CN107307245A - A kind of beverage with antioxidation function and preparation method thereof - Google Patents
A kind of beverage with antioxidation function and preparation method thereof Download PDFInfo
- Publication number
- CN107307245A CN107307245A CN201710470351.2A CN201710470351A CN107307245A CN 107307245 A CN107307245 A CN 107307245A CN 201710470351 A CN201710470351 A CN 201710470351A CN 107307245 A CN107307245 A CN 107307245A
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- CN
- China
- Prior art keywords
- juice
- black garlic
- beverage
- preparation
- collybia albuminosa
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- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 235000013361 beverage Nutrition 0.000 title claims abstract description 34
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 30
- 241000383638 Allium nigrum Species 0.000 claims abstract description 90
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 85
- 241000222680 Collybia Species 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 108090000790 Enzymes Proteins 0.000 claims abstract description 27
- 102000004190 Enzymes Human genes 0.000 claims abstract description 27
- 238000000605 extraction Methods 0.000 claims abstract description 26
- 239000002131 composite material Substances 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 229940088598 enzyme Drugs 0.000 claims description 26
- 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 20
- 238000001914 filtration Methods 0.000 claims description 15
- 238000002386 leaching Methods 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 14
- 239000004744 fabric Substances 0.000 claims description 13
- 150000001875 compounds Chemical class 0.000 claims description 12
- 239000003381 stabilizer Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 10
- 206010020880 Hypertrophy Diseases 0.000 claims description 10
- 206010033546 Pallor Diseases 0.000 claims description 10
- 235000010323 ascorbic acid Nutrition 0.000 claims description 10
- 229960005070 ascorbic acid Drugs 0.000 claims description 10
- 239000011668 ascorbic acid Substances 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 235000010241 potassium sorbate Nutrition 0.000 claims description 10
- 239000004302 potassium sorbate Substances 0.000 claims description 10
- 229940069338 potassium sorbate Drugs 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 8
- 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 8
- 239000000084 colloidal system Substances 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000007670 refining Methods 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000012859 sterile filling Methods 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 4
- 238000002203 pretreatment Methods 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000004480 active ingredient Substances 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 4
- 235000013824 polyphenols Nutrition 0.000 abstract description 4
- 230000002255 enzymatic effect Effects 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000019197 Superoxide Dismutase Human genes 0.000 abstract description 2
- 108010012715 Superoxide dismutase Proteins 0.000 abstract description 2
- 238000007872 degassing Methods 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 229920001184 polypeptide Polymers 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 abstract description 2
- 229930182490 saponin Natural products 0.000 abstract description 2
- 150000007949 saponins Chemical class 0.000 abstract description 2
- 238000000638 solvent extraction Methods 0.000 abstract description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 abstract 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 abstract 1
- 235000010081 allicin Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 230000002000 scavenging effect Effects 0.000 abstract 1
- 240000002234 Allium sativum Species 0.000 description 8
- 235000004611 garlic Nutrition 0.000 description 8
- 238000001816 cooling Methods 0.000 description 7
- 238000004140 cleaning Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 239000011149 active material Substances 0.000 description 3
- 230000000249 desinfective effect Effects 0.000 description 3
- 230000007760 free radical scavenging Effects 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000256602 Isoptera Species 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000002927 oxygen compounds Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000012372 quality testing Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 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
- A23L2/04—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
- A23L2/02—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
- A23L2/52—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
- 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
-
- 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)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Present invention belongs to food processing technology field, specifically related to a kind of beverage with antioxidation function and preparation method thereof, the present invention is with collybia albuminosa juice, black garlic juice is primary raw material, to collybia albuminosa juice, the composite juice of black garlic juice is using ultrasonic assistant and complex enzyme Enzymatic Extraction, oxidation-resistant active ingredient and nutritional ingredient in using pure water as solvent extraction collybia albuminosa juice and black garlic juice, it is formulated again, degassing, homogeneous, a kind of light/dark balance that the processes such as sterilization are prepared from, have the composite beverage of collybia albuminosa and the peculiar taste of black garlic concurrently, sour and sweet palatability, mouthfeel is soft, it is nutritious, rich in polysaccharide, polyphenol, protein and polypeptide, saponin(e, allicin, superoxide dismutase, melanoidin, the oxidation-resistant active ingredients such as dietary fiber, radicals scavenging effect is good, with very strong anti-oxidation efficacy, anti-aging, production cost is low, market prospects are considerable.
