CN109198333A - A kind of sophora beverage and preparation method thereof - Google Patents
A kind of sophora beverage and preparation method thereof Download PDFInfo
- Publication number
- CN109198333A CN109198333A CN201811013089.XA CN201811013089A CN109198333A CN 109198333 A CN109198333 A CN 109198333A CN 201811013089 A CN201811013089 A CN 201811013089A CN 109198333 A CN109198333 A CN 109198333A
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- China
- Prior art keywords
- sophora
- acid
- water
- proportion
- sweetener
- 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
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- 241000219784 Sophora Species 0.000 title claims abstract description 75
- 235000013361 beverage Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 239000002253 acid Substances 0.000 claims abstract description 34
- 241000220317 Rosa Species 0.000 claims abstract description 33
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 31
- 239000003765 sweetening agent Substances 0.000 claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 20
- 239000004615 ingredient Substances 0.000 claims abstract description 18
- 239000000706 filtrate Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000004090 dissolution Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 75
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 23
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 23
- 235000011090 malic acid Nutrition 0.000 claims description 23
- 239000001630 malic acid Substances 0.000 claims description 23
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose 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)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 108010011485 Aspartame Proteins 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000004376 Sucralose Substances 0.000 claims description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 4
- 239000000605 aspartame Substances 0.000 claims description 4
- 235000010357 aspartame Nutrition 0.000 claims description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 4
- 229960003438 aspartame Drugs 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 235000001727 glucose Nutrition 0.000 claims description 4
- 235000019408 sucralose Nutrition 0.000 claims description 4
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 4
- 239000011975 tartaric acid Substances 0.000 claims description 4
- 235000002906 tartaric acid Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 244000248349 Citrus limon Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 9
- 238000010791 quenching Methods 0.000 abstract description 6
- 230000035922 thirst Effects 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 abstract description 5
- 230000002335 preservative effect Effects 0.000 abstract description 5
- 230000000171 quenching effect Effects 0.000 abstract description 5
- 239000003963 antioxidant agent Substances 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 235000019614 sour taste Nutrition 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000015165 citric acid Nutrition 0.000 description 23
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 5
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000021049 nutrient content Nutrition 0.000 description 4
- 238000012859 sterile filling Methods 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000003507 refrigerant Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- QMVPMAAFGQKVCJ-UHFFFAOYSA-N citronellol Chemical compound OCCC(C)CCC=C(C)C QMVPMAAFGQKVCJ-UHFFFAOYSA-N 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- QMVPMAAFGQKVCJ-SNVBAGLBSA-N (R)-(+)-citronellol Natural products OCC[C@H](C)CCC=C(C)C QMVPMAAFGQKVCJ-SNVBAGLBSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000046101 Sophora japonica Species 0.000 description 1
- 235000010586 Sophora japonica Nutrition 0.000 description 1
- NTFQHAKUNDRGJR-UHFFFAOYSA-N Sophoradiol Natural products CC1(C)CC(O)C2(C)CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1 NTFQHAKUNDRGJR-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- JGQFVRIQXUFPAH-UHFFFAOYSA-N beta-citronellol Natural products OCCC(C)CCCC(C)=C JGQFVRIQXUFPAH-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000000484 citronellol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000020509 fortified beverage Nutrition 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000012286 potassium permanganate Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- ZEGUWBQDYDXBNS-FVFJQADASA-N sophoradiol Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C)[C@H](O)CC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C ZEGUWBQDYDXBNS-FVFJQADASA-N 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000003039 volatile agent Substances 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 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
- A23L2/38—Other non-alcoholic beverages
-
- 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)
Abstract
The present invention relates to a kind of sophora beverages and preparation method thereof, belong to field of food.The raw material of sophora beverage includes major ingredient and auxiliary material.Major ingredient includes sophora flower, rose and the water that proportion is 3-4g:0.65-0.85g:200-400mL.Auxiliary material includes sweetener and acid, and the proportion of sweetener, acid and water is 1-2g:0.01-0.03g:100mL.The sophora beverage is free of preservative and antioxidant, and mouthfeel is excellent, sweet and sour taste, while having the fragrance of sophora flower and rose, not only has effect of preferably quenching one's thirst, moreover it is possible to alleviate illness indirectly or cure the disease, play certain medical value.Preparation method includes: to brew clean sophora flower and rose with water according to the ratio, filters for the first time, takes filtrate, and sweetener and acid are added according to the ratio, and dissolution filters for the second time, takes filtrate, is sterilized.This method is simple and quick, and condition controllability is good, and cost is relatively low.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of sophora beverage and preparation method thereof.
