CN115886164A - Preparation process of red date lotus root juice compound beverage - Google Patents
Preparation process of red date lotus root juice compound beverage Download PDFInfo
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- CN115886164A CN115886164A CN202211322567.1A CN202211322567A CN115886164A CN 115886164 A CN115886164 A CN 115886164A CN 202211322567 A CN202211322567 A CN 202211322567A CN 115886164 A CN115886164 A CN 115886164A
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- juice
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- root juice
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 66
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 66
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 52
- 235000013361 beverage Nutrition 0.000 title claims abstract description 21
- 150000001875 compounds Chemical class 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 22
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 20
- 235000020418 red date juice Nutrition 0.000 claims abstract description 14
- 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 9
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 9
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 9
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 9
- 239000000679 carrageenan Substances 0.000 claims abstract description 9
- 229920001525 carrageenan Polymers 0.000 claims abstract description 9
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 9
- 229940113118 carrageenan Drugs 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 9
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 9
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- 230000000694 effects Effects 0.000 abstract description 6
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- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 239000012530 fluid Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
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- 239000000203 mixture Substances 0.000 description 3
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
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- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation process of a red date and lotus root juice compound beverage, which comprises the following steps of mixing a lotus leaf juice, a red date juice and a fresh lotus root juice according to a volume ratio of 8-16:5-12:3 to 9 percent of white granulated sugar, 0.02 to 0.05 percent of carrageenan, 0.10 to 0.20 percent of ascorbic acid and 0.03 to 0.07 percent of sodium carboxymethyl cellulose are added. The red date and lotus root juice compound beverage prepared by the process has harmonious and integrated fragrance and taste, has multiple effects of reducing blood pressure, regulating blood fat, tonifying middle-jiao and Qi, nourishing blood and promoting fluid, enhancing human immunity and the like, is nutritional and healthy, has a certain health-care function, can meet the requirements of various crowds to the maximum extent, and meets the requirements of the market.
Description
Technical Field
The invention relates to a preparation process of a red date and lotus root juice compound beverage.
Background
The lotus root, also called lotus root, is cold in nature and sweet in taste, has large and thick root and nodes, has some tubular small holes in the middle, and can be eaten or used as medicine. The lotus root juice gives out a unique faint scent and has high nutritive value, is rich in microelements such as iron, calcium and the like, is rich in phenolic substances, vitamins and starch, and has obvious functions of tonifying qi and blood, clearing heat, quenching thirst and enhancing the immunity of a human body. The red date is warm in nature and sweet in taste, is rich in vitamin C, vitamin P and bioflavonoid substances, is a characteristic resource of homology of medicine and food in China, is a traditional Chinese medicine and a nourishing health-care product, and has the effects of calming, soothing the nerves, enriching the blood, strengthening the brain, resisting cancer and the like. Lotus leaf, also called lotus leaf and lotus leaf, belongs to Nymphaeaceae plant, is bitter in taste, neutral in nature, non-toxic, and enters stomach, spleen and liver meridians. Has effects in ascending the clear, eliminating dampness, cooling blood, and stopping bleeding, and can be used for treating diseases such as summer-heat dampness, spleen deficiency diarrhea, and summer-heat polydipsia.
The fruit and vegetable juice composite beverage gradually becomes an important component of the beverage industry, and has the health-care effect besides supplementing water to the body and providing nutrient substances required by the body. The convenient, nutrient-rich and green organic compound beverage becomes the development trend of the beverage industry in the future. Therefore, the red date and lotus root composite beverage with the special color is nutritional and healthy, has a certain health-care function, and can meet the requirements of various people to the maximum extent.
Disclosure of Invention
In order to overcome the defects, the invention provides the preparation process of the red date lotus root juice composite beverage which is uniform and transparent, has moderate sweetness, and has the coolness of lotus roots, the faint scent of lotus leaves and the fragrance of red dates.
