CN106261397A - A kind of fermented type Herba Passiflorae Caeruleae gold bead composite beverage and preparation technology thereof - Google Patents
A kind of fermented type Herba Passiflorae Caeruleae gold bead composite beverage and preparation technology thereof Download PDFInfo
- Publication number
- CN106261397A CN106261397A CN201610707392.4A CN201610707392A CN106261397A CN 106261397 A CN106261397 A CN 106261397A CN 201610707392 A CN201610707392 A CN 201610707392A CN 106261397 A CN106261397 A CN 106261397A
- Authority
- CN
- China
- Prior art keywords
- parts
- pulp
- gold bead
- passiflorae caeruleae
- herba passiflorae
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000011324 bead Substances 0.000 title claims abstract description 32
- 239000002131 composite material Substances 0.000 title claims abstract description 32
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 title claims abstract description 32
- 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
- 210000000582 semen Anatomy 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 235000020379 cucumber juice Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 9
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 8
- 235000011302 Brassica oleracea Nutrition 0.000 claims abstract description 8
- 241001249699 Capitata Species 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 16
- 240000004784 Cymbopogon citratus Species 0.000 claims description 15
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 15
- 238000004537 pulping Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 9
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 claims description 8
- 240000004153 Hibiscus sabdariffa Species 0.000 claims description 8
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000005498 polishing Methods 0.000 claims description 7
- 239000003643 water by type Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 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
- 108010011485 Aspartame Proteins 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 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
- 235000010357 aspartame Nutrition 0.000 claims description 3
- 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
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 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
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 229940014259 gelatin Drugs 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 229940085605 saccharin sodium Drugs 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 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
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 238000011049 filling Methods 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 10
- 240000006240 Linum usitatissimum Species 0.000 abstract description 5
- 235000004431 Linum usitatissimum Nutrition 0.000 abstract description 5
- 235000004426 flaxseed Nutrition 0.000 abstract description 5
- 235000012054 meals Nutrition 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000002372 labelling Methods 0.000 abstract description 3
- 235000007926 Craterellus fallax Nutrition 0.000 abstract description 2
- 240000007175 Datura inoxia Species 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 6
- 241000220324 Pyrus Species 0.000 description 5
- 210000004556 brain Anatomy 0.000 description 5
- 235000021017 pears Nutrition 0.000 description 5
- 210000000952 spleen Anatomy 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241001253754 Scolopia mundii Species 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- 241000272814 Anser sp. Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 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
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000002879 macerating effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 229910001112 rose gold Inorganic materials 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- 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 fermented type Herba Passiflorae Caeruleae gold bead composite beverage, be made up of following raw material: Herba Passiflorae Caeruleae, gold bead, Semen Maydis, Semen Coicis, cucumber juice, Brassica oleracea L.var.capitata juice, nutritional solution, warm water, sweeting agent, stabilizer, Oleum Brassicae campestris, linseed meal；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 Herba Passiflorae Caeruleae, gold bead, add the health care beneficiating ingredients such as Semen Coicis, linseed meal, Herba Saussureae Involueratae, 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 Herba Passiflorae Caeruleae 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 Herba Passiflorae Caeruleae 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 Herba Passiflorae Caeruleae gold bead composite beverage of the present invention, is made up of the raw material of following weight portion:
Herba Passiflorae Caeruleae 30～50 parts, gold bead 30～50 parts, Semen Maydis 3～8 parts, Semen Coicis 3～8 parts, cucumber juice 2～5 parts, sweet
Blue dish juice 2～5 parts, nutritional solution 8～15 parts, warm water are appropriate, sweeting agent 5～12 parts, stabilizer 2～6 parts, Oleum Brassicae campestris 1～2
Part, linseed meal 0.5～2 parts；Described nutritional solution is made up of the raw material of following weight parts: Herba Saussureae Involueratae 3～8 parts, Hibiscus Sabdariffa Linn 2～3
Part, lemon grass (Cymbopogon citratus) 1～2 parts, Herba Arctii leaf 1～2 parts, Radix seu Caulis fici Martinii 1～3 parts；
The preparation technology of described fermented type Herba Passiflorae Caeruleae gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Herba Passiflorae Caeruleae, 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 Maydis, Semen Coicis, slow fire is fried to ripe perfume (or spice), in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Soaking 6～9 hours, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, open with cucumber juice, Brassica oleracea L.var.capitata juice and appropriate temperature
Water is polished pulping in beater, obtains composite pulp；
(4), Herba Saussureae Involueratae, Hibiscus Sabdariffa Linn, lemon grass (Cymbopogon citratus), Herba Arctii leaf, Radix seu Caulis fici Martinii are respectively washed after mix, add 8～12 times of warm waters, often
Warm macerating steeps 5～10 hours, then keeps 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, 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 Herba Passiflorae Caeruleae, gold bead, adds Semen Coicis, Caulis et Folium Lini simultaneously
The health care beneficiating ingredient such as seed powder, Herba Saussureae Involueratae, improves the nutritive value of composite beverage；Its rich in taste, entrance is sour-sweet suitably, has
New and graceful fruital, 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,
Can improve body resistance against diseases, be highly profitable health；Scientific formula of the present invention, production technology ensures raw material itself as far as possible
Nutrition 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 Herba Passiflorae Caeruleae gold bead composite beverage, is made up of the raw material of following weight portion:
Herba Passiflorae Caeruleae 50 parts, gold bead 50 parts, Semen Maydis 8 parts, Semen Coicis 8 parts, 5 parts of cucumber juice, 5 parts of Brassica oleracea L.var.capitata juice, nutritional solution
15 parts, warm water is appropriate, sweeting agent 12 parts, stabilizer 6 parts, Oleum Brassicae campestris 2 parts, linseed meal 2 parts；Described nutritional solution is by following
The raw material of weight portion is made: Herba Saussureae Involueratae 8 parts, Hibiscus Sabdariffa Linn 3 parts, lemon grass (Cymbopogon citratus) 2 parts, Herba Arctii leaf 2 parts, Radix seu Caulis fici Martinii 3 parts；
The preparation technology of described fermented type Herba Passiflorae Caeruleae gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Herba Passiflorae Caeruleae, 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 Maydis, Semen Coicis, slow fire is fried to ripe perfume (or spice), in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Soak 9 hours, then steaming and decocting 45 minutes under 100～110 DEG C of steam, beating with cucumber juice, Brassica oleracea L.var.capitata juice and appropriate warm water
In pulp grinder, polishing pulping, obtains composite pulp；
(4), Herba Saussureae Involueratae, Hibiscus Sabdariffa Linn, lemon grass (Cymbopogon citratus), Herba Arctii leaf, Radix seu Caulis fici Martinii are respectively washed after mix, add 8 times of warm waters, room temperature soaks
Steep 5 hours, then keep temperature 60～70 DEG C of heating to decoct 3 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 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 Herba Passiflorae Caeruleae gold bead composite beverage, is made up of the raw material of following weight portion:
Herba Passiflorae Caeruleae 30 parts, gold bead 30 parts, Semen Maydis 3 parts, Semen Coicis 3 parts, 2 parts of cucumber juice, 2 parts of Brassica oleracea L.var.capitata juice, nutritional solution 8
Part, warm water is appropriate, sweeting agent 5 parts, stabilizer 2 parts, Oleum Brassicae campestris 1 part, linseed meal 0.5 part；Described nutritional solution is by following
The raw material of weight portion is made: Herba Saussureae Involueratae 3 parts, Hibiscus Sabdariffa Linn 2 parts, lemon grass (Cymbopogon citratus) 1 part, Herba Arctii leaf 1 part, Radix seu Caulis fici Martinii 1 part；
The preparation technology of described fermented type Herba Passiflorae Caeruleae gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Herba Passiflorae Caeruleae, 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 Maydis, Semen Coicis, slow fire is fried to ripe perfume (or spice), in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Soak 6 hours, then steaming and decocting 25 minutes under 100～110 DEG C of steam, beating with cucumber juice, Brassica oleracea L.var.capitata juice and appropriate warm water
In pulp grinder, polishing pulping, obtains composite pulp；
(4), Herba Saussureae Involueratae, Hibiscus Sabdariffa Linn, lemon grass (Cymbopogon citratus), Herba Arctii leaf, Radix seu Caulis fici Martinii are respectively washed after mix, add 12 times of warm waters, room temperature
Soak 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 Herba Passiflorae Caeruleae, 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 Herba Passiflorae Caeruleae gold bead composite beverage, it is characterised in that be made up of the raw material of following weight portion:
Herba Passiflorae Caeruleae 30～50 parts, gold bead 30～50 parts, Semen Maydis 3～8 parts, Semen Coicis 3～8 parts, cucumber juice 2～5 parts, Brassica oleracea L.var.capitata
Juice 2～5 parts, nutritional solution 8～15 parts, warm water are appropriate, sweeting agent 5～12 parts, stabilizer 2～6 parts, Oleum Brassicae campestris 1～2 parts, sub-
Fiber crops seed powder 0.5～2 parts；Described nutritional solution is made up of the raw material of following weight parts: Herba Saussureae Involueratae 3～8 parts, Hibiscus Sabdariffa Linn 2～3 parts, lemon
Lemon grass 1～2 part, Herba Arctii leaf 1～2 parts, Radix seu Caulis fici Martinii 1～3 parts；
The preparation technology of described fermented type Herba Passiflorae Caeruleae gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Herba Passiflorae Caeruleae, 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 Maydis, Semen Coicis, slow fire is fried to ripe perfume (or spice), soaks 6 in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
～9 hours, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, exist with cucumber juice, Brassica oleracea L.var.capitata juice and appropriate warm water
In beater, polishing pulping, obtains composite pulp；
(4), Herba Saussureae Involueratae, Hibiscus Sabdariffa Linn, lemon grass (Cymbopogon citratus), Herba Arctii leaf, Radix seu Caulis fici Martinii are respectively washed after mix, add 8～12 times of warm waters, room temperature soak
Steep 5～10 hours, then keep temperature 60～70 DEG C of heating to decoct 2～3 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, sterilization filling,
Obtain finished product.
A kind of fermented type Herba Passiflorae Caeruleae 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 Herba Passiflorae Caeruleae 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 Herba Passiflorae Caeruleae 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610707392.4A CN106261397A (en) | 2016-08-23 | 2016-08-23 | A kind of fermented type Herba Passiflorae Caeruleae gold bead composite beverage and preparation technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610707392.4A CN106261397A (en) | 2016-08-23 | 2016-08-23 | A kind of fermented type Herba Passiflorae Caeruleae gold bead composite beverage and preparation technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261397A true CN106261397A (en) | 2017-01-04 |
Family
ID=57615407
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610707392.4A Withdrawn CN106261397A (en) | 2016-08-23 | 2016-08-23 | A kind of fermented type Herba Passiflorae Caeruleae gold bead composite beverage and preparation technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261397A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690600A (en) * | 2009-10-16 | 2010-04-07 | 湖南农业大学 | Watermelon juice composite beverage and preparation method thereof |
