CN107397099A - A kind of preparation method of feature Chinese torreya nut flavor beverage and products thereof - Google Patents
A kind of preparation method of feature Chinese torreya nut flavor beverage and products thereof Download PDFInfo
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- CN107397099A CN107397099A CN201710697255.1A CN201710697255A CN107397099A CN 107397099 A CN107397099 A CN 107397099A CN 201710697255 A CN201710697255 A CN 201710697255A CN 107397099 A CN107397099 A CN 107397099A
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- CN
- China
- Prior art keywords
- chinese torreya
- torreya nut
- feature
- flavor beverage
- preparation
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Links
- 240000000147 Torreya grandis Species 0.000 title claims abstract description 150
- 235000016410 Torreya grandis Nutrition 0.000 title claims abstract description 149
- 235000013361 beverage Nutrition 0.000 title claims abstract description 61
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 59
- 235000019634 flavors Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000000284 extract Substances 0.000 claims abstract description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 239000001509 sodium citrate Substances 0.000 claims description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 11
- 229920001285 xanthan gum Polymers 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 9
- 238000005119 centrifugation Methods 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 27
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000000243 solution Substances 0.000 description 44
- 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 35
- 238000000605 extraction Methods 0.000 description 17
- 239000002366 mineral element Substances 0.000 description 13
- 150000004676 glycans Chemical class 0.000 description 11
- 239000003921 oil Substances 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 229920001282 polysaccharide Polymers 0.000 description 11
- 239000005017 polysaccharide Substances 0.000 description 11
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 10
- GLEVLJDDWXEYCO-UHFFFAOYSA-N Trolox Chemical compound O1C(C)(C(O)=O)CCC2=C1C(C)=C(C)C(O)=C2C GLEVLJDDWXEYCO-UHFFFAOYSA-N 0.000 description 10
- 230000002401 inhibitory effect Effects 0.000 description 10
- 239000007788 liquid Substances 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- 239000012224 working solution Substances 0.000 description 10
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 9
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 9
- 239000002932 luster Substances 0.000 description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 description 9
- 235000013824 polyphenols Nutrition 0.000 description 9
- 239000011591 potassium Substances 0.000 description 9
- 229910052700 potassium Inorganic materials 0.000 description 9
- 239000011734 sodium Substances 0.000 description 9
- 229910052708 sodium Inorganic materials 0.000 description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 8
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 8
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 8
- 239000002253 acid Substances 0.000 description 8
- 239000011575 calcium Substances 0.000 description 8
- 229910052791 calcium Inorganic materials 0.000 description 8
- 239000011777 magnesium Substances 0.000 description 8
- 229910052749 magnesium Inorganic materials 0.000 description 8
- 239000011701 zinc Substances 0.000 description 8
- 229910052725 zinc Inorganic materials 0.000 description 8
- 208000002682 Hyperkalemia Diseases 0.000 description 7
- 206010021036 Hyponatraemia Diseases 0.000 description 7
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 7
- 239000002956 ash Substances 0.000 description 7
- 238000002386 leaching Methods 0.000 description 7
- 239000011572 manganese Substances 0.000 description 7
- 229910052748 manganese Inorganic materials 0.000 description 7
- 230000007935 neutral effect Effects 0.000 description 7
- 230000002079 cooperative effect Effects 0.000 description 6
- 239000000835 fiber Substances 0.000 description 6
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 5
- 229930003427 Vitamin E Natural products 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 5
- 230000008033 biological extinction Effects 0.000 description 5
- 238000000205 computational method Methods 0.000 description 5
- 239000008367 deionised water Substances 0.000 description 5
- 229910021641 deionized water Inorganic materials 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 5
- 150000002989 phenols Chemical class 0.000 description 5
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 5
- 235000019394 potassium persulphate Nutrition 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 description 5
- NESLWCLHZZISNB-UHFFFAOYSA-M sodium phenolate Chemical compound [Na+].[O-]C1=CC=CC=C1 NESLWCLHZZISNB-UHFFFAOYSA-M 0.000 description 5
- 239000002904 solvent Substances 0.000 description 5
- 235000019165 vitamin E Nutrition 0.000 description 5
- 229940046009 vitamin E Drugs 0.000 description 5
- 239000011709 vitamin E Substances 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000003809 water extraction Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 150000001299 aldehydes Chemical class 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 230000001035 methylating effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 235000021357 Behenic acid Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 239000008868 Flower Essence Substances 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral 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
- 229940116226 behenic acid Drugs 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 230000009881 electrostatic interaction Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019488 nut oil Nutrition 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000008707 rearrangement Effects 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/60—Sweeteners
-
- 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 invention discloses a kind of preparation method of feature Chinese torreya nut flavor beverage and products thereof, wherein, method includes, and pretreatment, Chinese torreya nut shells, and by kernel cleaning, drying, oil expression, obtains Chinese torreya nut grouts, after crushing, obtains Chinese torreya nut grouts powder；Extract solution is prepared, takes the Chinese torreya nut grouts powder, adds water, is centrifuged after stirring, filters, obtains Chinese torreya nut extract solution；Feature Chinese torreya nut flavor beverage is prepared, Chinese torreya nut extract solution is mixed with other auxiliary materials, obtains feature Chinese torreya nut flavor beverage.The technological equipment investment that the present invention prepares feature Chinese torreya nut flavor beverage is few, with short production cycle, prepares efficiently, and simple to operate, safety, cost is low, is easy to industrialized production.
