CN110771761A - Radix puerariae and chrysanthemum morifolium compound beverage with auxiliary blood fat reducing effect - Google Patents
Radix puerariae and chrysanthemum morifolium compound beverage with auxiliary blood fat reducing effect Download PDFInfo
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
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- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 1
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- NRHMKIHPTBHXPF-TUJRSCDTSA-M sodium cholate Chemical compound [Na+].C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC([O-])=O)C)[C@@]2(C)[C@@H](O)C1 NRHMKIHPTBHXPF-TUJRSCDTSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to a radix puerariae and chrysanthemum morifolium compound beverage with an auxiliary blood fat reducing effect. The invention is prepared by mixing the following substances in percentage by mass: 10 to 30 percent of kudzu root water extract, 20 to 40 percent of royal chrysanthemum water extract, 5 to 7 percent of maltitol, 0.15 to 0.25 percent of citric acid and 40 to 60 percent of purified water; wherein the kudzu root water extract is a dark black kudzu root water extract with 20-25% of polysaccharide content and 7-8% of flavone content obtained by water extraction and concentration of kudzu root powder; the water extract of the royal chrysanthemum is a concentrated royal chrysanthemum water extract which is obtained by extracting and concentrating royal chrysanthemum water, has the content of orange polysaccharide of 30 to 35 percent and the content of flavone of 15 to 17 percent. The kudzu-vine root and royal chrysanthemum composite beverage has the coordinated fragrance of royal chrysanthemum and kudzu root, has soft fragrance, uniform state, no precipitation and layering, sweet, sour and delicious taste and refreshing and pleasant taste; is a plant functional beverage with the functions of reducing blood fat, preventing and treating cardiovascular diseases, regulating blood sugar and regulating physiological functions of human bodies.
Description
Technical Field
The invention belongs to the technical field of plant beverages, and particularly relates to a kudzu vine root and royal chrysanthemum composite beverage for assisting in reducing blood fat and a preparation method thereof.
Background
The plant functional beverage is a plant beverage product which is prepared by taking a plant containing a certain component beneficial to human bodies and having a special effect as a raw material through scientific proportioning and is suitable for the needs of the public. The health care consciousness of contemporary people is continuously strengthened, the huge living pressure and the faster living rhythm enable people to have no time to take care of the body health of the people, which puts high requirements on the convenience of the application of the plant functional beverage, and the functional beverage product with the substitution is worthy of paying attention. The functional beverage products in China have different structures and various varieties, and have wide market prospects and short supply. The function of the product is the core competitiveness of the product, so the plant beverage with natural health care function has absolute advantage in the functional beverage market.
Disclosure of Invention
The invention aims to provide a radix puerariae and chrysanthemum morifolium compound beverage with an auxiliary blood fat reducing effect, and the other aim is a preparation method of the radix puerariae and chrysanthemum morifolium compound beverage with the auxiliary blood fat reducing effect.
A radix puerariae and chrysanthemum morifolium compound beverage with the effect of assisting in reducing blood fat is prepared by uniformly mixing the following substances by mass: 10 to 30 percent of kudzu root water extract, 20 to 40 percent of royal chrysanthemum water extract, 5 to 7 percent of sweetener, 0.15 to 0.25 percent of citric acid and 40 to 60 percent of purified water;
the kudzu root water extract is a dark black concentrated kudzu root water extract obtained by water extraction and concentration of kudzu root powder, wherein the polysaccharide content is 20% -25%, and the flavone content is 7% -8%;
the royaljelly water extract is an orange concentrated royaljelly water extract obtained by water extraction and concentration of royaljelly, wherein the polysaccharide content is 30% -35%, and the flavone content is 15% -17%;
the radix puerariae and royaljelly composite beverage is clear and transparent and is orange, the content of total polysaccharides is not less than 10%, the content of total flavonoids is not less than 4%, the composite beverage has the coordinated fragrance of the royaljelly and the radix puerariae, the fragrance is soft, the state is uniform, and the sour and sweet taste is palatable.
