CN108902588A - A kind of production method of Siraitia grosvenorii plant beverage - Google Patents
A kind of production method of Siraitia grosvenorii plant beverage Download PDFInfo
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- CN108902588A CN108902588A CN201811007932.3A CN201811007932A CN108902588A CN 108902588 A CN108902588 A CN 108902588A CN 201811007932 A CN201811007932 A CN 201811007932A CN 108902588 A CN108902588 A CN 108902588A
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
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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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The present invention provides a kind of production method of Siraitia grosvenorii plant beverage, belong to field of plant extraction, selection Siraitia grosvenorii is raw material, Siraitia grosvenorii is passed through into vacuum freeze drying → immersion → mashing → enzymatic hydrolysis → decoction → centrifugation → ultrafiltration → finished product, the Siraitia grosvenorii plant beverage that the present invention obtains is rich in nutritional ingredients such as Momordica-Glycosides, color is yellowish, quality is higher, and operating process is simple, no sucrose addition and other food additives, it is pollution-free, for pure green food, with keeping fit and healthy, moistening lung to arrest cough, it promotes the production of body fluid to quench thirst, the health-care efficacy of relax bowel and defecation, it is suitble to industrialized production and adjustable human health, with wide development and application prospect.
Description
【Technical field】
The present invention relates to field of plant extraction, especially a kind of production method of Siraitia grosvenorii plant beverage.
【Technical background】
Contain mogroside and fructose, more than ten kinds of essential amino acids, fatty acid, flavones by being freeze-dried Siraitia grosvenorii
Class compound, vitamin C, microelement etc..There is stronger bactericidal effect to various bacteria, has clearing heat and cooling blood, promotes the production of body fluid
Cough-relieving, laxation toxin expelling, tender skin benefit face, moistening lung for removing phlegm and other effects.Current drying means is carried out by measurement index of moisture content
It is dry, but most drying processes do not consider that Momordica-Glycosides is lost in Siraitia grosvenorii caused by drying temperature height, so that dry
Product quality is very different after dry.
Currently, existing beverage has carbonated water class, juice beverage, tea beverage, mineral water class beverage, Dairy products drink
Material, plant protein preparation class beverage etc..Although beverage quality is various, title is different, and nutrition is different, and existing beverage is mostly
Complicated component, contain sucrose and other food additives, make diabetes, obesity etc. should not sugar eater lack suitable drink；Or
It is that extracting method is complicated and is easily destroyed the nutritional ingredient in raw material or resulting finished product color, mouthfeel are bad, is not able to satisfy and works as
Therefore the demand of modern consumer groups in order to make full use of resource, is had using suitable production technology production Siraitia grosvenorii plant beverage
Significance.
【Summary of the invention】
It is obtained the present invention provides a kind of production method of Siraitia grosvenorii plant beverage in view of posed problems above
New beverage is made as major ingredient to be freeze-dried Siraitia grosvenorii in beverage, and nutritive value is high, no sucrose addition and other food additives,
It is pollution-free, be pure green food, have keep fit and healthy, moistening lung to arrest cough, promote the production of body fluid to quench thirst, the health-care efficacy of relax bowel and defecation, be suitble to
Various crowds drink.
Technical scheme is as follows：
A kind of production method of Siraitia grosvenorii plant beverage, the freeze-drying fruit that Siraitia grosvenorii is obtained after vacuum freeze drying,
Raw material as production Siraitia grosvenorii plant beverage.
Further, the vacuum freeze-drying method is after first cleaning up Siraitia grosvenorii fresh fruit, to be placed in freezing room
In, it is -40 DEG C hereinafter, will freeze rear Siraitia grosvenorii taking-up again simultaneously that central temperature is freezed under conditions of being -45~-48 DEG C in temperature
It is put in vacuum drying cabinet, is 75~85Pa in vacuum degree, temperature obtains after dry 13~15h under conditions of being 35~40 DEG C
Fruit is lyophilized, it is spare.
Further, the Siraitia grosvenorii fresh fruit is complete Siraitia grosvenorii of the pericarp without broken skin, without mildew.
