CN106107317A - A kind of fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage and preparation technology thereof - Google Patents
A kind of fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage and preparation technology thereof Download PDFInfo
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- CN106107317A CN106107317A CN201610694099.9A CN201610694099A CN106107317A CN 106107317 A CN106107317 A CN 106107317A CN 201610694099 A CN201610694099 A CN 201610694099A CN 106107317 A CN106107317 A CN 106107317A
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- opuntiae dillenii
- caulis opuntiae
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 33
- 239000011324 bead Substances 0.000 title claims abstract description 32
- 239000002131 composite material Substances 0.000 title claims abstract description 32
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 title claims abstract description 32
- 239000010931 gold Substances 0.000 title claims abstract description 32
- 229910052737 gold Inorganic materials 0.000 title claims abstract description 32
- 235000013361 beverage Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000016709 nutrition Nutrition 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000241257 Cucumis melo Species 0.000 claims abstract description 9
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims abstract description 9
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 9
- 235000007230 Sorghum bicolor Nutrition 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 9
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- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 235000019498 Walnut oil Nutrition 0.000 claims abstract description 5
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- 239000008170 walnut oil Substances 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 14
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- 230000000694 effects Effects 0.000 claims description 9
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- 235000002168 Tilia europaea Nutrition 0.000 claims description 8
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- 229960002675 xylitol Drugs 0.000 claims description 4
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 3
- 239000000605 aspartame Substances 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 229940109275 cyclamate Drugs 0.000 claims description 3
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims description 3
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- 229960002154 guar gum Drugs 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
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- 229920001277 pectin Polymers 0.000 claims description 3
- 229940085605 saccharin sodium Drugs 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 2
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 244000259229 Grindelia squarrosa Species 0.000 claims 1
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- 230000000050 nutritive effect Effects 0.000 abstract description 5
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
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- 206010011224 Cough Diseases 0.000 description 1
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- 102000002322 Egg Proteins Human genes 0.000 description 1
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- 241000196324 Embryophyta Species 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
- A23L2/02—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
Abstract
The invention discloses a kind of fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage, be made up of following raw material: fruit of Radix et Caulis Opuntiae Dillenii, gold bead, Sorghum vulgare Pers., Fructus anacardii, Cantaloupe juice, crowndaisy chrysanthemum juice, nutritional solution, warm water, sweeting agent, stabilizer, walnut oil, lotus-seed-heart powder；Its preparation technology, comprises the following steps: (1), prepared compound pulp are standby；(2), compoiste fermented pulp is prepared；(3), preparation composite pulp；(4), nutritional solution is prepared；(5), compoiste fermented pulp, composite pulp, nutritional solution being mixed homogeneously with other surplus stocks, filter and remove residue, sterilization packaging obtains finished product.The present invention is by being incorporated in the middle of composite beverage by the nutritional labeling such as fruit of Radix et Caulis Opuntiae Dillenii, gold bead, add the health care beneficiating ingredients such as Fructus anacardii, lotus-seed-heart powder, Poria, mouthfeel more horn of plenty simultaneously, body resistance against diseases can be improved, there is higher nutritive value and economic worth, wide market.
Description
Technical field
The invention belongs to field of health care food, be specifically related to a kind of fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage and preparation work thereof
Skill.
Background technology
China of gold bead system Lee senior agronomist should be virtuous under the Chinese Academy of Agricultural Sciences famous fruit tree expert instructs, and utilizes the western Xiao in Henan
The wild SHANGUO of mountain forest kind more than 100, goes through the test of 14 years cross-graftings, selects the excellent a kind of guarantor eliminating bad, domestication expanding propagation, cultivating
Strong type red pear new varieties, are a kind of delicious highly nourishing health care fruit.Gold bead is a kind of rare red pear strain.Its color and luster is red
Gold, like Fructus anacardii again like goose ovum.Gold bead pears meat is fine and smooth, is of high nutritive value, and according to surveying and determination, in sarcocarp, soluble solid content is high
Reach 17.6%, occupy first of many pears.This pears fast growing, plants the first year, and next year, result, broke the normal of " Fructus Persicae three Fructus Pruni four pears 5 years "
Rule.General single fruit weight about 150 grams, maximum reaches more than 350 grams.Gold bead pears pole storage tolerance and transport, at 0 15 DEG C after gathering
Under the conditions of can preserve 5 months, keep matter constant, peel has stronger toughness, easily transports for long-distance.The crisp succulence of its fruit, acid
Comfortable mouth, local flavor is sweet and refreshing strong, extremely unique, and its pleasant impression contains beautiful and unusual clear of the multiple wild SHANGUO such as Prunus armeniaca L.var.ansu Maxim., Yu Li
Perfume (or spice), and there is the health-care effecies such as significant nourishing the lung to arrest cough, nourishing face and eliminating toxin, vessel softening, nourishing the brain and improving intelligence, slow down aging.
