CN107361269A - A kind of lycium ruthenicum saline cistanche composite beverage and preparation method thereof - Google Patents
A kind of lycium ruthenicum saline cistanche composite beverage and preparation method thereof Download PDFInfo
- Publication number
- CN107361269A CN107361269A CN201710545147.2A CN201710545147A CN107361269A CN 107361269 A CN107361269 A CN 107361269A CN 201710545147 A CN201710545147 A CN 201710545147A CN 107361269 A CN107361269 A CN 107361269A
- Authority
- CN
- China
- Prior art keywords
- lycium ruthenicum
- saline cistanche
- composite beverage
- leachate
- cistanche
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000005787 Cistanche Species 0.000 title claims abstract description 167
- 241000169546 Lycium ruthenicum Species 0.000 title claims abstract description 164
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title claims abstract description 151
- 239000011780 sodium chloride Substances 0.000 title claims abstract description 151
- 235000013361 beverage Nutrition 0.000 title claims abstract description 87
- 239000002131 composite material Substances 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 61
- 238000011049 filling Methods 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 54
- 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 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 27
- 235000012907 honey Nutrition 0.000 claims description 26
- 238000002386 leaching Methods 0.000 claims description 26
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 19
- 239000011668 ascorbic acid Substances 0.000 claims description 19
- 229960005070 ascorbic acid Drugs 0.000 claims description 19
- 235000010323 ascorbic acid Nutrition 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 19
- 239000012530 fluid Substances 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 14
- 238000003825 pressing Methods 0.000 claims description 11
- 230000006837 decompression Effects 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000003643 water by type Substances 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims 1
- 241000699666 Mus <mouse, genus> Species 0.000 abstract description 29
- 238000012360 testing method Methods 0.000 abstract description 23
- 230000009182 swimming Effects 0.000 abstract description 16
- 230000002567 autonomic effect Effects 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000001430 anti-depressive effect Effects 0.000 abstract description 6
- 230000003542 behavioural effect Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 238000010172 mouse model Methods 0.000 abstract description 6
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 6
- 235000012976 tarts Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 5
- 239000002244 precipitate Substances 0.000 abstract description 5
- 238000011161 development Methods 0.000 abstract description 4
- 238000000605 extraction Methods 0.000 abstract description 4
- 238000012346 open field test Methods 0.000 abstract description 4
- 238000011156 evaluation Methods 0.000 description 14
- 230000001953 sensory effect Effects 0.000 description 14
- 230000004044 response Effects 0.000 description 13
- 238000002474 experimental method Methods 0.000 description 12
- 150000001875 compounds Chemical class 0.000 description 11
- GIYXAJPCNFJEHY-UHFFFAOYSA-N N-methyl-3-phenyl-3-[4-(trifluoromethyl)phenoxy]-1-propanamine hydrochloride (1:1) Chemical group Cl.C=1C=CC=CC=1C(CCNC)OC1=CC=C(C(F)(F)F)C=C1 GIYXAJPCNFJEHY-UHFFFAOYSA-N 0.000 description 7
- 230000001133 acceleration Effects 0.000 description 5
- 238000013461 design Methods 0.000 description 5
- 238000005457 optimization Methods 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 235000002710 Ilex cornuta Nutrition 0.000 description 4
- 241001310146 Ilex cornuta Species 0.000 description 4
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 244000241872 Lycium chinense Species 0.000 description 3
- 235000015468 Lycium chinense Nutrition 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 230000037396 body weight Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000002496 gastric effect Effects 0.000 description 3
- 238000001802 infusion Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000010171 animal model Methods 0.000 description 2
- 239000003146 anticoagulant agent Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000003001 depressive effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000008451 emotion Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000012048 forced swim test Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000005251 gamma ray Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000006996 mental state Effects 0.000 description 2
- 235000019353 potassium silicate Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000020401 Depressive disease Diseases 0.000 description 1
- 238000013444 DoE analysis Methods 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 241000581650 Ivesia Species 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 208000019022 Mood disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000003920 cognitive function Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000037111 immune power Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229920002477 rna polymer Polymers 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 208000019116 sleep disease Diseases 0.000 description 1
- 208000020685 sleep-wake disease Diseases 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005211 surface analysis Methods 0.000 description 1
- 239000000725 suspension Substances 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
- A23L2/52—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
- 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)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a kind of lycium ruthenicum saline cistanche composite beverage and preparation method thereof, by being prepared into lycium ruthenicum Normal juice to ultrasonic cryogenic extraction under lycium ruthenicum Give pressure conditions, the saline cistanche leachate for extracting to obtain after desertliving cistanche sheet is crushed is well mixed with lycium ruthenicum Normal juice, formulated, homogeneous, coarse filtration, filling sterilizing obtain lycium ruthenicum saline cistanche composite beverage, it is the composite beverage uniform color, moderate in vivid purple, sweet taste, tart flavour is moderate, with the unique fragrance of lycium ruthenicum, the soft exquisiteness of mouthfeel, in homogeneous no visible precipitate state；The composite beverage of preparation, prove that mouse forced swimming test and outstanding tail model can be significantly reduced the dead time of mouse forced swimming test and outstanding tail by functional trial, confirm to have no significant effect mouse autonomic activities through open field test, therefore, there is antidepressant effect to behavioral despair depression model mice, there is wide applicability and Development volue.
Description
Technical field
The invention mainly relates to the technical field of food processing, specifically, the present invention relates to a kind of composite beverage and its
The technical field of preparation method.
