CN113475656B - Preparation method of dendrobium devonianum primary pulp beverage and product thereof - Google Patents
Preparation method of dendrobium devonianum primary pulp beverage and product thereof Download PDFInfo
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- 241001264165 Dendrobium devonianum Species 0.000 title claims abstract description 191
- 235000013361 beverage Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 239000000706 filtrate Substances 0.000 claims description 55
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 33
- 235000011089 carbon dioxide Nutrition 0.000 claims description 33
- 239000003651 drinking water Substances 0.000 claims description 20
- 235000020188 drinking water Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 12
- 239000002893 slag Substances 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 244000248349 Citrus limon Species 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 241000026010 Dendrobium candidum Species 0.000 claims description 4
- 239000003814 drug Substances 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 description 10
- 229920001282 polysaccharide Polymers 0.000 description 10
- 239000005017 polysaccharide Substances 0.000 description 10
- 229930002877 anthocyanin Natural products 0.000 description 9
- 235000010208 anthocyanin Nutrition 0.000 description 9
- 239000004410 anthocyanin Substances 0.000 description 9
- 150000004636 anthocyanins Chemical class 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 241001523681 Dendrobium Species 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- YNPNZTXNASCQKK-UHFFFAOYSA-N phenanthrene Chemical compound C1=CC=C2C3=CC=CC=C3C=CC2=C1 YNPNZTXNASCQKK-UHFFFAOYSA-N 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- QWUWMCYKGHVNAV-UHFFFAOYSA-N 1,2-dihydrostilbene Chemical group C=1C=CC=CC=1CCC1=CC=CC=C1 QWUWMCYKGHVNAV-UHFFFAOYSA-N 0.000 description 1
- MYKOKMFESWKQRX-UHFFFAOYSA-N 10h-anthracen-9-one;sulfuric acid Chemical compound OS(O)(=O)=O.C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 MYKOKMFESWKQRX-UHFFFAOYSA-N 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 206010039424 Salivary hypersecretion Diseases 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940040526 anhydrous sodium acetate Drugs 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 208000016644 chronic atrophic gastritis Diseases 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 241001233957 eudicotyledons Species 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 208000026451 salivation Diseases 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 238000000870 ultraviolet spectroscopy Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- 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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Botany (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of dendrobium devonianum primary pulp beverage and a product thereof, belonging to the field of traditional Chinese medicine beverage preparation.
Description
Technical Field
The invention relates to the technical field of traditional Chinese medicine beverage preparation, in particular to a preparation method of dendrobium devonianum primary pulp beverage and a product thereof.
Background
The Dendrobium devonianum is a dry stem of Dendrobium devonianum dendrobium devonianum paxt of Orchidaceae, dicotyledon, and has effects of invigorating stomach, promoting salivation, nourishing yin, clearing heat, moistening lung, relieving cough, etc. The stem of Dendrobium devonianum has the advantages of knots, slightly fleshy, she Gezhi and intergrowth, and the surface is mostly purple after leaf sheath membranes are removed in autumn and winter harvest seasons, and the purple is more obvious for people growing in places with strong sunlight, so that the stem is commonly called as Dendrobium devonianum or Zingium devonianum. The chemical components of the dendrobium are mainly polysaccharide, alkaloid, phenanthrene, bibenzyl, phenolic acid and flavonoid, and in addition, the dendrobium also contains a small amount of trace elements and amino acids, and can be clinically used for treating diseases such as chronic atrophic gastritis, cataract, diabetes, arthritis, chronic pharyngitis, tumor and the like.
The Chinese patent application No. 201510040088.4 discloses a method for preparing anthocyanin and polysaccharide simultaneously from dendrobium devonianum raw materials, which comprises the steps of washing, breaking walls, extracting to obtain an extract, wherein the extracting stage is carried out for 3-4 times at 80-100 ℃ for 1-3 hours each time, then the extracting solutions are combined, the extracting time is long, the temperature is high, the extraction of active ingredients is influenced, the color of the extract is dim, the polysaccharide prepared by the method is low in yield, the resource waste is serious, and no active product is prepared.
