CN107811173A - Refresh oneself the preparation method of antifatigue plant beverage - Google Patents
Refresh oneself the preparation method of antifatigue plant beverage Download PDFInfo
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- CN107811173A CN107811173A CN201711042857.XA CN201711042857A CN107811173A CN 107811173 A CN107811173 A CN 107811173A CN 201711042857 A CN201711042857 A CN 201711042857A CN 107811173 A CN107811173 A CN 107811173A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 81
- 230000002929 anti-fatigue Effects 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 55
- 241000196324 Embryophyta Species 0.000 claims abstract description 51
- 239000000843 powder Substances 0.000 claims abstract description 31
- 239000012141 concentrate Substances 0.000 claims abstract description 25
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 24
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 24
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 22
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 22
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 22
- 235000015197 apple juice Nutrition 0.000 claims abstract description 22
- 240000000249 Morus alba Species 0.000 claims abstract description 21
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 17
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 claims abstract description 17
- 235000008434 ginseng Nutrition 0.000 claims abstract description 17
- CDAWCLOXVUBKRW-UHFFFAOYSA-N 2-aminophenol Chemical compound NC1=CC=CC=C1O CDAWCLOXVUBKRW-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002131 composite material Substances 0.000 claims abstract description 15
- 235000009569 green tea Nutrition 0.000 claims abstract description 15
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 14
- 239000003651 drinking water Substances 0.000 claims abstract description 10
- 235000020188 drinking water Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000208340 Araliaceae Species 0.000 claims abstract 5
- 239000007788 liquid Substances 0.000 claims description 46
- 239000000706 filtrate Substances 0.000 claims description 24
- 229910001220 stainless steel Inorganic materials 0.000 claims description 24
- 239000010935 stainless steel Substances 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 239000003381 stabilizer Substances 0.000 claims description 18
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 230000008569 process Effects 0.000 claims description 13
- 238000012545 processing Methods 0.000 claims description 13
- 235000021251 pulses Nutrition 0.000 claims description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 8
- 239000006025 fining agent Substances 0.000 claims description 8
- 229940087603 grape seed extract Drugs 0.000 claims description 8
- 235000002532 grape seed extract Nutrition 0.000 claims description 8
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 claims description 8
- 150000002515 isoflavone derivatives Chemical class 0.000 claims description 8
- 235000008696 isoflavones Nutrition 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 239000000523 sample Substances 0.000 claims description 8
- 239000001717 vitis vinifera seed extract Substances 0.000 claims description 8
- 235000007244 Zea mays Nutrition 0.000 claims description 7
- 229940089639 cornsilk Drugs 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000001231 zea mays silk Substances 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 238000003780 insertion Methods 0.000 claims description 6
- 230000037431 insertion Effects 0.000 claims description 6
- 235000013616 tea Nutrition 0.000 claims description 6
- 230000007704 transition Effects 0.000 claims description 6
- 229920000161 Locust bean gum Polymers 0.000 claims description 5
- RJFAYQIBOAGBLC-BYPYZUCNSA-N Selenium-L-methionine Chemical compound C[Se]CC[C@H](N)C(O)=O RJFAYQIBOAGBLC-BYPYZUCNSA-N 0.000 claims description 5
- RJFAYQIBOAGBLC-UHFFFAOYSA-N Selenomethionine Natural products C[Se]CCC(N)C(O)=O RJFAYQIBOAGBLC-UHFFFAOYSA-N 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 239000000711 locust bean gum Substances 0.000 claims description 5
- 235000010420 locust bean gum Nutrition 0.000 claims description 5
- 229960002718 selenomethionine Drugs 0.000 claims description 5
- 239000001509 sodium citrate Substances 0.000 claims description 5
- 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 5
- 239000000243 solution Substances 0.000 claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 239000006185 dispersion Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 4
- 235000013824 polyphenols Nutrition 0.000 claims description 4
- 230000005855 radiation Effects 0.000 claims description 4
- 238000002525 ultrasonication Methods 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 2
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 102000045595 Phosphoprotein Phosphatases Human genes 0.000 claims 1
- 108700019535 Phosphoprotein Phosphatases Proteins 0.000 claims 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims 1
- 235000015203 fruit juice Nutrition 0.000 claims 1
- 239000001301 oxygen Substances 0.000 claims 1
- 229910052760 oxygen Inorganic materials 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
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- 230000000694 effects Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
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- 240000004371 Panax ginseng Species 0.000 description 12
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
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- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 2
- 206010056474 Erythrosis Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
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- 238000011161 development Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
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- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 239000000741 silica gel Substances 0.000 description 2
- 229910002027 silica gel Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 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 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001311 chemical methods and process Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920000768 polyamine Polymers 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 108010038851 tannase Proteins 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Refresh oneself antifatigue plant beverage and preparation method thereof the invention discloses one kind, by weight, every 100 parts of plant beverages include the raw material of following parts by weight：14 16 parts of concentrated apple juice, concentrate 0.1 1 parts of mulberry juice, 0.1 1 parts of matrimony vine underflow, 0.1 0.5 parts of concentrated lemon juice, 0.05 0.2 parts of ground coffee, 0.01 0.05 parts of green tea powder, 0.1 0.3 parts of honeysuckle concentrate, 0.001 0.01 parts of ginseng pulverate, 0.001 0.01 parts of composite aminophenol powder, surplus is drinking water.The present invention has antifatigue effect of refreshing oneself by the plant beverage that addition ground coffee, green tea powder, honeysuckle concentrate, ginseng pulverate, composite aminophenol powder obtain in plant beverage；And obtain suitable mouthfeel and nutrition by adding concentrated apple juice, concentration mulberry juice, matrimony vine underflow, concentrated lemon juice etc..
