CN115176949A

CN115176949A - Pear juice health-care beverage and preparation method thereof

Info

Publication number: CN115176949A
Application number: CN202210825898.0A
Authority: CN
Inventors: 张新立
Original assignee: Individual
Current assignee: Individual
Priority date: 2022-07-14
Filing date: 2022-07-14
Publication date: 2022-10-14

Abstract

The invention discloses a pear juice health-care beverage and a preparation method thereof, and particularly relates to the field of food processing. The pear juice health beverage comprises pear, ginger, jujube, medlar, ganoderma lucidum spore powder, plant active peptide and honey. According to the invention, the pears and the gingers are organically combined, the pears have very high nutritional value, are sweet in taste and tasty in juice, and are deeply favored by people, and the prepared mixed ginger Dangshan pear composite juice combines the effects of antioxidation, cancer inhibition and the like of the gingers with the effects of clearing heat, reducing phlegm and promoting digestion of the snow pears, so that the taste requirements of consumers can be met, and the nutritional values of the pears and the gingers can be combined. According to the invention, the ganoderma lucidum spore powder and the plant active peptide are added into the pear juice, so that the nutritional value of the pear juice is enriched, and the medicinal and edible purposes are achieved.

Description

Pear juice health-care beverage and preparation method thereof

Technical Field

The invention relates to the field of food processing, in particular to a pear juice health-care beverage and a preparation method thereof.

Background

With the continuous improvement of the living standard of people, the diet is increasingly rich, modern people ' eat no food, pursue to eat ' good ', drink ' good ', become fashionable, have unbalanced nutrition intake, are relative to protein and fat intake, and dietary fiber, vitamin and mineral substance intake are insufficient, eat ' good ', drink ' good ', do not bring happiness but bring troubles to people. The population suffering from obesity, diabetes, hypertension and hyperlipidemia is increasing, and various diseases are accompanied and attacked. In particular, modern people only pursue high-protein and high-fat intake, do not pay attention to nutrition and health preservation, and do not pay attention to diet therapy and nutrition and health preservation to treat various diseases, so that the problem that the diseases are eaten from the entrance is solved.

The pear is the third fruit in China, and the variety and the resource of the pear are very rich in China. The pear juice has full fruits, high water content and high sugar content, wherein the sugar mainly comprises soluble sugar such as fructose, glucose, cane sugar and the like, and contains various organic acids, so the pear juice has moderate sour and sweet taste and comfortable fragrance. In terms of traditional Chinese medicine, the pear juice is cool and sweet, enters the lung, has the effects of promoting the production of body fluid to quench thirst, inducing diuresis to reduce edema, beautifying and protecting skin, eliminating phlegm and relieving cough and the like, weak people and old people can obtain water and nutrition from the pear juice, and hepatitis patients can promote appetite and help digestion by eating the pear juice. Dangshan pear has the characteristics of large fruit, yellow, bright and beautiful appearance, thin peel and much juice, and crisp pulp is the reason of the Dangshan pear. The taste is sour and sweet, the contained water is quite abundant, and the contents of nutrient substances such as sugar, water, iron, phosphorus and the like are also quite considerable.

However, pear juice beverages on the market have the problems of single taste and poor stability; meanwhile, industrial waste gas, automobile exhaust, second-hand smoke and the like continuously stimulate the lung health of a human body in recent years; therefore, the pear juice beverage with better taste and the function of clearing away the lung-heat is urgently found.

Disclosure of Invention

Therefore, the invention provides a pear juice health-care beverage and a preparation method thereof, and aims to solve the problem that the existing pear juice beverage is single in taste.

In order to achieve the above purpose, the invention provides the following technical scheme:

according to one aspect of the invention, the pear juice health-care beverage comprises pears, gingers, jujubes, barbary wolfberry fruits, ganoderma lucidum spore powder, plant active peptides and honey.

Further, the beverage comprises the following raw materials in parts by weight: 200-300 parts of pear, 25-40 parts of ginger, 50-65 parts of jujube, 50-65 parts of medlar, 5-15 parts of ganoderma lucidum spore powder, 5-15 parts of plant active peptide and 0.5-1.5 parts of honey.

Further, the pear is selected from Dangshan pear;

and/or the plant active peptide is an edible active peptide category, including but not limited to one or more of milk peptide, soybean peptide, high F value oligopeptide, silk protein peptide, glutathione, pea peptide and corn peptide as examples.

