CN111838486A - Cistanche solid particle beverage and preparation method thereof - Google Patents
Cistanche solid particle beverage and preparation method thereof Download PDFInfo
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- CN111838486A CN111838486A CN202010766095.3A CN202010766095A CN111838486A CN 111838486 A CN111838486 A CN 111838486A CN 202010766095 A CN202010766095 A CN 202010766095A CN 111838486 A CN111838486 A CN 111838486A
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- 241000005787 Cistanche Species 0.000 title claims abstract description 200
- 239000002245 particle Substances 0.000 title claims abstract description 63
- 235000013361 beverage Nutrition 0.000 title claims abstract description 57
- 239000007787 solid Substances 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 63
- 239000008187 granular material Substances 0.000 claims abstract description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000012216 screening Methods 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 12
- 238000010298 pulverizing process Methods 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 30
- 230000004151 fermentation Effects 0.000 claims description 29
- 239000000463 material Substances 0.000 abstract description 8
- 230000007774 longterm Effects 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 2
- 239000000843 powder Substances 0.000 description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 241000336291 Cistanche deserticola Species 0.000 description 7
- 239000000546 pharmaceutical excipient Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 238000005469 granulation Methods 0.000 description 4
- 230000003179 granulation Effects 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000006378 damage Effects 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 241000336315 Cistanche salsa Species 0.000 description 2
- 241001632080 Haloxylon Species 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
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- 235000013305 food Nutrition 0.000 description 2
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- 208000035404 Autolysis Diseases 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
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Classifications
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- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
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- 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
- A23L2/42—Preservation of non-alcoholic beverages
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- 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
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- 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
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/64—Orobanchaceae (Broom-rape family)
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Abstract
The invention provides a cistanche solid particle beverage and a preparation method thereof, wherein the preparation method comprises the following steps: s1: chopping fresh cistanche, grinding, juicing to obtain juice and residue, and concentrating the juice to obtain extract; s2: adding yeast into the residue, uniformly mixing, fermenting, drying, baking, pulverizing to obtain residue micropowder, uniformly mixing the residue micropowder and the extract, adjusting dryness and humidity, and granulating to obtain herba cistanches granule; or drying the residue, baking, pulverizing to obtain residue micropowder, mixing the residue micropowder and the extract, adding yeast, fermenting, adjusting humidity, and granulating to obtain Cistanchis herba granule; s3: drying the cistanche granules, and screening to obtain the cistanche solid granule beverage. The method simplifies traditional extraction process and cost, utilizes all materials, saves resources, and solves the problem of difficulty in long-term storage of Cistanchis herba.
Description
Technical Field
The invention relates to the technical field of beverage preparation, in particular to a cistanche solid particle beverage and a preparation method thereof.
Background
Cistanche, also known as Jiang Yun, Yun and cistanche, is a parasitic plant parasitic on the root of desert tree haloxylon, can absorb nutrients and water from a host (haloxylon), can be used as both medicine and food, is a prime element of desert ginseng, has high medicinal value, is a traditional famous and precious Chinese medicinal material, is mainly produced in Xinjiang and inner Mongolia AlaLau, and is also distributed in Gansu and Ningxia.
With the increasing improvement of the quality of life of people, the cistanche salsa is more and more favored by consumers. However, fresh cistanche deserticola is easy to be damaged by worms and mildewed due to large volume, high water content and rich components such as cistanche deserticola and mucopolysaccharide. If fresh cistanche salsa is stored at normal temperature, the problems of blackening, mildewing and the like can occur within 24 hours. If fresh cistanche is dried by methods of air drying, sun drying and the like and then stored, the problems of easy blooming, blackening, worm damage, mildew and the like also exist. In addition, when people eat the cistanche, the cistanche is generally brewed in wine, water and soup by whole root or cutting into sections (slices), and the cistanche is eaten in the way, so that the problem of poor taste is caused. Meanwhile, the residue or residue of cistanche is generally discarded, thereby causing a waste of resources.
Therefore, prolonging the quality guarantee period of the cistanche and improving the utilization rate of the cistanche become a technical problem to be solved urgently in the field
Disclosure of Invention
The invention aims to provide a cistanche solid particle beverage and a preparation method thereof, the cistanche solid particle beverage not only can adjust the endocrine of a human body, promote metabolism and build the body, but also can delay the aging of the human body and enhance the immunity of the human body, the method simplifies the traditional extraction process and cost, utilizes all substances, saves resources, and solves the problems that cistanche is difficult to store for a long time and has low utilization rate.
