CN107960572A - A kind of processing method of fatigue-alleviating beverage - Google Patents
A kind of processing method of fatigue-alleviating beverage Download PDFInfo
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- CN107960572A CN107960572A CN201711496114.XA CN201711496114A CN107960572A CN 107960572 A CN107960572 A CN 107960572A CN 201711496114 A CN201711496114 A CN 201711496114A CN 107960572 A CN107960572 A CN 107960572A
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- fatigue
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- alleviating
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- 238000003672 processing method Methods 0.000 title claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 45
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- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 27
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 27
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 26
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 24
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- 238000002360 preparation method Methods 0.000 claims description 41
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- 229910001220 stainless steel Inorganic materials 0.000 claims description 21
- 239000010935 stainless steel Substances 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
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- 229920006395 saturated elastomer Polymers 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 7
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- 239000010959 steel Substances 0.000 claims description 4
- 238000012859 sterile filling Methods 0.000 claims description 4
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- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
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- 235000007558 Avena sp Nutrition 0.000 claims 1
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- 150000002482 oligosaccharides Chemical class 0.000 abstract description 2
- 239000003292 glue Substances 0.000 abstract 1
- 240000008866 Ziziphus nummularia Species 0.000 description 32
- 239000008213 purified water Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 4
- 241000209219 Hordeum Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
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- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000000902 Diospyros discolor Species 0.000 description 1
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- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 241000121220 Tricholoma matsutake Species 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
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- 230000002124 endocrine Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002692 maltoses Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
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- 238000000746 purification Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
Abstract
A kind of processing method of fatigue-alleviating beverage, using taro, pueraria lobata, Chinese yam as primary raw material, using jujube, honey as auxiliary material, Radix Codonopsis, sealwort, radix astragali, oat, white fungus, barley, radix glycyrrhizae, the extract of matrimony vine and edible glue, oligosaccharide etc. are added, the beverage with fatigue-relieving is made.Fatigue-alleviating beverage made from the method for the present invention, is made using all natural raw-food material, has the advantages of mouthfeel is excellent, and fatigue-relieving effect is good.
Description
Technical field
The invention belongs to technical field of functional food, and in particular to a kind of processing method of fatigue-alleviating beverage.
Background technology
Fatigue is a kind of physiological phenomenon, refer to organism physiology process cannot continue its technical ability a certain specific horizontal and/or
It cannot maintain predetermined exercise intensity.Fatigue cannot such as be recovered in time after occurring, and gradually accumulation, can cause to overwork, and occur " chronic
Burnout syndrome ", causes organism endocrine disorderly, resistance reduces, serious threat human health.Seek one kind can effectively resist it is tired
The health products of labor are current research hot spots.
The patent of invention of Publication No. CN107173648A discloses a kind of spinach sports drink for fatigue-relieving, bag
Include the component of following parts by weight：20-30 parts of extract of spinach；5-15 parts of peanut powder；5-10 parts of almond powder；50-80 parts of white granulated sugar；
0.5-1 parts of sodium chloride；0.3-0.5 parts of potassium chloride；0.3-0.5 parts of calcium chloride；0.1-0.2 parts of vitamin C；Vitamin B12 0.01-
0.02 part；1-5 parts of citric acid；800-1000 parts of water.The patent of invention of Publication No. CN106172770A discloses a kind of alleviation
The black soya bean Chinese yam fermenting beverage of fatigue, it is characterised in that be made of the raw material of following parts by weight：Black soya bean 420-430, iron rod mountain
Medicine 180-185, chick-pea 70-72, butter fruit 11-12, pumpkin powder 50-52, matsutake 17-18, lotus seeds 23-24, ginger juice 5-6,
Grape pip powder 1-2, appropriate amount of water.
The content of the invention
Present invention aims at provide a kind of processing method of fatigue-alleviating beverage.
