CN111357910A - Turmeric and pepper solid beverage and preparation method thereof - Google Patents
Turmeric and pepper solid beverage and preparation method thereof Download PDFInfo
- Publication number
- CN111357910A CN111357910A CN202010313192.7A CN202010313192A CN111357910A CN 111357910 A CN111357910 A CN 111357910A CN 202010313192 A CN202010313192 A CN 202010313192A CN 111357910 A CN111357910 A CN 111357910A
- Authority
- CN
- China
- Prior art keywords
- pepper
- turmeric
- parts
- solid beverage
- preparing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 90
- 244000163122 Curcuma domestica Species 0.000 title claims abstract description 84
- 235000003373 curcuma longa Nutrition 0.000 title claims abstract description 84
- 235000003392 Curcuma domestica Nutrition 0.000 title claims abstract description 82
- 235000013976 turmeric Nutrition 0.000 title claims abstract description 82
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 72
- 239000006002 Pepper Substances 0.000 title claims abstract description 72
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 72
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 72
- 239000007787 solid Substances 0.000 title claims abstract description 52
- 235000013361 beverage Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000203593 Piper nigrum Species 0.000 title claims description 85
- 239000000843 powder Substances 0.000 claims abstract description 29
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 24
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 24
- 239000003765 sweetening agent Substances 0.000 claims abstract description 24
- 239000002562 thickening agent Substances 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 11
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 21
- 235000013614 black pepper Nutrition 0.000 claims description 18
- 235000012754 curcumin Nutrition 0.000 claims description 17
- 229940109262 curcumin Drugs 0.000 claims description 17
- 239000004148 curcumin Substances 0.000 claims description 17
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000000605 extraction Methods 0.000 claims description 14
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 12
- 229920000858 Cyclodextrin Polymers 0.000 claims description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 229930195729 fatty acid Natural products 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
- 239000000787 lecithin Substances 0.000 claims description 12
- 235000010445 lecithin Nutrition 0.000 claims description 12
- 229940067606 lecithin Drugs 0.000 claims description 12
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 11
- 229930003268 Vitamin C Natural products 0.000 claims description 11
- 235000019154 vitamin C Nutrition 0.000 claims description 11
- 239000011718 vitamin C Substances 0.000 claims description 11
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 10
- 239000001116 FEMA 4028 Substances 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 10
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 10
- 229960004853 betadex Drugs 0.000 claims description 10
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 9
- 235000010489 acacia gum Nutrition 0.000 claims description 9
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 9
- 239000001630 malic acid Substances 0.000 claims description 9
- 235000011090 malic acid Nutrition 0.000 claims description 9
- 238000001514 detection method Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims description 8
- 206010033546 Pallor Diseases 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 238000007602 hot air drying Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 claims description 3
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 claims description 3
- 229920000084 Gum arabic Polymers 0.000 claims 1
- 239000000205 acacia gum Substances 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 12
- 210000004369 blood Anatomy 0.000 abstract description 12
- 241000722363 Piper Species 0.000 abstract description 6
- 210000004185 liver Anatomy 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 206010002482 Angiosclerosis Diseases 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 206010020772 Hypertension Diseases 0.000 abstract 1
- 238000005054 agglomeration Methods 0.000 abstract 1
- 230000002776 aggregation Effects 0.000 abstract 1
- 210000000941 bile Anatomy 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 23
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 6
- 239000000811 xylitol Substances 0.000 description 6
- 235000010447 xylitol Nutrition 0.000 description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 6
- 229960002675 xylitol Drugs 0.000 description 6
- 208000002193 Pain Diseases 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- MXXWOMGUGJBKIW-YPCIICBESA-N piperine Chemical compound C=1C=C2OCOC2=CC=1/C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-YPCIICBESA-N 0.000 description 4
- 229940075559 piperine Drugs 0.000 description 4
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 description 4
