CN106173713A - A kind of Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage and processing method thereof - Google Patents
A kind of Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage and processing method thereof Download PDFInfo
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- CN106173713A CN106173713A CN201610542247.5A CN201610542247A CN106173713A CN 106173713 A CN106173713 A CN 106173713A CN 201610542247 A CN201610542247 A CN 201610542247A CN 106173713 A CN106173713 A CN 106173713A
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- nelumbinis
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 25
- 239000002131 composite material Substances 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 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 abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 238000000605 extraction Methods 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims abstract description 9
- 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 abstract description 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 9
- 239000000679 carrageenan Substances 0.000 claims abstract description 9
- 229920001525 carrageenan Polymers 0.000 claims abstract description 9
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 9
- 229940113118 carrageenan Drugs 0.000 claims abstract description 9
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 9
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 9
- 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 abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 8
- 235000020418 red date juice Nutrition 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000000120 microwave digestion Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
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- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000002604 ultrasonography Methods 0.000 claims description 4
- AQLLBJAXUCIJSR-UHFFFAOYSA-N OC(=O)C[Na] Chemical compound OC(=O)C[Na] AQLLBJAXUCIJSR-UHFFFAOYSA-N 0.000 claims description 2
- 238000011156 evaluation Methods 0.000 claims description 2
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- 230000002708 enhancing effect Effects 0.000 abstract description 4
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- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 239000002671 adjuvant Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 11
- 239000000047 product Substances 0.000 description 8
- 229920002472 Starch Polymers 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 230000035922 thirst Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
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- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 241000209477 Nymphaeaceae Species 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 241001247821 Ziziphus Species 0.000 description 1
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- 230000000996 additive effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940093797 bioflavonoids Drugs 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
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- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
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- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
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- 238000007654 immersion Methods 0.000 description 1
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- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
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- 230000001737 promoting effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
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- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 230000003639 vasoconstrictive effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
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
- 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
- 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
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage and processing method thereof, drink formula contains Rhizoma Nelumbinis, Fructus Jujubae, Folium Nelumbinis and adjuvant, add and man-hour fresh Rhizoma Nelumbinis is cleaned, cutting, squeezed the juice, it is then centrifuged for separating, boiling, by Fructus Jujubae full fruit use water heating extraction, filter, be added to the water room temperature ultrasonic-leaching by Folium Nelumbinis, then microwave digestion, cooling, filtration, finally by lotus root juice, jujube juice, Folium Nelumbinis tea, white sugar, VC, sodium carboxymethyl cellulose, carrageenan mixing, homogenizing, sterilizing, then fill.This beverage has the multi-efficiencies such as spleen benefiting and stimulating the appetite, invigorating the spleen and replenishing QI, nourishing blood to promote the production of body fluid, enhancing body immunity.
Description
Technical field
The present invention relates to a kind of food, in particular to a kind of Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage and processing method thereof.
Background technology
Rhizoma Nelumbinis belongs to nymphaeaceae plant.Cold in nature and sweet in the mouth, rhizome is loose, can also can be used for medicinal purpose by canteen.Rhizoma Nelumbinis juice is micro-rich in ferrum, calcium etc.
Secondary element, aldehydes matter, vitamin and content of starch are the abundantest, have obvious benefiting vital QI and blood, and heat clearing away is quenched one's thirst, strengthened human body
Immunity.Therefore the traditional Chinese medical science claims it: " main invigorating middle warmer is reposed, physical strength profiting ".Containing substantial amounts of tannic acid in Rhizoma Nelumbinis juice, vasoconstrictive is had to make
With.Rhizoma Nelumbinis juice also has clearing away heat and promoting production of body fluid, and quench one's thirst preventing or arresting vomiting and have effect of lung heat clearing.
The mature fruit of Fructus Jujubae Rhamnaceae jujube.Warm in nature and sweet in the mouth, nutritious, rich in vitamin C, have " natural
Vitamin pill " title, containing Citrin, bioflavonoids, possibly together with the trace element such as calcium, phosphorus, have invigorating the spleen and replenishing QI,
The effect of nourishing blood to promote the production of body fluid, also has stronger tonic, sedative action, can improve the immunologic function of human body, strengthen resistance against diseases.