Chinese patent application No. 201510931074.1 discloses a method for improving the leaching rate of polysaccharide components in dendrobium devonianum, which adopts ethanol for separation and filtration at the extraction stage, and hydrochloric acid is used for adjusting the pH value after the ethanol is removed, so that the method is unfavorable for preparing beverages, and more effective components are abandoned, and the method is also uncomfortable and the current production and manufacturing method of food safety law.
Disclosure of Invention
The invention provides a dendrobium devonianum primary pulp beverage to solve the problem that dendrobium devonianum primary pulp beverage is not used in the market yet; the preparation method of the dendrobium devonianum primary pulp beverage is also provided to solve the problems that when anthocyanin and polysaccharide are simultaneously extracted from dendrobium devonianum raw materials in the food industry in the prior art, the polysaccharide yield is low, the anthocyanin is seriously degraded, and the resource waste is serious.
The specific technical scheme of the invention is as follows:
a method for preparing herba Dendrobii primary pulp beverage comprises the following steps,
(1) Cleaning dendrobium candidum, and draining surface moisture;
(2) Cutting the cleaned dendrobium devonianum into sections with the length of 3 mm-8 mm to prepare dendrobium devonianum sections;
(3) Putting the dendrobium devonianum segments into a baking oven for drying, controlling the temperature to be 65-80 ℃ and the humidity to be 15%, and drying for 1.5-3.0 hours to ensure that the moisture of the dendrobium devonianum segments is less than 8%, so as to prepare dried dendrobium devonianum segments;
(4) Crushing the dried dendrobium devoninum by a high-speed wet crusher to prepare dendrobium devoninum pulp;
(5) Adding the dendrobium devonianum pulp into an extraction tank, decocting at 80-100 ℃ for 1.5-2.5 hours, adding 60-80 times of drinking water of the dendrobium devonianum pulp, and the volume ratio of the primary dendrobium devonianum to the drinking water is 1:10, filtering to obtain primary dendrobium devonianum filtrate and primary dendrobium devonianum residues;
(6) Adding drinking water into the primary dendrobium devonianum slag to decoct for 0.5-1.5 hours, wherein the volume ratio of the primary dendrobium devonianum to the drinking water is 1:10, filtering to obtain secondary dendrobium devoninum slag and secondary dendrobium devoninum filtrate;
(7) Mixing the two filtrates to obtain herba Dendrobii primary pulp;
(8) Pumping the dendrobium devonianum primary pulp into a vacuum concentrator, concentrating until the content of soluble solids is 2.0-3.0, and preparing the dendrobium devonianum concentrated primary pulp;
(9) Weighing dendrobium devoninum concentrated primary pulp, purified water, xylitol, fructo-oligosaccharides and lemon juice according to the parts ratio of 15:80:3:3:0.5 to 1, adding the dendrobium devoninum to a preparation tank, uniformly stirring, sterilizing and filling to prepare the dendrobium devoninum magma beverage;
and (3) further, adding dry ice into the primary dendrobium devonianum filtrate obtained in the step (5) to adjust the liquid temperature to be 0-5 ℃, and then placing one side of the primary dendrobium devonianum filtrate, and waiting for the step (7).
Further, the mass ratio of the primary dendrobium devonianum filtrate to the dry ice is 1:1 to 1.5.
Further, adding dry ice into the secondary dendrobium devonianum filtrate obtained in the step (6) to adjust the liquid temperature to be 0-5 ℃, and then carrying out the step (7).
Further, the dry ice is prepared from 6 to 8 mass percent: 4 to 6.
Further, the step (11) is carried out in a hundred thousand grade clean zone.
Also provided is a dendrobium devonianum magma beverage product prepared by the method of any one of the preceding claims.
The equipment used in the invention has the following model: the product number of the extraction tank is 896514, and the brand is Michael; the oven is Rong Shi, and the model is RSD-100E; the model of the high-speed wet grinder is GM2000/4, and the brand name is great; the vacuum concentrator brand is Shandong Zhi Hui and the configuration tank brand is Tianhao.
The beneficial effects are that:
(1) According to the invention, the high-speed wet pulverizer is adopted to pulverize the dendrobium devonianum segments, so that the leaching of the dendrobium devonianum effective components in subsequent steaming is effectively accelerated.
