CN106261211A - Colla corii asini red ginseng beverage and preparation method thereof - Google Patents

Colla corii asini red ginseng beverage and preparation method thereof Download PDF

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Publication number
CN106261211A
CN106261211A CN201610612623.3A CN201610612623A CN106261211A CN 106261211 A CN106261211 A CN 106261211A CN 201610612623 A CN201610612623 A CN 201610612623A CN 106261211 A CN106261211 A CN 106261211A
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CN
China
Prior art keywords
corii asini
colla corii
juice
beverage
pericarpium citri
Prior art date
Application number
CN201610612623.3A
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Chinese (zh)
Inventor
方伟
闫红云
房伟
魏延敏
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山东华胶饮品有限公司
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Priority to CN201610612623.3A priority Critical patent/CN106261211A/en
Publication of CN106261211A publication Critical patent/CN106261211A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/60Sweeteners
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of Colla Corii Asini red ginseng beverage and preparation method thereof.Every 1000mL Colla Corii Asini red ginseng beverage is made up of following raw material: Colla Corii Asini 1 5g;Radix Ginseng Rubra concentrated solution 0.5 5g;Liquid fructose 50 100g;High concentration glucose 5 50g;Kudzuvine root juice 2 20g;Pericarpium Citri Reticulatae juice 3 30g;Juice of Fructus Jujubae 5 30g;Remaining is pure water.The preparation method of Colla Corii Asini red ginseng beverage, comprise the steps: pretreatment of raw material, allocate, check, fill, sterilize, cool down, stamp, packaging.The beneficial effects of the present invention is: Radix Ginseng Rubra, Radix Puerariae, Pericarpium Citri Reticulatae, Fructus Jujubae are deployed into beverage with Colla Corii Asini compatibility as primary raw material, the fishy smell of Colla Corii Asini can be covered, make beverage mouthfeel pure and fresh, strengthen and Colla Corii Asini is digested and assimilated, its function is made to bring out the best in each other, the most both reach people's requirement to beverage mouthfeel, meet again people's pursuit to nutrient health;Add popular to beverage types, taste, the range of choice of mouthfeel, and promoted the application in masses of Colla Corii Asini, Radix Ginseng Rubra;Improve that Colla Corii Asini is difficult to concoct is loaded down with trivial details, and technological operation is simple, is suitable to industrialized production.

