CN108713664A - A kind of Siraitia grosvenorii beverage concentrate and preparation method thereof - Google Patents
A kind of Siraitia grosvenorii beverage concentrate and preparation method thereof Download PDFInfo
- Publication number
- CN108713664A CN108713664A CN201810470022.2A CN201810470022A CN108713664A CN 108713664 A CN108713664 A CN 108713664A CN 201810470022 A CN201810470022 A CN 201810470022A CN 108713664 A CN108713664 A CN 108713664A
- Authority
- CN
- China
- Prior art keywords
- parts
- siraitia grosvenorii
- beverage concentrate
- radix
- spare
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 title claims abstract description 52
- 235000008504 concentrate Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241001409321 Siraitia grosvenorii Species 0.000 title 1
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 51
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 17
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 17
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims abstract description 17
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 claims abstract description 17
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 17
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 17
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 17
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 17
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 17
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 17
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 17
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 17
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000010231 banlangen Substances 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 17
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000811 xylitol Substances 0.000 claims abstract description 17
- 235000010447 xylitol Nutrition 0.000 claims abstract description 17
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 17
- 229960002675 xylitol Drugs 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 241000723353 Chrysanthemum Species 0.000 claims description 16
- 241000207925 Leonurus Species 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 15
- 230000008014 freezing Effects 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 235000015203 fruit juice Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 235000009815 Momordica Nutrition 0.000 claims description 10
- 241000218984 Momordica Species 0.000 claims description 10
- 239000011812 mixed powder Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 235000015097 nutrients Nutrition 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000010410 dusting Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 230000002779 inactivation Effects 0.000 claims description 5
- 230000010355 oscillation Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 3
- 229930182478 glucoside Natural products 0.000 abstract description 3
- 150000008131 glucosides Chemical class 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 206010036790 Productive cough Diseases 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 239000002537 cosmetic Substances 0.000 abstract description 2
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 208000024794 sputum Diseases 0.000 abstract description 2
- 210000003802 sputum Anatomy 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 240000007890 Leonurus cardiaca Species 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 206010044302 Tracheitis Diseases 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 201000005702 Pertussis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 206010001093 acute tonsillitis Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 208000030603 inherited susceptibility to asthma Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Siraitia grosvenorii beverage concentrate, it is prepared by proportion by weight by following raw material：30-50 parts of Siraitia grosvenorii, 5-7 parts of STEVIA REBAUDIANA, 5-7 parts of honeysuckle, 4-8 parts of tribute chrysanthemum, 3-5 parts of Radix Glycyrrhizae, 2-4 parts of peppermint, 3-5 parts of dried orange peel, Radix Ophiopogonis 2-4 part, 3-5 parts of lotus leaf, 2-4 parts of Radix Isatidis, 3-5 parts of motherwort, 1-2 parts of xylitol, 5-7 parts of honey.The preparation method of the Siraitia grosvenorii beverage concentrate of the present invention, can preserve active ingredient in raw material in the production process, and eating method by cumbersome tradition is transformed into the new paragon beverage for facilitating modern to take, and more conveniently and efficiently plays Siraitia grosvenorii effect；The drink formula is simple, mouthfeel glycol, and vitamin, glucoside, trace element and amino acid content are high, full of nutrition, can not only promote to digest, play cosmetic result, also have the function of it is relieving cough and reducing sputum, clearing heat and detoxicating, improve the immunity of the human body.
Description
Technical field
The present invention relates to Siraitia grosvenorii manufacture field, specifically a kind of Siraitia grosvenorii beverage concentrate and preparation method thereof.
