CN111990569A - Cistanche and wolfberry composite beverage and preparation method thereof - Google Patents
Cistanche and wolfberry composite beverage and preparation method thereof Download PDFInfo
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- CN111990569A CN111990569A CN202010876377.9A CN202010876377A CN111990569A CN 111990569 A CN111990569 A CN 111990569A CN 202010876377 A CN202010876377 A CN 202010876377A CN 111990569 A CN111990569 A CN 111990569A
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- cistanche
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- 241000005787 Cistanche Species 0.000 title claims abstract description 144
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 122
- 235000015459 Lycium barbarum Nutrition 0.000 title claims abstract description 120
- 235000013361 beverage Nutrition 0.000 title claims abstract description 64
- 244000241838 Lycium barbarum Species 0.000 title claims abstract 24
- 239000002131 composite material Substances 0.000 title claims description 42
- 238000002360 preparation method Methods 0.000 title description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 66
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 49
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 47
- 238000002156 mixing Methods 0.000 claims abstract description 45
- 238000004537 pulping Methods 0.000 claims abstract description 43
- 238000004140 cleaning Methods 0.000 claims abstract description 36
- 239000000084 colloidal system Substances 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 27
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000011090 malic acid Nutrition 0.000 claims abstract description 25
- 229940116298 l- malic acid Drugs 0.000 claims abstract description 24
- 235000010987 pectin Nutrition 0.000 claims abstract description 24
- 239000001814 pectin Substances 0.000 claims abstract description 24
- 229920001277 pectin Polymers 0.000 claims abstract description 24
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 22
- 235000015165 citric acid Nutrition 0.000 claims abstract description 22
- 239000000600 sorbitol Substances 0.000 claims abstract description 22
- 235000010356 sorbitol Nutrition 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 20
- 239000012535 impurity Substances 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 15
- 150000001875 compounds Chemical class 0.000 claims abstract description 13
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 11
- 238000009924 canning Methods 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 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 18
- 238000000227 grinding Methods 0.000 claims description 17
- 239000011268 mixed slurry Substances 0.000 claims description 16
- 210000004911 serous fluid Anatomy 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 13
- 244000182216 Mimusops elengi Species 0.000 claims description 13
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 13
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 13
- 235000010323 ascorbic acid Nutrition 0.000 claims description 9
- 239000011668 ascorbic acid Substances 0.000 claims description 9
- 229960005070 ascorbic acid Drugs 0.000 claims description 9
- 238000012371 Aseptic Filling Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 8
- 238000009928 pasteurization Methods 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 8
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 8
- 229960005055 sodium ascorbate Drugs 0.000 claims description 8
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 12
- 230000001953 sensory effect Effects 0.000 abstract description 10
- 238000011156 evaluation Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 235000019658 bitter taste Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 2
- 230000001580 bacterial effect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 230000008520 organization Effects 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 244000241872 Lycium chinense Species 0.000 description 98
- 238000000265 homogenisation Methods 0.000 description 12
- 230000005587 bubbling Effects 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 210000003734 kidney Anatomy 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 description 2
- 229960003237 betaine Drugs 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 150000002338 glycosides Chemical class 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 235000019587 texture Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of food processing, and discloses a cistanche and wolfberry compound beverage which is prepared from the following materials: the cistanche-wolfberry fruit juice beverage is prepared from a cistanche-wolfberry fruit mixture, L-malic acid, citric acid, sorbitol and pectin through the steps of impurity removal, cleaning, pulping, colloid milling, blending, homogenizing, sterilizing, canning and retaining. Compared with the prior art, the compound beverage prepared by the method has the following beneficial effects that the compound beverage prepared by the method is an orange fruit pulp beverage, is sweet and slightly sour in taste, reduces the bitter taste of the primary cistanche pulp, and is convenient to take; meanwhile, the quality is stable, the shelf life is long, and the preservative is not contained, so that the method is suitable for industrial production; through sensory evaluation, the sensory evaluation scores of the organization state, the taste, the color and the flavor are higher, so the method is more easily accepted by the public; the heavy metal content, the total number of bacterial colonies, the coliform group, the mould and the yeast content all accord with the national standard, and the production and the sale are facilitated.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to a beverage and a preparation method thereof, and particularly relates to a cistanche and wolfberry composite beverage.