The preparation method of the radix puerariae and chrysanthemum morifolium compound beverage with the effect of assisting in reducing blood fat comprises the following operation steps:
(1) preparation of aqueous extract of radix Puerariae
According to the mass ratio of 1: 20-30 leaching radix Puerariae powder and purified water with 100 mesh sieve in 80 deg.C constant temperature water bath for 2-4 hr, filtering, and centrifuging to obtain primary radix Puerariae solution; according to the mass ratio of 1: adding purified water into 10-20 residues, boiling in water bath for 20-30min, centrifuging, filtering to obtain secondary radix Puerariae solution, and mixing the two radix Puerariae solutions; concentrating by 10-15 times to obtain dark black concentrated water extract of radix Puerariae, wherein polysaccharide content is 20% -25%, and flavone content is 7% -8%;
(2) preparing water extract of Huangju
According to the mass ratio of 1: 20-30, leaching the royalvine powder and purified water which are sieved by a 100-mesh sieve in a constant-temperature water bath at 80 ℃ for 2-4h, and filtering and centrifuging to obtain primary royalvine powder liquid; according to the mass ratio of 1: adding purified water into 10-20 residues, boiling in water bath for 20-30min, centrifuging, filtering to obtain secondary flos Chrysanthemi solution, and mixing the two flos Chrysanthemi solutions; concentrating by 10-15 times to obtain orange concentrated water extractive solution of Chrysanthemum morifolium Ramat, wherein the polysaccharide content is 30-40%, and the flavone content is 15-17%;
(3) compounding
Mixing 10-20% of concentrated pueraria water extract and 20-30% of concentrated chrysanthemum royal water extract, and sequentially adding 5-7% of sweetener, 0.15-0.25% of citric acid and 40-70% of purified water to obtain mixed feed liquid;
(4) cold storage preparation of kudzu root and royal chrysanthemum composite beverage
Standing the mixed liquid at 0-4 deg.C for 24 hr to reduce the solubility of protein and pectin in the mixed liquid, and making into radix Puerariae and flos Chrysanthemi composite beverage.
The beneficial technical effects of the invention are embodied in the following aspects:
1. the kudzu root and royal chrysanthemum composite beverage is clear and transparent in color, is light yellow, has the coordinated aroma of royal chrysanthemum and kudzu root, is soft in aroma, uniform in state, free of precipitate layering, sweet, sour and delicious in taste, and tasty and refreshing. Wherein radix Puerariae is dried root of Pueraria lobata Ohwi of Leguminosae, and is a medicinal and edible plant. Kudzu root contains various effective components, the main active component is an isoflavone substance, and Japanese scientist Yukio reports for the first time in 1959 that kudzu root has an isoflavone-puerarin. The study of scholars at home and abroad finds that puerarin has obvious effects on preventing and treating cardiovascular and cerebrovascular diseases, diabetes and the like, can reduce blood pressure, blood viscosity, blood sugar and blood fat, remove free radicals, resist lipid peroxidation and resist atherosclerosis, so that the kudzuvine root becomes a natural green health-care food. The petals of the penaeus royal aster, which belongs to the chrysanthemum of the Compositae, are one of the traditional common Chinese medicinal materials in China, and contain various amino acids, vitamins, trace elements and flavonoids, so the penaeus royal aster has the effects of reducing blood pressure, reducing blood fat, expanding coronary artery and inhibiting bacteria, and can increase the calcium of a human body, regulate the function of cardiac muscle and reduce cholesterol after being drunk for a long time. The effective components in the royal chrysanthemum allow the royal chrysanthemum to be a good health care product of each age level, and the royal chrysanthemum has high edible value. The invention takes the kudzu root and the royal chrysanthemum as raw materials, develops the natural green health-care plant beverage through scientific proportioning, takes the natural blood fat reducing effect as the core competitiveness of the product, and provides a green, convenient and effective blood fat reducing functional beverage for consumers.
2. The experiment of the kudzu root and royal chrysanthemum composite functional beverage provided by the invention according to the auxiliary blood fat reducing function test method of health food test and evaluation technical specification (2012 edition) is as follows:
the soft sweet provided by the invention is used for reducing blood fat of a rat model with insulin resistance glycolipid metabolic disorder
1 materials and methods
1.1 test materials
1.1.1 the kudzu root and royal chrysanthemum composite functional beverage for assisting in reducing blood fat obtained in the embodiment 1.
