CN112450343A - Health beverage for enhancing immunity and preparation method thereof - Google Patents
Health beverage for enhancing immunity and preparation method thereof Download PDFInfo
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- CN112450343A CN112450343A CN202011383025.6A CN202011383025A CN112450343A CN 112450343 A CN112450343 A CN 112450343A CN 202011383025 A CN202011383025 A CN 202011383025A CN 112450343 A CN112450343 A CN 112450343A
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- 230000036039 immunity Effects 0.000 title claims abstract description 41
- 230000002708 enhancing effect Effects 0.000 title claims abstract description 35
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 230000036541 health Effects 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000001816 cooling Methods 0.000 claims abstract description 33
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- 238000000227 grinding Methods 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 18
- 238000009849 vacuum degassing Methods 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 238000004537 pulping Methods 0.000 claims abstract description 15
- 108010059892 Cellulase Proteins 0.000 claims abstract description 13
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 13
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- 238000010438 heat treatment Methods 0.000 claims abstract description 13
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- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 10
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- 238000005520 cutting process Methods 0.000 claims abstract description 9
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- 238000005406 washing Methods 0.000 claims abstract description 8
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 7
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 7
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 239000003765 sweetening agent Substances 0.000 claims abstract description 7
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 230000009849 deactivation Effects 0.000 claims abstract description 4
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 3
- 230000000694 effects Effects 0.000 claims description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 241000508725 Elymus repens Species 0.000 claims description 20
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 12
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000001630 malic acid Substances 0.000 claims description 8
- 235000011090 malic acid Nutrition 0.000 claims description 8
- 229930003427 Vitamin E Natural products 0.000 claims description 6
- 235000006708 antioxidants Nutrition 0.000 claims description 6
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000019165 vitamin E Nutrition 0.000 claims description 6
- 229940046009 vitamin E Drugs 0.000 claims description 6
- 239000011709 vitamin E Substances 0.000 claims description 6
- 239000004384 Neotame Substances 0.000 claims description 5
- 235000019412 neotame Nutrition 0.000 claims description 5
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 5
- 108010070257 neotame Proteins 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 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 4
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 4
- 229960005055 sodium ascorbate Drugs 0.000 claims description 4
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical group [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 4
- 108010011485 Aspartame Proteins 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 239000000605 aspartame Substances 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 3
- 235000013824 polyphenols Nutrition 0.000 claims description 3
- 229960004793 sucrose Drugs 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 229960002737 fructose Drugs 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 14
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- 229920001542 oligosaccharide Polymers 0.000 description 2
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- 239000011550 stock solution Substances 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
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- 238000007710 freezing Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—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
- A23L2/52—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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a health-care beverage for enhancing immunity, which comprises the following steps: cleaning lalang grass rhizome, cutting into segments, adding water, boiling with strong fire, decocting with slow fire for 20-40min, cooling, pulping, and filtering to obtain natural juice and residue; washing filter residue with water for 2-4 times, drying at 60-70 ℃, rapidly cooling to-10-30 ℃, preserving heat for 5-15min, conveying the filter residue into a grinding machine in a frozen state, grinding the filter residue through a 100-mesh sieve, slowly heating to 30-40 ℃, adding water, adding protease and cellulase for enzymolysis for 1-2h, carrying out ultrasonic treatment for 10-20min, carrying out ultrasonic treatment at the ultrasonic power of 300-400W and the ultrasonic frequency of 12-30kHz, carrying out high-temperature enzyme deactivation, and filtering to obtain an enzymatic hydrolysate; adding the enzymolysis solution, honey, sour agent, sweetener and antioxidant into the raw juice, mixing well, vacuum degassing, filling, sealing, sterilizing at high temperature, and cooling to obtain the health beverage for enhancing immunity.
Description
Technical Field
The invention relates to the technical field of health-care drinks, in particular to a health-care drink for enhancing immunity and a preparation method thereof.
