CN114403317B - Preparation method of red bean water - Google Patents
Preparation method of red bean water Download PDFInfo
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- CN114403317B CN114403317B CN202210145627.0A CN202210145627A CN114403317B CN 114403317 B CN114403317 B CN 114403317B CN 202210145627 A CN202210145627 A CN 202210145627A CN 114403317 B CN114403317 B CN 114403317B
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
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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
- 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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Abstract
The application relates to the technical field of beverage processing, and particularly discloses a preparation method of red bean water, which comprises the following steps: pulverizing semen Phaseoli, tremella, lentinus Edodes and semen euryales, extracting with water to obtain supernatant, vacuum concentrating the supernatant, and lyophilizing to obtain mixed lyophilized powder; adding water into the mixed freeze-dried powder, stirring and dissolving to obtain a dissolving solution, filtering, sterilizing, checking to be qualified, and filling to obtain the required red bean water; the red bean water prepared by the preparation method has the advantages that foam is not generated in the production process, the production efficiency is not affected, the effects of resisting oxidation and aging, enhancing the immunity of a human body and the like can be achieved on the basis of keeping the flavor of the red bean water, the red bean water can be stored for a long time without adding any preservative, the shelf life is far longer than 12 months, and the prepared red bean water has fresh flavor, is sweet and sour, is palatable, is rich in nutrition, is suitable for people of all ages and meets the development prospect by perfectly fusing the red bean with other raw materials.
Description
Technical Field
The application relates to the technical field of beverage processing, in particular to a preparation method of red bean water.
Background
Red bean is a leguminous coarse cereal plant which is rich in high protein, high carbohydrate, low fat, light, temperature and sweet in taste, and is nontoxic, and is also called red bean, small bean, red bean and the like. Since ancient times, red beans not only have abundant cultural connotation and emotion support, but also are nourishing food materials thermally crafted by people, and have abundant nutrient substances, and have the effects of promoting urination, relaxing bowels, preventing liver cirrhosis and calculus, delaying aging and the like. The low-fat high-quality protein in the red beans not only has good absorptivity, but also has low heat and fat content, and is deeply favored by weight-losing women; in addition, red beans are natural antioxidants of human bodies, and are beneficial to delaying aging; meanwhile, the red beans contain multiple vitamins and minerals, which are beneficial to improving and preventing various skin inflammations, and are beneficial to relaxing bowel, building body and losing weight. The bioactive substances of semen Ormosiae Hosiei contained in semen Ormosiae Hosiei can regulate and balance endocrine, and the saponin can enhance immunity and has certain effect on treating AIDS.
Along with the development of society, the life rhythm is gradually accelerated, the life pressure is also increased, and great influence is brought to the physical health of people, so that more people begin to pay attention to health care and preservation. And red beans are used as a common food material in daily diet of people, have good nutrition and health care functions, and play an irreplaceable role in improving nutrition and health level of masses of people. The red bean beverage is prepared by taking red beans as a main raw material, preparing red beans into red bean juice, and processing the red beans with different auxiliary materials, and contains a certain amount of red bean functional components and has red bean taste. The existing red bean beverage is rich in substances such as rich proteins and fats, and has the problems of easy deterioration and short shelf life, and in order to prolong the shelf life, the existing technology adopts a preservative adding mode, so that long-term drinking of the red bean beverage added with the preservative can cause harm to health.
Disclosure of Invention
In order to obtain red bean water with long shelf life and safe components, the application provides a preparation method of the red bean water, and reasonable raw material collocation and the preparation method are adopted, so that the produced red bean water is safe in components and rich in nutrition, can be stored for a long time without any preservative, and has the shelf life of far more than 12 months.
The application provides a preparation method of red bean water, which adopts the following technical scheme:
the preparation method of the red bean water specifically comprises the following steps:
s1, according to parts by weight, preferably 50-70 parts of red bean, 20-28 parts of tremella, 8-12 parts of lentinus edodes and 10-20 parts of gorgon euryale seed, adding the above raw materials into a pulverizer together, and pulverizing uniformly to obtain mixed micro powder with the particle size of 10-100 mu m;
s2, adding the mixed micro powder into deionized water according to a feed liquid ratio of 1:9-13, performing ultrasonic-microwave extraction for 20-40min at 50-70 ℃, then heating to 90-100 ℃, performing heat preservation for 3-5h, centrifuging to collect supernatant, performing vacuum concentration on the supernatant, and performing freeze drying to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at 50-70 ℃ according to a feed-liquid ratio of 1:80-120, controlling the stirring rotation speed to be 80-120r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a solution for later use;
s4, filtering the solution, detecting turbidity and sugar, controlling turbidity to be less than 20 and sugar to be less than 0.5g/100ml, placing the filtered solution at 115 ℃, sterilizing for 38-50S, checking the turbidity and sugar of the mixed solution again after sterilization, and filling after checking to be qualified, thus obtaining the required red bean water.
By adopting the technical scheme, the red bean type sweet and sour food has the effects of clearing heat and detoxicating, strengthening spleen and stomach, inducing diuresis and detumescence, ventilating and relieving restlessness and the like; the tremella is sweet and light in taste and flat, and has the effects of nourishing yin, moistening dryness, detoxifying, protecting liver, relaxing bowel, enhancing human immunity, strengthening body resistance, consolidating constitution and the like; the lentinus edodes has sweet and flat taste, and has the effects of strengthening body resistance, tonifying deficiency, strengthening spleen, stimulating appetite, dispelling wind, promoting eruption, reducing phlegm, regulating qi, detoxifying, resisting cancer and the like; gorgon fruit is sweet and astringent in nature, flat in nature, and has the effects of tonifying kidney, securing essence, tonifying spleen, stopping diarrhea, removing dampness, stopping leukorrhagia and the like; the red bean, tremella, lentinus edodes and gorgon euryale seed are adopted as raw materials, and the prepared red bean is a flat drink, has safe ingredients and rich nutrition, is suitable for people with all physiques (including cold and cool and febrile diseases) to drink for a long time, and is a nutritional health drink;
mixing and crushing the raw materials, adding water for ultrasonic-microwave extraction and high-temperature extraction, centrifuging and filtering after the extraction is completed, and freeze-drying after vacuum concentration to obtain mixed freeze-dried powder; double extraction operation, high extraction rate of active ingredients of the raw materials.
