CN105747059A - Herba taraxaci and rhizoma imperatae plant beverage and preparation method thereof - Google Patents
Herba taraxaci and rhizoma imperatae plant beverage and preparation method thereof Download PDFInfo
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- CN105747059A CN105747059A CN201610102537.8A CN201610102537A CN105747059A CN 105747059 A CN105747059 A CN 105747059A CN 201610102537 A CN201610102537 A CN 201610102537A CN 105747059 A CN105747059 A CN 105747059A
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- rhizoma imperatae
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
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- 238000000034 method Methods 0.000 claims abstract description 17
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- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 claims 1
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- 230000002708 enhancing effect Effects 0.000 description 1
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- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000006750 hematuria Diseases 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000001900 immune effect Effects 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
- A23L2/38—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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses herba taraxaci and rhizoma imperatae plant beverage and a preparation method thereof, belonging to the technical field of beverage. The preparation method comprises the following steps of taking herba taraxaci and rhizoma imperatae as main raw materials; crushing the herba taraxaci, the rhizoma imperatae, tangerine peel, mesona blume and radix glycyrrhizae, and then mixing according to a certain proportion; extracting, filtering, centrifuging, concentrating, blending, sterilizing, filling, diluting and the like to obtain the herba taraxaci and rhizoma imperatae plant beverage. According to the preparation method, a production process of the herba taraxaci and rhizoma imperatae plant beverage is standardized, standardized herba taraxaci and rhizoma imperatae plant beverages can be produced at different factories, and the difference among batches is small; the preparation method is suitable for industrial production. The raw materials adopted by the method are all affinal drug and diet plants and have special efficacy; an obtained product has no preservative, essence and pigment; meanwhile, the product contains natural active substances and has the efficacy of clearing away heat and toxic materials, and diminishing inflammation and moistening lung.
Description
Technical field
The invention belongs to technical field of beverage, particularly to a kind of Herba Taraxaci Rhizoma Imperatae plant beverage and preparation method thereof.
Background technology
Herba Taraxaci (HerbaTaraxaci) has another name called Herba crotalariae albidae, Rhizoma Trillii Tschonoskii, Po Poding, belongs to Compositae, is the herbaceos perennial of a kind of integration of edible and medicinal herbs, originates in Europe, belongs to Compositae ligulate flower subfamily.Modern pharmacological research shows, Herba Taraxaci has broad-spectrum antiseptic, function of gallbladder promoting protects the liver and immunologic enhancement.It is mainly used in acute and chronic mastitis, acute tonsillitis, acute bronchitis, lymphadenitis, gastritis, hepatitis, cholecystitis and urinary tract infection etc. clinically.The comparison of the external chemical constitution study to common dandelion is comprehensive, main containing flavonoid, Polyphenols and triterpenes medicinal ingredient in common dandelion.
Rhizoma Imperatae is the rhizome of grass Herba Imperatae (Imperatacylindrica), and whole nation most area all has distribution.Its sweet in the mouth, cold in nature, there is effect of cooling blood for hemostasis, clearing away heat and promoting diuresis.Ancient Chinese medicine doctor is often with single or compound treatment stranguria, hematuria and chyluria, acute and chronic glomerulonephritis, edema, icteric and anicteric hepatitis etc..Discovered in recent years Rhizoma Imperatae has the effects such as blood pressure lowering, enhancing immunity, antitumor." notice about the management of further specification healthy food material " of Ministry of Public Health in March, 2002 announcement is listed in and is food and the list of medicine.
The chemical constitution study of Rhizoma Imperatae starts from the sixties in 20th century, Japanese scholars separates from Rhizoma Imperatae first and obtains triterpenes components, along with the development of natural drug separation detection technique, in succession separate again and obtain lignanoids, saccharide, lactone, sterols and organic acid compound.It addition, South Korea Seoul university J.S.Yoon reported first in 2006 separates from Rhizoma Imperatae and obtains phenethyl chromone constituents；Within 2009, Egyptian Al--Azhar University GamalA.Mohamed reported first gets flavone compound from Rhizoma Imperatae.