Description
Technical field
The present invention relates to a kind of plant beverage, and in particular to a kind of preparation method for antifatigue plant beverage of refreshing oneself.
Background technology
With the rapid development of the national economy, the continuous improvement of living standard, people pass the demand of various beverages year by year
Increase.Wherein, accounting of the plant beverage in current beverage market is relatively low, and increasing degree is larger, has very big development potentiality.
Plant beverage, refer to using plant or plant extract as raw material (root of non-fruit and vegetable plant, stem, leaf, flower, kind
Son and bamboo or trees itself secretion juice, such as cereal, edible mushroom, edible algae and fern, cocoa, chrysanthemum) it is processed or
Beverage product made of fermentation.Including edible fungi beverage, algae beverage, cocoa, cereal beverage and other functional plants
Beverage (such as herbal tea, chrysanthemum tea, white gourd tea).Compared to common beverages, because plant beverage innately has " natural, green, battalion
The quality of foster, health ", meets beverage market trend and trend, more and more favored by consumers.
At present, the beverage for having antifatigue effect of refreshing oneself in China market is mainly some specific use beverages, product matter
Amount and mouthfeel are uneven, while have the product for antifatigue effect of refreshing oneself very rare in plant beverage.Lead in the prior art
Have the following disadvantages：(1) source of sweet taste relies primarily on refined sugar and sweetener, and the source of tart flavour relies primarily on acid,
The source of flavor relies primarily on flavoring essence；(2) be unable to reach meet market needs both there is good palatability, have again
Abundant nutritive value.(3) in existing plant beverage production process, also in the presence of some technological difficulties, it is primarily present plant
The sedimentation problem of beverage.The method usually used at present mainly has physical method, chemical method and enzyme method.Physical method is to adopt
The macromolecular substances such as pectin, the albumen for easily forming precipitation are removed with hyperfiltration technique；Or promote to precipitate by cryogenic treatment process
Formed, be then centrifuged for, be filtered to remove.Chemical method is removed by adjusting acid-base value, adding exogenous polyamines processing.Enzyme method
Pectin, tannin etc. are decomposed by adding pectase, tannase etc., prevent from forming precipitation.But single Physical, chemistry
Method or enzyme process are all difficult thoroughly to remove precipitation, influence the quality of plant beverage.
The content of the invention
It is an object of the invention to solve at least the above and/or defect, and provide at least will be described later it is excellent
Point.
In order to realize according to object of the present invention and further advantage, there is provided one kind is refreshed oneself antifatigue plant beverage,
By weight, every 100 parts of plant beverages include the raw material of following parts by weight：Concentrated apple juice 14-16 parts, concentrate mulberry juice
0.1-1 parts, matrimony vine underflow 0.1-1 parts, concentrated lemon juice 0.1-0.5 parts, ground coffee 0.05-0.2 parts, green tea powder 0.01-0.05
Part, honeysuckle concentrate 0.1-0.3 parts, ginseng pulverate's 0.001-0.01 parts, composite aminophenol powder 0.001-0.01 parts, surplus is drink
Use water.
Preferably, in addition to：Concentrate 0.1~0.3 part of people's verjuice, 0.05~0.1 part of grape seed extract, corn stigma
0.05~0.1 part of extract, 0.001~0.005 part of isoflavones, 0.001~0.005 part of CPP, beverage is steady
Determine 0.05~0.1 part of agent.