The invention provides a preparation method of cistanche solid particle beverage, which comprises the following steps:
s1: cutting fresh herba cistanches, grinding, squeezing to obtain herba cistanches juice and herba cistanches residue, and concentrating the herba cistanches juice to obtain herba cistanches extract;
s2: adding yeast into the cistanche residue, uniformly mixing, fermenting, drying, baking, crushing to obtain residue micropowder, uniformly mixing the residue micropowder with the cistanche extract, adjusting the dryness and humidity, and granulating to obtain cistanche particles;
or drying the cistanche residue, baking, pulverizing to obtain residue micropowder, mixing the residue micropowder with the cistanche extract, adding yeast, fermenting, adjusting humidity, and granulating to obtain cistanche granule;
s3: drying the cistanche granules, and screening to obtain the cistanche solid granule beverage.
In step S1, fresh cistanche is selected and sliced (segmented) or pulverized into irregular particles. Grinding the materials by adopting an extrusion type juicer device, squeezing and juicing, and allowing cistanche juice to flow out through a filter screen; under the strong extrusion, part of cistanche deserticola residues and juice can be extruded together through the filter screen due to the fine texture, and the juice yield is high. The residual residue is discharged from the residue discharge port, the juice content is less, the residue is drier, the texture is finer, and the reprocessing burden is reduced. The cistanche juice is concentrated into the extract, so that the process of extracting the extract by using dry cistanche through a decoction method is simplified. Step S2 provides two ways to obtain cistanche particles, the first way is: placing the cistanche deserticola residue in a fermentation container, adding yeast, mixing uniformly and fermenting. The fermented cistanche residue is subjected to cell structure destruction (such as cell dehydration, cell autolysis, etc.) due to the metabolism of microorganisms, and the cell wall and its supporting structure (mainly cellulose and hemicellulose) are partially decomposed. Along with the damage of cell and tissue structure, the content (protein, fat, carbohydrate) is dissolved out and partially decomposed, and under the action of enzyme, various flavor substances are formed, so that the taste of the product is improved. The fermented cistanche residue is dried and baked, so that the cistanche residue can be partially carbonized (namely surface carbonization treatment). The non-charred part preserves the inherent properties of the original cistanche material. The carbonized part generates a large amount of carbon, becomes a loose and porous substance, has the functions of dilution, adhesion, dispersion and the like, and can be used as an ideal excipient or filling material for granulation, thereby realizing the full utilization of the original substance and improving the utilization rate of the effective components. The excipient is a common auxiliary material of the granular preparation and is a general name of all additional materials except the main drug. The invention adopts the subsidiary residue of fresh cistanche juice, and particularly aims to improve the color concentration of the solid particle beverage dissolving liquid and improve the sensory effect except for being used as an excipient. Mixing the residue micropowder and Cistanchis herba extract, adjusting humidity, and granulating to obtain granule. Compared with the first mode, the second mode is to dry the cistanche residue, then bake the cistanche residue, then crush the cistanche residue to obtain residue micro powder, uniformly mix the residue micro powder and the cistanche extract, and add yeast to ferment. And granulating after adjusting the dryness and humidity to obtain the cistanche granules. In step S3, the cistanche granules are dried to deeply remove water therein, thereby realizing long-term preservation of the solid granular beverage.
Further, in the step S1, the moisture content of the cistanche deserticola extract is 15-30%.
The water content of the cistanche deserticola extract is controlled in the above range, so that most of water is removed, and a proper dry-humidity condition is provided for granulation after the residue micro powder and the cistanche deserticola extract are uniformly mixed.
Further, in the step S2, the mass portion of the added yeast is 0.5 to 1 ‰;
the fermentation temperature is 36-40 deg.C, and the fermentation time is 18-36 h.
In the fermentation process, the addition amount of yeast and the temperature and the time of fermentation greatly influence the fermentation effect. Based on the characteristics of the cistanche, fermentation treatment is carried out according to the parameters, so that the fermentation is more moderate, and the solid particle beverage product is guaranteed to have good mouthfeel.
Further, in the step S2, the drying temperature is 60-80 ℃, and the drying time is 8-12 h;
the baking temperature is 210-220 ℃, and the baking time is 35-45 min.
Drying the fermented cistanche residue at 60-80 deg.C for 8-12h to inactivate yeast, avoid occurrence of after-fermentation result and facilitate subsequent baking. Baking at 210-220 deg.C for 35-45min to carbonize the surface of Cistanchis herba residue without ashing, and the original odor and properties of Cistanchis herba should be retained in the un-carbonized Cistanchis herba residue.