Background technology
Lycium ruthenicum also known as Soviet Union matrimony vine, are Solanaceae Lycium.It is classical according to Tibetan medicine and pharmacology《Four doctor's allusion quotations》Record, lycium ruthenicum energy
Nourishing liver and kidney, benefiting shrewd head, suitable for soreness and weakness of waist and knees, have a dizzy spell, the symptom such as bleary-eyed.Research finds biological polyoses and flower
Blue or green glycosides all has the function that immunological regulation, anti-aging, antithrombotic, anticoagulant, antiviral and drop thrombus, moreover it is possible to improves immunity of organism
Power and body's hypoxia tolerance, have the function that to improve and improve locomitivity, liver, marrow and blood synthesis deoxidation can be improved
The ability of ribonucleic acid, RNA and protein.The polysaccharide and anthocyanidin content that the lycium ruthenicum that modern scientific research confirms contains are very high,
Black fruit fructus lycii extract can reduce cholesterol, excited cerebral nerve, strengthen immunologic function, anti-curing cancers, anti-aging and beauty.
Saline cistanche, alias boundary rue, very little rue, desert cistanche, look into it is dry accuse sub-, belong to endangered species, be a kind of tall and big draft, high 40cm-
160cm, mostly lower to give birth to, the month at florescence 5-6, the fruiting period 6-8 months, main product is in Xinjiang, Alashan Area, inner Mongolia Autonomous Region alliance, Gansu, Ningxia
It is distributed.According to research reports, saline cistanche has anti-aging, adjustment endocrine, promotes metabolism, enhancing development, enhancing immune
Power, the effect for promoting Synthesis of DNA.
The lycium ruthenicum and saline cistanche resource in Xinjiang are very abundant, but far from enough to the availability of resource.Traditional black Chinese holly
Qi drink easily causes active ingredient loss in process, has not been able to be sufficiently reserved lycium ruthenicum nutritional ingredient, in addition to lycium ruthenicum
Other raw material usage amounts are too high, influence the original flavor of lycium ruthenicum, and then influence the mouthfeel of lycium ruthenicum beverage, in the market also not
See the composite beverage that both lycium ruthenicum and saline cistanche are combined and prepared.
The content of the invention
Nutrition stream caused by influenceing mouthfeel and unreasonable processing more for lycium ruthenicum beverage processing raw material traditional at present
The technical problem of mistake, it is contemplated that in providing a kind of lycium ruthenicum saline cistanche composite beverage and preparation method thereof, according to weight hundred
Divide includes lycium ruthenicum Normal juice 15%-19%, saline cistanche leachate 5%-9%, citric acid 0.2%-0.4% than meter, composite beverage,
Honey 6%-8%, ascorbic acid 0.8%-1.2%, water 63%-65%；By to lycium ruthenicum to ultrasonic cryogenic under pressure condition
Extraction is prepared into lycium ruthenicum Normal juice, and the saline cistanche leachate for extracting to obtain after desertliving cistanche sheet is crushed mixes with lycium ruthenicum Normal juice
Uniformly, formulated, homogeneous, coarse filtration, filling sterilizing obtain lycium ruthenicum saline cistanche composite beverage, the composite beverage uniform color, are in
Vivid purple, sweet taste are moderate, and tart flavour is moderate, have the unique fragrance of lycium ruthenicum, the soft exquisiteness of mouthfeel, in it is homogeneous can not
See precipitated form；The composite beverage of preparation, being proved by functional trial can be significantly to mouse forced swimming test and outstanding tail model
Shorten the dead time of mouse forced swimming test and outstanding tail, confirm to have no significant effect mouse autonomic activities through open field test, therefore,
There is antidepressant effect to behavioral despair depression model mice, there is wide applicability and Development volue.
What the present invention was achieved through the following technical solutions:
The present invention specifically provides a kind of lycium ruthenicum saline cistanche composite beverage, and in percentage by weight, including lycium ruthenicum is former
Juice 15%-19%, saline cistanche leachate 5%-9%, citric acid 0.2%-0.4%, honey 6%-8%, ascorbic acid 0.8%-
1.2%, water 63%-65%.
Preferably, a kind of lycium ruthenicum saline cistanche composite beverage provided by the invention, in percentage by weight, including black Chinese holly
Qi Normal juice 19%, saline cistanche leachate 7%, citric acid 0.3%, honey 7%, ascorbic acid 1.0%, water 64%.
Meanwhile the preparation method that the present invention provides above-mentioned lycium ruthenicum saline cistanche composite beverage, specifically walked using following technology
Suddenly：
(1) lycium ruthenicum Normal juice is prepared：It is 1 that fresh lycium ruthenicum and water are pressed into feed liquid mass ratio:5 are mixed evenly, and are in pressure
400MPa-500MPa, temperature are to use 200W/m at 35 DEG C -45 DEG C2-300W/m2The ultrasonic-leaching 30min-60min of intensity, is obtained
To lycium ruthenicum Normal juice.
(2) saline cistanche leachate is prepared：After desertliving cistanche sheet is crushed uniformly and 60%-75% ethanol waters press feed liquid
Mass ratio is 1:10 is well mixed, is obtained at vacuum 0.6MPa-0.8MPa, -55 DEG C of temperature 45 C using decompression alcohol extracting method
Saline cistanche leachate.
(3) allocate：In percentage by weight, the lycium ruthenicum Normal juice 15%-19% prepared by step (1), step (2) system
Standby saline cistanche leachate 5%-9%, and citric acid 0.2%-0.4%, honey 6%-8%, ascorbic acid 0.8%-
1.2%, water 63%-65% is well mixed, and obtains mixed liquor.
(4) homogeneous：By the mixed liquor of step (3) in time 30min-50min, -65 DEG C of temperature 45 C, power 200W-
Ultrasonic wave homogeneous under 400W, obtains homogenizing fluid.
(5) filter：The homogenizing fluid of step (4) is filtrated to get filtrate with the pressing filter of the mesh of 80 mesh -200.
(6) filling and sterilizing：The filtrate of step (5) is killed using filling rear irradiated with acceleration electron ray of the filling method of normal pressure
Bacterium prepares lycium ruthenicum saline cistanche composite beverage, and lucifuge stores at room temperature.
