CN108271967A - A kind of lanzhou lily snow pear beverage and preparation method thereof - Google Patents
A kind of lanzhou lily snow pear beverage and preparation method thereof Download PDFInfo
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- CN108271967A CN108271967A CN201810118330.9A CN201810118330A CN108271967A CN 108271967 A CN108271967 A CN 108271967A CN 201810118330 A CN201810118330 A CN 201810118330A CN 108271967 A CN108271967 A CN 108271967A
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- 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
- A23L2/04—Extraction of juices
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- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Abstract
The present invention relates to technical field of food preparation to provide a kind of lanzhou lily snow pear beverage and preparation method thereof, and the preparation method of lanzhou lily snow pear beverage includes following preparation process：Lily slurries squeeze：The fresh lanzhou lily that draining is crossed after boiling water is precooked is added in the boiling water of 1~5 times of its quality and is beaten to obtain thick slurries, by thick slurries using filter after colloid mill fine grinding lily slurries are spare；Snow pear juice is squeezed：Pyrus nivalis is squeezed the juice, and it is spare to obtain snow pear juice after filtering；Raw material mixes：It counts in parts by weight, the raw material including 30~70 parts of lily slurries, 10~50 parts of snow pear juice and 1~6 part of sweetener is uniformly mixed to obtain primary lanzhou lily snow pear beverage.It is full of nutrition, in good taste by lanzhou lily snow pear beverage made from this method.
Description
Technical field
The present invention relates to technical field of food preparation, in particular to a kind of lanzhou lily snow pear beverage and its preparation
Method.
Background technology
Lanzhou lily is Chinese unique sweet tea lily, and sugar content is high, and crude fibre is few, fleshy hypertrophy and fine and smooth, nutritive value
It is high.Lanzhou lily is rich in a variety of alkaloids such as vitamin C, VB1, VB2, carrotene, phosphorus, iron, calcium, zinc, colchicins, not only
Work(with good nutritious tonifying, and with improving immunity, the effect of preventing a variety of diseases.Chinese medicine thinks that lily has
The effect of clear the moon moistening lung, tonifying middle-Jiao and Qi, strengthening the spleen and stomach, mental-tranquilization.Pyrus nivalis is medicinal to control wind-heat, moistening lung, the cool heart, dissolving phlegm, drop
Fire, removing toxic substances.Medical research proves that pears truly have clear dry, relieving cough and reducing sputum, nourishing blood and promoting granulation the effect of moistening lung.Therefore to acute tracheitis
The throat occurred with the patient of the infection of the upper respiratory tract does, itches, pain, hoarse voice, phlegm are thick, constipation, urine are red, eliminating the phlegm has good effect.
Invention content
The present invention provides a kind of preparation methods of lanzhou lily snow pear beverage, it is intended to prepare a kind of nutritive value height mouth
The beverage felt.
The present invention provides a kind of lanzhou lily snow pear beverages, it is desirable to provide a kind of high beverage in good taste of nutritive value.
The invention is realized in this way：
A kind of preparation method of lanzhou lily snow pear beverage, including following preparation process：
Lily slurries squeeze：The fresh lanzhou lily that draining is crossed after boiling water is precooked is added to the boiling water of 1~5 times of its quality
In be beaten to obtain thick slurries, by thick slurries using filter after colloid mill fine grinding lily slurries are spare；
Snow pear juice is squeezed：Pyrus nivalis is squeezed the juice, and it is spare to obtain snow pear juice after filtering；
Raw material mixes：It counts in parts by weight, it will be including 30~70 parts of lily slurries, 10~50 parts of snow pear juice and 1
The raw material of~6 parts of sweetener is uniformly mixed to obtain primary lanzhou lily snow pear beverage.
A kind of lanzhou lily snow pear beverage is prepared by the preparation method of above-mentioned lanzhou lily snow pear beverage.
The beneficial effects of the invention are as follows：The preparation side for the lanzhou lily snow pear beverage that the present invention is obtained by above-mentioned design
Method is selected after fresh lanzhou lily slurrying due to it and is mixed by proper ratio with fresh squeezing snow pear juice, and adds appropriate sweetener,
So that lanzhou lily snow pear beverage obtained is in good taste, and since lanzhou lily and pyrus nivalis itself have abundant nutriment
And medical value, its nutriment and drug effect can be effectively retained using method provided by the invention so that final obtained
Lanzhou lily snow pear beverage is beneficial to health.
