CN106071455A - A kind of blue berry Rhizoma Nelumbinis composite beverage and preparation method thereof - Google Patents
A kind of blue berry Rhizoma Nelumbinis composite beverage and preparation method thereof Download PDFInfo
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- CN106071455A CN106071455A CN201610447563.4A CN201610447563A CN106071455A CN 106071455 A CN106071455 A CN 106071455A CN 201610447563 A CN201610447563 A CN 201610447563A CN 106071455 A CN106071455 A CN 106071455A
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- rhizoma nelumbinis
- blue berry
- sterilization
- composite beverage
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
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- 238000009923 sugaring Methods 0.000 claims abstract description 13
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- 238000003756 stirring Methods 0.000 claims description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 6
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- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 5
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- 238000004090 dissolution Methods 0.000 claims description 4
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- 238000009413 insulation Methods 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
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- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 4
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- 208000003464 asthenopia Diseases 0.000 abstract description 2
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- -1 Alcohol ester Chemical class 0.000 description 1
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- 241000894006 Bacteria Species 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
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- 206010047700 Vomiting Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
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- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
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- 102000018358 immunoglobulin Human genes 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
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- 210000001539 phagocyte Anatomy 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- VLEUZFDZJKSGMX-ONEGZZNKSA-N pterostilbene Chemical compound COC1=CC(OC)=CC(\C=C\C=2C=CC(O)=CC=2)=C1 VLEUZFDZJKSGMX-ONEGZZNKSA-N 0.000 description 1
- VLEUZFDZJKSGMX-UHFFFAOYSA-N pterostilbene Natural products COC1=CC(OC)=CC(C=CC=2C=CC(O)=CC=2)=C1 VLEUZFDZJKSGMX-UHFFFAOYSA-N 0.000 description 1
- 150000003254 radicals Chemical class 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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 present invention relates to a kind of blue berry Rhizoma Nelumbinis composite beverage formula and preparation method thereof, utilize the raw material such as blue berry, Rhizoma Nelumbinis to be prepared from.Blue berry is cleaned, enzyme denaturing, making beating, filtration treatment；Rhizoma Nelumbinis is cleaned, peeling, stripping and slicing, decocting in water ripening, after sugaring, carry out fill, sterilization processing after mixing by allotments such as formula and acidic flavoring agent, stabilizer, sweeting agents.Product of the present invention is nutritious, delicious in taste, unique, has the highest alimentary health-care function；There is protection vision, alleviate asthenopia, strong taste, benefit blood reinforcing the heart, effect of helping digestion, quenching the thirst, promote the production of body fluid.
Description
Technical field
The present invention relates to the preparation method of a kind of beverage, particularly a kind of blue berry Rhizoma Nelumbinis composite beverage and preparation method thereof.
Background technology
Blueberry is nutritious, and in addition to rich in proteins, fat, carbohydrate, its electrolytes and minerals contains
Amount, higher than most fruit, is especially enriched in tanization acid, anthocyanidin, superoxide dismutase (SOD), phenolic acid, flavonoid, pterostilbene etc.
Material.As far back as nineteen nineties, the health-care effect of blue berry has been found to and accepts extensively.Blue berry oxidation resistance is very
By force, there is promotion erythropsin resynthesis, anti-inflammatory, raising immunity, anti-cardiovascular disease, defying age, the multiple physiology such as anticancer
Effect.Blue berry rich in anthocyanidin energy activating immune system, make serum immune globulin from the infringement of free radical, activate huge
Phagocyte.Anthocyanidin has obtained generally acknowledging of whole medical circle to the effect improving body immunity.According to relevant document, send out
Existing anthocyanidin has antioxidation, improves the multiple physiology works such as liver function, prevention cardiovascular disease, anticancer, antiinflammatory and protection vision
With.
