CN106071618A - A kind of blue berry Herba Menthae solid beverage of clearing heat and relieving fidgetness and preparation method thereof - Google Patents
A kind of blue berry Herba Menthae solid beverage of clearing heat and relieving fidgetness and preparation method thereof Download PDFInfo
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- CN106071618A CN106071618A CN201610414038.2A CN201610414038A CN106071618A CN 106071618 A CN106071618 A CN 106071618A CN 201610414038 A CN201610414038 A CN 201610414038A CN 106071618 A CN106071618 A CN 106071618A
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- blue berry
- powder
- herba menthae
- clearing heat
- solid beverage
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- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 43
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 239000007787 solid Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims description 7
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- 244000215747 Pachyrhizus erosus Species 0.000 claims abstract description 9
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- 238000002137 ultrasound extraction Methods 0.000 claims description 3
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 2
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
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- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
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- 239000000284 extract Substances 0.000 description 1
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- 235000015203 fruit juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 239000008176 lyophilized powder Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
- BJRNKVDFDLYUGJ-UHFFFAOYSA-N p-hydroxyphenyl beta-D-alloside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-UHFFFAOYSA-N 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
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- 229920001277 pectin Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
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- 239000011709 vitamin E Substances 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses the blue berry Herba Menthae solid beverage of a kind of clearing heat and relieving fidgetness, be made up of the raw material of following weight portion: blue berry 220 230, Herba Menthae 20 21, Radix Et Rhizoma Fagopyri Tatarici 68 72, yam bean 34 35, Radix Arctii 22 23, peanut sprout 15 16, Semen Coicis 9 10, Kelp Powder 56, matcha powder 23, Jerusalem artichoke powder 45, Flos Camelliae Japonicae powder 12, water are appropriate.Present invention have the beneficial effect that the solid beverage of the present invention easily brews, mouthfeel is smooth, fruity is fragrant and sweet, food materials collocation is rationally, balanced in nutrition, the raw materials such as Herba Menthae therein, yam bean, Semen Coicis have cooling and heatstroke-eliminating, slake thirst and help produce saliva, effect that clearing heat and relieving fidgetness is vexed, it is adaptable to hyperactivity of fire caused by deficiency of YIN, heat anorexia drunk by people.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of clearing heat and relieving fidgetness blue berry Herba Menthae solid beverage and
Preparation method.
Background technology
Containing abundant nutritional labeling in Blueberry, have prevent that cranial nerve is aging, protection vision, heart tonifying, anticancer, soft
Changing blood vessel, strengthen the functions such as human organism's immunity, nutritional labeling is high.Except conventional vegetable polysaccharides sugar, organic acid in Blueberry
Outside with vitamin, also rich in the polyphenols such as SOD, aminoacid, anthocyanin and catechuic acid, arbutin, edible fiber and
The mineral elements such as abundant K, Fe, Zn, Ca.The anthocyanidin contained in blue berry, be several times of other fruit such as Fructus Mali pumilae, Fructus Vitis viniferae even
Tens times.Total amino acids content 0.254%, the Fructus Crataegi abundanter than amino acid content is the highest.Wherein Anthocyanin from Blueberry non-oxidizability is very
By force, ophthalmology and cardiovascular and cerebrovascular disease there are is preferable curative effect, the multiple efficacies such as aesthetic health care can be played；Vitamin content is general,
But vitamin E and pyridoxol (vitamin B6) content are relatively high；Flavonoid substances accounts for the 0.5% of dry weight, and this kind of material has fall blood
Pressure, vessel softening, prevent the effects such as arteriosclerosis, blood sugar lowering, minimizing cholesterol accumulation, and fruit juice is for carcinogen nitrous
Amine has capacity of decomposition.Blueberry also have prevent cranial nerve aging, protection vision, heart tonifying, enhancing human organism immunity etc. merit
Can, nutrient composition content enriches.One of five big healthy fruit that additionally blue berry Ye Shi the World Food Programme is recommended, the flower in blue berry
Blue or green element can promote that the rhodopsin in retina cell regenerates, and pre-myopia prevention promotes vision, and the most edible blue berry goods can be bright
Aobvious ground vision enhancing, anti-eye strain.Along with blueberry nutrient composition and health-care effect are understood in depth by people, for blue berry
The innovation and creation of food also get more and more, as patent of invention CN201510839299.4 discloses a kind of blue berry lyophilized powder solid
Beverage, uses cryodesiccated technique can preserve most nutritional labeling in blue berry, makes and conveniently brew the beverage drunk,
But its formula only has blue berry and two kinds of compositions of white sugar, reconstitutes mouthfeel not good enough, nutrition simultaneously also inadequate general equilibrium, sugar content
Slightly higher, there is certain defective.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that the blue berry Herba Menthae solid drink of a kind of clearing heat and relieving fidgetness
Material and preparation method thereof.