The low dose concentration is 167mg/kg, the medium dose concentration is 835mg/kg, and the high dose concentration is 1670 mg/kg.
1.1.2 test animals
SPF grade healthy adult SD48, body weight 150 + -20 g.
1.1.3 high-heat energy feed and test substance
The high-fat feed consists of 52.6 percent of basic feed, 10 percent of lard oil, 15 percent of egg yolk powder, 15 percent of cane sugar, 1.2 percent of cholesterol, 0.2 percent of sodium cholate, 0.6 percent of calcium bicarbonate and 0.4 percent of stone powder.
The test substance is the kudzu root and royalty chrysanthemum composite functional beverage with the function of assisting in reducing blood fat obtained in example 1.
1.2 test methods and test indices
48 male SPF rats were selected and randomly divided into 6 groups of 8 rats each, and the groups were respectively designated as the low, medium and high dose groups of the test drug, the normal group, the model group and the positive control group. Wherein the control group is fed with basal feed, and the groups except the control group and the normal group are fed with high fat feed to establish a hyperlipemia rat model.
1.2.1 irrigation feeding method
The subjects were fed at 5.0g/kg per day in the medium dose group, 2.5g/kg or 10.0g/kg per day in the low dose and high dose groups, respectively, and the model group and the control group were given the same amount of physiological saline according to the body surface area indication and the equivalent clinical dose.
1.2.2 detection index and method
Cholesterol and triglyceride levels were measured after 6 weeks for each group and blood lipid metabolism was analyzed.
1.3 statistical analysis
Statistical analysis was performed using SPSS20.0 software: generally, the analysis of variance is generally adopted, but the program of analysis of variance is firstly used for carrying out the homogeneity test of variance, the variance is uniform, and the F value is calculated<F
0.05And the conclusion is that: the difference between the average numbers of all groups is not significant; f value is more than or equal to F
0.05P is less than or equal to 0.05, and statistics is carried out by a pairwise comparison method of mean values between a plurality of experimental groups and a control group; carrying out appropriate variable conversion on the data which are not normal or uneven in variance, and counting by using the converted data after the requirements of normal or uniform variance are met; if the variable still does not reach the goal of being normal or uniform in variance after conversion, the statistics is carried out by using the rank sum test.
The experiments prove that the kudzu root and royal chrysanthemum composite beverage with the auxiliary blood fat reduction function has the auxiliary blood fat reduction effect and is a natural herbal health-care beverage.
3. The results of the blood fat reduction test of the pueraria and royal chrysanthemum composite beverage on the insulin resistance glycolipid metabolic disturbance model rat are as follows:
note: comparison with the normal group: p is less than 0.05 and P is less than 0.01; comparison with model groups: p < 0.05, P < 0.01.
As can be seen from Table 1, the serum TC and TG of the model group are obviously increased, and compared with the normal group, the difference is significant, and the establishment of the model lipid metabolism disorder is judged. The blood lipid conditions of the model group and the positive group are observed, and the model group has significant difference with the high-dose group and the medium-dose group. And judging the blood reduction index of the test sample to be positive.
In the test of reducing blood fat of rats with the insulin resistance glycolipid metabolic disturbance model, the high dose and the medium dose of the test object 1 group have obvious effect on reducing blood fat (TC and TG). The effect of high and medium dose groups of a tested object on TC and TG values is obviously superior to that of a low dose group of a lipid-lowering mixture, and the result of the test of the functional soft sweets for assisting in lowering blood lipid of the compound beverage of the radix puerariae and the royal chrysanthemum is positive to the test result of the animal for assisting in lowering blood glucose of the rat model with the metabolic disorder of insulin resistance and glycolipid induced by alloxan according to the test method for assisting in lowering blood lipid of the technical specification (2012 version) of health food test and evaluation.
Detailed Description
The invention is further described below by way of examples.
