CN109043270A - Natural fruit and vegetables component extracting method, solid beverage mix and beverage - Google Patents
Natural fruit and vegetables component extracting method, solid beverage mix and beverage Download PDFInfo
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- CN109043270A CN109043270A CN201810883799.1A CN201810883799A CN109043270A CN 109043270 A CN109043270 A CN 109043270A CN 201810883799 A CN201810883799 A CN 201810883799A CN 109043270 A CN109043270 A CN 109043270A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 64
- 235000013361 beverage Nutrition 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 38
- 239000007787 solid Substances 0.000 title claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 108
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 61
- 235000019441 ethanol Nutrition 0.000 claims abstract description 34
- 239000000284 extract Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000004615 ingredient Substances 0.000 claims abstract description 22
- 239000000047 product Substances 0.000 claims abstract description 17
- 238000000605 extraction Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 238000001179 sorption measurement Methods 0.000 claims abstract description 11
- 239000012141 concentrate Substances 0.000 claims abstract description 10
- 239000005418 vegetable material Substances 0.000 claims abstract description 9
- 239000000706 filtrate Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 239000011347 resin Substances 0.000 claims abstract description 7
- 229920005989 resin Polymers 0.000 claims abstract description 7
- 238000007670 refining Methods 0.000 claims abstract description 4
- 241000234314 Zingiber Species 0.000 claims description 24
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 24
- 235000008397 ginger Nutrition 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 22
- 241000209140 Triticum Species 0.000 claims description 18
- 235000021307 Triticum Nutrition 0.000 claims description 18
- 241000167854 Bourreria succulenta Species 0.000 claims description 16
- 244000000626 Daucus carota Species 0.000 claims description 16
- 235000002767 Daucus carota Nutrition 0.000 claims description 16
- 241000758789 Juglans Species 0.000 claims description 16
- 235000009496 Juglans regia Nutrition 0.000 claims description 16
- 235000019693 cherries Nutrition 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 16
- 210000000582 semen Anatomy 0.000 claims description 16
- 235000020234 walnut Nutrition 0.000 claims description 16
- 229920002752 Konjac Polymers 0.000 claims description 15
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 14
- 244000291414 Vaccinium oxycoccus Species 0.000 claims description 14
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 14
- 235000004634 cranberry Nutrition 0.000 claims description 14
- 235000012054 meals Nutrition 0.000 claims description 14
- 229940029982 garlic powder Drugs 0.000 claims description 13
- 244000205754 Colocasia esculenta Species 0.000 claims description 12
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 11
- 235000004611 garlic Nutrition 0.000 claims description 11
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims description 10
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 10
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 10
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 10
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 9
- 239000000811 xylitol Substances 0.000 claims description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 9
- 229960002675 xylitol Drugs 0.000 claims description 9
- 235000010447 xylitol Nutrition 0.000 claims description 9
- 229940087603 grape seed extract Drugs 0.000 claims description 6
- 235000002532 grape seed extract Nutrition 0.000 claims description 6
- 239000001717 vitis vinifera seed extract Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 150000004676 glycans Chemical class 0.000 claims description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- 229920001353 Dextrin Polymers 0.000 claims description 4
- 239000004375 Dextrin Substances 0.000 claims description 4
- 235000019425 dextrin Nutrition 0.000 claims description 4
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 3
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 3
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000006000 Garlic extract Substances 0.000 claims description 2
- 235000020706 garlic extract Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims 3
- 235000013311 vegetables Nutrition 0.000 abstract description 8
- 235000013399 edible fruits Nutrition 0.000 abstract description 7
- 150000003839 salts Chemical class 0.000 description 9
- 241000219095 Vitis Species 0.000 description 7
- 239000002253 acid Substances 0.000 description 7
- 239000003513 alkali Substances 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 150000003384 small molecules Chemical class 0.000 description 5
- 235000013409 condiments Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000000945 filler Substances 0.000 description 3
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- 239000003755 preservative agent Substances 0.000 description 3
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 241001062472 Stokellia anisodon Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 238000013019 agitation Methods 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 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