Along with the raising of people's living standard, beverage is increasingly subject to the favor of people, and the drink variety that market is sold also gets more and more.The beverage being particularly raw material with natural plants, had both contained some active skull cap components that human body is useful because of it, again can promoting the production of body fluid to quench thirst and enjoy high praise.
Summary of the invention
It is an object of the invention to provide a kind of Herba Taraxaci Rhizoma Imperatae plant beverage and preparation method thereof.
To achieve these goals, the technical scheme that the present invention takes is as follows:
The preparation method of a kind of Herba Taraxaci Rhizoma Imperatae plant beverage, comprises the following steps:
(1) pulverize: plant material Herba Taraxaci, Rhizoma Imperatae, Pericarpium Citri Reticulatae, Herba mesonae chinensis and Radix Glycyrrhizae are selected, after removing impurity, clean, dry, pulverize into the plant material granule of 2-4mm × 2-4mm；
(2) extract: by plant material granule according to Herba Taraxaci 2-5 part, Rhizoma Imperatae 1-3 part, Pericarpium Citri Reticulatae 0.5-1 part, Herba mesonae chinensis 1-3 part, Radix Glycyrrhizae 0.2-0.5 part quality proportioning mix homogeneously after, put in extraction kettle；Tradition water extraction, ethanol water extraction, microwave extracting or ultrasonic extraction technique is adopted to extract, it is thus achieved that extract；
(3) filter centrifugation: extract is filtered through the vibrosieve of 20-60 order, discards filtering residue；Filtrate is cooled to 15-20 DEG C, stands after 15-45min, the centrifugal filtration when centrifugal force is 7000-12000g, be the ceramic membrane filter of 0.1-0.5 μm through membrane aperture after, obtain clarification extract；
(4) concentration: clarification extract membrance concentration or reduced vacuum are concentrated into 20-60Brix, obtain plant concentrated solution；
(5) allotment: plant concentrated solution is mixed by different ratio with one or more in white sugar, stevioside, glycyrrhetate, Momordia grosvenori aglycone, erythritol, sucralose, acesulfame potassium, after stirring, obtaining soluble solid is the high sugar of 20-60Brix, low sugar or sugar-free seasoning liquid；
(6) sterilization fill: by height sugar, low sugar or sugar-free seasoning liquid after instantaneous ultrahigh-temperature sterilization, be cooled to 30-40 DEG C, sterile filling, obtain Herba Taraxaci Rhizoma Imperatae plant beverage host；The shelf-life of this plant beverage host is 6 months, can transport and obtain standardization beverage product after diluting to various places factory within the shelf-life；
(7) dilution: Herba Taraxaci Rhizoma Imperatae plant beverage host is diluted to 2-10Brix, obtains Herba Taraxaci Rhizoma Imperatae plant beverage seasoning liquid, after sterilization, fill, obtains Herba Taraxaci Rhizoma Imperatae plant beverage.
The condition of four kinds of extraction process described in step (2) is respectively as follows:
(1) tradition water extractant condition is: solid-liquid ratio is 1:10-1:50, and extraction temperature is 40-100 DEG C, and extraction time is 20-90min, and extraction times is 1-3 time；
(2) ethanol water extractant condition is: the concentration of ethanol is 20%-80%, and solid-liquid ratio is 1:5-1:35, and extraction temperature is 40-75 DEG C, and extraction time is 20-70min, and extraction times is 1-3 time；
(3) microwave extraction process condition is: adding pure water and make solid-liquid ratio be 1:5-1:40, microwave power is 100-700W, and the microwave time is 5-20min, and microwave extracting number of times is 1-2 time；
(4) ultrasonic extraction process conditions are: adding pure water and make solid-liquid ratio be 1:8-1:40, ultrasonic power is 200-800W, and ultrasonic time is 10-40min, and ultrasonic extraction number of times is 1-2 time.
The turbidity of the clarification extract obtained in step (3) is less than 30NTU.
Membrance concentration described in step (4) is NF membrane concentration；The thickening temperature of described reduced vacuum concentration is 50～70 DEG C, and vacuum is-0.08～0.01MPa.
