CN105995304A - Mangosteen, grape and chrysanthemum flower beverage and producing method thereof - Google Patents

Mangosteen, grape and chrysanthemum flower beverage and producing method thereof Download PDF

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Publication number
CN105995304A
CN105995304A CN201610548773.2A CN201610548773A CN105995304A CN 105995304 A CN105995304 A CN 105995304A CN 201610548773 A CN201610548773 A CN 201610548773A CN 105995304 A CN105995304 A CN 105995304A
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Prior art keywords
vitis viniferae
mangostana
fructus vitis
beverage
peel
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杨威
韦翠庆
欧刚宏
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Nanning Guangxi Science And Technology Co Ltd
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Nanning Guangxi Science And Technology Co Ltd
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Priority to CN201610548773.2A priority Critical patent/CN105995304A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices

Abstract

The invention discloses a mangosteen, grape and chrysanthemum flower beverage and a producing method thereof. The beverage is prepared from mangosteen pulp, mangosteen pericarp, grapes, Japanese stephania root and chrysanthemum flower, the sugar content is 10-30 g/L, and the beverage is purple; the weight ratio of mangosteen pulp to mangosteen pericarp to grapes to Japanese stephania root to chrysanthemum flower is (10-20):(0.1-0.5):(10-20):(0.5-1):(0.5-5). The producing method includes the steps of preparing normal juice, preparing mangosteen pericarp leach liquor, extracting effective components of Japanese stephania root and chrysanthemum flower, mixing and dyeing raw materials, seasoning, sterilizing at high temperature and filling in a sterile mode. The mangosteen, grape and chrysanthemum flower beverage is rich in nutrition, good in mouthfeel and suitable for the broad masses of people.