Specific implementation mode
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, builds according to normal condition or manufacturer
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
A kind of lanzhou lily snow pear beverage of offer of the embodiment of the present invention and preparation method thereof is specifically described below.
A kind of preparation method of lanzhou lily snow pear beverage, including following preparation process：
S1, lily slurries squeeze：1~5 times of its quality is added in the fresh lanzhou lily that draining is crossed after boiling water is precooked
Thick slurries are beaten to obtain in boiling water, by thick slurries using filter after colloid mill fine grinding lily slurries are spare.
Specifically, it is spare that the preferable lanzhou lily of fresh quality is chosen first, then uses the lanzhou lily of selection
Clear water is cleaned, and clean lanzhou lily is placed in boiling water to the 5~15min that precooks and kills enzyme contained in lanzhou lily.When precooking
Between it is unsuitable long also unsuitable too short, the time is too short may to cause not kill enzyme contained therein fully, and then causes last obtained
Beverage is perishable, and the time of precooking is also unsuitable long, and overlong time may then destroy the structure of certain nutriments in lanzhou lily.
Preferably, it further includes lanzhou lily color retention to kill before enzyme step：Lanzhou lily is placed in 5~10 times of its quality
0.8~1.2h is impregnated in colour protecting liquid, colour protecting liquid is to press 1 by vitamin C and citric acid:2.5~3.5 mass ratio is dissolved in water configuration
At 0.14~0.16% solution.Lanzhou lily after color retention its be not easy oxidation deterioration and then drink obtained can be prevented
Expect the inclined brown of color.
After killing enzyme, lanzhou lily is pulled out from boiling water and is drained the water, is added in the boiling water of 1~5 times of its quality and be beaten,
Lanzhou lily is crushed and is mixed into thick slurries with water, thick slurries are then placed in fine grinding in colloid mill, then by the slurry after fine grinding
Liquid filters, and obtains lily slurries.Further, 60~120 mesh sieve can be used in filtering.
S2, snow pear juice are squeezed：Pyrus nivalis is squeezed the juice, and it is spare to obtain snow pear juice after filtering.
Specifically, high-quality fresh pyrus nivalis is chosen, is cleaned, then clean pyrus nivalis is placed in juice extractor and squeezes the juice, it will
Snow pear juice obtained is spare.It can not also be removed the peel it should be noted that the pyrus nivalis squeezed the juice can be peeling herein.
S3, raw material mixing：Count in parts by weight, by including 30~70 parts of lily slurries, 10~50 parts of snow pear juice with
And the raw material of 1~6 part of sweetener is uniformly mixed to obtain primary lanzhou lily snow pear beverage.
Specifically, it counts in parts by weight, by snow obtained in 30~70 parts of lily slurries obtained, S2 steps in S1 steps
10~50 parts of pear juice is placed in 1~6 part of sweetener in homogenizer, is uniformly mixed under the pressure of 16~20MPa and is obtained primary
Lanzhou lily snow pear beverage.Obtained lanzhou lily snow pear beverage is prepared using the above raw material and proportioning and had both maintained it with rich
The characteristic of rich nutritive material and beverage is made to have both the fragrance of pyrus nivalis and lanzhou lily added with snow pear juice, the two fragrance is mutually tied
It closes so that lanzhou lily snow pear beverage mouthfeel obtained is more preferable.Preferably, sweetener and stabilizer be with other raw materials before mixing,
First be placed in water after making it dissolve and mixed again with other component raw materials, water used herein be sterilizing after pure water or
Mineral water.
Sweetener includes rock sugar, white granulated sugar, sucrose, honey, glucose, protein sugar, stevia, honey element and xylose
At least one of alcohol.As needed, addition sweetener can increase the sugariness of last beverage obtained.
Since lanzhou lily seasonality is stronger, should not store, it is therefore desirable to develop it is a kind of convenient for preservation and transport, have both
The lanzhou lily drink of nutrition and health-care effect.
Further, raw material further includes 0~5 part of stabilizer, and stabilizer can slow down reaction, keep chemical balance, reduce
Surface tension, the effects that preventing light, thermal decomposition or oxygenolysis so that it is not in deposit that beverage is placed for a long time.It is excellent
Selection of land, stabilizer include that mass ratio is 1:0.8~1.2:0.8~1.2 sodium carboxymethylcellulose, sucrose fatty ester and Guar
Glue, the effect that the stabilizer under the composition proportion plays in the beverage are more preferable.It needs beverage being placed in 88~92 after stabilizer is added
0.5h is kept in the environment of DEG C.
