CN106360172A - Preparation method of fermentation aroma type pueraria lobata, water chestnut and saccharum officinarum composite beverage - Google Patents
Preparation method of fermentation aroma type pueraria lobata, water chestnut and saccharum officinarum composite beverage Download PDFInfo
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- CN106360172A CN106360172A CN201610750429.1A CN201610750429A CN106360172A CN 106360172 A CN106360172 A CN 106360172A CN 201610750429 A CN201610750429 A CN 201610750429A CN 106360172 A CN106360172 A CN 106360172A
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- Prior art keywords
- radix puerariae
- horse hoof
- sacchari sinensis
- caulis sacchari
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- 238000002360 preparation method Methods 0.000 title claims abstract description 41
- 235000013361 beverage Nutrition 0.000 title claims abstract description 35
- 238000000855 fermentation Methods 0.000 title claims abstract description 25
- 230000004151 fermentation Effects 0.000 title claims abstract description 25
- 239000002131 composite material Substances 0.000 title claims abstract description 17
- 244000046146 Pueraria lobata Species 0.000 title claims abstract description 12
- 235000010575 Pueraria lobata Nutrition 0.000 title claims abstract description 12
- 240000000111 Saccharum officinarum Species 0.000 title abstract description 12
- 235000007201 Saccharum officinarum Nutrition 0.000 title abstract description 12
- 235000003283 Pachira macrocarpa Nutrition 0.000 title abstract description 9
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- 240000001085 Trapa natans Species 0.000 title description 3
- 238000001914 filtration Methods 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 201000010099 disease Diseases 0.000 claims abstract description 15
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 15
- 238000011081 inoculation Methods 0.000 claims abstract description 15
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 238000002386 leaching Methods 0.000 claims abstract description 7
- 240000000377 Tussilago farfara Species 0.000 claims description 81
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000003978 infusion fluid Substances 0.000 claims description 23
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- 239000000243 solution Substances 0.000 claims description 18
- 239000000834 fixative Substances 0.000 claims description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- 229940088598 enzyme Drugs 0.000 claims description 13
- 238000001802 infusion Methods 0.000 claims description 13
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- 239000000284 extract Substances 0.000 claims description 12
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- ZQSIJRDFPHDXIC-UHFFFAOYSA-N daidzein Chemical compound C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 2
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- 238000012545 processing Methods 0.000 description 2
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- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
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- 239000008107 starch Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000011305 Capsella bursa pastoris Nutrition 0.000 description 1
- 240000008867 Capsella bursa-pastoris Species 0.000 description 1
- 208000017897 Carcinoma of esophagus Diseases 0.000 description 1
- 241000234646 Cyperaceae Species 0.000 description 1
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 1
- 244000264242 Descurainia sophia Species 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
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- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 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 description 1
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- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
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- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 210000004351 coronary vessel Anatomy 0.000 description 1
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- 238000007872 degassing Methods 0.000 description 1
- 201000005619 esophageal carcinoma Diseases 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005453 pelletization Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 230000035939 shock Effects 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
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- 208000024794 sputum Diseases 0.000 description 1
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- 235000013522 vodka Nutrition 0.000 description 1
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- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
Abstract
The invention relates to a preparation method of a fermentation aroma type pueraria lobata, water chestnut and saccharum officinarum composite beverage. The preparation method comprises the following steps: a first step, preparing pueraria lobata fluid: (1) pretreating pueraria lobata raw materials; (2) performing leaching; (3) performing enzymolysis and (4) performing enzyme deactivation and filtration; a second step, preparing water chestnut and saccharum officinarum decoction fluid: (1) selecting raw materials; (2) performing decoction; and (3) performing centrifugal filtration; a third step, performing mixing and blending: (1) performing blending and homogenizing; and (2) performing sterilization; and a fourth step, performing inoculation and performing fermentation: (1) performing inoculation and fermentation; (2) performing fermentation, and (3) performing filtration and performing sterilization so as to obtain finished products. According to the composite fruit and vegetable juice beverage made by the preparation method disclosed by the invention, on one hand, the defect that a single fruit and vegetable juice beverage is imperfect in color, fragrance and taste is overcome, and on the other hand, the beverage disclosed by the invention has specific fermentation flavor; and three raw materials are effectively matched, so that efficacies can be well exerted, and the beverage is excellent in color, fragrance and taste, has double functions of being used as a nutrient and a medicine for treating diseases, and has broad market development prospects.
