CN111280352A - Composite peptide probiotic beverage and preparation method thereof - Google Patents
Composite peptide probiotic beverage and preparation method thereof Download PDFInfo
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- CN111280352A CN111280352A CN202010215863.6A CN202010215863A CN111280352A CN 111280352 A CN111280352 A CN 111280352A CN 202010215863 A CN202010215863 A CN 202010215863A CN 111280352 A CN111280352 A CN 111280352A
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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
- A23L2/56—Flavouring or bittering agents
-
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a composite peptide probiotic drink and a preparation method thereof. The invention takes roselle, cassia seed, hawthorn, tuckahoe, liquorice and medlar as main materials, and obtains the composite peptide probiotic beverage with rich nutrition and good taste by utilizing a concentration and extraction technology. The preparation method of the composite peptide probiotic beverage prepared by the invention has the advantages of short time, low energy consumption, large treatment capacity of raw materials of medicinal materials, less impurities, sufficient extraction of effective components of the raw materials, simple extraction process operation and low cost.
Description
Technical Field
The invention relates to a composite peptide probiotic beverage and a preparation method thereof, belonging to the technical field of beverages.
Background
People in the current society are in sub-health state due to irregular daily work and rest, change of dietary structure and reduction of exercise amount. Sub-health conditions such as insomnia, hyperglycemia, hyperlipidemia, hypoimmunity and the like have commonly occurred in modern people. If people need to spend a great deal of time and energy when using traditional Chinese medicines to condition the body, a drink which is convenient for modern people to drink daily and has pleasant taste and can regulate the functions of the human body is urgently needed.
Roselle, also called roselle, solanum torvum and the like, is an annual herbaceous plant of hibiscus of malvaceae, is widely distributed in tropical and subtropical regions, is native to west africa and India, and is cultivated in Fujian Zhang, Guangdong, Guangxi, Yunnan, Taiwan and the like in China at present. The roselle plant is 1.5 to 2 meters high, the stem is light purple, the plant is upright, and the main stem is multi-branched. The leaves are intergrown. The flower is open in summer and autumn, the flowering period is long, the calyx is cupped, the color is purple red, and the diameter is about 1 cm; corolla yellow, capsule egg-shaped, about 1.5 cm in diameter. Every time in the flowering season, red, green and yellow are mutually attractive, and the plant ruby is reputed. Roselle has effects of clearing away summer heat, caring skin, removing speckle, and relieving hangover. The calyx (fresh or dried) has effects of lowering blood pressure, resisting scurvy and promoting urination, and can be used for relieving bronchitis and cough.
The new food and food industrial raw material, namely the calyx of the roselle can be used for preparing various foods such as candied fruits, jam, high-grade beverages, cold drinks, carbonated drinks, ice tea, hot tea, ice cream, ice cakes, cans, fruit wine, sparkling wine, scented wine, cake fillings, roselle tofu and the like. It is rich in vitamin C, and is also a nutritional product for the elderly and children. The bright rose pigment of the calyx is a colorant in food. Has delicious and palatable taste, and is a high-quality beverage for clearing away summer heat in summer. At present, cold drinks, soda water, sparkling wine, raw leaves, can color increasing agents, eggplant crystal and sugar tea are taken as main products, and products are available in Beijing, Tianjin, Nanjing, Qingdao, Shanghai, Shijiazhuang, Kunming and Guangzhou.
Disclosure of Invention
The invention overcomes the defects of the prior art and provides the composite peptide probiotic beverage and the preparation method thereof. The invention takes roselle, cassia seed, hawthorn, tuckahoe, liquorice and medlar as main materials, and obtains the composite peptide probiotic beverage with rich nutrition and good taste by utilizing a concentration and extraction technology.
The composite peptide probiotic beverage comprises the following raw materials in parts by weight:
10-30 parts of roselle, 10-30 parts of cassia seed, 12-20 parts of hawthorn, 10-17 parts of poria cocos, 3-7 parts of liquorice, 3-7 parts of wolfberry, 1-2 parts of fructo-oligosaccharide, 0.5-1.5 parts of xylo-oligosaccharide, 0.5-1.5 parts of galacto-oligosaccharide, 1-2 parts of resistant dextrin, 1.5-3 parts of apple powder, 0.5-1 part of walnut peptide, 0.5-1 part of soybean peptide, 0.5-1 part of spirulina oligopeptide and 0.5-1 part of apple essence.
