CN106261232A - A kind of fermented type Nanguo Pear gold bead composite beverage and preparation technology thereof - Google Patents
A kind of fermented type Nanguo Pear gold bead composite beverage and preparation technology thereof Download PDFInfo
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- CN106261232A CN106261232A CN201610655913.6A CN201610655913A CN106261232A CN 106261232 A CN106261232 A CN 106261232A CN 201610655913 A CN201610655913 A CN 201610655913A CN 106261232 A CN106261232 A CN 106261232A
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- 239000011324 bead Substances 0.000 title claims abstract description 32
- 239000002131 composite material Substances 0.000 title claims abstract description 32
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- 239000010931 gold Substances 0.000 title claims abstract description 32
- 229910052737 gold Inorganic materials 0.000 title claims abstract description 32
- 235000013361 beverage Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000016709 nutrition Nutrition 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
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- 239000002994 raw material Substances 0.000 claims abstract description 10
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- 239000003381 stabilizer Substances 0.000 claims abstract description 9
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- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 8
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 8
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- 238000004537 pulping Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
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- 229960002675 xylitol Drugs 0.000 claims description 4
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims description 3
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- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 description 3
- 239000000605 aspartame Substances 0.000 claims description 3
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- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
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- 229940113118 carrageenan Drugs 0.000 claims description 3
- 229940109275 cyclamate Drugs 0.000 claims description 3
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims description 3
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- 229920001277 pectin Polymers 0.000 claims description 3
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- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
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- 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 description 3
- 244000205754 Colocasia esculenta Species 0.000 claims description 2
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- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims 1
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- 235000021017 pears Nutrition 0.000 description 5
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- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
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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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of fermented type Nanguo Pear gold bead composite beverage, be made up of following raw material: Nanguo Pear, gold bead, Semen Coicis, black Semen pini koraiensis, Sucus Luffae, caraway juice, nutritional solution, warm water, sweeting agent, stabilizer, Oleum sesami, Rhizoma amorphophalli powder；Its preparation technology, comprises the following steps: (1), prepared compound pulp are standby；(2), compoiste fermented pulp is prepared；(3), preparation composite pulp；(4), nutritional solution is prepared；(5), compoiste fermented pulp, composite pulp, nutritional solution being mixed homogeneously with other surplus stocks, filter and remove residue, sterilization packaging obtains finished product.The present invention is by being incorporated in the middle of composite beverage by the nutritional labeling such as Nanguo Pear, gold bead, add the health care beneficiating ingredients such as black Semen pini koraiensis, Rhizoma amorphophalli powder, Herba Dendrobii, mouthfeel more horn of plenty simultaneously, body resistance against diseases can be improved, there is higher nutritive value and economic worth, wide market.
Description
Technical field
The invention belongs to field of health care food, be specifically related to a kind of fermented type Nanguo Pear gold bead composite beverage and preparation thereof
Technique.
Background technology
China of gold bead system Lee senior agronomist should be virtuous under the Chinese Academy of Agricultural Sciences famous fruit tree expert instructs, and utilizes the western Xiao in Henan
The wild SHANGUO of mountain forest kind more than 100, goes through the test of 14 years cross-graftings, selects the excellent a kind of guarantor eliminating bad, domestication expanding propagation, cultivating
Strong type red pear new varieties, are a kind of delicious highly nourishing health care fruit.Gold bead is a kind of rare red pear strain.Its color and luster is red
Gold, like Fructus anacardii again like goose ovum.Gold bead pears meat is fine and smooth, is of high nutritive value, and according to surveying and determination, in sarcocarp, soluble solid content is high
Reach 17.6%, occupy first of many pears.This pears fast growing, plants the first year, and next year, result, broke the normal of " Fructus Persicae three Fructus Pruni four pears 5 years "
Rule.General single fruit weight about 150 grams, maximum reaches more than 350 grams.Gold bead pears pole storage tolerance and transport, at 0 15 DEG C after gathering
Under the conditions of can preserve 5 months, keep matter constant, peel has stronger toughness, easily transports for long-distance.The crisp succulence of its fruit, acid
Comfortable mouth, local flavor is sweet and refreshing strong, extremely unique, and its pleasant impression contains beautiful and unusual clear of the multiple wild SHANGUO such as Prunus armeniaca L.var.ansu Maxim., Yu Li
Perfume (or spice), and there is the health-care effecies such as significant nourishing the lung to arrest cough, nourishing face and eliminating toxin, vessel softening, nourishing the brain and improving intelligence, slow down aging.
