CN108740643A - A kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink - Google Patents
A kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink Download PDFInfo
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- CN108740643A CN108740643A CN201810428388.3A CN201810428388A CN108740643A CN 108740643 A CN108740643 A CN 108740643A CN 201810428388 A CN201810428388 A CN 201810428388A CN 108740643 A CN108740643 A CN 108740643A
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- juice
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- salviae miltiorrhizae
- rhizoma gastrodiae
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- 239000002994 raw material Substances 0.000 claims abstract description 104
- 239000000203 mixture Substances 0.000 claims abstract description 39
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- 241000220324 Pyrus Species 0.000 claims abstract description 26
- 235000021017 pears Nutrition 0.000 claims abstract description 26
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 25
- 244000078118 Ilex latifolia Species 0.000 claims abstract description 25
- 235000008706 Ilex latifolia Nutrition 0.000 claims abstract description 25
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 126
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 238000000855 fermentation Methods 0.000 claims description 35
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- 238000007872 degassing Methods 0.000 claims description 21
- 238000001914 filtration Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 108010059892 Cellulase Proteins 0.000 claims description 18
- 241000235342 Saccharomycetes Species 0.000 claims description 18
- 229940106157 cellulase Drugs 0.000 claims description 18
- 239000012530 fluid Substances 0.000 claims description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 18
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- 229940039696 lactobacillus Drugs 0.000 claims description 17
- 241000196324 Embryophyta Species 0.000 claims description 16
- 235000013361 beverage Nutrition 0.000 claims description 14
- 108010059820 Polygalacturonase Proteins 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 238000007792 addition Methods 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 9
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 9
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 9
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 9
- 238000011081 inoculation Methods 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000009849 vacuum degassing Methods 0.000 claims description 9
- 241000186000 Bifidobacterium Species 0.000 claims description 7
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
- 244000199866 Lactobacillus casei Species 0.000 claims description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 4
- 229940017800 lactobacillus casei Drugs 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 3
- 238000012414 sterilization procedure Methods 0.000 claims description 3
- 241000234671 Ananas Species 0.000 claims 9
- 244000018633 Prunus armeniaca Species 0.000 claims 4
- 235000009827 Prunus armeniaca Nutrition 0.000 claims 4
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims 4
- 229910052709 silver Inorganic materials 0.000 claims 4
- 239000004332 silver Substances 0.000 claims 4
- 241000194017 Streptococcus Species 0.000 claims 1
- 244000099147 Ananas comosus Species 0.000 abstract description 17
- 239000000463 material Substances 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 3
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- 230000006872 improvement Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 235000015097 nutrients Nutrition 0.000 description 2
- 206010001497 Agitation Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241000721047 Danaus plexippus Species 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
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- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink, and raw material includes Rhizoma Gastrodiae, Ilex Latifolia Thunb, Radix Salviae Miltiorrhizae, ginkgo leaf, Radix Glycyrrhizae, pears, pineapple, peach.The thorough decomposition and inversion of material composition in raw material is generated beneficial nutritional ingredient by the present invention；It cooperates, synergistic effect has reached best eating effect；And obtain unique mouthfeel.
Description
The application is to applying date 2015.10.25；Application number 201510698166.X；A kind of denomination of invention " plant fermentation
The divisional application of the application for a patent for invention of health drink ".
Technical field
The present invention relates to a kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drinks, belong to technical field of beverage processing.
Background technology
In recent years, the pursuit along with the diversification of taste and preference and to health-nutrition etc. is expecting that exploitation is provided
There is the healthy beverage of various flavor characteristics and healthcare function.The beverage mouthfeel directly prepared using traditional Chinese medicine as raw material is bad,
Consumer is difficult to receive.The present invention, which is combined fruits and vegetables with Chinese medicine to prepare in fermented beverage, can not only ferment that generate fruits and vegetables peculiar
Fragrance, improve the mouthfeel of beverage, and the nutritive value and healthcare function of fermented beverage can be improved.
Invention content
It is an object of the present invention to provide a kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drinks and preparation method thereof.
Present invention firstly provides a kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, raw material includes Rhizoma Gastrodiae, Ilex Latifolia Thunb, pellet
Ginseng, ginkgo leaf, Radix Glycyrrhizae, pears, pineapple, peach.
Preferably, described Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition its raw material by weight includes：Rhizoma Gastrodiae 0.1-1
Part, 0.1-1 parts of Ilex Latifolia Thunb, 0.1-1 parts of Radix Salviae Miltiorrhizae, 0.1-1 parts of ginkgo leaf, 0.1-1 parts of Radix Glycyrrhizae, 1-50 parts of pears, 1-20 parts of pineapple, peach
1-20 parts.
