CN109090395A - Red raspberry composite beverage and preparation method thereof - Google Patents
Red raspberry composite beverage and preparation method thereof Download PDFInfo
- Publication number
- CN109090395A CN109090395A CN201810981502.5A CN201810981502A CN109090395A CN 109090395 A CN109090395 A CN 109090395A CN 201810981502 A CN201810981502 A CN 201810981502A CN 109090395 A CN109090395 A CN 109090395A
- Authority
- CN
- China
- Prior art keywords
- parts
- raspberry
- compound beverage
- preparation
- mass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000235659 Rubus idaeus Species 0.000 title claims abstract description 65
- 235000013361 beverage Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims description 19
- 235000015810 grayleaf red raspberry Nutrition 0.000 title abstract description 5
- 239000002131 composite material Substances 0.000 title abstract 2
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 9
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 9
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 9
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 9
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 9
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 9
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 9
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 9
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 9
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 9
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 9
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 9
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 9
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 9
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 9
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 9
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 9
- 240000007049 Juglans regia Species 0.000 claims abstract description 9
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 9
- 241000234435 Lilium Species 0.000 claims abstract description 9
- 244000197580 Poria cocos Species 0.000 claims abstract description 9
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 9
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 9
- 235000020234 walnut Nutrition 0.000 claims abstract description 9
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 59
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 59
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 48
- 150000001875 compounds Chemical class 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000019441 ethanol Nutrition 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 240000008669 Hedera helix Species 0.000 claims description 8
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 8
- VDTNNGKXZGSZIP-UHFFFAOYSA-N carbutamide Chemical compound CCCCNC(=O)NS(=O)(=O)C1=CC=C(N)C=C1 VDTNNGKXZGSZIP-UHFFFAOYSA-N 0.000 claims description 8
- 239000013078 crystal Substances 0.000 claims description 8
- 235000010449 maltitol Nutrition 0.000 claims description 8
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 8
- 229940035436 maltitol Drugs 0.000 claims description 8
- 239000000845 maltitol Substances 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 229940013618 stevioside Drugs 0.000 claims description 8
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 8
- 235000019202 steviosides Nutrition 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical group CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 7
- 229930003268 Vitamin C Natural products 0.000 claims description 7
- 230000002378 acidificating effect Effects 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 235000019154 vitamin C Nutrition 0.000 claims description 7
- 239000011718 vitamin C Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 4
- 229960000583 acetic acid Drugs 0.000 claims description 3
- 239000006286 aqueous extract Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 2
- 239000012362 glacial acetic acid Substances 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 230000020477 pH reduction Effects 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 241000219764 Dolichos Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 241001632576 Hyacinthus Species 0.000 abstract 1
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 241001633680 Polygonatum odoratum Species 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 abstract 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 18
- 241000894006 Bacteria Species 0.000 description 16
- 241000699666 Mus <mouse, genus> Species 0.000 description 14
- 241000589516 Pseudomonas Species 0.000 description 13
- 241000894007 species Species 0.000 description 9
- 241000606125 Bacteroides Species 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 229940100688 oral solution Drugs 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 241000701474 Alistipes Species 0.000 description 5
- 244000052616 bacterial pathogen Species 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 230000000968 intestinal effect Effects 0.000 description 5
- 238000000513 principal component analysis Methods 0.000 description 5
- 241000193830 Bacillus <bacterium> Species 0.000 description 4
- 241000192125 Firmicutes Species 0.000 description 4
- 241000699670 Mus sp. Species 0.000 description 4
- 241000192142 Proteobacteria Species 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 241001156739 Actinobacteria <phylum> Species 0.000 description 3
- 241000605059 Bacteroidetes Species 0.000 description 3
- 241001134638 Lachnospira Species 0.000 description 3
- 241001267951 Parasutterella Species 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000002906 microbiologic effect Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 210000002966 serum Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000252983 Caecum Species 0.000 description 2
- 241000071140 Candidatus Saccharimonas Species 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 241000194033 Enterococcus Species 0.000 description 2
- 241000588748 Klebsiella Species 0.000 description 2
- 240000003793 Rhizophora mangle Species 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 208000000260 Warts Diseases 0.000 description 2
- 229960001931 ampicillin sodium Drugs 0.000 description 2
- KLOHDWPABZXLGI-YWUHCJSESA-M ampicillin sodium Chemical compound [Na+].C1([C@@H](N)C(=O)N[C@H]2[C@H]3SC([C@@H](N3C2=O)C([O-])=O)(C)C)=CC=CC=C1 KLOHDWPABZXLGI-YWUHCJSESA-M 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 210000004534 cecum Anatomy 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000021004 dietary regimen Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 201000010153 skin papilloma Diseases 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 241000702460 Akkermansia Species 0.000 description 1
- 241000521092 Alloprevotella Species 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000372691 Candidatus Saccharibacteria Species 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241001143296 Deferribacteres <phylum> Species 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 241000125969 Lachnoclostridium Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010029803 Nosocomial infection Diseases 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241001127637 Plantago Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000405911 Rehmannia glutinosa Species 0.000 description 1
- 241001662542 Robinsoniella Species 0.000 description 1
- 241000131694 Tenericutes Species 0.000 description 1
- 241001261005 Verrucomicrobia Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 210000003484 anatomy Anatomy 0.000 description 1
- 210000000436 anus Anatomy 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000001149 cognitive effect Effects 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 238000002224 dissection Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 244000144992 flock Species 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000010172 mouse model Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000004580 weight loss 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
- A23L2/02—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a red raspberry composite beverage, which is prepared from 500-800 parts of a whole red raspberry plant, 45-50 parts of polygonatum odoratum, 3-5 parts of liquorice, 5-6 parts of medlar, 3-5 parts of lily, 5-15 parts of Chinese date, 3-5 parts of dried longan pulp, 6-8 parts of hyacinth dolichos flower, 3-5 parts of spina date seed, 4-6 parts of poria cocos, 9-15 parts of hawthorn, 15-20 parts of Chinese yam and 10-12 parts of walnut by mass as raw materials and by adding a taste regulator.
