CN106923122A - A kind of beverage with antioxidation function and preparation method - Google Patents
A kind of beverage with antioxidation function and preparation method Download PDFInfo
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- CN106923122A CN106923122A CN201710168009.7A CN201710168009A CN106923122A CN 106923122 A CN106923122 A CN 106923122A CN 201710168009 A CN201710168009 A CN 201710168009A CN 106923122 A CN106923122 A CN 106923122A
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- iron rod
- waxy corn
- rod yam
- beverage
- black waxy
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- 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
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- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of beverage with antioxidation function and preparation method, described beverage with antioxidation function is by 1~15 part of black waxy corn, 0.5~10 part of iron rod yam, the yellow last of the ten Heavenly stems in autumn spends 0.1~3 part, 2~10 parts of white granulated sugar, 0.1~0.6 part of citric acid, 0.02~0.8 part of xanthans, appropriate amount of water is made, described method is precooked including black waxy corn, add water, alpha amylase enzymolysis is added to obtain black waxy corn juice, iron rod yam adds water, boil, defibrination, alpha amylase enzymolysis is added to obtain iron rod yam juice, after juice is mixed, the yellow last of the ten Heavenly stems in the autumn flower of addition, white granulated sugar, citric acid, xanthans is allocated, homogeneous, it is filling, sterilization etc..Beverage of the present invention has black waxy corn and iron rod yam local flavor, and fragrant in taste is pure, and with antioxidation activity higher, preparation method is simple to operate, with low cost.
Description
Technical field
The invention belongs to technical field of beverage processing, and in particular to prepared by black waxy corn, iron rod yam, the yellow last of the ten Heavenly stems in autumn flower etc.
Into beverage with antioxidation function and preparation method.
Background technology
Black waxy corn contains more rich lysine, micro unit in addition to containing starch, protein, fat than conventional corn
Plain sheet（Fe）, zinc (Zn), manganese (Mn), copper (Cu), selenium (Se) and melanin isoreactivity material.Melanin belongs to anthocyan, tool
There are free radical anti-oxidant, that removing is internal, different, antitumor resistance, antiallergy, the activity of reduction oxidizing ferment；Glycerine can be reduced
Lipid level, improves the catabolism of high glycerine fat lipoprotein, suppresses cholesterol absorption, reduces LDL-C content
And protect various functions such as gastric mucosa.
Iron rod yam contains more rich polysaccharide, allantoin, many in addition to containing starch, protein, fat than Chinese yam
Plant amino acid, cholesterine, ergosterol, campesterol, cupreol, trace element, batatasins, Dioscin isoreactivity thing
Matter.With tonifying middle-Jiao and Qi, regulation taste, production of sperm benefit lung, the puckery essence of kidney tonifying, reducing blood lipid, it is hypoglycemic the effects such as.Chinese yam active polysaccharide has
There are anti-oxidant, activity of fighting against senium, enhancing immunization, antitumor action and the therapeutic action to diabetes.
Okra also contains abundant VitAVitE, dimension life in addition to containing food fiber, protein, fat
Plain C, carrotene, pectin, flavones and polysaccharide isoreactivity material.Flavone compound has removes free radical, anti-oxidant, anti-ageing
Always, anti-osteoporosis, anti-mutation, antitumor, antibacterial, antiviral, protection eyesight, immune regulation, treatment of vascular hardening, drop blood
The functions such as sugar, anti HIV-1 virus activity.
Anti-oxidant is pre- anti-aging important step, because hydroxy radical triggers unrighted acid that lipid peroxidation occurs
Reaction, damages membrane structure and function and causes various diseases, and superoxide radical energy loss is hindered life macromolecule and causes various diseases.
If excessive oxyradical can be eliminated, cause for many free radicals and aging-related disease can prevent.Example
Such as common cancer, artery sclerosis, diabetes, cataract, cardiovascular disease, senile dementia, arthritis, these diseases are all recognized
It is related to free radical.
Antioxidant is the material that can slow down or prevent oxidation, for example polysaccharide, anthocyanidin, flavones, mercaptan, Vitamin C
Acid etc..Antioxidant prevents the formation of MDA by removing interior free yl, anti-aging process, not only can be with
Suppress vivo oxidation reaction, also by increasing the quantity of T lymphocytes and invigorating, promote the synthesis of interferon, participate in
Cholesterol metabolic, improves the approach such as body immunity, delays senility of humanbody process.Supplement polyphenoils is conducive to Exercise Mechanics
Reduce the generation of free radical or accelerate it to remove, it is with the side effect to Green Tea Extract thus all beneficial to the health of common people, can
Can the generation of delayed motion fatigue and quickening physical efficiency recovery.Therefore, we should absorb enough antioxidants, delay body to degenerate
Speed, prevents skin aging, and the moment retains youth expression.
