CN108740647A - A kind of dandelion beverage and preparation method thereof - Google Patents
A kind of dandelion beverage and preparation method thereof Download PDFInfo
- Publication number
- CN108740647A CN108740647A CN201810477068.7A CN201810477068A CN108740647A CN 108740647 A CN108740647 A CN 108740647A CN 201810477068 A CN201810477068 A CN 201810477068A CN 108740647 A CN108740647 A CN 108740647A
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- CN
- China
- Prior art keywords
- dandelion
- acid
- beverage
- stabilizer
- obtains
- Prior art date
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- 241000245665 Taraxacum Species 0.000 title claims abstract description 72
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 title claims abstract description 72
- 235000013361 beverage Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims description 14
- 239000003381 stabilizer Substances 0.000 claims abstract description 37
- 229940067866 dandelion extract Drugs 0.000 claims abstract description 22
- 235000020691 dandelion extract Nutrition 0.000 claims abstract description 22
- 239000001845 taraxacum officinale leaf extract Substances 0.000 claims abstract description 22
- 239000002253 acid Substances 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 18
- 239000003765 sweetening agent Substances 0.000 claims abstract description 18
- 239000002904 solvent Substances 0.000 claims abstract description 12
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 11
- 239000001814 pectin Substances 0.000 claims abstract description 11
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- 239000000203 mixture Substances 0.000 claims description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—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
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L2/68—Acidifying substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- A—HUMAN NECESSITIES
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- 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
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- 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
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Abstract
The present invention provides a kind of dandelion beverage, the dandelion beverage is matched by mass percentage by following components：Dandelion extract, 8%~13% sweetener, 0.1%~0.2% acid, 0.15% compound stabilizer, remaining is edible solvent；Wherein, the dandelion extract is by accounting for the extracted gained of dry dandelion of the dandelion beverage quality 3%~5%；The compound stabilizer is made of 0.05% pectin and 0.1% carboxymethyl cellulose.Dandelion beverage provided by the invention has excellent stability, under conditions of 37 DEG C ± 1 DEG C of constant temperature, puts 20d quality determinations, color and luster is in sepia, the fragrance with dandelion, free from extraneous odour, no layering appearance, no exogenous impurity.Wherein, soluble solid：12.2%, pH：3.75-3.85, microbiological indicator comply fully with commercial sterilization requirement.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of dandelion beverage and preparation method thereof.
Background technology
Dandelion (Classification system：Taraxacum mongolicumHand.-Mazz.) composite family, Dandelion perennial grass
This plant.Its herb is containing ingredients such as taraxasterol, choline, synanthrin, pectin.Containing taraxol, taraxerol, ψ-Portugal in root
Public English sterol, taraxasterol, β-amyrin, stigmasterol, cupreol, choline, organic acid, fructose, sucrose, glucose,
The multiple beneficials substance such as glycoside has antibacterial, promoting lactation, cholagogic, antitumor and other effects, is that a kind of rare medicine food is simultaneous
Plant.
In traditional herbaceous plant edible raw material, dandelion is not only full of nutrition, but also its flavor and palatability are also all
Especially good, the food faint scent processed with it is strong, very popular.In recent years, many people are all attempting with Pu
Public English is that raw material makes dandelion beverage.But due to the distinctive physicochemical properties of dandelion, it is made to be processed into showing for beverage
Have and encounters problems in technical process：
First, dandelion beverage product is usually all a kind of drink that content of cellulose is relatively high, and wherein cellulose is all
Macromolecular substances are dispersed in beverage obtained in aqueous medium and belong to the suspension hydrosol, are that a kind of typical thermodynamics is unstable
Determine system, thus product lumps and precipitated and separated phenomenon with easily generation gelling in shelf storage period in process of production, this is just
Seriously constrain the exploitation and popularization and application of such product.
Second, although there is dandelion beverage unique medicine fragrance, these medicine fragrance components to be particularly easy to be aged, because
This work in-process is wanted to retain these characteristic flavor on basis ingredients well obviously with prodigious difficulty.
