CN108094776A - A kind of anti-oxidative beverage and its preparation method and application - Google Patents
A kind of anti-oxidative beverage and its preparation method and application Download PDFInfo
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- CN108094776A CN108094776A CN201711411225.6A CN201711411225A CN108094776A CN 108094776 A CN108094776 A CN 108094776A CN 201711411225 A CN201711411225 A CN 201711411225A CN 108094776 A CN108094776 A CN 108094776A
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- parts
- powder
- mulberries
- sweet potato
- purple sweet
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- 238000002156 mixing Methods 0.000 claims abstract description 19
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims abstract description 6
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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
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of anti-oxidative beverage and its preparation method and application, which includes the raw material of following parts by weight：0.05 1 parts of 20 30 parts of Cortex Bulbus Allii, 5 10 parts of pomelo peel, 8 12 parts of peony, 35 parts of mulberries, purple sweet potato 12 parts of powder of enzymolysis and oligofructose；The purple sweet potato enzymolysis powder is the powder solid for obtaining purple sweet potato powder after beta glucan enzymatic treatment.The present invention is effective to collect reasonable utilization by Cortex Bulbus Allii and pomelo peel, avoids the waste of resource；Be aided with peony extracting solution and mulberries mixing juice, while fragrance is promoted, it is anti-inflammatory, enhancing immunoloregulation function, and safety, without the resistance to the action of a drug.
Description
Technical field
The invention belongs to technical field of beverage, and in particular to a kind of anti-oxidative beverage and its preparation method and application.
Background technology
With the improvement of living standards, requirement of the people to beverage is no longer only limitted to quench one's thirst, is refrigerant, it is also desirable to have higher
Nutritive value.
A variety of active ingredients is contained at each position of garlic, is known as " borough chief come out antibiotic ".Many researchs show greatly
Garlic has the physiological activity such as antibacterial anti-inflammatory, anti-curing cancers, anti-oxidant, strengthen immunity, is widely used to medicine, food, change
The fields such as cosmetic.
Shaddock is Rutaceae, there is a large amount of plantations in China Guangdong, Guangxi and Fujian, and pulp is sour tasty, is liked by masses
Love.Shaddock ped accounts for the 43%~48% of entire shaddock, contains such as flavone compound, volatile oil, limonoid and day
A variety of non-nutritive physiologically active ingredients such as right pigment, it is very useful to health, and with anti-inflammatory, anti-oxidant, UV resistance
The effects that line and antiallergy.
However, Cortex Bulbus Allii and shaddock ped are taken as discarded object directly to lose more in life, the waste of resource is caused.
The content of the invention
It is contemplated that at least solve one of technical problem in the prior art.For this purpose, the present invention provides a kind of resist
Oxidizing beverages and its preparation method and application, it is therefore an objective to convenient for recycling Cortex Bulbus Allii and pomelo peel, improve the anti-oxidant of beverage
Property, beverage viscosity is suitable, and mulberries particle suspension effect is good, and with the immunoregulatory effect of enhancing.
To achieve these goals, the technical solution taken of the present invention is：
A kind of anti-oxidative beverage includes the raw material of following parts by weight：
20-30 parts of Cortex Bulbus Allii, 5-10 parts of pomelo peel, 8-12 parts of peony, 3-5 parts of mulberries, purple sweet potato enzymolysis 1-2 parts of powder and low
0.05-1 parts of Fructooligosaccharides；The purple sweet potato enzymolysis powder is the powder solid for obtaining purple sweet potato powder after beta glucan enzymatic treatment.
Purple sweet potato enzymolysis powder is made by following steps：Purple sweet potato fine powder is disperseed in deionized water, to be heated to 50 DEG C, is added in
1,4 beta-glucanase preserves 60min at 50 DEG C, is then freezed, is ground into the particle of 200 mesh to get purple sweet potato after stirring evenly
Digest powder.The suspension effect of mulberries particle in beverage can be improved, adjust the sense of taste.