Further, raw material further includes that 0~0.05 part of preservative is uniformly mixed.Addition preservative can extend the guarantor of beverage
Deposit the time.Preservative includes potassium sorbate, sodium benzoate, methyl p-hydroxybenzoate, ethyl-para-hydroxybenzoate, dehydroactic acid
At least one of sodium.
Primary lily snow pear beverage made from above-mentioned steps can be drunk, but also need to continue to long-term preservation
Following steps.
Further, further include that mixed primary lanzhou lily snow pear beverage is set to sterilisation step after raw material mixing
It is sterilized 10~30 seconds in the environment of being 120~135 DEG C in temperature.The microorganism in beverage is killed using high temperature, it can be effective
Extend the beverage preservation time.
A kind of lanzhou lily snow pear beverage is made by the preparation method of above-mentioned lanzhou lily snow pear beverage.
Lanzhou lily snow pear beverage provided by the invention and preparation method thereof is carried out below in conjunction with specific embodiment specific
Explanation.
Embodiment 1
The lanzhou lily to drain the water after boiling water precooks 15min is added in the boiling water of 1.5 times of its quality and is beaten slightly to starch
It is spare to obtain lily slurries after obtaining thick slurries after the filtering of 100 mesh screens using colloid mill is levigate for liquid.Fresh pyrus nivalis is squeezed the juice filtering
It is spare afterwards.
3.5g sweeteners are dissolved in 3.5g water and are placed in homogenizer with 55g lilies slurries and 38g snow pear juices, in 18MPa
Under conditions of homogeneous be uniformly mixed obtain primary lanzhou lily snow pear beverage.By primary lanzhou lily snow pear beverage in temperature 120
It is sterilized 30 seconds in the environment of DEG C, it is filling after cooling.Sweetener is xylitol.
Embodiment 2
Lanzhou lily after cleaning is placed in the colour protecting liquid of 10 times of its quality and impregnates 1h progress color retentions, colour protecting liquid is
1 is pressed by vitamin C and citric acid:3 mass ratio is dissolved in the solution that water is configured to 0.15%.
Lanzhou lily is placed in boiling water the 8min that precooks after color retention, the lanzhou lily that will be drained the water after boiling water is precooked
It is added in the boiling water of 2 times of its quality and is beaten to obtain thick slurries, thick slurries are obtained hundred using colloid mill is levigate after the filtering of 60 mesh screens
It is spare to close slurries.Fresh pyrus nivalis is squeezed the juice spare after filtering.
Make it with 60g lilies slurries after 5g sweeteners and 0.03g preservatives are dissolved in 4.94g water, 30g snow pear juices and
0.03g stabilizers are placed in homogenizer together, and homogeneous, which is uniformly mixed, under conditions of 16MPa obtains primary lanzhou lily pyrus nivalis drink
Material.There is stabilizer due to being added before proceeding by homogeneous, therefore starts homogeneous after 0.5h need to be kept in the environment of 88~92 DEG C.
Primary lanzhou lily snow pear beverage is sterilized 10 seconds in the environment of 135 DEG C of temperature, it is filling after cooling.Stabilizer includes mass ratio
It is 1:0.8:1.2 sodium carboxymethylcellulose, sucrose fatty ester and guar gum.Preservative is potassium sorbate.Sweetener is egg
White sugar.
Embodiment 3
Lanzhou lily after cleaning is placed in the colour protecting liquid of 5 times of its quality and impregnates 0.8h progress color retentions, colour protecting liquid
It is by vitamin C and citric acid by 1:2.5 mass ratio is dissolved in the solution that water is configured to 0.14%.
Lanzhou lily is placed in boiling water the 15min that precooks after color retention, the Lanzhou hundred that will be drained the water after boiling water is precooked
It closes to be added in the boiling water of 1.5 times of its quality and is beaten to obtain thick slurries, thick slurries are levigate after the filtering of 60 mesh screens using colloid mill
It is spare to obtain lily slurries.Fresh pyrus nivalis is squeezed the juice spare after filtering.