Further, in the step S2, the diameter of the residue micro powder is in the range of 0.05 to 0.074 mm.
Sieving the residue micropowder with 200-300 mesh sieve to control the diameter of the residue micropowder to 0.05-0.074mm, and granulating after uniformly mixing with Cistanchis herba extract.
Further, in the step S2,
adjusting dryness and humidity until the residue micropowder and Cistanchis herba extract can be hand-held into mass and dispersed under light pressure.
And (3) adjusting the dryness and humidity of the uniformly mixed residue micro powder and the cistanche extract until the residue micro powder and the cistanche extract are held by hand to be agglomerated, and dispersing the mixture by light pressure so as to be convenient for granulation and molding.
Further, the step S3 specifically includes:
drying the cistanche granules, wherein the drying temperature is 60-80 ℃, and the drying time is 8-12 h;
and screening to obtain the cistanche granule solid particle beverage, wherein the diameter range of the cistanche granule solid particle beverage is 1.4-2.0 mm.
Drying the cistanche particles at 60-80 ℃ for 8-12h, fully drying the cistanche particles and prolonging the storage life of the cistanche particle solid particle beverage.
The invention also provides a cistanche granule solid particle beverage which is prepared by the method.
The cistanche granule solid granule beverage prepared by the method can enhance the activity of human erythrocyte superoxide dismutase (SOD) after being drunk by a human body, and has the function of resisting aging. The cistanche solid particle beverage provided by the invention can also adjust human endocrine, promote metabolism and enhance human immunity.
The cistanche solid particle beverage and the preparation method thereof provided by the invention select fresh cistanche to be squeezed and concentrated, and avoid the complex process that the dried cistanche is prepared into particles and needs to be repeatedly extracted and concentrated. The invention fully utilizes the cistanche residue, and improves the bioavailability of precious medicinal materials. In addition, the preparation method provided by the invention breaks through the technical limitation that excipient, solvent and the like are required to be added for preparing the solid particle beverage, and the excipient and the solvent are not added, so that direct granulation is realized, resources are saved, and the utilization of effective components in cistanche is improved. The cistanche solid particle beverage provided by the invention overcomes the defects of the existing storage method and eating method, has good stability, long-term storage, convenient eating, instant dissolution after being taken, thick dissolution liquid color of the cistanche solid particle beverage, good palatability, unique flavor and tea flavor of cistanche, half-dissolved precipitate, fineness, softness and edible property. Meanwhile, the cistanche solid particle beverage can also be used as the early-stage raw material of other medicines and foods, and can be directly used alone or used together with the medicines or used as an additive. Finally, the cistanche solid particle beverage prepared by the method provided by the invention is rich in nutrition and has positive effects of enhancing the immunity of a human body, promoting the metabolism of the human body and the like.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms also include the plural forms unless the context clearly dictates otherwise, and further, it is understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, devices, components, and/or combinations thereof.
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. 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.
Example 1
A cistanche solid particle beverage is prepared according to the following steps:
s1: chopping 1000g of fresh cistanche, grinding, juicing to obtain cistanche juice and cistanche residue, and concentrating the cistanche juice to obtain cistanche extract;
s2: adding yeast into the cistanche residue, uniformly mixing, fermenting, drying, baking, crushing to obtain residue micropowder, uniformly mixing the residue micropowder with the cistanche extract, adjusting the dryness and humidity, and granulating to obtain cistanche particles;
s3: drying the cistanche granules, and screening to obtain the cistanche solid granule beverage.
Example 2
A cistanche solid particle beverage is prepared according to the following steps:
s1: chopping 1000g of fresh cistanche, grinding, juicing to obtain cistanche juice and cistanche residue, and concentrating the cistanche juice to obtain cistanche extract with the water content of 15%;
s2: adding yeast with the mass part of 0.5 per thousand into the cistanche residue, drying after uniform mixing and fermentation, baking, crushing to obtain residue micro powder, uniformly mixing the residue micro powder and the cistanche extract, adjusting the dryness and humidity until the uniformly mixed residue micro powder and the cistanche extract can be held by hands to be agglomerated and lightly pressed to be dispersed, and granulating to obtain cistanche particles;
wherein the fermentation temperature is 36 ℃, and the fermentation time is 18 h;
wherein the drying temperature is 60 ℃, and the drying time is 8 h; the baking temperature is 210 ℃, and the baking time is 35 min;
wherein the diameter of the residue micropowder is 0.05 mm;
s3: drying the cistanche granules, wherein the drying temperature is 60 ℃, and the drying time is 8 h;
and screening to obtain the cistanche solid particle beverage, wherein the diameter range of the cistanche solid particle beverage is 1.4 mm.
