CN106107306A - A kind of blue berry Herba Passiflorae Caeruleae mulse and preparation method thereof - Google Patents
A kind of blue berry Herba Passiflorae Caeruleae mulse and preparation method thereof Download PDFInfo
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- CN106107306A CN106107306A CN201610661921.1A CN201610661921A CN106107306A CN 106107306 A CN106107306 A CN 106107306A CN 201610661921 A CN201610661921 A CN 201610661921A CN 106107306 A CN106107306 A CN 106107306A
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Classifications
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- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- 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
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- 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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of blue berry Herba Passiflorae Caeruleae mulse, be made up of following raw material: blue berry, Herba Passiflorae Caeruleae, brown rice, Semen Fagopyri Esculenti, Sucus Luffae, green vegetable juice, nutrition extracting solution, water are appropriate, Mel, lycopodium powder；Its manufacture method comprises the following steps: (1), prepared blended fruit juice；(2), nutrition extracting solution is prepared；(3) compound nutritional slurry, is prepared；(4), by blended fruit juice and compound nutritional slurry, Semen Pini, Mel mixing and stirring, standing cold preservation, filter and remove residue, sterilization filling gets product.The present invention is by being incorporated in the middle of mulse by the nutritional labeling such as blue berry, Herba Passiflorae Caeruleae, add the health care beneficiating ingredients such as Semen Fagopyri Esculenti, Semen Pini, Fructus Rubi simultaneously, its unique flavor, while supplementary needed by human body nutrient substance, Abwehrkraft des Koepers can also be improved, be highly profitable health, has higher nutritive value and economic worth.
Description
Technical field
The invention belongs to field of health care food, be specifically related to a kind of blue berry Herba Passiflorae Caeruleae mulse and preparation method thereof.
Background technology
Herba Passiflorae Caeruleae (formal name used at school: PassifloracaeruleaL.), climbs bejuco for perennial evergreen, is a kind of
The fruit that fragrance is good to eat, has the good reputation of " king of fruit juice ".Have another name called fruit of suffering a calamity or disaster, brazilnut, rattan Fructus Persicae, enthusiasm fruit, turn heart lotus, the West
Bring up, turn Zhi Lian, ocean acid Flos Solani Melongenae, Shi Jicao.Passionfruit be contained within rich in protein, fat, reducing sugar, multivitamin and
Up to 165 kinds compounds and 17 kinds of aminoacid of needed by human such as phosphorus, calcium, ferrum, potassium, nutritive value is the highest, wherein vitamin
Content 1345 (1 U/100G), is anticancer active ingredient, and 1.7 milligrams/100G of Yan acid content, for preventing cardiovascular disease
There is positive effect.Fragrant after passion flower fruit maturation, as incision is then suffused an exquisite fragrance all around, moved one deeply, and has a large amount of in fruit
Really flesh and fruit juice, the sweet acid of food is good to eat, promoting the production of body fluid to quench thirst, refreshment, particularly suitable is processed into fruit juice, fruit dew, fruit jam, fruit jelly etc.
Unique flavor, nutritious, healthcare, peptic product.The root of Herba Passiflorae Caeruleae, stem, leaf all can be used as medicine, and have antiinflammatory only
Bitterly, invigorate blood circulation keep fit, blood fat reducing, the curative effect of blood pressure lowering.It addition, in Herba Passiflorae Caeruleae rich in VC, carotene, SOD enzyme can in purged body from
By base, play face nourishing antidebilitation and always act on.
Mel is a kind of nutritious natural nourishing food, has effect of lung moistening, relieving constipation, invigorating middle warmer, removing toxic substances, can promote
Digest and assimilate, appetite stimulator, calming soporific, improve Abwehrkraft des Koepers, improve the blood circulation of cerebullar and cardiac system, widely should have
With being worth and edibility.Mel sweet in the mouth, enters taste two warp, can invigorating the spleen and replenishing QI, loosening bowel to relieve constipation.Some chronic disease is also had by Mel
Certain curative effect.Informal dress Mel is for heart disease, hypertension, pneumonopathy, oculopathy, hepatopathy, dysentery, constipation, anemia, nervous system
Disease, gastric duodenal ulcer disease etc. has good medical assistance effect.