It is further preferred that described Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition its raw material by weight includes：Rhizoma Gastrodiae
0.2-0.5 parts, 0.2-0.5 parts of Ilex Latifolia Thunb, 0.2-0.5 parts of Radix Salviae Miltiorrhizae, 0.2-0.5 parts of ginkgo leaf, 0.2-0.5 parts of Radix Glycyrrhizae, pears 10-30
Part, 5-10 parts of pineapple, 5-10 parts of peach.
Preferably, described Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition its raw material by weight includes：0.3 part of Rhizoma Gastrodiae,
0.25 part of Ilex Latifolia Thunb, 0.25 part of Radix Salviae Miltiorrhizae, 0.3 part of ginkgo leaf, 0.25 part of Radix Glycyrrhizae, 25 parts of pears, 8 parts of pineapple, 7 parts of peach.
The present invention also provides the preparation methods of above-mentioned Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, including：
1) by the raw material juice；
Wherein, the raw material juice can routinely technical method be carried out.
Preferably, include that pears, pineapple, peach juice are obtained into juice I by the method for the raw material juice；By Rhizoma Gastrodiae, Ilex Latifolia Thunb,
After Radix Salviae Miltiorrhizae, ginkgo leaf, Radix Glycyrrhizae mixing, the water of 5-10 times of weight is added to decoct 1-5 times, it is 0.5-2 hours each；Collecting decoction, filtration,
Obtain juice II；Merge the juice I and juice II to get raw material juice.
2) cellulase and pectinase enzymatic hydrolysis are added into gained raw material juice；
Wherein it is preferred to which the additive amount of the cellulase and pectase is respectively the 0.01%- of the raw material juice weight
0.50%；Further preferably 0.08%-0.15%.
3) lactobacillus-fermented is accessed into the raw material juice after enzymolysis；
Wherein it is preferred to which the lactobacillus inoculation includes Bifidobacterium, Lactobacillus casei, lactobacillus acidophilus, thermophilus
One or more of bacterium, lactobacillus delbruockii subspecies bulgaricus；
Preferably, the lactic acid bacteria access amount is 1-5U/1000L raw material juices；
Preferably, fermentation temperature is 28 DEG C -35 DEG C；
Preferably, it ferments to 5 or less pH value；It further preferably ferments to 3.5 or less pH value.
4) saccharomycetes to make fermentation is accessed into the raw material juice after lactobacillus-fermented；
Wherein it is preferred to count the saccharomycete access amount as the 0.05%- of raw material juice weight using active dry yeast bacterium
0.2%；Further preferably 0.08%-0.15%.
Preferably, white sugar is added into the raw material juice after the lactobacillus-fermented；The further preferably described white sugar addition
To 5-15 ° of Bx of pol.
5) it sterilizes, filters, degassing, homogeneous.
Wherein, conventional sterilization procedures, such as 80-90 DEG C of sterilizing 20-40min can be used in the sterilizing.
Customary filtration methods can be used in the filtering；It is preferred that being filtered using vibrating screen, such as zymotic fluid is crossed into 40-100 mesh
Vibrating screen filters.
Conventional degassing method can be used in the degassing, such as is de-gassed using vacuum degassing machine, and liquid is dissolved in removal
Gas in body keeps the good sense organ of product；Preferably, the degassing control vacuum degree is not less than 600mmHg.
Conventional homogenizing method can be used in the homogeneous；Preferably by the zymotic fluid after degassing through high-pressure homogeneous, homogenization pressure
For level-one 15-30MPa, two level 5-10MPa.
Homogeneous can make particle miniaturization in feed liquid, while improve viscosity, prevent or reduce precipitation and layering, make beverage
Mouthfeel is finer and smoother, and state is more stablized.
The present invention also provides purposes of the above-mentioned Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition on preparing health drink.
The present invention also provides the plant fermentation health drinks containing above-mentioned Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition.
Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink of the present invention also allows the raw material used or auxiliary material containing food；The raw material
Or auxiliary material includes but not limited to meet raw-food material or auxiliary material as defined in state's laws；Such as standard GB/T 2760 allows to make
Food additives, GB14880 allow the food enrichment used.
Preferably, the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink also contains oligoisomaltose, white sugar, oligofructose, lemon
It is one or more of in acid；
Specifically, the plant fermentation health drink contains the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition 1-100
Part, 0.5-3 parts of oligoisomaltose, 1-15 parts of white sugar, 0.1-0.6 parts of oligofructose, 1-5 parts of citric acid.