Description
Technical field
The invention belongs to food processing technology field and in particular to be a kind of ferment odor type Radix Puerariae Horse hoof Caulis Sacchari sinensis composite beverage
Preparation method.
Background technology
Color extremely emphasized by beverage, and has good flavour and mouthfeel, is a kind of food showing unique characteristics.Right
The natural nutrition fruit-vegetable juice beverage of the specific functions such as beauty treatment, defying age, immunity and diseases prevention that what human body was of great advantage have enjoys people
Favor.The fruit-vegetable juice beverage designs and varieties commercially sold at present are various, but belong to blending type beverage, seldom favorably more
It is prepared with fermentation technology.The exploitation of fermented type fruit-vegetable juice beverage is that the technology making general fruit-vegetable juice beverage extends, also generation
The current fruit-vegetable juice beverage of table is to a kind of internationalization main trend of health, the development of hobby type.
Horse hoof (water chestnut) scientific name Corm Eleocharitiss (eleocharis tuberosus schuld), are Cyperaceae water chestnuts
Shepherd's purse belongs to the underground bulb of herbaceos perennial Corm Eleocharitiss.Chinese medicine thinks that Horse hoof is slightly cold, property is sweet, enters intestinal warp, enters taste, resolving sputum disappears
The long-pending, effect such as improving acuity of vision and removing nebula, clearing away heat and promoting production of body fluid.The optimizing network resource utilization of Horse hoof and research slowly become focus, Shanghai treatment and prevention of tumour
Research cooperative groups find when screening Chinese medicine, the various preparations of Horse hoof have antitumaous effect in animal body；Singapore's Chinese medicine
Report was once introduced edible Horse hoof and can be treated esophageal carcinoma；And there are scientific and technical personnel to be experimentally confirmed Horse hoof to heavy metal of body lead, cadmium
Act on etc. having good decorporation.It is good to eat that Horse hoof is fresh and sweet, thin skin succulence, and extracting juice is easily, is the ideal type raw material producing beverage；
The Horse hoof product sold on domestic and international market at present mostly is water chestnut starch, Horse hoof cake, peeled water chestnut etc., and pure natural Horse hoof beverage is very
Rare arrive, document research have grain grain Water Chestnut Beverage process technology, the antioxidation of Corm Eleocharitiss Semen Euryaless Semen Nelumbinis beverage with compound functions
Activity etc..
, as the plant of medicine-food two-purpose, its nature and flavor is sweet cool good to eat, have " Aisan for the first batch of approval of Ge Shi China Ministry of Public Health
The laudatory title of ginseng ".Radix Puerariae (pueraria lobata) be pulse family Pueraria loose tuber, it is nutritious, nature and flavor sweet cool can
Mouthful, it is commonly used to Baoshang；The various active compositions such as daidzein, puerarin, arachidic acid, the acid of paddy steroid, xyloside are also contained in Radix Puerariae,
There is reduction blood viscosity, blood sugar lowering, blood fat reducing, improve myocardial ischemia, coronary artery dilator, antineoplastic action.In recent years
Research and development with regard to Radix Puerariae emerge in an endless stream both at home and abroad, to Radix Puerariae resource and kind, pharmacological action, clinical practice, chemical analyses
And its have the research more than comparison it was confirmed it has special medical, health care and nutriture value at aspects such as medicine, the applications of food
Value.
Caulis Sacchari sinensis (saccharum offcinarum sugarcane) are a kind of traditional economy crops of south China, are also
The primary raw material of sugar industry.Pericarpium Citri Reticulatae Viride Caulis Sacchari sinensis section is long, succulence, thin skin, and fragrant taste is tasty and refreshing, and sugariness is moderate.Remove in sugarcane juice and contain
Easily be absorbed by the body the glucose of utilization, Fructose, sucrose, also contain fat, carbohydrate, protein, several amino acids and
The necessary trace element of the human bodies such as the calcium of volume, ferrum, zinc, manganese, phosphorus, wherein iron content are 9mg/kg, occupy first of fruit, have
The laudatory title of " fruit of enriching blood ".Chinese medicine thinks that Caulis Sacchari sinensis sweet in the mouth is cold in nature, sweet nourish blood-nourishing, tremble with fear can clearing away heat and promoting production of body fluid, therefore have nourishing to moisturize
Work(, become sugar cane juice beverage using abundant Caulis Sacchari sinensis resources processing, have wide domestic and international market.