Make itself and 40g lilies slurries, 30g snow pear juices after 5.5g sweeteners and 0.03g preservatives are dissolved in 24.445g water
And 0.025g stabilizers are placed in homogenizer together, homogeneous is uniformly mixed and obtains primary lanzhou lily under conditions of 16MPa
Snow pear beverage.There is stabilizer due to being added before proceeding by homogeneous, therefore is opened after 0.5h need to be kept in the environment of 88~92 DEG C
Beginning homogeneous.Primary lanzhou lily snow pear beverage is sterilized 30 seconds in the environment of 126 DEG C of temperature, it is filling after cooling.Stabilizer packet
It is 1 to include mass ratio:1.2:0.8 sodium carboxymethylcellulose, sucrose fatty ester and guar gum.Preservative is potassium sorbate.Sweet tea
Taste agent is glucose.
Embodiment 4
Lanzhou lily after cleaning is placed in the colour protecting liquid of 7 times of its quality and impregnates 1.2h progress color retentions, colour protecting liquid
It is by vitamin C and citric acid by 1:3.5 mass ratio is dissolved in the solution that water is configured to 0.16%.
Lanzhou lily is placed in boiling water the 5min that precooks after color retention, the lanzhou lily that will be drained the water after boiling water is precooked
It is added in the boiling water of 5 times of its quality and is beaten to obtain thick slurries, thick slurries are obtained hundred using colloid mill is levigate after the filtering of 100 mesh screens
It is spare to close slurries.Fresh pyrus nivalis is squeezed the juice spare after filtering.
It is set to be placed in homogeneous together with 55g lilies slurries and 25g snow pear juices after 7.5g sweeteners are dissolved in 12.5g water
In machine, homogeneous is uniformly mixed and obtains primary lanzhou lily snow pear beverage under conditions of 20MPa.Primary lanzhou lily pyrus nivalis is drunk
Material is sterilized 15 seconds in the environment of 135 DEG C of temperature, filling after cooling.Stabilizer includes that mass ratio is 1:1:1 carboxymethyl cellulose
Plain sodium, sucrose fatty ester and guar gum.Preservative is sodium benzoate.Sweetener is xylitol.
Embodiment 5
Lanzhou lily after cleaning is placed in the colour protecting liquid of 8 times of its quality and impregnates 1.1h progress color retentions, colour protecting liquid
It is by vitamin C and citric acid by 1:2.8 mass ratio is dissolved in the solution that water is configured to 0.15%.
Lanzhou lily is placed in boiling water the 12min that precooks after color retention, the Lanzhou hundred that will be drained the water after boiling water is precooked
It closes to be added in the boiling water of 4 times of its quality and is beaten to obtain thick slurries, thick slurries are obtained using colloid mill is levigate after the filtering of 80 mesh screens
Lily slurries are spare.Fresh pyrus nivalis is squeezed the juice spare after filtering.
Make after 5g sweeteners and 0.02g preservatives are dissolved in 14.97g water its with 30g lilies slurries, 50g snow pear juices with
And 0.01g stabilizers are placed in homogenizer together, homogeneous is uniformly mixed and obtains primary lanzhou lily pyrus nivalis under conditions of 17MPa
Beverage.There is stabilizer due to being added before proceeding by homogeneous, therefore starts after 0.5h need to be kept in the environment of 88~92 DEG C equal
Matter.Primary lanzhou lily snow pear beverage is sterilized 10 seconds in the environment of 130 DEG C of temperature, it is filling after cooling.Stabilizer includes matter
Amount is than being 1:1.1:0.9 sodium carboxymethylcellulose, sucrose fatty ester and guar gum.Preservative is P-hydroxybenzoic acid first
Ester.Sweetener is honey.
Embodiment 6
Lanzhou lily after cleaning is placed in the colour protecting liquid of 6 times of its quality and impregnates 0.9h progress color retentions, colour protecting liquid
It is by vitamin C and citric acid by 1:3.2 mass ratio is dissolved in the solution that water is configured to 0.15%.
Lanzhou lily is placed in boiling water the 6min that precooks after color retention, the lanzhou lily that will be drained the water after boiling water is precooked
It is added in the boiling water of 3 times of its quality and is beaten to obtain thick slurries, thick slurries are obtained hundred using colloid mill is levigate after the filtering of 120 mesh screens
It is spare to close slurries.Fresh pyrus nivalis is squeezed the juice spare after filtering.