Third, soluble component is few in the raw material of dandelion beverage, is directly used in and processes and reach good
Form and appearance are difficult to realize.
In above three problem, the holding the most outstanding for surely belonging to product form stability avoids product from storing
In there is deposited phenomenon.And in this process, at the same be contemplated that beverage preservation and sensory issues.Therefore there is an urgent need for from
Colloid power, colloid electrical property and colloid solvation etc. are studied, and a kind of solution influence dandelion beverage is searched out
The method of the problems such as stability.
Invention content
The technical problem to be solved by the present invention is to be directed in the prior art, dandelion beverage stability is low, poor taste and
The problem of being unfavorable for processing provides a kind of dandelion beverage and preparation method thereof.
For the above technical problem, technical solution provided by the invention is：
A kind of dandelion beverage, the dandelion beverage are matched by mass percentage by following components：Dandelion carries
Object, 8%~13% sweetener, 0.1%~0.2% acid, 0.15% compound stabilizer are taken, remaining is edible solvent；
Wherein, the dandelion extract is by the extracted institute of the dry dandelion for accounting for the dandelion beverage quality 3%~5%
?；The compound stabilizer is made of 0.05% pectin and 0.1% carboxymethyl cellulose.
It is an aspect of the invention to provide a kind of dandelion beverage, which is subject to using dandelion as primary raw material
The auxiliary materials such as honey, sucrose, citric acid, sodium citrate, are processed into through science, the day with peculiar flavour and very high nutritive value
Right beverage.
Since dandelion beverage is usually all a kind of drink that content of cellulose is relatively high, wherein cellulose is all macromolecular
Substance is dispersed in beverage obtained in aqueous medium and belongs to the suspension hydrosol, is a kind of typical thermodynamic unstable system,
Thus product lumps and precipitated and separated phenomenon with easily generation gelling in shelf storage period in process of production, therefore finds one kind
Suitable stabilizer is particularly important.
In addition, the type and dosage of selection stabilizer, it is necessary to consider the influence to product mobility, product is avoided to lose drink
Expect due feature, while taking into account the stability of product again.In an embodiment of the invention, inventor is to a variety of steady
Determine agent to compare, originally propose combination and the proportioning of 0.05% pectin and 0.1% carboxymethyl cellulose (CMC),
To solve the problems, such as that dandelion beverage stability is low.
Preferably, in an embodiment of the invention, the dandelion beverage presses quality percentage by following components
Than matching：Dandelion extract, 8.2% sweetener, 0.2% acid, 0.15% compound stabilizer, remaining is edible molten
Agent；
Wherein, the dandelion extract is by accounting for the extracted gained of dry dandelion of the dandelion beverage quality 3%；Institute
Compound stabilizer is stated to be made of 0.05% pectin and 0.1% carboxymethyl cellulose.
Above-mentioned dandelion extract can account for the 3%~5% of dandelion beverage quality.
In above-mentioned composition, the sweetener can be any appropriate commercial sweeteners.Preferably, in the present invention
An embodiment in, the sweetener be in sucrose, honey, acesulfame potassium, Aspartame, neotame, Sucralose
It is one or more of.It is highly preferred that the sweetener is 8% sucrose and 0.2% honey.
In above-mentioned composition, the acid can be any appropriate commercial sweeteners.Preferably, in the present invention
An embodiment in, the acid be selected from citric acid, lactic acid, phosphoric acid, tartaric acid, malic acid, metatartaric acid, second
Acid, hydrochloric acid, adipic acid, fumaric acid, potassium carbonate, sodium carbonate, sodium citrate, citric acid potassium, sodium sesquicarbonate or citric acid one
One or more of sodium.It is highly preferred that the acid is 0.17% citric acid and 0.03% sodium citrate.
Preferably, in above-mentioned composition, the dandelion extract by the cauline leaf of dandelion, root simultaneously or separately
Mixed after extraction, the cauline leaf, root ratio be 3~5:1~6.
It is highly preferred that in an embodiment of the invention, the cauline leaf, root mass ratio be 4:6.