Description

A kind of containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage and production method thereof
Technical field
The invention belongs to technical field of food beverage, be specifically related to containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage and production method thereof.
Background technology
Garcinia mangostana (purple mangosteen), has another name called: mangosteen, Manggis, Cortex Garciniae, originates in the Malay Peninsula and Malay Archipelago, Cultivating more in south east asia such as Malaysia, Thailand, Philippine, Burma, belong to Guttiferae aiphyllium, blade is oval, Flower is like Althaea rosea (L.) Cavan., and the red stamen of lobe is yellow, is mostly progression of seasons.Mangosteen size such as Fructus Kaki, really shape is oblate, and shell thickness is the most dark purple, By 4 fruit end caping, shell is the thickest, is less susceptible to damage sarcocarp.Peel is the hardest but also real, and its shell of strip off is just shown in that seven or eight lobes are pure white Sparkling and crystal-clear sarcocarp.
The outer peel of Garcinia mangostana comprises a series of polyphenols with astriction, including xanthone and tannic acid;Wherein Xanthone has anticancer and antioxidation, also helps enhancement immune system health, makes us body and mind happy.
Mangosteen pulp is snow-white tender soft, taste is fresh and sweet sweet perfume (or spice), and band subacidity is cool, lubricates good to eat, recovers from fatigue and quench the thirst, and body is mended in hair growth promoting, for heat Treasure in band fruit tree, has the title after fruit.Mangosteen pulp contains soluble solid 16.8%, and citric acid 0.63%, possibly together with other Vitamin B1, B2, C4 and mineral, have fall antipyretic effect dry, refrigerant, and therefore, Garcinia mangostana is the most delicious, but also There is effect of pathogenic fire reducing.Garcinia mangostana, possibly together with rich in protein and lipid, has effect of well taking a tonic or nourishing food to build up one's health, to weak, nutrition to body Bad, have an effect of well taking good care of after being ill.
Beverage in the market, primary raw material is mangosteen and peel, there are no based on mangosteen, merges scented tea With Radix Stephaniae Japonicae jointly for raw material prepare a have relieve heat and thirst, eliminating toxin and beautifying the skin, antioxidative beverage.
Summary of the invention
It is an object of the invention to provide a kind of containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage and production method thereof.This beverage uses mangosteen to make a living Produce raw material, be simultaneously introduced Fructus Vitis viniferae, there is heat-clearing and toxic substances removing Radix Stephaniae Japonicae and Flos Chrysanthemi, merged the effective ingredient of each middle material, preparation Beverage mouthfeel out is good, and applicable masses drink, and production method is simple, and energy consumption is low, is suitable for large-scale production.
The present invention is achieved through the following technical solutions:
A kind of Fructus Vitis viniferae chrysanthemum beverage Han Garcinia mangostana, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., Fructus Vitis viniferae, Radix Stephaniae Japonicae and Flos Chrysanthemi, drink Material is 10~30g/L containing sugar weight, and color and luster is aubergine;Described mangosteen pulp, peel of Carcinia mangostana L., Fructus Vitis viniferae, Radix Stephaniae Japonicae and Flos Chrysanthemi Weight proportion be 10~20:0.1~0.5:10~20:0.5~1,0.5~5.
The production method containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Fructus Vitis viniferae are separately added into the water of the 20~30 weight portions defibrination that carries out squeezing the juice and are filtrated to get mountain Bamboo natural juice and original grape juice, standby;
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 10~60min at temperature is 40~60 DEG C, then adds Heat boils 5~10min, and cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby;
(3) Radix Stephaniae Japonicae and the extraction of Flos Chrysanthemi effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds the water of 5~10 times of volumes, Then carry out steaming and decocting at 80~90 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby; The digestion time of described Radix Stephaniae Japonicae is 20~40min.
The water that Flos Chrysanthemi adds 2~5 parts by weight is carried out ultrasonic extraction 30~60min, obtains Flos Chrysanthemi extract, standby;Described The ultrasonic frequency used in Flos Chrysanthemi effective ingredient extraction process is 20~25kHz, and extraction temperature is 45~60 DEG C.
(4) raw material mixing and dyeing: under stirring, adds Flos Chrysanthemi extract in the container being loaded with Garcinia mangostana natural juice, treats After both mixings, add a small amount of peel of Carcinia mangostana L. lixiviating solution, after stirring 5~30min;It is warming up to 60~80 DEG C again, respectively Add original grape juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution;To be mixed uniformly after through high temperature sterilization 1~5min, To containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage crude product;