Description
Technical field
The present invention relates to fruit deep process technology field, more particularly to a kind of raspberry compound beverage and its system
Preparation Method.
Background technique
Diet regimen is also known as " nourishment maintenance " " tonic ", refers to using diet and reaches nutrition body, keeps fit or reinforcement
The activity of matter.China's ancient Chinese medicine doctor all advocates " medication is not so good as dietotherapy " that diet regimen can not only nourish body, prevention disease,
It can also play the role of delaying senescence, promote longevity.With the development of the social economy, sub-health population account for ratio increasingly
Greatly, " slow disease " is gradually presented and is become younger, and developing, there is the nourishment maintenance product strengthened the body resistance to consolidate the constitution to not only contribute to improve health status, and
For developing traditional Chinese medicine theory with certain meaning.
Existing ordinary food is the needs for meeting human body daily nutrition element and energy, not can effectively improve sub-healty adults
The constitution of group, and traditional herbal cuisine is not belonging to raw-food material because of many medicinal materials, there are certain potential risks, and can not push away
Extensively.
Therefore how to provide a kind of safe devoid of risk pure food be raw material health-preserving food, be those skilled in the art urgently
It solves the problems, such as.
Summary of the invention
In view of this, the distinctive nutritive value of raspberry is made full use of the present invention provides a kind of raspberry compound beverage,
It is both medicine with radix polygonati officinalis, Radix Glycyrrhizae etc. using raspberry as primary raw material according to Chinese medicine to the comprehensive cognitive principle of the equilibrium between yin and yang of human body
Product are the substance of food again, develop a kind of drink for being effectively improved sub-health population constitution using modern crafts.
In order to achieve the above object, the present invention adopts the following technical scheme:
A kind of raspberry compound beverage, including following mass component: 400~450 parts of extracting solution, raspberry inspissated juice
500~800 parts, 500~600 parts of pure water, 5~8 parts of crystal diabetin, 10~15 parts of maltitol, 2~2.3 parts of stevioside,
1~1.5 part of vitamin C.
Preferably, raspberry compound beverage includes following mass component: 430 parts of extracting solution, raspberry inspissated juice 650
Part, 550 parts of pure water, 6.5 parts of crystal diabetin, 12.5 parts of maltitol, 2.1 parts of stevioside, 1.3 parts of vitamin C.
Further, the extracting solution is the Aqueous extracts of following mass parts raw material: 500~800 parts of raspberry complete stool, jade
45~50 parts of bamboo, 3~5 parts of Radix Glycyrrhizae, 5~6 parts of fructus lycii, 3~5 parts of lily, 5~15 parts of jujube, 3~5 parts of arillus longan, Flos Semen Lablab Album
6~8 parts, 3~5 parts of semen ziziphi spinosae, 4~6 parts of Poria cocos, 9~15 parts of hawthorn, 15~20 parts of Chinese yam, 10~12 parts of walnut.
Preferably, the extracting solution be following mass parts raw material Aqueous extracts: 650 parts of raspberry complete stool, 48 parts of radix polygonati officinalis,
4 parts of Radix Glycyrrhizae, 5.5 parts of fructus lycii, 4 parts of lily, 10 parts of jujube, 4 parts of arillus longan, 7 parts of Flos Semen Lablab Album, 4 parts of semen ziziphi spinosae, 5 parts of Poria cocos,
12 parts of hawthorn, 18 parts of Chinese yam, 11 parts of walnut.
