CN108477448A - A kind of chrysanthemum beverage and preparation method thereof - Google Patents
A kind of chrysanthemum beverage and preparation method thereof Download PDFInfo
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- CN108477448A CN108477448A CN201810198495.1A CN201810198495A CN108477448A CN 108477448 A CN108477448 A CN 108477448A CN 201810198495 A CN201810198495 A CN 201810198495A CN 108477448 A CN108477448 A CN 108477448A
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- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 110
- 235000013361 beverage Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000189548 Chrysanthemum x morifolium Species 0.000 title 1
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 109
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000013355 food flavoring agent Nutrition 0.000 claims description 9
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 8
- 239000001569 carbon dioxide Substances 0.000 claims description 8
- 239000011435 rock Substances 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000012669 liquid formulation Substances 0.000 claims description 5
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 claims description 4
- 244000192528 Chrysanthemum parthenium Species 0.000 claims description 4
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims description 4
- 239000003651 drinking water Substances 0.000 claims description 4
- 235000020188 drinking water Nutrition 0.000 claims description 4
- 235000008384 feverfew Nutrition 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- -1 repeatedly 2~3 times Substances 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims 1
- 238000000227 grinding Methods 0.000 claims 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 abstract description 11
- 235000012680 lutein Nutrition 0.000 abstract description 10
- 229960005375 lutein Drugs 0.000 abstract description 10
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 abstract description 10
- 239000001656 lutein Substances 0.000 abstract description 10
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 abstract description 10
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 239000003963 antioxidant agent Substances 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 235000006708 antioxidants Nutrition 0.000 abstract description 4
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 abstract description 4
- 230000004438 eyesight Effects 0.000 abstract description 4
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 abstract description 3
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 abstract description 3
- 229930024421 Adenine Natural products 0.000 abstract description 3
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 abstract description 3
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 abstract description 3
- 229960000643 adenine Drugs 0.000 abstract description 3
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 abstract description 3
- 229940074393 chlorogenic acid Drugs 0.000 abstract description 3
- 235000001368 chlorogenic acid Nutrition 0.000 abstract description 3
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 abstract description 3
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 abstract description 3
- 229960001231 choline Drugs 0.000 abstract description 3
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 abstract description 3
- 229930003935 flavonoid Natural products 0.000 abstract description 3
- 150000002215 flavonoids Chemical class 0.000 abstract description 3
- 235000017173 flavonoids Nutrition 0.000 abstract description 3
- 231100000614 poison Toxicity 0.000 abstract description 3
- 239000003440 toxic substance Substances 0.000 abstract description 3
- 235000001671 coumarin Nutrition 0.000 abstract description 2
- 229960000956 coumarin Drugs 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 235000021445 popular drink Nutrition 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 239000000084 colloidal system Substances 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 101800000068 Antioxidant peptide Proteins 0.000 description 2
- 241000131317 Capitulum Species 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010018873 Haemoconcentration Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- CMUNUTVVOOHQPW-LURJTMIESA-N L-proline betaine Chemical compound C[N+]1(C)CCC[C@H]1C([O-])=O CMUNUTVVOOHQPW-LURJTMIESA-N 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000003130 cardiopathic effect Effects 0.000 description 1
- 150000001748 carotenols Chemical class 0.000 description 1
- 235000005471 carotenols Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000035603 choleresis Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- CMUNUTVVOOHQPW-ZCFIWIBFSA-N stachydrine Natural products C[N+]1(C)CCC[C@@H]1C([O-])=O CMUNUTVVOOHQPW-ZCFIWIBFSA-N 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000000341 volatile oil Substances 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- 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
Abstract
The present invention relates to a kind of chrysanthemum beverages and preparation method thereof.Chrysanthemum has effects that there is anti-oxidant, heat-clearing, improving eyesight, removing toxic substances rich in lutein, chlorogenic acid, adenine, choline, flavonoids, polysaccharide, coumarin etc..A kind of popular drink of inflation health with healthcare function is made in the implementation of production technology through the invention；The chrysanthemum beverage products characteristics of the present invention are color and luster in faint yellow, chrysanthemum fragrance is strong, mouthfeel is pleasant.The present invention also has many advantages, such as that raw material is easy to get, is simple for process, drinks convenience, is suitable for people of all ages, having no toxic side effect.
Description
Technical field
The present invention relates to a kind of chrysanthemum beverages and preparation method thereof.Belong to food-processing industry dry and fresh fruit, vegetable juice processing
Technical field.
