CN108208503B - Cowberry fruit health-care beverage - Google Patents
Cowberry fruit health-care beverage Download PDFInfo
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- CN108208503B CN108208503B CN201810019012.7A CN201810019012A CN108208503B CN 108208503 B CN108208503 B CN 108208503B CN 201810019012 A CN201810019012 A CN 201810019012A CN 108208503 B CN108208503 B CN 108208503B
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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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- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a cowberry fruit health-care beverage, which comprises the following raw materials: bilberry, dendrobium, ginger, schisandra chinensis, stevia rebaudiana, medlar, mango, dragon fruit, sea buckthorn fruit, guava, carrot, naseberry, grape, kiwi fruit, prune, almond, corn, oat, mung bean and green tea. The cowberry fruit health drink contains various functional components and nutritional components such as polysaccharide, flavonoid, triterpenes, saponins, polypeptide, vitamin and the like. Has effects in enhancing and regulating immunity, protecting liver, improving eyesight, regulating intestinal flora, resisting aging, caring skin, relieving fatigue, and preventing cardiovascular and cerebrovascular diseases.
Description
Technical Field
The invention relates to a cowberry fruit health-care beverage, belonging to the technical field of food processing.
Background
The fermented food is processed and manufactured by utilizing beneficial microorganisms, has unique flavor, can form some specific nutritional factors, or decomposes macromolecular substances which are difficult to digest and absorb by a human body into micromolecular nutritional substances which are easy to absorb and metabolize by the human body. Has effects of promoting digestion, keeping intestinal health, preventing diarrhea, keeping ecological balance of flora in vivo, preventing cancer, increasing peristalsis of large and small intestine, eliminating constipation, and making vitamins. A plurality of raw materials from natural plant sources with homology of medicine and food are selected, a plurality of functional substance components are enriched by fermentation, and the synergistic enhancement of the human body function becomes a research focus at the emerging front edge of the 21 st century.
The current cranberry beverages employ the only components: the bilberry whole fruit or the leaching liquor is taken as the raw material, and has the defects of single variety and functional components, low medical and health care value and the like. Because the functional component anthocyanin in cowberry is sensitive to pH value, temperature and light, the processed finished product has relatively few components. Therefore, the cowberry fruit health drink which has the functions of enhancing and regulating the human body immunity, resisting aging, protecting skin, beautifying, eliminating fatigue, preventing cardiovascular and cerebrovascular diseases and the like is obtained by taking cowberry fruit as a main material and selecting various raw materials rich in polyphenol, flavonoid, triterpenes, saponins and polypeptide substances through extraction and fermentation.
Disclosure of Invention
The invention aims to: the cowberry fruit health drink mainly contains a large amount of anthocyanin, has single active component and health care value and large loss of functional components in the production and processing process, provides the cowberry fruit health drink which takes the cowberry fruit as a main raw material, is added with a plurality of natural products of homology of medicine and food containing polyphenol, flavonoid, triterpenes, saponins and polypeptide substances, is subjected to processes such as enzymolysis and fermentation and the like, and has mild conditions, more functional components and strong activity.
