CN106858203A - A kind of Momordica grosvenori and honeysuckle composite beverage and preparation method thereof - Google Patents
A kind of Momordica grosvenori and honeysuckle composite beverage and preparation method thereof Download PDFInfo
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- CN106858203A CN106858203A CN201611247680.2A CN201611247680A CN106858203A CN 106858203 A CN106858203 A CN 106858203A CN 201611247680 A CN201611247680 A CN 201611247680A CN 106858203 A CN106858203 A CN 106858203A
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- Prior art keywords
- honeysuckle
- momordica grosvenori
- leaching liquor
- composite beverage
- preparation
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- 235000011171 Thladiantha grosvenorii Nutrition 0.000 title claims abstract description 95
- 235000013361 beverage Nutrition 0.000 title claims abstract description 50
- 239000002131 composite material Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 241000205585 Aquilegia canadensis Species 0.000 title claims abstract 39
- 241001409321 Siraitia grosvenorii Species 0.000 title abstract description 12
- 238000002386 leaching Methods 0.000 claims abstract description 91
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 52
- 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 abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 239000005720 sucrose Substances 0.000 claims abstract description 18
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 86
- 239000007788 liquid Substances 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000000605 extraction Methods 0.000 claims description 17
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 14
- 239000000284 extract Substances 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 8
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 8
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 8
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 8
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 7
- 235000009815 Momordica Nutrition 0.000 claims description 6
- 241000218984 Momordica Species 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 235000010265 sodium sulphite Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims 2
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- 229910052938 sodium sulfate Inorganic materials 0.000 claims 1
- 235000011152 sodium sulphate Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 239000002932 luster Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 206010011224 Cough Diseases 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 241001570521 Lonicera periclymenum Species 0.000 description 67
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 18
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 18
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 18
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 18
- 229940074393 chlorogenic acid Drugs 0.000 description 18
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 18
- 235000001368 chlorogenic acid Nutrition 0.000 description 18
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 18
- 229960004793 sucrose Drugs 0.000 description 12
- 235000015165 citric acid Nutrition 0.000 description 11
- 230000036541 health Effects 0.000 description 9
- 230000007062 hydrolysis Effects 0.000 description 9
- 238000006460 hydrolysis reaction Methods 0.000 description 9
- 239000007787 solid Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 239000000243 solution Substances 0.000 description 7
- 239000003513 alkali Substances 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 230000002269 spontaneous effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000015092 herbal tea Nutrition 0.000 description 3
- -1 hydroxyl radical free radical Chemical class 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000110 cooling liquid Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000000556 factor analysis Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000008236 heating water Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 201000000297 Erysipelas Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010018910 Haemolysis Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000167230 Lonicera japonica Species 0.000 description 1
- 235000017617 Lonicera japonica Nutrition 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000008588 hemolysis Effects 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 235000019353 potassium silicate Nutrition 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940079827 sodium hydrogen sulfite Drugs 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- DKVBOUDTNWVDEP-NJCHZNEYSA-N teicoplanin aglycone Chemical compound N([C@H](C(N[C@@H](C1=CC(O)=CC(O)=C1C=1C(O)=CC=C2C=1)C(O)=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)OC=1C=C3C=C(C=1O)OC1=CC=C(C=C1Cl)C[C@H](C(=O)N1)NC([C@H](N)C=4C=C(O5)C(O)=CC=4)=O)C(=O)[C@@H]2NC(=O)[C@@H]3NC(=O)[C@@H]1C1=CC5=CC(O)=C1 DKVBOUDTNWVDEP-NJCHZNEYSA-N 0.000 description 1
- LEAHFJQFYSDGGP-UHFFFAOYSA-K trisodium;dihydrogen phosphate;hydrogen phosphate Chemical compound [Na+].[Na+].[Na+].OP(O)([O-])=O.OP([O-])([O-])=O LEAHFJQFYSDGGP-UHFFFAOYSA-K 0.000 description 1
- 238000005406 washing Methods 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
- 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
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of Momordica grosvenori and honeysuckle composite beverage and preparation method thereof, the composite beverage includes Momordica grosvenori leaching liquor, honeysuckle leaching liquor, sucrose and citric acid, and the volume ratio of the Momordica grosvenori leaching liquor and honeysuckle leaching liquor is (2~1)：(1~4), the sucrose is the 3~7% of Momordica grosvenori leaching liquor and honeysuckle leaching liquor gross mass, and the citric acid is the 0.05~025% of Momordica grosvenori leaching liquor and honeysuckle leaching liquor gross mass.Composite beverage of the present invention has bright bronzing color and luster, and Momordica grosvenori and honeysuckle fragrance more coordinate soft, and flavour is mellow full, and sour-sweet moderate, mouthfeel is soft.Highlight Momordica grosvenori and mix the distinctive coordination local flavor of generation with honeysuckle, the nutritional ingredient of Momordica grosvenori and honeysuckle is rich in simultaneously, finished product color stability, without layering, muddy or bad color and luster, bottled complete crack-free, the effects such as with clearing heat and detoxicating, cough-relieving apophlegmatic, it is a kind of new composite beverage, with wide market prospects.
