CN111406869A - Preparation method of plant stem cell solid beverage and solid beverage prepared by preparation method - Google Patents
Preparation method of plant stem cell solid beverage and solid beverage prepared by preparation method Download PDFInfo
- Publication number
- CN111406869A CN111406869A CN202010437011.1A CN202010437011A CN111406869A CN 111406869 A CN111406869 A CN 111406869A CN 202010437011 A CN202010437011 A CN 202010437011A CN 111406869 A CN111406869 A CN 111406869A
- Authority
- CN
- China
- Prior art keywords
- solid beverage
- apples
- blueberries
- grapes
- stem cell
- 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
- 235000013361 beverage Nutrition 0.000 title claims abstract description 44
- 239000007787 solid Substances 0.000 title claims abstract description 41
- 241000196324 Embryophyta Species 0.000 title claims abstract description 26
- 210000000130 stem cell Anatomy 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000220225 Malus Species 0.000 claims abstract description 39
- 241000219112 Cucumis Species 0.000 claims abstract description 36
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims abstract description 36
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 36
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 36
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 36
- 235000021014 blueberries Nutrition 0.000 claims abstract description 36
- 235000021016 apples Nutrition 0.000 claims abstract description 32
- 241000219094 Vitaceae Species 0.000 claims abstract description 29
- 235000021021 grapes Nutrition 0.000 claims abstract description 29
- 238000001694 spray drying Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000007873 sieving Methods 0.000 claims abstract description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 7
- 240000006365 Vitis vinifera Species 0.000 claims description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 7
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 206010037660 Pyrexia Diseases 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 12
- 230000003712 anti-aging effect Effects 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 description 11
- 238000010521 absorption reaction Methods 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 discloses a preparation method of a plant stem cell solid beverage and the prepared solid beverage, which comprises the steps of respectively crushing apples, Hami melons, blueberries and grapes, and carrying out spray drying; respectively breaking the walls of the spray-dried apples, Hami melons, blueberries and grapes at low temperature; sieving the apples, the Hami melons, the blueberries and the grapes after low-temperature wall breaking to select primary raw materials for preparing the solid beverage; the plant stem cell solid beverage is obtained by uniformly mixing 20% of apples, 30% of Hami melons, 40% of blueberries and 10% of grapes. According to the invention, the apples, the hami melons, the blueberries and the grapes are processed through a spray drying and low-temperature wall breaking process, and nutrients and anti-aging effective components contained in the apples, the hami melons, the blueberries and the grapes are fully absorbed by people after eating, so that the nutrients of a plurality of plants can be effectively absorbed, and the anti-aging effect is achieved.
Description
Technical Field
The invention relates to the technical field of beverage preparation, in particular to a preparation method of a plant stem cell solid beverage and the prepared solid beverage.
Background
The fruit is rich in various vitamins, fruit acids and mineral substances, but does not contain caffeine and tannin, so that the anti-aging substances in the fruit can be obtained from the fruit after the fruit is eaten for a long time, and the fruit has the effects of maintaining beauty and keeping young and simultaneously improves the immunity of a human body. However, fresh fruits are difficult to store for a long time, and nutrient substances contained in different fruits are different, so that multiple fruits are required to be matched for eating when the fruits are selected, so that multiple nutrient components are obtained, and balanced nutrition is realized.
The fruit is processed into the solid beverage which can be conveniently stored and carried, the fruit can be prepared into the beverage for drinking, and the beverage can integrate the natural, nutrition and health care functions into a whole, but the existing solid beverage has single component and monotonous taste, and pigment or sweetener and the like are often added for adjusting the taste, so that the solid beverage is not beneficial to long-term drinking and is not beneficial to human body absorption.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a preparation method of a plant stem cell solid beverage and the prepared solid beverage.
According to an object of the present invention, there is provided a method for preparing a plant stem cell solid beverage, comprising the steps of:
(1) spray drying
Selecting apples, Hami melons, blueberries and grapes which are free of insect damage, diseases and fever and mildew, respectively crushing, and then carrying out spray drying;
(2) low temperature wall breaking
Respectively breaking the walls of the spray-dried apples, Hami melons, blueberries and grapes at low temperature;
(3) raw material screening
Sieving the apples, the Hami melons, the blueberries and the grapes after low-temperature wall breaking to select primary raw materials for preparing the solid beverage;
(4) prepared in proportion
The plant stem cell solid beverage is obtained by uniformly mixing 20% of apples, 30% of Hami melons, 40% of blueberries and 10% of grapes in percentage by mass;
(5) packaging and sterilizing
Sterilizing the prepared plant stem cell solid beverage, packaging and sealing.