Further, the production method of the Siraitia grosvenorii plant beverage, includes the following steps：
S1：By the freeze-drying fruit according to solid-liquid ratio be 1:After 10~12 plus 30~40min of water auxiliary ultrasonic immersion, then put
Object is slurried in pressafiner；
S2：The mixed enzyme agent for accounting for 0.2~0.3wt% of the slurry gross mass is added, is put in homogenizer at segmentation
Reason, first segment digest 30~50min under conditions of pressure is 17.5~19.2MPa；Second segment is in 3.6~4.4MPa's of pressure
Under the conditions of handle 10~15min, then enzyme deactivation obtains enzymolysis liquid；
S3：The enzymolysis liquid is subjected to substep decoction, first boils 15~20min through high fire, then with being cooked by gentle heat 25~30min,
Then through filtering to get filtrate；
S4：Into the filtrate be added pure water be sufficiently stirred, place into centrifuge, in revolving speed be 8000~9000r/
8~10min is centrifuged under conditions of min；
S5：The resulting supernatant of centrifugation described in S4 is crossed into ultrafiltration membrane, the heating of gained trapped fluid is subjected to filling, sterilizing, dress
Case obtains finished product Siraitia grosvenorii plant beverage.
Further, in step sl, the frequency of the ultrasonic wave is 50~60kHZ.
Further, in step s 2, the mixed enzyme agent is by proteolytic enzyme, cellulase, pectase and grape
Saccharogenic amylase is according to 1:10~12:8~10：3~6 mass ratio is mixed.
Further, in step s 4, the mass ratio of the filtrate and pure water is 1:1~5.
Further, in step s 4, inert gas is passed through while stirring.
Further, in step s 5, the ultrafiltration membrane is the poly (ether-sulfone) ultrafiltration membrane of 30000Da.
The present invention includes the Siraitia grosvenorii plant beverage that any of the above-described method is prepared.
The present invention provides a kind of production methods of Siraitia grosvenorii plant beverage, compared with prior art, have with following
Beneficial effect：
The present invention choose Siraitia grosvenorii be raw material, by Siraitia grosvenorii by vacuum freeze drying → immersion → mashing → enzymatic hydrolysis → decoct
→ ultrafiltration → finished product is boiled → is centrifuged, the Siraitia grosvenorii plant beverage that the present invention obtains is rich in the nutritional ingredients such as Momordica-Glycosides, color
Yellowish, quality is higher, sweet flavor, and manufacture craft is simple, the addition of no sucrose and other food additives, pollution-free, is pure
Positive green food, have keep fit and healthy, moistening lung to arrest cough, promote the production of body fluid to quench thirst, the health-care efficacy of relax bowel and defecation；
Wherein, the present invention is by carrying out vacuum freeze drying to Siraitia grosvenorii fresh fruit, it is therefore intended that is dried, keeps away under low temperature
Exempt from nutritional ingredient with water loss, retain intact nutrition, while having the advantages that sterilization, fresh fruit easy to maintain, under room temperature
Can long storage, and be not required to add any preservative, and be lyophilized plus water after, can quickly, completely restore, convenient for subsequent
Drinking production；
Secondly, the present invention sufficiently impregnates the Siraitia grosvenorii after freeze-drying in ultrasonic environment, in pressafiner
It is slurried object, a large amount of water solubility nutritional ingredient in Siraitia grosvenorii is made to be promptly released out；Then two are carried out in homogenizer
Secondary enzyme digestion reaction carries out quick molecule diffusion under different pressurized conditions, accelerates mass transfer velocity and enzymatic hydrolysis ability, used
Mixed enzyme agent includes proteolytic enzyme, cellulase, pectase and glucoamylase, can remove the macromolecular egg in Siraitia grosvenorii
Bai Chengfen, pectic substance ingredient, improve the clarity of liquid, and promote the precipitation of the nutritional ingredients such as polysaccharide；Substep is carried out after enzymatic hydrolysis
It decocts, addition pure water is passed through inert gas and is sufficiently stirred after filtering, and gained supernatant is crossed ultrafiltration membrane after centrifugation, can be removed
Impurity in beverage makes beverage clear；
Each technological means of the present invention all cooperates, mutually promotes, and camps step by step, is all linked with one another
, generated total technical effect is significantly larger than the simple adduction of technological means caused by single technological means.
