CN113632897A - Beverage based on water lily and preparation process thereof - Google Patents
Beverage based on water lily and preparation process thereof Download PDFInfo
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- CN113632897A CN113632897A CN202110950545.9A CN202110950545A CN113632897A CN 113632897 A CN113632897 A CN 113632897A CN 202110950545 A CN202110950545 A CN 202110950545A CN 113632897 A CN113632897 A CN 113632897A
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- 235000003599 food sweetener Nutrition 0.000 claims abstract description 11
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Abstract
The invention discloses a beverage based on water lily, which consists of water lily extract, snow pear extract, D-sodium erythorbate, sweetener and pure water, and is prepared by the processes of preparing the water lily extract, preparing the snow pear extract, mixing, decoloring, sterilizing and the like. The water lily drink is prepared by fully extracting effective substances in water lily through the combination of decoction and enzyme fermentation, obtaining the water lily extract, mixing the water lily extract and the snow pear extract and matching with a low-calorie sweetening agent.
Description
Technical Field
The invention belongs to the field of plant drinks, and particularly relates to a water lotus based drink and a preparation process thereof.
Background
The water lotus is a water perennial root herbaceous plant of Nymphaeaceae, has a planting base in Guangdong Zhuhai, Guangxi Liuzhou, Fujian, Sichuan and the like at present, and is rich in resources. However, in addition to being used as an ornamental, the water lotus also has rich nutritional value, and contains rich collagen and protein (blood pressure reduction and blood stasis removal), total flavonoids (body function regulation), crude polysaccharides (immunity enhancement), alkaloids (with bioactivity, body fluid regulation and human body acidic constitution improvement), oligosaccharides and crude fibers (blood fat reduction, toxin expelling and defecation and excretion, which are foods for special people such as hypertension, diabetes, obesity and the like), but the current additional product of the water lotus is only water lotus tea, and is single in product, people need to brew the water lotus to drink, brewing is not only troublesome, and nutrient components in the water lotus cannot be released, so that nutrient waste is caused, and the water lotus tea is suitable for obese people to drink, while most of good drinks in the market are not suitable for obese people to drink due to high sucrose content. Therefore, there is a need to develop a water lotus beverage.
Disclosure of Invention
The invention aims to overcome the problems in the prior art and provides a water lily based beverage and a preparation process thereof.
In order to achieve the technical purpose and achieve the technical effect, the invention is realized by the following technical scheme:
a beverage based on water lily comprises the following substances in percentage by mass: 30-40% of water lotus extract, 10-15% of snow pear extract, 0.1-0.3% of D-sodium erythorbate, 0.01-0.05% of sweetening agent and pure water which are added to make up to 100%.
Further, the sweetener is one of mogroside and sucralose.
A preparation process of a beverage based on water hyacinth is characterized by comprising the following steps:
s1, preparing the water lily flower extract: 1) cleaning fresh flos Nelumbinis petals, cutting into pieces, adding water 5-8 times the mass of the cleaned flos Nelumbinis petals, decocting for 1.5-2.5 hr, and filtering to obtain primary filtrate and primary residue; 2) concentrating the primary filtrate to obtain a primary concentrated solution, namely the primary extract of the water lily, wherein the concentration multiple is 4-6; 3) taking primary filter residue, crushing the primary filter residue, cooling to room temperature, adding water with the mass of 1-2 times that of the primary filter residue, adding pectinase, protease and cellulase, stirring and mixing uniformly, fermenting for 1-2h at the temperature of 35-45 ℃, filtering to obtain secondary filtrate and secondary filter residue, taking the secondary filtrate, concentrating to obtain a secondary concentrated solution, namely a water lotus secondary extract, wherein the concentration multiple is 7-8; 4) combining the primary extract of the water lily and the secondary extract of the water lily to obtain a water lily extract;
s2, preparation of the snow pear extract: 2) cleaning fresh snow pears, peeling, removing kernels, cutting into particles, performing spiral squeezing on the particles, taking snow pear juice, filtering the snow pear juice, and concentrating to obtain a snow pear extract, wherein the concentration multiple is 6-8;
s3, mixing: weighing the water lily extract in the step S1, the snow pear extract in the step S2, D-sodium erythorbate, a sweetening agent and pure water in proportion, sequentially adding the water lily extract, the snow pear extract, the D-sodium erythorbate and the sweetening agent into the pure water, and uniformly stirring and mixing to obtain a mixed solution;
s4, decoloring: adding activated carbon into the mixed solution prepared in the step S3, wherein the adding amount of the activated carbon is 1% -3%, heating to 65-80 ℃, stirring for 10-30min, standing for 15-25min, and filtering to obtain filtrate, namely a semi-finished product of the beverage;
s5, sterilizing and filling: and (5) performing high-pressure pulse sterilization on the semi-finished product obtained in the step S4, and filling after sterilization to obtain a finished beverage product.