Make itself and 70g lilies slurries, 10g snow pear juices and 5g after 6g sweeteners and 0.05g preservatives are dissolved in 9g water
Stabilizer is placed in homogenizer together, and homogeneous is uniformly mixed and obtains primary lanzhou lily snow pear beverage under conditions of 19MPa.
Proceed by before homogeneous has stabilizer due to being added, therefore starts homogeneous after need to keeping 0.5h in the environment of 88~92 DEG C.It will be first
Grade lanzhou lily snow pear beverage is sterilized 28 seconds in the environment of 125 DEG C of temperature, filling after cooling.Stabilizer includes that mass ratio is 1:
0.9:1.1 sodium carboxymethylcellulose, sucrose fatty ester and guar gum.Preservative is dehydroactic acid sodium.Sweetener is sucrose.
Embodiment 7
Lanzhou lily after cleaning is placed in the colour protecting liquid of 9 times of its quality and impregnates 1h progress color retentions, colour protecting liquid is
1 is pressed by vitamin C and citric acid:3.5 mass ratio is dissolved in the solution that water is configured to 0.15%.
Lanzhou lily is placed in boiling water the 7min that precooks after color retention, the lanzhou lily that will be drained the water after boiling water is precooked
It is added in the boiling water of 1 times of its quality and is beaten to obtain thick slurries, thick slurries are obtained hundred using colloid mill is levigate after the filtering of 100 mesh screens
It is spare to close slurries.Fresh pyrus nivalis is squeezed the juice spare after filtering.
Make it with 60g lilies slurries after 1g sweeteners and 0.01g preservatives are dissolved in 1.99g water, 35g snow pear juices and
3g stabilizers are placed in homogenizer together, and homogeneous is uniformly mixed and obtains primary lanzhou lily snow pear beverage under conditions of 18MPa.
There is stabilizer due to being added before proceeding by homogeneous, therefore starts homogeneous after 0.5h need to be kept in the environment of 88~92 DEG C.It will
Primary lanzhou lily snow pear beverage is sterilized 22 seconds in the environment of 127 DEG C of temperature, filling after cooling.Stabilizer includes that mass ratio is
1:1:0.9 sodium carboxymethylcellulose, sucrose fatty ester and guar gum.Preservative is to ethyl-para-hydroxybenzoate.Sweet taste
Agent is stevia.
Experimental example 1
Lanzhou lily snow pear beverage made from embodiment 1 is sent to quality detection technology limited liability company of Xi'an League of Nations and is examined
Each component content in beverage is surveyed, as shown in table 1：
1 lanzhou lily coconut beverage nutrient composition content of table
From table 1, it can be seen that lanzhou lily snow pear beverage made from the embodiment of the present invention 1, has the characteristics that：1. nutrition
Ingredient is comprehensive：Rich in multiple nutritional components, including various amino acid and vitamin needed by human；2. health value is high：Containing sugar
Measure it is relatively low, be rich in Thick many candies, flavones, polyphenol, biotin, alkaloid, the health nutrients ingredient such as superoxide dismutase.
Experimental example 2
It chooses 100 sense of taste normal persons and tastes lanzhou lily snow pear beverage made from embodiment 1-7 respectively.And to beverage into
Row marking total score 100 is divided, and 40 points or less are very poor for mouthfeel, and 40~60 points are poor taste, and 60~80 points are general for mouthfeel, and 80~90
Be divided into it is in good taste, 90 points or more for mouthfeel it is fabulous.Each score value demographics are entered in table 2.
The marking situation demographics of table 2
By table 2, it can be seen that only only a few people feels the poor taste of lanzhou lily snow pear beverage produced by the present invention
Or mouthfeel is very poor, 30~40 people or so think that its mouthfeel is general, think that its is in good taste more than more than half number, it is believed that this
Groups of people itself compare repulsion to the taste of lily or pyrus nivalis, cannot represent the taste of most of masses.
In conclusion the preparation method of lanzhou lily snow pear beverage provided by the invention selects fresh lanzhou lily due to it
It is mixed by proper ratio with fresh squeezing snow pear juice after slurrying, and adds appropriate sweetener so that lanzhou lily pyrus nivalis drink obtained
That expects is in good taste, and since lanzhou lily and pyrus nivalis itself have abundant nutriment and medical value, using the present invention
The method of offer can be effectively retained its nutriment and drug effect so that final lanzhou lily coconut beverage obtained is beneficial to people
Body health.
