CN106261226A - A kind of kernel giving off a strong fragrance Herba Dendrobii water chestnut beverage and preparation method thereof - Google Patents
A kind of kernel giving off a strong fragrance Herba Dendrobii water chestnut beverage and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of kernel giving off a strong fragrance Herba Dendrobii water chestnut beverage, be prepared by the raw materials in: the fresh bar of Herba Dendrobii 120 150, Corm Eleocharitis 80 100, Fructus anacardii 45, pumpkin seed 56, Sucus Oenanthes Javanicae 9 10, Radix Oenotherae erythrosepalae 1.2 1.3, Cortex Moutan 0.8 0.9, Pu buckwheat leaf 2.5 3, Fructus Amomi 1 1.2, crystal sugar 15 20, citric acid 0.2 0.25, xanthan gum 0.2 0.25, sodium alginate 0.25 0.3, water are appropriate.The adjuvant aromatic flavor such as pumpkin seed that the present invention uses, has the function of blood sugar lowering, cholesterol reducing, and the Chinese herbal medicine such as the Radix Oenotherae erythrosepalae of employing, Cortex Moutan has effect of bone and muscle strengthening, expelling wind and removing dampness, clearing away heat and cooling blood.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of kernel giving off a strong fragrance Herba Dendrobii water chestnut beverage and system thereof
Preparation Method.
Background technology
Herba Dendrobii (Dendrobium officinale) another name iron sheet is blue, Herba hedyotis costatae, for the orchid family Dendrobium perennial grass
This plant.Herba Dendrobii medicinal history is long, is famous and precious rare Chinese crude drug, have the title of " first of China's nine big Herba mesonae chinensis " in ancient times
Number.Herba Dendrobii has the medical value of uniqueness, belongs to the YIN-tonifying drug in tonic, and property is sweet for it, be slightly cold, return stomach, kidney channel, and stomach reinforcing is raw
Tianjin, nourishing YIN and clearing away heat, for calentura Tianjin wound, xerostomia excessive thirst, deficiency of stomach-Yin, lack of appetite retch, after being ill deficiency-heat do not move back, hyperactivity of fire caused by deficiency of YIN, bone
Steaming consumptive fever, poor vision, muscles and bones flaccidity are soft.Modern study proves, Herba Dendrobii has defying age, antitumor, reduction blood glucose, raising
The effects such as immunologic function, to malignant tumor, gastroenteropathy, diabetes, cataract, arthritis, thromboangiitis obliterans and
The diseases such as chronic pharyngitis have good curative effect, are therefore referred to as " medicine circle giant panda " by international medicinal plants circle.
Corm Eleocharitis (Eleocharis dulcis) is Cyperaceae perennial root herbaceous plant.Corm Eleocharitis property is sweet, cold, can be clear
Lung-heat, again rich in lymphatic temperament, have promoting the production of body fluid for nourishing the lung, reduce phlegm profit intestinal, diuresis promoting, eliminating carbuncle removing toxic substances, removing heat from blood removing dampness, heat clearing away and internal heat reducing,
The medical value of the de-swelling that helps digestion.Corm Eleocharitis mouthfeel is sweet crisp, nutritious, containing protein, fat, crude fibre, carotene, dimension life
Element B, vitamin C, ferrum, calcium, phosphorus and carbohydrate.Phosphorus content therein is the highest in all stem class vegetables, and P elements can
To promote human development, internal sugar, fat, the metabolism of the big material of protein three, regulation acid-base balance can be promoted simultaneously.English
State scientist is also found that a kind of antimicrobial component puchiin in the research to Corm Eleocharitis, and it is to staphylococcus aureus, big
Enterobacteria and bacillus pyocyaneus all have certain inhibitory action.Therefore Corm Eleocharitis is the herbaceous plant of great medicine price cheating value.
