CN113068830A - Heat-clearing and fire-reducing electuary and preparation method thereof - Google Patents

Heat-clearing and fire-reducing electuary and preparation method thereof Download PDF

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CN113068830A
CN113068830A CN202110450587.6A CN202110450587A CN113068830A CN 113068830 A CN113068830 A CN 113068830A CN 202110450587 A CN202110450587 A CN 202110450587A CN 113068830 A CN113068830 A CN 113068830A
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orange juice
heat
clearing
mixture
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康振卿
王宝臣
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Beijing Sanqi Herbal Technology Co ltd
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Beijing Sanqi Herbal Technology Co ltd
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Abstract

The application relates to the field of food processing, and particularly discloses heat-clearing and internal heat-reducing electuary and a preparation method thereof. The heat-clearing and fire-reducing electuary comprises the following components: orange juice powder, Chinese mesona herb water extract, beet powder taurine, vitamin C, inulin, erythritol, sucralose and maltodextrin; the preparation method comprises the following steps: weighing vitamin C, sucralose and maltodextrin, and uniformly mixing according to an equivalent increasing method to form a first mixture; mixing the orange juice powder, the mesona blume aqueous extract, the beet powder and the inulin to form a second mixture; uniformly mixing the first mixture with taurine and erythritol to form a third mixture; and uniformly mixing the third mixture and the second mixture, weighing, and packaging to obtain the heat-clearing and fire-reducing electuary. The heat clearing and fire relieving electuary has the advantages of being good in heat clearing and fire relieving effect, low in sugar content, suitable for being drunk by more people, good in antibacterial and antiseptic effects and long in quality guarantee period.

Description

Heat-clearing and fire-reducing electuary and preparation method thereof
Technical Field
The application relates to the technical field of food processing, in particular to heat-clearing and internal heat-reducing electuary and a preparation method thereof.
Background
With the acceleration of modern life rhythm, fierce social competition and increased living pressure, more and more people live at home and have irregular diet, for example, when the temperature is higher in summer, people eat spicy barbecue, and when the temperature is lower in winter, people eat spicy hot pot, and match with warm mutton and other foods, the diet can cause vigorous liver fire in vivo, disorder of metabolism and physiological state in vivo, and cause 'excessive internal heat' phenomenon; in addition, the phenomenon of large fire and gas can also occur when the working pressure is high in a short time and the sleep is insufficient.
The internal heat belongs to the category of the traditional Chinese medicine fever and fire, specific symptoms comprise red and swollen eyes, erosion of mouth and corners, yellow urine, toothache, sore throat, dry stool, constipation and the like, the internal heat reduces the immunity of the organism, and the internal heat not only influences the emotion of a human body, but also is directly related to the health of the human body.
Therefore, the research and development of the electuary with good heat clearing and fire reducing effects is an urgent problem to be solved.
Disclosure of Invention
In order to improve the effect of clearing heat and reducing fire, the application provides a granule for clearing heat and reducing fire and a preparation method thereof.
In a first aspect, the application provides a heat-clearing and fire-reducing electuary, which adopts the following technical scheme:
the heat-clearing and fire-reducing electuary comprises the following components in parts by weight: 15-25 parts of orange juice powder, 7-13 parts of mesona chinensis benth aqueous extract, 4-8 parts of beet powder, 4-8 parts of taurine, 0.5-1.5 parts of vitamin C, 8-12 parts of inulin, 20-30 parts of erythritol, 0.2-0.4 part of sucralose and 20-24 parts of maltodextrin.
By adopting the technical scheme, the orange juice powder, the mesona chinensis benth extract, the beet powder, the inulin and other substances are adopted to prepare the heat clearing and internal heat clearing electuary, the orange juice powder has the effects of clearing heat, lowering adverse qi, clearing lung heat, promoting fluid production, quenching thirst, removing grease and eliminating food retention, the mesona chinensis benth aqueous extract contains flavone, amino acid, volatile oil and the like, can relieve summer heat, quench thirst, clear heat, relieve fire and remove heat toxin, can enhance the immunity of the organism and inhibit the formation of free radicals, the beet powder can accelerate metabolism, prevent constipation, dry stool and other symptoms caused by excessive internal heat, the inulin is natural fructan, can promote digestion, enhance the digestive system, regulate the intestinal function and relieve the problem of dry stool, and the long-chain inulin does not contain sweet taste almost, so that the sugar content in the electuary is low, the electuary is suitable for three-high crowds to drink, and the long-chain inulin can form indiscernibble microcrystals in, the microcrystal interacts with each other, a smooth creamy structure can be formed, and the taste is good; erythritol and sucralose substitute sucrose, so that the granules have a good taste after being brewed by using the sucrose substitute while heat is guaranteed, vitamin C can clear heat and detoxify, gastrointestinal peristalsis can be promoted, and dry stool is relieved.
Preferably, the components are used in the following amounts: 20 parts of orange juice powder, 10 parts of mesona chinensis benth aqueous extract, 6 parts of beet powder, 6 parts of taurine, 1 parts of vitamin C, 8 parts of inulin, 25 parts of erythritol, 0.3 part of sucralose and 22 parts of maltodextrin.
By adopting the technical scheme, the component dosage of the granules for clearing heat and relieving internal heat is more accurate, so that the prepared granules have the effect of clearing heat and relieving internal heat and simultaneously have sour, sweet and delicious mouthfeel.