Preferably, every 100 parts of plant beverages include the raw material of following parts by weight：15 parts of concentrated apple juice, concentrate mulberry
0.5 part of Shen juice, 0.5 part of matrimony vine underflow, 0.2 part of concentrated lemon juice, 0.1 part of ground coffee, 0.02 part of green tea powder, honeysuckle concentrate
0.2 part, 0.005 part of ginseng pulverate, 0.005 part of composite aminophenol powder, 0.2 part of the concentration people verjuice, 0.08 part of grape seed extract,
0.08 part of Corn silk P.E, 0.002 part of isoflavones, 0.003 part of CPP are 0.08 part of beverage stabilizer, remaining
Measure as drinking water.
Preferably, the beverage stabilizer includes the raw material composition of following parts by weight：5~10 parts of carragheens, 1~5 part
Locust bean gum, 3~5 parts of antierythrites, 1~3 part of sodium citrate, 0.5~1.5 part of selenomethionine.
The present invention also provides a kind of preparation method of above-mentioned antifatigue plant beverage of refreshing oneself, and comprises the following steps：
Step 1: by weight, ground coffee, green tea powder, honeysuckle concentrate, ginseng are dissolved in 50-60 DEG C of drinking water
Powder and composite aminophenol powder；
Step 2: the solution that step 1 is obtained is cooled to 25 DEG C, then filter；In filtrate add concentrated apple juice,
Mulberry juice, matrimony vine underflow and concentrated lemon juice are concentrated, is well mixed；
Step 3: the liquid being well mixed in step 2 is instantaneously gone out using high-temperature short-time sterilization machine at 115~135 DEG C
Bacterium；Liquid after sterilizing is heated to 85~95 DEG C of insulations, and it is 85~95 DEG C to keep embedding temperature, the embedding in 100000 grades of environment
Packing, obtains antifatigue plant beverage of refreshing oneself.
Preferably, in the step 2, it is additionally included in the material that following parts by weight are added in filtrate：Concentrate people's verjuice
0.1~0.3 part, 0.05~0.1 part of grape seed extract, 0.05~0.1 part of Corn silk P.E, isoflavones 0.001~
0.005 part, 0.001~0.005 part of CPP, 0.05~0.1 part of beverage stabilizer.
Preferably, the preparation method of the beverage stabilizer is：By weight, 5~10 parts of carragheens, 1~5 part of thorn are taken
Locust bean gum, 3~5 parts of antierythrites, 1~3 part of sodium citrate, 0.5~1.5 part of selenomethionine and 30 parts of water, which add, is placed in band stirring
Sealing container in, being passed through nitrogen thereto makes nitrogen saturation in feed liquid, and the sealing container then is placed in into 1.5MeV, 30mA
Irradiation stir process is carried out in electron accelerator, is then filtered, obtains beverage stabilizer；The radiation dose rate that the irradiation uses
For 100~200kGy/h, irradiation dose is 200~500kGy, and mixing speed is 100~200r/min.
Preferably, in the step 2, the well mixed mode used for：By filtrate, concentrated apple juice, concentration mulberries
In stainless steel spherical container after juice, matrimony vine underflow and concentrated lemon juice addition ozone sterilization, spherical container is placed in four axles and ground
Grind on instrument, open four axle bevellers, drive stainless steel spherical container randomly 30~60min of rotation；Then the feed liquid of mixing is put
In low temperature thermostat bath, processing is carried out 30~60 minutes to feed liquid from sonde-type pulse ultrasonic wave instrument.
Preferably, 3~5cm under the probe insertion feed liquid of the sonde-type pulse ultrasonic wave instrument, the liquid level of feed liquid are high
Degree keeps 10~15cm, and the burst length is 10~15s, and dutycycle is 65~85%, and it is 5~10 that temperature is controlled in low temperature thermostat bath
DEG C, the sound intensity is 200~600W/cm2, 25~35kHz of supersonic frequency, processing time is 30~60 minutes；The diameter of the probe
For 10mm；The charging aperture of the stainless steel spherical container is sealed by threaded cap, and threaded cap is spherical with stainless steel after being tightly connected
The surface of container flushes；The rotating shaft rotating speed of the four axles beveller is 200~300rpm, and stochastic transition frequency is 20~30s.
Preferably, the preparation method of concentration people's verjuice is：By weight, 100 parts of people's fruits are taken, are used after stripping and slicing
0.1wt% edible 30~60min of alkaline soak, is cleaned up, then add 3~5 parts of 0.3~0.5wt% Tea Polyphenols and
The mixed aqueous solution of ascorbic acid, then 10~15min is stirred with 1000r/min with dispersion machine, obtain slurry；By slurry 300kHz
Squeezed after ultrasonication 10min, collector's verjuice, 1~5 part of fining agent of addition in people's verjuice, stirring 10~
15min, 8min is then centrifuged under conditions of 3000r/min, is then filtered, obtains filtrate, filtrate is subtracted using rotary evaporator
After pressure concentration, life fruit concentrated juice is obtained, the vacuum that the rotary evaporator is concentrated under reduced pressure is 0.065~0.095MPa, temperature
For 40~60 DEG C；By life fruit concentrated juice after microwave disinfection filling in the aseptic bottle of lucifuge, the microwave power of microwave disinfection
For 700~1200W, sterilizing time is 30~60s；The fining agent is that weight ratio is 2:1 chitosan and Ludox.
