CN108236054A - A kind of production method of liquorice-wheat-jujube health drink - Google Patents

A kind of production method of liquorice-wheat-jujube health drink Download PDF

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Publication number
CN108236054A
CN108236054A CN201810178465.4A CN201810178465A CN108236054A CN 108236054 A CN108236054 A CN 108236054A CN 201810178465 A CN201810178465 A CN 201810178465A CN 108236054 A CN108236054 A CN 108236054A
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China
Prior art keywords
wheat
liquorice
jujube
weight
production
Prior art date
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Pending
Application number
CN201810178465.4A
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Chinese (zh)
Inventor
高广印
吴青业
黄晓燕
侯康
徐小辉
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ANHUI GUANGYINTANG CHINESE MEDICINE Co Ltd
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ANHUI GUANGYINTANG CHINESE MEDICINE Co Ltd
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Priority to CN201810178465.4A priority Critical patent/CN108236054A/en
Publication of CN108236054A publication Critical patent/CN108236054A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/60Sweeteners
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/68Acidifying substances
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/15Bulgaricus

Abstract

The invention discloses a kind of production methods of liquorice-wheat-jujube health drink, jujube, Fructus Tritici Levis are worn into fine powder respectively, it mixes and decocts after Radix Glycyrrhizae is sliced, filtrate will be decocted and be concentrated to give extracting solution, by the Radix Glycyrrhizae in filter residue by being sieved after removal by bulgaria lactobacillus fermentation and zymotic fluid being obtained by filtration, then extracting solution with zymotic fluid is merged, is diluted after addition sweetener, sterilize, is filling, obtain liquorice-wheat-jujube health drink.The liquorice-wheat-jujube health drink that the present invention obtains can not only improve sleep quality, also have effects that promote digestion, taste is sour-sweet tasty and refreshing, be suitble to long-term drinking, and it is full of nutrition, health value is high.

