CN109363010A - A kind of clear dew beverage - Google Patents
A kind of clear dew beverage Download PDFInfo
- Publication number
- CN109363010A CN109363010A CN201811342719.8A CN201811342719A CN109363010A CN 109363010 A CN109363010 A CN 109363010A CN 201811342719 A CN201811342719 A CN 201811342719A CN 109363010 A CN109363010 A CN 109363010A
- Authority
- CN
- China
- Prior art keywords
- juice
- inspissated juice
- dew beverage
- strawberry
- kiwi berry
- 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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- 235000013361 beverage Nutrition 0.000 title claims abstract description 32
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 61
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 25
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 25
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 25
- 244000298715 Actinidia chinensis Species 0.000 claims abstract description 22
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 22
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 22
- 235000021028 berry Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 241000026010 Dendrobium candidum Species 0.000 claims abstract description 16
- 241000756943 Codonopsis Species 0.000 claims abstract description 14
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 14
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 13
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 13
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 13
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 41
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- 238000000034 method Methods 0.000 claims description 19
- 108010015776 Glucose oxidase Proteins 0.000 claims description 10
- 239000004366 Glucose oxidase Substances 0.000 claims description 10
- 235000015203 fruit juice Nutrition 0.000 claims description 10
- 229940116332 glucose oxidase Drugs 0.000 claims description 10
- 235000019420 glucose oxidase Nutrition 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 9
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
- 235000012907 honey Nutrition 0.000 claims description 9
- 230000007062 hydrolysis Effects 0.000 claims description 9
- 238000006460 hydrolysis reaction Methods 0.000 claims description 9
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 9
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 9
- 239000003381 stabilizer Substances 0.000 claims description 9
- 239000000230 xanthan gum Substances 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- 229940082509 xanthan gum Drugs 0.000 claims description 9
- 235000010493 xanthan gum Nutrition 0.000 claims description 9
- 235000015165 citric acid Nutrition 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 8
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 7
- 240000000171 Crataegus monogyna Species 0.000 claims description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 7
- 238000002137 ultrasound extraction Methods 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 238000002955 isolation Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000004821 distillation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims 2
- 235000003140 Panax quinquefolius Nutrition 0.000 claims 2
- 235000008434 ginseng Nutrition 0.000 claims 2
- 229930014669 anthocyanidin Natural products 0.000 claims 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims 1
- 235000008758 anthocyanidins Nutrition 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 125000003051 glycosyloxy group Chemical group 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 2
- 235000008216 herbs Nutrition 0.000 abstract description 2
- 230000010354 integration Effects 0.000 abstract description 2
- 235000019441 ethanol Nutrition 0.000 description 26
- 239000007788 liquid Substances 0.000 description 17
- 238000002386 leaching Methods 0.000 description 12
- 241000245665 Taraxacum Species 0.000 description 11
- 230000001376 precipitating effect Effects 0.000 description 7
- 230000000717 retained effect Effects 0.000 description 6
- 238000000926 separation method Methods 0.000 description 6
- 238000001556 precipitation Methods 0.000 description 5
- 238000003809 water extraction Methods 0.000 description 5
- 239000000284 extract Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 244000144730 Amygdalus persica Species 0.000 description 3
- 241000282693 Cercopithecidae Species 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 101710128063 Carbohydrate oxidase Proteins 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- -1 anthocyanase Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015192 vegetable juice Nutrition 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of clear dew beverages, including following raw material: dendrobium candidum, heriacium tablet, dandelion, Chinese yam, Radix Codonopsis, strawberry inspissated juice, concentrated haw juice, Kiwi berry inspissated juice and water.The clear dew beverage of the present invention has and enhances human immunity effect；Using integration of drinking and medicinal herbs as raw material, nutrition is quenched one's thirst.
Description
Technical field
The present invention relates to a kind of beverage, specifically a kind of clear dew beverage.
Background technique
Beverage, that is, drink is the liquid for people or livestock consumption, it be by quantitative package, for directly drink or by
Certain proportion, which is reconstituted or brewed with water, to be drunk, and ethanol content (mass component) is no more than 0.5% product, and beverage can also be divided into
Beverage underflow or solid forms, its effect are to quench one's thirst, provide nutrition or refresh oneself.