Background
At present, with the fierce social competition, the rhythm of life is fast, the pressure of life is large, a plurality of people are in the fierce competition condition for a long time, the work and rest of life are irregular, the diet is unbalanced, the body is in the sub-health state, the immunity is low, the reduction of the immunity greatly influences the health of the human body, and various diseases are caused. The health care medicine in the prior art basically depends on 'supplement' for regulating immunity, namely various vitamins and amino acids are supplemented, the effect is also achieved after the health care medicine is taken, but the immunity is reduced after the health care medicine is not used for a period of time, and the effect of fundamentally improving the internal environment of human organs is not achieved.
Cogongrass rhizome, also called cogongrass, cogongrass and cogongrass rhizome, is a perennial herb of cogongrass of Gramineae, and is produced in most parts of the country. The rhizome of the cogongrass rhizome is long cylindrical, sometimes branched, and different in length, has the diameter of 2-4mm, is yellowish-white or faint yellow in surface, glossy, has longitudinal wrinkles, obvious links, light weight, tough quality, fibrous broken section, slight smell and slightly sweet taste, and is preferably thick, white and sweet.
However, the currently developed couchgrass root beverage products are few, the couchgrass root health beverage capable of enhancing immunity is developed, the comprehensive development and utilization of the couchgrass root are enhanced, and the beverage has important practical significance for promoting agricultural economic development and technical innovation.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a health-care beverage for enhancing immunity and a preparation method thereof.
The invention provides a preparation method of a health-care beverage for enhancing immunity, which comprises the following steps:
s1, cleaning lalang grass rhizome, cutting into 2-4cm small segments, adding water, boiling with strong fire, decocting with slow fire for 20-40min, cooling, pulping, and filtering to obtain natural juice and residue;
s2, washing filter residues with water for 2-4 times, drying at 60-70 ℃, rapidly cooling to-10 to-30 ℃, preserving heat for 5-15min, conveying the filter residues into a grinding machine in a frozen state, grinding the filter residues through a 100-mesh sieve, slowly heating to 30-40 ℃, adding water, adding protease and cellulase for enzymolysis for 1-2h, carrying out ultrasonic treatment for 10-20min, carrying out ultrasonic power of 300-400W and ultrasonic frequency of 12-30kHz, carrying out high-temperature enzyme deactivation, and filtering to obtain an enzymatic hydrolysate;
s3, adding the enzymolysis liquid, honey, sour agent, sweetener and antioxidant into the raw juice, mixing uniformly, vacuum degassing for 4-15min at 60-70 ℃, filling, sealing, sterilizing at high temperature, and cooling to obtain the health beverage for enhancing immunity.
Preferably, in S1, the mass ratio of the couch grass root to the water is 20-40: 50-100.
Preferably, in S2, drying is carried out at 60-70 ℃ until the water content is 12-15 wt%.
Preferably, in the S2, the cooling speed is 10-15 ℃/min in the process of rapidly cooling to-10 to-30 ℃.
Preferably, in the step of slowly heating to 30-40 ℃ in S2, the heating rate is 1-2 ℃/min.
Preferably, in S2, the specific activity of the protease is 200-400U/g, and the specific activity of the cellulase is 320-360U/g.
Preferably, the mass ratio of the couch grass root to the honey to the sour agent to the sweetener to the antioxidant is 20-40: 2-6: 1-2: 1-2: 0.1-1.
Preferably, the acidulant is citric acid and/or malic acid; the sweetener is at least one of fructose, sucrose, xylitol, aspartame, neotame, and acesulfame potassium.
Preferably, the antioxidant is sodium ascorbate, tea polyphenols or vitamin E.
The invention also provides a health-care beverage for enhancing immunity, which is prepared by adopting the preparation method of the health-care beverage for enhancing immunity.
The technical effects of the invention are as follows:
the invention adopts the couch grass root as the main raw material, is a pure natural plant component, has no toxic or side effect on human body, firstly the couch grass root is pulped and filtered, the obtained stock solution can effectively reserve most nutrient substances in the couch grass root, protease and cellulase are compounded for ultrasonic extraction, freezing and grinding treatment is carried out before extraction, the structure of filter residue can be fully crushed, full enzymolysis of protease and cellulase is easier, macromolecular protein and macromolecular polysaccharide can be hydrolyzed into amino acid and micromolecular oligosaccharide, the absorption is extremely easy, the stock solution is mixed with the obtained enzymolysis solution, the effective nutrient substances are almost all extracted, the nutrient substances are extremely rich, heatstroke prevention and cooling are realized, the detoxifying and diuresis effects are remarkable, the fatigue state of the human body can be effectively improved, the immunity of the human body is improved, the invention has the effect of improving the internal organ environment of the human body fundamentally, and simultaneously, the fiber oligosaccharide, Amino acid and various mineral substances, has the effect of relaxing bowel, and is very suitable for middle-aged and elderly people to drink.
