CN108157717A - Dendrobium candidum water chestnut beverage and preparation method thereof - Google Patents
Dendrobium candidum water chestnut beverage and preparation method thereof Download PDFInfo
- Publication number
- CN108157717A CN108157717A CN201711446806.3A CN201711446806A CN108157717A CN 108157717 A CN108157717 A CN 108157717A CN 201711446806 A CN201711446806 A CN 201711446806A CN 108157717 A CN108157717 A CN 108157717A
- Authority
- CN
- China
- Prior art keywords
- water chestnut
- dendrobium candidum
- water
- preparation
- grain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 88
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 88
- 235000009165 saligot Nutrition 0.000 title claims abstract description 88
- 241001083492 Trapa Species 0.000 title claims abstract description 79
- 241000026010 Dendrobium candidum Species 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000014347 soups Nutrition 0.000 claims abstract description 17
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 239000006228 supernatant Substances 0.000 claims abstract description 10
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 10
- 240000001085 Trapa natans Species 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000000047 product Substances 0.000 claims abstract description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 7
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 7
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 7
- 239000000661 sodium alginate Substances 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000009849 vacuum degassing Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 239000002699 waste material Substances 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 240000004638 Dendrobium nobile Species 0.000 claims description 2
- 238000007872 degassing Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000015165 citric acid Nutrition 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 2
- 238000007654 immersion Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 3
- 241000208140 Acer Species 0.000 description 2
- 244000141353 Prunus domestica Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 235000015961 tonic Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000011305 Capsella bursa pastoris Nutrition 0.000 description 1
- 240000008867 Capsella bursa-pastoris Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001523681 Dendrobium Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000594394 Hedyotis Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010043540 Thromboangiitis obliterans Diseases 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of dendrobium candidum water chestnut beverage and preparation method thereof, which includes：Dendrobium candidum, water chestnut, white granulated sugar, citric acid, Arabic gum, xanthans, sodium alginate, water.Preparation method is first to crush dendrobium candidum, centrifuge, collecting supernatant and obtain dendrobium candidum juice；Water chestnut is peeled, hydrochloric acid solution immersion, the side's of being cut into grain, boiling, supernatant liquor as water chestnut soup, water chestnut grain be used as fruit；Again by dendrobium candidum juice and water chestnut soup, white granulated sugar, citric acid, Arabic gum, xanthans, sodium alginate mixing, homogeneous, addition water chestnut grain, tinning, sterilization can obtain product.The dendrobium candidum water chestnut beverage healthcare function is strong, and nutritive value is high, and with the distinctive faint scent of water chestnut.
Description
Technical field
The invention belongs to beverage production fields, and in particular to a kind of dendrobium candidum water chestnut beverage and preparation method thereof.
Background technology
As the development of social economy, people are to healthy growing interest, the requirement to beverage is also gradually increased, especially
It is more and more favored by consumers in terms of taste, nutrition and with special health-caring function.Iron dendrobium candidum alias
Iron sheet is blue, ribbed hedyotis herb, is orchid family Dendrobium herbaceos perennial, is known as the title of " first of Chinese nine big celestial grass " in ancient times.
Dendrobium candidum has unique medical value, belongs to the yin tonics in tonic, and property is sweet, be slightly cold, returns stomach, kidney channel, reinforcing stomach reg fluid,
Nourishing Yin and clearing heat, for pyreticosis Tianjin wound, abnormal heat is not moved back, fire excess from yin deficiency, hectic fever due to yin labor is hot after being ill.Modern study proves that dendrobium candidum has
Have anti-aging, it is antitumor, reduce blood glucose, improve immune function and other effects, to malignant tumour, enterogastric diseases, diabetes, it is white in
The diseases such as barrier, arthritis, Buerger's disease and chronic pharyngitis have the effect of fine.Dendrobium candidum finished product technique is big at present
Part is rested on is twisted into helical form or spring-like by tender stem, dries, and commodity are stored for maple bucket, and the reprocessing of maple bucket must pass through height
Temperature, without new dendrobium candidum deep processed product.Water chestnut, meat is delicate, pure and sweet faint scent, is known as " fruit in vegetable ", " people from Jiangnan
The good reputation of ginseng ".It promotes the production of body fluid to quench thirst, heat-clearing appetizing, resolving sputum QI invigorating, inducing resuscitation item and other effects are early on the books in pharmacopeia, is a kind of
With flavor, trophism and health in the food of one.