Description
Technical field
The invention belongs to Chinese torreya nut extractive technique field, and in particular to a kind of preparation side of feature Chinese torreya nut flavor beverage
Method and products thereof.
Background technology
Chinese torreya nut is not only the rare precious nut in the world, and the distinctive economic kind in China, have it is very high it is edible,
Medical value.There are some researches show Chinese torreya nut is per the about fatty 44.0g of hectogram, protein 10.0g, water 6.4g, carbohydrate
29.8g, crude fibre 6.8g, ash content 2.9g and a variety of to human body containing abundant amino acid, vitamin and mineral matter element etc.
Beneficial nutriment, there is the effect of anti-inflammatory, antifungal activity, sterilization, antiviral and antitumor activity, be to be used to treat
The broad-spectrum de-worming medicine of a variety of diseases such as cough, rheumatism and Enterozoa.《Sheng Nong's herbal classic》、《Chinese Pharmacopoeia》And《Name
Doctor does not record》There is good drug effect etc. Chinese torreya nut is also described in a variety of books, its flat property and sweet taste, enter lung, stomach and large intestine channel.It is fragrant
Chinese torreyanut fat content is 42.67~61.47%, and content of fatty acid is high and composition is various, and unrighted acid is mainly with linoleic acid
Based on oleic acid etc.；Saturated fatty acid is based on behenic acid；And unsaturated fatty acid content accounts for 80% left side of total fatty acid content
The right side, there is preferable functional characteristic, there is higher nutritive value.As Chinese torreya plants the expansion of industry, Chinese torreya oil resource
Exploitation must turn into trend.
Abundant albumen, carbohydrate, terpene, mineral matter, polyphenol isoreactivity material can still be contained in its grouts, had anti-oxidant
It is a kind of excellent exploitable resources with the multiple biological activities function such as antibacterial, but grouts is extracted, a large amount of technologies is present
Problem, such as the loss of extraction process mineral is serious, extract dissolubility is poor, unstable, extract has bad color and luster, it is raw
Thing active function etc..Therefore, it is badly in need of a kind of method for solving Chinese torreya nut grouts and extracting problem, and is introduced into industrial applications
's.
The content of the invention
The purpose of this part is to summarize some aspects of embodiments of the invention and briefly introduce some preferably to implement
Example.It may do a little simplified or be omitted to avoid making our department in this part and the description of the present application summary and denomination of invention
Point, the purpose of specification digest and denomination of invention obscure, and this simplification or omit and cannot be used for limiting the scope of the present invention.
In view of above-mentioned and/or existing capability Chinese torreya nut flavor beverage preparation method, extracts Chinese torreya nut activity in grouts
The technological gap of material, it is proposed that the present invention.
It is therefore an object of the present invention to solves deficiency of the prior art, there is provided a kind of feature Chinese torreya nut flavor beverage
Preparation method.
In order to solve the above technical problems, the invention provides following technical scheme：A kind of feature Chinese torreya nut flavor beverage
Preparation method, including, pretreatment, Chinese torreya nut shells, and by kernel cleaning, drying, oil expression, obtains Chinese torreya nut grouts, after crushing,
Obtain Chinese torreya nut grouts powder；Extract solution is prepared, takes the Chinese torreya nut grouts powder, adds water, is centrifuged after stirring, filters, obtains Chinese torreya
Sub- extract solution；Feature Chinese torreya nut flavor beverage is prepared, Chinese torreya nut extract solution is mixed with other auxiliary materials, obtains feature Chinese torreya
Sub- flavor beverage.
As a kind of preferred scheme of the preparation method of feature Chinese torreya nut flavor beverage of the present invention, wherein：It is described
Other auxiliary materials include the one or more in sugar, flavoring essence, sodium citrate or xanthans.