To achieve the above object, technical solution provided by the invention is：A kind of processing method of fatigue-alleviating beverage, it is described
The processing method of fatigue-alleviating beverage includes the preparation of raw material slurry, the preparation of red jujube pulp, the preparation of functional plants extracting solution
With the preparation of fatigue-alleviating beverage；
The preparation of the raw material slurry includes：Fresh taro, pueraria lobata and Chinese yam are removed the peel and cleaned up, is then placed within not
Become rusty on steel food steamer, steam 30-35min with saturated vapor, obtain taro, pueraria lobata and Chinese yam mixture after curing；At 80-90 DEG C
Under the conditions of, taro, pueraria lobata and the press filtration of Chinese yam mixture after curing by 60 mesh sieve nets, collect the taro after press filtration, pueraria lobata and
The mixture slurry of Chinese yam, then under the conditions of 70-80 DEG C, use stainless steel colloid mill grind the mixture slurry to fineness for
Raw material slurry is obtained after 20-30 μm；
The preparation of the red jujube pulp includes：By cleaning up red dates, 2 ~ 4h is soaked into the water, then by jujube, water and jujube
The citric acid of quality 0.2 ~ 0.3% is put into togerther 20 ~ 40min of cooking in a jacketed pan, and the jujube and water after being then cooked are 80
Under the conditions of ~ 90 DEG C, press filtration by 20 mesh stainless steel mesh, then the slurries after press filtration are poured into beater be beaten it is uniform, 70 ~
By 80 mesh sieve net filtrations at 80 DEG C, thing under the filter after filtering is collected, then grinds the stainless steel colloid mill of thing under the filter
To fineness be 20-30 μm after up to red jujube pulp；
The preparation of the functional plants extracting solution includes：The composition of raw materials of the functional plants extracting solution includes following masses
The raw material of part：It is 25-30 parts of Radix Codonopsis, 15-20 parts of sealworts, 10-15 parts of radix astragalis, 10-15 portions of oats, 10-15 portions of white fungus, 7-10 parts big
Wheat, 7-10 portions of radix glycyrrhizaes, 5-10 portions of matrimony vines；
Preparation method includes：After the raw material of the composition of raw materials is mixed with water, it is placed into steam condensate collection device
In stainless steel hot extraction element, boiling extraction 60-90min, then by extracting solution with 100 mesh sieve net filtrations, obtained filtrate is i.e.
For functional plants extracting solution；
The preparation of the fatigue-alleviating beverage includes：By the raw material slurry, red jujube pulp, honey, functional plants extracting solution, low
Poly- maltose, xanthans, carboxymethyl cellulose, pectin and water are added in a blend tank, then under the conditions of 75-80 DEG C, with
The speed of agitator of 60-80r/min, allocate 20-30min, then by the material after allotment using vacuum -0.025 ~ -
0.035Mpa degassing process, then using the high-pressure homogeneous processing of 45-60Mpa so that the average grain diameter of material is 0.5-5.0 μm,
Then high-temperature instantaneous sterilization is carried out to material, up to beverage products after sterile filling.
Preferably technical solution is：The pressure of the saturated vapor is 0.6 ~ 0.9Mpa.
Preferably technical solution is：In the boiling extraction process, material is set to be in ultrasonic environment, ultrasonic wave frequency
Rate is 25-35KHz, power density 0.35-0.45w/cm2。
Preferably technical solution is：The mass ratio of the taro, pueraria lobata and Chinese yam is 7:1:2.
Preferably technical solution is：The Radix Codonopsis, sealwort, radix astragali, oat, white fungus, barley, radix glycyrrhizae, matrimony vine are drying
Product.
Preferably technical solution is：In the preparation process of the fatigue-alleviating beverage, the temperature of high-temperature instantaneous sterilization is 130
DEG C, time 6s.
Preferably technical solution is：The raw material slurry, red jujube pulp, honey, functional plants extracting solution, oligosaccharide malt
Mass ratio between sugar, xanthans, carboxymethyl cellulose and pectin is：15-18：3-7：2-5：3-5：0.5-1.0：0.15-
0.30：0.15-0.30：0.10-0.15.
Preferably technical solution is：Mass ratio between the raw material and water of the composition of raw materials is 1：4~6.
Since above-mentioned technical proposal is used, the present invention this have the advantage that compared with prior art：
Fatigue-alleviating beverage made from the method for the present invention, is made using all natural raw-food material, excellent with mouthfeel,
The advantages of fatigue-relieving effect is good.
Embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book understands other advantages and effect of the present invention easily.
Embodiment 1：A kind of processing method of fatigue-alleviating beverage
The preparation method of the present invention includes four steps：
It is prepared by the first step, taro, Chinese yam pulp body.
Fresh taro, pueraria lobata, Chinese yam are removed the peel and cleaned up, by taro, pueraria lobata, Chinese yam in mass ratio 7:1:2 ratios
After example mixing, it is placed on stainless steel food steamer, 30min is steamed using food-grade purification saturated vapor.
The press filtration at 80 DEG C of taro after curing, pueraria lobata, Chinese yam mixture by 60 mesh sieve nets, collects the taro after press filtration
Head, pueraria lobata, Chinese yam mixture slurry.
Mixture slurry uses stainless steel colloid mill to be ground to fineness as 20 μm at 70 DEG C.
It is prepared by second step, red jujube pulp.
By ripe dry cleaning up red dates, it is put into food-grade purified water and soaks 2h.By the jujube and food after immersion
Level purified water in mass ratio 1:3 ratios mix, while add the citric acid of jujube quality 0.25%, are put into jacketed pan and cook
20min, jujube of being subject to are well-done.
Will it is cooked after the press filtration at 80 DEG C of jujube and water pass through 20 mesh stainless steel mesh, remove jujube core and bulk fructus corni.
The slurries after press filtration are poured into beater again and are beaten uniformly, by 80 mesh sieve net filtrations at 70 DEG C, are collected red after filtering
Jujube is starched.Then, stainless steel colloid mill is used to be ground to fineness as 20 μm red jujube pulp, it is spare.
It is prepared by the 3rd step, functional plants extracting solution.
The functional plants are drying Radix Codonopsis, sealwort, radix astragali, oat, white fungus, barley, radix glycyrrhizae, matrimony vine.By weight
Part meter is measured, its formula is：25 parts of Radix Codonopsis, 15 parts of sealworts, 10 parts of radix astragalis, 10 portions of oats, 10 portions of white fungus, 7 portions of barleys, 7 portions of radix glycyrrhizaes,
5 portions of matrimony vines.
By functional plants and food-grade purified water in mass ratio 1:5 ratios mix, and are placed into condense with steam and collect
In the stainless steel hot extraction element of device, boiling extraction 60min；In extraction process, material is set to be in ultrasonic environment, ultrasound
Wave frequency rate is 25KHz, power density 0.35w/cm2。
After the completion of extraction, extracting solution is passed through into 100 mesh sieve net filtrations, it is spare.
4th step, Beverage Service are sterilized with packaging.
By weight, the drink formula is：15 portions of taros, pueraria lobata, Chinese yam mixture slurry, 3 parts of red jujube pulps, 2 parts
Honey, 3 parts of functional plants extracting solutions, 0.5 part of oligomeric maltose, 0.15 part of xanthans, 0.15 part of carboxymethyl cellulose, 0.10
Part pectin, remaining be food-grade purified water, 100 parts altogether.
Material is added in blend tank by drink formula, temperature control is 75 DEG C, speed of agitator 60r/min, allotment
20min。
Material after allotment is used into vacuum -0.025Mpa degassing process, using the high-pressure homogeneous processing of 45Mpa so that
The average grain diameter of material is 0.5 μm.After material uses parameter as 130 DEG C, the high-temperature instantaneous sterilization of 6s, sterile filling obtains beverage
Product.