Background technology
Siraitia grosvenorii, fruits nutrition value is very high, containing abundant vitamin C（Containing 400 milligrams~500 millis in every 100 grams of fresh fruits
Gram）And glucoside, fructose, glucose, protein, lipid etc..Its contained Momordica-Glycosides does not generate heat than 300 times of sucrose sweet tea
Amount, be beverage, confectionery industry rare raw material, be the best substitute of sucrose.Often drink " Luohan " fruit tea, can prevent a variety of diseases, existing
For medical evidence, Siraitia grosvenorii has significant curative effect to diseases such as bronchitis, hypertension, and it is hard still to play prevention and treatment of coronary heart disease, blood vessel
Change, the effect of obesity.Nutritive value is high, has clearing away summerheat, preventing phlegm from forming and stopping coughing, cool blood easypro bone, clearing lung-heat ease constipation and promotes the production of body fluid to quench thirst
Effect；Can the diseases such as treating acute and chronic tracheitis, sphagitis, bronchial asthma, pertussis, stomach energy, constipation, acute tonsillitis, sugar
Urine patient also preferably takes.
Beverage concentrate is the method for using cryogenic vacuum concentration again after fruit is squeezed into Normal juice, evaporates a part of moisture content and does
At, the natural water that fruit juice of entering loses in concentration process must be restored in beverage concentrate raw material when preparing 100% fruit juice
The product of the color and luster, flavor and soluble solid content with former fruit pulp is made in the water of part equivalent.Beverage concentrate contains
A large amount of dietary fiber, fruit cellulose are the main composition compositions of plant cell wall, it is not a kind of nutrient, but in human body
After intake, the oxious component in food is adsorbed in its i.e. water swelling, and stimulating intestine and stomach is wriggled, helped digest, and accelerates excretion in vivo,
The time for shortening harmful substance indwelling in vivo is finally reached the purpose for preventing gastrointestinal disease, has for preventing alimentary tract cancer
Positive meaning.
Invention content
The purpose of the present invention is in order to overcome the deficiencies of the prior art, and a kind of Siraitia grosvenorii beverage concentrate is provided, beverage acid
Sweet tea is palatable, simple for process, is easy to make, at low cost, and is rich in vitamin, full of nutrition.
Realizing the technical solution of the object of the invention is：
A kind of Siraitia grosvenorii beverage concentrate, is mainly prepared by following raw material by proportion by weight：
30-50 parts of Siraitia grosvenorii, 5-7 parts of STEVIA REBAUDIANA, 5-7 parts of honeysuckle, 4-8 parts of tribute chrysanthemum, 3-5 parts of Radix Glycyrrhizae, 2-4 parts of peppermint, dried orange peel
3-5 parts, Radix Ophiopogonis 2-4 part, 3-5 parts of lotus leaf, 2-4 parts of Radix Isatidis, 3-5 parts of motherwort, 1-2 parts of xylitol, 5-7 parts of honey.
Further, a kind of Siraitia grosvenorii beverage concentrate, is mainly prepared by following raw material by proportion by weight：
30 parts of Siraitia grosvenorii, 5 parts of STEVIA REBAUDIANA, 5 parts of honeysuckle, 4 parts of tribute chrysanthemum, 3 parts of Radix Glycyrrhizae, 2 parts of peppermint, 3 parts of dried orange peel, 2 parts of Radix Ophiopogonis, lotus
3 parts of leaf, 2 parts of Radix Isatidis, 3 parts of motherwort, 1 part of xylitol, 5 parts of honey.
Further, a kind of Siraitia grosvenorii beverage concentrate, is mainly prepared by following raw material by proportion by weight：
40 parts of Siraitia grosvenorii, 6 parts of STEVIA REBAUDIANA, 6 parts of honeysuckle, 6 parts of tribute chrysanthemum, 4 parts of Radix Glycyrrhizae, 3 parts of peppermint, 4 parts of dried orange peel, 3 parts of Radix Ophiopogonis, lotus
4 parts of leaf, 3 parts of Radix Isatidis, 4 parts of motherwort, 1.5 parts of xylitol, 6 parts of honey.
Further, a kind of Siraitia grosvenorii beverage concentrate, is mainly prepared by following raw material by proportion by weight：
50 parts of Siraitia grosvenorii, 7 parts of STEVIA REBAUDIANA, 7 parts of honeysuckle, 8 parts of tribute chrysanthemum, 5 parts of Radix Glycyrrhizae, 4 parts of peppermint, 5 parts of dried orange peel, 4 parts of Radix Ophiopogonis, lotus
5 parts of leaf, 4 parts of Radix Isatidis, 5 parts of motherwort, 2 parts of xylitol, 7 parts of honey.
