CN111587973A - Preparation process of black chokeberry and ginseng composite multifunctional solid beverage - Google Patents
Preparation process of black chokeberry and ginseng composite multifunctional solid beverage Download PDFInfo
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- CN111587973A CN111587973A CN201910126180.0A CN201910126180A CN111587973A CN 111587973 A CN111587973 A CN 111587973A CN 201910126180 A CN201910126180 A CN 201910126180A CN 111587973 A CN111587973 A CN 111587973A
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- ginseng
- aronia melanocarpa
- adventitious root
- solid beverage
- enzymolysis
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- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 39
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- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 229930002877 anthocyanin Natural products 0.000 description 1
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- 230000002349 favourable effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
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- 229930182494 ginsenoside Natural products 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a process for preparing a multifunctional solid beverage by compounding aronia melanocarpa with ginseng adventitious roots. The technical scheme is as follows: (A) selecting fresh Aronia melanocarpa fruit, removing stalks, cleaning, draining, pulping, adding complex enzyme for enzymolysis, inactivating enzyme, separating pulp from residue, and filtering to obtain Aronia melanocarpa enzymolysis liquid. (B) Cleaning fresh ginseng adventitious roots, draining, quantitatively adding water for extraction, and mixing filtrates to obtain ginseng adventitious root extract. (C) Mixing the enzymatic hydrolysate of Aronia melanocarpa with the extractive solution of adventitious root of Ginseng radix at a certain ratio, vacuum concentrating the mixed solution, and spray drying to obtain composite powder of the two. (D) Adding other additives such as sweetener and the like into the composite powder for compounding to obtain the aronia melanocarpa and ginseng adventitious root composite solid beverage. The solid beverage can be taken orally or directly, has wide range of edible people, and has effects of protecting eye, refreshing, relieving fatigue, and regulating blood lipid.
Description
Technical Field
The invention discloses a process method for preparing a multifunctional solid beverage by compounding aronia melanocarpa and ginseng adventitious roots. The functional solid beverage is prepared by taking aronia melanocarpa and ginseng adventitious roots as raw materials, extracting, concentrating, spray drying, compounding with xylitol and other flavoring agents, can be taken after being infused with water and can be directly eaten, and has the effects of protecting eyes, refreshing, resisting fatigue, regulating blood fat and the like. The invention belongs to the field of food.
Background
In modern society, the working pressure of people is increased, the rest time is shortened in a large proportion, white-collar workers and long-distance drivers are particularly serious, anti-fatigue foods are usually selected from liquid beverages such as coffee, tea and the like, caffeine contained in the anti-fatigue foods easily damages the central nervous system and causes symptoms such as palpitation and insomnia, and the eating mode has certain inconvenience.
The aronia melanocarpa is one of raw materials approved by the national health committee for eating, the fruits are rich in a plurality of bioactive substances such as anthocyanin, polyphenol, flavone and the like, wherein the content of the polyphenol is obviously higher than that of the blueberry, and the aronia melanoidin has obvious efficacies of refreshing, resisting fatigue, regulating blood fat, enhancing the antioxidant activity of organisms and the like, but the fresh food has sour and astringent taste, so the product development and eating are limited. The ginseng adventitious root contains a large amount of functional components such as saponin and the like, can play a role in resisting fatigue, and is approved by the ministry of health of China to be listed as one of substances with the function of resisting fatigue in 2005.
The aronia melanocarpa contains nutritional ingredients such as pectin and cellulose, and also contains organic acid ingredients such as citric acid, which is beneficial to the conversion of ginsenoside into rare ginsenoside Rg 3. The ginseng contains active ingredients such as saponin, polysaccharide and the like, is rich in enzymes, can reduce the content of tannin in the aronia melanocarpa, and can assist in relieving sour and astringent feeling, and the ginseng and the aronia melanocarpa supplement each other, and can play a role in regulating the flavor of the product on the basis of strengthening the effects of resisting fatigue, reducing blood fat and the like.
The solid beverage compounded by the aronia melanocarpa and the ginseng adventitious root prepared by the process can be taken after being mixed with water and can also be taken directly, and the solid beverage has diversified eating methods. The solid beverage is suitable for people with fatigue such as white collar and long-distance driver, and has effects of enhancing organism activity and regulating blood lipid. The solid beverage can be directly eaten, can reduce the water intake of human body to achieve the effect of reducing urination times, is favorable for safe driving of long-distance drivers, and has no dependence and side effect because all the used raw and auxiliary materials are food raw materials determined by related departments, thereby being a good functional solid beverage.
Disclosure of Invention
The invention provides a method for preparing a solid beverage by combining aronia melanocarpa with ginseng adventitious roots, which has the effects of improving eyesight, refreshing, resisting fatigue and regulating blood fat, can overcome the defect of sour and astringent taste of fresh aronia melanocarpa, and has the advantages of diversified eating modes and no side effect.
The purpose of the invention is realized by the following technical method:
A. selecting fresh Aronia melanocarpa fruit, removing mildew, deteriorated granules and foreign matters, removing stems, cleaning, draining, pulping, adding compound enzyme for enzymolysis, removing enzyme, separating pulp and residue, and filtering to obtain Aronia melanocarpa enzymolysis liquid;
B. cleaning fresh ginseng adventitious roots, draining, quantitatively adding water, extracting for 3 times, and mixing filtrates to obtain ginseng adventitious root extract;
C. mixing the enzymatic hydrolysate of Aronia melanocarpa and the extractive solution of ginseng adventitious root in proportion, vacuum concentrating to specific gravity of 1.4-1.6, and spray drying to obtain composite powder of Aronia melanocarpa extract and ginseng adventitious root extract;
D. compounding the aronia melanocarpa and ginseng adventitious root extract composite powder, xylitol, other flavoring agents and other additives to obtain the aronia melanocarpa and ginseng adventitious root composite solid beverage.
