation, taking supernatant, adding 2g Protamex enzyme into every 100mL of supernatant for enzymolysis for 2 hours, filtering by adopting an ultrafiltration membrane, and concentrating to the density of 1.4 g/mL;
(3) crushing stevia rebaudiana, hawthorn, aloe, medlar and Chinese yam according to the formula amount, adding water according to the formula amount, pulping to obtain a mixture, boiling for 24 minutes, and performing centrifugal separation on the obtained boiling substance to obtain supernatant and residue;
(4) adding the alfalfa polysaccharide extract, alfalfa saponin extract and alfalfa amino acid extract obtained in the step (2) into the supernatant obtained after separation in the step (3), and then homogenizing in a homogenizer to obtain a crude alfalfa herbal compound functional beverage;
(5) degassing the crude alfalfa herbal compound functional beverage by using a degassing machine, filling by using a vacuum filling machine, sealing a cover, and sterilizing at the temperature of 121 ℃ for 4 minutes to obtain the finished beverage.
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. An alfalfa herbal compound functional beverage is characterized in that: the traditional Chinese medicine is prepared from the following raw materials in parts by weight: 20-50 parts of alfalfa flower, 20-50 parts of alfalfa leaves, 20-50 parts of alfalfa stems, 12-16 parts of stevia rebaudiana, 5-8 parts of hawthorn, 2-5 parts of aloe, 3-6 parts of wolfberry fruit, 1-4 parts of Chinese yam and 150-200 parts of water.
2. The alfalfa herbal compound functional beverage of claim 1, wherein: the alfalfa is alfalfa in the initial flowering period, and alfalfa flowers, alfalfa leaves and alfalfa stems are dry bases.
3. The method for preparing alfalfa herbal compound functional beverage as claimed in claim 2, characterized in comprising the steps of:
(1) harvesting the alfalfa in the initial flowering period, collecting flowers, stems and leaves of the alfalfa respectively, naturally drying in the air, crushing after drying in the air, and sieving with a 50-80-mesh sieve;
(2) according to the formula, the flower of the alfalfa is extracted by ethanol to obtain alfalfa polysaccharide extract, the stem of the alfalfa is extracted by microwave to obtain alfalfa saponin extract, and the leaves of the alfalfa are extracted by alkali, precipitated by alcohol and hydrolyzed by protease to obtain alfalfa amino acid extract;
(3) crushing stevia rebaudiana, hawthorn, aloe, medlar and Chinese yam according to the formula amount, adding water according to the formula amount, pulping to obtain a mixture, boiling for 20-25 minutes, and performing centrifugal separation on the obtained boiling substance to obtain a supernatant and a residue;
(4) adding the alfalfa polysaccharide extract, alfalfa saponin extract and alfalfa amino acid extract obtained in the step (2) into the supernatant obtained after separation in the step (3), and then homogenizing in a homogenizer to obtain a crude alfalfa herbal compound functional beverage;
(5) degassing the alfalfa herbal compound functional beverage crude product by using a degassing machine, filling by using a vacuum filling machine, sealing a cover, and sterilizing to obtain a finished product beverage.
4. The method for preparing herbal compound functional beverage of alfalfa as claimed in claim 3, characterized in that: the preparation method of the alfalfa polysaccharide extract in the step (2) comprises the following steps: adding the crushed flower of the alfalfa and ethanol into an extraction tank according to the mass ratio of 1: 4-5, performing reflux extraction for 1-2 hours at the temperature of 60-70 ℃, standing and precipitating, taking supernatant, and concentrating the supernatant to the density of 1.2-1.5 g/mL.
5. The method for preparing herbal compound functional beverage of alfalfa as claimed in claim 3, characterized in that: the preparation method of the alfalfa saponin extract in the step (2) comprises the following steps: mixing the crushed stems of the alfalfa and ethanol according to the mass ratio of 1: 2-3, putting the mixture into a microwave processor with the power of 300w, extracting for 20-30 min at the temperature of 40-60 ℃, standing and precipitating, taking supernatant, and concentrating the supernatant until the density is 1.2-1.5 g/mL.
6. The method for preparing herbal compound functional beverage of alfalfa as claimed in claim 3, characterized in that:
the preparation method of the alfalfa amino acid extract in the step (2) comprises the following steps: mixing the crushed leaves of the alfalfa with a NaOH solution with the concentration of 0.5-2 mol/L according to the mass ratio of 1: 2-3, heating to 65-75 ℃, extracting for 2-3 hours, adding ethanol for precipitation, taking supernatant, adding 1-2 g of protease into every 100mL of supernatant for enzymolysis for 1-2 hours, filtering by using an ultrafiltration membrane, and concentrating to the density of 1.2-1.5 g/mL.
7. The method for preparing herbal compound functional beverage of alfalfa as claimed in claim 4 or 5 or 6, characterized in that: the ethanol is 80-85% by volume.
8. The method for preparing herbal compound functional beverage of alfalfa as claimed in claim 3, characterized in that: and (5) sterilizing for 3-5 minutes at the temperature of 121 ℃.
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