In this step, the primary addition of peel of Carcinia mangostana L. lixiviating solution is the 30~50% of gross weight.
The speed of agitator of described step (4) is 200~400r/min.
(5) seasoning: Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage crude product will be contained and be cooled to room temperature, and then be filtered to remove insoluble matter and micro-soluble material;Again Add the potassium sorbate of 0.01~1g/L, be subsequently adding sucrose regulation sugar content;
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 1~5min at 90~120 DEG C;
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage.
The present invention adds peel of Carcinia mangostana L. and is not only the nutritional labeling having merged in peel, make beverage have antioxidative effect, with The color that Shi Liyong presents himself, and beverage vessel is had pigmentation, thus improve color and luster sense.
The special efficacy of other raw materials in the present invention:
Fructus Vitis viniferae (Classification system: Vitis vinifera L.), has another name called Pu Tao, grass Herba Tubocapsici Anomali, grants purple Fructus Pruni pseudocerasi, the Fructus Sapindi Mukouossi, mountain calabash etc., Fructus Vitis viniferae is the most delicious and tasty, and nutritive value is the highest.In ripe berry, Fructus Vitis viniferae sugar content is up to 10%-30%, with glucose It is main.Multiple fruit acid in Fructus Vitis viniferae contributes to digestion, suitably eats a little Fructus Vitis viniferae more, can be good for Pi stomach function regulating.In Fructus Vitis viniferae containing mineral calcium, Potassium, phosphorus, ferrum and multivitamin B1, vitamin B2, vitamin B6, vitamin C and Citrin etc., possibly together with many Planting the aminoacid of needed by human body, often food Fructus Vitis viniferae is of great advantage to neurasthenia, overfatigue.
Research finds, Fructus Vitis viniferae can preferably stop thrombosis, and can reduce human serum cholesterol levels, reduce hematoblastic Cohesiveness, has certain effect to prevention cardiovascular and cerebrovascular disease.Eat appropriate fresh grape every day, not only can reduce cardiovascular disease Onset risk, also particularly beneficial in those ischemic heart diseases with the health of atherosclerotic heart disease patient.Fresh grape In Flavonoid substances, can " cleaning " blood, prevent the formation of cholesterol plaques.Fructus Vitis viniferae is got in black, gets over containing Flavonoid substances Many, if but Pericarpium Vitis viniferae being eaten together with Semen Vitis viniferae, to the protective effect of heart more preferably.
The traditional Chinese medical science thinks that Fructus Vitis viniferae is flat, sweet in the mouth acid, enters lung, spleen, kidney channel, fill blood, liver and kidney tonifying, born fluid, bone and muscle strengthening, Cough-relieving relieving restlessness, benefiting vital QI and blood, effect of tonneau urine.Resveratrol in Pericarpium Vitis viniferae, the procyanidin content in Semen Vitis viniferae are all Higher than other positions of Fructus Vitis viniferae, also above other most of fruit trees, and there is high medical value, have become as global Important nutrition is held concurrently medicinal commodity.
Radix Stephaniae Japonicae, [another name] little Sinomenium acutum, iron plate plaster, gold thread fishing Testudinis, Radix stephaniae tetrandrae, public mouse rattan, wild Fructus Persicae grass, for Radix Stephaniae Tetrandrae Section plant, [latin name] Stephania japonica, [meridian distribution of property and flavor] bitter, acrid, cold.[function cures mainly] heat-clearing and toxic substances removing, Inducing diuresis to remove edema, wind-expelling pain-stopping is active.For laryngopharynx swelling and pain, toothache, have a stomachache, edema, tinea pedis, urgent micturition dysurea, dysuria, Vulval eczema, rheumatic arthritis;Traumatic injury, venom, carbuncle furuncle are controlled in external.Radix Stephaniae Japonicae includes tinosporine (tinosporine, columbin), palmatine (palmatine), jateorhizine etc..
Flos Chrysanthemi (Classification system: Chrysanthemum), another name cries again Hemerocallis citrina Baroni, containing stachydrine, wood grass glycoside, greatly in Flos Chrysanthemi The compositions such as coreopsin, gland fat purine, choline, glycoside.Efficacy effect: property is sweet, be slightly cold, has scattered wind heat, suppressing the hyperactive liver bright Mesh, disappear and cough effect of pain relieving, be used for treating the disease effects such as headache dizziness, conjunctival congestion and swelling pain, anemopyretic cold, cough notable, also There is effect of refreshment.
The invention have the advantages that
(1) present invention is with mangosteen pulp, peel of Carcinia mangostana L., Fructus Vitis viniferae, Radix Stephaniae Japonicae, Flos Chrysanthemi as raw material, and merge in each component is effective Composition, makes mutual effect and effect be strengthened, and the beverage mouthfeel prepared is good, and color and luster is beautiful, and applicable masses drink.
(2) beverage of the present invention can either heat-clearing and toxic substances removing, effects such as cough-relieving, refreshment of relieving summer heat, simultaneously rich in abundant nutrition Element.