- 235000019100 piperine Nutrition 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 3
- 235000014375 Curcuma Nutrition 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000004087 circulation Effects 0.000 description 2
- 239000001215 curcuma longa l. root Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 210000000232 gallbladder Anatomy 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- OCKGFTQIICXDQW-ZEQRLZLVSA-N 5-[(1r)-1-hydroxy-2-[4-[(2r)-2-hydroxy-2-(4-methyl-1-oxo-3h-2-benzofuran-5-yl)ethyl]piperazin-1-yl]ethyl]-4-methyl-3h-2-benzofuran-1-one Chemical compound C1=C2C(=O)OCC2=C(C)C([C@@H](O)CN2CCN(CC2)C[C@H](O)C2=CC=C3C(=O)OCC3=C2C)=C1 OCKGFTQIICXDQW-ZEQRLZLVSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010008479 Chest Pain Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 208000019255 Menstrual disease Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 208000002474 Tinea Diseases 0.000 description 1
- 241000130764 Tinea Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000010792 warming Methods 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a turmeric pepper solid beverage and a preparation method thereof, wherein the turmeric pepper solid beverage is prepared from the following raw materials in parts by weight: 100-200 parts of turmeric, 2-5 parts of pepper, 2-5 parts of emulsifier, 2-5 parts of sweetener, 0.5-3 parts of thickener and 0.2-0.5 part of acidity regulator. The turmeric and pepper solid beverage provided by the invention is prepared by taking turmeric and pepper as main raw materials and adding food additives, and is unique in flavor and convenient to carry. Is yellow powder, has uniform color, is loose and has no agglomeration, and has effects of protecting liver, promoting bile flow, reducing blood lipid, promoting blood circulation, preventing angiosclerosis, preventing hypertension, enhancing resistance, and resisting aging; the solid beverage has good stability, convenient drinking, good taste, easy acceptance by consumers and wide market prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a solid beverage taking turmeric and pepper as main raw materials.
Background
Turmeric is a traditional Chinese medicinal material, namely turmeric root tuber, Baodingxiang, Chinese character of Summia and the like, and is a perennial herb. Turmeric root tuber can promote qi circulation, remove blood stasis, dredge meridians and alleviate pain. It can be used for treating chest and abdominal pain, shoulder and arm pain, heart pain, puerperal blood pain, skin sore, tinea, and menoxenia. Curcumin is the main active component, has effects of reducing blood lipid, lowering blood sugar, resisting ulcer, protecting liver, resisting depression, resisting bacteria, and relieving inflammation, and can be used for treating diseases such as diabetes, coronary atherosclerotic heart disease, arthritis and cancer. Curcumin has low water solubility, poor oral absorption and low bioavailability, is easy to form precipitate after being prepared into a solid beverage, is difficult to exert the efficacy, and is bitter and astringent, so that the curcumin is not easy to accept by consumers. The turmeric is used as a traditional Chinese medicinal material with homology of medicine and food, and the turmeric solid beverage which is good in taste and easy to absorb is researched and developed, so that the turmeric solid beverage has good market prospect.
The pepper is woody climbing vine of Piper, and the seed contains volatile oil, piperine, crude fat, crude protein, etc. Warming the middle energizer, directing qi downward, resolving phlegm and removing toxicity. Can be used for treating cold phlegm, food stagnation, abdominal psychroalgia, regurgitation, emesis, diarrhea, cold dysentery, etc.; piperine is the main active component in pepper. Modern pharmacological experiments prove that the piperine can improve the concentration of curcumin in animal bodies and increase the bioavailability of the curcumin.
The Chinese invention patent (CN 107853528A) uses turmeric and lecithin as raw materials to prepare the turmeric and lecithin solid beverage, and has the functions of fatigue resistance, aging resistance and the like. The Chinese invention patent (CN 107853528A) uses curcumin and oligosaccharide as raw materials to prepare the water-soluble curcumin oligosaccharide solid beverage, which can improve the solubility of curcumin and prolong the retention time of curcumin in blood. At present, the turmeric and pepper solid beverage which is processed by taking fresh turmeric and pepper as main raw materials and adding food additives such as an emulsifier, a sweetener and a thickening agent and the like into the turmeric and pepper solid beverage and has unique flavor and is convenient to carry is not seen.
Disclosure of Invention
The invention aims to provide a turmeric pepper solid beverage and a preparation method thereof, and the turmeric pepper solid beverage product with physiological functions of protecting liver and benefiting gallbladder, reducing blood fat, promoting blood circulation, preventing angiosclerosis and the like is obtained.