The raw material further includes 1-2 parts of forget-me-not dried flower.
The raw material further includes 1-3 parts of gloeostereum incarnatum.
The preparation method of the anti-oxidative beverage, includes the following steps：
(1) 20-30 parts of cleaned, crushed after being dried of Cortex Bulbus Allii are taken into powder, with mass fraction are 65- at 85-90 DEG C
70% alcohol reflux extracts, and garlic bark extract is obtained after extracting solution rotary-classify technology；
(2) 5-10 parts of pomelo peel is taken to obtain shaddock bark extract using ultrasonic-leaching method；
(3) it with mass fraction is that 60-70% ethyl alcohol impregnates 1-3h to take 8-12 parts of peony, decompression extraction twice, for the first time
30-50min, second of 20-30min depressurize the pressure of extraction as 60-80mbar, and the temperature for depressurizing extraction is 40-60 DEG C, is carried
Liquid filtering is taken to obtain peony extract after being concentrated under reduced pressure；
(4) 3-5 parts of mulberries squeezing taking juices are taken, the mulberries after squeezing are crushed to 40-60 mesh particles, by mulberries juice with
Mulberries particle merges to obtain mulberries mixing juice；
(5) by garlic bark extract, shaddock bark extract, peony extract, mulberries mixing juice, purple sweet potato enzymolysis powder 1-
2 parts and 0.05-1 parts of mixings of oligofructose, afterwards homogenization；
(6) to after homogeneous mixed liquor sterilizing, it is filling after to get.
Forget-me-not extracting solution is additionally added in the step (5), the preparation method of forget-me-not extracting solution is that forget-me-not is taken to do
Flower refluxing extraction three times, adds the 10-12 times of water measured for the first time, extracts 0.5-2h；Second plus 8-10 times of water, extract 0.5-2h；
Third time plus 6-8 times of water extract 0.5-2h；Three layers of filtered through gauze, merging filtrate every time concentrate filtrate to forget-me-not and do
Flower weight 1-5 times of g/ml to get.
Gloeostereum incarnatum decoction liquor has been additionally added in the step (5), gloeostereum incarnatum decoction liquor is that 1-3 parts of gloeostereum incarnatum is taken to add water to cook 2-3 times,
Every time plus 6-10 times of water decocts 30-60min, merges decoction liquor, and is obtained after clarifying treatment.
Homogenization includes a homogenization in the step (5) and second homogenate is handled, the temperature of a homogenization
It spends for 50-60 DEG C, homogenization pressure 10-15MPa；Using double-stage homogenization, level-one homogenization pressure is 20- for second homogenate processing
22MPa, double-stage homogenization pressure are 11-13MPa.
The main active ingredient of peony is paeonol and paeoniflorin, and there is calm, anti-inflammatory, antipyretic, antiallergy, enhancing to exempt from
Epidemic disease adjusts, inhibits the pharmacological actions such as a variety of pathogenic bacteria breedings, and Paeonol is small to oral stimulation, has no drug resistance, Neng Goubao
Protect intraoral probiotics.In addition, contain abundant natural flavor substance in peony.
Mulberry fruit has the effects that promote the production of body fluid to quench thirst, promotes digestion, helps defecation, and proper amount of edible can promote gastric secretion, stimulate
Enterocinesia and releasing are scorching.
Oligofructose is a kind of natural active matter, has not only maintained the pure sweetening characteristics of sucrose, but also more clear than sucrose sweet taste
It is refreshing, it is to have to adjust intestinal flora, Bifidobacterium of rising in value promotes the absorption of calcium, adjusts the guarantors such as blood fat, immunological regulation, anti-caries tooth
The novel sweetener of health-care function.
Forget-me-not is rich in vitamin C, has enriching yin and nourishing kidney, clears liver and improve vision, skin maintenance, blood-supplementing blood-nourishing, and can promote through machine
The effect of body metabolism, delaying cell aging improve immunocompetence, antiviral, anti-cancer and cancer-preventing, can also exclude proud flesh, slow down
The generation of wrinkle and blackspot, skin whitening.