Embodiment 2：A kind of processing method of fatigue-alleviating beverage
A kind of processing method of fatigue-alleviating beverage, preparation of the processing method including raw material slurry of the fatigue-alleviating beverage,
Preparation, the preparation of functional plants extracting solution and the preparation of fatigue-alleviating beverage of red jujube pulp；
The preparation of the raw material slurry includes：Fresh taro, pueraria lobata and Chinese yam are removed the peel and cleaned up, is then placed within not
Become rusty on steel food steamer, steam 35min with saturated vapor, obtain taro, pueraria lobata and Chinese yam mixture after curing；In 90 DEG C of conditions
Under, taro, pueraria lobata and the press filtration of Chinese yam mixture after curing collect taro, pueraria lobata and the Chinese yam after press filtration by 60 mesh sieve nets
Mixture slurry, then under the conditions of 80 DEG C, use stainless steel colloid mill grind the mixture slurry to fineness for 30 μm after must
To raw material slurry；
The preparation of the red jujube pulp includes：By cleaning up red dates, 4h is soaked into the water, then by jujube, water and jujube matter
The citric acid of amount 0.3% is put into togerther in a jacketed pan and cooks 40min, then will it is cooked after jujube and water under the conditions of 90 DEG C,
Press filtration is by 20 mesh stainless steel mesh, then the slurries after press filtration are poured into beater and are beaten uniformly, passes through 80 mesh at 80 DEG C
Screen filtration, collects thing under the filter after filtering, and thing under the filter then is ground to fineness for after 30 μm with stainless steel colloid mill
Up to red jujube pulp；
The preparation of the functional plants extracting solution includes：The composition of raw materials of the functional plants extracting solution includes following masses
The raw material of part：30 parts of Radix Codonopsis, 20 parts of sealworts, 15 parts of radix astragalis, 15 portions of oats, 15 portions of white fungus, 10 portions of barleys, 10 portions of radix glycyrrhizaes, 10 parts
Matrimony vine；
Preparation method includes：After the raw material of the composition of raw materials is mixed with water, it is placed into steam condensate collection device
In stainless steel hot extraction element, boiling extraction 90min, then by extracting solution with 100 mesh sieve net filtrations, obtained filtrate is work(
Can property plant extraction liquid；
The preparation of the fatigue-alleviating beverage includes：By the raw material slurry, red jujube pulp, honey, functional plants extracting solution, low
Poly- maltose, xanthans, carboxymethyl cellulose, pectin and water are added in a blend tank, then under the conditions of 80 DEG C, with 80r/
The speed of agitator of min, allocates 30min, the material after allotment then is used vacuum -0.035Mpa degassing process, is then adopted
With the high-pressure homogeneous processing of 60Mpa so that the average grain diameter of material is 5.0 μm, and high-temperature instantaneous sterilization is then carried out to material, sterile
Up to beverage products after filling.
Preferably technical solution is：The pressure of the saturated vapor is 0.9Mpa.
Preferably technical solution is：In the boiling extraction process, material is set to be in ultrasonic environment, ultrasonic wave frequency
Rate is 35KHz, power density 0.45w/cm2。
Preferably technical solution is：The mass ratio of the taro, pueraria lobata and Chinese yam is 7:1:2.
Preferably technical solution is：The Radix Codonopsis, sealwort, radix astragali, oat, white fungus, barley, radix glycyrrhizae, matrimony vine are drying
Product.
Preferably technical solution is：In the preparation process of the fatigue-alleviating beverage, the temperature of high-temperature instantaneous sterilization is 130
DEG C, time 6s.
Preferably technical solution is：By weight, the drink formula is：18 parts of raw material slurries, 7 parts of red jujube pulps, 5
Part honey, 5 parts of functional plants extracting solutions, 1.0 parts of oligomeric maltoses, 0.30 part of xanthans, 0.30 part of carboxymethyl cellulose,
0.15 part of pectin, remaining is food-grade purified water, amounts to 100 parts.
Preferably technical solution is：Mass ratio between the raw material and water of the composition of raw materials is 1：6.
