CN107439880B - Rose drink containing mesona blume colloidal particles and preparation method thereof - Google Patents
Rose drink containing mesona blume colloidal particles and preparation method thereof Download PDFInfo
- Publication number
- CN107439880B CN107439880B CN201710757956.XA CN201710757956A CN107439880B CN 107439880 B CN107439880 B CN 107439880B CN 201710757956 A CN201710757956 A CN 201710757956A CN 107439880 B CN107439880 B CN 107439880B
- Authority
- CN
- China
- Prior art keywords
- mesona
- chinensis benth
- mesona chinensis
- parts
- cooling
- 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.)
- Active
Links
- 241000220317 Rosa Species 0.000 title claims abstract description 53
- 241001646834 Mesona Species 0.000 title claims abstract description 32
- 239000002245 particle Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 241001646828 Platostoma chinense Species 0.000 claims abstract description 109
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 238000001816 cooling Methods 0.000 claims abstract description 43
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 37
- 239000000706 filtrate Substances 0.000 claims abstract description 36
- 229920002558 Curdlan Polymers 0.000 claims abstract description 34
- 239000001879 Curdlan Substances 0.000 claims abstract description 34
- 235000019316 curdlan Nutrition 0.000 claims abstract description 34
- 229940078035 curdlan Drugs 0.000 claims abstract description 34
- 230000001954 sterilising effect Effects 0.000 claims abstract description 32
- 235000013361 beverage Nutrition 0.000 claims abstract description 28
- 238000001914 filtration Methods 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 241001506047 Tremella Species 0.000 claims description 27
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 18
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 17
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 17
- 235000004634 cranberry Nutrition 0.000 claims description 17
- 241000234435 Lilium Species 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 14
- 240000002853 Nelumbo nucifera Species 0.000 claims description 13
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 13
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 13
- 210000000582 semen Anatomy 0.000 claims description 12
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 10
- 244000182216 Mimusops elengi Species 0.000 claims description 10
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 10
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 235000003599 food sweetener Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 239000003765 sweetening agent Substances 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000001727 glucose Nutrition 0.000 claims description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims description 2
- 238000003809 water extraction Methods 0.000 claims 2
- 235000002864 food coloring agent Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 17
- 235000013305 food Nutrition 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 239000003292 glue Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 17
- 239000000047 product Substances 0.000 description 15
- 239000000203 mixture Substances 0.000 description 11
- 238000003756 stirring Methods 0.000 description 11
- 238000005520 cutting process Methods 0.000 description 9
- 238000005406 washing Methods 0.000 description 9
- 238000000605 extraction Methods 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 150000004676 glycans Chemical class 0.000 description 7
- 229920001282 polysaccharide Polymers 0.000 description 7
- 239000005017 polysaccharide Substances 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 6
- 206010028980 Neoplasm Diseases 0.000 description 6
- 239000001814 pectin Substances 0.000 description 6
- 235000010987 pectin Nutrition 0.000 description 6
- 229920001277 pectin Polymers 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 201000011510 cancer Diseases 0.000 description 5
- 229930003935 flavonoid Natural products 0.000 description 5
- 235000017173 flavonoids Nutrition 0.000 description 5
- 150000002215 flavonoids Chemical class 0.000 description 5
- 230000036039 immunity Effects 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 5
- 235000015110 jellies Nutrition 0.000 description 5
- 239000008274 jelly Substances 0.000 description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical group CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 229920002752 Konjac Polymers 0.000 description 4
- 208000003351 Melanosis Diseases 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000000252 konjac Substances 0.000 description 4
- 235000019823 konjac gum Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 239000008213 purified water Substances 0.000 description 4
- 239000000661 sodium alginate Substances 0.000 description 4
- 235000010413 sodium alginate Nutrition 0.000 description 4
- 229940005550 sodium alginate Drugs 0.000 description 4
- 230000002936 tranquilizing effect Effects 0.000 description 4
- 230000003796 beauty Effects 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 3
- 230000010261 cell growth Effects 0.000 description 3
- 238000005034 decoration Methods 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 238000007865 diluting Methods 0.000 description 3
- 235000011869 dried fruits Nutrition 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- LQIAZOCLNBBZQK-UHFFFAOYSA-N 1-(1,2-Diphosphanylethyl)pyrrolidin-2-one Chemical compound PCC(P)N1CCCC1=O LQIAZOCLNBBZQK-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 2
- 206010008570 Chloasma Diseases 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 2
- 241000207923 Lamiaceae Species 0.000 description 2
- 241000109329 Rosa xanthina Species 0.000 description 2
- 235000004789 Rosa xanthina Nutrition 0.000 description 2
- 206010039966 Senile dementia Diseases 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 230000001882 diuretic effect Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000008518 lycium barbarum polysaccharide Substances 0.000 description 2
- 208000038015 macular disease Diseases 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 229910001369 Brass Inorganic materials 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 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
- 239000006286 aqueous extract Substances 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- JFSHUTJDVKUMTJ-QHPUVITPSA-N beta-amyrin Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C JFSHUTJDVKUMTJ-QHPUVITPSA-N 0.000 description 1
- 229940093797 bioflavonoids Drugs 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 235000021019 cranberries Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000004727 humoral immunity Effects 0.000 description 1
- 230000004377 improving vision Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 210000001616 monocyte Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000013465 muscle pain Diseases 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000242 pagocytic effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000020096 rose wine Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 239000000341 volatile oil 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
- A23L2/38—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of food and beverage, and particularly relates to a rose beverage containing mesona blume colloidal particles and a preparation method thereof. The preparation method of the mesona chinensis benth gum comprises the following steps: pretreating Mesona chinensis Benth, extracting with water, filtering, centrifuging, and cooling to obtain Mesona chinensis Benth filtrate; mixing curdlan and Mesona chinensis Benth filtrate, homogenizing, heating, sterilizing, and cooling to obtain Mesona chinensis Benth. The mesona chinensis benth glue has the flavor and the effect of natural mesona chinensis benth, is smooth and elastic, and has good mouthfeel; the rose beverage provided by the invention is unique in flavor, rich in nutrition and fresh, sweet and slightly sour in taste.
