CN108041372A - A kind of taro composite beverage - Google Patents
A kind of taro composite beverage Download PDFInfo
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- CN108041372A CN108041372A CN201711496084.2A CN201711496084A CN108041372A CN 108041372 A CN108041372 A CN 108041372A CN 201711496084 A CN201711496084 A CN 201711496084A CN 108041372 A CN108041372 A CN 108041372A
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- taro
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- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 64
- 235000013361 beverage Nutrition 0.000 title claims abstract description 43
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- 239000000084 colloidal system Substances 0.000 claims description 10
- 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 9
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- 238000007872 degassing Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000012859 sterile filling Methods 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of taro composite beverage, using taro, Chinese yam, burdock as primary raw material, using jujube, honey as auxiliary material, dandelion, burdock leaf, Radix Astragali, Radix Angelicae Sinensis, ginkgo leaf, lily, Poria cocos, the extract of matrimony vine and edible glue, oligosaccharide etc. are added, is made with the beverage for improving immunity and anticancer function.The taro composite beverage of the present invention, mouthfeel is excellent, can improve immunity.
Description
Technical field
The invention belongs to technical field of functional food, and in particular to a kind of to have the taro for improving immunity and anticancer function
Composite beverage.
Background technology
Modern people's life stress is big, and great work intensity rhythm is fast, and diet is chaotic, and eating time is irregular and does not get enough athletic exercise
Universal fitness is caused to decline, hypoimmunity.Immunity is the defense mechanism of human body itself, is that human bioequivalence and elimination are outer
Come any foreign matter invaded（Virus, bacterium etc.）, handle aging, damage, death, the own cells of denaturation and identification and processing
The ability of vivo mutations cell and virus infected cell.Under the action of immune system, the cell of mutation can be pressed down normal body
System and decomposition.But for the crowd of hypoimmunity, since immunocompetent cell cannot identify mutant cell, cause to be mutated
The unordered breeding of cell ultimately results in disease generation.Therefore, by enhancing immunity of organisms, resistance energy of the human body to cause of disease is improved
Power has become a topic of current crowd's growing interest.
Burdock（ATctium lappa L.）It is the biennial large-scale herbaceous plant of the Compositae Arctium lappa category system of taproot, is preferable medicine
Homologous plant is eaten, there is good medical care effect and unique comprehensive nutrient value.It is reported that often edible burdock can drop
Blood fat, avoid constipation promote blood circulation, and have preferable prevention effect to hypertension, diabetes and carcinoma of the rectum etc., and with anti-ageing
The effect of always and improving the immunity of the human body.In addition, the fleshy root of burdock is rich in protein, amino acid, multivitamin, minerals
And composite family（CompOSitae）The distinctive synanthrin of plant.
The content of the invention
Present invention aims at provide a kind of taro composite beverage.
To achieve the above object, technical solution provided by the invention is：A kind of taro composite beverage, the compound drink of taro
It is compound that the preparation method of material includes the preparation of raw material slurry, the preparation of red jujube pulp, the preparation of functional plants extracting solution and taro
The preparation of beverage；
The preparation of the raw material slurry includes：Fresh taro, Chinese yam and burdock are removed the peel and cleaned up, is then placed within not
It becomes rusty on steel food steamer, 30-35min is steamed with saturated vapor, obtain taro after curing, Chinese yam and burdock mixture；At 80-90 DEG C
Under the conditions of, taro after curing, Chinese yam and the press filtration of burdock mixture by 60 mesh screens, collect the taro after press filtration, Chinese yam and
The mixture slurry of burdock, 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 impregnated 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, object under the filter after filtering is collected, then grinds the stainless steel colloid mill of object under the filter
To fineness for after 20-30 μm 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：25-30 portions of dandelions, 15-20 parts of burdock leafs, 10-15 parts of Radix Astragalis, 10-15 parts of Radix Angelicae Sinensis, 10-15 parts of ginkgo leaves, 7-
10 portions of lilies, 7-10 parts of Poria cocos, 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 taro composite beverage includes：By the raw material slurry, red jujube pulp, honey, functional plants extracting solution, low
Fructooligosaccharides, oligomeric maltose, xanthans, carboxymethyl cellulose, pectin and water are added in a blend tank, then at 75-80 DEG C
Under the conditions of, with the speed of agitator of 60-80r/min, 20-30min is allocated, the material after allotment is then used into vacuum degree -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 μ
M then carries out high-temperature instantaneous sterilization 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 made to be in ultrasonic environment, ultrasonic wave frequency
Rate is 25-35KHz, power density 0.35-0.45w/cm2。
Preferably technical solution is：Mass ratio between the taro, Chinese yam and burdock is 7:2:1.