As a kind of preferred scheme of the preparation method of feature Chinese torreya nut flavor beverage of the present invention, wherein：It is described
Chinese torreya nut extract solution is mixed with other auxiliary materials, wherein, counted using the Chinese torreya nut extract solution quality as 100%, described other are auxiliary
Material includes sugared 1.8~2.2%, flavoring essence 0.10~0.12%, sodium citrate 0.04~0.06%, and xanthans 0.01~
0.03%.
As a kind of preferred scheme of the preparation method of feature Chinese torreya nut flavor beverage of the present invention, wherein：It is described
Stirring, its mixing speed is 500~700r/min, and mixing time is 1~3h, during temperature remain 20~30 DEG C.
As a kind of preferred scheme of the preparation method of feature Chinese torreya nut flavor beverage of the present invention, wherein：It is described
Add water, the addition of its reclaimed water adds 7~9mL water for every gram of Chinese torreya nut grouts powder.
As a kind of preferred scheme of the preparation method of feature Chinese torreya nut flavor beverage of the present invention, wherein：It is described
Centrifugation, its centrifugal force is 8000~12000g, and the time is 15~25min.
As a kind of preferred scheme of the preparation method of feature Chinese torreya nut flavor beverage of the present invention, wherein：It is described
Drying, its drying temperature are 30~40 DEG C.
As a kind of preferred scheme of the preparation method of feature Chinese torreya nut flavor beverage of the present invention, wherein：It is described
Oil expression, including temperature remains 50~60 DEG C during oil expression.
As a kind of preferred scheme of the preparation method of feature Chinese torreya nut flavor beverage of the present invention, wherein：It is described
Crush, it is to cross 35~45 mesh sieves after crushing.
It is a still further object of the present invention to provide a kind of feature Chinese torreya nut flavor beverage.
In order to solve the above technical problems, the invention provides following technical scheme：A kind of feature Chinese torreya nut flavor beverage,
Including being counted using Chinese torreya nut extract solution quality as claimed in claim 1 as 100%, the feature Chinese torreya nut flavor beverage bag
Include sugar 1.8~2.2%, flavoring essence 0.10~0.12%, sodium citrate 0.04~0.06%, xanthans 0.01~0.03%.
Beneficial effect possessed by the present invention：
(1) present invention prepare Chinese torreya seed extract technological equipment investment it is few, it is with short production cycle, prepare efficient, operation letter
Single, safety, cost is low, is easy to industrialized production.
(2) the preferred specified quantitative white granulated sugar of Chinese torreya nut beverage prepared by the present invention is as sweetener, and its addition is low, not only not
Chinese torreya nut and the intrinsic flavor of flavoring essence can be covered, may also provide energy, and causes Chinese torreya nut beverage vessel for good mouth
Sense, and cooperateed with the albumen of Chinese torreya seed extract and can make the strong stabilization of beverage flavor.
(3) contain more aldehydes matter in Chinese torreya nut beverage prepared by the present invention, and there is outstanding inoxidizability.
(4) Chinese torreya nut extract solution Mineral Elements prepared by the present invention, potassium, magnesium, calcium, zinc, manganese equal size enrich, and sodium
Content is relatively low, meets rational hyperkalemia hyponatremia fitness mode.
(5) of the invention to extract oil grouts as raw material using Chinese torreya nut, making full use of accessory substance, economy is imitated as processing raw material
It is beneficial high.
(6) dissolubility of water extract prepared by the present invention in acid and neutral solution is high and stability is strong, solution tool
Standby vivid color and luster, can be good at being applied to beverage systems.
Embodiment
In order to facilitate the understanding of the purposes, features and advantages of the present invention, with reference to specific embodiment pair
The embodiment of the present invention is described in detail.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still the present invention can be with
It is different from other manner described here using other to implement, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is not limited by following public specific embodiment.
Secondly, " one embodiment " or " embodiment " referred to herein refers to may be included at least one realization side of the present invention
Special characteristic, structure or characteristic in formula." in one embodiment " that different places occur in this manual not refers both to
Same embodiment, nor the single or selective embodiment mutually exclusive with other embodiment.
Embodiment 1
After Chinese torreya nut shells, kernel is cleaned, is dried at 35 DEG C, without the technique such as high temperature frying is broken, directly by fruit
Benevolence is added in twin-screw oil mill, and for control temperature at 55 DEG C, collection obtains Chinese torreya nut grouts, grouts through omnipotent crusher in crushing,
And cross 40 mesh sieves and obtain Chinese torreya nut grouts powder.A certain amount of Chinese torreya nut grouts powder is weighed, uses deionized water as Extraction solvent, is expected
Liquor ratio is m Chinese torreya nut powder:V water=1:8 (g/mL), at 25 DEG C, 600r/min is stirred 2 hours and is centrifuged 10000g, 20min, most
Afterwards with 8 layers of filtered through gauze 2 times, Chinese torreya nut extract solution is obtained.According to mass fraction, Chinese torreya nut drink formula is as follows：Chinese torreya nut carries
Take liquid 100%, sugar 2.0%, strawberry essence 0.12%, sodium citrate 0.05%, xanthans 0.02%.