Black waxy corn, iron rod yam, okra are rich in natural, therefore with black waxy corn, iron rod yam, Huang
Okra flowers are primary raw material, and develop a kind of has anti-oxidation efficacy rich in polysaccharide, anthocyanidin, plant flavone isoreactivity composition
Beverage, the need for meeting market development.On the basis of raw material production and supply are ensured, using cost advantage, anti-oxidation function drink
Unique local flavor and the wide market demand of material, can obtain bigger economic benefit, while it is real to ensure that consumer obtains
Nutritional health function, has a wide market prospects in Chinese market.
The content of the invention
It is an object of the invention to provide a kind of beverage with antioxidation function and preparation method, the method is simple to operate, low cost
Honest and clean, the product processed using the method has black waxy corn and iron rod yam local flavor, and fragrant in taste is pure, and with higher
Antioxidation activity.
The present invention is achieved through the following technical solutions：A kind of beverage with antioxidation function, it is characterised in that：By weight
Meter, is made up of following raw materials：1~15 part of black waxy corn, 0.5~10 part of iron rod yam, the yellow last of the ten Heavenly stems in autumn spend 0.1~3 part, white granulated sugar 2
~10 parts, 0.1~0.6 part of citric acid, 0.02~0.8 part of xanthans, appropriate amount of water.
Described black waxy corn is precooked, and adds water, defibrination to add black waxy corn quality 0.1~0.3% in the ratios of 1 ﹕ 8~20
Enzymolyzing alpha-amylase, filtering, obtain black waxy corn juice.
Described iron rod yam adds water in the ratios of 1 ﹕ 6~15, boils, defibrination, add iron rod yam quality 0.05~
0.2% enzymolyzing alpha-amylase, filtering, obtains iron rod yam juice.
A kind of preparation method of beverage with antioxidation function, comprises the following steps：
（1）Black waxy corn is precooked after 5~25min, and water is added in 1 ﹕ 8-20 ratios, after paste mill grinding, adds black waxy corn
The AMS of quality 0.1~0.3%, after being incubated 30~120min at 60~90 DEG C, crosses and filters to remove insoluble solid, is obtained
Black waxy corn juice；
（2）Iron rod yam section color protection after, in the ratios of 1 ﹕ 6~15 add water, boil 5~15min, through paste mill grinding after, plus
Enter the AMS of iron rod yam quality 0.05~0.2%, after being incubated 20~80min at 60~90 DEG C, filter to remove excessively insoluble solid
Shape thing, is obtained iron rod yam juice；
（3）The yellow last of the ten Heavenly stems in autumn spends crushed after being dried, crosses 200 mesh；
（4）Allotment：After black waxy corn juice and iron rod yam juice are mixed, the addition yellow last of the ten Heavenly stems in autumn spend 0.1~3%, white granulated sugar 2~10%,
Citric acid 0.1~0.6%, the flavor taste of 0.02~0.8% pair of beverage of xanthans are allocated；
（5）Homogeneous：By deployed mixed liquor high pressure homogenizer homogeneous, 10~30MPa of pressure during homogeneous, homogeneous 2~3 times；
（6）Filling, sterilization：It is filled in packing container after mixed liquor exhaust, sterilized 10 in 95~100 DEG C of water-baths~
30min, is water-cooled room temperature and gets product.
Beverage of the present invention has black waxy corn and iron rod yam local flavor, and fragrant in taste is pure, and with higher
Antioxidation activity, preparation method is simple to operate, with low cost.
