CN108740663A - A kind of compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach and preparation method thereof - Google Patents
A kind of compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach and preparation method thereof Download PDFInfo
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- CN108740663A CN108740663A CN201810377707.2A CN201810377707A CN108740663A CN 108740663 A CN108740663 A CN 108740663A CN 201810377707 A CN201810377707 A CN 201810377707A CN 108740663 A CN108740663 A CN 108740663A
- Authority
- CN
- China
- Prior art keywords
- meal
- arrow
- leaved oleaster
- particle
- elaeagnus angustifolia
- Prior art date
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- 244000307545 Elaeagnus angustifolia Species 0.000 title claims abstract description 159
- 235000017643 Elaeagnus angustifolia Nutrition 0.000 title claims abstract description 159
- 235000001456 Elaeagnus latifolia Nutrition 0.000 title claims abstract description 62
- 235000007630 Elaeagnus umbellata var parvifolia Nutrition 0.000 title claims abstract description 62
- 235000013361 beverage Nutrition 0.000 title claims abstract description 44
- 239000007787 solid Substances 0.000 title claims abstract description 38
- 150000001875 compounds Chemical class 0.000 title claims abstract description 34
- 210000000936 intestine Anatomy 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 210000002784 stomach Anatomy 0.000 title claims abstract description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 96
- 235000012054 meals Nutrition 0.000 claims abstract description 93
- 239000002245 particle Substances 0.000 claims abstract description 52
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 40
- 235000019731 tricalcium phosphate Nutrition 0.000 claims abstract description 40
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 38
- 229940078499 tricalcium phosphate Drugs 0.000 claims abstract description 38
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims abstract description 38
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 35
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 32
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 32
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 32
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 29
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 26
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 26
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 26
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 15
- 229910052742 iron Inorganic materials 0.000 claims abstract description 15
- 235000002723 Dioscorea alata Nutrition 0.000 claims abstract description 14
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims abstract description 14
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims abstract description 14
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims abstract description 14
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims abstract description 14
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 229960004106 citric acid Drugs 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 3
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- 239000004375 Dextrin Substances 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims 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 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 244000126002 Ziziphus vulgaris Species 0.000 claims 1
- 229960002737 fructose Drugs 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 15
- 238000011160 research Methods 0.000 abstract description 9
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- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000006870 function Effects 0.000 abstract description 4
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- 230000004206 stomach function Effects 0.000 abstract description 3
- 231100000331 toxic Toxicity 0.000 abstract description 3
- 230000002588 toxic effect Effects 0.000 abstract description 3
- 235000007056 Dioscorea composita Nutrition 0.000 abstract description 2
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 abstract description 2
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 24
- 238000002474 experimental method Methods 0.000 description 12
- 238000012360 testing method Methods 0.000 description 11
- 238000009835 boiling Methods 0.000 description 10
- 241001247821 Ziziphus Species 0.000 description 9
- 238000007605 air drying Methods 0.000 description 8
- 239000007864 aqueous solution Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000571 coke Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
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- 235000015468 Lycium chinense Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
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- 230000001953 sensory effect Effects 0.000 description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000019606 astringent taste Nutrition 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- -1 flavone compound Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
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- 239000002562 thickening agent Substances 0.000 description 3
- RNKMOGIPOMVCHO-SJMVAQJGSA-N 1,3,6-trigalloyl glucose Chemical compound C([C@@H]1[C@H]([C@@H]([C@@H](O)[C@H](OC(=O)C=2C=C(O)C(O)=C(O)C=2)O1)OC(=O)C=1C=C(O)C(O)=C(O)C=1)O)OC(=O)C1=CC(O)=C(O)C(O)=C1 RNKMOGIPOMVCHO-SJMVAQJGSA-N 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- 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
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
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- 229960005070 ascorbic acid Drugs 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
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- 239000003205 fragrance Substances 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000009965 odorless effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 102000004127 Cytokines Human genes 0.000 description 1
- 108090000695 Cytokines Proteins 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000012671 Gastrointestinal haemorrhages Diseases 0.000 description 1
- 229920002306 Glycocalyx Polymers 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000146 antalgic effect Effects 0.000 description 1
- 150000004056 anthraquinones Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N benzo-alpha-pyrone Natural products C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 235000019751 broiler diet Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 229940097217 cardiac glycoside Drugs 0.000 description 1
- 239000002368 cardiac glycoside Substances 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000007969 cellular immunity Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000001671 coumarin Nutrition 0.000 description 1
- 150000004775 coumarins Chemical class 0.000 description 1
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- 238000009826 distribution Methods 0.000 description 1
- 230000008641 drought stress Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 210000004517 glycocalyx Anatomy 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000004727 humoral immunity Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002434 immunopotentiative effect Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- LPMXVESGRSUGHW-HBYQJFLCSA-N ouabain Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1C[C@@]2(O)CC[C@H]3[C@@]4(O)CC[C@H](C=5COC(=O)C=5)[C@@]4(C)C[C@@H](O)[C@@H]3[C@@]2(CO)[C@H](O)C1 LPMXVESGRSUGHW-HBYQJFLCSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229930002534 steroid glycoside Natural products 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 compound arrow-leaved oleaster solid beverages of a kind of coordinating intestines and stomach and preparation method thereof, are made of following raw material：Meal of elaeagnus angustifolia L., oligofructose, Chinese yam particle, Walfberry fruit particle, tricalcium phosphate, maltodextrin, citric acid, xanthans.Preparation method includes：The preparation of meal of elaeagnus angustifolia L., the processing of Chinese yam particle, the preparation of Walfberry fruit particle, raw material mixing, packaging.The present invention has carried out pretreating process research to Xinjiang arrow-leaved oleaster, and meal of elaeagnus angustifolia L. resistive connection experimental study reconstitutes Journal of Sex Research and organoleptic properties research, obtains the compound meal of elaeagnus angustifolia L. solid beverage of best a coordinating intestines and stomach function；In addition to the arrow-leaved oleaster as main material in the present invention, it also added Henan iron rod yam and lycium barbarum, the two is all integration of drinking and medicinal herbs raw material, with similar to arrow-leaved oleaster or similar healthcare function, the effect of arrow-leaved oleaster coordinating intestines and stomach can be protruded, the solid beverage raw material is easy to get, preparation method is simple, in good taste, safe without toxic side effect, has good market value.