Currently, the exploitation of composite health care beverage is at the early-stage, due to containing macromolecular gelatin substance in compound fruit and vegetable juice, lead
Cause the fruit juice color of production deeper, clarity is low, meanwhile, a small amount of oligosaccharide is contained in juice, oligosaccharide can occur to polymerize meeting
So that juice is darkened and muddiness occur, so fruit juice can change colour, in each process to fruit in actual production after putting for a long time
Vegetable juice color protection, removal of impurities, sterilization, produce that color clarification, mouthfeel is excellent, unique flavor, compound guarantor full of nutrition, quality is stable
Strong beverage.In place of the deficiencies of overcoming existing plant extract technology, concentration technique of fruit juice, common beverages to be unable to health care, clear dew has
Strengthen immunity and liver-protecting and stomach-protecting ease constipation road effect, there is the wide prospect of marketing.
Summary of the invention
The purpose of the present invention is to provide a kind of clear dew beverages, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of clear dew beverage, including following raw material: dendrobium candidum, heriacium tablet, dandelion, Chinese yam, Radix Codonopsis, strawberry concentration
Juice, concentrated haw juice, Kiwi berry inspissated juice and water.
As a further solution of the present invention: the dendrobium candidum, heriacium tablet, dandelion, Chinese yam, Radix Codonopsis, strawberry are dense
Contracting juice, concentrated haw juice, Kiwi berry inspissated juice and the mass volume ratio being added are 0.39-0.49g:0.36-0.41g: 0.38-
0.45g: 0.42-0.47g:0.45-0.51g:17-19mL:21-23mL:19-21mL:400-460mL.
As further scheme of the invention: the dendrobium candidum, heriacium tablet, dandelion, Chinese yam, Radix Codonopsis, strawberry
The mass volume ratio that inspissated juice, concentrated haw juice, Kiwi berry inspissated juice and water are added is 0.4108g:0:3925g: 0.4009g:
0.4507g:0.4710g:18mL:22mL:20mL:440mL.
As further scheme of the invention: the clear dew beverage further includes stabilizer, and stabilizer is honey, lemon
The mixture of acid, sodium carboxymethylcellulose and xanthan gum.
As further scheme of the invention: the addition of the honey, citric acid, sodium carboxymethylcellulose and xanthan gum
Parts by weight be 5 parts, 0.2 part, 0.09 part, 0.07 part.
As further scheme of the invention: the system of the strawberry inspissated juice, concentrated haw juice and Kiwi berry inspissated juice
Preparation Method, comprising the following steps:
1) it cleans: taking distillation condensed water to carry out spray cleaning strawberry, hawthorn or Kiwi berry, cleaning temperature and control at 40 DEG C
Below；
2) it is crushed: strawberry, hawthorn or the Kiwi berry after cleaning being squeezed, add citric acid, stirring and dissolving, then add
Adding citric acid carries out twice pressing, obtains composite fruit juice；
3) it sterilizes: carrying out the sterilization of 25s to the secondary composite fruit juice squeezed out at 90-95 DEG C；
4) it digests
Cellulase, pH 6.5-7.1 is added in the first step；Temperature is at 28-32 DEG C；
Second step is sequentially added into pectase, anthocyanase, glucose oxidase and glucuroide；
5) strawberry inspissated juice, concentrated haw juice or Kiwi berry inspissated juice is made in ultrafiltration, concentration.
As further scheme of the invention: the pH of the cellulase in the step 4) is 7.0, hydrolysis temperature 30
℃。
As the present invention further scheme: pectase, anthocyanase, glucose oxidase in the step 4) and
The pH of glucuroide is 2.5-4.0, and hydrolysis temperature is all 15-55 DEG C.
As the present invention further scheme: pectase, anthocyanase, glucose oxidase in the step 4) and
The pH of glucuroide is 3.5, and hydrolysis temperature is all 50 DEG C.
As further scheme of the invention: cellulase, pectase, anthocyanase, grape in the step 4)
The mass ratio that carbohydrate oxidase and glucuroide are added is 2.2-2.8:1.8-2.3:1.6-2.0:1.6-2.0:1.0-1.8.
As the present invention further scheme: the dendrobium candidum, heriacium tablet, dandelion, Chinese yam and Radix Codonopsis have
Imitating component extracting method includes microwave combination enzymatic isolation method, microwave combination ultrasound assisted extraction method or microwave combination water extraction and alcohol precipitation method.
As further scheme of the invention: specific step is as follows for the microwave combination enzymatic isolation method:
(1) Microwave Pretreatment, microwave power 450W are carried out first, and microwave temperature is 50 DEG C, microwave water bath processing 7min；
(2) enzyme is added, pH is adjusted to 7.5, and decoction 7min is carried out under the conditions of 50 DEG C, extracts 60min；
(3) by step (2) extracting liq and residue separation it is spare；
(4) 75% soaked in absolute ethyl alcohol is added in extracting solution and residue respectively；
(5) extracting solution is filtered, precipitating is retained；
(6) residue soak is filtered, residue is abandoned, obtains alcohol leaching liquid；
(7) alcohol leaching liquid will be deposited in and be mixed and heated volatilization ethyl alcohol concentration.