Rhizoma Nelumbinis, belongs to Nelumbonaceae plant.Rhizoma Nelumbinis is micro-sweet and crisp, can eat raw and also can cook, and is one of conventional meal dish.Rhizoma Nelumbinis is also medical value
At a relatively high plant, its root leaf, stamen or pistil fruit are all precious, all can nourish and be used as medicine.Rhizoma Nelumbinis can help digestion antidiarrheal, heat clearing away of whetting the appetite, nourishing
Nourish one's nature, prevent internal hemorrhage, be the first-class supping of women and children child old woman, valetudinarian and nourish good treasure.Rhizoma Nelumbinis containing abundant dimension he
Life C and mineral, have drug effect, be of value to heart, enhance metabolism.Rhizoma Nelumbinis contains starch, protein, asparagine, dimension
Raw element C and oxidase composition, sugar content is the highest, eats something rare fresh Rhizoma Nelumbinis energy heat clearing away solution and is tired of, quench one's thirst preventing or arresting vomiting；The Rhizoma Nelumbinis nature and flavor boiled are sweet
Temperature, can spleen benefiting and stimulating the appetite, benefit blood reinforcing the heart, therefore main tonifying five ZANG-organs, have help digestion, quench the thirst, effect of granulation promoting.
Summary of the invention
It is an object of the invention to provide a kind of blue berry Rhizoma Nelumbinis composite beverage and preparation method thereof, blue berry and Rhizoma Nelumbinis nutrition are had
Effect combines, and has the highest alimentary health-care function: solve the non-sugaring Rhizoma Nelumbinis flat problem of block mouthfeel simultaneously, and nutrient substance loses
Few, pulp is fine and smooth.
The blue berry Rhizoma Nelumbinis composite beverage that the present invention provides, its composition of raw materials and part by weight are as follows:
Blueberry protoplasm 30-50；Rhizoma Nelumbinis granule 15-20；White sugar 4-7；Acidic flavoring agent (citric acid 0.05-0.15；Malic acid 0.05-
0.15；Sodium citrate 0.04-0.1)；Stabilizer (xanthan gum 0.05-0.1；Sodium carboxymethyl cellulose 0.1-0.2；Alginic acid the third two
Alcohol ester 0.05-0.1).
The preparation method of above-mentioned blue berry Rhizoma Nelumbinis composite beverage, comprises the following steps:
(1), after blueberry fresh fruit cleans, add the making beating of blueberry fresh fruit weight 0.1% ascorbic acid, be heated to 55 DEG C, in high pressure CO2Go out
Bacterium machine is enzyme denaturing 20min under 25MPa, carries out second time and process after completing under similarity condition；80 mesh sieve filters filter standby；
(2) fresh Rhizoma Nelumbinis is selected, deeply remove the peel, and is cut into 3-5mm fritter, puts in concentration 0.3% citric acid solution and protect
Color, at sugar juice (part by weight: water 80；Sucrose 20；Citric acid 0.3；Malic acid 0.3；Sodium chloride 0.5) in 100 DEG C steam
Boil 10min, leach after 60 DEG C of sugaring insulation 30min and obtain；
(3) by white sugar, acidic flavoring agent, it is dry mixed with stabilizer, with 80 DEG C, 3-4 times of water dissolution, mix homogeneously, 100 mesh sieve filters
Filter adjuvant seasoning liquid；
(4) blueberry pulp and adjuvant seasoning liquid mixing and stirring, obtains serosity A with water is quantitative；
(5) homogenizing: after colloid mill at temperature 50-60 DEG C, homogenizing 2 times under pressure 25MPa；
(6) the serosity A interpolation sugaring Rhizoma Nelumbinis block after homogenizing stirs；
(7) it is de-gassed under the conditions of 91.3-94.7KPa；
(8) microwave disinfection: fluid pipeline type micro-wave sterilization machine sterilization 1min；
(9) sterilization: ultra high temperature short time sterilization 125 DEG C, 8s；PET bottle fill；
The invention have the advantage that 1, ascorbic acid and Compressed CO_2 act on jointly and make polyphenol oxidase inactivation in fruit juice, it is to avoid high temperature
Steaming and decocting enzyme denaturing makes the loss of fruit juice Middle nutrition material；Compressed CO_2 processes and pulp can be made finer and smoother, relative to without high pressure simultaneously
The pulp processed is more convenient for homogenizing.2, sugaring Rhizoma Nelumbinis block is joined in blueberry protoplasm, makes blue berry and Rhizoma Nelumbinis nutrition effectively combine,
After measured, both to combine effect more preferable than both single action effects.There is the highest alimentary health-care function: protect vision, delay
Solve asthenopia, strong taste, benefit blood reinforcing the heart, effect of helping digestion, quenching the thirst, promote the production of body fluid.Meanwhile, non-sugaring Rhizoma Nelumbinis block mouth is also solved
Feel flat problem, delicious in taste, unique.3, microwave disinfection and high-temperature instantaneous sterilization combine, owing to microwave has penetration,
When food is carried out disposed of in its entirety, surface and inside are acted on the most simultaneously, so sterilization is uniformly, thoroughly, to granulated beverage
Bactericidal effect is notable.