The paint comprises the following components in parts by mass:
the preparation method comprises the following steps:
(1) pretreatment of raw materials:
(1a) taking fresh and non-rotten cowberry fruit, mango, dragon fruit, sea buckthorn fruit, grape fruit, guava fruit, naseberry fruit, kiwi fruit, prune and carrot, cleaning, mechanically smashing into pulp for later use;
(1b) cleaning herba Dendrobii, rhizoma Zingiberis recens, fructus Schisandrae chinensis, sweet stevia, fructus Lycii, semen Armeniacae amarum, semen Maydis, herba Avenae Fatuae and semen Phaseoli Radiati in a drum type medicine washing machine at rotation speed of 90-120 r/min for 3-5 min to avoid loss of medicinal effect, pulverizing and pulping the cleaned above raw materials, and adding 2-5 times of purified water;
(1c) soaking green tea in 8-10 times of purified water for 8-18 hr, and ultrasonic extracting at 50-60 deg.C for 20-30min to fully extract effective components of green tea into purified water;
(2) leaching:
(2a) mixing materials: mixing the standby materials obtained after the treatment of the steps (1a), (1b) and (1c), and adding purified water until the solid-to-liquid ratio is 1: 8 to 12, then adding ammonium sulfate with the mass concentration of 0.1 to 0.3 percent, dipotassium hydrogen phosphate with the mass concentration of 0.03 to 0.06 percent and magnesium sulfate with the mass concentration of 0.01 to 0.02 percent;
(2b) enzymolysis: adding pectinase into the mixed material obtained in the step (2a) at the adding ratio of 0.2-0.4g/100ml, then adding cellulase at the adding ratio of 0.1-0.4g/100ml, finally adding papain at the adding ratio of 0.3-0.5g/100ml, and stirring for enzymolysis for 2-4 hours at the temperature of 45-55 ℃;
(3) and (3) fermentation process: adjusting the pH value of the enzymolysis liquid obtained in the step (2b) to 4.0-5.5, adding lactobacillus with the mass concentration of 5-9%, yeast with the mass concentration of 6-8%, acetobacter xylinum with the mass concentration of 2-5% and monascus with the mass concentration of 3-6%, and performing static culture for 4-7 days at the temperature of 28-32 ℃;
(4) blending: adding 5-12% of sweetening agent, 0.02-0.05% of sucrose ester, 0.15-0.2% of calcium lactate, 1.0-3.0% of xanthan gum and appropriate amount of vitamins C, B1, B2, P and the like into the fermentation liquor obtained in the step (3);
(5) placing the prepared fermentation liquor in the step (4) into a homogenizer, homogenizing under the conditions that the homogenizing pressure is 15-30MPa and the temperature is 45-60 ℃, homogenizing all components, preventing layering and ensuring the stability of the product;
(6) and (3) filtering: centrifuging the homogenized fermentation liquor obtained in the step (5) for 10-20min at room temperature of 8000-;
(7) and (3) sterilization and filling: and (4) instantly sterilizing the fermentation liquor filtered in the step (6) at the temperature of 120-130 ℃ for 4-6s, filling, and cooling to normal temperature to obtain the finished product.
In the step (1b), the dendrobium, the ginger, the schisandra chinensis, the stevia rebaudiana, the medlar, the almond, the corn, the oat and the mung bean are ground and sieved by a 40-mesh sieve.
In the step (4), the sweetener is a mixture of granulated sugar and fructose-glucose syrup.
The invention has the beneficial effects that:
the formula is simple, the formula matching is reasonable, and the health-care tea has the functions of enhancing and regulating the human body immunity, resisting aging, protecting and beautifying the skin, eliminating fatigue, preventing cardiovascular and cerebrovascular diseases and the like, and specifically comprises the following steps:
after enzymolysis, cowberry fruit pulp is added with plant-derived substances such as dendrobium, ginger, schisandra, stevia rebaudiana, medlar, guava, carrot, almond, corn, oat, mung bean and the like which are homologous in medicine and food, and the mixture is fermented together, so that a synergistic effect is generated, and the functions of resisting fatigue and enhancing immunity of the beverage are greatly improved. Compared with the cowberry fruit pulp extract, the anti-fatigue effect is improved by 70 percent, the anti-fatigue effect is improved by 58 percent, the immunity enhancing effect is improved by 71 percent, and the immunity enhancing effect is improved by 65 percent.
The dendrobium contains rich polysaccharide, and has the effects of enhancing the physique, protecting liver, improving eyesight and the like; stevia rebaudiana is a natural sweetener, can reduce the addition amount of sweet substances in the preparation, and has the effect of reducing blood sugar; fruits such as cowberry fruit, prune, grape and the like and green tea contain abundant flavonoids and triterpenes, and have the functions of resisting oxidation and reducing cholesterol; guava contains abundant vitamin C, and has good effect of preventing cardiovascular diseases.
The invention has obvious curative effects on regulating the immune function of organisms, protecting liver, improving eyesight, regulating intestinal flora, protecting skin, beautifying, resisting fatigue and preventing cardiovascular and cerebrovascular diseases, and the effect is obviously improved compared with the effect of singly taking the bilberry juice or singly taking other components in the formula. The health-care beverage has the advantages of small taking dosage, easy absorption, quick absorption, stable quality, convenient taking, easy storage and the like, and is suitable for large-scale industrial production.
Detailed Description
The present invention is described in detail below by way of examples, it being understood that these examples are only illustrative and not restrictive of the present invention.