Preferably, the raw materials in the step S1 are subjected to a pretreatment process, and specifically comprise cleaning, impurity removal and drying under the environment of 58-70 ℃ until the water content is less than or equal to 7%.
By adopting the technical scheme, the accuracy of the selection and the proportioning of the raw materials is ensured, and the influence of subsequent impurities on the turbidity and the flavor of the prepared red bean water is avoided.
Preferably, the raw materials in the step S1 comprise 55-65 parts of red beans, 22-26 parts of tremella, 9-11 parts of mushrooms and 12-18 parts of gorgon euryale seeds.
Preferably, the raw materials in the step S1 comprise 60 parts of red beans, 24 parts of tremella, 10 parts of mushrooms and 15 parts of gorgon euryale seeds.
By adopting the technical scheme, red beans are selected as main materials, tremella, lentinus edodes and gorgon fruits are matched as auxiliary materials, the dosage ratio between the main materials and the auxiliary materials is strictly controlled, the flavor of red bean water is ensured, and meanwhile, the bioavailability of active ingredients among the raw materials is exerted to the greatest extent, so that the optimal health care effect is achieved.
Preferably, the ultrasonic-microwave extraction conditions in the step S2 are specifically: the ultrasonic power is 200-400W, and the microwave power is 300-500W.
Preferably, the centrifugation conditions in the step S2 are specifically: the centrifugal speed is 3000-4000r/min, and the centrifugal time is 18-25min.
By adopting the technical scheme, the advancing rate and the extraction efficiency of the active ingredients of the raw materials are improved, and the utilization maximization of the active ingredients of the raw materials is ensured.
Preferably, in the step S2, the vacuum concentration multiple is 40-60 times, the freeze drying temperature is-40-30 ℃, the vacuum degree is 11-15Pa, and the drying time is 24-40h.
By adopting the technical scheme, the supernatant liquid rich in the raw material effective active ingredients is concentrated and then freeze-dried, so that the solubility of the raw material effective active ingredients in the prepared red bean water is effectively improved, the utilization rate of the effective active ingredients in the red bean water is improved, and the quality guarantee period of the red bean water is prolonged.
Preferably, the filtering in step S4 specifically includes the following steps: filtering with 80-120 mesh filter, homogenizing, controlling the rotation speed of the homogenizer to 6000-10000r/min, the liquid passing speed to 7-15L/s, centrifuging, controlling the centrifuging rotation speed to 3000-5000r/min, and centrifuging for 3-8min.
By adopting the technical scheme, the dissolving solution is subjected to multiple filtration treatment, so that the clarity and the color degree of the red bean water are effectively improved, the overall taste and the flavor of the red bean water are further improved, and the shelf life of the red bean water is prolonged.
Preferably, the filling in the step S4 is performed directly at a high temperature or after cooling according to the packaging material requirement.
In summary, the present application has the following beneficial effects:
1. the red bean water prepared by the method is safe and rich in nutrition, is rich in protein, carbohydrate and essential amino acid required by a human body, has good effects of clearing heat and detoxicating, promoting urination and relieving swelling and relaxing bowels, regulating blood sugar, resisting oxidation and aging, and the like, can strengthen the immune function of the human body after being drunk for a long time, eliminates free radicals in the human body, and plays a role in strengthening body resistance and consolidating constitution.
2. In the production process of the red bean water, the process parameters in the preparation process are strictly controlled, so that the red bean water is not foamed and the production efficiency is not influenced, and the effects of resisting oxidation, resisting aging, enhancing the immune function of a human body and the like can be achieved on the basis of keeping the flavor of the red bean water, and the red bean water can be stored for a long time without any preservative, and has a shelf life of far more than 12 months; the red bean water prepared by perfect fusion of the red bean and other raw materials has fresh flavor, palatable sour and sweet taste, rich nutrition and suitability for people of all ages, and meets the development prospect.
Detailed Description
The present application is described in further detail below with reference to examples.
Example 1
The application provides a preparation method of red bean water, which adopts the following technical scheme:
the preparation method of the red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, tremella, mushrooms and gorgon fruits, removing impurities, drying the red beans, tremella, mushrooms and gorgon fruits in an environment of 58 ℃ until the water content is 7%, preferably selecting 50 parts of red beans, 20 parts of tremella, 8 parts of mushrooms and 10 parts of gorgon fruits as raw materials according to parts by weight, adding the raw materials into a pulverizer together, and pulverizing the raw materials uniformly to obtain mixed micro powder with the particle size of 10 mu m;
s2, adding the mixed micro powder into deionized water according to a feed liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at 50 ℃, controlling ultrasonic power of 200W and microwave power of 300W, then heating to 90 ℃, performing heat preservation treatment for 3h, centrifuging to collect supernatant, controlling the centrifuging speed to be 3000r/min, centrifuging for 18min, performing vacuum concentration on the supernatant, performing freeze drying, controlling the vacuum concentration multiple to be 40 times, and obtaining mixed freeze-dried powder, wherein the freeze drying temperature is-40 ℃, the vacuum degree is 11Pa, and the drying time is 24 h;
s3, adding the mixed freeze-dried powder into water at 50 ℃ according to a feed-liquid ratio of 1:80, controlling the stirring rotation speed to be 80r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s4, filtering the solution by adopting an 80-mesh filter, then, homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to 6000r/min, controlling the liquid passing speed to 7L/S, centrifuging and filtering the solution after homogenizing and filtering, controlling the centrifuging rotating speed to 3000r/min, centrifuging the solution for 3min, detecting turbidity and sugar, controlling the turbidity to 19, controlling the sugar to 0.45g/100ml, placing the filtered solution at the temperature of 115 ℃, sterilizing the solution for 38S, checking the turbidity and sugar of the mixed solution again after sterilizing, and filling the solution after checking to be qualified to obtain the required red bean water.