The concocting method of the high sugar described in step (5), low sugar and sugar-free seasoning liquid is respectively as follows:
High sugar seasoning liquid: by plant concentrated solution 2-10 part, white sugar 6-12 part, after the quality proportioning mixing of pure water 4-10 part, obtain high sugar seasoning liquid；
Low sugar seasoning liquid: by plant concentrated solution 2-10 part, white sugar 4-6 part, stevioside 0.001-0.01 part, after the quality proportioning mixing of pure water 3-6 part, obtain low sugar seasoning liquid；
Sugar-free seasoning liquid: after mixing by the quality proportioning of plant concentrated solution 2-10 part, erythritol 0.5-2 part, glycyrrhetate 0.5-5 part, Momordia grosvenori aglycone 0.5-5 part, pure water 1-2 part, obtain sugar-free seasoning liquid；Or after pressing the quality proportioning mixing of plant concentrated solution 2-10 part, erythritol 0.5-2 part, sucralose 0.001-0.01 part, acesulfame potassium 0.001-0.01 part, pure water 1-2 part, obtain sugar-free seasoning liquid.
Before white sugar described in step (5), stevioside, glycyrrhetate, Momordia grosvenori aglycone, erythritol, sucralose, acesulfame potassium mix with plant concentrated solution, need to first use dissolved in purified water.
The sterilising temp of the instantaneous ultrahigh-temperature sterilization described in step (6) is 135-139 DEG C, and sterilization time is 30-60s.
Sterilization mode described in step (7) is: instantaneous ultrahigh-temperature sterilization 30-60s at 128-136 DEG C；Described canning means is: carries out hot filling after Herba Taraxaci Rhizoma Imperatae plant beverage seasoning liquid is cooled to 89-91 DEG C or Herba Taraxaci Rhizoma Imperatae plant beverage seasoning liquid is cooled to 40 DEG C is carried out below sterile filling.
Herba Taraxaci Rhizoma Imperatae plant beverage prepared by described preparation method.
In described Herba Taraxaci Rhizoma Imperatae plant beverage, general flavone content is 15-35mg/100mL, and total phenol content is 8-25mg/100mL, to ABTS·+The Scavenging activity of free radical is 66-198mg/100mL, to DPPH·+The Scavenging activity of free radical is 67-174mg/100mL, and the suppression ratio to α-amylase is 2.5-6.4mg/100mL, and the suppression ratio to alpha-glucosidase is 0.45-0.71mg/100mL.
The invention have the benefit that
Raw materials used be medicinal and edible plant, there is special efficacy, as Herba Taraxaci can heat-clearing and toxic substances removing, dispersing swelling and dissipating binds etc.；Rhizoma Imperatae energy cooling blood for hemostasis, heat-clearing and toxic substances removing etc.；Herba mesonae chinensis energy clearing away summer-heat, antipyretic diuretic etc.；Radix Glycyrrhizae energy invigorating the spleen and replenishing QI, heat-clearing and toxic substances removing, expelling phlegm for arresting cough etc..
The Herba Taraxaci Rhizoma Imperatae plant beverage of preparation, without any preservative, essence and pigment, pure taste low containing natural active matter, heat, maintain the local flavor of plant material, there is effect of refreshing and detoxicating, antiinflammatory expelling summer-heat, moreover it is possible to remove the free radical that human body produces.
Described preparation method, has carried out standardization to the production technology of Herba Taraxaci Rhizoma Imperatae plant beverage, it is possible to going out standardized Herba Taraxaci Rhizoma Imperatae plant beverage in different plant produced, between batch, difference is little, it is adaptable to industrialized production.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described in detail.
Embodiment 1: the production of Herba Taraxaci Rhizoma Imperatae height sugar plant beverage
Plant material Herba Taraxaci, Rhizoma Imperatae, Pericarpium Citri Reticulatae, Herba mesonae chinensis and Radix Glycyrrhizae are selected, after removing impurity, cleans, dry, pulverize into the plant material granule of 2-4mm × 2-4mm.
By plant material granule according to Herba Taraxaci 3 parts, Rhizoma Imperatae 2 parts, Pericarpium Citri Reticulatae 0.5 part, Herba mesonae chinensis 1 part, 0.5 part of Radix Glycyrrhizae quality proportioning mix homogeneously after, put in extraction kettle；Adopting tradition water extraction process to extract, the process conditions of extraction are: solid-liquid ratio is 1:20, and extraction temperature is 90 DEG C, and extraction time is 40min, extract 2 times, it is thus achieved that extract.