In short, the production method of Siraitia grosvenorii plant beverage provided by the invention, obtained beverage has moistening lung to arrest cough, promotes the production of body fluid
Quench the thirst, the function of relax bowel and defecation health care；Containing vitamin C abundant and mogroside, there are anti-aging, anticancer and beneficial skin beauty to make
With not generating heat, be the ideal replacement beverage of the unsuitable sugar eater such as diabetes, obesity；There are also reducing blood lipid and antiobesity actions, can
Auxiliary treating high blood fat disease improves the image of overweight people, is the essential beverage of women of liking to be beautiful, no sucrose addition and other food additives
Add agent, be pure green food, there is wide development and application prospect.
【Specific embodiment】
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
Raw material preparation：The freeze-drying fruit that Siraitia grosvenorii is obtained after vacuum freeze drying, as production Siraitia grosvenorii plant drink
The raw material of material；Wherein, the vacuum freeze-drying method is that first the complete Siraitia grosvenorii fresh fruit by pericarp without broken skin, without mildew is clear
It after wash clean, is placed in freezing room, it is -40 DEG C hereinafter, will freeze again that central temperature is freezed under conditions of being -45 DEG C in temperature
Siraitia grosvenorii takes out and is put in vacuum drying cabinet after knot, is 75Pa in vacuum degree, temperature is after dry 13h under conditions of being 35 DEG C
Freeze-drying fruit is obtained, it is spare.
A kind of production method of Siraitia grosvenorii plant beverage, includes the following steps：
S1：By the freeze-drying fruit according to solid-liquid ratio be 1:10 add the ultrasonic wave that water quenching frequency is 50kHZ to impregnate 30min
Afterwards, it then is put in pressafiner and is slurried object；
S2：The mixed enzyme agent for accounting for the slurry gross mass 0.2wt% is added, segment processing in homogenizer is put in, the
One section digests 30min under conditions of pressure is 17.5MPa；Second segment handles 10min under conditions of pressure 3.6MPa, then
Enzyme deactivation obtains enzymolysis liquid；Wherein, the mixed enzyme agent is by proteolytic enzyme, cellulase, pectase and glucoamylase
Enzyme is according to 1:10:8：3 mass ratio is mixed；
S3：The enzymolysis liquid is subjected to substep decoction, first boils 15min through high fire, then with 25min is cooked by gentle heat, then pass through
Filter to obtain filtrate；
S4：Pure water is added into the filtrate, and is passed through inert gas and is sufficiently stirred, places into centrifuge, in turn
Speed is centrifuged 8min under conditions of being 8000r/min；Wherein, the mass ratio of the filtrate and pure water is 1:1；
S5：The resulting supernatant of centrifugation described in S4 is crossed into ultrafiltration membrane, the heating of gained trapped fluid is subjected to filling, sterilizing, dress
Case obtains finished product Siraitia grosvenorii plant beverage；Wherein, the ultrafiltration membrane is the poly (ether-sulfone) ultrafiltration membrane of 30000Da.
Embodiment 2
Raw material preparation：The freeze-drying fruit that Siraitia grosvenorii is obtained after vacuum freeze drying, as production Siraitia grosvenorii plant drink
The raw material of material；Wherein, the vacuum freeze-drying method is that first the complete Siraitia grosvenorii fresh fruit by pericarp without broken skin, without mildew is clear
It after wash clean, is placed in freezing room, it is -40 DEG C hereinafter, will freeze again that central temperature is freezed under conditions of being -48 DEG C in temperature
Siraitia grosvenorii takes out and is put in vacuum drying cabinet after knot, is 85Pa in vacuum degree, temperature is after dry 15h under conditions of being 40 DEG C
Freeze-drying fruit is obtained, it is spare.