Specific embodiment
Embodiment 1
Beverage with antioxidation function is prepared, is comprised the following steps：
（1）6kg black waxy corns are added in the water of 50kg, precook 5~25min, after paste mill grinding, add the α-shallow lake of 15g
Powder enzyme, after being incubated 30~120min at 60~90 DEG C, crosses and filters to remove insoluble solid, and black waxy corn juice is obtained；
（2）After the sliced color protection of iron rod yam of 4kg, add the water of 30kg to boil 5~15min, after paste mill grinding, add
The AMS of 8g, after being incubated 20~80min at 60~90 DEG C, crosses and filters to remove insoluble solid, and iron rod yam juice is obtained；
（3）After the yellow last of the ten Heavenly stems in the autumn pollen of 1.5kg dryings is broken, 200 mesh are crossed；
（4）Allotment：After black waxy corn juice and iron rod yam juice are mixed, the 1.5kg Huang last of the ten Heavenly stems in autumn flowers are added, add 5.5 kg white sands
Sugar, 0.35kg citric acids, 0.2kg xanthans are allocated to the flavor taste of beverage, and moisturizing is to 100kg；
（5）Homogeneous：By deployed mixed liquor high pressure homogenizer homogeneous, pressure 25MPa during homogeneous, homogeneous 2~3 times；
（6）Filling, sterilization：It is filled in packing container after mixed liquor exhaust, 10~30min of sterilization in 95~100 DEG C of water-baths,
Room temperature is water-cooled to get product.
Embodiment 2
Beverage with antioxidation function is prepared, is comprised the following steps：
（1）4kg black waxy corns are added in the water of 45kg, precook 5~25min, after paste mill grinding, add the α-shallow lake of 10g
Powder enzyme, after being incubated 30~120min at 60~90 DEG C, crosses and filters to remove insoluble solid, and black waxy corn juice is obtained；
（2）After the sliced color protection of iron rod yam of 5kg, add the water of 35kg to boil 5~15min, after paste mill grinding, add
The AMS of 10g, after being incubated 20~80min at 60~90 DEG C, crosses and filters to remove insoluble solid, and iron rod yam juice is obtained；
（3）After the yellow last of the ten Heavenly stems in the autumn pollen of 1kg dryings is broken, 200 mesh are crossed；
（4）Allotment：After black waxy corn juice and iron rod yam juice are mixed, the 1kg Huang last of the ten Heavenly stems in autumn is added to spend, addition 6.5kg white granulated sugars,
0.34kg citric acids, 0.25kg xanthans are allocated to the flavor taste of beverage, and moisturizing is to 100kg；
（5）Homogeneous, filling, sterilization are still carried out to deployed mixed liquor using condition described in embodiment 1, is water-cooled
Room temperature gets product.
Embodiment 3
Beverage with antioxidation function is prepared, is comprised the following steps：
（1）3kg black waxy corns are added in the water of 40kg, precook 5~25min, after paste mill grinding, add the alphalise starch of 9g
Enzyme, after being incubated 30~120min at 60~90 DEG C, crosses and filters to remove insoluble solid, and black waxy corn juice is obtained；
（2）After the sliced color protection of iron rod yam of 6kg, add the water of 40kg to boil 5~15min, after paste mill grinding, add
The AMS of 10g, after being incubated 20~80min at 60~90 DEG C, crosses and filters to remove insoluble solid, and iron rod yam juice is obtained；
（3）After the yellow last of the ten Heavenly stems in the autumn pollen of 2kg dryings is broken, 200 mesh are crossed；
（4）Allotment：After black waxy corn juice and iron rod yam juice are mixed, the 2kg Huang last of the ten Heavenly stems in autumn is added to spend, addition 7.5kg white granulated sugars,
0.33kg citric acids, 0.8kg xanthans are allocated to the flavor taste of beverage, and moisturizing is to 100kg；
（5）Homogeneous, filling, sterilization are still carried out to deployed mixed liquor using condition described in embodiment 1, is water-cooled
Room temperature gets product.
Claims (4)
1. a kind of beverage with antioxidation function, it is characterised in that：Count by weight, be made up of following raw materials：Black waxy corn 1~15
Part, 0.5~10 part of iron rod yam, the yellow last of the ten Heavenly stems in autumn spend 0.1~3 part, 2~10 parts of white granulated sugar, 0.1~0.6 part of citric acid, xanthans
0.02~0.8 part, appropriate amount of water.
2. beverage with antioxidation function as claimed in claim 1, it is characterised in that：Described black waxy corn is precooked, by 1 ﹕ 8~20
Ratio adds water, defibrination to add the enzymolyzing alpha-amylase of black waxy corn quality 0.1~0.3%, and filtering obtains black waxy corn juice.
3. beverage with antioxidation function as claimed in claim 1, it is characterised in that：Described iron rod yam is in the ratios of 1 ﹕ 6~15
Water is added, is boiled, defibrination, add the enzymolyzing alpha-amylase of iron rod yam quality 0.05~0.2%, filtering obtains iron rod yam
Juice.
