CN107259256A - That rattan drink with function of a kind of the five fingers and preparation method thereof - Google Patents
That rattan drink with function of a kind of the five fingers and preparation method thereof Download PDFInfo
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- CN107259256A CN107259256A CN201710586617.XA CN201710586617A CN107259256A CN 107259256 A CN107259256 A CN 107259256A CN 201710586617 A CN201710586617 A CN 201710586617A CN 107259256 A CN107259256 A CN 107259256A
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- 241000345998 Calamus manan Species 0.000 title claims abstract description 79
- 235000012950 rattan cane Nutrition 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 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 24
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 20
- 239000003381 stabilizer Substances 0.000 claims abstract description 14
- 150000001875 compounds Chemical class 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 238000007872 degassing Methods 0.000 claims description 8
- 239000008367 deionised water Substances 0.000 claims description 8
- 229910021641 deionized water Inorganic materials 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009849 vacuum degassing Methods 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 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 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 238000005374 membrane filtration Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 239000000783 alginic acid Substances 0.000 claims 1
- 235000010443 alginic acid Nutrition 0.000 claims 1
- 229920000615 alginic acid Polymers 0.000 claims 1
- 229960001126 alginic acid Drugs 0.000 claims 1
- 150000004781 alginic acids Chemical group 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 235000015424 sodium Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 11
- 230000000202 analgesic effect Effects 0.000 abstract description 10
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 9
- 241000050051 Chelone glabra Species 0.000 abstract description 6
- 235000020510 functional beverage Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 description 10
- 229930003944 flavone Natural products 0.000 description 8
- 150000002213 flavones Chemical class 0.000 description 8
- 235000011949 flavones Nutrition 0.000 description 8
- 150000008130 triterpenoid saponins Chemical class 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 5
- 102000035195 Peptidases Human genes 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 4
- 150000002989 phenols Chemical class 0.000 description 4
- 235000019833 protease Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical group CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000661 sodium alginate Substances 0.000 description 3
- 235000010413 sodium alginate Nutrition 0.000 description 3
- 229940005550 sodium alginate Drugs 0.000 description 3
- 150000003648 triterpenes Chemical class 0.000 description 3
- 240000008027 Akebia quinata Species 0.000 description 2
- 235000007756 Akebia quinata Nutrition 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- -1 lignanoids Chemical class 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- XBZYWSMVVKYHQN-MYPRUECHSA-N (4as,6as,6br,8ar,9r,10s,12ar,12br,14bs)-10-hydroxy-2,2,6a,6b,9,12a-hexamethyl-9-[(sulfooxy)methyl]-1,2,3,4,4a,5,6,6a,6b,7,8,8a,9,10,11,12,12a,12b,13,14b-icosahydropicene-4a-carboxylic acid Chemical compound C1C[C@H](O)[C@@](C)(COS(O)(=O)=O)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C XBZYWSMVVKYHQN-MYPRUECHSA-N 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010005963 Bone formation increased Diseases 0.000 description 1
- 241001507936 Chaenomeles Species 0.000 description 1
- 241000260447 Clematis armandii Species 0.000 description 1
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 241001083838 Lardizabalaceae Species 0.000 description 1
- 201000002481 Myositis Diseases 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 206010029158 Nephroptosis Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010036590 Premature baby Diseases 0.000 description 1
- 208000025747 Rheumatic disease Diseases 0.000 description 1
- 241000203379 Schefflera arboricola Species 0.000 description 1
- 241000340666 Stauntonia obovatifoliola Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 206010043269 Tension headache Diseases 0.000 description 1
- 208000008548 Tension-Type Headache Diseases 0.000 description 1
- 229940035676 analgesics Drugs 0.000 description 1
- 239000000730 antalgic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 150000002966 pentacyclic triterpenoids Chemical class 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000000552 rheumatic effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 206010044652 trigeminal neuralgia Diseases 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
- A23L2/14—Concentrating or drying of juices by freezing and sublimation
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of the five fingers that rattan drink with function and preparation method thereof, the functional beverage being prepared from using the five fingers that rattan fruit juice, the five fingers that rattan extract solutions, honey, citric acid, white granulated sugar, compound stabilizer as raw material.The percentage by weight of that rattan drink with function each component of the five fingers is：35 42 parts of the five fingers that rattan fruit juice, 16 20 parts of the five fingers that rattan extract solution, 1 1.5 parts of honey, 0.2 0.3 parts of citric acid, 45 parts of white granulated sugar, 1.5 2 parts of compound stabilizer.That rattan drink with function of the five fingers produced by the invention is rich in active skull cap components, with the effect such as calmness, analgesic, spasmolysis, anti-inflammatory, detumescence, often drinks and health is highly profitable.