Day by day ripe to Radix Puerariae, Horse hoof, the respective research of Caulis Sacchari sinensis both at home and abroad at present, Radix Puerariae is studied in terms of beverage Pueraria lobota
The development of root beverage, has Radix Puerariae Rhizoma Phragmitiss Flos Chrysanthemi refreshment drink etc. with the beverage of other material combinations preparation.Through retrieval, publication No. is
A kind of patent application of cn104687199a " preparation method of kudzu root beverage ", including preparing Radix Puerariae slurry, allotment, fill and sterilization
Three steps, formula is: 52% Radix Puerariae slurry, 36% white sugar, 1% citric acid, 10.5% Mel and 0.5% bright
Glue, suitable quantity of water.Retrieval publication No. is a kind of patent Shen of cn103892395a " sugar-free Radix Puerariae clear-juice beverage and its production method "
Please, with do not remove the peel and fibrous root fresh Radix Puerariae as raw material, by cleaning, broken, enzymolysis, centrifugation, heat treatment, secondary enzymolysis, essence
Filter, allotment, sterilization, filling and sealing, sterilization and cooling are obtained.The compound drink of current paper relevant research and utilization Horse hoof Caulis Sacchari sinensis preparation
Material, the such as development of the precious beverage made of juice of water chestnut and sugarcane of plain boiled water.Retrieval publication No. is that " a kind of sugarcane Horse hoof taste is in harmonious proportion cn105349350a
The patent application of cocktail and preparation method thereof ", formula is: vodka 3～15%, Horse hoof concentrated solution 3～15%, water chestnut juice 2
～15%, Horse hoof essence 0.01～3%, sugarcane juice 2～15%, sugarcane essence 0.01～3%, oak chip 0.5～3%, Cognac
Spice 0.1～1.5%, fried sugar 0.1～1.5%, remaining is pure water.Retrieval publication No. is a kind of cn103907986a " Horse hoof
The patent application of the preparation method of beverage ", its preparation method is: the selection of raw material；Peeling, color fixative；Pelletizing；Precook, be centrifuged, float
Wash；Allotment；Homogenizing, degassing；Bottling, capping, sterilization.A kind of patent Shen of retrieval publication No.: cn1903079 " sugarcane beverage "
Please, this beverage is made up of natural sugarcane juice, pure water or mineral water, white sugar, sorbic acid.But not yet there is the angle from health care and nutrition
Degree choosing comprehensively, studies correlational study paper and the patent Shen of ferment odor type composite beverage using Radix Puerariae, Horse hoof, Caulis Sacchari sinensis for raw material
Please.
Content of the invention
The purpose of the present invention is for the deficiencies in the prior art, and proposes a kind of ferment odor type Radix Puerariae Horse hoof Caulis Sacchari sinensis composite beverage
Preparation method.
The present invention solves its technical problem and takes technical scheme below to realize:
A kind of preparation method of ferment odor type Radix Puerariae Horse hoof Caulis Sacchari sinensis composite beverage, comprises the following steps that
The first step, the preparation of Kudzu vane root liquid
(1) Radix Puerariae pretreatment of raw material: the big slurry of selection block is expired, has no mechanical damage, the fresh Radix Puerariae raw material of no disease and pests harm, washes
Only, peeling, cutting, color fixative；
(2) extract: by the lamellar Radix Puerariae after above-mentioned color fixative material-water ratio be 1 5～6, temperature be 70 DEG C～75 DEG C, ph
Extract 60min～70min under conditions of 6.5～7.5, obtain first time leachate, then by the lamellar pulled out Radix Puerariae in material-water ratio
For carrying out secondary extraction under conditions of 1 2.5～3, obtain second leachate, merge two-stage leaching liquid；
(3) digest: add 1%～1.5% Thermostable α-Amylase in Radix Puerariae leachate, be 80 DEG C～85 in temperature
DEG C, digest 55min～60min under conditions of ph 6.5～7.0；
(4) enzyme denaturing and filtration: by Radix Puerariae enzymolysis solution under 100 DEG C of hot conditionss enzyme denaturing 10min, be cooled to warp after room temperature
4000r/min is centrifuged 20min, and the Radix Puerariae enzymolysis solution obtaining clarifying is standby；
Second step, the preparation of Horse hoof Caulis Sacchari sinensis infusion liquid
(1) material choice: select the long and sturdy Pericarpium Citri Reticulatae Viride Caulis Sacchari sinensis of grain Horse hoof full greatly, section, have no mechanical damage and disease pest
The fresh feed of evil, cleans, and rejects Horse hoof eye, scale and Caulis Sacchari sinensis node；
(2) infusion: the Horse hoof of belt leather and Caulis Sacchari sinensis are mixed and added into for the ratio of (1 0.5)～(1 1.5) in mass ratio
The water infusion 80min～90min of 4～5 times of solid amount, obtains infusion liquid；