Along with improving constantly and growing interest to health problem of living standard, people's food additive to preservative etc
Adding agent to have higher requirement in safety, consumer orientation is in selecting natural bacteriostatic preservative, and scientific worker is the most right
Prudent attitude is held in the use of chemosynthesis preservative.The present invention is that to use Herba Dendrobii and Corm Eleocharitis be beverage prepared by major ingredient, water chestnut
Shepherd's purse skin is the garbage in this beverage preparation, and research shows, Corm Eleocharitis peel extract is have good antisepsis natural
Preservative, this preservative does not require nothing more than pollution and the breeding that can suppress putrefactive microorganisms, is also harmful to human health, the most not
Local flavor and the nutritional labeling of food can be destroyed.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of kernel giving off a strong fragrance Herba Dendrobii water chestnut beverage
And preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of kernel giving off a strong fragrance Herba Dendrobii water chestnut beverage, is prepared by the raw materials in:
Herba Dendrobii fresh bar 120-150, Corm Eleocharitis 80-100, Fructus anacardii 4-5, pumpkin seed 5-6, Sucus Oenanthes Javanicae 9-10, see by the moon
Grass 1.2-1.3, Cortex Moutan 0.8-0.9, Pu buckwheat leaf 2.5-3, Fructus Amomi 1-1.2, crystal sugar 15-20, citric acid 0.2-0.25, xanthan
Glue 0.2-0.25, sodium alginate 0.25-0.3, water are appropriate.
The preparation method of described a kind of kernel giving off a strong fragrance Herba Dendrobii water chestnut beverage, comprises the following steps:
(1) fresh for Herba Dendrobii bar and Corm Eleocharitis are fully washed with circulating water respectively；Again by the Corm Eleocharitis skin of Corm Eleocharitis and Corm Eleocharitis meat
Separate, separated, standby；
(2) Corm Eleocharitis skin is placed in electric drying oven with forced convection after drying, then goes to super micron mill is carried out micronizing,
Mix with 95% ethanol of 10 times amount again, at 40 DEG C, extract 16h, then lixiviating solution is become through decompression distillation and concentration the water chestnut of 1g/ml
Shepherd's purse peel extract, sucking filtration, waste, collection filtrate, in refrigerator, 4 DEG C save backup；
(3) by fresh for Herba Dendrobii bar cutting, blanching in the aqueous solution of 300mg/kg zinc acetate, pH7.5, temperature 90 DEG C is added
Process 1-1.5min, pull out, then with 1: 20 solid-liquid ratio mixing making beating, filter with 4 layers of gauze, take filtrate standby；
(4) the Corm Eleocharitis meat stripping and slicing after peeling being added composite color fixative and carry out color fixative, the time is 30min, in composite color fixative
Containing ascorbic acid 0.01%, citric acid 0.1%, after color fixative with circulating water rinse, then with 1: 20 solid-liquid ratio making beating after, with 4 layers
Gauze filters, and takes filtrate heating in water bath 5min at a temperature of 80 DEG C, standby after filtrate cooling；
(5) by Radix Oenotherae erythrosepalae, Cortex Moutan, Pu buckwheat leaf, Fructus Amomi mixing, the water adding 6-8 times extracts 10-at 70-75 DEG C
15min, filter cleaner, collect filtrate, obtain herb liquid；
(6) take out after pumpkin seed, Fructus anacardii being placed in pot stir-fry perfume (or spice), pulverize, then be blended into Sucus Oenanthes Javanicae, herb liquid stirs evenly,
Boil, discharging, filter, after filtrate centrifuging treatment, take the supernatant；
(7) by crystal sugar, citric acid, xanthan gum, sodium alginate mixing, the water stirring adding 6 times of quality is dissolved to abundant, after
Filter, aqueous；
(8) the material mixing after step (3) (4) (6) (7) being processed, by mixed juice homogenizing 10min under 25MPa pressure,
Through 121 DEG C, filling and sealing after first sterilization under the conditions of 3s, then at 80 DEG C of water dip sterilization 15min, get product.
The invention have the advantage that
The present invention utilizes fresh Herba Dendrobii and Corm Eleocharitis, through making beating, filtration, homogenizing, allocate, sterilize, the work such as fill
Sequence, makes and a kind of has the beverage that flavour, clean taste, sugariness are lasting, nutritious；At Herba Dendrobii and the place of Corm Eleocharitis
During reason, it is respectively adopted different color fixative modes and has carried out color fixative, effectively prevented Herba Dendrobii juice, water chestnut juice in subsequent treatment
During variable color；Meanwhile, the garbage Corm Eleocharitis skin of Corm Eleocharitis is carried out drying, pulverizes by the present invention, alcohol steep processes, and obtains Corm Eleocharitis
Peel extract, not only decreases the pollution to environment of the Corm Eleocharitis skin, natural antiseptic agent is also obtained, and can effectively suppress beverage of the present invention
The growth of middle microorganism, extends the shelf life of the present invention；Additionally, the adjuvant aromatic flavor such as the pumpkin seed of present invention employing, tool
Having the function of blood sugar lowering, cholesterol reducing, the Chinese herbal medicine such as the Radix Oenotherae erythrosepalae of employing, Cortex Moutan has bone and muscle strengthening, expelling wind and removing dampness, heat clearing away
Effect of removing heat from blood.