The addition amount of the complex enzyme in the A is 0.01-0.2%, the temperature is controlled within the range of 40-50 ℃ in the enzymolysis process, and the enzymolysis liquid is stirred for 2min every 0.5h, and the enzymolysis is carried out for 1.5-2.5 h;
the proportion of the complex enzyme in the A is as follows: and (3) pectinase: cellulase: tannase =1 (0.3-0.5) 1;
the extraction conditions of the adventitious roots of the ginseng in the step B are as follows: extracting at 60-80 deg.C for 1-2h with water at a ratio of 1:10, 1 (3-5), and 1 (1-3) for 3 times, wherein the total water addition is 14-18 times;
in the step C, the mixing proportion of the aronia melanocarpa enzymatic hydrolysate and the ginseng adventitious root extracting solution is as follows: 1, (0.04-0.10);
and D, adding additives such as 3 percent of xylitol, 2 to 12 percent of other sweetening agents, 5 to 10 percent of other flavoring agents and the like into the composite powder of the extract of the mountain ash and the ginseng adventitious root of 1kg for compounding to obtain the mountain ash and ginseng adventitious root composite solid beverage.
Detailed Description
Example 1
(1) Selecting fresh and complete Aronia melanocarpa fruit with high maturity, removing stem, adding clear water, repeatedly cleaning, draining, and pulping. Adding 0.04% pectase, 0.01% cellulase and 0.04% tannase into the slurry, and performing enzymolysis at 40 deg.C for 2 hr while stirring the enzymolysis solution every 0.5 hr for 2min to perform enzymolysis sufficiently. After enzymolysis, enzyme deactivation treatment, pulp residue separation and juice filtration are carried out for standby. (2) Cleaning, draining, adding 10 times, 3 times and 2 times of water, and extracting at 80 deg.C for 3 times. (3) Mixing 96 parts of aronia melanocarpa enzymatic hydrolysate with 4 parts of ginseng adventitious root extract, vacuum concentrating, and spray drying to obtain aronia melanocarpa powder and ginseng adventitious root extract composite powder. (4) Adding 3% of xylitol, 10% of glucose and 5% of other flavoring agents into 1kg of the composite powder of the Aronia melanocarpa and ginseng adventitious root extract to obtain the Aronia melanocarpa and ginseng adventitious root composite solid beverage.
Claims (9)
1. A process for preparing a multifunctional solid beverage by compounding aronia melanocarpa and ginseng adventitious roots is characterized by comprising the following steps:
A. selecting fresh Aronia melanocarpa fruit, removing mildew, deteriorated granules and foreign matters, removing stems, cleaning, draining, pulping, adding compound enzyme for enzymolysis, removing enzyme, separating pulp and residue, and filtering to obtain Aronia melanocarpa enzymolysis liquid;
B. cleaning fresh ginseng adventitious roots, draining, quantitatively adding water, extracting for 3 times, and mixing filtrates to obtain ginseng adventitious root extract;
C. mixing the black chokeberry enzymatic hydrolysate with the ginseng adventitious root extracting solution in proportion, concentrating under vacuum, and spray drying to obtain composite powder of the black chokeberry and ginseng adventitious root extracts;
D. compounding the aronia melanocarpa and the ginseng adventitious root extract composite powder, xylitol, other flavoring agents and other additives to obtain the aronia melanocarpa composite ginseng solid beverage.
2. The enzymolysis process of claim 1A, wherein the amount of the complex enzyme is 0.01-0.2%, the temperature is controlled at 40-50 deg.C, and the enzymolysis solution is stirred for 2min every 0.5h for 1.5-2.5 h.
3. The compound enzyme added according to claim 2 is pectinase, cellulase and tannase, the addition ratio is 1 (0.3-0.5) to 1, and other enzymes such as papain and the like can also be included.
4. The raw material according to claim 1B is an adventitious root of fresh ginseng, or fresh ginseng artificially planted for 5 years or less.
5. The extraction conditions of the adventitious roots of ginseng according to claim 1B are as follows: extracting at 60-80 deg.C for 1-2h with water at a ratio of 1:10, 1 (3-5), and 1 (1-3) for 3 times, wherein the total water addition is 14-18 times.
6. The ratio of the enzymatic hydrolysate of Aronia melanocarpa as claimed in claim 1C to the extract of adventitious root of Panax ginseng is 1 (0.04-0.10).
7. The mixture according to claim 1C is concentrated in vacuo to a specific gravity of 1.4-1.6.
8. The compound additive amount according to claim 1D is as follows: adding xylitol 3%, other sweetening agent 2-12%, flavoring agent 5-10%, etc. into composite powder of Aronia melanocarpa extract and Ginseng radix adventitious root extract 1 kg.
9. The other sweetener according to claim 8 can be one or more of stevioside, fructo-oligosaccharide, chitosan and the like which have small influence on blood sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910126180.0A CN111587973A (en) | 2019-02-20 | 2019-02-20 | Preparation process of black chokeberry and ginseng composite multifunctional solid beverage |
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| CN113966795A (en) * | 2021-10-22 | 2022-01-25 | 深圳荣耀植物智能科学有限公司 | Ginseng beverage and preparation method thereof |
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| CN113966795A (en) * | 2021-10-22 | 2022-01-25 | 深圳荣耀植物智能科学有限公司 | Ginseng beverage and preparation method thereof |
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