The present invention is achieved by the following technical solutions:
The blue berry Herba Menthae solid beverage of a kind of clearing heat and relieving fidgetness, is made up of the raw material of following weight portion: blue berry 220-230, Herba Menthae 20-
21, Radix Et Rhizoma Fagopyri Tatarici 68-72, yam bean 34-35, Radix Arctii 22-23, peanut sprout 15-16, Semen Coicis 9-10, Kelp Powder 5-6, matcha powder 2-
3, Jerusalem artichoke powder 4-5, Flos Camelliae Japonicae powder 1-2, water are appropriate.
The preparation method of the blue berry Herba Menthae solid beverage according to the clearing heat and relieving fidgetness described in claim l, comprises the steps:
(1) choose and add appropriate water after the blue berry flowing water of fresh high-quality cleans up and be polished into blue berry serosity, add 0.05-
0.06% pectase, enzymolysis 3-4 hour under the conditions of 35-38 DEG C, 3800-4000r/min speed is centrifuged, and supernatant is standby, marc
Pulverize after lyophilization；
(2) acid ethanol solution with volume fraction as 60-65% is as solvent, and the hydrochloric acid volume fraction in acidic ethanol is 1-2%,
Blue berry ground-slag is 1:50g/mL with the solid-liquid ratio of acidic ethanol, with 500-520W ultrasonic extraction 40-under the conditions of 40-42 DEG C
50 minutes, obtaining anthocyanin through macroporous resin adsorption, marc is left and taken standby；
(3) Radix Et Rhizoma Fagopyri Tatarici, Semen Coicis are cleaned after soaking 4-5 hour and are pulled out, and chopping is cleaned in the peeling of yam bean, Radix Arctii, and Herba Menthae, peanut sprout are washed
Only, mix homogeneously with blue berry supernatant, blueberry pomace and other residual componentss except anthocyanin and add appropriate water polishing pulping,
Colloid mill 2-3 time, each 25-30 minute, homogenizing 15-20 minute under the conditions of 20-25MPa；
(4) the rotated evaporimeter of raw slurry after homogenizing is concentrated into the 60-65% of original volume, and the time is 40-50 minute, adds
Concentrated slurry weight portion 10-12% corn starch, 2-3% cycloheptaamylose, 0.5-0.6% oligomeric isomaltose enter as dryingaid
Row is spray-dried, and inlet temperature is 170-180 DEG C, and leaving air temp is 90-95 DEG C, and pressure is 0.4-0.5MPa, obtains spray dried
Dry powder；
(5) spray drying powder is mixed homogeneously with anthocyanin, the maltodextrin of interpolation weight portion 24-25%, the sodium alginate of 4-5%,
The CMC of 0.1-0.2%, as thickening agent, adds 7-8% high fructose syrup, 0.9-1.0% citric acid, and 1.5-1.8% Sal adjusts taste,
Pelletizing as binding agent using 2-3%PVP, cross 20-40 mesh sieve, after 120-130 DEG C of high temperature sterilize, splitting packs i.e.
Can.
