CN105768077A - Instant radix millettiae speciosae and preparation method and consumption method thereof - Google Patents
Instant radix millettiae speciosae and preparation method and consumption method thereof Download PDFInfo
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- CN105768077A CN105768077A CN201610145772.3A CN201610145772A CN105768077A CN 105768077 A CN105768077 A CN 105768077A CN 201610145772 A CN201610145772 A CN 201610145772A CN 105768077 A CN105768077 A CN 105768077A
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- niu great
- radix millettiae
- millettiae speciosae
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- 238000000034 method Methods 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000284 extract Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000000605 extraction Methods 0.000 claims abstract description 18
- 235000013410 fast food Nutrition 0.000 claims description 33
- 235000014347 soups Nutrition 0.000 claims description 33
- 239000000843 powder Substances 0.000 claims description 8
- 239000006071 cream Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000006286 aqueous extract Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 5
- 238000012856 packing Methods 0.000 description 5
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000019659 mouth feeling Nutrition 0.000 description 3
- 238000011387 Li's method Methods 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 230000003862 health status Effects 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010006002 Bone pain Diseases 0.000 description 1
- 241001098027 Callerya speciosa Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 101710094902 Legumin Proteins 0.000 description 1
- 241000521581 Millettia Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 208000025747 Rheumatic disease Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
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- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000091 immunopotentiator Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000000552 rheumatic effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000001228 trophic 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
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides an instant radix millettiae speciosae and a preparation method thereof. The method comprises the following steps: 1) fresh radix millettiae speciosae is washed, the washed radix millettiae speciosae is sliced, the sliced radix millettiae speciosae is crushed, water is added, the crushd radix millettiae speciosae is subjected to a vacuum flash extraction, and the extracted radix millettiae speciosae is filtrated, wherein the vacuum flash extraction is conducted at a temperature of 60-90 DEG C and a vacuum degree of -0.08 to -0.098 MPa; 2) the radix millettiae speciosae extract is concentrated and dried to obtain a dried radix millettiae speciosae paste; and 3) the dried paste is crushed to obtain the instant radix millettiae speciosae. The vacuum flash extraction fully dissolves the various active ingredients in the radix millettiae speciosae and also solves the problem that the extraction of the radix millettiae speciosae is serious in blistering. Then a series of specific technologies are used to obtain the instant radix millettiae speciosae, so that the nutrients of the fresh radix millettiae speciosae are maximally preserved. The present invention also provides a consumption method of the instant radix millettiae speciosae.
Description
Technical field
The present invention relates to food, medicine field, in particular to a kind of fast food Niu great Li
Preparation and eating method.
Background technology
Ox is legume beautiful millettia (Millettia speciosa Champ.) energetically, with root
Being used as medicine, have the title of south Korean ginseng, its composition is rich in polysaccharide, flavones, alkaloid, perfume (or spice)
Legumin, protein, starch and various trace elements, be preferable immunopotentiator.Niu great
The sweet perfume (or spice) of strength taste, warm in nature and, there is establishing-Yang, support kidney qi-restoratives, strong muscle is active, flat liver, profit
Effect of lung, is suitable for: suffering from a deficiency of the kidney, vim and vigour are the most prosperous, treating rheumatic ostealgia, and often cough suffers from anxious slow
Property bronchitis and smoking and suction kitchen fume personage.It is mended and the driest, among the people generally uses
It boils beautiful soup and goes with rice or bread, and soup taste delicate fragrance is sweet, is entertain the guests at a banquet top grade, application existing 200
History for many years.
General ox soup energetically is to stew more than 2 hours, with selected ox fresh goods energetically section slow fire
It is not suitable with the allegro life style of modern, and many nutrients are destroyed.Fresh ox
Quality is harder energetically, and section is difficult to, the most inconvenient time edible, and fresh ox is energetically at normal temperature bar
Easily moldy metamorphism during storing under part, loss is big, and shelf life is short.It is thus desirable to it is a kind of green
Natural, safe and reliable, good mouthfeel, fast food of new generation easy to use, comprehensive nutrition produce
Product.
In view of this, the present invention is proposed.
Summary of the invention
The first object of the present invention is to provide a kind of fast food Niu great Li and preparation method, described
Method has a preparation process simple economy, favorable reproducibility, without any food additives,
Can farthest retain the nutritional labeling of Niu great Li and original local flavor.