Description
Technical Field
The invention relates to the technical field of food and beverage, and particularly relates to a rose beverage containing mesona blume colloidal particles and a preparation method thereof.
Background
Mesona chinensis Benth is also called Mesona chinensis Benth and Liangcao powder, is an annual herbaceous plant in the genus of Mesona in the family of Labiatae, and is a traditional plant resource used as both medicine and food in China. And (3) whole grass: sweet, bland and cool, has the effects of clearing heat, promoting diuresis and cooling blood, and can be used for treating heatstroke, diabetes, hypertension and muscle and joint pain. Among the ingredients contained in Mesona Procumbens Hemsl, flavonoids have effects of inhibiting cancer cell growth and lowering blood pressure; the polysaccharide has the effects of enhancing and improving organism immunity; the essence of lignum Aquilariae Resinatum has tranquilizing, refreshing, toxic materials clearing away, and diuretic effects; the microelements have effects of inhibiting free radical formation, resisting aging, and resisting cancer; vitamins can regulate and enhance physiological functions, etc. The Mesona chinensis Benth jelly is made from Mesona chinensis Benth powder, and is one of famous snacks of Fujian province. Translucent Mesona chinensis Benth is frozen and slippery, and optionally sugar water or molasses and lemon juice. Because summer heat can be relieved, the summer food is better to eat in summer, if the crushed ice is added, the summer heat relieving holy product is more excellent, and the term "bean jelly" also refers to the summer heat relieving holy product. Therefore, the immortal grass product is very popular with consumers.
The Mesona chinensis Benth is a gel-type water-soluble polysaccharide with complex composition contained in Mesona chinensis Benth, widely exists in leaves, roots and stems of Mesona chinensis Benth, and has the highest content in Mesona chinensis Benth leaves, and its main component is Mesona chinensis Benth polysaccharide. The mesona polysaccharide mainly comprises uronic acid, glucose, galactose, xylose, rhamnose, mannose, arabinose and the like. The mesona blume gum can be applied to the production of jelly, and can improve the elasticity, toughness and chewiness of products, so that the products have tender and smooth mouthfeel and unique flavor. The mesona chinensis benth gum is generally extracted by a general extraction method or a high-pressure alkali liquor extraction method, the extraction rate of the extraction method is low, the taste of the gum is soft and not good enough, the elasticity is insufficient, the gum is easy to dissolve at high temperature, the extraction rate of the high-pressure alkali liquor method is improved along with the increase of the concentration of alkali liquor, bad flavor is caused to products, and diversified requirements of people cannot be met. Therefore, there is a need to provide Mesona chinensis Benth and its product with good smoothness, elasticity and taste.
Disclosure of Invention
In view of the above, the invention provides a rose beverage containing mesona blume colloidal particles and a preparation method thereof. The mesona chinensis benth gum has natural mesona chinensis benth flavor and efficacy, is smooth and elastic, and has good taste; the rose beverage has unique flavor, rich nutrition, and sweet and slightly sour taste.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides mesona chinensis benth glue, and a preparation method of the mesona chinensis benth glue comprises the following steps:
pretreating Mesona chinensis Benth, extracting with water, filtering, centrifuging, and cooling to obtain Mesona chinensis Benth filtrate;
mixing curdlan and Mesona chinensis Benth filtrate, homogenizing, heating, sterilizing, and cooling to obtain Mesona chinensis Benth.
Preferably, the aqueous extraction is: adding water with the weight being 20-30 times of that of the Mesona chinensis Benth, and extracting for 40-50 min at 90-95 ℃.
Preferably, the mass ratio of curdlan to mesona chinensis benth is 1: (1.5-2.0).