As further scheme of the invention: specific step is as follows for the microwave combination ultrasound assisted extraction method:
(1) Microwave Pretreatment, microwave power 450W are carried out first, and microwave temperature is 50 DEG C, microwave water bath processing 7min；
Its technical parameter is that solid-liquid ratio is 1:30, ultrasonic 45min, and ultrasonic temperature is 55 DEG C, is extracted 4 times.
(2) decoction 7min, ultrasonic 45min are carried out under the conditions of 35 DEG C -60 DEG C to material；
(3) by step (2) extracting liq and residue separation it is spare；
(4) 75% soaked in absolute ethyl alcohol is added in extracting solution and residue respectively；
(5) extracting solution is filtered, precipitating is retained；
(6) residue soak is filtered, residue is abandoned, obtains alcohol leaching liquid；
(7) alcohol leaching liquid will be deposited in and be mixed and heated volatilization ethyl alcohol concentration.
As further scheme of the invention: specific step is as follows for the microwave combination water extraction and alcohol precipitation method:
(1) Microwave Pretreatment 10min, microwave power 450W are used first, microwave temperature is 75 DEG C, solid-liquid ratio 1:15,
Concentration of alcohol is 95%, extraction time 4.5h；
(2) decoction 7min is carried out under the conditions of 35 DEG C -60 DEG C to material, extracts 4.5h；
(3) extracting liq in step (2) and residue separation is spare；
(4) 95% soaked in absolute ethyl alcohol is added in extracting solution and residue respectively；
(5) extracting solution is filtered, precipitating is retained；
(6) residue soak is filtered, residue is abandoned, obtains alcohol leaching liquid；
(7) alcohol leaching liquid will be deposited in and be mixed and heated volatilization ethyl alcohol concentration.
Compared with prior art, the beneficial effects of the present invention are:
1, have and enhance human immunity effect；
2, it using concentration of juices technique, solves prior art composite fruit juice and puts discoloration, polymerization reaction, precipitating, oxidation etc. long
Problem；
3, not only nutritious but also quench one's thirst using integration of drinking and medicinal herbs as raw material；
4, microwave combination enzymatic isolation method, microwave combination ultrasound assisted extraction method or microwave combination water extraction and alcohol precipitation method technique it is simplified,
Extraction efficiency is high, with high purity, at low cost
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of clear dew beverage, including following raw material: dendrobium candidum, heriacium tablet, dandelion, mountain
Medicine, Radix Codonopsis, strawberry inspissated juice, concentrated haw juice, Kiwi berry inspissated juice and water.
Wherein, the dendrobium candidum, heriacium tablet, dandelion, Chinese yam, Radix Codonopsis, strawberry inspissated juice, concentrated haw juice, Mi
The mass volume ratio that monkey peach inspissated juice and water are added is 0.39g:0.36g: 0.38g: 0.42g:0.45g:17mL:21mL:19mL:
400mL；The clear dew beverage further includes stabilizer, and stabilizer is the mixed of honey, citric acid, sodium carboxymethylcellulose and xanthan gum
Close object；The parts by weight of the addition of the honey, citric acid, sodium carboxymethylcellulose and xanthan gum be 5 parts, 0.2 part, 0.09 part,
0.07 part.
Embodiment 2
In the embodiment of the present invention, a kind of clear dew beverage, including following raw material: dendrobium candidum, heriacium tablet, dandelion, mountain
Medicine, Radix Codonopsis, strawberry inspissated juice, concentrated haw juice, Kiwi berry inspissated juice and water.
Wherein, the dendrobium candidum, heriacium tablet, dandelion, Chinese yam, Radix Codonopsis, strawberry inspissated juice, concentrated haw juice, Mi
The mass volume ratio that monkey peach inspissated juice and water are added is 0.49g:0.41g: 0.45g: 0.47g:0.51g:19mL:23mL:21mL:
460mL；The clear dew beverage further includes stabilizer, and stabilizer is the mixed of honey, citric acid, sodium carboxymethylcellulose and xanthan gum
Close object；The parts by weight of the addition of the honey, citric acid, sodium carboxymethylcellulose and xanthan gum be 5 parts, 0.2 part, 0.09 part,
0.07 part.
Embodiment 3
In the embodiment of the present invention, a kind of clear dew beverage, including following raw material: dendrobium candidum, heriacium tablet, dandelion, mountain
Medicine, Radix Codonopsis, strawberry inspissated juice, concentrated haw juice, Kiwi berry inspissated juice and water.