Folium Nelumbinis bitter in the mouth is pungent micro-puckery, cool in nature, has summer heat relieving and dampness eliminating, spleen invigorating yang invigorating, effect of dissipating blood stasis hemostasis.Folium Nelumbinis is medicine food two
Food, the prison defended at middle Chinese republic Ministry of Public Health sends out in (1991) No. 45 files, and Folium Nelumbinis is put into second batch and " is
Food is again medicine " list in.Medical research confirm, in Folium Nelumbinis rich in Flavonoid substances, be most of oxygen-derived free radicals
Scavenger, can regulate blood fat, blood pressure, prevention cardiovascular disease etc..
The patent of invention of Application No. CN201510829036.5 discloses the manufacture method of a kind of lotus root beverage, this invention
Select method of enzymatically treating to solve the sedimentation problem in storage, then processed by enzyme denaturing, allow amylase lose activity, prevent follow-up
Component in additive produces impact；By add stabilizer, improve beverage thick suspension effect, mouthfeel is smooth, local flavor is natural.
The patent of invention of application number CN201410516612.6 discloses the processing technique of a kind of lotus leaf beverage.Adding of a kind of lotus leaf beverage
Work technique, comprises the following steps: 1) select materials, 2) immersion is extracted, 3) primary filter, clarification, 4) allotment, 5) secondary filter, 6) wink
Between sterilizing, 7) fill, sealing, 8) prepare finished product after high temperature sterilize.In a pair Rhizoma Nelumbinis of patent, starch has carried out enzymatic degradation, adds life
Producing cost, additionally two above patent has carried out the application of Rhizoma Nelumbinis and Folium Nelumbinis respectively, does not comprehensively utilize, and this patent is same
Time Rhizoma Nelumbinis and Folium Nelumbinis made full use of made composite beverage.
Summary of the invention
It is an object of the invention to provide a kind of Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage, this beverage can spleen benefiting and stimulating the appetite, invigorating middle warmer benefit
Gas, nourishing blood to promote the production of body fluid, enhancing body immunity.
To achieve these goals, the present invention takes techniques below scheme:
A kind of Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage, it is characterised in that be made up of the raw material of following weight proportion:
Rhizoma Nelumbinis 3800 ~ 4200 parts, Fructus Jujubae 95 ~ 105 parts, 15 ~ 17 parts of Folium Nelumbinis, white sugar 75 ~ 85 parts, VC1.4 ~ 1.6 part, carboxymethyl
Sodium cellulosate 0.4 ~ 0.6 part, carrageenan 0.3 ~ 0.5 part, 12250 ~ 13750 parts of water.
Preferably, the weight proportion of described raw material is: Rhizoma Nelumbinis 4000 parts, Fructus Jujubae 100 parts, 16 parts of Folium Nelumbinis, white sugar 80 parts,
VC1.5 part, sodium carboxymethyl cellulose 0.5 part, carrageenan 0.4 part, 13000 parts of water.
The processing method that present invention also offers a kind of above-mentioned beverage, the method can preferably keep Rhizoma Nelumbinis juice, Folium Nelumbinis and
The function of Fructus Jujubae, and product do not haves precipitate, stay in grade.
In order to realize this purpose, the technical solution used in the present invention is:
A the Rhizoma Nelumbinis of 3800 ~ 4200 weight portions is cleaned, cutting, is squeezed the juice by (), centrifugal (6000r, 20 min) process, and take supernatant,
Supernatant is boiled prepared Rhizoma Nelumbinis juice；
B the Folium Nelumbinis of 15 ~ 17 weight portions is cleaned by (), be divided into fritter, adds the pure water of 7500 ~ 8500 weight portions, puts into super
Room temperature ultrasonication 10 ~ 20min in sound wave washer, the power of ultrasonic cleaner is 200W, supersonic frequency 59kHz, then
Container is positioned in the microwave oven that power is 1000 W extraction 10 ~ 14min, is cooled to room temperature, filter, obtain the lotus of clarification
Leaf tea；
C the Fructus Jujubae of 95 ~ 105 weight portions is cleaned by (), join in the water of 4750 ~ 5250 weight portions and be heated to micro-boiling, extraction
15 ~ 25min, is cooled to room temperature and filters, obtaining jujube juice；
(d) by 2800 ~ 3100 weight portion Rhizoma Nelumbinis juice, 4750 ~ 5250 weight portion jujube juices, 7500 ~ 8500 weight portion Folium Nelumbinis tea, 75 ~
The white sugar of 85 weight portions, the VC of 1.4 ~ 1.6 weight portions, the sodium carboxymethyl cellulose of 0.4 ~ 0.6 weight portion, 0.3 ~ 0.5 weight
The carrageenan mixing of part, homogenizing, sterilizing, then fill.