The preparation method of the Siraitia grosvenorii beverage concentrate, includes the following steps：
（1）STEVIA REBAUDIANA, honeysuckle, tribute chrysanthemum, Radix Glycyrrhizae, peppermint, dried orange peel, Radix Ophiopogonis, lotus leaf, Radix Isatidis, motherwort are first immersed into 28-32
Sealed soak 30-40min in DEG C absolute ethyl alcohol, dusting is put into low temperature frying 13-15min in pot after draining away the water, then is sprayed to it
Yeast liquid fermentation 24-26h is spilt, fermentation mixed powder is obtained；The water of 4-5 times of its quality is added in 50-60 to the fermentation mixed powder
DEG C boiling 40-50min, is concentrated into the 1/3 of original volume after filtering, nutrient solution is made, spare；
（2）Siraitia grosvenorii is cut into pieces, 60-80 mesh sieve is crushed to after freezing dried, obtains Grosvenor Momordica Fruit, it is spare；
（3）In step（2）Arhat juice is stirred to obtain after 4-6 times of hot water is added in gained Grosvenor Momordica Fruit, is concentrated into after filtering
Concentration arhat juice is made in the 1/3 of original volume, spare；
（4）By step（1）And step（3）Product mix is made and carries out cryogenic freezing, then heats to 6-8 DEG C of addition mass concentration
The pectase of 1-3% carries out supersonic oscillations 18-22min, and just fruit juice processed is made after inactivation, spare；
（5）By step（4）Obtained product, which pours into, is added xylitol and honey in homogeneous bucket, boost to the stirring of 18-22Mpa homogeneous
Homogeneous fruit juice is made in 24-28min, speed of agitator 500-700r/min, spare；
（6）By step（5）It is filling to get Siraitia grosvenorii beverage concentrate after ultraviolet-sterilization that product is made.
Step（1）The low temperature frying, temperature are 32-36 DEG C.
Step（4）The cryogenic freezing, -9--7 DEG C of temperature, time 3-5h.
Compared with prior art, the beneficial effects of the present invention are：The preparation method of the Siraitia grosvenorii beverage concentrate of the present invention,
Active ingredient in raw material can be preserved in the production process, and eating method by cumbersome tradition is transformed into the new side for facilitating modern to take
Formula beverage more conveniently and efficiently plays Siraitia grosvenorii effect；A variety of Chinese herbal medicines are added to, after scientific allocation, mouthfeel more preferably, also has
Nutritious body-building effect.The drink formula is simple, mouthfeel glycol, and vitamin, glucoside, trace element and amino acid content are high, battalion
It supports and enriches, can not only promote to digest, play cosmetic result, also there is work(that is relieving cough and reducing sputum, clearing heat and detoxicating, improving the immunity of the human body
Energy.
Specific implementation mode
To keep technical solution of the present invention more specific, it is easier to understand, be that the present invention makees into one below in conjunction with specific embodiment
The explanation of step, but be not the restriction of more present invention.
Embodiment 1
A kind of Siraitia grosvenorii beverage concentrate, is mainly prepared by following raw material by proportion by weight：
30 parts of Siraitia grosvenorii, 5 parts of STEVIA REBAUDIANA, 5 parts of honeysuckle, 4 parts of tribute chrysanthemum, 3 parts of Radix Glycyrrhizae, 2 parts of peppermint, 3 parts of dried orange peel, 2 parts of Radix Ophiopogonis, lotus
3 parts of leaf, 2 parts of Radix Isatidis, 3 parts of motherwort, 1 part of xylitol, 5 parts of honey.