Background technique
Beverage, also known as drink are the liquid drunk for human or animal, are to have by quantitative package and quench one's thirst, provide battalion
The effect supported or refreshed oneself.For at present, the effect of most beverages is all relatively simple, and some only has effect of quenching one's thirst, and has
Nutrition can only be provided or refresh oneself.
In existing commercial beverage, some beverage sugar contents are high, are unsuitable for the crowd with diabetes and drink；Part beverage
It is this kind of to be unable to long-term drinking with potential hazard, such as soda, it otherwise will will affect our digestive system, also can
Lead to the harm such as fat, erosion tooth.In addition to this, there are also part beverages to have added various additives and preservative, to body
Harm it is self-evident.
Summary of the invention
The purpose of the present invention is to provide a kind of sophora beverage, which is free of preservative and antioxidant, mouthfeel
It is excellent, sweet and sour taste, while there is the fragrance of sophora flower and rose, not only there is effect of preferably quenching one's thirst, moreover it is possible to indirectly slow
Solution illness is cured the disease, and certain medical value is played.
The second object of the present invention is to provide a kind of preparation method of above-mentioned sophora beverage, and this method is simple and quick, item
Part controllability is good, and cost is relatively low.
The present invention solves its technical problem and adopts the following technical solutions to realize:
The present invention proposes that a kind of sophora beverage, the raw material of sophora beverage include major ingredient and auxiliary material.
Major ingredient includes sophora flower, rose and the water that proportion is 3-4g:0.65-0.85g:200-400mL.
Auxiliary material includes sweetener and acid, and the proportion of sweetener and water is 1-2g:100mL, the proportion of acid and water
For 0.01-0.03g:100mL.
The present invention also proposes the preparation method of above-mentioned sophora beverage, comprising the following steps: is brewed according to the ratio with water clean
Sophora flower and rose filter for the first time, take filtrate, and sweetener and acid are added according to the ratio, and dissolution filters for the second time, takes filter
Liquid, sterilizing.
The beneficial effect for the sophora beverage and preparation method thereof that present pre-ferred embodiments provide includes:
The sophora beverage that present pre-ferred embodiments provide is free of preservative and antioxidant, and mouthfeel is excellent, sweet and sour taste,
There is the fragrance of sophora flower and rose simultaneously, not only there is effect of preferably quenching one's thirst, moreover it is possible to alleviate illness indirectly or cure the disease, rise
To certain medical value.Preparation method is simple and quick, and condition controllability is good, and cost is relatively low.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Sophora beverage of the embodiment of the present invention and preparation method thereof is specifically described below.
In the application, the raw material of sophora beverage includes major ingredient and auxiliary material.Major ingredient includes that proportion is 3-4g:0.65-0.85g:
Sophora flower, rose and the water of 200-400mL.
Auxiliary material includes sweetener and acid, and the proportion of sweetener and water is 1-2g:100mL, the proportion of acid and water
For 0.01-0.03g:100mL.
In some specific embodiments, major ingredient includes the Chinese scholartree that proportion is 3.2-3.8g:0.7-0.8g:250-350mL
Flower, rose and water.The proportion of sweetener and water is 1.2-1.8g:100mL in auxiliary material, and the proportion of acid and water is 0.015-
0.025g:100mL.
In some preferred embodiments, major ingredient include proportion be the sophora flower of 3.5g:0.75g:300mL, rose and
Water.The proportion of sweetener and water is 1.5g:100mL in auxiliary material, and the proportion of acid and water is 0.02g:100mL.
Each material composition proportion is obtained in mode sophora beverage mouthfeel is preferably carried out more preferably by above-mentioned.
In the application, sophora flower and rose can be fresh flower, or dried flower.Preferably, based on dried flower.
Rutin, Quercetin contained in sophora flower, three note saponins, tanning and sophoradiol etc. not only have antibacterial and cool
The effect of blood hemostasis, moreover it is possible to which clearing liver-fire improves the function of capillary, keeps the normal resistance of capillary, not only such as
This, sophora flower also all has preventing hypertension, diabetes certain beneficial.Rose rich in citronellol, nerol, geraniol with
And the aroma volatiles such as benzyl carbinol, have the effects that clearing heat and detoxicating, promotion metabolism, warm stomach invigorating the spleen.