Example 2
The application provides a preparation method of red bean water, which adopts the following technical scheme:
the preparation method of the red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, tremella, mushrooms and gorgon fruits, removing impurities, drying the red beans, the tremella, the mushrooms and the gorgon fruits in an environment of 60 ℃ until the water content is 6%, preferably selecting 55 parts of red beans, 22 parts of tremella, 9 parts of mushrooms and 12 parts of gorgon fruits according to parts by weight, adding the raw materials into a pulverizer together, and pulverizing the raw materials uniformly to obtain mixed micro powder with the particle size of 30 mu m;
s2, adding the mixed micro powder into deionized water according to a feed liquid ratio of 1:10, performing ultrasonic-microwave extraction at 55 ℃ for 25min, controlling ultrasonic power to 250W and microwave power to 350W, then heating to 92 ℃, performing heat preservation treatment for 3.5h, centrifuging to collect supernatant, controlling the centrifugal speed to 3200r/min, centrifuging for 20min, performing vacuum concentration on the supernatant, performing freeze drying, controlling the vacuum concentration multiple to 45 times, and performing freeze drying at-38 ℃ under the vacuum degree of 12Pa for 28h to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at 55 ℃ according to a feed-liquid ratio of 1:90, controlling the stirring rotation speed to be 90r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until the foam is eliminated to obtain a solution for later use;
s4, filtering the solution by adopting a 90-mesh filter, then, homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to 7000r/min, controlling the liquid passing speed to 9L/S, centrifuging and filtering the solution after homogenizing and filtering, controlling the centrifuging rotating speed to 3500r/min, centrifuging the solution for 4min, detecting turbidity and sugar, controlling the turbidity to 18, controlling the sugar to 0.4g/100ml, placing the filtered solution at 115 ℃, sterilizing the solution for 40S, checking the turbidity and sugar of the mixed solution again after sterilizing, and filling the solution after checking to be qualified to obtain the required red bean water.
Example 3
The application provides a preparation method of red bean water, which adopts the following technical scheme:
the preparation method of the red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, tremella, mushrooms and gorgon fruits, removing impurities, drying the red beans, tremella, mushrooms and gorgon fruits in an environment of 64 ℃ until the water content is 5%, preferably 60 parts of red beans, 24 parts of tremella, 10 parts of mushrooms and 15 parts of gorgon fruits in parts by weight, adding the raw materials into a pulverizer together, and pulverizing the raw materials uniformly to obtain mixed micro powder with the particle size of 50 mu m;
s2, adding mixed micro powder into deionized water according to a feed liquid ratio of 1:11, performing ultrasonic-microwave extraction for 30min at a temperature of 60 ℃, controlling ultrasonic power to 300W and microwave power to 400W, then heating to 95 ℃, performing heat preservation treatment for 4h, centrifuging to collect supernatant, controlling the centrifuging speed to 3500r/min, centrifuging for 22min, performing vacuum concentration on the supernatant, performing freeze drying, controlling the vacuum concentration multiple to be 50 times, and obtaining mixed freeze-dried powder, wherein the freeze-drying temperature is minus 35 ℃, the vacuum degree is 13Pa, and the drying time is 32 h;
s3, adding the mixed freeze-dried powder into water at 60 ℃ according to a feed-liquid ratio of 1:100, controlling the stirring rotation speed to be 100r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s4, filtering the solution by adopting a 100-mesh filter, then, homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to 8000r/min, controlling the liquid passing speed to 11L/S, centrifuging and filtering the solution after homogenizing and filtering, controlling the centrifuging rotating speed to 4000r/min, centrifuging the solution for 5min, detecting turbidity and sugar, controlling the turbidity to 17, controlling the sugar to 0.4g/100ml, placing the filtered solution at the temperature of 115 ℃, sterilizing the solution for 44S, checking the turbidity and sugar of the mixed solution again after sterilizing, and filling the solution after checking to be qualified to obtain the required red bean water.
Example 4
The application provides a preparation method of red bean water, which adopts the following technical scheme:
the preparation method of the red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, tremella, mushrooms and gorgon fruits, removing impurities, drying the red beans, tremella, mushrooms and gorgon fruits in an environment at 68 ℃ until the water content is 6%, preferably, 65 parts of red beans, 26 parts of tremella, 11 parts of mushrooms and 18 parts of gorgon fruits in parts by weight, adding the raw materials into a pulverizer together, and pulverizing the raw materials uniformly to obtain mixed micro powder with the particle size of 80 mu m;
s2, adding the mixed micro powder into deionized water according to a feed liquid ratio of 1:12, performing ultrasonic-microwave extraction for 35min at 65 ℃, controlling ultrasonic power to 350W and microwave power to 450W, then heating to 98 ℃, performing heat preservation treatment for 4.5h, centrifuging to collect supernatant, controlling the centrifuging speed to 3800r/min, centrifuging for 24min, performing vacuum concentration on the supernatant, performing freeze drying, controlling the vacuum concentration multiple to 55 times, and obtaining mixed freeze-dried powder, wherein the vacuum degree is 14Pa, and the drying time is 36 h;
s3, adding the mixed freeze-dried powder into water at 65 ℃ according to a feed-liquid ratio of 1:110, controlling the stirring rotation speed to be 110r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until the foam is eliminated to obtain a solution for later use;
s4, filtering the solution by adopting a 110-mesh filter, then, homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to 9000r/min, controlling the liquid passing speed to 13L/S, centrifuging and filtering the solution after homogenizing and filtering, controlling the centrifuging rotating speed to 4500r/min, centrifuging the solution for 7min, detecting turbidity and sugar, controlling the turbidity to 18, controlling the sugar to 0.45g/100ml, placing the filtered solution at the temperature of 115 ℃, sterilizing for 48S, checking the turbidity and sugar of the mixed solution again after sterilizing, and filling the mixed solution after checking to be qualified to obtain the required red bean water.