Background technology
The dry capitulum of chrysanthemum system feverfew chrysanthemum, has effects that dispelling wind, heat-clearing, improving eyesight, removing toxic substances.Early in
《Sheng Nong's herbal classic》With regard to recording chrysanthemum cloud " long term usage profit vim and vigour, resistance to will macrobiosis of making light of one's life by commiting suicide." later age medicine scholar gradually has more chrysanthemum
Deep understanding, such as《Register》Recording chrysanthemum " can pacify stomach, Li Wumai adjusts four limbs "；《Bencao Shiyi》It records chrysanthemum and " it is bright to make pillow
Mesh ".Modern age clinical application shows：Chrysanthemum has clearing heat and eliminating phlegm, promoting menstruation of enriching blood, stasis eliminatings to give birth to new effect.It contains abundant terpene
Substance, volatility oils, Flavonoid substances and organic acid compound etc..Especially lutein content is high, lutein also known as " plant
Lutern " is a kind of natural pigment excellent in vegetables, flowers, fruit and certain algae bios and natural of being widely present in
Antioxidant, early in mid-term the 1980s, western medicine researcher finds that natural carotenol contained by plant is a kind of
The antioxidant haveing excellent performance, nineteen ninety-five, U.S. FDA, that is, approved lutein are used for food and drink as food supplement, I
It is one of 7 kinds of new resource foods that the Ministry of Public Health of state, which ratifies lutein ester,；Lutein has good prevention human senility, removes freely
Base, prevention cardiovascular and cerebrovascular disease and other effects, thus it is in very great demand on American market.In the international market, 1 gram of lutein and 1
The price of gram gold is suitable, so people are referred to as " plant gold ".Currently, being existed with lutein drug as main component
Some national registrations simultaneously list.Meanwhile in the world many units also be dedicated to lutein profound level, high value added product
Exploitation.The chrysanthemum of China is planted since the nineties, and the yield of chrysanthemum has had reached certain scale at present, but chrysanthemum
Comprehensive exploitation and application are still very vague and general at present.Therefore exploitation high added value chrysanthemum beverage product has chrysanthemum industrial chain very deep
Remote meaning.
Chrysanthemum is wider in China's cultivated area, and main product is in Zhejiang, Anhui, Henan and Sichuan and other places.Due to the place of production, pattern,
The difference of processing method is divided into as kinds such as feverfew, yellow chrysanthemum flower, FLOS CHRYSANTHEMI from Hangzhou of China, chrysanthemums.
Chrysanthemum has very strong antibacterial action, has very strong inhibitory or killing effect to Escherichia coli, staphylococcus aureus etc.；Together
When also there is wind-dispelling heat-dissipating, eliminating inflammation and expelling toxin, flat liver improving eyesight, expelling phlegm and arresting coughing, regulating qi-flowing for relieving pain, cooling blood and hemostasis, blood pressure lowering, antiviral
Effect, and blood fat and cholesterol in blood can be also reduced, cardiopathic generation can be prevented, and the immunity energy of body can be enhanced
Power.Chrysanthemum has bacteriostasis to the bacterium in enteron aisle, and promotes choleresis, reduces haemoconcentration and stimulation intestinal wall wriggling, very
It is suitable for making cold drink.It can be made into preserved fruit, fruit as emerging food and raw materials for food industry, its capitulum
Sauce, high-grade drink, ice cream and the numerous foods such as cake is stuffed.Its mainly contain chrysanthemum glucoside, lutein, chlorogenic acid, choline, flavones,
Amino acid, carbohydrate, esters, adenine, stachydrine, vitamin A, vitamin B1 and volatile oil etc..Therefore, chrysanthemum beverage is often drunk
It can play the role of lipid-loweringing, beauty treatment, and drinking chrysanthemum beverage in summer can be with clearing away summerheat.
To improve the added value of product of chrysanthemum, need to carry out deep processing to chrysanthemum, especially using chrysanthemum as the strong of raw material
Health beverage, the even more health beverages with better nutritivity value, time in midsummer are loved by consumers.With people's level of consumption
With require living and diet horizontal increasingly raising, it is desirable to obtain more helps while quenching the thirst, especially in solarization
After time is long or strong physical work, can quickly it remove freely by, effective protection skin and stomach.
Invention content
The present invention be on the basis of using for reference existing Multiple components being had concurrently to chrysanthemum and edible and medicinal characteristic observation understanding,
It is subject to major tuneup raising.The present invention using develop chrysanthemum beverage as with certain health care functions common drink for the purpose of,
The chrysanthemum resources that China is abundant are made full use of, after processed, producing the active ingredient for not only retaining chrysanthemum has but also show with meeting
For the novel chrysanthemum beverage of the popular taste characteristic of considerable part crowd's fast pace life.
Technical scheme of the present invention
1. a kind of chrysanthemum beverage, it is characterised in that the beverage is mainly the chrysanthemum beverage containing carbon dioxide.