The health-care tea has no toxic or side effect after long-term drinking, has a natural fresh, moist and refreshing flavor, is suitable for people of all ages, is convenient to drink, has unique drug effects of detoxifying and enhancing immunity, has an excellent health-care effect, is suitable for various health-care crowds, and is particularly suitable for the daily drinking of middle-aged and elderly people.
Detailed Description
The technical solution of the present invention will be described in detail below with reference to specific examples.
Example 1
A preparation method of a health-care beverage for enhancing immunity comprises the following steps:
s1, cleaning 20kg of couch grass roots, cutting into 4cm small sections, adding 50kg of water, boiling with strong fire, boiling with slow fire for 40min, cooling, pulping with a pulping machine, and filtering to obtain normal juice and filter residue;
s2, washing the filter residue with water for 2 times, drying at 70 ℃ until the water content is 12 wt%, rapidly cooling to-10 ℃ at the speed of 15 ℃/min, keeping the temperature for 15min, conveying the filter residue into a grinding machine in a frozen state, grinding the filter residue to pass through a 100-mesh sieve, slowly heating to 40 ℃ at the speed of 1 ℃/min, adding 50kg of water, adding protease with the specific activity of 400U/g and cellulase with the specific activity of 320U/g, performing enzymolysis for 2h, performing ultrasonic treatment for 10min, performing ultrasonic power of 400W, performing ultrasonic frequency of 12kHz, performing high-temperature enzyme inactivation at 100 ℃, and filtering to obtain an enzymatic hydrolysate;
s3, adding the enzymolysis liquid, 6kg of honey, 1kg of citric acid, 2kg of xylitol and 0.1kg of tea polyphenol into the raw juice, uniformly mixing, vacuum degassing for 15min at the vacuum degassing temperature of 60 ℃, filling, sealing, sterilizing at high temperature for 10S at the sterilization temperature of 105 ℃, and cooling to obtain the health-care drink for enhancing immunity.
Example 2
A preparation method of a health-care beverage for enhancing immunity comprises the following steps:
s1, cleaning 40kg of couch grass roots, cutting into 2cm small sections, adding 100kg of water, boiling with strong fire, boiling with slow fire for 20min, cooling, pulping with a pulping machine, and filtering to obtain normal juice and filter residue;
s2, washing the filter residue with water for 4 times, drying at 60 ℃ until the water content is 15 wt%, rapidly cooling to-30 ℃ at the speed of 10 ℃/min, keeping the temperature for 5min, conveying the filter residue into a grinding machine in a frozen state, grinding the filter residue to pass through a 100-mesh sieve, slowly heating to 30 ℃ at the speed of 2 ℃/min, adding 100kg of water, adding 200U/g protease and 360U/g cellulase, performing enzymolysis for 1h, performing ultrasonic treatment for 20min, performing ultrasonic power of 300W, performing ultrasonic frequency of 30kHz, performing high-temperature enzyme deactivation at 100 ℃, and filtering to obtain an enzymatic hydrolysate;
s3, adding the enzymolysis liquid, 2kg of honey, 2kg of malic acid, 1kg of cane sugar and 1kg of sodium ascorbate into the raw juice, uniformly mixing, vacuum degassing for 4min at the vacuum degassing temperature of 70 ℃, filling and sealing, sterilizing at high temperature at the sterilization temperature of 4S and the sterilization temperature of 120 ℃, and cooling to obtain the health-care drink for enhancing immunity.