Example 1
Preparing materials: 20-30 parts of schisandra chinensis, 10-15 parts of stevia rebaudiana, 5-10 parts of medlar, 3-5 parts of almond, 2-5 parts of ginger, 4-6 parts of mango, 2-5 parts of dragon fruit, 6-8 parts of sea buckthorn fruit, 3-5 parts of guava, 2-10 parts of carrot, 3-8 parts of grape, 6-10 parts of kiwi fruit, 5-8 parts of prune, 7-12 parts of naseberry, 5-9 parts of corn, 2-5 parts of oat, 5-8 parts of mung bean and 20-25 parts of green tea.
The blueberry accounts for 30-40% of all the materials in parts by weight, and the dendrobium accounts for 12-15% of all the materials in parts by weight.
(1) Pretreatment of raw materials:
(1a) taking fresh and non-rotten cowberry fruit, mango, dragon fruit, sea buckthorn fruit, grape fruit, guava fruit, naseberry fruit, kiwi fruit, prune and carrot, cleaning, mechanically smashing into pulp for later use;
(1b) cleaning herba Dendrobii, rhizoma Zingiberis recens, fructus Schisandrae chinensis, sweet stevia, fructus Lycii, semen Armeniacae amarum, semen Maydis, herba Avenae Fatuae and semen Phaseoli Radiati in a drum type medicine washing machine at rotation speed of 90-120 r/min for 3-5 min to avoid loss of medicinal effect, pulverizing and pulping the cleaned above raw materials, and adding 2-5 times of purified water;
(1c) soaking green tea in 8-10 times of purified water for 8-18 hr, and ultrasonic extracting at 50-60 deg.C for 20-30min to fully extract effective components of green tea into purified water;
(2) leaching:
(2a) mixing materials: mixing the standby materials obtained after the treatment of the steps (1a), (1b) and (1c), and adding purified water until the solid-to-liquid ratio is 1: 8 to 12, then adding ammonium sulfate with the mass concentration of 0.1 to 0.3 percent, dipotassium hydrogen phosphate with the mass concentration of 0.03 to 0.06 percent and magnesium sulfate with the mass concentration of 0.01 to 0.02 percent;
(2b) enzymolysis: adding pectinase into the mixed material obtained in the step (2a) at the adding ratio of 0.2-0.4g/100ml, then adding cellulase at the adding ratio of 0.1-0.4g/100ml, finally adding papain at the adding ratio of 0.3-0.5g/100ml, and stirring for enzymolysis for 2-4 hours at the temperature of 45-55 ℃;
(3) and (3) fermentation process: adjusting the pH value of the enzymolysis liquid obtained in the step (2b) to 4.0-5.5, adding lactobacillus with the mass concentration of 5-9%, yeast with the mass concentration of 6-8%, acetobacter xylinum with the mass concentration of 2-5% and monascus with the mass concentration of 3-6%, and performing static culture for 4-7 days at the temperature of 28-32 ℃;
(4) blending: adding 5-12% of sweetening agent, 0.02-0.05% of sucrose ester, 0.15-0.2% of calcium lactate, 1.0-3.0% of xanthan gum and appropriate amount of vitamins C, B1, B2, P and the like into the fermentation liquor obtained in the step (3);
(5) placing the prepared fermentation liquor in the step (4) into a homogenizer, homogenizing under the conditions that the homogenizing pressure is 15-30MPa and the temperature is 45-60 ℃, homogenizing all components, preventing layering and ensuring the stability of the product;
(6) and (3) filtering: centrifuging the homogenized fermentation liquor obtained in the step (5) for 10-20min at room temperature of 8000-;
(7) and (3) sterilization and filling: and (4) instantly sterilizing the fermentation liquor filtered in the step (6) at the temperature of 120-130 ℃ for 4-6s, filling, and cooling to normal temperature to obtain the finished product.
The formula has good skin care, beauty and anti-fatigue effects.
Example 2
10-20 parts of schisandra chinensis, 5-10 parts of stevia rebaudiana, 5-10 parts of medlar, 3-5 parts of almond, 1-3 parts of ginger, 5-7 parts of mango, 3-6 parts of dragon fruit, 7-10 parts of sea buckthorn fruit, 6-8 parts of guava, 15-30 parts of carrot, 5-10 parts of grape, 7-15 parts of kiwi fruit, 3-5 parts of prune, 6-10 parts of naseberry, 5-6 parts of corn, 10-15 parts of oat, 6-10 parts of mung bean and 10-15 parts of green tea.
