CN106173656A - A kind of Garcinia mangostana Durio Zibethinus murr jasmine beverage and preparation method thereof - Google Patents

A kind of Garcinia mangostana Durio Zibethinus murr jasmine beverage and preparation method thereof Download PDF

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Publication number
CN106173656A
CN106173656A CN201610548620.8A CN201610548620A CN106173656A CN 106173656 A CN106173656 A CN 106173656A CN 201610548620 A CN201610548620 A CN 201610548620A CN 106173656 A CN106173656 A CN 106173656A
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durio zibethinus
zibethinus murr
mangostana
peel
beverage
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CN201610548620.8A
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Chinese (zh)
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杨威
韦翠庆
欧刚宏
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广西南宁途御科技有限公司
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Priority to CN201610548620.8A priority Critical patent/CN106173656A/en
Publication of CN106173656A publication Critical patent/CN106173656A/en

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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 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 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of Garcinia mangostana Durio Zibethinus murr jasmine beverage and preparation method thereof, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and Flos Jasmini Sambac, is 30～50g/L containing sugar weight, and color and luster is aubergine；The weight proportion of described mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and Flos Jasmini Sambac is 10～20:0.5～0.8:5～10:0.5～1:5～10.Preparation method is: prepared by natural juice, prepared by peel of Carcinia mangostana L. lixiviating solution, Radix Stephaniae Japonicae and Flos Jasmini Sambac effective ingredient extraction, raw material mixing and dyeing, seasoning, high temperature sterilization, sterile filling.The Garcinia mangostana Durio Zibethinus murr jasmine beverage of the present invention is nutritious；Good mouthfeel, applicable masses drink.

Description

A kind of Garcinia mangostana Durio Zibethinus murr jasmine beverage and preparation method thereof
Technical field
The invention belongs to technical field of food beverage, be specifically related to Garcinia mangostana Durio Zibethinus murr jasmine beverage and production method thereof.
Background technology
Garcinia mangostana (purple mangosteen), has another name called: mangosteen, Manggis, Cortex Garciniae, originates in the Malay Peninsula and Malaysia Archipelago, cultivates more in south east asia such as Malaysia, Thailand, Philippine, Burma, belongs to Guttiferae aiphyllium, and blade is ellipse Circle, flower is like Althaea rosea (L.) Cavan., and the red stamen of lobe is yellow, is mostly progression of seasons.Mangosteen size such as Fructus Kaki, really shape is oblate, and shell thickness is the most dark purple, By 4 fruit end caping, shell is the thickest, is less susceptible to damage sarcocarp.Peel is the hardest but also real, and its shell of strip off is just shown in seven or the eight pure white crystalline substances of lobe The sarcocarp of jade-like stone.
The outer peel of Garcinia mangostana comprises a series of polyphenols with astriction, including xanthone and tannin Acid；Wherein xanthone has anticancer and antioxidation, also helps enhancement immune system health, makes us body and mind happy.
Mangosteen pulp is snow-white tender soft, taste is fresh and sweet sweet perfume (or spice), and band subacidity is cool, lubricates good to eat, recovers from fatigue and quench the thirst, and body is mended in hair growth promoting, for Treasure in tropical fruit tree, has the title after fruit.Mangosteen pulp contains soluble solid 16.8%, and citric acid 0.63%, possibly together with it Its vitamin B1, B2, C4 and mineral, have fall antipyretic effect dry, refrigerant, and therefore, Garcinia mangostana is the most delicious, and also has fall Effect of fire.Garcinia mangostana, possibly together with rich in protein and lipid, has effect of well taking a tonic or nourishing food to build up one's health to body, to weak, malnutrition, Have after being ill and well take good care of effect.
Beverage in the market, primary raw material is mangosteen and peel, there are no based on mangosteen, merges Scented tea and Radix Stephaniae Japonicae jointly for raw material prepare a have relieve heat and thirst, eliminating toxin and beautifying the skin, antioxidative beverage.