Description
Technical field
The invention belongs to drink with function preparation field, and in particular to that rattan drink with function of a kind of the five fingers and preparation method thereof.
Background technology
That rattan of the five fingers（Scientific name：Stauntonia obovatifoliola subsp. intermedia）It is that Lardizabalaceae is wild
The subspecies of Chaenomeles stone month, are the endemic plant of China.That rattan of the five fingers is also known as clematis armandi Francs, seven leaf akebis, akebi schefflera arboricola, seven leaves
Lotus, Niu Teng.It is a kind of multi-national traditional herbal medicine used that it, which dries rattan, and sweet, property pungent-warm is lived with wind-expelling pain-stopping, relaxing muscles and tendons
Network, Sweeling-eliminating medicine powder poison, radiating diuresis effect, containing a variety of chemical compositions, triterpenoid saponin, lignanoids, flavones, phenols and amino acid etc.
Composition, wherein triterpenoid saponin and flavones are probably the active skull cap components with analgesic and anti-inflammatory effects in the platymiscium, wherein together
Pier tartaric acid is pentacyclic triterpenoid, and research is it has also been found that a variety of triterpenoids with anti-HIV-1 proteinase activity.
It is among the people to be widely used for treatment arthralgia pain due to rheumatism, trigeminal neuralgia, traumatic injury, dysmenorrhoea, difficult urination, oedema, nephroptosis, hernia
Deng disease, with the effect such as calmness, analgesic, spasmolysis, anti-inflammatory, detumescence, clinically for various operation analgesics, lumbar vertebrae hyperosteogeny,
The diseases such as rheumatic myositis, tension headache are notable because of clinical efficacy.
Its fruit of that rattan of the five fingers is in Long Circle or slightly flat, and pericarp is thicker, and exocuticle is smooth, is cyan during prematurity, when ripe
Yellow, leather bag during fruit maturation just as yellow is hung on end of the branch.Its edible portion is pulp, its fruit is broken visible in it
Pericarp surface is separated with pulp, seed black, larger, is wrapped in by yellow pulp.Though softening on the inside of its pericarp and containing juice,
Just like harsh feeling as food grit after entrance；Its pulp is fragrant and sweet smooth, excellent in taste.
The content of the invention：
The invention discloses a kind of the five fingers that rattan drink with function and preparation method thereof, carried with the five fingers that rattan fruit juice, the five fingers that rattans
It is the functional beverage that raw material is prepared to take liquid, honey, citric acid, white granulated sugar, compound stabilizer.The five fingers produced by the invention
That rattan drink with function is rich in active skull cap components, with the effect such as calmness, analgesic, spasmolysis, anti-inflammatory, detumescence, often drinks to people
Body health is highly profitable.
A kind of that rattan drink with function of the five fingers of the present invention, is made up of the raw material of following weight parts：That rattan fruit juice of the five fingers 35-42
Part, 16-20 parts of the five fingers that rattan extract solution, 1-1.5 parts of honey, 0.2-0.3 parts of citric acid, 4-5 parts of white granulated sugar, compound stabilizer
1.5-2 part.
The compound stabilizer is sodium alginate, pectin, sodium carboxymethylcellulose using mass ratio as 1.2:0.8:1.3 mixing
Gained.