Preferably, the plant fermentation health drink contains the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition 10-80
Part, 1-2 parts of oligoisomaltose, 2-10 parts of white sugar, 0.2-0.4 parts of oligofructose, 1.5-4.5 parts of citric acid.
The present invention also provides the preparation methods of above-mentioned plant fermentation health drink, including existing conventional techniques method；Such as
Including this fields such as homogeneous, allotment, filtering, sterilizing, filling routine operation.
Parts by weight of the present invention can be the unit of weight well known in the art such as g, kg.
Present invention combination traditional medical theory and modern scientific theory, selected pears, pineapple, peach, Rhizoma Gastrodiae, Ilex Latifolia Thunb, Radix Salviae Miltiorrhizae,
The raw materials such as ginkgo leaf, Radix Glycyrrhizae, it is reasonably combined by traditional Chinese medicine monarch principle compatibility, prepare plant hair by modern science and technology
The thorough decomposition and inversion of material composition in raw material is generated beneficial nutritional ingredient by ferment juice；A variety of nutriments incorporate in product,
Nutrient balance, system supply, these ingredients cooperate, and synergistic effect targetedly improves, supplements the nutrients, reached best
Eating effect；And obtain unique mouthfeel.Product safety of the present invention is nontoxic, and long-term drinking has tranquilizing and allaying excitement, heat dissipation
Relieve inflammation or internal heat, improve sleep, promoting blood circulation, regulating qi-flowing for relieving pain, invigorating heart are astringed the lung, dampness elimination antidiarrheal, cleaning enteron aisle, adjust digestion immune system,
Delay the health-care efficacies such as body aging.Inventive formulation science, technologically advanced, simple process, it is easy to accomplish standardization, specification
Change, be factory produced.In addition, the present invention is by selecting fruits and vegetables pears, pineapple, peach also dexterously to mask Chinese medicine Rhizoma Gastrodiae, bitter leaves
The offending peculiar smell of tea, Radix Salviae Miltiorrhizae, ginkgo leaf, Radix Glycyrrhizae, and remarkable fragrance and unique mouthfeel are produced by fermentation, it is easy to disappear
The person of expense receives.
Specific implementation mode
The present invention is further illustrated for following embodiment.
Embodiment 1
A kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, raw material include：Rhizoma Gastrodiae 0.5kg, Ilex Latifolia Thunb 0.5kg, Radix Salviae Miltiorrhizae
0.5kg, ginkgo leaf 0.5kg, Radix Glycyrrhizae 0.5kg, pears 30kg, pineapple 10kg, peach 10kg.
The preparation method of the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, including：
1) by the raw material juice；Pears, pineapple, peach are squeezed the juice, obtain juice I；By Rhizoma Gastrodiae, Ilex Latifolia Thunb, Radix Salviae Miltiorrhizae, ginkgo leaf,
After Radix Glycyrrhizae mixing, the water of 6 times of weight is added to decoct 3 times, every time 1 hour；Collecting decoction, filtration, obtains juice II；Merge the juice I and
Juice II is to get raw material juice.
2) cellulase and pectinase enzymatic hydrolysis are added into gained raw material juice；The additive amount of cellulase and pectase is distinguished
It is the 0.15% of raw material juice weight.
3) lactobacillus-fermented is accessed into the raw material juice after enzymolysis；Lactobacillus inoculation is Bifidobacterium, Lactobacillus casei, acidophilus
Five kinds of lactobacillus, streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus equivalent additions；Lactic acid bacteria access amount is 3U/1000L former
Expect juice；Fermentation temperature is 30 DEG C；It ferments to 4 or less pH value；
4) saccharomycetes to make fermentation is accessed into the raw material juice after lactobacillus-fermented；The saccharomycete connects in terms of active dry yeast bacterium
Enter 0.08% that amount is raw material juice weight.White sugar is added into the raw material juice after the lactobacillus-fermented；To 8 ° of Bx of pol.
5) conventional sterilization procedures are used；Zymotic fluid is crossed into the filtering of 80 mesh vibrating screens；It is de-gassed using vacuum degassing machine,
The degassing control vacuum degree is not less than 600mmHg；By the zymotic fluid after degassing through high-pressure homogeneous, homogenization pressure is
Level-one 20MPa, two level 8MPa.
Embodiment 2
A kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, raw material include：Rhizoma Gastrodiae 0.1kg, Ilex Latifolia Thunb 0.1kg, Radix Salviae Miltiorrhizae
0.1kg, ginkgo leaf 0.1kg, Radix Glycyrrhizae 0.1kg, pears 1kg, pineapple 1kg, peach 1kg.
