CN111587974B - Beverage - Google Patents

Abstract

The invention discloses a dried orange peel four-god soup beverage which is prepared from the following medicinal materials in parts by weight: 2-5 parts of dried orange peel, 2-5 parts of Chinese yam, 2-5 parts of gorgon euryale seed, 1-3 parts of lotus seed and 1-3 parts of poria cocos. The invention uses a special enzymolysis technology, effectively improves the juice yield of the traditional Chinese medicine, reduces the production cost, ensures that the beverage has stronger fragrance and taste and richer nutrient substance types, and particularly increases the amino acid content in the beverage, thereby providing more energy and nutrition for human bodies.

Description

a drink

technical field

The invention belongs to the technical field of functional beverages, and in particular relates to a method for preparing an orange peel Sishen soup beverage.

Background technique

Sishen Decoction is a famous Chinese medicine prescription in my country. It is composed of yam, Gorgon fruit, lotus seed and Poria cocos. Dried tangerine peel is a common medicinal and edible material in my country. It has the functions of promoting qi and invigorating the spleen, drying dampness and resolving phlegm, and is often used in combination with Sishen Decoction.

With the development of society, the traditional way of using traditional Chinese medicine can no longer meet the needs of people's ever-accelerating pace of life. It is necessary to provide new product forms that are easy to use, easy to carry, and can be drunk at any time. Therefore, many traditional Chinese medicine drinks have emerged as the times require. These drinks can not only satisfy people's daily thirst-quenching and hydrating needs, but also endow the products with additional health functions such as refreshing the mind, clearing fire and relieving heat, and invigorating the spleen and stomach. Therefore, they are generally recognized by consumers and have great market consumption potential. However, modern people have higher and higher requirements for product quality, especially for the taste, appearance, efficacy, and added value of beverages. However, many traditional Chinese medicines are difficult to meet the above conditions, resulting in further increase in market share.

Enzymolysis is a common processing method in the food industry. It can hydrolyze macromolecular cellulose, pectin, protein, and starch into small molecular glucose, galacturonic acid, polypeptide, amino acid, etc., and can break the wall of plant cells, thereby improving the juice yield of extraction. At present, most of the enzymatic hydrolysis of natural plants adopts compound enzymes composed of multiple enzymes for the component types in plants, the most commonly used are pectinase, cellulase, amylase, etc., but there is no report that the enzymatic hydrolysis method is used for tangerine peel Sishen soup beverage.

Contents of the invention

Aiming at the disadvantages of the tangerine peel Sishen soup beverage, such as poor mouthfeel, low nutrient content and poor stability, the invention provides a method for preparing the tangerine peel Sishen soup beverage by adopting an enzymolysis process.

A tangerine peel Sishen soup beverage, which is made of the following Chinese medicinal materials in parts by weight:

2-5 parts of tangerine peel, 2-5 parts of yam, 2-5 parts of Gorgon fruit, 1-3 parts of lotus seeds, 1-3 parts of poria cocos

The preparation method comprises the following steps:

1) Crush the medicinal materials into coarse powder, then add 2-5 times of distilled water to soak for 0.5-2 hours, so as to soften the medicinal materials and facilitate the juice extraction;

2) Then add acid until the pH of the water reaches 4.5-6 to create suitable acidic conditions for enzymolysis, then add a compound enzyme and perform enzymolysis at 45-60°C for 5-10 hours. The compound enzyme is composed of glucoamylase, hemicellulase and serrapeptase. The aroma substances in the medicinal materials can be preserved more effectively, the loss of active ingredients can be reduced, and the beverage has better natural taste and nutritional and health value;

3) heating and boiling for 5-10 minutes to inactivate the enzyme;

4) Filtrate, discard the medicinal residues, let the filtrate rest for 10-20 hours, then centrifuge at high speed, add sweetener, stabilizer, plant essence, preservative to the centrifugate, fill in glass bottles, and sterilize to obtain the product.

Preferably, the acid is lactic acid. Compared with hydrochloric acid, phosphoric acid, acetic acid, citric acid, etc., lactic acid can better improve the aroma and taste of beverages, and has better biological safety.

