CN114514969A - Preparation method of red wolfberry fruit beverage - Google Patents
Preparation method of red wolfberry fruit beverage Download PDFInfo
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- CN114514969A CN114514969A CN202011313424.5A CN202011313424A CN114514969A CN 114514969 A CN114514969 A CN 114514969A CN 202011313424 A CN202011313424 A CN 202011313424A CN 114514969 A CN114514969 A CN 114514969A
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- chrysanthemum
- deionized water
- lycium ruthenicum
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 23
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 18
- 235000015459 Lycium barbarum Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000241838 Lycium barbarum Species 0.000 title claims abstract 3
- 235000013399 edible fruits Nutrition 0.000 title description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000002386 leaching Methods 0.000 claims abstract description 25
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 23
- 235000012907 honey Nutrition 0.000 claims abstract description 23
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 18
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 18
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 18
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 18
- 239000002131 composite material Substances 0.000 claims abstract description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 11
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 claims abstract description 11
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000001685 glycyrrhizic acid Substances 0.000 claims abstract description 11
- 229960004949 glycyrrhizic acid Drugs 0.000 claims abstract description 11
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000019410 glycyrrhizin Nutrition 0.000 claims abstract description 11
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 11
- 239000001814 pectin Substances 0.000 claims abstract description 11
- 229920001277 pectin Polymers 0.000 claims abstract description 11
- 235000010987 pectin Nutrition 0.000 claims abstract description 11
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 11
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 11
- 239000001509 sodium citrate Substances 0.000 claims abstract description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 11
- 239000000230 xanthan gum Substances 0.000 claims abstract description 11
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 11
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 11
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 11
- 235000001727 glucose Nutrition 0.000 claims abstract description 5
- 235000011083 sodium citrates Nutrition 0.000 claims abstract description 5
- 241000723353 Chrysanthemum Species 0.000 claims description 22
- 239000008367 deionised water Substances 0.000 claims description 16
- 229910021641 deionized water Inorganic materials 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 241000169546 Lycium ruthenicum Species 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 8
- 108010059820 Polygalacturonase Proteins 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000009924 canning Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 230000001376 precipitating effect Effects 0.000 claims 1
- 229960001790 sodium citrate Drugs 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 230000001502 supplementing effect Effects 0.000 claims 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 4
- 235000015165 citric acid Nutrition 0.000 abstract description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 244000241872 Lycium chinense Species 0.000 description 15
- 235000009508 confectionery Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000628997 Flos Species 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000000967 suction filtration Methods 0.000 description 2
- 241000256837 Apidae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000024346 drought recovery Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The application discloses a preparation method of a red wolfberry composite beverage. The medlar beverage is prepared from raw pulp obtained by thermally crushing medlar, honey, chrysanthemum leaching liquor, glucose, citric acid, sodium citrate, pectin, sodium carboxymethylcellulose, xanthan gum, glycyrrhizic acid, edible honey essence and the balance of water.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a red wolfberry composite beverage and a preparation process thereof.
Background
Medlar is one of ten major longgao drugs, and since ancient times, Gansu is the excellent production place of medlar. "Qianjin pterygoid": the one with sweet state is true and the one with thick leaves is true. In general, out of Hexi counties. Fresh fruits of Gansu red medlar are full, bright in color, large in dry fruit grain, soft in texture, thick in flesh, few in seeds and have the unique taste of medlar.
Honey is a natural sweet substance obtained by honey bees from flowers of flowering plants through full brewing in a honeycomb. The smell is fragrant and rich, and the taste is pure and sweet.
The chrysanthemum is a short-day plant and can bloom in advance under short day. Preference to sunlight, contraindication to shade, drought tolerance and water logging. It is fond of warm and humid climate, but it is also cold resistant, and the rhizome can overwinter underground in severe winter. Has the effects of cooling, reducing pathogenic fire, moistening throat and the like, and is very popular.
The medlar is widely applied to health care products at present, but a popular beverage which can nourish the body and protect the health and is relatively friendly to people is very short in the more extensive fast-digestion product market. The invention has the advantages of natural health preserving, health and lipid lowering. Zha gen Gansu, a special local specialty in northwest. The special characteristics of tonifying qi and blood, nourishing kidney and protecting liver. The ready-made medlar beverage can be bought from the beverage vending machine or a retail store, the time for making water by the user is saved, the medlar beverage can enjoy different tastes elaborately prepared by product developers, the health preserving effect is achieved in different health collocations, and the medlar beverage has a very wide drinking and purchasing scene.
Disclosure of Invention
The invention aims to provide a red wolfberry composite beverage. The method comprises the steps of carrying out thermal crushing on the red medlar, carrying out extraction on the chrysanthemum to obtain main effective components, and adding honey and other seasoning, so that the medlar is sweet and soft in taste, rich in unique fragrance, natural in health preservation, convenient and healthy.