Preferably, the orange juice powder is prepared by the following method:
(1) cleaning fructus Citri Junoris, removing pedicle, peeling, cutting into pieces to obtain pulp, and pulverizing to obtain orange juice;
(2) grinding and crushing orange juice after vacuum freezing, adding saccharifying enzyme, performing enzymolysis at 60-65 ℃ for 60-80min, and inactivating enzyme to obtain orange juice zymolyte, wherein the mass ratio of saccharifying enzyme to orange juice is 0.01-0.1: 1;
(3) adding 80-85% ethanol into the orange juice zymolyte, precipitating with ethanol for 4-5h, vacuum filtering, concentrating, and spray drying to obtain orange juice powder, wherein the mass ratio of ethanol to orange juice zymolyte is 10-15: 3-4.
By adopting the technical scheme, the sugar substances in the orange juice mainly comprise glucose and fructose, the specific sweet taste can provide energy, but the orange juice also has hygroscopicity, so that the storage stability of the electuary is easily influenced, and in addition, the sugar content of the orange juice powder is higher, so that the electuary is limited to adapt to crowds; therefore, the orange juice is frozen and dried firstly, then the saccharifying enzyme is added into the orange juice powder, the orange juice is frozen in vacuum firstly, the hydrolysis of the saccharifying enzyme to glucose can be facilitated, during freezing and thawing, water enters into saccharides such as glucose and the like, ice crystals are formed in granules in the orange juice, the structure of the glucose is damaged during freezing, the contact between the glucose and the saccharifying enzyme is accelerated, and the decomposition efficiency is improved; the saccharifying enzyme can decompose glucose, fructose and other alcohol-insoluble polysaccharides, reduce the content of saccharides, then mix the zymolyte with ethanol, carry out alcohol precipitation, remove the alcohol-soluble polysaccharides, thereby reducing the content of saccharides in the orange juice powder, and prepare the low-sugar orange juice powder, thereby reducing the hygroscopicity and sugar degree of the granules, enhancing the storage stability of the granules, and in addition, the granules can be suitable for more people to drink.
Preferably, in the step (2), ultrasonic treatment is performed on orange juice by using ultrasonic waves while performing enzymolysis, wherein the ultrasonic power is 120- "200W", and the time is 40-60 min.
Through adopting above-mentioned technical scheme, the ultrasonic wave can form the miniflow effect in the orange juice zymolyte, promotes orange juice and glucoamylase contact rapidly, improves glucoamylase's catalytic efficiency and catalytic effect, further reduces sugar content.
Preferably, the spray drying conditions are that the inlet temperature is 150-170 ℃, the outlet temperature is 60-90 ℃, and the feeding speed is 50-60 mL/min.
By adopting the technical scheme, the heating temperature of spray drying is low, the time is short, the flavor substances of the orange juice powder can be better kept, and meanwhile, the spray drying can volatilize ethanol in the orange juice zymolyte and remove the ethanol, so that the granule drink is suitable for children and other people to drink.
Preferably, the temperature is 85-90 ℃ and the time is 5-10min when the enzyme is inactivated in the step (2).
By adopting the technical scheme, the enzyme deactivation can stop the desugaring reaction in time and protect the color and the viscosity of the orange juice powder.
Preferably, the components also comprise a stabilizer, and the amount of the stabilizer is 2-5 parts by weight.
By adopting the technical scheme, because the beet powder, the mesona chinensis benth aqueous extract and the like in the granules contain pectin, starch and the like, the turbidity and the precipitation phenomena are easy to generate when the granules are mixed into a beverage, and the quality of the product is influenced, so the concentration of the beverage can be improved by using the stabilizing agent, the beverage has enough buoyancy to ensure the uniform suspension of particles, and the stability of the beverage is improved.
In a second aspect, the application provides a preparation method of a granule for clearing heat and relieving internal heat, which adopts the following technical scheme:
a preparation method of a heat-clearing and fire-reducing electuary comprises the following steps:
weighing vitamin C, sucralose and maltodextrin, and uniformly mixing according to an equivalent incremental method until the maltodextrin is completely mixed to form a first mixture;
mixing the orange juice powder, the mesona blume aqueous extract, the beet powder and the inulin to form a second mixture;
uniformly mixing the first mixture with taurine and erythritol to form a third mixture;
and uniformly mixing the third mixture and the second mixture, weighing, and packaging to obtain the heat-clearing and fire-reducing electuary.
By adopting the technical scheme, because the maltodextrin is large in dosage and is difficult to be uniformly mixed with the vitamin C and the sucralose, an equivalent progressive increase method is adopted, so that the maltodextrin, the vitamin C and the sucralose are conveniently and uniformly mixed to prepare the electuary with high uniformity.
Preferably, the second mixture is pretreated by: mixing the stabilizer and water at a ratio of 1:5-8 to form a stabilizer solution, uniformly spraying the stabilizer solution on the second mixture while stirring, and standing at room temperature for 20-30 min.
By adopting the technical scheme, the stabilizer is prepared into the stabilizer solution and then sprayed on the mixture of the orange juice powder, the Chinese mesona herb water extract, the beet powder and the inulin, and the stabilizer can increase the suspension force of mixture particles, so that the particles are uniformly dispersed in the granule drink, the precipitation rate of the particles is reduced, and the stability of the granule drink is improved.
