CN109527312A - Functional marine biology typical local food adds composition, beverage and preparation method thereof - Google Patents
Functional marine biology typical local food adds composition, beverage and preparation method thereof Download PDFInfo
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- CN109527312A CN109527312A CN201811533350.9A CN201811533350A CN109527312A CN 109527312 A CN109527312 A CN 109527312A CN 201811533350 A CN201811533350 A CN 201811533350A CN 109527312 A CN109527312 A CN 109527312A
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- marine biology
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- true ascidian
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- 239000000203 mixture Substances 0.000 title claims abstract description 23
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013305 food Nutrition 0.000 title claims abstract description 13
- 241000251557 Ascidiacea Species 0.000 claims abstract description 63
- 241000274938 Suaeda heteroptera Species 0.000 claims abstract description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 13
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 13
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 13
- 229960004543 anhydrous citric acid Drugs 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000002002 slurry Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 240000006365 Vitis vinifera Species 0.000 claims abstract 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000001569 carbon dioxide Substances 0.000 claims description 18
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 16
- 239000008367 deionised water Substances 0.000 claims description 14
- 229910021641 deionized water Inorganic materials 0.000 claims description 14
- 238000004108 freeze drying Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 241000459479 Capsula Species 0.000 claims description 13
- 241000586290 Suaeda salsa Species 0.000 claims description 11
- 239000002904 solvent Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 244000061458 Solanum melongena Species 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 239000004570 mortar (masonry) Substances 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 3
- 239000002775 capsule Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 239000003960 organic solvent Substances 0.000 abstract description 2
- 241000219095 Vitis Species 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000000926 separation method Methods 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 208000024827 Alzheimer disease Diseases 0.000 description 2
- 206010039966 Senile dementia Diseases 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000021323 fish oil Nutrition 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- 241000251556 Chordata Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000201912 Suaeda Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000007882 dietary composition Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- GLCGEJFIZRSXBL-UHFFFAOYSA-N dodeca-1,3,5,7,9,11-hexaene Chemical compound C=CC=CC=CC=CC=CC=C GLCGEJFIZRSXBL-UHFFFAOYSA-N 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 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
-
- 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)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to marine organisms deep process technology fields, and in particular to a kind of functional marine biology typical local food addition composition, beverage and preparation method thereof.A kind of functional marine biology typical local food addition composition, including the true ascidian arbitrarily matched and Suaeda heteroptera.A kind of functional marine biology flavor beverage, the raw material including following parts by weight: 200~500 parts of true ascidian extracting solution, 10~50 parts of fruit grape slurry, 10~80 parts of white granulated sugar, 0.1~1 part of anhydrous citric acid, 0.2~2.0 part of edible salt, surplus are Suaeda heteroptera distillate and are made into 1000 parts.The preparation method of functional marine biology flavor beverage includes: true ascidian extracting solution preparation, the preparation of Suaeda heteroptera distillate, mixing, inflation, filling sterilizing.The method of the present invention is simple, raw materials used to be easy to get, be free of any organic solvent, drink mouthfeel obtained be suitable for, unique flavor, can enhance human immunity but play adjusting body fluid the effect of.
Description
Technical field
The present invention relates to marine organisms deep process technology fields, and in particular to a kind of functional marine biology typical local food adds
Add composition, beverage and preparation method thereof.
Background technique
True ascidian belongs to Chordata, pygochord subphylum, Ascidiacea.True ascidian is that a kind of taste is good, seeks based on eating raw
Costly marine product, mineral matter element rich in are supported, every kind of mineral matter element all plays spy to the physiological function of human body
Different effect is the essential elements that human body carries out metabolic processes.Polyunsaturated fatty acid in true ascidian, especially with EPA and two
Dodecahexaene acid (DHA) attract most attention, have the effects that Adjust-blood lipid, blood pressure lowering, it is antitumor, anti-inflammatory, prevent senile dementia,
And current EPA and DHA is mainly derived from fish oil.The living marine resources of this newest introduction of the true ascidian of comprehensive development and utilization,
It can be used as one of the intake source of EPA and DHA, alleviate the pressure for refining fish oil.
