CN106234871A - A kind of shatian pomelo beverage - Google Patents
A kind of shatian pomelo beverage Download PDFInfo
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- CN106234871A CN106234871A CN201610648031.7A CN201610648031A CN106234871A CN 106234871 A CN106234871 A CN 106234871A CN 201610648031 A CN201610648031 A CN 201610648031A CN 106234871 A CN106234871 A CN 106234871A
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- CN
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- Prior art keywords
- shatian pomelo
- prepares
- sodium
- beverage
- vitamin
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- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000028527 righting reflex Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011691 vitamin B1 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
nullThe invention discloses a kind of shatian pomelo beverage，Including following raw material: shatian pomelo meat、Pomelo peel、Camellia nitidissima Chi、Flower of Radix Puerariae、Flos Chrysanthemi、Fructus Crataegi、Radix Glycyrrhizae、Japanese raisintree fruit、Herba Menthae、Fructus Mori、Semen Lablab Album、Radix Sophorae Flavescentis、Rhizoma Alpiniae Officinarum、Pericarpium Citri tangerinae、Fructus Tsaoko、Grape vinegar、Ginkgetin、Potassium iodide、Sodium hydroxyethlcellulose、Agar、Acid polyethylene sodium、Sodium alginate、Dupont EEA2112AC compatilizer、Food grade antioxidant BHT、Locust bean gum、Carthamus yellow、Nisin、Trisodium glycyrrhetinate、Glucose、Fructose、Rhizoma Marantae arundinaceae glucin、Vitamin A、Vitamin C、Vitamin D、Isoleucine、Lysine、Threonine、Tryptophan、Ferrum element、Manganese element、Chromium element、Copper、Fumaric acid furfuryl alcohol ethyl ester、Inosinic acid potassium、Guanyl potassium、L sodium glutamate、9 cycloheptadecenone、Hydroxycitronellal、Ionoionone、Vanillin.The beverage of the present invention can effective decomposing alcohol, alleviate nervous system etc. and injured by ethanol.
Description
[technical field]
The invention belongs to technical field of agricultural product process, be specifically related to a kind of shatian pomelo beverage.
[background technology]
Shatian pomelo, also known as gold Fructus Citri grandis, is commonly called as sheep volume seed, green BUZI, is the one of Fructus Citri grandis, originate in Guia Hill town, Guangxi China Rong County husky
Tian Cun, obtains because Qianrong emperor bestows the name called " shatian pomelo ", and Rong County also because of shatian pomelo reputation make an uproar greatly.The all previous participating nation of Rong County shatian pomelo
Family and Guangxi Zhuang Autonomous Region Fructus Citri grandis class qulity appraisal, all come out at the top.92, whole nation Fructus Citri grandis class " gold is won for 94,96,98 years continuous 4 times
Prize ".Nineteen fifty-three wins that foreign friends speak highly of in the international fair of Leipzig, is considered as the precious fruit of China.Nineteen ninety Rong County
Ten people's congress's first sessions pass a resolution, and shatian pomelo is set to Rong County " county fruit ".It is " Chinese that nineteen ninety-five is named as
The township of shatian pomelo ".Citrus Research Institute Of Chinese Academy Of Agricultural Sciences's detecting appraisal in 1998: really shape is relatively neat, dignified, beautiful in colour,
Peel is thin, thin, and fine and tender taste, change slag, with rich flavor, quality is excellent.
Rong County, Guangxi is the original producton location of shatian pomelo, and Rong County shatian pomelo is nutritious, and the most edible sarcocarp accounts for 51.8-58.8%,
Soluble solid 12-16%, thick protein 6.4% (dry meter), containing sugar about 12%, acid content 0.29%, Vitamin C content
100-150 milligram/100 gram, occupy the hat of various mandarin orange, additionally contain vitamin B1、B2、B6, nicotinic acid and phosphorus, calcium, ferrum etc., have
Help digestion, reduce phlegm, cough-relieving, lung moistening, the effect such as relieving alcoholic intoxication.
The spirits culture of China is of long standing and well established, and on society, ethanol has become key player indispensable on dining table.Suitable
Drinking of degree, contributes to the health of blood circulation and cardiovascular disease, but human body is caused the biggest infringement by excessive drinking.
Human body excess intake ethanol and after can not mediating in time, it may appear that headache, dizziness, gastrorrhagia, vomiting, unconsciousness are waken up etc. no
Suitable symptom, the organ such as the most insulting stomach of ethanol, liver, spleen, also can damage nerve system of human body.For this phenomenon, mesh
Before be proposed multiple sobering food on the market, including shatian pomelo beverage, relieving alcoholic intoxication capsule, relieving alcoholic intoxication electuary, relieving alcoholic intoxication buccal tablet etc., purpose
It is decomposing alcohol, the liver protecting, can well alleviate the malaise symptoms after drinking.
Shatian pomelo beverage the most on the market is mainly using Chinese medicine as main formula, by adding what some adjuvants were made,
If some alcohol-decomposing beverages containing ferment are to be made by fermentation method direct fermentation by components such as fruit, but there is the production cycle
Longer, and the problem that the mouthfeel of beverage is the best.Such as the patent of invention " preparation of a kind of plant-enzyme-containfunctional functional drink capable of alleviating hangover
Method (patent No.: ZL201310240530.9) " disclose that a kind of Chinese herbal medicine is heated, carry with Fructus Hordei Germinatus, Japanese raisintree fruit, Radix Puerariae etc.
Take, inoculate probiotic bacteria, the shatian pomelo method for preparing beverage that obtains of fermentation, but it is long to there is the production cycle, complex process, stores the time
Short, the problems such as mouthfeel is not good enough.Therefore, how on the basis of ensureing shatian pomelo beverage nutrition, mouthfeel, shorten the most simultaneously and produce week
Phase, extend shelf life of products, be a developing direction of alcohol-decomposing beverage.
[summary of the invention]
The technical problem to be solved in the present invention is to provide a kind of shatian pomelo beverage, to solve to produce alcohol-decomposing beverage life in prior art
The product cycle is long, complex process, and the storage time is short, the problems such as mouthfeel is not good enough.The shatian pomelo beverage of the present invention is nutritious, sour-sweet refreshing
Mouthful, tea is aromatic strongly fragrant, and constitutive material source is easy to get, and preparation cost is low, it is easy to popularization and application.