The blueberry accounts for 50-60% of all the materials in parts by weight, and the dendrobium accounts for 15-20% of all the materials in parts by weight.
(1) Pretreatment of raw materials:
(1a) taking fresh and non-rotten cowberry fruit, mango, dragon fruit, sea buckthorn fruit, grape fruit, guava fruit, naseberry fruit, kiwi fruit, prune and carrot, cleaning, mechanically smashing into pulp for later use;
(1b) cleaning herba Dendrobii, rhizoma Zingiberis recens, fructus Schisandrae chinensis, sweet stevia, fructus Lycii, semen Armeniacae amarum, semen Maydis, herba Avenae Fatuae and semen Phaseoli Radiati in a drum type medicine washing machine at rotation speed of 90-120 r/min for 3-5 min to avoid loss of medicinal effect, pulverizing and pulping the cleaned above raw materials, and adding 2-5 times of purified water;
(1c) soaking green tea in 8-10 times of purified water for 8-18 hr, and ultrasonic extracting at 50-60 deg.C for 20-30min to fully extract effective components of green tea into purified water;
(2) leaching:
(2a) mixing materials: mixing the standby materials obtained after the treatment of the steps (1a), (1b) and (1c), and adding purified water until the solid-to-liquid ratio is 1: 8 to 12, then adding ammonium sulfate with the mass concentration of 0.1 to 0.3 percent, dipotassium hydrogen phosphate with the mass concentration of 0.03 to 0.06 percent and magnesium sulfate with the mass concentration of 0.01 to 0.02 percent;
(2b) enzymolysis: adding pectinase into the mixed material obtained in the step (2a) at the adding ratio of 0.2-0.4g/100ml, then adding cellulase at the adding ratio of 0.1-0.4g/100ml, finally adding papain at the adding ratio of 0.3-0.5g/100ml, and stirring for enzymolysis for 2-4 hours at the temperature of 45-55 ℃;
(3) and (3) fermentation process: adjusting the pH value of the enzymolysis liquid obtained in the step (2b) to 4.0-5.5, adding lactobacillus with the mass concentration of 5-9%, yeast with the mass concentration of 6-8%, acetobacter xylinum with the mass concentration of 2-5% and monascus with the mass concentration of 3-6%, and performing static culture for 4-7 days at the temperature of 28-32 ℃;
(4) blending: adding 5-12% of sweetening agent, 0.02-0.05% of sucrose ester, 0.15-0.2% of calcium lactate, 1.0-3.0% of xanthan gum and appropriate amount of vitamins C, B1, B2, P and the like into the fermentation liquor obtained in the step (3);
(5) placing the prepared fermentation liquor in the step (4) into a homogenizer, homogenizing under the conditions that the homogenizing pressure is 15-30MPa and the temperature is 45-60 ℃, homogenizing all components, preventing layering and ensuring the stability of the product;
(6) and (3) filtering: centrifuging the homogenized fermentation liquor obtained in the step (5) for 10-20min at room temperature of 8000-;
(7) and (3) sterilization and filling: and (4) instantly sterilizing the fermentation liquor filtered in the step (6) at the temperature of 120-130 ℃ for 4-6s, filling, and cooling to normal temperature to obtain the finished product.
The formula has good antioxidant and immunity enhancing effects.
Example 3
Preparing materials: 22-28 parts of schisandra chinensis, 12-15 parts of stevia rebaudiana, 7-10 parts of medlar, 4-7 parts of almond, 2-3 parts of ginger, 3-6 parts of mango, 2-6 parts of dragon fruit, 5-8 parts of sea buckthorn fruit, 1-2 parts of guava, 5-9 parts of carrot, 8-12 parts of grape, 3-6 parts of kiwi fruit, 5-8 parts of prune, 8-10 parts of naseberry, 15-20 parts of corn, 10-15 parts of oat, 15-20 parts of mung bean and 10-15 parts of green tea.
The blueberry accounts for 40-50% of all the materials in parts by weight, and the dendrobium accounts for 18-20% of all the materials in parts by weight.
