CN106360208A - Fermented-type waxberry and Jin zhu guo pear compound beverage and preparation method thereof - Google Patents
Fermented-type waxberry and Jin zhu guo pear compound beverage and preparation method thereof Download PDFInfo
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- CN106360208A CN106360208A CN201610707413.2A CN201610707413A CN106360208A CN 106360208 A CN106360208 A CN 106360208A CN 201610707413 A CN201610707413 A CN 201610707413A CN 106360208 A CN106360208 A CN 106360208A
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- gold bead
- myricae rubrae
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
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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
Abstract
The invention discloses a fermented-type waxberry and Jin zhu guo pear compound beverage which is prepared from: waxberries, Jin zhu guo pear, pea, sorghum, cucumber juice, celery juice, a nutritional solution, warm boiled water, a sweetener, a stabilizer, camellia oil and protein powder. A preparation method of the beverage includes the steps of: 1) preparing compound fruit pulp for later use; 2) preparing fermented compound fruit pulp; 3) preparing compound pulp; 4) preparing the nutritional solution; and 5) mixing the fermented compound fruit pulp, the compound pulp, the nutritional solution and other raw materials uniformly, filtering the mixture to remove residues, and sterilizing and packaging the mixture to obtain the beverage. Through addition of the nutritional components, such as the waxberries, the Jin zhu guo pear and the like, to the beverage, and addition of the health-caring beneficial components, such as the sorghum, the protein powder, poria cocos and the like, the beverage has better taste and can improve disease resistance of body, has high nutritional and economic value, and has a wide market prospect.
Description
Technical field
The invention belongs to field of health care food and in particular to a kind of fermented type Fructus Myricae rubrae gold bead composite beverage and its preparation work
Skill.
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 fermented type Fructus Myricae rubrae gold bead composite beverage and its preparation technology, its local flavor is only
Spy, moreover it is possible to strengthen body immunity while supplementing needed by human body nutrient substance, has the work(such as strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence
Effect.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of present invention fermented type Fructus Myricae rubrae gold bead composite beverage, is made up of the raw material of following weight portion:
30～50 parts of Fructus Myricae rubrae, 30～50 parts of gold bead, 3～8 parts of Semen Pisi sativi, 3～8 parts of Sorghum vulgare Pers., 2～5 parts of Sucus Cucumidis sativi, Sucus Oenanthes Javanicae
2～5 parts, 8～15 parts of nutritional solution, appropriate warm water, 5～12 parts of sweeting agent, 2～6 parts of stabilizer, 1～2 part of Camellia oil, albumen
0.5～2 part of powder；Described nutritional solution is made up of the raw material of following weight parts: 3～8 parts of Poria, 2～3 parts of Hibiscus Sabdariffa Linn, Garden lavender 1
～2 parts, 1～2 part of Herba Arctii leaf, 1～3 part of Resina garciniae peel；
The preparation technology of described fermented type Fructus Myricae rubrae gold bead composite beverage, comprises the following steps:
(1), by Fructus Myricae rubrae, gold bead respectively remove impurity, clean and take meat, in 90～95 DEG C of hot water, burn 5～8 minutes, 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), choose Semen Pisi sativi, Sorghum vulgare Pers., 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, plus Sucus Cucumidis sativi, Sucus Oenanthes Javanicae and appropriate warm water exist
In beater, polishing pulping, obtains composite pulp；
(4) mix after, Poria, Hibiscus Sabdariffa Linn, Garden lavender, Herba Arctii leaf, Resina garciniae peel being respectively washed, plus 8～12 times of temperature open
Water, 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 the nutritional labelings such as Fructus Myricae rubrae, gold bead are incorporated in the middle of beverage, simultaneously add Sorghum vulgare Pers., egg albumen powder,
The health care beneficiating ingredient such as Poria, 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, can carry
High bodys resistance against diseases, be highly profitable health；Scientific formula of the present invention, production technology is tried one's best and is ensured the nutrition of raw material itself
Composition 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 fermented type Fructus Myricae rubrae gold bead composite beverage, is made up of the raw material of following weight portion:
50 parts of Fructus Myricae rubrae, 50 parts of gold bead, 8 parts of Semen Pisi sativi, 8 parts of Sorghum vulgare Pers., 5 parts of Sucus Cucumidis sativi, 5 parts of Sucus Oenanthes Javanicae, 15 parts of nutritional solution, temperature
Appropriate boiled water, 12 parts of sweeting agent, 6 parts of stabilizer, 2 parts of Camellia oil, 2 parts of egg albumen powder；Described nutritional solution is by following weight parts
Raw material is made: 8 parts of Poria, 3 parts of Hibiscus Sabdariffa Linn, 2 parts of Garden lavender, 2 parts of Herba Arctii leaf, 3 parts of Resina garciniae peel；
The preparation technology of described fermented type Fructus Myricae rubrae gold bead composite beverage, comprises the following steps:
(1), by Fructus Myricae rubrae, gold bead respectively remove impurity, clean and take meat, burn 8 minutes in 90 DEG C of hot water, plus 4 times of temperature open
Water makes pulping, 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), choose Semen Pisi sativi, Sorghum vulgare Pers., slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak
Bubble 9 hours, then steaming and decocting 45 minutes under 100～110 DEG C of steam, plus Sucus Cucumidis sativi, Sucus Oenanthes Javanicae and appropriate warm water are in beater
Middle polishing pulping, obtains composite pulp；
(4) mix after, Poria, Hibiscus Sabdariffa Linn, Garden lavender, Herba Arctii leaf, Resina garciniae peel being respectively washed, plus 8 times of warm waters, often
Warm macerating steeps 5 hours, and then 60～70 DEG C of heating of keeping temperature decoct 3 hours, and pulping of polishing obtains nutritional solution；
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilizing
Fill, obtains finished product.