Further, in the step S1, the addition amount of pectinase is 0.01-0.03%, the addition amount of protease is 0.005-0.02%, the addition amount of cellulase is 0.001-0.03%, and the enzyme activities of pectinase, protease and cellulase are all 10000U/g.
Further, the decoction temperature in the step S1 is 75-95 ℃.
Further, the concentration in step S1 and the concentration in step S2 are both evaporation concentration.
Further, the electric field intensity of the high-voltage pulse sterilization in the step S5 is 20-25Kv/cm, and the processing time is 500-.
The invention has the beneficial effects that:
the water lily drink is prepared by fully extracting effective substances in water lily through the combination of decoction and enzyme fermentation, obtaining the water lily extract, mixing the water lily extract and the snow pear extract and matching with a low-calorie sweetening agent.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the invention without limiting the invention. In the drawings:
FIG. 1 is a flow diagram of a manufacturing process of the present invention;
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious 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.
Example 1
A beverage based on water lily comprises the following substances in percentage by mass: 30% of water lotus extract, 10% of snow pear extract, 0.1% of D-sodium erythorbate, 0.05% of mogroside and pure water to make up to 100%.
The preparation process of the water lotus based beverage as shown in figure 1 is characterized by comprising the following steps:
s1, preparing the water lily flower extract: 1) taking fresh water lotus petals, cleaning for later use, cutting the cleaned water lotus petals into pieces, adding water with 5 times of the mass of the water lotus petals, decocting at 75 ℃ for 2.5h, and filtering to obtain primary filtrate and primary filter residue; 2) carrying out evaporation concentration treatment on the primary filtrate, wherein the concentration multiple is 4, and obtaining primary concentrated solution, namely the primary extract of the water lily; 3) taking primary filter residue, crushing the primary filter residue, cooling to room temperature, adding water with the mass being 1 time that of the primary filter residue, adding 0.01% of pectinase, 0.005% of protease and 0.001% of cellulase, wherein the enzyme activities of the pectinase, the protease and the cellulase are 10000U/g, stirring and mixing uniformly, fermenting for 2 hours at the temperature of 35 ℃, filtering to obtain secondary filtrate and secondary filter residue, taking the secondary filtrate, carrying out evaporation concentration treatment, and obtaining secondary concentrated solution, namely the secondary extract of the water lotus; 4) combining the primary extract of the water lily and the secondary extract of the water lily to obtain a water lily extract;
s2, preparation of the snow pear extract: 2) cleaning fresh snow pears, peeling, removing kernels, cutting into particles, performing spiral squeezing on the particles, taking snow pear juice, filtering the snow pear juice, performing evaporation concentration, and obtaining a snow pear extract, wherein the concentration multiple is 6;
s3, mixing: weighing the water lily flower extract in the step S1, the snow pear extract in the step S2, D-sodium erythorbate, mogroside and pure water in proportion, sequentially adding the water lily flower extract, the snow pear extract, the D-sodium erythorbate (dissolved by water and added) and the mogroside (dissolved by water and added) into the pure water, and uniformly stirring and mixing to obtain a mixed solution;
s4, decoloring: adding activated carbon into the mixed solution prepared in the step S3, wherein the adding amount of the activated carbon is 1%, heating to 65 ℃, stirring for 10min, standing for 15min, and filtering to obtain filtrate, namely a semi-finished product of the beverage;
s5, sterilizing and filling: and (5) performing high-voltage pulse sterilization on the semi-finished product in the step (S4), wherein the electric field intensity is 20Kv/cm, the processing time is 700 mu S, and filling after sterilization to obtain a finished beverage product.
Example 2
A beverage based on water lily comprises the following substances in percentage by mass: 35% of water lotus extract, 12% of snow pear extract, 0.2% of D-sodium erythorbate, 0.01% of sucralose and pure water to make up to 100%.