The preparation method of that rattan drink with function of the above-mentioned the five fingers, comprises the following steps：
（1）It is prepared by that rattan fruit juice of the five fingers：Count by weight, it is raw material to select the ripe the five fingers that rattan fruits of 100 parts of 9-9.5, is washed
Only, the pulp inside crust, taking-up, remove seed are peeled off；By 1:That rattan pulp of the five fingers and pure water are added beater by 1 ratio
In, 0.02 part of vitamin C is then added, that rattan pulp breaks into slurry shape by the five fingers；With 60 mesh filter-cloth filterings, filtrate colloid
Levigate mill；The juice ground is heated up to 35 DEG C, pH to 5.5 is adjusted, 0.15-0.2 parts of pectases is added, is stirred with mixer, it is quiet
Put after 1.8h, slurries are filtered through 200 mesh filter centrifugals, that rattan fruit juice of the obtained the five fingers；
（2）It is prepared by that rattan extract solution of the five fingers：Count by weight, weigh the five fingers 1 part of addition deionized water of that rattan dried
30-40 parts, soak 40 minutes, heating is decocted, kept for 100 DEG C 100-130 minutes；By the product after decoction with 120 eye mesh screen mistakes
Filter, obtains first-time filtrate；Add deionized water water to before decocting to gained first-time filtrate, boiling is heated to, with 2 microns of filters after cooling
Membrane filtration obtains the five fingers that rattan extract solutions；
（3）Allotment：It is proportionally added into the five fingers that rattan fruit juice, the five fingers that rattan extract solutions, white granulated sugar, honey, citric acid and compound
Stabilizer, is well mixed；
（4）Homogeneous：By step（3）Deployed mixed liquor feeding homogenizer carries out homogenization 3-4 times；
（5）Degassing：Mixed liquor is placed in vacuum degassing machine, is de-gassed under 0.08MPa vacuums；
（6）Filling, sterilization：Filling, the vacuum seal by the drink after degassing, sterilizes after cooling sealing, cooling, as finished product.
Beneficial effect：
That rattan drink with function of the five fingers of the present invention is with the five fingers that rattan fruit juice, the five fingers that rattan extract solution, honey, citric acid, white sand
Sugar, compound stabilizer are the functional beverage that raw material is prepared from.That rattan fruit juice of the five fingers is fragrant and sweet smooth, excellent in taste, rich in many
Kind of vitamin, amino acid, that rattan extract solution of the five fingers contain a variety of chemical compositions, triterpenoid saponin, lignanoids, flavones, phenols and
The compositions such as amino acid, wherein triterpenoid saponin and flavones are the active skull cap components with analgesic and anti-inflammatory effects, also a variety of to have
The triterpenoid of anti-HIV-1 proteinase activity.That rattan drink with function mouthfeel of the five fingers is good, with calmness, analgesic, spasmolysis, anti-
The effects such as scorching, detumescence, often drink be conducive to it is healthy.
Embodiment：
Embodiment 1：
（1）It is prepared by that rattan fruit juice of the five fingers：Count by weight, it is raw material to select the ripe the five fingers that rattan fruits of 100 parts of 9-9.5, is washed
Only, the pulp inside crust, taking-up, remove seed are peeled off；By 1:That rattan pulp of the five fingers and pure water are added beater by 1 ratio
In, 0.02 part of vitamin C is then added, that rattan pulp breaks into slurry shape by the five fingers；With 60 mesh filter-cloth filterings, filtrate colloid
Levigate mill；The juice ground is heated up to 35 DEG C, pH to 5.5 is adjusted, 0.15 part of pectase is added, is stirred with mixer, is stood
After 1.8h, slurries are filtered through 200 mesh filter centrifugals, that rattan fruit juice of the obtained the five fingers；
（2）It is prepared by that rattan extract solution of the five fingers：Count by weight, weigh the five fingers 1 part of addition deionized water of that rattan dried
30 parts, soak 40 minutes, heating is decocted, kept for 100 DEG C 100 minutes；By the product after decoction with 120 mesh sieve net filtrations, one is obtained
Secondary filtrate；Add deionized water water to before decocting to the first-time filtrate, be heated to boiling, filtered after cooling with 2 micron membrane filters
The five fingers that rattan extract solutions；
（3）Allotment：Ratio takes 35 parts of the five fingers that rattan fruit juice, 16 parts of the five fingers that rattan extract solution, 1 part of honey, lemon by weight
0.2 part of acid, 4 parts of white granulated sugar, 1.5 parts of compound stabilizer, are well mixed；Compound stabilizer is sodium alginate, pectin, carboxymethyl fibre
The mass ratio of the plain sodium of dimension is：1.2: 0.8: 1.3 mixture；
（4）Homogeneous：Above-mentioned deployed mixed liquor feeding homogenizer is subjected to homogenization 3 times；
（5）Degassing：Mixed liquor is placed in vacuum degassing machine, is de-gassed under 0.08MPa vacuums；
（6）Filling, sterilization：Filling, the vacuum seal by the drink after degassing, sterilizes after cooling sealing, cooling, as finished product.