Example 1
The preparation method of the kudzu vine root and royal chrysanthemum composite beverage comprises the following operation steps:
(1) preparation of aqueous extract of radix Puerariae
Crushing cleaned radix puerariae in a high-speed crusher, sieving with a 100-mesh sieve, accurately weighing 50g of radix puerariae powder, adding 1000g of purified water, and leaching at constant temperature of 80 ℃ for 2h to obtain a primary radix puerariae water extract; filtering and centrifuging the primary leaching solution to obtain primary kudzu root liquid; adding 500g of purified water into the residue, leaching at constant temperature of 100 ℃ for 20min to obtain a secondary water extract of radix Puerariae, centrifuging and filtering the secondary water extract of radix Puerariae to obtain a secondary radix Puerariae solution, combining the two radix Puerariae solutions, and concentrating to 100mL to obtain a dark black water extract of radix Puerariae, wherein the polysaccharide content is 24.6% and the flavone content is 7.8%.
(2) Preparing water extract of Huangju
Crushing the cleaned and stemmed chrysanthemums in a high-speed crusher, sieving the crushed chrysanthemums by a 100-mesh sieve, accurately weighing 50g of chrysanthemums, adding 1000g of purified water, leaching for 2 hours at constant temperature of 80 ℃ to obtain primary chrysanthemums water extract, filtering and centrifuging the primary extract to obtain primary chrysanthemums liquid, adding 500g of purified water into residues, leaching for 20 minutes at constant temperature of 100 ℃ to obtain secondary chrysanthemums water extract, centrifuging the secondary chrysanthemums water extract to obtain secondary chrysanthemums liquid, combining the two chrysanthemums liquids, and concentrating to 100mL to obtain orange-colored chrysanthemums water extract, wherein the polysaccharide content is 38.6%, and the flavone content is 15.2%.
(3) Compounding
Accurately weighing 10g of radix puerariae water extract and 20g of chrysanthemum royal water extract, mixing, then sequentially adding 5g of maltitol, 0.15g of citric acid and 64.85g of purified water, and uniformly mixing to obtain mixed feed liquid.
(4) Cold storage
And (3) placing the mixed material liquid in an environment of 0-4 ℃, and standing for 24h to reduce the solubility of protein and pectin in the mixed material liquid.
(5) Filtration
And filtering the mixed liquid after cold storage through a filter barrel to obtain the compound beverage.
(6) Sterilization
Sterilizing the compound beverage at 100 deg.C, and keeping the temperature for 30min to obtain sterilized beverage.
(7) Filling and sealing
Bottling the sterilized beverage, sealing, and inverting for 10min to obtain canned beverage with feed liquid not lower than 90 deg.C.
(8) Cooling down
The canned beverage is firstly sprayed with 75 ℃ distilled water for 60s, then sprayed with 50 ℃ distilled water for 60s, and finally sprayed with 30 ℃ distilled water for 60s, so that the finished product of the pueraria and royalty chrysanthemum composite beverage is obtained, has the coordinated fragrance of the royalty chrysanthemum and the pueraria, is uniform in state, palatable in sour and sweet, orange in color, contains 10.18% of total polysaccharide and 4.02% of total flavone.
Example 2
The preparation method of the kudzu vine root and royal chrysanthemum composite beverage comprises the following operation steps:
(1) preparation of aqueous extract of radix Puerariae
Crushing cleaned radix Puerariae in a high-speed crusher, sieving with 100 mesh sieve, accurately weighing 50g radix Puerariae powder, adding 1250g purified water, and leaching at constant temperature of 80 deg.C for 3h to obtain primary radix Puerariae water extractive solution; filtering and centrifuging the primary leaching solution to obtain primary kudzu root liquid; adding 750g of purified water into the residue, leaching at constant temperature of 100 ℃ for 25min to obtain a secondary water extract of radix Puerariae, centrifuging and filtering to obtain a secondary radix Puerariae solution, mixing the two radix Puerariae solutions, and concentrating to 100mL to obtain a dark black water extract of radix Puerariae, wherein the polysaccharide content is 24.8% and the flavone content is 7.53%.