Further, in the step (1), the apples, the hami melons, the blueberries and the grapes need to be soaked and washed before being smashed.
Further, in the step (1), the water content of the apple, the Hami melon, the blueberry and the grape after spray drying is controlled within 15%.
Further, in the step (1), the apples are peeled by a peeler before being crushed.
Further, in the step (2), the low-temperature wall breaking mesh number of the apples, the Hami melons, the blueberries and the grapes is 500-1000 meshes, and the crushing temperature is-20-0 ℃.
Further, in the step (3), the apples, the hami melons, the blueberries and the grapes which are subjected to low-temperature wall breaking are sieved by a 200-mesh sieve.
According to another object of the present invention, the solid beverage prepared according to the above-mentioned preparation method of the plant stem cell solid beverage is prepared by using the preparation method.
The invention has the beneficial effects that: the apple, the Hami melon, the blueberry and the grape are processed through spray drying and a low-temperature wall breaking process, the purpose is to enable nutrients and anti-aging active ingredients contained in the apple, the Hami melon, the blueberry and the grape to be fully absorbed by people after eating, the absorption rate of a human body to the nutrients in the apple, the Hami melon, the blueberry and the grape after wall breaking is improved, the absorption rate can be improved to more than 60%, the nutrients of a plurality of plants can be effectively absorbed, and the anti-aging effect is achieved. In addition, the abundant raw material components can effectively improve the taste of the solid beverage, so that the solid beverage is convenient to popularize and drink.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to specific embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Examples
A preparation method of a plant stem cell solid beverage comprises the following steps:
(1) spray drying
Apples, Hami melons, blueberries and grapes which are free of insect damage, diseases and heat and mildew are selected to be soaked and cleaned, so that the safety and health of the raw materials are guaranteed. Crushing apples, Hami melons, blueberries and grapes by using a juicer respectively, and peeling apples by using a peeling machine before crushing. Then spray drying is carried out by using sterile spray drying equipment. The water content of the apple, the Hami melon, the blueberry and the grape after spray drying is controlled within 15 percent.
(2) Low temperature wall breaking
And respectively performing low-temperature wall breaking on the spray-dried apples, Hami melons, blueberries and grapes by using a low-temperature wall breaking machine, wherein the mesh number of the low-temperature wall breaking of the apples, the Hami melons, the blueberries and the grapes is 500-1000 meshes, and the crushing temperature is-20-0 ℃. Aims to fully absorb the nutrients and the anti-aging effective components contained in the apples, the hami melons, the blueberries and the grapes after being eaten by people.
(3) Raw material screening
Sieving apples, Hami melons, blueberries and grapes after low-temperature wall breaking by using a 200-mesh sieve to select primary raw materials for preparing the solid beverage;
(4) prepared in proportion
The plant stem cell solid beverage is obtained by uniformly mixing 20% of apples, 30% of Hami melons, 40% of blueberries and 10% of grapes in percentage by mass; can effectively absorb the nutrients of several plants and achieve the anti-aging effect.
(5) Packaging and sterilizing
And (3) sterilizing the prepared plant stem cell solid beverage by ultraviolet rays, packaging and sealing.
According to the solid beverage prepared by the preparation method, the apples, the hami melons, the blueberries and the grapes are processed through a spray drying and low-temperature wall breaking process, and the purpose is to enable nutrients and anti-aging active ingredients contained in the apples, the hami melons, the blueberries and the grapes to be fully absorbed by people after eating, so that the absorption rate of nutrients in the apples, the hami melons, the blueberries and the grapes after wall breaking by a human body is improved, the absorption rate can be improved to more than 60%, the nutrients of a plurality of plants can be effectively absorbed, and the anti-aging effect is achieved. In addition, the abundant raw material components can effectively improve the taste of the solid beverage, so that the solid beverage is convenient to popularize and drink.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The preparation method of the plant stem cell solid beverage is characterized by comprising the following steps:
(1) spray drying
Selecting apples, Hami melons, blueberries and grapes which are free of insect damage, diseases and fever and mildew, respectively crushing, and then carrying out spray drying;
(2) low temperature wall breaking
Respectively breaking the walls of the spray-dried apples, Hami melons, blueberries and grapes at low temperature;
(3) raw material screening
Sieving the apples, the Hami melons, the blueberries and the grapes after low-temperature wall breaking to select primary raw materials for preparing the solid beverage;
(4) prepared in proportion
The plant stem cell solid beverage is obtained by uniformly mixing 20% of apples, 30% of Hami melons, 40% of blueberries and 10% of grapes in percentage by mass;
(5) packaging and sterilizing
Sterilizing the prepared plant stem cell solid beverage, packaging and sealing.
