CN1060326C - Rhubarb juice beverage and its prodn. method - Google Patents
Rhubarb juice beverage and its prodn. method Download PDFInfo
- Publication number
- CN1060326C CN1060326C CN97100945A CN97100945A CN1060326C CN 1060326 C CN1060326 C CN 1060326C CN 97100945 A CN97100945 A CN 97100945A CN 97100945 A CN97100945 A CN 97100945A CN 1060326 C CN1060326 C CN 1060326C
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- China
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- rhubarb
- juice
- juice beverage
- beverage
- rheum officinale
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Abstract
The present invention relates to rhubarb juice beverage and a production method. The dried rhizome of wild high-quality rhubarb of a Qinghai-Tibet plateau is used as a raw material; the raw material is crushed into fine particles after peeled and separated from impurities; alcohol and water mixing liquid is used as solvent; the extraction is carried out by hot reflux; the extracted liquid is stored in a cold mode and colored after the alcohol is recovered; then, the extracted liquid is filtered; the extracted liquid is prepared into the concentrated juice of the rhubarb juice beverage after auxiliary materials are added; the concentrated juice is made into two kinds of rhubarb juice beverage with carbon dioxide and without carbon dioxide. The rhubarb juice beverage reserves the special effects of clearing fever and cooling blood, and the natural color of the rhubarb; the rhubarb juice beverage has bland bitter aroma of the rhubarb, has sour and sweet taste with delectable flavor and belongs to green health-care beverage.
Description
The invention discloses that a kind of to adopt the dry rhizome of the wild high-quality rheum officinale in polygonaceae plant Qinghai-Tibet Platean be the production method that raw material is produced rheum officinale juice functional beverage.
Rheum officinale is not only the important common drug of traditional traditional Chinese medical science, and has been widely used in the health-care nutritional food, in the hope of utilizing and bring into play the peculiar effect of rheum officinale more widely.The Englishman adds rheum officinale in the food pudding; Italy produced low health-care rhubarb wine with regard to the import Chinese rhubarb before more than 100 year.Belgium add in coffee that rheum officinale is made fat-reducing coffee but with rheum officinale as primary raw material, utilization scientific method essence is put forward the rheum officinale effective ingredient, makes rhubarb juice beverage, and beyond example, does not also see record in the patent documentation at home and abroad.
The purpose of this invention is to provide a kind of is primary raw material with the rheum officinale, through the production method of the formulated refrigerant rhubarb juice beverage of function of scientific method.
The production method technical scheme of rhubarb juice beverage of the present invention is achieved in that it is raw material that the present invention adopts Qinghai-Tibet wild high-quality genuine rhubarb, dry rhizome peeling impurity elimination with rheum officinale, be ground into fine particle, with 6: 4 alcohol-water mixtures was solvent, and the rheum officinale particle is extracted twice through hot reflux, merged extracted twice liquid and reclaimed alcohol, handle through the deepfreeze color development, filter, add auxiliary material and be mixed with the rhubarb juice beverage inspissated juice, inspissated juice adds carbonated water and makes the gassiness rhubarb juice beverage; Inspissated juice adds to purify waste water makes not gassiness rhubarb juice beverage.
The production method of rhubarb juice beverage of the present invention, extract the ripe technology of system by heat and can remove the discharge function more than 98% in the rheum officinale, strengthen and given prominence to the peculiar effect of rheum officinale heat-clearing, purging intense heat, cool blood, rheum officinale juice cosmochrome and metallic luster have been kept, and keep the peculiar poor fragrance of light rheum officinale, sour and sweet palatability belongs to the refrigerant rhubarb juice beverage of All Pure Nature green functional.
How the production method that further specifies rhubarb juice beverage of the present invention below in conjunction with embodiment realizes:
(1) selects materials.It is raw material that the present invention selects the genuine rhubarb of Qinghai-Tibet height above sea level more than 3500 meters for use.(2) processing.After the rheum officinale of gathering dried in the shade, with its rhizome peeling impurity elimination, it was standby to be ground into fine particle.(3) extract.With 6: 4 alcohol-water mixtures was solvent, and the rheum officinale fine particle of pulverizing is dissolved in the solution, taked hot reflux to extract twice, and it is 90 ℃ that heat is extracted temperature, and the time is each 70 minutes.(4) refrigeration color development.After merging extracted twice liquid recovery alcohol, place the environment of 0 ℃-5 ℃ of low temperature to refrigerate color development, the time is 48 hours.(5) filter.Reduce the sediment in the rheum officinale juice.(6) add auxiliary material.Add citric acid, simple syrup, honey element and sorbic acid in the rheum officinale juice after filtration, to be that sour-sweet degree is agreeable to the taste get final product configuration proportion.(7) finished product.In the rheum officinale juice that concentrates, add carbonated water and can be made into the gassiness rhubarb juice beverage, in the rheum officinale juice that concentrates, add to purify waste water and can be made into not gassiness rhubarb juice beverage.