The second object of the present invention is to provide the eating method of a kind of described fast food Niu great Li,
The method is simple to operate quickly, uses Niu great Li soup or the Niu great Li drink wind of the method making
Taste is excellent, and trophic function is good.
In order to realize the above-mentioned purpose of the present invention, spy by the following technical solutions:
One aspect of the present invention relates to a kind of fast food Niu great Li and preparation method, described method
Comprise the following steps:
1) fresh ox cleaned energetically, cut into slices, coarse crushing, the vacuum that adds water homogenate extraction, filter,
Wherein, described vacuum homogenate extraction is 60～90 DEG C, vacuum-0.08～-0.098MPa
Under the conditions of carry out；
2) it is concentrated and dried described ox extract energetically, obtains the dry cream of Niu great Li；
3) fast food Niu great Li is obtained by broken for described dried cream powder.
The present invention makes the various active components of Niu great Li be fully dissolved out by vacuum homogenate extraction,
Also solving the problem that Niu great Li foaming is serious of extracting, a series of special processes of rear employing obtain
Fast food Niu great Li, remains fresh ox nutritional labeling energetically to greatest extent.
Ox energetically in containing saponin, under normal temperature and pressure, stirring is easily bubbled, and uses homogenate extraction
This problem can be prevented effectively from.
Without adding any food additives in whole technique, therefore can farthest protect
Stay the sweet taste and flavor of Niu great Li itself, also overcome fresh ox simultaneously and be difficult to energetically preserve
Defect.
Preferably, the water added before described vacuum homogenate extraction, is Niu great Li by weight
2～6 times, described vacuum homogenate extraction is 70～80 DEG C, vacuum-0.08～-0.09MPa
Under conditions of carry out.
The most described homogenate extraction is 75～80 DEG C, vacuum-0.08～-0.85MPa
Under the conditions of carry out.
Aforesaid operations is preferably carried out in vacuum homogenate extraction tank.
Preferably, described vacuum homogenate extraction Niu great Li extracts 1～4 time altogether, extracts every time
Time is 30～60 minutes.
Preferably, described step 1) in filtration use centrifuge or plate and frame filter press to carry out.
Preferably, described step 2) in, be concentrated in temperature 50～80 DEG C, vacuum-0.08～
Carry out under conditions of-0.098MPa, and, described extract is concentrated into 15～25 Baumes
Degree.
Carry out concentrating according to conditions above and may insure that the active ingredient of Niu great Li will not be due to mistake
Go bad, at the same time it can also be obtain the suitable concentrate of density, at this in harsh condition
Under density, concentrate is prone to dry.
Preferably, described step 2) in dry be to enter under conditions of temperature 45～90 DEG C
The vacuum drying of row.
Preferably, described step 3) in dried cream powder is broken to particle diameter mesh number more than 40 mesh, more
Preferably greater than 100 mesh.
The dry powder of this granularity is the most instant, it is possible to reconstitutes quickly and easily and makes Niu great Li soup,
Meet the fast pace life of society.
Another aspect of the present invention is directed to use with fast food Niu great Li prepared by described method.
The fast food Niu great Li of the present invention does not contains any food additives, safe green, and it is maximum
Limit remains fresh ox various bioactive ingredients energetically, instant.
Another aspect of the present invention is directed to use with the food of fast food Niu great Li prepared by described method
By method, described method includes:
1), after boiling meat food, described fast food Niu great Li, available ox soup energetically are added；
2) the direct modulated of boiling water obtains Niu great Li drink.
The eating method using the present invention to provide prepares Niu great Li soup or Niu great Li drink, local flavor
Mouthfeel is more preferably.
Compared with prior art, the invention have the benefit that
(1) present invention makes the various active components of Niu great Li the most molten by vacuum homogenate extraction
Go out, also solve the problem that Niu great Li foaming is serious of extracting, a series of special processes of rear employing
Obtain fast food Niu great Li, remain fresh ox nutritional labeling energetically to greatest extent.
The method simple economy of the present invention, favorable reproducibility, and be not required in whole preparation process
Add any food additives and i.e. can get the fast food Niu great Li of fast food, it is possible at utmost
Ground retains nutritional labeling and the mouthfeel of Niu great Li.