Description
Technical field
Present invention belongs to food processing technology field, and in particular to a kind of beverage with antioxidation function and its preparation side
Method.
Background technology
Collybia albuminosa also known as ant fir, shredded chicken mushroom, often and symbiosis of termite, containing protein needed by human, fat, amino acid,
The mineral element such as various vitamins and calcium, potassium, phosphorus and polysaccharide, polyphenol isoreactivity composition, with nourishing generate fluid, anti-aging, resist and swell
The multiple pharmacological effect such as knurl, antifatigue and antioxidation activity, have unique effects in terms of cancer-resisting, hypoglycemic.
Black garlic is using fresh garlic as raw material, under the conditions of hot and humid, through enzyme catalysis and Maillard reaction, belt leather
Ferment a kind of food being prepared from, nutritious, and mouthfeel is unique.Act on by fermentation, the composition of former garlic changes, greatly
Garlic odour taste is removed, and strengthens original physiologically active.The main functional component content of black garlic is obviously higher than Common garlic, its super oxygen
Compound dismutase activity is higher by more than 10 times than fresh garlic, and polyphenol content is higher by more than 5 times.Black garlic have it is anti-oxidant, prolong
Slow aging, raising immunity of organisms, bactericidal antiphlogistic, suppression tumour isoreactivity.But black garlic product level is single, and sugar content compared with
Height, it is easily putrid and deteriorated.In recent years, black garlic head, black garlic piece, black garlic preserved fruit, black garlic mud, black garlic sauce, A black garlic vinegar and a method for preparing the same, black garlic capsule etc.
Product is listed successively.Various black garlic deep processed products enrich black garlic market, promote garlic industry development.Black garlic juice
The appearance of beverage enriches the kind of beverage, but (Li Xin, Zhang Min, Zhang Liming wait black garlics to existing black garlic beverage bitter taste
The determination of drink sterilization condition and its influence research [J] food security quality testing journals to physicochemical property, 2014, (11):
3711-3717), bad taste experience is brought when drinking, the existing preparation technology to black garlic juice is generally flooding, used
This method is that recovery rate is relatively low to black garlic juice extraction defect, it is impossible to the nutrition in black garlic and functional component is effectively leached, institute
Obtain the unstable easy layering and precipitating of black garlic juice.
Drinks are one of conventional foods in people's life, and with natural in color, mouthfeel is smooth, local flavor is salubrious, shape
The uniform drinks of state will possess broader market prospects.Collybia albuminosa, black garlic are prepared to a kind of function drink of antioxidation
Material integrates the Nutrition and health function of raw material, and its production Technology meets current food industries development trend.
The content of the invention
Present invention aims at provide a kind of beverage with antioxidation function, using collybia albuminosa juice, black garlic juice as primary raw material, antioxygen
The property changed is strong, anti-aging, while having unique flavor, the features such as nutritious, color and luster is good, product stability is high；The present invention is also
The preparation method of the beverage with antioxidation function is provided.
Beverage with antioxidation function of the present invention, includes the raw material of following parts by weight：It is 60~80 parts of collybia albuminosa juice, black
20~40 parts of garlic juice, 0.5~2.0 part of complex enzyme, 3~6 parts of white granulated sugar, 0.1 part of citric acid, 0.1 part of ascorbic acid, salt 0.3
~0.4 part, 0.1~0.2 part of compound stabilizer, 1 part of cycloheptaamylose, 0.04 part of potassium sorbate.