(2) Preparing water extract of Huangju
Crushing the cleaned and stemmed anthurium andraeanum in a high-speed crusher, and sieving the crushed anthurium andraeanum with a 100-mesh sieve; accurately weighing 50g of royal jelly powder, adding 1250g of purified water, leaching for 3h at constant temperature of 80 ℃ to obtain primary royal jelly water extract; filtering and centrifuging the primary leaching solution to obtain primary Huangju solution; adding 750g of purified water into the residue after centrifugation, leaching for 25min at constant temperature of 100 ℃ to obtain a secondary royal chrysanthemum water extract, centrifuging and filtering to obtain a secondary royal chrysanthemum liquid, combining the two-time kudzu root liquid, and concentrating to 100mL to obtain an orange royal chrysanthemum water extract, wherein the polysaccharide content is 34.4%, and the flavone content is 16.3%.
(3) Compounding
Accurately weighing 20g of radix puerariae water extract and 30g of chrysanthemum royal water extract, mixing, then sequentially adding 6g of maltitol, 0.2g of citric acid and 43.8g of purified water, and uniformly mixing to obtain mixed feed liquid.
(4) Cold storage
And (3) placing the mixed material liquid in an environment of 0-4 ℃ for 24h to reduce the solubility of protein and pectin in the mixed material liquid.
(5) Filtration
And filtering the mixed liquid after cold storage through a filter barrel to obtain the compound beverage.
(6) Sterilization
Sterilizing the compound beverage at 100 deg.C, and keeping the temperature for 30min to obtain sterilized beverage.
(7) Filling and sealing
Bottling the sterilized beverage, sealing, and inverting for 10min to obtain canned beverage with feed liquid not lower than 90 deg.C.
(8) Cooling down
Spraying the filled beverage with 75 ℃ distilled water for 60s, then spraying with 50 ℃ distilled water for 60s, and finally spraying with 30 ℃ distilled water for 60s to obtain the finished product of the compound beverage of the kudzuvine root and the royal chrysanthemum, wherein the finished product of the compound beverage of the kudzuvine root and the royal chrysanthemum has harmonious soft fragrance of the royal chrysanthemum and the kudzuvine root, the beverage is clear, uniform and has no layering and pleasant taste; wherein the content of total polysaccharide is 15.28%, and the content of total flavone is 6.46%.
Example 3
The preparation method of the kudzu vine root and royal chrysanthemum composite beverage comprises the following operation steps:
(1) preparation of aqueous extract of radix Puerariae
Crushing cleaned radix Puerariae in a high-speed crusher, sieving with 100 mesh sieve, accurately weighing 50g radix Puerariae powder, adding 1500g purified water, leaching at constant temperature of 80 deg.C for 4h to obtain primary radix Puerariae water extractive solution; filtering and centrifuging the primary leaching solution to obtain primary kudzu root liquid; adding 750g of purified water into the residue, leaching at constant temperature of 100 ℃ for 30min to obtain a secondary water extract of radix Puerariae, centrifuging and filtering to obtain a secondary radix Puerariae solution, mixing the two radix Puerariae solutions, and concentrating to 100mL to obtain a dark black water extract of radix Puerariae, wherein the polysaccharide content is 23.5% and the flavone content is 7.1%.
(2) Preparing water extract of Huangju
Crushing the cleaned and stemmed chrysanthemums in a high-speed crusher, sieving the crushed chrysanthemums by a 100-mesh sieve, accurately weighing 50g of chrysanthemums, adding 1500g of purified water, leaching for 4 hours at constant temperature of 80 ℃ to obtain primary chrysanthemums water leaching solution, and filtering and centrifuging the primary leaching solution to obtain primary chrysanthemums solution; dissolving the residue with 750g purified water, leaching at constant temperature of 100 deg.C for 30min to obtain secondary water extractive solution of HUANGJU, centrifuging, filtering to obtain secondary flos Chrysanthemi solution, mixing the two radix Puerariae solutions, and concentrating to 100mL to obtain orange water extractive solution of HUANGJU, wherein the polysaccharide content is 33.6% and the flavone content is 15.7%.
(3) Compounding
Accurately weighing 10g of radix puerariae water extract and 30g of chrysanthemum royal water extract, mixing, then sequentially adding 7g of maltitol, 0.25g of citric acid and 52.8g of purified water, and uniformly mixing to obtain mixed feed liquid.
(4) Cold storage
And (3) placing the mixed material liquid in an environment of 0-4 ℃ for 24h to reduce the solubility of protein and pectin in the mixed material liquid.