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000002336 sorption--desorption measurement Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 230000001502 supplementing effect Effects 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 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
- A23L2/385—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 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Natural fruit and vegetables component extracting method, for extracting the ingredient of beverage processing from fruits and vegetables characterized by comprising the following steps: the dried product of fruit and vegetable materials is carried out to crush obtained 10-20 mesh coarse powder；Single-trial extraction or water are distinguished using water or 80% ethyl alcohol and 80% ethyl alcohol extracts twice；It filters to get filtrate, by filtrate, heating under reduced pressure is concentrated under the conditions of 55~60 DEG C, 0.09MPa, obtains concentrate；Concentrate is cleaned by the adsorption refining of AB-8 resin adsorption, and desorbs to obtain stripping liquid using 80% ethanol solution；Stripping liquid is concentrated under reduced pressure in 55~60 DEG C into paste, paste is dry at a temperature of 55~60 DEG C, wherein the dried product of the fruit and vegetable materials be using air-dry method and/or no more than 55~60 DEG C at made from heating, it is desirable that it is stiff to can be carried out crushing.It is corresponding, a kind of solid beverage formula of fruit vegetable powder for having above-mentioned natural fruit and vegetables component extracting method to extract also is provided.
Description
Technical field
The present invention relates to a kind of solid beverages, and in particular to a kind of natural fruit and vegetables component extracting method, solid beverage mixing
Object and beverage.
Background technique
Solid beverage is increasingly becoming indispensable a part in modern life, as people are to the increasingly pass of health
Note, requirement of the people to solid beverage be no longer limited to generation meal, people start more focus on solid beverage material quality and
Influence to human body.One trend is the introduction of the concept of fruits and vegetables.
In solid beverage exploitation, the method for use is the addition vegetables and fruits ingredient in solid beverage.Vegetables and fruits are added for liquid
Body packaged beverage is easier to realize, directly the pulp of vegetables and fruits is squeezed the juice just.But for solid beverage, it is desirable that solid drink
Material can disperse rapidly after being watered, and not have biggish insoluble matter after dispersing and dissolving, and which forms a problems: how
By the nutritional ingredient of fruits and vegetables or being beneficial to health ingredient is concentrated in solid beverage powder.
A kind of method is to dehydrate vegetables and fruits, what is then crushed obtains fine powder, then directly as solid beverage at
Point, although such method can have preferable dispersing and dissolving effect when being watered and brewing, nutritional ingredient is inadequate, and for
Certain vegetables and fruits have " playing slag " and are deposited to bottom, influence consumer's second purchase consumption.
It is the method being concentrated after flooding again for the disadvantage, used in technology, although the problem of being able to solve dissolution,
But this method can extract more unknown substance in extracting concentration process, especially by subsequent concentration meeting so that concentration
In powder and these unknown impurity are concentrated in rear extended meeting and are introduced into solid beverage powder, influence mouthfeel.
In addition to preventing from going bad, some chemical preservatives can be added in some cereal generation meal or solid beverage, to people
There are certain damages for the health of body.
Summary of the invention
The present invention is to solve the problem of in the powder being concentrated after above-mentioned water extracts that mouthfeel is bad or even has peculiar smell and mentions
Out, inventor has found through overtesting, and powder has slight bitter taste after concentration, is the fruit and vegetable drying because of the buying of certain manufacturers
Product are in preparation process, in order to which quick and better dehydration and drying will use salt, while these salt (salt in subsequent processing
It is middle to be mixed into other calcium and magnesium ions) and the acid of the small molecule in fruits and vegetables, alkali occur complicated reaction, and generate
Product is repeatedly enriched with and is heated, and final collective effect just generates peculiar smell, influences mouthfeel.
It is extracted for this purpose, inventor is proposed for 80% (volume ratio) ethyl alcohol of certain fruits and vegetables progress, and controls concentration
Temperature and time, then upper AB-8 resin adsorption removes acid, alkali and the salt of small molecule, finally uses 80% (volume ratio) ethyl alcohol solution
It inhales, not only can guarantee effective component in this way but also the mouth that the small molecules such as mixed salt and acid, alkali influence the solid beverage of preparation can be removed
Sense.