The content of cellulose is very high in purple sweet potato, such substance can increase the volume of excrement, promotes the wriggling of stomach, cleaning
Mucus, pneumatosis and the putrefaction being detained in enteron aisle discharge noxious material and carcinogen in excrement, so as to keep stool smooth
It is logical, improve digestive tract environment, prevent the generation of enterogastric diseases；Contained anthocyanin is to removing peroxide radical in purple sweet potato
Ability is most strong, and this ability increases with total phenol amount in purple sweet potato and enhanced.The anthocyanin in purple sweet potato can also be effective simultaneously
Prevention linoleic acid autoxidation caused by lipid peroxidation.
Gloeostereum incarnatum contains certain natural pharmacological property ingredient, and pharmacological testing shows that its metabolite has anti-aerobacteria, green pus
Bacillus, enterobacteria, Escherichia coli and golden yellow grape bacillus isoreactivity.Can help and in, reinforce the kidney gas, diuresis road, for mending
The gastrointestinal systems diseases such as empty, treatment hemorrhoid, rush down dysentery (the most apparent to the inhibitory action of enteritis salmonella).
Pomelo peel can inhibit the growth of staphylococcus aureus, salmonella；With prevention gastric ulcer, reducing blood lipid and blood
Cholesterol, the functions such as anti-inflammatory, spasmolysis, analgesia.
The anti-oxidative beverage is taken to 100 people for having constipation symptom, 87 people had the effect of apparent after 1-2 days.
Anti-oxidative beverage is with ginger juice with 1:2-5 volume ratio mixing, coated on skin occur swelling and ache and itch at, sooner or later
Respectively once, skin relieving itching and eliminating swelling is with obvious effects.Statistics has 62 people to coat affected part using the method, and 59 people have obvious curative effects.
By using beverage prepared by the present invention with physiological saline according to 1:The volume ratio mixing of 20-30, coated on wound
Festering wound is infected, coating 3 times, there can be larger change curative effect for 2-3 days daily.
Beneficial effects of the present invention：The present invention is effective to collect reasonable utilization by Cortex Bulbus Allii and pomelo peel, avoids
The waste of resource；It is aided with peony extracting solution and mulberries mixing juice, while fragrance is promoted, anti-inflammatory, enhancing immunological regulation
Function, and safety, without the resistance to the action of a drug.Beverage viscosity is suitable, and mulberries particle suspension effect is good.Cortex Bulbus Allii can be overcome to carry slight
Sense of discomfort defect, the effect of having both each ingredient, have high health-care effect.
Specific embodiment
Below by the description to embodiment, the specific embodiment of the present invention is described in further detail, purpose
Be to aid in those skilled in the art has more complete, accurate and deep understanding, and helps to design of the invention, technical solution
In its implementation.
Embodiment 1
A kind of anti-oxidative beverage includes the raw material of following parts by weight：
0.1 part of 20 parts of Cortex Bulbus Allii, 6 parts of pomelo peel, 10 parts of peony, 3 parts of mulberries, purple sweet potato 1 part of powder of enzymolysis and oligofructose；
Purple sweet potato enzymolysis powder is the powder solid for obtaining purple sweet potato powder after beta glucan enzymatic treatment.
Purple sweet potato enzymolysis powder is made by following steps：Purple sweet potato fine powder is disperseed in deionized water, to be heated to 50 DEG C, is added in
1,4 beta-glucanase preserves 60min at 50 DEG C, is then freezed, is ground into the particle of 200 mesh to get purple sweet potato after stirring evenly
Digest powder.