The complex enzyme is cellulase and pectase by weight 1:1 mixes.
The compound stabilizer is xanthans and CMC by weight 1:1 mixes.
The preparation method of beverage with antioxidation function of the present invention, comprises the following steps：
1) preparation of collybia albuminosa juice：Select it is fleshy hypertrophy, without rotting to go mouldy, fresh collybia albuminosa, cleaned, blanching, beat
Gained after slurry, filtering；
2) preparation of black garlic juice：
21) black garlic pre-treatment：Select it is fresh, without rotting to go mouldy, fleshy hypertrophy black garlic, exocuticle is peeled, gone simultaneously
Except the debris for being attached to black garlic surface, then black garlic is cleaned up with 0.9% saline solution；
22) slurrying：Pre-treatment black garlic is pressed into material-water ratio 1:Precrushing is carried out after 1~2 addition pure water, black garlic slurries are obtained；
23) hot dipping is carried：Black garlic slurries are extracted in two times using 0.5% citric acid solution, it is 1 that material-water ratio is extracted first:3
~5, second of extraction material-water ratio is 1:1~3, each extraction temperature is 60-65 DEG C, 10~20min of extraction time, merges extraction
Liquid；
24) gained leaching liquor is produced into black garlic juice using the filter-cloth filtering of 200 mesh；
3) composite juice is ultrasonically treated：By step 1) gained collybia albuminosa juice and step 2) gained black garlic juice is by weight being 1.5
~4:1 mixes to obtain composite juice, and composite juice is extracted using ultrasonic assistant, and ultrasonic power is 300~1000W, and ultrasonic temperature 35~
60 DEG C, 10~40min of ultrasonic time；
4) composite juice complex enzyme zymohydrolysis：Ultrasonically treated composite juice pH=4.5~5.5 are adjusted, complex enzyme is added, complex enzyme is
Cellulase is with pectase by weight 1:1 is mixed, and 30~90min is digested at 35~50 DEG C, promotes the work in raw material
The leaching of property material；
5) post-process：By step 4) composite juice after enzymolysis through filtering, allotment, vacuum outgas, homogeneous, sterile filling, kill
Drinks are produced after bacterium, cooling；
Wherein：
Step 5) in allotment operation be：White granulated sugar, the lemon for calculating parts by weight are added at 90~95 DEG C to filtrate
Acid, ascorbic acid, salt, fully dissolving are mixed, and add the compound stabilizer for calculating parts by weight, cycloheptaamylose and mountain
Potassium sorbate, glue grinds 3~5min and completes mixing preparation in colloid mill.
Step 1) in clean after collybia albuminosa by material water quality ratio be 1:5 add 90~95 DEG C of pure water, blanching 5min.
Step 5) in filtering operation be：Composite juice uses 300 mesh filter cloth pre-filterings first, then uses plate and frame filter press mistake
Filter.
Step 5) in the process conditions of vacuum outgas be：Taken off under conditions of 80~85 DEG C of vacuum 0.01MPa and temperature
Gas.
Step 5) in the operation of homogeneous be：The mixeding liquid temperature of vacuum outgas is adjusted to 70~80 DEG C, in 15~35MPa
5~30min of homogeneous.
Step 5) in sterilization process conditions be：90~100 DEG C of sterilization temperature, 20~25min of sterilizing time or uses 121
DEG C sterilization 10~20min.
Step 22) black garlic carries out precrushing using high-speed tissue mashing machine or beater or slurry-residue separation refining machine.
Beverage with antioxidation function of the present invention, using collybia albuminosa juice, black garlic juice as primary raw material, to collybia albuminosa juice, black
The composite juice of garlic juice is using ultrasonic assistant and complex enzyme Enzymatic Extraction, using pure water as solvent extraction collybia albuminosa juice and black garlic juice
In oxidation-resistant active ingredient and nutritional ingredient, a kind of then somber that the process such as formulated, degassing, homogeneous, sterilization is prepared from
Color, has the composite beverage of collybia albuminosa and the peculiar taste of black garlic concurrently, and drinks is had higher anti-oxidation efficacy, prolongs
Slow aging.