(2) According to the invention, dry ice is added immediately after the primary dendrobium devonianum filtrate and the secondary dendrobium devonianum filtrate are boiled and filtered, and the temperature of the primary dendrobium devonianum filtrate and the secondary dendrobium devonianum filtrate is instantaneously reduced to 0-5 ℃, so that the active ingredients of the primary dendrobium devonianum filtrate can be kept fresh when the primary dendrobium devonianum slag is boiled and the combined filtrate is subjected to subsequent dissolution and shrinkage and configuration, and anthocyanin degradation is reduced; the temperature of the filtered liquid is reduced by adding dry ice, so that compared with the freezing of other large-scale mechanical equipment, the method is more convenient for flow line production, and is simple and convenient and low in cost.
(3) When the lemon juice enters the preparation tank, the lemon juice generates H ions in water, so that the liquid is acidic, and the fresh-keeping of anthocyanin is facilitated.
(4) According to the invention, the technological parameters are limited, so that the maximum effective components are leached under the condition of low cost, the cost performance is high, the polysaccharide content of each 100ml of the prepared dendrobium devonianum primary pulp beverage reaches 1800mg, and the abandonment of the effective components is reduced.
(5) The preparation method of the invention completely accords with food safety law, and the preparation process and the added reagent are harmless to human body.
Drawings
Fig. 1: a process flow chart of a preparation method of a dendrobium devonianum primary pulp beverage.
Detailed Description
Example 1:
a method for preparing herba Dendrobii juice beverage shown in figure 1 comprises the following steps
(1) After the obtained dendrobium devonianum raw materials are proved and accepted, cleaning the dendrobium devonianum, and draining surface moisture;
(2) Cutting the cleaned dendrobium devonianum into 5mm sections to obtain dendrobium devonianum sections;
(3) Putting the dendrobium devonianum segments into a baking oven for drying, controlling the temperature to 80 ℃ and the humidity to 15%, and drying for 2.0 hours to ensure that the moisture of the dendrobium devonianum segments is 8%, so as to prepare dried dendrobium devonianum segments;
(4) Crushing the dried dendrobium devoninum by a high-speed wet crusher to prepare dendrobium devoninum pulp;
(5) Adding the dendrobium devonianum pulp into an extraction tank, decocting at 96 ℃ for 2.5 hours, adding 80 times of drinking water of the dendrobium devonianum pulp, wherein the volume ratio of the primary dendrobium devonianum to the drinking water is 1:10, filtering to obtain primary dendrobium devonianum filtrate and primary dendrobium devonianum residues;
(6) Adding dry ice into the primary dendrobium devonianum filtrate, and placing one side of the primary dendrobium devonianum filtrate: dry ice with mass ratio of 1:1, a step of;
(7) Adding drinking water into the primary dendrobium devonianum slag, and decocting for 1.5 hours, wherein the volume ratio of the primary dendrobium devonianum to the drinking water is 1:10, filtering to obtain secondary dendrobium devoninum slag and secondary dendrobium devoninum filtrate; adding dry ice into the secondary dendrobium devonianum filtrate, and placing one side of the filtrate, wherein the secondary dendrobium devonianum filtrate is prepared by the steps of: dry ice with mass ratio of 7:5, a step of;
(8) Mixing the two filtrates to obtain herba Dendrobii primary pulp;
(9) Pumping the dendrobium devoninum pulp into a vacuum concentrator, concentrating until the content of soluble solids is 2.5, and preparing the dendrobium devoninum concentrated pulp;
(10) Weighing the dendrobium devoninum concentrated primary pulp, purified water, xylitol, fructo-oligosaccharides and lemon juice, wherein the ratio of the components in parts by weight is 15:80:3:3: and 0.8, adding the dendrobium devoninum to a preparation tank, uniformly stirring, sterilizing and filling to obtain the dendrobium devoninum magma beverage.
(11) And (3) placing the step (10) in a hundred thousand-grade clean area, carrying out external packing on the dendrobium devonianum magma beverage to obtain a finished product, and storing the finished product.