In order to solve above technical problem, the present invention by the following technical solutions:
A kind of shatian pomelo beverage, in units of weight portion, including following raw material: shatian pomelo meat 80-110 part, Pomelo peel 50-70
Part, Camellia nitidissima Chi 90-135 part, flower of Radix Puerariae 8-12 part, Flos Chrysanthemi 6-8 part, Fructus Crataegi 5-7 part, Radix Glycyrrhizae 7-8 part, Japanese raisintree fruit 5-6 part, Herba Menthae
3-5 part, Fructus Mori 8-10 part, Semen Lablab Album 7-9 part, Radix Sophorae Flavescentis 5-7 part, Rhizoma Alpiniae Officinarum 4-8 part, Pericarpium Citri tangerinae 3-6 part, Fructus Tsaoko 2-4 part, grape vinegar
6-9 part, Carthamus yellow 2-6 part, nisin 2-4 part, trisodium glycyrrhetinate 0.1-0.3 part, glucose 6-8 part, fructose
4-7 part, Rhizoma Marantae arundinaceae glucin 0.1-0.2 part, ginkgetin 2-4 part, vitamin A 0.3-0.5 part, vitamin C 0.4-0.6 part, dimension life
Element D0.4-0.6 part, isoleucine 0.1-0.3 part, lysine 0.6-0.8 part, threonine 0.4-0.5 part, tryptophan 0.4-0.7
Part, ferrum element 0.09-0.25 part, manganese element 0.16-0.24 part, chromium element 0.18-0.22 part, copper 0.12-0.18 part, iodine
Change potassium 0.7-1 part, sodium hydroxyethlcellulose 0.12-0.22 part, agar 0.14-0.25 part, acid polyethylene sodium 0.13-0.26 part,
Sodium alginate 0.15-0.21 part, Dupont EEA2112AC compatilizer 0.7-1.2 part, food grade antioxidant BHT 0.5-0.7
Part, locust bean gum 0.6-1 part, fumaric acid furfuryl alcohol ethyl ester 0.4-0.6 part, inosinic acid potassium 0.06-0.16 part, guanyl potassium 0.05-
0.12 part, L-sodium 0.04-0.1 part, 9-cycloheptadecenone 0.06-0.08 part, hydroxycitronellal 0.05-0.07 part, purple sieve
Blue ketone 0.03-0.05 part, vanillin 0.03-0.05 part；
The preparation method of described shatian pomelo beverage, comprises the following steps:
S1: the preparation of shatian pomelo juice, comprises the following steps；
S11: crushed by meat to cleaned Pomelo peel and shatian pomelo strand grinding machine, with screen filtration, prepared shatian pomelo minces；
S12: the shatian pomelo that step S11 prepares is minced and mixes loading extraction pot with water, by filtered through gauze after decocting in water, prepare filter
Liquid A；
S13: the filtrate A centrifuge that step S12 is prepared, vacuum filtration roguing, prepare shatian pomelo juice；
S2, the preparation of Camellia nitidissima Chi polyphenol, comprise the following steps:
S21: Camellia nitidissima Chi is dried and pulverizes to water content≤8%, cross 100-140 mesh sieve, be the second of 65%-75% with mass fraction
Alcohol-water solution mixes for 1:10-15 in mass ratio, extracts 2-3 time, each 16-19min at temperature is 42-45 DEG C, filters, and closes
And filtrate, concentrate, prepare tea polyphenols crude extract A；
S22: join in KCl solution by the tea polyphenols crude extract A that step S21 prepares, pH regulator to 5.8-6.4, centrifugal
Rotating speed is removing impurity under 4500-5500r/min, use aperture be 0.2-0.3 μm filter membrane at temperature is 31-35 DEG C to centrifugal
After solution filter, prepare liquor B；
S23: liquor B ethylether step S22 prepared extracts, prepared Camellia nitidissima Chi polyphenol freezing, dried；
S3: by flower of Radix Puerariae, Flos Chrysanthemi, Fructus Crataegi, Radix Glycyrrhizae, Japanese raisintree fruit, Herba Menthae, Fructus Mori, Semen Lablab Album, Radix Sophorae Flavescentis,
Rhizoma Alpiniae Officinarum, Pericarpium Citri tangerinae, Fructus Tsaoko are separately dried to water content≤9% co-grinding, extract under ultrasonic assistant water extraction method
Medicinal liquid, condition is: solid-liquid ratio is 1:12-17(W/V), ultrasonic power is 165-190W, and Extracting temperature is 89-95 DEG C, extracts
Time is 1.2-1.8h, gained medicinal liquid filtering residue, prepares relieving alcoholic intoxication medicinal liquid；
S4: by step S1 prepare shatian pomelo juice, step S2 prepare Camellia nitidissima Chi polyphenol, step S3 prepare relieving alcoholic intoxication medicinal liquid,
Grape vinegar, ginkgetin, potassium iodide, sodium hydroxyethlcellulose, agar, acid polyethylene sodium, sodium alginate, Dupont
After the mixing of EEA2112AC compatilizer, food grade antioxidant BHT, locust bean gum, 1000-1200 part water, it is 61-65 in temperature
DEG C, speed of agitator is stirring 1.2-1.8h under 200-400r/min, prepares uniform mixed liquor A；
S5: add Carthamus yellow, nisin, trisodium glycyrrhetinate, Fructus Vitis viniferae in the uniform mixed liquor A that step S4 prepares
Sugar, fructose, Rhizoma Marantae arundinaceae glucin, vitamin A, vitamin C, vitamin D, isoleucine, lysine, threonine, tryptophan, ferrum unit
Element, manganese element, chromium element, copper, fumaric acid furfuryl alcohol ethyl ester, inosinic acid potassium, guanyl potassium, L-sodium, 9-ring 17
Ketone, hydroxycitronellal, ionoionone, vanillin, be 50-58 DEG C in temperature, and speed of agitator is to stir under 200-300r/min
0.4-0.8h, prepares uniform mixed liquid B；
S6: being 134-136 DEG C by the uniform mixed liquor that step S5 prepares in temperature, pressure is sterilizing 2-4s under 210-230KPa,
Prepare uniform mixed liquor C；
S7: uniform mixed liquor C step S6 prepared is 0.089-0.093MPa in vacuum, and temperature is carried out at being 88-92 DEG C
Fill, sealing, be then cooled to room temperature, prepares shatian pomelo beverage.