Preferably, the temperature of the cooled Mesona chinensis Benth filtrate is 20-25 deg.C.
Preferably, the temperature for homogenization is 20 to 25 ℃.
Preferably, the heating temperature is 30 to 40 ℃.
Preferably, the sterilization temperature is 120-122 ℃, and the sterilization time is 12-15 min.
In the embodiment provided by the invention, the pretreatment is to cut into small sections of 2-3cm and clean.
The invention also provides a rose beverage containing the mesona blume colloidal particles, and each 1000 parts of the rose beverage comprises the following raw materials in parts by weight:
1.2-2 parts of rose, 7.2-8 parts of dried cranberry, 3.2-4.8 parts of medlar, 6-8 parts of lily, 3.2-4.8 parts of tremella, 6.4-8 parts of lotus seed, 3.2-4 parts of immortal grass, 1.6-2.4 parts of curdlan and 52-72 parts of sweetening agent.
The rose contains a large amount of vitamin A, B, C, more than ten kinds of amino acids, soluble sugar and alkaloid, and the rose product can soften liver, wake stomach, soothe qi, activate blood circulation, maintain beauty, keep young and refresh people after being eaten frequently. At present, China has rich rose resources and various types of roses, but at present, the roses are mainly applied to flower decoration, extraction of rose essential oil, rose wine, rose sauce and pharmacy. The application of the rose beverage is less in food and beverage, and a rose beverage needs to be further developed so as to improve the utilization value of rose.
Mesona chinensis Benth is also called Mesona chinensis Benth and Liangcao powder, is an annual herbaceous plant in the genus of Mesona in the family of Labiatae, and is a traditional plant resource used as both medicine and food in China. Among the ingredients contained in Mesona Procumbens Hemsl, flavonoids have effects of inhibiting cancer cell growth and lowering blood pressure; the polysaccharide has the effects of enhancing and improving organism immunity; the essence of lignum Aquilariae Resinatum has tranquilizing, refreshing, toxic materials clearing away, and diuretic effects; the microelements have effects of inhibiting free radical formation, resisting aging, and resisting cancer; vitamins can regulate and enhance physiological functions, etc.
The cranberry contains abundant antioxidant substances such as vitamin C, flavonoid and the like and abundant pectin, and can be used for beautifying, improving constipation and helping to discharge toxin and excessive fat in vivo; is rich in bioflavonoids, and can effectively prevent senile dementia; meanwhile, the fruit is a natural antibacterial health-care fruit.
The medlar contains rich beta-carotene, which can improve vision and prevent macular disease; meanwhile, the lycium barbarum polysaccharide and the lycium barbarum polysaccharide have physiological activity, and can enhance the nonspecific immunity function, improve the disease resistance, and inhibit the tumor growth and cell mutation.
Bulbus Lilii has effects of moistening lung, relieving cough, calming heart, tranquilizing mind, and caring skin; the lily can promote and enhance the monocyte system and phagocytic function in vivo and improve the humoral immunity of the organism, so the lily has better prevention and treatment effects on various cancers.
Tremella is rich in natural colloid, and has effects of moistening skin, and eliminating chloasma and freckle; tremella is a weight-reducing food containing dietary fiber, and its dietary fiber can promote gastrointestinal peristalsis and reduce fat absorption.
The lotus seed is a plant with homology of medicine and food, and has the effects of tonifying spleen, stopping diarrhea, stopping leukorrhagia, tonifying kidney, controlling nocturnal emission, nourishing heart, soothing nerves and the like.
Preferably, the rose drink comprises the following raw materials in 1000 parts by weight:
1.2-2 parts of rose, 7.2-8 parts of dried cranberry, 3.2-4.8 parts of medlar, 6-8 parts of lily, 3.2-4.8 parts of tremella, 6.4-8 parts of lotus seed, 3.2-4 parts of immortal grass, 1.6-2.4 parts of curdlan and 56-64 parts of sweetening agent.
Preferably, the rose drink comprises the following raw materials in 1000 parts by weight:
1.6 parts of rose, 8 parts of cranberry dried fruit, 4 parts of medlar, 8 parts of lily, 4 parts of tremella, 8 parts of lotus seed, 3.6 parts of mesona chinensis benth, 2.4 parts of curdlan and 60 parts of white granulated sugar.
Preferably, the sweetener is one or more of white granulated sugar, high fructose corn syrup or glucose.
Preferably, the food further comprises one or more of edible essence, edible pigment, acid regulating agent or thickening agent.