Preferably, above-mentioned steps (b) considers Folium Nelumbinis tea sensory evaluation scores and flavones content, draws: ultrasound wave room temperature
Ultrasonication 15min, ultrasonic power is 200W, supersonic frequency 59kHz, microwave digestion 12min, and microwave power is 1000 W,
Above-mentioned steps (d) adds the VC of 1.5 weight portions, improves beverage flavor, mouthfeel, increase stability.
In the formula of the present invention, Rhizoma Nelumbinis juice has obvious benefiting vital QI and blood, and heat clearing away is quenched one's thirst, strengthened body immunity effect, Folium Nelumbinis
Tea can be with blood fat reducing, cleaning the intestines and stomach, eliminating toxin and beautifying the skin, liver nourishing lung moistening, and jujube juice, sweet in the mouth is warm in nature, and major function invigorating the spleen and replenishing QI, nourish blood peace
God, these three composition together, makes beverage can play spleen benefiting and stimulating the appetite, invigorating the spleen and replenishing QI, nourishing blood to promote the production of body fluid, enhancing body immunity etc. multiple
Effect.The addition of VC, white sugar, Sodium Tvlose and carrageenan, is conducive to regulation beverage taste, increases stability.This
In the processing method of beverage, Rhizoma Nelumbinis employing is squeezed the juice, is centrifuged processing method, has the benefit of 2 aspects: 1. the starch having separated Rhizoma Nelumbinis becomes
Point, starch can process other products；2. the Rhizoma Nelumbinis juice clear obtained after having separated starch.Folium Nelumbinis uses ultrasound wave and microwave
Assisted Extraction, the strong cavitation that ultrasonic extraction utilizes Ultrasonic Radiation pressure to produce answer effect, mechanical vibration, disturbance effect,
High acceleration, emulsifying, spread, smash and the multistage effect such as stirring action, increase molecular motion of material frequency and speed, increase
Solvent penetration power, thus accelerate target component and enter solvent, promote the carrying out extracted；Microwave extracting utilizes the polar molecule can be rapid
Absorbing microwave energy to realize quickly heating, carry out hot dipping and carry, processing method of the present invention makes full use of simple ultrasonic equipment
And microwave equipment, it is achieved that quick, efficient, energy-conservation Folium Nelumbinis extraction.Fructus Jujubae extraction uses full fruit extraction, particle in Fructus Jujubae juice
Less, the Fructus Jujubae juice of the clear that is easy to get.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described, and every part is 1 gram below.
Embodiment 1 product one formula
Rhizoma Nelumbinis 3800 parts, Fructus Jujubae 95 parts, 15 parts of Folium Nelumbinis, white sugar 75 parts, VC1.4 part, sodium carboxymethyl cellulose 0.4 part, OK a karaoke club
0.3 part of glue, 12250 parts of water.
Embodiment 2 product two formula
Rhizoma Nelumbinis 4000 parts, Fructus Jujubae 100 parts, 16 parts of Folium Nelumbinis, white sugar 80 parts, VC1.5 part, sodium carboxymethyl cellulose 0.5 part, OK a karaoke club
0.4 part of glue, 13000 parts of water.