The present invention compared with prior art, has the advantages that.
(1) present invention is mixed with the wind in drinks, collybia albuminosa juice using black garlic juice and collybia albuminosa juice as activated feedstock
Taste material can suppress the bitter taste of black garlic juice, and gained drinks outward appearance is in light/dark balance, and taste is unique, and mouthfeel and taste are substantially excellent
In black garlic juice, itself local flavor of collybia albuminosa juice, but still retain certain collybia albuminosa and the flavour of black garlic, finished acid is comfortable
Mouth, mouthfeel are soft, and its physical and chemical index and microbiological indicator meet relevant national standard；
(2) present invention passes through the protein and polypeptide in collybia albuminosa, polysaccharide, dietary fiber, saponin(e etc. and the class in black garlic
The composition complementation of the effects such as black essence, amino acid, superoxide dismutase, polyphenol, for essential amino acid, the group ammonia in collybia albuminosa
Acid, threonine, lysine and black garlic methionine, isoleucine can complementary surplus and deficiency, the required amino that can be enriched to human body offer
Acid, often drunk it is aid digestion, improve a poor appetite, fatigue-relieving, strengthen immunity, preventing cold, softening blood vessel and blood fat-reducing blood pressure-decreasing
The effects such as；
(3) present invention uses ultrasonic assistant and complex enzyme Enzymatic Extraction to the composite juice of collybia albuminosa juice, black garlic juice, passes through
Efficient cavitation effect and mechanism destruction cell membrane are produced, promotes the substance decompositions such as pectin, cellulose, is made in raw material effectively
Composition separate out within the relatively short time, effectively prevent active component and is oxidized, while crushing juice rate is significantly improved, and
Finished product is stable without layering, and process conditions are gentle, workable；
(4) present invention combines the oxidation-resistant active ingredient of collybia albuminosa and black garlic together, and experiment measures the drinks pair
DPPH free radical scavenging activities are up to 75%~90%, to ultra-oxygen anion free radical clearance rate up to 22%~35%, to hydroxyl
Free radical scavenging activity is up to 55%~80%, to hydrogen peroxide clearance rate up to 50%~75%, to ABTS free radical scavenging activities
Up to 75%~100%, illustrate that this product has very strong anti-oxidation efficacy, there is anti-aging.
Embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1
Beverage with antioxidation function described in the present embodiment, includes the raw material of following parts by weight：60 parts of collybia albuminosa juice, black garlic
(cellulase and pectase are by weight 1 for 40 parts of juice, complex enzyme:1 mixes) 1.0 parts, 5 parts of white granulated sugar, citric acid 0.1
(xanthans and CMC are by weight 1 for part, 0.1 part of ascorbic acid, 0.3 part of salt, compound stabilizer:1 mixes) 0.1 part, β-
1.0 parts of cyclodextrine, 0.04 part of potassium sorbate.