Invention content
The object of the present invention is to provide a kind of dendrobium candidum water chestnut beverage, the dendrobium candidum water chestnut beverage components by weight hundred
Point ratio is：6-10 parts of dendrobium candidum, 4-6 parts of water chestnut, 0.5-1 parts of white granulated sugar, 0.5-1 parts of citric acid, 0.5-1 parts of Arabic gum,
0.05-0.2 parts of xanthans, 0.05-0.2 parts of sodium alginate, surplus is water.
The invention also discloses the preparation method of above-mentioned dendrobium candidum water chestnut beverage, preparation method includes the following steps：
S1：The preparation of dendrobium candidum extracting solution：
(1) fresh dendrobium candidum is removed into leaf, takes stem, cleaned and be cut into trifle, be placed in water at ventilation shading
It drains；
(2) pure water is added to be packed into crusher or juicer the dendrobium candidum drained to crush, obtain dendrobium candidum solution
Body mixture；
(3) dendrobium candidum liquid mixture is centrifuged, collects supernatant, it is spare；
S2：Water chestnut soup and water chestnut side grain preparation：
(1) select that thin skin, meat is white, quality is tender and crisp, sweet in flavor, and content of starch is low, without rot, water chestnut without disease pest makees
For raw material, crust is pruned with parer after being eluted with water；
(2) 2-3min is impregnated with the hydrochloric acid solution of 0.1-0.3%；
(3) water chestnut side's grain that water chestnut is uniformly cut into the length of side about 3-4mm by the water chestnut after impregnating is taken out；
(4) then water chestnut side's grain is filtered, the waste after centrifuge of the filtrate after filtering takes at boiling 3-5min
Layer clear liquid, is made water chestnut soup, and water chestnut side's grain is spare after being rinsed 4-6 times with processed water；
S3：Allotment mixing：
(1) the S1 dendrobium candidum extracting solutions prepared and S2 the water chestnut soup prepared are mixed, then adds white granulated sugar, lemon
Mixed liquor is made in acid, Arabic gum, xanthans, sodium alginate；
(2) by deployed mixed liquor homogenization；
(3) the water chestnut side's grain prepared in S2 is added in the good mixed liquor of homogeneous again；
S4：Canned, sterilization：
S3 is prepared into product capping, then sterilizes 30-60min at 85-90 DEG C, you can.
As a preferred technical solution of the present invention, in the S1 steps (3), the centrifugation is through 3000-5000rpm
Under conditions of centrifuge 5-10min.
As a preferred technical solution of the present invention, in the S2 steps (4), the centrifugation is through 3000-6000rpm
Under conditions of centrifuge 5-10min.
As a preferred technical solution of the present invention, in the S3 steps (2), homogenization is by mixed liquor high pressure
Homogenizer 20-30MPa homogeneous is deaerated to non-foam under 700-800mmHg pressure with vacuum degassing machine generate twice, after homogeneous.
Compared with prior art, technique effect of the invention is embodied in：
By the way that dendrobium candidum squeezing is handled, mixed liquor is prepared by mixing into conjunction with water chestnut, it can be effectively by iron sheet stone
The beneficiating ingredient of dry measure used in former times polysaccharide component, dendrobium candidum alkali composition and water chestnut is largely retained so that the healthcare function of beverage increases
By force, nutritive value is higher, has the distinctive faint scent of water chestnut.
Specific embodiment
Embodiment one：
S1：The preparation of dendrobium candidum extracting solution：Fresh dendrobium candidum is removed into leaf, takes stem, clean and is cut into trifle, is put
Water is drained at ventilation shading, the dendrobium candidum that 600g is drained is weighed and 2000g pure water is added to be packed into crusher or juicer
It is crushed, obtains dendrobium candidum liquid mixture through centrifuging 5min under conditions of 3000rpm, collection supernatant is spare.
S2：Water chestnut soup and water chestnut side grain preparation：Selection thin skin, meat is white, quality is tender and crisp, sweet in flavor, and starch
Content is low, and crust is pruned with parer after being eluted with water without the rotten, water chestnut without disease pest, weighs the water chestnut use that 400g has cut crust
0.1% hydrochloric acid solution impregnates 2min, takes out water chestnut side's grain that water chestnut is uniformly cut into the length of side about 3mm by the water chestnut after impregnating, water chestnut
Then shepherd's purse side's grain is filtered with 1000g boiling 3min, the filtrate after filtering through the waste after centrifuging 5min under conditions of 3000rpm,
Supernatant liquor is taken, water chestnut soup is made, water chestnut side's grain is spare after being rinsed 4 times with processed water.
