CN108936126A - A kind of production method of nipa palm Chinese pear-leaved crabapple health beverages - Google Patents
A kind of production method of nipa palm Chinese pear-leaved crabapple health beverages Download PDFInfo
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- CN108936126A CN108936126A CN201810884517.XA CN201810884517A CN108936126A CN 108936126 A CN108936126 A CN 108936126A CN 201810884517 A CN201810884517 A CN 201810884517A CN 108936126 A CN108936126 A CN 108936126A
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- chinese pear
- leaved crabapple
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- nipa palm
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention discloses a kind of production methods of nipa palm Chinese pear-leaved crabapple health beverages, belong to food processing field.It is characterized in that, the nipa palm Chinese pear-leaved crabapple health beverages, use good nipa palm, Chinese pear-leaved crabapple for raw material, it is aided with Radix Glycyrrhizae, by the manufacturing procedure of gelatinization, lactic fermentation, ingredient, cold storage, sterilization, keep finished beverage obtained clear and transparent, sweet mouthfeel is tasty and refreshing, pure taste is natural, the original flavor for not only remaining raw material increases the nutritional ingredient of beverage, also has the health-care efficacies such as eliminating phlegm, tonifying middle-Jiao and Qi that help digestion, and unique flavor, green health.
Description
Technical field
The present invention relates to a kind of production methods of beverage, more particularly, to a kind of production side of nipa palm Chinese pear-leaved crabapple health beverages
Method.
Background technique
Nipa palm: being called celestial jujube, kind jujube, date palm etc., and the fruit of certain herbaceous plants with big flowers category arbor shape plant nipa palm is pierced for Palmae.It is sweet in flavor, property
Temperature, it is nontoxic.Nipa palm contains protein, fat, polysaccharide, glucose, fructose, sucrose, amino acid, carotenoid, and a small amount of dimension life
Plain B1, vitamin B2, vitamin C etc..Have the effects that help digestion eliminating phlegm, tonifying middle-Jiao and Qi, antibechic qi-restoratives.
Chinese pear-leaved crabapple is called galaxy of literary talent fruit, premium fruit etc., is the fruit of rosaceae Malus defoliation small arbor premium, " the southern regions of the Yunnan Province sheet
Grass " it records: " all cold long-pending lump in the abdomens are controlled, the deficiency of qi in middle-jiao changes all wind phlegm stagnation of the circulation of vital energys like the non-malaria of malaria." according to measurement: every 100g Chinese pear-leaved crabapple
Moisture content 82g, protein 0.3g, fatty 0.8g, carbohydrate 15.1g, 69 kilocalories of heat, crude fibre 0.9g, ash content 0.2g,
Ca45 mg, phosphorus 9mg, iron 0.9mg, carrotene 0.05mg, thiamine 0.02mg, riboflavin 0.02mg, niacin 0.2mg are anti-bad
Hematic acid 1mg, potassium 148 mg, sodium 0.9mg, magnesium 7.3mg.Have the function of relieving cough and asthma, relieving summer-heat relieving restlessness, reducing phlegm and resolving masses.
Nipa palm to be usually taken as wild fruit edible, ignore its medical value, there is deep processing level is lower and product kind
The less deficiency of class.It uses nipa palm for raw material, is aided with Chinese pear-leaved crabapple, can realize for being processed into nipa palm Chinese pear-leaved crabapple health beverages to nipa palm
Comprehensive utilization improves the mouthfeel of beverage, improves its economic value and nutritive value convenient for storage.
Summary of the invention
It is an object of the invention to provide a kind of production methods of nipa palm Chinese pear-leaved crabapple health beverages, can utilize the carrier of health food
Effect, the nipa palm that eat people can in daily diet are built up health.