The present invention comprises at least following beneficial effect：This case in plant beverage by adding ground coffee, green tea powder, gold and silver
The plant beverage that flower concentrate, ginseng pulverate, composite aminophenol powder to obtain has antifatigue effect of refreshing oneself；And pass through addition
Concentrated apple juice, mulberry juice, matrimony vine underflow, concentrated lemon juice etc. are concentrated to obtain suitable mouthfeel and nutrition, and the present invention
By preparation technology is optimized and each major ingredient between it is mutually coordinated, can be effectively ensured each component nutrition obtain it is best
Play, and extend the shelf-life of gained beverage, prevent beverage taste during placement from changing, while pass through the inventive method
Obtained plant beverage long time without deposit produces.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment：
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of individual other elements or its combination.
Embodiment 1：
One kind is refreshed oneself antifatigue plant beverage, and by weight, every 100 parts of plant beverages include the original of following parts by weight
Material：14 parts of concentrated apple juice, 0.1 part of mulberry juice of concentration, 0.1 part of matrimony vine underflow, 0.1 part of concentrated lemon juice, 0.05 part of ground coffee,
0.01 part of green tea powder, 0.1 part of honeysuckle concentrate, 0.001 part of ginseng pulverate, 0.001 part of composite aminophenol powder, surplus are to drink
Water.
A kind of preparation method of above-mentioned antifatigue plant beverage of refreshing oneself, comprises the following steps：
Step 1: by weight, dissolved in 50 DEG C of drinking water ground coffee, green tea powder, honeysuckle concentrate, ginseng pulverate and
Composite aminophenol powder；
Step 2: the solution that step 1 is obtained is cooled to 25 DEG C, then filter；In filtrate add concentrated apple juice,
Mulberry juice, matrimony vine underflow and concentrated lemon juice are concentrated, is well mixed；
Step 3: the liquid being well mixed in step 2 is used into high-temperature short-time sterilization machine instantaneous sterilizing at 115 DEG C；Go out
Liquid after bacterium is heated to 85 DEG C of insulations, and it is 85 DEG C to keep embedding temperature, and embedding packing, is refreshed oneself in 100000 grades of environment
Antifatigue plant beverage.
Embodiment 2：
One kind is refreshed oneself antifatigue plant beverage, and by weight, every 100 parts of plant beverages include the original of following parts by weight
Material：16 parts of concentrated apple juice, concentrate 1 part of mulberry juice, 1 part of matrimony vine underflow, 0.5 part of concentrated lemon juice, 0.2 part of ground coffee, green tea
0.05 part of powder, 0.3 part of honeysuckle concentrate, 0.01 part of ginseng pulverate, 0.01 part of composite aminophenol powder, surplus is drinking water.
A kind of preparation method of above-mentioned antifatigue plant beverage of refreshing oneself, comprises the following steps：
Step 1: by weight, dissolved in 60 DEG C of drinking water ground coffee, green tea powder, honeysuckle concentrate, ginseng pulverate and
Composite aminophenol powder；
Step 2: the solution that step 1 is obtained is cooled to 25 DEG C, then filter；In filtrate add concentrated apple juice,
Mulberry juice, matrimony vine underflow and concentrated lemon juice are concentrated, is well mixed；
Step 3: the liquid being well mixed in step 2 is used into high-temperature short-time sterilization machine instantaneous sterilizing at 135 DEG C；Go out
Liquid after bacterium is heated to 95 DEG C of insulations, and it is 95 DEG C to keep embedding temperature, and embedding packing, is refreshed oneself in 100000 grades of environment
Antifatigue plant beverage.
Embodiment 3：
One kind is refreshed oneself antifatigue plant beverage, and by weight, every 100 parts of plant beverages include the original of following parts by weight
Material：15 parts of concentrated apple juice, 0.5 part of mulberry juice of concentration, 0.5 part of matrimony vine underflow, 0.3 part of concentrated lemon juice, 0.1 part of ground coffee,
0.03 part of green tea powder, 0.2 part of honeysuckle concentrate, 0.005 part of ginseng pulverate, 0.005 part of composite aminophenol powder, surplus are to drink
Water.