Fluffy Chenopodiaceae Suaeda plant alkali is annual herb halophytes, and growth district is extensive, and quantity is very big, but annual
It is substantially and runs its course, do not efficiently use, result in waste of resources.Since Suaeda salsa is grown in wilderness beach, far from dirty
Dye does not use chemical fertilizer and pesticide, is typical green vegetables.By showing saline land with the comparison of the nutritional ingredient of common vegetable
Containing there are many chemical component, including fatty acid, pigment, polysaccharide etc. during alkali is fluffy, especially it contains flavone compound,
There is the effect of adjusting blood lipid, eliminating oxygen radical, is antifatigue, be a kind of wild healthy vegetable for meeting modern nutriology concept
Dish.
The application about true ascidian and Suaeda salsa in healthy food industry also rests on the laboratory research stage at present,
It is seldom to their deep processing research.
Summary of the invention
The first technical problem to be solved by the present invention is: in view of the deficienciess of the prior art, provide added value compared with
Novel product high, convenient and with health care function.
In order to solve the above technical problems, first technical solution provided by the invention is: a kind of functional marine biology wind
Taste supplemental dietary composition, it is characterised in that: the composition includes true ascidian and the Suaeda heteroptera of any proportion.
Further, the composition includes true ascidian extract and Suaeda heteroptera distillate.
Second technical solution provided by the invention is: a kind of functional marine biology flavor beverage, including following weight
The raw material of number: 200~500 parts of true ascidian extracting solution, 10~50 parts of fruit grape slurry, 10~80 parts of white granulated sugar, anhydrous citric acid
0.1~1 part, 0.2~2.0 part of edible salt, surplus be Suaeda heteroptera distillate and to be made into 1000 parts.
Further, the functional marine biology flavor beverage, the carbon dioxide including 2-4 times of volume of total volume.
Third technical solution provided by the invention is: a kind of preparation method of functional marine biology flavor beverage, packet
Include following steps:
(1) true ascidian extracting solution preparation: true ascidian is dissected, capsula interna, cryogenic freezing, freeze-drying, by the capsula interna of freeze-drying are obtained
It is ground in mortar, crosses 35 meshes and obtain true ascidian powder.A certain amount of true ascidian powder is weighed, uses deionized water for Extraction solvent.Material
Liquid mass ratio is 1:10~15, and at 30 DEG C, 800r/min is stirred 2 hours, and centrifuge separation, 8 layers of filtered through gauze obtain true ascidian and mention
Take liquid；
(2) prepared by Suaeda heteroptera distillate: acquiring fresh Suaeda salsa aubergine blade, 50~60 DEG C of air blast are dry after cleaning repeatedly
It is dry, it crushes；Use deionized water for solvent, by feed liquid mass ratio 1:15~30, ultrasonic vibration 0.5~1.0 is small at 30~40 DEG C
When, it depressurizes 60~70 DEG C and distills obtained Suaeda heteroptera distillate；
(3) by true ascidian extracting solution, fruit grape slurry, white granulated sugar, anhydrous citric acid, edible salt, according to the above ratio respectively dissolve after
Filtering, adds Suaeda heteroptera distillate constant volume；
(4) solution of constant volume by carbonated-water generator according to the above ratio by carbon dioxide mix, carbon dioxide and solution when mixing
Temperature is not higher than 10 DEG C；
(5) finished product is obtained after examining after filling, sterilizing.
By adopting the above-described technical solution, the beneficial effects of the present invention are: product of the present invention has the fluffy distinctive perfume (or spice) of alkali
Gas, not only unique flavor, the alkali Penglai cauline leaf leaf flavones rich in and alkaloid of refinement, have protection cardiovascular and cerebrovascular, resist
The function of fatigue.True ascidian extracting solution mineral matter element rich in, EPA and docosahexaenoic acid (DHA), which have, adjusts blood
Rouge, blood pressure lowering, it is antitumor, anti-inflammatory, prevent the effects of senile dementia.This product is free of any food additives, meets people
The theory of " nutrient health, ecological diet, quality-high and inexpensive ".
Beverage is a kind of drink that people often drink, and both true ascidian and Suaeda salsa are combined, opened by the present invention
Send out functional marine biology flavor beverage a, any organic solvent is not used in preparation process, is guaranteeing drink original local flavor not
Under the premise of change, can enhance human immunity and play the effect of adjusting body fluid, meet people " nutrient health, ecological diet,
It is quality-high and inexpensive " theory, be modern people life in a big health-care good product.