The preparation method of the anti-oxidative beverage, includes the following steps：
(1) 20 parts of cleaned, crushed after being dried of Cortex Bulbus Allii is taken to be returned into powder at 85 DEG C with mass fraction for 70% ethyl alcohol
Stream extracts, and garlic bark extract is obtained after extracting solution rotary-classify technology；
(2) 6 parts of pomelo peel is taken to obtain shaddock bark extract using ultrasonic-leaching method；
(3) 10 parts of peony is taken to impregnate 2h with mass fraction for 70% ethyl alcohol, decompression is extracted twice, first time 40min, the
Secondary 30min depressurizes the pressure of extraction as 70mbar, and the temperature for depressurizing extraction is 50 DEG C, and extracting solution filtering obtains after being concentrated under reduced pressure
Peony extract；
(4) 3 parts of squeezing taking juices of mulberries are taken, the mulberries after squeezing are crushed to 40 mesh particles, by mulberries juice and mulberries
Particle merges to obtain mulberries mixing juice；
(5) garlic bark extract, shaddock bark extract, peony extract, mulberries mixing juice, purple sweet potato are digested into powder 1
The 0.1 part of mixing of part and oligofructose, afterwards homogenization；
(6) to after homogeneous mixed liquor sterilizing, it is filling after to get.
Embodiment 2
A kind of anti-oxidative beverage includes the raw material of following parts by weight：
25 parts of Cortex Bulbus Allii, 8 parts of pomelo peel, 10 parts of peony, 3 parts of mulberries, 1.5 parts of powder of purple sweet potato enzymolysis, 0.3 part of oligofructose
With 1 part of forget-me-not dried flower；Purple sweet potato enzymolysis powder is the powder solid for obtaining purple sweet potato powder after beta glucan enzymatic treatment.
Purple sweet potato enzymolysis powder is made by following steps：Purple sweet potato fine powder is disperseed in deionized water, to be heated to 50 DEG C, is added in
1,4 beta-glucanase preserves 60min at 50 DEG C, is then freezed, is ground into the particle of 200 mesh to get purple sweet potato after stirring evenly
Digest powder.
The preparation method of the anti-oxidative beverage, includes the following steps：
(1) 25 parts of cleaned, crushed after being dried of Cortex Bulbus Allii is taken to be returned into powder at 90 DEG C with mass fraction for 65% ethyl alcohol
Stream extracts, and garlic bark extract is obtained after extracting solution rotary-classify technology；
(2) 8 parts of pomelo peel is taken to obtain shaddock bark extract using ultrasonic-leaching method；
(3) 10 parts of peony is taken to impregnate 2h with mass fraction for 70% ethyl alcohol, decompression is extracted twice, first time 40min, the
Secondary 30min depressurizes the pressure of extraction as 70mbar, and the temperature for depressurizing extraction is 50 DEG C, and extracting solution filtering obtains after being concentrated under reduced pressure
Peony extract；
(4) 3 parts of squeezing taking juices of mulberries are taken, the mulberries after squeezing are crushed to 40 mesh particles, by mulberries juice and mulberries
Particle merges to obtain mulberries mixing juice；
(5) take 1 part of refluxing extraction of forget-me-not dried flower three times, add the water of 12 times of amounts for the first time, extract 1h；Second plus 10 times
Water extracts 1h；Third time plus 6 times of water extract 0.5h；Three layers of filtered through gauze, merging filtrate concentrate filtrate to not every time
3 times of g/ml of selfless dried flower weight to get；
(6) by garlic bark extract, shaddock bark extract, peony extract, mulberries mixing juice, forget-me-not flower extraction
0.3 part of liquid, purple sweet potato 1.5 parts of powder of enzymolysis and oligofructose mixing, afterwards homogenization；
(7) to after homogeneous mixed liquor sterilizing, it is filling after to get.