S3：Allotment mixing：The S1 dendrobium candidum extracting solutions prepared and S2 the water chestnut soup prepared are mixed, then added
Mixed liquor is made in 50g white granulated sugars, 50g citric acids, 50g Arabic gums, 5g xanthans, 5g sodium alginates, by deployed mixing
Liquid with high pressure homogenizer 20MPa homogeneous is deaerated to non-foam under 700mmHg pressure with vacuum degassing machine and produced twice, after homogeneous
It is raw, then the water chestnut side's grain prepared in S2 is added in the good mixed liquor of homogeneous.
S4：Canned, sterilization：S3 is prepared into product capping, then sterilizes 30min at 85 DEG C, you can.
Embodiment two：
S1：Fresh dendrobium candidum is removed into leaf, takes stem, cleaned and is cut into trifle, is placed in water at ventilation shading
It drains, weighs the dendrobium candidum that 800g is drained 2500g pure water is added to be packed into crusher or juicer and crushed, obtain iron sheet stone
For dry measure used in former times liquid mixture through centrifuging 8min under conditions of 4000rpm, collection supernatant is spare.
S2：Water chestnut soup and water chestnut side grain preparation：Selection thin skin, meat is white, quality is tender and crisp, sweet in flavor, and starch
Content is low, without the rotten, water chestnut without disease pest as raw material, prunes crust with parer after being eluted with water, weighs 500g and cut outside
The water chestnut of skin impregnates 2.5min with 0.2% hydrochloric acid solution, takes out the water chestnut after impregnating and water chestnut is uniformly cut into the length of side about 3mm's
Water chestnut side's grain, water chestnut side grain 1200g boiling 4min, is then filtered, the filtrate after filtering under conditions of 4000rpm through through centrifuging
Waste after 8min, takes supernatant liquor, and water chestnut soup is made, and water chestnut side's grain is spare after being rinsed 5 times with processed water.
S3：Allotment mixing：The S1 dendrobium candidum extracting solutions prepared and S2 the water chestnut soup prepared are mixed, then add 7g
Mixed liquor is made in white granulated sugar, 7g citric acids, 7g Arabic gums, 10g xanthans, 10g sodium alginates, and deployed mixed liquor is used
High pressure homogenizer 25MPa homogeneous is deaerated to non-foam under 750mmHg pressure with vacuum degassing machine generate twice, after homogeneous, then
The water chestnut side's grain prepared in S2 is added in the good mixed liquor of homogeneous；
S4：Canned, sterilization：S3 is prepared into product capping, then sterilizes 45min at 87 DEG C, you can.
Embodiment three：
S1：Fresh dendrobium candidum is removed into leaf, takes stem, cleaned and is cut into trifle, is placed in water at ventilation shading
It drains, weighs the dendrobium candidum that 1000g is drained 3000g pure water is added to be packed into crusher or juicer and crushed, obtain iron sheet
For stem of noble dendrobium liquid mixture through centrifuging 10min under conditions of 5000rpm, collection supernatant is spare.
S2：Water chestnut soup and water chestnut side grain preparation：Selection thin skin, meat is white, quality is tender and crisp, sweet in flavor, and starch
Content is low, without the rotten, water chestnut without disease pest as raw material, prunes crust with parer after being eluted with water, weighs 600g and cut outside
The water chestnut of skin impregnates 2-3min with 0.3% hydrochloric acid solution, takes out the water chestnut after impregnating and water chestnut is uniformly cut into the length of side about 4mm's
Water chestnut side's grain, water chestnut side grain 1500g boiling 5min, is then filtered, the filtrate after filtering under conditions of 6000rpm through through centrifuging
Waste after 10min, takes supernatant liquor, and water chestnut soup is made, and water chestnut side's grain is spare after being rinsed 6 times with processed water.
S3：Allotment mixing：The S1 dendrobium candidum extracting solutions prepared and S2 the water chestnut soup prepared are mixed, then added
Mixed liquor is made in 10g white granulated sugars, 10g citric acids, 10g Arabic gums, 20g xanthans, 20g sodium alginates, and deployed is mixed
Conjunction liquid with high pressure homogenizer 30MPa homogeneous is deaerated to non-foam under 800mmHg pressure with vacuum degassing machine and produced twice, after homogeneous
It is raw, then the water chestnut side's grain prepared in S2 is added in the good mixed liquor of homogeneous.
