CN108077686A - A kind of preparation method of cordyceps sinensis persimmon leaf beverage - Google Patents
A kind of preparation method of cordyceps sinensis persimmon leaf beverage Download PDFInfo
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- CN108077686A CN108077686A CN201611037974.2A CN201611037974A CN108077686A CN 108077686 A CN108077686 A CN 108077686A CN 201611037974 A CN201611037974 A CN 201611037974A CN 108077686 A CN108077686 A CN 108077686A
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- persimmon leaf
- cordyceps sinensis
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- beverage according
- leaf beverage
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- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 58
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 52
- 241001248610 Ophiocordyceps sinensis Species 0.000 title claims abstract description 26
- 235000013361 beverage Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000000605 extraction Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 8
- 244000055850 Diospyros virginiana Species 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 241001264174 Cordyceps militaris Species 0.000 claims description 3
- 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 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 241000233866 Fungi Species 0.000 abstract description 2
- 240000001307 Myosotis scorpioides Species 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 238000001556 precipitation Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000002906 microbiologic effect Effects 0.000 description 3
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 206010002660 Anoxia Diseases 0.000 description 1
- 241000976983 Anoxia Species 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000007953 anoxia Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to Chinese caterpillar fungus health product technical fields, are related to a kind of preparation method of cordyceps sinensis persimmon leaf beverage.Cordyceps sinensis persimmon leaf beverage made from the preparation method of cordyceps sinensis persimmon leaf beverage of the present invention is through the following steps that be made：Persimmon leaf juice is produced, and is crushed, and is extracted, mixing, filtering, canned, sterilizing, capping.Cordyceps sinensis persimmon leaf beverage obtained by preparation method of the present invention, faint scent is pleasant, and also sweet honey flavour when drinking, beverage smooth is consistent, cordyceps sinensis stroma edible, for a long time stand after without precipitation the advantages that.
Description
Technical field
The invention belongs to Chinese caterpillar fungus health product technical fields, are related to a kind of preparation method of cordyceps sinensis persimmon leaf beverage.
Background technology
Cordyceps sinensis, nature and flavor are sweet, energy invigorating the lung and the kidney, hemostasis and phlegm.With calm, extension sleep, anti-inflammatory, anti anoxia, resist
The effects that tumour.
Persimmon leaf is in addition to containing nutritional ingredients such as sugar, protein, fat, also containing a variety of active ingredients such as Vc, rutin, flavones former times.
Some domestic experiments show, persimmon leaf has and is depressured and the effect of anti-inflammatory antipyretic, to functional uterine bleeding, coronary disease and angina pectoris,
Hyperlipidemia, diabetes etc. have therapeutic effect.
Therefore the present invention, which invents a kind of cordyceps sinensis persimmon leaf beverage, has the health of people positive meaning.
The content of the invention
In view of the problems of the existing technology, it is an object of the invention to provide a kind of preparation sides of cordyceps sinensis persimmon leaf beverage
Method.Cordyceps sinensis persimmon leaf beverage obtained by preparation method of the present invention, faint scent is pleasant, and also sweet honey flavour, beverage are equal when drinking
It is even consistent, cordyceps sinensis stroma edible, the advantages that after standing for a long time without precipitation.
In order to solve the above technical problems, the technical solution adopted by the present invention is.
1. a kind of preparation method of cordyceps sinensis persimmon leaf beverage, step are as follows：Following raw materials by weight portion calculates.
（1）Persimmon leaf juice is produced
Tender persimmon leaf is chosen, is rinsed repeatedly with clear water, is drained away the water, be then placed in drying chamber and dry, it is spare.
（2）It crushes
The persimmon leaf of drying is put into pulverizer, is crushed, persimmon leaf powder is made in sieving, spare.
（3）Extraction
Persimmon leaf powder is put into 90 DEG C of hot water, the ratio of persimmon leaf and hot water is 1：20, extraction 2h is carried out, was carried out after extraction
Filter, in filter residue plus in 90 DEG C of hot water of people, the ratio of persimmon leaf and hot water is 1：20, extraction 2h is carried out, leaching liquor twice is merged, it is dense
The 20%-25% of original volume is reduced to, up to persimmon leaf extracting solution.