(2) the fast food Niu great Li instant that the present invention prepares is quick, and local flavor is excellent, nutrition
It is worth height.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but this
Skilled person is it will be appreciated that the following example is merely to illustrate the present invention, and should not regard
For limiting the scope of the present invention.Unreceipted actual conditions person in embodiment, according to normal condition
Or the condition of manufacturer's suggestion is carried out.Agents useful for same or instrument unreceipted production firm person, all
For the conventional products that can be obtained by commercially available purchase.
Embodiment 1
Fast food Niu great Li is prepared according to following steps
1) take fresh ox 20kg energetically, clean up, section, then carry out coarse crushing, add 4 times
The water of weight is heated to 60 DEG C, then in the flash extracter that vacuum is-0.098MPa
Extract；
Extract 2 times altogether, each 45 minutes, filter to obtain aqueous extract by sedimentation-type centrifuge；
2) aqueous extract is evaporated to proportion under temperature 50 C, vacuum-0.093MPa
It is the thick medicinal extract of 20 Baume degrees (45 DEG C of surveys)；
Being vacuum dried by thick medicinal extract, baking temperature is 90 DEG C；
3) it is crushed to, about 100 mesh, pack at ambient temperature with packing machine after taking out,
Obtain fast food Niu great Li product.
Embodiment 2
Fast food Niu great Li is prepared according to following steps
1) take fresh ox 25kg energetically, clean up, section, then carry out coarse crushing, add 2 times
The water of weight is heated to 75 DEG C, then carries in the flash extracter that vacuum is-0.08MPa
Take；
Use distilled water to extract 60 minutes, extract 1 time altogether, filter to obtain water through plate and frame filter press
Extract；
2) aqueous extract is temperature 80 DEG C, is evaporated to proportion under vacuum-0.08MPa
It is the thick medicinal extract of 15 Baume degrees (50 DEG C of surveys)；Thick medicinal extract is vacuum dried, baking temperature
It it is 66 DEG C；
3) pulverized 40 mesh sieves after taking out, packed at ambient temperature with packing machine,
Obtain fast food Niu great Li product.
Embodiment 3
Fast food Niu great Li is prepared according to following steps
1) take fresh ox 100kg energetically, clean up, section, then carry out coarse crushing, add 3 times
The water of weight is heated to 90 DEG C, and then using distilled water is the sudden strain of a muscle of-0.09MPa in vacuum
Formula extractor extracts；
Using distilled water to extract 4 times, each 30 minutes, machine filtered to obtain aqueous extract by centrifugation；
2) aqueous extract is temperature 55 DEG C, is evaporated to proportion under vacuum-0.09MPa
It is the thick medicinal extract of 25 Baume degrees (50 DEG C of surveys)；Thick medicinal extract is vacuum dried, baking temperature
It it is 45 DEG C；
3) it is crushed to more than 80 mesh after taking out, packs at ambient temperature with packing machine,
Obtain fast food Niu great Li product.
Embodiment 4
Fast food Niu great Li is prepared according to following steps
1) take fresh ox 25kg energetically, clean up, section, then carry out coarse crushing, add 6 times
The water of weight is heated to 85 DEG C, then in the flash extracter that vacuum is-0.085MPa
Extract；
Use distilled water extract 4 times, each 30 minutes, through plate and frame filter press filter water carries
Take liquid；
2) aqueous extract is evaporated to proportion under temperature 60 C, vacuum-0.08MPa
It is the thick medicinal extract of 25 Baume degrees (50 DEG C of surveys)；Thick medicinal extract is vacuum dried, baking temperature
It it is 55 DEG C；
3) it is crushed to more than granularity 100 mesh after taking out, seals at ambient temperature with packing machine
Packaging, obtains fast food Niu great Li product.
Embodiment 5
Fast food Niu great Li is prepared according to following steps
1) take fresh ox 25kg energetically, clean up, section, then carry out coarse crushing, add 6 times
The water of weight is heated to 80 DEG C, then in the flash extracter that vacuum is-0.085MPa
Extract；
Use distilled water to extract 4 times, each 40 minutes, filter to obtain water through sedimentation-type centrifuge
Extract；
2) aqueous extract is temperature 80 DEG C, is evaporated to proportion under vacuum-0.098MPa
It is the thick medicinal extract of 25 Baume degrees (50 DEG C of surveys)；Thick medicinal extract is vacuum dried, baking temperature
It it is 75 DEG C；
3) it is crushed to more than granularity 100 mesh after taking out, seals at ambient temperature with packing machine
Packaging, obtains fast food Niu great Li product.