Example 3
A preparation method of a health-care beverage for enhancing immunity comprises the following steps:
s1, cleaning 25kg of couch grass roots, cutting into 3.5cm small sections, adding 60kg of water, boiling with strong fire, boiling with slow fire for 35min, cooling, pulping with a pulping machine, and filtering to obtain raw juice and filter residues;
s2, washing the filter residue with water for 3 times, drying at 62 ℃ until the water content is 14 wt%, rapidly cooling to-25 ℃ at the speed of 11 ℃/min, keeping the temperature for 8min, conveying the filter residue into a grinding machine in a frozen state, grinding the filter residue to pass through a 100-mesh sieve, slowly heating to 33 ℃ at the speed of 1.7 ℃/min, adding 90kg of water, adding protease with the specific activity of 260U/g and cellulase with the specific activity of 350U/g, carrying out enzymolysis for 1.3h, carrying out ultrasonic treatment for 18min, carrying out ultrasonic power of 330W, carrying out ultrasonic frequency of 24kHz, carrying out high-temperature enzyme inactivation at 100 ℃, and filtering to obtain an enzymatic hydrolysate;
s3, adding the enzymolysis liquid, 3kg of honey, 1kg of citric acid, 0.8kg of malic acid, 1.3kg of fructose and 0.8kg of sodium ascorbate into the raw juice, uniformly mixing, vacuum degassing for 6min at the vacuum degassing temperature of 68 ℃, filling, sealing, sterilizing at high temperature for 6S at the sterilization temperature of 115 ℃, and cooling to obtain the health-care drink for enhancing immunity.
Example 4
A preparation method of a health-care beverage for enhancing immunity comprises the following steps:
s1, cleaning 35kg of couch grass roots, cutting into 2.5cm small sections, adding 80kg of water, boiling with strong fire, boiling with slow fire for 25min, cooling, pulping with a pulping machine, and filtering to obtain normal juice and filter residues;
s2, washing the filter residue with water for 3 times, drying at 68 ℃ until the water content is 13 wt%, rapidly cooling to-15 ℃ at the speed of 13 ℃/min, keeping the temperature for 12min, conveying the filter residue into a grinding machine in a frozen state, grinding the filter residue to pass through a 100-mesh sieve, slowly heating to 37 ℃ at the speed of 1.3 ℃/min, adding 70kg of water, adding protease with the specific activity of 340U/g and cellulase with the specific activity of 330U/g, carrying out enzymolysis for 1.7h, carrying out ultrasonic treatment for 12min, carrying out ultrasonic power of 370W, carrying out ultrasonic frequency of 18kHz, carrying out high-temperature enzyme inactivation at 100 ℃, and filtering to obtain an enzymatic hydrolysate;
s3, adding the enzymolysis liquid, 5kg of honey, 1kg of malic acid, 0.2kg of citric acid, 1.7kg of aspartame and 0.2kg of vitamin E into the raw juice, uniformly mixing, and then carrying out vacuum degassing for 12min at the vacuum degassing temperature of 62 ℃, filling and sealing, then carrying out high-temperature sterilization at the sterilization temperature of 8S and the sterilization temperature of 110 ℃, and cooling to obtain the health-care drink for enhancing the immunity.
Example 5
A preparation method of a health-care beverage for enhancing immunity comprises the following steps:
s1, cleaning 30kg of couch grass roots, cutting into 3cm small sections, adding 70kg of water, boiling with strong fire, boiling with slow fire for 30min, cooling, pulping with a pulping machine, and filtering to obtain raw juice and filter residue;
s2, washing the filter residue with water for 3 times, drying at 65 ℃ until the water content is 13.5 wt%, rapidly cooling to-20 ℃ at the speed of 12 ℃/min, preserving heat for 10min, conveying the filter residue into a grinding machine in a frozen state, grinding the filter residue, sieving the filter residue with a 100-mesh sieve, slowly heating to 35 ℃ at the speed of 1.5 ℃/min, adding 80kg of water, adding protease with the specific activity of 300U/g and cellulase with the specific activity of 340U/g, carrying out enzymolysis for 1.5h, carrying out ultrasonic treatment for 15min, carrying out ultrasonic power of 350W, carrying out ultrasonic frequency of 21kHz, carrying out high-temperature enzyme inactivation at 100 ℃, and filtering to obtain an enzymatic hydrolysate;
s3, adding the enzymolysis liquid, 4kg of honey, 0.75kg of malic acid, 0.75kg of citric acid, 1.5kg of neotame and 0.5kg of vitamin E into the raw juice, uniformly mixing, and then carrying out vacuum degassing for 9min at the vacuum degassing temperature of 65 ℃, filling, sealing and then carrying out high-temperature sterilization at the sterilization temperature of 7S and the sterilization temperature of 112 ℃, and cooling to obtain the health-care drink for enhancing the immunity.