In order to achieve the purpose, the turmeric pepper solid beverage and the preparation method thereof adopt the following technical scheme:
the feed is prepared from the following raw materials in parts by weight: 100-200 parts of turmeric, 2-5 parts of pepper, 2-5 parts of emulsifier, 2-5 parts of sweetener, 0.5-3 parts of thickener and 0.2-0.5 part of acidity regulator.
The acidity regulator is one or more of citric acid, vitamin C and malic acid;
the thickening agent is one or more of β -cyclodextrin, maltodextrin and acacia;
the pepper is one or more of black pepper, white pepper, green pepper and red pepper;
the emulsifier is one or more of lecithin, monostearyl fatty acid glyceride and sucrose fatty acid ester;
the sweetener is one or more of brown sugar, white sugar, sucrose and fructose.
A preparation method of a turmeric pepper solid beverage comprises the following processes:
1) selecting fresh turmeric, cleaning with clear water, placing in a container after cleaning, blanching with 100 ℃ boiling water for 15-25 seconds, taking out, placing in a juice extractor for juice extraction, adding a sour regulator after juice extraction is finished, stirring, standing, adding a thickening agent, drying with hot air at 50-60 ℃ until the water content is less than 8%, crushing into 80-120 meshes of turmeric powder for later use;
2) hot air drying fructus Piperis, emulsifier and sweetener at 50-60 deg.C until the water content is less than 8%, and pulverizing into 80-120 mesh fructus Piperis powder;
3) and (3) placing the turmeric powder and pepper powder into a mixer, mixing for 30-60 minutes, performing vacuum microwave sterilization, detecting according to the food microbiology requirements in the national standard GB 4789.3-2016, and packaging after the detection is qualified to obtain the turmeric and pepper solid beverage.
The content of curcumin in the yellow pepper solid beverage is more than 800 mg/Kg.
Compared with the prior art, the invention has the advantages that: the invention provides a turmeric and pepper solid beverage, which is a solid beverage prepared by using turmeric and pepper as main raw materials. The turmeric has pungent and warm taste, breaks blood, promotes qi circulation, dredges meridians and relieves pain, has the functions of resisting oxidation, reducing blood fat, resisting inflammation, resisting diseases, protecting liver, benefiting gallbladder, reducing blood sugar and the like, is matched with pepper, has the functions of resisting oxidation, reducing blood fat, resisting tumors and the like because the pepper contains piperine, and is a biological activity enhancer. The turmeric and the pepper are prepared and used according to a reasonable proportion, so that the blood concentration of the curcumin can be increased, the elimination half-life period is prolonged, the metabolic clearance is reduced, and the bioavailability is improved. Adding food additives such as emulsifier, sweetener and thickener to obtain Curcuma rhizome and fructus Piperis solid beverage with unique flavor and convenient carrying.
The invention provides a turmeric and pepper solid beverage and a preparation method thereof, and the turmeric and pepper solid beverage is simple and rapid in method, cost-saving, convenient to carry, good in taste and easy to accept by consumers.
The specific implementation mode is as follows:
in order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to specific embodiments. It should be understood that the detailed description and specific examples, while indicating the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
Example 1A turmeric pepper solid drink
The seasoning is prepared from the following raw materials, by weight, 100 parts of turmeric, 2 parts of pepper (1 part of green pepper and 1 part of red pepper), 5 parts of emulsifier (3 parts of lecithin and 2 parts of monostearyl fatty glyceride), 2 parts of sweetener (1 part of brown sugar and 1 part of xylitol), 3 parts of thickener (β -cyclodextrin 2 parts and maltodextrin 1 part), and 0.2 part of acidity regulator (0.1 part of citric acid and 0.1 part of vitamin C).
The sour regulator is a mixture of citric acid and vitamin C;
the thickening agent is β -cyclodextrin and maltodextrin mixture;
the pepper is a mixture of green pepper and red pepper;
the emulsifier is a mixture of lecithin and monostearyl fatty acid glyceride;
the sweetener is a mixture of brown sugar and xylitol.