Further, the mesh number of sieve described in step S11 is 30-50.
Further, the mass ratio with water that minces of shatian pomelo described in step S12 is 1:3-8.
Further, the time of decocting in water described in step S12 is 2.2-3.5h.
Further, the number of plies of gauze described in step S12 is 4-6.
Further, centrifugal rotating speed described in step S13 is 2000-3000r/min.
Further, the vacuum of vacuum filtration described in step S13 is 0.06-0.08MPa.
The method have the advantages that
(1) the shatian pomelo beverage of the present invention is nutritious, sour-sweet tasty and refreshing, and tea is aromatic strongly fragrant, is a kind of novel Chinese medicine shatian pomelo drink
Material；
(2) the shatian pomelo beverage of the present invention can effective decomposing alcohol, thus reduce the effect taking in alcohol content, it is to avoid intestinal
Stomach, nervous system are injured by ethanol；
(3) the shatian pomelo beverage production cycle of the present invention is short, and shelf life of products is long；
(4) present invention is compared with prior art: fill, sealing use higher temperature and vacuum, more can extend product and store
Time；
(5) the shatian pomelo beverage constitutive material source of the present invention is easy to get, and preparation method is uncomplicated, it is easy to popularization and application.
[detailed description of the invention]
For ease of being more fully understood that the present invention, being illustrated by following example, these embodiments belong to the protection of the present invention
Scope, but it is not intended to protection scope of the present invention.
In an embodiment, described shatian pomelo beverage, in units of weight portion, including following raw material: shatian pomelo meat 80-110
Part, Pomelo peel 50-70 part, Camellia nitidissima Chi 90-135 part, flower of Radix Puerariae 8-12 part, Flos Chrysanthemi 6-8 part, Fructus Crataegi 5-7 part, Radix Glycyrrhizae 7-8 part,
Japanese raisintree fruit 5-6 part, Herba Menthae 3-5 part, Fructus Mori 8-10 part, Semen Lablab Album 7-9 part, Radix Sophorae Flavescentis 5-7 part, Rhizoma Alpiniae Officinarum 4-8 part, Pericarpium Citri tangerinae 3-6 part,
Fructus Tsaoko 2-4 part, grape vinegar 6-9 part, Carthamus yellow 2-6 part, nisin 2-4 part, trisodium glycyrrhetinate 0.1-0.3 part,
Glucose 6-8 part, fructose 4-7 part, Rhizoma Marantae arundinaceae glucin 0.1-0.2 part, ginkgetin 2-4 part, vitamin A 0.3-0.5 part, vitamin
C0.4-0.6 part, vitamin D 0.4-0.6 part, isoleucine 0.1-0.3 part, lysine 0.6-0.8 part, threonine 0.4-0.5
Part, tryptophan 0.4-0.7 part, ferrum element 0.09-0.25 part, manganese element 0.16-0.24 part, chromium element 0.18-0.22 part, copper coin
Element 0.12-0.18 part, potassium iodide 0.7-1 part, sodium hydroxyethlcellulose 0.12-0.22 part, agar 0.14-0.25 part, polyethylene
Acid sodium 0.13-0.26 part, sodium alginate 0.15-0.21 part, Dupont EEA2112AC compatilizer 0.7-1.2 part, food stage resist
Oxygen agent BHT 0.5-0.7 part, locust bean gum 0.6-1 part, fumaric acid furfuryl alcohol ethyl ester 0.4-0.6 part, inosinic acid potassium 0.06-0.16
Part, guanyl potassium 0.05-0.12 part, L-sodium 0.04-0.1 part, 9-cycloheptadecenone 0.06-0.08 part, hydroxycitronellal
0.05-0.07 part, ionoionone 0.03-0.05 part, vanillin 0.03-0.05 part；
The preparation method of described shatian pomelo beverage, comprises the following steps:
S1: the preparation of shatian pomelo juice, comprises the following steps；
S11: crushed by meat to cleaned Pomelo peel and shatian pomelo strand grinding machine, filters by 30-50 mesh sieve, prepares shatian pomelo
Mince；
S12: mincing the shatian pomelo that step S11 prepares mix for the ratio of 1:3-8 in mass ratio with water loads extraction pot, through water
Use 4-6 layer filtered through gauze after boiling 2.2-3.5h, prepare filtrate A；
S13: filtrate A rotating speed step S12 prepared is the centrifuge of 2000-3000r/min, in vacuum is
Sucking filtration roguing under 0.06-0.08MPa, prepares shatian pomelo juice；
S2, the preparation of Camellia nitidissima Chi polyphenol, comprise the following steps:
S21: Camellia nitidissima Chi is dried and pulverizes to water content≤8%, cross 100-140 mesh sieve, be the second of 65%-75% with mass fraction
Alcohol-water solution mixes for 1:10-15 in mass ratio, extracts 2-3 time, each 16-19min at temperature is 42-45 DEG C, filters, and closes
And filtrate, concentrate, prepare tea polyphenols crude extract A；
S22: join in KCl solution by the tea polyphenols crude extract A that step S21 prepares, pH regulator to 5.8-6.4, centrifugal
Rotating speed is removing impurity under 4500-5500r/min, use aperture be 0.2-0.3 μm filter membrane at temperature is 31-35 DEG C to centrifugal
After solution filter, prepare liquor B；
S23: liquor B ethylether step S22 prepared extracts, prepared Camellia nitidissima Chi polyphenol freezing, dried；
S3: by flower of Radix Puerariae, Flos Chrysanthemi, Fructus Crataegi, Radix Glycyrrhizae, Japanese raisintree fruit, Herba Menthae, Fructus Mori, Semen Lablab Album, Radix Sophorae Flavescentis, Rhizoma Alpiniae Officinarum, Pericarpium Citri tangerinae, Fructus Tsaoko
Being separately dried to water content≤9% co-grinding, extract medicinal liquid under ultrasonic assistant water extraction method, condition is: solid-liquid ratio is
1:12-17(W/V), ultrasonic power is 165-190W, and Extracting temperature is 89-95 DEG C, and extraction time is 1.2-1.8h, gained medicine
Liquid filtering residue, prepares relieving alcoholic intoxication medicinal liquid；
S4: by step S1 prepare shatian pomelo juice, step S2 prepare Camellia nitidissima Chi polyphenol, step S3 prepare relieving alcoholic intoxication medicinal liquid,
Grape vinegar, ginkgetin, potassium iodide, sodium hydroxyethlcellulose, agar, acid polyethylene sodium, sodium alginate, Dupont
After the mixing of EEA2112AC compatilizer, food grade antioxidant BHT, locust bean gum, 1000-1200 part water, it is 61-65 in temperature
DEG C, speed of agitator is stirring 1.2-1.8h under 200-400r/min, prepares uniform mixed liquor A；
S5: add Carthamus yellow, nisin, trisodium glycyrrhetinate, Fructus Vitis viniferae in the uniform mixed liquor A that step S4 prepares
Sugar, fructose, Rhizoma Marantae arundinaceae glucin, vitamin A, vitamin C, vitamin D, isoleucine, lysine, threonine, tryptophan, ferrum unit
Element, manganese element, chromium element, copper, fumaric acid furfuryl alcohol ethyl ester, inosinic acid potassium, guanyl potassium, L-sodium, 9-ring 17
Ketone, hydroxycitronellal, ionoionone, vanillin, be 50-58 DEG C in temperature, and speed of agitator is to stir under 200-300r/min
0.4-0.8h, prepares uniform mixed liquid B；
S6: being 134-136 DEG C by the uniform mixed liquor that step S5 prepares in temperature, pressure is sterilizing 2-4s under 210-230KPa,
Prepare uniform mixed liquor C；
S7: uniform mixed liquor C step S6 prepared is 0.089-0.093MPa in vacuum, and temperature is carried out at being 88-92 DEG C
Fill, sealing, be then cooled to room temperature, prepares shatian pomelo beverage.