Description
Technical field
The invention belongs to health food processing technique fields, and in particular to a kind of compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach
And preparation method thereof.
Background technology
Arrow-leaved oleaster is most wide in the Northwest's distribution area, on Xinjiang, Gansu, Ningxia, the Inner Mongol and other places, the gross area of arrow-leaved oleaster woods
Reach 130000hm2.Arrow-leaved oleaster contains multiple nutritional components, have better nutritivity value, while have drought resisting, salt tolerant excellent spy
Property, being that northwest China area is important checks winds and fixes drifting sand and water and soil conservation seeds, and branches and leaves flowers and fruits all have value of exploiting and utilizing, tool
There is higher economic value.In recent years, lot of domestic and foreign scholar studies arrow-leaved oleaster, these researchs are concentrated mainly on nectary
Dissection is spent, chemical composition, drought stress, variety source and the pest and disease damage etc. of blade and seed.And to arrow-leaved oleaster fruit market
Developing it is less, itself is easily damaged by worms, mouldy, causes arrow-leaved oleaster waste serious.
Contain amino acid, polypeptide, reduced sugar, polysaccharide, glycoside, protein, flavone compound, organic acid, tan in arrow-leaved oleaster
It is a variety of may to contain fat oil, cardiac glycoside and saponin(e etc. for matter, alkaloid, sterol, Coumarins, lactone, Anthraquinones and triterpenes
Nutriment.Tannin is one of principle active component of arrow-leaved oleaster, and content is up to 7.7%.Oleaster tannin is due to being capable of coagulated protein
Matter and there is convergence, for oral administration to can be used for treating the symptoms such as ulcer, stomach gastrointestinal hemorrhage and diarrhea, external application has protection to burn, wound
The surface of a wound, prevent the effect of bacterium infection.Tannin have the function of it is extremely strong it is anti-oxidant, eliminate free radical, can protect and surely
Determine vitamin c, contributes to the absorption and utilization of vitamin c.The arrow-leaved oleaster sugar content of fruit is 43% ~ 60% or so.Glycocalix is generally recognized
To be a kind of immunopotentiating agent of acellular poison.In most cases, polysaccharide exempts from body nospecific immunity with specificity
Epidemic disease, humoral immunity and cellular immunity have an impact.Polysaccharide has apparent stimulation to macrophage, can make its increased activity.
And polysaccharide can promote cellular immune function and induce cytokine profiles.On the whole, arrow-leaved oleaster has anti-oxidant, immune adjust
The effects that section, antitumor, anti-inflammatory and antalgic, antibacterial, anti diar rhea, antifatigue, Antiulcer activity.
Gansu producing region, arrow-leaved oleaster total sugar content are 58.36%, Aksu, Xinjiang, arrow-leaved oleaster starch-containing 20.01%, reduced sugar
61.77%.The arrow-leaved oleaster of apparent Xinjiang region is than the arrow-leaved oleaster sugar content higher of Gansu province, and the inclined sweet tea of taste, astringent taste is partially light, is more suitable for
Processed food.It is not fine, taste is sour and astringent, has silty sense, most people not to like for the mouthfeel of arrow-leaved oleaster itself.
But arrow-leaved oleaster is rich in multiple nutritional components, there is the value of developmental research.
Invention content
It is an object of the invention to overcome the above problem, provide that a kind of raw material is easy to get, preparation method is simple, in good taste, peace
Completely without toxic side effect, the compound arrow-leaved oleaster solid beverage and preparation method thereof with coordinating intestines and stomach.
To achieve the above object, the technical solution adopted in the present invention is specific as follows：
A kind of compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach, is made of following raw material：Meal of elaeagnus angustifolia L., oligofructose, Chinese yam particle, Chinese holly
Qi particle, tricalcium phosphate, maltodextrin, citric acid, xanthans.
Preferably, the compound arrow-leaved oleaster solid beverage of the coordinating intestines and stomach is made of the raw material of following parts by weight：Meal of elaeagnus angustifolia L.
2.8-3.2 parts, 1.8-2.2 parts of oligofructose, 0.8-1.2 parts of Chinese yam particle, 0.8-1.2 parts of Walfberry fruit particle, tricalcium phosphate 0.05-
0.07 part, 0.03-0.04 parts of maltodextrin, 0.025-0.035 parts of citric acid, 0.006-0.008 parts of xanthans.