Extract is filtered through the vibrosieve of 60 orders, discards filtering residue；Filtrate merges and is cooled to 15 DEG C, stands after 30min, adopts disk plate centrifuge, the centrifugal filtration when centrifugal force is 9000g, is after 0.5 μm of ceramic membrane filter through membrane aperture, obtains clarification extract, the turbidity 26NTU of clarification extract after.
Clarification extract is concentrated into 20Brix through 400MW NF membrane, obtains plant concentrated solution；By plant concentrated solution 8 parts, white sugar 8 parts, after the quality proportioning mixing of pure water 8 parts, obtain high sugar seasoning liquid.
By height sugar seasoning liquid instantaneous ultrahigh-temperature sterilization 60s at 135 DEG C, carry out sterile filling after being cooled to 35 DEG C, obtain Herba Taraxaci Rhizoma Imperatae height sugar plant beverage host.
Add pure water, after Herba Taraxaci Rhizoma Imperatae height sugar plant beverage host is diluted to 8Brix, obtain Herba Taraxaci Rhizoma Imperatae plant beverage seasoning liquid；Then instantaneous ultrahigh-temperature sterilization 30s at 132 DEG C, carries out hot filling after being cooled to 91 DEG C, obtain Herba Taraxaci Rhizoma Imperatae height sugar plant beverage.
In beverage, general flavone content is 18mg/100mL after testing, and total phenol content is 12mg/100mL, to ABTS·+The Scavenging activity of free radical is 70mg/100mL, to DPPH·+The Scavenging activity of free radical is 68mg/100mL, and the suppression ratio to α-amylase is 3.4mg/100mL, and the suppression ratio to alpha-glucosidase is 0.51mg/100mL.
Embodiment 2: the production of Herba Taraxaci Rhizoma Imperatae low-sugar vegetable drink
Plant material Herba Taraxaci, Rhizoma Imperatae, Pericarpium Citri Reticulatae, Herba mesonae chinensis and Radix Glycyrrhizae are selected, after removing impurity, cleans, dry, pulverize into the plant material granule of 2-4mm × 2-4mm.
To plant material granule according to Herba Taraxaci 5 parts, Rhizoma Imperatae 3 parts, Pericarpium Citri Reticulatae 0.5 part, Herba mesonae chinensis 3 parts, 0.2 part of Radix Glycyrrhizae quality proportioning mix homogeneously after, put in extraction kettle；Adopting ethanol water extraction process to extract, the process conditions of extraction are: concentration of alcohol is 60%, and solid-liquid ratio is 1:50, and extraction temperature is 60 DEG C, and extraction time is 60min, and extraction times is 1 time, it is thus achieved that extract.
Extract is filtered through the vibrosieve of 60 orders, discard filtering residue, filtrate merging is cooled to 10 DEG C, after standing 20min, adopting disk plate centrifuge, the centrifugal filtration when centrifugal force is 7000g, after after the ceramic membrane filter that membrane aperture is 0.1 μm, obtain clarification extract, the turbidity 24NTU of clarification extract.
Clarification extract is at vacuum-0.06MPa, and when temperature is 60 DEG C, reduced vacuum is concentrated into 50Brix, obtains plant concentrated solution.By plant concentrated solution 3 parts, white sugar 4 parts, stevioside 0.004 part, after the quality proportioning mix homogeneously of pure water 5 parts, obtain low sugar seasoning liquid.
By low sugar seasoning liquid instantaneous ultrahigh-temperature sterilization 60s at 132 DEG C, after being cooled to 35 DEG C, carry out sterile filling, obtain Herba Taraxaci Rhizoma Imperatae low-sugar vegetable drink host.
Add pure water, after Herba Taraxaci Rhizoma Imperatae low-sugar vegetable drink host is diluted to 4Brix, obtain Herba Taraxaci Rhizoma Imperatae plant beverage seasoning liquid；Then instantaneous ultrahigh-temperature sterilization 60s at 128 DEG C, carries out hot filling after being cooled to 89 DEG C, obtain Herba Taraxaci Rhizoma Imperatae low-sugar vegetable drink.