Preferably technical solution is：The dandelion, burdock leaf, Radix Astragali, Radix Angelicae Sinensis, ginkgo leaf, lily, Poria cocos and matrimony vine are equal
For drying product.
Preferably technical solution is：In the preparation process of the taro composite 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, oligofructose,
Mass ratio between oligomeric maltose, xanthans, carboxymethyl cellulose and pectin is：15-18：3-7：2-5：3-5：0.5-
1.0：0.25-0.05：0.15-0.30：0.15-0.30：0.10-0.15.
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：
The taro composite beverage of the present invention, mouthfeel is excellent, can improve immunity.
Specific 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 taro composite 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, Chinese yam, burdock are removed the peel and cleaned up, by taro, Chinese yam, burdock in mass ratio 7:2:1 ratio
It after example mixing, 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, Chinese yam, burdock mixture by 60 mesh screens, collects the taro after press filtration
Head, Chinese yam, burdock 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 impregnates 2h.By the jujube and food after immersion
Grade purified water in mass ratio 1:3 ratios mix, while add in 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 dandelion, burdock leaf, Radix Astragali, Radix Angelicae Sinensis, ginkgo leaf, lily, Poria cocos, Chinese holly
Qi, in parts by weight, formula is：25 portions of dandelions, 15 parts of burdock leafs, 10 parts of Radix Astragalis, 10 parts of Radix Angelicae Sinensis, 10 parts of ginkgo leaves, 7 parts
Lily, 7 parts of Poria cocos, 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 made to be in ultrasonic environment, ultrasound
Wave frequency rate is 25KHz, power density 0.35w/cm2。
It is spare by extracting solution by 100 mesh sieve net filtrations after the completion of extraction.
4th step, Beverage Service are sterilized with packaging.
In parts by weight, the drink formula is：15 portions of taros, Chinese yam, burdock mixture slurry, 3 parts of red jujube pulps, 2 parts
Honey, 3 parts of functional plants extracting solutions, 0.5 part of oligofructose, 0.25 part of oligomeric maltose, 0.15 part of xanthans, 0.15 part of carboxylic
Methylcellulose, 0.10 part of pectin, remaining be food-grade purified water, add and amount to 100 parts by weight after water.
Material is added in blend tank by drink formula, temperature control is 75 DEG C, speed of agitator 80r/min, allotment
30min。
By the material after allotment using vacuum degree -0.025Mpa degassing process, using the high-pressure homogeneous processing of 45Mpa so that
The average grain diameter of material is 2 μm.After material uses parameter as 130 DEG C, the high-temperature instantaneous sterilization of 6s, sterile filling obtains beverage production
Product.
Embodiment 2：A kind of taro composite beverage
A kind of taro composite beverage, the preparation method of the taro composite beverage include the preparation of raw material slurry, the system of red jujube pulp
Standby, functional plants extracting solution preparation and the preparation of taro composite beverage；
The preparation of the raw material slurry includes：Fresh taro, Chinese yam and burdock are removed the peel and cleaned up, is then placed within not
It becomes rusty on steel food steamer, 35min is steamed with saturated vapor, obtain taro after curing, Chinese yam and burdock mixture；In 90 DEG C of conditions
Under, taro after curing, Chinese yam and the press filtration of burdock mixture collect taro, Chinese yam and the burdock after press filtration by 60 mesh screens
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 impregnated 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 object under the filter after filtering, and object 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 portions of dandelions, 20 parts of burdock leafs, 15 parts of Radix Astragalis, 15 parts of Radix Angelicae Sinensis, 15 parts of ginkgo leaves, 10 portions of lilies, 10 parts of Fu
Siberian cocklebur, 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 90min, then by extracting solution with 100 mesh sieve net filtrations, obtained filtrate is work(
It can property plant extraction liquid；
The preparation of the taro composite beverage includes：By the raw material slurry, red jujube pulp, honey, functional plants extracting solution, low
Fructooligosaccharides, oligomeric maltose, xanthans, carboxymethyl cellulose, pectin and water are added in a blend tank, then in 80 DEG C of conditions
Under, with the speed of agitator of 80r/min, 30min is allocated, then by the material after allotment using at vacuum degree -0.035Mpa degassings
Reason, then using the high-pressure homogeneous processing of 60Mpa so that the average grain diameter of material is 5.0 μm, then carries out high-temperature instantaneous to material
It sterilizes, up to beverage products after sterile filling.