Embodiment 3：A kind of processing method of fatigue-alleviating beverage
A kind of processing method of fatigue-alleviating beverage, preparation of the processing method including raw material slurry of the fatigue-alleviating beverage,
Preparation, the preparation of functional plants extracting solution and the preparation of fatigue-alleviating beverage of red jujube pulp；
The preparation of the raw material slurry includes：Fresh taro, pueraria lobata and Chinese yam are removed the peel and cleaned up, is then placed within not
Become rusty on steel food steamer, steam 32min with saturated vapor, obtain taro, pueraria lobata and Chinese yam mixture after curing；In 85 DEG C of conditions
Under, taro, pueraria lobata and the press filtration of Chinese yam mixture after curing collect taro, pueraria lobata and the Chinese yam after press filtration by 60 mesh sieve nets
Mixture slurry, then under the conditions of 75 DEG C, use stainless steel colloid mill grind the mixture slurry to fineness for 25 μm after must
To raw material slurry；
The preparation of the red jujube pulp includes：By cleaning up red dates, 3h is soaked into the water, then by jujube, water and jujube matter
The citric acid of amount 0.2% is put into togerther in a jacketed pan and cooks 30min, then will it is cooked after jujube and water under the conditions of 85 DEG C,
Press filtration is by 20 mesh stainless steel mesh, then the slurries after press filtration are poured into beater and are beaten uniformly, passes through 80 mesh at 75 DEG C
Screen filtration, collects thing under the filter after filtering, and thing under the filter then is ground to fineness for after 25 μm with stainless steel colloid mill
Up to red jujube pulp；
The preparation of the functional plants extracting solution includes：The composition of raw materials of the functional plants extracting solution includes following masses
The raw material of part：28 parts of Radix Codonopsis, 17 parts of sealworts, 13 parts of radix astragalis, 12 portions of oats, 13 portions of white fungus, 8 portions of barleys, 9 portions of radix glycyrrhizaes, 7 parts of Chinese hollys
Qi；
Preparation method includes：After the raw material of the composition of raw materials is mixed with water, it is placed into steam condensate collection device
In stainless steel hot extraction element, boiling extraction 76min, then by extracting solution with 100 mesh sieve net filtrations, obtained filtrate is work(
Can property plant extraction liquid；
The preparation of the fatigue-alleviating beverage includes：By the raw material slurry, red jujube pulp, honey, functional plants extracting solution, low
Poly- maltose, xanthans, carboxymethyl cellulose, pectin and water are added in a blend tank, then under the conditions of 78 DEG C, with 70r/
The speed of agitator of min, allocates 25min, the material after allotment then is used vacuum -0.03Mpa degassing process, is then used
The high-pressure homogeneous processing of 50Mpa so that the average grain diameter of material is 3 μm, then carries out high-temperature instantaneous sterilization, sterile filling to material
Afterwards up to beverage products.
Preferably technical solution is：The pressure of the saturated vapor is 0.76Mpa.
Preferably technical solution is：In the boiling extraction process, material is set to be in ultrasonic environment, ultrasonic wave frequency
Rate is 30KHz, power density 0.4w/cm2。
Preferably technical solution is：The mass ratio of the taro, pueraria lobata and Chinese yam is 7:1:2.
Preferably technical solution is：The Radix Codonopsis, sealwort, radix astragali, oat, white fungus, barley, radix glycyrrhizae, matrimony vine are drying
Product.
Preferably technical solution is：In the preparation process of the fatigue-alleviating beverage, the temperature of high-temperature instantaneous sterilization is 130
DEG C, time 6s.
Preferably technical solution is：By weight, the drink formula is：17 parts of raw material slurries, 5 parts of red jujube pulps,
3.5 parts of honey, 4 parts of functional plants extracting solutions, 0.7 part of oligomeric maltose, 0.22 part of xanthans, 0.23 part of carboxymethyl cellulose
Element, 0.13 part of pectin, remaining is food-grade purified water, amounts to 100 parts.
Preferably technical solution is：Mass ratio between the raw material and water of the composition of raw materials is 1：4.
The above-described embodiments merely illustrate the principles and effects of the present invention, not for the limitation present invention.It is any ripe
Know the personage of this technology all can carry out modifications and changes under the spirit and scope without prejudice to the present invention to above-described embodiment.Cause
This, those of ordinary skill in the art is complete without departing from disclosed spirit and institute under technological thought such as
Into all equivalent modifications or change, should by the present invention claim be covered.