Preferably, the compound arrow-leaved oleaster solid beverage of the coordinating intestines and stomach is made of the raw material of following parts by weight：Meal of elaeagnus angustifolia L. 3
Part, 2.1 parts of oligofructose, 1 part of iron rod yam particle, 1 part of Walfberry fruit particle, 0.06 part of tricalcium phosphate, 0.033 part of maltodextrin,
0.03 part of citric acid, 0.007 part of xanthans.
The preparation method of the compound arrow-leaved oleaster solid beverage of above-mentioned coordinating intestines and stomach, includes the following steps：
（1）The preparation of meal of elaeagnus angustifolia L.：The east arrow-leaved oleaster in Xinjiang, peeling is selected to be put into oven cooking cycle to moisture and be reduced to 15%, make jujube
Meat is in light yellow micro- coke, and first time crushing is then carried out in pulverizer, obtains Elaeagnus angustifolia L. Jujubes, tricalcium phosphate is added, in pulverizer
Second of crushing of middle progress so that pulp is further refined and is sufficiently mixed with tricalcium phosphate, and sieving obtains meal of elaeagnus angustifolia L., spare；
（2）Chinese yam particle is processed：The iron rod yam of Henan Jiaozhuo production is selected, peeling is cleaned, is cut into 1mm3The square of left and right size
Afterwards, heated-air drying removes the Free water of wherein most to constant weight in baking oven, obtains Chinese yam particle, spare；
（3）The preparation of Walfberry fruit particle：Ningxia is selected to produce matrimony vine, heated-air drying removes most of Free water to constant weight in baking oven,
Walfberry fruit particle is obtained, it is spare；
（4）Raw material mixes：Maltodextrin, citric acid, oligofructose and step are taken in proportion（1）Gained meal of elaeagnus angustifolia L., in blender
In stir and evenly mix, add xanthans, step（2）Gained Chinese yam particle and step（3）Gained Walfberry fruit particle is uniformly mixed, obtains
Solid beverage；
（5）Packaging：Using vacuum sealed package, specification is 25g/ bags.
Preferably, step（1）Described in baking condition be toast 40-50min under the conditions of 100 DEG C；Item is crushed for the first time
Part is to be crushed three times with 5000r/min, each 5s；Second of pulverization conditions is to be crushed three times with 25000r/min, each 10s；
Sieving number is 60 mesh.
Preferably, step（2）Described in drying condition be the dry 1-1.5h at 60-70 DEG C.
Preferably, step（3）Described in drying condition be the dry 20-36h at 55-65 DEG C.
Eating method：Every bag of solid beverage is brewed with the boiling water of 150mL 80-100 DEG C, and stirring to meal of elaeagnus angustifolia L. disperses to melt
, wherein Chinese yam and matrimony vine with graininess suspend in the beverage.
The beneficial effects of the invention are as follows：
The present invention has carried out pretreating process research to Xinjiang arrow-leaved oleaster, and meal of elaeagnus angustifolia L. resistive connection experimental study reconstitutes Journal of Sex Research and sense
Official's performance study obtains the compound meal of elaeagnus angustifolia L. solid beverage of best a coordinating intestines and stomach function；In addition to as master in the present invention
The arrow-leaved oleaster of raw material also added Henan iron rod yam and lycium barbarum, and the two is all integration of drinking and medicinal herbs raw material, have similar to arrow-leaved oleaster
Or similar healthcare function, the effect of arrow-leaved oleaster coordinating intestines and stomach can be protruded, the solid beverage raw material is easy to get, preparation method letter
Single, in good taste, safe without toxic side effect has good market value.
Description of the drawings
Fig. 1 is the influence result figure that tricalcium phosphate lumps to meal of elaeagnus angustifolia L. in the present invention；
Fig. 2 is the influence result figure that tricalcium phosphate is layered meal of elaeagnus angustifolia L. in the present invention；
Fig. 3 is xanthans additive amount in the present invention to the influence result figure of meal of elaeagnus angustifolia L. stratification rate；
Fig. 4 is maltodextrin additive amount in the present invention to the influence result figure of meal of elaeagnus angustifolia L. stratification rate；
Fig. 5 is oligofructose additive amount in the present invention to the influence result figure of meal of elaeagnus angustifolia L. stratification rate；
Fig. 6 is influence result figure of the oligofructose additive amount to meal of elaeagnus angustifolia L. organoleptic quality in the present invention；
Fig. 7 is influence result figure of the citric acid additive amount to organoleptic quality in the present invention.
Specific implementation mode
To the pretreatment processing technology of arrow-leaved oleaster in the present invention, for tricalcium phosphate to the resistive connection effect of meal of elaeagnus angustifolia L., compound arrow-leaved oleaster is solid
The formula of body beverage and the resolvent quality etc. of compound arrow-leaved oleaster solid beverage are studied.
1, material, reagent and instrument
1.1 material
Material therefor of the present invention is shown in Table 1.
Experiment material table used in table 1
1.2 reagent
Agents useful for same of the present invention is shown in Table 2.
Experiment reagent table used in table 2
1.3 instrument
Instrument of the present invention is shown in Table 3.
Laboratory apparatus table used in table 3
2, test index and subjective appreciation standard
2.1 stratification rates
Stratification rate assay method：Sample is stood at room temperature, 30min is placed, measures the water layer height of precipitation（Lw）And
Total height（Ls）.
