CN110742220A

CN110742220A - Sheep grass juice beverage and preparation method thereof

Info

Publication number: CN110742220A
Application number: CN201911076116.2A
Authority: CN
Inventors: 刘逸飞
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-11-06
Filing date: 2019-11-06
Publication date: 2020-02-04

Abstract

The invention provides a sheep grass juice beverage and a preparation method thereof. The method comprises the following steps: 1) selecting a high-quality pure leymus chinensis raw material, shearing young and tender leaves of the leymus chinensis, cleaning, and shearing into small sections to obtain a fresh raw material; 2) drying and crushing leymus chinensis leaves to obtain leymus chinensis powder; 3) dissolving herba Leymi chinensis powder with hot water, and adding VC to obtain herba Leymi chinensis powder solution; 4) filtering the leymus chinensis solution to obtain clear liquid; 5) taking out the clear liquid, adding the ingredients, mixing and blending to obtain the sheep grass juice beverage; 6) detecting the solid content of the leymus chinensis juice beverage; 7) degassing the leymus chinensis juice to obtain degassed leymus chinensis juice; 8) sterilizing the degassed leymus chinensis juice beverage to obtain a sterilized leymus chinensis juice beverage; 9) and cooling the sterilized leymus chinensis juice beverage, detecting the appearance and the taste, and judging the product quality to obtain the finished leymus chinensis juice beverage. The preparation method of the sheep grass juice provided by the invention is simple to operate, safe and pollution-free.

Description

Sheep grass juice beverage and preparation method thereof

Technical Field

The invention belongs to the field of deep processing of sheep grass, and particularly relates to a sheep grass juice beverage and a preparation method thereof.

Background

The beverage industry is an important component of economic development and has maintained a high-speed healthy development situation for many years. Most of the beverages sold in the market at present are carbonated beverages, fruit juice, mineral water and other products, and the main effects are thirst quenching and small amount of vitamin and mineral supplement. Along with the increasing living standard of people, the health of the beverage is more concerned.

The leymus chinensis beverage is named as 'green storm', the name of the beverage firstly appears in 'three bodies' science fiction novel by Liu Ci Xin, and a protagonist in a book rubs rough wild herbs into powder and puts the powder into water in a thirsty scene, and the beverage is called 'green storm'. I often go to grassland to travel and investigate with experts, inspired by the science fiction novel, an idea is generated: the grassland plants are very abundant, some have a very nutritive value, why can they not be used to make beverages?

Leymus chinensis (Trin.) Tzvel) is a perennial herb of the family Gramineae, and various herbivorous animals like to eat due to rich nutrition and large leaf quantity, and is a good name of 'domestic fine grain'. The herba Leymi chinensis is rich in amino acids, minerals and carotene. The leymus chinensis is barren-resistant and strong in disease resistance, and does not need to add chemical fertilizer or spray pesticide during the growth period, so that the leymus chinensis belongs to a green organic raw material. For a long time, the leymus chinensis is used as a feed to feed livestock, which is very unfortunately. The grass of the leymus chinensis is rich and fragrant in taste, and deep processing is possible to prepare a 'green storm' leymus chinensis juice beverage for direct utilization by human; not only meets the taste requirement, but also supplements the nutrition required by human body.

Disclosure of Invention

The invention aims to provide a preparation method of a goat grass juice beverage.

The preparation method of the sheep grass juice beverage provided by the invention comprises the following steps:

1) taking the Chinese wildrye leaves as materials;

2) cleaning, drying and crushing leymus chinensis leaves to obtain leymus chinensis powder;

3) dissolving herba Leymi chinensis powder, and adding Vitamin C (VC) for antioxidation treatment to obtain herba Leymi chinensis powder solution;

4) filtering the leymus chinensis powder solution, and collecting clear liquid;

5) taking the clear liquid, adding the ingredients, mixing and blending to obtain the sheep grass juice beverage.

In the step 1) of the method, the leymus chinensis can be No. 1 leymus chinensis of the family Zhongke.

The Chinese wildrye leaf is obtained according to the following conditions: selecting young and tender green leaves from the jointing stage to the flowering stage of the leymus chinensis; cutting at a distance of 1-3cm (such as 2cm) from leaf sheath.