(3) centrifugal filtration: Horse hoof and Caulis Sacchari sinensis infusion liquid are cooled to room temperature, then are centrifuged 15min through 4000r/min, obtain
Horse hoof and Caulis Sacchari sinensis clear liquor are with standby；
3rd step, mixing preparation
(1) allocate homogenizing: the Radix Puerariae enzymolysis solution that the above-mentioned first step and second step are prepared and Horse hoof and Caulis Sacchari sinensis infusion liquid
With 2 2.5～3 proportioning mixing, cross colloid mill homogeneous micronization 10min；
(2) sterilize: the mixed liquor after above-mentioned homogeneous micronization is sterilized under 95 DEG C of waters bath with thermostatic control 10min, is cooled to room temperature；
4th step, inoculation fermentation
(1) inoculation fermentation: in above-mentioned mixed liquor, fruit wine special yeast is accessed with 0.01%～0.015% inoculum concentration；
(2) ferment: postvaccinal mixed liquor is placed in temperature for the 6h～7h that under the conditions of 24 DEG C～28 DEG C, ferments；
(3) filter and sterilize: the mixed liquor after will be fermented through filter-cloth filtering to remove the yeast of residual, and in 95 DEG C of perseverances
Sterilize under tepidarium 10min, obtains final finished.
And, cutting in the step (1) of described first is that Radix Puerariae is cut into 3～5cm thickness lamellar；Described color fixative be by
Lamellar Radix Puerariae after cutting puts into immediately in water and carries out color fixative, then pulls out.
Advantages of the present invention and good effect are:
1st, the composite juice beverage that the present invention makes, on the one hand overcomes single fruit-vegetable juice beverage color imperfect
Defect, on the other hand again impart the distinctive ferment local-flavor of beverage, can be rated as the rising star of beverage family.
2nd, the present invention prepares fermented type composite juice beverage from Radix Puerariae, Horse hoof, Caulis Sacchari sinensis for raw material, the having of three kinds of raw materials
Effect cooperation, can play its effect, color, smell and taste are all good, integrate various local flavors and nutrition, to meet consumer not well
Same demand, caters to the development trend of beverage from now on.
3rd, the compoiste fermented fruit-vegetable juice beverage of the present invention has as nutrient substance keeping body and controls as medical substance
The dual-use function aspect treating disease will have the wide prospect of marketing.
Specific embodiment
Hereinafter the embodiment of the present invention is further described: it is emphasized that embodiment of the present invention is explanation
Property, rather than determinate, the therefore present invention is not limited to the embodiment described in specific embodiment, every by this area
The other embodiment that technical staff's technology according to the present invention scheme draws, also belongs to the scope of protection of the invention.
A kind of preparation method of ferment odor type Radix Puerariae Horse hoof Caulis Sacchari sinensis composite beverage, this preparation method relate to Radix Puerariae → cleaning →
The process of peeling → section → color fixative → extraction enzymolysis → enzyme denaturing → centrifugal filtration → Radix Puerariae enzymolysis solution, relate to Horse hoof and Caulis Sacchari sinensis
→ cleaning → stripping and slicing → infusion → centrifugal filtration → Horse hoof Caulis Sacchari sinensis infusion liquid → mix → colloid mill → fill with Radix Puerariae enzymolysis solution
The technical process of → sterilization → cooling → inoculation → fermentation → filtration → sterilization → cooling → finished product, concrete preparation method includes walking
Suddenly as follows:
The first step, the preparation of Kudzu vane root liquid
(1) Radix Puerariae pretreatment of raw material: the big slurry of selection block is expired, has no mechanical damage, the fresh Radix Puerariae raw material of no disease and pests harm, washes
Only, peeling, cutting, color fixative: carry out color fixative by being cut into should put into immediately in water after 3～5cm thickness lamellar after the peeling of fresh Radix Puerariae, so
At once pull out afterwards；
(2) extract: by the lamellar Radix Puerariae after above-mentioned color fixative material-water ratio be 1 5～6, temperature be 70 DEG C～75 DEG C, ph
Extract 60min～70min under conditions of 6.5～7.5, obtain first time leachate, then by the lamellar pulled out Radix Puerariae in material-water ratio
For carrying out secondary extraction under conditions of 1 2.5～3, obtain second leachate, merge two-stage leaching liquid；Using extracting twice, make
The more fully dissolution of the effective ingredient such as puerarin, leachate Ge Xiang is strong.