Stratification rate is calculated according to formula 1：
Stratification rate=Formula（1）
2.2 subjective appreciation standards of grading
4 subjective appreciation standards of grading table of table
3, single factor experiment
The influence that 3.1 anticaking agent tricalcium phosphates lump to meal of elaeagnus angustifolia L.
Using agglomerated mass as index, under the premise of it is 3g to be enucleated the quality of arrow-leaved oleaster, using tricalcium phosphate as variable, additive amount difference
For 0,0.05g, 0.07g, 0.09g, 0.11g, 0.013g, after high speed crushes, 60 mesh analysis sieve is crossed, agglomerated mass is measured.
Influence of the 3.2 anticaking agent tricalcium phosphates to meal of elaeagnus angustifolia L. stratification
It is 3g in meal of elaeagnus angustifolia L. quality, xanthans quality is 0.006g, and maltodextrin quality is 0.03g, and oligofructose quality is
Under the premise of 2.0g, using tricalcium phosphate as variable, additive amount is respectively 0,0.05g, 0.07g, 0.09g, 0.11g, 0.013g, is used
80 DEG C of 30ml boiling water reconstitutes, and stands 30min, measures stratification height, and stratification rate is calculated according to formula 1.
Influence of the 3.3 xanthans additive amounts to meal of elaeagnus angustifolia L. stratification
It is 3g in the quality of meal of elaeagnus angustifolia L., the quality of oligofructose is 2.0g, under the premise of the quality of maltodextrin is 0.03g, with
Xanthans is variable, and additive amount is respectively 0,0.002g, 0.004g, 0.006g, 0.008g, 0.010g, is opened with 80 DEG C of 30ml
Water reconstitutes, and stands 30min, measures stratification height, stratification rate is calculated according to formula 1, to determine xanthans additive amount
Optimum range.
Influence of the 3.4 maltodextrin additive amounts to meal of elaeagnus angustifolia L. stratification
It is 3g in meal of elaeagnus angustifolia L. quality, oligofructose quality is 2.0g, under the premise of xanthans quality is 0.006g, with maltodextrin
For variable, additive amount is respectively 0,0.01g, 0.02g, 0.03g, 0.04g, 0.05g, is reconstituted with 80 DEG C of 30ml boiling water, is stood
30min measures stratification height, calculates stratification rate according to formula 1, determines the optimum range of maltodextrin additive amount.
Influence of the 3.5 oligofructose additive amounts to meal of elaeagnus angustifolia L. stratification and organoleptic quality
It is 3g in meal of elaeagnus angustifolia L. quality, xanthans quality is 0.006g, and maltodextrin quality is 0.03g, and citric acid quality is 0.03g
Under the premise of, using oligofructose as variable, additive amount is respectively 0,1.0g, 1.5g, 2.0g, 2.5g, 3.0g, with 80 DEG C of 30ml
Boiling water reconstitutes, and stands 30min, measures stratification height, and stratification rate is calculated according to formula 1.And choose 5 Majors of Food
Personnel carry out subjective appreciation, to investigate the influence to product quality of oligofructose additive amount according to table 4.
Influence of the 3.6 citric acid additive amounts to meal of elaeagnus angustifolia L. organoleptic quality
It is 3g in meal of elaeagnus angustifolia L. quality, xanthans quality is 0.006g, and maltodextrin quality is 0.03g, and oligofructose quality is
2.0g, using citric acid as variable, additive amount is respectively 0,0.01g, 0.02g, 0.03g, 0.04g, 0.05g, with 80 DEG C of 30ml
Boiling water reconstitutes, and chooses 5 Majors of Food personnel, subjective appreciation is carried out to each group test result according to table 4, to determine that citric acid adds
The optimum range of dosage.
4, orthogonal test
The L9 of four factors is carried out on the basis of single factor experiment（34）Orthogonal test（Table 5）.Choose 5 Majors of Food people
Member, according to table（4）Subjective appreciation is carried out to each group test result.
5 orthogonal test factor level table of table
5, result and analysis
5.1 single factor experiment results
5.1.1 the influence that tricalcium phosphate additive amount lumps to meal of elaeagnus angustifolia L.
As seen from Figure 1, as the additive amount of tricalcium phosphate increases, agglomerated mass declines.Keep agglomerated mass fall maximum
Tricalcium phosphate additive amount range is 0 ~ 0.07g；When tricalcium phosphate additive amount is 0.07 ~ 0.11g, agglomerated mass has by a small margin
Decline；When tricalcium phosphate additive amount is 0.11g or more, agglomerated mass is no longer reduced.
5.1.2 influence of the tricalcium phosphate additive amount to meal of elaeagnus angustifolia L. stratification
From Figure 2 it can be seen that the additive amount with tricalcium phosphate increases, the stratification rate of meal of elaeagnus angustifolia L. is bigger.When tricalcium phosphate
When additive amount is 0 ~ 0.05g, the increasing degree of stratification rate is smaller；When the additive amount of tricalcium phosphate is 0.05 ~ 0.13g,
The increasing degree of stratification rate is larger.
Comprehensive tricalcium phosphate lumps to meal of elaeagnus angustifolia L. and the influence of stratification, finally determines that the additive amount of tricalcium phosphate is
0.06g is per 3g meal of elaeagnus angustifolia L.s.
5.1.3 influence of the xanthans additive amount to meal of elaeagnus angustifolia L. stratification rate
Thickener various types, function and effect are also different, therefore are first screened to thickener.This experiment is to distilling monostearate
Glyceride, sucrose fatty ester SE-15, sodium carboxymethylcellulose（CMC）, xanthans, sodium alginate, guar gum, malt paste
Smart seven kinds of additives are screened, and finally choosing two kinds is added in meal of elaeagnus angustifolia L..