（4）Mixing
After 1 part of honey, 2 parts of citric acids, 4 parts of white sugar, 2 parts of xanthans are dissolved respectively with warm water, mixed with 40 parts of persimmon leaf extracting solutions
Mixing is closed, persimmon leaf mixed liquor is made.
（5）It filters, is canned
It by persimmon leaf mixed liquor, is filtered, filtrate is taken to carry out canned, then select the Cordyceps militaris stroma of golden yellow color and steep in tank,
Semi-finished product are made；
（6）Sterilizing, capping
By step（5）In semi-finished product be put into high temperature ultraviolet sterilization box and sterilize, temperature setting is 85 DEG C, is carried out after sterilization cold
But, finished product is sealed.
The step（1）In washing time be 4-6 times.
The step（1）In baking room temperature be 50-60 DEG C.
The step（1）In drying time be 4-6h.
The step（2）In sieve mesh number be 60-80 mesh.
The step（4）In warm water temperature be 35-45 DEG C.
The step（5）In filtering times be 3-5 times.
The step（6）In sterilizing time be 30-45min.
Beneficial effects of the present invention：
Cordyceps sinensis persimmon leaf beverage prepared by the method for the present invention not only plays an important role of cordyceps sinensis, but also plays an important role of persimmon leaf to many
Disease has the effect of prevention and treatment.
Specific embodiment
For a further understanding of the present invention, the preferred embodiment of the invention is described with reference to embodiment, still
It should be appreciated that these descriptions are simply for the feature and advantage that further illustrate the present invention rather than to the claims in the present invention
Limitation.
Embodiment 1
Tender persimmon leaf is chosen, is rinsed repeatedly with clear water, washing time is 4-6 times, drains away the water, is then placed in drying chamber and dries, and is dried
Stove room temperature is 50-60 DEG C, and drying time is spare for 4-6h；The persimmon leaf of drying is put into pulverizer, is crushed, sieving, sieve
Mesh number is 60-80 mesh, and persimmon leaf powder is made, spare；Persimmon leaf powder is put into 90 DEG C of hot water, the ratio of persimmon leaf and hot water is 1：20, into
Row extraction 2h, is filtered after extraction, and in filter residue plus in 90 DEG C of hot water of people, the ratio of persimmon leaf and hot water is 1：20, it carries out
2h is extracted, leaching liquor twice is merged, is concentrated into the 20%-25% of original volume to get persimmon leaf extracting solution.By 1 part of honey, 2 parts of lemons
Lemon acid, 4 parts of white sugar, 2 parts of xanthans use 35-45 DEG C of warm water respectively, and after dissolving, mixing is mixed with 40 parts of persimmon leaf extracting solutions, make
Obtain persimmon leaf mixed liquor；It by persimmon leaf mixed liquor, is filtered, filtering times are 3-5 times, filtrate are taken to carry out canned, then select color and luster
Golden yellow Cordyceps militaris stroma is steeped in tank, and semi-finished product are made；Semi-finished product are put into high temperature ultraviolet sterilization box and are sterilized, temperature setting
For 85 DEG C, sterilizing time 30-45min is cooled down after sterilization, seals finished product.
Microbiological indicator test result is listed in table 2.
Embodiment 2
The method that embodiment 1 is repeated by each component content specified in following table 1 lists microbiological indicator test in table 2
As a result.
Embodiment 3
The method that embodiment 1 is repeated by each component content specified in following table 1 lists microbiological indicator test in table 2
As a result.
The raw material proportioning table of 1 embodiment 1-3 of table
Performance test
Table 2 is the comparison of embodiment 1-3 and state food health drinks test stone GB/T 4789.25-2003.
Table 2
As can be seen from the above table, the cordyceps sinensis persimmon leaf beverage prepared by the preparation method of cordyceps sinensis persimmon leaf beverage of the present invention, bacterium inspection is qualified,
It can trust edible.