In order to achieve the purpose, the invention adopts the following technical scheme: according to the mass percentage: 10-15% of medlar juice, 6-9% of honey, 3-5% of chrysanthemum leaching liquor, 4-7% of glucose, 0.08-0.14% of citric acid, 0.1-0.2% of sodium citrate, 0.15-0.22% of pectin, 0.1-0.14% of sodium carboxymethylcellulose, 0.02-0.05% of xanthan gum, 0.01-0.015% of glycyrrhizic acid, 0.01-0.02% of flavoring essence honey and the balance of water.
Preferably, the red wolfberry composite beverage comprises the following components in parts by weight:
12% of medlar juice, 7% of honey, 3% of chrysanthemum leaching liquor, 4% of glucose, 0.08% of citric acid, 0.1% of sodium citrate, 0.15% of pectin, 0.1% of sodium carboxymethylcellulose, 0.02% of xanthan gum, 0.01% of glycyrrhizic acid, 0.01% of edible honey essence and the balance of water.
Preferably, the red wolfberry composite beverage comprises the following components in parts by weight:
15% of medlar juice, 9% of honey, 5% of chrysanthemum leaching liquor, 7% of glucose, 0.14% of citric acid, 0.2% of sodium citrate, 0.22% of pectin, 0.14% of sodium carboxymethylcellulose, 0.05% of xanthan gum, 0.015% of glycyrrhizic acid, 0.02% of edible honey essence and the balance of water.
Preferably, the preparation method of the lycium ruthenicum composite beverage comprises the following steps:
1) cleaning fructus Lycii, and pulverizing flos Chrysanthemi;
2) mixing the red Chinese wolfberry in the step 1) with deionized water at 50-60 ℃ according to a material-liquid ratio of 1:6, crushing, carrying out enzymolysis for 15-25min, and then homogenizing to obtain red Chinese wolfberry juice for later use;
3) crushing the chrysanthemum in the step 1), adding 3 times of deionized water, adding pectinase at 50 ℃ for soaking and enzymolysis for 30min, then leaching at 90 ℃ at constant temperature for 30min, leaching for three times, and mixing leaching solutions for three times to obtain a chrysanthemum leaching solution;
4) uniformly mixing the lycium ruthenicum juice in the step 2), the chrysanthemum leaching liquor in the step 3) and other raw materials of honey, glucose, citric acid, sodium citrate, pectin, sodium carboxymethylcellulose, xanthan gum, glycyrrhizic acid, edible honey essence and deionized water according to the mass ratio of the components, fully stirring, standing for 60min at 50 ℃, filtering to remove precipitates, sterilizing at high temperature for 20min, and aseptically canning.
Detailed Description
The present invention will be further explained with reference to specific practical examples.
Example 1
The red wolfberry composite beverage comprises the following components in parts by weight:
120g of medlar juice, 70g of honey, 30g of chrysanthemum leaching liquor, 40g of glucose, 0.8g of citric acid, 1g of sodium citrate, 1.5g of pectin, 1g of sodium carboxymethylcellulose, 0.2g of xanthan gum, 0.1g of glycyrrhizic acid, 0.1g of edible honey essence and the balance of water.
A preparation method of a red wolfberry composite beverage comprises the following steps:
1) cleaning fructus Lycii, and pulverizing flos Chrysanthemi;
2) mixing the red Chinese wolfberry in the step 1) with deionized water at 55 ℃ according to a material-liquid ratio of 1:6, crushing, carrying out enzymolysis for 20min, and then homogenizing to obtain red Chinese wolfberry juice for later use;
3) crushing the chrysanthemum in the step 1), adding 3 times of deionized water, adding pectinase at 50 ℃ for soaking and enzymolysis for 30min, then leaching at 90 ℃ at constant temperature for 30min, leaching for three times, and mixing leaching solutions for three times to obtain a chrysanthemum leaching solution;
4) uniformly mixing the lycium ruthenicum juice obtained in the step 2), the chrysanthemum leaching liquor obtained in the step 3) and other raw materials of honey, glucose, citric acid, sodium citrate, pectin, sodium carboxymethylcellulose, xanthan gum, glycyrrhizic acid, edible honey essence and deionized water according to the mass ratio of the components, fully stirring, standing for 60min at 50 ℃, performing suction filtration to remove precipitates, sterilizing at high temperature for 20min, and then performing aseptic canning.
Example 2
The red wolfberry composite beverage comprises the following components in parts by weight:
150g of medlar juice, 90g of honey, 50g of chrysanthemum leaching liquor, 70g of glucose, 1.4g of citric acid, 2g of sodium citrate, 2.2g of pectin, 1.4g of sodium carboxymethylcellulose, 0.5g of xanthan gum, 0.15g of glycyrrhizic acid, 0.2g of edible honey essence and the balance of water.