Due to life style, the change of dietary habit, and the aggravation of environmental pollution, human body, modern occurs that function is moved back
Change, simultaneously people subject society, work, each side pressure such as life, life and health of overdrawing, health is in " subhealth state " shape
, easily there is the situations such as fatigue, insomnia, appetite is bad, the generation of these abnormalities, is mostly due under body immunity in state
Fall causes.Along with the continuous reinforcement of people's health care consciousness, the composite beverage product with health-care effect will be increasingly becoming processing master
Artificial deliviery product.Improving the production technology of current beverage, exploitation is suitable for the composite beverage that most people is edible so that it is mouthfeel is more
Horn of plenty, while supplementary needed by human body nutrient substance, also has the effects such as strengthening QI of middle-JIAO, strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence, with
Strengthen body immunity, promote healthy, will have preferable Social benefit and economic benefit.
Summary of the invention
It is an object of the invention to provide a kind of fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage and preparation technology thereof, its local flavor is only
Spy, while supplementary needed by human body nutrient substance, moreover it is possible to strengthens body immunity, has the merit such as strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence
Effect.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
One fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage of the present invention, is made up of the raw material of following weight portion:
Fruit of Radix et Caulis Opuntiae Dillenii 30～50 parts, gold bead 30～50 parts, Sorghum vulgare Pers. 3～8 parts, Fructus anacardii 3～8 parts, Cantaloupe juice 2～5 parts,
Crowndaisy chrysanthemum juice 2～5 parts, nutritional solution 8～15 parts, warm water are appropriate, sweeting agent 5～12 parts, stabilizer 2～6 parts, walnut oil 1～2
Part, lotus-seed-heart powder 0.5～2 parts；Described nutritional solution is made up of the raw material of following weight parts: Poria 3～8 parts, Flos Arecae 2～3 parts,
Garden lavender 1～2 parts, tilia europaea 1～2 parts, Fructus Hordei Vulgaris tea 1～3 parts；
The preparation technology of described fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of fruit of Radix et Caulis Opuntiae Dillenii, gold bead, clean and take meat, burn 5～8 points in 90～95 DEG C of hot water
Clock, adds 2～4 times of warm waters make pulping, obtains mixing pulp；
(2), the fermentation activity dry yeast that mass concentration is 0.04% is taken, by the aseptic temperature of 33～38 DEG C sugary 4%～6%
After water activates 20～30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 60～90 hours, must send out
Ferment mixing pulp；
(3), choosing Sorghum vulgare Pers., Fructus anacardii, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Steeping 6～9 hours, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, add Cantaloupe juice, crowndaisy chrysanthemum juice and appropriate temperature and open
Water is polished pulping in beater, obtains composite pulp；
(4), Poria, Flos Arecae, Garden lavender, tilia europaea, Fructus Hordei Vulgaris tea are respectively washed after mix, add 8～12 times of warm waters,
Soak at room temperature 5～10 hours, then keep temperature 60～70 DEG C of heating to decoct 2～3 hours, and pulping of polishing obtains nutritional solution；
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilizing
Fill, obtains finished product.
In described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 110～120 DEG C, sterilization time 4～6
Second.
Described sweeting agent is in sucrose, glucose, high fructose syrup, xylitol, cyclamate, saccharin sodium, aspartame
One or more.
Described stabilizer selected from xanthan gum, pectin, sodium carboxymethyl cellulose, guar gum, gelatin, carrageenan, I
One or more in primary glue.