Due to life style, the change of dietary habit, and the aggravation of environmental pollution, human body, modern occurs that function is moved back
Change, simultaneously people subject society, work, each side pressure such as life, life and health of overdrawing, health is in " subhealth state " shape
, easily there is the situations such as fatigue, insomnia, appetite is bad, the generation of these abnormalities, is mostly due under body immunity in state
Fall causes.Along with the continuous reinforcement of people's health care consciousness, the composite beverage product with health-care effect will be increasingly becoming processing master
Artificial deliviery product.Improving the production technology of current beverage, exploitation is suitable for the composite beverage that most people is edible so that it is mouthfeel is more
Horn of plenty, while supplementary needed by human body nutrient substance, also has the effects such as strengthening QI of middle-JIAO, strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence, with
Strengthen body immunity, promote healthy, will have preferable Social benefit and economic benefit.
Summary of the invention
It is an object of the invention to provide a kind of fermented type Nanguo Pear gold bead composite beverage and preparation technology, its local flavor
Uniqueness, while supplementary needed by human body nutrient substance, moreover it is possible to strengthens body immunity, has strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence etc.
Effect.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
One fermented type Nanguo Pear gold bead composite beverage of the present invention, is made up of the raw material of following weight portion:
Nanguo Pear 30～50 parts, gold bead 30～50 parts, Semen Coicis 3～8 parts, black Semen pini koraiensis 3～8 parts, Sucus Luffae 2～5 parts,
Caraway juice 2～5 parts, nutritional solution 8～15 parts, warm water are appropriate, sweeting agent 5～12 parts, stabilizer 2～6 parts, Oleum sesami 1～2
Part, Rhizoma amorphophalli powder 0.5～2 parts；Described nutritional solution is made up of the raw material of following weight parts: Herba Dendrobii 3～8 parts, Folium Stevlae Rebaudianae 2～
3 parts, Herba Cymbopogonis Citrari 1～2 parts, Folium Pruni pseudocerasi 1～2 parts, Caulis Cucurbitae 1～3 parts；
The preparation technology of described fermented type Nanguo Pear gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Nanguo Pear, gold bead, clean and take meat, burn 5～8 minutes in 90～95 DEG C of hot water,
Add 2～4 times of warm waters make pulping, obtain mixing pulp；
(2), the fermentation activity dry yeast that mass concentration is 0.04% is taken, by the aseptic temperature of 33～38 DEG C sugary 4%～6%
After water activates 20～30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 60～90 hours, must send out
Ferment mixing pulp；
(3), choosing Semen Coicis, black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), is the sodium bicarbonate aqueous solution of 0.1% in mass concentration
Middle immersion 6～9 hours, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, open with Sucus Luffae, caraway juice and appropriate temperature
Water is polished pulping in beater, obtains composite pulp；
(4), Herba Dendrobii, Folium Stevlae Rebaudianae, Herba Cymbopogonis Citrari, Folium Pruni pseudocerasi, Caulis Cucurbitae are respectively washed after mix, add 8～12 times of temperature
Boiled water, soak at room temperature 5～10 hours, then keep temperature 60～70 DEG C of heating to decoct 2～3 hours, pulping of polishing, obtain nutrition
Liquid；
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilizing
Fill, obtains finished product.
In described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 110～120 DEG C, sterilization time 4～6
Second.
Described sweeting agent is in sucrose, glucose, high fructose syrup, xylitol, cyclamate, saccharin sodium, aspartame
One or more.
Described stabilizer selected from xanthan gum, pectin, sodium carboxymethyl cellulose, guar gum, gelatin, carrageenan, I
One or more in primary glue.
Compared with prior art, the invention have the advantage that
The present invention, by being incorporated in the middle of beverage by the nutritional labeling such as Nanguo Pear, gold bead, adds black Semen pini koraiensis, evil spirit simultaneously
The health care beneficiating ingredient such as taro powder, Herba Dendrobii, improves the nutritive value of composite beverage；Its rich in taste, entrance is sour-sweet suitably,
There is new and graceful fruital, while supplementary needed by human body nutrient substance, also there are strengthening QI of middle-JIAO, strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence etc.