A preparation method of a turmeric pepper solid beverage comprises the following processes:
1) selecting fresh turmeric, cleaning with clear water, placing in a container after cleaning, blanching with 100 ℃ boiling water for 25 seconds, taking out, placing in a juice extractor for juice extraction, adding a sour regulator after juice extraction is finished, stirring, standing, adding a thickening agent, drying with hot air at 50-60 ℃ until the water content is less than 8%, crushing into 80-120 meshes of turmeric powder for later use;
2) hot air drying fructus Piperis, emulsifier and sweetener at 50-60 deg.C until the water content is less than 8%, and pulverizing into 80-120 mesh fructus Piperis powder;
3) and (3) placing the turmeric powder and pepper powder into a mixer, mixing for 30 minutes, performing vacuum microwave sterilization, detecting according to the food microbiology requirements in the national standard GB 4789.3-2016, and packaging after the detection is qualified to obtain the turmeric pepper solid beverage, wherein the curcumin content is 823 mg/Kg.
Example 2A turmeric pepper solid drink
The seasoning is prepared from the following raw materials, by weight, 200 parts of turmeric, 5 parts of pepper (4 parts of black pepper and 1 part of white pepper), 2 parts of an emulsifier (1 part of monostearyl fatty acid glyceride and 1 part of sucrose fatty acid ester), 5 parts of a sweetening agent (2 parts of brown sugar and 3 parts of white sugar), 3 parts of a thickening agent (β -cyclodextrin 2 parts and 1 part of Arabic gum) and 0.5 part of a sour regulator (0.2 part of vitamin C and 0.3 part of malic acid).
The sour regulator is a mixture of vitamin C and malic acid;
the thickening agent is a mixture of β -cyclodextrin and Arabic gum;
the pepper is a mixture of black pepper and white pepper;
the emulsifier is a mixture of monostearyl fatty acid glyceride and sucrose fatty acid ester;
the sweetener is a mixture of brown sugar and white sugar.
A preparation method of a turmeric pepper solid beverage comprises the following processes:
1) selecting fresh turmeric, cleaning with clear water, placing in a container after cleaning, blanching with 100 ℃ boiling water for 15 seconds, taking out, placing in a juice extractor for juice extraction, adding a sour regulator after juice extraction is finished, stirring, standing, adding a thickening agent, drying with hot air at 50-60 ℃ until the water content is less than 8%, crushing into 80-120 meshes of turmeric powder for later use;
2) hot air drying fructus Piperis, emulsifier and sweetener at 50-60 deg.C until the water content is less than 8%, and pulverizing into 80-120 mesh fructus Piperis powder;
3) and (2) placing the turmeric powder and pepper powder into a mixer, mixing for 60 minutes, performing vacuum microwave sterilization, detecting according to the food microbiology requirements in the national standard GB 4789.3-2016, and packaging after the detection is qualified to obtain the turmeric pepper solid beverage, wherein the curcumin content is 1607 mg/Kg.
Example 3A turmeric pepper solid beverage
The seasoning is prepared from the following raw materials, by weight, 150 parts of turmeric, 4 parts of black pepper, 4 parts of an emulsifier (2 parts of lecithin, 1 part of glycerol monostearate and 1 part of Arabic gum), 4 parts of a sweetener (1 part of brown sugar, 1 part of fructose and 1 part of xylitol), 4 parts of a thickening agent (β -2 parts of cyclodextrin and 2 parts of maltodextrin) and 0.3 part of a sour regulator (0.3 part of vitamin C).
The acidity regulator is vitamin C;
the thickening agent is β -cyclodextrin and maltodextrin mixture;
the pepper is black pepper;
the emulsifier is a mixture of lecithin, glycerol monostearate and Arabic gum;
the sweetener is a mixture of brown sugar, fructose and xylitol.
A preparation method of a turmeric pepper solid beverage comprises the following processes:
1) selecting fresh turmeric, cleaning with clear water, placing in a container after cleaning, blanching with 100 ℃ boiling water for 20 seconds, taking out, placing in a juice extractor for juice extraction, adding a sour regulator after juice extraction is finished, stirring, standing, adding a thickening agent, drying with hot air at 50-60 ℃ until the water content is less than 8%, crushing into 80-120 meshes of turmeric powder for later use;
2) hot air drying fructus Piperis, emulsifier and sweetener at 50-60 deg.C until the water content is less than 8%, and pulverizing into 80-120 mesh fructus Piperis powder;
3) placing the turmeric powder and pepper powder into a mixer, mixing for 45 minutes, performing vacuum microwave sterilization, detecting according to the food microbiology requirements in the national standard GB 4789.3-2016, after the detection is qualified,
packaging to obtain Curcuma rhizome and fructus Piperis solid beverage with curcumin content of 1205 mg/Kg.