Description
Technical field
The invention belongs to technical field of beverage processing, more particularly, to a kind of Momordica grosvenori and honeysuckle composite beverage and its
Preparation method.
Background technology
Momordica grosvenori (Siraitia grosvenorii) is that Curcurbitaceae is perennial climbs up by holding on to liana, main product Guangxi, Guilin,
It is to integrate medicinal, tea-drinking and edible industrial crops.Its is cool in nature, sweet, enters lung, the warp of intestines two, have clearing heat and moistening lung, cool blood,
The effect of relaxing bowel.Cucurbitane-glycoside saponins are one of principle active components of Momordica grosvenori, account for the 3% of dry fruit.This
Class compound has common aglycon (momordica grosvenori alcohol), and there is major part sweet taste to be but not belonging to glucide, be that diabetes etc. are avoided
The preferable sweet substance of sugar class patient.Other Fructus Monordicae extract has certain clear to hydroxyl radical free radical and oxygen radical
Except effect, the generation of red blood cell autoxidation haemolysis and MDA can be suppressed.Momordica grosvenori is widely used in making herbal tea in Guangdong, Guangxi,
Its application in terms of food and drink has plurality of health care functions to health.
Honeysuckle (Lonicera japonica) original name bears east, is conventional Chinese medicine.With clearing heat and detoxicating, the work(of wind-heat dissipating
Effect, cures mainly the diseases such as carbuncle swells hemorrhoid, larynx numbness, erysipelas, toxic-heat and blood stasis, anemopyretic cold, warm disease heating, equal effect is significant.Honeysuckle its stem,
Leaf, middle main component is spent for chlorogenic acid, the chlorogenic acid clinically effect with anti-inflammation, modern science is biological to chlorogenic acid
The research of activity is deeper into multiple fields such as food, health care, medicine and daily-use chemical industries.In recent years, the purposes of honeysuckle is increasingly
Extensively, start progressively to be developed in terms of tealeaves, beverage, food and daily chemical product etc. from single Chinese herbal medicine.The health care of honeysuckle
Health, maintaining beauty and keeping young has also been drunk effect and has been confirmed by a large amount of of many modern females.
Though there is single beverage made of Momordica grosvenorii Swingle and honeysuckle beverage in the market, respective taste is single, health care work(
Can be limited.And the two is combined and has not only reconciled single mouthfeel by arhat fruit honeysuckle composite beverage, their health care can be more cooperateed with
Function, being allowed to often to drink this beverage, there is heat-clearing to sterilize, more kinds of health-care efficacy such as cough-relieving apophlegmatic, while also complied with both should
Development trend.The beverage of and function single compared to other mouthfeels limitation is more competitive.The raising of quality of life in recent years,
People also pay attention to own health and health care further, to corresponding product demand also rapid development, and with Wang Laoji,
The appearance of plant beverage is just being waited with it, the country has started the plant beverage spending spree headed by herbal tea, and the consumption to herbal tea is needed
Ask also continuing to increase, and bear product with winter composite beverage in the market not occurring similar Momordica grosvenori also.Therefore, study
The optimal production technology of the composite beverage also has larger application value.