The preparation method of the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, including：
1) by the raw material juice；Pears, pineapple, peach are squeezed the juice, obtain juice I；By Rhizoma Gastrodiae, Ilex Latifolia Thunb, Radix Salviae Miltiorrhizae, ginkgo leaf,
After Radix Glycyrrhizae mixing, the water of 10 times of weight is added to decoct 5 times, every time 0.5 hour；Collecting decoction, filtration, obtains juice II；Merge the juice I
With juice II to get raw material juice.
2) cellulase and pectinase enzymatic hydrolysis are added into gained raw material juice；The additive amount of the cellulase and pectase
The 0.01% of the respectively described raw material juice weight.
3) lactobacillus-fermented is accessed into the raw material juice after enzymolysis；The lactobacillus inoculation includes lactobacillus acidophilus, thermophilic chain
Three kinds of coccus, lactobacillus delbruockii subspecies bulgaricus, the addition of three's equivalent；The lactic acid bacteria access amount is 5U/1000L raw materials
Juice；Fermentation temperature is 32 DEG C -35 DEG C；It ferments to 3.5 or less pH value.
4) saccharomycetes to make fermentation is accessed into the raw material juice after lactobacillus-fermented；The saccharomycete connects in terms of active dry yeast bacterium
Enter 0.05% that amount is raw material juice weight；White sugar is added into the raw material juice after the lactobacillus-fermented to 15 ° of Bx of pol.
5) 80 DEG C of sterilizing 40min；Zymotic fluid is crossed into the filtering of 40 mesh vibrating screens；It is de-gassed using vacuum degassing machine, it is described
Degassing control vacuum degree is not less than 600mmHg；By the zymotic fluid after degassing through high-pressure homogeneous, homogenization pressure is level-one 30MPa, two
Grade 5-MPa.
Embodiment 3
A kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, raw material include：Rhizoma Gastrodiae 1kg, Ilex Latifolia Thunb -1kg, Radix Salviae Miltiorrhizae 1kg,
Ginkgo leaf 1kg, Radix Glycyrrhizae 1kg, pears 50kg, pineapple 20kg, peach 20kg.
The preparation method of the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, including：
1) by the raw material juice；Pears, pineapple, peach are squeezed the juice, obtain juice I；By Rhizoma Gastrodiae, Ilex Latifolia Thunb, Radix Salviae Miltiorrhizae, ginkgo leaf,
After Radix Glycyrrhizae mixing, the water of 5 times of weight is added to decoct 5 times, every time 2 hours；Collecting decoction, filtration, obtains juice II；Merge the juice I and
Juice II is to get raw material juice.
2) cellulase and pectinase enzymatic hydrolysis are added into gained raw material juice；The additive amount of the cellulase and pectase
The 0.50% of the respectively described raw material juice weight.
3) lactobacillus-fermented is accessed into the raw material juice after enzymolysis；The lactobacillus inoculation includes Bifidobacterium, cheese breast bar
Two kinds of bacterium, the addition of the two equivalent；The lactic acid bacteria access amount is 1/1000L raw material juices；Fermentation temperature is 28 DEG C -30 DEG C；Fermentation
To 5 or less pH value.
4) saccharomycetes to make fermentation is accessed into the raw material juice after lactobacillus-fermented；The saccharomycete connects in terms of active dry yeast bacterium
Enter 0.2% that amount is raw material juice weight.White sugar is added into the raw material juice after the lactobacillus-fermented to 5 ° of Bx of pol.
5) 90 DEG C of sterilizing 20min；Zymotic fluid is crossed into the filtering of 100 mesh vibrating screens；It is de-gassed using vacuum degassing machine, it is described
Degassing control vacuum degree is not less than 600mmHg；By the zymotic fluid after degassing through high-pressure homogeneous, homogenization pressure is level-one 15MPa, two
Grade 10MPa.
Embodiment 4
A kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, raw material include：Rhizoma Gastrodiae 0.3kg, Ilex Latifolia Thunb 0.25kg, Radix Salviae Miltiorrhizae
0.25kg, ginkgo leaf 0.3kg, Radix Glycyrrhizae 0.25kg, pears 25kg, pineapple 8kg, peach 7kg.
The preparation method of the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, including：
1) by the raw material juice；Pears, pineapple, peach are squeezed the juice, obtain juice I；By Rhizoma Gastrodiae, Ilex Latifolia Thunb, Radix Salviae Miltiorrhizae, ginkgo leaf,
After Radix Glycyrrhizae mixing, the water of 8 times of weight is added to decoct 2 times, every time 1.5 hours；Collecting decoction, filtration, obtains juice II；Merge the juice I
With juice II to get.