Preferably, the stabilizer comprises the following components in parts by weight: 1.4-2 parts of NPS polysaccharide, 0.8-1.4 parts of triglycerol monostearate, 0.3-0.8 part of calcium chloride, 0.4-0.8 part of carrageenan, 1-2 parts of pectinase and 1.5-2 parts of sodium alginate.
By adopting the technical scheme, the NPS polysaccharide is natural polysaccharide substance extracted from wild semi-wild edible plant seeds, is light brown yellow viscous liquid in a natural state, has the molecular weight of 7-10 ten thousand, has the film forming property, has the suspension force which is equal to more than 20 times of agar with the same concentration, has delicate taste, can improve the sticky and smooth feeling of carrageenan, the triglycerol monostearate can improve the emulsifying force of the granules, so that the granules are stably dispersed, the carrageenan and the NPS polysaccharide can form a network structure to generate the synergistic interaction effect, so that the suspension force of the granules is increased, a stabilizer is sprayed on the surfaces of inulin, beet powder and the like after being dissolved, the NPS can form transparent films on the surfaces of the granules in the granules, and the sodium alginate and calcium chloride can generate soft sodium alginate gel which acts simultaneously, can block the relation between the granules and the environment and improve the storage stability, the pectinase has bacteriostatic activity, the carrageenan has bacteriostatic and antiviral effects, and the multiple components are used cooperatively, so that not only can precipitation of the granules after being mixed and concocted be prevented, the stability of the granules be increased, but also the storage stability of the granule powder can be improved.
In summary, the present application has the following beneficial effects:
1. because the orange juice powder and the mesona chinensis benth water extract can clear heat and detoxify, promote the secretion of saliva or body fluid to quench thirst, can also relieve greasiness and eliminate food retention, the inulin and the beet powder can promote gastrointestinal peristalsis and improve the digestion function, the orange juice powder and the mesona chinensis benth water extract are used in combination with the inulin and the beet powder, so that the heat clearing and removing effect is good, and in addition, the sucralose and the erythritol provide proper sweet taste and improve the mouthfeel.
2. Preferentially adopt freeze-drying in this application, the method that glucoamylase decomposes and alcohol precipitation combined together prepares orange juice powder, because freeze-drying enables inside moisture gets into the glucose, cause the damage to the glucose structure, enlarge the inside passage of glucose molecule, the contact of glucoamylase and glucose is accelerated, improve decomposition efficiency, then use the alcohol precipitation reaction, eliminate alcohol-soluble polysaccharide, thereby reduce the sugar degree of orange juice powder, make the dissolved medicine be fit for more crowds and drink, can also reduce the hygroscopicity of orange juice powder in addition, thereby the storage stability of reinforcing dissolved medicine.
3. Carry out ultrasonic treatment in saccharifying enzyme decomposes glucose in this application, the ultrasonic wave energy forms miniflow effect in orange juice, makes glucose contact with saccharifying enzyme rapidly, improves and decomposes effect, further reduces the brix of orange juice.
4. Use components such as sodium alginate, calcium chloride, NPS polysaccharide, carrageenan to prepare the stabilizer in this application, sodium alginate and calcium chloride can form calcium alginate gel, and the NPS polysaccharide has the film forming ability, and the three synergism forms the transparent film on the granule in the granule, increases the suspension power of granule, improves the stability of granule drink, and material surfaces such as inulin are sprayed to the stabilizer in addition, when storing, can block the relation of material such as inulin and environment, improve storage stability.
Detailed Description
Preparation examples 1 to 7 of orange juice powder
The saccharifying enzyme of preparation examples 1 to 7 was selected from Shandong Kangqin Biotech Co., Ltd., cat # 043.
Preparation example 1: (1) cleaning fructus Citri Junoris, removing pedicle, peeling, cutting into pieces to obtain pulp, and pulverizing to obtain orange juice;
(2) grinding and crushing orange juice after vacuum freezing, adding saccharifying enzyme, carrying out enzymolysis for 80min at 60 ℃, and inactivating enzyme to obtain an orange juice zymolyte, wherein the mass ratio of saccharifying enzyme to orange juice is 0.01:1, the enzyme inactivation temperature is 85 ℃, and the time is 10 min;
(3) adding 85% ethanol into the orange juice zymolyte, precipitating with ethanol for 4h, vacuum filtering, concentrating until the solid content is 10%, and spray drying to obtain orange juice powder, wherein the mass ratio of ethanol to orange juice zymolyte is 10:3, the inlet temperature is 150 ℃, the outlet temperature is 60 ℃, and the feeding speed is 50 mL/min.
Preparation example 2: (1) cleaning fructus Citri Junoris, removing pedicle, peeling, cutting into pieces to obtain pulp, and pulverizing to obtain orange juice;
(2) grinding and crushing orange juice after vacuum freezing, adding saccharifying enzyme, performing enzymolysis at 65 ℃ for 60min, and inactivating enzyme to obtain orange juice zymolyte, wherein the mass ratio of saccharifying enzyme to orange juice is 0.05:1, the enzyme inactivation temperature is 90 ℃, and the time is 5 min;
(3) adding 80% ethanol into the orange juice zymolyte, precipitating with ethanol for 5h, vacuum filtering, concentrating until the solid content is 20%, and spray drying to obtain orange juice powder, wherein the mass ratio of ethanol to orange juice zymolyte is 15:4, the inlet temperature is 170 ℃, the outlet temperature is 90 ℃, and the feeding speed is 60 mL/min.