Example 2
A preparation method of a dendrobium devonianum primary pulp beverage comprises the following steps:
(1) After the obtained dendrobium devonianum raw materials are proved and accepted, cleaning the dendrobium devonianum, and draining surface moisture;
(2) Cutting the cleaned dendrobium devonianum into sections with the thickness of 3mm to obtain dendrobium devonianum sections;
(3) Putting the dendrobium devonianum segments into a drying oven for drying, controlling the temperature to 65 ℃ and the humidity to 15%, and drying for 1.5 hours to ensure that the moisture of the dendrobium devonianum segments is 8%, so as to prepare dried dendrobium devonianum segments;
(4) Crushing the dried dendrobium devoninum by a high-speed wet crusher to prepare dendrobium devoninum pulp; the model of the high-speed wet grinder is GM2000/4, and the brand name is great;
(5) Adding the dendrobium devonianum pulp into an extraction tank, decocting at 80 ℃ for 1.5 hours, adding 60 times of drinking water of the dendrobium devonianum pulp, and the volume ratio of the primary dendrobium devonianum to the drinking water is 1:10, filtering to obtain primary dendrobium devonianum filtrate and primary dendrobium devonianum residues;
(6) Adding dry ice into the primary dendrobium devonianum filtrate, and placing one side of the primary dendrobium devonianum filtrate: dry ice with mass ratio of 1:1, a step of;
(7) Adding drinking water into the primary dendrobium devonianum slag, and decocting for 0.5 hour, wherein the volume ratio of the primary dendrobium devonianum to the drinking water is 1:10, filtering to obtain secondary dendrobium devoninum slag and secondary dendrobium devoninum filtrate; adding dry ice into the secondary dendrobium devonianum filtrate, and placing one side of the filtrate, wherein the secondary dendrobium devonianum filtrate is prepared by the steps of: dry ice with mass ratio of 6:4, a step of;
(8) Mixing the two filtrates to obtain herba Dendrobii primary pulp;
(9) Pumping the dendrobium devoninum pulp into a vacuum concentrator, concentrating until the content of soluble solids is 2.0, and preparing the dendrobium devoninum concentrated pulp;
(10) Weighing the dendrobium devoninum concentrated primary pulp, purified water, xylitol, fructo-oligosaccharides and lemon juice, wherein the ratio of the components in parts by weight is 15:80:3:3: and 0.5, adding the dendrobium devoninum to a preparation tank, uniformly stirring, sterilizing and filling to obtain the dendrobium devoninum magma beverage.
(11) And (3) placing the step (10) in a hundred thousand-grade clean area, carrying out external packing on the dendrobium devonianum magma beverage to obtain a finished product, and storing the finished product.
Example 3
A preparation method of a dendrobium devonianum primary pulp beverage comprises the following steps:
(1) After the obtained dendrobium devonianum raw materials are proved and accepted, cleaning the dendrobium devonianum, and draining surface moisture;
(2) Cutting the cleaned dendrobium devonianum into sections with the length of 8mm to obtain dendrobium devonianum sections;
(3) Putting the dendrobium devonianum segments into a baking oven for drying, controlling the temperature to 80 ℃ and the humidity to 15%, and drying for 3.0 hours to ensure that the moisture of the dendrobium devonianum segments is 8%, so as to prepare dried dendrobium devonianum segments;
(4) Crushing the dried dendrobium devoninum by a high-speed wet crusher to prepare dendrobium devoninum pulp; the model of the high-speed wet grinder is GM2000/4, and the brand name is great;
(5) Adding the dendrobium devonianum pulp into an extraction tank, decocting at 100 ℃ for 2.5 hours, adding 80 times of drinking water of the dendrobium devonianum pulp, wherein the volume ratio of the primary dendrobium devonianum to the drinking water is 1:10, filtering to obtain primary dendrobium devonianum filtrate and primary dendrobium devonianum residues;
(6) Adding dry ice into the primary dendrobium devonianum filtrate, and placing one side of the primary dendrobium devonianum filtrate: dry ice with mass ratio of 1:1.5;
(7) Adding drinking water into the primary dendrobium devonianum slag, and decocting for 1.5 hours, wherein the volume ratio of the primary dendrobium devonianum to the drinking water is 1:10, filtering to obtain secondary dendrobium devoninum slag and secondary dendrobium devoninum filtrate; adding dry ice into the secondary dendrobium devonianum filtrate, and placing one side of the filtrate, wherein the secondary dendrobium devonianum filtrate is prepared by the steps of: dry ice is prepared from 8 mass percent: 6, preparing a base material;
(8) Mixing the two filtrates to obtain herba Dendrobii primary pulp;
(9) Pumping the dendrobium devoninum pulp into a vacuum concentrator, concentrating until the content of soluble solids is 3.0, and preparing the dendrobium devoninum concentrated pulp;
(10) Weighing the dendrobium devoninum concentrated primary pulp, purified water, xylitol, fructo-oligosaccharides and lemon juice, wherein the ratio of the components in parts by weight is 15:80:3:3:1, adding the dendrobium candidum into a preparation tank, uniformly stirring, sterilizing and filling to obtain the dendrobium candidum primary pulp beverage.