S4：Canned, sterilization：S3 is prepared into product capping, then sterilizes 60min at 90 DEG C, you can.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of dendrobium candidum water chestnut beverage, which is characterized in that the dendrobium candidum water chestnut beverage component is by weight percentage：Iron
6-10 parts of the skin stem of noble dendrobium, 4-6 parts of water chestnut, 0.5-1 parts of white granulated sugar, 0.5-1 parts of citric acid, 0.5-1 parts of Arabic gum, xanthans
0.05-0.2 parts, 0.05-0.2 parts of sodium alginate, surplus is water.
2. dendrobium candidum water chestnut beverage as described in claim 1, which is characterized in that the dendrobium candidum water chestnut beverage component is by weight
Measuring percentage is：8 parts of dendrobium candidum, 5 parts of water chestnut, 0.7 part of white granulated sugar, 0.7 part of citric acid, 0.7 part of Arabic gum, xanthans
0.1 part, 0.1 part of sodium alginate, surplus is water.
A kind of 3. preparation method of dendrobium candidum water chestnut beverage as described in claim 1 or 2, which is characterized in that the preparation
Method includes the following steps：
S1：The preparation of dendrobium candidum extracting solution：
(1) fresh dendrobium candidum is removed into leaf, takes stem, cleaned and be cut into trifle, be placed at ventilation shading and drain water；
(2) pure water is added to be packed into crusher or juicer the dendrobium candidum drained to crush, obtain dendrobium candidum liquid and mix
Close object；
(3) dendrobium candidum liquid mixture is centrifuged, collects supernatant, it is spare；
S2：Water chestnut soup and water chestnut side grain preparation：
(1) select that thin skin, meat is white, quality is tender and crisp, sweet in flavor, and content of starch is low, without rot, water chestnut without disease pest is as former
Material, crust is pruned after being eluted with water with parer；
(2) 2-3min is impregnated with the hydrochloric acid solution of 0.1-0.3%；
(3) water chestnut side's grain that water chestnut is uniformly cut into the length of side about 3-4mm by the water chestnut after impregnating is taken out；
(4) then water chestnut side's grain is filtered, the waste after centrifuge of the filtrate after filtering takes upper strata clear at boiling 3-5min
Liquid, is made water chestnut soup, and water chestnut side's grain is spare after being rinsed 4-6 times with processed water；
S3：Allotment mixing：
(1) the S1 dendrobium candidum extracting solutions prepared and S2 the water chestnut soup prepared are mixed, then adds white granulated sugar, citric acid,
Mixed liquor is made in Arabic gum, xanthans, sodium alginate；
(2) by deployed mixed liquor homogenization；
(3) the water chestnut side's grain prepared in S2 is added in the good mixed liquor of homogeneous again；
S4：Canned, sterilization：
S3 is prepared into product capping, then sterilizes 30-60min at 85-90 DEG C, you can.
A kind of 4. preparation method of dendrobium candidum water chestnut beverage as claimed in claim 3, which is characterized in that the S1 steps
(3) in, the centrifugation is through centrifuging 5-10min under conditions of 3000-5000rpm.
A kind of 5. preparation method of dendrobium candidum water chestnut beverage as claimed in claim 3, which is characterized in that the S2 steps
(4) in, the centrifugation is through centrifuging 5-10min under conditions of 3000-6000rpm.