The present invention provides technical solution below thus:
Scheme one
The present invention provides a kind of natural fruit and vegetables component extracting method, for from fruits and vegetables extract beverage processing ingredient its
It is characterized in that, comprising the following steps:
The dried product of fruit and vegetable materials is carried out to crush obtained 10-20 mesh coarse powder；
Single-trial extraction or water are distinguished using water or 80% ethyl alcohol and 80% ethyl alcohol extracts twice；
It filters to get filtrate, by filtrate, heating under reduced pressure is concentrated under the conditions of 55~60 DEG C, 0.09MPa, obtains concentrate；
Concentrate is cleaned by the adsorption refining of AB-8 resin adsorption, and is desorbed using 80% ethanol solution
Liquid；
Stripping liquid is concentrated under reduced pressure in 55~60 DEG C into paste, paste is dry at a temperature of 55~60 DEG C,
Wherein, the dried product of the fruit and vegetable materials is heated at being using air-dry method and/or no more than 55~60 DEG C and is made
, it is desirable that it is stiff to can be carried out crush.
Natural fruit and vegetables component extracting method provided by the invention, it is characterised in that: wherein, the fruits and vegetables include glycan, climing
The more certain kind of berries, semen pulicariae shell, walnut, konjaku, cherry, carrot, ginger, wheat embryo, garlic, grape pip.
Natural fruit and vegetables component extracting method provided by the invention, it is characterised in that: wherein, for glycan, Cranberry, evil spirit
Taro, cherry, wheat embryo use flooding, and temperature is 55~60 DEG C, are merged afterwards three times using the water soak extraction of 3-5 times of weight
Extracting solution；
80% alcohol steep is used for walnut, grape pip, carrot, semen pulicariae shell, temperature is 55~60 DEG C,
Using 3-5 times of weight 80% ethyl alcohol soak extraction three times after combined extract；
80% alcohol steep is first used for ginger, garlic, temperature is 55~60 DEG C, uses 80% second of 3-5 times of weight
Alcohol soak extraction three times after combined extract, reuse flooding, temperature is 55~60 DEG C, and the water of 3-5 times of weight is used to impregnate
Combined extract after extracting three times extracting solution will merge twice.
Natural fruit and vegetables component extracting method provided by the invention, it is characterised in that: wherein, ginger, garlic extract be
Field fabrication scene uses.
Natural fruit and vegetables component extracting method provided by the invention, it is characterised in that: wherein, the concentration ratio of concentrate is 3
~5, the mesh number for filtering the sieve used is 200 mesh.
Scheme two
The present invention also provides a kind of solid beverage mix of natural fruit and vegetables ingredient, which is characterized in that effective component includes
The dried object as made from above-mentioned natural fruit and vegetables component extracting method is crushed to obtain the taro powder of 80 mesh, Cranberry powder, rickshaw
Preceding sub- shell powder, walnut powder, konjaku flour, cherry powder, carrot meal, ginger powder, grape pip powder, wheat germ powder, garlic powder；And wood
Sugar alcohol, pectase powder, stachyose.
The solid beverage mix of natural fruit and vegetables ingredient provided by the invention, which is characterized in that be formulated as by weight are as follows:
Taro powder 4.5~13.5%, Cranberry powder 4~12%, semen pulicariae shell powder 3.5~10.5%, walnut powder 3.5~
10.5%, pectase powder 2.5~7.5%, konjaku flour 2.5~7.5%, cherry powder 1.5~4.5%, carrot meal 1.5~
4.5%, ginger powder 1~3%, grape seed extract 1~3%, wheat germ powder 1~3%, garlic powder 0.6~1.8%；
Xylitol 5~15%, stachyose 1.5~4.5%；And
Auxiliary material appropriate.