The measure of total phenol content is determined using the method for forint phenol-sodium carbonate, after testing 0.56mg/mL containing phenols.
With the inoxidizability ABTS+ working solutions in ABTS+ method determination samples by 7.0mmol/L ABTS and
2.45mmol/L potassium peroxydisulfate is made into, and is placed 16h in dark and obtained.In use, ABTS+ working solutions tune absorbance is
0.70 ± 0.01 (734nm) is designated as Abscontrol.Sample concentration is suitably diluted to 0.5~3.5mg/mL, take 20 μ L samples with
1mL ABTS+ liquid is mixed, and ultraviolet-spectrophotometer determination sample extinction under 734nm wavelength is used after dark treatment 10min
Degree, is designated as Abssample.Standard curve, antioxygen are done with the Trolox (watermiscible vitamin E) that concentration is 50~2500 μm of ol/L
The Trolox equivalents (mmol/100g) for changing sexuality in 100g samples to contain calculate.
The ABTS+ inhibiting rate computational methods of the sample of various concentrations are as described below：
After measured to the inhibiting rates of ABTS+ free radicals up to 78.50%.
Ash content test is carried out to Chinese torreya nut extract solution, measures and accounts for the 22.51% of total content, illustrate to contain in water extract
A large amount of mineral elements, extracting method are advantageous to the leaching of soluble mineral element, and potassium in extract solution, magnesium, calcium, zinc, and manganese etc. contains
Amount is abundant, and the content of sodium is relatively low, meets rational hyperkalemia hyponatremia fitness mode.
Also contain polysaccharide, Soluble Fiber and other soluble components in the present embodiment in Chinese torreya nut water extract, account for
The 60.06% of total content, the presence of these materials, invent preferable sugared addition with us and form cooperative effect, can be water extraction
Thing is taken to provide Chinese torreya nut beverage made from preferable taste and flavor, mouthfeel is soft, and in terms of subjective appreciation mouthfeel, ten point system obtains
9.6 points, and beverage flavor is strong and shelf life in flavor quality it is constant.
Dissolubility of the Chinese torreya seed extract made from the present embodiment in acid and neutral solution is high and stability is strong, solution
Possess vivid color and luster, can be good at being applied to beverage systems.
Embodiment 2
After Chinese torreya nut shells, kernel is cleaned, is dried at 30 DEG C, without the technique such as high temperature frying is broken, directly by fruit
Benevolence is added in twin-screw oil mill, and for control temperature at 60 DEG C, collection obtains Chinese torreya nut grouts, grouts through omnipotent crusher in crushing,
And cross 35 mesh sieves and obtain Chinese torreya nut grouts powder.A certain amount of Chinese torreya nut grouts powder is weighed, uses deionized water as Extraction solvent, is expected
Liquor ratio is m Chinese torreya nut powder:V water=1:7 (g/mL), at 30 DEG C, 700r/min is stirred 3 hours and is centrifuged 12000g, 15min, most
Afterwards with 8 layers of filtered through gauze 2 times, Chinese torreya nut extract solution is obtained.According to mass fraction, Chinese torreya nut drink formula is as follows：Chinese torreya nut carries
Take liquid 100%, sugar 2.2%, milk flavour 0.12%, sodium citrate 0.04%, xanthans 0.03%.
The measure of total phenol content is determined using the method for forint phenol-sodium carbonate, after testing 0.54mg/mL containing phenols.
With the inoxidizability ABTS+ working solutions in ABTS+ method determination samples by 7.0mmol/L ABTS and
2.45mmol/L potassium peroxydisulfate is made into, and is placed 16h in dark and obtained.In use, ABTS+ working solutions tune absorbance is
0.70 ± 0.01 (734nm) is designated as Abscontrol.Sample concentration is suitably diluted to 0.5~3.5mg/mL, take 20 μ L samples with
1mL ABTS+ liquid is mixed, and ultraviolet-spectrophotometer determination sample extinction under 734nm wavelength is used after dark treatment 10min
Degree, is designated as Abssample.Standard curve, antioxygen are done with the Trolox (watermiscible vitamin E) that concentration is 50~2500 μm of ol/L
The Trolox equivalents (mmol/100g) for changing sexuality in 100g samples to contain calculate.
The ABTS+ inhibiting rate computational methods of the sample of various concentrations are as described below：
To the inhibiting rates of ABTS+ free radicals up to 77.32%.