A kind of preparation method of above-mentioned antifatigue plant beverage of refreshing oneself, comprises the following steps：
Step 1: by weight, dissolved in 55 DEG C of drinking water ground coffee, green tea powder, honeysuckle concentrate, ginseng pulverate and
Composite aminophenol powder；
Step 2: the solution that step 1 is obtained is cooled to 25 DEG C, then filter；In filtrate add concentrated apple juice,
Mulberry juice, matrimony vine underflow and concentrated lemon juice are concentrated, is well mixed；
Step 3: the liquid being well mixed in step 2 is used into high-temperature short-time sterilization machine instantaneous sterilizing at 118 DEG C；Go out
Liquid after bacterium is heated to 90 DEG C of insulations, and it is 90 DEG C to keep embedding temperature, and embedding packing, is refreshed oneself in 100000 grades of environment
Antifatigue plant beverage.
Embodiment 4：
In the step 2, the material that following parts by weight are added in filtrate is additionally included in：Concentrate 0.2 part of people's verjuice, Portugal
0.05 part of grape seed extract, 0.1 part of Corn silk P.E, 0.003 part of isoflavones, 0.002 part of CPP, beverage
0.08 part of stabilizer；
The preparation method of the beverage stabilizer is：By weight, 5 parts of carragheens, 1 part of locust bean gum, 3 parts of erythroses
Alcohol, 1 part of sodium citrate, 1 part of selenomethionine and 30 parts of water are added and are placed in the sealing container with stirring, and being passed through nitrogen thereto makes
Nitrogen saturation in feed liquid, then the sealing container is placed in 1.5MeV, 30mA electron accelerator and carries out irradiation stir process,
Then filter, obtain beverage stabilizer；The radiation dose rate used that irradiates is 100kGy/h, irradiation dose 200kGy,
Mixing speed is 100r/min.
Remaining technological parameter and process with it is identical in embodiment 3.
Embodiment 5：
In the step 2, the material that following parts by weight are added in filtrate is additionally included in：Concentrate 0.3 part of people's verjuice, Portugal
0.06 part of grape seed extract, 0.05 part of Corn silk P.E, 0.005 part of isoflavones, 0.005 part of CPP, drink
0.1 part of material stabilizer；
The preparation method of the beverage stabilizer is：By weight, 8 parts of carragheens, 2 parts of locust bean gums, 5 parts of erythroses
Alcohol, 1 part of sodium citrate, 0.5 part of selenomethionine and 30 parts of water are added and are placed in the sealing container with stirring, are passed through nitrogen thereto
Make nitrogen saturation in feed liquid, then the sealing container is placed in 1.5MeV, 30mA electron accelerator and irradiate at stirring
Reason, then filters, obtains beverage stabilizer；For 200kGy/h, irradiation dose is the radiation dose rate used that irradiates
400kGy, mixing speed 150r/min.The beverage stabilizer prepared using the present invention makes beverage, and taste will not during placement
Change, and produce plant beverage long time without deposit.
Remaining technological parameter and process with it is identical in embodiment 3.
Embodiment 6：
In the step 2, the well mixed mode used for：Filtrate, concentrated apple juice, concentration mulberry juice, matrimony vine is dense
In stainless steel spherical container after slurry and concentrated lemon juice addition ozone sterilization, spherical container is placed on four axle bevellers, opened
Four axle bevellers are opened, drive stainless steel spherical container randomly to rotate 30min；Then the feed liquid of mixing is placed in low temperature thermostat bath
In, processing 30 minutes is carried out to feed liquid from sonde-type pulse ultrasonic wave instrument；The spy of the sonde-type pulse ultrasonic wave instrument
3cm under head insertion feed liquid, the liquid level of feed liquid keep 10cm, burst length 10s, dutycycle 65%, low temperature thermostat bath
It is middle control temperature be 5 DEG C, sound intensity 200W/cm2, supersonic frequency 25kHz, processing time is 60 minutes；The diameter of the probe
For 10mm；The charging aperture of the stainless steel spherical container is sealed by threaded cap, and threaded cap is spherical with stainless steel after being tightly connected
The surface of container flushes；The rotating shaft rotating speed of the four axles beveller is 200rpm, and stochastic transition frequency is 20s.The present invention passes through
Four axle bevellers carry spherical container, realize the random rotation in spherical container.Sealing spherical container is ground by four axles
Four support shafts of instrument are fixed, and adjust the change-over period between four axle slewing rates and active and driven shaft, realize additional
The trackless orientation in flow field.Filtrate, concentrated apple juice, concentration mulberry juice, matrimony vine underflow and concentrated lemon juice is set to exist by this method
What is mixed under the trackless orientation effect in additional flow field is more uniform, while uses sonde-type pulse ultrasonic wave instrument pair upon mixing
Feed liquid is handled, and makes the mixing between feed liquid further uniform and stable.
Remaining technological parameter and process with it is identical in embodiment 3.