The preparation process of the water lotus based beverage as shown in figure 1 is characterized by comprising the following steps:
s1, preparing the water lily flower extract: 1) taking fresh water lotus petals, cleaning for later use, cutting the cleaned water lotus petals into pieces, adding water with the mass of 7 times that of the water lotus petals, decocting at 85 ℃ for 2h, and filtering to obtain primary filtrate and primary filter residue; 2) carrying out evaporation concentration treatment on the primary filtrate, wherein the concentration multiple is 5, and obtaining primary concentrated solution, namely the primary extract of the water lily; 3) taking primary filter residue, crushing the primary filter residue, cooling to room temperature, adding water with the mass of 1.5 times of that of the primary filter residue, adding 0.02% of pectinase, 0.01% of protease and 0.002% of cellulase, wherein the enzyme activities of the pectinase, the protease and the cellulase are 10000U/g, stirring and mixing uniformly, fermenting at 42 ℃ for 1.5h, filtering to obtain secondary filtrate and secondary filter residue, taking the secondary filtrate, evaporating and concentrating to obtain a secondary concentrated solution, wherein the concentration multiple is 7.5, and obtaining a secondary extract of the water lotus; 4) combining the primary extract of the water lily and the secondary extract of the water lily to obtain a water lily extract;
s2, preparation of the snow pear extract: 2) cleaning fresh snow pears, peeling, removing kernels, cutting into particles, performing spiral squeezing on the particles, taking snow pear juice, filtering the snow pear juice, performing evaporation concentration, wherein the concentration multiple is 7, and thus obtaining a snow pear extract;
s3, mixing: weighing the water lily extract in the step S1, the snow pear extract in the step S2, D-sodium erythorbate, sucralose and pure water according to the proportion, sequentially adding the water lily extract, the snow pear extract, the D-sodium erythorbate (dissolved by water and added) and the sucralose (dissolved by water and added) into the pure water, and stirring and mixing uniformly to obtain a mixed solution;
s4, decoloring: adding activated carbon into the mixed solution prepared in the step S3, wherein the adding amount of the activated carbon is 2%, heating to 75 ℃, stirring for 20min, standing for 20min, and filtering to obtain filtrate, namely a semi-finished product of the beverage;
s5, sterilizing and filling: and (5) performing high-voltage pulse sterilization on the semi-finished product in the step (S4), wherein the electric field intensity is 25Kv/cm, the processing time is 500 mu S, and filling after sterilization to obtain a finished beverage product.
Example 3
A beverage based on water lily comprises the following substances in percentage by mass: 40% of water lotus extract, 15% of snow pear extract, 0.3% of D-sodium erythorbate, 0.03% of mogroside and pure water to make up to 100%.
The preparation process of the water lotus based beverage as shown in figure 1 is characterized by comprising the following steps:
s1, preparing the water lily flower extract: 1) cleaning fresh lotus petals for later use, cutting the cleaned lotus petals into pieces, adding water with the mass of 8 times of that of the lotus petals, decocting at 95 ℃ for 1.5h, and filtering to obtain primary filtrate and primary filter residue; 2) carrying out evaporation concentration treatment on the primary filtrate, wherein the concentration multiple is 6, and obtaining primary concentrated solution, namely the primary extract of the water lily; 3) taking primary filter residue, crushing the primary filter residue, cooling to room temperature, adding water 2 times the mass of the primary filter residue, adding 0.03% of pectinase, 0.02% of protease and 0.03% of cellulase, wherein the enzyme activities of the pectinase, the protease and the cellulase are 10000U/g, uniformly stirring and mixing, fermenting for 1h at 45 ℃, filtering to obtain secondary filtrate and secondary filter residue, taking the secondary filtrate, performing evaporation concentration treatment, and obtaining secondary concentrated solution, namely the secondary extract of the water lotus; 4) combining the primary extract of the water lily and the secondary extract of the water lily to obtain a water lily extract;
s2, preparation of the snow pear extract: 2) cleaning fresh snow pears, peeling, removing kernels, cutting into particles, performing spiral squeezing on the particles, taking snow pear juice, filtering the snow pear juice, performing evaporation concentration, and obtaining a snow pear extract, wherein the concentration multiple is 8;
s3, mixing: weighing the water lily flower extract in the step S1, the snow pear extract in the step S2, D-sodium erythorbate, mogroside and pure water in proportion, sequentially adding the water lily flower extract, the snow pear extract, the D-sodium erythorbate (dissolved by water and added) and the mogroside (dissolved by water and added) into the pure water, and uniformly stirring and mixing to obtain a mixed solution;
s4, decoloring: adding activated carbon into the mixed solution prepared in the step S3, wherein the adding amount of the activated carbon is 3%, heating to 80 ℃, stirring for 30min, standing for 25min, and filtering to obtain filtrate, namely a semi-finished product of the beverage;
s5, sterilizing and filling: and (5) performing high-voltage pulse sterilization on the semi-finished product in the step (S4), wherein the electric field intensity is 22Kv/cm, the processing time is 600 mu S, and filling after sterilization to obtain a finished beverage product.