A method for preparing the composite peptide probiotic drink comprises the following steps:
(1) drying and crushing the roselle, the cassia seed, the hawthorn, the tuckahoe, the liquorice and the medlar respectively according to the weight parts;
(2) adding water into the crushed raw materials in the step (1) for decoction;
(3) filtering the decocted raw material liquid to obtain a mixed concentrated liquid A and a precipitate A;
(4) adding water into the precipitate A obtained in the step (3) again, and decocting for the second time;
(5) filtering and concentrating the secondary raw material liquid decocted in the step (4) to obtain a mixed concentrated liquid B and a precipitate B;
(6) adding water into the precipitate B obtained in the step (5) for the third time, and decocting for the third time;
(7) filtering the three raw material liquids decocted in the step (6) to remove precipitates, and obtaining a mixed concentrated solution C;
(8) mixing the mixed concentrated solution A obtained in the step (3), the mixed concentrated solution B obtained in the step (5) and the mixed concentrated solution C obtained in the step (7) to obtain a mixed solution D;
(9) concentrating the mixed solution D obtained in the step (8) to twice the mass of the original medicinal materials to obtain a concentrated solution E;
(10) and (3) adding fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, resistant dextrin and apple powder which are taken according to the weight parts into the concentrated solution E obtained in the step (9), preserving the heat at 37-38 ℃, adding peach peptide, soybean peptide, spirulina oligopeptide, apple essence and citric acid to adjust the pH value to 4.5-4.7, fixing the volume, canning and sterilizing to obtain the composite peptide probiotic beverage.
Further, the drying temperature in the step (1) is 60-80 ℃, and the drying time is 8-12 h.
Further, in the step (1), the raw materials are crushed to 5-20 meshes.
Further, in the step (2), purified water with the mass being 10-11 times that of the raw materials is added into the crushed raw materials, and the mixture is decocted for 1.5-2 hours.
Further, purified water with the mass 7-8 times that of the precipitate A is added in the step (4) and decocted for 1.5-2 h.
Further, purified water with the mass 5-6 times that of the precipitate B is added in the step (6) and decocted for 1.5-2 h.
Further, the sterilization temperature in the step (10) is 95-98 ℃, and the sterilization time is 20-40 minutes.
Roselle, sour in flavor, cool in nature; it enters kidney meridian. The efficacy is mainly as follows: astringe lung to relieve cough, lower blood pressure, alleviate hangover. Mainly cough due to lung deficiency, hypertension and drunkenness.
The cassia seed is sweet, bitter and cold in nature; it enters liver and large intestine meridians. The efficacy is mainly as follows: clear liver and improve vision, moisten intestines and relax bowels. Can be used for treating conjunctival congestion, photophobia, lacrimation, headache, vertigo, dim eyesight, and constipation. Clinical experiments prove that the cassia seed tea can clear liver and improve vision, prevent blurred vision, reduce blood pressure, reduce blood fat, reduce cholesterol and the like, and has good curative effects on preventing and treating coronary heart disease and hypertension; and the cassia seed is rich in vitamin A and zinc, and can prevent and treat nyctalopia and avoid zinc deficiency of children.
The dried hawthorn can be used as a medicine, is sour and sweet in taste and is slightly warm in nature; it enters spleen, stomach and liver meridians. The efficacy is mainly as follows: promoting digestion, removing blood stasis, expelling tapeworm. Can be used for reducing blood lipid, lowering blood pressure, tonifying heart, resisting arrhythmia, invigorating spleen, stimulating appetite, promoting digestion, removing food stagnation, promoting blood circulation, eliminating phlegm, and treating chest distress, splenomegaly, hernia, blood stasis, amenorrhea, etc.
The ancient tuckahoe is called tuckahoe as a four-season magical medicine, because the tuckahoe has very wide efficacy and is compatible with various medicines regardless of cold, warm, wind and dampness because the tuckahoe is very extensive in efficacy.
The liquorice has mild nature and sweet taste, enters heart, lung, spleen and stomach channels, has the effects of invigorating spleen and replenishing qi, clearing away heat and toxic materials, relieving spasm and relieving pain, is suitable for diseases such as stomach, abdomen and limb pain, and has the effects of resisting ulcer and inhibiting gastric acid secretion.
The medlar has sweet and mild properties, enters liver, kidney and lung channels, has the effects of nourishing yin and tonifying kidney, clearing liver and improving vision, moistening lung and relieving cough, regulating immunity, regulating blood pressure and delaying senility.
Has the advantages that:
(1) the roselle, cassia seed, hawthorn, tuckahoe, liquorice and medlar are mixed, fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, resistant dextrin, apple powder, peach peptide, soybean peptide, spirulina oligopeptide and apple essence are added to obtain the composite peptide probiotic beverage, and the roselle of the composite peptide probiotic beverage contains microelements and special nutrient components which interact with abundant microelements and vitamins in medlar, so that the beverage has higher nutritional value, and the color and flavor of the composite beverage are increased.