A kind of production method of Siraitia grosvenorii plant beverage, includes the following steps：
S1：By the freeze-drying fruit according to solid-liquid ratio be 1:12 add the ultrasonic wave that water quenching frequency is 60kHZ to impregnate 40min
Afterwards, it then is put in pressafiner and is slurried object；
S2：The mixed enzyme agent for accounting for the slurry gross mass 0.3wt% is added, segment processing in homogenizer is put in, the
One section digests 50min under conditions of pressure is 19.2MPa；Second segment handles 15min under conditions of pressure 4.4MPa, then
Enzyme deactivation obtains enzymolysis liquid；Wherein, the mixed enzyme agent is by proteolytic enzyme, cellulase, pectase and glucoamylase
Enzyme is according to 1:12:10：6 mass ratio is mixed；
S3：The enzymolysis liquid is subjected to substep decoction, first boils 20min through high fire, then with 30min is cooked by gentle heat, then pass through
Filter to obtain filtrate；
S4：Pure water is added into the filtrate, and is passed through inert gas and is sufficiently stirred, places into centrifuge, in turn
Speed is centrifuged 10min under conditions of being 9000r/min；Wherein, the mass ratio of the filtrate and pure water is 1:5；
S5：The resulting supernatant of centrifugation described in S4 is crossed into ultrafiltration membrane, the heating of gained trapped fluid is subjected to filling, sterilizing, dress
Case obtains finished product Siraitia grosvenorii plant beverage；Wherein, the ultrafiltration membrane is the poly (ether-sulfone) ultrafiltration membrane of 30000Da.
Embodiment 3
Raw material preparation：The freeze-drying fruit that Siraitia grosvenorii is obtained after vacuum freeze drying, as production Siraitia grosvenorii plant drink
The raw material of material；Wherein, the vacuum freeze-drying method is that first the complete Siraitia grosvenorii fresh fruit by pericarp without broken skin, without mildew is clear
It after wash clean, is placed in freezing room, it is -40 DEG C hereinafter, will freeze again that central temperature is freezed under conditions of being -46 DEG C in temperature
Siraitia grosvenorii takes out and is put in vacuum drying cabinet after knot, is 80Pa in vacuum degree, temperature is after dry 14h under conditions of being 37 DEG C
Freeze-drying fruit is obtained, it is spare.
A kind of production method of Siraitia grosvenorii plant beverage, includes the following steps：
S1：By the freeze-drying fruit according to solid-liquid ratio be 1:11 add the ultrasonic wave that water quenching frequency is 55kHZ to impregnate 35min
Afterwards, it then is put in pressafiner and is slurried object；
S2：The mixed enzyme agent for accounting for the slurry gross mass 0.25wt% is added, segment processing in homogenizer is put in, the
One section digests 40min under conditions of pressure is 18MPa；Second segment handles 12min under conditions of pressure 4MPa, then enzyme deactivation
Obtain enzymolysis liquid；Wherein, the mixed enzyme agent be by proteolytic enzyme, cellulase, pectase and glucoamylase by
According to 1:11:9：5 mass ratio is mixed；
S3：The enzymolysis liquid is subjected to substep decoction, first boils 18min through high fire, then with 27min is cooked by gentle heat, then pass through
Filter to obtain filtrate；
S4：Pure water is added into the filtrate, and is passed through inert gas and is sufficiently stirred, places into centrifuge, in turn
Speed is centrifuged 9min under conditions of being 8500r/min；Wherein, the mass ratio of the filtrate and pure water is 1:3；
S5：The resulting supernatant of centrifugation described in S4 is crossed into ultrafiltration membrane, the heating of gained trapped fluid is subjected to filling, sterilizing, dress
Case obtains finished product Siraitia grosvenorii plant beverage；Wherein, the ultrafiltration membrane is the poly (ether-sulfone) ultrafiltration membrane of 30000Da.
Comparative example 1
A kind of production method of Siraitia grosvenorii plant beverage, includes the following steps：
S1：Fresh fructus momordicae is put in pressafiner and is slurried object；
S2：The mixed enzyme agent for accounting for the slurry gross mass 0.25wt% is added, segment processing in homogenizer is put in, the
One section digests 40min under conditions of pressure is 18MPa；Second segment handles 12min under conditions of pressure 4MPa, then enzyme deactivation
Obtain enzymolysis liquid；Wherein, the mixed enzyme agent be by proteolytic enzyme, cellulase, pectase and glucoamylase by
According to 1:11:9：5 mass ratio is mixed；
S3：The enzymolysis liquid is subjected to substep decoction, first boils 18min through high fire, then with 27min is cooked by gentle heat, then pass through
Filter to obtain filtrate；
S4：Pure water is added into the filtrate, and is passed through inert gas and is sufficiently stirred, places into centrifuge, in turn
Speed is centrifuged 9min under conditions of being 8500r/min；Wherein, the mass ratio of the filtrate and pure water is 1:3；
S5：The resulting supernatant of centrifugation described in S4 is crossed into ultrafiltration membrane, the heating of gained trapped fluid is subjected to filling, sterilizing, dress
Case obtains finished product Siraitia grosvenorii plant beverage；Wherein, the ultrafiltration membrane is the poly (ether-sulfone) ultrafiltration membrane of 30000Da.