Preferably, in the preparation method of above-mentioned lycium ruthenicum saline cistanche composite beverage provided by the invention, it is former to prepare lycium ruthenicum
40 DEG C of juice temperature, ultrasonic-leaching time 45min, saline cistanche leachate vacuum 0.7MPa is prepared, prepare saline cistanche leachate
Temperature 50 C.
Preferably, acceleration electron ray of the invention uses Cs137 gamma-rays.
By implementing technical scheme, following beneficial effect can be reached:
(1) present invention provides a kind of lycium ruthenicum saline cistanche composite beverage, in percentage by weight, including lycium ruthenicum Normal juice
15%-19%, saline cistanche leachate 5%-9%, citric acid 0.2%-0.4%, honey 6%-8%, ascorbic acid 0.8%-
1.2%, water 63%-65%, it is being prepared into lycium ruthenicum Normal juice by using to lycium ruthenicum to ultrasonic cryogenic extraction under pressure condition, is inciting somebody to action
Desertliving cistanche sheet extracted after crushing obtained saline cistanche leachate with lycium ruthenicum Normal juice is well mixed, allotment, homogeneous, coarse filtration, filling
A series of technological means such as dress sterilizing, obtain lycium ruthenicum saline cistanche composite beverage uniform color, are fitted in vivid purple, sweet taste
In, tart flavour is moderate, has the unique fragrance of lycium ruthenicum, the soft exquisiteness of mouthfeel, in homogeneous no visible precipitate state.
(2) present invention optimizes the formula and technique of lycium ruthenicum saline cistanche composite beverage by orthogonal test and response phase method,
The optimal parameter for obtaining preparation technology is:40 DEG C of lycium ruthenicum Normal juice temperature is prepared, ultrasonic-leaching time 45min, prepares meat desert
Rong leachate vacuum 0.7MPa, prepares saline cistanche leachate temperature 50 C, and the lycium ruthenicum saline cistanche prepared under this condition is answered
The dead time of mouse forced swimming test and outstanding tail can be significantly reduced to mouse forced swimming test and outstanding tail model by closing beverage, through spacious field
Experiment confirms to have no significant effect mouse autonomic activities, therefore, has antidepressant effect to behavioral despair depression model mice, has
There are wide applicability and Development volue.
Brief description of the drawings
Fig. 1 is shown as preparing lycium ruthenicum Normal juice temperature and ultrasonic-leaching time to lycium ruthenicum saline cistanche composite beverage sense organ
The response surface curve map of scoring.
Fig. 2 is shown as preparing lycium ruthenicum Normal juice temperature and ultrasonic-leaching time to lycium ruthenicum saline cistanche composite beverage sense organ
The influence contour map of scoring.
Fig. 3 is shown as preparing lycium ruthenicum Normal juice temperature and preparation saline cistanche leachate vacuum is compound to lycium ruthenicum saline cistanche
The response surface curve map of beverage sensory evaluation scores.
Fig. 4 is shown as preparing lycium ruthenicum Normal juice temperature and preparation saline cistanche leachate vacuum is compound to lycium ruthenicum saline cistanche
The influence contour map of beverage sensory evaluation scores.
Fig. 5 is shown as preparing lycium ruthenicum Normal juice temperature and prepares saline cistanche leachate temperature to the compound drink of lycium ruthenicum saline cistanche
Expect the response surface curve map of sensory evaluation scores.
Fig. 6 is shown as preparing lycium ruthenicum Normal juice temperature and prepares saline cistanche leachate temperature to the compound drink of lycium ruthenicum saline cistanche
Expect the influence contour map of sensory evaluation scores.
Fig. 7 is shown as the ultrasonic-leaching time and prepares saline cistanche leachate vacuum to lycium ruthenicum saline cistanche composite beverage
The response surface curve map of sensory evaluation scores.
Fig. 8 is shown as the ultrasonic-leaching time and prepares saline cistanche leachate vacuum to lycium ruthenicum saline cistanche composite beverage
The influence contour map of sensory evaluation scores.
Fig. 9 is shown as the ultrasonic-leaching time and prepares saline cistanche leachate temperature to lycium ruthenicum saline cistanche composite beverage sense
The response surface curve map of official's scoring.
Figure 10 is shown as the ultrasonic-leaching time and prepares saline cistanche leachate temperature to lycium ruthenicum saline cistanche composite beverage
The influence contour map of sensory evaluation scores.
Figure 11 is shown as preparing saline cistanche leachate vacuum and prepares saline cistanche leachate temperature to lycium ruthenicum saline cistanche
The response surface curve map of composite beverage sensory evaluation scores.
Figure 12 is shown as preparing saline cistanche leachate vacuum and prepares saline cistanche leachate temperature to lycium ruthenicum saline cistanche
The influence contour map of composite beverage sensory evaluation scores.
Embodiment
Below, the present invention is illustrated for embodiment, still, the present invention is not limited to following embodiments, in of the invention, without
The % of explanation is weight percentage.
Lycium ruthenicum that the present invention uses, desertliving cistanche sheet, ethanol water, citric acid, honey, ascorbic acid, water
Bought or customized by public channel, to be that this area is common set for the equipment such as pressing filter and instrument employed in technique
It is standby.
What all material, reagent and the instrument selected in the present invention were all well known in the art, but the reality of the present invention is not limited
Apply, other some reagents well known in the art and equipment are applied both to the implementation of implementation below of the present invention.
Embodiment one：Lycium ruthenicum saline cistanche composite beverage
The present invention specifically provides a kind of lycium ruthenicum saline cistanche composite beverage, and in percentage by weight, including lycium ruthenicum is former
Juice 15%-19%, saline cistanche leachate 5%-9%, citric acid 0.2%-0.4%, honey 6%-8%, ascorbic acid 0.8%-
1.2%, water 63%-65%.