Example 5
The application provides a preparation method of red bean water, which adopts the following technical scheme:
the preparation method of the red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, tremella, mushrooms and gorgon fruits, removing impurities, drying the red beans, tremella, mushrooms and gorgon fruits in an environment of 70 ℃ until the water content is 7%, preferably selecting the raw materials of 70 parts of red beans, 28 parts of tremella, 12 parts of mushrooms and 20 parts of gorgon fruits in parts by weight, adding the raw materials into a pulverizer together, and pulverizing the raw materials uniformly to obtain mixed micro powder with the particle size of 100 mu m;
s2, adding the mixed micro powder into deionized water according to a feed liquid ratio of 1:13, performing ultrasonic-microwave extraction for 40min at a temperature of 70 ℃, controlling ultrasonic power to 400W and microwave power to 500W, heating to 100 ℃, performing heat preservation treatment for 5h, centrifuging to collect supernatant, controlling the centrifuging speed to 4000r/min, centrifuging for 25min, performing vacuum concentration on the supernatant, performing freeze drying, controlling the vacuum concentration multiple to 60 times, and obtaining mixed freeze-dried powder, wherein the freeze drying temperature is minus 30 ℃, the vacuum degree is 15Pa, and the drying time is 40 h;
s3, adding the mixed freeze-dried powder into water at 70 ℃ according to a feed-liquid ratio of 1:120, controlling the stirring rotation speed to be 120r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until the foam is eliminated to obtain a dissolving solution for later use;
s4, filtering the solution by adopting a 120-mesh filter, then, homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to 10000r/min, controlling the liquid passing speed to 15L/S, centrifuging and filtering the solution after homogenizing and filtering, controlling the centrifuging rotating speed to 5000r/min, centrifuging the solution for 8min, detecting turbidity and sugar, controlling the turbidity to 19, controlling the sugar to 0.45g/100ml, placing the filtered solution at the temperature of 115 ℃, sterilizing the solution for 50S, checking the turbidity and sugar of the mixed solution again after sterilizing, and filling the solution after checking to be qualified to obtain the required red bean water.
Example 6
The application provides a preparation method of red bean water, which adopts the following technical scheme:
the preparation method of the red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, tremella, mushrooms and gorgon fruits, removing impurities, drying the red beans, tremella, mushrooms and gorgon fruits in an environment of 58 ℃ until the water content is 7%, preferably selecting 50 parts of red beans, 28 parts of tremella, 12 parts of mushrooms and 20 parts of gorgon fruits in parts by weight, adding the raw materials into a pulverizer together, and pulverizing the raw materials uniformly to obtain mixed micro powder with the particle size of 10 mu m;
s2, adding the mixed micro powder into deionized water according to a feed liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at 50 ℃, controlling ultrasonic power of 200W and microwave power of 300W, then heating to 90 ℃, performing heat preservation treatment for 3h, centrifuging to collect supernatant, controlling the centrifuging speed to be 3000r/min, centrifuging for 18min, performing vacuum concentration on the supernatant, performing freeze drying, controlling the vacuum concentration multiple to be 40 times, and obtaining mixed freeze-dried powder, wherein the freeze drying temperature is-40 ℃, the vacuum degree is 11Pa, and the drying time is 24 h;
s3, adding the mixed freeze-dried powder into water at 50 ℃ according to a feed-liquid ratio of 1:80, controlling the stirring rotation speed to be 80r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s4, filtering the solution by adopting an 80-mesh filter, then, homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to 6000r/min, controlling the liquid passing speed to 7L/S, centrifuging and filtering the solution after homogenizing and filtering, controlling the centrifuging rotating speed to 3000r/min, centrifuging the solution for 3min, detecting turbidity and sugar, controlling the turbidity to 19, controlling the sugar to 0.48g/100ml, placing the filtered solution at the temperature of 115 ℃, sterilizing the solution for 38S, checking the turbidity and sugar of the mixed solution again after sterilizing, and filling the solution after checking to be qualified to obtain the required red bean water.
Example 7
The application provides a preparation method of red bean water, which adopts the following technical scheme:
the preparation method of the red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, tremella, mushrooms and gorgon fruits, removing impurities, drying the red beans, tremella, mushrooms and gorgon fruits in an environment of 58 ℃ until the water content is 7%, preferably selecting the raw materials of 70 parts of red beans, 20 parts of tremella, 8 parts of mushrooms and 10 parts of gorgon fruits by weight, adding the raw materials into a pulverizer together, and pulverizing the raw materials uniformly to obtain mixed micro powder with the particle size of 10 mu m;
s2, adding the mixed micro powder into deionized water according to a feed liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at 50 ℃, controlling ultrasonic power of 200W and microwave power of 300W, then heating to 90 ℃, performing heat preservation treatment for 3h, centrifuging to collect supernatant, controlling the centrifuging speed to be 3000r/min, centrifuging for 18min, performing vacuum concentration on the supernatant, performing freeze drying, controlling the vacuum concentration multiple to be 40 times, and obtaining mixed freeze-dried powder, wherein the freeze drying temperature is-40 ℃, the vacuum degree is 11Pa, and the drying time is 24 h;
s3, adding the mixed freeze-dried powder into water at 50 ℃ according to a feed-liquid ratio of 1:80, controlling the stirring rotation speed to be 80r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s4, filtering the solution by adopting an 80-mesh filter, then, homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to 6000r/min, controlling the liquid passing speed to 7L/S, centrifuging and filtering the solution after homogenizing and filtering, controlling the centrifuging rotating speed to 3000r/min, centrifuging the solution for 3min, detecting turbidity and sugar, controlling the turbidity to 19, controlling the sugar to 0.43g/100ml, placing the filtered solution at the temperature of 115 ℃, sterilizing the solution for 38S, checking the turbidity and sugar of the mixed solution again after sterilizing, and filling the solution after checking to be qualified to obtain the required red bean water.