It is another object of the present invention to provide a kind of preparation methods of raspberry compound beverage, specifically include following step
It is rapid:
(1) 500~800 parts of raspberry complete stool, 45~50 parts of radix polygonati officinalis, 3~5 parts of Radix Glycyrrhizae, fructus lycii are weighed in mass parts ratio
5~6 parts, 3~5 parts of lily, 5~15 parts of jujube, 3~5 parts of arillus longan, 6~8 parts of Flos Semen Lablab Album, 3~5 parts of semen ziziphi spinosae, Poria cocos 4
~6 parts, 9~15 parts of hawthorn, 15~20 parts of Chinese yam, 10~12 parts of walnut, crush after mixing, obtain mixture, spare；
(2) after 1~1.5h of pure water immersion is added in the mixture obtained by the step (1), ethanol solution is added, reflux mentions
2~2.5h is taken, then filters, be concentrated, obtain extracting solution, it is spare；
(3) by gained extracting solution in the step (2), in mass ratio: 400~450 parts of extracting solution, raspberry concentration
500~800 parts of fruit juice, 500~600 parts of pure water, 5~8 parts of crystal diabetin, 10~15 parts of maltitol, stevioside 2~2.3
Part, 1~1.5 part of vitamin C, are mixed and stirred for being completely dissolved and being uniformly mixed, homogeneous obtains mixed liquor；
(4) it by the canned rear heating sterilization of the mixed liquor after the step (3) homogeneous, is cooled to room temperature later to get mangrove
Certain kind of berries compound beverage finished product.
Preferably, the powder particle diameter of mixture is≤0.2cm in the step (1)3。
The beneficial effect of above-mentioned optimal technical scheme is: small particle is more advantageous in raw material effective component quickly and completely
It is precipitated.
Preferably, what is be added in the step (2) impregnates 2~2.5 times that pure water quality is mixture total mass.
The beneficial effect of above-mentioned optimal technical scheme is: being conducive to being fully dissolved out for active principle, avoids very few solution
Cause saturation that nutrition is prevented to be precipitated.
Preferably, the ethanol solution being added in the step (2) is the acidic ethanol solution that mass fraction is 20%, and is added
The quality of the ethanol solution entered is 100 times of mixture gross mass.
Further, the acidic ethanol is glacial acetic acid and ethyl alcohol with the second after the ratio mixing acidification of volume ratio 1:100
Alcohol.
The beneficial effect of above-mentioned optimal technical scheme is: enhancing the polarity of solvent with acidic ethanol, and in acid item
The stability for extracting the polyphenol substance obtained can be effectively protected under part, and acetic acid used and ethyl alcohol are food grade, i.e.,
Make that extractant cannot be completely removed in subsequent technique, harm will not be brought to human body.
Preferably, the quality of concentrate is 10 times of raw mixture gross mass in the step (2).
The beneficial effect of above-mentioned optimal technical scheme is: so far concentration is concentrated, that is, can guarantee that extracting solution will not be excessively thick
Mouthfeel is influenced, ensure that has sufficient nutritional ingredient in the finished product of preparation.
Preferably, homogenization pressure is 15~20Mpa in the step (3).
Preferably, the temperature of heating sterilization is 70~85 DEG C in the step (4), heating sterilizing time is 30~
40min, it is cooling after sterilization to use 15~25 DEG C of water coolings.
In summary technical solution, the opposite and prior art, the beneficial effects of the present invention are: it is multiple to provide a kind of raspberry
Close drink and preparation method thereof, using raspberry as major ingredient, with radix polygonati officinalis, Radix Glycyrrhizae, fructus lycii, lily, jujube, arillus longan, Flos Semen Lablab Album,
The nourishing foods such as semen ziziphi spinosae, Poria cocos, hawthorn, Chinese yam, walnut, safely and effectively, have strengthen the body resistance to consolidate the constitution, strengthening spleen and nourishing stomach, beautifying face and moistering lotion
Relieve fatigue and other effects, because being food raw material using raw material, therefore safe without toxic side effect, and preparation process is easy, has
Very high production and application value.Figure of description
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
The embodiment of invention for those of ordinary skill in the art without creative efforts, can also basis
The attached drawing of offer obtains other attached drawings.