The present invention uses true ascidian and Suaeda salsa to prepare functional marine biology typical local food addition group for primary raw material
Object is closed, the composition can be added in food, beverage or health care product.Raw material sources are extensive, low production cost, and product is made
Mouthfeel is suitable for being worth with important production development.
Specific embodiment
Below with reference to specific embodiment, the present invention is further explained, these embodiments be merely to illustrate the present invention without
For limiting the scope of the invention.In addition, it should also be understood that, after reading the content taught by the present invention, those skilled in the art exist
Every other embodiment obtained under the premise of creative work is not made, shall fall within the protection scope of the present invention.
A kind of functional marine biology flavor beverage of embodiment 1, mainly consist of the following raw materials in parts by weight: true ascidian
300 parts of extracting solution, 20 parts of fruit grape slurry, 10 parts of white granulated sugar, 0.2 part of anhydrous citric acid, 0.3 part of edible salt, surplus are Suaeda heteroptera
Distillate is simultaneously made into 1000 parts, the carbon dioxide of 3 times of volumes.
Production method includes the following steps:
(1) true ascidian extracting solution preparation: true ascidian 15 are dissected, capsula interna, cryogenic freezing, freeze-drying, by freeze-drying are obtained
It is ground in capsula interna mortar, crosses 35 meshes and obtain true ascidian powder.A certain amount of true ascidian powder is weighed, it is molten to extract to use deionized water
Agent.Feed liquid mass ratio is 1:14, and at 30 DEG C, 800r/min is stirred 2 hours, and centrifuge separation, 8 layers of filtered through gauze obtain true ascidian
Extracting solution.
(2) prepared by Suaeda heteroptera distillate: acquiring fresh Suaeda salsa aubergine blade, 50 DEG C of air blast are dry after cleaning repeatedly
It is dry, it crushes；It uses deionized water for solvent, by feed liquid mass ratio 1:22, ultrasonic vibration 0.5 hour at 40 DEG C, depressurizes 60 DEG C of steamings
Evaporate obtained Suaeda heteroptera distillate；
(3) by true ascidian extracting solution, fruit grape slurry, white granulated sugar, anhydrous citric acid, edible salt, according to the above ratio respectively dissolve after
The aperture 0.45um water system filter membrane is crossed, Suaeda heteroptera distillate constant volume is added；
(4) solution of constant volume by carbonated-water generator according to the above ratio by carbon dioxide mix, carbon dioxide and solution when mixing
Temperature is not higher than 10 DEG C
(5) by filling, high pressure sterilization: 115 DEG C of temperature, sterilization time 30 minutes；Finished product is obtained after inspection.
A kind of functional marine biology flavor beverage of embodiment 2, mainly consist of the following raw materials in parts by weight: true ascidian
400 parts of extracting solution, 30 parts of fruit grape slurry, 30 parts of white granulated sugar, 0.5 part of anhydrous citric acid, 0.5 part of edible salt, surplus are Suaeda heteroptera
Distillate is simultaneously made into 1000 parts, the carbon dioxide of 4 times of volumes.
Production method includes the following steps:
(1) true ascidian extracting solution preparation: true ascidian 15 are dissected, capsula interna, cryogenic freezing, freeze-drying, by freeze-drying are obtained
It is ground in capsula interna mortar, crosses 35 meshes and obtain true ascidian powder.A certain amount of true ascidian powder is weighed, it is molten to extract to use deionized water
Agent.Feed liquid mass ratio is 1:15, and at 30 DEG C, 800r/min is stirred 2 hours, and centrifuge separation, 8 layers of filtered through gauze obtain true ascidian
Extracting solution.