Embodiment 7：
In the step 2, the well mixed mode used for：Filtrate, concentrated apple juice, concentration mulberry juice, matrimony vine is dense
In stainless steel spherical container after slurry and concentrated lemon juice addition ozone sterilization, spherical container is placed on four axle bevellers, opened
Four axle bevellers are opened, drive stainless steel spherical container randomly to rotate 30min；Then the feed liquid of mixing is placed in low temperature thermostat bath
In, processing 30 minutes is carried out to feed liquid from sonde-type pulse ultrasonic wave instrument；The spy of the sonde-type pulse ultrasonic wave instrument
5cm under head insertion feed liquid, the liquid level of feed liquid keep 15cm, burst length 15s, dutycycle 80%, low temperature thermostat bath
It is middle control temperature be 10 DEG C, sound intensity 400W/cm2, supersonic frequency 30kHz, processing time is 60 minutes；The diameter of the probe
For 10mm；The charging aperture of the stainless steel spherical container is sealed by threaded cap, and threaded cap is spherical with stainless steel after being tightly connected
The surface of container flushes；The rotating shaft rotating speed of the four axles beveller is 250rpm, and stochastic transition frequency is 25s.
Remaining technological parameter and process with it is identical in embodiment 3.
Embodiment 8：
It is described concentration people's verjuice preparation method be：By weight, 100 parts of people's fruits are taken, with 0.1wt%'s after stripping and slicing
Edible alkaline soak 30min, is cleaned up, then the mixed aqueous solution of 5 parts of 0.3wt% of addition Tea Polyphenols and ascorbic acid,
10min is stirred with 1000r/min with dispersion machine again, obtains slurry；By slurry with being pressed after 300kHz ultrasonications 10min
Squeeze, collector's verjuice, in people's verjuice add 1 part of fining agent, stir 10min, then under conditions of 3000r/min from
Heart 8min, is then filtered, and obtains filtrate, after filtrate is concentrated under reduced pressure using rotary evaporator, obtains life fruit concentrated juice, the rotation
The vacuum that evaporator is concentrated under reduced pressure is 0.065MPa, and temperature is 40 DEG C；By life fruit concentrated juice after microwave disinfection it is filling in
In the aseptic bottle of lucifuge, the microwave power of microwave disinfection is 800W, sterilizing time 30s；The fining agent is that weight ratio is 2:1
Chitosan and silica gel, ginseng juice is maintained using the obtained concentration ginseng juice of preparation method of the present invention to greatest extent
Nutrition and flavor, concentration people's verjuice color and luster for being prepared out is good, thick flavor, fresh and sweet tasty, solves prior art
The problem of people's verjuice that color and luster is good, mouthfeel is good can not be obtained.
Remaining technological parameter and process with it is identical in embodiment 5.
Embodiment 9：
It is described concentration people's verjuice preparation method be：By weight, 100 parts of people's fruits are taken, with 0.1wt%'s after stripping and slicing
Edible alkaline soak 60min, is cleaned up, then the mixed aqueous solution of 3 parts of 0.5wt% of addition Tea Polyphenols and ascorbic acid,
15min is stirred with 1000r/min with dispersion machine again, obtains slurry；By slurry with being pressed after 300kHz ultrasonications 10min
Squeeze, collector's verjuice, in people's verjuice add 3 parts of fining agents, stir 15min, then under conditions of 3000r/min from
Heart 8min, is then filtered, and obtains filtrate, after filtrate is concentrated under reduced pressure using rotary evaporator, obtains life fruit concentrated juice, the rotation
The vacuum that evaporator is concentrated under reduced pressure is 0.095MPa, and temperature is 60 DEG C；By life fruit concentrated juice after microwave disinfection it is filling in
In the aseptic bottle of lucifuge, the microwave power of microwave disinfection is 1200W, sterilizing time 30s；The fining agent is that weight ratio is 2:
1 chitosan and silica gel.
Remaining technological parameter and process with it is identical in embodiment 5.
Embodiment 10：
In the step 2, the well mixed mode used for：Filtrate, concentrated apple juice, concentration mulberry juice, matrimony vine is dense
In stainless steel spherical container after slurry and concentrated lemon juice addition ozone sterilization, spherical container is placed on four axle bevellers, opened
Four axle bevellers are opened, drive stainless steel spherical container randomly to rotate 30min；Then the feed liquid of mixing is placed in low temperature thermostat bath
In, processing 30 minutes is carried out to feed liquid from sonde-type pulse ultrasonic wave instrument；The spy of the sonde-type pulse ultrasonic wave instrument
3cm under head insertion feed liquid, the liquid level of feed liquid keep 10cm, burst length 10s, dutycycle 65%, low temperature thermostat bath
It is middle control temperature be 5 DEG C, sound intensity 200W/cm2, supersonic frequency 25kHz, processing time is 60 minutes；The diameter of the probe
For 10mm；The charging aperture of the stainless steel spherical container is sealed by threaded cap, and threaded cap is spherical with stainless steel after being tightly connected
The surface of container flushes；The rotating shaft rotating speed of the four axles beveller is 200rpm, and stochastic transition frequency is 20s.