In above-mentioned composition, the edible solvent can be any appropriate edible solvent.Preferably, in the present invention
An embodiment in, the edible solvent be water or ethanol solution.It is highly preferred that the edible solvent is water.
Another aspect of the present invention includes the following steps there is provided a kind of preparation method of above-mentioned dandelion beverage：
Step 1) cleans dandelion cauline leaf, radix tarxaci；
Step 2) is by clean dandelion cauline leaf and radix tarxaci according to 3~5:1~6 weight ratio mixing, is added solvent,
Extraction, obtains dandelion extract mixed liquor；
Sweetener is carried out microencapsulation, 200~300 mesh filtering 1 by step 3) according to the ratio, using beverage stabilizer
~2 times, obtain stabilizer liquid glucose；
Step 4) mixes the dandelion extract mixed liquor that step 2) obtains and stabilizer liquid glucose that step 3) obtains, presses
Acid is added according to the ratio, 100% is settled to the edible solvent；
The mixture that step 5) obtains step 4) carries out homogeneous；
It is public to obtain the Pu after filling and sealing, sterilizing, cooling for mixture after the homogeneous that step 6) obtains step 5)
English beverage.
Above-mentioned steps 1) described in clean refer to removing soil and sundries, standard be surface without soil, be visible by naked eyes it is outer
Carry out impurity.
Above-mentioned steps 2) described in extraction can be any appropriate extracting method, such as water carries, alcohol extracting, oozes and carries.Make
To be preferred, in an embodiment of the invention, step 2) the dandelion cauline leaf and radix tarxaci are according to 4:6 weight ratio
Mixing, described to be extracted as oozing formulation, Extracting temperature is 90~100 DEG C, and the time is 30~60min.The extraction can carry out repeatedly.
Microencapsulation described in step 3) refers to forming small microcapsules grain after beverage stabilizer adds and being less than 1 μm；It is described
Stabilizer liquid glucose refers to the mixture of beverage stabilizer and sweetener.
Preferably, the process conditions of microencapsulation described in step 3) are：Temperature is 68 DEG C, mixing speed 1200~
1500r/min, Microcapsules Size are less than 1 μm.
Contain larger particles in juice of dandelion, be also easy to produce precipitation, stability is poor, needs homogenization to improve its stabilization
Property.Preferably, in an embodiment of the invention, the step 5) homogeneous is the pressure using 20Mpa to mixture
Homogeneous is carried out, the time of the homogeneous is for 24 hours.
Preferably, in an embodiment of the invention, the condition of the step 6) sterilizing is 90 DEG C~100 DEG C,
30min, number are 2 times or 2 times or more.
Entire beverage dispenser system, UHT are sterilized and the parts such as PET hot filling systems, water treatment system, CIP cleaning systems
Form a system of processing.The production line fully considers and calculates the material balance relationship of whole production line and each subsystem,
And consider and calculate the normal operation of each subsystem part, input and output material conveying, troubleshooting required time and each process
Between reasonable cushioning coefficient.So after the production line puts into production, the dandelion of stable quality can be continuously and stably produced
Beverage.
Beneficial effects of the present invention are：
Dandelion beverage provided by the invention has excellent stability, under conditions of 37 DEG C ± 1 DEG C of constant temperature, puts
20d quality determinations, color and luster are in sepia, the fragrance with dandelion, free from extraneous odour, no layering appearance, no exogenous impurity.Its
In, soluble solid：12.2%, pH：3.75-3.85, microbiological indicator comply fully with commercial sterilization requirement.
Description of the drawings
Fig. 1 is dandelion beverage preparation method flow chart of the present invention.
Specific implementation mode
The invention discloses a kind of dandelion beverage and preparation method thereof, those skilled in the art can use for reference in this paper
Hold, is suitably modified technological parameter realization.It is important to note that all similar substitutions and modifications are to those skilled in the art
For be it will be apparent that they are considered as being included in the present invention, and related personnel can obviously not depart from the present invention
Hold, content described herein is modified or is suitably changed and combined on the basis of spirit and scope, to realize and apply this hair
Bright technology.