In the case where 80 degrees Celsius of boiling water reconstitute, the dissolubility of Distilled glycerin monostearate is poor, and aqueous solution is creamy white,
There is white crystal to be suspended in surface；The dissolubility of sucrose fatty ester SE-15 is general, and aqueous solution is creamy white, just table when dissolving
There is a white foam in face, substantially without foam after standing, is added to after being reconstituted in meal of elaeagnus angustifolia L., there is white crystal on surface；Carboxymethyl is fine
The plain sodium of dimension（CMC）Dissolubility it is preferable, when dissolving, be easy to unite, aqueous solution is thick, clear, colorless, odorlessness；The dissolving of xanthans
Property it is general, relatively viscous, aqueous solution is in shallower milky, odorlessness；The dissolubility of sodium alginate is general, when dissolving, is easy to unite,
Aqueous solution is thicker, is in very shallow milky, there is special odor；The dissolubility of guar gum is preferable, relatively viscous, and aqueous solution is in shallower
Milk yellow has special odor；The dissolubility of maltodextrin is fine, and aqueous solution is slightly viscous, not thick, is transparent and colorless, odorlessness.Therefore
Determine the thickener for selecting xanthans and maltodextrin as this product.
As seen from Figure 3, with the increase of xanthans additive amount, the stratification rate of meal of elaeagnus angustifolia L. is gradually reduced.Work as xanthans
When additive amount is 0 ~ 0.006g, the stratification rate reduction amplitude of meal of elaeagnus angustifolia L. is larger；When xanthans additive amount is 0.006 ~ 0.01g
When, the stratification rate reduction amplitude of meal of elaeagnus angustifolia L. is smaller.When xanthans additive amount is 0.006 ~ 0.008g, stratification rate subtracts
It is minimum by a small margin, therefore select xanthans additive amount for 0.006g, 0.007g, 0.008g, further do orthogonal test.
5.1.4 influence of the maltodextrin additive amount to meal of elaeagnus angustifolia L. stratification rate
From fig. 4, it can be seen that with the increase of maltodextrin additive amount, the stratification rate of meal of elaeagnus angustifolia L. is gradually reduced.Work as maltodextrin
When additive amount is 0 ~ 0.03g, the stratification rate reduction amplitude of meal of elaeagnus angustifolia L. is larger；When maltodextrin additive amount is 0.03 ~ 0.05g
When, the stratification rate reduction amplitude of meal of elaeagnus angustifolia L. is smaller.When maltodextrin additive amount is 0.03 ~ 0.04g, stratification rate subtracts
It is minimum by a small margin, therefore select maltodextrin additive amount for 0.03g, 0.035g, 0.04g, do orthogonal test.
5.1.5 influence of the oligofructose additive amount to meal of elaeagnus angustifolia L. stratification rate and organoleptic quality
As seen from Figure 5, with the increase of oligofructose additive amount, the stratification rate of meal of elaeagnus angustifolia L. is gradually reduced.Work as oligofructose
When additive amount is 0 ~ 2g, the stratification rate reduction amplitude of meal of elaeagnus angustifolia L. is larger；When oligofructose additive amount is 2 ~ 3g, meal of elaeagnus angustifolia L.
Stratification rate reduce amplitude it is smaller.When oligofructose additive amount is 2 ~ 2.5g, it is minimum that stratification rate reduces amplitude.
As seen from Figure 6, with the increase of oligofructose additive amount, the subjective appreciation average mark of meal of elaeagnus angustifolia L. first rise after under
Drop.When oligofructose additive amount is 0 ~ 2g, the subjective appreciation average mark of meal of elaeagnus angustifolia L. is in rising trend；When oligofructose additive amount
For 2 ~ 3g when, the subjective appreciation average mark of meal of elaeagnus angustifolia L. is on a declining curve.When oligofructose additive amount is 2g, subjective appreciation is average
Divide highest.Complex chart 5 and Fig. 6 select the additive amount of oligofructose for 1.8g, 2g, 2.2g, do orthogonal test
5.1.6 influence of the citric acid additive amount to meal of elaeagnus angustifolia L. organoleptic quality
Tart flavour can more protrude the exclusive astringent taste of arrow-leaved oleaster, therefore carry out comparison screening to citric acid and tartaric acid.Citric acid is easy
It is dissolved in water, there is very strong tart flavour, it is odorless；Malic acid is soluble easily in water, there is stronger hygroscopicity, with irritant frank tart flavour, nothing
It is smelly；Tartaric acid is dissolved in water, acid stronger, is corrosive to tooth, odorless.The citric acid and L-TARTARIC ACID of same concentrations, lemon
Lemon acid is sourer and convergence becomes apparent from.Therefore acidity regulator of the citric acid as this product is selected.
As seen from Figure 7, with the increase of oligofructose additive amount, the subjective appreciation average mark of meal of elaeagnus angustifolia L. first rise after under
Drop.When citric acid additive amount is 0 ~ 0.03g, the subjective appreciation average mark of meal of elaeagnus angustifolia L. is in rising trend；When citric acid additive amount
For 0.03 ~ 0.05g when, the subjective appreciation average mark of meal of elaeagnus angustifolia L. is on a declining curve.When citric acid additive amount is 0.03g, sense organ
Evaluate average mark highest.Therefore it selects the additive amount of citric acid for 0.025g, 0.03g, 0.035g, does orthogonal test
5.2 orthogonal experiments
The result and data processing that each group stratification is tested in orthogonal experiment are shown in Table 6, and results of sensory evaluation and data processing are shown in
Table 7.