Wherein, the dendrobium candidum, heriacium tablet, dandelion, Chinese yam, Radix Codonopsis, strawberry inspissated juice, concentrated haw juice, Mi
The mass volume ratio that monkey peach inspissated juice and water are added is 0.4108g:0:3925g: 0.4009g: 0.4507g:0.4710g:18mL:
22mL:20mL:440mL；The clear dew beverage further includes stabilizer, stabilizer be honey, citric acid, sodium carboxymethylcellulose and
The mixture of xanthan gum；The parts by weight of the addition of the honey, citric acid, sodium carboxymethylcellulose and xanthan gum are 5 parts, 0.2
Part, 0.09 part, 0.07 part.
The preparation method of strawberry inspissated juice, concentrated haw juice and Kiwi berry inspissated juice, comprising the following steps:
1) it cleans: taking distillation condensed water to carry out spray cleaning strawberry, hawthorn or Kiwi berry, cleaning temperature and control at 40 DEG C
Below；
2) it is crushed: strawberry, hawthorn or the Kiwi berry after cleaning being squeezed, add citric acid, stirring and dissolving, then add
Adding citric acid carries out twice pressing, obtains composite fruit juice；
3) it sterilizes: carrying out the sterilization of 25s to the secondary composite fruit juice squeezed out at 90-95 DEG C；
4) it digests
Cellulase, pH 6.5-7.1 is added in the first step；Temperature is at 28-32 DEG C；
Second step is sequentially added into pectase, anthocyanase, glucose oxidase and glucuroide；
5) strawberry inspissated juice, concentrated haw juice or Kiwi berry inspissated juice is made in ultrafiltration, concentration.
Wherein, the pH of the cellulase in the step 4) is 7.0, and hydrolysis temperature is 30 DEG C；Fruit in the step 4)
Glue enzyme, anthocyanase, glucose oxidase and glucuroide pH be all 2.5-4.0, hydrolysis temperature is all 15-55 DEG C；Institute
The pH for stating the pectase in step 4), anthocyanase, glucose oxidase and glucuroide is 3.5, and hydrolysis temperature is all
50℃；The matter that cellulase, pectase, anthocyanase, glucose oxidase and glucuroide in the step 4) are added
Amount is than being 2.2-2.8:1.8-2.3:1.6-2.0:1.6-2.0:1.0-1.8.
Dendrobium candidum, heriacium tablet, dandelion, Chinese yam and Radix Codonopsis extraction process of effective component include that microwave combines enzymatic hydrolysis
Method, microwave combination ultrasound assisted extraction method or microwave combination water extraction and alcohol precipitation method.
Wherein, specific step is as follows for the microwave combination enzymatic isolation method:
(1) Microwave Pretreatment, microwave power 450W are carried out first, and microwave temperature is 50 DEG C, microwave water bath processing 7min；
(2) enzyme is added, pH is adjusted to 7.5, and decoction 7min is carried out under the conditions of 50 DEG C, extracts 60min；
(3) by step (2) extracting liq and residue separation it is spare；
(4) 75% soaked in absolute ethyl alcohol is added in extracting solution and residue respectively；
(5) extracting solution is filtered, precipitating is retained；
(6) residue soak is filtered, residue is abandoned, obtains alcohol leaching liquid；
(7) alcohol leaching liquid will be deposited in and be mixed and heated volatilization ethyl alcohol concentration.
Specific step is as follows for the microwave combination ultrasound assisted extraction method:
(1) Microwave Pretreatment, microwave power 450W are carried out first, and microwave temperature is 50 DEG C, microwave water bath processing 7min；
Its technical parameter is that solid-liquid ratio is 1:30, ultrasonic 45min, and ultrasonic temperature is 55 DEG C, is extracted 4 times.
(2) decoction 7min, ultrasonic 45min are carried out under the conditions of 35 DEG C -60 DEG C to material；
(3) by step (2) extracting liq and residue separation it is spare；
(4) 75% soaked in absolute ethyl alcohol is added in extracting solution and residue respectively；
(5) extracting solution is filtered, precipitating is retained；
(6) residue soak is filtered, residue is abandoned, obtains alcohol leaching liquid；
(7) alcohol leaching liquid will be deposited in and be mixed and heated volatilization ethyl alcohol concentration.