(11) And (3) placing the step (10) in a hundred thousand-grade clean area, carrying out external packing on the dendrobium devonianum magma beverage to obtain a finished product, and storing the finished product.
Comparative example 1
A preparation method of a dendrobium devonianum primary pulp beverage does not carry out the crushing of the dried dendrobium devonianum sections in the step (4) by a high-speed wet crusher, and other steps are the same as in the example 1.
Comparative example 2
A preparation method of a dendrobium devonianum primary pulp beverage does not carry out the step (6), wherein dry ice is added to primary dendrobium devonianum filtrate, and then one side is placed, and the primary dendrobium devonianum filtrate is subjected to dry ice: dry ice with mass ratio of 1:1, a step of; other steps were consistent with example 1.
Comparative example 3
A preparation method of a dendrobium devonianum primary pulp beverage does not carry out the step (7) of adding dry ice to the secondary dendrobium devonianum filtrate and placing the secondary dendrobium devonianum filtrate on one side, wherein the secondary dendrobium devonianum filtrate is prepared by the steps of: dry ice with mass ratio of 7:5, a step of; other steps were consistent with example 1.
Comparative example 4
A preparation method of a dendrobium devonianum primary pulp beverage does not carry out the step (6), wherein dry ice is added to primary dendrobium devonianum filtrate, and then one side is placed, and the primary dendrobium devonianum filtrate is subjected to dry ice: dry ice with mass ratio of 1:1, a step of; and (3) adding dry ice to the secondary dendrobium devonianum filtrate in the step (7), and placing one side of the secondary dendrobium devonianum filtrate: dry ice with mass ratio of 7:5, a step of; other steps were consistent with example 1.
Comparative example 5
The preparation method of the dendrobium devonianum primary pulp beverage comprises the following steps of (10) concentrating dendrobium devonianum primary pulp, purifying water, xylitol and fructo-oligosaccharides according to the parts ratio of 15:81:3:3, other steps were consistent with example 1.
Comparative example 6
A preparation method of a dendrobium devonianum primary pulp beverage is characterized in that the primary dendrobium devonianum filtrate is directly put into a preparation tank without performing the steps (7) and (8), and other steps are consistent with the embodiment 1.
The dendrobium devoninum primary pulp obtained in the step (8) of the above examples 1 to 3 and comparative examples 1 to 6 was measured according to the following method, and the results are reported in table 1.
The method for measuring the polysaccharide comprises the following steps: taking 100ml of the dendrobium devonianum magma in the step (8) to put into a test tube with a plug, adding 300ml of anthrone sulfuric acid solution, taking distilled water as a blank control, measuring absorbance at 625nm according to an ultraviolet-visible spectrophotometry, recording absorbance values, and checking a standard curve to obtain the corresponding polysaccharide concentration C (g/L).
The anthocyanin of the invention is measured in the following way: taking 100ml of the dendrobium devonianum magma of the step (8) to be placed in a test tube with a plug, adding 0.1g of potassium chloride, and adjusting the pH to 1.0 by using hydrochloric acid; taking 100ml of the dendrobium devonianum magma of the step (8) to a test tube with a plug, adding 3g of anhydrous sodium acetate, and adjusting the pH to 4.5 by using hydrochloric acid. The solution adjusted to pH1 and pH4.5 is placed in the dark for 10min, the absorbance of the pH1 solution is measured at 510nm of a visible spectrophotometer by using a cuvette with the light path diameter of 1cm, the absorbance of pH4.5 is measured at 700nm, distilled water is used as a blank control, and the concentration C (mg/L) of anthocyanin is obtained by adopting a PH differential method.