Description

Colla Corii Asini red ginseng beverage and preparation method thereof
Technical field
The present invention relates to food processing field, particularly relate to a kind of Colla Corii Asini red ginseng beverage and preparation method thereof.
Background technology
List in new resource food since China in 2012 defines " Jilin Radix Ginseng ", it is achieved that the medicine food of Radix Ginseng is same Source, Radix Ginseng can be used in bread and cheese.Radix Ginseng Rubra is the cooked of ginseng, and mildly bitter flavor is warm in nature, returns spleen, the heart, lung meridian, can complement greatly Gas, effect of nourishing qi to stop.Though Radix Ginseng Rubra ginsenoside, amino acid content in high-temperature process is relative to Radix Ginseng decrease, But other compositions such as arginine, double Glycosides Contents increase, the most newly generated compositions such as maltol, therefore make Radix Ginseng Rubra strengthen immunity The effect such as power, defying age, antioxidation strengthens.
Colla Corii Asini is always described as " panacea of enriching blood ", is the product of a kind of integration of edible and medicinal herbs.Modern study shows that Colla Corii Asini has liter High erythrocyte and the effect of hemoglobin, can promote hemopoietic function, energy leukocyte increasing, platelet and rising oxygen content;Have Expansion blood capillary, the blood volume that expands, reduction whole blood viscosity and the effect of reduction Vascular Permeability;Containing of serum calcium can be increased Amount, improves the balance of calcium in human body, makes hypocalcemia tend to normal;And have hemostasis, resisting fatigue, shock, radioprotective, anti-flesh Flaccidity, cold resistant, raising body's immunity, enriching yin and nourishing kidney, strengthening the tendons and bones, inducing diuresis to remove edema etc. act on
Radix Puerariae have the good reputation of " Asia Radix Ginseng ", and Radix Puerariae is cool in nature, sweet in the mouth, pungent, enter spleen, stomach warp.Modern study shows Radix Puerariae Having the effects such as blood pressure lowering, blood fat reducing, enhancing immunity, blood circulation and channel invigorating, Radix Puerariae main component has starch, vitamin, protein, different Huang The compositions such as ketone, fat, pectin, alkaloid, main active is isoflavone.Document is reported about kudzu root foods and health food Exploitation have Kudzu Flavonoids Extracts, Radix Puerariae starch, kudzu root beverage, Radix Puerariae or the primary such as Flos puerariae lobatae alcohol-decomposing beverage, pueraria root health care paste And deep processed product.
Pericarpium Citri Reticulatae, also known as Pericarpium Citri tangerinae, it has often been said " Radix Ginseng, century-old Pericarpium Citri Reticulatae in thousand ".Pericarpium Citri Reticulatae is pungent, bitter, temperature, returns spleen, lung meridian.Have Regulating qi-flowing for strengthening spleen, effect of moistening the lung and resolving the phlegm.Contributing to digestion containing limonoid in Pericarpium Citri Reticulatae, its contained volatile oil is to the intestines and stomach Have gentle stimulation can the secretion of facilitating digestion liquid, get rid of pneumatosis in intestinal tube, increase appetite.Hesperidin can reduce cholesterol, Methylhesperidine can reduce blood pressure.Generally speaking Pericarpium Citri Reticulatae is led cold-evil, broken stagnant gas, strengthening the spleen stomach three in the heart and is acted on greatly.
Fructus Jujubae, also known as Fructus Jujubae, has the good reputation of " natural complex ball ", and Fructus Jujubae sweet in the mouth is warm in nature, has invigorating the spleen and replenishing QI, nourishing blood to tranquillize the mind Effect.It contains rich in protein, saccharide, organic acid, vitamin and mineral etc..
Along with the raising of people's living standard, the health perception of people is greatly enhanced, and increasingly payes attention to when selecting beverage Nutrition, health.Radix Ginseng Rubra, Colla Corii Asini, Radix Puerariae, Pericarpium Citri Reticulatae, Fructus Jujubae cannot be only used for health food, it is also possible in bread and cheese.Choosing Be deployed into beverage with Radix Ginseng Rubra, Radix Puerariae, Pericarpium Citri Reticulatae, Fructus Jujubae and Colla Corii Asini compatibility as primary raw material, be possible not only to cover Colla Corii Asini fishy smell, Make beverage mouthfeel pure and fresh, it is also possible to strengthen and Colla Corii Asini is digested and assimilated and provides more efficacy effect.The most both people had been reached Requirement to beverage mouthfeel, meet again people's pursuit to nutrient health.
Summary of the invention
It is an object of the invention to provide a kind of Colla Corii Asini red ginseng beverage and preparation method thereof, it is characteristic of the invention that local flavor is only Spy, nutritious.
The present invention takes techniques below scheme to be attained in that
The present invention every 1000mL Colla Corii Asini red ginseng beverage is made up of following supplementary material: every 1000mL Colla Corii Asini red ginseng beverage has following Raw material forms: Colla Corii Asini 1-5g;Radix Ginseng Rubra concentrated solution 0.5-5g;Liquid fructose 50-100g;High concentration glucose 5-50g;Kudzuvine root juice 2- 20g;Pericarpium Citri Reticulatae juice 3-30g;Juice of Fructus Jujubae 5-30g;Remaining is pure water.
The preparation method of the Colla Corii Asini red ginseng beverage of the present invention, step is as follows:
(1) sugar is changed: by liquid fructose, high concentration glucose additionization sugar bowl, add amount of water and be stirred, then Squeeze into blend tank.
(2) prepared by Colla Corii Asini liquid: Colla Corii Asini adds the boiling water of 10-15 times, is centrifuged and deoils after melting completely.