The technical scheme adopted by the invention to solve the technical problem is that:
A kind of production method of nipa palm Chinese pear-leaved crabapple health beverages, which is characterized in that use following operating procedure:
(1) feedstock processing: selecting fresh high-quality, the nipa palm without mildew and Chinese pear-leaved crabapple, tsaoko is raw material, weighs the sea of 10kg respectively
Jujube, the Chinese pear-leaved crabapple of 3kg, 1kg tsaoko, be uniformly mixed, after being eluted with clear water, using break process, add its weight 0.53%
Pectase, 0.46% cellulase and 0.1% ascorbic acid, are heated to 37 DEG C, and united hydrolysis 40min is then fed into colloid
After carrying out defibrination in mill, raw material slurry and material residue is made in centrifuge separation；
(2) Radix Glycyrrhizae pre-processes: win fresh Leaves of Glycyrrhiza Uralensis Fisch, addition account for the Jasmine of Leaves of Glycyrrhiza Uralensis Fisch weight 35%, 20% Flos Magnoliae Officinalis and
15% tender lotus leaf drains after cleaning, after manually rubbing repeatedly, using leaf rotation technology, until it distributes light fragrance；Again
Broken wall crushing is carried out, licorice powder is made；
(3) it is gelatinized: after material residue and licorice powder low temperature drying, being dissolved in soda water in the ratio of 1:10, the fraction of five tastes are added
Sub- powder, smilax powder are uniformly mixed, are warmed to 68 DEG C, are stirred continuously, be gelatinized, and the time is 45 minutes, and gelatinization wine with dregs is made；
(4) lactic fermentation: to be gelatinized wine with dregs as raw material, 10% glucose supplementary carbon source is added, after being inoculated with 9% lactic acid bacteria, in 28 DEG C
Culture can put tank in 20 hours, filter to obtain lactic fermentation liquid；
(5) ingredient: taking the raw material of mass fraction 35% to starch, the lactic fermentation liquid of mass fraction 35%, the Herba Hedyotis cantonensis juice of addition prefabricated 5%,
3% peony pollen and 1% Aspartame, remaining is water, is uniformly mixed, and stands under low temperature and generates infusible precipitate, then passes through
2100 turns ∕ points are centrifuged, removal precipitating；
(6) cold storage: low tempertaure storage at 5 DEG C, centrifugation are gone to precipitate, to liquid clear, when having lactic acid fragrance, can be dispensed；
(7) sterilize, pack: finished beverage sterilize 20 minutes at 88 DEG C, i.e. available bottle packing after cooling, labeling as at
Product.
The utility model has the advantages that the present invention uses good nipa palm, Chinese pear-leaved crabapple for raw material, be aided with Radix Glycyrrhizae, by gelatinization, lactic fermentation,
Ingredient, the manufacturing procedure of cold storage, sterilization, keep finished beverage obtained clear and transparent, and sweet mouthfeel is tasty and refreshing, pure taste naturally,
The original flavor for not only remaining raw material increases the nutritional ingredient of beverage, also has the health cares function such as eliminating phlegm, tonifying middle-Jiao and Qi that helps digestion
Effect, and unique flavor, green health.