In the present invention, unless otherwise stated, Science and Technology noun used herein has art technology
The normally understood meaning of personnel institute.
In order to make those skilled in the art more fully understand technical scheme of the present invention, with reference to specific embodiment pair
The present invention is described in further detail.
Embodiment 1：The preparation of dandelion beverage
12Kg dandelions cauline leaf and 18Kg radix tarxaci mixed raw materials are taken, is cleaned, is crushed, 30Kg water is added, at 100 DEG C
It is extracted 40 minutes using formulation is oozed, obtains 50Kg dandelion extract mixed liquors.1Kg carboxymethyl celluloses and 500g pectin are taken,
Mixing；80Kg sucrose and 2Kg honey are taken again, are mixed；Using 1.5Kg beverage stabilizers mixture obtained above temperature be 68
DEG C, microencapsulation is carried out to 82Kg sweeteners obtained above under the conditions of mixing speed 1200r/min, until microcapsules grain grain size
It it is 0.5 μm, 200 mesh are sieved 2 times.Take dandelion extract mixed liquor obtained above, stabilizer liquid glucose that 1.7Kg lemons are added
Acid, 0.3Kg sodium citrates, mixing are added 864.5Kg pure water, stir and evenly mix.
Mixed liquor obtained above is stood 24 hours under 20Mpa pressure, obtains the mixed liquor after homogeneous.Through 100 DEG C
Sterilizing 30 minutes, filling and sealing, sterilizing, it is cooling to get.
Embodiment 2：The preparation of dandelion beverage
50Kg dandelions cauline leaf and 60Kg radix tarxaci mixed raw materials are taken, is cleaned, is crushed, 110Kg water is added, at 95 DEG C
It is extracted 60 minutes using formulation is oozed, obtains 200Kg dandelion extract mixed liquors.1Kg carboxymethyl celluloses and 500g pectin are taken,
Mixing；80Kg sucrose and 2Kg honey are taken again, are mixed；Using 1.5Kg beverage stabilizers mixture obtained above temperature be 68
DEG C, microencapsulation is carried out to 82Kg sweeteners obtained above under the conditions of mixing speed 1200r/min, until microcapsules grain grain size
It it is 0.5 μm, 200 mesh are sieved 2 times.Take dandelion extract mixed liquor obtained above, stabilizer liquid glucose that 1.7Kg lemons are added
Acid, 0.3Kg sodium citrates, mixing are added 854.5Kg pure water, stir and evenly mix.
Mixed liquor obtained above is stood 24 hours under 20Mpa pressure, obtains the mixed liquor after homogeneous.It goes out through 90 DEG C
Bacterium 30 minutes, filling and sealing, sterilizing, it is cooling to get.
Embodiment 3：The preparation of dandelion beverage
12Kg dandelions cauline leaf and 18Kg radix tarxaci mixed raw materials are taken, is cleaned, is crushed, 30Kg water is added, at 100 DEG C
It is extracted 40 minutes using formulation is oozed, obtains 50Kg dandelion extract mixed liquors.1Kg carboxymethyl celluloses and 500g pectin are taken,
Mixing；80Kg sucrose and 2Kg honey are taken again, are mixed；Using 1.5Kg beverage stabilizers mixture obtained above temperature be 68
DEG C, microencapsulation is carried out to 82Kg sweeteners obtained above under the conditions of mixing speed 1200r/min, until microcapsules grain grain size
It it is 0.5 μm, 200 mesh are sieved 2 times.Take dandelion extract mixed liquor obtained above, stabilizer liquid glucose that 1.7Kg lemons are added
Acid, 0.3Kg sodium citrates, mixing are added 714.5Kg pure water, stir and evenly mix.
Mixed liquor obtained above is stood 24 hours under 20Mpa pressure, obtains the mixed liquor after homogeneous.Through 100 DEG C
Sterilizing 30 minutes, filling and sealing, sterilizing, it is cooling to get.