In described step (5), 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 fermented type Fructus Myricae rubrae gold bead composite beverage, is made up of the raw material of following weight portion:
30 parts of Fructus Myricae rubrae, 30 parts of gold bead, 3 parts of Semen Pisi sativi, 3 parts of Sorghum vulgare Pers., 2 parts of Sucus Cucumidis sativi, 2 parts of Sucus Oenanthes Javanicae, 8 parts of nutritional solution, temperature
Appropriate boiled water, 5 parts of sweeting agent, 2 parts of stabilizer, 1 part of Camellia oil, 0.5 part of egg albumen powder；Described nutritional solution is by following weight parts
Raw material is made: 3 parts of Poria, 2 parts of Hibiscus Sabdariffa Linn, 1 part of Garden lavender, 1 part of Herba Arctii leaf, 1 part of Resina garciniae peel；
The preparation technology of described fermented type Fructus Myricae rubrae gold bead composite beverage, comprises the following steps:
(1), by Fructus Myricae rubrae, gold bead respectively remove impurity, clean and take meat, burn 5 minutes in 95 DEG C of hot water, plus 2 times of temperature open
Water makes pulping, 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), choose Semen Pisi sativi, Sorghum vulgare Pers., slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak
Bubble 6 hours, then steaming and decocting 25 minutes under 100～110 DEG C of steam, plus Sucus Cucumidis sativi, Sucus Oenanthes Javanicae and appropriate warm water are in beater
Middle polishing pulping, obtains composite pulp；
(4) mix after, Poria, Hibiscus Sabdariffa Linn, Garden lavender, Herba Arctii leaf, Resina garciniae peel being respectively washed, plus 12 times of warm waters,
Soak at room temperature 10 hours, 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 in the middle of composite beverage the nutritional labelings such as Fructus Myricae rubrae, gold bead, is added many simultaneously
Plant health care beneficiating ingredient, improve the nutritive value of composite beverage；Its rich in taste, has new and graceful fruital, is supplementing human body institute
While needing nutrient substance, 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, non-
Chang Youyi 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 fermented type Fructus Myricae rubrae 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 Fructus Myricae rubrae, 30～50 parts of gold bead, 3～8 parts of Semen Pisi sativi, 3～8 parts of Sorghum vulgare Pers., 2～5 parts of Sucus Cucumidis sativi, Sucus Oenanthes Javanicae 2～5
Part, 8～15 parts of nutritional solution, appropriate warm water, 5～12 parts of sweeting agent, 2～6 parts of stabilizer, 1～2 part of Camellia oil, egg albumen powder 0.5
～2 parts；Described nutritional solution is made up of the raw material of following weight parts: 3～8 parts of Poria, 2～3 parts of Hibiscus Sabdariffa Linn, Garden lavender 1～2
Part, 1～2 part of Herba Arctii leaf, 1～3 part of Resina garciniae peel；
The preparation technology of described fermented type Fructus Myricae rubrae gold bead composite beverage, comprises the following steps:
(1), by Fructus Myricae rubrae, 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 warm water makes pulping, obtains 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 Pisi sativi, Sorghum vulgare Pers., slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6～
9 hours, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, plus Sucus Cucumidis sativi, Sucus Oenanthes Javanicae and appropriate warm water were in making beating
In machine, polishing pulping, obtains composite pulp；
(4) mix after, Poria, Hibiscus Sabdariffa Linn, Garden lavender, Herba Arctii leaf, Resina garciniae peel being respectively washed, plus 8～12 times of warm waters, often
Warm macerating steeps 5～10 hours, and 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 fermented type Fructus Myricae rubrae gold bead composite beverage according to claim 1 and its preparation technology it is characterised in that
In described 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 fermented type Fructus Myricae rubrae gold bead composite beverage according to claim 1 and its preparation technology 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 or more.
4. a kind of fermented type Fructus Myricae rubrae gold bead composite beverage according to claim 1 and its preparation technology it is characterised in that
Described stabilizer is in xanthan gum, pectin, sodium carboxymethyl cellulose, guar gum, gelatin, carrageenan, arabic gum
One or more.
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| CN101088421A (en) * | 2006-06-18 | 2007-12-19 | 杨锋 | Composite fruit and vegetable juice beverage with hydrolyzed plant protein and its prepn |
| CN103126023A (en) * | 2013-03-27 | 2013-06-05 | 苏州苏东庭生物科技有限公司 | Processing technique of fermented red bayberry and honey beverage |
| 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 |
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2016
- 2016-08-23 CN CN201610707413.2A patent/CN106360208A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088421A (en) * | 2006-06-18 | 2007-12-19 | 杨锋 | Composite fruit and vegetable juice beverage with hydrolyzed plant protein and its prepn |
| CN103126023A (en) * | 2013-03-27 | 2013-06-05 | 苏州苏东庭生物科技有限公司 | Processing technique of fermented red bayberry and honey beverage |
| 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 |
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Application publication date: 20170201 |