Example 4A turmeric pepper solid drink
The seasoning is prepared from the following raw materials, by weight, 120 parts of turmeric, 4 parts of pepper (2 parts of black pepper and 2 parts of white pepper), 3 parts of an emulsifier (1 part of lecithin and 2 parts of monostearyl fatty acid glyceride), 5 parts of a sweetening agent (1 part of brown sugar, 2 parts of white sugar and 2 parts of fructose), 4 parts of a thickening agent (β -cyclodextrin 2 parts and 2 parts of Arabic gum) and 0.4 part of a sour regulator (0.1 part of citric acid and 0.3 part of malic acid).
The sour regulator is a mixture of citric acid and malic acid;
the thickening agent is a mixture of β -cyclodextrin and Arabic gum;
the pepper is a mixture of black pepper and white pepper;
the emulsifier is a mixture of lecithin and monostearyl fatty acid glyceride;
the sweetener is a mixture of brown sugar, white sugar and fructose.
A preparation method of a turmeric pepper solid beverage comprises the following processes:
1) selecting fresh turmeric, cleaning with clear water, placing in a container after cleaning, blanching with 100 ℃ boiling water for 20 seconds, taking out, placing in a juice extractor for juice extraction, adding a sour regulator after juice extraction is finished, stirring, standing, adding a thickening agent, drying with hot air at 50-60 ℃ until the water content is less than 8%, crushing into 80-120 meshes of turmeric powder for later use;
2) hot air drying fructus Piperis, emulsifier and sweetener at 50-60 deg.C until the water content is less than 8%, and pulverizing into 80-120 mesh fructus Piperis powder;
3) and (3) placing the turmeric powder and pepper powder into a mixer, mixing for 40 minutes, performing vacuum microwave sterilization, detecting according to the food microbiology requirements in the national standard GB 4789.3-2016, and packaging after the detection is qualified to obtain the turmeric pepper solid beverage, wherein the curcumin content is 978 mg/Kg.
Example 5A turmeric pepper solid beverage
The seasoning is prepared from the following raw materials, by weight, 160 parts of turmeric, 3 parts of pepper (2 parts of black pepper, 0.5 part of white pepper and 0.5 part of green pepper), 3.5 parts of an emulsifier (2 parts of lecithin and 1.5 parts of monostearyl fatty acid glyceride), 4 parts of a sweetening agent (2 parts of brown sugar, 1.5 parts of white sugar and 0.5 part of xylitol), 3.5 parts of a thickening agent (β -2 parts of cyclodextrin and 1.5 parts of Arabic gum), and 0.3 part of a sour regulator (0.1 part of citric acid, 0.1 part of vitamin C and 0.1 part of malic acid).
The sour regulator is a mixture of citric acid, vitamin C and malic acid;
the thickening agent is a mixture of β -cyclodextrin and Arabic gum;
the pepper is a mixture of black pepper, white pepper and green pepper;
the emulsifier is a mixture of lecithin and monostearyl fatty acid glyceride;
the sweetener is a mixture of brown sugar, white sugar and xylitol.
A preparation method of a turmeric pepper solid beverage comprises the following processes:
1) selecting fresh turmeric, cleaning with clear water, placing in a container after cleaning, blanching with 100 ℃ boiling water for 25 seconds, taking out, placing in a juice extractor for juice extraction, adding a sour regulator after juice extraction is finished, stirring, standing, adding a thickening agent, drying with hot air at 50-60 ℃ until the water content is less than 8%, crushing into 80-120 meshes of turmeric powder for later use;
2) hot air drying fructus Piperis, emulsifier and sweetener at 50-60 deg.C until the water content is less than 8%, and pulverizing into 80-120 mesh fructus Piperis powder;
3) and (2) placing the turmeric powder and pepper powder into a mixer, mixing for 50 minutes, performing vacuum microwave sterilization, detecting according to the food microbiology requirements in the national standard GB 4789.3-2016, and packaging after the detection is qualified to obtain the turmeric pepper solid beverage, wherein the curcumin content is 1250 mg/Kg. And after the detection is qualified, packaging to obtain the turmeric and pepper solid beverage.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (9)
1. The preparation method of the turmeric pepper solid beverage is characterized by comprising the following raw materials in parts by weight: 100-200 parts of turmeric, 2-5 parts of pepper, 2-5 parts of emulsifier, 2-5 parts of sweetener, 0.5-3 parts of thickener and 0.2-0.5 part of acidity regulator.