It is illustrated below by more specifically embodiment.
Embodiment 1
A kind of shatian pomelo beverage, in units of weight portion, including following raw material: shatian pomelo meat 95 parts, Pomelo peel 60 parts, JINHUA
Tea 115 parts, flower of Radix Puerariae 10 parts, Flos Chrysanthemi 7 parts, Fructus Crataegi 6 parts, 7 parts of Radix Glycyrrhizae, Japanese raisintree fruit 5 parts, Herba Menthae 4 parts, Fructus Mori 9 parts, Semen Lablab Album 8
Part, Radix Sophorae Flavescentis 6 parts, Rhizoma Alpiniae Officinarum 6 parts, Pericarpium Citri tangerinae 5 parts, Fructus Tsaoko 3 parts, grape vinegar 8 parts, Carthamus yellow 4 parts, nisin 3 parts,
Trisodium glycyrrhetinate 0.2 part, glucose 7 parts, 6 parts of fructose, Rhizoma Marantae arundinaceae glucin 0.1 part, ginkgetin 3 parts, vitamin A 0.4 part, dimension are raw
Element C0.5 part, vitamin D 0.5 part, isoleucine 0.2 part, lysine 0.7 part, threonine 0.4 part, tryptophan 0.6 part, ferrum unit
Element 0.18 part, manganese element 0.2 part, chromium element 0.2 part, copper 0.15 part, potassium iodide 0.8 part, sodium hydroxyethlcellulose 0.17
Part, 0.2 part of agar, 0.2 part of acid polyethylene sodium, sodium alginate 0.18 part, Dupont EEA2112AC compatilizer 0.1 part, food
Level antioxidant BHT 0.6 part, locust bean gum 0.8 part, fumaric acid furfuryl alcohol ethyl ester 0.5 part, inosinic acid potassium 0.12, guanyl potassium 0.8
Part, L-sodium 0.07 part, 9-cycloheptadecenone 0.07 part, hydroxycitronellal 0.06 part, ionoionone 0.04 part, vanillin
0.04 part；
The preparation method of described shatian pomelo beverage, comprises the following steps:
S1: the preparation of shatian pomelo juice, comprises the following steps；
S11: crushed by meat to cleaned Pomelo peel and shatian pomelo strand grinding machine, filters by 40 mesh sieve, prepares shatian pomelo broken
Thing；
S12: mincing the shatian pomelo that step S11 prepares mix for the ratio of 1:6 in mass ratio with water loads extraction pot, through decocting in water
By 5 layers of filtered through gauze after 3h, prepare filtrate A；
S13: filtrate A rotating speed step S12 prepared is the centrifuge of 2500r/min, under vacuum is 0.07MPa
Sucking filtration roguing, prepares shatian pomelo juice；
S2, the preparation of Camellia nitidissima Chi polyphenol, comprise the following steps:
S21: Camellia nitidissima Chi is dried and pulverizes to water content≤8%, cross 120 mesh sieves, be the ethanol water of 70% with mass fraction
Mix for 1:13 in mass ratio, extract 2 times at temperature is 43 DEG C, each 18min, filter, merging filtrate, concentrate, prepare tea
Polyphenol crude extract A；
S22: the tea polyphenols crude extract A that step S21 prepares is joined in KCl solution, pH regulator to 6, at centrifugal rotational speed be
Removing impurity under 5000r/min, using aperture is that the solution after being centrifuged is filtered at temperature is 33 DEG C by 0.2 μm filter membrane,
Prepare liquor B；
S23: liquor B ethylether step S22 prepared extracts, prepared Camellia nitidissima Chi polyphenol freezing, dried；
S3: by flower of Radix Puerariae, Flos Chrysanthemi, Fructus Crataegi, Radix Glycyrrhizae, Japanese raisintree fruit, Herba Menthae, Fructus Mori, Semen Lablab Album, Radix Sophorae Flavescentis, Rhizoma Alpiniae Officinarum, Pericarpium Citri tangerinae, Fructus Tsaoko
Being separately dried to water content is co-grinding after 9%, extracts medicinal liquid under ultrasonic assistant water extraction method, and condition is: solid-liquid ratio is
1:15(W/V), ultrasonic power is 130W, and Extracting temperature is 92 DEG C, and extraction time is 1.5h, gained medicinal liquid filtering residue, prepares and wakes up
Yeast for brewing rice wine liquid；
S4: by step S1 prepare shatian pomelo juice, step S2 prepare Camellia nitidissima Chi polyphenol, step S3 prepare relieving alcoholic intoxication medicinal liquid,
Grape vinegar, ginkgetin, potassium iodide, sodium hydroxyethlcellulose, agar, acid polyethylene sodium, sodium alginate, Dupont
After EEA2112AC compatilizer, food grade antioxidant BHT, locust bean gum, 1100 parts of water mixing, being 63 DEG C in temperature, stirring turns
Speed is stirring 1.5h under 300r/min, prepares uniform mixed liquor A；
S5: add Carthamus yellow, nisin, trisodium glycyrrhetinate, Fructus Vitis viniferae in the uniform mixed liquor A that step S4 prepares
Sugar, fructose, Rhizoma Marantae arundinaceae glucin, vitamin A, vitamin C, vitamin D, isoleucine, lysine, threonine, tryptophan, ferrum unit
Element, manganese element, chromium element, copper, fumaric acid furfuryl alcohol ethyl ester, inosinic acid potassium, guanyl potassium, L-sodium, 9-ring 17
Ketone, hydroxycitronellal, ionoionone, vanillin, be 54 DEG C in temperature, and speed of agitator is stirring 0.6h under 250r/min, prepares
Uniformly mixed liquid B；
S6: uniform mixed liquor step S5 prepared is 135 DEG C in temperature, and pressure is sterilizing 3s under 220KPa, prepares the most mixed
Close liquid C；
S7: uniform mixed liquor C step S6 prepared is 0.091MPa in vacuum, and temperature is to carry out fill, sealing at 90 DEG C,
It is then cooled to room temperature, prepares shatian pomelo beverage.