Preferably, the added amounts of the glucoamylase, hemicellulase and serrapeptase are respectively 0.4-0.6%, 1.2-1.5% and 0.3-0.5% of the weight of the medicinal material, which can further increase the juice yield and amino acid content.

Preferably, the pH is 5-5.5, which can create better enzymatic hydrolysis conditions for the compound enzyme.

Preferably, the enzymolysis temperature is 50-55° C., and the time is 6-8 hours. Too high temperature and too long time will increase the loss of aroma substances and active ingredients, and will also increase the decomposition of medicinal tissue cells, resulting in a large amount of impurities, which is not conducive to improving activity and stability.

Preferably, the sweeteners are rock sugar and aspartame.

Preferably, the stabilizer is chitosan. It can increase the consistency of liquid beverages, reduce sedimentation, and improve taste buds at the same time.

The sugar alcohols include but are not limited to mannitol, sorbitol, glucitol, maltitol, lactitol, xylitol, erythritol, etc., preferably sorbitol in the present invention.

The present invention selects glucoamylase, hemicellulase and serrapeptase to enzymatically hydrolyze traditional Chinese medicine through a large number of experimental studies, which can not only better break the wall of plants, thereby improving the juice yield of medicinal materials, but also better enzymatically hydrolyze macromolecules into small molecules, improve the solubility and leaching rate of active ingredients, thereby improving the taste, storage stability and nutritional value of beverages. In addition, the use of the above compound enzymes can also increase the type and content of amino acids in the beverage, thereby providing more energy and nutrition for the human body. Among them, glucoamylase is different from ordinary amylase, which can better convert starch in medicinal materials such as yam and poria cocos into glucose; hemicellulase is different from ordinary cellulase, and the present invention mainly decomposes hemicellulose in medicinal materials into small molecule polysaccharides or monosaccharides and realizes cell wall breaking. Serrapeptase is a neutral protease. Compared with other neutral proteases such as papain or other acidic proteases such as pepsin, serrapeptase can better hydrolyze the macromolecular protein of the traditional Chinese medicine of the present invention into amino acids.

The beneficial effects of the present invention are:

1) The present invention provides a portable beverage of tangerine peel Sishen soup that can be carried around and drunk at any time, which meets the needs of people's increasingly accelerated pace of life. The beverage can not only satisfy people's daily thirst-quenching and hydration, but also endow the product with various health functions such as strengthening the spleen and nourishing the stomach, clearing fire and diuresis, etc. It is a brand-new functional health drink of traditional Chinese medicine and has a great market prospect.

2) The present invention uses a special enzymatic hydrolysis process, which effectively improves the yield of traditional Chinese medicine, not only reduces the production cost, but also makes the aroma and mouthfeel of the beverage more intense, and the types of nutrients are more abundant, especially the amino acid content in the beverage is increased, thereby providing more energy and nutrition for the human body.

3) The compound enzyme used in the present invention is different from the commonly used compound enzymes. It can achieve better cell wall breaking of traditional Chinese medicine and better decomposition of macromolecular substances. The beverage prepared by the present invention has a sweet taste. Compared with existing similar products, it has better quality and storage stability, and the shelf life can reach more than one and a half years.

Detailed ways

The present invention will be described in further detail below through specific examples. The enzymatic activity of glucoamylase and hemicellulase used in the following examples is 100,000 U/g, and that of serrapeptase is 250,000 U/g, all of which are purchased from commercial channels.

Example 1

Chenpi 3Kg, Chinese yam 3Kg, Gorgon 3Kg, lotus seeds 2Kg, Poria cocos 1Kg

1) Weigh the above medicinal materials, crush them into 5-mesh coarse powder with a pulverizer (meaning that the medicinal materials can all pass through the 5-mesh sieve), then add 4 times (48Kg) distilled water and soak for 0.5 hours;

2) Then add lactic acid until the pH of the water reaches 5.5, then add 0.6% (72g) glucoamylase, 1.5% (180g) hemicellulase, and 0.45% (54g) serrapeptase according to the weight of the medicinal materials, stir well and then enzymatically hydrolyze at 55°C for 8 hours;

3) heating and boiling for 10 minutes to inactivate the enzyme;

4) Filtrate, discard the medicinal residues, let the filtrate stand still for 12 hours, and then use a tubular centrifuge at 16000 r/min to remove impurities.