In beverage, general flavone content is 24mg/100mL after testing, and total phenol content is 16mg/100mL, to ABTS·+The Scavenging activity of free radical is 86.12mg/100mL, to DPPH·+The Scavenging activity of free radical is 88.27mg/100mL, and the suppression ratio to α-amylase is 3.7mg/100mL, and the suppression ratio to alpha-glucosidase is 0.57mg/100mL.
Embodiment 3: the production of Herba Taraxaci Rhizoma Imperatae sugar-free plant beverage
Plant material Herba Taraxaci, Rhizoma Imperatae, Pericarpium Citri Reticulatae, Herba mesonae chinensis and Radix Glycyrrhizae are selected, after removing impurity, cleans, dry, pulverize into the plant material granule of 2-4mm × 2-4mm.
By plant material granule according to Herba Taraxaci 5 parts, Rhizoma Imperatae 1 part, Pericarpium Citri Reticulatae 1 part, Herba mesonae chinensis 2 parts, 0.3 part of Radix Glycyrrhizae quality proportioning mix homogeneously after, put in extraction kettle；Adopting microwave extraction process to extract, the process conditions of extraction are: adding pure water and make solid-liquid ratio be 1:30, microwave power is 500W, and the microwave time is 10min, extract 2 times and obtain extract.
Extract is filtered through the vibrosieve of 40 orders, discard filtering residue, filtrate merging is cooled to 10 DEG C, after standing 45min, adopt disk plate centrifuge, the centrifugal filtration when centrifugal force is 8000g, after through membrane aperture be after 0.1 μm of ceramic membrane filter, obtain clarification extract, the turbidity 18NTU of clarification extract.
Clarification extract is at vacuum-0.04MPa, and when temperature is 50 DEG C, reduced vacuum is concentrated into 40Brix, obtains plant concentrated solution；By plant concentrated solution 4 parts, erythritol 0.5 part, sucralose 0.008 part, acesulfame potassium 0.006 part, pure water 1 part the mixing of quality proportioning after, obtain sugar-free seasoning liquid.
By sugar-free seasoning liquid instantaneous ultrahigh-temperature sterilization 30s at 139 DEG C, after being cooled to 40 DEG C, carry out sterile filling, obtain Herba Taraxaci Rhizoma Imperatae sugar-free plant beverage host.
Add pure water, after Herba Taraxaci Rhizoma Imperatae sugar-free plant beverage host is diluted to 2.5Brix, obtain Herba Taraxaci Rhizoma Imperatae plant beverage seasoning liquid；Then instantaneous ultrahigh-temperature sterilization 30s at 136 DEG C, carries out sterile filling after being cooled to 40 DEG C, obtain Herba Taraxaci Rhizoma Imperatae sugar-free plant beverage.
In beverage, general flavone content is 22mg/100mL after testing, and total phenol content is 16mg/100mL, to ABTS·+The Scavenging activity of free radical is 132.56mg/100mL, to DPPH·+The Scavenging activity of free radical is 125.39mg/100mL, and the suppression ratio to α-amylase is 6.3mg/100mL, and the suppression ratio to alpha-glucosidase is 0.63mg/100mL.
Embodiment 4: the production of Herba Taraxaci Rhizoma Imperatae sugar-free plant beverage
Plant material Herba Taraxaci, Rhizoma Imperatae, Pericarpium Citri Reticulatae, Herba mesonae chinensis and Radix Glycyrrhizae are selected, after removing impurity, cleans, dry, pulverize into the plant material granule of 2-4mm × 2-4mm.
By plant material granule according to Herba Taraxaci 4 parts, Rhizoma Imperatae 1 part, Pericarpium Citri Reticulatae 0.5 part, Herba mesonae chinensis 2 parts, 0.2 part of Radix Glycyrrhizae quality proportioning mix homogeneously after, put in extraction kettle；Adopting ultrasonic extraction technique to extract, the process conditions of extraction are: adding pure water and make solid-liquid ratio be 1:20, ultrasonic power is 500W, and ultrasonic time is 20min, extract 1 time and obtain extract.