Product quality is evaluated and tested
1. mouth feeling experience investigation
Boil pork, use meat soup to brew the instant fast food Niu great Li in embodiment 1～5,
To Niu great Li soup 1～5；
Use fresh ox to cut into slices energetically and pork slow fire pot obtains Niu great Li soup 6 in 2 hours；
Choose 120 volunteers and be divided into 6 groups, taste above ox soup 1～6 energetically respectively, and
The mouthfeel of ox soup energetically is evaluated, experiences and be divided into satisfied, general and be unsatisfied with three kinds,
Result is as shown in the following Table 1:
| Satisfied | Typically | Discontented | |
| Ox soup 1 energetically | 18 people | 2 people | 0 people |
| Ox soup 2 energetically | 20 people | 0 people | 0 people |
| Ox soup 3 energetically | 15 people | 5 people | 0 people |
| Ox soup 4 energetically | 16 people | 4 people | 0 people |
| Ox soup 5 energetically | 15 people | 4 people | 1 people |
| Ox soup 6 energetically | 20 people | 0 people | 0 people |
Table 1 Niu great Li soup mouth feeling experience investigation result
The Niu great Li soup of preparation and fresh ox soup energetically in embodiment 1～5 as can be seen from the above table
Obtain the mouth feeling experience evaluation being sufficiently close to, wherein, embodiment 2 the fast food ox prepared
Reconstituting its taste of Niu great Li soup obtained energetically and obtain the affirmative of all prelibation volunteers, it is complete
Entirely remain fresh ox taste flavor energetically.
, our experiments show that meanwhile, after fresh ox stores 7 days energetically, even if not going bad, its
Mouthfeel can be severely impacted.As can be seen here, Niu great Li powder prepared by the method for the present invention,
Can solve fresh ox storage life energetically short and be difficult to retain local flavor defect.
2. health-care effect impression is evaluated
Choose 120 volunteers and be divided into 6 groups, adhere to edible being prepared as described above respectively
Niu great Li soup 1-6 tri-months, period weekly edible at least one times, make volunteer big to ox
Power soup is evaluated, and experience is divided into effective, general and invalid.
Wherein, in three months user feel self health status to have be obviously improved (as
Improve the similar phenomenons such as deficient in energy, arthralgia) it is chosen as effectively；
There is being chosen as typically of a little lifting；
Be not felt by completely the lifting to health status be chosen as invalid.
Its result is as shown in table 2:
| Effectively | Typically | Invalid | |
| Ox soup 1 energetically | 14 people | 2 people | 4 people |
| Ox soup 2 energetically | 16 people | 1 people | 3 people |
| Ox soup 3 energetically | 15 people | 1 people | 4 people |
| Ox soup 4 energetically | 16 people | 4 people | 0 people |
| Ox soup 5 energetically | 15 people | 4 people | 1 people |
| Ox soup 6 energetically | 2 people | 12 people | 6 people |
Table 2: health-care effect impression is evaluated
By the result of upper table it can be seen that through slow fire pot system Niu great Li soup 6, though it is at mouth
Taste evaluation and test has obtained the satisfied evaluation of all volunteers, but owing to this cooking methods needs
At high temperature heating Niu great Li about 2 hours, thus result in Niu great Li itself rich in battalion
Form point a large amount of losses or a heavy damage.Volunteer is after longer-term is edible, and it is healthy
Situation is not improved.
On the contrary, the Niu great Li soup that the Niu great Li powder that the edible present invention provides is cooked, one period
The most most volunteers can substantially experience being effectively improved of physical condition, by
This is visible, and the active component of Niu great Li can be retained by the Niu great Li powder of the present invention well
Come, and the eating method of the present invention is not so that these active components are by conventional culinary side
The destruction of method.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that
May be made that without departing from the spirit and scope of the present invention many other change and
Amendment.It is, therefore, intended that include in the following claims belonging in the scope of the invention
All such changes and modifications.