The solid beverage mix of natural fruit and vegetables ingredient provided by the invention, which is characterized in that be formulated as by weight are as follows:
Taro powder 9%, Cranberry powder 8%, semen pulicariae shell powder 7%, walnut powder 7%, pectase powder 7%, konjaku flour
5%, cherry powder 3%, carrot meal 3%, ginger powder 2%, grape seed extract 2%, wheat germ powder 2%, garlic powder 1.2%；
Xylitol 10%, stachyose 3%；And
Auxiliary material appropriate,
The supplementary product starch, dextrin, microcrystalline cellulose or their mixture.
Scheme three
The present invention also provides a kind of beverages of natural fruit and vegetables ingredient, which is characterized in that by above-mentioned solid beverage mix
It is watered and disperses to obtain the final product.
The beverage of natural fruit and vegetables ingredient provided by the invention, which is characterized in that be watered the solid beverage that ratio is 1g weight
Mixture adds water 5ml.
The action and effect of invention
Related natural fruit and vegetables component extracting method according to the present invention carries out 80% (volume ratio) second for certain fruits and vegetables
Alcohol extracts, and controls the temperature and time of concentration, and then upper AB-8 resin adsorption removes acid, alkali and the salt of small molecule, most
It is desorbed afterwards using 80% (volume ratio) ethyl alcohol, not only can guarantee effective component in this way but also small point of mixed salt and acid, alkali etc. can be removed
Son influences the mouthfeel of the solid beverage of preparation.
Meanwhile the solid beverage mix of the natural fruit and vegetables ingredient of preparation, use ginger powder, garlic powder as antibacterial at
Point, due to being natural condiment, without the possible ill-effect of chemical preservative；Moreover, because inherently used in everyday
Condiment can be received by most consumers, it is important that natural fruit and vegetables component extracting method through the invention can lead to
Cross and extract smashed garlic and ginger obtains the concentrated dry thing of extracting solution and other fruits and vegetables are mixed to prepare mixture, by garlic and
The special odor of ginger hides, to preferably improve the compliance of product, more consumers is received.
Specific embodiment
It is real below in order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention
Example is applied to be specifically addressed natural fruit and vegetables component extracting method, solid beverage mix and beverage of the present invention.
Natural fruit and vegetables component extracting method, for from fruits and vegetables extract beverage processing ingredient it is characterised in that it includes
Following steps:
Step 1: the dried product of fruit and vegetable materials is carried out to crush obtained 10-20 mesh coarse powder.
Step 2: distinguishing single-trial extraction or water using water or 80% ethyl alcohol and 80% ethyl alcohol extracts twice.Leaching uses
Static agitation extraction method is extracted three times, and each time is respectively 2 hours, 3 hours and 5 hours.
Step 3: filtering to get filtrate, by filtrate, heating under reduced pressure is concentrated under the conditions of 55~60 DEG C, 0.09MPa, must be concentrated
Liquid.Filtering the mesh number of sieve used is 200 mesh or bigger mesh number, is stopped when the concentration ratio of concentrate is to 3~5.
Step 4: concentrate is cleaned by the adsorption refining of AB-8 resin adsorption, and desorbed using 80% ethanol solution
To stripping liquid.
Step 5: stripping liquid is concentrated under reduced pressure in 55~60 DEG C into paste, paste is dry at a temperature of 55~60 DEG C,
Wherein, the dried product of the fruit and vegetable materials is heated at being using air-dry method and/or no more than 55~60 DEG C and is made
's.The dried products of fruit and vegetable materials require it is stiff to can be carried out crushing, at this point for water content in 5-8%.
For certain fruits and vegetables using the simple requirement air-dried or method of drying in the shade can reach dry, in some cases for
The requirement of speed may use heated-air drying, but require temperature control under the heating temperature no more than 55~60 DEG C.And
In some cases, may first using air-dry or the method dried in the shade by the vegetables and fruits containing large quantity of moisture be first dried to it is aqueous
15% or so, be then unable to reach due to merely using air-dried method it is stiff to the requirement for being able to carry out crushing, so needing
It reuses the heating temperature no more than 55~60 DEG C and carries out depth drying.