In the step 2) of the method, the cleaning can be carried out in tap water, and the leymus chinensis leaves are submerged on the water surface; cleaning for 2-3 times, specifically 3 times; cutting the washed blade into 1-3cm segments (2 cm);

the drying can be carried out in an oven, and the drying temperature is controlled between 70 and 80 ℃, specifically 75 ℃; the drying time is 4-6h, specifically 5 h.

The crushing process can be carried out by a mechanical crusher or a grinder, and can be specifically an electric wall breaking machine; pulverizing for 4-6min, specifically 5 min; pulverizing to obtain green powder with particle size of 80-100 meshes.

In the step 3), the dissolving is to add the leymus chinensis powder into hot water for dissolving; the temperature of the hot water is 80-100 ℃, and can be 90 ℃; the mass ratio of the goat grass powder to the water is 1:30-50, and specifically can be 1: 40;

the addition amount of the Vitamin C (VC) is 0.1 to 0.3 percent of the mass of the leymus chinensis powder solution;

the method of the treatment is as follows: dispersing and stirring, and then standing. The dispersion stirring is carried out by a dispersion machine with the rotating speed of 13x1000 rpm; dispersing for 1-3min (specifically 2 min); standing for 10-15min, specifically 10 min. After standing, the solution was pale yellow-green.

In the step 4), the filter can be a Buchner funnel and filter paper is put on the Buchner funnel; vacuumizing at medium speed (aperture of filter paper is less than 15 μm) for 10-20min, specifically 15min, wherein the filtrate (clear liquid) is light red tea color, and theaflavin in the leaf is oxidized and converted into thearubigin.

In the step 5) of the method, the ingredients can be added into the prepared sheep grass juice according to a certain proportion, and taking 40g of clear liquid as an example, the added ingredients are as follows: 0.1-0.3g milk, specifically 0.2 g; 2-3g white sugar or Mel, specifically 2.4g Mel; 0.005-0.01g sodium hexametaphosphate, specifically 0.008 g; 0.01-0.02g sodium tripolyphosphate, specifically 0.012 g; adding all the ingredients, mixing, and adjusting pH to 6-7, specifically 6.5 with sodium bicarbonate solution.

The method also comprises the following steps of treating the obtained sheep grass juice beverage:

6) detecting solid matters;

7) degassing;

8) sterilizing;

9) cooling;

10) and (5) inspecting the color, the aroma and the taste of the product.

In the step 6), the solid content is detected by using a solid content tester ATAGO (Ito) saccharimeter with a model of MASTER- α, the sensor is cleaned by distilled water, 2 drops of filtrate are dripped, the sensor is pressed, a blue and white boundary is observed, a numerical value is read, and the calculation method comprises the steps of determining the content of the cured substances of the green juice, adding sugar and reagent.

In the step 7), the degassing adopts a vacuum degassing method to discharge air in the sheep grass juice.

In the step 8), the sterilization is carried out by pasteurization, specifically at 105 deg.C for 10-20min, specifically 15 min.

In the step 9), the cooling is performed by quickly cooling to 75-85 ℃ after sterilization, and specifically 80 ℃.

In the step 10), the inspection process includes the color, smell and taste of the product. The color is light red, and the juice is uniform and not layered; strong green grass flavor is generated in smell sense; the honey has outstanding taste and weak bitter taste, and has good drinking effect.

The leymus chinensis juice prepared by the method is called as 'green storm' leymus chinensis juice beverage, and other products prepared by the method also belong to the protection scope of the invention.

The preparation method of the leymus chinensis juice provided by the invention is simple to operate, safe, sanitary and pollution-free; the obtained herba Leymi chinensis juice beverage is rich in various nutrients such as free sugar, amino acids, organic acids, etc., and can supplement nutrition for human body.

Detailed Description

The present invention is described below with reference to specific embodiments, but the present invention is not limited thereto, and any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the scope of the present invention.

The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.

Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.

In the quantitative tests in the following examples, three replicates were set up and the results averaged.