Preparation example 3: (1) cleaning fructus Citri Junoris, removing pedicle, peeling, cutting into pieces to obtain pulp, and pulverizing to obtain orange juice;
(2) grinding and crushing orange juice after vacuum freezing, adding saccharifying enzyme, performing enzymolysis at 63 ℃ for 70min, and inactivating enzyme to obtain orange juice zymolyte, wherein the mass ratio of the enzyme to the orange juice is 01:1, the enzyme inactivation temperature is 90 ℃, and the time is 5 min;
(3) adding 83% ethanol into the orange juice zymolyte, precipitating with ethanol for 4.8h, vacuum filtering, concentrating until the solid content is 15%, and spray drying to obtain orange juice powder, wherein the mass ratio of ethanol to orange juice zymolyte is 13:3, the inlet temperature is 160 ℃, the outlet temperature is 70 ℃, and the feeding speed is 55 mL/min.
Preparation example 4: (1) cleaning fructus Citri Junoris, removing pedicle, peeling, cutting into pieces to obtain pulp, and pulverizing to obtain orange juice;
(2) adding 85% ethanol into orange juice, precipitating with ethanol for 4h, vacuum filtering, concentrating until solid content is 10%, and spray drying to obtain orange juice powder, wherein the mass ratio of ethanol to orange juice is 10:3, and the inlet temperature is 150 deg.C, the outlet temperature is 60 deg.C, and the feed rate is 50 mL/min.
Preparation example 5: (1) cleaning fructus Citri Junoris, removing pedicle, peeling, cutting into pieces to obtain pulp, and pulverizing to obtain orange juice;
(2) grinding and crushing orange juice after vacuum freezing, adding saccharifying enzyme, carrying out enzymolysis for 80min at 60 ℃, inactivating enzyme to obtain an orange juice zymolyte, wherein the mass ratio of the saccharifying enzyme to the orange juice is 0.01:1, the enzyme inactivation temperature is 85 ℃, the time is 10min, carrying out vacuum filtration, concentrating until the solid content is 10%, and carrying out spray drying to obtain orange juice powder, wherein the inlet temperature is 150 ℃, the outlet temperature is 60 ℃ and the feeding speed is 50mL/min during spray drying.
Preparation example 6: the difference from the preparation example 1 is that the enzymolysis in the step (2) is carried out simultaneously, ultrasonic treatment is carried out on orange juice by 120w of ultrasonic waves, and the treatment time is 60 min.
Preparation example 7: the difference from the preparation example 1 is that ultrasonic treatment is carried out on orange juice with ultrasonic waves of 200w while the enzymolysis is carried out in the step (2), and the treatment time is 40 min.
Examples
In the following examples, commercially available orange juice powder is selected from Shanxi Yuan Beibei Biotechnology limited company with the model of YB-001, and the Mesona chinensis aqueous extract is selected from Ningshan national Saint Biotechnology limited company with the product number of 002; the beet powder is selected from Xinghua Penghui food Co., Ltd, with the product number of S0014; the long-chain inulin is selected from Heizhou ocean Sen Biotechnology GmbH, model number djgt-95; maltodextrin is selected from new materials of Junjie of south China, Inc., with the product number of 003; the xanthan gum is selected from food additive of origin of south China sea, and has model of HZY-HYJ-1; the pectinase is selected from Shenzhen Hensheng Biotech limited, with the cargo number 024; the carrageenan is selected from Zhengzhou Taber commercial Co., Ltd, and has model of TB-176-TB.
Example 1: the component dosage of the heat-clearing and fire-reducing electuary is shown in table 1, and the preparation method of the heat-clearing and fire-reducing electuary comprises the following steps:
s1, weighing 1kg of vitamin C, 0.3kg of sucralose and 1.3kg of maltodextrin, uniformly mixing, adding 2.6kg of maltodextrin, uniformly mixing, adding 5.2kg of maltodextrin, uniformly mixing, and performing an equivalent incremental method until the maltodextrin is completely mixed to form a first mixture;
s2, mixing 20kg of orange juice powder, 10kg of mesona blume water extract, 5kg of beet powder and 10kg of inulin to form a second mixture, wherein the orange juice powder is selected from preparation example 1, and the inulin is long-chain inulin;
s3, uniformly mixing the first mixture with 6kg of taurine and 25kg of erythritol to form a third mixture;
and S4, uniformly mixing the third mixture and the second mixture, weighing, and packaging, wherein each bag contains 5g of fire granules.
TABLE 1 ingredient amounts of Heat-clearing and fire-purging electuary in examples 1-5
Figure BDA0003038529890000061
Examples 2 to 5: the difference between the granules for clearing heat and reducing fire and the example 1 is that the dosage of the components is shown in the table 1.
Examples 6 to 12: the difference between the granules for clearing heat and reducing fire and the example 1 is that the dosage of the components is shown in the table 1.
TABLE 2 dosage ratios of heat-clearing and fire-purging electuary in examples 6-12
Figure BDA0003038529890000062
Figure BDA0003038529890000071
Example 13: a method for preparing granules for clearing heat and reducing fire, which is different from the method of embodiment 1 in that in step S2, a stabilizer is mixed with water to form a stabilizer solution; and spraying the stabilizer solution on the second mixture while stirring, and standing at room temperature for 20-30min, wherein the mass ratio of the stabilizer to water is 1:5-8, the stabilizer is xanthan gum, and the spraying pressure is 0.1 MPa.