2. The method for preparing the plant stem cell solid beverage as claimed in claim 1, wherein in the step (1), the apples, the hami melons, the blueberries and the grapes are soaked and washed before being smashed.
3. The method for preparing the plant stem cell solid beverage as claimed in claim 1, wherein in the step (1), the water content of the apple, the hami melon, the blueberry and the grape after spray drying is controlled within 15%.
4. The method for preparing a plant stem cell solid beverage according to claim 1, wherein in the step (1), the apples are peeled by a peeler before being pulverized.
5. The method for preparing a plant stem cell solid beverage as claimed in claim 1, wherein in step (2), the low temperature broken apple, Hami melon, blueberry and grape are 500-1000 mesh, and the crushing temperature is-20 ℃ -0 ℃.
6. The method for preparing the plant stem cell solid beverage as claimed in claim 1, wherein in the step (3), the apples, the hami melons, the blueberries and the grapes which are subjected to low-temperature wall breaking are sieved by a 200-mesh sieve.
7. The solid beverage prepared by the preparation method of the plant stem cell solid beverage according to claim 1, which is characterized by being prepared by the preparation method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010437011.1A CN111406869A (en) | 2020-05-21 | 2020-05-21 | Preparation method of plant stem cell solid beverage and solid beverage prepared by preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010437011.1A CN111406869A (en) | 2020-05-21 | 2020-05-21 | Preparation method of plant stem cell solid beverage and solid beverage prepared by preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111406869A true CN111406869A (en) | 2020-07-14 |
Family
ID=71486707
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010437011.1A Pending CN111406869A (en) | 2020-05-21 | 2020-05-21 | Preparation method of plant stem cell solid beverage and solid beverage prepared by preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111406869A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687205A (en) * | 2015-04-03 | 2015-06-10 | 广州赛莱拉干细胞科技股份有限公司 | Blueberry solid drink and preparation method thereof |
| CN105495250A (en) * | 2014-09-27 | 2016-04-20 | 新沂市恒惠淀粉糖有限公司 | Production method for cantaloupe powder |
| CN106418103A (en) * | 2016-10-16 | 2017-02-22 | 威海新异生物科技有限公司 | Production method of barley leaf and wheat germ compound beverage |
| CN107549812A (en) * | 2017-10-16 | 2018-01-09 | 海南三元星生物科技股份有限公司 | It is a kind of using acerola concentrate extract, haematococcus pluvialis and Isin glue collagen peptide as beautifying and anti-aging food of raw material and preparation method thereof |
| CN110881591A (en) * | 2018-09-11 | 2020-03-17 | 邵万均 | Fruit-flavored beverage and preparation method thereof |
-
2020
- 2020-05-21 CN CN202010437011.1A patent/CN111406869A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495250A (en) * | 2014-09-27 | 2016-04-20 | 新沂市恒惠淀粉糖有限公司 | Production method for cantaloupe powder |
| CN104687205A (en) * | 2015-04-03 | 2015-06-10 | 广州赛莱拉干细胞科技股份有限公司 | Blueberry solid drink and preparation method thereof |
| CN106418103A (en) * | 2016-10-16 | 2017-02-22 | 威海新异生物科技有限公司 | Production method of barley leaf and wheat germ compound beverage |
| CN107549812A (en) * | 2017-10-16 | 2018-01-09 | 海南三元星生物科技股份有限公司 | It is a kind of using acerola concentrate extract, haematococcus pluvialis and Isin glue collagen peptide as beautifying and anti-aging food of raw material and preparation method thereof |
| CN110881591A (en) * | 2018-09-11 | 2020-03-17 | 邵万均 | Fruit-flavored beverage and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200714 |