Comparative example 2
Raw material preparation：The freeze-drying fruit that Siraitia grosvenorii is obtained after vacuum freeze drying, as production Siraitia grosvenorii plant drink
The raw material of material；Wherein, the vacuum freeze-drying method is that first the complete Siraitia grosvenorii fresh fruit by pericarp without broken skin, without mildew is clear
It after wash clean, is placed in freezing room, it is -40 DEG C hereinafter, will freeze again that central temperature is freezed under conditions of being -46 DEG C in temperature
Siraitia grosvenorii takes out and is put in vacuum drying cabinet after knot, is 80Pa in vacuum degree, temperature is after dry 14h under conditions of being 37 DEG C
Freeze-drying fruit is obtained, it is spare.
A kind of production method of Siraitia grosvenorii plant beverage, includes the following steps：
S1：By the freeze-drying fruit according to solid-liquid ratio be 1:11 add the ultrasonic wave that water quenching frequency is 55kHZ to impregnate 35min
Afterwards, it then is put in pressafiner and is slurried object；
S2：The slurry is subjected to substep decoction, first boils 18min through high fire, then with 27min is cooked by gentle heat, then pass through
Filter to obtain filtrate；
S3：Pure water is added into the filtrate, and is passed through inert gas and is sufficiently stirred, places into centrifuge, in turn
Speed is centrifuged 9min under conditions of being 8500r/min；Wherein, the mass ratio of the filtrate and pure water is 1:3；
S4：The resulting supernatant of centrifugation described in S3 is crossed into ultrafiltration membrane, the heating of gained trapped fluid is subjected to filling, sterilizing, dress
Case obtains finished product Siraitia grosvenorii plant beverage；Wherein, the ultrafiltration membrane is the poly (ether-sulfone) ultrafiltration membrane of 30000Da.
Comparative example 3
Raw material preparation：The freeze-drying fruit that Siraitia grosvenorii is obtained after vacuum freeze drying, as production Siraitia grosvenorii plant drink
The raw material of material；Wherein, the vacuum freeze-drying method is that first the complete Siraitia grosvenorii fresh fruit by pericarp without broken skin, without mildew is clear
It after wash clean, is placed in freezing room, it is -40 DEG C hereinafter, will freeze again that central temperature is freezed under conditions of being -46 DEG C in temperature
Siraitia grosvenorii takes out and is put in vacuum drying cabinet after knot, is 80Pa in vacuum degree, temperature is after dry 14h under conditions of being 37 DEG C
Freeze-drying fruit is obtained, it is spare.
A kind of production method of Siraitia grosvenorii plant beverage, includes the following steps：
S1：By the freeze-drying fruit according to solid-liquid ratio be 1:11 add the ultrasonic wave that water quenching frequency is 55kHZ to impregnate 35min
Afterwards, it then is put in pressafiner and is slurried object；
S2：The mixed enzyme agent for accounting for the slurry gross mass 0.25wt% is added, segment processing in homogenizer is put in, the
One section digests 40min under conditions of pressure is 18MPa；Second segment handles 12min under conditions of pressure 4MPa, then enzyme deactivation
Obtain enzymolysis liquid；Wherein, the mixed enzyme agent be by proteolytic enzyme, cellulase, pectase and glucoamylase by
According to 1:11:9：5 mass ratio is mixed；
S3：The enzymolysis liquid is subjected to substep decoction, first boils 18min through high fire, then with 27min is cooked by gentle heat, then pass through
Filter to obtain filtrate；
S4：Pure water is added into the filtrate, and is passed through inert gas and is sufficiently stirred, places into centrifuge, in turn
Speed is centrifuged 9min under conditions of being 8500r/min；Wherein, the mass ratio of the filtrate and pure water is 1:3；
S5：Will the resulting supernatant of centrifugation described in S4 carry out it is filling, sterilize, finished product Siraitia grosvenorii plant beverage of casing to obtain.