The technical scheme adopted by the invention for solving the technical problems is as follows: a preparation process of a red date lotus root juice compound beverage comprises the following steps of mixing lotus leaf juice, red date juice and fresh lotus root juice according to a volume ratio of 8-16:5-12:3 to 9 percent, and adding 2 to 6 percent of white granulated sugar, 0.02 to 0.05 percent of carrageenan, 0.10 to 0.20 percent of ascorbic acid and 0.03 to 0.07 percent of sodium carboxymethyl cellulose.
In a preferred embodiment of the invention, the lotus leaf juice is prepared by crushing lotus leaves into small pieces, leaching with water at 80-85 ℃ for 20-40mm at a material-liquid ratio of 1 (g: mL) and filtering to obtain lotus leaf juice.
In a preferred embodiment of the invention, red date juice is prepared by removing the core of red date, slicing, boiling in boiling water for 10-20min at a material-liquid ratio of 1.
In a preferred embodiment of the invention, the fresh lotus root juice is prepared by using block-shaped fresh lotus roots with uniform sizes, squeezing the fresh lotus root juice by a juicer, centrifuging the squeezed fresh lotus root juice at 6000r/min for 20min, taking supernatant, and boiling the supernatant to obtain the fresh lotus root juice.
The beneficial effects of the invention are: by adopting the process, the prepared red date and lotus root juice compound beverage has harmonious and integrated fragrance and taste, has multiple effects of reducing blood pressure, regulating blood fat, tonifying middle-jiao and Qi, nourishing blood and promoting fluid, enhancing human immunity and the like, is nutritional and healthy, has certain health-care function, can meet the requirements of various crowds to the maximum extent, and meets the requirements of the market.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.
In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", and the like, indicate orientations and positional relationships based on those shown in the drawings, and are used only for convenience of description and simplicity of description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be considered as limiting the present invention. Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, features defined as "first", "second", may explicitly or implicitly include one or more of the described features. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
The invention discloses a preparation process of a red date lotus root juice compound beverage, which comprises the following components in percentage by weight: the volume ratio of the lotus leaf juice to the red date juice to the fresh lotus root juice is 8-16:5-12:3 to 9 percent of white granulated sugar, 0.02 to 0.05 percent of carrageenan, 0.10 to 0.20 percent of ascorbic acid and 0.03 to 0.07 percent of sodium carboxymethyl cellulose are added.
The lotus leaf juice is prepared by crushing lotus leaves into small pieces, extracting with water at 80-85 ℃ for 20-40mm at a material-liquid ratio of 1.
The red date juice is prepared by removing the core of red dates and slicing, wherein the material-liquid ratio is 1 (g: mL) and boiling in boiling water for 10-20min, and filtering.
The fresh lotus root juice is prepared by squeezing lumpy fresh lotus root with uniform size by a juicer, centrifuging at 6000r/min for 20min after squeezing, collecting supernatant, and boiling the supernatant to obtain the fresh lotus root juice.
The volume ratio of the lotus leaf juice to the red date juice to the fresh lotus root juice is 10-14:6-11:5 to 8 portions of white granulated sugar, 0.02 to 0.045 percent of carrageenan, 0.10 to 0.20 percent of ascorbic acid and 0.03 to 0.06 percent of sodium carboxymethyl cellulose are added.
The volume ratio of the lotus leaf juice to the red date juice to the fresh lotus root juice is 15:8:7, adding 4 percent of white granulated sugar, 0.02 percent of carrageenan, 0.10 percent of ascorbic acid and 0.04 percent of sodium carboxymethyl cellulose
The invention is further illustrated by the following specific examples, each of which is 1 gram.
EXAMPLE 1 product formulation
The volume ratio of the lotus leaf juice to the red date juice to the fresh lotus root juice is 8:5:3, adding 3 percent of white granulated sugar, 0.03 percent of carrageenan, 0.10 percent of ascorbic acid and 0.05 percent of sodium carboxymethyl cellulose.
EXAMPLE 2 product two formulation
The volume ratio of the lotus leaf juice to the red date juice to the fresh lotus root juice is 8.
EXAMPLE 3 product three formulations
The volume ratio of the lotus leaf juice, the red date juice and the fresh lotus root juice is 12.