According to another aspect of the present invention, there is provided a method for preparing the pear juice health beverage as described above, comprising:

selecting fresh pears, cleaning, juicing to obtain a squeezed liquid and squeezed residues, preserving heat and sterilizing the squeezed liquid, placing the squeezed liquid in a sealed container for preserving heat, adding zymophyte, and naturally fermenting to obtain a primary fermentation liquid; taking part of the primary fermentation liquid, adding pear residues, ginger, jujube and wolfberry fruit, soaking and fermenting to obtain secondary fermentation liquid;

step two, juicing and filtering the secondary fermentation liquor, combining filter residues, adding equal amount of water into press residues, and sterilizing; placing in a sealed container, adding zymophyte, naturally fermenting, and squeezing to obtain three times of fermentation liquor;

and step three, mixing the residual primary fermentation liquor and the tertiary fermentation liquor, adding the ganoderma lucidum spore powder, the plant active peptide and the honey, stirring, dissolving, placing in a material preparation tank, sterilizing, and subpackaging.

Further, in the first step, the squeezed liquid is sterilized by heat preservation at 100 ℃ for 30 minutes, or other sterilization methods can be adopted.

Further, in the first step, the temperature of the sealed container is 30-35 ℃ for heat preservation.

Further, the zymocyte is aspergillus niger, lactobacillus and saccharomycetes; the fermentation bacteria are added in two steps, wherein half of the fermentation bacteria are added in the first step, and half of the fermentation bacteria are added in the second step, and the total dosage is 0.2 percent of aspergillus niger, 0.2 percent of lactic acid bacteria and 0.2 percent of yeast.

Further, in the first step, the fermentation time is 48 hours.

Further, in the second step, the natural fermentation time is 15 days.

Further, in the third step, the sterilization condition is that the sterilization is carried out by keeping the temperature at 100 ℃ for 30 minutes.

The main value of the pome is as follows:

the Chinese medicinal preparation has the advantages that the Chinese medicinal preparation contains rich B vitamins, can protect the heart, relieve fatigue, enhance myocardial activity and reduce blood pressure;

the capsule wall contains glycosides and tannic acid of capsule wall pear, and has effects of eliminating phlegm and relieving cough, and caring throat;

⒊ fructus Pyri contains more saccharides and vitamins, and is easy to be absorbed by human body, and has effects of stimulating appetite and protecting liver;

⒋ fructus Pyri is cool and has effects of clearing heat and tranquilizing, and can recover blood pressure and improve symptoms such as dizziness;

⒌ fructus Pyri has effects in preventing atherosclerosis, inhibiting formation of nitrosamine, and preventing and treating cancer;

5363 the pectin in fructus Pyri ⒍ is high, and is helpful for digestion and defecation.

The main value of ginger is:

the ginger is an economic crop with high development and utilization values, contains physiological active substances such as zingerone, gingerol and the like, also contains protein, polysaccharide, vitamins and a plurality of trace elements, integrates nutrition, seasoning and health care, is regarded as a health care product with homology of medicine and food by ancient medical scientists, and has a plurality of health care functions of dispelling cold, eliminating dampness, warming stomach, accelerating blood circulation and the like.

The main value of the jujube is as follows:

can be eaten fresh, the fruits of the jujubes have sweet taste, and the jujubes contain rich vitamin C, P. The jujube can be a very good fruit, and eating the jujube can enrich the blood, reduce the blood pressure and enhance the immunity of the human body. Meanwhile, the jujube contains a large amount of vitamins, a plurality of trace elements and sugar, and researches show that the jujube tea has certain effects of protecting the liver and tranquilizing and allaying excitement.

Fresh jujube contains more abundant vitamins, but it is sometimes sexual, can not be bought frequently, and eating too much may hurt digestion function. Although the vitamin content of the dried jujubes is reduced, the iron content is increased, and the nutrition of the dried jujubes is easier to absorb.

The jujube can be used for medicine, has the effects of nourishing the stomach, strengthening the spleen, tonifying the blood, nourishing and building the body, can be used as medicine for jujube kernels and roots, can soothe the nerves and is one of important medicines. Jujube leaves, flowers, fruits, peels, roots, thorns and wood can be used as the medicine. Recent chemical analysis shows that the jujube fruit contains 18 amino acids needed by human body, vitamins A, B1, B2, C, E, P and nicotinic acid, especially vitamin C and vitamin P are very rich, and the jujube fruit pill is called 'natural vitamin pill', and has the earliest medical value and the widest application in Chinese research.

The main value of the medlar is as follows:

fruit (Chinese medicine called medlar), mild in nature and sweet in taste; it enters liver, kidney and lung meridians.

