CN114451506A - Functional composite beverage formula and production process thereof - Google Patents

Functional composite beverage formula and production process thereof Download PDF

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Publication number
CN114451506A
CN114451506A CN202210160423.4A CN202210160423A CN114451506A CN 114451506 A CN114451506 A CN 114451506A CN 202210160423 A CN202210160423 A CN 202210160423A CN 114451506 A CN114451506 A CN 114451506A
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China
Prior art keywords
vitamin
minutes
chinese yam
filtrate
meat
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Pending
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CN202210160423.4A
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Chinese (zh)
Inventor
韦东
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Individual
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Individual
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Priority to CN202210160423.4A priority Critical patent/CN114451506A/en
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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
    • A23L2/52—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
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • 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 functional compound drink formula and a production process thereof, wherein the functional compound drink is prepared from the following components: the fish meat, the turtle meat, the Chinese yam, the sealwort, the spina date seed, the edible salt, the sodium citrate, the vitamins, the nicotinic acid, the catalase, the glycoprotein and the distilled water are prepared from the following components in parts by mass: 400 g of fish meat, 500 g of tortoise 400, 40-60 g of spina date seed, 10-25 g of Chinese yam, 55-70 g of rhizoma polygonati, 40-60 g of edible salt, 60-80 g of sodium citrate, 1-2 g of nicotinic acid, 0.003 g of vitamin, 0.003 g of catalase and 20-40 g of glycoprotein, wherein the vitamin is specifically vitamin C and vitamin B12, and the ratio of the vitamin C to the vitamin B12 is 1: 1. The invention has obvious anti-aging health care function, can assist in treating various diseases, has good taste, and is simple to process and manufacture and easy to operate.