Summary of the invention
It is an object of the invention to provide a kind of Garcinia mangostana Durio Zibethinus murr jasmine beverage.This beverage uses mangosteen former for producing Material, has been simultaneously introduced Durio Zibethinus murr, has had heat-clearing and toxic substances removing Radix Stephaniae Japonicae and have the Flos Jasmini Sambac of maintaining beauty and keeping young, merged each middle material Effective ingredient, the beverage mouthfeel prepared is good, and applicable masses drink, and production method is simple, and energy consumption is low, is suitable for extensive Produce.
The present invention is achieved through the following technical solutions:
A kind of Garcinia mangostana Durio Zibethinus murr jasmine beverage, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and jasmine Flower, beverage is 30～50g/L containing sugar weight, and color and luster is aubergine；Described mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and The weight proportion of Flos Jasmini Sambac is 10～20:0.5～0.8:5～10:0.5～1:5～10.
The preparation method of the Garcinia mangostana Durio Zibethinus murr jasmine beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Durio Zibethinus murr are separately added into the water of the 20～30 weight portions defibrination that carries out squeezing the juice and filter To Garcinia mangostana natural juice and Durio Zibethinus murr natural juice, standby；
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 10～60min at temperature is 40～60 DEG C, Then heated and boiled 5～10min, cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby；
(3) Radix Stephaniae Japonicae and the extraction of Flos Jasmini Sambac effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds 5～10 times of volumes Water, then carry out steaming and decocting at 80～90 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby With；The digestion time of described Radix Stephaniae Japonicae is 20～40min.
The water that Flos Jasmini Sambac adds 2～5 parts by weight is carried out ultrasonic extraction 30～60min, obtains Flos Jasmini Sambac extract, Standby；The ultrasonic frequency used in described Flos Jasmini Sambac effective ingredient extraction process is 15～20kHz, and extraction temperature is 30～60 ℃。
(4) raw material mixing and dyeing: under stirring, adds Flos Jasmini Sambac extraction in the container being loaded with Garcinia mangostana natural juice Liquid, after treating that both mix, adds a small amount of peel of Carcinia mangostana L. lixiviating solution, after stirring 5～30min；It is warming up to 60～80 DEG C again, It is separately added into Durio Zibethinus murr natural juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution；To be mixed uniformly after through high temperature sterilization 1～ 5min, obtains Garcinia mangostana Durio Zibethinus murr jasmine beverage crude product；
In this step, the primary addition of peel of Carcinia mangostana L. lixiviating solution is the 30～50% of gross weight.
The speed of agitator of described step (4) is 200～400r/min.
(5) seasoning: Garcinia mangostana Durio Zibethinus murr jasmine beverage crude product is cooled to room temperature, is then filtered to remove insoluble matter and slightly soluble Thing；Add the potassium sorbate of 0.01～1g/L, be subsequently adding sucrose regulation sugar content；
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 1～5min at 90～120 DEG C；
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains Garcinia mangostana Durio Zibethinus murr jasmine beverage.
The present invention adds peel of Carcinia mangostana L. and is not only the nutritional labeling having merged in peel, make beverage have antioxidative merit Effect, utilizes the color himself presented simultaneously, and has pigmentation to beverage vessel, thus improve color and luster sense.
The special efficacy of other raw materials in the present invention:
Durio Zibethinus murr (formal name used at school: Durio zibethinus Murr), meridian distribution of property and flavor, pungent, sweet, heat.Enter liver, kidney, lung three warp.Can With cold expelling of invigorating blood circulation, alleviating dysmenorrhea, improve the symptom that abdominal part is cold and cool, body temperature can be promoted to rise, the preferable of person is mended to be cold body constitution Product.Durio Zibethinus murr high nutritive value, often eating can be with building body, spleen invigorating QI invigorating, kidney invigorating and YANG supporting, warm health.