(1) Pretreatment of raw materials:
(1a) taking fresh and non-rotten cowberry fruit, mango, dragon fruit, sea buckthorn fruit, grape fruit, guava fruit, naseberry fruit, kiwi fruit, prune and carrot, cleaning, mechanically smashing into pulp for later use;
(1b) cleaning herba Dendrobii, rhizoma Zingiberis recens, fructus Schisandrae chinensis, sweet stevia, fructus Lycii, semen Armeniacae amarum, semen Maydis, herba Avenae Fatuae and semen Phaseoli Radiati in a drum type medicine washing machine at rotation speed of 90-120 r/min for 3-5 min to avoid loss of medicinal effect, pulverizing and pulping the cleaned above raw materials, and adding 2-5 times of purified water;
(1c) soaking green tea in 8-10 times of purified water for 8-18 hr, and ultrasonic extracting at 50-60 deg.C for 20-30min to fully extract effective components of green tea into purified water;
(2) leaching:
(2a) mixing materials: mixing the standby materials obtained after the treatment of the steps (1a), (1b) and (1c), and adding purified water until the solid-to-liquid ratio is 1: 8 to 12, then adding ammonium sulfate with the mass concentration of 0.1 to 0.3 percent, dipotassium hydrogen phosphate with the mass concentration of 0.03 to 0.06 percent and magnesium sulfate with the mass concentration of 0.01 to 0.02 percent;
(2b) enzymolysis: adding pectinase into the mixed material obtained in the step (2a) at the adding ratio of 0.2-0.4g/100ml, then adding cellulase at the adding ratio of 0.1-0.4g/100ml, finally adding papain at the adding ratio of 0.3-0.5g/100ml, and stirring for enzymolysis for 2-4 hours at the temperature of 45-55 ℃;
(3) and (3) fermentation process: adjusting the pH value of the enzymolysis liquid obtained in the step (2b) to 4.0-5.5, adding lactobacillus with the mass concentration of 5-9%, yeast with the mass concentration of 6-8%, acetobacter xylinum with the mass concentration of 2-5% and monascus with the mass concentration of 3-6%, and performing static culture for 4-7 days at the temperature of 28-32 ℃;
(4) blending: adding 5-12% of sweetening agent, 0.02-0.05% of sucrose ester, 0.15-0.2% of calcium lactate, 1.0-3.0% of xanthan gum and appropriate amount of vitamins C, B1, B2, P and the like into the fermentation liquor obtained in the step (3);
(5) placing the prepared fermentation liquor in the step (4) into a homogenizer, homogenizing under the conditions that the homogenizing pressure is 15-30MPa and the temperature is 45-60 ℃, homogenizing all components, preventing layering and ensuring the stability of the product;
(6) and (3) filtering: centrifuging the homogenized fermentation liquor obtained in the step (5) for 10-20min at room temperature of 8000-;
(7) and (3) sterilization and filling: and (4) instantly sterilizing the fermentation liquor filtered in the step (6) at the temperature of 120-130 ℃ for 4-6s, filling, and cooling to normal temperature to obtain the finished product.
The formula has good effects of protecting liver, improving eyesight and preventing cardiovascular and cerebrovascular diseases.
Functional experiments are carried out:
deionized water as group A
The cowberry fruit pulp extract is used as group B.
Taking herba Dendrobii extractive solution as group C.
Example 1 as group D.
Example 2 as group E.
Example 3 as group F.
Test 1:
mouse fatigue resistance test: each group comprises 9 animals, each half of male and female animals, group A is blank group, group B and group C are respectively control group with 10% extractive solution of raw materials, group C, D and group E are experimental group with 10% final product, each group is fed with 10ml samples of the corresponding group, and fed with diet for 60 days.