The content of the invention
Mesh of the invention is to overcome the problems of the prior art, there is provided a kind of Momordica grosvenori and honeysuckle composite beverage.
Another mesh of the invention is the preparation method for providing a kind of above-mentioned Momordica grosvenori and honeysuckle composite beverage.
Above-mentioned purpose of the present invention is achieved by the following technical programs：
A kind of Momordica grosvenori and honeysuckle composite beverage, including Momordica grosvenori leaching liquor, honeysuckle leaching liquor, sucrose and citric acid, institute
The volume ratio for stating Momordica grosvenori leaching liquor and honeysuckle leaching liquor is (2~1)：(1~4), the sucrose is Momordica grosvenori leaching liquor and bears
The 3~7% of winter leaching liquor gross mass, the citric acid be Momordica grosvenori leaching liquor and honeysuckle leaching liquor gross mass 0.05~
0.25%.
Preferably, the volume ratio of the Momordica grosvenori leaching liquor and honeysuckle leaching liquor is 1：(2~4), the sucrose is arhat
The 5~6% of fruit leaching liquor and honeysuckle leaching liquor gross mass, the citric acid is Momordica grosvenori leaching liquor and honeysuckle leaching liquor gross mass
0.1~0.2%.
It is further preferable that the volume ratio of the Momordica grosvenori leaching liquor and honeysuckle leaching liquor is 1：4, the sucrose is Momordica grosvenori
The 4% of leaching liquor and honeysuckle leaching liquor gross mass, the citric acid is Momordica grosvenori leaching liquor and honeysuckle leaching liquor gross mass
0.15%.
The preparation method of a kind of above-mentioned Momordica grosvenori and honeysuckle composite beverage, comprises the following specific steps that：
S1. Momordica grosvenori leaching liquor is prepared；
S2. honeysuckle leaching liquor is prepared；
S3. allocate：Momordica grosvenori leaching liquor and honeysuckle leaching liquor, sucrose and citric acid are weighed, is mixed uniformly, added auxiliary
Material, obtains mixed liquor；
S4. filling sterilizing：It is filling when the mixed liquor of step S3 is maintained at into 80~90 DEG C, by canned mixed liquor in
Sterilize 30-40min at 100~110 DEG C, is sealed after being cooled to room temperature, and Momordica grosvenori and honeysuckle composite beverage is obtained；
Preferably, it is described prepare Momordica grosvenori leaching liquor specific method be：
(1) will complete non-cracked Momordica grosvenori dry fruit grind into powder；
(2) add pure water to soak 2~4h after Grosvenor Momordica Fruit is weighed, be placed in 60~100 DEG C of water-bath and extract 10
~30min, is obtained Momordica grosvenori and extracts thick liquid；
(3) carried out filtering to obtain juice, as Momordica grosvenori leaching liquor with gauze after Momordica grosvenori being extracted into thick liquid cooling, sealed,
It is standby.
Preferably, the mass volume ratio of Grosvenor Momordica Fruit and pure water is than 1 described in step (2)：(10~30) g/mL.
Preferably, the specific method of the preparation honeysuckle leaching liquor is：
(1) honeysuckle that picking no disease and pests harm, nothing are gone mouldy, removing silt, dirt and impurity are washed with water；
(2) add pure water to soak 0.5~2h after weighing honeysuckle, pH is adjusted to 3.0 with 0.1mol/L phosphoric acid solutions, plus
Enter after sodium sulfite stirs, be placed in 30~90min of extraction in 60~100 DEG C of water-bath, being obtained honeysuckle extracts thick liquid；
(3) thick liquid sodium bicarbonate solution will be extracted honeysuckle and will adjust pH to neutrality, and be carried out with gauze filtering to obtain juice after cooling
Liquid, as honeysuckle leaching liquor, sealing are standby.
Preferably, the mass volume ratio of honeysuckle and pure water is than 1 described in step (2)：(40~80) g/mL.
Preferably, the mass volume ratio of sodium sulfite and phosphoric acid solution described in step (2) is 1：(0.1~0.3) g/mL.