The invention have the advantage that blueberry nutrient enriches, in good taste, flavour is sour-sweet, but blue berry crust is thin and fragile, and perishable
Lose, to store and transport all can adversely affect, blue berry is made solid and reconstitutes beverage, not only solve store and transport
Problem, extends the shelf-life, is also added with multiple natural health food materials and makes in retaining blue berry while major part nutritional labeling
The more abundant equilibrium of the buccal tablet nutrition made.Anthocyanin in blue berry is degraded the most under the high temperature conditions, the most first extracts it
In anthocyanin composition, surplus materials and other raw materials are through technique steps such as defibrination, homogenizing, spray drying, flavor adjustment, granulations
Suddenly, the most again the anthocyanin extracted is mixed with raw material, make solid beverage, retain the pattern in blue berry to greatest extent
The health-care components such as glycosides, flavonoid, enjoys tonic health while delicious beverage.The solid beverage of the present invention easily brews, mouth
Feel smooth, fruity is fragrant and sweet, and food materials collocation is rationally, balanced in nutrition, and the raw material such as Herba Menthae therein, yam bean, Semen Coicis has refrigerant solution
Summer-heat, slake thirst and help produce saliva, effect that clearing heat and relieving fidgetness is vexed, it is adaptable to hyperactivity of fire caused by deficiency of YIN, heat anorexia drunk by people.
Detailed description of the invention
The blue berry Herba Menthae solid beverage of a kind of clearing heat and relieving fidgetness, is made up of the raw material of following weight portion: blue berry 220, Herba Menthae 20,
Radix Et Rhizoma Fagopyri Tatarici 68, yam bean 34, Radix Arctii 22, peanut sprout 15, Semen Coicis 9, Kelp Powder 5, matcha powder 2, Jerusalem artichoke powder 4, Flos Camelliae Japonicae powder 1, water are suitable
Amount.
The preparation method of the blue berry Herba Menthae solid beverage according to the clearing heat and relieving fidgetness described in claim l, comprises the steps:
(1) choose and add appropriate water after the blue berry flowing water of fresh high-quality cleans up and be polished into blue berry serosity, add 0.05% pectin
Enzyme, enzymolysis 3 hours under the conditions of 35 DEG C, 3800r/min speed is centrifuged, and supernatant is standby, pulverizes after marc lyophilization；
(2) with acid ethanol solution that volume fraction is 60% as solvent, the hydrochloric acid volume fraction in acidic ethanol is 1%, blue berry
The solid-liquid ratio of marc powder and acidic ethanol is 1:50g/mL, with 500W ultrasonic extraction 40 minutes under the conditions of 40 DEG C, through macropore
Resin absorption obtains anthocyanin, and marc is left and taken standby；
(3) Radix Et Rhizoma Fagopyri Tatarici, Semen Coicis are cleaned after soaking 4 hours and are pulled out, and chopping is cleaned in the peeling of yam bean, Radix Arctii, and Herba Menthae, peanut sprout are washed
Only, mix homogeneously with blue berry supernatant, blueberry pomace and other residual componentss except anthocyanin and add appropriate water polishing pulping,
Colloid mill 2 times, each 25 minutes, homogenizing 15 minutes under the conditions of 20MPa；
(4) the rotated evaporimeter of raw slurry after homogenizing is concentrated into the 60% of original volume, and the time is 40 minutes, adds concentrated pulp
Liquid weight portion 10% corn starch, 2% beta-cyclodextrin, 0.5% oligomeric isomaltose are spray-dried as dryingaid, air intake temperature
Degree is 170 DEG C, and leaving air temp is 90 DEG C, and pressure is 0.4MPa, obtains spray drying powder；
(5) spray drying powder is mixed homogeneously with anthocyanin, the maltodextrin of interpolation weight portion 24%, the sodium alginate of 4%, 0.1%
CMC, as thickening agent, adds 7% high fructose syrup, 0.9% citric acid, and 1.5% Sal adjusts taste, enters as binding agent using 2%PVP
Row is pelletized, and crosses 20 mesh sieves, and after 120 DEG C of high temperature sterilizes, splitting packs.
