CN115868593A - Spicy-removing plant beverage and preparation method thereof - Google Patents
Spicy-removing plant beverage and preparation method thereof Download PDFInfo
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- CN115868593A CN115868593A CN202310023360.2A CN202310023360A CN115868593A CN 115868593 A CN115868593 A CN 115868593A CN 202310023360 A CN202310023360 A CN 202310023360A CN 115868593 A CN115868593 A CN 115868593A
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- relieving
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013361 beverage Nutrition 0.000 title claims description 16
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 241000196324 Embryophyta Species 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims abstract description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 7
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 7
- 235000005087 Malus prunifolia Nutrition 0.000 claims abstract description 7
- 244000070406 Malus silvestris Species 0.000 claims abstract description 7
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 235000020339 pu-erh tea Nutrition 0.000 claims abstract description 7
- 241001457357 Calamagrostis rubescens Species 0.000 claims abstract description 6
- 235000019617 piquancy Nutrition 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 230000001678 irradiating effect Effects 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000001228 spectrum Methods 0.000 claims description 13
- 238000000197 pyrolysis Methods 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 238000004500 asepsis Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 abstract description 12
- 235000002566 Capsicum Nutrition 0.000 abstract description 9
- 206010012735 Diarrhoea Diseases 0.000 abstract description 7
- 239000006002 Pepper Substances 0.000 abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 5
- 229960002504 capsaicin Drugs 0.000 abstract description 5
- 235000017663 capsaicin Nutrition 0.000 abstract description 5
- 208000004998 Abdominal Pain Diseases 0.000 abstract description 4
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 241000758706 Piperaceae Species 0.000 description 4
- 241000722363 Piper Species 0.000 description 3
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 241000205578 Thalictrum Species 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
Images
Abstract
The invention discloses a spicy plant drink which is prepared by mixing the following raw materials in parts by weight: the preparation method comprises the following steps of 1 part of Pu' er tea, 1 part of hawthorn and crabapple, 2 parts of Zhanzhi pine grass, 2 parts of perilla leaves and 300 parts of water, and the invention also provides a preparation method of the plant drink for relieving piquancy, which comprises the following steps: preparing fermentation liquor; irradiating the fermented liquid with a spectrometer; compared with the prior art, the invention has the advantages that: the plant pungency-relieving drink can quickly decompose capsaicin, so that abdominal pain caused by eating the pepper is not painful any more, and diarrhea caused by eating the pepper can quickly stop diarrhea.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a spicy-removing plant beverage and a preparation method thereof.
Background
The existing scientific research proves that the capsaicinoids in the peppers are lipophilic and can be dissolved in fat, so that the residual quantity of the capsaicinoids is reduced when the peppers are eaten and the milk is drunk. Meanwhile, the milk contains a large amount of casein, and the casein can wrap the capsaicin, so that the pain of the capsaicin to a body is reduced. The method for relieving the peppery taste by utilizing the milk has the following problems and disadvantages:
the milk can relieve the peppery taste, and the milk is required to be taken before or at the same time of eating the peppery taste; if the eating of the pepper causes abdominal pain or diarrhea, the milk can not decompose the capsaicin when being drunk again, and the abdominal pain and diarrhea effect caused by the eating of the pepper can not be adjusted.
Disclosure of Invention
The invention provides a spicy-relieving plant beverage and a preparation method thereof, aiming at solving the problem that abdominal pain or diarrhea caused by eating pepper cannot be solved by drinking milk.
In order to solve the technical problems, the technical scheme of the invention is as follows: a plant drink for relieving piquancy is prepared by mixing the following raw materials in parts by weight: 1 part of Pu' er tea, 1 part of hawthorn and crabapple fruit, 2 parts of Zhanzhi pine grass, 2 parts of perilla leaf and 300 parts of water.