Preferably, auxiliary material described in step S3 is disodium hydrogen phosphate, sodium dihydrogen phosphate and beta-schardinger dextrin；The auxiliary material is sieve
The 2~2.4% of Chinese fruit leaching liquor and honeysuckle leaching liquor, sucrose and citric acid gross mass, the disodium hydrogen phosphate, sodium dihydrogen phosphate
It is 0.16 with the mass ratio of beta-schardinger dextrin:1.2:1.
The chlorogenic acid contained in honeysuckle of the invention has unstability to high temperature, high light, alkaline environment.In extraction process
If not processing, the loss of chlorogenic acid content can be caused because of factors such as hydrolysis, oxidation or high temperature, make the part health-care efficacy of beverage
It is difficult to ensure that.Chlorogenic acid is most stable in the environment of pH=3.Therefore, the present invention is adjusted with phosphoric acid and mixed when leaching liquor is made
Liquid pH sets up the most stable of acid or alkali environment of chlorogenic acid to 3, and heating extraction is carried out after adding antioxidant sodium hydrogensulfite, suppression
The oxidation and hydrolysis of chlorogenic acid processed, pH is adjusted back arrive to product requirement standard with 0.1mol/L sodium acid carbonates again after the completion of extraction,
Can effectively ensure that the high extraction of chlorogenic acid.
Chlorogenic acid meeting spontaneous hydrolysis during storage, and it is related to temperature, acid or alkali environment, it is especially easy in the basic conditions
Degraded, thus allocate in the present invention it is compound after add beta-schardinger dextrin embedding chlorogenic acid, slow down its system spontaneous hydrolysis speed,
Stability is improved, while pH stabilizers disodium hydrogen phosphate and sodium dihydrogen phosphate are added, after being calculated for 6 according to complex liquid pH after allotment
Disodium hydrogen phosphate and sodium dihydrogen phosphate (pH=6,0.1M disodium hydrogen phosphate-phosphate sodium dihydrogen buffer solution) are separately added into, make beverage
There is the acid or alkali environment for suppressing chlorogenic acid oxidation and hydrolysis of stabilization before the deadline, further improve arhat fruit honeysuckle and be combined
The manufacture craft of beverage, so as to improve the quality stability of product.
Compared with prior art, the invention has the advantages that：
1. composite beverage of the present invention has bright bronzing color and luster, and Momordica grosvenori and honeysuckle fragrance more coordinate soft, flavour
Mellow full, sour-sweet moderate, mouthfeel is soft.Highlight Momordica grosvenori and mix the distinctive coordination local flavor of generation with honeysuckle, while being rich in
The nutritional ingredient of Momordica grosvenori and honeysuckle, finished product color stability, without layering, muddy or bad color and luster, bottled complete crack-free has
The effects such as clearing heat and detoxicating, cough-relieving apophlegmatic.
2. honeysuckle contains chlorogenic acid in the present invention, due to chlorogenic acid during storage can spontaneous hydrolysis, and with temperature, acid
Alkali environmental correclation, hence sets up the most stable of acid or alkali environment of chlorogenic acid, suppresses the oxidation and hydrolysis of chlorogenic acid, has been effectively ensured green
The high extraction of ortho acid.
3. allocated in the present invention and beta-schardinger dextrin embedding chlorogenic acid added after being combined, slow down its system spontaneous hydrolysis speed,
Stability is improved, while adding pH stabilizers disodium hydrogen phosphate and sodium dihydrogen phosphate, beverage is had stabilization before the deadline
Suppress the acid or alkali environment of chlorogenic acid oxidation and hydrolysis, further improve the manufacture craft of arhat fruit honeysuckle composite beverage, so that
Improve the quality stability of product.
Specifically apply mode
Present disclosure is further illustrated with reference to specific embodiment, but be should not be construed as limiting the invention.
If not specializing, the conventional meanses that technological means used is well known to those skilled in the art in embodiment.Except non-specifically
Illustrate, the reagent for using of the invention, method and apparatus are the art conventional reagent, method and apparatus.