Example 3
A cistanche solid particle beverage is prepared according to the following steps:
s1: chopping 1000g of fresh cistanche, grinding, juicing to obtain cistanche juice and cistanche residue, and concentrating the cistanche juice to obtain cistanche extract with the water content of 22.5%;
s2: adding yeast with the mass part of 0.75 thousandth into the cistanche residue, drying after uniform mixing and fermentation, baking, crushing to obtain residue micro powder, uniformly mixing the residue micro powder and the cistanche extract, adjusting the dryness and humidity until the uniformly mixed residue micro powder and the cistanche extract can be held by hands to be agglomerated and lightly pressed to be dispersed, and granulating to obtain cistanche particles;
wherein the fermentation temperature is 38 ℃, and the fermentation time is 32 h;
wherein the drying temperature is 70 ℃, and the drying time is 10 h; baking at 215 deg.C for 40 min;
wherein the diameter of the residue micropowder is 0.062 mm;
s3: drying the cistanche granules, wherein the drying temperature is 70 ℃, and the drying time is 10 h;
and screening to obtain the cistanche granule solid particle beverage, wherein the diameter range of the cistanche granule solid particle beverage is 1.7 mm.
Example 4
A cistanche solid particle beverage is prepared according to the following steps:
s1: chopping 1000g of fresh cistanche, grinding, juicing to obtain cistanche juice and cistanche residue, and concentrating the cistanche juice to obtain cistanche extract with the water content of 30%;
s2: adding yeast with the mass part of 1 thousandth into the cistanche residue, drying after uniform mixing and fermentation, baking, crushing to obtain residue micro powder, uniformly mixing the residue micro powder and the cistanche extract, adjusting the dryness and humidity until the uniformly mixed residue micro powder and the cistanche extract can be held by hands to be agglomerated and lightly pressed to be dispersed, and granulating to obtain cistanche particles;
wherein the fermentation temperature is 40 ℃, and the fermentation time is 36 h;
wherein the drying temperature is 80 ℃, and the drying time is 12 h; baking at 220 deg.C for 45 min;
wherein the diameter of the residue micropowder is 0.074 mm;
s3: drying the cistanche granules, wherein the drying temperature is 80 ℃, and the drying time is 12 h;
and screening to obtain the cistanche solid particle beverage, wherein the diameter range of the cistanche solid particle beverage is 2.0 mm.
Example 5
A cistanche solid particle beverage is prepared according to the following steps:
s1: chopping 1000g of fresh cistanche, grinding, juicing to obtain cistanche juice and cistanche residue, and concentrating the cistanche juice to obtain cistanche extract;
s2: drying the cistanche residue, baking, crushing to obtain residue micro powder, mixing the residue micro powder and the cistanche extract uniformly, adding yeast for fermentation, adjusting the dryness and humidity, and granulating to obtain cistanche particles;
s3: drying the cistanche granules, and screening to obtain the cistanche solid granule beverage.
Example 6
A cistanche solid particle beverage is prepared according to the following steps:
s1: chopping 1000g of fresh cistanche, grinding, juicing to obtain cistanche juice and cistanche residue, and concentrating the cistanche juice to obtain cistanche extract with the water content of 15%;
s2: drying the cistanche residue, baking, crushing to obtain residue micro powder, mixing the residue micro powder and the cistanche extract uniformly, adding yeast accounting for 0.5 per mill of the total mass of the residue micro powder and the cistanche extract for fermentation, adjusting the dryness and humidity until the uniformly mixed residue micro powder and the cistanche extract can be held by hands to form a cluster, and granulating after light pressure is used for dispersing to obtain cistanche particles;
wherein the fermentation temperature is 36 ℃, and the fermentation time is 18 h;
wherein the drying temperature is 60 ℃, and the drying time is 8 h; the baking temperature is 210 ℃, and the baking time is 35 min;
wherein the diameter of the residue micropowder is 0.05 mm;
s3: drying the cistanche granules, wherein the drying temperature is 60 ℃, and the drying time is 8 h;
and screening to obtain the cistanche solid particle beverage, wherein the diameter range of the cistanche solid particle beverage is 1.4 mm.