(2) The plant beverage with the effects of improving sleep, regulating blood sugar and blood fat, improving immunity of organisms and the like is finally prepared by adopting roselle, cassia seed, hawthorn, poria cocos, liquorice and wolfberry as raw materials and carrying out proper weight proportion. The composite peptide probiotic beverage disclosed by the invention is suitable in sour and sweet taste, also keeps the special taste of herbaceous plants, does not contain essence, pigment and preservative, is convenient to drink, meets the requirements of consumer groups, and is easy to popularize. In addition, the preparation method of the composite peptide probiotic beverage has the advantages of short time, low energy consumption, large treatment capacity of raw materials of medicinal materials, less impurities, full extraction of effective components of the raw materials, simple extraction process operation and low cost.
Detailed Description
In order to make the technical solutions in the present application better understood, the present invention is further described below with reference to examples, which are only a part of examples of the present application, but not all examples, and the present invention is not limited by the following examples.
Example 1
The composite peptide probiotic beverage comprises the following raw materials in parts by weight:
20 parts of roselle, 20 parts of cassia seed, 16 parts of hawthorn, 12 parts of tuckahoe, 6 parts of liquorice, 6 parts of medlar, 1 part of fructo-oligosaccharide, 1.5 parts of xylo-oligosaccharide, 0.5 part of galacto-oligosaccharide, 1 part of resistant dextrin, 2 parts of apple powder, 0.5 part of walnut peptide, 0.8 part of soybean peptide, 0.5 part of spirulina oligopeptide and 0.8 part of apple essence.
A method for preparing the composite peptide probiotic drink comprises the following steps:
(1) the roselle, the cassia seed, the hawthorn, the tuckahoe, the liquorice and the medlar are taken according to the weight parts and are dried and crushed respectively, the raw materials are crushed to 15 meshes, the drying temperature is 60-80 ℃, and the drying time is 8-12 h.
(2) Adding water into the crushed raw materials in the step (1), wherein the water is purified water with the mass of 10-11 times that of the raw materials, and decocting for 1.5-2 h.
(3) Filtering the decocted raw material liquid to obtain a mixed concentrated liquid A and a precipitate A.
(4) And (4) adding water into the precipitate A obtained in the step (3) again, wherein the water is purified water 7-8 times of the mass of the precipitate A, and decocting for 1.5-2h for two times.
(5) And (4) filtering and concentrating the secondary raw material liquid decocted in the step (4) to obtain a mixed concentrated liquid B and a precipitate B.
(6) And (5) adding water into the precipitate B obtained in the step (5) for the third time, wherein the water is purified water which is 5-6 times of the mass of the precipitate B, and decocting for 1.5-2h for the third time.
(7) And (4) filtering the three raw material liquids decocted in the step (6) to remove precipitates, thus obtaining a mixed concentrated solution C.
(8) And (3) mixing the mixed concentrated solution A obtained in the step (3), the mixed concentrated solution B obtained in the step (5) and the mixed concentrated solution C obtained in the step (7) to obtain a mixed solution D.
(9) And (4) concentrating the mixed solution D obtained in the step (8) to twice the mass of the original medicinal materials to obtain a concentrated solution E.
(10) And (3) adding fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, resistant dextrin and apple powder which are taken according to the weight parts into the concentrated solution E obtained in the step (9), preserving the heat at 37-38 ℃, adding peach peptide, soybean peptide, spirulina oligopeptide, apple essence and citric acid to adjust the pH value to 4.5-4.7, fixing the volume, canning and sterilizing to obtain the composite peptide probiotic beverage, wherein the sterilization temperature is 95-98 ℃, and the sterilization time is 20-40 minutes.
Example 2 composite peptide probiotic drink sensory score criteria
Sensory evaluation method
The color, the fragrance, the taste and the typicality of the composite peptide probiotic drink are subjected to sensory evaluation by a sensory evaluation panel consisting of 20 persons, and sensory evaluation criteria are shown in table 1.
TABLE 1 organoleptic evaluation criteria for composite peptide probiotic beverages
Second, composite peptide probiotic drink sensory quality evaluation
The sensory score of the composite peptide probiotic beverage is used as an evaluation index to evaluate the comprehensive quality of the composite peptide probiotic beverage, the result is shown in table 2 and is 40 in total, the sensory score of the obtained composite peptide probiotic beverage is 34, the data repeatability is good, and the process parameters are accurate and feasible.