Embodiment 3
A kind of anti-oxidative beverage includes the raw material of following parts by weight：
30 parts of Cortex Bulbus Allii, 10 parts of pomelo peel, 11 parts of peony, 5 parts of mulberries, 2 parts of forget-me-not dried flower, 2 parts of gloeostereum incarnatum, purple sweet potato enzyme
Solve 0.5 part of 1.5 parts of powder and oligofructose；Purple sweet potato enzymolysis powder is to consolidate the powder that purple sweet potato powder obtains after beta glucan enzymatic treatment
Body.
Purple sweet potato enzymolysis powder is made by following steps：Purple sweet potato fine powder is disperseed in deionized water, to be heated to 50 DEG C, is added in
1,4 beta-glucanase preserves 60min at 50 DEG C, is then freezed, is ground into the particle of 200 mesh to get purple sweet potato after stirring evenly
Digest powder.
The preparation method of the anti-oxidative beverage, includes the following steps：
(1) 30 parts of cleaned, crushed after being dried of Cortex Bulbus Allii is taken to be returned into powder at 90 DEG C with mass fraction for 70% ethyl alcohol
Stream extracts, and garlic bark extract is obtained after extracting solution rotary-classify technology；
(2) 10 parts of pomelo peel is taken to obtain shaddock bark extract using ultrasonic-leaching method；
(3) 11 parts of peony is taken to impregnate 2h with mass fraction for 70% ethyl alcohol, decompression is extracted twice, first time 40min, the
Secondary 30min depressurizes the pressure of extraction as 70mbar, and the temperature for depressurizing extraction is 50 DEG C, and extracting solution filtering obtains after being concentrated under reduced pressure
Peony extract；
(4) 5 parts of squeezing taking juices of mulberries are taken, the mulberries after squeezing are crushed to 40 mesh particles, by mulberries juice and mulberries
Particle merges to obtain mulberries mixing juice；
(5) 2 parts of refluxing extractions of forget-me-not dried flower are taken three times, add the water of 10 times of amounts for the first time, extract 1h；Second plus 8 times
Water extracts 1h；Third time plus 7 times of water extract 0.5h；Three layers of filtered through gauze, merging filtrate concentrate filtrate to not every time
3 times of g/ml of selfless dried flower weight to get；
(6) 2 parts of gloeostereum incarnatum is taken to add water to cook 2-3 times, every time plus 8 times of water decoct 40min, merge decoction liquor, and clarifying treatment
Gloeostereum incarnatum decoction liquor is obtained afterwards；
(7) by garlic bark extract, shaddock bark extract, peony extract, mulberries mixing juice, forget-me-not flower extraction
0.5 part of liquid, gloeostereum incarnatum decoction liquor, purple sweet potato 1.5 parts of powder of enzymolysis and oligofructose mixing, afterwards homogenization；
(8) to after homogeneous mixed liquor sterilizing, it is filling after to get.
Anti-inflammatory effect is evaluated
Healthy mice 40 is taken, is randomly divided into 4 groups, i.e. physiological saline group, No. 1 sample sets (1 gained beverage of embodiment), 2
Number sample sets (2 gained beverage of embodiment) and No. 3 sample sets (3 gained beverage of embodiment).Every, laboratory mouse is respectively with two
Toluene 0.03ml/ only applies left ear and causes inflammation, and auris dextra does not handle and does blank control.After smearing dimethylbenzene 20min, in the left ear of each group mouse
Each group is uniformly smeared respectively and awards test agent in outer two sides.Mouse is put to death after 1h, takes auricle in two ear same position of mouse or so, immediately
With scales/electronic balance weighing, left and right ear weight difference (swelling) and inhibiting rate are calculated.The result shows that：1-3 sample sets can be
Mouse polarity inflammation swelling auricle weight caused by dimethylbenzene significantly mitigates, and shows there is apparent anti-inflammatory work to polarity inflammation
With.
The present invention is exemplarily described above.Obviously, present invention specific implementation is not subject to the restrictions described above.
As long as employ the improvement of the various unsubstantialities of inventive concept and technical scheme of the present invention progress；Or it is not improved, it will
The above-mentioned design and technical solution of the present invention directly applies to other occasions, within protection scope of the present invention.