It not only can make to drink under the two mating reaction using sophora flower and rose as the main component of beverage in the application
Material mouth sense and fragrance are all good, and the certain lowering blood pressure and blood fat of beverage can also be assigned, solution is fullyed recover from an illness, antiulcer and keep capillary
Vascular stability and other effects.
Preferably, water used herein at least meet it is claimed below: 2 degree of turbidity <, 5 degree of coloration <, total dissolved solid
< 500mg/L, total hardness < 100mg/L, iron (in terms of Fe) < 0.1, potassium permanganate consumption < 10mg/L, total alkalinity is (with carbon
Sour calcium meter) < 50mg/L, free chlorine < 0.1mg/L and pathogenic bacteria must not be detected.
In the application, Sweetening agents such as may include in fructose, sucrose, glucose, Aspartame and Sucralose extremely
Few one kind.In addition, it may further comprise honey, xylitol or D-sorbite etc..
Wherein, fructose is to have preferable wetting action to food with refrigerant sense.When manufacturing the beverage of same sugariness,
Fructose amount ratio sucrose is few, can manufacture diet beverage, but its price is high, is easy moisture absorption and generates brown stain.
Sucrose includes white granulated sugar, brown sugar and rock sugar etc., has preferable antisepsis, cheap, but is easy moisture absorption, hair
Raw caking phenomenon.
The heat resistance of glucose is poorer than sucrose, and sugariness is 75% or so of sucrose, flavor, color and the perfume (or spice) of energy fortified beverage
Gas, heat absorption when being dissolved in water can make beverage generate refrigerant sense, but sugariness can be varied at any time.
Aspartame and Sucralose belong to non-nutritive sweeteners, have the characteristics that low in calories or empty calory, are drinking
Heat is hardly provided in material.
In some preferred embodiments, sucrose can be selected in sweetener, more preferably using the white granulated sugar conduct in sucrose
Sweetener.In the range of the additive amount control in this application of white granulated sugar, it can make sophora beverage that there is fast suitable sense but not make
At the sweet tea sense for being not easy to dissipate.
In the application, acid for example may include at least one of malic acid, citric acid and tartaric acid.
Wherein, citric acid flavor is fast, tart flavour is soft, it is tasty and refreshing, have refrigerant sense.Malic acid is highly soluble in water, and sour high intensity is
1.2 times or so of citric acid, tart flavour slightly irritation, retention time is long, more tasty and more refreshing, slightly bitterness sense.Tartaric acid is soluble in
Water and ethyl alcohol have slightly puckery astringent taste, and tart flavour is stronger, are 1.1-1.3 times of citric acid.
In some preferred embodiments, acid includes citric acid and malic acid.More preferably, citric acid and malic acid
Weight ratio be 1:1.By taking preferred embodiment in the application as an example, the proportion of acid and water is specifically referred to: apple
The proportion of acid, citric acid and water is followed successively by 0.01g:0.01g:100mL.Malic acid and citric acid are used cooperatively, taste can be played
Feel complementation.
It holds, sophora beverage color provided herein is in light brown, and sweet and sour taste not only has the faint scent of sophora flower,
Simultaneously also with the fragrance of rose.The pH value of the sophora beverage finished product substantially 5.75-6.50, sugar content 5-10wt%.
In addition, present invention also provides a kind of preparation methods of above-mentioned sophora beverage, it may include following steps: use according to the ratio
Water brews clean sophora flower and rose, filters for the first time, takes filtrate, and sweetener and acid are added according to the ratio, dissolves, second
Secondary filtering takes filtrate, sterilizing.
Cleaning preferably using cold water (be no more than 25 DEG C) cleaning sophora flower and rose, to avoid destroying in the process of cleaning or
The amount of activated substance being lost in raw material.
In some preferred embodiments, brew is to brew 8-12min with the water more than or equal to 98 DEG C.Some more excellent
In the embodiment of choosing, brewing is to brew 10min with 100 DEG C of boiling water.
Then the addition sequence of sweetener and acid adds the sequence of acid to be added again preferably according to sweetener is first added.
When sweetener is white granulated sugar, and acid is citric acid and malic acid, then successively by the sequence of white granulated sugar, citric acid and malic acid
It is added.
After second is filtered, insoluble particulates are removed, filtrate is then collected and sterilizes.It can refer to ground, sterilizing can be with
It is sterilized under conditions of 115 DEG C 18-22min using high-pressure sterilizing pot.It is worth noting that sterilising temp it is unsuitable it is excessively high (such as
121 DEG C), change colour to avoid sophora beverage under hot conditions.
Further, resulting beverage is subjected to sterile filling, is finally packaged into finished product.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
Sophora beverage provided in this embodiment, in raw material major ingredient contain the dry sophora flower of 6g, 1.3g dried rose and
The water of 400mL, auxiliary material contain the citric acid of the white granulated sugar of 4g, the malic acid of 0.02g and 0.02g.Water used meets institute above
Column require.