The preparation method of the Siraitia grosvenorii beverage concentrate, includes the following steps：
（1）STEVIA REBAUDIANA, honeysuckle, tribute chrysanthemum, Radix Glycyrrhizae, peppermint, dried orange peel, Radix Ophiopogonis, lotus leaf, Radix Isatidis, motherwort are first immersed 28 DEG C
Sealed soak 30min in absolute ethyl alcohol, dusting is put into low temperature frying 13min in pot after draining away the water, then sprays saccharomycete to it
Liquid ferments for 24 hours, obtains fermentation mixed powder；The water of 4 times of its quality is added in 50 DEG C of boiling 40min, filtering to the fermentation mixed powder
It is concentrated into the 1/3 of original volume afterwards, nutrient solution is made, it is spare；
（2）Siraitia grosvenorii is cut into pieces, 60 mesh sieve is crushed to after freezing dried, obtains Grosvenor Momordica Fruit, it is spare；
（3）In step（2）Arhat juice is stirred to obtain after 4 times of hot water is added in gained Grosvenor Momordica Fruit, original is concentrated into after filtering
Concentration arhat juice is made in the 1/3 of volume, spare；
（4）By step（1）And step（3）Product mix is made and carries out cryogenic freezing, then heats to 6 DEG C of addition mass concentrations 1%
Pectase carry out supersonic oscillations 18min, after inactivation be made just fruit juice processed, it is spare；
（5）By step（4）Obtained product, which pours into, is added xylitol and honey in homogeneous bucket, boost to the stirring of 18Mpa homogeneous
Homogeneous fruit juice is made in 24min, speed of agitator 500r/min, spare；
（6）By step（5）It is filling to get Siraitia grosvenorii beverage concentrate after ultraviolet-sterilization that product is made.
Step（1）The low temperature frying, temperature are 32 DEG C.
Step（4）The cryogenic freezing, -9 DEG C of temperature, time 3h.
Embodiment 2
A kind of Siraitia grosvenorii beverage concentrate, is mainly prepared by following raw material by proportion by weight：
40 parts of Siraitia grosvenorii, 6 parts of STEVIA REBAUDIANA, 6 parts of honeysuckle, 6 parts of tribute chrysanthemum, 4 parts of Radix Glycyrrhizae, 3 parts of peppermint, 4 parts of dried orange peel, 3 parts of Radix Ophiopogonis, lotus
4 parts of leaf, 3 parts of Radix Isatidis, 4 parts of motherwort, 1.5 parts of xylitol, 6 parts of honey.
The preparation method of the Siraitia grosvenorii beverage concentrate, includes the following steps：
（1）STEVIA REBAUDIANA, honeysuckle, tribute chrysanthemum, Radix Glycyrrhizae, peppermint, dried orange peel, Radix Ophiopogonis, lotus leaf, Radix Isatidis, motherwort are first immersed 30 DEG C
Sealed soak 35min in absolute ethyl alcohol, dusting is put into low temperature frying 14min in pot after draining away the water, then sprays saccharomycete to it
Liquid fermentation 25h, obtains fermentation mixed powder；The water of 4.5 times of its quality is added in 55 DEG C of boiling 45min, mistake to the fermentation mixed powder
It is concentrated into the 1/3 of original volume after filter, nutrient solution is made, it is spare；
（2）Siraitia grosvenorii is cut into pieces, 70 mesh sieve is crushed to after freezing dried, obtains Grosvenor Momordica Fruit, it is spare；
（3）In step（2）Arhat juice is stirred to obtain after 5 times of hot water is added in gained Grosvenor Momordica Fruit, original is concentrated into after filtering
Concentration arhat juice is made in the 1/3 of volume, spare；
（4）By step（1）And step（3）Product mix is made and carries out cryogenic freezing, then heats to 7 DEG C of addition mass concentrations 2%
Pectase carry out supersonic oscillations 20min, after inactivation be made just fruit juice processed, it is spare；
（5）By step（4）Obtained product, which pours into, is added xylitol and honey in homogeneous bucket, boost to the stirring of 20Mpa homogeneous
Homogeneous fruit juice is made in 26min, speed of agitator 600r/min, spare；
（6）By step（5）It is filling to get Siraitia grosvenorii beverage concentrate after ultraviolet-sterilization that product is made.
Step（1）The low temperature frying, temperature are 34 DEG C.
Step（4）The cryogenic freezing, -8 DEG C of temperature, time 4h.