Extract is filtered through the vibrosieve of 30 orders, discard filtering residue, filtrate merging is cooled to 15 DEG C, after standing 40min, adopt disk plate centrifuge, the centrifugal filtration when centrifugal force is 10000g, after through membrane aperture be after 0.4 μm of ceramic membrane filter, obtain clarification extract, the turbidity 20NTU of clarification extract.
Clarification extract is concentrated into 20Brix through 400MW NF membrane, obtains plant concentrated solution；By plant concentrated solution 4 parts, erythritol 0.5 part, glycyrrhetate 3 parts, Momordia grosvenori aglycone 0.5 part, after the quality proportioning mixing of pure water 1 part, obtain sugar-free seasoning liquid.
By sugar-free seasoning liquid instantaneous ultrahigh-temperature sterilization 30s at 136 DEG C, after being cooled to 40 DEG C, carry out sterile filling, obtain Herba Taraxaci Rhizoma Imperatae sugar-free plant beverage host.
Add pure water, after Herba Taraxaci Rhizoma Imperatae sugar-free plant beverage host is diluted to 2.0Brix, obtain Herba Taraxaci Rhizoma Imperatae plant beverage seasoning liquid；Then instantaneous ultrahigh-temperature sterilization 30s at 136 DEG C, carries out sterile filling after being cooled to 40 DEG C, obtain Herba Taraxaci Rhizoma Imperatae sugar-free plant beverage.
In beverage, general flavone content is 23mg/100mL after testing, and total phenol content is 18mg/100mL, and beverage is to ABTS·+The Scavenging activity of free radical is 142.12mg/100mL, to DPPH·+The Scavenging activity of free radical is 152.34mg/100mL, is 6.4mg/100mL to α-amylase suppression ratio, is 0.63mg/100mL to alpha-glucosaccharase enzyme inhibition rate.
Claims (10)
1. the preparation method of a Herba Taraxaci Rhizoma Imperatae plant beverage, it is characterised in that comprise the following steps:
(1) pulverize: plant material Herba Taraxaci, Rhizoma Imperatae, Pericarpium Citri Reticulatae, Herba mesonae chinensis and Radix Glycyrrhizae are selected, after removing impurity, clean, dry, pulverize into the plant material granule of 2-4mm × 2-4mm；
(2) extract: by plant material granule according to Herba Taraxaci 2-5 part, Rhizoma Imperatae 1-3 part, Pericarpium Citri Reticulatae 0.5-1 part, Herba mesonae chinensis 1-3 part, Radix Glycyrrhizae 0.2-0.5 part quality proportioning mix homogeneously after, put in extraction kettle；Tradition water extraction, ethanol water extraction, microwave extracting or ultrasonic extraction technique is adopted to extract, it is thus achieved that extract；
(3) filter centrifugation: extract is filtered through the vibrosieve of 20-60 order, discards filtering residue；Filtrate is cooled to 15-20 DEG C, stands after 15-45min, the centrifugal filtration when centrifugal force is 7000-12000g, be the ceramic membrane filter of 0.1-0.5 μm through membrane aperture after, obtain clarification extract；
(4) concentration: clarification extract membrance concentration or reduced vacuum are concentrated into 20-60Brix, obtain plant concentrated solution；
(5) allotment: plant concentrated solution is mixed by different ratio with one or more in white sugar, stevioside, glycyrrhetate, Momordia grosvenori aglycone, erythritol, sucralose, acesulfame potassium, after stirring, obtaining soluble solid is the high sugar of 20-60Brix, low sugar or sugar-free seasoning liquid；
(6) sterilization fill: by height sugar, low sugar or sugar-free seasoning liquid after instantaneous ultrahigh-temperature sterilization, be cooled to 30-40 DEG C, sterile filling, obtain Herba Taraxaci Rhizoma Imperatae plant beverage host；
(7) dilution: Herba Taraxaci Rhizoma Imperatae plant beverage host is diluted to 2-10Brix, obtains Herba Taraxaci Rhizoma Imperatae plant beverage seasoning liquid, after sterilization, fill, obtains Herba Taraxaci Rhizoma Imperatae plant beverage.