(5) Filtration
And filtering the mixed liquid after cold storage through a filter barrel to obtain the compound beverage.
(6) Sterilization
Sterilizing the compound beverage at 100 deg.C, and keeping the temperature for 30min to obtain sterilized beverage.
(7) Filling and sealing
Bottling the sterilized beverage, sealing, and inverting for 10min to obtain canned beverage with feed liquid not lower than 90 deg.C.
(8) Cooling down
And (3) spraying the filled beverage with 75 ℃ distilled water for 60s, then spraying the filled beverage with 50 ℃ distilled water for 60s, and finally spraying the filled beverage with 30 ℃ distilled water for 60s to obtain the finished product of the compound beverage, wherein the finished product of the compound beverage has harmonious soft fragrance of the chrysanthemum morifolium ramat and the radix puerariae, and the beverage is clear, uniform, free of layering and pleasant in taste. Wherein the content of total polysaccharide is 12.43%, and the content of total flavone is 5.42%.
Claims (2)
1. The radix puerariae and chrysanthemum morifolium compound beverage with the effect of assisting in reducing blood fat is characterized in that: the medicine is prepared by uniformly mixing the following substances by mass: 10 to 30 percent of kudzu root water extract, 20 to 40 percent of royal chrysanthemum water extract, 5 to 7 percent of sweetener, 0.15 to 0.25 percent of citric acid and 40 to 60 percent of purified water;
the kudzu root water extract is a dark black concentrated kudzu root water extract obtained by water extraction and concentration of kudzu root powder, wherein the polysaccharide content is 20% -25%, and the flavone content is 7% -8%;
the royaljelly water extract is an orange concentrated royaljelly water extract obtained by water extraction and concentration of royaljelly, wherein the polysaccharide content is 30% -35%, and the flavone content is 15% -17%;
the radix puerariae and royaljelly composite beverage is clear and transparent and is orange, the content of total polysaccharides is not less than 10%, the content of total flavonoids is not less than 4%, the composite beverage has the coordinated fragrance of the royaljelly and the radix puerariae, the fragrance is soft, the state is uniform, and the sour and sweet taste is palatable.
2. The preparation method of the radix puerariae and chrysanthemum morifolium compound beverage with the effect of assisting in reducing blood fat according to claim 1, which is characterized by comprising the following operation steps:
(1) preparation of aqueous extract of radix Puerariae
According to the mass ratio of 1: 20-30 leaching radix Puerariae powder and purified water with 100 mesh sieve in 80 deg.C constant temperature water bath for 2-4 hr, filtering, and centrifuging to obtain primary radix Puerariae solution; according to the mass ratio of 1: adding purified water into 10-20 residues, boiling in water bath for 20-30min, centrifuging, filtering to obtain secondary radix Puerariae solution, and mixing the two radix Puerariae solutions; concentrating by 10-15 times to obtain dark black concentrated water extract of radix Puerariae, wherein polysaccharide content is 20% -25%, and flavone content is 7% -8%;
(2) preparing water extract of Huangju
According to the mass ratio of 1: 20-30, leaching the royalvine powder and purified water which are sieved by a 100-mesh sieve in a constant-temperature water bath at 80 ℃ for 2-4h, and filtering and centrifuging to obtain primary royalvine powder liquid; according to the mass ratio of 1: adding purified water into 10-20 residues, boiling in water bath for 20-30min, centrifuging, filtering to obtain secondary flos Chrysanthemi solution, and mixing the two flos Chrysanthemi solutions; concentrating by 10-15 times to obtain orange concentrated water extractive solution of Chrysanthemum morifolium Ramat, wherein the polysaccharide content is 30-40%, and the flavone content is 15-17%;
(3) compounding
Mixing 10-20% of concentrated pueraria water extract and 20-30% of concentrated chrysanthemum royal water extract, and sequentially adding 5-7% of sweetener, 0.15-0.25% of citric acid and 40-70% of purified water to obtain mixed feed liquid;
(4) cold storage preparation of kudzu root and royal chrysanthemum composite beverage
Standing the mixed liquid at 0-4 deg.C for 24 hr to reduce the solubility of protein and pectin in the mixed liquid, and making into radix Puerariae and flos Chrysanthemi composite beverage.
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