Comparative example 1
The application provides a preparation method of red bean water, which adopts the following technical scheme:
the preparation method of the red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, tremella, mushrooms and gorgon fruits, removing impurities, drying the red beans, tremella, mushrooms and gorgon fruits in an environment of 58 ℃ until the water content is 7%, adding 88 parts of red beans which are preferably selected as raw materials into a pulverizer, and uniformly pulverizing the raw materials to obtain red bean micro powder with the particle size of 10 mu m;
s2, adding red bean micropowder into deionized water according to a feed liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at 50 ℃, controlling ultrasonic power to 200W and microwave power to 300W, heating to 90 ℃, performing heat preservation treatment for 3h, centrifuging to collect supernatant, controlling the centrifuging speed to 3000r/min, centrifuging for 18min, performing vacuum concentration on the supernatant, performing freeze drying, controlling the vacuum concentration multiple to 40 times, and obtaining red bean lyophilized powder, wherein the freeze drying temperature is-40 ℃, the vacuum degree is 11Pa, and the drying time is 24 h;
s3, adding the red bean freeze-dried powder into water at 50 ℃ according to a feed-liquid ratio of 1:80, controlling the stirring rotation speed to be 80r/min, stirring until the red bean freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s4, filtering the solution by adopting an 80-mesh filter, then, homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to 6000r/min, controlling the liquid passing speed to 7L/S, centrifuging and filtering the solution after homogenizing and filtering, controlling the centrifuging rotating speed to 3000r/min, centrifuging the solution for 3min, detecting turbidity and sugar, controlling the turbidity to 18, controlling the sugar to 0.42g/100ml, placing the filtered solution at the temperature of 115 ℃, sterilizing the solution for 38S, checking the turbidity and sugar of the mixed solution again after sterilizing, and filling the solution after checking to be qualified to obtain the required red bean water.
Comparative example 2
The application provides a preparation method of red bean water, which adopts the following technical scheme:
the preparation method of the red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, tremella, mushrooms and gorgon fruits, removing impurities, drying the red beans, tremella, mushrooms and gorgon fruits in an environment of 58 ℃ until the water content is 7%, preferably selecting 50 parts of red beans, 20 parts of tremella, 8 parts of mushrooms and 10 parts of gorgon fruits as raw materials according to parts by weight, adding the raw materials into a pulverizer together, and pulverizing the raw materials uniformly to obtain mixed micro powder with the particle size of 10 mu m;
s2, adding the mixed micro powder into deionized water according to a feed-liquid ratio of 1:9, performing ultrasonic-microwave extraction at 50 ℃ for 20min, controlling ultrasonic power to 200W and microwave power to 300W, then heating to 90 ℃, performing heat preservation treatment for 3h, centrifuging to collect supernatant, controlling the centrifugal rotating speed to 3000r/min, and centrifuging for 18min;
s3, filtering the supernatant by adopting an 80-mesh filter, then, homogenizing and filtering the supernatant by using a homogenizer, controlling the rotating speed of the homogenizer to 6000r/min, controlling the liquid passing speed to 7L/S, centrifuging and filtering the homogenized and filtered supernatant, controlling the centrifuging rotating speed to 3000r/min, centrifuging the filtered supernatant for 3min, detecting turbidity and sugar, controlling the turbidity to 22, controlling the sugar to 0.51g/100ml, placing the filtered solution at the temperature of 115 ℃, sterilizing the filtered solution for 38S, checking the turbidity and sugar of the mixed solution again after the sterilization is finished, and filling the filtered solution after the checking is qualified to obtain the required red bean water.
Comparative example 3
The application provides a preparation method of red bean water, which adopts the following technical scheme:
the preparation method of the red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, tremella, mushrooms and gorgon fruits, removing impurities, drying the red beans, tremella, mushrooms and gorgon fruits in an environment of 58 ℃ until the water content is 7%, preferably selecting 50 parts of red beans, 20 parts of tremella, 8 parts of mushrooms and 10 parts of gorgon fruits as raw materials according to parts by weight, adding the raw materials into a pulverizer together, and pulverizing the raw materials uniformly to obtain mixed micro powder with the particle size of 10 mu m;
s2, adding the mixed micro powder into deionized water according to a feed liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at 50 ℃, controlling ultrasonic power to 200W and microwave power to 300W, centrifuging to collect supernatant, controlling the centrifugal speed to 3000r/min, centrifuging for 18min, vacuum concentrating the supernatant, performing freeze drying, controlling the vacuum concentration multiple to 40 times, controlling the freeze drying temperature to-40 ℃, controlling the vacuum degree to 11Pa, and drying for 24h to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at 50 ℃ according to a feed-liquid ratio of 1:80, controlling the stirring rotation speed to be 80r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s4, filtering the solution by adopting an 80-mesh filter, then, homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to 6000r/min, controlling the liquid passing speed to 7L/S, centrifuging and filtering the solution after homogenizing and filtering, controlling the centrifuging rotating speed to 3000r/min, centrifuging the solution for 3min, detecting turbidity and sugar, controlling the turbidity to 19, controlling the sugar to 0.45g/100ml, placing the filtered solution at the temperature of 115 ℃, sterilizing the solution for 38S, checking the turbidity and sugar of the mixed solution again after sterilizing, and filling the solution after checking to be qualified to obtain the required red bean water.