Background
Desert cistanche, the inner Mongolia AlaLap is a genuine producing area, is a traditional rare Chinese medicinal material in China, and has extremely high medicinal value and edible value. Cistanchis herba contains abundant polysaccharides and cistanchis glycosides, and has effects of invigorating kidney yang, replenishing essence and blood, and loosening bowel to relieve constipation.
Lycium chinense, Ningxia Zhongning county, is a producing area in the region of the street. The fruit Chinese medicine is called medlar, has sweet and mild nature and taste, and has the functions of nourishing liver and kidney, and replenishing vital essence to improve eyesight. It contains many nutrients necessary for human body, so that it is sold at home and abroad as a tonic. Desert cistanche and wolfberry fruit contain various water soluble polysaccharides and betaine, and have the functions of regulating immunity, resisting senility, resisting fatigue, invigorating kidney, etc.
Fresh beverage products with the combination of cistanche and medlar are provided, which is mainly because the traditional Chinese medicines have heavier bitter taste and taste, are difficult to be accepted by consumers, and have shorter shelf life without preservatives.
In view of this, this patent is filed.
Disclosure of Invention
In order to overcome the defects of the prior art, the composite beverage prepared by taking the cistanche and the wolfberry fruits as raw materials is sweet and slightly sour in taste, reduces the bitter taste of the cistanche primary pulp, has stable quality and long shelf life, does not contain preservatives, meets the national standard of heavy metal microorganism indexes, and is suitable for production and sale.
The invention aims to provide a cistanche and wolfberry compound beverage.
The invention also aims to provide a preparation method of the cistanche and wolfberry compound beverage.
According to the specific embodiment of the invention, the cistanche and wolfberry composite beverage is prepared from the following materials: cistanche and wolfberry mixture, L-malic acid, citric acid, sorbitol and pectin.
According to the concrete embodiment of the invention, the cistanche and wolfberry composite beverage is prepared by mixing the following materials in parts by weight: 80-95 parts of cistanche and medlar mixture, 2-6 parts of L-malic acid, 1-4 parts of citric acid, 1-3 parts of sorbitol and 0.5-1.5 parts of pectin.
According to the concrete embodiment of the invention, the cistanche and wolfberry composite beverage is prepared by mixing the following materials in parts by weight: 90 parts of cistanche and medlar mixture, 4 parts of L-malic acid, 2 parts of citric acid, 2 parts of sorbitol and 1.0 part of pectin.
According to the concrete embodiment of the invention, the cistanche and wolfberry compound beverage is prepared by pulping and mixing cistanche, wolfberry and water, wherein the mass part ratio of the cistanche to the wolfberry to the water is 1: 1-3: 0.5-2.
According to the concrete embodiment of the invention, the cistanche and wolfberry compound beverage is prepared by pulping and mixing cistanche, wolfberry and water, wherein the mass part ratio of the cistanche to the wolfberry to the water is 1: 2: 1.
according to the concrete embodiment of the invention, the cistanche and wolfberry compound beverage also comprises ascorbic acid or sodium ascorbate.
According to the cistanche and wolfberry composite beverage provided by the invention, the ascorbic acid or sodium ascorbate is 0.6-1.8 parts by mass.
According to the cistanche and wolfberry composite beverage provided by the invention, the ascorbic acid or sodium ascorbate is 1.0 part by mass.
The method for preparing the cistanche and wolfberry composite beverage of the embodiment of the invention comprises the following specific operation steps:
(1) impurity removal and cleaning: selecting fresh cistanche and wolfberry fruits, cutting off the deteriorated and lignified parts of the roots of the cistanche, removing impurities in the cistanche and the wolfberry fruits, then washing with water, and draining to obtain pretreated cistanche and pretreated wolfberry fruits;
(2) pulping: mixing the pretreated cistanche and the pretreated wolfberry fruit obtained in the step (1) with water, pulping, and sieving a mixed solution obtained after pulping by using a 0.6-0.8mm screen to obtain a filtered mixed slurry;
(3) rubber grinding: carrying out colloid grinding on the filtered mixed slurry obtained in the step (2) to obtain colloid ground slurry;
(4) blending: adding the colloid mill serous fluid obtained in the step (3), adding L-malic acid, citric acid, sorbitol and pectin, and uniformly mixing to obtain a blended serous fluid;
(5) homogenizing: homogenizing the blended slurry obtained in the step (4) to obtain homogenized slurry, wherein the homogenizing pressure is 25-30 MPa;
(6) sterilizing and canning: and (5) sterilizing the homogenized slurry obtained in the step (5), and performing aseptic filling to obtain the cistanche and wolfberry compound beverage.