Ash content test is carried out to Chinese torreya nut extract solution, measures and accounts for the 18.50% of total content, illustrate to contain in water extract
A large amount of mineral elements, extracting method are advantageous to the leaching of soluble mineral element, and potassium in extract solution, magnesium, calcium, zinc, and manganese etc. contains
Amount is abundant, and the content of sodium is relatively low, meets rational hyperkalemia hyponatremia fitness mode.
Also contain polysaccharide, Soluble Fiber and other soluble components in the present embodiment in Chinese torreya nut water extract, account for
The 58.14% of total content, the presence of these materials, invent preferable sugared addition with us and form cooperative effect, can be water extraction
Thing is taken to provide Chinese torreya nut beverage made from preferable taste and flavor, mouthfeel is soft, and in terms of subjective appreciation mouthfeel, ten point system obtains
9.0 points, and beverage flavor is strong and shelf life in flavor quality it is constant.
Dissolubility of the Chinese torreya seed extract made from the present embodiment in acid and neutral solution is high and stability is strong, solution
Possess vivid color and luster, can be good at being applied to beverage systems.
Embodiment 3
After Chinese torreya nut shells, kernel is cleaned, is dried at 30 DEG C, without the technique such as high temperature frying is broken, directly by fruit
Benevolence is added in twin-screw oil mill, and for control temperature at 55 DEG C, collection obtains Chinese torreya nut grouts, grouts through omnipotent crusher in crushing,
And cross 40 mesh sieves and obtain Chinese torreya nut grouts powder.A certain amount of Chinese torreya nut grouts powder is weighed, uses deionized water as Extraction solvent, is expected
Liquor ratio is m Chinese torreya nut powder:V water=1:8 (g/mL), at 30 DEG C, 700r/min is stirred 2 hours and is centrifuged 8000g, 15min, finally
With 8 layers of filtered through gauze 2 times, Chinese torreya nut extract solution is obtained.According to mass fraction, Chinese torreya nut drink formula is as follows：Chinese torreya nut extracts
Liquid 100%, sugar 2.2%, small wheat essence 0.10%, sodium citrate 0.04%, xanthans 0.03%.
The measure of total phenol content is determined using the method for forint phenol-sodium carbonate, after testing 0.54mg/mL containing phenols.
With the inoxidizability ABTS+ working solutions in ABTS+ method determination samples by 7.0mmol/L ABTS and
2.45mmol/L potassium peroxydisulfate is made into, and is placed 16h in dark and obtained.In use, ABTS+ working solutions tune absorbance is
0.70 ± 0.01 (734nm) is designated as Abscontrol.Sample concentration is suitably diluted to 0.5~3.5mg/mL, take 20 μ L samples with
1mL ABTS+ liquid is mixed, and ultraviolet-spectrophotometer determination sample extinction under 734nm wavelength is used after dark treatment 10min
Degree, is designated as Abssample.Standard curve, antioxygen are done with the Trolox (watermiscible vitamin E) that concentration is 50~2500 μm of ol/L
The Trolox equivalents (mmol/100g) for changing sexuality in 100g samples to contain calculate.
The ABTS+ inhibiting rate computational methods of the sample of various concentrations are as described below：
To the inhibiting rates of ABTS+ free radicals up to 77.89%.
Ash content test is carried out to Chinese torreya nut extract solution, measures and accounts for the 15.42% of total content, illustrate to contain in water extract
A large amount of mineral elements, extracting method are advantageous to the leaching of soluble mineral element, and potassium in extract solution, magnesium, calcium, zinc, and manganese etc. contains
Amount is abundant, and the content of sodium is relatively low, meets rational hyperkalemia hyponatremia fitness mode.
Also contain polysaccharide, Soluble Fiber and other soluble components in the present embodiment in Chinese torreya nut water extract, account for
The 57.62 of total content, the presence of these materials, invent preferable sugared addition with us and form cooperative effect, can be that water extracts
Thing provides Chinese torreya nut beverage made from preferable taste and flavor, and mouthfeel is soft, and in terms of subjective appreciation mouthfeel, ten point system obtains
8.9 points, and beverage flavor is strong and shelf life in flavor quality it is constant.
Dissolubility of the Chinese torreya seed extract made from the present embodiment in acid and neutral solution is high and stability is strong, solution
Possess vivid color and luster, can be good at being applied to beverage systems.