6 stratification orthogonal experiments table of table
7 subjective appreciation orthogonal experiments table of table
Stratification rate is smaller, and lamination gets over unobvious, thus the optimal combination selection in table 6 be each factor standing
Layering ratio minimum K values are A3B1C2D2, corresponding numerical value 0.008,0.03,2.0,0.03；Subjective appreciation selection be then it is each because
The maximum K values of element table look-up 7 as it can be seen that optimal combination is A1B2C3D2, corresponding numerical value 0.006,0.035,2.2,0.03.In summary
Two optimal combination, take median when Different Results occurs in the same factor, thus it is last determine access value 0.007,
0.033、2.1、0.03。
5.3 optimum formulas and reconstitute result
In summary it tests, finally determines that the food ingredient of compound meal of elaeagnus angustifolia L. solid beverage is：The big meal of elaeagnus angustifolia L. 3g in Xinjiang, oligomeric fruit
Sugared 2.1g, iron rod yam particle 1g, lycium barbarum particle 1g, tricalcium phosphate 0.06g, maltodextrin 0.033g, citric acid
0.03g, xanthans 0.007g.It is reconstituted with the boiling water of 30ml 80-100 DEG C, obtained beverage lamination unobvious, is relatively stablized,
Iron rod yam is particle studded in a liquid, and lycium barbarum particle is suspended in surface.
6, conclusion
This experiment is processed it using Xinjiang arrow-leaved oleaster as primary raw material, and a consolidating with coordinating intestines and stomach function is made in research
Body beverage.Have studied the pretreated processing technology of arrow-leaved oleaster；Have studied resistive connection effect of the tricalcium phosphate to meal of elaeagnus angustifolia L.；It has studied compound
The formula of meal of elaeagnus angustifolia L.；Have studied the resolvent quality of compound meal of elaeagnus angustifolia L.；Have studied the organoleptic properties of compound meal of elaeagnus angustifolia L..Obtain following knot
By：
（1）Arrow-leaved oleaster pretreating process：After arrow-leaved oleaster peeling, through oven cooking cycle, to 15%, jujube meat is gone baking moisture at light yellow micro- coke
After core, powder is broken into, crosses 60 mesh analysis sieve.Meal of elaeagnus angustifolia L. made of in this way, distinctive fragrance can be protruded, and color is pure
Just, the shelf-life is longer.
（2）The resistive connection of meal of elaeagnus angustifolia L. is tested：Using agglomerated mass and stratification rate as index, the phosphorus of research addition different quality
Influence of the sour tricalcium to meal of elaeagnus angustifolia L. resistive connection and effect of settling show that tricalcium phosphate broiler diets are the every 3g meal of elaeagnus angustifolia L.s of 0.06g.
（3）The formula of compound meal of elaeagnus angustifolia L.：Primary raw material is the big meal of elaeagnus angustifolia L. in Xinjiang, iron rod yam particle, oligofructose, Ningxia
Walfberry fruit particle, maltodextrin, citric acid, xanthans, the purpose for adding iron rod yam are that have because of iron rod yam medicine-food two-purpose
The effect of strengthening the spleen and stomach, highlights the effect of compound meal of elaeagnus angustifolia L. coordinating intestines and stomach, and lycium barbarum not only increases in meal of elaeagnus angustifolia L. color
One brush color, while being also medicine-food two-purpose, even more there is extraordinary health-care efficacy.
（4）The resolvent quality of compound meal of elaeagnus angustifolia L.：Per 3g meal of elaeagnus angustifolia L.s, oligofructose 2.1g, xanthans 0.007g, malt are added
When dextrin 0.033g, after reconstituting, without apparent lamination, liquid is relatively stablized, and not sticky.
（5）The organoleptic properties of compound meal of elaeagnus angustifolia L.：Per 3g meal of elaeagnus angustifolia L.s, oligofructose 2.1g, citric acid 0.03g, iron rod are added
When Chinese yam 1g, lycium barbarum 1g, after reconstituting, comfortable acid carries the distinctive astringent taste of arrow-leaved oleaster and fragrance, must be put down after subjective appreciation
It is respectively best.
With reference to above-mentioned experiment content, specific embodiment is provided, technical solution of the present invention is described in further detail.
Embodiment 1
A kind of compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach, is made of the raw material of following parts by weight：2.8 parts of meal of elaeagnus angustifolia L., oligomeric fruit
1.8 parts of sugar, 0.8 part of Chinese yam particle, 0.8 part of Walfberry fruit particle, 0.05 part of tricalcium phosphate, 0.03 part of maltodextrin, citric acid 0.025
Part, 0.006 part of xanthans.