Fig. 1 is mouse model intestinal bacilli illness illustraton of model；
Fig. 2 is model group and normal group mouse internal anatomy；
Fig. 3 is that the heatmap of Beta diversity matrix schemes；
Fig. 4 is PCA analysis chart；
Fig. 5 is the horizontal flora analysis chart of door；
Fig. 6 is to belong to horizontal flora analysis chart.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
Extracting solution is prepared, following steps are specifically used:
(1) 500~800 parts of raspberry complete stool, 45~50 parts of radix polygonati officinalis, 3~5 parts of Radix Glycyrrhizae, fructus lycii are weighed in mass parts ratio
5~6 parts, 3~5 parts of lily, 5~15 parts of jujube, 3~5 parts of arillus longan, 6~8 parts of Flos Semen Lablab Album, 3~5 parts of semen ziziphi spinosae, Poria cocos 4
~6 parts, 9~15 parts of hawthorn, 15~20 parts of Chinese yam, 10~12 parts of walnut, are crushed to partial size≤0.2cm after mixing3, must mix
Material, it is spare；
(2) after 2~2.5 times of mixture total mass of 1~1.5h of pure water immersion is added in the mixture obtained by step (1),
The acidic ethanol solution that mass fraction is 20% is added, and the quality for the acidic ethanol solution being added is mixing obtained by step (1)
100 times, 2~2.5h of refluxing extraction for expecting gross mass, then filtering, being concentrated into concentrate quality is the total matter of step (1) mixture
10 times of amount, obtain extracting solution, spare.
In order to advanced optimize technical solution of the present invention, mixture raw material is weighed by following mass fraction in step (1):
650 parts of raspberry complete stool, 48 parts of radix polygonati officinalis, 4 parts of Radix Glycyrrhizae, 5.5 parts of fructus lycii, 4 parts of lily, 10 parts of jujube, arillus longan 4
Part, 7 parts of Flos Semen Lablab Album, 4 parts of semen ziziphi spinosae, 5 parts of Poria cocos, 12 parts of hawthorn, 18 parts of Chinese yam, 11 parts of walnut.
Embodiment 2
The preparation of raspberry compound beverage:
(1) by gained extracting solution in embodiment 1, in mass ratio: 400 parts of extracting solution, raspberry inspissated juice 500
Part, 500 parts of pure water, 5 parts of crystal diabetin, 10 parts of maltitol, 2 parts of stevioside, 1 part of vitamin C, are mixed and stirred for complete
Fully dissolved and be uniformly mixed, pressure be 15~20Mpa under the conditions of 1~1.5h of homogeneous, obtain mixed liquor；
(2) by after in the canned oral liquid bottle to 50ml of mixed liquor after homogeneous in step (1), 70~85 DEG C are heated to
30~45min is sterilized, is cooled to room temperature later with 15~25 DEG C of water leaching to get raspberry compound beverage finished product.
Embodiment 3
The preparation of raspberry compound beverage:
(1) by gained extracting solution in embodiment 1, in mass ratio: 450 parts of extracting solution, raspberry inspissated juice 800
Part, 600 parts of pure water, 8 parts of crystal diabetin, 15 parts of maltitol, 2.3 parts of stevioside, 1.5 parts of vitamin C, are mixed and stirred for
To being completely dissolved and being uniformly mixed, pressure is 1~1.5h of homogeneous under the conditions of 15~20Mpa, obtains mixed liquor；
(2) by after in the canned oral liquid bottle to 50ml of mixed liquor after homogeneous in step (1), 70~85 DEG C are heated to
30~45min is sterilized, is cooled to room temperature later with 15~25 DEG C of water leaching to get raspberry compound beverage finished product.
Embodiment 4
The preparation of raspberry compound beverage:
(1) by gained extracting solution in embodiment 1, in mass ratio: 430 parts of extracting solution, raspberry inspissated juice 650
Part, 550 parts of pure water, 6.5 parts of crystal diabetin, 12.5 parts of maltitol, 2.1 parts of stevioside, 1.3 parts of vitamin C, mixing is simultaneously
To being completely dissolved and being uniformly mixed, pressure is 1~1.5h of homogeneous under the conditions of 15~20Mpa for stirring, obtains mixed liquor；
(2) by after in the canned oral liquid bottle to 50ml of mixed liquor after homogeneous in step (1), 70~85 DEG C are heated to
30~45min is sterilized, is cooled to room temperature later with 15~25 DEG C of water leaching to get raspberry compound beverage finished product.
Comparative example 1
For the oral tonic liquor of the pure Chinese medicinal preparation of certain brand on the market, it is formulated as water, RADIX POLYGONI MULTIFLORI PREPARATA, Radix Angelicae Sinensis, Rehmannia glutinosa, white
Chinese herbaceous peony, peach kernel, Radix Curcumae, safflower, Rhizoma Chuanxiong, honey, specification are 50ml/ branch.
Embodiment 5
Measure of merit:
Product made from the product of comparative example 1 and embodiment 4 is carried out to enteron aisle caused by antibiotic ampicillin sodium
The adjustment of microbial state treatment mouse and Protection result are as follows:
1. the verifying of intestinal bacilli illness model
As shown in Figure 1, belong to bacteroides in level, Prevost Cordycepps, quasi- Prey irrigate Pseudomonas, Alistipes,
Its relative abundance such as Parasutterella, lactic acid bacteria, Ross Salmonella, model group are below normal group.And belong to Cray in level
The relative abundance model group of Bai Shi bacillus, enterococcus, Robinsoniella etc. are above raspberry compound beverage.