Embodiment 3 product three formula
Rhizoma Nelumbinis 4200 parts, Fructus Jujubae 105 parts, 17 parts of Folium Nelumbinis, white sugar 85 parts, VC1.6 part, sodium carboxymethyl cellulose 0.6 part, OK a karaoke club
0.5 part of glue, 13750 parts of water.
The processing method of embodiment 4 the said goods
A the Rhizoma Nelumbinis of 3800 ~ 4200 weight portions is cleaned, cutting, is squeezed the juice by (), centrifugal (6000r, 20 min) process, and take supernatant,
Supernatant is boiled prepared Rhizoma Nelumbinis juice；
B the Folium Nelumbinis of 15 ~ 17 weight portions is cleaned by (), be divided into fritter, adds the pure water of 7500 ~ 8500 weight portions, puts into super
Room temperature ultrasonication 10 ~ 20min in sound wave washer, the power of ultrasonic cleaner is 200W, supersonic frequency 59kHz, then
Container is positioned in the microwave oven that power is 1000 W extraction 10 ~ 14min, is cooled to room temperature, filter, obtain the lotus of clarification
Leaf tea；
C the Fructus Jujubae of 95 ~ 105 weight portions is cleaned, crushes by (), join in the water of 4750 ~ 5250 weight portions and be heated to micro-boiling,
Extraction 15 ~ 25min, is cooled to room temperature and filters, obtaining jujube juice；
(d) by 2800 ~ 3100 weight portion Rhizoma Nelumbinis juice, 4750 ~ 5250 weight portion jujube juices, 7500 ~ 8500 weight portion Folium Nelumbinis tea, 75 ~
The white sugar of 85 weight portions, the VC of 1.4 ~ 1.6 weight portions, the sodium carboxymethyl cellulose of 0.4 ~ 0.6 weight portion, 0.3 ~ 0.5 weight
The carrageenan mixing of part, homogenizing, sterilizing, then fill.
In above-described embodiment operation, can be by ultrasound wave room temperature ultrasonication 15min, microwave digestion 12min, then extracting effect
More preferably, add the VC of 1.5 weight portions, be more beneficial for improving beverage flavor, mouthfeel, increase stability.
Embodiment 5 product characteristics
Above-mentioned three kinds of product appearances are rufous, uniformity, have the distinctive fragrance of Folium Nelumbinis, Fructus Jujubae and Rhizoma Nelumbinis and fragrance association
Adjust, sweet and sour taste, without precipitation.There is the multi-efficiencies such as spleen benefiting and stimulating the appetite, invigorating the spleen and replenishing QI, nourishing blood to promote the production of body fluid, enhancing body immunity, energy
Meet the needs of various people to greatest extent, and meet the needs in market.
Above-described embodiment is to present inventive concept and an explanation of realization, is not limited, in the present invention
Under design, without essence conversion technical scheme still in protection domain.
Claims (5)
1. a Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage, it is characterised in that be made up of the raw material of following weight proportion:
Rhizoma Nelumbinis 3800 ~ 4200 parts, Fructus Jujubae 95 ~ 105 parts, 15 ~ 17 parts of Folium Nelumbinis, white sugar 75 ~ 85 parts, VC1.4 ~ 1.6 part, carboxymethyl
Sodium cellulosate 0.4 ~ 0.6 part, carrageenan 0.3 ~ 0.5 part, 12250 ~ 13750 parts of water.
2. Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage as claimed in claim 1, it is characterised in that the weight proportion of described raw material is: lotus
Rhizoma Nelumbinis 4000 parts, Fructus Jujubae 100 parts, 16 parts of Folium Nelumbinis, white sugar 80 parts, VC1.5 part, sodium carboxymethyl cellulose 0.5 part, carrageenan 0.4
Part, 13000 parts of water.