Modern degenerates due to life style, the change of dietary habit, and the aggravation of environmental pollution, function of human body, holds
The situations such as fatigue, insomnia, appetite is bad easily occur, mostly these abnormalities are to cause owing to passive protective physical fitness declines.Along with
The continuous reinforcement of people's health care consciousness, is gradually increased for having the demand of the beverage products of health-care effect.By to drink at present
The formula and processing technology of material improves, and exploitation is suitable for the mulse that most people is edible so that it is local flavor variation, has
Facilitating digestion, eliminating toxin and beautifying the skin, invigorate blood circulation and the multiple efficacies such as keep fit, improve Abwehrkraft des Koepers, will have preferable social benefit and warp
Ji benefit.
Summary of the invention
It is an object of the invention to provide a kind of blue berry Herba Passiflorae Caeruleae mulse and preparation method thereof, it is nutritious, wind
Taste is unique, can improve Abwehrkraft des Koepers, has facilitating digestion, pressure of releiving, eliminating toxin and beautifying the skin, invigorates blood circulation and the effect such as keep fit.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
One blue berry Herba Passiflorae Caeruleae mulse of the present invention, it is characterised in that be made up of the raw material of following weight portion:
Blue berry 35～50 parts, Herba Passiflorae Caeruleae 35～50 parts, brown rice 3～6 parts, Semen Fagopyri Esculenti 3～5 parts, Sucus Luffae 2～5 parts, green vegetable juice
2～5 parts, nutrition extracting solution 8～15 parts, water are appropriate, Mel 35～50 parts, lycopodium powder 1～3 parts；Described nutrition extracting solution by
The raw material of following weight parts is made: Fructus Rubi 10～20 parts, Flos Matricariae chamomillae 3～6 parts, Spica Prunellae 2～4 parts, Folium Ginkgo 3～6 parts, willow
Pericarpium Citri junoris 2～5 parts；
The manufacture method of described blue berry Herba Passiflorae Caeruleae mulse, comprises the following steps:
(1), by blue berry and Herba Passiflorae Caeruleae remove impurity, clean, break into fruit juice, add Sucus Luffae and green vegetable juice, boiling water precooks 3～5
Minute, it is cooled to 45～55 DEG C, carries out enzymolysis, then enzyme denaturing, coarse filtration, obtain blended fruit juice；
(2), by mix homogeneously after the cleaning of Fructus Rubi, Flos Matricariae chamomillae, Spica Prunellae, Folium Ginkgo and orange skin, boiling extracts 2
Secondary, add 5～8 times amount water for the first time, second time adds 3～5 times amount water, obtains nutrition extracting solution after merging；
(3), choosing brown rice and Semen Fagopyri Esculenti, slow fire is fried to ripe perfume (or spice), adds the nutrition extracting solution that step (2) obtains, pulping of polishing,
Coarse filtration, obtains compound nutritional slurry；
(4) the compound nutritional slurry that the blended fruit juice, by step (1) obtained obtains with step (3) mixes, and adds lycopodium powder and stirs
Mix uniformly, add Mel and continue to stir, standing cold preservation 5～8 hours, remove slag with 100～200 mesh filter-cloth filterings, sterilizing
Fill gets product.
Enzymolysis in described step (1) includes, adds the pectase that quality accounting is 0.05～0.07%, at 45～55 DEG C
Temperature, pH value is 5.5, and the time is to carry out enzymolysis under conditions of 30～50 minutes.
