CN106343304A - Smallanthus sonchifolius and Jinzhu fruit composite beverage and preparation process thereof - Google Patents
Smallanthus sonchifolius and Jinzhu fruit composite beverage and preparation process thereof Download PDFInfo
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- CN106343304A CN106343304A CN201610697623.8A CN201610697623A CN106343304A CN 106343304 A CN106343304 A CN 106343304A CN 201610697623 A CN201610697623 A CN 201610697623A CN 106343304 A CN106343304 A CN 106343304A
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- 239000002131 composite material Substances 0.000 title claims abstract description 35
- 235000003406 Polymnia sonchifolia Nutrition 0.000 title claims abstract description 28
- 235000013361 beverage Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 title abstract description 13
- 241001103520 Smallanthus sonchifolius Species 0.000 title 1
- 244000134540 Polymnia sonchifolia Species 0.000 claims abstract description 27
- 235000016709 nutrition Nutrition 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
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- 238000002156 mixing Methods 0.000 claims abstract description 12
- 241000233805 Phoenix Species 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
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- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 4
- 239000011324 bead Substances 0.000 claims description 28
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 28
- 239000010931 gold Substances 0.000 claims description 28
- 229910052737 gold Inorganic materials 0.000 claims description 28
- 239000000243 solution Substances 0.000 claims description 16
- 238000004537 pulping Methods 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 12
- 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 9
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- 150000001875 compounds Chemical class 0.000 claims description 4
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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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- 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
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- 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
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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
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- 244000025254 Cannabis sativa Species 0.000 claims 1
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- 244000280244 Luffa acutangula Species 0.000 abstract 1
- 235000009814 Luffa aegyptiaca Nutrition 0.000 abstract 1
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- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
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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
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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
- A23L2/38—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
- A23L2/60—Sweeteners
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a smallanthus sonchifolius and Jinzhu fruit composite beverage, which is prepared from the following raw materials including smallanthus sonchifolius, Jinzhu fruit, black beans, phoenix eye nuts, loofah juice, sweet pepper juice, nutrition liquid, warm boiled water, sweetening agents, stabilizing agents, corn oil and sesame powder. A preparation process of the beverage comprises the following steps of (1) preparing composite fruit pulp for use; (2) preparing fermentation composite fruit pulp; (3) preparing composite pulp; (4) preparing nutrition liquid; (5) uniformly mixing the composite fruit pulp, the composite pulp, the nutrition liquid and other rest raw materials; performing filtering, slag removing, sterilization and packaging to obtain a finished product. The nutrition ingredients such as the smallanthus sonchifolius and the Jinzhu fruit are introduced into the composite beverage; meanwhile, the health care beneficial ingredients such as the phoenix eye nuts, the sesame powder and burdock are added; the mouthfeel is richer; the body disease resistant capability can be improved; high nutrition value and the high economic value are realized; the market prospects are wide.
Description
Technical field
The invention belongs to field of health care food is and in particular to a kind of yacon gold bead composite beverage and its preparation technology.
Background technology
China of gold bead system Lee senior agronomist answers under the virtuous guidance in the Chinese Academy of Agricultural Sciences famous fruit tree expert, using the western Xiao in Henan
The wild SHANGUO of mountain forest kind more than 100, tests after 14 years cross-graftings, selects and excellent eliminates bad, domestication expanding propagation, a kind of guarantor cultivating
Strong type red pear new varieties, are a kind of delicious food 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, the first year plants, and next year result breaks the normal of " Fructus Persicae three Fructus Pruni four pears 5 years "
Rule.General 150 grams about of single fruit weight, maximum reaches more than 350 grams.Gold bead pears pole storage tolerance and transport, at 0 15 DEG C after harvesting
Under the conditions of can preserve 5 months, keep that matter is 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 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.
Modern is due to the change of life style, dietary habit, and the aggravation of environmental pollution, and human body function and moves back
Change, people subject each side such as society, work, life surface pressure simultaneously, life and health of overdrawing, body is in " subhealth state " shape
, easily the situations such as fatigue, insomnia, appetite is bad, mostly the generation of these abnormalities, be due under body immunity in state
Fall causes.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.The production technology of current beverage is improved, exploitation be suitable for most people eat composite beverage so as to mouthfeel more
Horn of plenty, while supplementing 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.