Preferably, a kind of lycium ruthenicum saline cistanche composite beverage provided by the invention, in percentage by weight, including black Chinese holly
Qi Normal juice 19%, saline cistanche leachate 7%, citric acid 0.3%, honey 7%, ascorbic acid 1.0%, water 64%.
Embodiment two：The preparation method of lycium ruthenicum saline cistanche composite beverage
It is 1 that fresh lycium ruthenicum and water are pressed into feed liquid mass ratio:5 are mixed evenly, and are 400MPa in pressure, temperature is at 35 DEG C
Use 200W/m2The ultrasonic-leaching 30min of intensity, obtains lycium ruthenicum Normal juice；Desertliving cistanche sheet is crushed into uniformly rear and 60% second
Alcohol solution is 1 by feed liquid mass ratio:10 is well mixed, is obtained under vacuum 0.6MPa, temperature 45 C using decompression alcohol extracting method
To saline cistanche leachate；In percentage by weight, by lycium ruthenicum Normal juice 15%, saline cistanche leachate 5%, and citric acid
0.2%, honey 6%, ascorbic acid 0.8%, water 63% is well mixed, obtains mixed liquor；By mixed liquor in time 30min, temperature
Ultrasonic wave homogeneous under 45 DEG C of degree, power 200W, obtains homogenizing fluid；Homogenizing fluid is filtrated to get filter with the pressing filter of 80 mesh
Liquid；After using the filling method of normal pressure filling filtrate the compound drink of lycium ruthenicum saline cistanche is prepared with acceleration electron ray radiation sterilizing
Material, at room temperature lucifuge storage.
Embodiment three：The preparation method of lycium ruthenicum saline cistanche composite beverage
It is 1 that fresh lycium ruthenicum and water are pressed into feed liquid mass ratio:5 are mixed evenly, and are 500MPa in pressure, temperature is at 45 DEG C
Use 300W/m2The ultrasonic-leaching 60min of intensity, obtains lycium ruthenicum Normal juice；Desertliving cistanche sheet is crushed into uniformly rear and 75% second
Alcohol solution is 1 by feed liquid mass ratio:10 is well mixed, is obtained at vacuum 0.8MPa, 55 DEG C of temperature using decompression alcohol extracting method
To saline cistanche leachate；In percentage by weight, by lycium ruthenicum Normal juice 19%, saline cistanche leachate 9%, and citric acid
0.4%, honey 8%, ascorbic acid 1.2%, water 65% is well mixed, obtains mixed liquor；By mixed liquor in time 50min, temperature
Ultrasonic wave homogeneous under 65 DEG C of degree, power 400W, obtains homogenizing fluid；Homogenizing fluid is filtrated to get filter with the pressing filter of 200 mesh
Liquid；By filtrate using the filling method of normal pressure it is filling after with the sterilization of Cs137 gamma-ray irradiation to prepare lycium ruthenicum saline cistanche compound
Beverage, at room temperature lucifuge storage.
Example IV：The preparation method of lycium ruthenicum saline cistanche composite beverage
It is 1 that fresh lycium ruthenicum and water are pressed into feed liquid mass ratio:5 are mixed evenly, and are 420MPa in pressure, temperature is at 37 DEG C
Use 250W/m2The ultrasonic-leaching 40min of intensity, obtains lycium ruthenicum Normal juice；Desertliving cistanche sheet is crushed into uniformly rear and 70% second
Alcohol solution is 1 by feed liquid mass ratio:10 is well mixed, is obtained under vacuum 0.7MPa, temperature 50 C using decompression alcohol extracting method
To saline cistanche leachate；In percentage by weight, by lycium ruthenicum Normal juice 16%, saline cistanche leachate 7%, and citric acid
0.3%, honey 7.5%, ascorbic acid 0.9%, water 64% is well mixed, obtains mixed liquor；By mixed liquor time 48min,
Ultrasonic wave homogeneous under temperature 50 C, power 300W, obtains homogenizing fluid；Homogenizing fluid is filtrated to get with the pressing filter of 100 mesh
Filtrate；By filtrate using the filling method of normal pressure it is filling after with the sterilization of Co60 gamma-ray irradiation to prepare lycium ruthenicum saline cistanche compound
Beverage, at room temperature lucifuge storage.
Embodiment five：The preparation method of lycium ruthenicum saline cistanche composite beverage
It is 1 that fresh lycium ruthenicum and water are pressed into feed liquid mass ratio:5 are mixed evenly, and are 490MPa in pressure, temperature is at 40 DEG C
Use 230W/m2The ultrasonic-leaching 55min of intensity, obtains lycium ruthenicum Normal juice；Desertliving cistanche sheet is crushed into uniformly rear and 65% second
Alcohol solution is 1 by feed liquid mass ratio:10 is well mixed, is obtained at vacuum 0.65MPa, 47 DEG C of temperature using decompression alcohol extracting method
To saline cistanche leachate；In percentage by weight, by lycium ruthenicum Normal juice 18%, saline cistanche leachate 6%, and citric acid
0.25%, honey 7%, ascorbic acid 1.1%, water 63.5% is well mixed, obtains mixed liquor；By mixed liquor time 35min,
Ultrasonic wave homogeneous under 62 DEG C of temperature, power 400W, obtains homogenizing fluid；Homogenizing fluid is filtrated to get with the pressing filter of 130 mesh
Filtrate；Lycium ruthenicum saline cistanche composite beverage is prepared with x-ray irradiation sterilization after using the filling method of normal pressure filling filtrate,
Lucifuge stores at room temperature.