Specific step is as follows for the microwave combination water extraction and alcohol precipitation method:
(1) Microwave Pretreatment 10min, microwave power 450W are used first, microwave temperature is 75 DEG C, solid-liquid ratio 1:15,
Concentration of alcohol is 95%, extraction time 4.5h；
(2) decoction 7min is carried out under the conditions of 35 DEG C -60 DEG C to material, extracts 4.5h；
(3) extracting liq in step (2) and residue separation is spare；
(4) 95% soaked in absolute ethyl alcohol is added in extracting solution and residue respectively；
(5) extracting solution is filtered, precipitating is retained；
(6) residue soak is filtered, residue is abandoned, obtains alcohol leaching liquid；
(7) alcohol leaching liquid will be deposited in and be mixed and heated volatilization ethyl alcohol concentration.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (10)
1. a kind of clear dew beverage, which is characterized in that including following raw material: dendrobium candidum, heriacium tablet, dandelion, Chinese yam, party
Ginseng, strawberry inspissated juice, concentrated haw juice, Kiwi berry inspissated juice and water.
2. a kind of clear dew beverage according to claim 1, which is characterized in that the dendrobium candidum, heriacium tablet, Pu Gong
The mass volume ratio that English, Chinese yam, Radix Codonopsis, strawberry inspissated juice, concentrated haw juice, Kiwi berry inspissated juice and water are added is 0.39-
0.49g:0.36-0.41g: 0.38-0.45g: 0.42-0.47g:0.45-0.51g:17-19mL:21-23mL:19-21mL:
400-460mL。
3. a kind of clear dew beverage according to claim 2, which is characterized in that the dendrobium candidum, heriacium tablet, Pu Gong
The mass volume ratio that English, Chinese yam, Radix Codonopsis, strawberry inspissated juice, concentrated haw juice, Kiwi berry inspissated juice and water are added is 0.4108g:
0:3925g: 0.4009g: 0.4507g:0.4710g:18mL:22mL:20mL:440mL.
4. a kind of clear dew beverage according to claim 1, which is characterized in that the clear dew beverage further includes stabilizer, surely
Determine the mixture that agent is honey, citric acid, sodium carboxymethylcellulose and xanthan gum.
5. a kind of clear dew beverage according to claim 1 to 3, which is characterized in that the strawberry inspissated juice, hawthorn are dense
The preparation method of contracting juice and Kiwi berry inspissated juice, comprising the following steps:
1) clean: distillation condensed water being taken to carry out spray cleaning strawberry, hawthorn or Kiwi berry, cleaning temperature control 40 DEG C with
Under；
2) it is crushed: strawberry, hawthorn or the Kiwi berry after cleaning being squeezed, add citric acid, stirring and dissolving, then add lemon
Lemon acid, carries out twice pressing, obtains composite fruit juice；
3) it sterilizes: carrying out the sterilization of 25s to the secondary composite fruit juice squeezed out at 90-95 DEG C；
4) it digests
Cellulase, pH 6.5-7.1 is added in the first step；Temperature is at 28-32 DEG C；
Second step is sequentially added into pectase, anthocyanase, glucose oxidase and glucuroide；
5) strawberry inspissated juice, concentrated haw juice or Kiwi berry inspissated juice is made in ultrafiltration, concentration.
6. a kind of clear dew beverage according to claim 5, which is characterized in that the pH of the cellulase in the step 4) is
7.0, hydrolysis temperature is 30 DEG C.
7. a kind of clear dew beverage according to claim 5, which is characterized in that pectase, anthocyanidin in the step 4)
The pH of enzyme, glucose oxidase and glucuroide is 2.5-4.0, and hydrolysis temperature is all 15-55 DEG C.
Pectase, anthocyanase, grape glycosyloxy 8. a kind of clear dew beverage according to claim 7, in the step 4)
The pH for changing enzyme and glucuroide is 3.5, and hydrolysis temperature is all 50 DEG C.
9. a kind of clear dew beverage according to claim 5, cellulase, pectase, anthocyanase in the step 4),
The mass ratio that glucose oxidase and glucuroide are added is 2.2-2.8:1.8-2.3:1.6-2.0:1.6-2.0:1.0-
1.8。
10. a kind of clear dew beverage according to claim 1, the dendrobium candidum, heriacium tablet, dandelion, Chinese yam and party
The extraction process of effective component of ginseng includes microwave combination enzymatic isolation method, microwave combination ultrasound assisted extraction method or microwave combination water extracting alcohol
Heavy method.
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|---|---|---|---|---|
| CN113243470A (en) * | 2021-05-27 | 2021-08-13 | 海南木辣达生物科技有限公司 | Preparation method of honey beverage |
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2018
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113243470A (en) * | 2021-05-27 | 2021-08-13 | 海南木辣达生物科技有限公司 | Preparation method of honey beverage |
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Application publication date: 20190222 |