As shown in Figure 2: visible model group (left side) mouse caecum intestinal wall is thinning after dissection, and swelling is the 2-4 of normal mouse
Times, content presentation is watery, has visible notable difference compared with normal mouse (right side), illustrates through stomach-filling ampicillin sodium
Flora imbalance model can effectively be established.
To sum up, animal intestinal tract microorganism is being observed after modeling after a period of time, is finding the exclusive Klebsiella of MX1
And enterococcus spp, the bacillus in KB1 is not detected then.Klebsiella is pathogenic to people relatively strong, is important condition
One of pathogenic bacteria and hospital-acquired infection bacterium.Opposite reduction or disappearance, the increase of coccus of bacillus are intestinal bacilli illness moulds
The characteristic feature of type illustrates modeling success in conjunction with caecum the apparent phenomenon.2. stool in mice bacterial micro-organism diversity analysis
2.1Alpha diversity analysis
Alpha diversity is intended to study the diversity of single sample, can reflect the number number of species in microbiologic population
Amount, the species abundance and diversity of environment bacterium colony are predicted with a variety of statistics indexes.Mainly there are ACE index, Chao to refer to
Number, Shannon index and Simpson index and Good's Coverage index；Analyze result such as table 1:
1 Alpha result of table
ACE index spontaneous recovery and common fermentation are slightly above compared close to common fermentation, Chao1 index blank group is below
1 oral solution of example and raspberry compound beverage illustrate that the bacterium colony diversity of 1 oral solution of blank group and comparative example is high compared with comparative example 1；
Shannon and Simpson index raspberry compound beverage is higher than other groups, illustrates that raspberry compound beverage and comparative example 1 are oral
The bacterium colony diversity of liquid is better than blank group.The bacterium Coverage of all samples is 1, illustrates that its coverage rate is higher.
2.2 Beat diversity analysis
The multifarious difference of sample room is measured with Beta diversity indices.The following are Beta diversity matrixes
Heatmap figure, more can intuitively analyze Bate diversity data, thus the similitude between reflected sample；Analyze result such as
Shown in Fig. 3.
UniFrac index is the difference size of the species group between comparative sample, the difference of the exponential size and sample room
It is different to be positively correlated.UniFrac result is divided into weighting UniFrac and non-two kinds of weighting UniFrac, the former considers the rich of sequence
Degree, the latter do not consider.Gradation of color has reacted the difference size between species simultaneously.By Fig. 3 (right side), abundance is not being considered
In the case of by all sample clusterings together, in weighting UniFrac (Fig. 3 left), in the case of considering species abundance, Ci Zhongju
Class phenomenon is unobvious.
In order to further show species diversity sex differernce between sample, with the method for principal component analysis, result such as Fig. 4 is analyzed
It is shown.
PCA analysis, it is intended to which the otherness of species diversity and difference are between clearly each sample with size.Distance is remote between sample
Short range degree represents the similitude of microbiologic population in sample, and distance is closer, then similarity will be higher；The sample to flock together
This is made of similar microbiologic population.
In PC1-PC2, KB2, EI2, EII2 are respectively positioned on the negative semiaxis PC2 positive axis of PC1, are closer this three kinds of sample tools
There is high similarity；Though EI1 and EII1 are located on the negative semiaxis of PC1 positive axis PC2, though explanation has similitude to distance farther out
But it differs greatly；MX2 be located at PC1 and PC2 negative semiaxis and explanation other in four differences between samples it is larger.
In PC1-PC3, KB2, EI2, EII2 are located on the negative semiaxis of PC1 and PC3, and EI1 is located at PC1 positive axis PC3 negative half
Axis, EII1 are located at PC1 and PC3 positive axis, and MX2 is located at the negative semiaxis PC3 positive axis of PC1, thus illustrates KB2, EI2, EII2 bacterium colony
Form similar, other samples not only dissimilar therewith but also mutual dissmilarity.
KB2, EI2, EII2 are located on the negative semiaxis of the positive axis PC3 of PC2 in PC2-PC3, and it is negative that EI1 is located at PC2 and PC3
Semiaxis, MX2, EII1 are located at the negative semiaxis PC3 positive axis of P2.
To sum up all principal component analysis are it is known that KB2, EI2, EII2 all in all principal component analysis
Group, which is closer, illustrates that its similitude is higher, and the treatment raspberry compound beverage of warp is close with comparative example 1, further illustrates red
Raspberry compound beverage has ideal adjusting and improvement result for intestinal bacilli illness.