Claims (9)
1. a kind of anti-oxidative beverage, which is characterized in that include the raw material of following parts by weight：
20-30 parts of Cortex Bulbus Allii, 5-10 parts of pomelo peel, 8-12 parts of peony, 3-5 parts of mulberries, purple sweet potato 1-2 parts of powder of enzymolysis and oligomeric fruit
It is 0.05-1 parts sugared；The purple sweet potato enzymolysis powder is the powder solid for obtaining purple sweet potato powder after beta glucan enzymatic treatment.
2. anti-oxidative beverage according to claim 1, which is characterized in that the raw material further includes 1-2 parts of forget-me-not dried flower.
3. anti-oxidative beverage according to claim 1, which is characterized in that the raw material further includes 1-3 parts of gloeostereum incarnatum.
4. the preparation method of anti-oxidative beverage according to claim 1, which is characterized in that include the following steps：
(1) 20-30 parts of cleaned, crushed after being dried of Cortex Bulbus Allii are taken into powder, with mass fraction are 65-70% at 85-90 DEG C
Alcohol reflux extracts, and garlic bark extract is obtained after extracting solution rotary-classify technology；
(2) 5-10 parts of pomelo peel is taken to obtain shaddock bark extract using ultrasonic-leaching method；
(3) it with mass fraction is that 60-70% ethyl alcohol impregnates 1-3h to take 8-12 parts of peony, decompression extraction twice, first time 30-
50min, second of 20-30min depressurize the pressure of extraction as 60-80mbar, and the temperature for depressurizing extraction is 40-60 DEG C, extracting solution
Filtering obtains peony extract after being concentrated under reduced pressure；
(4) 3-5 parts of squeezing taking juices of mulberries are taken, the mulberries after squeezing are crushed to 40-60 mesh particles, by mulberries juice and mulberries
Particle merges to obtain mulberries mixing juice；
(5) garlic bark extract, shaddock bark extract, peony extract, mulberries mixing juice, purple sweet potato are digested into 1-2 parts of powder
With 0.05-1 parts of mixings of oligofructose, afterwards homogenization；
(6) to after homogeneous mixed liquor sterilizing, it is filling after to get.
5. the preparation method of anti-oxidative beverage according to claim 4, which is characterized in that be additionally added in the step (5)
Forget-me-not extracting solution, the preparation method of forget-me-not extracting solution are to take forget-me-not dried flower refluxing extraction three times, add 10-12 times for the first time
The water of amount extracts 0.5-2h；Second plus 8-10 times of water, extract 0.5-2h；Third time plus 6-8 times of water extract 0.5-2h；Every time
Three layers of filtered through gauze, merging filtrate, concentrate filtrate to 1-5 times of g/ml of forget-me-not dried flower weight to get.
6. the preparation method of anti-oxidative beverage according to claim 4, which is characterized in that be additionally added in the step (5)
Gloeostereum incarnatum decoction liquor, gloeostereum incarnatum decoction liquor are that 1-3 parts of gloeostereum incarnatum is taken to add water to cook 2-3 times, and every time plus 6-10 times of water decocts 30-60min, closes
And decoction liquor, and obtained after clarifying treatment.
7. the preparation method of anti-oxidative beverage according to claim 4, which is characterized in that homogenization in the step (5)
It is handled including a homogenization and second homogenate, the temperature of a homogenization is 50-60 DEG C, homogenization pressure 10-
15MPa；Using double-stage homogenization, level-one homogenization pressure is 20-22MPa for second homogenate processing, and double-stage homogenization pressure is 11-13MPa.
8. use the anti-oxidative beverage with ginger juice with 1:The volume ratio of 2-5 is mixed for skin relieving itching and eliminating swelling.
9. use the anti-oxidative beverage with physiological saline with 1:The volume ratio of 20-30 is mixed for treating trauma infection contamination and suppurating hindering
Mouthful.
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