Comparative example 4
The application provides a preparation method of red bean water, which adopts the following technical scheme:
the preparation method of the red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, tremella, mushrooms and gorgon fruits, removing impurities, drying the red beans, tremella, mushrooms and gorgon fruits in an environment of 58 ℃ until the water content is 7%, preferably selecting 50 parts of red beans, 20 parts of tremella, 8 parts of mushrooms and 10 parts of gorgon fruits as raw materials according to parts by weight, adding the raw materials into a pulverizer together, and pulverizing the raw materials uniformly to obtain mixed micro powder with the particle size of 10 mu m;
s2, adding the mixed micro powder into deionized water according to a feed liquid ratio of 1:9, heating to 90 ℃, carrying out heat preservation treatment for 3 hours, centrifuging to collect supernatant, controlling the centrifuging speed to be 3000r/min, centrifuging for 18 minutes, carrying out vacuum concentration on the supernatant, then carrying out freeze drying, controlling the vacuum concentration multiple to be 40 times, and obtaining mixed freeze-dried powder, wherein the freeze-drying temperature is-40 ℃, the vacuum degree is 11Pa, and the drying time is 24 hours;
s3, adding the mixed freeze-dried powder into water at 50 ℃ according to a feed-liquid ratio of 1:80, controlling the stirring rotation speed to be 80r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s4, filtering the solution by adopting an 80-mesh filter, then, homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to 6000r/min, controlling the liquid passing speed to 7L/S, centrifuging and filtering the solution after homogenizing and filtering, controlling the centrifuging rotating speed to 3000r/min, centrifuging the solution for 3min, detecting turbidity and sugar, controlling the turbidity to 19, controlling the sugar to 0.45g/100ml, placing the filtered solution at the temperature of 115 ℃, sterilizing the solution for 38S, checking the turbidity and sugar of the mixed solution again after sterilizing, and filling the solution after checking to be qualified to obtain the required red bean water.
Comparative example 5
The application provides a preparation method of red bean water, which adopts the following technical scheme:
the preparation method of the red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, tremella, mushrooms and gorgon fruits, removing impurities, drying the red beans, tremella, mushrooms and gorgon fruits in an environment of 58 ℃ until the water content is 7%, preferably selecting 50 parts of red beans, 20 parts of tremella, 8 parts of mushrooms and 10 parts of gorgon fruits as raw materials according to parts by weight, adding the raw materials into a pulverizer together, and pulverizing the raw materials uniformly to obtain mixed micro powder with the particle size of 10 mu m;
s2, adding the mixed micro powder into deionized water according to a feed liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at 50 ℃, controlling ultrasonic power of 200W and microwave power of 300W, then heating to 90 ℃, performing heat preservation treatment for 3h, centrifuging to collect supernatant, controlling the centrifuging speed to be 3000r/min, centrifuging for 18min, performing vacuum concentration on the supernatant, performing freeze drying, controlling the vacuum concentration multiple to be 40 times, and obtaining mixed freeze-dried powder, wherein the freeze drying temperature is-40 ℃, the vacuum degree is 11Pa, and the drying time is 24 h;
s3, adding the mixed freeze-dried powder into water at 50 ℃ according to a feed-liquid ratio of 1:80, controlling the stirring rotation speed to be 80r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s4, filtering the solution by adopting an 80-mesh filter, then, homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to 6000r/min, controlling the liquid passing speed to 7L/S, detecting turbidity and sugar after homogenizing and filtering, controlling the turbidity to 20, controlling the sugar to 0.47g/100ml, placing the filtered solution at the temperature of 115 ℃, sterilizing for 38S, checking the turbidity and sugar of the mixed solution again after sterilizing, and filling after checking to be qualified, thus obtaining the required red bean water.
Comparative example 6
The application provides a preparation method of red bean water, which adopts the following technical scheme:
the preparation method of the red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, tremella, mushrooms and gorgon fruits, removing impurities, drying the red beans, tremella, mushrooms and gorgon fruits in an environment of 58 ℃ until the water content is 7%, preferably selecting 50 parts of red beans, 20 parts of tremella, 8 parts of mushrooms and 10 parts of gorgon fruits as raw materials according to parts by weight, adding the raw materials into a pulverizer together, and pulverizing the raw materials uniformly to obtain mixed micro powder with the particle size of 10 mu m;
s2, adding the mixed micro powder into deionized water according to a feed liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at 50 ℃, controlling ultrasonic power of 200W and microwave power of 300W, then heating to 90 ℃, performing heat preservation treatment for 3h, centrifuging to collect supernatant, controlling the centrifuging speed to be 3000r/min, centrifuging for 18min, performing vacuum concentration on the supernatant, performing freeze drying, controlling the vacuum concentration multiple to be 40 times, and obtaining mixed freeze-dried powder, wherein the freeze drying temperature is-40 ℃, the vacuum degree is 11Pa, and the drying time is 24 h;
s3, adding the mixed freeze-dried powder into water at 50 ℃ according to a feed-liquid ratio of 1:80, controlling the stirring rotation speed to be 80r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s4, filtering the solution by adopting an 80-mesh filter, performing centrifugal filtration, controlling the centrifugal rotation speed to 3000r/min, controlling the centrifugal time to 3min, detecting turbidity and sugar, controlling the turbidity to 20, controlling the sugar to 0.48g/100ml, placing the filtered solution at the temperature of 115 ℃, sterilizing for 38S, checking the turbidity and sugar of the mixed solution again after the sterilization is finished, and filling after the checking is qualified, thus obtaining the required red bean water.
1. Sensory evaluation
The sensory evaluation is mainly to comprehensively score according to the color, taste, smell and other conditions of the prepared red bean water.
Specifically, 10 professional drink inspection staff who receive sensory test training form an evaluation group by taking the red bean water prepared in examples 1-7 and comparative examples 1-6 as a test sample, comprehensively scoring the color, taste and smell of the red bean water, and selecting average score as final sensory score.