2. The preparation method of the turmeric pepper solid beverage as claimed in claim 1, which comprises the following processes:
1) selecting fresh turmeric, cleaning with clear water, placing in a container after cleaning, blanching with 100 ℃ boiling water for 15-25 seconds, taking out, placing in a juice extractor for juice extraction, adding a sour regulator after juice extraction is finished, stirring, standing, adding a thickening agent, drying with hot air at 50-60 ℃ until the water content is less than 8%, crushing into 80-120 meshes of turmeric powder for later use;
2) hot air drying fructus Piperis, emulsifier and sweetener at 50-60 deg.C until the water content is less than 8%, and pulverizing into 80-120 mesh fructus Piperis powder;
3) and (3) placing the turmeric powder and pepper powder into a mixer, mixing for 30-60 minutes, performing vacuum microwave sterilization, detecting according to the food microbiology requirements in the national standard GB 4789.3-2016, and packaging after the detection is qualified to obtain the turmeric and pepper solid beverage.
3. The method for preparing the turmeric pepper solid beverage as claimed in claim 1, wherein the acidity regulator is one or more of citric acid, vitamin C or malic acid.
4. The method for preparing the turmeric pepper solid beverage as claimed in claim 1, wherein the thickener is one or more of β -cyclodextrin, maltodextrin or acacia gum.
5. The method for preparing turmeric pepper solid beverage according to claims 1 and 2, characterized in that the acidity regulator is one or more of citric acid, vitamin C or malic acid.
6. The method for preparing the turmeric pepper solid beverage according to claim 1, wherein the pepper is one or more of black pepper, white pepper, green pepper or red pepper.
7. The method for preparing the turmeric pepper solid beverage according to claim 1, wherein the emulsifier is one or more of lecithin, glycerol monostearate or sucrose fatty acid ester.
8. The method for preparing the turmeric pepper solid beverage according to claim 1, wherein the sweetener is one or more of brown sugar, white sugar, sucrose or fructose.
9. The method for preparing turmeric pepper solid beverage according to claim 1, wherein the content of curcumin in the turmeric pepper solid beverage is more than 800 mg/Kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010313192.7A CN111357910A (en) | 2020-04-20 | 2020-04-20 | Turmeric and pepper solid beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010313192.7A CN111357910A (en) | 2020-04-20 | 2020-04-20 | Turmeric and pepper solid beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111357910A true CN111357910A (en) | 2020-07-03 |
Family
ID=71199947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010313192.7A Pending CN111357910A (en) | 2020-04-20 | 2020-04-20 | Turmeric and pepper solid beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111357910A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114246279A (en) * | 2021-10-28 | 2022-03-29 | 申农(上海)生态农业发展有限公司 | Turmeric beverage and processing technology thereof |
| CN115626871A (en) * | 2022-09-15 | 2023-01-20 | 福州康嘉欣辰生物科技有限公司 | Curcumin, extraction method thereof and natural anti-inflammatory composition |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301455A (en) * | 2008-07-01 | 2008-11-12 | 崔井朝 | Chinese medicine compound turmeric rhizome solid dispersion for treating hyperlipemia |
| KR20150068024A (en) * | 2013-12-11 | 2015-06-19 | 윤승한 | The turmeric drink and its manufacturing method |
| CN108720018A (en) * | 2018-06-27 | 2018-11-02 | 中科赛可瑞（大连）生物科技有限公司 | A kind of liver health care composition and its methods and applications containing curcumin |
| CN109674054A (en) * | 2019-01-25 | 2019-04-26 | 龙岩市启明投资有限公司 | A kind of preparation method of the oligomeric saccharide complex of water solubility curcumin and its solid beverage |
-
2020