Remaining technological parameter and process with it is identical in embodiment 5.
Embodiment 11：
In the step 2, the well mixed mode used for：Filtrate, concentrated apple juice, concentration mulberry juice, matrimony vine is dense
In stainless steel spherical container after slurry and concentrated lemon juice addition ozone sterilization, spherical container is placed on four axle bevellers, opened
Four axle bevellers are opened, drive stainless steel spherical container randomly to rotate 30min；Then the feed liquid of mixing is placed in low temperature thermostat bath
In, processing 30 minutes is carried out to feed liquid from sonde-type pulse ultrasonic wave instrument；The spy of the sonde-type pulse ultrasonic wave instrument
3cm under head insertion feed liquid, the liquid level of feed liquid keep 10cm, burst length 10s, dutycycle 65%, low temperature thermostat bath
It is middle control temperature be 5 DEG C, sound intensity 200W/cm2, supersonic frequency 25kHz, processing time is 60 minutes；The diameter of the probe
For 10mm；The charging aperture of the stainless steel spherical container is sealed by threaded cap, and threaded cap is spherical with stainless steel after being tightly connected
The surface of container flushes；The rotating shaft rotating speed of the four axles beveller is 200rpm, and stochastic transition frequency is 20s.
Remaining technological parameter and process with it is identical in embodiment 9.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details and shown here as the example with description.
Claims (10)
- The antifatigue plant beverage 1. one kind is refreshed oneself, it is characterised in that by weight, every 100 parts of plant beverages include following heavy Measure the raw material of part：Concentrated apple juice 14-16 parts, concentrate mulberry juice 0.1-1 parts, matrimony vine underflow 0.1-1 parts, concentrated lemon juice 0.1- 0.5 part, ground coffee 0.05-0.2 parts, green tea powder 0.01-0.05 parts, honeysuckle concentrate 0.1-0.3 parts, ginseng pulverate 0.001- 0.01 part, composite aminophenol powder 0.001-0.01 parts, surplus is drinking water.
- 2. antifatigue plant beverage of refreshing oneself as claimed in claim 1, it is characterised in that also include：The concentration people verjuice 0.1~ 0.3 part, 0.05~0.1 part of grape seed extract, 0.05~0.1 part of Corn silk P.E, isoflavones 0.001~0.005 Part, 0.001~0.005 part of CPP, 0.05~0.1 part of beverage stabilizer.
- 3. antifatigue plant beverage of refreshing oneself as claimed in claim 2, it is characterised in that every 100 parts of plant beverages include with The raw material of lower parts by weight：15 parts of concentrated apple juice, 0.5 part of mulberry juice of concentration, 0.5 part of matrimony vine underflow, 0.2 part of concentrated lemon juice, 0.1 part of ground coffee, 0.02 part of green tea powder, 0.2 part of honeysuckle concentrate, 0.005 part of ginseng pulverate, 0.005 part of composite aminophenol powder, Concentrate 0.2 part of people's verjuice, 0.08 part of grape seed extract, 0.08 part of Corn silk P.E, 0.002 part of isoflavones, junket 0.003 part of protein phosphatase polypeptide, 0.08 part of beverage stabilizer, surplus are drinking water.
- 4. antifatigue plant beverage of refreshing oneself as claimed in claim 3, it is characterised in that the beverage stabilizer includes following heavy Measure the raw material composition of part：5~10 parts of carragheens, 1~5 part of locust bean gum, 3~5 parts of antierythrites, 1~3 part of sodium citrate, 0.5 ~1.5 parts of selenomethionines.
- 5. a kind of preparation method for antifatigue plant beverage of refreshing oneself as claimed in claim 1, it is characterised in that including following step Suddenly：Step 1: by weight, dissolved in 50-60 DEG C of drinking water ground coffee, green tea powder, honeysuckle concentrate, ginseng pulverate and Composite aminophenol powder；Step 2: the solution that step 1 is obtained is cooled to 25 DEG C, then filter；Concentrated apple juice, concentration are added in filtrate Mulberry juice, matrimony vine underflow and concentrated lemon juice, it is well mixed；Step 3: the liquid being well mixed in step 2 is used into high-temperature short-time sterilization machine instantaneous sterilizing at 115~135 DEG C； Liquid after sterilizing is heated to 85~95 DEG C of insulations, and it is 85~95 DEG C to keep embedding temperature, the embedding point in 100000 grades of environment Dress, obtains antifatigue plant beverage of refreshing oneself.