(3) digest: add 1%～1.5% Thermostable α-Amylase in Radix Puerariae leachate, be 80 DEG C～85 in temperature
DEG C, digest 55min～60min under conditions of ph 6.5～7.0；The starch granuless in Radix Puerariae leachate are made to be degraded into small molecular sugar
Class, improves soluble solid content and transparency.
(4) enzyme denaturing and filtration: by Radix Puerariae enzymolysis solution under 100 DEG C of hot conditionss enzyme denaturing 10min, be cooled to warp after room temperature
4000r/min is centrifuged 20min, obtains Radix Puerariae clear liquor with standby.
Second step, the preparation of Horse hoof Caulis Sacchari sinensis infusion liquid
(1) material choice: select the long and sturdy Pericarpium Citri Reticulatae Viride Caulis Sacchari sinensis of grain Horse hoof full greatly, section, have no mechanical damage and disease pest
The fresh feed of evil, cleans, and rejects Horse hoof eye, scale and Caulis Sacchari sinensis node；
(2) infusion: the Horse hoof of belt leather and Caulis Sacchari sinensis are mixed and added into 4～5 times admittedly with the ratio of (1 0.5)～(1 1.5)
The water infusion 80min～90min of body total amount, makes infusion liquid be rich in Horse hoof and Caulis Sacchari sinensis local flavor, fragrant and sweet coordination；
(3) centrifugal filtration: Horse hoof and Caulis Sacchari sinensis infusion liquid are cooled to room temperature, then are centrifuged 15min through 4000r/min, obtain
Horse hoof and Caulis Sacchari sinensis clear liquor are with standby；
3rd step, mixing preparation
(1) allocate homogenizing: the Radix Puerariae enzymolysis solution that the above-mentioned first step and second step are prepared and Horse hoof and Caulis Sacchari sinensis infusion liquid
With 2 2.5～3 proportioning mixing, cross colloid mill homogeneous micronization 10min, make Radix Puerariae enzymolysis solution and Horse hoof and Caulis Sacchari sinensis infusion liquid in glue
Body mill friction, shock and be uniformly dispersed, it is to avoid layering with precipitation；
(2) sterilize: the mixed liquor after above-mentioned homogeneous micronization is sterilized under 95 DEG C of waters bath with thermostatic control 10min, is cooled to room temperature；
4th step, inoculation fermentation
(1) inoculation fermentation: according to slight fermentation principle, in above-mentioned mixed liquor, connect with 0.01%～0.015% inoculum concentration
Enter fruit wine special yeast；
(2) ferment: postvaccinal mixed liquor is placed in temperature for the 6h～7h that under the conditions of 24 DEG C～28 DEG C, ferments；
(3) filter and sterilize: the mixed liquor after will be fermented through filter-cloth filtering to remove the yeast of residual, and in 95 DEG C of perseverances
Sterilize under tepidarium 10min, and finished product preserves at room temperature.
Fermentation through fruit wine special yeast can get faint yellow, clarification bright, there are ferment fragrance and Radix Puerariae, Horse hoof, Caulis Sacchari sinensis
Peculiar fruit and vegerable fragrance, the composite beverage of alcohol-free degree.3.0 ° of bx～5.0 ° bx of soluble solid content, total sugar content in beverage
10%～12%, total acid content 0.3%～0.4%, general flavone content 0.04mg/ml～0.05mg/ml.
Example 1
A kind of preparation method of ferment odor type Radix Puerariae Horse hoof Caulis Sacchari sinensis composite beverage, comprises the following steps that
The first step, the preparation of Kudzu vane root liquid
(1) Radix Puerariae pretreatment of raw material: the big slurry of selection block is expired, has no mechanical damage, the fresh Radix Puerariae raw material of no disease and pests harm, and clearly
Wash clean.Peeling, cutting, color fixative: be cut into should put in water immediately after 3～5cm thickness lamellar after fresh Radix Puerariae is removed the peel and protected
Color, pulls out.