2. preparation method according to claim 1, it is characterised in that the condition of four kinds of extraction process described in step (2) is respectively as follows:
(1) tradition water extractant condition is: solid-liquid ratio is 1:10-1:50, and extraction temperature is 40-100 DEG C, and extraction time is 20-90min, and extraction times is 1-3 time；
(2) ethanol water extractant condition is: the concentration of ethanol is 20%-80%, and solid-liquid ratio is 1:5-1:35, and extraction temperature is 40-75 DEG C, and extraction time is 20-70min, and extraction times is 1-3 time；
(3) microwave extraction process condition is: adding pure water and make solid-liquid ratio be 1:5-1:40, microwave power is 100-700W, and the microwave time is 5-20min, and microwave extracting number of times is 1-2 time；
(4) ultrasonic extraction process conditions are: adding pure water and make solid-liquid ratio be 1:8-1:40, ultrasonic power is 200-800W, and ultrasonic time is 10-40min, and ultrasonic extraction number of times is 1-2 time.
3. preparation method according to claim 1, it is characterised in that the turbidity of the clarification extract obtained in step (3) is less than 30NTU.
4. preparation method according to claim 1, it is characterised in that the membrance concentration described in step (4) is NF membrane concentration；The thickening temperature of described reduced vacuum concentration is 50～70 DEG C, and vacuum is-0.08～0.01MPa.
5. preparation method according to claim 1, it is characterised in that the concocting method of the high sugar described in step (5), low sugar and sugar-free seasoning liquid is respectively as follows:
High sugar seasoning liquid: by plant concentrated solution 2-10 part, white sugar 6-12 part, after the quality proportioning mixing of pure water 4-10 part, obtain high sugar seasoning liquid；
Low sugar seasoning liquid: by plant concentrated solution 2-10 part, white sugar 4-6 part, stevioside 0.001-0.01 part, after the quality proportioning mixing of pure water 3-6 part, obtain low sugar seasoning liquid；
Sugar-free seasoning liquid: after mixing by the quality proportioning of plant concentrated solution 2-10 part, erythritol 0.5-2 part, glycyrrhetate 0.5-5 part, Momordia grosvenori aglycone 0.5-5 part, pure water 1-2 part, obtain sugar-free seasoning liquid；Or after pressing the quality proportioning mixing of plant concentrated solution 2-10 part, erythritol 0.5-2 part, sucralose 0.001-0.01 part, acesulfame potassium 0.001-0.01 part, pure water 1-2 part, obtain sugar-free seasoning liquid.
6. preparation method according to claim 1, it is characterized in that, before white sugar described in step (5), stevioside, glycyrrhetate, Momordia grosvenori aglycone, erythritol, sucralose, acesulfame potassium mix with plant concentrated solution, need to first use dissolved in purified water.
7. preparation method according to claim 1, it is characterised in that the sterilising temp of the instantaneous ultrahigh-temperature sterilization described in step (6) is 135-139 DEG C, sterilization time is 30-60s.
8. preparation method according to claim 1, it is characterised in that the sterilization mode described in step (7) is: instantaneous ultrahigh-temperature sterilization 30-60s at 128-136 DEG C；Described canning means is: carries out hot filling after Herba Taraxaci Rhizoma Imperatae plant beverage seasoning liquid is cooled to 89-91 DEG C or Herba Taraxaci Rhizoma Imperatae plant beverage seasoning liquid is cooled to 40 DEG C is carried out below sterile filling.
9. the Herba Taraxaci Rhizoma Imperatae plant beverage that prepared by the preparation method described in any one of claim 1-8.
10. Herba Taraxaci Rhizoma Imperatae plant beverage according to claim 9, it is characterised in that in described Herba Taraxaci Rhizoma Imperatae plant beverage, general flavone content is 15-35mg/100mL, and total phenol content is 8-25mg/100mL, to ABTS·+The Scavenging activity of free radical is 66-198mg/100mL, to DPPH·+The Scavenging activity of free radical is 67-174mg/100mL, and the suppression ratio to α-amylase is 2.5-6.4mg/100mL, and the suppression ratio to alpha-glucosidase is 0.45-0.71mg/100mL.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| PL127213U1 (en) * | 2018-04-03 | 2019-10-07 | Uniwersytet Przyrodniczy W Lublinie | Device for sterilization of plant material |
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