In order to carry out the present embodiment natural fruit and vegetables ingredient solid beverage mix preparation, that is, prepare glycan, it is climing more
The certain kind of berries, semen pulicariae shell, walnut, konjaku, cherry, carrot, ginger, grape pip, wheat embryo, extract powder corresponding to garlic
End: taro powder, Cranberry powder, semen pulicariae shell powder, walnut powder, konjaku flour, cherry powder, carrot meal, ginger powder, grape pip powder,
Wheat germ powder, garlic powder are the treatment conditions list of corresponding different fruits and vegetables below.
Wherein, water after first alcohol1Refer to that first using 80% alcohol steep, temperature is 55~60 DEG C, uses the 80% of 5 times of weight
Ethyl alcohol soak extraction three times after combined extract, reuse flooding, temperature is 55~60 DEG C, and the water of 3 times of weight is used to impregnate
Combined extract after extracting three times extracting solution will merge twice.
Water after first alcohol2Refer to that first using 80% alcohol steep, temperature is 55~60 DEG C, uses 80% ethyl alcohol of 4 times of weight
Soak extraction three times after combined extract, reuse flooding, temperature is 55~60 DEG C, uses the water soak extraction of 5 times of weight
Combined extract after three times extracting solution will merge twice.
Step 4 adsorption-desorption refers to that the volume of 80% ethyl alcohol used when desorption is to be loaded to AB-8 tree using the amount of alcohol
The volume multiple of three filtering and concentrating liquid of the step of rouge separation bed product.
After being prepared for above-mentioned fruits and vegetables extract powder, so that it may prepare solid beverage according to formula below.
Dried object made from the above method is crushed, screening obtains taro powder, the Cranberry powder, semen pulicariae of 80 mesh
Shell powder, walnut powder, konjaku flour, cherry powder, carrot meal, ginger powder, grape pip powder, wheat germ powder, garlic powder；With xylitol,
Pectase powder, stachyose carry out being mixed to get main component, then according to circumstances add suitable auxiliary material as filler, institute
Stating auxiliary material is starch, dextrin, microcrystalline cellulose or their mixture.
As a kind of optimization, the present embodiment gives formula below:
By weight
Taro powder 4.5~13.5%, Cranberry powder 4~12%, semen pulicariae shell powder 3.5~10.5%, walnut powder 3.5~
10.5%, pectase powder 2.5~7.5%, konjaku flour 2.5~7.5%, cherry powder 1.5~4.5%, carrot meal 1.5~
4.5%, ginger powder 1~3%, grape seed extract 1~3%, wheat germ powder 1~3%, garlic powder 0.6~1.8%；
Xylitol 5~15%, stachyose 1.5~4.5%；And
Auxiliary material appropriate, supplies 100%.
Pectase powder, pectase are one kind of comprehensive plant ferment, are sent out by material of vegetable origins such as fruit and vegetables
The ferment product that ferment obtains, pectase powder are that wheat flour, dextrin etc is added with pectase stoste, make its solidification absorption and
At.
It is first mixed using mixing screw according to above-mentioned formula, caking phenomenon may occur after mixing, it can be with
80 meshes are crossed again, then dispense mounted box.
As further optimization, the present embodiment gives formula below:
By weight
Taro powder 9%, Cranberry powder 8%, semen pulicariae shell powder 7%, walnut powder 7%, pectase powder 7%, konjaku flour
5%, cherry powder 3%, carrot meal 3%, ginger powder 2%, grape seed extract 2%, wheat germ powder 2%, garlic powder 1.2%；
And
Xylitol 10%, stachyose 3%；And
Auxiliary material appropriate, auxiliary material are preferably maltodextrin, and in the preferred embodiment, the amount of maltodextrin is 32.8%,
In such cases, the packing mounted box of a unit is 50g.