Embodiment 2
A kind of shatian pomelo beverage, in units of weight portion, including following raw material: shatian pomelo meat 80 parts, Pomelo peel 50 parts, JINHUA
Tea 90 parts, flower of Radix Puerariae 8 parts, Flos Chrysanthemi 6 parts, Fructus Crataegi 5 parts, 7 parts of Radix Glycyrrhizae, Japanese raisintree fruit 5 parts, Herba Menthae 3 parts, Fructus Mori 8 parts, Semen Lablab Album 7 parts,
Radix Sophorae Flavescentis 5 parts, Rhizoma Alpiniae Officinarum 4 parts, Pericarpium Citri tangerinae 3 parts, Fructus Tsaoko 2 parts, grape vinegar 6 parts, Carthamus yellow 2 parts, nisin 2 parts, sweet
Oxalic acid trisodium 0.1 part, glucose 6 parts, 4 parts of fructose, Rhizoma Marantae arundinaceae glucin 0.1 part, ginkgetin 2 parts, vitamin A 0.3 part, vitamin
C0.4 part, vitamin D 0.4 part, isoleucine 0.1 part, lysine 0.6 part, threonine 0.4 part, tryptophan 0.4 part, ferrum element
0.09 part, manganese element 0.16 part, chromium element 0.18 part, copper 0.12 part, potassium iodide 0.7 part, sodium hydroxyethlcellulose 0.12
Part, 0.14 part of agar, 0.13 part of acid polyethylene sodium, sodium alginate 0.15 part, Dupont EEA2112AC compatilizer 0.7 part, food
Grade antioxidant BHT 0.5 part, locust bean gum 0.6 part, fumaric acid furfuryl alcohol ethyl ester 0.4 part, 0.06 part of inosinic acid potassium, guanyl
0.05 part of potassium, L-sodium 0.04 part, 9-cycloheptadecenone 0.06 part, hydroxycitronellal 0.05 part, ionoionone 0.03 part, perfume
Blue element 0.03 part；
The preparation method of described shatian pomelo beverage, comprises the following steps:
S1: the preparation of shatian pomelo juice, comprises the following steps；
S11: crushed by meat to cleaned Pomelo peel and shatian pomelo strand grinding machine, filters by 30 mesh sieve, prepares shatian pomelo broken
Thing；
S12: mincing the shatian pomelo that step S11 prepares mix for the ratio of 1:3 in mass ratio with water loads extraction pot, through decocting in water
By 4 layers of filtered through gauze after 3.5h, prepare filtrate A；
S13: filtrate A rotating speed step S12 prepared is the centrifuge of 2000r/min, under vacuum is 0.06MPa
Sucking filtration roguing, prepares shatian pomelo juice；
S2, the preparation of Camellia nitidissima Chi polyphenol, comprise the following steps:
S21: being dried by Camellia nitidissima Chi to water content is to pulverize after 7%, crosses 100 mesh sieves, is the ethanol water of 65% with mass fraction
Mix for 1:10 in mass ratio, extract 3 times at temperature is 42 DEG C, each 19min, filter, merging filtrate, concentrate, prepare tea
Polyphenol crude extract A；
S22: joining in KCl solution by the tea polyphenols crude extract A that step S21 prepares, pH regulator to 5.8, at centrifugal rotational speed
For removing impurity under 4500r/min, using aperture is that the solution after being centrifuged was carried out at temperature is 31 DEG C by 0.2 μm filter membrane
Filter, prepares liquor B；
S23: liquor B ethylether step S22 prepared extracts, prepared Camellia nitidissima Chi polyphenol freezing, dried；
S3: by flower of Radix Puerariae, Flos Chrysanthemi, Fructus Crataegi, Radix Glycyrrhizae, Japanese raisintree fruit, Herba Menthae, Fructus Mori, Semen Lablab Album, Radix Sophorae Flavescentis, Rhizoma Alpiniae Officinarum, Pericarpium Citri tangerinae, Fructus Tsaoko
Being separately dried to water content is co-grinding after 8%, extracts medicinal liquid under ultrasonic assistant water extraction method, and condition is: solid-liquid ratio is
1:12(W/V), ultrasonic power is 165W, and Extracting temperature is 95 DEG C, and extraction time is 1.2h, gained medicinal liquid filtering residue, prepares and wakes up
Yeast for brewing rice wine liquid；
S4: by step S1 prepare shatian pomelo juice, step S2 prepare Camellia nitidissima Chi polyphenol, step S3 prepare relieving alcoholic intoxication medicinal liquid,
Grape vinegar, ginkgetin, potassium iodide, sodium hydroxyethlcellulose, agar, acid polyethylene sodium, sodium alginate, Dupont
After EEA2112AC compatilizer, food grade antioxidant BHT, locust bean gum, 1000 parts of water mixing, being 61 DEG C in temperature, stirring turns
Speed is stirring 1.8h under 200r/min, prepares uniform mixed liquor A；
S5: add Carthamus yellow, nisin, trisodium glycyrrhetinate, Fructus Vitis viniferae in the uniform mixed liquor A that step S4 prepares
Sugar, fructose, Rhizoma Marantae arundinaceae glucin, vitamin A, vitamin C, vitamin D, isoleucine, lysine, threonine, tryptophan, ferrum unit
Element, manganese element, chromium element, copper, fumaric acid furfuryl alcohol ethyl ester, inosinic acid potassium, guanyl potassium, L-sodium, 9-ring 17
Ketone, hydroxycitronellal, ionoionone, vanillin, be 50 DEG C in temperature, and speed of agitator is stirring 0.8h under 200r/min, prepares
Uniformly mixed liquid B；
S6: uniform mixed liquor step S5 prepared is 134 DEG C in temperature, and pressure is sterilizing 4s under 210KPa, prepares the most mixed
Close liquid C；
S7: uniform mixed liquor C step S6 prepared is 0.089MPa in vacuum, and temperature is to carry out fill, sealing at 88 DEG C,
It is then cooled to room temperature, prepares shatian pomelo beverage.