Embodiment 2
The present embodiment the difference from embodiment 1 is that: major ingredient contains the dried rose and 800mL of the dry sophora flower of 8g, 17g
Water, auxiliary material contains the citric acid of the white granulated sugar of 16g, the malic acid of 0.12g and 0.12g.
Embodiment 3
The present embodiment the difference from embodiment 1 is that: major ingredient contain the dry sophora flower of 6.4g, 1.4g dried rose and
The water of 500mL, auxiliary material contain the citric acid of the white granulated sugar of 6g, the malic acid of 0.0375g and 0.0375g.
Embodiment 4
The present embodiment the difference from embodiment 1 is that: major ingredient contain the dry sophora flower of 7.6g, 1.6g dried rose and
The water of 700mL, auxiliary material contain the citric acid of the white granulated sugar of 12.6g, the malic acid of 0.0875g and 0.0875g.
Embodiment 5
The present embodiment the difference from embodiment 1 is that: major ingredient contain the dry sophora flower of 7g, 1.5g dried rose and
The water of 600mL, auxiliary material contain the citric acid of the white granulated sugar of 9g, the malic acid of 0.06g and 0.06g.
Embodiment 6
The present embodiment and unique difference of embodiment 1 are: sophora flower and rose in major ingredient are all made of fresh flower.
Embodiment 7
Unique difference of the present embodiment and embodiment 1 is: sweetener uses fructose and Aspartame, acid only with
Malic acid.
Embodiment 8
The present embodiment and unique difference of embodiment 1 are: sweetener uses glucose and Sucralose, and acid is only adopted
Use citric acid.
Embodiment 9
The present embodiment and unique difference of embodiment 1 are: sweetener uses rock sugar, honey and D-sorbite, acid
Using tartaric acid, malic acid and citric acid.
Embodiment 10
The present embodiment provides a kind of preparation method of sophora beverage, the proportion of each raw material can refer to above-described embodiment 1-9 and appoint
One sophora beverage.It is specific: with 25 DEG C of cold water wash sophora flower and rose, to be brewed according to the ratio with 98 DEG C of water clean
Sophora flower and rose 12min filter for the first time, take filtrate, sequentially add according to the ratio sweetener and acid (when acid simultaneously
Containing citric acid and when malic acid, first adding citric acid, then plus malic acid), dissolution is filtered for second, insoluble particulates are removed,
Filtrate is taken, sterilize 22min under conditions of 115 DEG C.Sterile filling is packaged into finished product.
Embodiment 11
The present embodiment and the difference of embodiment 10 are: with 20 DEG C of cold water wash sophora flower and rose, according to the ratio with 99
DEG C water brew clean sophora flower and rose 8min, filter for the first time, take filtrate, sequentially add sweetener and tart flavour according to the ratio
Agent (when acid contains citric acid and malic acid simultaneously, first adding citric acid, then plus malic acid), dissolution, second of filtering removes
Insoluble particulates are removed, filtrate is taken, sterilize 18min under conditions of 115 DEG C.Sterile filling is packaged into finished product.
Embodiment 12
The present embodiment and the difference of embodiment 10 are: with 15 DEG C of cold water wash sophora flower and rose, according to the ratio with 100
DEG C water brew clean sophora flower and rose 10min, filter for the first time, take filtrate, sequentially add sweetener and acid according to the ratio
Taste agent (when acid contains citric acid and malic acid simultaneously, first adding citric acid, then plus malic acid), dissolution, second of filtering,
Insoluble particulates are removed, take filtrate, sterilize 20min under conditions of 115 DEG C.Sterile filling is packaged into finished product.
Test example 1
The proportion with embodiment 5 prepares sophora beverage as described in Example 12.
Respectively in Guizhou, Beijing, 100 people of each random investigation in Xinjiang and 4, Hainan city, wherein 18-25 years old age bracket
Account for 40%, 26-40 years old age bracket account for 40%, 41-60 years old age bracket account for 10%, 61-80 years old age bracket account for 10%, respectively
Sensory evaluation carried out to the sophora beverage that is prepared, standards of grading as shown in table 1 (wherein, mouthfeel weight accounts for the 40% of total score,
The weight of fragrance and color accounts for the 15% of total score respectively, and the weight of appearance accounts for the 30% of total score).