Example 14: a heat-clearing internal heat-decreasing electuary, which is different from that in example 13 in that a stabilizer is prepared by mixing 1.4kg of NPS polysaccharide, 0.8kg of triglycerol monostearate, 0.3kg of calcium chloride, 0.4kg of carrageenan, 1kg of pectinase and 1.5kg of sodium alginate.
Example 15: a heat-clearing internal heat-decreasing electuary, which is different from that in example 13 in that a stabilizer is prepared by mixing 1.7kg of NPS polysaccharide, 1.1kg of triglycerol monostearate, 0.5kg of calcium chloride, 0.6kg of carrageenan, 1.5kg of pectinase and 1.8kg of sodium alginate.
Example 16: a granule for clearing heat and reducing fire, which is different from the granule in embodiment 13 in that a stabilizer is prepared by mixing 2kg of NPS polysaccharide, 1.4kg of triglycerol monostearate, 0.8kg of calcium chloride, 0.8kg of carrageenan, 2kg of pectinase and 2kg of sodium alginate.
Example 17: a granule for clearing heat and reducing fire, which is different from the granule in example 13 in that a stabilizer is prepared by mixing 2kg of NPS polysaccharide, 1.4kg of triglycerol monostearate, 0.8kg of carrageenan and 2kg of pectinase.
Example 18: a granule for clearing heat and reducing fire, which is different from the granule in example 13 in that a stabilizer is prepared by mixing 1.4kg of triglycerol monostearate, 0.8kg of calcium chloride, 2kg of pectinase and 2kg of sodium alginate.
Example 19: a granule for clearing heat and reducing fire, which is different from the granule in embodiment 13 in that a stabilizer is prepared by mixing 1.4kg of triglycerol monostearate, 0.8kg of calcium chloride, 0.8kg of carrageenan and 2kg of sodium alginate.
Comparative example
Comparative example 1: a granule for clearing heat and reducing fire, which is different from the granule in example 13 in that orange juice powder is not added.
Comparative example 2: a granule for clearing heat and reducing fire, which is different from the granule in the embodiment 13 in that no Mesona chinensis aqueous extract is added.
Comparative example 3: a granule for clearing heat and reducing fire, which is different from the granule in example 13 in that beet powder is not added.
Comparative example 4: a granule for clearing heat and reducing fire is different from the granule in example 13 in that inulin is not added.
Comparative example 5: a granule for clearing heat and reducing pathogenic fire is different from the granule in example 13 in that orange juice powder and inulin are not added.
Comparative example 6: a granule for clearing heat and reducing pathogenic fire is different from the granule in example 13 in that orange juice powder and beet powder are not added.
Comparative example 7: a granule for clearing heat and reducing fire is different from the granule in example 13 in that no Mesona chinensis aqueous extract and no inulin are added.
Comparative example 8: a granule for clearing heat and reducing fire, which is different from the granule in example 13 in that no mesona chinensis benth aqueous extract and no beet powder are added.
Comparative example 9: a granule for clearing heat and reducing fire, which is different from the granule in example 13 in that sucrose is used in place of sucralose.
Comparative example 10: a granule for clearing heat and reducing fire, which is different from the granule in example 13 in that the same amount of sucrose is used instead of erythritol.
Comparative example 11: a nutritional granule for clearing heat and removing toxicity comprises the following components by weight: main materials: 5 parts of dandelion, 5 parts of purslane, 5 parts of lotus leaf, 4 parts of medlar, 2 parts of ophiopogon root, 6 parts of balsam pear, 2 parts of indigo naturalis, 8 parts of hawthorn, 4 parts of reed rhizome, 3 parts of Galium aparine, 3 parts of weeping forsythia, 0.2 part of coptis chinensis, 4 parts of dried orange peel, 3 parts of angelica, 3 parts of heartleaf houttuynia herb and 2 parts of liquorice; auxiliary materials: 0.1 part of citric acid and 0.2 part of stevioside.
Performance test
Firstly, sensory evaluation: the granules for clearing heat and reducing internal heat are prepared according to the methods in the examples 1-19 and the comparative examples 1-11, the granules for clearing heat and reducing internal heat are dissolved in water at 50-70 ℃, the dosage of the water is 100mL, the dosage of the granules for clearing heat and reducing internal heat is 5g, granules for clearing heat and reducing internal heat are prepared into granules for drinks, 50 volunteers are randomly selected, sensory evaluation is carried out on the granules for drinks prepared in the examples 1-19 and the comparative examples 1-11 according to the sensory evaluation standard in the table 3, the average value of the 50 volunteers is taken as the evaluation result, and the sensory evaluation result is recorded in the table 4.