3. the processing method of Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage as claimed in claim 1, it is characterised in that comprise the steps:
A the fresh Rhizoma Nelumbinis of 3800 ~ 4200 weight portions is cleaned, cutting, is squeezed the juice by (), centrifugal (6000r, 20 min) process, and take
Supernatant, boils prepared Rhizoma Nelumbinis juice by supernatant；
B the Folium Nelumbinis of 15 ~ 17 weight portions is cleaned by (), be divided into fritter, adds the pure water of 7500 ~ 8500 weight portions, puts into super
Room temperature ultrasonication 10 ~ 20min in sound wave washer, the power of ultrasonic cleaner is 200W, supersonic frequency 59kHz, then
Container is positioned in the microwave oven that power is 1000 W extraction 10 ~ 14min, is cooled to room temperature, filter, obtain the lotus of clarification
Leaf tea；
C the Fructus Jujubae of 95 ~ 105 weight portions is cleaned by (), join in the water of 4750 ~ 5250 weight portions and be heated to micro-boiling, extraction
15 ~ 25min, is cooled to room temperature and filters, obtaining jujube juice；
(d) by 2800 ~ 3100 weight portion Rhizoma Nelumbinis juice, 4750 ~ 5250 weight portion jujube juices, 7500 ~ 8500 weight portion Folium Nelumbinis tea, 75 ~
The white sugar of 85 weight portions, the VC of 1.4 ~ 1.6 weight portions, the sodium carboxymethyl cellulose of 0.4 ~ 0.6 weight portion, 0.3 ~ 0.5 weight
The carrageenan mixing of part, homogenizing, sterilizing, then fill.
4. the processing method of Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage as claimed in claim 3, it is characterised in that described step (b)
In consider Folium Nelumbinis tea sensory evaluation scores and flavones content, draw: ultrasound wave room temperature sonic oscillation 15min, ultrasonic power is
200W, supersonic frequency 59kHz, microwave digestion 12min, microwave power is 1000 W.
5. the processing method of Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage as claimed in claim 3, it is characterised in that described step (d)
The VC of middle addition 1.5 weight portion, improves beverage flavor, mouthfeel, increase stability.
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| CN201610542247.5A CN106173713A (en) | 2016-07-12 | 2016-07-12 | A kind of Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage and processing method thereof |
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| CN201610542247.5A CN106173713A (en) | 2016-07-12 | 2016-07-12 | A kind of Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259237A (en) * | 2017-06-23 | 2017-10-20 | 梁春 | A kind of preparation method of lotus rhizome cordate houttuynia composite beverage |
| CN109198318A (en) * | 2018-10-18 | 2019-01-15 | 宁波市农业科学研究院 | A kind of lotus root juice and preparation method thereof |
| CN115886164A (en) * | 2022-10-27 | 2023-04-04 | 江苏迈正生物科技有限公司 | Preparation process of red date lotus root juice compound beverage |
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| CN101228912A (en) * | 2008-02-28 | 2008-07-30 | 华敬士 | Lotus leaf tea beverage and preparing method thereof |
| KR20100133575A (en) * | 2009-06-12 | 2010-12-22 | 강대인 | Method for manufacturing the fermentation broth of plants |
| CN102726791A (en) * | 2012-06-29 | 2012-10-17 | 江苏沁园春食品发展有限公司 | Lotus root red date composite juice drink |
| CN105661200A (en) * | 2016-01-18 | 2016-06-15 | 陈青云 | Compound beverage containing lotus roots and red dates as well as processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228912A (en) * | 2008-02-28 | 2008-07-30 | 华敬士 | Lotus leaf tea beverage and preparing method thereof |
| KR20100133575A (en) * | 2009-06-12 | 2010-12-22 | 강대인 | Method for manufacturing the fermentation broth of plants |
| CN102726791A (en) * | 2012-06-29 | 2012-10-17 | 江苏沁园春食品发展有限公司 | Lotus root red date composite juice drink |
| CN105661200A (en) * | 2016-01-18 | 2016-06-15 | 陈青云 | Compound beverage containing lotus roots and red dates as well as processing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259237A (en) * | 2017-06-23 | 2017-10-20 | 梁春 | A kind of preparation method of lotus rhizome cordate houttuynia composite beverage |
| CN109198318A (en) * | 2018-10-18 | 2019-01-15 | 宁波市农业科学研究院 | A kind of lotus root juice and preparation method thereof |
| CN115886164A (en) * | 2022-10-27 | 2023-04-04 | 江苏迈正生物科技有限公司 | Preparation process of red date lotus root juice compound beverage |
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