Table 1 Red bean Water sensory evaluation criteria
Table 2 results of sensory evaluation of Red Ormosia Water
As can be seen from table 2 above: the red bean water prepared in the embodiments 1-5 has higher overall comprehensive scores of color, smell and taste, wherein the embodiment 3 has the best comprehensive performance; the red bean flavor of the red bean water prepared in example 6 is not intense, resulting in a red bean water with a lower overall odor score than that of the red bean water prepared in example 1, and the red bean water prepared in example 7 has a lower overall flavor harmony than that of the red bean water prepared in example 1, and thus results in a red bean water with a lower overall odor score. The red bean water prepared in comparative example 1 only has red bean one-taste raw materials, has good color, smell and taste integrity, but has the health care performance which is inferior to that of examples 1-7; in comparative example 2, after the raw materials are extracted, the step of preparing freeze-dried powder is omitted, red bean water is directly prepared, and the color, smell and taste are the lowest in comprehensive performance; comparative examples 3 and 4 were subjected to only one re-extraction procedure, and comparative examples 5 and 6 reduced one re-filtration operation, so that the red bean water composite score obtained in comparative examples 3 to 6 was lower than that of example 1. From example 1 and comparative example 2, it is understood that the whole quality of the red bean water obtained by pulverizing the mixed raw materials into the freeze-dried powder is improved. As is clear from example 1 and comparative examples 3-6, the limitations of the process parameters and process operations in the present application have a certain influence on the overall properties of the red bean water finally obtained.
2. Performance detection
According to the detection standard GB 7101-2015, the sensory properties of the red bean water prepared in the examples 1-7 of the application are detected, and the red bean water prepared in the examples 1-7 of the application is detected to meet the sensory requirements specified by the standard, and is specifically expressed as color (with the color of the product), taste (without peculiar smell), smell (without foreign odor) and state (without foreign matters visible by normal vision, and the liquid beverage state is uniform).
The red bean water prepared in examples 1-7 of the present application was tested for safety performance according to the test standards GB 4789.15-2016 first method, GB 4789.2-2016, GB 4789.10-2016 plate count method, and the following result parameters were obtained as shown in Table 3:
table 3 Red bean water Performance test results
Note that: n is the number of samples to be collected of the same batch of products; c is the maximum allowable number of samples exceeding the value of m; m is a limit value of acceptable levels of microbial/pathogenic indicators; m is the highest safety limit value of the microorganism/pathogenic bacteria index.
From table 3 above, it can be seen that: the red bean water index prepared in the embodiment 1-7 meets the standard requirements of GB 4789.15-2016 first method, GB 4789.2-2016 and GB 4789.10-2016 plate counting method.
3. Abuse and temperature cycling test
Masquerading test: 10 bottles of red bean water prepared in examples 1-7 and comparative examples 1-6 of the present application were respectively divided into two groups of 5 bottles, and the two groups were stored at 4℃and 55℃for 7 days, respectively. And 7 days later, summarizing the change conditions of the appearance, physical and chemical properties and flavor of the product.
Abuse test results: after the red bean water prepared in the examples 1-7, the comparative example 1 and the comparative examples 3-4 is stored for 7 days at the temperature of 4 ℃ and the temperature of 55 ℃, the product has normal appearance, uniform color and no macroscopic precipitation; the product has normal physical and chemical properties, and the sugar degree, turbidity and pH value of the product are not obviously changed; the product has normal flavor, inherent smell and taste of the product, and no peculiar smell. The red bean water prepared in the comparative example 2 and the comparative examples 5-6 has a macroscopic precipitation phenomenon, and the flavor of the product has no obvious change; but the sugar degree is increased by 0.12-0.20%, the pH is reduced by 0.04-0.09, and the turbidity is increased by 0.09-0.23NTU.
And (3) temperature cycle test: taking 5 bottles of red bean water prepared in examples 1-7 and comparative examples 1-6 respectively, and placing the red bean water in an environment of 4 ℃ and 55 ℃ for one day alternately, and repeatedly and alternately three times for 6 days; and (6) summarizing the change conditions of the appearance, physical and chemical properties and flavor of the product after 6 days.
Temperature cycle test results: the red bean water prepared in the examples 1-7, the comparative example 1 and the comparative examples 3-4 is alternately stored for one day at the temperature of 4 ℃ and 55 ℃ respectively, and is repeatedly and alternately stored for three times, and after 6 days, the product has normal appearance, uniform color and luster and no generation of macroscopic sediment; the product has normal physical and chemical properties, and the sugar degree, turbidity and pH value of the product are not obviously changed; the product has normal flavor, inherent smell and taste of the product, and no peculiar smell. The red bean water prepared in the comparative example 2 and the comparative examples 5-6 has a macroscopic precipitation phenomenon, and the flavor of the product has no obvious change; but the sugar degree is increased by 0.13-0.28%, the pH is reduced by 0.03-0.09, and the turbidity is increased by 0.11-0.25NTU.
The above abuse and temperature cycle test can be used to determine that: in comparative example 2, after the raw materials are extracted, the step of preparing the freeze-dried powder is omitted, red bean water is directly prepared, one-time filtration operation is reduced in comparative examples 5 and 6, and the stability and the shelf life of the finally prepared red bean water product are influenced.
4. Clinical efficacy experiment
130 volunteers with symptoms of dyspepsia, abdominal distension, edema of the whole body, diarrhea, cold hands and feet and the like are selected from spleen deficiency patients diagnosed by traditional Chinese medicine, wherein the minimum age is 18 years, the maximum age is 65 years, and the average age is 34.3 years. 130 volunteers were randomly divided into 13 groups of 10 persons each.
The first group of volunteers drink the red bean water prepared in example 1 of the present application, one bottle (500 ml) is drunk daily, the effective rate reaches 50% after 15 days of continuous drinking, and the effective rate reaches 80% after 30 days of continuous drinking.
The second group of volunteers drinks the red bean water prepared in example 2 of the present application, one bottle (500 ml) was drunk daily, the effective rate reached 60% after 15 days of continuous drinking, and the effective rate reached 90% after 30 days of continuous drinking.