Wherein the dendrobium devonianum primary pulp beverage obtained in the example 1 has the polysaccharide content of 1800mg per 100 ml.
Taking 100ml of the dendrobium devonianum concentrated raw pulp obtained in the step (9) in the examples 1-3 and the comparative examples 1-6 into test tubes, and placing the test tubes into a ventilated room for 3 hours and 24 hours to observe the colors once respectively.
Taking 100ml of the dendrobium devonianum primary pulp beverage obtained in the step (10) into a test tube, and placing the test tube into a ventilated room for 3 hours and 24 hours to observe the color for one time respectively.
The observations are reported in Table 2.
The purple red shows that the concentrated dendrobium devonianum primary pulp or the dendrobium devonianum primary pulp beverage has high anthocyanin content and freshest anthocyanin content, the light purple is reduced in content and the freshness is reduced, and the dendrobium devonianum primary pulp or the dendrobium devonianum primary pulp beverage has deterioration.
Claims (2)
1. A preparation method of a dendrobium devonianum magma beverage is characterized by comprising the following steps of: comprises the steps of,
(1) Cleaning dendrobium candidum, and draining surface moisture;
(2) Cutting the cleaned dendrobium devonianum into sections with the length of 3 mm-8 mm to prepare dendrobium devonianum sections;
(3) Putting the dendrobium devonianum segments into a baking oven for drying, controlling the temperature to be 65-80 ℃ and the humidity to be 15%, and drying for 1.5-3.0 hours to ensure that the moisture of the dendrobium devonianum segments is less than 8%, so as to prepare dried dendrobium devonianum segments;
(4) Crushing the dried dendrobium devoninum by a high-speed wet crusher to prepare dendrobium devoninum pulp;
(5) Adding the dendrobium devonianum pulp into an extraction tank, decocting at 80-100 ℃ for 1.5-2.5 hours, adding 60-80 times of drinking water of the dendrobium devonianum pulp, and the volume ratio of the primary dendrobium devonianum to the drinking water is 1:10, filtering to obtain primary dendrobium devonianum filtrate and primary dendrobium devonianum slag, adding dry ice into the primary dendrobium devonianum filtrate to adjust the liquid temperature to be 0-5 ℃, and placing one side of the primary dendrobium devonianum filtrate, wherein the mass ratio of the primary dendrobium devonianum filtrate to the dry ice is 1:1 to 1.5;
(6) Adding drinking water into the primary dendrobium devonianum slag to decoct for 0.5-1.5 hours, wherein the volume ratio of the primary dendrobium devonianum to the drinking water is 1:10, filtering to obtain secondary dendrobium devonianum slag and secondary dendrobium devonianum filtrate, adding dry ice into the secondary dendrobium devonianum filtrate to adjust the liquid temperature to 0-5 ℃, and adding the secondary dendrobium devonianum filtrate to the dry ice to adjust the liquid temperature to 0-5 ℃: the dry ice is prepared from 6 to 8 mass percent: 4 to 6. The method comprises the steps of carrying out a first treatment on the surface of the
(7) Mixing the two filtrates to obtain herba Dendrobii primary pulp;
(8) Pumping the dendrobium devonianum primary pulp into a vacuum concentrator, concentrating until the content of soluble solids is 2.0-3.0, and preparing the dendrobium devonianum concentrated primary pulp;
(9) Weighing dendrobium devoninum concentrated primary pulp, purified water, xylitol, fructo-oligosaccharides and lemon juice according to the parts ratio of 15:80:3:3:0.5 to 1, adding the dendrobium devoninum to a preparation tank, uniformly stirring, sterilizing and filling to prepare the dendrobium devoninum magma beverage; the above steps are carried out in a hundred thousand grade clean zone.
2. A dendrobium devonianum magma beverage product, which is characterized in that: prepared by the preparation method of claim 1.
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