A kind of 6. preparation method of dendrobium candidum water chestnut beverage as claimed in claim 3, which is characterized in that the S3 steps
(2) in, homogenization is that mixed liquor high pressure homogenizer 20-30MPa homogeneous is used vacuum degassing machine in 700- twice, after homogeneous
Degassing to non-foam generates under 800mmHg pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711446806.3A CN108157717A (en) | 2017-12-27 | 2017-12-27 | Dendrobium candidum water chestnut beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711446806.3A CN108157717A (en) | 2017-12-27 | 2017-12-27 | Dendrobium candidum water chestnut beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157717A true CN108157717A (en) | 2018-06-15 |
Family
ID=62518131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711446806.3A Pending CN108157717A (en) | 2017-12-27 | 2017-12-27 | Dendrobium candidum water chestnut beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108157717A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109880707A (en) * | 2019-04-23 | 2019-06-14 | 芜湖职业技术学院 | Water chestnut beer and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783624A (en) * | 2014-03-06 | 2014-05-14 | 广东海洋大学 | Production method of cloudy Dendrobium officinale functional drink |
| CN103907986A (en) * | 2014-03-28 | 2014-07-09 | 王勤 | Preparation method of eleocharis dulcis drinks |
| CN106135986A (en) * | 2015-03-25 | 2016-11-23 | 安徽中医药大学 | The preparation technology of a kind of fresh Herba Dendrobii juice and method for disinfection |
| CN106261225A (en) * | 2016-08-10 | 2017-01-04 | 宿州学院 | A kind of fruity Herba Dendrobii water chestnut beverage and preparation method thereof |
| CN106721781A (en) * | 2016-11-22 | 2017-05-31 | 张家港昊盛实业投资有限公司 | Dendrobium candidum beverage and preparation method thereof |
-
2017
- 2017-12-27 CN CN201711446806.3A patent/CN108157717A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783624A (en) * | 2014-03-06 | 2014-05-14 | 广东海洋大学 | Production method of cloudy Dendrobium officinale functional drink |
| CN103907986A (en) * | 2014-03-28 | 2014-07-09 | 王勤 | Preparation method of eleocharis dulcis drinks |
| CN106135986A (en) * | 2015-03-25 | 2016-11-23 | 安徽中医药大学 | The preparation technology of a kind of fresh Herba Dendrobii juice and method for disinfection |
| CN106261225A (en) * | 2016-08-10 | 2017-01-04 | 宿州学院 | A kind of fruity Herba Dendrobii water chestnut beverage and preparation method thereof |
| CN106721781A (en) * | 2016-11-22 | 2017-05-31 | 张家港昊盛实业投资有限公司 | Dendrobium candidum beverage and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 万定良等: "《果蔬饮料生产技术》", 31 January 1996, 江西科学技术出版社 * |
| 刘程: "《食品添加剂实用大全 修订版》", 31 January 2004, 北京工业大学出版社 * |
| 李蕾: "铁皮石斛荸荠饮料工艺研究 ", 《文山学院学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109880707A (en) * | 2019-04-23 | 2019-06-14 | 芜湖职业技术学院 | Water chestnut beer and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960795B (en) | Preparation method of fruit and vegetable beverage | |
| CN103478520A (en) | Compound fruit jam and production technique thereof | |
| CN108157717A (en) | Dendrobium candidum water chestnut beverage and preparation method thereof | |
| CN105146638A (en) | Preparation method of pleurotus eryngii compound beverage | |
| CN103392895B (en) | Production method of flavored ginseng fruit piece | |
| CN105166262A (en) | Nourishing and nerve soothing preserved Chinese yam-containing pumpkin processing method | |
| CN104304865A (en) | Preparation method of guava health sauce | |
| CN104000114A (en) | Purple sweet potato and kernel-containing crispy rice and processing method thereof | |
| CN103750160A (en) | Volvariella volvacea dark plum cake | |
| CN106307210A (en) | Orange and Chinese yam nutritional can and making method thereof | |
| CN104489842B (en) | Semen Ormosiae Hosiei Flos Rosae Rugosae nutritious drink and preparation method thereof | |
| CN106721848A (en) | A kind of hypotensive defatted wheat germ bag bubble solid beverage and preparation method thereof | |
| CN106418058A (en) | Low-energy beverage with Chinese yam and sweet osmanthus and preparation method thereof | |
| CN106107310A (en) | A kind of Fructus Caricae Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN105519653A (en) | Black tea spleen-tonifying cake | |
| CN105310067A (en) | Making method for composite health asparagus beverage | |
| CN105053471A (en) | Heat clearing and feature beautifying Chinese yam flavored preserved pear processing method | |
| CN104263576A (en) | A dendrobium officinale wine beverage with rice fragrance and a preparing method thereof | |
| CN104207249A (en) | Spinach and kiwifruit juice | |
| CN105011266A (en) | Manufacturing method for pleurotus eryngii dietary fiber beverage | |
| CN104207240A (en) | Milk-taste beverage with carrot and lentinula edodes and preparation method thereof | |
| CN105124685A (en) | Processing method of white mulberry root bark and wild rice stem honeydew | |
| CN107125513A (en) | A kind of compound juice beverage with functions of strengthening stomach and promoting digestion and preparation method thereof | |
| CN107183450A (en) | A kind of preparation method of persimmon leaf health care beverage | |
| CN103750446A (en) | Beverage containing chocolate and fungus and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180615 |
|
| WD01 | Invention patent application deemed withdrawn after publication |