Preferred embodiment is：The pressure of the saturated vapor is 0.9Mpa.
Preferred embodiment is：In the boiling extraction process, material is made to be in ultrasonic environment, ultrasonic wave frequency
Rate is 35KHz, power density 0.45w/cm2。
Preferred embodiment is：Mass ratio between the taro, Chinese yam and burdock is 7:2:1.
Preferred embodiment is：The dandelion, burdock leaf, Radix Astragali, Radix Angelicae Sinensis, ginkgo leaf, lily, Poria cocos and matrimony vine are equal
For drying product.
Preferred embodiment is：In the preparation process of the taro composite beverage, the temperature of high-temperature instantaneous sterilization is 130
DEG C, time 6s.
Preferred embodiment is：As mass fraction, the raw material slurry, red jujube pulp, honey, functional plants extraction
Liquid, oligofructose, oligomeric maltose, xanthans, the mass fraction of carboxymethyl cellulose and pectin are：18 parts：7 parts：5 parts：5
Part：1.0 part：0.05 part：0.30 part：0.30 part：0.15 part；Remainder is water, amounts to 100 parts.
Preferred embodiment is：Mass ratio between the raw material and water of the composition of raw materials is 1：6.
Embodiment 3：A kind of taro composite beverage
A kind of taro composite beverage, the preparation method of the taro composite beverage include the preparation of raw material slurry, the system of red jujube pulp
Standby, functional plants extracting solution preparation and the preparation of taro composite beverage；
The preparation of the raw material slurry includes：Fresh taro, Chinese yam and burdock are removed the peel and cleaned up, is then placed within not
It becomes rusty on steel food steamer, 32min is steamed with saturated vapor, obtain taro after curing, Chinese yam and burdock mixture；In 85 DEG C of conditions
Under, taro after curing, Chinese yam and the press filtration of burdock mixture collect taro, Chinese yam and the burdock after press filtration by 60 mesh screens
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 impregnated 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 object under the filter after filtering, and object 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 portions of dandelions, 18 parts of burdock leafs, 13 parts of Radix Astragalis, 12 parts of Radix Angelicae Sinensis, 13 parts of ginkgo leaves, 8 portions of lilies, 9 parts of Poria cocos, 7
Part 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 75min, then by extracting solution with 100 mesh sieve net filtrations, obtained filtrate is work(
It can property plant extraction liquid；
The preparation of the taro composite beverage includes：By the raw material slurry, red jujube pulp, honey, functional plants extracting solution, low
Fructooligosaccharides, oligomeric maltose, xanthans, carboxymethyl cellulose, pectin and water are added in a blend tank, then in 78 DEG C of conditions
Under, with the speed of agitator of 70r/min, 25min is allocated, then by the material after allotment using at vacuum degree -0.03Mpa degassings
Reason, then using the high-pressure homogeneous processing of 50Mpa so that the average grain diameter of material is 0.5 μm, then carries out high-temperature instantaneous to material
It sterilizes, up to beverage products after sterile filling.
Preferred embodiment is：The pressure of the saturated vapor is 0.75Mpa.
Preferred embodiment is：In the boiling extraction process, material is made to be in ultrasonic environment, ultrasonic wave frequency
Rate is 30KHz, power density 0.4w/cm2。
Preferred embodiment is：Mass ratio between the taro, Chinese yam and burdock is 7:2:1.