According to the preparation method of the embodiment of the invention, the sterilization is pasteurization, the sterilization temperature is 85 ℃ and the sterilization time is 24 s.
Desert cistanche, the inner Mongolia AlaLap is a genuine producing area, is a traditional rare Chinese medicinal material in China, and has extremely high medicinal value and edible value. Cistanchis herba contains abundant polysaccharides and cistanchis glycosides, and has effects of invigorating kidney yang, replenishing essence and blood, and loosening bowel to relieve constipation; lycium chinense, Ningxia Zhongning county, is a producing area in the region of the street. The fruit Chinese medicine is called medlar, has sweet and mild nature and taste, and has the functions of nourishing liver and kidney, and replenishing vital essence to improve eyesight. It contains many nutrients necessary for human body, so that it is sold at home and abroad as a tonic. Desert cistanche and wolfberry fruit contain various water soluble polysaccharides and betaine, and have the functions of regulating immunity, resisting senility, resisting fatigue, invigorating kidney, etc.
The L-malic acid has special apple sour taste, can adjust the acidity, and prolongs the shelf life of the cistanche and wolfberry composite beverage. Citric acid can regulate acidity and prolong shelf life. The malic acid and the citric acid are used together, so that the sour taste characteristics of natural fruits can be simulated, and the taste is more natural, coordinated and full. Sorbitol is used as sweetener to increase sweetness of beverage and regulate taste. Pectin increases the viscosity of the beverage and maintains the fluid state and stability. The ascorbic acid/sodium ascorbate is used as antioxidant to maintain original color.
Compared with the prior art, the invention has the following beneficial effects:
(1) the method for preparing the cistanche and wolfberry composite beverage is convenient to operate and low in process cost, the compound beverage prepared by the method is an orange fruit pulp beverage, is sweet and slightly sour in taste, reduces the bitter taste of cistanche primary pulp, and is convenient to take; meanwhile, the quality is stable, the shelf life is long, and the preservative is not contained, so that the method is suitable for industrial production;
(2) according to the cistanche and wolfberry composite beverage, sensory evaluation scores of the tissue state, the taste, the color and the flavor are higher, so that the cistanche and wolfberry composite beverage is more easily accepted by the public; the heavy metal content, the total number of bacterial colonies, the coliform group, the mould and the yeast content all accord with the national standard, and the production and the sale are facilitated.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The raw materials adopted in the invention are all products widely sold in the market, and no excessive limitation is made; wherein, the hair roller cleaning machine and the bubbling cleaning machine which are selected for cleaning, the pulping machine which is selected for pulping, the colloid grinder which is selected for colloid grinding and the homogenizer which is selected for homogenizing are all produced by Shanghai Guofeng mechanical equipment Limited company.
Example 1
The embodiment provides a cistanche and wolfberry composite beverage, which is prepared by mixing the following materials in parts by mass: 80 parts of cistanche and medlar mixture, 2 parts of L-malic acid, 1 part of sorbitol and 0.5 part of pectin; the cistanche and wolfberry mixture is prepared by pulping and mixing cistanche, wolfberry and water, wherein the mass part ratio of the cistanche to the wolfberry to the water is 1: 1: 0.5.