(3) preparation technology of the present invention is simple, can be with large-scale production.
Detailed description of the invention
Below by embodiment, the invention will be further described, but not as being limitation of the present invention.
Embodiment 1
The present invention containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., Fructus Vitis viniferae, Radix Stephaniae Japonicae and Flos Chrysanthemi, Weight proportion between them is 10:0.5:10:1:5, gets out raw material by weight ratio.
The production method containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Fructus Vitis viniferae are separately added into the water of the 25 weight portions defibrination that carries out squeezing the juice and are filtrated to get Garcinia mangostana Natural juice and original grape juice, standby;
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 20~30min at temperature is 40~50 DEG C, then adds Heat boils 5~8min, and cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby;
(3) Radix Stephaniae Japonicae and the extraction of Flos Chrysanthemi effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds the water of 5 times of volumes, then Carry out steaming and decocting 30min at 80 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby;
The water that Flos Chrysanthemi adds 5 parts by weight is that 20kHz carries out ultrasonic extraction 30min in frequency, and extraction temperature is 40~50 DEG C, and obtain Flos Chrysanthemi extract, standby;
(4) raw material mixing and dyeing: under stirring, adds Flos Chrysanthemi extract in the container being loaded with Garcinia mangostana natural juice, treats Both mixing after, add gross weight 30% peel of Carcinia mangostana L. lixiviating solution, stirring 20min after;It is warming up to 60 DEG C again, point Do not add original grape juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution;To be mixed uniformly after through high temperature sterilization 3min, To containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage crude product;It is 300~400r/min that the speed of agitator of whole process controls.
(5) seasoning: Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage crude product will be contained and be cooled to room temperature, and then be filtered to remove insoluble matter and micro-soluble material;Again Add the potassium sorbate of 0.01~0.2g/L, be subsequently adding sucrose regulation sugar content to 10~15g/L;
(6) high temperature sterilization: the beverage crude product that step (5) obtains is carried out high temperature sterilization 3min at 100~120 DEG C;
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage.
The inventive method prepare containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage, good mouthfeel, nutritious, color and luster is aubergine, contains Sugar amount, for 10~15g/L, is suitable for popular taste.
Embodiment 2
The present invention containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., Fructus Vitis viniferae, Radix Stephaniae Japonicae and Flos Chrysanthemi, Weight proportion between them is 20:0.1:20:0.5:0.5, gets out raw material by weight ratio.
The production method containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Fructus Vitis viniferae are separately added into the water of the 30 weight portions defibrination that carries out squeezing the juice and are filtrated to get Garcinia mangostana Natural juice and original grape juice, standby;
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 10~20min at temperature is 50~60 DEG C, then adds Heat boils 8~10min, and cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby;
(3) Radix Stephaniae Japonicae and the extraction of Flos Chrysanthemi effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds the water of 10 times of volumes, so After carry out steaming and decocting 40min at 90 DEG C so that it is effective ingredient dissolves in water, is then filtered to remove filtering residue, retains filtrate, standby;
The water that Flos Chrysanthemi adds 2 parts by weight is that 20kHz carries out ultrasonic extraction 30~60min in frequency, and extraction temperature is 45~60 DEG C, and obtain Flos Chrysanthemi extract, standby;
(4) raw material mixing and dyeing: under stirring, adds Flos Chrysanthemi extract in the container being loaded with Garcinia mangostana natural juice, treats Both mixing after, add gross weight 40% peel of Carcinia mangostana L. lixiviating solution, stirring 5~10min after;It is warming up to 70 DEG C again, It is separately added into original grape juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution;To be mixed uniformly after through high temperature sterilization 1~2min, Obtain containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage crude product;It is 200~300r/min that the speed of agitator of whole process controls.
(5) seasoning: Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage crude product will be contained and be cooled to room temperature, and then be filtered to remove insoluble matter and micro-soluble material;Again Add the potassium sorbate of 0.5~1g/L, be subsequently adding sucrose regulation sugar content to 20~30g/L;
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 1~2min at 90~100 DEG C;
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage.