Embodiment six：The preparation method of lycium ruthenicum saline cistanche composite beverage
It is 1 that fresh lycium ruthenicum and water are pressed into feed liquid mass ratio:5 are mixed evenly, and are 450MPa in pressure, temperature is at 42 DEG C
Use 280W/m2The ultrasonic-leaching 45min of intensity, obtains lycium ruthenicum Normal juice；Desertliving cistanche sheet is crushed into uniformly rear and 73% second
Alcohol solution is 1 by feed liquid mass ratio:10 is well mixed, is obtained at vacuum 0.75MPa, 51 DEG C of temperature using decompression alcohol extracting method
To saline cistanche leachate；In percentage by weight, by lycium ruthenicum Normal juice 17%, saline cistanche leachate 8%, and citric acid
0.35%, honey 6.5%, ascorbic acid 1.0%, water 64.5% is well mixed, obtains mixed liquor；By mixed liquor in the time
Ultrasonic wave homogeneous under 40min, 55 DEG C of temperature, power 200W, obtains homogenizing fluid；By the pressing filter mistake of 180 mesh of homogenizing fluid
Filter obtains filtrate；By filtrate using the filling method of normal pressure it is filling after with the sterilization of β x ray irradiation xs, to prepare lycium ruthenicum saline cistanche compound
Beverage, at room temperature lucifuge storage.
Embodiment seven：The preparation of lycium ruthenicum saline cistanche composite beverage
The preparation method that the present invention provides above-mentioned lycium ruthenicum saline cistanche composite beverage, specifically using following technical step：
(1) lycium ruthenicum Normal juice is prepared：It is 1 that fresh lycium ruthenicum and water are pressed into feed liquid mass ratio:5 are mixed evenly, and are in pressure
400MPa-500MPa, temperature are to use 200W/m at 35 DEG C -45 DEG C2-300W/m2The ultrasonic-leaching 30min-60min of intensity, is obtained
To lycium ruthenicum Normal juice.
(2) saline cistanche leachate is prepared：After desertliving cistanche sheet is crushed uniformly and 60%-75% ethanol waters press feed liquid
Mass ratio is 1:10 is well mixed, is obtained at vacuum 0.6MPa-0.8MPa, -55 DEG C of temperature 45 C using decompression alcohol extracting method
Saline cistanche leachate.
(3) allocate：In percentage by weight, the lycium ruthenicum Normal juice 15%-19% prepared by step (1), step (2) system
Standby saline cistanche leachate 5%-9%, and citric acid 0.2%-0.4%, honey 6%-8%, ascorbic acid 0.8%-
1.2%, water 63%-65% is well mixed, and obtains mixed liquor.
(4) homogeneous：By the mixed liquor of step (3) in time 30min-50min, -65 DEG C of temperature 45 C, power 200W-
Ultrasonic wave homogeneous under 400W, obtains homogenizing fluid.
(5) filter：The homogenizing fluid of step (4) is filtrated to get filtrate with the pressing filter of the mesh of 80 mesh -200.
(6) filling and sterilizing：The filtrate of step (5) is killed using filling rear irradiated with acceleration electron ray of the filling method of normal pressure
Bacterium prepares lycium ruthenicum saline cistanche composite beverage, and lucifuge stores at room temperature.
Preferably, acceleration electron ray of the invention uses Cs137 gamma-rays, and Cs137 gamma-rays is worn to food
Saturating power can kill microorganism in food, be provided simultaneously with the effect of low temperature food product is fresh-keeping, to lycium ruthenicum while effective sterilization
Nutritional ingredient will not cause damage.
Embodiment eight：The optimization of lycium ruthenicum saline cistanche composite beverage makes
Following different scheme is respectively adopted and prepares lycium ruthenicum saline cistanche composite beverage：
Scheme 1：In percentage by weight, lycium ruthenicum Normal juice 15%, saline cistanche leachate 5%, honey 6%, are prepared black
35 DEG C of Lycium chinense juice temperature, ultrasonic-leaching time 30min, prepare saline cistanche leachate vacuum 0.6MPa, prepare saline cistanche
Leachate temperature 45 C.
Scheme 2：In percentage by weight, lycium ruthenicum Normal juice 19%, saline cistanche leachate 9%, honey 8%, are prepared black
Lycium chinense juice temperature 45 C, ultrasonic-leaching time 60min, prepare saline cistanche leachate vacuum 0.8MPa, prepare saline cistanche
55 DEG C of leachate temperature.
Scheme 3：In percentage by weight, lycium ruthenicum Normal juice 16%, saline cistanche leachate 7%, honey 7.5%, prepare
37 DEG C of lycium ruthenicum Normal juice temperature, ultrasonic-leaching time 40min, prepare saline cistanche leachate vacuum 0.7MPa, prepare meat desert
Rong's leachate temperature 50 C.
Scheme 4：In percentage by weight, lycium ruthenicum Normal juice 18%, saline cistanche leachate 6%, honey 7%, are prepared black
40 DEG C of Lycium chinense juice temperature, ultrasonic-leaching time 55min, prepare saline cistanche leachate vacuum 0.65MPa, prepare saline cistanche
47 DEG C of leachate temperature.
Scheme 5：In percentage by weight, lycium ruthenicum Normal juice 17%, saline cistanche leachate 8%, honey 6.5%, prepare
42 DEG C of lycium ruthenicum Normal juice temperature, ultrasonic-leaching time 45min, prepare saline cistanche leachate vacuum 0.75MPa, prepare meat desert
51 DEG C of Rong's leachate temperature.
The preparation method that above-mentioned five different schemes provided provide according to embodiment seven respectively is prepared into lycium ruthenicum meat desert
Rong's composite beverage：
The sensory evaluation group formed by being all from the different people of technical staff 20 of preparation field of beverage carries out data sampling,
The lycium ruthenicum saline cistanche composite beverage prepared on above-mentioned experiment basis carries out sensory evaluation, and standard is shown in Table 1.