Description

Functional composite beverage formula and production process thereof
Technical Field
The invention relates to the technical field of functional drinks, in particular to a formula of a functional compound drink and a production process thereof.
Background
The functional beverage is a beverage which can regulate the functions of human bodies to a certain extent by adjusting the components and content proportion of nutrients in the beverage. According to the classification of the related information on functional drinks, the functional drinks in a broad sense are considered to include sports drinks, energy drinks and drinks with health care effects.
The taste of the existing health-care drink is greatly different from that of the conventional drink, the drink has larger traditional Chinese medicine taste and poor taste, and the appetite of a user is influenced by more nourishing substances in the health-care drink.
Disclosure of Invention
The invention aims to provide a functional compound drink formula and a production process thereof so as to solve the technical problems.
In order to solve the technical problems, the invention adopts the following technical scheme:
a functional compound beverage formula is prepared from the following components: the fish meat, the turtle meat, the Chinese yam, the sealwort, the spina date seed, edible salt, sodium citrate, vitamins, nicotinic acid, catalase, glycoprotein and distilled water, wherein the fish meat, the turtle meat, the Chinese yam, the sealwort, the spina date seed, the edible salt, the sodium citrate, the vitamins, the nicotinic acid, the catalase, the glycoprotein and the distilled water comprise the following components in parts by mass: 400 g of fish meat, 500 g of tortoise 400, 40-60 g of spina date seed, 10-25 g of Chinese yam, 55-70 g of rhizoma polygonati, 40-60 g of edible salt, 60-80 g of sodium citrate, 1-2 g of nicotinic acid, 0.003 g of vitamin, 0.003 g of catalase and 20-40 g of glycoprotein.
Preferably: the vitamins are vitamin C and vitamin B12, and the ratio of vitamin C to vitamin B12 is 1: 1.
Preferably: the fish meat is fresh body obtained by removing head, tail, skin, bone and viscera of fresh carp bighead carp or carp silver carp.
Preferably: the tortoise meat is prepared by removing shell, plate, bone and viscera from fresh yellow larynx tortoise or yellow edge shell-closing tortoise.
A production process of a functional composite beverage comprises the following steps:
A. processing spina date seeds, cleaning the spina date seeds, draining, adding 400 g of edible ethanol with the concentration of 90-95% per 100 g, soaking for 30-40 days, and filtering to obtain filtrate for later use;
B. processing the Chinese yam, namely cleaning, draining and crushing the Chinese yam, adding 400 g of edible ethanol with the concentration of 90-95% into 100 g of the Chinese yam, soaking for 30-40 days, and filtering to obtain filtrate for later use;
C. preparing an extracting solution, wherein the extracting solution is an aqueous solution prepared from sodium citrate, edible salt and distilled water according to the weight percentage of 5-10:2-5: 120-180;
D. preparing a fish extract, namely adding 300 g of extracting solution into each 100 g of fresh fish, mashing to obtain a crushing solution, adding 600 g of extracting solution into the crushing solution, leaching for 25-35 minutes, and standing for 25-35 minutes to obtain homogenate;
E. preparing a tortoise extract, adding 300 g of extracting solution into each 100 g of fresh tortoise meat, mashing into a crushing solution, adding 600 g of extracting solution into the crushing solution, leaching for 25-35 minutes, and standing for 25-35 minutes to obtain homogenate;
F. processing rhizoma Polygonati, cleaning slices with crude rhizoma Polygonati, adding 90-l10 ml of distilled water, boiling for 20-40 min, and filtering while hot to obtain filtrate;
G. adding the filtrate obtained in the step F into a mixing tank for heating, adding the fish extract obtained in the step D at a constant speed in the heating process, stirring, boiling for 20-40 minutes, and decocting with slow fire for 10-15 minutes;
H. adding the filtrate obtained in the step A, the filtrate obtained in the step B and the turtle extract obtained in the step E into a mixing tank in sequence, stirring and mixing uniformly, and filtering while hot to obtain a filtrate;
I. and D, sequentially adding vitamins, nicotinic acid, catalase and glycoprotein into the filtrate prepared in the step H, stirring to dissolve, cooling, canning and sterilizing.
Preferably: and step I, adding purified water to a required volume after sequentially adding vitamins, nicotinic acid, catalase and glycoprotein to dissolve, and uniformly mixing.
Preferably: and (3) sterilizing by adopting a sterilization cabinet in the step I, wherein the sterilization temperature is 110 ℃, and the sterilization time is 10 minutes.
The invention has the beneficial effects that:
1. the turtle extract and the fish extract in the functional compound beverage mainly contain active polypeptide, fish DNA and SOD enzyme, can promote the division of regenerative cells and the secretion of SOD enzyme of human bodies under the action of reducing the differentiation and aging speed of the cells, and the SOD enzyme can eliminate harmful substances generated in the metabolism process of organisms.
3. The rhizoma dioscoreae is added into the functional compound drink based on the effects of tonifying kidney and resisting aging and removing blood fishy smell, the rhizoma polygonati added into the functional compound drink has the effect of nourishing spleen yin and is mainly used as a flavoring agent, the addition of the spina date seeds not only has the function of flavoring, but also has the effects of tonifying spleen and stimulating appetite, relieving dyspepsia and nourishing heart, soothing nerves and arresting sweating, and the taste of the drink is improved.
3. The production process provided by the invention is simple in processing and manufacturing flow, convenient to operate and capable of effectively controlling the production cost.
Detailed Description
The present invention will be further described with reference to specific embodiments for the purpose of facilitating an understanding of technical means, characteristics of creation, objectives and functions realized by the present invention, but the following embodiments are only preferred embodiments of the present invention, and are not intended to be exhaustive. Based on the embodiments in the implementation, other embodiments obtained by those skilled in the art without any creative efforts belong to the protection scope of the present invention.
Specific embodiments of the present invention are described below.
Example 1
A functional compound beverage formulation, 300 grams of fish, 400 grams of tortoise, 40 grams of spina date seed, 10 grams of Chinese yam, 55 grams of rhizoma polygonati, 50 grams of edible salt, 80 grams of sodium citrate, 1 gram of nicotinic acid, 0.003 gram of vitamin, 0.003 gram of catalase, 20 grams of glycoprotein, its production is divided into several following steps;
A. cleaning semen Ziziphi Spinosae 40, draining, adding 95% edible ethanol 150 g, soaking for 35 days, and filtering to obtain filtrate;
B. processing the Chinese yam, namely cleaning, draining and crushing the Chinese yam, adding 35 g of edible ethanol with the concentration of 95% into each 100 g of the Chinese yam, soaking for 35 days, and filtering to obtain filtrate for later use;
C. 80 g of sodium citrate, 50 g of edible salt and 6170 g of edible salt are respectively prepared into 6300 g of aqueous solution;
D. taking 300 g of fresh body obtained by removing head, tail, skin, bone and viscera of fresh carp bighead carp or carp of carp, adding 900 g of extracting solution, mashing into crushing solution, adding 1800 g of extracting solution into the crushing solution, leaching for 30 minutes, and standing for 30 minutes to obtain homogenate;
E. taking 400 g of fresh body of yellow-throat water turtle or yellow-margined box turtle after shells, plates, bones and internal organs are removed, adding 1200 g of extracting solution, mashing into crushing solution, adding 2400 g of extracting solution into the crushing solution, leaching for 30 minutes, and standing for 30 minutes to obtain homogenate;
F. taking 55 g of rhizoma polygonati, cleaning, slicing, adding 100 g of distilled water, boiling for 30 minutes, and filtering while the solution is hot to obtain filtrate for later use;
G. adding the filtrate obtained in the step F into a mixing tank for heating, adding the fish extract obtained in the step D at a constant speed in the heating process, stirring, boiling for 20-40 minutes, and decocting with slow fire for 10-15 minutes;
H. adding the filtrate obtained in the step A, the filtrate obtained in the step B and the turtle extract obtained in the step E into a mixing tank in sequence, stirring and mixing uniformly, and filtering while hot to obtain a filtrate;
I. and D, sequentially adding vitamins, nicotinic acid, catalase and glycoprotein into the filtrate prepared in the step H, stirring to dissolve, cooling, canning and sterilizing.
The turtle extract and the fish extract in the functional compound drink mainly contain active polypeptide, fish DNA and SOD enzyme, can promote the division of regenerative cells, reduce the differentiation and aging speed of the cells, and also can promote the secretion of SOD enzyme of human bodies, and the SOD enzyme can eliminate harmful substances generated in the metabolism process of organisms.
The rhizoma dioscoreae added into the functional compound beverage is based on the effects of tonifying kidney and resisting aging and removing blood fishy smell of the rhizoma dioscoreae, and the rhizoma polygonati added into the functional compound beverage has the effect of tonifying spleen yin and is mainly used as a flavoring agent.
The spina date seed added into the functional composite beverage has the effects of seasoning, invigorating spleen, stimulating appetite, promoting digestion, resolving stagnation, nourishing heart, calming nerves and arresting sweating.
The catalase added into the functional composite drink is not only used for removing hydrogen peroxide generated or remained after disinfection, sterilization, bleaching and processing of foods, food ingredients, food additives and the like, but also can be matched with SOD enzyme reaction in a human body after drinking.
The protein sugar added into the functional compound beverage is a flavoring agent. The aspartame not only has high and pure sweet taste, but also can not react with other effective components after long-term storage,
is beneficial to the storage of the medicine. At the same time, the components of the aspartame, namely aspartic acid and phenylalanine, can be used as a nutritional supplement of the product.
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, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (7)