Embodiment 4
After Chinese torreya nut shells, kernel is cleaned, is dried at 30 DEG C, without the technique such as high temperature frying is broken, directly by fruit
Benevolence is added in twin-screw oil mill, and for control temperature at 60 DEG C, collection obtains Chinese torreya nut grouts, grouts through omnipotent crusher in crushing,
And cross 35 mesh sieves and obtain Chinese torreya nut grouts powder.A certain amount of Chinese torreya nut grouts powder is weighed, uses deionized water as Extraction solvent, is expected
Liquor ratio is m Chinese torreya nut powder:V water=1:8 (g/mL), at 25 DEG C, 600r/min is stirred 3 hours and is centrifuged 10000g, 25min, most
Afterwards with 8 layers of filtered through gauze 2 times, Chinese torreya nut extract solution is obtained.According to mass fraction, Chinese torreya nut drink formula is as follows：Chinese torreya nut carries
Liquid 100% is taken, sugar 1.8%, smears tea perfume essence 0.10%, sodium citrate 0.05%, xanthans 0.02%.
The measure of total phenol content is determined using the method for forint phenol-sodium carbonate, after testing 0.55mg/mL containing phenols.
With the inoxidizability ABTS+ working solutions in ABTS+ method determination samples by 7.0mmol/L ABTS and
2.45mmol/L potassium peroxydisulfate is made into, and is placed 16h in dark and obtained.In use, ABTS+ working solutions tune absorbance is
0.70 ± 0.01 (734nm) is designated as Abscontrol.Sample concentration is suitably diluted to 0.5~3.5mg/mL, take 20 μ L samples with
1mL ABTS+ liquid is mixed, and ultraviolet-spectrophotometer determination sample extinction under 734nm wavelength is used after dark treatment 10min
Degree, is designated as Abssample.Standard curve, antioxygen are done with the Trolox (watermiscible vitamin E) that concentration is 50~2500 μm of ol/L
The Trolox equivalents (mmol/100g) for changing sexuality in 100g samples to contain calculate.
The ABTS+ inhibiting rate computational methods of the sample of various concentrations are as described below：
To the inhibiting rates of ABTS+ free radicals up to 77.67%.
Ash content test is carried out to Chinese torreya nut extract solution, measures and accounts for the 16.83% of total content, illustrate to contain in water extract
A large amount of mineral elements, extracting method are advantageous to the leaching of soluble mineral element, and potassium in extract solution, magnesium, calcium, zinc, and manganese etc. contains
Amount is abundant, and the content of sodium is relatively low, meets rational hyperkalemia hyponatremia fitness mode.
Also contain polysaccharide, Soluble Fiber and other soluble components in the present embodiment in Chinese torreya nut water extract, account for
The 57.02% of total content, the presence of these materials, invent preferable sugared addition with us and form cooperative effect, can be water extraction
Thing is taken to provide Chinese torreya nut beverage made from preferable taste and flavor, mouthfeel is soft, and in terms of subjective appreciation mouthfeel, ten point system obtains
8.5 points, and beverage flavor is strong and shelf life in flavor quality it is constant.
Dissolubility of the Chinese torreya seed extract made from the present embodiment in acid and neutral solution is high and stability is strong, solution
Possess vivid color and luster, can be good at being applied to beverage systems.
Embodiment 5
After Chinese torreya nut shells, kernel is cleaned, is dried at 40 DEG C, without the technique such as high temperature frying is broken, directly by fruit
Benevolence is added in twin-screw oil mill, and for control temperature at 55 DEG C, collection obtains Chinese torreya nut grouts, grouts through omnipotent crusher in crushing,
And cross 40 mesh sieves and obtain Chinese torreya nut grouts powder.A certain amount of Chinese torreya nut grouts powder is weighed, uses deionized water as Extraction solvent, is expected
Liquor ratio is m Chinese torreya nut powder:V water=1:8 (g/mL), at 30 DEG C, 700r/min is stirred 3 hours and is centrifuged 10000g, 25min, most
Afterwards with 8 layers of filtered through gauze 2 times, Chinese torreya nut extract solution is obtained.According to mass fraction, Chinese torreya nut drink formula is as follows：Chinese torreya nut carries
Take liquid 100%, sugar 2.0%, jasmine flower essence 0.12%, sodium citrate 0.05%, xanthans 0.01%.
The measure of total phenol content is determined using the method for forint phenol-sodium carbonate, after testing 0.55mg/mL containing phenols.
With the inoxidizability ABTS+ working solutions in ABTS+ method determination samples by 7.0mmol/L ABTS and
2.45mmol/L potassium peroxydisulfate is made into, and is placed 16h in dark and obtained.In use, ABTS+ working solutions tune absorbance is
0.70 ± 0.01 (734nm) is designated as Abscontrol.Sample concentration is suitably diluted to 0.5~3.5mg/mL, take 20 μ L samples with
1mL ABTS+ liquid is mixed, and ultraviolet-spectrophotometer determination sample extinction under 734nm wavelength is used after dark treatment 10min
Degree, is designated as Abssample.Standard curve, antioxygen are done with the Trolox (watermiscible vitamin E) that concentration is 50~2500 μm of ol/L
The Trolox equivalents (mmol/100g) for changing sexuality in 100g samples to contain calculate.