Auxiliary material can also not be used directly as a kind of accommodation, according to taro powder 9%, Cranberry powder 8%, semen pulicariae shell
Powder 7%, walnut powder 7%, pectase powder 7%, konjaku flour 5%, cherry powder 3%, carrot meal 3%, ginger powder 2%, grape pip
Extract 2%, wheat germ powder 2%, garlic powder 1.2%；And
Xylitol 10%, stachyose 3%, without supplying the amount to 100%, the only packing mounted box of a corresponding unit
For 34g.
Obviously, the present embodiment additionally provides a kind of beverage of natural fruit and vegetables ingredient, and above-mentioned solid beverage mix is converted
To obtain the final product, the ratio of being watered is preferably that the solid beverage mix of 1g weight adds water 5ml to water dispersion.
Packing specification for having used filler auxiliary material is 50 grams/bag, takes 1 bag (50 grams) every time, 250 milliliters of left sides are added
Right normal-temperature water or fruit juice, eats after shaking up.
It is 34g/ bags for the packing specification without using filler auxiliary material, takes 1 bag (34 grams) every time, 250 milliliters of left sides are added
Right normal-temperature water or fruit juice, eats after shaking up.
By recognizing at random, it is found that the solid beverage of the present embodiment open packaging after, can't smell substantially garlic flavour or
Other peculiar smell.
And after brewing and shaking up, almost all dispersion, even if also having no that deposit is arranged at bottom after standing 30mins, class
It is similar to the emulsion of milk.But standing the long period, the special stink of garlic can be smelt after 40mins, this may be because
The ingress of air of long period, allicin occur release and air reaction, therefore should in product identification markup information: punching
It after bubble, please drinks and finishes after 30 minutes, and gargle after drinking.
The action and effect of embodiment
The natural fruit and vegetables component extracting method according to involved in the present embodiment carries out 80% (volume ratio) for certain fruits and vegetables
Ethyl alcohol extracts, and controls the temperature and time of concentration, and then upper AB-8 resin adsorption removes acid, alkali and the salt of small molecule,
It is finally desorbed using 80% (volume ratio) ethyl alcohol, not only can guarantee effective component in this way but also mixed salt and acid, alkali etc. can be removed and is small
The mouthfeel of the solid beverage of molecules influence preparation.
Meanwhile the solid beverage mix of the natural fruit and vegetables ingredient of preparation, use ginger powder, garlic powder as antibacterial at
Point, due to being natural condiment, without the possible ill-effect of chemical preservative；Moreover, because inherently used in everyday
Condiment can be received by most consumers, it is important that natural fruit and vegetables component extracting method through the invention can lead to
Cross and extract smashed garlic and ginger obtains the concentrated dry thing of extracting solution and other fruits and vegetables are mixed to prepare mixture, by garlic and
The special odor of ginger hides, to preferably improve the compliance of product, more consumers is received.
This solid beverage formula uses the above raw material, has full abdomen, ease constipation, the basic role for supplementing human body cell nutrition,
It, can be for meal due to rich in nutrition content multiplicity；Simultaneously as the semen pulicariae shell selected, wheat embryo have health-care effect,
And solid beverage of the invention has the effects of lower hyperlipidemia, hypertension, hyperglycemia (hyperglycemia, hyperlipidemia, hypertension), diminish inflammation after taking.
Above embodiment is preferred case of the invention, the protection scope being not intended to limit the invention.
Claims (10)
1. a kind of natural fruit and vegetables component extracting method, for extracting the ingredient of beverage processing from fruits and vegetables it is characterized in that, packet
Include following steps:
The dried product of fruit and vegetable materials is carried out to crush obtained 10-20 mesh coarse powder；
Single-trial extraction or water are distinguished using water or 80% ethyl alcohol and 80% ethyl alcohol extracts twice；
It filters to get filtrate, by filtrate, heating under reduced pressure is concentrated under the conditions of 55~60 DEG C, 0.09MPa, obtains concentrate；
Concentrate is cleaned by the adsorption refining of AB-8 resin adsorption, and desorbs to obtain stripping liquid using 80% ethanol solution；
Stripping liquid is concentrated under reduced pressure in 55~60 DEG C into paste, paste is dry at a temperature of 55~60 DEG C,
Wherein, it at the dried product of the fruit and vegetable materials is using air-dry method and/or no more than 55~60 DEG C made from heating,
Ask it is stiff to can be carried out crush.