The preparation method of beverage with antioxidation function described in the present embodiment, comprises the following steps：
(1) preparation of collybia albuminosa juice：1. select：Selection is fleshy hypertrophy, nothing is rotted goes mouldy, fresh collybia albuminosa；2. clean：
Collybia albuminosa after selecting first is soaked after 5min in cold water, cleans surface dirt and debris；3. blanching：By the collybia albuminosa after cleaning
Compare 1 by material water quality:5 add 90 DEG C of pure water, blanching 5min；4. it is beaten：Milled while hot with slurry-residue separation refining machine, repeatedly
Mill 3 times, gained slurries grind 5min with colloid mill again；5. filter：Slurry after milling is obtained into chicken fir with 200 mesh filter-cloth filterings
Bacterium juice；
(2) preparation of black garlic juice：1. select：Selection is fresh, nothing is rotted goes mouldy, fleshy hypertrophy black garlic；2. remove the peel：Will be black
Garlic exocuticle is peeled, while removing the debris for being attached to black garlic surface；3. clean：Black garlic is cleaned dry with 0.9% saline solution
Only；4. slurrying：Raw material black garlic presses material-water ratio 1:1 addition pure water, precrushing is carried out using high-speed tissue mashing machine, obtains black garlic slurry
Liquid；5. hot dipping is carried：Extracted in two times with 0.5% citric acid solution, it is 1 that material-water ratio is extracted first:3, the 2nd time extraction material-water ratio is
1:3, each extraction temperature is 60 DEG C, extraction time 20min, merges leaching liquor；6. filter：Mixed leaching liquor is used
The filter-cloth filtering of 200 mesh produces black garlic juice；
(3) preparation of composite juice with it is ultrasonically treated：Gained collybia albuminosa juice and black garlic juice are mixed by weight, using super
Sound wave assisted extraction, ultrasonic power is 300W, 35 DEG C of ultrasonic temperature, ultrasonic time 40min；
(4) complex enzyme zymohydrolysis：Adjust pH=5.0, the complex enzyme assisted extraction for plus 1.0%, complex enzyme be cellulase with
Pectase presses 1:1 mixing, digests 30min at 50 DEG C, promotes the leaching of the active material in raw material；
(5) filter：Filtered using 300 mesh filter cloth pre-filterings, then with plate and frame filter press, obtain filtrate；
(6) allocate：Under the conditions of 95 DEG C, white granulated sugar, the lemon for calculating parts by weight are added to filtrate obtained by step (5)
Acid, ascorbic acid, salt, fully dissolving are mixed, and add the compound stabilizer for calculating parts by weight, cycloheptaamylose and mountain
Potassium sorbate, glue mill 3min completes mixing preparation in colloid mill；
(7) vacuum outgas：The good bland of mixing preparation is taken off under conditions of 80 DEG C of vacuum 0.01MPa and temperature
Gas；
(8) homogeneous：Bland temperature is adjusted to 75 DEG C, in 25MPa homogeneous 25min；
(9) sterile filling：Beverage filling after homogeneous is in the bottle for cleaning, disinfecting；
(10) sterilization and cooling：Sterilize, cover, 90 DEG C of sterilization temperature, sterilizing time 25min while hot after filling, cooling is
Obtain drinks.
Embodiment 2
Beverage with antioxidation function described in the present embodiment, includes the raw material of following parts by weight：75 parts of collybia albuminosa juice, black garlic
(cellulase and pectase are by weight 1 for 25 parts of juice, complex enzyme:1 mixes) 2 parts, 3 parts of white granulated sugar, 0.1 part of citric acid,
(xanthans and CMC are by weight 1 for 0.1 part of ascorbic acid, 0.4 part of salt, compound stabilizer:1 mixes) 0.2 part, β-ring
1.0 parts of shape dextrin, 0.04 part of potassium sorbate.