The finished product sense index, color and luster: rheum officinale juice is natural light yellow under the low concentration, and with metallic luster; Fragrance: light rheum officinale natural (poverty) fragrance, smell is coordinated soft; Flavour: have extremely light rheum officinale flavour, sweet and sour palatability has refrigerant sense; Transparency: clear, pH value are 3.5 ± 0.5.Now change index and microbiological indicator and all meet the national health index.
Claims (3)
1, a kind of production method of rhubarb juice beverage, raw material are Qinghai-Tibet wild high-quality genuine rhubarb, it is characterized in that: the roots and stems of rhubarb peeling impurity elimination with drying is ground into fine particle; With 6: 4 alcohol-water mixtures was solvent, and the rheum officinale particle is extracted twice through hot reflux; Merge extracted twice liquid and reclaim alcohol, after the deepfreeze color development is handled, filter, add auxiliary material and be mixed with the rhubarb juice beverage inspissated juice; Inspissated juice adds carbonated water and makes the gassiness rhubarb juice beverage; Inspissated juice adds to purify waste water makes not gassiness rhubarb beverage.
2, the production method of rhubarb juice beverage according to claim 1 is characterized in that: it is 90 ℃ that temperature is extracted in described hot reflux, and the time is each 70 minutes; Described deepfreeze color development temperature is 0-5 ℃, and the time is 48 hours.
3. the production method of rhubarb juice beverage according to claim 1 is characterized in that: the rheum officinale juice after the described filtration adds auxiliary material and is meant and adds citric acid, simple syrup, honey element and sorbic acid, and to be that sour-sweet degree is agreeable to the taste get final product configuration proportion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97100945A CN1060326C (en) | 1997-01-31 | 1997-01-31 | Rhubarb juice beverage and its prodn. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97100945A CN1060326C (en) | 1997-01-31 | 1997-01-31 | Rhubarb juice beverage and its prodn. method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1173301A CN1173301A (en) | 1998-02-18 |
| CN1060326C true CN1060326C (en) | 2001-01-10 |
Family
ID=5165420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97100945A Expired - Fee Related CN1060326C (en) | 1997-01-31 | 1997-01-31 | Rhubarb juice beverage and its prodn. method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1060326C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100421582C (en) * | 2006-01-19 | 2008-10-01 | 拉萨乌孜食品饮料发展有限公司 | Tibet rhubarb extract and its application |
| CN100421583C (en) * | 2006-01-19 | 2008-10-01 | 拉萨乌孜食品饮料发展有限公司 | Rheumefmodiwdll extract and its application |
| CN100431433C (en) * | 2006-01-19 | 2008-11-12 | 拉萨乌孜食品饮料发展有限公司 | Lhasa rhubarb extract and its application |
| CN100420393C (en) * | 2006-01-19 | 2008-09-24 | 拉萨乌孜食品饮料发展有限公司 | Himalayas rhubarb extract and its application |
| CN107080124A (en) * | 2017-06-28 | 2017-08-22 | 何家平 | A kind of health drink |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170536A (en) * | 1996-07-14 | 1998-01-21 | 侯一超 | Rhubarb as food and drink material (rhubarb stalk juice and steamed rhubarb pulp) |
-
1997
- 1997-01-31 CN CN97100945A patent/CN1060326C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170536A (en) * | 1996-07-14 | 1998-01-21 | 侯一超 | Rhubarb as food and drink material (rhubarb stalk juice and steamed rhubarb pulp) |
Non-Patent Citations (3)
| Title |
|---|
| 《中草药》1984,15(9) 1984.1.1 两种大黄制剂治疗上消化道出血的临床与实验研究 * |
| 《兰州医学院学报》1996,22(2) 1996.1.1 影响大黄撮液中蒽醌含量的条件探讨 * |
| 《兰州医学院学报》1996,22(2) 1996.1.1 影响大黄撮液中蒽醌含量的条件探讨;《中草药》1984,15(9) 1984.1.1 两种大黄制剂治疗上消化道出血的临床与实验研究 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1173301A (en) | 1998-02-18 |
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