2. the preparation method of chrysanthemum beverage of the present invention, it is characterised in that chrysanthemum therein is feverfew and/or Huang
Chrysanthemum and/or FLOS CHRYSANTHEMI from Hangzhou of China and/or chrysanthemum.
3. the preparation method of chrysanthemum beverage of the present invention, it is characterised in that：
(1) it is prepared into chrysanthemum liquid, the whole content (W/V) of chrysanthemum in the beverage is 0.5%~2.0%；
(2) addition beverage prepares the flavoring agent for allowing addition, preferably rock sugar and/or honey；
(3) it is filled with 2~4g/L carbon dioxide gas in the above chrysanthemum liquid formulation, using aseptic subpackaged after standing,
Beverage of the present invention.
4. the preparation method of chrysanthemum beverage of the present invention, it is characterised in that the preparation of wherein chrysanthemum liquid includes：
(1) method 1：It is that the dry chrysanthemum for cleaning removal of impurities after draining impregnates in 80~100 DEG C of clean drinking water,
2~3 times repeatedly, filtrate is collected through filtering every time；The filtrate received every time is mixed, beverage, which is added, allows the flavoring agent of addition,
It is preferred that rock sugar or/and honey；It is diluted to the solution containing chrysanthemum (W/V) 0.5%~2.0%；
(2) method 2：Chrysanthemum after removal of impurities cleaning is drained is placed in the pure water of 3~4,30~40 DEG C of pH and is impregnated；
To the chrysanthemum stoste after homogenization after colloid mill circular treatment, beverage, which is added, allows the flavoring agent of addition, preferably rock sugar or/
And honey；It is diluted to containing 0.5%~2.0% chrysanthemum liquid of chrysanthemum (W/V) by the actual use amount of fresh chrysanthemum in production process.
The specific implementation mode of the present invention
The present invention relates to carbonated (W/V) 0.5%~2.0% chrysanthemum beverage being prepared by chrysanthemum,
Implement by the following method, for this purpose, in its technical process：
1. being prepared into chrysanthemum liquid, the whole content (W/V) of chrysanthemum in the beverage is 0.5%~2.0%.
2. addition beverage prepares the flavoring agent for allowing addition.
3. by 2~4g/L carbon dioxide gas is filled in the above chrysanthemum liquid formulation, using aseptic subpackaged after standing, i.e. cost
The invention beverage.
Chrysanthemum liquid and preparation method thereof includes described in its above 1st：
Method 1：Selection dry chrysanthemum is raw material；It is to be impregnated in 80~100 DEG C of clean drinking water, repeatedly 2~3
It is secondary, every time filtrate is collected through filtering；The filtrate received every time is mixed, beverage, which is added, allows the flavoring agent of addition, preferably rock sugar
Or/and honey；It is diluted to the solution containing chrysanthemum (W/V) 0.5%~2.0%；
Method 2：With preparation
(1) it is raw material to choose fresh chrysanthemum or dry chrysanthemum (by fresh chrysanthemum: based on chrysanthemum (dry product)=5: 1.5)
(2) chrysanthemum is used impregnates in the pure water of 3~4,30~40 DEG C of pH, and fresh chrysanthemum impregnates 30min, dry chrysanthemum leaching
Steep 2h；
(3) fresh chrysanthemum (dry chrysanthemum circular treatment 3~4 times) after colloid mill circular treatment 1~2 time, cell fracture is broken,
Cell wall starts liquefaction dissolving of disintegrating；
(4) optionally promote cell wall fragment again through high pressure-temperature (50~60mpa, 70~80 DEG C) 1~2 homogeneous of cycle
Ultra-fine ultramicronising, to release the various components in cell wall, when homogeneous is completed, material grains fineness average out to is super in solution
1 μm of 10~20 μm of thin degree or even ＜；
(5) it to the chrysanthemum stoste after homogenization, is diluted to and is contained by the actual use amount of fresh chrysanthemum in production process
0.5%~2.0% chrysanthemum liquid of chrysanthemum (W/V).
The positive effect of the present invention
Chrysanthemum rich in lutein, chlorogenic acid, adenine, choline, flavonoids, polysaccharide, coumarin etc., have it is anti-oxidant,
The effect of heat-clearing, improving eyesight, removing toxic substances.It is strong that a kind of inflation with healthcare function is made in the implementation of production technology through the invention
The popular drink of health；The chrysanthemum beverage products characteristics of the present invention are color and luster in faint yellow, chrysanthemum fragrance is strong, mouthfeel is pleasant.This
Invention also has many advantages, such as that raw material is easy to get, is simple for process, drinks convenience, is suitable for people of all ages, having no toxic side effect.
Embodiment
The embodiment of offer is to better illustrate the present invention, not restricted to the present invention.