- 2020-04-20 CN CN202010313192.7A patent/CN111357910A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301455A (en) * | 2008-07-01 | 2008-11-12 | 崔井朝 | Chinese medicine compound turmeric rhizome solid dispersion for treating hyperlipemia |
| KR20150068024A (en) * | 2013-12-11 | 2015-06-19 | 윤승한 | The turmeric drink and its manufacturing method |
| CN108720018A (en) * | 2018-06-27 | 2018-11-02 | 中科赛可瑞（大连）生物科技有限公司 | A kind of liver health care composition and its methods and applications containing curcumin |
| CN109674054A (en) * | 2019-01-25 | 2019-04-26 | 龙岩市启明投资有限公司 | A kind of preparation method of the oligomeric saccharide complex of water solubility curcumin and its solid beverage |
Non-Patent Citations (1)
| Title |
|---|
| 健康幸福一辈子: "你知道吗？姜黄茶有九大健康益处！防治关节炎、糖尿病甚至抗癌！", 《微信公众号（HTTPS://MP.WEIXIN.QQ.COM/S/RMYR6SNKAJKYJYK1M1AC9W）》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114246279A (en) * | 2021-10-28 | 2022-03-29 | 申农(上海)生态农业发展有限公司 | Turmeric beverage and processing technology thereof |
| CN115626871A (en) * | 2022-09-15 | 2023-01-20 | 福州康嘉欣辰生物科技有限公司 | Curcumin, extraction method thereof and natural anti-inflammatory composition |
| CN115626871B (en) * | 2022-09-15 | 2024-02-20 | 福州康嘉欣辰生物科技有限公司 | Curcumin, extraction method thereof and natural anti-inflammatory composition |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106418106B (en) | Instant ginger solid beverage and preparation method thereof | |
| CN105166883A (en) | Fructus phyllanthi lozenge and preparation method thereof | |
| CN111357910A (en) | Turmeric and pepper solid beverage and preparation method thereof | |
| CN104305153A (en) | Sweet jujube whitebait sauce and preparation method thereof | |
| CN111671020A (en) | Polygonatum sibiricum beverage and preparation method thereof | |
| KR101060309B1 (en) | Restorative herb medicine with jujube and manufacturing method thereof | |
| CN104026506A (en) | Health care water chestnut flour and preparation method thereof | |
| CN102106494A (en) | Apple pear ginseng jam and preparation method | |
| KR20110080817A (en) | The healthy beverage manufactacturing method | |
| KR102149254B1 (en) | Pharnaceutical composition for prevention or treatment of diabetes comprising the mixed extract of vegetable natural products having the effect on removal of swelling and health functional food for prevention or improvement of diabetes comprising the same | |
| CN104305342A (en) | Flavor ox-bone dried silver fish and preparation method thereof | |
| KR101647917B1 (en) | Chestnut medicinal wine having extract of stachys sieboldii and methods for manufacturing thereof | |
| KR20180058144A (en) | Sea buckthorn beverage and preparation method thereof | |
| KR101310648B1 (en) | Composition comprising leaves of peucedanum japonicum for relieving hangover or fermented liquor having leaves of peucedanum japonicum | |
| KR101350046B1 (en) | Vinegar composition fermented with herbal extracts and preparation method thereof | |
| CN104381778A (en) | Heat-clearing Chinese yam honey cream | |
| CN104911056B (en) | Cofermentation method maca yellow wine and processing method thereof | |
| CN103960415A (en) | Weight-losing health herbal tea and preparation method thereof | |
| KR20120060629A (en) | Manufacturing method of health assistance food using turmeric | |
| CN105018279A (en) | Lily and strawberry liqueur and preparation method thereof | |
| KR101203790B1 (en) | Method for manufacturing soybean paste including butterbur and soybean paste thereof | |
| CN104479952A (en) | Hollowed wampee bark fruit Chinese rice wine and preparation method thereof | |
| CN104106803A (en) | Buckwheat jam tea paste and preparation method thereof | |
| KR102313480B1 (en) | Beverage for relieving hangover and manufacturing method thereof | |
| CN108813229A (en) | A kind of bamboo juice health drink and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200703 |