2.3 each samples are in the horizontal flora analysis of door
As shown in figure 5, the species diversity to sample is analyzed, it is big to learn that all sample bacteria floras are divided into eight
Bacterium door: Bacteroidetes (Bacteroidetes), Proteobacteria (Proteobacteria), Firmicutes (Firmicutes), wart
Germ door (Verrucomicrobia), conveyor screw door (Saccharibacteria), actinobacteria (Actinobacteria),
Soft film bacterium door (Tenericutes), Deferribacteres bacterium door.According to relative abundance figure, accounting for for Bacteroidetes is relatively high,
Raspberry compound beverage is higher than 1 oral solution of comparative example 1 and blank group and comparative example, illustrates that raspberry compound beverage is more favorable for intending
The species diversity of bacillus；The Proteobacteria accounting of raspberry compound beverage is apparently higher than his group, illustrates by modeling and extensive
Multiple, the relative abundance of Proteobacteria reduces；The accounting time of Firmicutes is high, and 1 oral solution of comparative example is higher than more than 5 times of other groups,
Illustrate that 1 oral solution of comparative example is more favorable for the growths of Firmicutes and colonizes；Wart germ door is not detected in raspberry compound beverage,
There is detection in blank group and each treatment group；Actinobacteria has a detection in each group, but its accounting and phase Plantago fengdouensis amplitude
It is smaller.
2.3 each samples are belonging to horizontal flora analysis
As shown in fig. 6, detecting 44, bacterium categories, predominantly bacteroides altogether on belonging to level
(Bacteroides), melaninogenicus (Prevotellaceae_UCG-001), Ackermam bacterium (Akkermansia), hair spiral shell
It revolves Pseudomonas NK4A136 (Lachnospiraceae_NK4A136_group), Lachnospiraceae_UCG-001 Pseudomonas, intend
Prey irrigates Pseudomonas (Alloprevotella), Alistipes Pseudomonas etc..Fig. 6 is the relative abundance for belonging to 30 categories before ranking in level
And accounting situation.See that selecting the main Pseudomonas of 6 classes for every group is compared in 30 kinds of substances.The Main Bacteria of raspberry compound beverage
Belong to are as follows: bacteroides, melaninogenicus, quasi- Prey irrigate Pseudomonas, Alistipes, Parasutterella, Candidatus_
Saccharimonas etc.；The main Pseudomonas of model group are as follows: bacteroides, melaninogenicus, Ackermam bacterium, Lachnospira section
NK4A136 group, Lachnoclostridium Pseudomonas, Alistipes etc.；1 oral solution of comparative example: bacteroides, Prevost
Cordycepps, Lachnospira section, Lachnospira section NK4A136 group, Ruminococcaceae_UCG-014 Pseudomonas, Ross Salmonella etc.；Ratio
1: bacteroides, Prevost Cordycepps, quasi- Prey irrigate Pseudomonas, Candidatus_Saccharimonas, Alistipes,
Parasutterella etc..Raspberry compound beverage bacterium colony belongs to horizontal comparative example 1 and reaches unanimously, model group have 3 class Pseudomonas with it is red
Raspberry compound beverage is consistent, and 1 oral solution of comparative example has 2 class Pseudomonas consistent with raspberry compound beverage, thus by treatment mangrove
Certain kind of berries compound beverage bacterium colony belongs to horizontal and makes with comparative example 1 basic one.
3. mouse ordinary circumstance changes
Its ordinary circumstance of environmental phase and indifference are adapted in mouse, normally；Normal group and mould after terminating modeling
There is difference in type group mouse ordinary circumstance, and the normal group mouse state of mind is normal, diet and body weights are normal, stool situation
Normally, and model group mouse occur it is apathetic, like gregarious lazy move, be slow in action, weight loss, loose and watery stool, hair not only
The phenomenon that pool is turned to be yellow and anus is red；With the extension for the treatment of time, the mouse for the treatment of group and blank group is presented in various degree
It improves, test group diarrhea of mouse situation disappears and body weight increase speed normal, the blank that tends to normal, spiritual normal reaction, excrement
The diarrhea of mouse situation of group mitigates, and hair is gradually recovered gloss but slightly Huang, stool colour are thin out.Each group situation see the table below:
The variation of 2 mouse ordinary circumstance of table
4. SOD, GSH, MDA level detect in mice serum
Influence of each fermentation liquid to mice serum antioxidant levels, as shown in the table:
Influence of 3 fermentation liquid of table to antioxidant levels in mice serum
Note: compared with raspberry compound beverage, a:P < 0.01, b:P < 0.05；Compared with blank group, c:P <
0.01, d:P < 0.05；Test group comparison among groups, e:P < 0.01, f:P < 0.05
In SOD level, each group have compared to the blank group different degrees of raising and present significant difference, each group with it is red
Raspberry compound beverage is compared to not significant difference is presented, and each group difference is not significant, in GSH level, compared to the blank group not
With the raising of degree, 1 group of raspberry compound beverage group and comparative example and blank group are in significant difference；In MDA level, raspberry is multiple
Close drink group and 1 group of comparative example has different degrees of reduction compared to the blank group, and difference is in conspicuousness, but raspberry is multiple
It closes drink group and blank group difference is greater than 1 group of comparative example and blank group difference, illustrate raspberry compound beverage group compared to comparison
1 group of example has better performance.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so being described relatively simple, related place is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (10)
1. a kind of raspberry compound beverage, which is characterized in that including following mass component: 400~450 parts of extracting solution, raspberry
500~800 parts of inspissated juice, 500~600 parts of pure water, 5~8 parts of crystal diabetin, 10~15 parts of maltitol, stevioside 2~
2.3 parts, 1~1.5 part of vitamin C.