The invention also provides a preparation method of the rose drink, which comprises the following steps:
step 1: pretreating Mesona chinensis Benth, extracting with water, filtering, centrifuging, and cooling to obtain Mesona chinensis Benth filtrate;
step 2: mixing curdlan and Mesona chinensis Benth filtrate, homogenizing, heating, sterilizing, cooling, and granulating to obtain Mesona chinensis Benth colloidal particles;
and step 3: soaking Bulbus Lilii, Tremella, and semen Nelumbinis in water, and filtering;
and 4, step 4: mixing flos Rosae Rugosae, dried cranberry fruit, fructus Lycii, sweetener, and colloidal particles of herba mesonae chinensis with soaked Bulbus Lilii, Tremella, and semen Nelumbinis, adding water to desired volume, bottling, sterilizing, and cooling to obtain flos Rosae Rugosae beverage containing colloidal particles of herba mesonae chinensis.
Preferably, the aqueous extraction is: adding water with the weight being 20-30 times of that of the Mesona chinensis Benth, and extracting for 40-50 min at 90-95 ℃.
Preferably, the temperature of the cooled Mesona chinensis Benth filtrate is 20-25 deg.C.
Preferably, the temperature for homogenization is 20 to 25 ℃.
Preferably, the heating temperature is 30 to 40 ℃.
Preferably, the sterilization temperature in the step 2 is 120-122 ℃, and the sterilization time is 12-15 min.
In the embodiment provided by the invention, the pretreatment is to cut the Mesona chinensis Benth into small sections of 2-3cm and clean.
Preferably, the soaking conditions of the lily and the tremella are as follows: the water temperature is 23-28 ℃, and the time is 25-30 min.
Preferably, the soaking conditions of the lotus seeds are as follows: the water temperature is 23-28 ℃, and the time is 100-120 min.
Preferably, the filling temperature is 88-92 ℃.
Preferably, the sterilization conditions in step 4 are as follows: the temperature is 120-122 ℃, and the time is 12-15 min.
The invention provides a rose beverage containing mesona blume colloidal particles and a preparation method thereof. The preparation method of the mesona chinensis benth gum comprises the following steps: pretreating Mesona chinensis Benth, extracting with water, filtering, centrifuging, and cooling to obtain Mesona chinensis Benth filtrate; mixing curdlan and Mesona chinensis Benth filtrate, homogenizing, heating, sterilizing, and cooling to obtain Mesona chinensis Benth. Every 1000 parts of rose beverage containing mesona blume colloidal particles comprises the following raw materials in parts by weight: 1.2-2 parts of rose, 7.2-8 parts of dried cranberry, 3.2-4.8 parts of medlar, 6-8 parts of lily, 3.2-4.8 parts of tremella, 6.4-8 parts of lotus seed, 3.2-4 parts of immortal grass, 1.6-2.4 parts of curdlan and 52-72 parts of sweetening agent. Compared with the prior art, the invention has the advantages that:
(1) the mesona blume colloidal particles prepared by the invention are prepared by mixing the aqueous extract of the mesona blume with the curdlan and carrying out the processes of homogenizing, heating, sterilizing, cooling, granulating and the like, and have enough elasticity, are not easy to soften after high-temperature sterilization, and simultaneously have the natural flavor of the mesona blume and the efficacy of the mesona blume. Compared with the Mesona chinensis benth colloidal particle alkali solution extracted under the traditional alkaline condition, the Mesona chinensis benth colloidal particle prepared by the method is natural, healthy and good in taste.
(2) The invention uses natural medicinal and edible herbs and dried fruits as main raw materials, and the prepared rose beverage contains the effective components of rose, mesona chinensis, medlar, lily, tremella, lotus seed and cranberry: the rose contains a large amount of vitamin A, B, C, various amino acids, soluble sugar and alkaloid, and the rose product can soften liver and wake stomach, soothe qi and activate blood, maintain beauty and keep young and refresh people when being eaten frequently. The Mesona chinensis Benth also contains flavonoids, polysaccharides, and amyrin, and has effects of inhibiting cancer cell growth, lowering blood pressure, improving immunity, tranquilizing, refreshing, removing toxic substances, and promoting diuresis. The cranberry contains abundant vitamin C, flavonoid, biological brass and pectin, and is a natural antibacterial health fruit with effects of caring skin, relieving constipation, and preventing senile dementia. The fructus Lycii is rich in beta-carotene and fructus Lycii polysaccharide, and has effects of improving vision, preventing macular disease, enhancing nonspecific immunity, and improving disease resistance. Tremella is rich in natural colloid and dietary fiber, and has effects of moistening skin, removing chloasma and freckle on face, promoting gastrointestinal motility, and reducing fat absorption. The lily and the lotus seed are plants which are homologous in medicine and food, and have the effects of moistening lung for arresting cough, maintaining beauty and keeping young, tonifying spleen for relieving diarrhea, stopping leukorrhagia, tonifying kidney for arresting seminal emission, nourishing heart for tranquillization and the like.
(3) The rose drink containing the mesona blume colloidal particles prepared by the invention has unique flavor, rich nutrition, rich taste, fresh, sweet and slightly sour taste, smooth and smooth mesona blume colloidal particles, enough elasticity, fragrant and mellow rose, moderate sour and sweet cranberries, fragrant, sweet, soft and glutinous lily, tremella and the like, is a pure natural green food, and is suitable for all people to eat.