Embodiment 4：The determination of homogenization pressure
Contain larger particles in juice of dandelion, be also easy to produce precipitation, stability is poor, needs homogenization to improve its stabilization
Property.5 different pressures of experimental selection carry out homogeneous, and feed liquid is given according to its degeee of stratification and evaluated through standing for 24 hours, as a result such as table 1
It is shown.
The delamination of the different homogenization pressure feed liquids of table 1
As seen from Table 1, when homogenization pressure increases to 24Mpa from 16Mpa, feed liquid stability score 4 increases to 9 (from feed liquid shakiness
It is fixed to stabilizing to 0-9 points), show that the stability of feed liquid improves significantly, and disclosure satisfy that the requirement of product quality, therefore choosing
The homogenization pressure for selecting 20Mpa is suitable.
Embodiment 5：The optimum choice of stabilizer
Select the type and dosage of stabilizer, it is necessary to consider the influence to product mobility, avoid product from losing beverage and answer
Some features, while the stability of product is taken into account again.Table 2 show several stabilizers under Optimum the stability of feed liquid and
Evaluation marking (highest scoring) situation of mobility.
The stability and mobility of 2 different stabilizers of table
The experimental results showed that, two kinds of stabilizers are simultaneously in use, the stability and mobility of feed liquid all make than single above
Good with effect, i.e., there are positive coopertive effects between stabilizer, as can be seen from Table 2, made of 0.08% pectin+0.22%CMC cooperations
Stabilizer, stability mobility is not only better than other 4 kinds of stabilizers and is used alone, also superior to 0.09% agar+0.02%CMC
Stabilizer made of cooperation.
Embodiment 6：The optimum choice of product formula
As shown in table 3, L is selected16(44) orthogonal test, the color of product, figure are appraised through comparison respectively, score it is whole
Reason.Standards of grading are color and luster (10 points), fragrance (10 points), taste (20 points), figure's (15 points), and score is accumulative to be analyzed.
3 product formula factor of table and horizontal L20(45) %
It is allocated according to the dosage of 3 raw material of table, obtains 20 finished products.It uses the pressure of 20Mpa to distinguish homogeneous again, then puts
Entering 20 has in scale 20ml test tubes, after being placed at room temperature for for 24 hours, carries out sensory evaluation.
Pass through the Comprehensive Assessment (A of 20 finished products2B3C1D2E3For full marks), show that optimum formula is A2、B3、C1、D2、E3But
Due to the difference of the personal mouthfeel sense of taste, A2A3Score is close, illustrates that dry dandelion can all receive in 4%-5% for consumer.But Pu
Public English juice too high levels, bitter taste aggravate, and influence beverage palatability.
The sugared content of beverage is in C1C2, acid amount is in B3To be suitable, because of C2C3Score is close, but C1Score is higher than C2C3, therefore select C1
For optimum amount.
From the experimental results, homogenization pressure is less than 20Mpa, and beverage stability is bad, there is a layering, and mouthfeel taste after have
Grain sense, and homogenization pressure is excessively high, is not obvious to the quality improvement of beverage, so the homogenization pressure of selection 20Mpa is advisable.
Stabilizer is the determinant of product stability, D3Stability is best, but mobility is slightly worse, and mouthfeel is sent out
It is viscous, D2And D3D4Stability is very nearly the same, and D3D4Effect is similar, considers certain safety coefficient and the mouthfeel of beverage, determines choosing
Select D2, this is consistent with the result of front.
Embodiment 7：The determination of sterilization conditions
The determination of sterilization conditions is as shown in table 4.
The determination of 4 sterilization conditions of table
As seen from Table 4, aesthetic quality is best with 10min sterilizations, but does not meet commercial sterilization requirement, so can only be
Under conditions of meeting commercial sterilization requirement, sterilization conditions are selected, that is, select 90 DEG C -100 DEG C, 30min.
Experimental example 1
The dandelion beverage prepared using the method in embodiment 1 puts 20d progress under conditions of 37 DEG C ± 1 DEG C of constant temperature
Quality determination obtains measurement result.
Organoleptic indicator：Color and luster is in sepia, and fragrance has the fragrance of dandelion, free from extraneous odour.