2. a kind of raspberry compound beverage according to claim 1, which is characterized in that the extracting solution is following mass parts
The Aqueous extracts of raw material: 500~800 parts of raspberry complete stool, 45~50 parts of radix polygonati officinalis, 3~5 parts of Radix Glycyrrhizae, 5~6 parts of fructus lycii, lily 3~5
Part, 5~15 parts of jujube, 3~5 parts of arillus longan, 6~8 parts of Flos Semen Lablab Album, 3~5 parts of semen ziziphi spinosae, 4~6 parts of Poria cocos, hawthorn 9~15
Part, 15~20 parts of Chinese yam, 10~12 parts of walnut.
3. a kind of preparation method of raspberry compound beverage, which comprises the following steps:
(1) 500~800 parts of raspberry complete stool, 45~50 parts of radix polygonati officinalis, 3~5 parts of Radix Glycyrrhizae, fructus lycii 5~6 are weighed in mass parts ratio
Part, 3~5 parts of lily, 5~15 parts of jujube, 3~5 parts of arillus longan, 6~8 parts of Flos Semen Lablab Album, 3~5 parts of semen ziziphi spinosae, Poria cocos 4~6
Part, 9~15 parts of hawthorn, 15~20 parts of Chinese yam, 10~12 parts of walnut, crush after mixing, obtain mixture, spare；
(2) after 1~1.5h of pure water immersion is added in the mixture obtained by the step (1), ethanol solution, refluxing extraction 2 is added
Then~2.5h filters, is concentrated, obtains extracting solution, spare；
(3) by gained extracting solution in the step (2), in mass ratio: 400~450 parts of extracting solution, raspberry inspissated juice
500~800 parts, 500~600 parts of pure water, 5~8 parts of crystal diabetin, 10~15 parts of maltitol, 2~2.3 parts of stevioside, dimension
Raw 1~1.5 part of C of element, is mixed and stirred for being completely dissolved and being uniformly mixed, homogeneous obtains mixed liquor；
(4) it by the canned rear heating sterilization of the mixed liquor after the step (3) homogeneous, is cooled to room temperature later multiple to get raspberry
Close drink finished product.
4. a kind of preparation method of raspberry compound beverage according to claim 3, which is characterized in that the step (1)
The powder particle diameter of middle mixture is≤0.2cm3。
5. a kind of preparation method of raspberry compound beverage according to claim 3, which is characterized in that the step (2)
The immersion pure water quality of middle addition is 2~2.5 times of mixture total mass.
6. a kind of preparation method of raspberry compound beverage according to claim 3, which is characterized in that the step (2)
The ethanol solution of middle addition is the acidic ethanol solution that mass fraction is 20%, and the quality for the ethanol solution being added is mixture
100 times of gross mass.
7. a kind of preparation method of raspberry compound beverage according to claim 6, which is characterized in that the acidic ethanol
It is glacial acetic acid and ethyl alcohol with the ethyl alcohol after the ratio mixing acidification of volume ratio 1:100.
8. a kind of preparation method of raspberry compound beverage according to claim 3, which is characterized in that the step (2)
The quality of middle concentrate is 10 times of raw mixture gross mass.
9. a kind of preparation method of raspberry compound beverage according to claim 3, which is characterized in that the step (3)
Middle homogenization pressure is 15~20Mpa.