Table 2 sensory evaluation results of complex peptide probiotic drink
Example 3
200 persons accompanied with insomnia, hyperglycemia, hyperlipidemia, hypoimmunity and other symptoms are randomly divided into two groups, namely 100 persons in each group, namely an experimental group and a control group, according to the age and the sex, and subjects drink corresponding drinks respectively to observe the change conditions of the physical health of the subjects: experimental groups: the compound peptide probiotic drink is drunk by a tested person in the morning, at noon and at night every day, and the change of the body health of the tested person is observed one bag at a time;
control group: the tested subject drinks a beverage not provided by the invention every morning, noon and evening, and the change of the physical health of the tested subject is observed one cup at a time; after the end of each trial period, the change of the physical health of each group of subjects was counted with 4-level evaluation criteria of no improvement, slight improvement, improvement and obvious improvement. The results are shown in Table 3:
TABLE 3 test results
According to the results, the body health change result of the tested subject in the experimental group is most obvious, and the experimental subject is proved to have obviously improved organism immunity and obviously improved symptoms such as insomnia, hyperglycemia, hyperlipidemia and the like when drinking the plant beverage.
Claims (8)
1. The composite peptide probiotic beverage is characterized in that the raw materials comprise the following components in parts by weight:
10-30 parts of roselle, 10-30 parts of cassia seed, 12-20 parts of hawthorn, 10-17 parts of poria cocos, 3-7 parts of liquorice, 3-7 parts of wolfberry, 1-2 parts of fructo-oligosaccharide liquid, 1.5-3 parts of full-soluble comprehensive enzyme fruit and vegetable powder, 0.5-1.5 parts of xylo-oligosaccharide, 0.5-1.5 parts of galacto-oligosaccharide, 1-2 parts of resistant dextrin, 1.5-3 parts of apple powder, 0.5-1 part of walnut peptide, 0.5-1 part of soybean peptide, 0.5-1 part of spirulina oligopeptide and 0.5-1 part of apple essence.
2. A method for preparing the complex peptide probiotic drink according to claim 1, characterized in that it comprises the following steps:
(1) drying and crushing the roselle, the cassia seed, the hawthorn, the tuckahoe, the liquorice and the medlar respectively according to the weight parts;
(2) adding water into the crushed raw materials in the step (1) for decoction;
(3) filtering the decocted raw material liquid to obtain a mixed concentrated liquid A and a precipitate A;
(4) adding water into the precipitate A obtained in the step (3) again, and decocting for the second time;
(5) filtering and concentrating the secondary raw material liquid decocted in the step (4) to obtain a mixed concentrated liquid B and a precipitate B;
(6) adding water into the precipitate B obtained in the step (5) for the third time, and decocting for the third time;
(7) filtering the three raw material liquids decocted in the step (6) to remove precipitates, and obtaining a mixed concentrated solution C;
(8) mixing the mixed concentrated solution A obtained in the step (3), the mixed concentrated solution B obtained in the step (5) and the mixed concentrated solution C obtained in the step (7) to obtain a mixed solution D;
(9) concentrating the mixed solution D obtained in the step (8) to twice the mass of the original medicinal materials to obtain a concentrated solution E;
(10) and (3) adding fructo-oligosaccharide solution, fully-soluble comprehensive enzyme fruit and vegetable powder, xylo-oligosaccharide, galacto-oligosaccharide, resistant dextrin and apple powder which are taken according to the parts by weight into the concentrated solution E obtained in the step (9), preserving the heat at 37-38 ℃, adding peach peptide, soybean peptide, spirulina oligopeptide, apple essence and citric acid to adjust the pH value to 4.5-4.7, fixing the volume, canning and sterilizing to obtain the composite peptide probiotic drink.
3. The method of claim 2, wherein the drying in step (1) is carried out at a temperature of 60-80 ℃ for a time of 8-12 hours.
4. The method of claim 2, wherein each of the raw materials is crushed to 5-20 mesh in step (1).
5. The method according to claim 2, wherein purified water in an amount of 10-11 times the mass of the pulverized materials is added to the pulverized materials in the step (2), and decocting is carried out for 1.5-2 hours.
6. The method of claim 2, wherein the water in step (4) is purified water, added in an amount 7-8 times the mass of the precipitate a, and decocted for 1.5-2 h.
7. The method of claim 2, wherein the water in step (6) is purified water, and the purified water added in an amount of 5-6 times the mass of the precipitate B is decocted for 1.5-2 h.
8. The method according to any one of claims 2 to 7, wherein the sterilization temperature in step (10) is 95 to 98 ℃ and the sterilization time is 20 to 40 minutes.
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Application publication date: 20200616 |