TABLE 3 sensory evaluation criteria
Figure BDA0003038529890000081
Figure BDA0003038529890000091
TABLE 4 sensory evaluation results
Item Taste of the product Flavor (I) and flavor (II) Appearance of the product Color Total score
Example 1 37 17 13 16 83
Example 2 35 18 12 15 80
Example 3 34 16 14 17 81
Example 4 36 17 13 16 82
Example 5 35 16 14 15 80
Example 6 35 18 13 15 81
Example 7 34 17 13 18 82
Example 8 29 16 12 17 74
Example 9 28 18 13 16 75
Example 10 35 15 14 17 81
Example 11 36 16 13 15 80
Example 12 29 15 13 18 75
Example 13 38 18 16 17 89
Example 14 38 18 20 18 93
Example 15 37 19 20 19 94
Example 16 38 18 19 18 93
Example 17 38 18 17 18 91
Example 18 37 19 18 18 92
Example 19 39 18 17 18 92
Comparative example 1 32 8 13 10 63
Comparative example 2 31 15 14 16 76
Comparative example 3 30 13 13 18 74
Comparative example 4 33 14 14 11 72
Comparative example 5 28 7 16 8 59
Comparative example 6 30 9 17 10 66
Comparative example 7 31 15 15 12 73
Comparative example 8 29 14 16 15 74
Comparative example 9 24 16 13 17 70
Comparative example 10 21 17 13 18 69
Comparative example 11 13 4 8 7 32
As can be seen from comparison of data in tables 3 and 4, the orange juice powders prepared in preparation example 1 of the present application in examples 1 to 5 have moderate sweetness and sourness and good mouthfeel, and the orange juice powders prepared in preparation examples 1 to 5 have thick and pale yellow flavor but have a little precipitate on the lower part, the orange juice powders prepared in preparation examples 2 and 3 of the present application in examples 6 to 7 have mouthfeel, color, flavor and appearance similar to those of examples 1 to 5, and the orange juice powders prepared in preparation examples 4 and 5 in examples 8 to 9 have high sweetness, so that the orange juice powders have slightly sweet and sour mouthfeel; the orange juice powders prepared in preparation examples 6 to 7 in examples 10 to 11 were reduced in sweetness, but had little influence on mouthfeel; in example 12, the commercially available orange juice powder was used, and the resulting beverage had high sweetness and reduced mouthfeel.
Compared with example 1, the xanthan gum is also added as a stabilizer in example 13, and the data in table 4 show that the granule beverage prepared in example 13 has the advantages of increased appearance detection score, improved total sensory evaluation number and improved stability.
In examples 14 to 16, the stabilizer was made of NPS polysaccharide, sodium alginate, etc. as compared with example 13, and in examples 14 to 16, the beverage granules had improved appearance score, uniform texture, and no precipitation as compared with examples 1 and 13.
Example 17 compared with example 14, the appearance test score of the granule beverage is reduced when no sodium alginate and calcium chloride are added into the stabilizing agent, but is still higher than the score of example 13, which shows that the sodium alginate and the calcium chloride can increase the suspensibility of the granules in the granule and increase the stability of the beverage.
Compared with the example 14, the example 18 is not added with NPS polysaccharide and carrageenan, compared with the example 14, the example 19 is not added with NPS and pectinase, and the sensory evaluation scores of the granule beverage prepared by the comparative example 14 and the examples 18-19 are known, the appearance detection score is reduced in the examples 18-19, the tissue uniformity in the beverage is reduced, and the NPS polysaccharide, the carrageenan and the pectinase have synergistic effect and can enhance the stability of the granule beverage.
In comparative examples 1-4, no orange juice powder, no Mesona chinensis aqueous extract, no beet powder, and no inulin were added, and it can be seen from the data in Table 4 that the beverage had reduced mouthfeel and flavor, although the particulate matter was reduced and the stability was increased.
Comparative examples 5-8 prepared beverages with a comparable appearance score but with significantly reduced mouthfeel, flavor and color compared to example 1.
In the comparative example 9, the same amount of sucrose is used for replacing sucralose, the sugar degree is reduced, and the taste is reduced, and in the comparative example 10, the same amount of sucrose is used for replacing erythritol, so that the beverage in the comparative example 10 is sweet and the taste is reduced.
Comparative example 11 is a granule prepared by the prior art, which is light brown in color, slightly sour in taste and more precipitated at the bottom after being brewed into a beverage.
Secondly, detecting the performances of clearing heat and reducing fire and the like: granules were prepared according to the methods of examples 1-19 and comparative examples 1-11, and then the properties of the granules were tested according to the following methods, and the test results are reported in table 5:
1. the effect of clearing heat is as follows: selecting patients with inflammation, erosion of mouth and horn, yellow urine, toothache, sore throat, constipation and other symptoms, randomly dividing into 30 groups, each group comprises 20 patients, and stopping all medicines 3 days before all patients are tested, and respectively soaking 5g of the medicinal granules prepared in examples 1-19 and comparative examples 1-11 in 200mL of water at 50-70 deg.C to obtain medicinal granule beverage, drinking 200mL of the medicinal granule beverage for each person every day for 5 days, wherein the inflammation symptom disappears; the method has the following advantages: the symptoms of excessive internal heat are obviously improved; and (4) invalidation: the symptoms of excessive internal heat are unchanged or more serious, wherein the effective rate (%) (effective number + effective number)/total number is multiplied by 100%;
2. sugar degree: detecting the sugar degree of the granule beverage by using a PAL-2 type digital hand-held pocket refractometer;
3. the anticorrosion effect is as follows: the granules prepared in examples 1 to 19 and comparative examples 1 to 11 were stored at 25 ℃ in the open under natural ventilation conditions, sampled every 3 days and examined, and the total number of colonies was measured under a microscope;
4. suspension stability: the impacts prepared in examples 1-19 and comparative examples 1-11 were respectively soaked in 200mL of water at 50-70 ℃, 10mL of sample was taken and added into a 10mL centrifuge tube, and then centrifuged in a 4000r/min centrifuge for 10min, the supernatant was removed, the weight of the precipitate at the bottom of the centrifuge tube was accurately weighed, and the precipitation rate was calculated as follows: precipitation rate (%) — precipitation weight (g)/10ml beverage weight (g) × 100%.