10. a kind of preparation method of raspberry compound beverage according to claim 3, which is characterized in that the step (4)
The temperature of middle heating sterilization is 70~85 DEG C, and heating sterilizing time is 30~40min, cooling after sterilization to use 15~25 DEG C of water
It is cold.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810981502.5A CN109090395A (en) | 2018-08-27 | 2018-08-27 | Red raspberry composite beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810981502.5A CN109090395A (en) | 2018-08-27 | 2018-08-27 | Red raspberry composite beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109090395A true CN109090395A (en) | 2018-12-28 |
Family
ID=64851280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810981502.5A Pending CN109090395A (en) | 2018-08-27 | 2018-08-27 | Red raspberry composite beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109090395A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101375705A (en) * | 2007-08-31 | 2009-03-04 | 中国科学院沈阳应用生态研究所 | Raspberry health-care beverage and preparation method thereof |
| CN103932331A (en) * | 2014-04-23 | 2014-07-23 | 生命果有机食品股份有限公司 | Functional healthcare beverage mainly containing raspberry and preparation method of beverage |
| CN104824293A (en) * | 2015-06-01 | 2015-08-12 | 西宁志培知识产权咨询有限公司 | Preparation method of anti-insomnia substitutional tea prepared by adopting edible plants as ingredients |
| CN106343295A (en) * | 2016-08-31 | 2017-01-25 | 生命果有机食品股份有限公司 | Raspberry drink with slimming and beautifying functions and preparation method thereof |
| CN106538912A (en) * | 2016-11-16 | 2017-03-29 | 沈阳农业大学 | A kind of Fructus Rubi compound juice beverage and preparation method thereof |
| CN107712888A (en) * | 2016-08-30 | 2018-02-23 | 河北农业大学 | Red raspberry oral liquid |
-
2018
- 2018-08-27 CN CN201810981502.5A patent/CN109090395A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101375705A (en) * | 2007-08-31 | 2009-03-04 | 中国科学院沈阳应用生态研究所 | Raspberry health-care beverage and preparation method thereof |
| CN103932331A (en) * | 2014-04-23 | 2014-07-23 | 生命果有机食品股份有限公司 | Functional healthcare beverage mainly containing raspberry and preparation method of beverage |
| CN104824293A (en) * | 2015-06-01 | 2015-08-12 | 西宁志培知识产权咨询有限公司 | Preparation method of anti-insomnia substitutional tea prepared by adopting edible plants as ingredients |
| CN107712888A (en) * | 2016-08-30 | 2018-02-23 | 河北农业大学 | Red raspberry oral liquid |
| CN106343295A (en) * | 2016-08-31 | 2017-01-25 | 生命果有机食品股份有限公司 | Raspberry drink with slimming and beautifying functions and preparation method thereof |
| CN106538912A (en) * | 2016-11-16 | 2017-03-29 | 沈阳农业大学 | A kind of Fructus Rubi compound juice beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘莹: "发酵胡萝卜原浆工艺优化及其对肠道菌群的影响", 《工程科技Ⅰ辑》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106173613A (en) | A kind of probiotics fermention is utilized to prepare fruit and vegerable or corn or the method for integration of edible and medicinal herbs ferment health food | |
| CN108308602A (en) | A kind of preparation method of strengthen immunity compound probiotic plant enzyme beverage | |
| CN107198074A (en) | A kind of integration of drinking and medicinal herbs liquid ferment and preparation method thereof | |
| CN102965256A (en) | Health-care wine | |
| CN106942724A (en) | Composition acted on regulating intestinal canal Bacterial community and preparation method and application | |
| CN109198618A (en) | Fermentation clear liquid that is antifatigue, improving sexual function and its preparation method and application | |
| CN104904962A (en) | Complex fermented gynostemma pentaphylla type Chinese herbal medicine health tea | |
| CN106635633A (en) | Selenium-enriched salicornia healthcare wine and production process thereof | |
| CN106924477A (en) | A kind of compound Chinese medicine fermentation preparation of mixed fermentation production and preparation method thereof | |
| CN108185140A (en) | Pueraria lobata composite fermentation object and its preparation method and application | |
| CN104921238A (en) | Toxin-removing and beauty-maintaining health-care beverage and preparation method thereof | |
| CN106474299A (en) | A kind of Chinese medicine composition and its preparation method and application | |
| CN107468835A (en) | The composition of microbial fermentation cattail pollen and its application | |
| CN105124316B (en) | A kind of biological feedstuff and preparation method and application promoting replacement gilt heat starting | |
| CN104757667B (en) | A kind of beverage and preparation method thereof | |
| CN109090395A (en) | Red raspberry composite beverage and preparation method thereof | |
| CN101637258B (en) | Health food used for improving immunity | |
| CN109105899A (en) | A method of preparing high activity IBD medical food raw material | |
| CN104997812B (en) | The drug and its preparation method and application of anti-cerebral ischemia reperfusion injury | |
| CN114028509A (en) | Medicinal and edible composition for soothing liver, strengthening spleen and promoting blood circulation and preparation method thereof | |
| CN102578672B (en) | Reed rhizome and indigowoad leaf health-care beverage and preparation method thereof | |
| CN104938862A (en) | Breeding sheep Chinese herbal medicine fermentation immunopotentiator preparation method and application | |
| CN101366852B (en) | Chinese medicinal herb for treating riemerella anatipestifer disease and preparation method thereof | |
| CN103610759A (en) | Mushroom and fructus forsythiae mixed fermentation product for preventing chicken coccocidiosis and preparation method thereof | |
| CN114681573B (en) | Method for preparing traditional Chinese medicine by utilizing composite microorganism fermentation liquor, composition and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181228 |