(2) extract: be that 15, temperature is 75 DEG C, extracts 70min under conditions of ph 7.0 in material-water ratio；It is 1 in material-water ratio
Carry out secondary extraction under conditions of 2.5 so as to effective ingredient more fully dissolution, merge two-stage leaching liquid.
(3) digest: add 1% Thermostable α-Amylase in Radix Puerariae leachate, temperature be 85 DEG C, the condition of ph 6.5
Lower enzymolysis 60min.
(4) enzyme denaturing and filtration: by Radix Puerariae enzymolysis solution under 100 DEG C of hot conditionss enzyme denaturing 10min, be cooled to warp after room temperature
4000r/min is centrifuged 20min, obtains Radix Puerariae clear liquor with standby.
Second step, the preparation of Horse hoof Caulis Sacchari sinensis infusion liquid
(1) material choice: select the long and sturdy Pericarpium Citri Reticulatae Viride Caulis Sacchari sinensis of grain Horse hoof full greatly, section；Have no mechanical damage and disease pest
The fresh feed of evil, cleans up, and rejects Horse hoof eye, scale and Caulis Sacchari sinensis node.
(2) infusion: the Horse hoof of belt leather and Caulis Sacchari sinensis are mixed and added into the water infusion 90min of 4 times amount with ratio 1 1.5.
(3) centrifugal filtration: Horse hoof Caulis Sacchari sinensis infusion liquid is cooled to room temperature, then is centrifuged 15min through 4000r/min, obtain horse
Hoof Caulis Sacchari sinensis clear liquor is with standby.
3rd step, mixing preparation
(1) allocate homogenizing: the Radix Puerariae enzymolysis solution that step 1, step 2 are prepared and Horse hoof Caulis Sacchari sinensis infusion liquid proportioning are 23
Mixing, crosses colloid mill homogeneous micronization 10min.
(2) sterilize: sterilize under 95 DEG C of waters bath with thermostatic control 10min, is cooled to room temperature.
4th step, inoculation fermentation
(1) inoculation fermentation: according to slight fermentation principle, in Radix Puerariae Horse hoof Caulis Sacchari sinensis mixed liquor, connect with 0.01% inoculum concentration
Enter fruit wine special yeast.
(2) ferment: postvaccinal Radix Puerariae Horse hoof Caulis Sacchari sinensis mixed liquor is placed in temperature for the 6.5h that under the conditions of 28 DEG C, ferments.
(3) filter and sterilize: the mixed liquor after will be fermented through filter-cloth filtering to remove the yeast of residual, and in 95 DEG C of perseverances
Sterilize under tepidarium 10min, and finished product preserves at room temperature.
Example 2
A kind of preparation method of ferment odor type Radix Puerariae Horse hoof Caulis Sacchari sinensis composite beverage, comprises the following steps that
The first step, the preparation of Kudzu vane root liquid
(1) Radix Puerariae pretreatment of raw material: the big slurry of selection block is expired, has no mechanical damage, the fresh Radix Puerariae raw material of no disease and pests harm, and clearly
Wash clean.Peeling, cutting, color fixative: be cut into should put in water immediately after 3～5cm thickness lamellar after fresh Radix Puerariae is removed the peel and protected
Color, pulls out.
(2) extract: be that 16, temperature is 70 DEG C, extracts 65min under conditions of ph 6.5 in material-water ratio；It is 1 in material-water ratio
Carry out secondary extraction under conditions of 3 so as to effective ingredient more fully dissolution, merge two-stage leaching liquid.
(3) digest: add 1.5% Thermostable α-Amylase in Radix Puerariae leachate, temperature be 80 DEG C, the bar of ph 7.0
55min is digested under part.
(4) enzyme denaturing and filtration: by Radix Puerariae enzymolysis solution under 100 DEG C of hot conditionss enzyme denaturing 10min, be cooled to warp after room temperature
4000r/min is centrifuged 20min, obtains Radix Puerariae clear liquor with standby.
Second step, the preparation of Horse hoof Caulis Sacchari sinensis infusion liquid
(1) material choice: select the long and sturdy Pericarpium Citri Reticulatae Viride Caulis Sacchari sinensis of grain Horse hoof full greatly, section；Have no mechanical damage and disease pest
The fresh feed of evil, cleans up, and rejects Horse hoof eye, scale and Caulis Sacchari sinensis node.