Example 2

Chenpi 3Kg, Chinese yam 3Kg, Gorgon 3Kg, lotus seeds 2Kg, Poria cocos 1Kg

1) Weigh the above medicinal materials, crush them into 5-mesh coarse powder with a pulverizer, then add 4 times of distilled water and soak for 0.5 hours;

2) Then add lactic acid until the pH of the water reaches 5, then add 0.8% glucoamylase, 1.2% hemicellulase, and 0.3% serrapeptase according to the weight of the medicinal material, stir well and enzymolyze at 50°C for 6 hours;

3) heating and boiling for 10 minutes to inactivate the enzyme;

4) Filtrate, discard the medicinal residues, let the filtrate stand still for 12 hours, and then use a tubular centrifuge at 16000 r/min to remove impurities.

Example 3

Chenpi 3Kg, Chinese yam 3Kg, Gorgon 3Kg, lotus seeds 2Kg, Poria cocos 1Kg

1) Weigh the above medicinal materials, crush them into 5-mesh coarse powder with a pulverizer, then add 4 times of distilled water and soak for 0.5 hours;

2) Then add lactic acid until the pH of the water reaches 4.5, then add 0.5% glucoamylase, 1.8% hemicellulase, and 0.2% serrapeptase according to the weight of the medicinal materials, stir well and enzymolyze at 45°C for 10 hours;

3) heating and boiling for 10 minutes to inactivate the enzyme;

4) Filtrate, discard the medicinal residues, let the filtrate stand still for 12 hours, and then use a tubular centrifuge at 16000 r/min to remove impurities.

Example 4

Chenpi 3Kg, Chinese yam 3Kg, Gorgon 3Kg, lotus seeds 2Kg, Poria cocos 1Kg

1) Weigh the above medicinal materials, crush them into 5-mesh coarse powder with a pulverizer, then add 4 times of distilled water and soak for 0.5 hours;

2) Then add lactic acid until the pH of the water reaches 6, then add 0.3% glucoamylase, 1.6% hemicellulase, and 0.5% serrapeptase according to the weight of the medicinal material, stir well and enzymolyze at 60°C for 5 hours;

3) heating and boiling for 10 minutes to inactivate the enzyme;

4) Filtrate, discard the medicinal residues, let the filtrate stand still for 12 hours, and then use a tubular centrifuge at 16000 r/min to remove impurities.

Example 5

Chenpi 3Kg, Chinese yam 3Kg, Gorgon 3Kg, lotus seeds 2Kg, Poria cocos 1Kg

1) Weigh the above medicinal materials, crush them into 5-mesh coarse powder with a pulverizer, then add 4 times of distilled water and soak for 0.5 hours;

2) Then add lactic acid until the pH of the water reaches 5.5, then add 0.7% glucoamylase, 1% hemicellulase, and 0.4% pepsin according to the weight of the medicinal materials, stir evenly, and enzymolyze at 45°C for 8 hours;

3) heating and boiling for 10 minutes to inactivate the enzyme;

4) Filtrate, discard the medicinal residues, let the filtrate stand still for 12 hours, and then use a tubular centrifuge at 16000 r/min to remove impurities.

Example 6

Chenpi 3Kg, Chinese yam 3Kg, Gorgon 3Kg, lotus seeds 2Kg, Poria cocos 1Kg

1) Weigh the above medicinal materials, crush them into 5-mesh coarse powder with a pulverizer, then add 4 times of distilled water and soak for 0.5 hours;

2) Then add lactic acid until the pH of the water reaches 5.5, then add 0.45% glucoamylase, 1.6% hemicellulase, and 0.25% papain according to the weight of the medicinal material, stir evenly, and enzymolyze at 60°C for 6 hours;

3) heating and boiling for 10 minutes to inactivate the enzyme;

4) Filtrate, discard the medicinal residues, let the filtrate stand still for 12 hours, and then use a tubular centrifuge at 16000 r/min to remove impurities.