Description

A kind of production method of liquorice-wheat-jujube health drink
Technical field
The present invention relates to food processing technology field more particularly to a kind of production methods of liquorice-wheat-jujube health drink.
Background technology
Ganmai dazao decoction is boiled by three kinds of Radix Glycyrrhizae, Fructus Tritici Levis, jujube primary raw materials, wherein, Fructus Tritici Levis mainly has The effect of hidroschesis, Radix Glycyrrhizae can invigorate the spleen and benefit qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, coordinating the drug actions of a prescription, jujube energy tonifying middle-Jiao and Qi, The effect of nourishing blood and tranquilization.This decoction has the effect of mental-tranquilization and middle emergency, is suitable for deficiency of heart-QI, deficiency of Yin blood is few, irritability Confusing, insomnia in the heart caused by stasis, failure of memory or insomnia, night sweat, the symptoms such as the red tongue of tongue is few.In addition to this, it is sweet Wheat-jujube soup is also containing abundant nutrition, the effect of having both nutrition, dietotherapy, is suitble to long-term drinking, can improve sleep quality.But It is the ganmai dazao decoction decoction boiled through conventional method, since its Radix Glycyrrhizae in being formulated, Fructus Tritici Levis aqueous extract have bitter taste, shadow Its taste drunk has been rung, has limited its popularization and application as daily drinks.In addition, tanning treated jujube pulp and It is still discarded containing abundant nutritional ingredient in Fructus Tritici Levis fruit and not only increases production cost, and cause to waste.
Invention content
The defects of the object of the invention is exactly to make up prior art provides a kind of sour-sweet tasty and refreshing, full of nutrition, health care valency It is worth the production method of high liquorice-wheat-jujube health drink.
The present invention is achieved by the following technical solutions:
A kind of production method of liquorice-wheat-jujube health drink, includes the following steps:
(1)50-55 parts by weight jujube, 32-34 parts by weight Fructus Tritici Levis are worn into and are cut into the sweet of sheet with 11-14 parts by weight after fine powder Grass is mixed to get mixture, first adds in the water decoction 1-1.5h for being equivalent to 10-12 times of weight of mixture, filters in backward filter residue again It is secondary to add in the water decoction 0.5-1h for being equivalent to 8-10 times of weight of mixture, it filters again, filter residue is spare, it is decocted what is obtained twice Liquid is concentrated to give clear cream after merging, and then adds in the food-grade fining agent clarification 10-12h for being equivalent to clear cream weight 0.5-1%, from Supernatant is taken after the heart, obtains extracting solution;
(2)By step(1)It is sieved after obtained filter residue and drying, removes the Radix Glycyrrhizae of sheet, then by remaining powder and 5-10 weights It amount part lactobacillus bulgaricus powder and is equivalent to the water of 5-10 times of powder weight and is uniformly mixed, in 35-37 DEG C of fermentation 24-36h, Zymotic fluid is obtained after filtering;
(3)By step(1)Obtained extracting solution and step(2)Obtained zymotic fluid is uniformly mixed to obtain mixed liquor, then adds in The sweetener stirring and dissolving for being equivalent to mixed liquor weight 0.005-0.01% is complete, is then diluted to 2-3 times of original volume, passes through It sterilizes, is filling, obtaining liquorice-wheat-jujube health drink.
The step(1)The fine powder that middle jujube, Fructus Tritici Levis grind is 100-200 mesh.
The step(1)The relative density of clear cream is 1.05-1.08 g/ml under the conditions of 50 DEG C after middle concentration.
The food-grade fining agent is chitosan.
Live lactobacillus sp content in the lactobacillus bulgaricus powder is 0.5-1 × 1010cfu/g。
The sweetener is steviol glycoside.
It is an advantage of the invention that:
Jujube, Fructus Tritici Levis are worn into fine powder by the present invention respectively, are mixed and are decocted after Radix Glycyrrhizae is sliced, and decoction filtrate is concentrated to give and is carried Liquid is taken, by the Radix Glycyrrhizae in filter residue by being sieved after removal by bulgaria lactobacillus fermentation and zymotic fluid being obtained by filtration, so Extracting solution with zymotic fluid is merged afterwards, is diluted after addition sweetener, sterilizes, is filling, obtain liquorice-wheat-jujube health drink.Wherein, Fermentation process is carried out to the filter residue after jujube, Fructus Tritici Levis extraction by using lactobacillus bulgaricus, it on the one hand will be in zymotic fluid Tart flavour and fragrance be introduced into beverage, coordinate with the sweet taste of sweetener, neutralized original hardship in Radix Glycyrrhizae, Fructus Tritici Levis extracting solution Taste, makes the taste of beverage become sour-sweet tasty and refreshing, is suitble to drink;On the other hand, by fermentation make nutrition in jujube, Fructus Tritici Levis into Point preferably dissolve out, improve the utilization rate of raw material and the nutritive value of beverage, reduce waste, and make fiber in raw material into Divide and be converted into soluble dietary fiber, coordinate with the lactobacillus thalline in zymotic fluid, may advantageously facilitate digestion.What the present invention obtained Liquorice-wheat-jujube health drink can not only improve sleep quality, also have effects that promote digestion, and taste is sour-sweet tasty and refreshing, is suitble to length Phase drinks, and it is full of nutrition, health value is high.
Specific embodiment
A kind of production method of liquorice-wheat-jujube health drink, includes the following steps:
(1)50g jujubes, 34g Fructus Tritici Levis are worn into and is cut into the Radix Glycyrrhizae of sheet after fine powder with 11g and is mixed to get mixture, is first added in The water for being equivalent to 10 times of weight of mixture decocts 1h, filters the water for being added in again in backward filter residue and being equivalent to 8 times of weight of mixture 0.5h is decocted, is filtered again, filter residue is spare, clear cream is concentrated to give after the decocting liquid obtained twice is merged, is then added in suitable 10h is clarified in the food-grade fining agent of clear cream weight 0.5%, supernatant is taken after centrifugation, obtains extracting solution;
(2)By step(1)It is sieved after obtained filter residue and drying, removes the Radix Glycyrrhizae of sheet, then remaining powder and 5g are protected and added It Leah lactobacillus powder and is equivalent to the water of 5 times of powder weight and is uniformly mixed, in 35 DEG C of fermentations for 24 hours, zymotic fluid is obtained after filtering;
(3)By step(1)Obtained extracting solution and step(2)Obtained zymotic fluid is uniformly mixed to obtain mixed liquor, then adds in The sweetener stirring and dissolving for being equivalent to mixed liquor weight 0.005% is complete, 2 times of original volume is then diluted to, by sterilizing, filling Dress, obtains liquorice-wheat-jujube health drink.
The step(1)The fine powder that middle jujube, Fructus Tritici Levis grind is 100 mesh.
The step(1)The relative density of clear cream is 1.05g/ml under the conditions of 50 DEG C after middle concentration.
The food-grade fining agent is chitosan.
Live lactobacillus sp content in the lactobacillus bulgaricus powder is 0.5 × 1010cfu/g。
The sweetener is steviol glycoside.