Structural state：Occur without layering, no exogenous impurity.
Soluble solid：12.2%, pH：3.75-3.85.
Microbial standard：Comply fully with commercial sterilization requirement.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of dandelion beverage, which is characterized in that the dandelion beverage is matched by mass percentage by following components：
Dandelion extract, 8%~13% sweetener, 0.1%~0.2% acid, 0.15% compound stabilizer, remaining is edible molten
Agent；
Wherein, the dandelion extract is by accounting for the extracted gained of dry dandelion of the dandelion beverage quality 3%~5%；
The compound stabilizer is made of 0.05% pectin and 0.1% carboxymethyl cellulose.
2. dandelion beverage according to claim 1, which is characterized in that the dandelion beverage presses quality by following components
Percentage matches：Dandelion extract, 8.2% sweetener, 0.2% acid, 0.15% compound stabilizer, remaining is food
Use solvent；
Wherein, the dandelion extract is by accounting for the extracted gained of dry dandelion of the dandelion beverage quality 3%；It is described multiple
It is made of 0.05% pectin and 0.1% carboxymethyl cellulose with stabilizer.
3. dandelion beverage according to claim 1 or 2, which is characterized in that the sweetener be selected from sucrose, honey,
One or more of acesulfame potassium, Aspartame, neotame, Sucralose；The sweetener is preferably 8% sucrose and 0.2% bee
Honey.
4. dandelion beverage according to claim 1 or 2, which is characterized in that the acid is selected from citric acid, breast
Acid, phosphoric acid, tartaric acid, malic acid, metatartaric acid, acetic acid, hydrochloric acid, adipic acid, fumaric acid, potassium carbonate, sodium carbonate, citric acid
One or more of sodium, citric acid potassium, sodium sesquicarbonate or sodium dihydrogen citrate；The acid is preferably 0.17% lemon
Acid and 0.03% sodium citrate.
5. dandelion beverage according to claim 1 or 2, which is characterized in that the dandelion extract is by dandelion
Cauline leaf, root mix after simultaneously or separately extracting, the cauline leaf, root mass ratio be 3~5:1~6.
6. according to the dandelion beverage described in Claims 1 to 5 any one, which is characterized in that the edible solvent be water or
Ethanol solution, preferably water.
7. a kind of preparation method of dandelion beverage as claimed in claim 1 or 2, which is characterized in that include the following steps：
Step 1) cleans dandelion cauline leaf, radix tarxaci；
Step 2) is by clean dandelion cauline leaf and radix tarxaci according to 3~5:1~6 weight ratio mixing, is added solvent, carries
It takes, obtains dandelion extract mixed liquor；
Sweetener is carried out microencapsulation, 200~300 mesh filtering 1~2 by step 3) according to the ratio, using beverage stabilizer
It is secondary, obtain stabilizer liquid glucose；
Step 4) mixes the dandelion extract mixed liquor that step 2) obtains and stabilizer liquid glucose that step 3) obtains, according to institute
It states ratio and acid is added, 100% is settled to the edible solvent；
The mixture that step 5) obtains step 4) carries out homogeneous；
Mixture after the homogeneous that step 6) obtains step 5) obtains the dandelion drink after filling and sealing, sterilizing, cooling
Material.
8. preparation method according to claim 7, which is characterized in that step 2) the dandelion cauline leaf and radix tarxaci are pressed
According to 4:6 weight ratio mixing, described to be extracted as oozing formulation, Extracting temperature is 90~100 DEG C, and the time is 30~60min.
9. preparation method according to claim 7, which is characterized in that the step 5) homogeneous is the pressure using 20Mpa
Homogeneous is carried out to mixture, the time of the homogeneous is for 24 hours.
10. preparation method according to claim 7, which is characterized in that the condition of the step 6) sterilizing is 90 DEG C~100
DEG C, 30min, number is 2 times or 2 times or more.
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| CN110973436A (en) * | 2019-12-09 | 2020-04-10 | 安徽金源药业有限公司 | Dandelion particle solid beverage |
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