The invention also provides a preparation method of the spicy plant drink, which comprises the following steps:
s1, preparing fermentation liquor: putting 1 part of cleaned Pu' er tea, 1 part of hawthorn and crabapple fruit, 2 parts of Zhanzhi pine grass, 2 parts of perilla leaf and 300 parts of water into a heating container; heating to boil, and keeping boiling water for decocting for 1 hour; when the boiled liquid is cooled to 30 ℃, the boiled liquid is guided into a closed fermentation tank and is then mixed according to the following weight ratio of 1000:1 adding saccharomyces cerevisiae, fully stirring uniformly, sealing and fermenting for 3 days to prepare fermented liquid;
s2, irradiating the fermentation liquid by using a frequency spectrograph: turning on a radio frequency instrument, adjusting the radio frequency instrument to a specific frequency spectrum, and performing frequency spectrum irradiation on the fermentation liquid; under the conditions of asepsis and 27-30 ℃ of temperature range, the fermentation liquid is kept stand and cultured for 8-12 hours;
s3, preparing the micromolecule liquid beverage by pyrolysis: placing the fermented liquid after the frequency spectrum irradiation into a closed high-pressure container; carrying out pyrolysis at the temperature of 105-120 ℃ for 45 minutes; putting the liquid after pyrolysis into a 0.45-micron membrane filter, and filtering under the condition of keeping the temperature higher than 50 ℃; storing the filtered fermentation liquid at sterile room temperature to obtain the micromolecule fermented plant spicy beverage.
Further, the specific frequency spectrum in step S2 is 88.95653GHz.
Compared with the prior art, the invention has the advantages that: the plant peppery-dispelling beverage can quickly decompose capsaicin, so that stomachache caused by eating peppers is not painful any more, and diarrhea caused by eating peppers is diarrhea quickly.
Drawings
FIG. 1 is a schematic diagram of the fermentation broth preparation process of the plant beverage for relieving piquancy and the preparation method thereof.
Fig. 2 is a schematic diagram of the spectrum irradiation process of the spicy plant beverage and the preparation method thereof.
Fig. 3 is a schematic view of the pyrolysis process of the spicy plant beverage and the preparation method thereof.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
Examples
A plant beverage for relieving piquancy is prepared by mixing the following raw materials in parts by weight: 1 part of Pu' er tea, 1 part of hawthorn and crabapple fruit, 2 parts of Zhanzhi pine grass, 2 parts of perilla leaf and 300 parts of water.
The invention also provides a preparation method of the spicy plant drink, which comprises the following steps:
s1, preparing fermentation liquor:
firstly, preparing a device system according to the figure 1;
secondly, putting the cleaned Pu' er tea, hawthorn and crabapple fruit, thalictrum jasminoides, perilla leaves and water into a heating container according to the proportion of 1;
thirdly, heating to boil, and keeping boiling water for boiling for 1 hour;
step four, cooling the boiled liquid to 30 ℃, introducing the liquid into a closed fermentation tank, and then mixing the liquid with the fermented liquid according to the weight ratio of 1000:1 adding saccharomyces cerevisiae, fully stirring uniformly, sealing and fermenting for 3 days to prepare fermentation liquid.
S2, irradiating the fermentation liquid by using a specific option of a frequency spectrograph:
first, as shown in fig. 2, a device system is prepared;
secondly, turning on the radio frequency instrument on the left, adjusting the radio frequency instrument to a selected frequency spectrum, setting the frequency spectrum to be 88.95653GHz, and carrying out frequency spectrum irradiation on the fermented liquid;
thirdly, standing and culturing for 8 to 12 hours under the conditions of asepsis and 27 to 30 ℃.
S3, preparing a micromolecular liquid beverage by pyrolysis:
first, as shown in fig. 3, a device system is prepared;
secondly, placing the fermented liquid after the frequency spectrum irradiation in a closed high-pressure container;
thirdly, performing pyrolysis at the temperature of 105-120 ℃ for 45 minutes;
fourthly, putting the liquid after pyrolysis into a 0.45-micron membrane filter, and filtering under the condition of keeping the temperature not lower than 50 ℃;
and fifthly, storing the filtered fermentation liquid under the aseptic room temperature condition.