The lycium barbarum polysaccharide is a water-soluble polysaccharide, is the main active ingredient in lycium barbarum, has a relative molecular mass of 68-200, and becomes a hot point of research at home and abroad. The study on the immunoregulation and anti-tumor effects of lycium barbarum polysaccharides is the most. Many studies show that the lycium barbarum polysaccharide has the effects of promoting immunity, resisting aging, resisting tumors, eliminating free radicals, resisting fatigue, resisting radiation, protecting the liver, protecting and improving reproductive function and the like.

The Chinese wolfberry pigment is various color-producing substances existing in Chinese wolfberry berries and is an important physiological active ingredient of Chinese wolfberry seeds. Mainly including carotene, lutein and other colored substances. The carotenoid contained in the medlar has very important medicinal value. Many studies have proved that the lycium barbarum seed pigment has the effects of improving the human body immunity, preventing and inhibiting tumors, preventing atherosclerosis and the like. Carotene is the main active component of Chinese wolfberry pigment, and has important physiological functions of resisting oxidation and serving as a synthetic precursor of vitamin A.

The main value of ganoderma lucidum is as follows:

the medicinal value of the ganoderma lucidum spore is increasingly valued, and researches show that the ganoderma lucidum spore has the effects of enhancing the immunity of organisms, inhibiting tumors, protecting liver injury and protecting radiation.

Ganoderma lucidum is a traditional Chinese famous and precious medicinal material for strengthening body resistance, consolidating constitution, nourishing and strengthening.

The main value of honey is as follows:

1. middle warmer tonifying and urgency relieving: can be used for treating weakness of the spleen and stomach, abdominal pain, etc.

2. Moistening lung to arrest cough: can be used for treating dry cough without phlegm due to lung dryness, or dry and sticky phlegm, dry throat and mouth, chronic cough due to lung deficiency, etc.

3. Enhancing the immune function of the organism; promoting enterokinesia and defecation; removing toxic substances and caring skin; resisting bacteria; detoxification; anti-tumor; promoting growth and development, and the like.

The main value of the plant active peptide is as follows:

modern nutrition research finds that: after human ingestion of protein, the protein is mostly digested and absorbed in a low peptide form through the action of enzymes in the digestive tract, and the absorption proportion of the protein in a free amino acid form is very small; when the human body is rich in active peptide, the absorption of fat can be inhibited automatically, the active peptide and the fat generate action to generate lipase, and the decomposition of the fat can be promoted. Further experiments revealed that peptides were digested faster and absorbed more than free amino acids, indicating that peptides have higher biological potency and nutritional value than free amino acids. This is also the endless appeal of active peptides.

The invention has the following advantages:

the pear juice beverage provided by the invention has multiple active ingredients, so that the multiple active ingredients act together, and the pear juice beverage can be used for effectively supplementing diet, warming body and improving microcirculation, and also can be used as a supplement food for medical and dietary co-nutrition and prevention before illness.

According to the invention, the pears and the gingers are organically combined, the fruits of the pears have very high nutritional value, are sweet in taste, and are tasty and refreshing in juice, so that the mixed ginger Dangshan pear composite juice is popular with people, combines the effects of the gingers such as oxidation resistance and cancer inhibition with the effects of the snow pears such as heat clearing, phlegm reduction and digestion promotion, and can meet the taste requirements of consumers and combine the nutritional values of the pears and the gingers.

According to the invention, the ganoderma lucidum spore powder and the plant active peptide are added into the pear juice, so that the nutritional value of the pear juice is enriched, and the medicinal and edible purposes are achieved.

The Dangshan ginger juice compound beverage provided by the invention is simple in preparation process and easy to implement.

Detailed Description

The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.

Example 1

This example provides a pear juice beverage with the following ingredients:

250 parts of Dangshan pear, 30 parts of ginger, 60 parts of jujube, 60 parts of wolfberry fruit, 6 parts of ganoderma lucidum spore powder, 10 parts of soybean peptide, 0.6 part of honey and zymocyte: aspergillus niger 0.2%, lactic acid bacteria 0.2% and yeast 0.2%.