Comparative example 1
A preparation method of a health-care beverage comprises the following steps:
s1, cleaning 30kg of couch grass roots, cutting into 3cm small sections, adding 70kg of water, boiling with strong fire, boiling with slow fire for 30min, cooling, pulping with a pulping machine, and filtering to obtain raw juice and filter residue;
s2, adding 4kg of honey, 0.75kg of malic acid, 0.75kg of citric acid, 1.5kg of neotame and 0.5kg of vitamin E into the raw juice, uniformly mixing, degassing in vacuum for 9min at the vacuum degassing temperature of 65 ℃, filling, sealing, sterilizing at high temperature for 7S at the sterilization temperature of 112 ℃, and cooling to obtain the health-care beverage.
Comparative example 2
A preparation method of a health-care beverage comprises the following steps:
s1, cleaning 30kg of couch grass roots, drying at 65 ℃ until the water content is 13.5 wt%, rapidly cooling to-20 ℃ at the speed of 12 ℃/min, preserving heat for 10min, conveying the couch grass roots into a grinding machine in a frozen state, grinding the couch grass roots and sieving the couch grass roots with a 100-mesh sieve, slowly heating to 35 ℃ at the speed of 1.5 ℃/min, adding 80kg of water, adding protease with the specific activity of 300U/g and cellulase with the specific activity of 340U/g, carrying out enzymolysis for 1.5h, carrying out ultrasonic treatment for 15min, carrying out ultrasonic power of 350W, carrying out ultrasonic frequency of 21kHz, carrying out enzyme inactivation at the high temperature of 100 ℃, and filtering to obtain an enzymatic;
s2, adding the enzymolysis liquid, 4kg of honey, 0.75kg of malic acid, 0.75kg of citric acid, 1.5kg of neotame and 0.5kg of vitamin E into the raw juice, uniformly mixing, and then carrying out vacuum degassing for 9min at the vacuum degassing temperature of 65 ℃, filling, sealing and then carrying out high-temperature sterilization at the sterilization temperature of 7S and the sterilization temperature of 112 ℃, and cooling to obtain the health-care beverage.
180 persons with fatigue and low immunity of 50-70 years old are selected as volunteers from 1 month to 3 months of 2020, wherein 98 men and 82 women have an average age of 60.3 years old. The beverage is randomly divided into 3 groups, each group contains 60 people, each group takes 100mL of the corresponding beverage every day, and the beverage is taken twice in the morning and at night for 2 months.
The evaluation standard of the curative effect is as follows:
the effect is shown: the constitution is obviously enhanced, the four limbs are powerful, the energy and the complexion are all improved, and the sub-health state in the aspects of sleeping, digestion and the like is obviously improved;
improvement: the constitution is enhanced, the limbs are strong, the energy is sufficient, the complexion is improved, and the sub-health state in the aspects of sleeping, digesting and the like is also improved;
and (4) invalidation: the symptoms and various examinations did not improve.