The preparation of the Momordica grosvenori leaching liquor of embodiment 1
The preparation method of Momordica grosvenori leaching liquor is：
(1) will complete non-cracked Momordica grosvenori dry fruit grind into powder；
(2) add pure water to soak 2~4h after Grosvenor Momordica Fruit is weighed, be placed in 60~100 DEG C of water-bath and extract 10
~30min, is obtained Momordica grosvenori and extracts thick liquid；
(3) carried out filtering to obtain juice, as Momordica grosvenori leaching liquor with gauze after Momordica grosvenori being extracted into thick liquid cooling, sealed,
It is standby.
It is determined that the principal element of soluble solid content has the matter of Momordica grosvenori and pure water in influence Momordica grosvenori leaching liquor
Amount volume ratio, Extracting temperature and extraction time.Select each factor influences larger level to experimental result, with soluble solid
Thing extracted amount does orthogonal test as index, it is determined that optimal extracting condition.
The orthogonal test factor analysis of the Momordica grosvenori leaching liquor of table 1
As shown in Table 1, the factor of influence Momordica grosvenori soluble solid content is followed successively by A solid-liquid ratios>B extraction temperatures>C soaks
Carry the time；Solid-liquid ratio, extraction temperature factor influence it is more notable, time factor is not notable, from from the aspect of economy and efficiency,
Can determine that more excellent technique is A1B2C2, i.e. the mass volume ratio of feed liquid is 1：10, Extracting temperature is 80 DEG C, and extraction time is
20min.With this understanding, the soluble solid content of Momordica grosvenori leaching liquor is about 5.0%.
The preparation of embodiment 2 honeysuckle leaching liquor
The preparation method of honeysuckle leaching liquor is：
(1) honeysuckle that picking no disease and pests harm, nothing are gone mouldy, removing silt, dirt and impurity are washed with water；
(2) pure water immersion 0.5-2h will be added after weighing honeysuckle, pH is adjusted to 3.0 with 0.1mol/L phosphoric acid solutions, plus
Enter after sodium sulfite stirs, be placed in 60-100 DEG C of water-bath and extract 30-90min, being obtained honeysuckle extracts thick liquid；
(3) thick liquid sodium bicarbonate solution will be extracted honeysuckle and will adjust pH to neutrality, and be carried out with gauze filtering to obtain juice after cooling
Liquid, as honeysuckle leaching liquor, sealing are standby.
It is determined that when the principal element of soluble solid content has solid-liquid ratio, Extracting temperature and extracts in influence honeysuckle extract
Between.Select each factor influences larger level to experimental result, and orthogonal examination is done as index using soluble solid extracted amount
Test, it is determined that optimal extracting condition.
As shown in Table 2, the factor of influence honeysuckle soluble solid content is followed successively by A solid-liquid ratios>B extraction temperatures>C is extracted
Time, more excellent technique is A1B3C3, i.e. the mass volume ratio of honeysuckle and pure water is 1：40(W：V), Extracting temperature is carried for 100 DEG C
The time is taken for 90min.With this understanding, the soluble solid content of honeysuckle leaching liquor is about 3.0%.
Table 2 honeysuckle leaching liquor orthogonal test factor analysis
The allotment of the Momordica grosvenori of embodiment 3 and honeysuckle composite beverage
Momordica grosvenori-honeysuckle the beverage being only made with Momordica grosvenori leaching liquor and honeysuckle leaching liquor, mouthfeel shows slightly thin, and arhat
The sweet taste of fruit and honeysuckle is pure not as sucrose.Therefore, citric acid is added on the basis of Momordica grosvenori leaching liquor and honeysuckle leaching liquor
Allocated with sucrose, to obtain more preferable mouthfeel.Single factor experiment is done to each factor, testing program table is shown in Table 3.
The single factor experiment water-glass of the Momordica grosvenori of table 3 and honeysuckle composite beverage
On the basis of single factor experiment, select each factor influences larger scope to experimental result, with subjective appreciation
Carry out optimization of C/C composites for index carries out orthogonal test according to the evaluation criteria of table 4.