Compared with prior art, the beneficial effects of the present invention is:
The present invention, by being incorporated in the middle of mulse by the nutritional labeling such as blue berry, Herba Passiflorae Caeruleae, adds Semen Fagopyri Esculenti, pine simultaneously
The health care beneficiating ingredient such as son, Fructus Rubi, improves the nutritive value of mulse；Its unique flavor, the sweet acid of food is good to eat, has
New and graceful fruital, while supplementary needed by human body nutrient substance, moreover it is possible to improves Abwehrkraft des Koepers, has facilitating digestion, pressure of releiving
Power, eliminating toxin and beautifying the skin, invigorating blood circulation and the effect such as keep fit, be highly profitable health, has higher nutritive value and economic worth.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A kind of blue berry Herba Passiflorae Caeruleae mulse, is made up of the raw material of following weight portion:
Blue berry 35 parts, Herba Passiflorae Caeruleae 35 parts, 3 parts of brown rice, 3 parts of Semen Fagopyri Esculenti, Sucus Luffae 2 parts, 2 parts of green vegetable juice, nutrition extracting solution 8
Part, water is appropriate, Mel 35 parts, lycopodium powder 1 part；Described nutrition extracting solution is made up of the raw material of following weight parts: Fructus Rubi 10
Part, Flos Matricariae chamomillae 3 parts, Spica Prunellae 2 parts, Folium Ginkgo 3 parts, orange skin 2 parts；
The manufacture method of described blue berry Herba Passiflorae Caeruleae mulse, comprises the following steps:
(1), by blue berry and Herba Passiflorae Caeruleae remove impurity, clean, break into fruit juice, add Sucus Luffae and green vegetable juice, boiling water precooks 5 points
Clock, is cooled to 45 DEG C, carries out enzymolysis, and then enzyme denaturing, coarse filtration, obtain blended fruit juice；
(2), by mix homogeneously after the cleaning of Fructus Rubi, Flos Matricariae chamomillae, Spica Prunellae, Folium Ginkgo and orange skin, boiling extracts 2
Secondary, add 5 times amount water for the first time, second time adds 5 times amount water, obtains nutrition extracting solution after merging；
(3), choosing brown rice and Semen Fagopyri Esculenti, slow fire is fried to ripe perfume (or spice), adds the nutrition extracting solution that step (2) obtains, pulping of polishing,
Coarse filtration, obtains compound nutritional slurry；
(4) the compound nutritional slurry that the blended fruit juice, by step (1) obtained obtains with step (3) mixes, and adds lycopodium powder and stirs
Mix uniformly, add Mel and continue to stir, stand cold preservation 5 hours, remove slag with 100 mesh filter-cloth filterings, sterilization filling and get final product
Finished product.
Enzymolysis in described step (1) includes, adds the pectase that quality accounting is 0.05～0.07%, the temperature of 45 DEG C
Degree, pH value is 5.5, and the time is to carry out enzymolysis under conditions of 50 minutes.
Embodiment 2:
A kind of blue berry Herba Passiflorae Caeruleae mulse, is made up of the raw material of following weight portion:
Blue berry 50 parts, Herba Passiflorae Caeruleae 50 parts, 6 parts of brown rice, 5 parts of Semen Fagopyri Esculenti, Sucus Luffae 5 parts, 5 parts of green vegetable juice, nutrition extracting solution 15
Part, water is appropriate, Mel 50 parts, lycopodium powder 3 parts；Described nutrition extracting solution is made up of the raw material of following weight parts: Fructus Rubi 20
Part, Flos Matricariae chamomillae 6 parts, Spica Prunellae 4 parts, Folium Ginkgo 6 parts, orange skin 5 parts；
The manufacture method of described blue berry Herba Passiflorae Caeruleae mulse, comprises the following steps:
(1), by blue berry and Herba Passiflorae Caeruleae remove impurity, clean, break into fruit juice, add Sucus Luffae and green vegetable juice, boiling water precooks 3 points
Clock, is cooled to 55 DEG C, carries out enzymolysis, and then enzyme denaturing, coarse filtration, obtain blended fruit juice；
(2), by mix homogeneously after the cleaning of Fructus Rubi, Flos Matricariae chamomillae, Spica Prunellae, Folium Ginkgo and orange skin, boiling extracts 2
Secondary, add 8 times amount water for the first time, second time adds 3 times amount water, obtains nutrition extracting solution after merging；
(3), choosing brown rice and Semen Fagopyri Esculenti, slow fire is fried to ripe perfume (or spice), adds the nutrition extracting solution that step (2) obtains, pulping of polishing,
Coarse filtration, obtains compound nutritional slurry；
(4) the compound nutritional slurry that the blended fruit juice, by step (1) obtained obtains with step (3) mixes, and adds lycopodium powder and stirs
Mix uniformly, add Mel and continue to stir, stand cold preservation 8 hours, remove slag with 200 mesh filter-cloth filterings, sterilization filling and get final product
Finished product.
Enzymolysis in described step (1) includes, adds the pectase that quality accounting is 0.05～0.07%, the temperature of 55 DEG C
Degree, pH value is 5.5, and the time is to carry out enzymolysis under conditions of 30 minutes.