Radix Stephaniae Japonicae, [another name] little Sinomenium acutum, iron plate plaster, gold thread fishing Testudinis, Radix stephaniae tetrandrae, public mouse rattan, wild Fructus Persicae grass, for Radix Stephaniae Tetrandrae Section plant, [latin name] Stephania japonica, [meridian distribution of property and flavor] bitter, acrid, cold.[function cures mainly] heat-clearing and toxic substances removing, diuresis Detumescence, wind-expelling pain-stopping is active.For laryngopharynx swelling and pain, toothache, have a stomachache, edema, tinea pedis, urgent micturition dysurea, dysuria, outer dark and damp Rash, rheumatic arthritis；Traumatic injury, venom, carbuncle furuncle are controlled in external.Radix Stephaniae Japonicae includes tinosporine (tinosporine, columbin), palmatine (palmatine), jateorhizine etc..
Flos Jasmini Sambac, is also called jasmine (English name: Jasmine), rich in chlorophyll, catechin, theanine, coffee in scented tea Alkali, tea polyphenols, vitamin A, vitamin C, vitamin E, carotene, calcium, phosphorus, potassium, leucine, lysine, phenylalanine, paddy The various nutrient elements such as propylhomoserin, alanine, aspartic acid.Have heat-clearing and toxic substances removing, regulate the flow of vital energy calm the nerves, anti-inflammation, calm the nerves, solution presses down Strongly fragrant, spleen invigorating is regulated the flow of vital energy, defying age radioprotective, improve immunity of organisms.
The invention have the advantages that
(1) present invention is with mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae, Flos Jasmini Sambac as raw material, merges in each component Effective ingredient, makes mutual effect and effect be strengthened, and the beverage mouthfeel prepared is good, and color and luster is beautiful, is suitable for masses Drink.
(2) beverage of the present invention can either heat-clearing and toxic substances removing, cough-relieving of relieving summer heat, effect such as calm the nerves of regulating the flow of vital energy, simultaneously rich in abundant Nutrient.
(3) preparation technology of the present invention is simple, can be with large-scale production.
Detailed description of the invention
Below by embodiment, the invention will be further described, but not as being limitation of the present invention.
Embodiment 1
The Garcinia mangostana Durio Zibethinus murr jasmine beverage of the present invention, its raw material include mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and Flos Jasmini Sambac, the weight proportion between them is 10:0.5:5:0.5:10, gets out raw material by weight ratio.
The preparation method of the Garcinia mangostana Durio Zibethinus murr jasmine beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Durio Zibethinus murr are separately added into the water of the 25 weight portions defibrination that carries out squeezing the juice and are filtrated to get mountain Bamboo natural juice and Durio Zibethinus murr natural juice, standby；
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 20～30min at temperature is 40～50 DEG C, Then heated and boiled 5～8min, cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby；
(3) Radix Stephaniae Japonicae and the extraction of Flos Jasmini Sambac effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds the water of 5 times of volumes, Then carry out steaming and decocting 30min at 80 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby；
The water that Flos Jasmini Sambac adds 5 parts by weight is that 20kHz carries out ultrasonic extraction 30min in frequency, and extraction temperature is 40～50 DEG C, and obtain Flos Jasmini Sambac extract, standby；
(4) raw material mixing and dyeing: under stirring, adds Flos Jasmini Sambac extraction in the container being loaded with Garcinia mangostana natural juice Liquid, after treating that both mix, add gross weight 30% peel of Carcinia mangostana L. lixiviating solution, after stirring 20min；It is warming up to 60 again DEG C, it is separately added into Durio Zibethinus murr natural juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution；To be mixed uniformly after through high temperature sterilization 3min, obtains Garcinia mangostana Durio Zibethinus murr jasmine beverage crude product；It is 300～400r/min that the speed of agitator of whole process controls.