The test conditions are as follows: the water depth is 30cm, the tail of the mouse carries 1.5g of iron ware, and the mouse can not swim to the water bottom any more, which is the calculated time. The results are shown in Table 1.
| Animal numbering | Group A | Group B | Group C | Group D | Group E | Group F |
| 1 | 45s | 54s | 61s | 99s | 91s | 91s |
| 2 | 58s | 64s | 59s | 96s | 96s | 95s |
| 3 | 45s | 59s | 74s | 106s | 91s | 94s |
| 4 | 53s | 59s | 88s | 111s | 100s | 97s |
| 5 | 48s | 69s | 69s | 96s | 99s | 96s |
| 6 | 59s | 64s | 64s | 121s | 98s | 100s |
| 7 | 50s | 67s | 54s | 97s | 93s | 91s |
| 8 | 44s | 64s | 70s | 96s | 96s | 96s |
| 9 | 40s | 50s | 54s | 114s | 100s | 91s |
| Mean value of | 49.11s | 61.11 | 65.89s | 104s | 96s | 94.56s |
The test result shows that: the fermented beverage in examples 1-3 has better anti-fatigue function than the separate cowberry fruit extract and dendrobium extract, wherein the effect of example 1 is the best, the anti-fatigue effect of the cowberry fruit pulp extract is improved by 70%, and the anti-fatigue effect of the dendrobium extract is improved by 58%.
As group C.
Test 2:
mouse abdominal macrophage phagocytosis assay: each group contains 9 male and female halves, group A is physiological saline blank group, group B and group C are respectively raw material 10% concentration extract as control group, C, D and group E are 10% concentration finished product as experimental group, each abdominal cavity is injected with 0.5ml of corresponding group sample every day for 3 days, and abdominal cavity fluid is taken on the fifth day for phagocytosis test. The phagocytic capacity was expressed as the ratio of group A to group A, which is 1, and the results are shown in Table 2.
| Animal numbering | Group A | Group B | Group C | Group D | Group E | Group F |
| 1 | 1 | 1.15 | 1.31 | 1.67 | 1.71 | 1.49 |
| 2 | 1 | 1.09 | 1.35 | 1.79 | 1.99 | 1.56 |
| 3 | 1 | 1.20 | 1.27 | 1.73 | 2.26 | 1.63 |
| 4 | 1 | 1.01 | 1.08 | 1.58 | 1.81 | 1.47 |
| 5 | 1 | 0.98 | 1.08 | 1.61 | 2.06 | 1.16 |
| 6 | 1 | 1.35 | 1.17 | 1.43 | 1.91 | 1.56 |
| 7 | 1 | 1.22 | 1.09 | 1.85 | 1.67 | 1.64 |
| 8 | 1 | 1.05 | 1.13 | 1.75 | 2.11 | 1.79 |
| 9 | 1 | 1.11 | 1.04 | 1.90 | 1.90 | 1.59 |
| Mean value of | 1 | 1.13 | 1.17 | 1.70 | 1.93 | 1.70 |
The test result shows that: the fermented beverage in the embodiments 1 to 3 has better immunity enhancing function than the separate cowberry fruit extract and the dendrobium extract, wherein the effect of the embodiment 2 is the best, the immunity enhancing effect is improved by 71% compared with the cowberry fruit pulp extract, and the immunity enhancing effect is improved by 65% compared with the dendrobium extract.
Claims (3)
1. The cowberry fruit health drink is characterized by comprising the following components in parts by mass:
20-30 parts of schisandra chinensis, 10-15 parts of stevia rebaudiana, 5-10 parts of medlar, 3-5 parts of almond, 2-5 parts of ginger, 4-6 parts of mango, 2-5 parts of dragon fruit, 6-8 parts of sea buckthorn fruit, 3-5 parts of guava, 2-10 parts of carrot, 3-8 parts of grape, 6-10 parts of kiwi fruit, 5-8 parts of prune, 7-12 parts of naseberry, 5-9 parts of corn, 2-5 parts of oat, 5-8 parts of mung bean and 20-25 parts of green tea; the blueberry accounts for 30-40 wt% of all the materials, and the dendrobium accounts for 12-15 wt% of all the materials;
the preparation method comprises the following steps:
(1) pretreatment of raw materials:
(1a) taking fresh and non-rotten cowberry fruit, mango, dragon fruit, sea buckthorn fruit, grape fruit, guava fruit, naseberry fruit, kiwi fruit, prune and carrot, cleaning, mechanically smashing into pulp for later use;
(1b) cleaning herba Dendrobii, rhizoma Zingiberis recens, fructus Schisandrae chinensis, sweet stevia, fructus Lycii, semen Armeniacae amarum, semen Maydis, herba Avenae Fatuae and semen Phaseoli Radiati in a drum type medicine washing machine at rotation speed of 90-120 r/min for 3-5 min to avoid loss of medicinal effect, pulverizing and pulping the cleaned above raw materials, and adding 2-5 times of purified water;