The embodiment of the present invention, by being incorporated in the middle of mulse by the nutritional labeling such as blue berry, Herba Passiflorae Caeruleae, adds buckwheat simultaneously
The health care beneficiating ingredient such as wheat, Semen Pini, Fructus Rubi, improves the nutritive value of mulse；Its unique flavor, the sweet acid of food can
Mouthful, there is new and graceful fruital, while supplementary needed by human body nutrient substance, moreover it is possible to improve Abwehrkraft des Koepers, have facilitating digestion,
Releive pressure, eliminating toxin and beautifying the skin, invigorate blood circulation and the effect such as keep fit.
The embodiment above of the present invention all can only be considered the description of the invention and can not limit invention, with this
Any change in implication that bright claims are suitable and scope, is all considered as being included in the scope of claims
In.
Claims (2)
1. a blue berry Herba Passiflorae Caeruleae mulse, it is characterised in that be made up of the raw material of following weight portion:
Blue berry 35～50 parts, Herba Passiflorae Caeruleae 35～50 parts, brown rice 3～6 parts, Semen Fagopyri Esculenti 3～5 parts, Sucus Luffae 2～5 parts, green vegetable juice 2～5
Part, nutrition extracting solution 8～15 parts, water is appropriate, Mel 35～50 parts, lycopodium powder 1～3 parts；Described nutrition extracting solution is by following
The raw material of weight portion is made: Fructus Rubi 10～20 parts, Flos Matricariae chamomillae 3～6 parts, Spica Prunellae 2～4 parts, Folium Ginkgo 3～6 parts, orange skin
2～5 parts；
The manufacture method of described blue berry Herba Passiflorae Caeruleae mulse, comprises the following steps:
(1), by blue berry and Herba Passiflorae Caeruleae remove impurity, clean, break into fruit juice, add Sucus Luffae and green vegetable juice, boiling water is precooked 3～5 minutes,
Being cooled to 45～55 DEG C, carry out enzymolysis, then enzyme denaturing, coarse filtration, obtain blended fruit juice；
(2), by mix homogeneously after the cleaning of Fructus Rubi, Flos Matricariae chamomillae, Spica Prunellae, Folium Ginkgo and orange skin, boiling is extracted 2 times,
Adding 5～8 times amount water for the first time, second time adds 3～5 times amount water, obtains nutrition extracting solution after merging；
(3), choosing brown rice and Semen Fagopyri Esculenti, slow fire is fried to ripe perfume (or spice), adds the nutrition extracting solution that step (2) obtains, pulping of polishing, thick mistake
Filter, obtains compound nutritional slurry；
(4) the compound nutritional slurry that the blended fruit juice, by step (1) obtained obtains with step (3) mixes, and adds lycopodium powder stirring all
Even, add Mel and continue to stir, standing cold preservation 5～8 hours, remove slag with 100～200 mesh filter-cloth filterings, sterilization filling
Get product.
A kind of blue berry Herba Passiflorae Caeruleae mulse the most according to claim 1 and preparation method thereof, it is characterised in that described step
Suddenly the enzymolysis in (1) includes, adds the pectase that quality accounting is 0.05～0.07%, and the temperature of 45～55 DEG C, pH value is
5.5, the time is to carry out enzymolysis under conditions of 30～50 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610661921.1A CN106107306A (en) | 2016-08-12 | 2016-08-12 | A kind of blue berry Herba Passiflorae Caeruleae mulse and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610661921.1A CN106107306A (en) | 2016-08-12 | 2016-08-12 | A kind of blue berry Herba Passiflorae Caeruleae mulse and preparation method thereof |
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| CN106107306A true CN106107306A (en) | 2016-11-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610661921.1A Withdrawn CN106107306A (en) | 2016-08-12 | 2016-08-12 | A kind of blue berry Herba Passiflorae Caeruleae mulse and preparation method thereof |
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| CN (1) | CN106107306A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082363A (en) * | 2013-01-24 | 2013-05-08 | 周启琼 | Fruit-vegetable health-care drink |
| CN104738730A (en) * | 2013-12-25 | 2015-07-01 | 黄志娟 | Passiflora coerulea and honey peach complex juice and preparation method thereof |
-
2016
- 2016-08-12 CN CN201610661921.1A patent/CN106107306A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082363A (en) * | 2013-01-24 | 2013-05-08 | 周启琼 | Fruit-vegetable health-care drink |
| CN104738730A (en) * | 2013-12-25 | 2015-07-01 | 黄志娟 | Passiflora coerulea and honey peach complex juice and preparation method thereof |
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Application publication date: 20161116 |
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