Claims (6)

1. a kind of production method of liquorice-wheat-jujube health drink, which is characterized in that include the following steps:
(1)50-55 parts by weight jujube, 32-34 parts by weight Fructus Tritici Levis are worn into and are cut into the sweet of sheet with 11-14 parts by weight after fine powder Grass is mixed to get mixture, first adds in the water decoction 1-1.5h for being equivalent to 10-12 times of weight of mixture, filters in backward filter residue again It is secondary to add in the water decoction 0.5-1h for being equivalent to 8-10 times of weight of mixture, it filters again, filter residue is spare, it is decocted what is obtained twice Liquid is concentrated to give clear cream after merging, and then adds in the food-grade fining agent clarification 10-12h for being equivalent to clear cream weight 0.5-1%, from Supernatant is taken after the heart, obtains extracting solution;
(2)By step(1)It is sieved after obtained filter residue and drying, removes the Radix Glycyrrhizae of sheet, then by remaining powder and 5-10 weights It amount part lactobacillus bulgaricus powder and is equivalent to the water of 5-10 times of powder weight and is uniformly mixed, in 35-37 DEG C of fermentation 24-36h, Zymotic fluid is obtained after filtering;
(3)By step(1)Obtained extracting solution and step(2)Obtained zymotic fluid is uniformly mixed to obtain mixed liquor, then adds in The sweetener stirring and dissolving for being equivalent to mixed liquor weight 0.005-0.01% is complete, is then diluted to 2-3 times of original volume, passes through It sterilizes, is filling, obtaining liquorice-wheat-jujube health drink.
A kind of 2. production method of liquorice-wheat-jujube health drink according to claim 1, which is characterized in that the step (1)The fine powder that middle jujube, Fructus Tritici Levis grind is 100-200 mesh.
A kind of 3. production method of liquorice-wheat-jujube health drink according to claim 1, which is characterized in that the step (1)The relative density of clear cream is 1.05-1.08 g/ml under the conditions of 50 DEG C after middle concentration.
A kind of 4. production method of liquorice-wheat-jujube health drink according to claim 1, which is characterized in that the food-grade Fining agent is chitosan.
A kind of 5. production method of liquorice-wheat-jujube health drink according to claim 1, which is characterized in that the Bao Jiali Live lactobacillus sp content in sub- lactobacillus powder is 0.5-1 × 1010cfu/g。
A kind of 6. production method of liquorice-wheat-jujube health drink according to claim 1, which is characterized in that the sweetener For steviol glycoside.
CN201810178465.4A 2018-03-05 2018-03-05 A kind of production method of liquorice-wheat-jujube health drink Pending CN108236054A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108969692A (en) * 2018-08-15 2018-12-11 康美保宁(四川)制药有限公司 A kind of preparation method of Naolejing medicinal extract

Citations (2)

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Publication number Priority date Publication date Assignee Title
CN101946933A (en) * 2010-07-30 2011-01-19 陕西师范大学 Bran and red jujube juice lactic acid fermentation beverage and preparation method thereof
CN106107345A (en) * 2016-06-28 2016-11-16 江南大学 A kind of method of Semen Ziziphi Spinosae fermentation preparation enzyme beverage

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101946933A (en) * 2010-07-30 2011-01-19 陕西师范大学 Bran and red jujube juice lactic acid fermentation beverage and preparation method thereof
CN106107345A (en) * 2016-06-28 2016-11-16 江南大学 A kind of method of Semen Ziziphi Spinosae fermentation preparation enzyme beverage

Non-Patent Citations (2)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108969692A (en) * 2018-08-15 2018-12-11 康美保宁(四川)制药有限公司 A kind of preparation method of Naolejing medicinal extract

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