TABLE 5 detection of heat clearing and fire relieving equivalent effects of heat clearing and fire relieving electuary
Figure BDA0003038529890000111
Figure BDA0003038529890000121
The orange juice powder prepared in the preparation example 1 is adopted in the granules prepared in the embodiments 1 to 5, after a patient with the excessive internal heat symptom drinks the brewed beverage, the excessive internal heat symptom disappears within 10 days, the effective rate reaches 90 to 95 percent, the sugar degree of the beverage is 11.3 to 11.4 degrees BX, the sugar degree is lower, the granules are more suitable for a wider population, the precipitation rate of the beverage is 3.1 to 3.2 percent, the precipitation rate is small, the beverage is more stable, the total number of surface bacterial colonies is increased more quickly after the granules are placed in an open environment at room temperature for 3 days and 6 days, and the anti-corrosion effect is general.
The orange juice powders prepared in preparation examples 2 and 3 are respectively adopted in the granules prepared in examples 6 to 7, and compared with example 1, the effective rate of clearing heat and relieving fire and the sugar degree of the beverage are not very different.
Examples 8-9 Using the orange juice powders prepared in preparation examples 4-5, respectively, the brix of the drinks in examples 8 and 9 was increased compared to example 1, but was still lower than that of the commercially available orange juice powder in example 12.
In examples 10 to 11, the orange juice powders prepared in preparation examples 6 to 7 were used, and the sugar content of the drinks prepared in examples 10 to 11 was further decreased as compared with example 1, so that the granules were suitable for people with high blood sugar and were more suitable for people with high blood sugar.
Example 12 adopts commercially available orange juice powder, and compared with example 1, the sugar degree of the granule beverage prepared in example 12 is increased, which indicates that the orange juice powder prepared by the method has lower sugar degree, and is suitable for more people to drink after being prepared into granules.
Example 13 compared to example 1, using xanthan gum as a stabilizer, the beverage precipitation rate decreased compared to example 1, indicating an increase in the beverage stabilizer.
In examples 14-16, the precipitation rate is reduced significantly compared with example 1, and the precipitation rate of examples 14-16 is smaller than that of example 13, which shows that the stabilizing agent prepared by the present invention has a higher stabilizing effect on beverages, and in addition, the increase of the total colony number content at 6 days and the total colony number content at 3 days of the granule in examples 14-16 is smaller than that of examples 1-13, which shows that the stabilizing agent prepared by the present invention also has the advantage of increasing the preservative effect of the granule.
In the embodiment 17, sodium alginate and calcium chloride are not added, in the embodiment 18, NPS polysaccharide and carrageenan are not added, in the embodiment 19, NPS polysaccharide and pectinase are not added, and the granules prepared in the embodiments 17 to 19 have a good effect of clearing away heat, have a sugar degree which is not much different from that of the granules prepared in the embodiment 1, but have a reduced preservative effect on the granules, an increased precipitation rate and a reduced stability.
Compared with the example 1, the granule beverage prepared in the examples 1 to 3 has the advantages of reduced precipitation rate, reduced sugar degree, reduced hygroscopicity and improved antiseptic effect, but the heat-clearing and fire-relieving effects are reduced, the sugar degree is reduced, the sweetness of the beverage is reduced, and the mouthfeel is reduced, although the orange juice powder, the mesona chinensis benth water extract and the beet powder are not added in the comparative examples 1 to 3 respectively.
Compared with the example 1, the inulin is not added in the comparative example 4, although the total number of surface bacterial colonies is higher after the granules are opened, and the total number of bacterial colonies is not increased remarkably after 3 days, which shows that the addition of the inulin can increase the antiseptic effect of the granules and prolong the shelf life, the heat clearing and fire relieving effect is reduced, the effective rate is only 65%, and the addition of the inulin can improve the antiseptic effect of the granules but reduce the heat clearing and fire relieving effect of the granules.
The orange juice powder and the inulin are not added in the comparative example 5, the orange juice powder and the beet powder are not added in the comparative example 6, the precipitation rate of the granule beverage prepared in the comparative examples 5 and 6 is reduced, but the heat clearing and fire relieving effect is reduced, the sugar degree is reduced, and the mouthfeel is poor.
Compared with the prior art, the granule beverage prepared in the comparative example 7 has the advantages that the water extract of Chinese mesona herb and the inulin are not added in the comparative example 7, the water extract of Chinese mesona herb and the beet powder are not added in the comparative example 8, the precipitation rate of the granule beverage prepared in the comparative example 7 and the granule beverage prepared in the comparative example 8 is reduced, but the heat clearing and fire relieving effects are reduced, the sugar degree is reduced, the mouthfeel is poor, and the preservative effect is.
The sugar degree of the granule drink is reduced and the taste is poor by using the same amount of sucrose to replace sucralose in the comparative example 9, the sweetness of the granule drink is increased and the taste is sweet by using the same amount of sucrose to replace erythritol in the comparative example 10, and the granule drink is not suitable for people with hyperglycemia.
Comparative example 11 is the granule prepared by the prior art, which has the advantages of insignificant heat clearing and fire relieving effects, large precipitation rate, unstable beverage, easy precipitation of particles, high sugar degree and general antiseptic effect.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims (10)

1. The heat-clearing and fire-reducing electuary is characterized by comprising the following components in parts by weight: 15-25 parts of orange juice powder, 7-13 parts of mesona chinensis benth aqueous extract, 4-8 parts of beet powder, 4-8 parts of taurine, 0.5-1.5 parts of vitamin C, 8-12 parts of inulin, 20-30 parts of erythritol, 0.2-0.4 part of sucralose and 20-24 parts of maltodextrin.