The inventive method prepare containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage, good mouthfeel, nutritious, color and luster is aubergine, contains Sugar amount is 20~30g/L, is suitable for popular taste.
Embodiment 3
The present invention containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., Fructus Vitis viniferae, Radix Stephaniae Japonicae and Flos Chrysanthemi, Weight proportion between them is 15:0.2:15:0.8:2, gets out raw material by weight ratio.
The production method containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Fructus Vitis viniferae are separately added into the water of the 20 weight portions defibrination that carries out squeezing the juice and are filtrated to get Garcinia mangostana Natural juice and original grape juice, standby;
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 30~50min at temperature is 45~55 DEG C, then adds Heat boils 6~9min, and cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby;
(3) Radix Stephaniae Japonicae and the extraction of Flos Chrysanthemi effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds the water of 8 times of volumes, then Carry out steaming and decocting 20min at 85 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby;
The water that Flos Chrysanthemi adds 4 parts by weight is that 25kHz carries out ultrasonic extraction 60min in frequency, and extraction temperature is 50~60 DEG C, and obtain Flos Chrysanthemi extract, standby;
(4) raw material mixing and dyeing: under stirring, adds Flos Chrysanthemi extract in the container being loaded with Garcinia mangostana natural juice, treats Both mixing after, add gross weight 50% peel of Carcinia mangostana L. lixiviating solution, stirring 10~20min after;It is warming up to 80 DEG C again, It is separately added into original grape juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution;To be mixed uniformly after through high temperature sterilization 4~5min, Obtain containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage crude product;It is 250~350r/min that the speed of agitator of whole process controls.
(5) seasoning: Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage crude product will be contained and be cooled to room temperature, and then be filtered to remove insoluble matter and micro-soluble material;Again Add the potassium sorbate of 0.2~0.4g/L, be subsequently adding sucrose regulation sugar content to 10~20g/L;
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 4~5min at 100~110 DEG C;
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage.
The inventive method prepare containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage, good mouthfeel, nutritious, color and luster is aubergine, contains Sugar amount is 10~20g/L, is suitable for popular taste.
Embodiment 4
The present invention containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., Fructus Vitis viniferae, Radix Stephaniae Japonicae and Flos Chrysanthemi, Weight proportion between them is 18:0.4:12:0.6:3, gets out raw material by weight ratio.
The production method containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Fructus Vitis viniferae are separately added into the water of the 22 weight portions defibrination that carries out squeezing the juice and are filtrated to get Garcinia mangostana Natural juice and original grape juice, standby;
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 50~60min at temperature is 45~55 DEG C, then adds Heat boils 5~6min, and cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby;
(3) Radix Stephaniae Japonicae and the extraction of Flos Chrysanthemi effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds the water of 7 times of volumes, then Carry out steaming and decocting 35min at 80 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby;
The water that Flos Chrysanthemi adds 3 parts by weight is that 22kHz carries out ultrasonic extraction 40min in frequency, and extraction temperature is 50 DEG C, And obtain Flos Chrysanthemi extract, standby;
(4) raw material mixing and dyeing: under stirring, adds Flos Chrysanthemi extract in the container being loaded with Garcinia mangostana natural juice, treats Both mixing after, add gross weight 35% peel of Carcinia mangostana L. lixiviating solution, stirring 20~30min after;It is warming up to 60 DEG C again, It is separately added into original grape juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution;To be mixed uniformly after through high temperature sterilization 5min, Obtain containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage crude product;It is 200~200r/min that the speed of agitator of whole process controls.
(5) seasoning: Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage crude product will be contained and be cooled to room temperature, and then be filtered to remove insoluble matter and micro-soluble material;Again Add the potassium sorbate of 0.1~0.2g/L, be subsequently adding sucrose regulation sugar content to 10~20g/L;
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 1~5min at 90~120 DEG C;
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage.
The inventive method prepare containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage, good mouthfeel, nutritious, color and luster is aubergine, contains Sugar amount is 10~20g/L, is suitable for popular taste.