(5) seasoning: Garcinia mangostana Durio Zibethinus murr jasmine beverage crude product is cooled to room temperature, is then filtered to remove insoluble matter and slightly soluble Thing；Add the potassium sorbate of 0.01～0.2g/L, be subsequently adding sucrose regulation sugar content to 35～45g/L；
(6) high temperature sterilization: the beverage crude product that step (5) obtains is carried out high temperature sterilization 3min at 100～120 DEG C；
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains Garcinia mangostana Durio Zibethinus murr jasmine beverage.
The Garcinia mangostana Durio Zibethinus murr jasmine beverage that the inventive method prepares, good mouthfeel, nutritious, color and luster is purplish red Color, sugar content is to 35～45g/L, is suitable for popular taste.
Embodiment 2
The Garcinia mangostana Durio Zibethinus murr jasmine beverage of the present invention, its raw material include mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and Flos Jasmini Sambac, the weight proportion between them is 20:0.8:10:1:10, gets out raw material by weight ratio.
The preparation method of the Garcinia mangostana Durio Zibethinus murr jasmine beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Durio Zibethinus murr are separately added into the water of the 30 weight portions defibrination that carries out squeezing the juice and are filtrated to get mountain Bamboo natural juice and Durio Zibethinus murr natural juice, standby；
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 10～20min at temperature is 50～60 DEG C, Then heated and boiled 8～10min, cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby；
(3) Radix Stephaniae Japonicae and the extraction of Flos Jasmini Sambac effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds 10 times of volumes Water, then carries out steaming and decocting 40min at 90 DEG C so that it is effective ingredient dissolves in water, is then filtered to remove filtering residue, retains filtrate, standby With；
The water that Flos Jasmini Sambac adds 2 parts by weight is that 20kHz carries out ultrasonic extraction 30～60min, extraction temperature in frequency Degree is 30～60 DEG C, and obtains Flos Jasmini Sambac extract, standby；
(4) raw material mixing and dyeing: under stirring, adds Flos Jasmini Sambac extraction in the container being loaded with Garcinia mangostana natural juice Liquid, after treating that both mix, add gross weight 40% peel of Carcinia mangostana L. lixiviating solution, after stirring 5～10min；It is warming up to again 70 DEG C, it is separately added into Durio Zibethinus murr natural juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution；To be mixed uniformly after through high temperature sterilization 1～2min, obtain Garcinia mangostana Durio Zibethinus murr jasmine beverage crude product；It is 200～300r/min that the speed of agitator of whole process controls.
(5) seasoning: Garcinia mangostana Durio Zibethinus murr jasmine beverage crude product is cooled to room temperature, is then filtered to remove insoluble matter and slightly soluble Thing；Add the potassium sorbate of 0.5～1g/L, be subsequently adding sucrose regulation sugar content to 20～30g/L；
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 1～2min at 90～100 DEG C；
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains Garcinia mangostana Durio Zibethinus murr jasmine beverage.
The Garcinia mangostana Durio Zibethinus murr jasmine beverage that the inventive method prepares, good mouthfeel, nutritious, color and luster is purplish red Color, sugar content is 20～30g/L, is suitable for popular taste.
Embodiment 3
The Garcinia mangostana Durio Zibethinus murr jasmine beverage of the present invention, its raw material include mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and Flos Jasmini Sambac, the weight proportion between them is 15:0.6:8:0.3:8, gets out raw material by weight ratio.