Embodiment 3
A kind of shatian pomelo beverage, in units of weight portion, including following raw material: shatian pomelo meat 110 parts, Pomelo peel 70 parts, gold
Scented tea 135 parts, flower of Radix Puerariae 12 parts, Flos Chrysanthemi 8 parts, Fructus Crataegi 7 parts, 8 parts of Radix Glycyrrhizae, Japanese raisintree fruit 6 parts, Herba Menthae 5 parts, Fructus Mori 10 parts, the most flat
Bean 9 parts, Radix Sophorae Flavescentis 7 parts, Rhizoma Alpiniae Officinarum 8 parts, Pericarpium Citri tangerinae 6 parts, Fructus Tsaoko 4 parts, grape vinegar 9 parts, Carthamus yellow 6 parts, nisin 4
Part, trisodium glycyrrhetinate 0.3 part, glucose 8 parts, 7 parts of fructose, Rhizoma Marantae arundinaceae glucin 0.2 part, ginkgetin 4 parts, vitamin A 0.5
Part, vitamin C 0.6 part, vitamin D 0.6 part, isoleucine 0.3 part, lysine 0.8 part, threonine 0.5 part, tryptophan
0.7 part, ferrum element 0.25 part, manganese element 0.24 part, chromium element 0.22 part, copper 0.18 part, potassium iodide 1 part, carboxyethyl fine
Dimension 0.22 part of sodium of element, 0.25 part of agar, 0.26 part of acid polyethylene sodium, sodium alginate 0.21 part, Dupont EEA2112AC are compatible
Agent 1.2 parts, food grade antioxidant BHT 0.7 part, locust bean gum 1 part, fumaric acid furfuryl alcohol ethyl ester 0.6 part, inosinic acid potassium 0.16
Part, 0.12 part of guanyl potassium, L-sodium 0.1 part, 9-cycloheptadecenone 0.08 part, hydroxycitronellal 0.07 part, ionoionone
0.05 part, vanillin 0.05 part；
The preparation method of described shatian pomelo beverage, comprises the following steps:
S1: the preparation of shatian pomelo juice, comprises the following steps；
S11: crushed by meat to cleaned Pomelo peel and shatian pomelo strand grinding machine, filters by 50 mesh sieve, prepares shatian pomelo broken
Thing；
S12: mincing the shatian pomelo that step S11 prepares mix for the ratio of 1:8 in mass ratio with water loads extraction pot, through water
Boil after 2.2h by 6 layers of filtered through gauze, prepare filtrate A；
S13: filtrate A rotating speed step S12 prepared is the centrifuge of 3000r/min, under vacuum is 0.08MPa
Sucking filtration roguing, prepares shatian pomelo juice；
S2, the preparation of Camellia nitidissima Chi polyphenol, comprise the following steps:
S21: being dried by Camellia nitidissima Chi to water content is to pulverize after 6%, crosses 140 mesh sieves, is the ethanol water of 75% with mass fraction
Mix for 1:15 in mass ratio, extract 2 times at temperature is 45 DEG C, each 16min, filter, merging filtrate, concentrate, prepare tea
Polyphenol crude extract A；
S22: joining in KCl solution by the tea polyphenols crude extract A that step S21 prepares, pH regulator to 6.4, at centrifugal rotational speed
For removing impurity under 5500r/min, using aperture is that the solution after being centrifuged was carried out at temperature is 35 DEG C by 0.3 μm filter membrane
Filter, prepares liquor B；
S23: liquor B ethylether step S22 prepared extracts, prepared Camellia nitidissima Chi polyphenol freezing, dried；
S3: by flower of Radix Puerariae, Flos Chrysanthemi, Fructus Crataegi, Radix Glycyrrhizae, Japanese raisintree fruit, Herba Menthae, Fructus Mori, Semen Lablab Album, Radix Sophorae Flavescentis, Rhizoma Alpiniae Officinarum, Pericarpium Citri tangerinae, Fructus Tsaoko
Being separately dried to water content is co-grinding after 6%, extracts medicinal liquid under ultrasonic assistant water extraction method, and condition is: solid-liquid ratio is
1:17(W/V), ultrasonic power is 190W, and Extracting temperature is 95 DEG C, and extraction time is 1.8h, gained medicinal liquid filtering residue, prepares and wakes up
Yeast for brewing rice wine liquid；
S4: by step S1 prepare shatian pomelo juice, step S2 prepare Camellia nitidissima Chi polyphenol, step S3 system
Relieving alcoholic intoxication medicinal liquid, grape vinegar, ginkgetin, potassium iodide, sodium hydroxyethlcellulose, agar, acid polyethylene sodium, alginic acid
After sodium, Dupont EEA2112AC compatilizer, food grade antioxidant BHT, locust bean gum, 1200 parts of water mixing, in temperature it is
65 DEG C, speed of agitator is stirring 1.2h under 400r/min, prepares uniform mixed liquor A；
S5: add Carthamus yellow, nisin, trisodium glycyrrhetinate, Fructus Vitis viniferae in the uniform mixed liquor A that step S4 prepares
Sugar, fructose, Rhizoma Marantae arundinaceae glucin, vitamin A, vitamin C, vitamin D, isoleucine, lysine, threonine, tryptophan, ferrum unit
Element, manganese element, chromium element, copper, fumaric acid furfuryl alcohol ethyl ester, inosinic acid potassium, guanyl potassium, L-sodium, 9-ring 17
Ketone, hydroxycitronellal, ionoionone, vanillin, be 58 DEG C in temperature, and speed of agitator is stirring 0.4h under 300r/min, prepares
Uniformly mixed liquid B；
S6: uniform mixed liquor step S5 prepared is 136 DEG C in temperature, and pressure is sterilizing 2s under 230KPa, prepares the most mixed
Close liquid C；
S7: uniform mixed liquor C step S6 prepared is 0.093MPa in vacuum, and temperature is to carry out fill, sealing at 92 DEG C,
It is then cooled to room temperature, prepares shatian pomelo beverage.