The preparation method comprises the following steps:

selecting and cleaning fresh Dangshan pears, juicing to obtain a juice and press residues, preserving the temperature of the juice at 100 ℃ for 30 minutes, sterilizing, placing the juice in a sealed container, preserving the temperature at 30-35 ℃, adding half of zymophyte, and naturally fermenting for 48 hours to obtain primary fermentation liquor; taking part of the primary fermentation liquid, adding pear residues, ginger, jujube and wolfberry fruit, soaking and fermenting for 48 hours to obtain secondary fermentation liquid;

step two, juicing and filtering the secondary fermentation liquor, combining filter residues, adding equal amount of water into press residues, and sterilizing; placing in a sealed container, adding the other half of zymophyte, naturally fermenting for 15 days, and squeezing to obtain three times of fermentation liquor;

and step three, mixing the residual primary fermentation liquor and the tertiary fermentation liquor, adding the ganoderma lucidum spore powder, the plant active peptide and the honey, stirring, dissolving, placing in a preparation tank, preserving heat for 30 minutes at 100 ℃, sterilizing, and subpackaging.

Example 2

This example provides a pear juice beverage with the following components:

260 parts of pear, 35 parts of ginger, 55 parts of jujube, 55 parts of wolfberry fruit, 10 parts of ganoderma lucidum spore powder, 12 parts of milk peptide, 0.8 part of honey and zymocyte: aspergillus niger 0.2%, lactic acid bacteria 0.2% and yeast 0.2%.

The preparation method comprises the following steps:

selecting fresh pears, cleaning, juicing to obtain a squeezed liquid and squeezed residues, preserving heat of the squeezed liquid at 100 ℃ for 30 minutes, sterilizing, placing the squeezed liquid in a sealed container, preserving heat at 30-35 ℃, adding half of zymophyte, and naturally fermenting for 48 hours to obtain a primary fermentation liquid; taking part of the primary fermentation liquid, adding pear residues, ginger, jujube and wolfberry fruit, soaking and fermenting for 48 hours to obtain secondary fermentation liquid;

step two, juicing and filtering the secondary fermentation liquor, combining filter residues, adding equal amount of water into the press residues, and sterilizing; placing in a sealed container, adding the other half of zymophyte, naturally fermenting for 15 days, and squeezing to obtain three times of fermentation liquor;

and step three, mixing the residual primary fermentation liquor and the tertiary fermentation liquor, adding the ganoderma lucidum spore powder, the plant active peptide and the honey, stirring, dissolving, placing in a preparation tank, preserving heat at 100 ℃ for 30 minutes, sterilizing, and subpackaging.

Example 3

This example provides a pear juice beverage with the following components:

280 parts of Dangshan pear, 32 parts of ginger, 55 parts of jujube, 55 parts of wolfberry fruit, 9 parts of ganoderma lucidum spore powder, 12 parts of corn peptide, 0.9 part of honey, and zymocyte: aspergillus niger 0.2%, lactic acid bacteria 0.2% and yeast 0.2%.

The preparation method comprises the following steps:

selecting fresh Dangshan pears, cleaning, juicing to obtain a squeezing solution and squeezing residues, preserving heat of the squeezing solution at 100 ℃ for 30 minutes, sterilizing, placing the squeezing solution in a sealed container, preserving heat at 30-35 ℃, adding half of zymophyte, and naturally fermenting for 48 hours to obtain a primary fermentation liquid; taking part of the primary fermentation liquid, adding pear residues, ginger, jujube and wolfberry fruit, soaking and fermenting for 48 hours to obtain secondary fermentation liquid;

Example 4

This example provides a pear juice beverage with the following ingredients:

275 parts of pear, 36 parts of ginger, 58 parts of jujube, 58 parts of wolfberry fruit, 12 parts of ganoderma lucidum spore powder, 10 parts of pea peptide, 1.2 parts of honey and zymocyte: aspergillus niger 0.2%, lactic acid bacteria 0.2% and yeast 0.2%.

The preparation method comprises the following steps:

Comparative example 1

The comparative example is different from example 1 in that no Ganoderma lucidum spore powder is added, and the others are completely the same as example 1.

Comparative example 2

The difference between the comparative example and the example 1 is that no plant active peptide is added, and the others are completely consistent with the example 1.

Comparative example 3

The difference between the comparative example and example 1 is that ginger and wolfberry fruit are not added, and the others are completely consistent with example 1.

Test example 1

70 volunteers aged 18-50 years are collected, 7 groups of the volunteers respectively taste the pear juice beverages prepared in the embodiments 1-4 and the comparative examples 1-3, each time the volume is 100mL, and the taste and the trial effect of the pear juice beverage are evaluated after one month is continued; the effect of the pear juice beverage was judged according to the following criteria:

the taste is good, the fragrance is pleasant, the sweetness is proper, and the sweet potato candy is suitable for most of tastes, and the taste is divided into 5 points;

the taste is good, the flavor is too strong or light, the sweetness is slightly sweet or slightly light, and the taste is suitable for most people, and the taste is 3 minutes;

bad taste, too strong or too weak fragrance, too strong or too weak sweetness, not suitable for most people's taste, 0 point. The specific evaluation results are shown in table 1.