Content of the invention
It is an object of the invention to provide a kind of yacon gold bead composite beverage and its preparation technology, its unique flavor,
Moreover it is possible to strengthen body immunity while supplementing needed by human body nutrient substance, there is the effects such as strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of present invention yacon gold bead composite beverage, is made up of the raw material of following weight portion:
30～50 parts of yacon, 30～50 parts of gold bead, 3～8 parts of Semen sojae atricolor, 3～8 parts of phoenix eyes kernel, 2～5 parts of Sucus Luffae,
2～5 parts of Fructus Capsici juice, 8～15 parts of nutritional solution, appropriate warm water, 5～12 parts of sweeting agent, 2～6 parts of stabilizer, Semen Maydis oil 1～2
Part, 0.5～2 part of black sesame powder；Described nutritional solution is made up of the raw material of following weight parts: 3～8 parts of Fructus Arctii, 2～3 parts of Flos Matricariae chamomillae,
1～2 part of Herba Lysimachiae, 1～2 part of Pedicellus et Pericarpium Trapae leaf, 1～3 part of Herba Rosmarini Officinalis；
The preparation technology of described yacon gold bead composite beverage, comprises the following steps:
(1), by yacon, gold bead respectively remove impurity, clean and take meat, burn 5～8 minutes in 90～95 DEG C of hot water,
Plus 2～4 times of warm waters make pulping, obtain mixing pulp；
(2), take the fermentation activity dry yeast that mass concentration is 0.04%, with 33～38 DEG C sugary 4%～6% of aseptic temperature
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) Semen sojae atricolor, phoenix eyes kernel, are chosen, slow fire is fried to ripe perfume (or spice), the sodium bicarbonate aqueous solution being 0.1% in mass concentration
Middle soak 6～9 hours, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, with Sucus Luffae, Fructus Capsici juice and in right amount temperature open
Water is polished pulping in beater, obtains composite pulp；
(4) mix after, Fructus Arctii, Flos Matricariae chamomillae, Herba Lysimachiae, Pedicellus et Pericarpium Trapae leaf, Herba Rosmarini Officinalis being respectively washed, plus 8～12 times of warm waters,
Soak at room temperature 5～10 hours, then 60～70 DEG C of heating decoctions of keeping temperature 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, sterilizing
Fill, obtains finished product.
In described step (5), using the sterilizing of high pressure instantaneous sterilizing method, 110～120 DEG C of sterilising temp, 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 be selected from xanthan gum, pectin, sodium carboxymethyl cellulose, guar gum, gelatin, carrageenan, I
One of primary glue or two or more.
Compared with prior art, the invention has the advantage that
The present invention, by being incorporated in the middle of beverage the nutritional labelings such as yacon, gold bead, adds phoenix eyes kernel, sesame simultaneously
The health care beneficiating ingredient such as numb powder, Fructus Arctii, improves the nutritive value of composite beverage；Its rich in taste, entrance comfortable acid, have
New and graceful fruital, while supplementing 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,
Bodys resistance against diseases can be improved, be highly profitable health；Scientific formula of the present invention, production technology is tried one's best and is ensured raw material itself
Nutrition does not run off, and has higher nutritive value and economic worth.
Specific embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1:
A kind of yacon gold bead composite beverage, is made up of the raw material of following weight portion:
50 parts of yacon, 50 parts of gold bead, 8 parts of Semen sojae atricolor, 8 parts of phoenix eyes kernel, 5 parts of Sucus Luffae, 5 parts of Fructus Capsici juice, nutritional solution
15 parts, appropriate warm water, 12 parts of sweeting agent, 6 parts of stabilizer, 2 parts of Semen Maydis oil, 2 parts of black sesame powder；Described nutritional solution is by following heavy
The raw material of amount part is made: 8 parts of Fructus Arctii, 3 parts of Flos Matricariae chamomillae, 2 parts of Herba Lysimachiae, 2 parts of Pedicellus et Pericarpium Trapae leaf, 3 parts of Herba Rosmarini Officinalis；
The preparation technology of described yacon gold bead composite beverage, comprises the following steps:
(1), by yacon, gold bead respectively remove impurity, clean and take meat, burn 8 minutes in 90 DEG C of hot water, plus 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%, lived with 33～38 DEG C sugary 4% of aseptic warm water
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) Semen sojae atricolor, phoenix eyes kernel, are chosen, slow fire is fried to ripe perfume (or spice), the sodium bicarbonate aqueous solution being 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, Fructus Capsici juice and appropriate warm water
In pulp grinder, polishing pulping, obtains composite pulp；
(4) mix after, Fructus Arctii, Flos Matricariae chamomillae, Herba Lysimachiae, Pedicellus et Pericarpium Trapae leaf, Herba Rosmarini Officinalis being respectively washed, plus 8 times of warm waters, room temperature
Soak 5 hours, then 60～70 DEG C of heating of keeping temperature decoct 3 hours, 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), using the sterilizing of high pressure instantaneous sterilizing method, 120 DEG C of sterilising temp, sterilization time 4 seconds.
Described sweeting agent is selected from one of sucrose, glucose, high fructose syrup, xylitol or two or more.
Described stabilizer is selected from one of xanthan gum, pectin, sodium carboxymethyl cellulose or two or more.