The preparation method of beverage with antioxidation function described in the present embodiment, comprises the following steps：
(1) preparation of collybia albuminosa juice：1. select：Selection is fleshy hypertrophy, nothing is rotted goes mouldy, fresh collybia albuminosa；2. clean：
Collybia albuminosa after selecting first is soaked after 5min in cold water, cleans surface dirt and debris；3. blanching：By the collybia albuminosa after cleaning
Compare 1 by material water quality:5 add boiled pure water, in 92 DEG C of blanching 5min；4. it is beaten：Ground while hot with slurry-residue separation refining machine
Mill, mills 3 times repeatedly, and gained slurries grind 3min with colloid mill again；5. filter：By the slurry after milling with 200 mesh filter cloth mistakes
Filter to obtain collybia albuminosa juice；
(2) preparation of black garlic juice：1. select：Selection is fresh, nothing is rotted goes mouldy, fleshy hypertrophy black garlic；2. remove the peel：Will be black
Garlic exocuticle is peeled, while removing the debris for being attached to black garlic surface；3. clean：Black garlic is cleaned dry with 0.9% saline solution
Only；4. slurrying：Raw material black garlic presses material-water ratio 1:1.5 addition pure water, carry out precrushing using beater, obtain black garlic slurries；⑤
Hot dipping is carried：Extracted in two times with 0.5% citric acid solution, it is 1 that material-water ratio is extracted first:5, the 2nd time extraction material-water ratio is 1:1,
Each extraction temperature is 65 DEG C, extraction time 10min, merges leaching liquor；6. filter：Mixed leaching liquor is used into 200 mesh
Filter-cloth filtering produce black garlic juice；
(3) preparation of composite juice with it is ultrasonically treated：Gained collybia albuminosa juice and black garlic juice are mixed by weight, using super
Sound wave assisted extraction, ultrasonic power is 800W, 50 DEG C of ultrasonic temperature, ultrasonic time 20min；
(4) complex enzyme zymohydrolysis：PH=4.5, plus complex enzyme assisted extraction are adjusted, complex enzyme is that cellulase is pressed with pectase
1:1 mixing, digests 60min at 45 DEG C, promotes the leaching of the active material in raw material；
(5) filter：Filtered using 300 mesh filter cloth pre-filterings, then with plate and frame filter press, obtain filtrate；
(6) allocate：Under the conditions of 92 DEG C, white granulated sugar, the lemon for calculating parts by weight are added into filtrate obtained by step (5)
Lemon acid, ascorbic acid, salt, fully dissolving mix, add the compound stabilizer for calculating parts by weight, cycloheptaamylose and
Potassium sorbate, glue mill 4min completes mixing preparation in colloid mill；
(7) vacuum outgas：The good bland of mixing preparation is taken off under conditions of 85 DEG C of vacuum 0.01MPa and temperature
Gas；
(8) homogeneous：Bland temperature is adjusted to 70 DEG C, in 35MPa homogeneous 5min；
(9) sterile filling：Beverage filling after homogeneous is in the bottle for cleaning, disinfecting；
(10) sterilization and cooling：Sterilize, cover, 100 DEG C of sterilization temperature, sterilizing time 20min while hot after filling, cooling is
Obtain drinks.
Embodiment 3
Beverage with antioxidation function described in the present embodiment, includes the raw material of following parts by weight：80 parts of collybia albuminosa juice, black garlic
(cellulase and pectase are by weight 1 for 20 parts of juice, complex enzyme:1 mixes) 0.5 part, 6 parts of white granulated sugar, citric acid 0.1
(xanthans and CMC are by weight 1 for part, 0.1 part of ascorbic acid, 0.35 part of salt, compound stabilizer:1 mixes) 0.15 part,
1.0 parts of cycloheptaamylose, 0.04 part of potassium sorbate.