It is understood that above with respect to the specific descriptions of the present invention, it is merely to illustrate the present invention and is not limited to this
The described technical solution of inventive embodiments, it will be understood by those of ordinary skill in the art that, still the present invention can be carried out
Modification or equivalent substitution, to reach identical technique effect；As long as meeting using needs, all protection scope of the present invention it
It is interior.
Claims (8)
1. a kind of preparation method of cordyceps sinensis persimmon leaf beverage, it is characterised in that：Step is as follows：Following raw materials by weight portion calculates,
（1）Persimmon leaf juice is produced
Tender persimmon leaf is chosen, is rinsed repeatedly with clear water, is drained away the water, be then placed in drying chamber and dry, it is spare；
（2）It crushes
The persimmon leaf of drying is put into pulverizer, is crushed, persimmon leaf powder is made in sieving, spare；
（3）Extraction
Persimmon leaf powder is put into 90 DEG C of hot water, the ratio of persimmon leaf and hot water is 1：20, extraction 2h is carried out, was carried out after extraction
Filter, in filter residue plus in 90 DEG C of hot water of people, the ratio of persimmon leaf and hot water is 1：20, extraction 2h is carried out, leaching liquor twice is merged, it is dense
The 20%-25% of original volume is reduced to, up to persimmon leaf extracting solution；
（4）Mixing
After 1 part of honey, 2 parts of citric acids, 4 parts of white sugar, 2 parts of xanthans are dissolved respectively with warm water, mixed with 40 parts of persimmon leaf extracting solutions
Mixing is closed, persimmon leaf mixed liquor is made；
（5）It filters, is canned
It by persimmon leaf mixed liquor, is filtered, filtrate is taken to carry out canned, then select the Cordyceps militaris stroma of golden yellow color and steep in tank,
Semi-finished product are made；
（6）Sterilizing, capping
By step（5）In semi-finished product be put into high temperature ultraviolet sterilization box and sterilize, temperature setting is 85 DEG C, is carried out after sterilization cold
But, finished product is sealed.
2. the preparation method of cordyceps sinensis persimmon leaf beverage according to claim 1, it is characterised in that：The step（1）In rush
Number is washed as 4-6 times.
3. the preparation method of cordyceps sinensis persimmon leaf beverage according to claim 1, it is characterised in that：The step（1）In baking
Stove room temperature is 50-60 DEG C.
4. the preparation method of cordyceps sinensis persimmon leaf beverage according to claim 1, it is characterised in that：The step（1）In baking
The dry time is 4-6h.
5. the preparation method of cordyceps sinensis persimmon leaf beverage according to claim 1, it is characterised in that：The step（2）In sieve
Specific item number is 60-80 mesh.
6. the preparation method of cordyceps sinensis persimmon leaf beverage according to claim 1, it is characterised in that：The step（4）In temperature
Coolant-temperature gage is 35-45 DEG C.
7. the preparation method of cordyceps sinensis persimmon leaf beverage according to claim 1, it is characterised in that：The step（5）In mistake
It is 3-5 times to filter number.
8. the preparation method of cordyceps sinensis persimmon leaf beverage according to claim 1, it is characterised in that：The step（6）In kill
The bacterium time is 30-45min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611037974.2A CN108077686A (en) | 2016-11-23 | 2016-11-23 | A kind of preparation method of cordyceps sinensis persimmon leaf beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611037974.2A CN108077686A (en) | 2016-11-23 | 2016-11-23 | A kind of preparation method of cordyceps sinensis persimmon leaf beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077686A true CN108077686A (en) | 2018-05-29 |
Family
ID=62170009
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611037974.2A Pending CN108077686A (en) | 2016-11-23 | 2016-11-23 | A kind of preparation method of cordyceps sinensis persimmon leaf beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN108077686A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110742220A (en) * | 2019-11-06 | 2020-02-04 | 刘逸飞 | Sheep grass juice beverage and preparation method thereof |
-
2016
- 2016-11-23 CN CN201611037974.2A patent/CN108077686A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110742220A (en) * | 2019-11-06 | 2020-02-04 | 刘逸飞 | Sheep grass juice beverage and preparation method thereof |
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Application publication date: 20180529 |