The Chinese No. 1 leymus chinensis is a good variety developed by Chinese academy of sciences, and has good quality; earlier researches find that the indexes of the leymus chinensis, such as amino acid, crude protein, calcium and the like in different growth periods are greatly different (taking the content of the amino acid in the table 1 as an example), and the different materials are also greatly different, and the selection of a good variety and a proper period (the material taking time selected by the invention is the jointing period of the leymus chinensis) is the key for the success of making the leymus chinensis juice beverage.

The quality of leymus chinensis is not only influenced by the variety, but also the same material is managed differently, and the quality is significantly different (taking the crude protein content in table 2 as an example). Common management measures comprise fertilization, irrigation, microbial treatment, hormone treatment and the like, and reasonable field management and appropriate management measures can ensure that high-quality leymus chinensis leaves are produced by good leymus chinensis varieties, so that the stability and high nutrition of the leymus chinensis juice are guaranteed.

TABLE 1 amino acid content of Leymus chinensis in different growth periods

Table 2 crude protein differences at different fertilization levels

Note: the different numbers of the nitrogen phosphorus potassium treatment represent the fertilizing amount, wherein (N fertilizer is applied with urea, N0 is not applied with fertilizer, N1 is applied with N80kg^-1(5.33kg N/mu), 160kg ha of N2^-1(10.67 kg/mu), N3 is 240kg.ha^-1(16 kg/acre); p fertilizer is calcium superphosphate, P0 is no fertilizer application, and P1 is 75kg ha^-1(P2O5015 kg/mu), P2 is 150kg.ha^-1(30 kg/mu), P3 is 225kg.ha^-1(45 kg/acre); k fertilizer is potassium sulfate, K0 is no fertilizer application, and K1 is 50kg ha^-1(16.7 kg/acre) (K)₂O), K2 is 100kg^-1(33.3 kg/mu), K3 is 150kg.ha^-1(50 kg/mu). Represented by Fe, Mn, Zn, B and Mo: ferrous sulfate heptahydrate (2.5 kg/mu), manganese sulfate (0.5-1 kg/mu), zinc sulfate heptahydrate (5-25 kg/mu), borax (7.1-13.2 kg/mu) and ammonium molybdate (0.2 kg/mu);

the trace element fertilizer is iron, manganese, zinc, boron, molybdenum

TABLE 3 Total calcium content ([ permillage ]) of leymus chinensis in different periods

Numbering	Jointing stage of 2018 years	Jointing stage of 2019	Heading period of 2019	Flowering period of 2019
					C133	5.82	6.73	4.75	6.88
W31	6.22	5.61	4.77	6.85
					C144	6.79	6.15	4.94	6.39
C60	4.65	5.98	4.80	6.18
					C122	5.02	6.12	4.23	5.90
W10	5.33	5.96	5.18	5.88
					W8	5.11	6.28	4.34	5.83
Q5	5.15	5.70	4.82	5.69
					C43	3.94	7.80	5.02	5.62
W2	5.94	7.17	5.60	5.61

Note: the different letter numbers represent the code numbers of the Chinese wildrye in the planting resource garden

Example 1 preparation method of a goat grass juice beverage

The raw material sources are as follows: the Chinese No. 1 leymus chinensis base can be purchased from commercial sources, and the irrigation water is a clean water source. The field management of the Chinese No. 1 leymus chinensis base is standard, the soil testing and formulated fertilization are carried out, and the product is high in quality.

The process flow is as follows: taking materials, cleaning, drying, crushing, dissolving, filtering, blending, detecting, degassing, sterilizing, cooling and obtaining a finished product.

In the method, the material taking time is the jointing stage of the leymus chinensis, and the leymus chinensis leaves are rich in nutrition and large in leaf quantity. When the materials are taken, young and tender green leaves with green color are selected to avoid withering, withering and yellowing or diseased leaves. The distance between the leaves and the leaf sheath is 2cm when the leaves are cut, and the leaves are bagged for standby.

In the above method, the material is washed immediately after collection and the washing is carried out in tap water. The leaves are completely immersed in water each time, and water is poured after the leaves are turned and cleaned for 3 times. The leaves are cut into 2cm small sections after being washed, fished out and dried slightly.