(1c) soaking green tea in 8-10 times of purified water for 8-18 hr, and ultrasonic extracting at 50-60 deg.C for 20-30min to fully extract effective components of green tea into purified water;
(2) leaching:
(2a) mixing materials: mixing the standby materials obtained after the treatment of the steps (1a), (1b) and (1c), and adding purified water until the solid-to-liquid ratio is 1: 8 to 12, then adding ammonium sulfate with the mass concentration of 0.1 to 0.3 percent, dipotassium hydrogen phosphate with the mass concentration of 0.03 to 0.06 percent and magnesium sulfate with the mass concentration of 0.01 to 0.02 percent;
(2b) enzymolysis: adding pectinase into the mixed material obtained in the step (2a) at the adding ratio of 0.2-0.4g/100ml, then adding cellulase at the adding ratio of 0.1-0.4g/100ml, finally adding papain at the adding ratio of 0.3-0.5g/100ml, and stirring for enzymolysis for 2-4 hours at the temperature of 45-55 ℃;
(3) and (3) fermentation process: adjusting the pH value of the enzymolysis liquid obtained in the step (2b) to 4.0-5.5, adding lactobacillus with the mass concentration of 5-9%, yeast with the mass concentration of 6-8%, acetobacter xylinum with the mass concentration of 2-5% and monascus with the mass concentration of 3-6%, and performing standing culture for 4-7 days at the temperature of 28-32 ℃;
(4) blending: adding 5-12% of sweetening agent, 0.02-0.05% of sucrose ester, 0.15-0.2% of calcium lactate, 1.0-3.0% of xanthan gum and appropriate amount of vitamins C, B1, B2 and P into the fermentation liquor in the step (3);
(5) placing the prepared fermentation liquor in the step (4) into a homogenizer, homogenizing under the conditions that the homogenizing pressure is 15-30MPa and the temperature is 45-60 ℃, homogenizing all components, preventing layering and ensuring the stability of the product;
(6) and (3) filtering: centrifuging the homogenized fermentation liquor obtained in the step (5) for 10-20min at room temperature of 8000-;
(7) and (3) sterilization and filling: and (4) instantly sterilizing the fermentation liquor filtered in the step (6) at the temperature of 120-130 ℃ for 4-6s, filling, and cooling to normal temperature to obtain the finished product.
2. The blueberry health drink of claim 1, wherein in step (1b), the dendrobium, ginger, schisandra chinensis, stevia rebaudiana, medlar, almond, corn, oat and mung bean are crushed and sieved with a 40-mesh sieve.
3. The blueberry health drink of claim 1, wherein in the step (4), the sweetener is a mixture of granulated sugar and fructose-glucose syrup.
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| CN105296276A (en) * | 2015-10-23 | 2016-02-03 | 安徽徽王食品有限公司 | Blueberry wine and preparation method thereof |
| CN106261281A (en) * | 2016-08-19 | 2017-01-04 | 铜仁市金农绿色农业科技有限公司 | A kind of Herba Dendrobii hippophae rhamnoides beverage and preparation method thereof |
| CN107467456A (en) * | 2017-08-23 | 2017-12-15 | 宁波甬基生物科技有限公司 | A kind of nourshing kidney moistening lung sealwort Chinese angelica root health beverage and preparation method thereof |
| CN109170441A (en) * | 2018-10-18 | 2019-01-11 | 李红光 | A kind of apple health-care drink |
| CN111264732A (en) * | 2020-02-28 | 2020-06-12 | 安徽盼盼食品有限公司 | Preparation method of fermented fruity beverage with good taste |
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| WO2013109516A1 (en) * | 2012-01-20 | 2013-07-25 | Otc Nutrition Llc | Edible nutritional compositions/products fortified with iron (ii) mineral sources |
| CN103519292A (en) * | 2013-10-31 | 2014-01-22 | 合肥康龄养生科技有限公司 | Method for preparing mulberry blueberry nutritious drink |
| CN103844266B (en) * | 2014-03-25 | 2015-09-16 | 容瑜 | A kind of preparation method of natural conditioning health ferment |
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