The ABTS+ inhibiting rate computational methods of the sample of various concentrations are as described below：
To the inhibiting rates of ABTS+ free radicals up to 78.12%.
Ash content test is carried out to Chinese torreya nut extract solution, measures and accounts for the 17.11% of total content, illustrate to contain in water extract
A large amount of mineral elements, extracting method are advantageous to the leaching of soluble mineral element, and potassium in extract solution, magnesium, calcium, zinc, and manganese etc. contains
Amount is abundant, and the content of sodium is relatively low, meets rational hyperkalemia hyponatremia fitness mode.
Also contain polysaccharide, Soluble Fiber and other soluble components in the present embodiment in Chinese torreya nut water extract, account for
The 55.02% of total content, the presence of these materials, invent preferable sugared addition with us and form cooperative effect, can be water extraction
Thing is taken to provide Chinese torreya nut beverage made from preferable taste and flavor, mouthfeel is soft, and in terms of subjective appreciation mouthfeel, ten point system obtains
8.5 points, and beverage flavor is strong and shelf life in flavor quality it is constant.
Dissolubility of the Chinese torreya seed extract made from the present embodiment in acid and neutral solution is high and stability is strong, solution
Possess vivid color and luster, can be good at being applied to beverage systems.
It is noted that our invention finds that we invents the Chinese torreya nut extract solution of extraction, contained in research process
Abundant polysaccharide and polyphenols can influence each other, and produce cooperative effect, can improve flavor, the nutritive value of food
Energetically acted on preventing that its oxidation, brown stain etc. have.Polyphenol being esterified, it is acylated and by way of methylating with
Carbohydrate is combined, and polysaccharide can also be combined as large biological molecule material by active forces such as hydrophobic, electrostatic and hydrogen bonds with polyphenol,
So as to give play to more functional characteristics.Further, we, which invents, passes through selection process, from 50~60 DEG C of oil expression temperature
Degree so that polysaccharide, polyphenol substance can keep stable in Chinese torreya nut, also, in extraction process, use mixing speed as 500
~700r/min, temperature remain 20~30 DEG C, specific during the two conditions can promote present invention extraction Chinese torreya nut
Mixing speed cause electric charge rearrangement in the extract solution in extraction process, the larger polysaccharide of active force during arrangement
And polyphenol can more be combined during recovering after electric charge order is upset, stirred simultaneously by the combination of electrostatic interaction
Specific mixing speed and bulk temperature is preferred during mixing, and the energy brought in whipping process is enabled to, in part
The temperature difference is produced, the presence of this temperature difference promotes polyphenol and combined with carbohydrate by methylating, the presence of both effect so that rich
Rich polysaccharide and polyphenols produce bigger synergy, improve flavor, the inoxidizability of product comprehensively.
Simultaneously it is to be noted that in extraction process, the auxochrome groups such as hydroxyl, carboxyl easily occur and are oxidized to carbonyl, ester
The phenomenon of the chromophoric groups such as base so that the color is too dark for the Chinese torreya nut extract solution extracted, and Foods or drinkses can not be met in sense organ
The requirement of aspect.It is 500~700r/min that to this, we, which invents mixing speed when being extracted by preferred optimization, and temperature remains
20~30 DEG C of extraction scheme, prevent from that hydroxyl, carboxylic-oxidized occur in extraction process, and by promoting polysaccharide and Polyphenols
Combination, maintain the vivid color and luster of extract solution.Secondly, the ratio of suitable grouts and extraction water, also substantially increases extraction
Efficiency.
It is a little that we invents in addition to find by studying, the albumen that Chinese torreya extract solution contains in itself, is added in specific sugar
In the case of amount, synergy can be formed, protects the stability of addition essence later so that essence is with rich flavor and very steady
It is fixed lasting.Other are a little that we has found under study for action in invention, and the extraction process of offer is invented using us, enables to water
Content of ashes in extract increases, and promotes the leaching of soluble mineral element, and rareer promoted in extraction process
Enter potassium, magnesium, calcium, zinc, the leaching of manganese, and the content of sodium is very low, has met rational hyperkalemia hyponatremia fitness mode.