4. the preparation method of beverage with antioxidation function as claimed in claim 1, it is characterised in that comprise the following steps：
（1）Black waxy corn is precooked after 5~25min, and water is added in 1 ﹕ 8-20 ratios, after paste mill grinding, adds black waxy corn
The AMS of quality 0.1~0.3%, after being incubated 30~120min at 60~90 DEG C, crosses and filters to remove insoluble solid, is obtained
Black waxy corn juice；
（2）Iron rod yam section color protection after, in the ratios of 1 ﹕ 6~15 add water, boil 5~15min, through paste mill grinding after, plus
Enter the AMS of iron rod yam quality 0.05~0.2%, after being incubated 20~80min at 60~90 DEG C, filter to remove excessively insoluble solid
Shape thing, is obtained iron rod yam juice；
（3）The yellow last of the ten Heavenly stems in autumn spends crushed after being dried, crosses 200 mesh；
（4）Allotment：After black waxy corn juice and iron rod yam juice are mixed, the addition yellow last of the ten Heavenly stems in autumn spend 0.1~3%, white granulated sugar 2~10%,
Citric acid 0.1~0.6%, the flavor taste of 0.02~0.8% pair of beverage of xanthans are allocated；
（5）Homogeneous：By deployed mixed liquor high pressure homogenizer homogeneous, 10~30MPa of pressure during homogeneous, homogeneous 2~3 times；
（6）Filling, sterilization：It is filled in packing container after mixed liquor exhaust, sterilized 10 in 95~100 DEG C of water-baths~
30min, is water-cooled room temperature and gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710168009.7A CN106923122A (en) | 2017-03-21 | 2017-03-21 | A kind of beverage with antioxidation function and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710168009.7A CN106923122A (en) | 2017-03-21 | 2017-03-21 | A kind of beverage with antioxidation function and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106923122A true CN106923122A (en) | 2017-07-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710168009.7A Pending CN106923122A (en) | 2017-03-21 | 2017-03-21 | A kind of beverage with antioxidation function and preparation method |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623120A (en) * | 2019-10-10 | 2019-12-31 | 台州学院 | Processing method of okra coffee powder |
| CN112715794A (en) * | 2020-12-31 | 2021-04-30 | 河北农业大学 | Processing method of Chinese yam and corn beverage |
| CN117426448A (en) * | 2023-09-13 | 2024-01-23 | 石家庄格普顿生物科技股份有限公司 | Chinese yam juice beverage for strengthening spleen and tonifying deficiency and production process thereof |
Citations (3)
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|---|---|---|---|---|
| CN1293926A (en) * | 1999-10-27 | 2001-05-09 | 赵光学 | Yam juice beverage and its preparing process |
| CN102389142A (en) * | 2011-11-09 | 2012-03-28 | 安徽大诚明农业科技有限公司 | Processing method of black waxy corn beverage |
| CN104432308A (en) * | 2014-11-12 | 2015-03-25 | 辽宁大学 | Health Chinese yam and rice compound beverage and preparation method thereof |
-
2017
- 2017-03-21 CN CN201710168009.7A patent/CN106923122A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1293926A (en) * | 1999-10-27 | 2001-05-09 | 赵光学 | Yam juice beverage and its preparing process |
| CN102389142A (en) * | 2011-11-09 | 2012-03-28 | 安徽大诚明农业科技有限公司 | Processing method of black waxy corn beverage |
| CN104432308A (en) * | 2014-11-12 | 2015-03-25 | 辽宁大学 | Health Chinese yam and rice compound beverage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 朱艳芳等: "黄秋葵花提取物体外抗氧化活性的研究", 《淮北师范大学学报（自然科学版）》 * |
| 盛玮等: "黑糯玉米红枣复合饮料工艺的响应面优化", 《食品与机械》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623120A (en) * | 2019-10-10 | 2019-12-31 | 台州学院 | Processing method of okra coffee powder |
| CN112715794A (en) * | 2020-12-31 | 2021-04-30 | 河北农业大学 | Processing method of Chinese yam and corn beverage |
| CN117426448A (en) * | 2023-09-13 | 2024-01-23 | 石家庄格普顿生物科技股份有限公司 | Chinese yam juice beverage for strengthening spleen and tonifying deficiency and production process thereof |
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Application publication date: 20170707 |