1 sensory evaluation criteria of table
After examination is drunk, above-mentioned 400 people is that fragrance 9.8 divides to the evaluation result (being averaged) of sophora beverage, color 9.6
Point, appearance 9.9 is divided, and mouthfeel 9.8 is divided.
In addition, will be allowed according to raw material proportioning provided by the application other embodiments and the resulting sophora beverage of preparation process
The above-mentioned examination person of drinking examination is drunk, the results show that the fragrance, color, appearance and mouthfeel score in Analyses Methods for Sensory Evaluation Results are all larger than 9.5
Point, illustrate to meet through the sophora beverage that the embodiment of the present application is prepared majority of populations drinks taste.
Test example 2
Nutrient content measurement is carried out to sophora beverage is prepared with the proportion of embodiment 5 as described in Example 12,
The results are shown in Table 2.
2 nutrient content of table
| Nutrient | Content | Nutrient | Content |
| Carbohydrate (g) | 17.0 | Vitamin A (μ g) | 67.0 |
| Thiamine (mg) | 0.04 | Phosphorus (mg) | 69.0 |
| Calcium (mg) | 83.0 | Vitamin C (mg) | 30.0 |
| Iron (mg) | 3.6 | Fatty (g) | 0.7 |
As can be seen from Table 2, the sophora beverage being prepared through the embodiment of the present application is full of nutrition, is conducive to as drinking person
Corresponding nutriment is supplemented, health status is improved.
In conclusion sophora beverage provided in an embodiment of the present invention is free of preservative and antioxidant, mouthfeel is excellent, sour-sweet
It is palatable, while there is the fragrance of sophora flower and rose, not only there is effect of preferably quenching one's thirst, moreover it is possible to alleviate illness indirectly or control
Disease plays certain medical value.Preparation method is simple and quick, and condition controllability is good, and cost is relatively low.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of sophora beverage, which is characterized in that the raw material of the sophora beverage includes major ingredient and auxiliary material；
The major ingredient includes sophora flower, rose and the water that proportion is 3-4g:0.65-0.85g:200-400mL；
The auxiliary material includes sweetener and acid, and the proportion of the sweetener and water is 1-2g:100mL, the acid with
The proportion of water is 0.01-0.03g:100mL.
2. sophora beverage according to claim 1, which is characterized in that the major ingredient includes that proportion is 3.2-3.8g:0.7-
The sophora flower, the rose and the water of 0.8g:250-350mL；
The proportion of sweetener described in the auxiliary material and water is 1.2-1.8g:100mL, and the proportion of the acid and water is
0.015-0.025g:100mL.
3. sophora beverage according to claim 2, which is characterized in that the major ingredient includes that proportion is 3.5g:0.75g:
The sophora flower, the rose and the water of 300mL；
The proportion of sweetener described in the auxiliary material and water is 1.5g:100mL, and the proportion of the acid and water is 0.02g:
100mL。
4. sophora beverage according to claim 1-3, which is characterized in that the sweetener include fructose, sucrose,
At least one of glucose, Aspartame and Sucralose；
Preferably, the sweetener is the sucrose；
More preferably, the sweetener is the white granulated sugar in the sucrose.
5. sophora beverage according to claim 1-3, which is characterized in that the acid includes malic acid, lemon
At least one of lemon acid and tartaric acid；
Preferably, the acid includes citric acid and malic acid；
More preferably, the weight ratio of the citric acid and the malic acid is 1:1.
6. sophora beverage according to claim 1-3, which is characterized in that the pH value of the sophora beverage is
5.75-6.50 sugar content 5-10wt%.
7. the preparation method of sophora beverage as claimed in any one of claims 1 to 6, which comprises the following steps: press
Proportion brews the clean sophora flower and the rose with water, filters for the first time, takes filtrate, the sweetener is added according to the ratio
With the acid, dissolution, second of filtering takes filtrate, sterilizes.
8. preparation method according to claim 7, which is characterized in that using the water no more than 25 DEG C clean the sophora flower and
The rose.
9. preparation method according to claim 7, which is characterized in that brewing is to brew 8- with the water more than or equal to 98 DEG C
12min；
Preferably, brew is to brew 10min with 100 DEG C of boiling water.
10. preparation method according to claim 7, which is characterized in that sterilizing is the 18- that sterilizes under conditions of 115 DEG C
22min。
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