(2) infusion: the Horse hoof of belt leather and Caulis Sacchari sinensis are mixed and added into the water infusion of 4 times amount with 11 mass ratio
85min.
(3) centrifugal filtration: Horse hoof Caulis Sacchari sinensis infusion liquid is cooled to room temperature, then is centrifuged 15min through 4000r/min, obtain horse
Hoof Caulis Sacchari sinensis clear liquor is with standby.
3rd step, mixing preparation
(1) allocate homogenizing: the Radix Puerariae enzymolysis solution that step 1, step 2 are prepared and Horse hoof Caulis Sacchari sinensis infusion liquid proportioning are 23
Mixing, crosses colloid mill homogeneous micronization 10min.
(2) sterilize: sterilize under 95 DEG C of waters bath with thermostatic control 10min, is cooled to room temperature.
4th step, inoculation fermentation
(1) inoculation fermentation: according to slight fermentation principle, in Radix Puerariae Horse hoof Caulis Sacchari sinensis mixed liquor, connect with 0.015% inoculum concentration
Enter fruit wine special yeast.
(2) ferment: postvaccinal Radix Puerariae Horse hoof Caulis Sacchari sinensis mixed liquor is placed in temperature for the 7h that under the conditions of 26 DEG C, ferments.
(3) filter and sterilize: the mixed liquor after will be fermented through filter-cloth filtering to remove the yeast of residual, and in 95 DEG C of perseverances
Sterilize under tepidarium 10min, and finished product preserves at room temperature.
Example 3
A kind of preparation method of ferment odor type Radix Puerariae Horse hoof Caulis Sacchari sinensis composite beverage, comprises the following steps that
The first step, the preparation of Kudzu vane root liquid
(1) Radix Puerariae pretreatment of raw material: the big slurry of selection block is expired, has no mechanical damage, the fresh Radix Puerariae raw material of no disease and pests harm, and clearly
Wash clean.Peeling, cutting, color fixative: be cut into should put in water immediately after 3～5cm thickness lamellar after fresh Radix Puerariae is removed the peel and protected
Color, pulls out.
(2) extract: be that 16, temperature is 75 DEG C, extracts 75min under conditions of ph 7.5 in material-water ratio；It is 1 in material-water ratio
Carry out secondary extraction under conditions of 3 so as to effective ingredient more fully dissolution, merge two-stage leaching liquid.
(3) digest: add 1.3% Thermostable α-Amylase in Radix Puerariae leachate, temperature be 83 DEG C, the bar of ph 6.8
60min is digested under part.
(4) enzyme denaturing and filtration: by Radix Puerariae enzymolysis solution under 100 DEG C of hot conditionss enzyme denaturing 10min, be cooled to warp after room temperature
4000r/min is centrifuged 20min, obtains Radix Puerariae clear liquor with standby.
Second step, the preparation of Horse hoof Caulis Sacchari sinensis infusion liquid
(1) material choice: select the long and sturdy Pericarpium Citri Reticulatae Viride Caulis Sacchari sinensis of grain Horse hoof full greatly, section；Have no mechanical damage and disease pest
The fresh feed of evil, cleans up, and rejects Horse hoof eye, scale and Caulis Sacchari sinensis node.
(2) infusion: the Horse hoof of belt leather and Caulis Sacchari sinensis are mixed and added into the water infusion of 5 times amount with 1 0.5 mass ratio
80min.
(3) centrifugal filtration: Horse hoof Caulis Sacchari sinensis infusion liquid is cooled to room temperature, then is centrifuged 15min through 4000r/min, obtain horse
Hoof Caulis Sacchari sinensis clear liquor is with standby.
3rd step, mixing preparation
(1) allocate homogenizing: the Radix Puerariae enzymolysis solution that step 1, step 2 are prepared and Horse hoof Caulis Sacchari sinensis infusion liquid proportioning are 2
2.5 mixing, cross colloid mill homogeneous micronization 10min.
(2) sterilize: sterilize under 95 DEG C of waters bath with thermostatic control 10min, is cooled to room temperature.
4th step, inoculation fermentation
(1) inoculation fermentation: according to slight fermentation principle, in Radix Puerariae Horse hoof Caulis Sacchari sinensis mixed liquor, connect with 0.015% inoculum concentration
Enter fruit wine special yeast.
