CN112690380A - Coconut juice beverage - Google Patents

Coconut juice beverage Download PDF

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Publication number
CN112690380A
CN112690380A CN201911011851.5A CN201911011851A CN112690380A CN 112690380 A CN112690380 A CN 112690380A CN 201911011851 A CN201911011851 A CN 201911011851A CN 112690380 A CN112690380 A CN 112690380A
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CN
China
Prior art keywords
percent
juice
beverage
coconut
citric acid
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Pending
Application number
CN201911011851.5A
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Chinese (zh)
Inventor
石方海
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石方海
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Application filed by 石方海 filed Critical 石方海
Priority to CN201911011851.5A priority Critical patent/CN112690380A/en
Publication of CN112690380A publication Critical patent/CN112690380A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a coconut juice beverage which is prepared from the following raw materials in parts by weight: 2.6 percent of anoectochilus roxburghii, 3 percent of rock candy, 0.1 percent of ginger, 48.6 percent of coconut juice, 2.5 percent of citric acid, 0.02 percent of VC-Na0, and the balance of spring water. The invention adopts a plant formula, is safe and has no side effect; has effects in nourishing liver, cooling lung, refreshing, eliminating phlegm, relieving cough, promoting fluid production, invigorating spleen, caring skin, and delaying aging; and the manufacturing cost is low, the method is easy to be accepted by the society, and the method is suitable for large-scale production and sale.