Detailed description of the invention
A kind of kernel giving off a strong fragrance Herba Dendrobii water chestnut beverage, is prepared by the raw materials in:
The fresh bar of Herba Dendrobii 120, Corm Eleocharitis 80, Fructus anacardii 4, pumpkin seed 5, Sucus Oenanthes Javanicae 9, Radix Oenotherae erythrosepalae 1.2, Cortex Moutan 0.8,
Pu buckwheat leaf 2.5, Fructus Amomi 1, crystal sugar 15, citric acid 0.2, xanthan gum 0.2, sodium alginate 0.25, water are appropriate.
The preparation method of described a kind of kernel giving off a strong fragrance Herba Dendrobii water chestnut beverage, comprises the following steps:
(1) fresh for Herba Dendrobii bar and Corm Eleocharitis are fully washed with circulating water respectively；Again by the Corm Eleocharitis skin of Corm Eleocharitis and Corm Eleocharitis meat
Separate, separated, standby；
(2) Corm Eleocharitis skin is placed in electric drying oven with forced convection after drying, then goes to super micron mill is carried out micronizing,
Mix with 95% ethanol of 10 times amount again, at 40 DEG C, extract 16h, then lixiviating solution is become through decompression distillation and concentration the water chestnut of 1g/ml
Shepherd's purse peel extract, sucking filtration, waste, collection filtrate, in refrigerator, 4 DEG C save backup；
(3) by fresh for Herba Dendrobii bar cutting, blanching in the aqueous solution of 300mg/kg zinc acetate, pH7.5, temperature 90 DEG C is added
Process 1min, pull out, then with 1: 20 solid-liquid ratio mixing making beating, filter with 4 layers of gauze, take filtrate standby；
(4) the Corm Eleocharitis meat stripping and slicing after peeling being added composite color fixative and carry out color fixative, the time is 30min, in composite color fixative
Containing ascorbic acid 0.01%, citric acid 0.1%, after color fixative with circulating water rinse, then with 1: 20 solid-liquid ratio making beating after, with 4 layers
Gauze filters, and takes filtrate heating in water bath 5min at a temperature of 80 DEG C, standby after filtrate cooling；
(5) by Radix Oenotherae erythrosepalae, Cortex Moutan, Pu buckwheat leaf, Fructus Amomi mixing, the water adding 6 times extracts 10min at 70 DEG C, filters
Slagging-off, collects filtrate, obtains herb liquid；
(6) take out after pumpkin seed, Fructus anacardii being placed in pot stir-fry perfume (or spice), pulverize, then be blended into Sucus Oenanthes Javanicae, herb liquid stirs evenly,
Boil, discharging, filter, after filtrate centrifuging treatment, take the supernatant；
(7) by crystal sugar, citric acid, xanthan gum, sodium alginate mixing, the water stirring adding 6 times of quality is dissolved to abundant, after
Filter, aqueous；
(8) the material mixing after step (3) (4) (6) (7) being processed, by mixed juice homogenizing 10min under 25MPa pressure,
Through 121 DEG C, filling and sealing after first sterilization under the conditions of 3s, then at 80 DEG C of water dip sterilization 15min, get product.
Claims (2)
1. a kernel giving off a strong fragrance Herba Dendrobii water chestnut beverage, it is characterised in that be prepared by the raw materials in:
Herba Dendrobii fresh bar 120-150, Corm Eleocharitis 80-100, Fructus anacardii 4-5, pumpkin seed 5-6, Sucus Oenanthes Javanicae 9-10, Radix Oenotherae erythrosepalae
1.2-1.3, Cortex Moutan 0.8-0.9, Pu buckwheat leaf 2.5-3, Fructus Amomi 1-1.2, crystal sugar 15-20, citric acid 0.2-0.25, xanthan gum
0.2-0.25, sodium alginate 0.25-0.3, water are appropriate.