The preparation method of beverage with antioxidation function described in the present embodiment, comprises the following steps：
(1) preparation of collybia albuminosa juice：1. select：Selection is fleshy hypertrophy, nothing is rotted goes mouldy, fresh collybia albuminosa；2. clean：
Collybia albuminosa after selecting first is soaked after 5min in cold water, cleans surface dirt and debris；3. blanching：By the collybia albuminosa after cleaning
Compare 1 by material water quality:5 add boiled pure water, in 95 DEG C of blanching 5min；4. it is beaten：Ground while hot with slurry-residue separation refining machine
Mill, mills 3 times repeatedly, and gained slurries grind 4min with colloid mill again；5. filter：By the slurry after milling with 200 mesh filter cloth mistakes
Filter to obtain collybia albuminosa juice；
(2) preparation of black garlic juice：1. select：Selection is fresh, nothing is rotted goes mouldy, fleshy hypertrophy black garlic；2. remove the peel：Will be black
Garlic exocuticle is peeled, while removing the debris for being attached to black garlic surface；3. clean：Black garlic is cleaned dry with 0.9% saline solution
Only；4. slurrying：Raw material black garlic presses material-water ratio 1:2 addition pure water, precrushing is carried out using slurry-residue separation refining machine, obtains black garlic slurry
Liquid；5. hot dipping is carried：Extracted in two times with 0.5% citric acid solution, it is 1 that material-water ratio is extracted first:4, the 2nd time extraction material-water ratio is
1:2, each extraction temperature is 62 DEG C, extraction time 15min, merges leaching liquor；6. filter：Mixed leaching liquor is used
The filter-cloth filtering of 200 mesh produces black garlic juice；
(3) preparation of composite juice with it is ultrasonically treated：Gained collybia albuminosa juice and black garlic juice are mixed by weight, using super
Sound wave assisted extraction, ultrasonic power is 1000W, 60 DEG C of ultrasonic temperature, ultrasonic time 15min；
(4) complex enzyme zymohydrolysis：PH=5.5, plus complex enzyme assisted extraction are adjusted, complex enzyme is that cellulase is pressed with pectase
1:1 mixing, digests 90min at 30 DEG C, promotes the leaching of the active material in raw material；
(5) filter：Filtered using 300 mesh filter cloth pre-filterings, then with plate and frame filter press；
(6) allocate：White granulated sugar, citric acid, ascorbic acid, the salt for calculating parts by weight are added under the conditions of 90 DEG C,
Fully dissolving is mixed, and the compound stabilizer for calculating parts by weight, cycloheptaamylose and potassium sorbate is added, in colloid mill
Glue mill 5min completes mixing preparation；
(6) vacuum outgas：The good bland of mixing preparation is taken off under conditions of 85 DEG C of vacuum 0.01MPa and temperature
Gas；
(7) homogeneous：Beverage temperature is adjusted to 80 DEG C, in 15MPa homogeneous 30min；
(8) sterile filling：Beverage filling after homogeneous is in the bottle for cleaning, disinfecting；
(9) sterilization and cooling：Sterilize, cover while hot after filling, using 121 DEG C of sterilization 10min, cooling produces function drink
Material.
Claims (10)
1. a kind of beverage with antioxidation function, it is characterised in that：Include the raw material of following parts by weight：60~80 parts of collybia albuminosa juice,
20~40 parts of black garlic juice, 0.5~2.0 part of complex enzyme, 3~6 parts of white granulated sugar, 0.1 part of citric acid, 0.1 part of ascorbic acid, salt
0.3~0.4 part, 0.1~0.2 part of compound stabilizer, 1 part of cycloheptaamylose, 0.04 part of potassium sorbate.
2. beverage with antioxidation function according to claim 1, it is characterised in that：Complex enzyme is that cellulase and pectase are pressed
Weight compares 1:1 mixes.
3. beverage with antioxidation function according to claim 1, it is characterised in that：Compound stabilizer is that xanthans is pressed with CMC
Weight compares 1:1 mixes.