1. A functional compound beverage formula is characterized in that: the functional compound beverage is prepared from the following components: the fish meat, the turtle meat, the Chinese yam, the sealwort, the spina date seed, edible salt, sodium citrate, vitamins, nicotinic acid, catalase, glycoprotein and distilled water, wherein the fish meat, the turtle meat, the Chinese yam, the sealwort, the spina date seed, the edible salt, the sodium citrate, the vitamins, the nicotinic acid, the catalase, the glycoprotein and the distilled water comprise the following components in parts by mass: 400 g of fish meat, 500 g of tortoise 400, 40-60 g of spina date seed, 10-25 g of Chinese yam, 55-70 g of rhizoma polygonati, 40-60 g of edible salt, 60-80 g of sodium citrate, 1-2 g of nicotinic acid, 0.003 g of vitamin, 0.003 g of catalase and 20-40 g of glycoprotein.
2. The functional composite beverage formulation according to claim 1, wherein: the vitamins are vitamin C and vitamin B12, and the ratio of vitamin C to vitamin B12 is 1: 1.
3. The functional composite beverage formulation according to claim 1, wherein: the fish meat is fresh body obtained by removing head, tail, skin, bone and viscera of fresh carp bighead carp or carp silver carp.
4. The functional composite beverage formulation according to claim 1, wherein: the tortoise meat is prepared by removing shell, plate, bone and viscera from fresh yellow larynx tortoise or yellow edge shell-closing tortoise.
5. Process for the production of a functional composite drink according to claims 1-4, characterized in that: the method comprises the following steps:
A. processing spina date seeds, cleaning the spina date seeds, draining, adding 400 g of edible ethanol with the concentration of 90-95% per 100 g, soaking for 30-40 days, and filtering to obtain filtrate for later use;
B. processing the Chinese yam, namely cleaning, draining and crushing the Chinese yam, adding 300-400 g of 90-95% edible ethanol per 100 g of the Chinese yam, soaking for 30-40 days, and filtering to obtain filtrate for later use;
C. preparing an extracting solution, wherein the extracting solution is an aqueous solution prepared from sodium citrate, edible salt and distilled water according to the weight percentage of 5-10:2-5: 120-180;
D. preparing a fish extract, namely adding 300 g of extracting solution into each 100 g of fresh fish, mashing to obtain a crushing solution, adding 600 g of extracting solution into the crushing solution, leaching for 25-35 minutes, and standing for 25-35 minutes to obtain homogenate;
E. preparing a tortoise extract, adding 300 g of extracting solution into each 100 g of fresh tortoise meat, mashing into a crushing solution, adding 600 g of extracting solution into the crushing solution, leaching for 25-35 minutes, and standing for 25-35 minutes to obtain homogenate;
F. processing rhizoma Polygonati, cleaning and slicing rhizoma Polygonati, adding 90-l10 ml distilled water, boiling for 20-40 min, and filtering to obtain filtrate;
G. adding the filtrate obtained in the step F into a mixing tank for heating, adding the fish extract obtained in the step D at a constant speed in the heating process, stirring, boiling for 20-40 minutes, and decocting with slow fire for 10-15 minutes;
H. adding the filtrate obtained in the step A, the filtrate obtained in the step B and the turtle extract obtained in the step E into a mixing tank in sequence, stirring and mixing uniformly, and filtering while hot to obtain a filtrate;
I. and D, sequentially adding vitamins, nicotinic acid, catalase and glycoprotein into the filtrate prepared in the step H, stirring to dissolve, cooling, canning and sterilizing.
6. The process for producing a functional composite beverage according to claim 5, wherein: and step I, adding purified water to a required volume after sequentially adding vitamins, nicotinic acid, catalase and glycoprotein to dissolve, and uniformly mixing.
7. The process for the production of a functional composite drink according to claim 5, characterized in that: and (3) sterilizing by adopting a sterilization cabinet in the step I, wherein the sterilization temperature is 110 ℃, and the sterilization time is 10 minutes.
CN202210160423.4A 2022-02-22 2022-02-22 Functional composite beverage formula and production process thereof Pending CN114451506A (en)