Shatian pomelo beverage obtained by embodiment 1-3 is carried out organoleptic quality, physical and chemical quality, preparation time mensuration, result
As shown in table 1,2,3.
The organoleptic quality of table 1 shatian pomelo beverage
| Embodiment | Color and luster | Mouthfeel | Fragrance |
| 1 | Limpid, golden yellow bright | Tea flavour is obvious, sour-sweet tasty and refreshing | Heavy flavour of vinegar fragrance, aobvious tea is fragrant |
| 2 | Limpid, golden yellow bright | Tea flavour is obvious, sour-sweet tasty and refreshing | Heavy flavour of vinegar fragrance, shows slightly tea fragrant |
| 3 | Limpid, golden yellow bright | Tea flavour is obvious, sour-sweet tasty and refreshing | Heavy flavour of vinegar fragrance, tea perfume (or spice) is more apparent |
As shown in Table 1, on the shatian pomelo beverage color and luster that the present invention prepares limpid, golden yellow bright；Mouthfeel tea flavour is obvious, sour-sweet refreshing
Mouthful；Heavy flavour of vinegar fragrance on fragrance, has tea fragrant.
The physical and chemical quality of table 2 shatian pomelo beverage
| Embodiment | Acetic acid content (g/L) | Polyphenol content (g/L) | PH value |
| 1 | 11.34 | 0.98 | 6.67 |
| 2 | 10.69 | 0.91 | 6.78 |
| 3 | 11.92 | 1.01 | 6.62 |
As shown in Table 2, the shatian pomelo beverage vinegar acid content that the present invention prepares is 10.69-11.92g/L, and polyphenol content is
0.91-1.01g/L, pH value is 6.62-6.78.
The preparation time of table 3 shatian pomelo beverage
| Embodiment | 1 | 2 | 3 | Prior art preparation time |
| Preparation time (h) | Less than 24h | Less than 24h | Less than 24h | More than 500h |
As shown in Table 3, the preparation time of the shatian pomelo beverage that the present invention prepares is more shorter than the preparation time of prior art, thus contracts
Short production cycle, reduces cost.
The shatian pomelo beverage sober up effect test of the present invention
Taking 40 mices, be randomly divided into 4 groups, each group mice female-male proportion, average weight are essentially identical.
Give 4 groups of mices with 50% ethanol solution gavage respectively, observe the situation of mice, using righting reflex loss as mice
Drunk standard.After mice drunk 5min, organizing 1 mice and pour into the normal saline of 0.25ml/10g, group 2-4 pours into the present invention
The shatian pomelo beverage of embodiment 1-3.With time of mice drunk as starting point, the relieving alcoholic intoxication time of mice is that (mice rights anti-terminal
Penetrate the relieving alcoholic intoxication standard reappearing mice), the relieving alcoholic intoxication time of record mice, as shown in table 4.
The relieving alcoholic intoxication time of table 4 mice
| Numbering | 1 | 2 | 3 | 4 |
| Time (s) | 43-58 | 7-18 | 8-19 | 6-17 |
As shown in Table 4, the shatian pomelo beverage of the present invention can effective decomposing alcohol, thus reduce the work taking in alcohol content
With, alleviate the intestines and stomach, nervous system etc. and injured by ethanol.
Above content it cannot be assumed that the present invention be embodied as be confined to these explanation, technology belonging to the present invention is led
For the those of ordinary skill in territory, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace,
All should be considered as belonging to the scope of patent protection that the present invention is determined by the claims submitted to.
Claims (7)
1. a shatian pomelo beverage, it is characterised in that in units of weight portion, including following raw material: shatian pomelo meat 80-110 part,
Pomelo peel 50-70 part, Camellia nitidissima Chi 90-135 part, flower of Radix Puerariae 8-12 part, Flos Chrysanthemi 6-8 part, Fructus Crataegi 5-7 part, Radix Glycyrrhizae 7-8 part, trifoliate orange
Sub-5-6 part, Herba Menthae 3-5 part, Fructus Mori 8-10 part, Semen Lablab Album 7-9 part, Radix Sophorae Flavescentis 5-7 part, Rhizoma Alpiniae Officinarum 4-8 part, Pericarpium Citri tangerinae 3-6 part, grass
Really 2-4 part, grape vinegar 6-9 part, Carthamus yellow 2-6 part, nisin 2-4 part, trisodium glycyrrhetinate 0.1-0.3 part, Portugal
Grape sugar 6-8 part, fructose 4-7 part, Rhizoma Marantae arundinaceae glucin 0.1-0.2 part, ginkgetin 2-4 part, vitamin A 0.3-0.5 part, vitamin
C0.4-0.6 part, vitamin D 0.4-0.6 part, isoleucine 0.1-0.3 part, lysine 0.6-0.8 part, threonine 0.4-0.5
Part, tryptophan 0.4-0.7 part, ferrum element 0.09-0.25 part, manganese element 0.16-0.24 part, chromium element 0.18-0.22 part, copper coin
Element 0.12-0.18 part, potassium iodide 0.7-1 part, sodium hydroxyethlcellulose 0.12-0.22 part, agar 0.14-0.25 part, polyethylene
Acid sodium 0.13-0.26 part, sodium alginate 0.15-0.21 part, Dupont EEA2112AC compatilizer 0.7-1.2 part, food stage resist
Oxygen agent BHT 0.5-0.7 part, locust bean gum 0.6-1 part, fumaric acid furfuryl alcohol ethyl ester 0.4-0.6 part, inosinic acid potassium 0.06-0.16
Part, guanyl potassium 0.05-0.12 part, L-sodium 0.04-0.1 part, 9-cycloheptadecenone 0.06-0.08 part, hydroxycitronellal
0.05-0.07 part, ionoionone 0.03-0.05 part, vanillin 0.03-0.05 part；
The preparation method of described shatian pomelo beverage, comprises the following steps:
S1: the preparation of shatian pomelo juice, comprises the following steps；