(4) The product of the invention has stable quality and simple and convenient preparation method.
Detailed Description
The invention discloses a rose beverage containing mesona blume colloidal particles and a preparation method thereof, and a person skilled in the art can realize the rose beverage by properly improving process parameters by referring to the content. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The rose beverage containing the mesona blume colloidal particles and the raw materials or auxiliary materials used in the preparation method of the rose beverage can be purchased from the market.
The invention is further illustrated by the following examples:
example 1: preparation of Mesona chinensis Benth
Cutting Mesona chinensis Benth into 2-3cm segments, washing, adding 20 times of water, extracting with 95 deg.C hot water for 40min, filtering, centrifuging, cooling to 25 deg.C, and collecting filtrate;
adding curdlan (mass ratio of curdlan to Mesona chinensis Benth is 1:1.5) into Mesona chinensis Benth filtrate, stirring for dissolving, homogenizing at 20 deg.C, heating at 40 deg.C, sterilizing at 120 deg.C for 15min, cooling, and granulating.
Example 2: preparation of Mesona chinensis Benth
Cutting Mesona chinensis Benth into 2-3cm segments, washing, adding 30 times of water, extracting with 90 deg.C hot water for 50min, filtering, centrifuging, cooling to 20 deg.C, and collecting filtrate;
the third step: adding curdlan (mass ratio of curdlan to Mesona chinensis Benth of 1:2) into Mesona chinensis Benth filtrate, stirring for dissolving, homogenizing at 25 deg.C, heating at 30 deg.C, sterilizing at 122 deg.C for 12min, cooling, and granulating.
Example 3: preparation of Mesona chinensis Benth
Cutting Mesona chinensis Benth into 2-3cm segments, washing, adding 25 times of water, extracting with 93 deg.C hot water for 45min, filtering, centrifuging, cooling to 23 deg.C, and collecting filtrate;
the third step: adding curdlan (mass ratio of curdlan to Mesona chinensis Benth of 1:2) into Mesona chinensis Benth filtrate, stirring for dissolving, homogenizing at 23 deg.C, heating at 35 deg.C, sterilizing at 121 deg.C for 13min, cooling, and granulating.
Comparative example 1
This comparative example is similar to the preparation method of example 1, except that curdlan was replaced with konjac gum:
cutting Mesona chinensis Benth into 2-3cm segments, washing, adding 20 times of water, extracting with 95 deg.C hot water for 40min, filtering, centrifuging, cooling to 25 deg.C, and collecting filtrate;
adding konjac gum (the mass ratio of konjac gum to Mesona chinensis Benth is 1:1.5) into Mesona chinensis Benth filtrate, stirring for dissolving, homogenizing at 20 deg.C, heating at 40 deg.C, sterilizing at 120 deg.C for 15min, cooling, and granulating.
Comparative example 2
This comparative example is similar to the preparation method of example 1, except that curdlan is replaced with pectin:
cutting Mesona chinensis Benth into 2-3cm segments, washing, adding 20 times of water, extracting with 95 deg.C hot water for 40min, filtering, centrifuging, cooling to 25 deg.C, and collecting filtrate;
adding pectin (mass ratio of pectin to Mesona chinensis Benth is 1:1.5) into Mesona chinensis Benth filtrate, stirring for dissolving, homogenizing at 20 deg.C, heating at 40 deg.C, sterilizing at 120 deg.C for 15min, cooling, and granulating.
Comparative example 3
This comparative example is similar to the preparation method of example 1, except that curdlan was replaced with sodium alginate:
cutting Mesona chinensis Benth into 2-3cm segments, washing, adding 20 times of water, extracting with 95 deg.C hot water for 40min, filtering, centrifuging, cooling to 25 deg.C, and collecting filtrate;
adding sodium alginate (the mass ratio of sodium alginate to Mesona chinensis Benth is 1:1.5) into Mesona chinensis Benth filtrate, stirring for dissolving, homogenizing at 20 deg.C, heating at 40 deg.C, sterilizing at 120 deg.C for 15min, cooling, and granulating.
Comparative example 4
The Mesona chinensis Benth jelly with the publication number of CN 103989039A is prepared from the following raw materials in parts by weight:
1kg of mesona blume gum powder, 4kg of sweet potato powder, 1kg of modified starch, 3kg of white granulated sugar, 1kg of cellulose, 0.005kg of sucralose, 4kg of honey and 86kg of purified water.
The preparation method comprises the following steps:
crushing the mesona chinensis benth, adding purified water 15 times the weight of the mesona chinensis benth, decocting until the mixture is boiled, cooling, adding complex enzyme 0.35% of the weight of the mesona chinensis benth, extracting for 2 hours at 50 ℃ and pH5.0, adding sodium carbonate to adjust the pH to 8.0, boiling for 2 hours, filtering to obtain filtrate which is mesona chinensis benth juice, concentrating the mesona chinensis benth juice, drying in a 90 ℃ oven, and grinding to obtain powder which is mesona chinensis benth glue powder;
mixing Mesona chinensis powder, starch, cellulose and white sugar, adding purified water, stirring to obtain paste, adding the rest purified water, stirring, boiling, sterilizing at high temperature, cooling to 40 deg.C, adding Mel, mixing, and cooling to obtain the final product.