Embodiment 3
A kind of Siraitia grosvenorii beverage concentrate, is mainly prepared by following raw material by proportion by weight：
50 parts of Siraitia grosvenorii, 7 parts of STEVIA REBAUDIANA, 7 parts of honeysuckle, 8 parts of tribute chrysanthemum, 5 parts of Radix Glycyrrhizae, 4 parts of peppermint, 5 parts of dried orange peel, 4 parts of Radix Ophiopogonis, lotus
5 parts of leaf, 4 parts of Radix Isatidis, 5 parts of motherwort, 2 parts of xylitol, 7 parts of honey.
The preparation method of the Siraitia grosvenorii beverage concentrate, includes the following steps：
（1）STEVIA REBAUDIANA, honeysuckle, tribute chrysanthemum, Radix Glycyrrhizae, peppermint, dried orange peel, Radix Ophiopogonis, lotus leaf, Radix Isatidis, motherwort are first immersed 32 DEG C
Sealed soak 40min in absolute ethyl alcohol, dusting is put into low temperature frying 13-15min in pot after draining away the water, then sprays yeast to it
Bacterium solution fermentation 26h, obtains fermentation mixed powder；The water of 5 times of its quality is added in 60 DEG C of boiling 50min, mistake to the fermentation mixed powder
It is concentrated into the 1/3 of original volume after filter, nutrient solution is made, it is spare；
（2）Siraitia grosvenorii is cut into pieces, 80 mesh sieve is crushed to after freezing dried, obtains Grosvenor Momordica Fruit, it is spare；
（3）In step（2）Arhat juice is stirred to obtain after 6 times of hot water is added in gained Grosvenor Momordica Fruit, original is concentrated into after filtering
Concentration arhat juice is made in the 1/3 of volume, spare；
（4）By step（1）And step（3）Product mix is made and carries out cryogenic freezing, then heats to 8 DEG C of addition mass concentrations 3%
Pectase carry out supersonic oscillations 22min, after inactivation be made just fruit juice processed, it is spare；
（5）By step（4）Obtained product, which pours into, is added xylitol and honey in homogeneous bucket, boost to the stirring of 22Mpa homogeneous
Homogeneous fruit juice is made in 28min, speed of agitator 700r/min, spare；
（6）By step（5）It is filling to get Siraitia grosvenorii beverage concentrate after ultraviolet-sterilization that product is made.
Step（1）The low temperature frying, temperature are 36 DEG C.
Step（4）The cryogenic freezing, -7 DEG C of temperature, time 5h.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, it will be understood by those of ordinary skill in the art that：It still can be to aforementioned each implementation
Technical solution recorded in example is modified or equivalent replacement of some of the technical features；And these modification or
It replaces, the spirit and scope for various embodiments of the present invention technical solution that it does not separate the essence of the corresponding technical solution.
Claims (7)
1. a kind of Siraitia grosvenorii beverage concentrate, it is characterized in that：Mainly it is prepared by proportion by weight by following raw material：
30-50 parts of Siraitia grosvenorii, 5-7 parts of STEVIA REBAUDIANA, 5-7 parts of honeysuckle, 4-8 parts of tribute chrysanthemum, 3-5 parts of Radix Glycyrrhizae, 2-4 parts of peppermint, dried orange peel
3-5 parts, Radix Ophiopogonis 2-4 part, 3-5 parts of lotus leaf, 2-4 parts of Radix Isatidis, 3-5 parts of motherwort, 1-2 parts of xylitol, 5-7 parts of honey.
2. Siraitia grosvenorii beverage concentrate according to claim 1, it is characterized in that：Proportion by weight is mainly pressed by following raw material
It is prepared：
30 parts of Siraitia grosvenorii, 5 parts of STEVIA REBAUDIANA, 5 parts of honeysuckle, 4 parts of tribute chrysanthemum, 3 parts of Radix Glycyrrhizae, 2 parts of peppermint, 3 parts of dried orange peel, 2 parts of Radix Ophiopogonis, lotus
3 parts of leaf, 2 parts of Radix Isatidis, 3 parts of motherwort, 1 part of xylitol, 5 parts of honey.