(3) Radix Ginseng Rubra concentrated solution, kudzuvine root juice, Pericarpium Citri Reticulatae juice, juice of Fructus Jujubae dissolve: add appropriate amount of purified water in pre-blend tank, so Rear addition Radix Ginseng Rubra concentrated solution, kudzuvine root juice, Pericarpium Citri Reticulatae juice, juice of Fructus Jujubae, stir 3-5min, it is ensured that raw material mix homogeneously, open product pump, Filter through 200 mesh filter screens and squeeze into blend tank.
(4) allotment, constant volume: after sugar, Radix Ginseng Rubra concentrated solution, kudzuvine root juice, Pericarpium Citri Reticulatae juice, juice of Fructus Jujubae are added blend tank, open and stir Mix, add Colla Corii Asini solution while stirring, the most backward blend tank adds appropriate amount of purified water and is settled to required scale stirring 10- 15min so that it is mix homogeneously, sampling detection seasoning liquid physical and chemical index.
(5) fill: fill temperature 85 DEG C-88 DEG C, notices that filling speed is according to practical situation control.
(6) sterilize, cool down: sterilizing kettle in sterilization temperature and time requires 121 DEG C 15 minutes, is cooled to 35 DEG C-45 after sterilization ℃。
Beneficial effects of the present invention:
(1) Radix Ginseng Rubra, Radix Puerariae, Pericarpium Citri Reticulatae, Fructus Jujubae are deployed into beverage with Colla Corii Asini compatibility as primary raw material, Colla Corii Asini can be covered Fishy smell, make beverage mouthfeel pure and fresh, strengthen Colla Corii Asini is digested and assimilated, it is provided that nourishing YIN and supplementing blood, the efficacy effect of looks improving and the skin nourishing. The most both reach people's requirement to beverage mouthfeel, meet again people's pursuit to nutrient health.
(2) invention increases popular to beverage types, taste, the range of choice of mouthfeel, and promoted Colla Corii Asini, Radix Ginseng Rubra Application in masses.
(3) present invention improves that Colla Corii Asini is difficult to concoct is loaded down with trivial details, and technological operation is simple, is suitable to industrialized production.
Detailed description of the invention
Embodiment 1:
Prepare 1 ton of needed raw material: Colla Corii Asini 2kg;Radix Ginseng Rubra concentrated solution 2kg;Liquid fructose 50kg;High concentration glucose 10kg; Kudzuvine root juice 8kg;Pericarpium Citri Reticulatae juice 10kg;Juice of Fructus Jujubae 20kg;Remaining is pure water.
The preparation method of described Colla Corii Asini red ginseng beverage:
(1) sugar is changed: by liquid fructose, high concentration glucose additionization sugar bowl, add amount of water and be stirred, then Squeeze into blend tank.
(2) prepared by Colla Corii Asini liquid: Colla Corii Asini adds the boiling water of 10 times, is centrifuged and deoils after melting completely.
(3) Radix Ginseng Rubra concentrated solution, kudzuvine root juice, Pericarpium Citri Reticulatae juice, juice of Fructus Jujubae dissolve: add appropriate amount of purified water in pre-blend tank, so Rear addition Radix Ginseng Rubra concentrated solution, kudzuvine root juice, Pericarpium Citri Reticulatae juice, juice of Fructus Jujubae, stir 3min, it is ensured that raw material mix homogeneously, open product pump, warp 200 mesh filter screens filter and squeeze into blend tank.
(4) allotment, constant volume: after sugar, Radix Ginseng Rubra concentrated solution, kudzuvine root juice, Pericarpium Citri Reticulatae juice, juice of Fructus Jujubae are added blend tank, open and stir Mix, add Colla Corii Asini solution while stirring, the most backward blend tank adds appropriate amount of purified water and is settled to 1000L stirring 10min so that it is Mix homogeneously, sampling detection seasoning liquid physical and chemical index.
(5) fill: fill temperature 85 DEG C-88 DEG C, notices that filling speed is according to practical situation control.
(6) sterilize, cool down: sterilizing kettle in sterilization temperature and time requires 121 DEG C 15 minutes, is cooled to 38 DEG C after sterilization.
Embodiment 2:
Prepare 1 ton of needed raw material: Colla Corii Asini 4kg;Radix Ginseng Rubra concentrated solution 1kg;Liquid fructose 100kg;High concentration glucose 20kg; Kudzuvine root juice 12kg;Pericarpium Citri Reticulatae juice 16kg;Juice of Fructus Jujubae 15kg;Remaining is pure water.
The preparation method of described Colla Corii Asini red ginseng beverage:
(1) sugar is changed: by liquid fructose, high concentration glucose additionization sugar bowl, add amount of water and be stirred, then Squeeze into blend tank.
(2) prepared by Colla Corii Asini liquid: Colla Corii Asini adds the boiling water of 15 times, is centrifuged and deoils after melting completely.
(3) Radix Ginseng Rubra concentrated solution, kudzuvine root juice, Pericarpium Citri Reticulatae juice, juice of Fructus Jujubae dissolve: add appropriate amount of purified water in pre-blend tank, so Rear addition Radix Ginseng Rubra concentrated solution, kudzuvine root juice, Pericarpium Citri Reticulatae juice, juice of Fructus Jujubae, stir 5min, it is ensured that raw material mix homogeneously, open product pump, warp 200 mesh filter screens filter and squeeze into blend tank.
(4) allotment, constant volume: after sugar, Radix Ginseng Rubra concentrated solution, kudzuvine root juice, Pericarpium Citri Reticulatae juice, juice of Fructus Jujubae are added blend tank, open and stir Mix, add Colla Corii Asini solution while stirring, the most backward blend tank adds appropriate amount of purified water and is settled to 1000L stirring 15min so that it is Mix homogeneously, sampling detection seasoning liquid physical and chemical index.
(5) fill: fill temperature 85 DEG C-88 DEG C, notices that filling speed is according to practical situation control.
(6) sterilize, cool down: sterilizing kettle in sterilization temperature and time requires 121 DEG C 15 minutes, is cooled to 38 DEG C after sterilization.
Above-mentioned specific embodiment is only the concrete case of the present invention, is not the restriction that the present invention makees other forms, only Be for be invention purpose, technical scheme clearer.