(2) ferment: postvaccinal Radix Puerariae Horse hoof Caulis Sacchari sinensis mixed liquor is placed in temperature for the 7h that under the conditions of 24 DEG C, ferments.
(3) filter and sterilize: the mixed liquor after will be fermented through filter-cloth filtering to remove the yeast of residual, and in 95 DEG C of perseverances
Sterilize under tepidarium 10min, and finished product preserves at room temperature.
Claims (2)
1. a kind of preparation method of ferment odor type Radix Puerariae Horse hoof Caulis Sacchari sinensis composite beverage is it is characterised in that comprise the following steps that
The first step, the preparation of Kudzu vane root liquid
(1) Radix Puerariae pretreatment of raw material: the big slurry of selection block is expired, has no mechanical damage, the fresh Radix Puerariae raw material of no disease and pests harm, cleans, goes
Skin, cutting, color fixative；
(2) extract: by the lamellar Radix Puerariae after above-mentioned color fixative material-water ratio be 1 5～6, temperature be 70 DEG C～75 DEG C, ph 6.5～
Under conditions of 7.5 extract 60min～70min, obtain first time leachate, then by the lamellar pulled out Radix Puerariae material-water ratio be 1
Carry out secondary extraction under conditions of 2.5～3, obtain second leachate, merge two-stage leaching liquid；
(3) digest: add 1%～1.5% Thermostable α-Amylase in Radix Puerariae leachate, be 80 DEG C～85 DEG C, ph in temperature
55min～60min is digested under conditions of 6.5～7.0；
(4) enzyme denaturing and filtration: by Radix Puerariae enzymolysis solution under 100 DEG C of hot conditionss enzyme denaturing 10min, be cooled to after room temperature through 4000r/
Min is centrifuged 20min, and the Radix Puerariae enzymolysis solution obtaining clarifying is standby；
Second step, the preparation of Horse hoof Caulis Sacchari sinensis infusion liquid
(1) material choice: select the long and sturdy Pericarpium Citri Reticulatae Viride Caulis Sacchari sinensis of the full greatly Horse hoof of grain, section, have no mechanical damage and pest and disease damage
Fresh feed, cleans, and rejects Horse hoof eye, scale and Caulis Sacchari sinensis node；
(2) infusion: the Horse hoof of belt leather and Caulis Sacchari sinensis are mixed and added into solid for the ratio of (1 0.5)～(1 1.5) in mass ratio
The water infusion 80min～90min of 4～5 times of total amount, obtains infusion liquid；
(3) centrifugal filtration: Horse hoof and Caulis Sacchari sinensis infusion liquid are cooled to room temperature, then are centrifuged 15min through 4000r/min, obtain Horse hoof
With Caulis Sacchari sinensis clear liquor with standby；
3rd step, mixing preparation
(1) allocate homogenizing: the Radix Puerariae enzymolysis solution that the above-mentioned first step and second step are prepared and Horse hoof and Caulis Sacchari sinensis infusion liquid are with 2
2.5～3 proportioning mixing, crosses colloid mill homogeneous micronization 10min；
(2) sterilize: the mixed liquor after above-mentioned homogeneous micronization is sterilized under 95 DEG C of waters bath with thermostatic control 10min, is cooled to room temperature；
4th step, inoculation fermentation
(1) inoculation fermentation: in above-mentioned mixed liquor, fruit wine special yeast is accessed with 0.01%～0.015% inoculum concentration；
(2) ferment: postvaccinal mixed liquor is placed in temperature for the 6h～7h that under the conditions of 24 DEG C～28 DEG C, ferments；
(3) filter and sterilize: the mixed liquor after will be fermented through filter-cloth filtering to remove the yeast of residual, and in 95 DEG C of thermostatted waters
The lower 10min that sterilizes of bath, obtains final finished.
2. ferment odor type Radix Puerariae Horse hoof Caulis Sacchari sinensis composite beverage according to claim 1 preparation method it is characterised in that: described
In the step (1) of first, cutting is that Radix Puerariae is cut into 3～5cm thickness lamellar；Described color fixative is by the lamellar Radix Puerariae after cutting
Put in water immediately and carry out color fixative, then pull out.
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| CN110403161A (en) * | 2019-08-15 | 2019-11-05 | 贺州学院 | The method of flavones is enriched in a kind of water chestnut process |
| CN110558511A (en) * | 2019-09-06 | 2019-12-13 | 贺州学院 | Method for enriching phenylpropanoid components in water chestnut processing process |
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