Compared with prior art, the invention have the advantage that
The present invention, by being incorporated in the middle of beverage by the nutritional labeling such as fruit of Radix et Caulis Opuntiae Dillenii, gold bead, adds Fructus anacardii, Semen Coicis simultaneously
The health care beneficiating ingredient such as powder, Poria, improves the nutritive value of composite beverage；Its rich in taste, entrance is sour-sweet suitably, has clear
Ease fruital, while supplementary needed by human body nutrient substance, also has the effects such as strengthening QI of middle-JIAO, strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence, energy
Improving body resistance against diseases, be highly profitable health；Scientific formula of the present invention, production technology ensures the battalion of raw material itself as far as possible
Form part not run off, there is 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 fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage, is made up of the raw material of following weight portion:
Fruit of Radix et Caulis Opuntiae Dillenii 50 parts, gold bead 50 parts, Sorghum vulgare Pers. 8 parts, 8 parts of Fructus anacardii, Cantaloupe juice 5 parts, 5 parts of crowndaisy chrysanthemum juice, nutrition
Liquid 15 parts, warm water are appropriate, sweeting agent 12 parts, stabilizer 6 parts, walnut oil 2 parts, lotus-seed-heart powder 2 parts；Described nutritional solution is by following
The raw material of weight portion is made: 8 parts of Poria, Flos Arecae 3 parts, Garden lavender 2 parts, tilia europaea 2 parts, Fructus Hordei Vulgaris tea 3 parts；
The preparation technology of described fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of fruit of Radix et Caulis Opuntiae Dillenii, gold bead, clean and take meat, burn 8 minutes in 90 DEG C of hot water, add 4 times
Warm water makes pulping, obtains mixing pulp；
(2), take the fermentation activity dry yeast that mass concentration is 0.04%, live with the aseptic warm water of 33～38 DEG C sugary 4%
After changing 20～30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 90 hours, mixing fruit of must fermenting
Slurry；
(3), choosing Sorghum vulgare Pers., Fructus anacardii, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Steep 9 hours, then steaming and decocting 45 minutes under 100～110 DEG C of steam, add Cantaloupe juice, crowndaisy chrysanthemum juice and appropriate warm water and beating
In pulp grinder, polishing pulping, obtains composite pulp；
(4), Poria, Flos Arecae, Garden lavender, tilia europaea, Fructus Hordei Vulgaris tea are respectively washed after mix, add 8 times of warm waters, room temperature
Soak 5 hours, then keep temperature 60～70 DEG C of heating to decoct 3 hours, pulping of polishing, obtain nutritional solution；
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilizing
Fill, obtains finished product.
In described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 120 DEG C, sterilization time 4 seconds.
Described sweeting agent is selected from one or more in sucrose, glucose, high fructose syrup, xylitol.
Described stabilizer is selected from one or more in xanthan gum, pectin, sodium carboxymethyl cellulose.
Embodiment 2:
A kind of fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage, is made up of the raw material of following weight portion:
Fruit of Radix et Caulis Opuntiae Dillenii 30 parts, gold bead 30 parts, Sorghum vulgare Pers. 3 parts, 3 parts of Fructus anacardii, Cantaloupe juice 2 parts, 2 parts of crowndaisy chrysanthemum juice, nutrition
Liquid 8 parts, warm water are appropriate, sweeting agent 5 parts, stabilizer 2 parts, walnut oil 1 part, lotus-seed-heart powder 0.5 part；Described nutritional solution is by following
The raw material of weight portion is made: 3 parts of Poria, Flos Arecae 2 parts, Garden lavender 1 part, tilia europaea 1 part, Fructus Hordei Vulgaris tea 1 part；
The preparation technology of described fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of fruit of Radix et Caulis Opuntiae Dillenii, gold bead, clean and take meat, burn 5 minutes in 95 DEG C of hot water, add 2 times
Warm water makes pulping, obtains mixing pulp；
(2), take the fermentation activity dry yeast that mass concentration is 0.04%, live with the aseptic warm water of 33～38 DEG C sugary 6%
After changing 20～30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 60 hours, mixing fruit of must fermenting
Slurry；
(3), choosing Sorghum vulgare Pers., Fructus anacardii, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Steep 6 hours, then steaming and decocting 25 minutes under 100～110 DEG C of steam, add Cantaloupe juice, crowndaisy chrysanthemum juice and appropriate warm water and beating
In pulp grinder, polishing pulping, obtains composite pulp；
(4), Poria, Flos Arecae, Garden lavender, tilia europaea, Fructus Hordei Vulgaris tea are respectively washed after mix, add 12 times of warm waters, often
Warm macerating steeps 10 hours, then keeps temperature 60～70 DEG C of heating to decoct 2 hours, and pulping of polishing obtains nutritional solution；
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilizing
Fill, obtains finished product.