Claims (3)

1. a Colla Corii Asini red ginseng beverage, it is characterised in that described beverage every 1000mL Colla Corii Asini red ginseng beverage is made up of following raw material: Colla Corii Asini 1-5g;Radix Ginseng Rubra concentrated solution 0.5-5g;Liquid fructose 50-100g;High concentration glucose 5-50g;Kudzuvine root juice 2-20g;Pericarpium Citri Reticulatae Juice 3-30g;Juice of Fructus Jujubae 5-30g;Remaining is pure water.
Colla Corii Asini red ginseng beverage the most according to claim 1, it is characterised in that comprise the steps:
(1) sugar is changed: by liquid fructose, high concentration glucose additionization sugar bowl, add amount of water and be stirred, then squeeze into Blend tank;
(2) prepared by Colla Corii Asini liquid: Colla Corii Asini adds the boiling water of 10-15 times, is centrifuged and deoils after melting completely;
(3) Radix Ginseng Rubra concentrated solution, kudzuvine root juice, Pericarpium Citri Reticulatae juice, juice of Fructus Jujubae dissolve: add appropriate amount of purified water in pre-blend tank, then add Enter Radix Ginseng Rubra concentrated solution, kudzuvine root juice, Pericarpium Citri Reticulatae juice, juice of Fructus Jujubae, stir 3-5min, it is ensured that raw material mix homogeneously, open product pump, warp 200 mesh filter screens filter and squeeze into blend tank;
(4) allotment, constant volume: after sugar, Radix Ginseng Rubra concentrated solution, kudzuvine root juice, Pericarpium Citri Reticulatae juice, juice of Fructus Jujubae are added blend tank, open stirring, limit Stirring limit adds Colla Corii Asini solution, adds appropriate amount of purified water and is settled to required scale stirring 10-15min, make in the most backward blend tank Its mix homogeneously, sampling detection seasoning liquid physical and chemical index;
(5) fill: fill temperature 85 DEG C-88 DEG C, notices that filling speed is according to practical situation control;
(6) sterilize, cool down: sterilizing kettle in sterilization temperature and time requires 115 DEG C-121 DEG C, 10-20min, is cooled to 35 after sterilization ℃-45℃。
Colla Corii Asini red ginseng beverage the most according to claim 2 and preparation method thereof, it is characterised in that described step is gone out in (6) Bacterium temperature and time is 115 DEG C-121 DEG C, 10-20min, preferably 121 DEG C, 15min.
CN201610612623.3A 2016-08-01 2016-08-01 Colla corii asini red ginseng beverage and preparation method thereof CN106261211A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106923111A (en) * 2017-04-07 2017-07-07 王玮 A kind of special drink of donkey-hide gelatin and preparation method
CN106923108A (en) * 2017-03-28 2017-07-07 山东华胶饮品有限公司 Donkey-hide gelatin dried orange peel health drink and its production method
CN106942538A (en) * 2017-03-28 2017-07-14 山东华胶饮品有限公司 Formula of donkey-hide gelatin ginseng juice's composite beverage and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101904375A (en) * 2010-07-06 2010-12-08 贾应杰 Female health-care beverage
CN103082370A (en) * 2011-10-28 2013-05-08 孙情为 Qi and blood reinforcing nutrition type health beverage and production method thereof
CN103704815A (en) * 2013-12-19 2014-04-09 芜湖佳诚电子科技有限公司 Donkey-hide gelatin-needle mushroom beverage and preparation method thereof
CN104026700A (en) * 2014-06-10 2014-09-10 山东华胶饮品有限公司 Colla corii asini beverage and production method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101904375A (en) * 2010-07-06 2010-12-08 贾应杰 Female health-care beverage
CN103082370A (en) * 2011-10-28 2013-05-08 孙情为 Qi and blood reinforcing nutrition type health beverage and production method thereof
CN103704815A (en) * 2013-12-19 2014-04-09 芜湖佳诚电子科技有限公司 Donkey-hide gelatin-needle mushroom beverage and preparation method thereof
CN104026700A (en) * 2014-06-10 2014-09-10 山东华胶饮品有限公司 Colla corii asini beverage and production method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106923108A (en) * 2017-03-28 2017-07-07 山东华胶饮品有限公司 Donkey-hide gelatin dried orange peel health drink and its production method
CN106942538A (en) * 2017-03-28 2017-07-14 山东华胶饮品有限公司 Formula of donkey-hide gelatin ginseng juice's composite beverage and preparation method thereof
CN106923111A (en) * 2017-04-07 2017-07-07 王玮 A kind of special drink of donkey-hide gelatin and preparation method

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Application publication date: 20170104