The preparation method of the Garcinia mangostana Durio Zibethinus murr jasmine beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Durio Zibethinus murr are separately added into the water of the 20 weight portions defibrination that carries out squeezing the juice and are filtrated to get mountain Bamboo natural juice and Durio Zibethinus murr natural juice, standby；
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 30～50min at temperature is 45～55 DEG C, Then heated and boiled 6～9min, cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby；
(3) Radix Stephaniae Japonicae and the extraction of Flos Jasmini Sambac effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds the water of 8 times of volumes, Then carry out steaming and decocting 20min at 85 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby；
The water that Flos Jasmini Sambac adds 4 parts by weight is that 18kHz carries out ultrasonic extraction 60min in frequency, and extraction temperature is 50～60 DEG C, and obtain Flos Jasmini Sambac extract, standby；
(4) raw material mixing and dyeing: under stirring, adds Flos Jasmini Sambac extraction in the container being loaded with Garcinia mangostana natural juice Liquid, after treating that both mix, add gross weight 50% peel of Carcinia mangostana L. lixiviating solution, after stirring 10～20min；It is warming up to again 80 DEG C, it is separately added into Durio Zibethinus murr natural juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution；To be mixed uniformly after through high temperature sterilization 4～5min, obtain Garcinia mangostana Durio Zibethinus murr jasmine beverage crude product；It is 250～350r/min that the speed of agitator of whole process controls.
(5) seasoning: Garcinia mangostana Durio Zibethinus murr jasmine beverage crude product is cooled to room temperature, is then filtered to remove insoluble matter and slightly soluble Thing；Add the potassium sorbate of 0.2～0.4g/L, be subsequently adding sucrose regulation sugar content to 30～40g/L；
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 4～5min at 100～110 DEG C；
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains Garcinia mangostana Durio Zibethinus murr jasmine beverage.
The Garcinia mangostana Durio Zibethinus murr jasmine beverage that the inventive method prepares, good mouthfeel, nutritious, color and luster is purplish red Color, sugar content is 30～40g/L, is suitable for popular taste.
Embodiment 4
The Garcinia mangostana Durio Zibethinus murr jasmine beverage of the present invention, its raw material include mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and Flos Jasmini Sambac, the weight proportion between them is 18:0.7:8:0.9:8, gets out raw material by weight ratio.
The preparation method of the Garcinia mangostana Durio Zibethinus murr jasmine beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Durio Zibethinus murr are separately added into the water of the 22 weight portions defibrination that carries out squeezing the juice and are filtrated to get mountain Bamboo natural juice and Durio Zibethinus murr natural juice, standby；
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 50～60min at temperature is 45～55 DEG C, Then heated and boiled 5～6min, cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby；
(3) Radix Stephaniae Japonicae and the extraction of Flos Jasmini Sambac effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds the water of 7 times of volumes, Then carry out steaming and decocting 35min at 80 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby；
The water that Flos Jasmini Sambac adds 3 parts by weight is that 15kHz carries out ultrasonic extraction 40min in frequency, and extraction temperature is 30～35 DEG C, and obtain Flos Jasmini Sambac extract, standby；
(4) raw material mixing and dyeing: under stirring, adds Flos Jasmini Sambac extraction in the container being loaded with Garcinia mangostana natural juice Liquid, after treating that both mix, add gross weight 35% peel of Carcinia mangostana L. lixiviating solution, after stirring 20～30min；It is warming up to again 60 DEG C, it is separately added into Durio Zibethinus murr natural juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution；To be mixed uniformly after through high temperature sterilization 5min, obtains Garcinia mangostana Durio Zibethinus murr jasmine beverage crude product；It is 200～200r/min that the speed of agitator of whole process controls.
(5) seasoning: Garcinia mangostana Durio Zibethinus murr jasmine beverage crude product is cooled to room temperature, is then filtered to remove insoluble matter and slightly soluble Thing；Add the potassium sorbate of 0.1～0.2g/L, be subsequently adding sucrose regulation sugar content to 40～50g/L；
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 1～5min at 90～120 DEG C；
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains Garcinia mangostana Durio Zibethinus murr jasmine beverage.
The Garcinia mangostana Durio Zibethinus murr jasmine beverage that the inventive method prepares, good mouthfeel, nutritious, color and luster is purplish red Color, sugar content is 40～50g/L, is suitable for popular taste.