By adopting the process, the prepared red date and lotus root juice compound beverage is harmonious in fragrance and taste, has multiple effects of reducing blood pressure, regulating blood fat, tonifying middle-jiao and Qi, nourishing blood and promoting fluid, enhancing human immunity and the like, is nutritional and healthy, has a certain health-care function, can meet the requirements of various crowds to the maximum extent, and meets the market requirements.
In the description herein, references to the description of the terms "one embodiment," "certain embodiments," "an illustrative embodiment," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
In summary, although the present invention has been described with reference to the preferred embodiments, the above-described preferred embodiments are not intended to limit the present invention, and those skilled in the art can make various changes and modifications without departing from the spirit and scope of the present invention, therefore, the scope of the present invention shall be determined by the appended claims.
Claims (6)
1. A preparation process of a red date lotus root juice compound beverage is characterized in that the volume ratio of lotus leaf juice to red date juice to fresh lotus root juice is 8-16:5-12:3 to 9 percent of white granulated sugar, 0.02 to 0.05 percent of carrageenan, 0.10 to 0.20 percent of ascorbic acid and 0.03 to 0.07 percent of sodium carboxymethyl cellulose are added.
2. The preparation process of the red date lotus root juice compound beverage according to claim 1, wherein lotus leaf juice is prepared by crushing lotus leaves into small pieces, leaching with water at 80-85 ℃ for 20-40mm at a material-liquid ratio of 1.
3. The preparation process of the red date and lotus root juice compound beverage as claimed in claim 1, wherein the red date juice is prepared by removing the core of red date, slicing, boiling in boiling water for 10-20min at a material-to-liquid ratio of 1.
4. The process for preparing the red date lotus root juice compound beverage according to claim 1, wherein the fresh lotus root juice is prepared by using blocky fresh lotus roots with uniform sizes, squeezing the blocky fresh lotus roots by a juicer, centrifuging the squeezed fresh lotus root juice at 6000r/min for 20min, taking supernatant, and boiling the supernatant.
5. The preparation process of the red date lotus root juice compound beverage according to claim 1, wherein the volume ratio of the lotus leaf juice to the red date juice to the fresh lotus root juice is 10-14:6-11:5 to 8, and adding 2 to 5 percent of white granulated sugar, 0.02 to 0.045 percent of carrageenan, 0.10 to 0.20 percent of ascorbic acid and 0.03 to 0.06 percent of sodium carboxymethyl cellulose.
6. The preparation process of the red date lotus root juice compound beverage according to claim 1, wherein the volume ratio of the lotus leaf juice to the red date juice to the fresh lotus root juice is 15:8:7, and adding 4% of white granulated sugar, 0.02% of carrageenan, 0.10% of ascorbic acid and 0.04% of sodium carboxymethyl cellulose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211322567.1A CN115886164A (en) | 2022-10-27 | 2022-10-27 | Preparation process of red date lotus root juice compound beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211322567.1A CN115886164A (en) | 2022-10-27 | 2022-10-27 | Preparation process of red date lotus root juice compound beverage |
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| Publication Number | Publication Date |
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| CN115886164A true CN115886164A (en) | 2023-04-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211322567.1A Pending CN115886164A (en) | 2022-10-27 | 2022-10-27 | Preparation process of red date lotus root juice compound beverage |
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| Country | Link |
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| CN (1) | CN115886164A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726791A (en) * | 2012-06-29 | 2012-10-17 | 江苏沁园春食品发展有限公司 | Lotus root red date composite juice drink |
| CN106173713A (en) * | 2016-07-12 | 2016-12-07 | 陈青云 | A kind of Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage and processing method thereof |
-
2022
- 2022-10-27 CN CN202211322567.1A patent/CN115886164A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726791A (en) * | 2012-06-29 | 2012-10-17 | 江苏沁园春食品发展有限公司 | Lotus root red date composite juice drink |
| CN106173713A (en) * | 2016-07-12 | 2016-12-07 | 陈青云 | A kind of Rhizoma Nelumbinis Folium Nelumbinis Fructus Jujubae composite beverage and processing method thereof |
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Application publication date: 20230404 |