Effect, can improve body resistance against diseases, and be highly profitable health；Scientific formula of the present invention, production technology ensures raw material as far as possible
The nutrition of itself does not runs off, and has higher nutritive value and economic worth.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A kind of fermented type Nanguo Pear gold bead composite beverage, is made up of the raw material of following weight portion:
Nanguo Pear 50 parts, gold bead 50 parts, Semen Coicis 8 parts, black Semen pini koraiensis 8 parts, Sucus Luffae 5 parts, caraway juice 5 parts, nutritional solution
15 parts, warm water is appropriate, sweeting agent 12 parts, stabilizer 6 parts, Oleum sesami 2 parts, Rhizoma amorphophalli powder 2 parts；Described nutritional solution is by following heavy
The raw material of amount part is made: Herba Dendrobii 8 parts, Folium Stevlae Rebaudianae 3 parts, Herba Cymbopogonis Citrari 2 parts, Folium Pruni pseudocerasi 2 parts, Caulis Cucurbitae 3 parts；
The preparation technology of described fermented type Nanguo Pear gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Nanguo Pear, gold bead, clean and take meat, burn 8 minutes in 90 DEG C of hot water, add 4 times of temperature
Pulping made by boiled water, obtains mixing pulp；
(2), take the fermentation activity dry yeast that mass concentration is 0.04%, live with the aseptic warm water of 33～38 DEG C sugary 4%
After changing 20～30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 90 hours, mixing fruit of must fermenting
Slurry；
(3), choosing Semen Coicis, black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), is the sodium bicarbonate aqueous solution of 0.1% in mass concentration
Middle immersion 9 hours, then steaming and decocting 45 minutes under 100～110 DEG C of steam, beating with Sucus Luffae, caraway juice and appropriate warm water
In pulp grinder, polishing pulping, obtains composite pulp；
(4), Herba Dendrobii, Folium Stevlae Rebaudianae, Herba Cymbopogonis Citrari, Folium Pruni pseudocerasi, Caulis Cucurbitae are respectively washed after mix, add 8 times of warm waters,
Soak at room temperature 5 hours, then keeps temperature 60～70 DEG C of heating to decoct 3 hours, and pulping of polishing obtains nutritional solution；
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilizing
Fill, obtains finished product.
In described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 120 DEG C, sterilization time 4 seconds.
Described sweeting agent is selected from one or more in sucrose, glucose, high fructose syrup, xylitol.
Described stabilizer is selected from one or more in xanthan gum, pectin, sodium carboxymethyl cellulose.
Embodiment 2:
A kind of fermented type Nanguo Pear gold bead composite beverage, is made up of the raw material of following weight portion:
Nanguo Pear 30 parts, gold bead 30 parts, Semen Coicis 3 parts, black Semen pini koraiensis 3 parts, Sucus Luffae 2 parts, caraway juice 2 parts, nutritional solution 8
Part, warm water is appropriate, sweeting agent 5 parts, stabilizer 2 parts, Oleum sesami 1 part, Rhizoma amorphophalli powder 0.5 part；Described nutritional solution is by following heavy
The raw material of amount part is made: Herba Dendrobii 3 parts, Folium Stevlae Rebaudianae 2 parts, Herba Cymbopogonis Citrari 1 part, Folium Pruni pseudocerasi 1 part, Caulis Cucurbitae 1 part；
The preparation technology of described fermented type Nanguo Pear gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Nanguo Pear, gold bead, clean and take meat, burn 5 minutes in 95 DEG C of hot water, add 2 times of temperature
Pulping made by boiled water, obtains mixing pulp；
(2), take the fermentation activity dry yeast that mass concentration is 0.04%, live with the aseptic warm water of 33～38 DEG C sugary 6%
After changing 20～30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 60 hours, mixing fruit of must fermenting
Slurry；
(3), choosing Semen Coicis, black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), is the sodium bicarbonate aqueous solution of 0.1% in mass concentration
Middle immersion 6 hours, then steaming and decocting 25 minutes under 100～110 DEG C of steam, beating with Sucus Luffae, caraway juice and appropriate warm water
In pulp grinder, polishing pulping, obtains composite pulp；
(4), Herba Dendrobii, Folium Stevlae Rebaudianae, Herba Cymbopogonis Citrari, Folium Pruni pseudocerasi, Caulis Cucurbitae are respectively washed after mix, add 12 times of temperature and open
Water, soak at room temperature 10 hours, then keep temperature 60～70 DEG C of heating to decoct 2 hours, pulping of polishing, obtain nutritional solution；
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilizing
Fill, obtains finished product.
In described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 110 DEG C, sterilization time 6 seconds.
Described sweeting agent is selected from one or more in xylitol, cyclamate, saccharin sodium, aspartame.
Described stabilizer is selected from one or more in guar gum, gelatin, carrageenan, arabic gum.