Claims (6)

1. a Fructus Vitis viniferae chrysanthemum beverage Han Garcinia mangostana, it is characterised in that: its raw material include mangosteen pulp, peel of Carcinia mangostana L., Fructus Vitis viniferae, Radix Stephaniae Japonicae and Flos Chrysanthemi, be 10~30g/L containing sugar weight, and color and luster is aubergine;Described mangosteen pulp, peel of Carcinia mangostana L., Fructus Vitis viniferae, The weight proportion of Radix Stephaniae Japonicae and Flos Chrysanthemi is 10~20:0.1~0.5:10~20:0.5~1,0.5~5.
2. the production method containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage as claimed in claim 1, it is characterised in that: it includes Following steps:
(1) prepared by natural juice: mangosteen pulp, Fructus Vitis viniferae are separately added into the water of the 20~30 weight portions defibrination that carries out squeezing the juice and filter To Garcinia mangostana natural juice and original grape juice, standby;
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: add water extraction 10~60min at temperature is 40~60 DEG C by peel of Carcinia mangostana L., so Post-heating boils 5~10min, and cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby;
(3) Radix Stephaniae Japonicae and the extraction of Flos Chrysanthemi effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds the water of 5~10 times of volumes, Then carry out steaming and decocting at 80~90 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby; The water that Flos Chrysanthemi adds 2~5 parts by weight is carried out ultrasonic extraction 30~60min, obtains Flos Chrysanthemi extract, standby;
(4) raw material mixing and dyeing: under stirring, adds Flos Chrysanthemi extract in the container being loaded with Garcinia mangostana natural juice, After treating that both mix, add a small amount of peel of Carcinia mangostana L. lixiviating solution, after stirring 5~30min;It is warming up to 60~80 DEG C again, It is separately added into original grape juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution;To be mixed uniformly after through high temperature sterilization 1~5min, obtain containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage crude product;
(5) seasoning: Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage crude product will be contained and be cooled to room temperature, and then be filtered to remove insoluble matter and micro-soluble material; Add the potassium sorbate of 0.01~1g/L, be subsequently adding sucrose regulation sugar content;
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 1~5min at 90~120 DEG C;
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage.
Production method containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage the most according to claim 2, it is characterised in that: described Flos Chrysanthemi The ultrasonic frequency used in effective ingredient extraction process is 20~25kHz, and extraction temperature is 45~60 DEG C.
Production method containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage the most according to claim 2, it is characterised in that: described a thousand pieces of gold The digestion time of rattan is 20~40min.
Production method containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage the most according to claim 2, it is characterised in that: described step (4) the primary addition of peel of Carcinia mangostana L. lixiviating solution is the 30~50% of gross weight.
Production method containing Garcinia mangostana Fructus Vitis viniferae chrysanthemum beverage the most according to claim 1 and 2, it is characterised in that: described The speed of agitator of step (4) is 200~400r/min.
CN201610548773.2A 2016-07-13 2016-07-13 Mangosteen, grape and chrysanthemum flower beverage and producing method thereof Pending CN105995304A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106615105A (en) * 2016-11-28 2017-05-10 山东坤泰生物科技有限公司 Fermenting type milk-containing beverage and preparation method thereof
CN106665843A (en) * 2016-12-12 2017-05-17 山东坤泰生物科技有限公司 Original taste clavulanic acid milk-containing beverage and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1717244A (en) * 2002-10-30 2006-01-04 Dbc有限责任公司 Nutraceutical mangosteen composition
CN103948108A (en) * 2014-04-30 2014-07-30 李嘉 Method for preparing lychee and mangosteen-flavor juice

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1717244A (en) * 2002-10-30 2006-01-04 Dbc有限责任公司 Nutraceutical mangosteen composition
CN103948108A (en) * 2014-04-30 2014-07-30 李嘉 Method for preparing lychee and mangosteen-flavor juice

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106615105A (en) * 2016-11-28 2017-05-10 山东坤泰生物科技有限公司 Fermenting type milk-containing beverage and preparation method thereof
CN106665843A (en) * 2016-12-12 2017-05-17 山东坤泰生物科技有限公司 Original taste clavulanic acid milk-containing beverage and preparation method thereof

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Application publication date: 20161012