the preparation method of the cistanche and wolfberry composite beverage comprises the following specific operation methods:
(1) impurity removal and cleaning: selecting fresh cistanche and wolfberry fruits, cutting off the deteriorated and lignified parts of the roots of the cistanche, removing impurities in the cistanche and the wolfberry fruits, and cleaning silt on the surfaces of the fresh cistanche by using a roller cleaning machine; cleaning fresh wolfberry fruits by using a bubbling cleaning machine, and draining to obtain pretreated cistanche and pretreated wolfberry fruits;
(2) pulping: mixing the pretreated cistanche and the pretreated wolfberry fruit obtained in the step (1) with water, pulping by using a pulping machine, and sieving a mixed solution obtained after pulping by using a 0.6mm screen to obtain a filtered mixed slurry;
(3) rubber grinding: pouring the filtered mixed slurry obtained in the step (2) into a colloid grinder for grinding to obtain colloid ground slurry;
(4) blending: adding the colloid mill serous fluid obtained in the step (3), adding L-malic acid, citric acid, sorbitol and pectin, and uniformly mixing to obtain a blended serous fluid;
(5) homogenizing: pouring the blended slurry obtained in the step (4) into a homogenizer for homogenization to obtain homogenized slurry, wherein the homogenization pressure is 25 MPa;
(6) sterilizing and canning: and (5) carrying out pasteurization on the homogenized slurry obtained in the step (5), wherein the sterilization temperature is 85 ℃ and the sterilization time is 24s, and then carrying out aseptic filling to obtain the cistanche and wolfberry composite beverage.
Example 2
The embodiment provides a cistanche and wolfberry composite beverage, which is prepared by mixing the following materials in parts by mass: 95 parts of cistanche and medlar mixture, 6 parts of L-malic acid, 4 parts of citric acid, 3 parts of sorbitol and 1.5 parts of pectin; the cistanche and wolfberry mixture is prepared by pulping and mixing cistanche, wolfberry and water, wherein the mass part ratio of the cistanche to the wolfberry to the water is 1: 3: 2.
the preparation method of the cistanche and wolfberry composite beverage comprises the following specific operation methods:
(1) impurity removal and cleaning: selecting fresh cistanche and wolfberry fruits, cutting off the deteriorated and lignified parts of the roots of the cistanche, removing impurities in the cistanche and the wolfberry fruits, and cleaning silt on the surfaces of the fresh cistanche by using a roller cleaning machine; cleaning fresh wolfberry fruits by using a bubbling cleaning machine, and draining to obtain pretreated cistanche and pretreated wolfberry fruits;
(2) pulping: mixing the pretreated cistanche and the pretreated wolfberry fruit obtained in the step (1) with water, pulping by using a pulping machine, and sieving a mixed solution obtained after pulping by using a 0.8mm screen to obtain a filtered mixed slurry;
(3) rubber grinding: pouring the filtered mixed slurry obtained in the step (2) into a colloid grinder for grinding to obtain colloid ground slurry;
(4) blending: adding the colloid mill serous fluid obtained in the step (3), adding L-malic acid, citric acid, sorbitol and pectin, and uniformly mixing to obtain a blended serous fluid;
(5) homogenizing: pouring the blended slurry obtained in the step (4) into a homogenizer for homogenization to obtain homogenized slurry, wherein the homogenization pressure is 30 MPa;
(6) sterilizing and canning: and (5) carrying out pasteurization on the homogenized slurry obtained in the step (5), wherein the sterilization temperature is 85 ℃ and the sterilization time is 24s, and then carrying out aseptic filling to obtain the cistanche and wolfberry composite beverage.
Example 3
The embodiment provides a cistanche and wolfberry composite beverage, which is prepared by mixing the following materials in parts by mass: 90 parts of cistanche and medlar mixture, 4 parts of L-malic acid, 2 parts of citric acid, 2 parts of sorbitol and 1.0 part of pectin; the cistanche and wolfberry mixture is prepared by pulping and mixing cistanche, wolfberry and water, wherein the mass part ratio of the cistanche to the wolfberry to the water is 1: 2: 1.