The third group of volunteers drink the red bean water prepared in the example 3 of the application, one bottle (500 ml) is drunk every day, the effective rate reaches 60% after 15 days of continuous drinking, and the effective rate reaches 100% after 30 days of continuous drinking.
The fourth group of volunteers drinks the red bean water prepared in example 4 of the present application, one bottle (500 ml) was drunk daily, the effective rate reached 50% after 15 days of continuous drinking, and the effective rate reached 90% after 30 days of continuous drinking.
The red bean water prepared in example 5 of the present application was drunk by a fifth group of volunteers, one bottle (500 ml) was drunk daily, the effective rate reached 40% after 15 days of continuous drinking, and the effective rate reached 80% after 30 days of continuous drinking.
The sixth group of volunteers drinks the red bean water prepared in example 6 of the present application, one bottle (500 ml) was drunk daily, and after 15 days of continuous drinking, the effective rate reached 40%, and after 30 days of continuous drinking, the effective rate reached 70%.
The seventh group of volunteers drinks the red bean water prepared in example 7 of the present application, one bottle (500 ml) was drunk daily, the effective rate reached 30% after 15 days of continuous drinking, and the effective rate reached 60% after 30 days of continuous drinking.
The eighth group of volunteers drunk the red bean water prepared in comparative example 1 of the present application, one bottle (500 ml) per day, and the effective rate reached 30% after 15 days of continuous drinking, and reached 60% after 30 days of continuous drinking.
The ninth group of volunteers drunk the red bean water prepared in comparative example 2 of the present application, and drunk one bottle per day (after 15 days of continuous drinking of 500ml, the effective rate reached 40%, and after 30 days of continuous drinking, the effective rate reached 80%.
The tenth group of volunteers drunk the red bean water prepared in comparative example 3 of the present application, one bottle (500 ml) per day, and the effective rate reached 40% after 15 days of continuous drinking, and reached 70% after 30 days of continuous drinking.
The eleventh group of volunteers drunk the red bean water prepared in comparative example 4 of the present application, and drunk one bottle per day (the effective rate reached 30% after 15 days of continuous drinking of 500ml, and the effective rate reached 60% after 30 days of continuous drinking).
The twelfth group of volunteers drunk the red bean water prepared in comparative example 5 of the present application, one bottle (500 ml) per day, and the effective rate reached 50% after 15 days of continuous drinking, and 80% after 30 days of continuous drinking.
The thirteenth group of volunteers drunk the red bean water prepared in comparative example 6 of the present application, one bottle per day (after 15 days of continuous drinking of 500ml, the effective rate reached 50%, after 30 days of continuous drinking, the effective rate reached 80%.
Note that: the effective rate refers to the proportion of the number of volunteers such as obvious improvement of each group of symptoms, dyspepsia, abdominal distension, disappearance of general edema symptoms, appetite improvement, stool formation, hand and foot warming and the like to the total number of each group of experiments.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.
Claims (7)
1. The preparation method of the red bean water is characterized by comprising the following steps of:
s1, adding 50-70 parts of red beans, 20-28 parts of tremella, 8-12 parts of mushrooms and 10-20 parts of gorgon euryale seeds into a pulverizer together according to parts by weight, and pulverizing uniformly to obtain mixed micro powder with the particle size of 10-100 mu m;
s2, adding the mixed micro powder into deionized water according to a feed liquid ratio of 1:9-13, performing ultrasonic microwave extraction for 20-40min at a temperature of 50-70 ℃, then heating to 90-100 ℃, performing heat preservation for 3-5h, centrifuging to collect supernatant, performing vacuum concentration on the supernatant, and performing freeze drying to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at 50-70 ℃ according to a feed-liquid ratio of 1:80-120, and controlling the stirring rotation speed to be 80-120
120r/min, stirring until the mixture is completely dissolved, and standing until the foam is eliminated to obtain a solution for later use;
s4, filtering the solution, detecting turbidity and sugar, controlling the turbidity to be less than 20 and the sugar to be less than 0.5g/100ml, placing the filtered solution at the temperature of 115 ℃, sterilizing for 38-50S, checking the turbidity and sugar of the mixed solution again after sterilization, and filling after checking to be qualified to obtain the required red bean water;
the filtering process in step S4 specifically includes the following steps: filtering by adopting a filter with 80-120 meshes, then, homogenizing and filtering by a homogenizer, controlling the rotation speed of the homogenizer to 6000-10000r/min, the liquid passing speed to 7-15L/s, centrifuging and filtering after homogenizing and filtering, and controlling the centrifuging rotation speed to 3000-5000r/min, wherein the centrifuging time is 3-8 min;
and in the step S2, the vacuum concentration multiple is 40-60 times, the freeze drying temperature is-40 to-30 ℃, the vacuum degree is 11-15Pa, and the drying time is 24-40 hours.
2. The preparation method of red bean water according to claim 1, wherein the raw materials in the step S1 are pretreated, and specifically comprise washing, removing impurities and drying under the environment of 58-70 ℃ until the water content is less than or equal to 7%.
3. The preparation method of red bean water according to claim 1, wherein the raw materials in the step S1 comprise 55-65 parts of red bean, 22-26 parts of tremella, 9-11 parts of lentinus edodes and 12-18 parts of gorgon euryale seed.
4. The method for preparing red bean water according to claim 1, wherein the raw materials in the step S1 include 60 parts of red bean, 24 parts of tremella, 10 parts of lentinus edodes and 15 parts of gorgon euryale seed.
5. The method for preparing red bean water according to claim 1, wherein the ultrasonic microwave extraction conditions in the step S2 are specifically: the ultrasonic power is 200-400W, and the microwave power is 300-500W.
6. The method for preparing red bean water according to claim 1, wherein the centrifugation conditions in the step S2 are specifically: the centrifugal speed is 3000-4000r/min, and the centrifugal time is 18-25min.
7. The method for preparing red bean water according to claim 1, wherein the filling in step S4 is performed by selecting high-temperature direct filling or cooling and then filling according to the packaging material requirement.
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