Description

Coconut juice beverage
Technical Field
The invention relates to the technical field of beverages, and particularly relates to a coconut juice beverage.
Background
The beverages produced by the prior art are mainly carbonated beverages and functional beverages, and have relative damage to human bodies, for example, carbonated beverages such as cola and the like have the effects of aggravating prostate symptoms, reducing the absorption of calcium in human bodies, influencing the growth of bones, namely the normal development of body height, and also can hinder the absorption of iron, and the beverages containing caffeine can be addicted, and chronic poisoning of caffeine can occur.
It is urgent to provide a beverage product suitable for the old and the young, which can quench thirst, can keep healthy, activate human cells, enhance human immunity and beautify and nourish the face for the society.
Disclosure of Invention
The invention aims to provide a coconut juice beverage which can quench thirst and strengthen the body.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a coconut juice beverage which is prepared from the following raw materials in parts by weight: 2.6 percent of anoectochilus roxburghii, 3 percent of rock candy, 0.1 percent of ginger, 48.6 percent of coconut juice, 2.5 percent of citric acid, 0.02 percent of VC-Na0, and the balance of spring water.
The invention also provides a preparation method of the coconut juice beverage, which comprises the following steps:
1) selecting fresh ginger according to formula ratio, sorting, cleaning, pulverizing and juicing for later use
2) Extracting juice from anoectochilus formosanus: scalding fresh herba Anoectochili Roxburghii in boiling water for 1 min, taking out, soaking in color protecting solution composed of citric acid and VC-Na at 65 deg.C for 4 hr, pulping, and filtering with 200 mesh filter screen to obtain herba Anoectochili Roxburghii juice;
3) rubbing the skins of the lemons according to the formula amount with salt, cleaning, slicing, preheating for 10 minutes at 65 ℃, pulping, and filtering with a 200-mesh filter screen to obtain lemon juice for later use;
4) placing ginger juice, anoectochilus roxburghii juice, lemon juice, crystal sugar and coconut juice into a container, adding mineral water, boiling for 5 minutes, slowly adding citric acid while stirring, homogenizing under 20MPa and 70 deg.C, and then immediately canning;
5) degassing: heating the homogenized mixture at 50-70 deg.C for 20-30 min to degas;
6) and (4) sealing and packaging: hermetically packaging the degassed beverage;
7) sterilizing the packaged beverage by pasteurization at 60-65 deg.C for 30 min.
The invention has the beneficial effects that: the plant formula is adopted, so that the medicine is safe and has no side effect; has effects in nourishing liver, cooling lung, refreshing, eliminating phlegm, relieving cough, promoting fluid production, invigorating spleen, caring skin, and delaying aging; and the manufacturing cost is low, the method is easy to be accepted by the society, and the method is suitable for large-scale production and sale.
The following is combined with the main components of the invention to further explain the beneficial effects:
anoectochilus roxburghii: the Chinese herbal medicine compilation is recorded in the book: mild in nature, sweet and bland in taste;
the pharmacological actions are described as follows:
1. liver protection effect
The water extract of Anoectochilus formosanus has the obvious effects of reducing transaminase, resisting liver tissue fibrosis and stabilizing liver cell membranes. Herba Anoectochili Roxburghii has effects in relieving hangover, and can be used for treating fatigue, halitosis, constipation, and insomnia of patients with liver diseases, alcoholism, and liver function.
2. Blood sugar lowering effect
The aqueous fluid of Anoectochilus formosanus in Fujian province can obviously reduce the blood sugar content of diabetic mice caused by carbon tetrachloride and streptozotocin. The Anoectochilus formosanus is decocted in water to treat diabetes in China folk, and has good curative effect.
3. Anti-inflammatory and antibacterial effects
The aqueous extract of Fujian anoectochilus formosanus can eliminate inflammation caused by dimethylbenzene, and the water decoction of three different Fujian anoectochilus formosanus (wild, planted and tissue cultured) has certain anti-inflammatory effect. The Anoectochilus formosanus has antibacterial, thallus cell proliferation preventing and anticancer effects, and especially has strengthening and antibacterial effects on lung cell tissue.
4. Tranquilizing and analgesic effects
The Fujian anoectochilus formosanus can reduce the spontaneous activity of mice; the pain threshold time of the mouse is prolonged, the incidence rate of acetic acid writhing reaction of the mouse is reduced, and the effect of calming and easing pain is shown to be certain.
5. Antioxidation effect
The Fujian Anoectochilus roxburghii polysaccharide has effects of scavenging oxygen free radicals and inhibiting lipid peroxidation, and is a natural antioxidant. Can promote skin cell circulation, make skin glossy and elastic, prevent and treat aging, regulate body endocrine function, and effectively prevent and treat acne, freckle, black speck and senile plaque.
6. Inhibition of tumor cells
The Anoectochilus formosanus extract can inhibit the growth of tumor cells, accelerate and induce the death of breast cancer cells, and block the generation of cancer cell structures. Has good effect on the stomach cancer patients by matching with the eating Fujian anoectochilus formosanus and applying the chemical curative effect. In addition, has better adjuvant therapy effect on lung cancer and the like.
7. Reducing blood pressure, blood lipid and uric acid, and preventing apoplexy and heart disease
The clinical trials of Chinese medical technicians in China show that the Chinese medical technicians have good effects on preventing and treating hypertension cholesterol, arteriosclerosis and stenocardia.
Coconut juice: contains abundant mineral substances such as potassium, magnesium, etc., and has similar components to intracellular fluid, and can correct dehydration and electrolyte disorder to achieve the effects of inducing diuresis and relieving swelling; the coconut pulp and the coconut juice have the function of killing intestinal parasites, and the fasciolopsis and tapeworm can be removed by drinking the coconut juice, so that the coconut milk is used clinically, has reliable curative effect and no toxic or side effect, and is an ideal food for killing insects and eliminating malnutrition; in addition, coconut juice contains saccharide, fat, protein, growth hormone, vitamins and a large amount of trace elements necessary for human body, and can benefit human strength, supplement intracellular fluid, expand blood volume, moisten skin, and has effects of retaining youthful looks and caring skin after frequent drinking.
Detailed Description
The technical solutions of the present invention will be described clearly and completely in the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.
A coconut milk beverage is prepared from the following raw materials in parts by weight: 2.6 percent of anoectochilus roxburghii, 3 percent of rock candy, 0.1 percent of ginger, 48.6 percent of coconut juice, 2.5 percent of citric acid, 0.02 percent of VC-Na0, and the balance of spring water.
A method for preparing a coconut water beverage comprising the steps of:
1) sorting, cleaning, crushing and juicing fresh ginger for later use;
2) extracting juice from anoectochilus formosanus: scalding fresh herba Anoectochili Roxburghii in boiling water for 1 min, taking out, soaking in color protecting solution composed of citric acid and VC-Na at 65 deg.C for 4 hr, pulping, and filtering with 200 mesh filter screen to obtain herba Anoectochili Roxburghii juice;
3) rubbing the skins of the lemons according to the formula amount with salt, cleaning, slicing, preheating for 10 minutes at 65 ℃, pulping, and filtering with a 200-mesh filter screen to obtain lemon juice for later use;
4) placing ginger juice, anoectochilus roxburghii juice, lemon juice, crystal sugar and coconut juice into a container, adding mineral water, boiling for 5 minutes, slowly adding citric acid while stirring, homogenizing under 20MPa and 70 deg.C, and then immediately canning;
5) degassing: heating the homogenized mixture at 50-70 deg.C for 20-30 min to degas;
6) and (4) sealing and packaging: hermetically packaging the degassed beverage;
7) sterilizing the packaged beverage by pasteurization at 60-65 deg.C for 30 min.
Sensory evaluation and physical and chemical detection of the product:
the commercial coconut milk beverages prepared in the examples and comparative examples were subjected to sensory evaluation, and the evaluation results were as follows:
table 1: sensory evaluation criteria for coconut juice beverages
TABLE 2 evaluation and comparison of the coconut milk beverages obtained in the examples of the present invention with those obtained in the comparative examples for commercial coconut milk beverages in terms of mouthfeel
Item Examples Comparative example
Taste of the product 4.8 3.2
As can be seen from tables 1 and 2, the commercial coconut milk beverage obtained in the comparative example had a relatively light and not refreshing taste. The coconut juice beverage prepared by the embodiment of the invention has mellow and full mouthfeel, is fresh and delicious, and is far superior to the current commercial coconut juice beverage.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.