Test example 1 sensory evaluation
The sensory evaluation of the above-mentioned Xiancao gum or Xiancao jelly is described in reference to "Lemaire R, Meyer R, task A, actual.identifying patents for N2O accumulation in a lab-scale equation batch reactor for evaluating properties of microorganisms and viscosity-value" (Journal of Biotechnology, 2006, 122 (1): 62-72)
The scoring items and scores are assigned as follows: the texture state is 20 points, and the taste is 30 points. Data were analyzed for variance, correlation and regression using SPSS17.0 statistical analysis software. The test results are shown in table 1:
TABLE 1 sensory evaluation results
| Test specimen | Tissue state | Taste of the product | Total score value |
| Example 1 | 19±1a | 26±1a | 45±1a |
| Example 2 | 14±2c | 23±2ab | 37±2bc |
| Example 3 | 17±1b | 23±2ab | 40±1b |
| Comparative example 1 | / | / | / |
| Comparative example 2 | / | / | / |
| Comparative example 3 | / | / | / |
| Comparative example 4 | 10±2cd | 20±2bc | 30±2d |
As is clear from the test results in Table 1, the konjac gum, pectin, and sodium alginate of comparative examples 1 to 3 were not gelled into Xiancao colloidal particles by the above-mentioned methods. Compared with the Mesona gum of the comparative example 4, the Mesona gum of the examples 1-3 of the invention has enough elasticity and better taste.
Example 4: preparation of rose drink
1kg of rose drink, which mainly comprises the following raw materials by weight:
1.6g of rose, 8g of cranberry dried fruit, 4g of medlar, 8g of lily, 4g of tremella, 8g of lotus seed, 3.6g of mesona chinensis, 2.4g of curdlan and 60g of white granulated sugar.
The manufacturing process comprises the following steps:
the first step is as follows: weighing the raw materials according to the composition proportion for later use;
the second step is that: cutting Mesona chinensis Benth into 2-3cm segments, washing, adding 20 times of water, extracting with 95 deg.C hot water for 40min, filtering, centrifuging, cooling to 25 deg.C, and collecting filtrate;
the third step: adding curdlan (mass ratio of curdlan to Mesona chinensis Benth is 1:1.5) into Mesona chinensis filtrate, stirring for dissolving, homogenizing at 20 deg.C, heating at 40 deg.C, sterilizing at 120 deg.C for 15min, cooling, and granulating to obtain Mesona chinensis Benth colloidal particles;
the fourth step: soaking Bulbus Lilii and Tremella in 23 deg.C water for 30min, and soaking semen Nelumbinis in 23 deg.C water for 120 min;
the fifth step: mixing flos Rosae Rugosae, dried cranberry fruit, fructus Lycii, white sugar, the mixture of the third step and the mixture of the fourth step, mixing with Bulbus Lilii, Tremella, and semen Nelumbinis, diluting to a constant volume, bottling at 88 deg.C, sterilizing at 120 deg.C for 15min, and cooling.
Example 5: preparation of rose drink
1kg of rose drink, which mainly comprises the following raw materials by weight:
1.2g of rose, 7.2g of dried cranberry, 3.2g of medlar, 6g of lily, 3.2g of tremella, 6.4g of lotus seed, 3.2g of mesona blume, 1.6g of curdlan and 56g of white granulated sugar.
The manufacturing process comprises the following steps:
the first step is as follows: weighing the raw materials according to the composition proportion for later use;
the second step is that: cutting Mesona chinensis Benth into 2-3cm segments, washing, adding 30 times of water, extracting with 90 deg.C hot water for 50min, filtering, centrifuging, cooling to 20 deg.C, and collecting filtrate;
the third step: adding curdlan (mass ratio of curdlan to Mesona chinensis Benth is 1:2) into Mesona chinensis filtrate, stirring for dissolving, homogenizing at 25 deg.C, heating at 30 deg.C, sterilizing at 122 deg.C for 12min, cooling, and granulating to obtain Mesona chinensis Benth granule;
the fourth step: soaking Bulbus Lilii and Tremella in 25 deg.C water for 28min, and soaking semen Nelumbinis in 25 deg.C water for 110 min;
the fifth step: mixing flos Rosae Rugosae, dried cranberry fruit, fructus Lycii, white sugar, the mixture of the third step and the mixture of the fourth step, mixing with Bulbus Lilii, Tremella, and semen Nelumbinis, diluting to a constant volume, bottling at 90 deg.C, sterilizing at 121 deg.C for 13min, and cooling.