Sensory tests and microbial tests were performed on the finished beverage products of example 1, example 2 and example 3, and the sensory test results are shown in table 1 and the microbial test results are shown in table 2.
TABLE 1 sensory test results
TABLE 2 results of microbial detection
As can be seen from tables 1 and 2, the sensory test results and the microbial test results of the examples 1, 2 and 3 all conform to the national food safety Standard beverage GB 7101-.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed.
Claims (7)
1. A beverage based on water lily is characterized by comprising the following substances in percentage by mass: 30-40% of water lotus extract, 10-15% of snow pear extract, 0.1-0.3% of D-sodium erythorbate, 0.01-0.05% of sweetening agent and pure water which are added to make up to 100%.
2. The water lily based drink according to claim 1, characterized in that: the sweetener is one of mogroside and sucralose.
3. A preparation process of a beverage based on water hyacinth is characterized by comprising the following steps:
s1, preparing the water lily flower extract: 1) cleaning fresh flos Nelumbinis petals, cutting into pieces, adding water 5-8 times the mass of the cleaned flos Nelumbinis petals, decocting for 1.5-2.5 hr, and filtering to obtain primary filtrate and primary residue; 2) concentrating the primary filtrate to obtain a primary concentrated solution, namely the primary extract of the water lily, wherein the concentration multiple is 4-6; 3) taking primary filter residue, crushing the primary filter residue, cooling to room temperature, adding water with the mass of 1-2 times that of the primary filter residue, adding pectinase, protease and cellulase, stirring and mixing uniformly, fermenting for 1-2h at the temperature of 35-45 ℃, filtering to obtain secondary filtrate and secondary filter residue, taking the secondary filtrate, concentrating to obtain a secondary concentrated solution, namely a water lotus secondary extract, wherein the concentration multiple is 7-8; 4) combining the primary extract of the water lily and the secondary extract of the water lily to obtain a water lily extract;
s2, preparation of the snow pear extract: 2) cleaning fresh snow pears, peeling, removing kernels, cutting into particles, performing spiral squeezing on the particles, taking snow pear juice, filtering the snow pear juice, and concentrating to obtain a snow pear extract, wherein the concentration multiple is 6-8;
s3, mixing: weighing the water lily extract in the step S1, the snow pear extract in the step S2, D-sodium erythorbate, a sweetening agent and pure water in proportion, sequentially adding the water lily extract, the snow pear extract, the D-sodium erythorbate and the sweetening agent into the pure water, and uniformly stirring and mixing to obtain a mixed solution;
s4, decoloring: adding activated carbon into the mixed solution prepared in the step S3, wherein the adding amount of the activated carbon is 1% -3%, heating to 65-80 ℃, stirring for 10-30min, standing for 15-25min, and filtering to obtain filtrate, namely a semi-finished product of the beverage;
s5, sterilizing and filling: and (5) performing high-pressure pulse sterilization on the semi-finished product obtained in the step S4, and filling after sterilization to obtain a finished beverage product.
4. The preparation process of the water lotus-based beverage according to claim 3, characterized in that: in the step S1, the addition amount of pectinase is 0.01-0.03%, the addition amount of protease is 0.005-0.02%, the addition amount of cellulase is 0.001-0.03%, and the enzyme activities of the pectinase, the protease and the cellulase are 10000U/g.
5. The preparation process of the water lotus-based beverage according to claim 3, characterized in that: in the step S1, the decoction temperature is 75-95 ℃.
6. The preparation process of the water lotus-based beverage according to claim 3, characterized in that: the concentration in step S1 and the concentration in step S2 are both evaporation concentration.
7. The preparation process of the water lotus-based beverage according to claim 3, characterized in that: the electric field intensity of the high-voltage pulse sterilization in the step S5 is 20-25Kv/cm, and the processing time is 500-.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110950545.9A CN113632897A (en) | 2021-08-18 | 2021-08-18 | Beverage based on water lily and preparation process thereof |
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| CN111419914A (en) * | 2020-05-18 | 2020-07-17 | 浙江康恩贝制药股份有限公司 | Preparation process of flos Trollii oral liquid |
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| CN103947753A (en) * | 2014-04-10 | 2014-07-30 | 洛阳春魁农业开发有限公司 | Preparation method of tree peony bark beauty maintenance drink |
| CN106343300A (en) * | 2016-08-26 | 2017-01-25 | 福州仁量生物制品有限公司 | Plant beverage with flos rosae rugosae and method for preparing plant beverage |
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