2) cellulase and pectinase enzymatic hydrolysis are added into gained raw material juice；The additive amount of the cellulase and pectase
The 0.08% of the respectively described raw material juice weight.
3) lactobacillus-fermented is accessed into the raw material juice after enzymolysis；The lactobacillus inoculation includes Bifidobacterium, acidophilus breast bar
Bacterium, streptococcus thermophilus, four kinds of lactobacillus delbruockii subspecies bulgaricus, equivalent addition；The lactic acid bacteria access amount is 2U/
1000L raw material juices；Fermentation temperature is 32 DEG C；It ferments to 3.5 or less pH value.
4) saccharomycetes to make fermentation is accessed into the raw material juice after lactobacillus-fermented；The saccharomycete connects in terms of active dry yeast bacterium
Enter 0.15% that amount is raw material juice weight.White sugar is added into the raw material juice after the lactobacillus-fermented to 5 ° of Bx of pol.
5) 85 DEG C of sterilizing 30min；Zymotic fluid is crossed into the filtering of 60 mesh vibrating screens；It is de-gassed using vacuum degassing machine, it is described
Degassing control vacuum degree is not less than 600mmHg；By the zymotic fluid after degassing through high-pressure homogeneous, homogenization pressure is level-one 25MPa, two
6MPa。
Embodiment 5
A kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, raw material include：Rhizoma Gastrodiae 0.2kg, Ilex Latifolia Thunb 0.2kg, Radix Salviae Miltiorrhizae
0.2kg, ginkgo leaf 0.2kg, Radix Glycyrrhizae 0.2kg, pears 10kg, pineapple 5kg, peach 5kg.The Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition
Preparation method with embodiment 4.
Embodiment 6
A kind of plant fermentation health beverage composition often contains the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae gingkgo health care for implementing 1 preparation in 1000kg
Beverage composition for treating dental erosion 100kg, oligoisomaltose 2kg, white sugar 1kg, oligofructose 0.1kg, citric acid 5kg, surplus are water.More than
It states raw material and the fermented beverage is made according to a conventional method.
Embodiment 7
A kind of plant fermentation health drink often contains the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink groups for implementing 4 preparations in 1000kg
Object 55kg, oligoisomaltose 0.5kg, white sugar 6kg, oligofructose 0.6kg, citric acid 3.2kg are closed, surplus is water.With above-mentioned
The fermented beverage is made in raw material according to a conventional method.
Embodiment 8
A kind of plant fermentation health drink often contains the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink groups for implementing 3 preparations in 1000kg
Object 80kg, oligoisomaltose 3kg, white sugar 10kg, oligofructose 0.2kg, citric acid 4.5kg are closed, surplus is water.With above-mentioned original
The fermented beverage is made in material according to a conventional method.
Embodiment 9
A kind of plant fermentation health drink often contains the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink groups for implementing 2 preparations in 1000kg
Object 1kg, oligoisomaltose 1kg, white sugar 15kg, oligofructose 0.4kg, citric acid 1kg are closed, surplus is water.With above-mentioned raw materials
The fermented beverage is made according to a conventional method.
Embodiment 10
A kind of plant fermentation health drink often contains the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink group for implementing 1 preparation in 1000kg
Object 10kg, oligoisomaltose 1.5kg, white sugar 2kg, oligofructose 0.4kg, citric acid 1.5kg are closed, surplus is water.With above-mentioned
The fermented beverage is made in raw material according to a conventional method.
Through choosing 21 people for thering is abundant beverage to taste experience taste the beverage of comparing embodiment 7, appearance (limpid, nothing
Impurity) positive rating is 81%, mouthfeel (sour-sweet tasty and refreshing, fine and smooth smooth) positive rating is 86%, and taste (fragrant strongly fragrant, to have typicalness) is good
It is 90% to comment rate.