The composite beverage subjective appreciation standard of table 4
The arhat juice of table 5 and honeysuckle juice are with the influence for comparing product sensory quality
Influence of the cane sugar content of table 6 to product sensory quality
Influence of the citric acid content of table 7 to product sensory quality
The Momordica grosvenori leaching liquor and honeysuckle leaching liquor composite beverage carried out under the premise of above-mentioned single factor experiment in table 5-7
The orthogonal test factor level of formula such as table 8, as a result shows：Influence order of each factor to index is to match somebody with somebody A Momordica grosvenoris and honeysuckle
Than>C sucrose>B citric acids.The more excellent formula of composite beverage is A3B2C1, i.e. Momordica grosvenori and honeysuckle leaching liquor compare 1：4, citric acid
0.15%, sucrose 4%.Composite beverage integrated sensory's product under the formula are set to 80 points, with distinct uniform rufous color and luster,
Without suspension, sediment；Momordica grosvenori and honeysuckle give off a strong fragrance, coordinate, and flavour is mellow full, sour-sweet relatively mild.
The orthogonal test factor level of the arhat juice of table 8 and honeysuckle composite beverage formula
The preparation technology of the Momordica grosvenori of embodiment 4 and honeysuckle composite beverage
1. raw material selection：Honeysuckle and complete non-cracked Momordica grosvenori dry fruit that picking no disease and pests harm, nothing are gone mouldy.
2. raw material cleaning：Washing removes silt, dirt, impurity, residues of pesticides etc..
3. pretreatment of raw material：Momordica grosvenori dry fruit is broken into small pieces and is stirred in mixer powdered, be beneficial to sieve
Active ingredient is leached in Chinese fruit.
4. extract：(a) Momordica grosvenori：Raw material is mixed with pure water according to certain ratio, is stirred in water bath with thermostatic control
The heating water bath that certain hour is carried out in pot forms the thick liquid of extraction.(b) honeysuckle：Raw material is mixed with pure water according to certain ratio
Close, pH to 3.0 is adjusted with the 0.1mol/L phosphoric acid solutions of 1.5ml, add 0.13-0.5g sodium sulfites, stir in constant temperature
The heating water bath carried out in water-bath forms the thick liquid of extraction, and pH to neutrality is adjusted with sodium bicarbonate solution.
5. filter：Thick liquid after gauze is by extraction is filtered, and leaching liquor is obtained after the solid material of removal.
6. allocate：The optimum formula determined by orthogonal test, according to Momordica grosvenori leaching liquor and the volume of honeysuckle leaching liquor
Than being 1:4 mixing, add sucrose and the mixing of 0.15% citric acid of the gross mass 4% of Momordica grosvenori leaching liquor and honeysuckle leaching liquor
Uniformly, final being combined is prepared after the disodium hydrogen phosphate, 1.2% sodium dihydrogen phosphate and 1% beta-schardinger dextrin that add 0.16%
Beverage.
7. filling：Filling to carry out while hot, temperature is maintained at more than 80 DEG C, few with cold air amount in ensureing bottle, reduces oxygen
Gas content, shortens sterilizing time.
8. sterilized, cooling：By canned mixed liquor in sterilization 30min at 100 DEG C, less than 40 DEG C are cooled to.It is actual raw
Can be using UHT sterilizations and aseptic filling technology in product.
9. inspection, finished product：Finished product is without layering, muddy or bad color and luster, bottled complete crack-free.
Above-described embodiment is the present invention preferably implementation method, but embodiments of the present invention are not by above-described embodiment
Limitation, it is other it is any without departing from Spirit Essence of the invention and the change, modification, replacement made under principle, combine and simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
1. a kind of Momordica grosvenori and honeysuckle composite beverage, it is characterised in that including Momordica grosvenori leaching liquor, honeysuckle leaching liquor, sucrose and
The volume ratio of citric acid, the Momordica grosvenori leaching liquor and honeysuckle leaching liquor is (2~1)：(1~4), the sucrose soaks for Momordica grosvenori
The 3~7% of extract and honeysuckle leaching liquor gross mass, the citric acid is Momordica grosvenori leaching liquor and honeysuckle leaching liquor gross mass
0.05~0.25%.
2. the Momordica grosvenori according to claim 1 and honeysuckle composite beverage, it is characterised in that the Momordica grosvenori leaching liquor and bear
The volume ratio of winter leaching liquor is 1：(2~4), the sucrose is the 5~6% of Momordica grosvenori leaching liquor and honeysuckle leaching liquor gross mass,
The citric acid is the 0.1~0.2% of Momordica grosvenori leaching liquor and honeysuckle leaching liquor gross mass.