Table 1：Lycium ruthenicum saline cistanche composite beverage sensory evaluation scores table
1. orthogonal optimization lycium ruthenicum saline cistanche composite beverage formula
Experiment of single factor is designed, probes into lycium ruthenicum Normal juice, saline cistanche leachate, honey Different adding amount respectively to lycium ruthenicum
The influence of saline cistanche composite beverage sense organ.Three factors-levels orthogonal experiment, orthogonal examination are carried out on the basis of experiment of single factor
Test factor and be shown in Table 2 with level.
Table 2：Orthogonal test factor and water-glass
Orthogonal optimization lycium ruthenicum saline cistanche composite beverage formula test result and analysis in table 3.
Table 3：Orthogonal experiments and analysis
By the extreme difference of more each index, each influence factor primary and secondary order is A ＞ B ＞ C, i.e. lycium ruthenicum Normal juice is lycium ruthenicum
Saline cistanche composite beverage sensory evaluation major influence factors, next to that saline cistanche leachate, honey, according to each index in table 3
The result of k1, k2 and k3 value and tendency chart, determine that each factor optimum level is combined as A3B2C2, i.e. the compound drink of lycium ruthenicum saline cistanche
The formula of material is：In percentage by weight, including lycium ruthenicum Normal juice 15%-19%, saline cistanche leachate 5%-9%, lemon
Sour 0.2%-0.4%, honey 6%-8%, ascorbic acid 0.8%-1.2%, water 63%-65%；Preferably, according to weight percent
Than meter, including lycium ruthenicum Normal juice 19%, saline cistanche leachate 7%, citric acid 0.3%, honey 7%, ascorbic acid 1.0%, water
64%.The composite beverage uniform color of preparation, moderate in vivid purple, sweet taste, tart flavour is moderate, has the unique perfume (or spice) of lycium ruthenicum
Taste, the soft exquisiteness of mouthfeel, in homogeneous no visible precipitate state.
2. response phase method optimizes lycium ruthenicum saline cistanche composite beverage technique, experimental factor is shown in Table 4 with level：
Table 4：Response surface experiments factor and water-glass
Table 5：Response surface experiments design and result
Response surface experiments design and result：
Design of experiment analysis is carried out according to Box-Benhnken center combination designs principle, it the results are shown in Table 5.Pass through
Design Expert8.0.6 are fitted using the method for polynomial fitting to the experimental data of table 5, obtain sensory evaluation scores R to system
Standby lycium ruthenicum Normal juice temperature (A), ultrasonic-leaching time (B), prepare saline cistanche leachate vacuum (C) and prepare saline cistanche leaching
The secondary multinomial regression model for going out liquid temperature degree (D) is：
R=95.00-2.50A+0.67B+0.17C-0.17D-6.75A2-6.25B2-7.25C2-7.25D2
Each factor reciprocation is referring specifically to accompanying drawing 1 to accompanying drawing 12 in response surface analysis.From optimization of orthogonal test lycium ruthenicum
Saline cistanche composite beverage is formulated result and the result of response surface experiments optimization lycium ruthenicum saline cistanche composite beverage technique is understood, black Chinese holly
The emphasis technological parameter of Qi saline cistanche composite beverage is：Prepare 35 DEG C -45 DEG C of lycium ruthenicum Normal juice temperature, ultrasonic-leaching time
30min-60min, saline cistanche leachate vacuum 0.6MPa-0.8MPa is prepared, prepare saline cistanche leachate temperature 45 C -55
℃；Preferably, the technological parameter of lycium ruthenicum saline cistanche composite beverage is：Prepare 40 DEG C of lycium ruthenicum Normal juice temperature, ultrasonic-leaching
Time 45min, saline cistanche leachate vacuum 0.7MPa is prepared, prepare saline cistanche leachate temperature 50 C.The compound drink prepared
Expect uniform color, moderate in vivid purple, sweet taste, tart flavour is moderate, has the unique fragrance of lycium ruthenicum, the soft exquisiteness of mouthfeel,
In homogeneous no visible precipitate state.
Embodiment nine：The functional trial of lycium ruthenicum saline cistanche composite beverage
Depression is also known as depressive disorder, low for main clinical characteristics with notable and lasting mental state, is mood disorder
Main Types.Paralepsy is mainly shown as low mental state, retardation of thinking, bulesis decline, Cognitive function damage, main
There is the symptom such as sleep-disorder, weak, anorexia, Body weight loss, constipation.Present society pressure is big, and depressive emotion also easily produces
It is raw, therefore, it is badly in need of a kind of drink conveniently taken for alleviating depressive emotion.
Choose healthy male mouse of kunming, provided by medical college of Lanzhou University GLP Experimental Animal Centers, body weight for (20 ±
2) g, free diet drinking-water, light dark cycles 12h/12h, raised at (23 ± 2) DEG C, select 50 adaptability raise 1 week after with
Machine is equally divided into 5 groups, i.e. blank control elder sister (pressing 0.2mL/10g body weight gavages distilled water), positive control Fluoxetine hydrochloride group
(20mg/kg, gastric infusion), lycium ruthenicum saline cistanche composite beverage high, medium and low dosage group (300mg/kg, 100mg/kg, 30mg/
Kg, gastric infusion).9 gastric infusions of every morning, successive administration 14d.All experimental animals are carried out down after last dose 1h
State Behavior test
1. forced swim test
With reference to Porsolt method, forced swim test is carried out to mouse forced swimming test model each group mouse, the results are shown in Table
6。
Table 6：The lycium ruthenicum saline cistanche composite beverage of various concentrations to the motionless experimental result of the anti-forced swimming of mouse (n=10,)
| Packet | Sample size | Non-swimming time (s) |
| Low dose group | 10 | 100±2 |
| Middle dose group | 10 | 93±3 |
| High dose group | 10 | 85±3 |
| Prozac group | 10 | 110±2 |
| Control group | 10 | 127±3 |
As seen from Table 6, after successive administration 14d, Prozac group and each dosage group mouse of lycium ruthenicum saline cistanche composite beverage are strong
The dead time for compeling swimming is below control group, but lycium ruthenicum saline cistanche composite beverage is high, middle dose group (300mg/kg,
It 100mg/kg) can substantially shorten dead time of the mouse in forced swimming test.