Detailed description of the invention
Embodiment 1
Beverage formulation: blueberry pulp 300g；Rhizoma Nelumbinis 150g；White sugar 50g；Acidic flavoring agent (citric acid 1.0g；Malic acid 1.0g；Lemon
Lemon acid sodium 0.4g)；Stabilizer (xanthan gum 0.5g；Sodium carboxymethyl cellulose 0.5g；Propylene glycol alginate 0.5g).
Preparation method:
After blueberry fresh fruit 350g cleans, adding the together appropriateness making beating of 0.35g ascorbic acid, pulp is heated to 55 DEG C in high pressure CO2
Sterilizer is enzyme denaturing 20min under 25MPa, carries out second time HIGH PRESSURE TREATMENT after completing under similarity condition；After process at 60 DEG C,
80 mesh sieve filters filter, and obtain certain kind of berries fruit filtered juice 300g standby；Select and fresh and tender without pest and disease damage fresh Rhizoma Nelumbinis, Rhizoma Nelumbinis removed the peel deeply,
It is cut into 3-5mm fritter, takes 150g and put in concentration 0.1% citric acid solution and carry out color fixative 15min, at 750g sugaring after leaching
Aqueous solution is (containing sucrose 150g；Citric acid 2.25g；Malic acid 2.25g；Sodium chloride 3.75g) in 100 DEG C carry out steaming and decocting 10min,
Leach standby after 60 DEG C of sugaring insulation 30min；By white sugar 50g, acidic flavoring agent (citric acid 1.0g；Malic acid 1.0g；Sodium citrate
0.4g), stabilizer (xanthan gum 0.5g；Sodium carboxymethyl cellulose 0.5g；Propylene glycol alginate 0.5g) it is dry mixed, then with 80
DEG C, 200g water dissolution, mix homogeneously, 100 mesh sieve filters filter adjuvant seasoning liquids；Blueberry protoplasm mixes with adjuvant seasoning liquid and stirs
Mix uniformly, quantitatively arrive 850g with water；Through colloid mill pull an oar after in temperature 50-60 DEG C at, homogenizing 2 times under pressure 25MPa；After homogenizing
Add sugaring Rhizoma Nelumbinis block to stir；Then it is de-gassed under the conditions of 91.3-94.7KPa；Beverage is declined by fluid pipeline
Ripple sterilization machine sterilization 1min；Then carrying out ultra high temperature short time sterilization at 125 DEG C, sterilize 8s；Last PET bottle fill.
Embodiment 2
Beverage formulation: blueberry pulp 500g；Rhizoma Nelumbinis granule 200g；White sugar 40g；Acidic flavoring agent (citric acid 0.5g；Malic acid
1.0g；Sodium citrate 0.6g)；Stabilizer (xanthan gum 1.0g；Sodium carboxymethyl cellulose 1.0g；Propylene glycol alginate 0.8g).
Preparation method:
After blueberry fresh fruit 590g cleans, adding the together appropriateness making beating of 0.6g ascorbic acid, pulp is heated to 55 DEG C, in CO2Sterilizing
Machine is enzyme denaturing 20min under 25MPa, carries out second time HIGH PRESSURE TREATMENT after completing under similarity condition；After process at 60 DEG C, 80 mesh
Straining machine filters, and obtains blueberry protoplasm 500g standby；Select fresh and tender without the fresh Rhizoma Nelumbinis of pest and disease damage, Rhizoma Nelumbinis is removed the peel deeply, is cut into
3-5mm fritter, takes 200g and puts in concentration 0.1% citric acid solution and carry out color fixative 15min, at 1000g sugar juice after leaching
(containing 20% sucrose 200g；Citric acid 3.0g；Malic acid 3.0g；Sodium chloride 5.0g) in 100 DEG C carry out steaming and decocting 10min, 60 DEG C of sugarings
Leach standby after insulation 30min；By white sugar 40g, acidic flavoring agent (citric acid 0.5g；Malic acid 1.0g；Sodium citrate 0.6g), surely
Determine agent (xanthan gum 1.0g；Sodium carboxymethyl cellulose 1.0g；Propylene glycol alginate 0.8g) it is dry mixed, with 80 DEG C, 200g water dissolution,
Mix homogeneously, 100 mesh sieve filters filter adjuvant seasoning liquid；Blueberry protoplasm and adjuvant seasoning liquid mixing and stirring, quantitative with water
To 800g；Then at temperature 50-60 DEG C, homogenizing 2 times under pressure 25MPa；Add sugaring Rhizoma Nelumbinis block after homogenizing to stir；Mixed
Compound is de-gassed under the conditions of 91.3-94.7KPa；Beverage is by fluid pipeline type micro-wave sterilization machine sterilization 1min；Then enter
Row ultra high temperature short time sterilization is at 125 DEG C, and sterilize 8s；Last PET bottle fill.