- 6. the preparation method for antifatigue plant beverage of refreshing oneself as claimed in claim 5, it is characterised in that in the step 2, It is additionally included in the material that following parts by weight are added in filtrate：0.1~0.3 part of the concentration people verjuice, grape seed extract 0.05~ 0.1 part, 0.05~0.1 part of Corn silk P.E, 0.001~0.005 part of isoflavones, CPP 0.001~ 0.005 part, 0.05~0.1 part of beverage stabilizer.
- 7. the preparation method for antifatigue plant beverage of refreshing oneself as claimed in claim 6, it is characterised in that the beverage stabilizer Preparation method be：By weight, 5~10 parts of carragheens, 1~5 part of locust bean gum, 3~5 parts of antierythrites, 1~3 part of lemon are taken Lemon acid sodium, 0.5~1.5 part of selenomethionine and 30 parts of water are added and are placed in the sealing container with stirring, and being passed through nitrogen thereto makes Nitrogen saturation in feed liquid, then the sealing container is placed in 1.5MeV, 30mA electron accelerator and carries out irradiation stir process, Then filter, obtain beverage stabilizer；The radiation dose rate used that irradiates is 100~200kGy/h, irradiation dose 200 ~500kGy, mixing speed are 100~200r/min.
- 8. the preparation method for antifatigue plant beverage of refreshing oneself as claimed in claim 5, it is characterised in that in the step 2, The well mixed mode used for：Filtrate, concentrated apple juice, concentration mulberry juice, matrimony vine underflow and concentrated lemon juice are added smelly In stainless steel spherical container after oxygen sterilization, spherical container is placed on four axle bevellers, opens four axle bevellers, is driven stainless Steel ball shape container randomly rotates 30~60min；Then the feed liquid of mixing is placed in low temperature thermostat bath, surpassed from sonde-type pulse Acoustic wave apparatus carry out processing 30~60 minutes to feed liquid.
- 9. the preparation method for antifatigue plant beverage of refreshing oneself as claimed in claim 8, it is characterised in that the sonde-type pulse 3~5cm under the probe insertion feed liquid of ultrasonic instrument, the liquid level of feed liquid keep 10~15cm, and the burst length is 10~ 15s, dutycycle are 65~85%, and it is 5~10 DEG C that temperature is controlled in low temperature thermostat bath, and the sound intensity is 200~600W/cm2, supersonic frequency 25~35kHz of rate, processing time are 30~60 minutes；A diameter of 10mm of the probe；The stainless steel spherical container enters Material mouth is sealed by threaded cap, and threaded cap flushes after being tightly connected with the surface of stainless steel spherical container；The four axles beveller Rotating shaft rotating speed be 200~300rpm, stochastic transition frequency is 20~30s.
- 10. the preparation method for antifatigue plant beverage of refreshing oneself as claimed in claim 6, it is characterised in that the concentration life The preparation method of fruit juice is：By weight, 100 parts of people's fruits are taken, after stripping and slicing with 0.1wt% edible alkaline soak 30~ 60min, clean up, then the mixed aqueous solution of 3~5 parts of 0.3~0.5wt% of addition Tea Polyphenols and ascorbic acid, then use Dispersion machine stirs 10~15min with 1000r/min, obtains slurry；By slurry with being pressed after 300kHz ultrasonications 10min Squeeze, collector's verjuice, 1~5 part of fining agent is added in people's verjuice, 10~15min is stirred, then 3000r/min's Under the conditions of centrifuge 8min, then filter, obtain filtrate, after filtrate is concentrated under reduced pressure using rotary evaporator, obtain people's fruit concentration Juice, the vacuum that the rotary evaporator is concentrated under reduced pressure are 0.065~0.095MPa, and temperature is 40~60 DEG C；People's fruit is concentrated Juice is filling in the aseptic bottle of lucifuge after microwave disinfection, and the microwave power of microwave disinfection is 700~1200W, and sterilizing time is 30~60s；The fining agent is that weight ratio is 2:1 chitosan and Ludox.
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| CN110839816A (en) * | 2019-10-18 | 2020-02-28 | 曾四清 | Instant potato and plantain seed rice flour and preparation method thereof |
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| CN115211506A (en) * | 2022-06-14 | 2022-10-21 | 新疆吐鲁番火洲果业股份有限公司 | Preparation method of composite beverage mulberry juice |
| CN116098255A (en) * | 2022-12-28 | 2023-05-12 | 民强(昆山)食品科技有限公司 | Beverage before sleeping and preparation method thereof |
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Application publication date: 20180320 |