| CN103948098A (en) * | 2014-03-19 | 2014-07-30 | 桂玉平 | Composite fruit vinegar beverage and processing method thereof |
| CN104026287A (en) * | 2014-06-17 | 2014-09-10 | 毛林涛 | Preparing method of peanut and red tea beverage |
| CN105255695A (en) * | 2015-10-26 | 2016-01-20 | 胡本奎 | Making method for composite cherry fruit vinegar |
| CN105394641A (en) * | 2015-11-21 | 2016-03-16 | 广西大学 | Preparation method of passiflora edulis powder |
-
2016
- 2016-08-23 CN CN201610707392.4A patent/CN106261397A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690600A (en) * | 2009-10-16 | 2010-04-07 | 湖南农业大学 | Watermelon juice composite beverage and preparation method thereof |
| CN103948098A (en) * | 2014-03-19 | 2014-07-30 | 桂玉平 | Composite fruit vinegar beverage and processing method thereof |
| CN104026287A (en) * | 2014-06-17 | 2014-09-10 | 毛林涛 | Preparing method of peanut and red tea beverage |
| CN105255695A (en) * | 2015-10-26 | 2016-01-20 | 胡本奎 | Making method for composite cherry fruit vinegar |
| CN105394641A (en) * | 2015-11-21 | 2016-03-16 | 广西大学 | Preparation method of passiflora edulis powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106261234A (en) | A kind of fermented type cranberry gold bead composite beverage and preparation technology thereof | |
| CN106261390A (en) | A kind of fermented type hami melon gold bead composite beverage and preparation technology thereof | |
| CN106107311A (en) | A kind of fermented type Fructus Mume gold bead composite beverage and preparation technology thereof | |
| CN106261292A (en) | A kind of elaeagnus conferta fruits gold bead composite beverage and preparation technology thereof | |
| CN106256224A (en) | A kind of fermented type Fructus Mori gold bead composite beverage and preparation technology thereof | |
| CN106256225A (en) | A kind of fermented type salacca edulis salak gold bead composite beverage and preparation technology thereof | |
| CN106173756A (en) | A kind of fermented type Fructus Rhodomyrti gold bead composite beverage and preparation technology thereof | |
| CN106306941A (en) | Fermented holboellia latifolia and goldenberry compound beverage and preparation process thereof | |
| CN106107308A (en) | A kind of fermented type blackberry gold bead composite beverage and preparation technology thereof | |
| CN106256222A (en) | A kind of fermented type Fructus Jujubae gold bead composite beverage and preparation technology thereof | |
| CN106261397A (en) | A kind of fermented type Herba Passiflorae Caeruleae gold bead composite beverage and preparation technology thereof | |
| CN106173755A (en) | A kind of fermented type honey peach gold bead composite beverage and preparation technology thereof | |
| CN106107314A (en) | A kind of fermented type American Avocado Tree gold bead composite beverage and preparation technology thereof | |
| CN106261365A (en) | A kind of fermented type red heart sweet gold bead composite beverage and preparation technology thereof | |
| CN106261258A (en) | A kind of fermented type Fructus Vitis viniferae gold bead composite beverage and preparation technology thereof | |
| CN106173768A (en) | A kind of fermented type ponkan gold bead composite beverage and preparation technology thereof | |
| CN106261378A (en) | A kind of fermented type blue berry gold bead composite beverage and preparation technology thereof | |
| CN106261366A (en) | A kind of fermented type Fructus Mangifera Indicae gold bead composite beverage and preparation technology thereof | |
| CN106261274A (en) | A kind of fermented type Fructus Canarii gold bead composite beverage and preparation technology thereof | |
| CN106261294A (en) | A kind of ferment type cactus gold bead composite beverage and preparation technology thereof | |
| CN106107319A (en) | A kind of star apple gold bead composite beverage and preparation technology thereof | |
| CN106261386A (en) | A kind of fermented type Fructus Pruni pseudocerasi gold bead composite beverage and preparation technology thereof | |
| CN106256223A (en) | A kind of fermented type mangosteen gold bead composite beverage and preparation technology thereof | |
| CN106256226A (en) | A kind of fermented type SHEGUO gold bead composite beverage and preparation technology thereof | |
| CN106261269A (en) | A kind of fermented type Fructus Lycopersici esculenti gold bead composite beverage and preparation technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170104 |
|
| WW01 | Invention patent application withdrawn after publication |