Selection is continuously taken the beverage of embodiment 7 30 days, is taken daily with insomnia, chronic gastritis, 21 people of easy catching a cold
During which 500ml does not change original eating habit, normal diet.It was found that the symptoms such as agitation, distraction, nervous after drinking
There is improvement；Sleep is obviously improved before relatively being drunk after drinking, spiritual gas foot, and hydrochloric acid in gastric juice is substantially reduced；Front and back heart rate is drunk without notable
Change.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. a kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, which is characterized in that be made by weight of following raw material：Rhizoma Gastrodiae
0.5 part, 0.5 part of Ilex Latifolia Thunb, 0.5 part of Radix Salviae Miltiorrhizae, 0.5 part of ginkgo leaf, 0.5 part of Radix Glycyrrhizae, 30 parts of pears, 10 parts of pineapple, 10 parts of peach；
The preparation method of the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, including：
1) by the raw material juice；Pears, pineapple, peach are squeezed the juice, obtain juice I；By Rhizoma Gastrodiae, Ilex Latifolia Thunb, Radix Salviae Miltiorrhizae, ginkgo leaf, Radix Glycyrrhizae
After mixing, the water of 6 times of weight is added to decoct 3 times, every time 1 hour；Collecting decoction, filtration, obtains juice II；Merge the juice I and juice II,
Up to raw material juice；
2) cellulase and pectinase enzymatic hydrolysis are added into gained raw material juice；The additive amount of cellulase and pectase is respectively original
Expect the 0.15% of juice weight；
3) lactobacillus-fermented is accessed into the raw material juice after enzymolysis；Lactobacillus inoculation is Bifidobacterium, Lactobacillus casei, acidophilus breast bar
Five kinds of bacterium, streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus equivalent additions；Lactic acid bacteria access amount is 3U/1000L raw materials
Juice；Fermentation temperature is 30 DEG C；It ferments to 4 or less pH value；
4) saccharomycetes to make fermentation is accessed into the raw material juice after lactobacillus-fermented；The saccharomycete access amount in terms of active dry yeast bacterium
It is the 0.08% of raw material juice weight；White sugar is added into the raw material juice after the lactobacillus-fermented；To 8 ° of Bx of pol；
5) conventional sterilization procedures are used；Zymotic fluid is crossed into the filtering of 80 mesh vibrating screens；It is de-gassed using vacuum degassing machine,
The degassing control vacuum degree is not less than 600mmHg；By the zymotic fluid after degassing through high-pressure homogeneous, homogenization pressure is level-one
20MPa, two level 8MPa.
2. a kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, which is characterized in that be made by weight of following raw material：Rhizoma Gastrodiae
0.1 part, 0.1 part of Ilex Latifolia Thunb, 0.1 part of Radix Salviae Miltiorrhizae, 0.1 part of ginkgo leaf, 0.1 part of Radix Glycyrrhizae, 1 part of pears, 1 part of pineapple, 1 part of peach；
The preparation method of the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, including：
1) by the raw material juice；Pears, pineapple, peach are squeezed the juice, obtain juice I；By Rhizoma Gastrodiae, Ilex Latifolia Thunb, Radix Salviae Miltiorrhizae, ginkgo leaf, Radix Glycyrrhizae
After mixing, the water of 10 times of weight is added to decoct 5 times, every time 0.5 hour；Collecting decoction, filtration, obtains juice II；Merge the juice I and juice
II is to get raw material juice；
2) cellulase and pectinase enzymatic hydrolysis are added into gained raw material juice；The additive amount of the cellulase and pectase is distinguished
It is the 0.01% of the raw material juice weight；
3) lactobacillus-fermented is accessed into the raw material juice after enzymolysis；The lactobacillus inoculation include lactobacillus acidophilus, streptococcus thermophilus,
Three kinds of lactobacillus delbruockii subspecies bulgaricus, the addition of three's equivalent；The lactic acid bacteria access amount is 5U/1000L raw material juices；Fermentation
Temperature is 32 DEG C -35 DEG C；It ferments to 3.5 or less pH value；
4) saccharomycetes to make fermentation is accessed into the raw material juice after lactobacillus-fermented；The saccharomycete access amount in terms of active dry yeast bacterium
It is the 0.05% of raw material juice weight；White sugar is added into the raw material juice after the lactobacillus-fermented to 15 ° of Bx of pol；
5) 80 DEG C of sterilizing 40min；Zymotic fluid is crossed into the filtering of 40 mesh vibrating screens；It is de-gassed using vacuum degassing machine, the degassing
It controls vacuum degree and is not less than 600mmHg；By the zymotic fluid after degassing through high-pressure homogeneous, homogenization pressure is level-one 30MPa, two level 5-
MPa。
3. a kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, which is characterized in that be made by weight of following raw material：Rhizoma Gastrodiae