In described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 110 DEG C, sterilization time 6 seconds.
Described sweeting agent is selected from one or more in xylitol, cyclamate, saccharin sodium, aspartame.
Described stabilizer is selected from one or more in guar gum, gelatin, carrageenan, arabic gum.
The embodiment of the present invention, by being incorporated in the middle of composite beverage by the nutritional labeling such as fruit of Radix et Caulis Opuntiae Dillenii, gold bead, adds simultaneously
Add plurality kinds of health care beneficiating ingredient, improve the nutritive value of composite beverage；Its rich in taste, has new and graceful fruital, supplementary people
While body desired nutritional material, also there is the effects such as strengthening QI of middle-JIAO, strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence, body disease-resistant energy can be improved
Power, be highly profitable health.
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 (4)
1. a fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage, it is characterised in that be made up of the raw material of following weight portion:
Fruit of Radix et Caulis Opuntiae Dillenii 30～50 parts, gold bead 30～50 parts, Sorghum vulgare Pers. 3～8 parts, Fructus anacardii 3～8 parts, Cantaloupe juice 2～5 parts, Caulis et Folium Chrysanthemi segeti
Dish juice 2～5 parts, nutritional solution 8～15 parts, warm water are appropriate, sweeting agent 5～12 parts, stabilizer 2～6 parts, walnut oil 1～2 parts,
Lotus-seed-heart powder 0.5～2 parts；Described nutritional solution is made up of the raw material of following weight parts: Poria 3～8 parts, Flos Arecae 2～3 parts, smoked
Clothing grass 1～2 part, tilia europaea 1～2 parts, Fructus Hordei Vulgaris tea 1～3 parts；
The preparation technology of described fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of fruit of Radix et Caulis Opuntiae Dillenii, gold bead, clean and take meat, burn 5～8 minutes in 90～95 DEG C of hot water, add 2
～4 times of warm waters make pulping, obtain mixing pulp；
(2), take the fermentation activity dry yeast that mass concentration is 0.04%, live with the aseptic warm water of 33～38 DEG C sugary 4%～6%
After changing 20～30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 60～90 hours, must ferment mixed
Close pulp；
(3), choosing Sorghum vulgare Pers., Fructus anacardii, slow fire is fried to ripe perfume (or spice), soak in the sodium bicarbonate aqueous solution that mass concentration is 0.1% 6～
9 hours, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, add Cantaloupe juice, crowndaisy chrysanthemum juice and appropriate warm water and exist
In beater, polishing pulping, obtains composite pulp；
(4), Poria, Flos Arecae, Garden lavender, tilia europaea, Fructus Hordei Vulgaris tea are respectively washed after mix, add 8～12 times of warm waters, room temperature
Soak 5～10 hours, then keep temperature 60～70 DEG C of heating to decoct 2～3 hours, pulping of polishing, obtain nutritional solution；
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilization filling,
Obtain finished product.
A kind of fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage the most according to claim 1 and preparation technology thereof, it is characterised in that institute
State in step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 110～120 DEG C, sterilization time 4～6 seconds.
A kind of fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage the most according to claim 1 and preparation technology thereof, it is characterised in that institute
The sweeting agent stated one or two in sucrose, glucose, high fructose syrup, xylitol, cyclamate, saccharin sodium, aspartame
More than Zhong.
A kind of fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage the most according to claim 1 and preparation technology thereof, it is characterised in that institute
The stabilizer stated is selected from xanthan gum, pectin, sodium carboxymethyl cellulose, guar gum, gelatin, carrageenan, arabic gum
Plant or two or more.
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| CN201610694099.9A CN106107317A (en) | 2016-08-22 | 2016-08-22 | A kind of fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage and preparation technology thereof |
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Cited By (1)
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| CN109744441A (en) * | 2017-11-02 | 2019-05-14 | 健茂生物科技股份有限公司 | Have the prickly pear of anti-oxidation function and the preparation process of Hylocereus undatus composite fermentation drink |
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