2. natural fruit and vegetables component extracting method according to claim 1, it is characterised in that:
Wherein, the fruits and vegetables include glycan, Cranberry, semen pulicariae shell, walnut, konjaku, cherry, carrot, ginger, wheat
Bud, garlic, grape pip.
3. natural fruit and vegetables component extracting method according to claim 2, it is characterised in that:
Wherein, flooding is used for glycan, Cranberry, konjaku, cherry, wheat embryo, temperature is 55~60 DEG C, uses 3-5
The water soak extraction of times weight three times after combined extract；
80% alcohol steep is used for walnut, grape pip, carrot, semen pulicariae shell, temperature is 55~60 DEG C, is used
80% ethyl alcohol soak extraction of 3-5 times of weight three times after combined extract；
80% alcohol steep is first used for ginger, garlic, temperature is 55~60 DEG C, is soaked using 80% ethyl alcohol of 3-5 times of weight
Combined extract after bubble extracts three times reuses flooding, and temperature is 55~60 DEG C, uses the water soak extraction of 3-5 times of weight
Combined extract after three times extracting solution will merge twice.
4. natural fruit and vegetables component extracting method according to claim 3, it is characterised in that:
Wherein, ginger, garlic extract field fabrication scene use.
5. natural fruit and vegetables component extracting method according to claim 1, it is characterised in that:
Wherein, the concentration ratio of concentrate is 3~5,
The mesh number for filtering the sieve used is 200 mesh.
6. the solid beverage mix of natural fruit and vegetables ingredient, which is characterized in that effective component includes
The dried object as made from the method for claim 1-5 is crushed to obtain the taro powder of 80 mesh, Cranberry powder, semen pulicariae
Shell powder, walnut powder, konjaku flour, cherry powder, carrot meal, ginger powder, grape pip powder, wheat germ powder, garlic powder；With
Xylitol, pectase powder, stachyose.
7. the solid beverage mix of natural fruit and vegetables ingredient according to claim 6, which is characterized in that be formulated as by weight
It is calculated as:
Taro powder 4.5~13.5%, Cranberry powder 4~12%, semen pulicariae shell powder 3.5~10.5%, walnut powder 3.5~
10.5%, pectase powder 2.5~7.5%, konjaku flour 2.5~7.5%, cherry powder 1.5~4.5%, carrot meal 1.5~
4.5%, ginger powder 1~3%, grape seed extract 1~3%, wheat germ powder 1~3%, garlic powder 0.6~1.8%；
Xylitol 5~15%, stachyose 1.5~4.5%；And
Auxiliary material appropriate.
8. the solid beverage mix of natural fruit and vegetables ingredient according to claim 7, which is characterized in that be formulated as by weight
It is calculated as:
Taro powder 9%, Cranberry powder 8%, semen pulicariae shell powder 7%, walnut powder 7%, pectase powder 7%, konjaku flour 5%,
Cherry powder 3%, carrot meal 3%, ginger powder 2%, grape seed extract 2%, wheat germ powder 2%, garlic powder 1.2%；
Xylitol 10%, stachyose 3%；And
Auxiliary material appropriate,
The auxiliary material is starch, dextrin, microcrystalline cellulose or their mixture.
9. the beverage of natural fruit and vegetables ingredient, which is characterized in that mix solid beverage described in any one of claim 7-9
Object, which is watered, to be dispersed to obtain the final product.
10. the beverage of natural fruit and vegetables ingredient according to claim 9, which is characterized in that the ratio that is watered is consolidating for 1g weight
Body beverage mix adds water 5ml.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111700275A (en) * | 2020-06-18 | 2020-09-25 | 永奥(上海)健康科技有限公司 | Fruit, vegetable and grain nutrient extraction process |
| CN112219960A (en) * | 2020-12-03 | 2021-01-15 | 黄光生 | Wheat vegetable solid beverage and preparation method thereof |
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