(2) prepared by Suaeda heteroptera distillate: acquiring fresh Suaeda salsa aubergine blade, 50 DEG C of air blast are dry after cleaning repeatedly
It is dry, it crushes；It uses deionized water for solvent, by feed liquid mass ratio 1:18, ultrasonic vibration 0.5 hour at 40 DEG C, depressurizes 60 DEG C of steamings
Evaporate obtained Suaeda heteroptera distillate；
(3) by true ascidian extracting solution, fruit grape slurry, white granulated sugar, anhydrous citric acid, edible salt, according to the above ratio respectively dissolve after
The aperture 0.45um water system filter membrane is crossed, Suaeda heteroptera distillate constant volume is added；
(4) solution of constant volume by carbonated-water generator according to the above ratio by carbon dioxide mix, carbon dioxide and solution when mixing
Temperature is not higher than 10 DEG C
(5) by filling, high pressure sterilization: 115 DEG C of temperature, sterilization time 30 minutes；Finished product is obtained after inspection.
A kind of functional marine biology flavor beverage of embodiment 3, mainly consist of the following raw materials in parts by weight: true ascidian
500 parts of extracting solution, 30 parts of fruit grape slurry, 20 parts of white granulated sugar, 0.5 part of anhydrous citric acid, 0.6 part of edible salt, surplus are Suaeda heteroptera
Distillate is simultaneously made into 1000 parts, the carbon dioxide of 4 times of volumes.
Production method includes the following steps:
(1) true ascidian extracting solution preparation: true ascidian 20 are dissected, capsula interna, cryogenic freezing, freeze-drying, by freeze-drying are obtained
It is ground in capsula interna mortar, crosses 35 meshes and obtain true ascidian powder.A certain amount of true ascidian powder is weighed, it is molten to extract to use deionized water
Agent.Feed liquid mass ratio is 1:13, and at 35 DEG C, 800r/min is stirred 2 hours, and centrifuge separation, 8 layers of filtered through gauze obtain true ascidian
Extracting solution.
(2) prepared by Suaeda heteroptera distillate: acquiring fresh Suaeda salsa aubergine blade, 50 DEG C of air blast are dry after cleaning repeatedly
It is dry, it crushes；It uses deionized water for solvent, by feed liquid mass ratio 1:20, ultrasonic vibration 0.5 hour at 40 DEG C, depressurizes 60 DEG C of steamings
Evaporate obtained Suaeda heteroptera distillate；
(3) by true ascidian extracting solution, fruit grape slurry, white granulated sugar, anhydrous citric acid, edible salt, according to the above ratio respectively dissolve after
The aperture 0.45um water system filter membrane is crossed, Suaeda heteroptera distillate constant volume is added；
(4) solution of constant volume by carbonated-water generator according to the above ratio by carbon dioxide mix, carbon dioxide and solution when mixing
Temperature is not higher than 10 DEG C
(5) by filling, high pressure sterilization: 115 DEG C of temperature, sterilization time 30 minutes；Finished product is obtained after inspection.
A kind of functional marine biology flavor beverage of embodiment 4, mainly consist of the following raw materials in parts by weight: true ascidian
350 parts of extracting solution, 40 parts of fruit grape slurry, 40 parts of white granulated sugar, 0.4 part of anhydrous citric acid, 0.8 part of edible salt, surplus are Suaeda heteroptera
Distillate is simultaneously made into 1000 parts, the carbon dioxide of 3.5 times of volumes.
Production method includes the following steps:
(1) true ascidian extracting solution preparation: true ascidian 20 are dissected, capsula interna, cryogenic freezing, freeze-drying, by freeze-drying are obtained
It is ground in capsula interna mortar, crosses 35 meshes and obtain true ascidian powder.A certain amount of true ascidian powder is weighed, it is molten to extract to use deionized water
Agent.Feed liquid mass ratio is 1:15, and at 35 DEG C, 800r/min is stirred 2 hours, and centrifuge separation, 8 layers of filtered through gauze obtain true ascidian
Extracting solution.
(2) prepared by Suaeda heteroptera distillate: acquiring fresh Suaeda salsa aubergine blade, 50 DEG C of air blast are dry after cleaning repeatedly
It is dry, it crushes；It uses deionized water for solvent, by feed liquid mass ratio 1:16, ultrasonic vibration 0.5 hour at 40 DEG C, depressurizes 60 DEG C of steamings
Evaporate obtained Suaeda heteroptera distillate；
(3) by true ascidian extracting solution, fruit grape slurry, white granulated sugar, anhydrous citric acid, edible salt, according to the above ratio respectively dissolve after
The aperture 0.45um water system filter membrane is crossed, Suaeda heteroptera distillate constant volume is added；
(4) solution of constant volume by carbonated-water generator according to the above ratio by carbon dioxide mix, carbon dioxide and solution when mixing
Temperature is not higher than 10 DEG C
(5) by filling, high pressure sterilization: 115 DEG C of temperature, sterilization time 30 minutes；Finished product is obtained after inspection.