2. The granule for clearing heat and reducing fire according to claim 1, which is characterized in that: the amounts of the components are as follows: 20 parts of orange juice powder, 10 parts of mesona chinensis benth aqueous extract, 6 parts of beet powder, 6 parts of taurine, 1 parts of vitamin C, 8 parts of inulin, 25 parts of erythritol, 0.3 part of sucralose and 22 parts of maltodextrin.
3. The granule for clearing heat and reducing internal heat according to claim 1, wherein the orange juice powder is prepared by the following method:
(1) cleaning fructus Citri Junoris, removing pedicle, peeling, cutting into pieces to obtain pulp, and pulverizing to obtain orange juice;
(2) grinding and crushing orange juice after vacuum freezing, adding saccharifying enzyme, performing enzymolysis at 60-65 ℃ for 60-80min, and inactivating enzyme to obtain orange juice zymolyte, wherein the mass ratio of saccharifying enzyme to orange juice is 0.01-0.1: 1;
(3) adding 80-85% ethanol into the orange juice zymolyte, precipitating with ethanol for 4-5h, vacuum filtering, concentrating, and spray drying to obtain orange juice powder, wherein the mass ratio of ethanol to orange juice zymolyte is 10-15: 3-4.
4. The granule for clearing heat and decreasing internal heat according to claim 3, wherein in the step (2), ultrasonic treatment is performed on orange juice by using ultrasonic waves while performing enzymolysis, wherein the ultrasonic power is 120 and 200W, and the time is 40-60 min.
5. The granule for clearing heat and decreasing internal heat according to claim 3, wherein the spray drying conditions are that the inlet temperature is 150-170 ℃, the outlet temperature is 60-90 ℃, and the feeding speed is 50-60 mL/min.
6. The granule for clearing heat and reducing fire according to claim 3, wherein the temperature is 85-90 ℃ and the time is 5-10min when the enzyme is inactivated in the step (2).
7. The granule for clearing heat and reducing fire according to claim 1, further comprising a stabilizer in an amount of 2 to 5 parts by weight.
8. The preparation method of the granules for clearing heat and reducing fire according to any one of claims 1 to 6, which is characterized by comprising the following steps:
weighing vitamin C, sucralose and maltodextrin, and uniformly mixing according to an equivalent incremental method until the maltodextrin is completely mixed to form a first mixture;
mixing the orange juice powder, the mesona blume aqueous extract, the beet powder and the inulin to form a second mixture;
uniformly mixing the first mixture with taurine and erythritol to form a third mixture;
and uniformly mixing the third mixture and the second mixture, weighing, and packaging to obtain the heat-clearing and fire-reducing electuary.
9. The preparation method of the granules for clearing heat and reducing fire according to claim 8, wherein the second mixture is pretreated by the following steps before being mixed with the third mixture: mixing the stabilizer and water at a ratio of 1:5-8 to form a stabilizer solution, uniformly spraying the stabilizer solution on the second mixture while stirring, and standing at room temperature for 20-30 min.
10. The granule for clearing heat and reducing pathogenic fire according to claim 9, wherein the stabilizer comprises the following components in parts by weight: 1.4-2 parts of NPS polysaccharide, 0.8-1.4 parts of triglycerol monostearate, 0.3-0.8 part of calcium chloride, 0.4-0.8 part of carrageenan, 1-2 parts of pectinase and 1.5-2 parts of sodium alginate.
CN202110450587.6A 2021-04-25 2021-04-25 Heat-clearing and fire-reducing electuary and preparation method thereof Pending CN113068830A (en)

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US4356195A (en) * 1980-07-14 1982-10-26 Rich Products Corporation Fruit juices having a depressed freezing point
CN103039648A (en) * 2013-01-06 2013-04-17 安徽野岭饮料食品有限公司 Compound beverage for clearing heat and removing toxicity
CN106509261A (en) * 2016-10-20 2017-03-22 北京同仁堂健康药业股份有限公司 Sugar-free herbal tea plant composition, and method for preparing drink and granule from composition
CN110558408A (en) * 2018-09-07 2019-12-13 成都图径生物科技有限公司 Aerated herbal tea beverage and preparation method thereof
CN111838489A (en) * 2020-07-07 2020-10-30 无锡金农生物科技有限公司 Preparation method of low-bitter rice protein peptide solid beverage

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4356195A (en) * 1980-07-14 1982-10-26 Rich Products Corporation Fruit juices having a depressed freezing point
CN103039648A (en) * 2013-01-06 2013-04-17 安徽野岭饮料食品有限公司 Compound beverage for clearing heat and removing toxicity
CN106509261A (en) * 2016-10-20 2017-03-22 北京同仁堂健康药业股份有限公司 Sugar-free herbal tea plant composition, and method for preparing drink and granule from composition
CN110558408A (en) * 2018-09-07 2019-12-13 成都图径生物科技有限公司 Aerated herbal tea beverage and preparation method thereof
CN111838489A (en) * 2020-07-07 2020-10-30 无锡金农生物科技有限公司 Preparation method of low-bitter rice protein peptide solid beverage

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