The preparation method of a kind of kernel giving off a strong fragrance Herba Dendrobii water chestnut beverage the most according to claim 1, it is characterised in that bag
Include following steps:
(1) fresh for Herba Dendrobii bar and Corm Eleocharitis are fully washed with circulating water respectively；Again the Corm Eleocharitis skin of Corm Eleocharitis is separated with Corm Eleocharitis meat,
Separated, standby；
(2) Corm Eleocharitis skin is placed in electric drying oven with forced convection after drying, then goes to super micron mill is carried out micronizing, then with
95% ethanol mixing of 10 times amount, extracts 16h at 40 DEG C, then lixiviating solution becomes through decompression distillation and concentration the Corm Eleocharitis skin of 1g/ml
Extract, sucking filtration, waste, collection filtrate, in refrigerator, 4 DEG C save backup；
(3) by fresh for Herba Dendrobii bar cutting, scalding treatment in the aqueous solution of 300mg/kg zinc acetate, pH7.5, temperature 90 DEG C is added
1-1.5min, pulls out, then with 1: 20 solid-liquid ratio mixing making beating, filters with 4 layers of gauze, take filtrate standby；
(4) the Corm Eleocharitis meat stripping and slicing after peeling being added composite color fixative and carry out color fixative, the time is 30min, contains in composite color fixative
Ascorbic acid 0.01%, citric acid 0.1%, after color fixative with circulating water rinse, then with 1: 20 solid-liquid ratio making beating after, with 4 layers of gauze
Filter, take filtrate heating in water bath 5min at a temperature of 80 DEG C, standby after filtrate cooling；
(5) by Radix Oenotherae erythrosepalae, Cortex Moutan, Pu buckwheat leaf, Fructus Amomi mixing, the water adding 6-8 times extracts 10-15min at 70-75 DEG C,
Filter cleaner, collects filtrate, obtains herb liquid；
(6) take out after pumpkin seed, Fructus anacardii being placed in pot stir-fry perfume (or spice), pulverize, then be blended into Sucus Oenanthes Javanicae, herb liquid stirs evenly, boil,
Discharging, filters, after filtrate centrifuging treatment, takes the supernatant；
(7) by crystal sugar, citric acid, xanthan gum, sodium alginate mixing, the water stirring adding 6 times of quality is dissolved to abundant, refilter,
Aqueous；
(8) the material mixing after step (3) (4) (6) (7) being processed, by mixed juice homogenizing 10min, warp under 25MPa pressure
121 DEG C, filling and sealing after first sterilization under the conditions of 3s, then at 80 DEG C of water dip sterilization 15min, get product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610652450.8A CN106261226A (en) | 2016-08-10 | 2016-08-10 | A kind of kernel giving off a strong fragrance Herba Dendrobii water chestnut beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610652450.8A CN106261226A (en) | 2016-08-10 | 2016-08-10 | A kind of kernel giving off a strong fragrance Herba Dendrobii water chestnut beverage and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125637A (en) * | 2013-03-18 | 2013-06-05 | 济宁森立生物科技有限公司 | Dendrobium officinale fruit flavored tea |
| CN103843871A (en) * | 2014-02-21 | 2014-06-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Preservation method of peeled water chestnut |
| CN104187615A (en) * | 2014-07-29 | 2014-12-10 | 汤兴华 | Alcohol-effect-dispelling and thirst-quenching dendrobium candidum granules |
| CN104432411A (en) * | 2014-12-11 | 2015-03-25 | 仲恺农业工程学院 | Preservative compounded by lotus leaf extract and eleochairis toberosa peel extract and preparation method of preservative |
| CN105285642A (en) * | 2015-12-03 | 2016-02-03 | 刘楚玲 | Dendrobium candidum protocorm cooling beverage and preparation method thereof |
-
2016
- 2016-08-10 CN CN201610652450.8A patent/CN106261226A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125637A (en) * | 2013-03-18 | 2013-06-05 | 济宁森立生物科技有限公司 | Dendrobium officinale fruit flavored tea |
| CN103843871A (en) * | 2014-02-21 | 2014-06-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Preservation method of peeled water chestnut |
| CN104187615A (en) * | 2014-07-29 | 2014-12-10 | 汤兴华 | Alcohol-effect-dispelling and thirst-quenching dendrobium candidum granules |
| CN104432411A (en) * | 2014-12-11 | 2015-03-25 | 仲恺农业工程学院 | Preservative compounded by lotus leaf extract and eleochairis toberosa peel extract and preparation method of preservative |
| CN105285642A (en) * | 2015-12-03 | 2016-02-03 | 刘楚玲 | Dendrobium candidum protocorm cooling beverage and preparation method thereof |
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Application publication date: 20170104 |