Claims (2)
1. a blue berry Rhizoma Nelumbinis composite beverage, it is characterised in that composition of raw materials and part by weight are as follows:
Blueberry protoplasm 30-50；Rhizoma Nelumbinis granule 15-20；White sugar 4-7；Citric acid 0.05-0.15；Malic acid 0.05-0.15；Lemon
Lemon acid sodium 0.04-0.1；Xanthan gum 0.05-0.1；Sodium carboxymethyl cellulose 0.1-0.2；Propylene glycol alginate 0.05-0.1.
2. the preparation method of a blue berry Rhizoma Nelumbinis composite beverage as claimed in claim 1, it is characterised in that comprise the following steps:
(1) blue berry is after over cleaning, adds the making beating of blueberry fresh fruit weight 0.1% ascorbic acid, is heated to 55 DEG C, CO2Sterilizer
Enzyme denaturing 20min under 25MPa, carries out second time under similarity condition and processes after completing；80 mesh sieve filters filter standby；
(2) fresh Rhizoma Nelumbinis is selected, deeply remove the peel, and is cut into 3-5mm fritter, puts in concentration 0.3% citric acid solution and protect
Color, in 1:5 sugar juice 100 DEG C carry out steaming and decocting 10min, leach after 60 DEG C of sugarings insulation 30min, obtain sugaring Rhizoma Nelumbinis block；
Described sugar juice composition and part by weight: water 80, sucrose 20, citric acid 0.3, malic acid 0.3, sodium chloride 0.5；
(3) by white sugar, acidic flavoring agent, it is dry mixed with stabilizer, with 50 DEG C, 3-4 times of water dissolution, mix homogeneously, 100 mesh sieve filters
Filter adjuvant seasoning liquid；
(4) blueberry pulp and adjuvant seasoning liquid mixing and stirring, obtains serosity A with clear water is quantitative；
(5) homogenizing: after colloid mill at temperature 50-60 DEG C, homogenizing 2 times under pressure 25MPa；
(6) the serosity A after homogenizing adds Rhizoma Nelumbinis block to stir；
(7) it is de-gassed under the conditions of 91.3-94.7KPa；
(8) microwave disinfection: fluid pipeline type micro-wave sterilization machine sterilization 1min；
(9) sterilization: high-temperature instantaneous sterilization 121 DEG C, 8s；PET bottle fill.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102499307A (en) * | 2011-12-28 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Ice-cream stick added with diced lotus root and preparation method thereof |
| CN102657349A (en) * | 2012-05-25 | 2012-09-12 | 张兰 | Method for preparing cloudy juice from fresh lotus roots |
| CN103989220A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Blueberry and lotus root juice and processing method thereof |
| CN104509899A (en) * | 2013-09-27 | 2015-04-15 | 青岛畅绿生物研究所 | Lotus root blueberry beverage |
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2016
- 2016-06-21 CN CN201610447563.4A patent/CN106071455A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499307A (en) * | 2011-12-28 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Ice-cream stick added with diced lotus root and preparation method thereof |
| CN102657349A (en) * | 2012-05-25 | 2012-09-12 | 张兰 | Method for preparing cloudy juice from fresh lotus roots |
| CN104509899A (en) * | 2013-09-27 | 2015-04-15 | 青岛畅绿生物研究所 | Lotus root blueberry beverage |
| CN103989220A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Blueberry and lotus root juice and processing method thereof |
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