In the method, the drying is carried out in an electric heating forced air drying oven with the model of SF88-DHG-9075AD and the drying temperature of 75 ℃; the drying time is 5 h.

In the method, an electric wall breaking machine is selected for crushing, the power is 1600W, the crushing time is 5min, and green Chinese wildrye powder with the particle size of 85 meshes is obtained after crushing.

In the method, 10 g of leymus chinensis powder is put into a 1L beaker, 400ml of hot water at 90 ℃ is added, and 0.2% of VC is added after stirring. Stirring by a dispersion machine at the rotating speed of 13x1000 rpm; dispersing for 2min, and standing for 10 min. After standing, the solution was pale yellow-green.

In the method, a Buchner funnel is selected for filtration, and qualitative filter paper (the pore diameter is less than 15 μm) is placed on the funnel; vacuumizing for 15min at medium speed, and changing the filtrate into light black tea.

In the method, the ingredients are added according to the formula proportion when the mutton grass juice is prepared, 40g of clear juice is taken, and the ingredients are added: 0.2g of milk, 2.4g of honey, 0.008g of sodium hexametaphosphate and 0.012g of sodium tripolyphosphate, and are fully mixed. The pH was adjusted to 6.5 with sodium bicarbonate solution.

In the method, the prepared herba Leymi juice needs to be subjected to solid detection, an ATAGO (Ato) saccharimeter is used as a solid detector, the model is MASTER- α, before detection, a sensor is cleaned by distilled water, then 2 drops of herba Leymi juice filtrate are added, and the sensor is pressed, and the condensate of the herba Leymi juice is 0.8%.

In the method, the degassing adopts a vacuum degassing method to discharge air in the sheep grass juice.

In the method, pasteurization is adopted, specifically, the temperature is 105 ℃, and the sterilization time is 15 min.

In the above method, the cooling is performed by rapidly cooling to 80 ℃ after sterilization.

In the above method, the inspection includes appearance and taste of the product. The product is light red in color, uniform and not layered; the honey has outstanding taste, weak bitter taste and good drinking taste.

The method comprises the following steps of (1) measuring water-soluble compounds in the leymus chinensis juice beverage by adopting Agilent7890A gas chromatography and 7000B triple quadrupole mass spectrometry, and detecting and testing, wherein the prepared leymus chinensis juice beverage contains various water-soluble compounds, including:

free sugar: sugar alcohols (threitol 13.064. mu.g/g, arabitol 8.657. mu.g/g, xylitol 9.028. mu.g/g, inositol 370.985. mu.g/g), hexose (Glucose 2014. mu.g/g, fucose 222.93. mu.g/g, mannose 32.347. mu.g/g), hexose (fructose 8738.247. mu.g/g), glycan synthesis precursor (Glucose-6-phospate) 21.857. mu.g/g, oligosaccharides (sucrose disaccharide 5233.314. mu.g/g, trehalose disaccharide 33.186. mu.g/g, maltose disaccharide 2.334. mu.g/g), trisaccharides (not quantitative);

water-soluble free amino acids: (L-alanine 2023.017. mu.g/g, arginine 364.512. mu.g/g, glycine 124.295. mu.g/g, alanine 29.823. mu.g/g, valine 596.943. mu.g/g, leucine 572.576. mu.g/g, isoleucine 341.961. mu.g/g, proline 780.539. mu.g/g, histidine 53.65. mu.g/g, tyrosine 333.88. mu.g/g, methionine 52.828. mu.g/g, serine 258.955. mu.g/g, threonine 376.23. mu.g/g, phenylalanine 426.753. mu.g/g, aspartic acid 965.2. mu.g/g, cysteine 58.243. mu.g/g, glutamic acid 638.541. mu.g/g, L-asparagine 1637.513. mu.g/g, lysine 170.468. mu.g/g);

α -ketoglutaric acid 18.998 mu g/g, ascorbic acid 28.071 mu g/g, free phenols, benzoic acid 61.543 mu g/g, oxalic acid 9.004 mu g/g, catechol 34.806 mu g/g, cinnamic acid 35.465 mu g/g, malic acid 174.943 mu g/g, p-hydroxybenzoic acid 29.76 mu g/g, vanillic acid 50.893 mu g/g, syringic acid 24.803 mu g/g, p-coumaric acid 99.43 mu g/g, protocatechuic acid 83.082 mu g/g, citric acid 33.928 mu g/g, ferulic acid 162.957 mu g/g, caffeic acid 32.849 mu g/g, resveratrol 0.092 mu g/g.