Embodiment 1
(1) it cleans up and drains away the water after dry chrysanthemum cleaning；
(2) it puts it into heating container, is impregnated in 90~100 DEG C of clean drinking water, 2~3 times repeatedly,
Every time filtrate is collected through filtering；The filtrate received every time is mixed, is diluted to containing the molten of chrysanthemum (W/V) 0.5%~2.0%
Liquid；
(3) beverage is added allows the flavoring agent of addition, is proportionally added into after preferably dissolving rock sugar in mixed filtrate；
Finally contain the calculating of parameter (W/V) 0.5%~2.0% plus sterile purified water constant volume by beverage；
(4) sterilized sterilizing after temperature is down to -2 DEG C, is filled with carbon dioxide (2g/L) by (W/V), is used after standing sterile
Packing, beverage of the present invention.
Embodiment 2
1. just harvest or the fresh chrysanthemum Jing Guo Preservation Treatment, cleaned processing drain away the water.
2. by fresh chrysanthemum: pure water=1: it is impregnated 30min by 9 (W/V) in the pure water of 30~40 DEG C of pH 3~4.
4. being recycled 1~2 time through colloid mill, can optionally increase at 50~60mpa of pressure.
5. entering blend tank (allotment：Add auxiliary material natural sweetener a little, depending on needing, the another mass percent that is added is 0.5%
~1.0% corn antioxidant peptide, and constant volume, by beverage, finally amount containing chrysanthemum (W/V) 0.5%~2..0% (presses fresh chrysanthemum: chrysanthemum
Flower (dry product)=5: 1.5) calculate plus sterile purified water constant volume.
6. after being filled with 2g/L carbon dioxide in -2 DEG C by the above chrysanthemum liquid formulation, using aseptic subpackaged after standing,
Beverage of the present invention.
Embodiment 3
1. remove it is miscellaneous and it is cleaned drain away the water after dry chrysanthemum.
2. by chrysanthemum: pure water=1: 9 (W/V) calculate and weigh clean chrysanthemum, are such as made using the chrysanthemum of sterilization treatment
For raw material, operating process afterwards should be carried out by sterile working requirement.
3. impregnating 2h in the sterile purified water of 30~40 DEG C of pH 3~4.
4. colloid mill recycles 2~3 times, it can optionally increase and be carried out at 50~60mpa of pressure.
5. entering blend tank (allotment：Add auxiliary material natural sweetener a little, depending on needing, the another mass percent that is added is 0.5%
~1.0% corn antioxidant peptide, and constant volume are finally contained parameter (W/V) 0.5%~2.0% by beverage and calculate plus sterilize pure
Water constant volume.
6. after being filled with 2g/L carbon dioxide gas in the above chrysanthemum liquid formulation, using aseptic subpackaged i.e. cost hair after standing
The bright beverage.
Claims (4)
1. a kind of chrysanthemum beverage, it is characterised in that the beverage is mainly the chrysanthemum beverage containing carbon dioxide.
2. the preparation method of the chrysanthemum beverage described in claim 1,2, it is characterised in that chrysanthemum therein is feverfew and/or Huang
Chrysanthemum and/or FLOS CHRYSANTHEMI from Hangzhou of China and/or chrysanthemum.
3. the preparation method of chrysanthemum beverage described in claim 1, it is characterised in that：
(1) it is prepared into chrysanthemum liquid, the whole content (W/V) of chrysanthemum in the beverage is 0.5%~2.0%；
(2) addition beverage prepares the flavoring agent for allowing addition, preferably rock sugar；
(3) it is filled with 2~4g/L carbon dioxide gas in the above chrysanthemum liquid formulation, using aseptic subpackaged after standing, i.e., cost is sent out
The bright beverage.
4. the preparation method of chrysanthemum beverage as claimed in claim 2, it is characterised in that the preparation of wherein chrysanthemum liquid includes：
(1) method 1：It is that the dry chrysanthemum for cleaning removal of impurities after draining impregnates in 80~100 DEG C of clean drinking water, repeatedly
2~3 times, filtrate is collected through filtering every time；The filtrate received every time is mixed, beverage, which is added, allows the flavoring agent of addition, preferably
Rock sugar；It is diluted to the solution containing chrysanthemum (W/V) 0.5%~2.0%；
(2) method 2：Chrysanthemum after removal of impurities cleaning is drained is placed in the pure water of 3~4,30~40 DEG C of pH and is impregnated；Through glue
Body allows the flavoring agent of addition, preferably rock sugar after grinding circular treatment to the chrysanthemum stoste after homogenization, addition beverage；By production
The actual use amount of fresh chrysanthemum is diluted to containing 0.5%~2.0% chrysanthemum liquid of chrysanthemum (W/V) in the process.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768015A (en) * | 2021-09-24 | 2021-12-10 | 尹帅 | Preparation method of keemun chrysanthemum water |
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