That rattan fruit juice of the five fingers is fragrant and sweet smooth, excellent in taste, rich in multivitamin, amino acid, and that rattan of the five fingers is extracted
Liquid contains a variety of chemical compositions, the composition, wherein triterpenoid saponin and flavones such as triterpenoid saponin, lignanoids, flavones, phenols and amino acid
It is the active skull cap components with analgesic and anti-inflammatory effects, also a variety of triterpenoids with anti-HIV-1 proteinase activity.
That rattan drink with function mouthfeel of the five fingers is good, with the effect such as calmness, analgesic, spasmolysis, anti-inflammatory, detumescence, often drinks and is conducive to body
Health.
Embodiment 2：
（1）It is prepared by that rattan fruit juice of the five fingers：Count by weight, it is raw material to select the ripe the five fingers that rattan fruits of 100 parts of 9-9.5, is washed
Only, the pulp inside crust, taking-up, remove seed are peeled off；By 1:That rattan pulp of the five fingers and pure water are added beater by 1 ratio
In, 0.02 part of vitamin C is then added, that rattan pulp breaks into slurry shape by the five fingers；With 60 mesh filter-cloth filterings, filtrate colloid
Levigate mill；The juice ground is heated up to 35 DEG C, pH to 5.5 is adjusted, 0.2 part of pectase is added, is stirred with mixer, 1.8h is stood
Afterwards, slurries are filtered through 200 mesh filter centrifugals, that rattan fruit juice of the obtained the five fingers；
（2）It is prepared by that rattan extract solution of the five fingers：Count by weight, weigh the five fingers 1 part of addition deionized water of that rattan dried
40 parts, soak 40 minutes, heating is decocted, kept for 100 DEG C 130 minutes；By the product after decoction with 120 mesh sieve net filtrations, one is obtained
Secondary filtrate；Add deionized water water to before decocting to the first-time filtrate, be heated to boiling, filtered after cooling with 2 micron membrane filters
The five fingers that rattan extract solutions；
（3）Allotment：Ratio takes 42 parts of the five fingers that rattan fruit juice, 20 parts of the five fingers that rattan extract solution, 1.5 parts of honey, lemon by weight
0.3 part of lemon acid, 5 parts of white granulated sugar, 2 parts of compound stabilizer, are well mixed；Compound stabilizer is sodium alginate, pectin, carboxymethyl fibre
The mass ratio of the plain sodium of dimension is：1.2:0.8:.3 mixture；
（4）Homogeneous：Above-mentioned deployed mixed liquor feeding homogenizer is subjected to homogenization 4 times；
（5）Degassing：Mixed liquor is placed in vacuum degassing machine, is de-gassed under 0.08MPa vacuums；
（6）Filling, sterilization：Filling, the vacuum seal by the drink after degassing, sterilizes after cooling sealing, cooling, as finished product.
That rattan fruit juice of the five fingers is fragrant and sweet smooth, excellent in taste, rich in multivitamin, amino acid, and that rattan of the five fingers is extracted
Liquid contains a variety of chemical compositions, the composition, wherein triterpenoid saponin and flavones such as triterpenoid saponin, lignanoids, flavones, phenols and amino acid
It is the active skull cap components with analgesic and anti-inflammatory effects, also a variety of triterpenoids with anti-HIV-1 proteinase activity.
That rattan drink with function mouthfeel of the five fingers is good, with the effect such as calmness, analgesic, spasmolysis, anti-inflammatory, detumescence, often drinks and is conducive to body
Health.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (3)
1. a kind of that rattan drink with function of the five fingers, it is characterised in that：The drink is made up of the raw material of following weight parts：The five fingers that rattan fruit
16-20 parts of 35-42 parts of juice, the five fingers that rattan extract solution, 1-1.5 parts of honey, 0.2-0.3 parts of citric acid, 4-5 parts of white granulated sugar and multiple
Close 1.5-2 parts of stabilizer.
2. that rattan drink with function of the five fingers according to claim 1, it is characterised in that：The compound stabilizer is alginic acid
Sodium, pectin, sodium carboxymethylcellulose are using mass ratio as 1.2:0.8:1.3 mixing gained.