The invention has strict process, does not fertilize and spray pesticide in the Chinese No. 1 leymus chinensis base, is green and has no pollution. The selection of the materials is exquisite, and only tender green leaves are selected as the raw materials, so that the quality is ensured. No harmful chemicals are added in the whole operation process, and the materials are safe and sanitary. Can realize the aim of healthy drink.

Claims

1. A method for preparing a sheep grass juice beverage comprises the following steps:

1) taking the Chinese wildrye leaves as materials;

3) dissolving the leymus chinensis powder, and adding vitamin C for antioxidation treatment to obtain a leymus chinensis powder solution;

4) filtering the leymus chinensis powder solution, and collecting clear liquid;

2. The method of claim 1, wherein: in the step 1), the leymus chinensis is No. 1 leymus chinensis of the family Zhongke;

the Chinese wildrye leaf is obtained according to the following conditions: selecting young and tender green leaves from the jointing stage to the flowering stage of the leymus chinensis; cutting off the leaf sheath 1-3cm away.

3. The method according to claim 1 or 2, characterized in that: in the step 2), the cleaning is carried out in tap water, and the vanes of the Chinese wildrye are submerged on the water surface during the cleaning; the cleaning is carried out for 2-3 times; cutting the washed leaves into small sections of 1-3cm for later use;

the drying temperature is controlled between 70 and 80 ℃; the drying time is 4-6 h;

the pulverization is carried out by a mechanical pulverizer or a grinder; pulverizing for 4-6min, with particle size of 80-100 mesh.

4. The method according to any one of claims 1-3, wherein: in the step 3), the dissolving is to add the leymus chinensis powder into hot water for dissolving; the temperature of the hot water is 80-100 ℃; the mass ratio of the goat grass powder to the water is 1: 30-50;

the addition amount of the vitamin C is 0.1-0.3 percent of the mass of the leymus chinensis powder solution;

the method of the treatment is as follows: dispersing and stirring, and then standing; the dispersion stirring is carried out by a dispersion machine with the rotating speed of 13x1000 rpm; dispersing for 1-3 min; standing for 10-15 min.

5. The method according to any one of claims 1-4, wherein: in the step 4), a Buchner funnel is selected for filtering, and filter paper is placed on the Buchner funnel; vacuumizing at medium speed for 10-20 min.

6. The method according to any one of claims 1-5, wherein: in the step 5), the blending method comprises the following steps: 40g of clear liquid, 0.1-0.3g of milk, 2-3g of white sugar or honey, 0.005-0.01g of sodium hexametaphosphate and 0.01-0.02g of sodium tripolyphosphate; all ingredients are added and mixed thoroughly, the pH is adjusted to 6-7 with sodium bicarbonate solution.

7. The method of claim 6, wherein: in the step 5), the blending method comprises the following steps: 40g of clear liquid, 0.2g of milk, 2.4g of white sugar or honey, 0.008g of sodium hexametaphosphate and 0.012g of sodium tripolyphosphate; all ingredients are added and mixed thoroughly, the pH is adjusted to 6-7 with sodium bicarbonate solution.

8. The method according to any one of claims 1-7, wherein: the method also comprises the following steps of treating the obtained sheep grass juice beverage:

6) detecting solid matters;

7) degassing;

8) sterilizing;

9) cooling;

10) and (5) inspecting the color, the aroma and the taste of the product.

9. The method according to claim 8, wherein in the step 6), the solid content is detected by using a solid content tester ATAGO (International sugar alcohol tester) model number MASTER- α;

in the step 7), the degassing adopts a vacuum degassing method;

in the step 8), pasteurization is adopted for sterilization;

in the step 9), the cooling needs to be carried out to 75-85 ℃ quickly after sterilization;

in the step 10), the inspection process comprises the color, aroma and taste of the product.

10. A sheep grass juice beverage produced by the process of any one of claims 1 to 9.