1 part, -1 part of Ilex Latifolia Thunb, 1 part of Radix Salviae Miltiorrhizae, 1 part of ginkgo leaf, 1 part of Radix Glycyrrhizae, 50 parts of pears, 20 parts of pineapple, 20 parts of peach；
The preparation method of the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, including：
1) by the raw material juice；Pears, pineapple, peach are squeezed the juice, obtain juice I；By Rhizoma Gastrodiae, Ilex Latifolia Thunb, Radix Salviae Miltiorrhizae, ginkgo leaf, Radix Glycyrrhizae
After mixing, the water of 5 times of weight is added to decoct 5 times, every time 2 hours；Collecting decoction, filtration, obtains juice II；Merge the juice I and juice II,
Up to raw material juice；
2) cellulase and pectinase enzymatic hydrolysis are added into gained raw material juice；The additive amount of the cellulase and pectase is distinguished
It is the 0.50% of the raw material juice weight；
3) lactobacillus-fermented is accessed into the raw material juice after enzymolysis；The lactobacillus inoculation includes Bifidobacterium, Lactobacillus casei two
Kind, the addition of the two equivalent；The lactic acid bacteria access amount is 1/1000L raw material juices；Fermentation temperature is 28 DEG C -30 DEG C；It ferments to pH
Below value 5；
4) saccharomycetes to make fermentation is accessed into the raw material juice after lactobacillus-fermented；The saccharomycete access amount in terms of active dry yeast bacterium
It is the 0.2% of raw material juice weight；White sugar is added into the raw material juice after the lactobacillus-fermented to 5 ° of Bx of pol；
5) 90 DEG C of sterilizing 20min；Zymotic fluid is crossed into the filtering of 100 mesh vibrating screens；It is de-gassed using vacuum degassing machine, the degassing
It controls vacuum degree and is not less than 600mmHg；By the zymotic fluid after degassing through high-pressure homogeneous, homogenization pressure is level-one 15MPa, two level
10MPa。
4. a kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, which is characterized in that be made by weight of following raw material：Rhizoma Gastrodiae
0.3 part, 0.25 part of Ilex Latifolia Thunb, 0.25 part of Radix Salviae Miltiorrhizae, 0.3 part of ginkgo leaf, 0.25 part of Radix Glycyrrhizae, 25 parts of pears, 8 parts of pineapple, 7 parts of peach；
The preparation method of the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, including：
1) by the raw material juice；Pears, pineapple, peach are squeezed the juice, obtain juice I；By Rhizoma Gastrodiae, Ilex Latifolia Thunb, Radix Salviae Miltiorrhizae, ginkgo leaf, Radix Glycyrrhizae
After mixing, the water of 8 times of weight is added to decoct 2 times, every time 1.5 hours；Collecting decoction, filtration, obtains juice II；Merge the juice I and juice
II to get；
2) cellulase and pectinase enzymatic hydrolysis are added into gained raw material juice；The additive amount of the cellulase and pectase is distinguished
It is the 0.08% of the raw material juice weight；
3) lactobacillus-fermented is accessed into the raw material juice after enzymolysis；The lactobacillus inoculation includes Bifidobacterium, lactobacillus acidophilus, thermophilic
Four kinds of hot streptococcus, lactobacillus delbruockii subspecies bulgaricus, equivalent addition；The lactic acid bacteria access amount is 2U/1000L raw materials
Juice；Fermentation temperature is 32 DEG C；It ferments to 3.5 or less pH value；
4) saccharomycetes to make fermentation is accessed into the raw material juice after lactobacillus-fermented；The saccharomycete access amount in terms of active dry yeast bacterium
It is the 0.15% of raw material juice weight；White sugar is added into the raw material juice after the lactobacillus-fermented to 5 ° of Bx of pol；
5) 85 DEG C of sterilizing 30min；Zymotic fluid is crossed into the filtering of 60 mesh vibrating screens；It is de-gassed using vacuum degassing machine, the degassing
It controls vacuum degree and is not less than 600mmHg；By the zymotic fluid after degassing through high-pressure homogeneous, homogenization pressure is level-one 25MPa, two
6MPa。
5. a kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink composition, which is characterized in that be made by weight of following raw material：Rhizoma Gastrodiae
0.2 part, 0.2 part of Ilex Latifolia Thunb, 0.2 part of Radix Salviae Miltiorrhizae, 0.2 part of ginkgo leaf, 0.2 part of Radix Glycyrrhizae, 10 parts of pears, 5 parts of pineapple, 5 parts of peach；The Radix Salviae Miltiorrhizae
The preparation method of Rhizoma Gastrodiae ginkgo health drink composition is the same as claim 4.
6. a kind of plant fermentation health drink, which is characterized in that the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae silver prepared containing claim 1 in every 1000 parts
100 parts of apricot health beverage composition, 2 parts of oligoisomaltose, 1 part of white sugar, 0.1 part of oligofructose, 5 parts of citric acid, surplus are
Water.