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Application Number Priority Date Filing Date Title
CN202210160423.4A CN114451506A (en) 2022-02-22 2022-02-22 Functional composite beverage formula and production process thereof

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Application Number Priority Date Filing Date Title
CN202210160423.4A CN114451506A (en) 2022-02-22 2022-02-22 Functional composite beverage formula and production process thereof

Publications (1)

Publication Number Publication Date
CN114451506A true CN114451506A (en) 2022-05-10

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103230062A (en) * 2013-05-08 2013-08-07 盘锐伦 Composite functional drink, and preparation method and application thereof
CN109364236A (en) * 2018-09-12 2019-02-22 陈亮 A kind of rhizoma polygonati protein peptides beverage formulation and its preparation process
CN109430597A (en) * 2018-10-11 2019-03-08 韩志华 Rhizoma polygonati protein peptides drink and preparation method thereof
CN109527313A (en) * 2018-12-18 2019-03-29 西藏民族大学 A kind of functional beverage and preparation method thereof can be relieved vision and physical fatigue
CN111567708A (en) * 2020-04-11 2020-08-25 湖南长彤生物科技有限责任公司 Preparation method of Chinese yam and rhizoma polygonati compound beverage

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103230062A (en) * 2013-05-08 2013-08-07 盘锐伦 Composite functional drink, and preparation method and application thereof
CN109364236A (en) * 2018-09-12 2019-02-22 陈亮 A kind of rhizoma polygonati protein peptides beverage formulation and its preparation process
CN109430597A (en) * 2018-10-11 2019-03-08 韩志华 Rhizoma polygonati protein peptides drink and preparation method thereof
CN109527313A (en) * 2018-12-18 2019-03-29 西藏民族大学 A kind of functional beverage and preparation method thereof can be relieved vision and physical fatigue
CN111567708A (en) * 2020-04-11 2020-08-25 湖南长彤生物科技有限责任公司 Preparation method of Chinese yam and rhizoma polygonati compound beverage

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Application publication date: 20220510