the preparation method of the cistanche and wolfberry composite beverage comprises the following specific operation methods:
(1) impurity removal and cleaning: selecting fresh cistanche and wolfberry fruits, cutting off the deteriorated and lignified parts of the roots of the cistanche, removing impurities in the cistanche and the wolfberry fruits, and cleaning silt on the surfaces of the fresh cistanche by using a roller cleaning machine; cleaning fresh wolfberry fruits by using a bubbling cleaning machine, and draining to obtain pretreated cistanche and pretreated wolfberry fruits;
(2) pulping: mixing the pretreated cistanche and the pretreated wolfberry fruit obtained in the step (1) with water, pulping by using a pulping machine, and sieving a mixed solution obtained after pulping by using a 0.7mm screen to obtain a filtered mixed slurry;
(3) rubber grinding: pouring the filtered mixed slurry obtained in the step (2) into a colloid grinder for grinding to obtain colloid ground slurry;
(4) blending: adding the colloid mill serous fluid obtained in the step (3), adding L-malic acid, citric acid, sorbitol and pectin, and uniformly mixing to obtain a blended serous fluid;
(5) homogenizing: pouring the blended slurry obtained in the step (4) into a homogenizer for homogenization to obtain homogenized slurry, wherein the homogenization pressure is 28 MPa;
(6) sterilizing and canning: and (5) carrying out pasteurization on the homogenized slurry obtained in the step (5), wherein the sterilization temperature is 85 ℃ and the sterilization time is 24s, and then carrying out aseptic filling to obtain the cistanche and wolfberry composite beverage.
Example 4
The embodiment provides a cistanche and wolfberry composite beverage, which is prepared by mixing the following materials in parts by mass: 80 parts of cistanche and medlar mixture, 2 parts of L-malic acid, 1 part of citric acid, 1 part of sorbitol, 0.5 part of pectin and 0.6 part of ascorbic acid; the cistanche and wolfberry mixture is prepared by pulping and mixing cistanche, wolfberry and water, wherein the mass part ratio of the cistanche to the wolfberry to the water is 1: 1: 0.5.
the preparation method of the cistanche and wolfberry composite beverage comprises the following specific operation methods:
(1) impurity removal and cleaning: selecting fresh cistanche and wolfberry fruits, cutting off the deteriorated and lignified parts of the roots of the cistanche, removing impurities in the cistanche and the wolfberry fruits, and cleaning silt on the surfaces of the fresh cistanche by using a roller cleaning machine; cleaning fresh wolfberry fruits by using a bubbling cleaning machine, and draining to obtain pretreated cistanche and pretreated wolfberry fruits;
(2) pulping: mixing the pretreated cistanche and the pretreated wolfberry fruit obtained in the step (1) with water, pulping by using a pulping machine, and sieving a mixed solution obtained after pulping by using a 0.6mm screen to obtain a filtered mixed slurry;
(3) rubber grinding: pouring the filtered mixed slurry obtained in the step (2) into a colloid grinder for grinding to obtain colloid ground slurry;
(4) blending: adding the colloid mill serous fluid obtained in the step (3), adding L-malic acid, citric acid, sorbitol and pectin, and uniformly mixing to obtain a blended serous fluid;
(5) homogenizing: pouring the blended slurry obtained in the step (4) into a homogenizer for homogenization to obtain homogenized slurry, wherein the homogenization pressure is 25 MPa;
(6) sterilizing and canning: and (5) carrying out pasteurization on the homogenized slurry obtained in the step (5), wherein the sterilization temperature is 85 ℃ and the sterilization time is 24s, and then carrying out aseptic filling to obtain the cistanche and wolfberry composite beverage.
Example 5
The embodiment provides a cistanche and wolfberry composite beverage, which is prepared by mixing the following materials in parts by mass: 90 parts of cistanche and medlar mixture, 3 parts of L-malic acid, 3 parts of citric acid, 1 part of sorbitol, 0.8 part of pectin and 1.8 parts of sodium ascorbate; the cistanche and wolfberry mixture is prepared by pulping and mixing cistanche, wolfberry and water, wherein the mass part ratio of the cistanche to the wolfberry to the water is 1: 3: 0.8.