4. a kind of preparation method of beverage with antioxidation function, it is characterised in that：Comprise the following steps：
1) preparation of collybia albuminosa juice：Select it is fleshy hypertrophy, without rotting to go mouldy, fresh collybia albuminosa, cleaned, blanching, mashing, mistake
Gained after filter；
2) preparation of black garlic juice：
21) black garlic pre-treatment：Select it is fresh, without rotting to go mouldy, fleshy hypertrophy black garlic, exocuticle is peeled, while removing attached
In the debris on black garlic surface, then cleaned up black garlic with 0.9% saline solution；
22) slurrying：Pre-treatment black garlic is pressed into material-water ratio 1:Precrushing is carried out after 1~2 addition pure water, black garlic slurries are obtained；
23) hot dipping is carried：Black garlic slurries are extracted in two times using 0.5% citric acid solution, it is 1 that material-water ratio is extracted first:3~5,
Second of extraction material-water ratio is 1:1~3, each extraction temperature is 60~65 DEG C, 10~20min of extraction time, merges leaching liquor；
24) gained leaching liquor is produced into black garlic juice using the filter-cloth filtering of 200 mesh；
3) composite juice is ultrasonically treated：By step 1) gained collybia albuminosa juice and step 2) gained black garlic juice is 1.5~4 in mass ratio:1
Mix to obtain composite juice, composite juice is extracted using ultrasonic assistant, ultrasonic power is 300~1000W, 35~60 DEG C of ultrasonic temperature,
10~40min of ultrasonic time；
4) composite juice complex enzyme zymohydrolysis：Ultrasonically treated composite juice pH=4.5~5.5 are adjusted, complex enzyme are added, complex enzyme is fiber
Plain enzyme is with pectase by weight 1:1 is mixed, and 30~90min is digested at 35~50 DEG C, promotes the active matter in raw material
The leaching of matter；
5) post-process：By step 4) composite juice after enzymolysis is through filtering, allotment, vacuum outgas, homogeneous, sterile filling, sterilization, cold
But drinks are produced afterwards；
Wherein：Step 5) in allotment operation be：White granulated sugar, the lemon for calculating parts by weight are added at 90~95 DEG C to filtrate
Acid, ascorbic acid, salt, fully dissolving are mixed, and add the compound stabilizer for calculating parts by weight, cycloheptaamylose and mountain
Potassium sorbate, glue grinds 3~5min and completes mixing preparation in colloid mill.
5. the preparation method of beverage with antioxidation function according to claim 4, it is characterised in that：Step 1) in clean after
Collybia albuminosa is 1 by material water quality ratio:5 add 90~95 DEG C of pure water, blanching 5min.
6. the preparation method of beverage with antioxidation function according to claim 4, it is characterised in that：Step 5) the middle behaviour filtered
As：Composite juice uses 300 mesh filter cloth pre-filterings first, then is filtered with plate and frame filter press.
7. the preparation method of beverage with antioxidation function according to claim 4, it is characterised in that：Step 5) in vacuum outgas
Process conditions be：Deaerated under conditions of 80~85 DEG C of vacuum 0.01MPa and temperature.
8. the preparation method of beverage with antioxidation function according to claim 4, it is characterised in that：Step 5) in homogeneous behaviour
As：The mixeding liquid temperature of vacuum outgas is adjusted to 70~80 DEG C, in 15~35MPa homogeneous, 5~30min.
9. the preparation method of beverage with antioxidation function according to claim 4, it is characterised in that：Step 5) the middle work sterilized
Skill condition is：90~100 DEG C of sterilization temperature, 121 DEG C of 10~20min of sterilization of 20~25min of sterilizing time or use.
10. the preparation method of beverage with antioxidation function according to claim 4, it is characterised in that：Step 22) black garlic use
High-speed tissue mashing machine or beater or slurry-residue separation refining machine carry out precrushing.
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| CN108671202A (en) * | 2018-07-26 | 2018-10-19 | 广西中绿医药科技有限公司 | Prostate cancer healing liquid and preparation method thereof |
| CN108783304A (en) * | 2018-06-29 | 2018-11-13 | 河北科技大学 | Grape skin powder and Termitomyces albuminosus with black skin composite dietary oral solution and preparation method thereof |
| CN110367419A (en) * | 2019-08-21 | 2019-10-25 | 上海交通大学云南（大理）研究院 | A kind of black garlic composite beverage and preparation method thereof |
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| CN108783304A (en) * | 2018-06-29 | 2018-11-13 | 河北科技大学 | Grape skin powder and Termitomyces albuminosus with black skin composite dietary oral solution and preparation method thereof |
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