The preparation method of the compound arrow-leaved oleaster solid beverage of above-mentioned coordinating intestines and stomach, includes the following steps：
（1）The preparation of meal of elaeagnus angustifolia L.：The east arrow-leaved oleaster in Xinjiang, peeling is selected to be put into oven and toast 40min extremely under the conditions of 100 DEG C
Moisture is reduced to 15%, and it is in light yellow micro- coke to make jujube meat, then carries out first time crushing in pulverizer with 5000r/min, is crushed
Each 5s three times obtains Elaeagnus angustifolia L. Jujubes, and tricalcium phosphate is added, and carrying out second in pulverizer with 25000r/min crushes, and crushes
Each 10s three times so that pulp is further refined and is sufficiently mixed with tricalcium phosphate, crosses 60 mesh sieve, spare；
（2）Chinese yam particle is processed：The iron rod yam of Henan Jiaozhuo production is selected, peeling is cleaned, is cut into the square of 1mm3 or so sizes
Afterwards, heated-air drying 1.5h removes the Free water of wherein most to constant weight in 60 DEG C of baking ovens, spare；
（3）The preparation of Walfberry fruit particle：Ningxia is selected to produce matrimony vine, for heated-air drying 36h to constant weight, removal is most of in 55 DEG C of baking ovens
Free water, it is spare；
（4）Raw material mixes：Maltodextrin, citric acid, oligofructose and step are taken in proportion（1）Gained meal of elaeagnus angustifolia L., in blender
In stir and evenly mix, add xanthans, step（2）Gained Chinese yam particle and step（3）Gained Walfberry fruit particle is uniformly mixed, obtains
Solid beverage；
（5）Packaging：Using vacuum sealed package, specification is 25g/ bags.
Eating method：Every bag of solid beverage is brewed with the boiling water of 150mL 80-100 DEG C, and stirring to meal of elaeagnus angustifolia L. disperses to melt
, wherein Chinese yam and matrimony vine with graininess suspend in the beverage.
The present embodiment is scored using the above method, and final sensory evaluation scores are 84.5, and wherein structural state scoring is
34.5, flavour mark 25.2, it is 24.8 to grow mouth feel score；Stratification rate is 23.61%.
Embodiment 2
A kind of compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach, is made of the raw material of following parts by weight：3 parts of meal of elaeagnus angustifolia L., oligofructose
2.1 parts, 1 part of iron rod yam particle, 1 part of Walfberry fruit particle, 0.06 part of tricalcium phosphate, 0.033 part of maltodextrin, citric acid 0.03
Part, 0.007 part of xanthans.
The preparation method of the compound arrow-leaved oleaster solid beverage of above-mentioned coordinating intestines and stomach, includes the following steps：
（1）The preparation of meal of elaeagnus angustifolia L.：The east arrow-leaved oleaster in Xinjiang, peeling is selected to be put into oven and toast 45min extremely under the conditions of 100 DEG C
Moisture is reduced to 15%, and it is in light yellow micro- coke to make jujube meat, then carries out first time crushing in pulverizer with 5000r/min, is crushed
Each 5s three times obtains Elaeagnus angustifolia L. Jujubes, and tricalcium phosphate is added, and carrying out second in pulverizer with 25000r/min crushes, and crushes
Each 10s three times so that pulp is further refined and is sufficiently mixed with tricalcium phosphate, crosses 60 mesh sieve, spare；
（2）Chinese yam particle is processed：The iron rod yam of Henan Jiaozhuo production is selected, peeling is cleaned, is cut into the square of 1mm3 or so sizes
Afterwards, heated-air drying 1-1.2h removes the Free water of wherein most to constant weight in 65 DEG C of baking ovens, spare；
（3）The preparation of Walfberry fruit particle：Ningxia is selected to produce matrimony vine, for heated-air drying 30h to constant weight, removal is most of in 60 DEG C of baking ovens
Free water, it is spare；
（4）Raw material mixes：Maltodextrin, citric acid, oligofructose and step are taken in proportion（1）Gained meal of elaeagnus angustifolia L., in blender
In stir and evenly mix, add xanthans, step（2）Gained Chinese yam particle and step（3）Gained Walfberry fruit particle is uniformly mixed, obtains
Solid beverage；
（5）Packaging：Using vacuum sealed package, specification is 25g/ bags.
Eating method：Every bag of solid beverage is brewed with the boiling water of 150mL 80-100 DEG C, and stirring to meal of elaeagnus angustifolia L. disperses to melt
, wherein Chinese yam and matrimony vine with graininess suspend in the beverage.
The present embodiment is scored using the above method, and final sensory evaluation scores are 84.8, and wherein structural state scoring is
35.2, flavour mark 24.9, it is 24.7 to grow mouth feel score；Stratification rate is 24.34%.
Embodiment 3
A kind of compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach, is made of the raw material of following parts by weight：3.2 parts of meal of elaeagnus angustifolia L., oligomeric fruit
2.2 parts of sugar, 1.2 parts of Chinese yam particle, 1.2 parts of Walfberry fruit particle, 0.07 part of tricalcium phosphate, 0.04 part of maltodextrin, citric acid 0.035
Part, 0.008 part of xanthans.