Preferred embodiment is：The dandelion, burdock leaf, Radix Astragali, Radix Angelicae Sinensis, ginkgo leaf, lily, Poria cocos and matrimony vine are equal
For drying product.
Preferred embodiment is：In the preparation process of the taro composite beverage, the temperature of high-temperature instantaneous sterilization is 130
DEG C, time 6s.
Preferred embodiment is：As mass fraction, the raw material slurry, red jujube pulp, honey, functional plants extraction
Liquid, oligofructose, oligomeric maltose, xanthans, the mass fraction of carboxymethyl cellulose and pectin are：17 parts：5 parts：4 parts：4
Part：0.8 part：0.35 part：0.22 part：0.23 part：0.12 part；Remainder is water, amounts to 100 parts.
Preferred embodiment 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, and is not intended to limit the 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)
1. a kind of taro composite beverage, it is characterised in that：The preparation method of the taro composite beverage includes the system of raw material slurry
Standby, red jujube pulp preparation, the preparation of functional plants extracting solution and the preparation of taro composite beverage；
The preparation of the raw material slurry includes：Fresh taro, Chinese yam and burdock are removed the peel and cleaned up, is then placed within not
It becomes rusty on steel food steamer, 30-35min is steamed with saturated vapor, obtain taro after curing, Chinese yam and burdock mixture；At 80-90 DEG C
Under the conditions of, taro after curing, Chinese yam and the press filtration of burdock mixture by 60 mesh screens, collect the taro after press filtration, Chinese yam and
The mixture slurry of burdock, 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 impregnated 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, object under the filter after filtering is collected, then grinds the stainless steel colloid mill of object under the filter
To fineness for after 20-30 μm 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：25-30 portions of dandelions, 15-20 parts of burdock leafs, 10-15 parts of Radix Astragalis, 10-15 parts of Radix Angelicae Sinensis, 10-15 parts of ginkgo leaves, 7-
10 portions of lilies, 7-10 parts of Poria cocos, 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 taro composite beverage includes：By the raw material slurry, red jujube pulp, honey, functional plants extracting solution, low
Fructooligosaccharides, oligomeric maltose, xanthans, carboxymethyl cellulose, pectin and water are added in a blend tank, then at 75-80 DEG C
Under the conditions of, with the speed of agitator of 60-80r/min, 20-30min is allocated, the material after allotment is then used into vacuum degree -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 μ
M then carries out high-temperature instantaneous sterilization to material, up to beverage products after sterile filling.
2. taro composite beverage according to claim 1, it is characterised in that：The pressure of the saturated vapor for 0.6 ~
0.9Mpa。
3. taro composite beverage according to claim 1, it is characterised in that：In the boiling extraction process, make material
In ultrasonic environment, ultrasonic frequency 25-35KHz, power density 0.35-0.45w/cm2。
4. taro composite beverage according to claim 1, it is characterised in that：Matter between the taro, Chinese yam and burdock
Amount ratio is 7:2:1.
5. taro composite beverage according to claim 1, it is characterised in that：The dandelion, burdock leaf, Radix Astragali, Radix Angelicae Sinensis,
Ginkgo leaf, lily, Poria cocos and matrimony vine are drying product.
6. taro composite beverage according to claim 1, it is characterised in that：The preparation process of the taro composite beverage
In, the temperature of high-temperature instantaneous sterilization is 130 DEG C, time 6s.
7. taro composite beverage according to claim 1, it is characterised in that：The raw material slurry, red jujube pulp, honey, work(
Mass ratio that can be between property plant extraction liquid, oligofructose, oligomeric maltose, xanthans, carboxymethyl cellulose and pectin is：
15-18：3-7：2-5：3-5：0.5-1.0：0.25-0.05：0.15-0.30：0.15-0.30：0.10-0.15.
8. taro composite beverage according to claim 1, it is characterised in that：Between the raw material and water of the composition of raw materials
Mass ratio is 1：4~6.
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| CN201711496084.2A CN108041372A (en) | 2017-12-31 | 2017-12-31 | A kind of taro composite beverage |
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Application publication date: 20180518 |