3. Siraitia grosvenorii beverage concentrate according to claim 1, it is characterized in that：Proportion by weight is mainly pressed by following raw material
It is prepared：
40 parts of Siraitia grosvenorii, 6 parts of STEVIA REBAUDIANA, 6 parts of honeysuckle, 6 parts of tribute chrysanthemum, 4 parts of Radix Glycyrrhizae, 3 parts of peppermint, 4 parts of dried orange peel, 3 parts of Radix Ophiopogonis, lotus
4 parts of leaf, 3 parts of Radix Isatidis, 4 parts of motherwort, 1.5 parts of xylitol, 6 parts of honey.
4. Siraitia grosvenorii beverage concentrate according to claim 1, it is characterized in that：Proportion by weight is mainly pressed by following raw material
It is prepared：
50 parts of Siraitia grosvenorii, 7 parts of STEVIA REBAUDIANA, 7 parts of honeysuckle, 8 parts of tribute chrysanthemum, 5 parts of Radix Glycyrrhizae, 4 parts of peppermint, 5 parts of dried orange peel, 4 parts of Radix Ophiopogonis, lotus
5 parts of leaf, 4 parts of Radix Isatidis, 5 parts of motherwort, 2 parts of xylitol, 7 parts of honey.
5. a kind of preparation method of Siraitia grosvenorii beverage concentrate, it is characterized in that：Include the following steps：
（1）STEVIA REBAUDIANA, honeysuckle, tribute chrysanthemum, Radix Glycyrrhizae, peppermint, dried orange peel, Radix Ophiopogonis, lotus leaf, Radix Isatidis, motherwort are first immersed into 28-32
Sealed soak 30-40min in DEG C absolute ethyl alcohol, dusting is put into low temperature frying 13-15min in pot after draining away the water, then is sprayed to it
Yeast liquid fermentation 24-26h is spilt, fermentation mixed powder is obtained；The water of 4-5 times of its quality is added in 50-60 to the fermentation mixed powder
DEG C boiling 40-50min, is concentrated into the 1/3 of original volume after filtering, nutrient solution is made, spare；
（2）Siraitia grosvenorii is cut into pieces, 60-80 mesh sieve is crushed to after freezing dried, obtains Grosvenor Momordica Fruit, it is spare；
（3）In step（2）Arhat juice is stirred to obtain after 4-6 times of hot water is added in gained Grosvenor Momordica Fruit, is concentrated into after filtering
Concentration arhat juice is made in the 1/3 of original volume, spare；
（4）By step（1）And step（3）Product mix is made and carries out cryogenic freezing, then heats to 6-8 DEG C of addition mass concentration
The pectase of 1-3% carries out supersonic oscillations 18-22min, and just fruit juice processed is made after inactivation, spare；
（5）By step（4）Obtained product, which pours into, is added xylitol and honey in homogeneous bucket, boost to the stirring of 18-22Mpa homogeneous
Homogeneous fruit juice is made in 24-28min, speed of agitator 500-700r/min, spare；
（6）By step（5）It is filling to get Siraitia grosvenorii beverage concentrate after ultraviolet-sterilization that product is made.
6. the preparation method of Siraitia grosvenorii beverage concentrate according to claim 5, it is characterized in that：Step（1）The low temperature
Frying, temperature are 32-36 DEG C.