Claims (2)

1. The coconut juice beverage is characterized by being prepared from the following raw materials in parts by weight: 2.6 percent of anoectochilus roxburghii, 3 percent of rock candy, 0.1 percent of ginger, 48.6 percent of coconut juice, 2.5 percent of citric acid, 0.02 percent of VC-Na0, and the balance of spring water.
2. The method of preparing a coconut water beverage as claimed in claim 1 comprising the steps of:
1) selecting fresh ginger according to the formula amount, sorting, cleaning, crushing and juicing for later use;
2) extracting juice from anoectochilus formosanus: scalding fresh herba Anoectochili Roxburghii in boiling water for 1 min, taking out, soaking in color protecting solution composed of citric acid and VC-Na at 65 deg.C for 4 hr, pulping, and filtering with 200 mesh filter screen to obtain herba Anoectochili Roxburghii juice;
3) rubbing the skins of the lemons according to the formula amount with salt, cleaning, slicing, preheating for 10 minutes at 65 ℃, pulping, and filtering with a 200-mesh filter screen to obtain lemon juice for later use;
4) placing ginger juice, anoectochilus roxburghii juice, lemon juice, crystal sugar and coconut juice into a container, adding mineral water, boiling for 5 minutes, slowly adding citric acid while stirring, homogenizing under 20MPa and 70 deg.C, and then immediately canning;
5) degassing: heating the homogenized mixture at 50-70 deg.C for 20-30 min to degas;
6) and (4) sealing and packaging: hermetically packaging the degassed beverage;
7) sterilizing the packaged beverage by pasteurization at 60-65 deg.C for 30 min.
CN201911011851.5A 2019-10-23 2019-10-23 Coconut juice beverage Pending CN112690380A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201911011851.5A CN112690380A (en) 2019-10-23 2019-10-23 Coconut juice beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201911011851.5A CN112690380A (en) 2019-10-23 2019-10-23 Coconut juice beverage

Publications (1)

Publication Number Publication Date
CN112690380A true CN112690380A (en) 2021-04-23

Family

ID=75505440

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201911011851.5A Pending CN112690380A (en) 2019-10-23 2019-10-23 Coconut juice beverage

Country Status (1)

Country Link
CN (1) CN112690380A (en)

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