TABLE 1

The results show that the pear juice prepared in the examples 1 to 4 has better taste and is more easily accepted by people, and the pear juice is drunk to warm the ocean, is helpful for sleeping and improves the resistance.

Test example 2

Subjects: randomly selecting 240 people with symptoms of pharyngeal discomfort, dry cough and phlegm in the lung in the high haze period of winter, frequent outdoor work and frequent inhalation of second-hand smoke, randomly dividing the people into 8 groups, and taking the pear juice beverage prepared in each of the first 7 groups of 30 people and the pear juice beverage prepared in each of the examples 1-4 and the comparative examples 1-3 of the invention for 2 times a day at a time of 500m1 for 7 days; the final group served as a control group and received the same ml of drinking water, and the results are shown in Table 2.

TABLE 2

	Obvious improvement	Has some relief	The effect is not obvious
				Example 1	24	5	1
Example 2	25	5	0
				Example 3	26	3	1
Example 4	24	4	2
				Comparative example 1	11	13	6
Comparative example 2	12	15	3
				Comparative example 3	16	10	4
Control group	0	2	28

The investigation result shows that: by continuously taking the pear juice beverage prepared in the embodiments 1 to 4 of the invention, pharyngeal discomfort, dry cough and phlegm symptoms of the lung can be obviously improved, and the best effect is obtained in the embodiment 3, especially by comparing with the comparative examples 1 to 3 and a control group, the modified ganoderma lucidum spore powder and the plant active peptide are added into the pear juice to be mutually cooperated with the lung moistening and lung clearing effects of the pear juice, so that the lung moistening and lung clearing effects of the pear juice beverage are further improved, the value is improved, and the pear juice beverage is worthy of popularization.

Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims

1. A health beverage is prepared from fructus Pyri, rhizoma Zingiberis recens, fructus Jujubae, fructus Lycii, ganoderma spore powder, plant active peptide and Mel.

2. The pear juice health-care beverage according to claim 1, which comprises the following raw materials in parts by weight: 200-300 parts of pear, 25-40 parts of ginger, 50-65 parts of jujube, 50-65 parts of medlar, 5-15 parts of ganoderma lucidum spore powder, 5-15 parts of plant active peptide and 0.5-1.5 parts of honey.

3. The pear juice health beverage according to claim 2, wherein the pear is selected from Dangshan pear;

and/or the plant active peptide is selected from one or more of milk peptide, soybean peptide, high F value oligopeptide, silk protein peptide, glutathione, pea peptide and corn peptide.

4. A method for preparing the pear juice health drink according to any one of claims 1 to 3, which comprises:

selecting fresh pears, cleaning, juicing to obtain a squeezed liquid and squeezed residues, preserving heat and sterilizing the squeezed liquid, placing the squeezed liquid in a sealed container for preserving heat, adding half of zymophyte, and naturally fermenting to obtain a primary fermentation liquid; taking part of the primary fermentation liquid, adding pear residues, ginger, jujube and wolfberry fruit, soaking and fermenting to obtain secondary fermentation liquid;

step two, juicing and filtering the secondary fermentation liquor, combining filter residues, adding equal amount of water into press residues, and sterilizing; placing in a sealed container, adding the other half of zymophyte, naturally fermenting, and squeezing again to obtain three times of fermentation liquor;

5. The preparation method of the pear juice health drink according to claim 4, wherein in the first step, the squeezed solution is sterilized by heat preservation at 100 ℃ for 30 minutes.

6. The preparation method of the pear juice health drink according to claim 4, wherein in the first step, the temperature of the heat preservation in the sealed container is 30-35 ℃.

7. The method for preparing a pear juice health beverage according to claim 4, wherein the fermentation tubes are Aspergillus niger, lactic acid bacteria and yeast.

8. The preparation method of the pear juice health-care beverage according to claim 4, wherein in the first step, the fermentation time is 48 hours.

9. The preparation method of the pear juice health drink according to claim 4, wherein in the second step, the natural fermentation time is 15 days.

10. The preparation method of the pear juice health-care beverage according to claim 4, wherein in the third step, the sterilization condition is that the temperature is kept at 100 ℃ for 30 minutes for sterilization.