2. tail-suspention test
Mouse forced swimming test carries out tail-suspention test after terminating 24h, with reference to Steru method, to hanging tail model each group
Mouse carries out tail-suspention test, the results are shown in Table 7.
The lycium ruthenicum saline cistanche composite beverage of the various concentrations of table 7 to the motionless experimental result of mouse tail suspension (n=10,)
| Packet | Sample size | The outstanding tail dead time (s) |
| Low dose group | 10 | 90±2 |
| Middle dose group | 10 | 82±3 |
| High dose group | 10 | 77±3 |
| Prozac group | 10 | 105±2 |
| Control group | 10 | 117±3 |
As seen from Table 7, after successive administration 14d, Prozac group and each dosage group mouse of lycium ruthenicum saline cistanche composite beverage are hanged
The tail dead time is below control group, but lycium ruthenicum saline cistanche composite beverage is high, middle dose group (300mg/kg, 100mg/kg) energy
The obvious dead time for shortening mouse in tail-suspention test.
3 spacious fields are tested
Spacious field experiment is carried out to each group mouse with reference to Arche method, the results are shown in Table 8：
The lycium ruthenicum saline cistanche composite beverage of the various concentrations of table 8 to mouse autonomic activities experimental result (n=10,)
| Packet | Sample size | Swimming time (s) |
| Low dose group | 10 | 118±2 |
| Middle dose group | 10 | 117±3 |
| High dose group | 10 | 120±3 |
| Prozac group | 10 | 125±2 |
| Control group | 10 | 110±3 |
As seen from Table 8, after successive administration 14d, trip of each dosage group of lycium ruthenicum saline cistanche composite beverage in spacious field experiment
The time swim without significant change, there was no significant difference and is less than Prozac group with control group, illustrates lycium ruthenicum saline cistanche composite beverage
Mouse autonomic activities is had no significant effect, thus be excluded that the antidepression false positive knot caused by mouse autonomic activities strengthens
Fruit, it was demonstrated that lycium ruthenicum saline cistanche composite beverage has antidepressant effect to behavioral despair depression model mice.
Analyzed from table 6- tables 8, lycium ruthenicum saline cistanche composite beverage provided by the invention is to mouse forced swimming test and hangs
Tail model can be significantly reduced the dead time of mouse forced swimming test and outstanding tail, through open field test confirm to mouse autonomic activities without
Significantly affect, therefore, there is antidepressant effect to behavioral despair depression model mice.
The preparation method of lycium ruthenicum saline cistanche composite beverage provided by the invention in summary, by pressing lycium ruthenicum Give
Ultrasonic cryogenic extraction is prepared into lycium ruthenicum Normal juice under state, and the saline cistanche leachate for extracting to obtain after desertliving cistanche sheet is crushed is same
Lycium ruthenicum Normal juice is well mixed, and formulated, homogeneous, coarse filtration, filling sterilizing obtain lycium ruthenicum saline cistanche composite beverage, the compound drink
Expect uniform color, moderate in vivid purple, sweet taste, tart flavour is moderate, has the unique fragrance of lycium ruthenicum, the soft exquisiteness of mouthfeel,
In homogeneous no visible precipitate state；The composite beverage of preparation, prove to mouse forced swimming test and hang by functional trial
Tail model can be significantly reduced the dead time of mouse forced swimming test and outstanding tail, through open field test confirm to mouse autonomic activities without
Significantly affect, therefore, there is antidepressant effect to behavioral despair depression model mice, there is wide applicability and exploitation valency
Value.
As described above, you can preferably realize the present invention, the above embodiments are only the side of being preferable to carry out to the present invention
Formula is described, and not the scope of the present invention is defined, and on the premise of design spirit of the present invention is not departed from, this area is general
The various changes and improvement that logical technical staff makes to technical scheme, all should fall into present invention determine that protection domain
It is interior.
Claims (5)
- A kind of 1. lycium ruthenicum saline cistanche composite beverage, it is characterised in that in percentage by weight, including lycium ruthenicum Normal juice 15%- 19%, saline cistanche leachate 5%-9%, citric acid 0.2%-0.4%, honey 6%-8%, ascorbic acid 0.8%-1.2%, water 63%-65%.
- A kind of 2. lycium ruthenicum saline cistanche composite beverage as claimed in claim 1, it is characterised in that in percentage by weight, Described lycium ruthenicum Normal juice 19%, saline cistanche leachate 7%, citric acid 0.3%, honey 7%, ascorbic acid 1.0%, water 64%.
- 3. a kind of preparation method of lycium ruthenicum saline cistanche composite beverage, it is characterised in that specifically using following technical step：（1）Prepare lycium ruthenicum Normal juice：It is 1 that fresh lycium ruthenicum and water are pressed into feed liquid mass ratio:5 are mixed evenly, and are in pressure 400MPa-500MPa, temperature are to use 200W/m at 35 DEG C -45 DEG C2-300W/m2The ultrasonic-leaching 30min-60min of intensity, is obtained To lycium ruthenicum Normal juice；（2）Prepare saline cistanche leachate：After desertliving cistanche sheet is crushed uniformly and 60%-75% ethanol waters press feed liquid mass ratio For 1:10 is well mixed, and saline cistanche is obtained using decompression alcohol extracting method at vacuum 0.6MPa-0.8MPa, -55 DEG C of temperature 45 C Leachate；（3）Allotment：In percentage by weight, by step（1）The lycium ruthenicum Normal juice 15%-19% of preparation, step（2）The meat of preparation Desert cistanche leachate 5%-9%, and citric acid 0.2%-0.4%, honey 6%-8%, ascorbic acid 0.8%-1.2%, water 63%-65% mixing Uniformly, mixed liquor is obtained；（4）Homogeneous：By step（3）Mixed liquor under time 30min-50min, -65 DEG C of temperature 45 C, power 200W-400W Ultrasonic wave homogeneous, obtains homogenizing fluid；（5）Filtering：By step（4）Homogenizing fluid be filtrated to get filtrate with the pressing filter of the mesh of 80 mesh -200；（6）Filling and sterilizing：By step（5）Filtrate using the filling method of normal pressure it is filling after with accelerate electron ray radiation sterilizing system Standby to obtain lycium ruthenicum saline cistanche composite beverage, lucifuge stores at room temperature.