Specific embodiment
Embodiment 1:
A kind of production method of nipa palm Chinese pear-leaved crabapple health beverages, concrete operation step are as follows:
(1) feedstock processing: selecting fresh high-quality, the nipa palm without mildew, Chinese pear-leaved crabapple and snakegourd is raw material, weigh respectively 8kg nipa palm,
The Chinese pear-leaved crabapple of 5kg, 2kg snakegourd, be uniformly mixed, after being eluted with clear water, using break process, add the fruit of its weight 0.48%
Glue enzyme, 0.5% cellulase and 0.18% ascorbic acid, are heated to 28 DEG C, and united hydrolysis 75min is then fed into colloid mill
After middle carry out defibrination, raw material slurry and material residue is made in centrifuge separation；
(2) Radix Glycyrrhizae pre-processes: win fresh Leaves of Glycyrrhiza Uralensis Fisch, addition account for state's sophora flower of Leaves of Glycyrrhiza Uralensis Fisch weight 35%, 15% cordate houttuynia and
10% ilex pubescens drains after cleaning, after manually rubbing repeatedly, using leaf rotation technology, until it distributes light fragrance；Again
Broken wall crushing is carried out, licorice powder is made；
(3) it is gelatinized: after material residue and licorice powder low temperature drying, being dissolved in soda water in the ratio of 1:15, fraction of albumen is added
Powder, gynostemma pentaphyllum powder, balloonflower powder are uniformly mixed, are warmed to 78 DEG C, are stirred continuously, be gelatinized, and the time is 50 minutes, and paste is made
Change wine with dregs；
(4) lactic fermentation: to be gelatinized wine with dregs as raw material, 12% maltose supplementary carbon source is added, after being inoculated with 10% lactic acid bacteria, in 44 DEG C
Culture can put tank in 8 hours, filter to obtain lactic fermentation liquid；
(5) ingredient: taking the raw material of mass fraction 28% to starch, the lactic fermentation liquid of mass fraction 32%, and prefabricated 10% Radix Glycyrrhizae is added
Liquid, 8% acacia powder and 3% black tea powder, remaining is water, is uniformly mixed, and stands under low temperature and generates infusible precipitate, then through 1800
Zhuan ∕ points are centrifuged, removal precipitating；
(6) cold storage: the low tempertaure storage at 8 DEG C, centrifugation are gone to precipitate, to liquid clear, when having lactic acid fragrance, can be dispensed；
(7) sterilize, pack: finished beverage sterilize 3 minutes at 102 DEG C, i.e. available bottle packing after cooling, labeling as at
Product.
Embodiment 2:
A kind of production method of nipa palm Chinese pear-leaved crabapple health beverages, concrete operation step are as follows:
(1) feedstock processing: selecting fresh high-quality, the nipa palm without mildew, Chinese pear-leaved crabapple and yacon, rose hip is raw material, is weighed respectively
The nipa palm of 5kg, the Chinese pear-leaved crabapple of 3kg, the yacon of 1kg, 1kg rose hip, be uniformly mixed, after being eluted with clear water, using broken place
Reason, add the pectase of its weight 0.18%, 0.38% cellulase and 0.08% ascorbic acid, be heated to 37 DEG C, joint
40min is hydrolyzed, is then fed into after carrying out defibrination in colloid mill, centrifuge separation, raw material is starched and material residue；
(2) Radix Glycyrrhizae pre-processes: winning fresh Leaves of Glycyrrhiza Uralensis Fisch, the centella of the rosemary leave, 20% that account for Leaves of Glycyrrhiza Uralensis Fisch weight 45% is added
Green tea with 15%, drains after cleaning, after manually rubbing repeatedly, using leaf rotation technology, until it distributes light fragrance；Again
Broken wall crushing is carried out, licorice powder is made；
(3) it is gelatinized: after material residue and licorice powder low temperature drying, being dissolved in soda water in the ratio of 1:12, fraction of Rhizoma Gastrodiae is added
Powder, embryo nelumbinis powder are uniformly mixed, are warmed to 100 DEG C, are stirred continuously, be gelatinized, and the time is 20 minutes, and gelatinization wine with dregs is made；
(4) lactic fermentation: to be gelatinized wine with dregs as raw material, being added 28% fructose supplementary carbon source, after being inoculated with 7% lactic acid bacteria, trains in 40 DEG C
Tank can be put by supporting 6 hours, filter to obtain lactic fermentation liquid；
(5) ingredient: taking the nipa palm mixing slurry of mass fraction 25%, the lactic fermentation liquid of mass fraction 45%, and the hundred of prefabricated 8% are added
The water caltrop starch of juice, 5% is closed, remaining is water, is uniformly mixed, and stands under low temperature and generates infusible precipitate, then carries out through 4200 turns of ∕ points
Centrifuge separation, removal precipitating；
(6) cold storage: the low tempertaure storage at 1 DEG C, centrifugation goes to precipitate, to liquid clear, when having lactic acid fragrant, Bian Kefen
Dress；
(7) sterilize, pack: finished beverage sterilize 20 minutes at 76 DEG C, i.e. available bottle packing after cooling, labeling as at
Product.