3. Momordica grosvenori according to claim 1 or claim 2 and honeysuckle composite beverage, it is characterised in that the Momordica grosvenori leaching liquor and
The volume ratio of honeysuckle leaching liquor is 1：4, the sucrose is the 4% of Momordica grosvenori leaching liquor and honeysuckle leaching liquor gross mass, the lemon
Lemon acid is the 0.15% of Momordica grosvenori leaching liquor and honeysuckle leaching liquor gross mass.
4. a kind of preparation method of Momordica grosvenori and honeysuckle composite beverage according to claim any one of 1-3, it is characterised in that
Comprise the following specific steps that：
S1. Momordica grosvenori leaching liquor is prepared；
S2. honeysuckle leaching liquor is prepared；
S3. allocate：Momordica grosvenori leaching liquor and honeysuckle leaching liquor, sucrose and citric acid are weighed, uniform, addition auxiliary material is mixed,
Obtain mixed liquor；
S4. filling sterilizing：It is filling when the mixed liquor of step S3 is maintained at into 80~90 DEG C, by canned mixed liquor in 100~
Sterilize 30-40min at 110 DEG C, is sealed after being cooled to room temperature, and Momordica grosvenori and honeysuckle composite beverage is obtained.
5. the preparation method of Momordica grosvenori and honeysuckle composite beverage according to claim 4, it is characterised in that described to prepare arhat
The specific method of fruit leaching liquor is：
(1) will complete non-cracked Momordica grosvenori dry fruit grind into powder；
(2) pure water immersion 2-4h is added after Grosvenor Momordica Fruit is weighed, be placed in 60~100 DEG C of water-bath extraction 10~
30min, is obtained Momordica grosvenori and extracts thick liquid；
(3) carried out filtering to obtain juice, as Momordica grosvenori leaching liquor with gauze after Momordica grosvenori being extracted into thick liquid cooling, sealed, it is standby.
6. the preparation method of Momordica grosvenori and honeysuckle composite beverage according to claim 5, it is characterised in that institute in step (2)
The mass volume ratio for stating Grosvenor Momordica Fruit and pure water is than 1：(10~30) g/mL.
7. the preparation method of Momordica grosvenori and honeysuckle composite beverage according to claim 4, it is characterised in that the preparation honeysuckle
The specific method of leaching liquor is：
(1) honeysuckle that picking no disease and pests harm, nothing are gone mouldy, removing silt, dirt and impurity are washed with water；
(2) add pure water to soak 0.5~2h after weighing honeysuckle, pH to 3.0 is adjusted with 0.1mol/L phosphoric acid solutions, add sub-
After sodium sulphate stirs, 30~90min of extraction in 60~100 DEG C of water-bath is placed in, the thick liquid of honeysuckle extraction is obtained；
(3) thick liquid sodium bicarbonate solution will be extracted honeysuckle and will adjust pH to neutrality, and be carried out with gauze filtering to obtain juice after cooling, i.e.,
It is honeysuckle leaching liquor, sealing is standby.
8. the preparation method of Momordica grosvenori and honeysuckle composite beverage according to claim 7, it is characterised in that institute in step (2)
The mass volume ratio for stating honeysuckle and pure water is than 1：(40~80) g/mL.
9. the preparation method of Momordica grosvenori and honeysuckle composite beverage according to claim 7, it is characterised in that institute in step (2)
The mass volume ratio for stating sodium sulfite and phosphoric acid solution is 1：(0.1~0.3) g/mL.
10. the preparation method of Momordica grosvenori and honeysuckle composite beverage according to claim 4, it is characterised in that institute in step S3
Auxiliary material is stated for disodium hydrogen phosphate, sodium dihydrogen phosphate and beta-schardinger dextrin, the auxiliary material is Momordica grosvenori leaching liquor and honeysuckle leaching liquor, sugarcane
The 2~2.4% of sugar and citric acid gross mass, the mass ratio of the disodium hydrogen phosphate, sodium dihydrogen phosphate and beta-schardinger dextrin is 0.16:
1.2:1。
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