- A kind of 4. preparation method of lycium ruthenicum saline cistanche composite beverage as claimed in claim 3, it is characterised in that described system Standby 40 DEG C, ultrasonic-leaching time 45min of lycium ruthenicum Normal juice temperature, prepares saline cistanche leachate vacuum 0.7MPa, prepares meat Desert cistanche leachate temperature 50 C.
- 5. a kind of preparation method of lycium ruthenicum saline cistanche composite beverage as claimed in claim 3, it is characterised in that described adds Fast electron ray uses Cs137 gamma-rays.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710545147.2A CN107361269B (en) | 2017-07-06 | 2017-07-06 | Lycium ruthenicum and cistanche compound beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710545147.2A CN107361269B (en) | 2017-07-06 | 2017-07-06 | Lycium ruthenicum and cistanche compound beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107361269A true CN107361269A (en) | 2017-11-21 |
| CN107361269B CN107361269B (en) | 2021-03-09 |
Family
ID=60306573
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710545147.2A Active CN107361269B (en) | 2017-07-06 | 2017-07-06 | Lycium ruthenicum and cistanche compound beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107361269B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280354A (en) * | 2020-03-11 | 2020-06-16 | 王磊 | Cistanche glycolipid metabolism balance nutrition beverage and preparation method thereof |
| CN111990569A (en) * | 2020-08-27 | 2020-11-27 | 内蒙古曼德拉生物科技有限公司 | Cistanche and wolfberry composite beverage and preparation method thereof |
-
2017
- 2017-07-06 CN CN201710545147.2A patent/CN107361269B/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280354A (en) * | 2020-03-11 | 2020-06-16 | 王磊 | Cistanche glycolipid metabolism balance nutrition beverage and preparation method thereof |
| CN111990569A (en) * | 2020-08-27 | 2020-11-27 | 内蒙古曼德拉生物科技有限公司 | Cistanche and wolfberry composite beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107361269B (en) | 2021-03-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103609784B (en) | Green tea beverage with effects of calming nerves and reinforcing intelligence as well as nourishing brain | |
| CN104255977B (en) | A kind of radioprotective milk vinegar green-tea health-care beverage | |
| KR20060132212A (en) | Aged concentrate of ginseng steamed red, and a preparation method thereof | |
| CN108371271A (en) | A kind of gut purge, the ferment synthesis drink and preparation method thereof for improving constipation | |
| CN108660039A (en) | The preparation process of matrimony vine alcoholic drink mixed with fruit juice and matrimony vine alcoholic drink mixed with fruit juice | |
| CN108904563B (en) | Processing method and application of whole-plant ginseng raw stock | |
| CN1240390C (en) | Biologic converted ginseng composition and preparing process thereof | |
| CN105360824A (en) | Chinese caterpillar fungus beverage and preparation method thereof | |
| CN106635633A (en) | Selenium-enriched salicornia healthcare wine and production process thereof | |
| CN107361269A (en) | A kind of lycium ruthenicum saline cistanche composite beverage and preparation method thereof | |
| CN105360839B (en) | Sweet orange acid Chinese quince beverage and preparation method thereof | |
| CN104830632A (en) | Preparation method of monascus fermentation traditional Chinese medicine health wine with characteristic of no color fading | |
| CN107319222A (en) | A kind of Anshen Bunao gynostemma pentaphylla Chinese herbal health-caring beverage and preparation method thereof | |
| CN104247804A (en) | Barley seedling heath care green tea drink | |
| CN103583747A (en) | Blueberry-containing green tea beverage | |
| CN100381164C (en) | Medicine for treating radiation diseases | |
| CN109966477A (en) | A kind of pharmaceutical composition containing ferment ingredient | |
| CN108567914A (en) | It is a kind of that there is the Chinese medicine preparation and its preparation method and application for improving sleep effect | |
| CN109480136A (en) | A kind of roxburgh rose beverage and preparation method thereof | |
| CN110856530A (en) | Inonotus obliquus health-care beverage | |
| CN113521212A (en) | Fermented traditional Chinese medicine composition for strengthening spleen and stomach and balancing poultry intestinal flora | |
| CN108102845A (en) | A kind of gastrodia tuber health wine and preparation method thereof | |
| CN103549582A (en) | Lucid ganoderma health-care beverage and preparation method thereof | |
| CN104664528A (en) | Alcohol effect dispelling drink and preparation method thereof | |
| CN110477237A (en) | A kind of Yuan root beverage and the preparation method and application thereof with oxygen lack resistant function |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210624 Address after: No. 1022, unit 1, Dongwei building, No. 105, Tiannan Road, Kashi City, Kashi Prefecture, Xinjiang Uygur Autonomous Region 844000 Patentee after: Zhang Fusu Address before: 845450 in Chengdong Industrial Park, Wuqia County, Kizilsu Kirgiz Autonomous Prefecture, Xinjiang Uygur Autonomous Region Patentee before: WUQIA TUOYUN DAIRY INDUSTRY SERVICE CENTER |
|
| TR01 | Transfer of patent right |