Claims (10)
1. the preparation method of a fast food Niu great Li, it is characterised in that described method include with
Lower step:
1) fresh ox cleaned energetically, cut into slices, coarse crushing, the vacuum that adds water homogenate extraction, filter,
Wherein, described vacuum homogenate extraction is 60～90 DEG C, vacuum-0.08～-0.098MPa
Under the conditions of carry out；
2) it is concentrated and dried described ox extract energetically, obtains the dry cream of Niu great Li；
3) fast food Niu great Li is obtained by broken for described dried cream powder.
Method the most according to claim 1, it is characterised in that described vacuum is flash to be carried
Before taking, the water of addition, is 2～6 times of Niu great Li by weight, and described vacuum homogenate extraction exists
70～80 DEG C, carry out under conditions of vacuum-0.08～-0.09MPa.
Method the most according to claim 1, it is characterised in that described homogenate extraction exists
75～80 DEG C, carry out under conditions of vacuum-0.08～-0.85MPa.
Method the most according to claim 1, it is characterised in that described vacuum is flash to be carried
Taking Niu great Li to extract altogether 1～4 time, the time every time extracted is 30～60 minutes.
Method the most according to claim 1, it is characterised in that described step 1) in
Filtration use centrifuge or plate and frame filter press to carry out.
Method the most according to claim 1, it is characterised in that described step 2) in,
It is concentrated in temperature 50～80 DEG C, carries out under conditions of vacuum-0.08～-0.098MPa, and
And described extract is concentrated into 15～25 Baume degrees.
Method the most according to claim 1, it is characterised in that described step 2) in
Dry be the vacuum drying carried out under conditions of temperature 45～90 DEG C.
Method the most according to claim 1, it is characterised in that described step 3) in
Dried cream powder is broken to particle diameter mesh number more than 40 mesh, preferably greater than 100 mesh.
9. the fast food ox using in claim 1～8 method described in any one to prepare is big
Power.
10. the eating method of the fast food Niu great Li described in claim 9, it is characterised in that
Described eating method includes:
1), after boiling meat food, described fast food Niu great Li, available ox soup energetically are added；
2) the direct modulated of boiling water obtains Niu great Li drink.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610145772.3A CN105768077A (en) | 2016-03-15 | 2016-03-15 | Instant radix millettiae speciosae and preparation method and consumption method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307247A (en) * | 2017-06-02 | 2017-11-03 | 广东粤森生态农业科技有限公司 | A kind of beautiful millettia root plant energy drinks and preparation method thereof |
| CN113278085A (en) * | 2021-05-24 | 2021-08-20 | 福建宏泰莱生物科技有限公司 | Non-ethanol precipitated high molecular weight tremella polysaccharide and preparation method thereof |
| CN113440444A (en) * | 2020-03-25 | 2021-09-28 | 广东省禾基生物科技有限公司 | Preparation method and application of beautiful millettia root cell water |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102783639A (en) * | 2012-08-03 | 2012-11-21 | 中国热带农业科学院热带作物品种资源研究所 | Cow strong health care capsule and preparation method of cow strong health care capsule |
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| CN102783639A (en) * | 2012-08-03 | 2012-11-21 | 中国热带农业科学院热带作物品种资源研究所 | Cow strong health care capsule and preparation method of cow strong health care capsule |
| CN102793741A (en) * | 2012-09-05 | 2012-11-28 | 海南师范大学 | Beautiful millettia root extract and application thereof |
| CN103040924A (en) * | 2013-01-14 | 2013-04-17 | 海南师范大学 | Radix millettiae speciosae extract and application thereof in preparing drugs for treating osteoporosis |
| CN104397708A (en) * | 2014-12-17 | 2015-03-11 | 周伟成 | Beautiful millettia root ball |
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| CN107307247A (en) * | 2017-06-02 | 2017-11-03 | 广东粤森生态农业科技有限公司 | A kind of beautiful millettia root plant energy drinks and preparation method thereof |
| CN113440444A (en) * | 2020-03-25 | 2021-09-28 | 广东省禾基生物科技有限公司 | Preparation method and application of beautiful millettia root cell water |
| CN113278085A (en) * | 2021-05-24 | 2021-08-20 | 福建宏泰莱生物科技有限公司 | Non-ethanol precipitated high molecular weight tremella polysaccharide and preparation method thereof |
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