The embodiment of the present invention, by being incorporated in the middle of composite beverage by the nutritional labeling such as Nanguo Pear, gold bead, is added simultaneously
Plurality kinds of health care beneficiating ingredient, improves the nutritive value of composite beverage；Its rich in taste, has new and graceful fruital, at supplementary human body
While desired nutritional material, also there is the effects such as strengthening QI of middle-JIAO, strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence, body resistance against diseases can be improved,
Be highly profitable health.
The embodiment above of the present invention all can only be considered the description of the invention and can not limit invention, with this
Any change in implication that bright claims are suitable and scope, is all considered as being included in the scope of claims
In.
Claims (4)
1. a fermented type Nanguo Pear gold bead composite beverage, it is characterised in that be made up of the raw material of following weight portion:
Nanguo Pear 30～50 parts, gold bead 30～50 parts, Semen Coicis 3～8 parts, black Semen pini koraiensis 3～8 parts, Sucus Luffae 2～5 parts, Herba Coriandri
Juice 2～5 parts, nutritional solution 8～15 parts, warm water are appropriate, sweeting agent 5～12 parts, stabilizer 2～6 parts, Oleum sesami 1～2 parts, evil spirit
Taro powder 0.5～2 parts；Described nutritional solution is made up of the raw material of following weight parts: Herba Dendrobii 3～8 parts, Folium Stevlae Rebaudianae 2～3 parts,
Herba Cymbopogonis Citrari 1～2 parts, Folium Pruni pseudocerasi 1～2 parts, Caulis Cucurbitae 1～3 parts；
The preparation technology of described fermented type Nanguo Pear gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Nanguo Pear, gold bead, clean and take meat, burn 5～8 minutes in 90～95 DEG C of hot water, add 2～
4 times of warm waters make pulping, obtain mixing pulp；
(2), take the fermentation activity dry yeast that mass concentration is 0.04%, live with the aseptic warm water of 33～38 DEG C sugary 4%～6%
After changing 20～30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 60～90 hours, must ferment mixed
Close pulp；
(3), choosing Semen Coicis, black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Steeping 6～9 hours, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, exist with Sucus Luffae, caraway juice and appropriate warm water
In beater, polishing pulping, obtains composite pulp；
(4), Herba Dendrobii, Folium Stevlae Rebaudianae, Herba Cymbopogonis Citrari, Folium Pruni pseudocerasi, Caulis Cucurbitae are respectively washed after mix, add 8～12 times of warm waters,
Soak at room temperature 5～10 hours, then keep temperature 60～70 DEG C of heating to decoct 2～3 hours, and pulping of polishing obtains nutritional solution；
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilization filling,
Obtain finished product.
A kind of fermented type Nanguo Pear gold bead composite beverage the most according to claim 1 and preparation technology thereof, its feature exists
In, in described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 110～120 DEG C, sterilization time 4～6 seconds.
A kind of fermented type Nanguo Pear gold bead composite beverage the most according to claim 1 and preparation technology thereof, its feature exists
In, described sweeting agent one in sucrose, glucose, high fructose syrup, xylitol, cyclamate, saccharin sodium, aspartame
Or it is two or more.
A kind of fermented type Nanguo Pear gold bead composite beverage the most according to claim 1 and preparation technology thereof, its feature exists
In, described stabilizer is in xanthan gum, pectin, sodium carboxymethyl cellulose, guar gum, gelatin, carrageenan, arabic gum
One or more.
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| CN104312859A (en) * | 2014-09-25 | 2015-01-28 | 徐九山 | Cherry and tomato composite beverage and preparation method thereof |
| CN104305404A (en) * | 2014-09-25 | 2015-01-28 | 徐九山 | Radix Puerariae health tea beverage and preparation method thereof |
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2016
- 2016-08-11 CN CN201610655913.6A patent/CN106261232A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058124A (en) * | 2010-12-02 | 2011-05-18 | 李鹏翔 | Okra beverage and preparation method thereof |
| CN102551136A (en) * | 2011-11-15 | 2012-07-11 | 黎秋萍 | Papaya and passion flower beverage |
| CN104222398A (en) * | 2014-09-13 | 2014-12-24 | 合肥瑾翔医药科技有限公司 | Tea beverage powder with function of relieving fatigue and preparation method of tea beverage powder |
| CN104312859A (en) * | 2014-09-25 | 2015-01-28 | 徐九山 | Cherry and tomato composite beverage and preparation method thereof |
| CN104305404A (en) * | 2014-09-25 | 2015-01-28 | 徐九山 | Radix Puerariae health tea beverage and preparation method thereof |
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