Claims (2)
1. the blue berry Herba Menthae solid beverage of a clearing heat and relieving fidgetness, it is characterised in that be made up of the raw material of following weight portion: blue berry
220-230, Herba Menthae 20-21, Radix Et Rhizoma Fagopyri Tatarici 68-72, yam bean 34-35, Radix Arctii 22-23, peanut sprout 15-16, Semen Coicis 9-10, Thallus Laminariae (Thallus Eckloniae)
Powder 5-6, matcha powder 2-3, Jerusalem artichoke powder 4-5, Flos Camelliae Japonicae powder 1-2, water are appropriate.
2. according to the preparation method of the blue berry Herba Menthae solid beverage of the clearing heat and relieving fidgetness described in claim l, it is characterised in that include
Following steps:
(1) choose and add appropriate water after the blue berry flowing water of fresh high-quality cleans up and be polished into blue berry serosity, add 0.05-
0.06% pectase, enzymolysis 3-4 hour under the conditions of 35-38 DEG C, 3800-4000r/min speed is centrifuged, and supernatant is standby, marc
Pulverize after lyophilization；
(2) acid ethanol solution with volume fraction as 60-65% is as solvent, and the hydrochloric acid volume fraction in acidic ethanol is 1-2%,
Blue berry ground-slag is 1:50g/mL with the solid-liquid ratio of acidic ethanol, with 500-520W ultrasonic extraction 40-under the conditions of 40-42 DEG C
50 minutes, obtaining anthocyanin through macroporous resin adsorption, marc is left and taken standby；
(3) Radix Et Rhizoma Fagopyri Tatarici, Semen Coicis are cleaned after soaking 4-5 hour and are pulled out, and chopping is cleaned in the peeling of yam bean, Radix Arctii, and Herba Menthae, peanut sprout are washed
Only, mix homogeneously with blue berry supernatant, blueberry pomace and other residual componentss except anthocyanin and add appropriate water polishing pulping,
Colloid mill 2-3 time, each 25-30 minute, homogenizing 15-20 minute under the conditions of 20-25MPa；
(4) the rotated evaporimeter of raw slurry after homogenizing is concentrated into the 60-65% of original volume, and the time is 40-50 minute, adds
Concentrated slurry weight portion 10-12% corn starch, 2-3% cycloheptaamylose, 0.5-0.6% oligomeric isomaltose enter as dryingaid
Row is spray-dried, and inlet temperature is 170-180 DEG C, and leaving air temp is 90-95 DEG C, and pressure is 0.4-0.5MPa, obtains spray dried
Dry powder；
(5) spray drying powder is mixed homogeneously with anthocyanin, the maltodextrin of interpolation weight portion 24-25%, the sodium alginate of 4-5%,
The CMC of 0.1-0.2%, as thickening agent, adds 7-8% high fructose syrup, 0.9-1.0% citric acid, and 1.5-1.8% Sal adjusts taste,
Pelletizing as binding agent using 2-3%PVP, cross 20-40 mesh sieve, after 120-130 DEG C of high temperature sterilize, splitting packs i.e.
Can.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431468A (en) * | 2013-08-23 | 2013-12-11 | 浙江蓝美农业有限公司 | Processing method for sugar-free blueberry juice |
| CN103519312A (en) * | 2013-10-22 | 2014-01-22 | 安徽徽王食品有限公司 | Basil seed and blueberry solid beverage and preparation method thereof |
| CN103933106A (en) * | 2014-03-24 | 2014-07-23 | 天津商业大学 | Preparation method of blueberry pomace extract product having hypotensive effect and electuary |
| CN105285201A (en) * | 2015-11-02 | 2016-02-03 | 合肥康龄养生科技有限公司 | Tartary buckwheat tea beverage capable of clearing heat and relieving fidgetiness and preparation method of tartary buckwheat tea beverage |
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Application publication date: 20161109 |