S11: crushed by meat to cleaned Pomelo peel and shatian pomelo strand grinding machine, with screen filtration, prepared shatian pomelo minces；
S12: the shatian pomelo that step S11 prepares is minced and mixes loading extraction pot with water, by filtered through gauze after decocting in water, prepare filter
Liquid A；
S13: the filtrate A centrifuge that step S12 is prepared, vacuum filtration roguing, prepare shatian pomelo juice；
S2, the preparation of Camellia nitidissima Chi polyphenol, comprise the following steps:
S21: Camellia nitidissima Chi is dried and pulverizes to water content≤8%, cross 100-140 mesh sieve, be the second of 65%-75% with mass fraction
Alcohol-water solution mixes for 1:10-15 in mass ratio, extracts 2-3 time, each 16-19min at temperature is 42-45 DEG C, filters, and closes
And filtrate, concentrate, prepare tea polyphenols crude extract A；
S22: join in KCl solution by the tea polyphenols crude extract A that step S21 prepares, pH regulator to 5.8-6.4, centrifugal
Rotating speed is removing impurity under 4500-5500r/min, use aperture be 0.2-0.3 μm filter membrane at temperature is 31-35 DEG C to centrifugal
After solution filter, prepare liquor B；
S23: liquor B ethylether step S22 prepared extracts, prepared Camellia nitidissima Chi polyphenol freezing, dried；
S3: by flower of Radix Puerariae, Flos Chrysanthemi, Fructus Crataegi, Radix Glycyrrhizae, Japanese raisintree fruit, Herba Menthae, Fructus Mori, Semen Lablab Album, Radix Sophorae Flavescentis, Rhizoma Alpiniae Officinarum, Pericarpium Citri tangerinae, Fructus Tsaoko
Being separately dried to water content≤9% co-grinding, extract medicinal liquid under ultrasonic assistant water extraction method, condition is: solid-liquid ratio is
1:12-17(W/V), ultrasonic power is 165-190W, and Extracting temperature is 89-95 DEG C, and extraction time is 1.2-1.8h, gained medicine
Liquid filtering residue, prepares relieving alcoholic intoxication medicinal liquid；
S4: by step S1 prepare shatian pomelo juice, step S2 prepare Camellia nitidissima Chi polyphenol, step S3 prepare relieving alcoholic intoxication medicinal liquid,
Grape vinegar, ginkgetin, potassium iodide, sodium hydroxyethlcellulose, agar, acid polyethylene sodium, sodium alginate, Dupont
After the mixing of EEA2112AC compatilizer, food grade antioxidant BHT, locust bean gum, 1000-1200 part water, it is 61-65 in temperature
DEG C, speed of agitator is stirring 1.2-1.8h under 200-400r/min, prepares uniform mixed liquor A；
S5: add Carthamus yellow, nisin, trisodium glycyrrhetinate, Fructus Vitis viniferae in the uniform mixed liquor A that step S4 prepares
Sugar, fructose, Rhizoma Marantae arundinaceae glucin, vitamin A, vitamin C, vitamin D, isoleucine, lysine, threonine, tryptophan, ferrum unit
Element, manganese element, chromium element, copper, fumaric acid furfuryl alcohol ethyl ester, inosinic acid potassium, guanyl potassium, L-sodium, 9-ring 17
Ketone, hydroxycitronellal, ionoionone, vanillin, be 50-58 DEG C in temperature, and speed of agitator is to stir under 200-300r/min
0.4-0.8h, prepares uniform mixed liquid B；
S6: being 134-136 DEG C by the uniform mixed liquor that step S5 prepares in temperature, pressure is sterilizing 2-4s under 210-230KPa,
Prepare uniform mixed liquor C；
S7: uniform mixed liquor C step S6 prepared is 0.089-0.093MPa in vacuum, and temperature is carried out at being 88-92 DEG C
Fill, sealing, be then cooled to room temperature, prepares shatian pomelo beverage.
Shatian pomelo beverage the most according to claim 1, it is characterised in that the mesh number of sieve described in step S11 is 30-
50。
Shatian pomelo beverage the most according to claim 1, it is characterised in that shatian pomelo described in step S12 minces and water
Mass ratio is 1:3-8.
Shatian pomelo beverage the most according to claim 1, it is characterised in that the time of decocting in water described in step S12 is 2.2-
3.5h。
Shatian pomelo beverage the most according to claim 1, it is characterised in that the number of plies of gauze described in step S12 is 4-6.
Shatian pomelo beverage the most according to claim 1, it is characterised in that centrifugal rotating speed described in step S13
For 2000-3000r/min.
Shatian pomelo beverage the most according to claim 1, it is characterised in that the vacuum of vacuum filtration described in step S13
For 0.06-0.08MPa.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611909A (en) * | 2009-05-05 | 2009-12-30 | 潘泰安 | Full nutrient Chinese wolfberry health-care fruit juice and production method thereof |
| CN105767397A (en) * | 2016-05-12 | 2016-07-20 | 广西科技大学鹿山学院 | Spleen-invigorating and stomach-harmonizing gingko tea |
| CN105767396A (en) * | 2016-05-12 | 2016-07-20 | 广西科技大学鹿山学院 | Lipid-lowering ginkgo seed tea |
-
2016
- 2016-08-10 CN CN201610648031.7A patent/CN106234871A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611909A (en) * | 2009-05-05 | 2009-12-30 | 潘泰安 | Full nutrient Chinese wolfberry health-care fruit juice and production method thereof |
| CN105767397A (en) * | 2016-05-12 | 2016-07-20 | 广西科技大学鹿山学院 | Spleen-invigorating and stomach-harmonizing gingko tea |
| CN105767396A (en) * | 2016-05-12 | 2016-07-20 | 广西科技大学鹿山学院 | Lipid-lowering ginkgo seed tea |
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