Example 7

Chenpi 3Kg, Chinese yam 3Kg, Gorgon 3Kg, lotus seeds 2Kg, Poria cocos 1Kg

1) Weigh the above medicinal materials, crush them into 5-mesh coarse powder with a pulverizer, then add 4 times of distilled water and soak for 0.5 hours;

2) Then add lactic acid until the pH of the water reaches 5.5, then add 0.4% amylase, 2% cellulase, and 0.5% serrapeptase according to the weight of the medicinal material, stir well, and enzymolyze at 50°C for 8 hours;

3) heating and boiling for 10 minutes to inactivate the enzyme;

4) Filtrate, discard the medicinal residues, let the filtrate stand still for 12 hours, and then use a tubular centrifuge at 16000 r/min to remove impurities.

Test example juice yield, amino acid content

Take 100 g of each of the centrifuged solutions of Examples 1-7, spin evaporate to dryness, and weigh them. The obtained weight is the solid content in the enzymolysis solution. According to the solid content, the juice yield of each example can be roughly judged; at the same time, the weighed dry cream was detected by the ninhydrin colorimetric method reported in the literature. The results are shown in Table 1 below.

Table 1 Juice yield and amino acid content of tangerine peel Sishen soup beverage

Juice yield (%) Amino acid content (%) Example 1 25.1 2.57 Example 2 23.2 2.41 Example 3 24.6 2.30 Example 4 25.4 2.38 Example 5 22.9 2.19 Example 6 23.5 2.08 Example 7 21.3 2.25

As can be seen from the above results, the juice yield and amino acid content of Examples 1-4 are higher, while the amino acid content of Examples 5-6 is obviously low, and the juice yield of Example 7 is obviously low, which is mainly due to the different compound enzymes used in Examples 5-7.

Example 8

Add 15% rock sugar, 0.25% chitosan, 0.05% aspartame, 0.1% sweet orange essence, 0.05% potassium sorbate to the centrifugate obtained in Examples 1-4, fill in a glass bottle, and steam sterilize to obtain a liquid beverage. The prepared beverage was placed at room temperature for 18 months for observation. During the period, the beverage tasted sweet and pure, the solution was clear and transparent, and no obvious rancidity, rot, discoloration and precipitation occurred.

Example 9

Add 40% sorbitol to the centrifugate obtained in Examples 1-4, spray dry after completely dissolving, add 0.1% plant essence and 0.1% sodium benzoate to the dried powder, mix evenly, pack, steam sterilize, and make an instant drink. The drink dissolves quickly in warm water and can be stored for more than 24 months at room temperature.

Claims (1)

1. The preparation method of the dried orange peel four-god soup beverage is characterized by comprising the following medicinal materials in parts by weight:

3Kg of dried orange peel, 3Kg of Chinese yam, 3Kg of gorgon fruit, 2Kg of lotus seed and 1Kg of poria cocos

1) Weighing the above medicinal materials, pulverizing into 5 mesh coarse powder with a pulverizer, and then adding 4 times of distilled water to soak for 0.5 hours;

2) Then adding lactic acid until the pH of water reaches 5.5, adding 0.6% saccharifying enzyme, 1.5% hemicellulase and 0.45% Serratia peptidase according to the weight of the medicinal materials, stirring uniformly, and carrying out enzymolysis at 55 ℃ for 8 hours;

3) Heating and boiling for 10 minutes to inactivate enzymes;

4) Filtering, discarding residues, standing the filtrate for 12 hours, and centrifuging with a tube centrifuge 16000r/min to remove impurities;

5) Adding 15% crystal sugar, 0.25% chitosan, 0.05% aspartame, 0.1% sweet orange essence and 0.05% potassium sorbate into the obtained centrifugate, bottling with glass bottle, and steam sterilizing to obtain liquid beverage; or adding 40% sorbitol into the obtained centrifugate, completely dissolving, spray drying, adding 0.1% plant essence and 0.1% sodium benzoate into the dried powder, mixing, packaging, and steam sterilizing to obtain instant beverage.