Claims (8)
- A kind of 1. processing method of fatigue-alleviating beverage, it is characterised in that：The processing method of the fatigue-alleviating beverage includes original The preparation of slurry body, the preparation of red jujube pulp, the preparation of functional plants extracting solution and the preparation of fatigue-alleviating beverage；The preparation of the raw material slurry includes：Fresh taro, pueraria lobata and Chinese yam are removed the peel and cleaned up, is then placed within not Become rusty on steel food steamer, steam 30-35min with saturated vapor, obtain taro, pueraria lobata and Chinese yam mixture after curing；At 80-90 DEG C Under the conditions of, taro, pueraria lobata and the press filtration of Chinese yam mixture after curing by 60 mesh sieve nets, collect the taro after press filtration, pueraria lobata and The mixture slurry of Chinese yam, then under the conditions of 70-80 DEG C, use stainless steel colloid mill grind the mixture slurry to fineness for Raw material slurry is obtained after 20-30 μm；The preparation of the red jujube pulp includes：By cleaning up red dates, 2 ~ 4h is soaked into the water, then by jujube, water and jujube The citric acid of quality 0.2 ~ 0.3% is put into togerther 20 ~ 40min of cooking in a jacketed pan, and the jujube and water after being then cooked are 80 Under the conditions of ~ 90 DEG C, press filtration by 20 mesh stainless steel mesh, then the slurries after press filtration are poured into beater be beaten it is uniform, 70 ~ By 80 mesh sieve net filtrations at 80 DEG C, thing under the filter after filtering is collected, then grinds the stainless steel colloid mill of thing under the filter To fineness be 20-30 μm after up to red jujube pulp；The preparation of the functional plants extracting solution includes：The composition of raw materials of the functional plants extracting solution includes following masses The raw material of part：It is 25-30 parts of Radix Codonopsis, 15-20 parts of sealworts, 10-15 parts of radix astragalis, 10-15 portions of oats, 10-15 portions of white fungus, 7-10 parts big Wheat, 7-10 portions of radix glycyrrhizaes, 5-10 portions of matrimony vines；Preparation method includes：After the raw material of the composition of raw materials is mixed with water, it is placed into steam condensate collection device In stainless steel hot extraction element, boiling extraction 60-90min, then by extracting solution with 100 mesh sieve net filtrations, obtained filtrate is i.e. For functional plants extracting solution；The preparation of the fatigue-alleviating beverage includes：By the raw material slurry, red jujube pulp, honey, functional plants extracting solution, low Poly- maltose, xanthans, carboxymethyl cellulose, pectin and water are added in a blend tank, then under the conditions of 75-80 DEG C, with The speed of agitator of 60-80r/min, allocate 20-30min, then by the material after allotment using vacuum -0.025 ~ - 0.035Mpa degassing process, then using the high-pressure homogeneous processing of 45-60Mpa so that the average grain diameter of material is 0.5-5.0 μm, Then high-temperature instantaneous sterilization is carried out to material, up to beverage products after sterile filling.
- 2. the processing method of fatigue-alleviating beverage according to claim 1, it is characterised in that：The pressure of the saturated vapor For 0.6 ~ 0.9Mpa.
- 3. the processing method of fatigue-alleviating beverage according to claim 1, it is characterised in that：In the boiling extraction process In, material is in ultrasonic environment, ultrasonic frequency 25-35KHz, power density 0.35-0.45w/cm2。
- 4. the processing method of fatigue-alleviating beverage according to claim 1, it is characterised in that：The taro, pueraria lobata and mountain The mass ratio of medicine is 7:1:2.
- 5. the processing method of fatigue-alleviating beverage according to claim 1, it is characterised in that：The Radix Codonopsis, sealwort, Huang Stilbene, oat, white fungus, barley, radix glycyrrhizae, matrimony vine are drying product.
- 6. the processing method of fatigue-alleviating beverage according to claim 1, it is characterised in that：The fatigue-alleviating beverage In preparation process, the temperature of high-temperature instantaneous sterilization is 130 DEG C, time 6s.
- 7. the processing method of fatigue-alleviating beverage according to claim 1, it is characterised in that：The raw material slurry, jujube Mass ratio between slurry, honey, functional plants extracting solution, oligomeric maltose, xanthans, carboxymethyl cellulose and pectin For：15-18：3-7：2-5：3-5：0.5-1.0：0.15-0.30：0.15-0.30：0.10-0.15.
- 8. the processing method of fatigue-alleviating beverage according to claim 1, it is characterised in that：The raw material of the composition of raw materials Mass ratio between water is 1：4~6.
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Application publication date: 20180427 |