Claims (6)

1. a Garcinia mangostana Durio Zibethinus murr jasmine beverage, it is characterised in that: its raw material includes mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, a thousand pieces of gold Rattan and Flos Jasmini Sambac, be 30～50g/L containing sugar weight, and color and luster is aubergine；Described mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae It is 10～20:0.5～0.8:5～10:0.5～1:5～10 with the weight proportion of Flos Jasmini Sambac.
2. the preparation method of a Garcinia mangostana Durio Zibethinus murr jasmine beverage as claimed in claim 1, it is characterised in that: it includes as follows Step:
(1) prepared by natural juice: mangosteen pulp, Durio Zibethinus murr are separately added into the water of the 20～30 weight portions defibrination that carries out squeezing the juice and are filtrated to get mountain Bamboo natural juice and Durio Zibethinus murr natural juice, standby；
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: add water extraction 10～60min at temperature is 40～60 DEG C by peel of Carcinia mangostana L., then Heated and boiled 5～10min, cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby；
(3) Radix Stephaniae Japonicae and the extraction of Flos Jasmini Sambac effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds the water of 5～10 times of volumes, Then carry out steaming and decocting at 80～90 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby；Will Flos Jasmini Sambac adds the water of 2～5 parts by weight and carries out ultrasonic extraction 30～60min, obtains Flos Jasmini Sambac extract, standby；
(4) raw material mixing and dyeing: under stirring, adds Flos Jasmini Sambac extract in the container being loaded with Garcinia mangostana natural juice, After treating that both mix, add a small amount of peel of Carcinia mangostana L. lixiviating solution, after stirring 5～30min；It is warming up to 60～80 DEG C again, point Jia Ru Durio Zibethinus murr natural juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution；To be mixed uniformly after through high temperature sterilization 1～ 5min, obtains Garcinia mangostana Durio Zibethinus murr jasmine beverage crude product；
(5) seasoning: Garcinia mangostana Durio Zibethinus murr jasmine beverage crude product is cooled to room temperature, is then filtered to remove insoluble matter and micro-soluble material；Again Add the potassium sorbate of 0.01～1g/L, be subsequently adding sucrose regulation sugar content；
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 1～5min at 90～120 DEG C；
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains Garcinia mangostana Durio Zibethinus murr jasmine beverage.
The preparation method of Garcinia mangostana Durio Zibethinus murr jasmine beverage the most according to claim 2, it is characterised in that: described Flos Jasmini Sambac has The ultrasonic frequency used in effect composition extraction process is 15～20kHz, and extraction temperature is 30～60 DEG C.
The preparation method of Garcinia mangostana Durio Zibethinus murr jasmine beverage the most according to claim 2, it is characterised in that: described Radix Stephaniae Japonicae Digestion time is 20～40min.
The preparation method of Garcinia mangostana Durio Zibethinus murr jasmine beverage the most according to claim 2, it is characterised in that: described step (4) The primary addition of peel of Carcinia mangostana L. lixiviating solution is the 30～50% of gross weight.
The preparation method of Garcinia mangostana Durio Zibethinus murr jasmine beverage the most according to claim 1 and 2, it is characterised in that: described step (4) speed of agitator is 200～400r/min.
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CN1717244A (en) * 2002-10-30 2006-01-04 Dbc有限责任公司 Nutraceutical mangosteen composition
CN102987492A (en) * 2013-01-02 2013-03-27 陈立晓 Durian and mangosteen blended fruit juice beverage
CN103947756A (en) * 2014-05-08 2014-07-30 李嘉 Mangosteen flavored soymilk and preparation method thereof

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CN1717244A (en) * 2002-10-30 2006-01-04 Dbc有限责任公司 Nutraceutical mangosteen composition
CN102987492A (en) * 2013-01-02 2013-03-27 陈立晓 Durian and mangosteen blended fruit juice beverage
CN103947756A (en) * 2014-05-08 2014-07-30 李嘉 Mangosteen flavored soymilk and preparation method thereof

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* Cited by examiner, † Cited by third party
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Application publication date: 20161207