A preparation method of a red wolfberry composite beverage comprises the following steps:
1) cleaning fructus Lycii, and pulverizing flos Chrysanthemi;
2) mixing the red Chinese wolfberry in the step 1) with deionized water at 55 ℃ according to a material-liquid ratio of 1:6, crushing, carrying out enzymolysis for 20min, and then homogenizing to obtain red Chinese wolfberry juice for later use;
3) crushing the chrysanthemum in the step 1), adding 3 times of deionized water, adding pectinase at 50 ℃ for soaking and enzymolysis for 30min, then leaching at 90 ℃ at constant temperature for 30min, leaching for three times, and mixing leaching solutions for three times to obtain a chrysanthemum leaching solution;
4) uniformly mixing the lycium ruthenicum juice obtained in the step 2), the chrysanthemum leaching liquor obtained in the step 3) and other raw materials of honey, glucose, citric acid, sodium citrate, pectin, sodium carboxymethylcellulose, xanthan gum, glycyrrhizic acid, edible honey essence and deionized water according to the mass ratio of the components, fully stirring, standing for 60min at 50 ℃, performing suction filtration to remove precipitates, sterilizing at high temperature for 20min, and then performing aseptic canning.
Claims (3)
1. The preparation method of the red wolfberry composite beverage is characterized by comprising the following components in parts by weight:
the total weight of the raw materials is 1000 kg. The composition of each part is as follows:
100 kg-150 kg of lycium ruthenicum juice, 60 kg-90 kg of honey, 30 kg-50 kg of chrysanthemum extract, 40 kg-70 kg of glucose, 0.8 kg-1.4 kg of citric acid, 1 kg-2 kg of sodium citrate, 1.5 kg-2.2 kg of pectin, 1.0 kg-1.4 kg of sodium carboxymethylcellulose, 0.2 kg-0.5 kg of xanthan gum, 0.1 kg-0.15 kg of glycyrrhizic acid and 0.1 kg-0.2 kg of edible honey essence to 1000kg of deionized water.
2. The preparation method of the lycium ruthenicum composite beverage according to claim 1, characterized by comprising the following steps:
(1) cleaning fructus Lycii, adding deionized water, crushing at a weight ratio of 1:6-8, water temperature of 50-60 deg.C, adding appropriate amount of pectinase for enzymolysis for 15-25min, adding into beater, crushing, and homogenizing to obtain fructus Lycii juice;
(2) cleaning and crushing chrysanthemum, and mixing the raw materials according to a material-liquid ratio of 1: 3, adding deionized water, stirring uniformly, adding pectinase, standing for 30min at 50 ℃, then leaching at constant temperature of 90 ℃ for 30min for three times, and mixing three leaching liquors to obtain a chrysanthemum leaching liquor;
(3) sequentially adding the medlar juice and the chrysanthemum leaching liquor into a blending tank according to the mass ratio in the claim 1;
(4) adding 1/4 parts by weight of deionized water and 50-70 deg.C hot water into a dissolving tank with stirring function, and adding Mel, glucose, pectin, sodium carboxymethylcellulose, xanthan gum, sodium citrate, and glycyrrhizic acid under stirring. Stirring for 20-30min, and adding the mixed solution into the blending tank in the step (4);
(5) dissolving citric acid in deionized water with the total weight of 1/8 deionized water, and adding into the preparation tank in the step (4);
(6) performing constant volume operation, and supplementing deionized water to the blending tank in the step (4) until the target weight is reached
(7) Adding the edible honey essence into the blending tank in the step (4) and stirring for 10-15 min;
(8) filtering, precipitating, homogenizing under 20-35Mpa for 2-3 times;
(9) and (4) carrying out final sterilization operation on the homogenized beverage, and carrying out aseptic canning to finally obtain a finished product of the lycium ruthenicum composite beverage.
3. The method for preparing the lycium ruthenicum composite beverage according to claim 2, wherein the lycium ruthenicum in the step (1) is sun-dried lycium ruthenicum or freeze-dried lycium ruthenicum; the chrysanthemum in the step (2) is dried chrysanthemum which is fully dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011313424.5A CN114514969A (en) | 2020-11-20 | 2020-11-20 | Preparation method of red wolfberry fruit beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011313424.5A CN114514969A (en) | 2020-11-20 | 2020-11-20 | Preparation method of red wolfberry fruit beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114514969A true CN114514969A (en) | 2022-05-20 |
Family
ID=81594373
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| Application Number | Title | Priority Date | Filing Date |
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| CN202011313424.5A Pending CN114514969A (en) | 2020-11-20 | 2020-11-20 | Preparation method of red wolfberry fruit beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116251154A (en) * | 2023-04-04 | 2023-06-13 | 六安康顺堂石斛有限公司 | Dendrobium nobile freeze-dried powder processing method |
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2020
- 2020-11-20 CN CN202011313424.5A patent/CN114514969A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116251154A (en) * | 2023-04-04 | 2023-06-13 | 六安康顺堂石斛有限公司 | Dendrobium nobile freeze-dried powder processing method |
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