As can be seen here, the present invention prepare Chinese torreya seed extract technological equipment investment it is few, it is with short production cycle, prepare it is efficient,
Simple to operate, safety, cost is low, is easy to industrialized production；The preferred specified quantitative white granulated sugar of Chinese torreya nut beverage prepared by the present invention is made
For sweetener, its addition is low, will not only cover Chinese torreya nut and the intrinsic flavor of flavoring essence, may also provide energy, and
So that Chinese torreya nut beverage vessel is for good mouthfeel, and cooperateed with the albumen of Chinese torreya seed extract and can make the strong stabilization of beverage flavor；
Contain more aldehydes matter in Chinese torreya nut beverage prepared by the present invention, and there is outstanding inoxidizability；Prepared by the present invention
Chinese torreya nut extract solution Mineral Elements, potassium, magnesium, calcium, zinc, manganese equal size enriches, and the content of sodium is relatively low, meets rational high potassium
Low sodium fitness mode；The present invention is used as raw material using Chinese torreya nut oil expression grouts, makes full use of accessory substance as processing raw material, economy
High efficiency；The dissolubility of water extract prepared by the present invention in acid and neutral solution is high and stability is strong, and solution possesses fresh
Bright color and luster, it can be good at being applied to beverage systems.
It should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to preferable
The present invention is described in detail embodiment, it will be understood by those within the art that, can be to the technology of the present invention
Scheme is modified or equivalent substitution, and without departing from the spirit and scope of technical solution of the present invention, it all should cover in this hair
Among bright right.
Claims (10)
- A kind of 1. preparation method of feature Chinese torreya nut flavor beverage, it is characterised in that：Including,Pretreatment：Chinese torreya nut shells, and by kernel cleaning, drying, oil expression, obtains Chinese torreya nut grouts, after crushing, obtains Chinese torreya nut cake Dregs of rice powder；Prepare extract solution：The Chinese torreya nut grouts powder is taken, adds water, is centrifuged after stirring, filters, obtains Chinese torreya nut extract solution；Prepare feature Chinese torreya nut flavor beverage：Chinese torreya nut extract solution is mixed with other auxiliary materials, obtains feature Chinese torreya nut wind Flavor beverage.
- 2. the preparation method of feature Chinese torreya nut flavor beverage according to claim 1, it is characterised in that：Other described auxiliary materials Including the one or more in sugar, flavoring essence, sodium citrate or xanthans.
- 3. the preparation method of feature Chinese torreya nut flavor beverage according to claim 1 or claim 2, it is characterised in that：It is described by perfume (or spice) Chinese torreyanut extract solution mixes with other auxiliary materials, wherein, counted using the Chinese torreya nut extract solution quality as 100%, other described accessory packages Include sugar 1.8~2.2%, flavoring essence 0.10~0.12%, sodium citrate 0.04~0.06%, xanthans 0.01~0.03%.
- 4. the preparation method of feature Chinese torreya nut flavor beverage according to claim 1, it is characterised in that：The stirring, its Mixing speed is 500~700r/min, and mixing time is 1~3h, during temperature remain 20~30 DEG C.
- 5. according to the preparation method of feature Chinese torreya nut flavor beverage any one of claim 1,2 or 4, its feature exists In：Described plus water, the addition of its reclaimed water add 7~9mL water for every gram of Chinese torreya nut grouts powder.
- 6. the preparation method of feature Chinese torreya nut flavor beverage according to claim 5, it is characterised in that：The centrifugation, its Centrifugal force is 8000~12000g, and the time is 15~25min.
- 7. according to the preparation method of feature Chinese torreya nut flavor beverage any one of claim 1,2,4 or 6, its feature exists In：The drying, its drying temperature are 30~40 DEG C.
- 8. the preparation method of feature Chinese torreya nut flavor beverage according to claim 7, it is characterised in that：The oil expression, bag Temperature remains 50~60 DEG C during including oil expression.
- 9. according to the preparation method of feature Chinese torreya nut flavor beverage any one of claim 1,2,4,6 or 8, its feature It is：The crushing, it is to cross 35~45 mesh sieves after crushing.
- A kind of 10. feature Chinese torreya nut flavor beverage, it is characterised in that：Including,Counted using Chinese torreya nut extract solution quality as claimed in claim 1 as 100%, the feature Chinese torreya nut flavor beverage includes Sugar 1.8~2.2%, flavoring essence 0.10~0.12%, sodium citrate 0.04~0.06%, xanthans 0.01~0.03%.
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Address after: Lihu Avenue Binhu District 214122 Jiangsu city of Wuxi province No. 1800 Jiangnan University State Key Laboratory of food science and technology Applicant after: Jiangnan University Applicant after: Zhejiang Zhongchang Haoshi Biotechnology Co., Ltd Address before: Lihu Avenue Binhu District 214122 Jiangsu city of Wuxi province No. 1800 Jiangnan University State Key Laboratory of food science and technology Applicant before: Jiangnan University Applicant before: LANXI FEIYISUOSI ECO-AGRICULTURE DEVELOPMENT Co.,Ltd. |