Example 6: preparation of rose drink
1kg of rose drink, which mainly comprises the following raw materials by weight:
2g of rose, 7.6g of dried cranberry, 4.8g of medlar, 7.2g of lily, 4.8g of tremella, 7.2g of lotus seed, 4g of mesona chinensis, 2g of curdlan and 64g of white granulated sugar.
The manufacturing process comprises the following steps:
the first step is as follows: weighing the raw materials according to the composition proportion for later use;
the second step is that: cutting Mesona chinensis Benth into 2-3cm segments, washing, adding 25 times of water, extracting with 93 deg.C hot water for 45min, filtering, centrifuging, cooling to 23 deg.C, and collecting filtrate;
the third step: adding curdlan (mass ratio of curdlan to Mesona chinensis Benth is 1:2) into Mesona chinensis filtrate, stirring for dissolving, homogenizing at 23 deg.C, heating at 35 deg.C, sterilizing at 121 deg.C for 13min, cooling, and granulating to obtain Mesona chinensis Benth granule;
the fourth step: soaking Bulbus Lilii and Tremella in 28 deg.C water for 25min, and soaking semen Nelumbinis in 28 deg.C water for 100 min;
the fifth step: mixing flos Rosae Rugosae, dried cranberry fruit, fructus Lycii, white sugar, the mixture of the third step and the mixture of the fourth step, mixing with Bulbus Lilii, Tremella, and semen Nelumbinis, diluting to a constant volume, bottling at 92 deg.C, sterilizing at 122 deg.C for 12min, and cooling.
Comparative example 5
The product sold in the market is Taishan Mesona chinensis honey.
Comparative example 6
The product sold in the market is uniform and fresh and cool.
Comparative example 7
The commercially available product is a nine-rose juice beverage.
Comparative example 8
The commercial product likes duoduo coconut king.
Test example 2 consumer acceptance test
The consumer acceptance score of the rose beverage is 100 points. Data were analyzed for variance, correlation and regression using SPSS17.0 statistical analysis software. The test results are shown in table 2:
table 2 consumer acceptance results
As can be seen from the test results in Table 2, the acceptability of rose beverages of examples 4-6 of the present invention is significantly higher than that of commercial products.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (8)
1. The mesona blume gum is characterized in that the preparation method of the mesona blume gum comprises the following steps:
pretreating Mesona chinensis Benth, extracting with water, filtering, centrifuging, and cooling to obtain Mesona chinensis Benth filtrate; the water extraction comprises the following steps: adding water with the weight being 20-30 times of that of the Mesona chinensis Benth, and extracting for 40-50 min at 90-95 ℃;
mixing curdlan and Mesona chinensis Benth filtrate, homogenizing, heating, sterilizing, and cooling to obtain Mesona chinensis Benth; the mass ratio of the curdlan to the mesona chinensis benth is 1: (1.5-2.0).
2. The mesona blume gum as claimed in claim 1, wherein the temperature of the mesona blume filtrate is 20-25 ℃.
3. The mesona blume gum as claimed in claim 1, wherein the temperature for homogenizing is 20-25 ℃, the temperature for heating is 30-40 ℃, the temperature for sterilizing is 120-122 ℃, and the time for sterilizing is 12-15 min.
4. A rose beverage containing mesona blume colloidal particles is characterized in that the raw materials in every 1000 parts of rose beverage by weight portion comprise:
1.2-2 parts of rose, 7.2-8 parts of dried cranberry, 3.2-4.8 parts of medlar, 6-8 parts of lily, 3.2-4.8 parts of tremella, 6.4-8 parts of lotus seed, 3.2-4 parts of immortal grass, 1.6-2.4 parts of curdlan and 52-72 parts of sweetener;
the preparation method comprises the following steps:
step 1: pretreating Mesona chinensis Benth, extracting with water, filtering, centrifuging, and cooling to obtain Mesona chinensis Benth filtrate; the water extraction comprises the following steps: adding water with the weight being 20-30 times of that of the Mesona chinensis Benth, and extracting for 40-50 min at 90-95 ℃;
step 2: mixing curdlan and Mesona chinensis Benth filtrate, homogenizing, heating, sterilizing, cooling, and granulating to obtain Mesona chinensis Benth colloidal particles; the mass ratio of the curdlan to the mesona chinensis benth is 1: (1.5-2.0);
and step 3: soaking Bulbus Lilii, Tremella, and semen Nelumbinis in water, and filtering;
and 4, step 4: mixing flos Rosae Rugosae, dried cranberry fruit, fructus Lycii, sweetener, and colloidal particles of herba mesonae chinensis with soaked Bulbus Lilii, Tremella, and semen Nelumbinis, adding water to desired volume, bottling, sterilizing, and cooling to obtain flos Rosae Rugosae beverage containing colloidal particles of herba mesonae chinensis.