3. a kind of method for preparing that rattan drink with function of the five fingers as claimed in claim 1, it is characterised in that：The preparation method
Comprise the following steps：
（1）It is prepared by that rattan fruit juice of the five fingers：Count by weight, it is raw material to select the ripe the five fingers that rattan fruits of 100 parts of 9-9.5, is washed
Only, the pulp inside crust, taking-up, remove seed are peeled off；By 1:That rattan pulp of the five fingers and pure water are added beater by 1 ratio
In, 0.02 part of vitamin C is then added, that rattan pulp breaks into slurry shape by the five fingers；With 60 mesh filter-cloth filterings, filtrate colloid
Levigate mill；The juice ground is heated up to 35 DEG C, pH to 5.5 is adjusted, 0.15-0.2 parts of pectases is added, is stirred with mixer, it is quiet
Put after 1.8h, slurries are filtered through 200 mesh filter centrifugals, that rattan fruit juice of the obtained the five fingers；
（2）It is prepared by that rattan extract solution of the five fingers：Count by weight, weigh the five fingers 1 part of addition deionized water of that rattan dried
30-40 parts, soak 40 minutes, heating is decocted, kept for 100 DEG C 100-130 minutes；By the product after decoction with 120 eye mesh screen mistakes
Filter, obtains first-time filtrate；Add deionized water water to before decocting to gained first-time filtrate, boiling is heated to, with 2 microns of filters after cooling
Membrane filtration obtains the five fingers that rattan extract solutions；
（3）Allotment：It is proportionally added into the five fingers that rattan fruit juice, the five fingers that rattan extract solutions, white granulated sugar, honey, citric acid and compound
Stabilizer, is well mixed；
（4）Homogeneous：By step（3）Deployed mixed liquor feeding homogenizer carries out homogenization 3-4 times；
（5）Degassing：Mixed liquor is placed in vacuum degassing machine, is de-gassed under 0.08MPa vacuums；
（6）Filling, sterilization：Filling, the vacuum seal by the drink after degassing, sterilizes after cooling sealing, cooling, as finished product.
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| CN102132914A (en) * | 2010-01-27 | 2011-07-27 | 遵义光勋绿色产业有限公司 | Method for preparing stauntonvine drink |
| CN105407903A (en) * | 2013-06-30 | 2016-03-16 | 财团法人全南生物产业振兴院 | Pharmaceutical composition for promoting bone tissue formation, containing Stauntonia hexaphylla leaf extract as active ingredient |
| KR20160142965A (en) * | 2015-06-04 | 2016-12-14 | 호서대학교 산학협력단 | Process for Producing Drinks Containing Stauntonia Hexaphylla Extract |
| CN106343084A (en) * | 2016-08-30 | 2017-01-25 | 刘永 | Preparing method for Scandent Schefflera Stem and Leaf and sorghum fruit juice tea drink |
| CN106689538A (en) * | 2016-12-12 | 2017-05-24 | 哈尔滨灵丹鸿运茶品有限公司 | Schefflera arboricola fruity tea cream capable of inducing diuresis and promoting subsidence of swelling and preparation method thereof |
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2017
- 2017-07-18 CN CN201710586617.XA patent/CN107259256B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132914A (en) * | 2010-01-27 | 2011-07-27 | 遵义光勋绿色产业有限公司 | Method for preparing stauntonvine drink |
| CN105407903A (en) * | 2013-06-30 | 2016-03-16 | 财团法人全南生物产业振兴院 | Pharmaceutical composition for promoting bone tissue formation, containing Stauntonia hexaphylla leaf extract as active ingredient |
| KR20160142965A (en) * | 2015-06-04 | 2016-12-14 | 호서대학교 산학협력단 | Process for Producing Drinks Containing Stauntonia Hexaphylla Extract |
| CN106343084A (en) * | 2016-08-30 | 2017-01-25 | 刘永 | Preparing method for Scandent Schefflera Stem and Leaf and sorghum fruit juice tea drink |
| CN106689538A (en) * | 2016-12-12 | 2017-05-24 | 哈尔滨灵丹鸿运茶品有限公司 | Schefflera arboricola fruity tea cream capable of inducing diuresis and promoting subsidence of swelling and preparation method thereof |
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| CN107259256B (en) | 2020-12-29 |
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