7. a kind of plant fermentation health drink, which is characterized in that the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae silver prepared containing claim 4 in every 1000 parts
55 parts of apricot health beverage composition, 0.5 part of oligoisomaltose, 6 parts of white sugar, 0.6 part of oligofructose, 3.2 parts of citric acid, surplus
For water.
8. a kind of plant fermentation health drink, which is characterized in that the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae silver prepared containing claim 3 in every 1000 parts
80 parts of apricot health beverage composition, 3 parts of oligoisomaltose, 10 parts of white sugar, 0.2 part of oligofructose, 4.5 parts of citric acid, surplus
For water.
9. a kind of plant fermentation health drink, which is characterized in that the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae silver prepared containing claim 2 in every 1000 parts
1 part of apricot health beverage composition, 1 part of oligoisomaltose, 15 parts of white sugar, 0.4 part of oligofructose, 1 part of citric acid, surplus are
Water.
10. a kind of plant fermentation health drink, which is characterized in that the Radix Salviae Miltiorrhizae Rhizoma Gastrodiae prepared containing claim 1 in every 1000 parts
10 parts of ginkgo health drink composition, 1.5 parts of oligoisomaltose, 2 parts of white sugar, 0.4 part of oligofructose, 1.5 parts of citric acid, it is remaining
Amount is water.
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| CN201810428384.5A Pending CN108783147A (en) | 2015-10-25 | 2015-10-25 | A kind of fermented health drink |
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| CN106234894A (en) * | 2016-07-30 | 2016-12-21 | 南京正宽医药科技有限公司 | A kind of lactobacillus beverage |
| CN107296187B (en) * | 2017-03-31 | 2020-11-10 | 漯河医学高等专科学校 | Preparation method of liquorice fermented beverage |
| CN108041375A (en) * | 2017-11-23 | 2018-05-18 | 深圳市中科台富科技有限公司 | A kind of fermented type pear nectar and preparation method thereof |
| CN108029921A (en) * | 2017-12-29 | 2018-05-15 | 静宁县金果实业有限公司 | A kind of Chinese pear-leaved crabapple fermented beverage and preparation method thereof |
| CN108813255A (en) * | 2018-07-10 | 2018-11-16 | 江苏朸健生命科技发展有限公司 | Fermentation clear liquid, drink and preparation method and purposes |
| CN110106224A (en) * | 2019-05-14 | 2019-08-09 | 昭通学院 | A kind of increased culture medium of promotion lactic acid granulose synthetic quantity and method |
| WO2023070305A1 (en) * | 2021-10-26 | 2023-05-04 | 湖州盛明生物科技有限公司 | Radix salviae miltiorrhizae fermented beverage and preparation method therefor |
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| CN1229597A (en) * | 1998-03-23 | 1999-09-29 | 陶辉 | Compound ginkgo tea |
| CN1386538A (en) * | 2002-06-10 | 2002-12-25 | 李京泰 | Weight-lossing antihypertensive liquid and its preparing process |
| CN103190665A (en) * | 2013-04-23 | 2013-07-10 | 中国食品发酵工业研究院 | Natural vegetable and fruit fermented beverage |
| CN104273625A (en) * | 2014-10-09 | 2015-01-14 | 青岛嘉瑞生物技术有限公司 | Medlar-milk vinegar health beverage |
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| KR0167863B1 (en) * | 1996-02-22 | 1998-12-01 | 김양문 | Process of composition enzyme beverage |
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| CN104489646B (en) * | 2014-11-19 | 2016-08-31 | 李雅君 | A kind of fruit and vegerable probiotic tablet and preparation method thereof |
| CN104585826B (en) * | 2015-01-19 | 2016-06-08 | 中国食品发酵工业研究院 | A kind of fermented ginseng goods and preparation method thereof |
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|---|---|---|---|---|
| CN1229597A (en) * | 1998-03-23 | 1999-09-29 | 陶辉 | Compound ginkgo tea |
| CN1386538A (en) * | 2002-06-10 | 2002-12-25 | 李京泰 | Weight-lossing antihypertensive liquid and its preparing process |
| CN103190665A (en) * | 2013-04-23 | 2013-07-10 | 中国食品发酵工业研究院 | Natural vegetable and fruit fermented beverage |
| CN104273625A (en) * | 2014-10-09 | 2015-01-14 | 青岛嘉瑞生物技术有限公司 | Medlar-milk vinegar health beverage |
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Application publication date: 20181106 |