the preparation method of the cistanche and wolfberry composite beverage comprises the following specific operation methods:
(1) impurity removal and cleaning: selecting fresh cistanche and wolfberry fruits, cutting off the deteriorated and lignified parts of the roots of the cistanche, removing impurities in the cistanche and the wolfberry fruits, and cleaning silt on the surfaces of the fresh cistanche by using a roller cleaning machine; cleaning fresh wolfberry fruits by using a bubbling cleaning machine, and draining to obtain pretreated cistanche and pretreated wolfberry fruits;
(2) pulping: mixing the pretreated cistanche and the pretreated wolfberry fruit obtained in the step (1) with water, pulping by using a pulping machine, and sieving a mixed solution obtained after pulping by using a 0.8mm screen to obtain a filtered mixed slurry;
(3) rubber grinding: pouring the filtered mixed slurry obtained in the step (2) into a colloid grinder for grinding to obtain colloid ground slurry;
(4) blending: adding the colloid mill serous fluid obtained in the step (3), adding L-malic acid, citric acid, sorbitol and pectin, and uniformly mixing to obtain a blended serous fluid;
(5) homogenizing: pouring the blended slurry obtained in the step (4) into a homogenizer for homogenization to obtain homogenized slurry, wherein the homogenization pressure is 30 MPa;
(6) sterilizing and canning: and (5) carrying out pasteurization on the homogenized slurry obtained in the step (5), wherein the sterilization temperature is 85 ℃ and the sterilization time is 24s, and then carrying out aseptic filling to obtain the cistanche and wolfberry composite beverage.
Example 6
The embodiment provides a cistanche and wolfberry composite beverage, which is prepared by mixing the following materials in parts by mass: 90 parts of cistanche and medlar mixture, 4 parts of L-malic acid, 2 parts of citric acid, 2 parts of sorbitol, 1.0 part of pectin and 1.0 part of ascorbic acid; the cistanche and wolfberry mixture is prepared by pulping and mixing cistanche, wolfberry and water, wherein the mass part ratio of the cistanche to the wolfberry to the water is 1: 2: 1.
the preparation method of the cistanche and wolfberry composite beverage comprises the following specific operation methods:
(1) impurity removal and cleaning: selecting fresh cistanche and wolfberry fruits, cutting off the deteriorated and lignified parts of the roots of the cistanche, removing impurities in the cistanche and the wolfberry fruits, and cleaning silt on the surfaces of the fresh cistanche by using a roller cleaning machine; cleaning fresh wolfberry fruits by using a bubbling cleaning machine, and draining to obtain pretreated cistanche and pretreated wolfberry fruits;
(2) pulping: mixing the pretreated cistanche and the pretreated wolfberry fruit obtained in the step (1) with water, pulping by using a pulping machine, and sieving a mixed solution obtained after pulping by using a 0.6mm screen to obtain a filtered mixed slurry;
(3) rubber grinding: pouring the filtered mixed slurry obtained in the step (2) into a colloid grinder for grinding to obtain colloid ground slurry;
(4) blending: adding the colloid mill serous fluid obtained in the step (3), adding L-malic acid, citric acid, sorbitol and pectin, and uniformly mixing to obtain a blended serous fluid;
(5) homogenizing: pouring the blended slurry obtained in the step (4) into a homogenizer for homogenization to obtain homogenized slurry, wherein the homogenization pressure is 30 MPa;
(6) sterilizing and canning: and (5) carrying out pasteurization on the homogenized slurry obtained in the step (5), wherein the sterilization temperature is 85 ℃ and the sterilization time is 24s, and then carrying out aseptic filling to obtain the cistanche and wolfberry composite beverage.
Comparative example 1
The only difference between this comparative example and example 3 is that: the raw material is lack of L-malic acid.
Comparative example 2
The only difference between this comparative example and example 6 is that: pectin is absent from the starting material.
Sensory evaluation
The test method comprises the following steps: the compound beverages of examples 1 to 3 and comparative examples 1 to 2 were subjected to sensory evaluation by 20 trained sensory evaluators, and scored with respect to color, flavor, taste and texture state by percent, and the scoring results were displayed as sample average scores (total score/number of evaluators) and total scores as a composite of four scores, and the sensory evaluation results are shown in table 1:
TABLE 1 sensory Scoring results
As can be seen from Table 1, the sensory evaluation scores of examples 1 to 6 are high, the organization state, the taste, the flavor and the color are accepted by the public, and the properties are stable; while comparative example 1 lacking L-malic acid scored lower in both mouthfeel and flavor, and comparative example 2 lacking pectin scored lower in both texture, mouthfeel and flavor, so the components and ratios of examples 1-6 of the present invention were all more reasonable.