5. The rose beverage according to claim 4, wherein the sweetener is one or more of white granulated sugar, high fructose corn syrup, or glucose.
6. The rose beverage according to claim 4, further comprising one or more of a flavor, a food color, an acid regulator, or a thickener.
7. The method for preparing rose drink according to any of claims 4 to 6, comprising the steps of:
step 1: pretreating Mesona chinensis Benth, extracting with water, filtering, centrifuging, and cooling to obtain Mesona chinensis Benth filtrate;
step 2: mixing curdlan and Mesona chinensis Benth filtrate, homogenizing, heating, sterilizing, cooling, and granulating to obtain Mesona chinensis Benth colloidal particles;
and step 3: soaking Bulbus Lilii, Tremella, and semen Nelumbinis in water, and filtering;
and 4, step 4: mixing flos Rosae Rugosae, dried cranberry fruit, fructus Lycii, sweetener, and colloidal particles of herba mesonae chinensis with soaked Bulbus Lilii, Tremella, and semen Nelumbinis, adding water to desired volume, bottling, sterilizing, and cooling to obtain flos Rosae Rugosae beverage containing colloidal particles of herba mesonae chinensis.
8. The preparation method according to claim 7, wherein the soaking conditions of the lily and the tremella are as follows: the water temperature is 23-28 ℃, and the time is 25-30 min; the soaking conditions of the lotus seeds are as follows: the water temperature is 23-28 ℃, and the time is 100-120 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710757956.XA CN107439880B (en) | 2017-08-29 | 2017-08-29 | Rose drink containing mesona blume colloidal particles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710757956.XA CN107439880B (en) | 2017-08-29 | 2017-08-29 | Rose drink containing mesona blume colloidal particles and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107439880A CN107439880A (en) | 2017-12-08 |
| CN107439880B true CN107439880B (en) | 2020-08-28 |
Family
ID=60493308
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710757956.XA Active CN107439880B (en) | 2017-08-29 | 2017-08-29 | Rose drink containing mesona blume colloidal particles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107439880B (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703293A (en) * | 2009-11-17 | 2010-05-12 | 灵山县宇峰保健食品厂 | Mesona chinensis benth series drinks and preparation method thereof |
| CN104522805B (en) * | 2014-12-22 | 2016-10-05 | 广西南宁桂知科技有限公司 | A kind of rose-tee vinegar beverage and preparation method thereof |
-
2017
- 2017-08-29 CN CN201710757956.XA patent/CN107439880B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN107439880A (en) | 2017-12-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103999996A (en) | Health-protection Chinese chestnuts and making method thereof | |
| CN1871932A (en) | Method for preparing climbing fig seed glue and gel powder of climbing fig seed glue | |
| KR20090053229A (en) | Jenqua made of jujube and its production method | |
| CN104026514A (en) | Healthcare water-chestnut cake and preparing method thereof | |
| CN112913996A (en) | Rosa roxburghii Tratt liquid for improving sleep quality and preparation method thereof | |
| CN111493185A (en) | Concentrated freeze-dried flower and fruit tea and preparation method and drinking method thereof | |
| CN106509526B (en) | Coarse cereal fruit juice and preparation method thereof | |
| CN112544837A (en) | Tremella clear juice beverage with natural red date fragrance and preparation method thereof | |
| KR101711251B1 (en) | Lemon juice and pulp with lemon fruit tea manufacturing method | |
| CN104000250B (en) | Blueberry juice suitable for children to drink, and processing method thereof | |
| CN103392895B (en) | Production method of flavored ginseng fruit piece | |
| CN102366134A (en) | Kiwi fruit tremella sanguinea beverage and its preparation method | |
| CN107439880B (en) | Rose drink containing mesona blume colloidal particles and preparation method thereof | |
| CN104544404B (en) | A kind of preparation method of natural fruit and vegetables composite beverage | |
| CN104431671A (en) | Seabuckthorn and jujube cake and preparation method thereof | |
| CN114223893A (en) | Composition with rich taste and effects of nourishing yin and supplementing blood and maintaining beauty and keeping young and preparation method thereof | |
| CN108522917A (en) | A kind of production method of lower hyperlipidemia, hypertension, hyperglycemia ferment health drink | |
| CN102948853A (en) | Yangtao beverage rich in natural SOD (Superoxide Dismutase) | |
| CN108741046B (en) | Tamarind crystal beer cake and preparation method thereof | |
| CN106071452A (en) | A kind of additive-free Semen Maydis fruit and vegerable health compound beverage and production method thereof | |
| CN105614838A (en) | Healthcare bean vermicelli | |
| CN111690496A (en) | Hawthorn and passion fruit wine | |
| CN110916025A (en) | Sea-buckthorn compound fruit juice beverage and preparation method thereof | |
| CN1461611A (en) | Mulberry juice beverage, and its prepn. method | |
| CN110236062A (en) | A kind of sweet osmanthus donkey-hide gelatin solid beverage and preparation method thereof |
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 |