In conclusion, the micromolecular fermented plant spicy drink is prepared through the three process links.
The present invention and its embodiments have been described above, and the description is not intended to be limiting, and the drawings are only one embodiment of the present invention, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (3)
1. The plant drink for relieving the piquancy is characterized by being prepared by mixing the following raw materials in parts by weight: 1 part of Pu' er tea, 1 part of hawthorn and crabapple fruit, 2 parts of Zhanzhi pine grass, 2 parts of perilla leaf and 300 parts of water.
2. The preparation method of the plant beverage for relieving the peppery taste is characterized by comprising the following steps of:
s1, preparing fermentation liquor: putting 1 part of cleaned Pu' er tea, 1 part of hawthorn and crabapple fruit, 2 parts of Zhanzhi pine grass, 2 parts of perilla leaf and 300 parts of water into a heating container; heating to boil, and keeping boiling water for decocting for 1 hour; when the boiled liquid is cooled to 30 ℃, the boiled liquid is guided into a closed fermentation tank and is then mixed according to the following weight ratio of 1000:1 adding saccharomyces cerevisiae, fully stirring uniformly, sealing and fermenting for 3 days to prepare fermented liquid;
s2, irradiating the fermentation liquid by using a frequency spectrograph: turning on a radio frequency instrument, adjusting the radio frequency instrument to a specific frequency spectrum, and performing frequency spectrum irradiation on the fermentation liquid; under the conditions of asepsis and the temperature range of 27-30 ℃, the fermentation liquid is kept still for 8-12 hours;
s3, preparing the micromolecule liquid beverage by pyrolysis: placing the fermented liquid after the frequency spectrum irradiation in a closed high-pressure container; carrying out pyrolysis at the temperature of 105-120 ℃ for 45 minutes; putting the liquid after pyrolysis into a 0.45-micron membrane filter, and filtering under the condition of keeping the temperature higher than 50 ℃; storing the filtered fermentation liquid at sterile room temperature to obtain the micromolecule fermented plant spicy beverage.
3. The method for preparing the plant beverage for relieving piquancy according to claim 2, wherein the method comprises the following steps: the specific frequency spectrum in step S2 is 88.95653GHz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310023360.2A CN115868593A (en) | 2023-01-09 | 2023-01-09 | Spicy-removing plant beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310023360.2A CN115868593A (en) | 2023-01-09 | 2023-01-09 | Spicy-removing plant beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115868593A true CN115868593A (en) | 2023-03-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310023360.2A Pending CN115868593A (en) | 2023-01-09 | 2023-01-09 | Spicy-removing plant beverage and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN115868593A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101058548A (en) * | 2006-04-18 | 2007-10-24 | 上海诺德生物实业有限公司 | Method for preparing theanine |
| CN101692850A (en) * | 2009-09-17 | 2010-04-14 | 杭州六易科技有限公司 | Preparation method of cayenne beverage for relieving stomach stimulation |
| CN106070837A (en) * | 2016-06-08 | 2016-11-09 | 云南归北农业发展有限公司 | Pu'er tea health-care beverage and preparation method thereof |
-
2023
- 2023-01-09 CN CN202310023360.2A patent/CN115868593A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101058548A (en) * | 2006-04-18 | 2007-10-24 | 上海诺德生物实业有限公司 | Method for preparing theanine |
| CN101692850A (en) * | 2009-09-17 | 2010-04-14 | 杭州六易科技有限公司 | Preparation method of cayenne beverage for relieving stomach stimulation |
| CN106070837A (en) * | 2016-06-08 | 2016-11-09 | 云南归北农业发展有限公司 | Pu'er tea health-care beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 冉先德: "《热分析技术开发及其在烟草中的应用》", 云南大学出版社, pages: 1558 * |
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