The results are as follows:
| show effect | Improvement of life | Invalidation | Effective rate of% | |
| Example 5 | 43 | 13 | 4 | 93.33 |
| Comparative example 1 | 31 | 18 | 11 | 81.67 |
| Comparative example 2 | 30 | 17 | 13 | 78.33 |
From the above table, it can be seen that: the health-care beverage for enhancing the immunity has unique drug effects of detoxifying and enhancing the immunity, has excellent health-care efficacy, and is suitable for various health-care crowds to drink for a long time.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. The preparation method of the health drink for enhancing immunity is characterized by comprising the following steps:
s1, cleaning lalang grass rhizome, cutting into 2-4cm small segments, adding water, boiling with strong fire, decocting with slow fire for 20-40min, cooling, pulping, and filtering to obtain natural juice and residue;
s2, washing filter residues with water for 2-4 times, drying at 60-70 ℃, rapidly cooling to-10 to-30 ℃, preserving heat for 5-15min, conveying the filter residues into a grinding machine in a frozen state, grinding the filter residues through a 100-mesh sieve, slowly heating to 30-40 ℃, adding water, adding protease and cellulase for enzymolysis for 1-2h, carrying out ultrasonic treatment for 10-20min, carrying out ultrasonic power of 300-400W and ultrasonic frequency of 12-30kHz, carrying out high-temperature enzyme deactivation, and filtering to obtain an enzymatic hydrolysate;
s3, adding the enzymolysis liquid, honey, sour agent, sweetener and antioxidant into the raw juice, mixing uniformly, vacuum degassing for 4-15min at 60-70 ℃, filling, sealing, sterilizing at high temperature, and cooling to obtain the health beverage for enhancing immunity.
2. The preparation method of the health drink for enhancing immunity according to claim 1, wherein in S1, the mass ratio of the couch grass root to the water is 20-40: 50-100.
3. The method for preparing a health beverage for enhancing immunity according to claim 1, wherein in S2, drying is carried out at 60-70 ℃ until the water content is 12-15 wt%.
4. The preparation method of the health drink for enhancing immunity according to claim 1, wherein in the process of rapidly cooling to-10 to-30 ℃ in S2, the cooling speed is 10-15 ℃/min.
5. The preparation method of the health drink for enhancing immunity according to claim 1, wherein in the step of slowly heating to 30-40 ℃ in S2, the heating rate is 1-2 ℃/min.
6. The method for preparing a health beverage as claimed in claim 1, wherein in S2, the specific activity of protease is 400U/g and the specific activity of cellulase is 360U/g and 200U/g.
7. The preparation method of the health drink for enhancing immunity according to claim 1, wherein the mass ratio of the couchgrass root to the honey, the sour agent, the sweetener and the antioxidant is 20-40: 2-6: 1-2: 1-2: 0.1-1.
8. The method for preparing a health drink for enhancing immunity according to claim 1, wherein the acidulant is citric acid and/or malic acid; the sweetener is at least one of fructose, sucrose, xylitol, aspartame, neotame, and acesulfame potassium.
9. The method for preparing a health beverage for enhancing immunity according to claim 1, wherein the antioxidant is sodium ascorbate, tea polyphenol or vitamin E.
10. A health drink for enhancing immunity, which is prepared by the preparation method of the health drink for enhancing immunity according to any one of claims 1 to 9.
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| KR19990014576A (en) * | 1998-11-24 | 1999-02-25 | 고천우 | Drinks with the theme of white hair root (Tiproot) and its manufacturing method |
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| CN104543941A (en) * | 2015-02-24 | 2015-04-29 | 刘永 | Processing method of couch grass root soybean sauce |
| CN105851748A (en) * | 2016-04-01 | 2016-08-17 | 李国清 | Radix astragali compound fatigue preventing drink and preparation method thereof |
| CN106418063A (en) * | 2016-08-30 | 2017-02-22 | 赵百华 | Technology and formula of momordica grosvenori, couch grass root and chrysanthemum beverage |
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- 2020-12-01 CN CN202011383025.6A patent/CN112450343A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990014576A (en) * | 1998-11-24 | 1999-02-25 | 고천우 | Drinks with the theme of white hair root (Tiproot) and its manufacturing method |
| CN102697126A (en) * | 2012-06-27 | 2012-10-03 | 姜堰市竞龙营养品厂 | Compound health-care gingko beverage and preparation method thereof |
| CN104543941A (en) * | 2015-02-24 | 2015-04-29 | 刘永 | Processing method of couch grass root soybean sauce |
| CN105851748A (en) * | 2016-04-01 | 2016-08-17 | 李国清 | Radix astragali compound fatigue preventing drink and preparation method thereof |
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