7. the preparation method of Siraitia grosvenorii beverage concentrate according to claim 5, it is characterized in that：Step（4）The low temperature
Freezing, -9--7 DEG C of temperature, time 3-5h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810470022.2A CN108713664A (en) | 2018-05-16 | 2018-05-16 | A kind of Siraitia grosvenorii beverage concentrate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810470022.2A CN108713664A (en) | 2018-05-16 | 2018-05-16 | A kind of Siraitia grosvenorii beverage concentrate and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108713664A true CN108713664A (en) | 2018-10-30 |
Family
ID=63900059
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810470022.2A Withdrawn CN108713664A (en) | 2018-05-16 | 2018-05-16 | A kind of Siraitia grosvenorii beverage concentrate and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108713664A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116439334A (en) * | 2023-03-24 | 2023-07-18 | 云南贝泰妮生物科技集团股份有限公司 | Plant concentrated drink for improving respiratory tract immunity and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181908A (en) * | 1996-11-07 | 1998-05-20 | 广西永福罗汉果制品厂 | Production process of fresh concentrate podocarpus fruit juice |
| CN106722953A (en) * | 2016-12-20 | 2017-05-31 | 钦州市星火计划办公室 | A kind of Momordica grosvenori lozenge and preparation method thereof |
| CN106721858A (en) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | A kind of preparation method of Momordica grosvenori solid beverage |
| CN107691928A (en) * | 2017-11-20 | 2018-02-16 | 蚌埠鲲鹏食品饮料有限公司 | A kind of antifatigue blueberry beverage concentrate |
-
2018
- 2018-05-16 CN CN201810470022.2A patent/CN108713664A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181908A (en) * | 1996-11-07 | 1998-05-20 | 广西永福罗汉果制品厂 | Production process of fresh concentrate podocarpus fruit juice |
| CN106721858A (en) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | A kind of preparation method of Momordica grosvenori solid beverage |
| CN106722953A (en) * | 2016-12-20 | 2017-05-31 | 钦州市星火计划办公室 | A kind of Momordica grosvenori lozenge and preparation method thereof |
| CN107691928A (en) * | 2017-11-20 | 2018-02-16 | 蚌埠鲲鹏食品饮料有限公司 | A kind of antifatigue blueberry beverage concentrate |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116439334A (en) * | 2023-03-24 | 2023-07-18 | 云南贝泰妮生物科技集团股份有限公司 | Plant concentrated drink for improving respiratory tract immunity and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106387568A (en) | Noni fruit composite fruit juice and preparation method thereof | |
| CN104146024B (en) | A kind of giant knotweed rose health care bread | |
| CN103740566B (en) | Rosa roxbunghii medicinal liquor and preparation method thereof | |
| CN105273935A (en) | Loquat wine and preparation method thereof | |
| CN111642602A (en) | Fermented bitter gourd herbal tea and preparation method thereof | |
| CN107312691A (en) | A kind of fresh kidney beans wine and preparation method thereof | |
| CN108713664A (en) | A kind of Siraitia grosvenorii beverage concentrate and preparation method thereof | |
| CN1332016C (en) | Dried granada brewing process | |
| CN108541848A (en) | A kind of roselle beverage concentrate and preparation method thereof | |
| CN108260745A (en) | One kind moistens the lung and relieve the cough fruit vinegar beverage and preparation method thereof | |
| CN108142751A (en) | A kind of health drink and preparation method thereof | |
| CN107125527A (en) | A kind of sugar-free fermented beverage for being available for diabetes patient to use and preparation method thereof | |
| CN108578589B (en) | Composite effervescent tablet for relieving alcoholism and preparation method thereof | |
| CN104726320B (en) | A kind of fig honey vinegar and preparation method | |
| CN107034122A (en) | A kind of sanchi flower vinegar and its preparation technology | |
| CN104031805B (en) | Be in harmonious proportion health preserving wine and preparation method thereof a kind of autumn | |
| CN108522917A (en) | A kind of production method of lower hyperlipidemia, hypertension, hyperglycemia ferment health drink | |
| CN108850944B (en) | Processing method of natural pear syrup | |
| CN102524868A (en) | Concentrated pulp containing red jujube, autumn pear and loquat | |
| CN106343284A (en) | Assorted fruit juice and making method thereof | |
| CN106901082A (en) | Sea-buckthorn chitin prevents three beverages high | |
| CN107616386B (en) | Preparation method of berry fruit granule beverage and berry fruit granule beverage | |
| KR20210041387A (en) | A natural tea removing the effect of hangover contained the extract material in arrowroot blossoms and Plantago ovata | |
| CN104738772A (en) | A preparing method of a ginkgo-milkvetch root-Chinese wolfberry composite healthcare beverage | |
| CN106858212A (en) | One kind moistens the lung and relieve the cough juicy peach beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181030 |
|
| WW01 | Invention patent application withdrawn after publication |