Part that the present invention does not relate to is the same as those in the prior art or can be realized by using the prior art.
Claims (1)
1. a kind of production method of nipa palm Chinese pear-leaved crabapple health beverages, which is characterized in that use following operating procedure:
(1) feedstock processing: selecting fresh high-quality, the nipa palm without mildew and Chinese pear-leaved crabapple, tsaoko is raw material, weighs the sea of 10kg respectively
Jujube, the Chinese pear-leaved crabapple of 3kg, 1kg tsaoko, be uniformly mixed, after being eluted with clear water, using break process, add its weight 0.53%
Pectase, 0.46% cellulase and 0.1% ascorbic acid, are heated to 37 DEG C, and united hydrolysis 40min is then fed into colloid
After carrying out defibrination in mill, raw material slurry and material residue is made in centrifuge separation；
(2) Radix Glycyrrhizae pre-processes: win fresh Leaves of Glycyrrhiza Uralensis Fisch, addition account for the Jasmine of Leaves of Glycyrrhiza Uralensis Fisch weight 35%, 20% Flos Magnoliae Officinalis and
15% tender lotus leaf drains after cleaning, after manually rubbing repeatedly, using leaf rotation technology, until it distributes light fragrance；Again
Broken wall crushing is carried out, licorice powder is made；
(3) it is gelatinized: after material residue and licorice powder low temperature drying, being dissolved in soda water in the ratio of 1:10, the fraction of five tastes are added
Sub- powder, smilax powder are uniformly mixed, are warmed to 68 DEG C, are stirred continuously, be gelatinized, and the time is 45 minutes, and gelatinization wine with dregs is made；
(4) lactic fermentation: to be gelatinized wine with dregs as raw material, 10% glucose supplementary carbon source is added, after being inoculated with 9% lactic acid bacteria, in 28 DEG C
Culture can put tank in 20 hours, filter to obtain lactic fermentation liquid；
(5) ingredient: taking the raw material of mass fraction 35% to starch, the lactic fermentation liquid of mass fraction 35%, the Herba Hedyotis cantonensis juice of addition prefabricated 5%,
3% peony pollen and 1% Aspartame, remaining is water, is uniformly mixed, and stands under low temperature and generates infusible precipitate, then passes through
2100 turns ∕ points are centrifuged, removal precipitating；
(6) cold storage: low tempertaure storage at 5 DEG C, centrifugation are gone to precipitate, to liquid clear, when having lactic acid fragrance, can be dispensed；
(7) sterilize, pack: finished beverage sterilize 20 minutes at 88 DEG C, i.e. available bottle packing after cooling, labeling as at
Product.
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| CN201810884517.XA CN108936126A (en) | 2018-08-06 | 2018-08-06 | A kind of production method of nipa palm Chinese pear-leaved crabapple health beverages |
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| CN201810884517.XA CN108936126A (en) | 2018-08-06 | 2018-08-06 | A kind of production method of nipa palm Chinese pear-leaved crabapple health beverages |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110846294A (en) * | 2019-11-29 | 2020-02-28 | 怀化学院 | Recombinant pectinase, gene thereof, recombinant vector, preparation method and application |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107197979A (en) * | 2017-05-22 | 2017-09-26 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of birchleaf pear fragrant solomonseal health-care drink |
-
2018
- 2018-08-06 CN CN201810884517.XA patent/CN108936126A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107197979A (en) * | 2017-05-22 | 2017-09-26 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of birchleaf pear fragrant solomonseal health-care drink |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110846294A (en) * | 2019-11-29 | 2020-02-28 | 怀化学院 | Recombinant pectinase, gene thereof, recombinant vector, preparation method and application |
| CN110846294B (en) * | 2019-11-29 | 2022-05-17 | 怀化学院 | Recombinant pectinase, gene thereof, recombinant vector, preparation method and application |
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