The foregoing is merely the preferred embodiment of the present invention, are not intended to restrict the invention, for this field
For technical staff, the invention may be variously modified and varied.All within the spirits and principles of the present invention, any made by
Modification, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of lanzhou lily snow pear beverage, which is characterized in that including following preparation process：
Lily slurries squeeze：The fresh lanzhou lily that draining is crossed after boiling water is precooked is added in the boiling water of 1~5 times of its quality and is beaten
Starch to obtain thick slurries, by the thick slurries using filter after colloid mill fine grinding lily slurries are spare；
Snow pear juice is squeezed：Pyrus nivalis is squeezed the juice, and it is spare to obtain snow pear juice after filtering；
Raw material mixes：Count in parts by weight, by including 30~70 parts of the lily slurries, 10~50 parts of the snow pear juice with
And the raw material of 1~6 part of sweetener is uniformly mixed to obtain primary lanzhou lily snow pear beverage.
2. the preparation method of lanzhou lily snow pear beverage according to claim 1, which is characterized in that mixed in the raw material
It in step, counts in parts by weight, the raw material further includes 0~5 part of stabilizer.
3. the preparation method of lanzhou lily snow pear beverage according to claim 2, which is characterized in that the stabilizer includes
Mass ratio is 1:0.8~1.2:0.8~1.2 sodium carboxymethylcellulose, sucrose fatty ester and guar gum.
4. the preparation method of lanzhou lily snow pear beverage according to claim 1, which is characterized in that mixed in the raw material
It in step, counts in parts by weight, the raw material further includes that 0~0.05 part of preservative is uniformly mixed.
5. the preparation method of lanzhou lily snow pear beverage according to claim 4, which is characterized in that the preservative includes
At least one of potassium sorbate, sodium benzoate, methyl p-hydroxybenzoate, ethyl-para-hydroxybenzoate, dehydroactic acid sodium.
6. the preparation method of lanzhou lily snow pear beverage according to claim 1, which is characterized in that the raw material mixed
Each ingredient is uniformly mixed using homogenizer in journey, homogenization pressure is 16~20MPa.
7. the preparation method of lanzhou lily snow pear beverage according to claim 1, which is characterized in that after the raw material mixing
Further include sterilisation step, mixed primary lanzhou lily snow pear beverage is placed in the environment of temperature is 120~135 DEG C and is sterilized
10~30 seconds.
8. the preparation method of lanzhou lily snow pear beverage according to claim 1, which is characterized in that the lily slurries squeeze
Further include killing enzyme step before taking：The fresh lanzhou lily is placed in boiling water the 5~15min that precooks.
9. the preparation method of lanzhou lily snow pear beverage according to claim 8, which is characterized in that it is described kill enzyme step before
It further include lanzhou lily color retention：By the lanzhou lily be placed in the colour protecting liquid of 5~10 times of its quality impregnate 0.8~
1.2h, the colour protecting liquid are to press 1 by vitamin C and citric acid:2.5~3.5 mass ratio be dissolved in water be configured to 0.14~
0.16% solution.
10. a kind of lanzhou lily snow pear beverage, which is characterized in that it is by such as claim 1-9 any one of them lanzhou lily
The preparation method of snow pear beverage is prepared.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894424A (en) * | 2011-07-27 | 2013-01-30 | 江西食方食坊中药食品有限公司 | Lung moistening and cough relieving lily pear beverage and its preparation method |
| CN103126019A (en) * | 2013-02-27 | 2013-06-05 | 甘肃陇神戎发药业股份有限公司 | Lanzhou fresh lily beverage and its preparation method |
| CN104082807A (en) * | 2014-06-13 | 2014-10-08 | 阜阳市四季旺食品有限公司 | Sydney juice containing lily bulbs and ginkgo |
-
2018
- 2018-02-06 CN CN201810118330.9A patent/CN108271967A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894424A (en) * | 2011-07-27 | 2013-01-30 | 江西食方食坊中药食品有限公司 | Lung moistening and cough relieving lily pear beverage and its preparation method |
| CN103126019A (en) * | 2013-02-27 | 2013-06-05 | 甘肃陇神戎发药业股份有限公司 | Lanzhou fresh lily beverage and its preparation method |
| CN104082807A (en) * | 2014-06-13 | 2014-10-08 | 阜阳市四季旺食品有限公司 | Sydney juice containing lily bulbs and ginkgo |
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