Physical and chemical index:The beverage made of Momordica grosvenorii Swingle of above-described embodiment 3 and comparative example 1-3 are subjected to physical and chemical index detection, specific number
According to being shown in Table 1；
The physical and chemical index of 1 beverage made of Momordica grosvenorii Swingle of table
Table 1 the result shows that：The physical and chemical index of the Siraitia grosvenorii plant beverage of embodiment 3 is good compared with comparative example, illustrates using this
The mouthfeel of Siraitia grosvenorii plant beverage can be improved in the extracting method of invention.
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, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. a kind of production method of Siraitia grosvenorii plant beverage, which is characterized in that be to obtain Siraitia grosvenorii after vacuum freeze drying
The freeze-drying fruit arrived, the raw material as production Siraitia grosvenorii plant beverage.
2. a kind of production method of Siraitia grosvenorii plant beverage according to claim 1, it is characterised in that：The vacuum refrigeration
Drying means is after first cleaning up Siraitia grosvenorii fresh fruit, to be placed in freezing room, under conditions of temperature is -45~-48 DEG C
Freeze to central temperature be -40 DEG C takes out and is put in vacuum drying cabinet hereinafter, rear Siraitia grosvenorii will be freezed again, in vacuum degree be 75
~85Pa, temperature obtains freeze-drying fruit after dry 13~15h under conditions of being 35~40 DEG C, spare.
3. a kind of production method of Siraitia grosvenorii plant beverage according to claim 2, it is characterised in that：The Siraitia grosvenorii is fresh
Fruit is complete Siraitia grosvenorii of the pericarp without broken skin, without mildew.
4. a kind of production method of Siraitia grosvenorii plant beverage according to claim 1-3, which is characterized in that including
Following steps：
S1：By the freeze-drying fruit according to solid-liquid ratio be 1:After 10~12 plus 30~40min of water auxiliary ultrasonic immersion, then it is put in spiral shell
Object is slurried in spinning crusher；
S2：The mixed enzyme agent for accounting for 0.2~0.3wt% of the slurry gross mass is added, segment processing in homogenizer is put in, the
One section digests 30~50min under conditions of pressure is 17.5~19.2MPa；Second segment is in the condition of 3.6~4.4MPa of pressure
10~15min of lower processing, then enzyme deactivation obtains enzymolysis liquid；
S3：The enzymolysis liquid is subjected to substep decoction, first boils 15~20min through high fire, then with 25~30min is cooked by gentle heat, then
Through filtering to get filtrate；
S4：Into the filtrate be added pure water be sufficiently stirred, place into centrifuge, in revolving speed be 8000~9000r/min
Under conditions of be centrifuged 8~10min；
S5：The resulting supernatant of centrifugation described in S4 is crossed into ultrafiltration membrane, by the heating of gained trapped fluid carry out it is filling, sterilize, case
Finished product Siraitia grosvenorii plant beverage.
5. a kind of production method of Siraitia grosvenorii plant beverage according to claim 4, which is characterized in that in step sl,
The frequency of the ultrasonic wave is 50~60kHZ.
6. a kind of production method of Siraitia grosvenorii plant beverage according to claim 4, which is characterized in that in step s 2,
The mixed enzyme agent is by proteolytic enzyme, cellulase, pectase and glucoamylase according to 1:10~12:8~10：3
~6 mass ratio is mixed.
7. a kind of production method of Siraitia grosvenorii plant beverage according to claim 4, which is characterized in that in step s 4,
The mass ratio of the filtrate and pure water is 1:1~5.
8. a kind of production method of Siraitia grosvenorii plant beverage according to claim 4, which is characterized in that in step s 4,
Inert gas is passed through while stirring.
9. a kind of production method of Siraitia grosvenorii plant beverage according to claim 4, which is characterized in that in step s 5,
The ultrafiltration membrane is the poly (ether-sulfone) ultrafiltration membrane of 30000Da.
10. the Siraitia grosvenorii plant beverage that -9 described in any item methods are prepared according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811007932.3A CN108902588A (en) | 2018-08-31 | 2018-08-31 | A kind of production method of Siraitia grosvenorii plant beverage |
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| JP2011234652A (en) * | 2010-05-07 | 2011-11-24 | Choko Co Ltd | Method of producing powder sweetener containing momordica grosvenori extract powder and reduced hard digestive dextrin, and momordica grosvenori extract powder |
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Application publication date: 20181130 |