Example 7
A cistanche solid particle beverage is prepared according to the following steps:
s1: chopping 1000g of fresh cistanche, grinding, juicing to obtain cistanche juice and cistanche residue, and concentrating the cistanche juice to obtain cistanche extract with the water content of 22.5%;
s2: drying the cistanche residue, baking, crushing to obtain residue micro powder, mixing the residue micro powder and the cistanche extract uniformly, adding yeast accounting for 0.75 per mill of the total mass of the residue micro powder and the cistanche extract for fermentation, adjusting the dryness and humidity until the uniformly mixed residue micro powder and the cistanche extract can be held by hands to form a cluster, and granulating after light pressure is used for dispersing to obtain cistanche particles;
wherein the fermentation temperature is 38 ℃, and the fermentation time is 32 h;
wherein the drying temperature is 70 ℃, and the drying time is 10 h; baking at 215 deg.C for 40 min;
wherein the diameter of the residue micropowder is 0.062 mm;
s3: drying the cistanche granules, wherein the drying temperature is 70 ℃, and the drying time is 10 h;
and screening to obtain the cistanche granule solid particle beverage, wherein the diameter range of the cistanche granule solid particle beverage is 1.7 mm.
Example 8
A cistanche solid particle beverage is prepared according to the following steps:
s1: chopping 1000g of fresh cistanche, grinding, juicing to obtain cistanche juice and cistanche residue, and concentrating the cistanche juice to obtain cistanche extract with the water content of 30%;
s2: drying the cistanche residue, baking, crushing to obtain residue micro powder, mixing the residue micro powder and the cistanche extract uniformly, adding yeast accounting for 1 thousandth of the total mass of the residue micro powder and the cistanche extract for fermentation, adjusting the dryness and humidity until the uniformly mixed residue micro powder and the cistanche extract can be held by a hand to be agglomerated and are scattered by light pressure, and granulating to obtain cistanche particles;
wherein the fermentation temperature is 40 ℃, and the fermentation time is 36 h;
wherein the drying temperature is 80 ℃, and the drying time is 12 h; baking at 220 deg.C for 45 min;
wherein the diameter of the residue micropowder is 0.074 mm;
s3: drying the cistanche granules, wherein the drying temperature is 80 ℃, and the drying time is 12 h;
and screening to obtain the cistanche solid particle beverage, wherein the diameter range of the cistanche solid particle beverage is 2.0 mm.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (8)
1. The preparation method of the cistanche solid particle beverage is characterized by comprising the following steps:
s1: cutting fresh herba cistanches, grinding, squeezing to obtain herba cistanches juice and herba cistanches residue, and concentrating the herba cistanches juice to obtain herba cistanches extract;
s2: adding yeast into the cistanche residue, uniformly mixing, fermenting, drying, baking, crushing to obtain residue micropowder, uniformly mixing the residue micropowder with the cistanche extract, adjusting the dryness and humidity, and granulating to obtain cistanche particles;
or drying the cistanche residue, baking, pulverizing to obtain residue micropowder, mixing the residue micropowder with the cistanche extract, adding yeast, fermenting, adjusting humidity, and granulating to obtain cistanche granule;
s3: drying the cistanche granules, and screening to obtain the cistanche solid granule beverage.
2. The method for preparing cistanche solid particle beverage according to claim 2, wherein in the step S1, the moisture content of cistanche extract is 15-30%.
3. The method for preparing cistanche solid particulate beverage according to claim 2, wherein in the step S2, the mass portion of the added yeast is 0.5-1 ‰;
the fermentation temperature is 36-40 deg.C, and the fermentation time is 18-36 h.
4. The method for preparing cistanche solid particle beverage according to claim 3, wherein in the step S2, the drying temperature is 60-80 ℃, and the drying time is 8-12 h;
the baking temperature is 210-220 ℃, and the baking time is 35-45 min.
5. The method of claim 4, wherein in the step S2, the diameter of the residue micropowder ranges from 0.05mm to 0.074 mm.
6. The method for preparing cistanche solid particulate beverage according to claim 5, wherein, in the step S2,
adjusting dryness and humidity until the residue micropowder and Cistanchis herba extract can be hand-held into mass and dispersed under light pressure.
7. The method for preparing cistanche solid particle beverage according to claim 6, wherein the step S3 specifically comprises:
drying the cistanche granules, wherein the drying temperature is 60-80 ℃, and the drying time is 8-12 h;
and screening to obtain the cistanche solid particle beverage, wherein the diameter range of the cistanche solid particle beverage is 1.4-2.0 mm.
8. A cistanche solid particle beverage, which is prepared by the preparation method of any one of claims 1-7.
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