Claims (10)
1. a kind of functional marine biology typical local food adds composition, it is characterised in that: the composition includes any proportion
True ascidian and Suaeda heteroptera.
2. functional marine biology typical local food according to claim 1 adds composition, it is characterised in that: the group
Closing object includes true ascidian extract and Suaeda heteroptera distillate.
3. functional marine biology typical local food according to claim 2 adds composition, it is characterised in that: described is true
Ascidian extract is prepared by the following method: true ascidian being dissected, obtains capsula interna, cryogenic freezing, freeze-drying will be in freeze-dryings
It grinds to obtain true ascidian powder in capsule mortar；It uses deionized water for Extraction solvent, with feed liquid mass ratio is 1:10 with true ascidian powder
~15 mix, and at 30 DEG C, 800r/min is stirred 2 hours, are centrifugated, and filtering obtains true ascidian extracting solution.
4. functional marine biology typical local food according to claim 2 adds composition, it is characterised in that: the wing
The fluffy distillate of alkali is prepared by the following method: acquiring fresh Suaeda salsa aubergine blade, 50~60 DEG C of air blast after cleaning repeatedly
It dry, pulverize；Use deionized water for solvent, by feed liquid mass ratio 1:15~30, ultrasonic vibration 0.5~1.0 at 30~40 DEG C
Hour, it depressurizes 60~70 DEG C and distills obtained Suaeda heteroptera distillate.
5. a kind of purposes of functional marine biology typical local food addition composition, it is characterised in that: the composition is for adding
Into food, beverage or health care product.
6. a kind of functional marine biology flavor beverage, it is characterised in that: the raw material including following parts by weight: true ascidian is extracted
200~500 parts of liquid, 10~50 parts of fruit grape slurry, 10~80 parts of white granulated sugar, 0.1~1 part of anhydrous citric acid, edible salt 0.2~
2.0 parts, surplus be Suaeda heteroptera distillate and to be made into 1000 parts.
7. functional marine biology flavor beverage according to claim 6, it is characterised in that: including 2-4 times of body of total volume
Long-pending carbon dioxide.
8. a kind of preparation method of functional marine biology flavor beverage, which comprises the following steps:
(1) true ascidian extracting solution preparation: true ascidian is dissected, capsula interna, cryogenic freezing, freeze-drying, by the capsula interna of freeze-drying are obtained
It grinds to obtain true ascidian powder in mortar；Use deionized water for Extraction solvent, with true ascidian powder with feed liquid mass ratio for 1:10~
15 mix, and at 30 DEG C, 800r/min is stirred 2 hours, are centrifugated, and filtering obtains true ascidian extracting solution；
(2) prepared by Suaeda heteroptera distillate: acquiring fresh Suaeda salsa aubergine blade, 50~60 DEG C of air blast are dry after cleaning repeatedly
It is dry, it crushes；Use deionized water for solvent, by feed liquid mass ratio 1:15~30, ultrasonic vibration 0.5~1.0 is small at 30~40 DEG C
When, it depressurizes 60~70 DEG C and distills obtained Suaeda heteroptera distillate；
(3) by true ascidian extracting solution, fruit grape slurry, white granulated sugar, anhydrous citric acid, edible salt, according to the above ratio respectively dissolve after
Filtering, adds Suaeda heteroptera distillate constant volume；
(4) solution of constant volume by carbonated-water generator in proportion by carbon dioxide mix, carbon dioxide and solution temperature when mixing
Not higher than 10 DEG C；
(5) finished product is obtained after filling, sterilizing, inspection.
9. the preparation method of functional marine biology flavor beverage according to claim 8, it is characterised in that: step (3)
In, filtering filter membrane is the aperture 0.45um water system film.
10. the preparation method of functional marine biology flavor beverage according to claim 8, it is characterised in that: step (5)
In, it sterilizes as high pressure sterilization, 115 DEG C of temperature, sterilization time 30 minutes.
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