Sensory evaluation
The test method comprises the following steps: according to the method of GBT 31121-:
TABLE 2 detection of microorganisms and contaminants
As can be seen from Table 2, the beverages prepared by the method of the present invention are suitable for production and sale, and the total number of colonies, coliform group bacteria, mold and pollutant contents are all in accordance with the national standard.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. The cistanche and wolfberry compound beverage is characterized by being prepared from the following materials: cistanche and wolfberry mixture, L-malic acid, citric acid, sorbitol and pectin.
2. The cistanche and wolfberry composite beverage as claimed in claim 1, wherein the beverage is prepared by mixing the following materials in parts by mass: 80-95 parts of cistanche and medlar mixture, 2-6 parts of L-malic acid, 1-4 parts of citric acid, 1-3 parts of sorbitol and 0.5-1.5 parts of pectin.
3. The cistanche and wolfberry composite beverage as claimed in claim 1 or 2, wherein the beverage is prepared by mixing the following materials in parts by mass: 90 parts of cistanche and medlar mixture, 4 parts of L-malic acid, 2 parts of citric acid, 2 parts of sorbitol and 1.0 part of pectin.
4. The cistanche and wolfberry composite beverage as claimed in any one of claims 1-3, wherein the cistanche and wolfberry mixture is prepared by pulping and mixing cistanche, wolfberry and water, wherein the mass part ratio of the cistanche to the wolfberry to the water is 1: 1-3: 0.5-2.
5. The cistanche and wolfberry composite beverage as claimed in claim 4, wherein the cistanche and wolfberry mixture is prepared by pulping and mixing cistanche, wolfberry and water, wherein the mass part ratio of the cistanche to the wolfberry to the water is 1: 2: 1.
6. the cistanche and wolfberry composite beverage as claimed in any one of claims 1-3, wherein the cistanche and wolfberry composite beverage further comprises ascorbic acid or sodium ascorbate.
7. The cistanche and wolfberry composite beverage as claimed in claim 6, wherein the ascorbic acid or sodium ascorbate is 0.6-1.8 parts by mass.
8. The cistanche and wolfberry composite beverage as claimed in claim 6 or 7, wherein the ascorbic acid or sodium ascorbate is 1.0 part by weight.
9. The method for preparing the cistanche and wolfberry composite beverage as claimed in any one of claims 1-3 is characterized by comprising the following specific operation method:
(1) impurity removal and cleaning: selecting fresh cistanche and wolfberry fruits, cutting off the deteriorated and lignified parts of the roots of the cistanche, removing impurities in the cistanche and the wolfberry fruits, then washing with water, and draining to obtain pretreated cistanche and pretreated wolfberry fruits;
(2) pulping: mixing the pretreated cistanche and the pretreated wolfberry fruit obtained in the step (1) with water, pulping, and sieving a mixed solution obtained after pulping by using a 0.6-0.8mm screen to obtain a filtered mixed slurry;
(3) rubber grinding: carrying out colloid grinding on the filtered mixed slurry obtained in the step (2) to obtain colloid ground slurry;
(4) blending: adding the colloid mill serous fluid obtained in the step (3), adding L-malic acid, citric acid, sorbitol and pectin, and uniformly mixing to obtain a blended serous fluid;
(5) homogenizing: homogenizing the blended slurry obtained in the step (4) to obtain homogenized slurry, wherein the homogenizing pressure is 25-30 MPa;
(6) sterilizing and canning: and (5) sterilizing the homogenized slurry obtained in the step (5), and performing aseptic filling to obtain the cistanche and wolfberry compound beverage.
10. The method of claim 9, wherein the sterilization is pasteurization, at 85 ℃ for 24 seconds.
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| CN113142449A (en) * | 2021-04-27 | 2021-07-23 | 樊永强 | Astragalus and medlar beverage and preparation method thereof |
| CN115572647A (en) * | 2021-08-02 | 2023-01-06 | 向四海 | Cistanche deserticola wine and preparation method thereof |
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| CN108741067A (en) * | 2018-04-25 | 2018-11-06 | 内蒙古曼德拉沙产业开发有限公司 | A kind of Herba Cistanches cream, preparation method and its as the application in health products |
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Application publication date: 20201127 |