The preparation method of the compound arrow-leaved oleaster solid beverage of above-mentioned coordinating intestines and stomach, includes the following steps：
（1）The preparation of meal of elaeagnus angustifolia L.：The east arrow-leaved oleaster in Xinjiang, peeling is selected to be put into oven and toast 50min extremely under the conditions of 100 DEG C
Moisture is reduced to 15%, and it is in light yellow micro- coke to make jujube meat, then carries out first time crushing in pulverizer with 5000r/min, is crushed
Each 5s three times obtains Elaeagnus angustifolia L. Jujubes, and tricalcium phosphate is added, and carrying out second in pulverizer with 25000r/min crushes, and crushes
Each 10s three times so that pulp is further refined and is sufficiently mixed with tricalcium phosphate, crosses 60 mesh sieve, spare；
（2）Chinese yam particle is processed：The iron rod yam of Henan Jiaozhuo production is selected, peeling is cleaned, is cut into the square of 1mm3 or so sizes
Afterwards, heated-air drying 1h removes the Free water of wherein most to constant weight in 70 DEG C of baking ovens, spare；
（3）The preparation of Walfberry fruit particle：Ningxia is selected to produce matrimony vine, for heated-air drying 20h to constant weight, removal is most of in 65 DEG C of baking ovens
Free water, it is spare；
（4）Raw material mixes：Maltodextrin, citric acid, oligofructose and step are taken in proportion（1）Gained meal of elaeagnus angustifolia L., in blender
In stir and evenly mix, add xanthans, step（2）Gained Chinese yam particle and step（3）Gained Walfberry fruit particle is uniformly mixed, obtains
Solid beverage；
（5）Packaging：Using vacuum sealed package, specification is 25g/ bags.
Eating method：Every bag of solid beverage is brewed with the boiling water of 150mL 80-100 DEG C, and stirring to meal of elaeagnus angustifolia L. disperses to melt
, wherein Chinese yam and matrimony vine with graininess suspend in the beverage.
The present embodiment is scored using the above method, and final sensory evaluation scores are 87.5, and wherein structural state scoring is
36, flavour mark 25.8, it is 25.7 to grow mouth feel score；Stratification rate is 22.25%.
Claims (7)
1. a kind of compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach, which is characterized in that be made of following raw material：Meal of elaeagnus angustifolia L., oligomeric fruit
Sugar, Chinese yam particle, Walfberry fruit particle, tricalcium phosphate, maltodextrin, citric acid, xanthans.
2. the compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach according to claim 1, which is characterized in that by the original of following parts by weight
Material is made：2.8-3.2 parts of meal of elaeagnus angustifolia L., 1.8-2.2 parts of oligofructose, 0.8-1.2 parts of Chinese yam particle, 0.8-1.2 parts of Walfberry fruit particle,
0.05-0.07 parts of tricalcium phosphate, 0.03-0.04 parts of maltodextrin, 0.025-0.035 parts of citric acid, xanthans 0.006-0.008
Part.
3. the compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach according to claim 2, which is characterized in that by the original of following parts by weight
Material is made：3 parts of meal of elaeagnus angustifolia L., 2.1 parts of oligofructose, 1 part of iron rod yam particle, 1 part of Walfberry fruit particle, 0.06 part of tricalcium phosphate, wheat
0.033 part of bud dextrin, 0.03 part of citric acid, 0.007 part of xanthans.
4. the method for preparing the compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach described in claim 1-3 any one, which is characterized in that
Include the following steps：
（1）The preparation of meal of elaeagnus angustifolia L.：It selects arrow-leaved oleaster, peeling to be baked to moisture and be reduced to 15%, then carries out first time crushing, obtain husky
Tricalcium phosphate is added in jujube pulp, carries out second and crushes, and sieving obtains meal of elaeagnus angustifolia L., spare；
（2）Chinese yam particle is processed：Chinese yam is selected, cleans peeling, dice is dry, obtains Chinese yam particle, spare；
（3）The preparation of Walfberry fruit particle：Matrimony vine is selected, it is dry, Walfberry fruit particle is obtained, it is spare；
（4）Raw material mixes：Maltodextrin, citric acid, oligofructose and step are taken in proportion（1）Gained meal of elaeagnus angustifolia L., stirs and evenly mixs,
Add xanthans, step（2）Gained Chinese yam particle and step（3）Gained Walfberry fruit particle is uniformly mixed, obtains solid beverage；
（5）Packaging：It packs.
5. the preparation method of the compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach according to claim 4, which is characterized in that step
（1）Described in baking condition be toast 40-50min under the conditions of 100 DEG C；First time pulverization conditions are to be crushed with 5000r/min
Three times, each 5s；Second of pulverization conditions is to be crushed three times with 25000r/min, each 10s；Sieving number is 60 mesh.
6. the preparation method of the compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach according to claim 4, which is characterized in that step
（2）Described in drying condition be the dry 1-1.5h at 60-70 DEG C.
7. the preparation method of the compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach according to claim 4, which is characterized in that step
（3）Described in drying condition be the dry 20-36h at 55-65 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114052150A (en) * | 2021-12-02 | 2022-02-18 | 新疆林科院造林治沙研究所 | Preparation method of Xinjiang elaeagnus angustifolia fruit juice |
Citations (1)
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| CN102907744A (en) * | 2012-09-20 | 2013-02-06 | 郑州瑞龙制药股份有限公司 | Chinese yam medlar solid drink and preparation method thereof |
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- 2018-04-25 CN CN201810377707.2A patent/CN108740663A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907744A (en) * | 2012-09-20 | 2013-02-06 | 郑州瑞龙制药股份有限公司 | Chinese yam medlar solid drink and preparation method thereof |
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| 姬华，等: "沙枣食品的开发与利用", 《中国果菜》 * |
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| CN114052150A (en) * | 2021-12-02 | 2022-02-18 | 新疆林科院造林治沙研究所 | Preparation method of Xinjiang elaeagnus angustifolia fruit juice |
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Application publication date: 20181106 |