Embodiment 2:
A kind of yacon gold bead composite beverage, is made up of the raw material of following weight portion:
30 parts of yacon, 30 parts of gold bead, 3 parts of Semen sojae atricolor, 3 parts of phoenix eyes kernel, 2 parts of Sucus Luffae, 2 parts of Fructus Capsici juice, nutritional solution 8
Part, appropriate warm water, 5 parts of sweeting agent, 2 parts of stabilizer, 1 part of Semen Maydis oil, 0.5 part of black sesame powder；Described nutritional solution is by following heavy
The raw material of amount part is made: 3 parts of Fructus Arctii, 2 parts of Flos Matricariae chamomillae, 1 part of Herba Lysimachiae, 1 part of Pedicellus et Pericarpium Trapae leaf, 1 part of Herba Rosmarini Officinalis；
The preparation technology of described yacon gold bead composite beverage, comprises the following steps:
(1), by yacon, gold bead respectively remove impurity, clean and take meat, burn 5 minutes in 95 DEG C of hot water, plus 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%, lived with 33～38 DEG C sugary 6% of aseptic warm water
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) Semen sojae atricolor, phoenix eyes kernel, are chosen, slow fire is fried to ripe perfume (or spice), the sodium bicarbonate aqueous solution being 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, Fructus Capsici juice and appropriate warm water
In pulp grinder, polishing pulping, obtains composite pulp；
(4) mix after, Fructus Arctii, Flos Matricariae chamomillae, Herba Lysimachiae, Pedicellus et Pericarpium Trapae leaf, Herba Rosmarini Officinalis being respectively washed, plus 12 times of warm waters, often
Warm macerating steeps 10 hours, and then 60～70 DEG C of heating of keeping temperature decoct 2 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), using the sterilizing of high pressure instantaneous sterilizing method, 110 DEG C of sterilising temp, sterilization time 6 seconds.
Described sweeting agent is selected from one of xylitol, cyclamate, saccharin sodium, aspartame or two or more.
Described stabilizer is selected from one of guar gum, gelatin, carrageenan, arabic gum or two or more.
The embodiment of the present invention, by being incorporated into the nutritional labelings such as yacon, gold bead in the middle of composite beverage, 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, is supplementing 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, bodys resistance against diseases can be improved,
Be highly profitable health.
The embodiment above of the present invention all can only be considered that the description of the invention can not limit invention, with this
Any change in bright claims suitable implication and scope, is all considered as being included in the scope of claims
Interior.
Claims (4)
1. a kind of yacon gold bead composite beverage is it is characterised in that be made up of the raw material of following weight portion:
30～50 parts of yacon, 30～50 parts of gold bead, 3～8 parts of Semen sojae atricolor, 3～8 parts of phoenix eyes kernel, 2～5 parts of Sucus Luffae, Fructus Capsici
2～5 parts of juice, 8～15 parts of nutritional solution, appropriate warm water, 5～12 parts of sweeting agent, 2～6 parts of stabilizer, 1～2 part of Semen Maydis oil, sesame
0.5～2 part of numb powder；Described nutritional solution is made up of the raw material of following weight parts: 3～8 parts of Fructus Arctii, 2～3 parts of Flos Matricariae chamomillae, money
1～2 part of grass, 1～2 part of Pedicellus et Pericarpium Trapae leaf, 1～3 part of Herba Rosmarini Officinalis；
The preparation technology of described yacon gold bead composite beverage, comprises the following steps:
(1), by yacon, gold bead respectively remove impurity, clean and take meat, burn 5～8 minutes in 90～95 DEG C of hot water, plus 2～
4 times of warm waters make pulping, obtain mixing pulp；
(2), take the fermentation activity dry yeast that mass concentration is 0.04%, lived with 33～38 DEG C sugary 4%～6% of aseptic warm water
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), choose Semen sojae atricolor, phoenix eyes kernel, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak
Bubble 6～9 hours, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, exist with Sucus Luffae, Fructus Capsici juice and appropriate warm water
In beater, polishing pulping, obtains composite pulp；
(4) mix after, Fructus Arctii, Flos Matricariae chamomillae, Herba Lysimachiae, Pedicellus et Pericarpium Trapae leaf, Herba Rosmarini Officinalis being respectively washed, plus 8～12 times of warm waters, room temperature
Soak 5～10 hours, then 60～70 DEG C of heating decoctions of keeping temperature 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.
2. a kind of yacon gold bead composite beverage according to claim 1 and its preparation technology are it is characterised in that described
In step (5), using the sterilizing of high pressure instantaneous sterilizing method, 110～120 DEG C of sterilising temp, sterilization time 4～6 seconds.
3. a kind of yacon gold bead composite beverage according to claim 1 and its preparation technology are it is characterised in that described
Sweeting agent be selected from one of sucrose, glucose, high fructose syrup, xylitol, cyclamate, saccharin sodium, aspartame or two kinds
More than.
4. a kind of yacon gold bead composite beverage according to claim 1 and its preparation technology are it is characterised in that described
Stabilizer be selected from one of xanthan gum, pectin, sodium carboxymethyl cellulose, guar gum, gelatin, carrageenan, arabic gum
Or it is two or more.
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| 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 |
| CN103651832A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Gold bead milk beverage and preparation method thereof |
| 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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2016
- 2016-08-22 CN CN201610697623.8A patent/CN106343304A/en not_active Withdrawn
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| 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 |
| CN103651832A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Gold bead milk beverage and preparation method thereof |
| 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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Application publication date: 20170125 |