CN116235891A - Radix glehniae beverage and preparation method thereof - Google Patents
Radix glehniae beverage and preparation method thereof Download PDFInfo
- Publication number
- CN116235891A CN116235891A CN202310469041.4A CN202310469041A CN116235891A CN 116235891 A CN116235891 A CN 116235891A CN 202310469041 A CN202310469041 A CN 202310469041A CN 116235891 A CN116235891 A CN 116235891A
- Authority
- CN
- China
- Prior art keywords
- water
- parts
- glehnia
- fruit
- pulp
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000013361 beverage Nutrition 0.000 title abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 68
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 59
- 241000212941 Glehnia Species 0.000 claims abstract description 53
- 244000146486 Glehnia littoralis Species 0.000 claims abstract description 36
- 235000004036 Glehnia littoralis Nutrition 0.000 claims abstract description 36
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 20
- 241001122767 Theaceae Species 0.000 claims description 32
- 241000207840 Jasminum Species 0.000 claims description 22
- 238000004537 pulping Methods 0.000 claims description 11
- 235000004936 Bromus mango Nutrition 0.000 claims description 10
- 235000014826 Mangifera indica Nutrition 0.000 claims description 10
- 235000009184 Spondias indica Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 229940075582 sorbic acid Drugs 0.000 claims description 5
- 235000010199 sorbic acid Nutrition 0.000 claims description 5
- 239000004334 sorbic acid Substances 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 239000003381 stabilizer Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 240000007228 Mangifera indica Species 0.000 claims 1
- 241000219094 Vitaceae Species 0.000 claims 1
- 235000021021 grapes Nutrition 0.000 claims 1
- 210000004072 lung Anatomy 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 4
- 240000005385 Jasminum sambac Species 0.000 abstract 1
- 210000001124 body fluid Anatomy 0.000 abstract 1
- 239000010839 body fluid Substances 0.000 abstract 1
- 238000005352 clarification Methods 0.000 description 12
- 150000004676 glycans Chemical class 0.000 description 12
- 229920001282 polysaccharide Polymers 0.000 description 12
- 239000005017 polysaccharide Substances 0.000 description 12
- 241001093152 Mangifera Species 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 8
- 238000009835 boiling Methods 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 7
- 240000000560 Citrus x paradisi Species 0.000 description 6
- 239000013049 sediment Substances 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 241000219095 Vitis Species 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 241000208173 Apiaceae Species 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 230000004071 biological effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000009965 odorless effect Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 241000244099 Corallodiscus Species 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- HSFWRNGVRCDJHI-UHFFFAOYSA-N alpha-acetylene Natural products C#C HSFWRNGVRCDJHI-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- -1 coumarin, lignan Chemical class 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001197 polyacetylene Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The application discloses a glehnia root drink and a preparation method thereof. The application provides two kinds of radix glehniae beverages, one is radix glehniae scented tea and the other is radix glehniae fruit tea. The glehnia littoralis flower tea comprises 5-10 parts of glehnia littoralis, 1.5-3 parts of jasmine flower and 500 parts of water; the glehnia littoralis fruit tea comprises 5-10 parts of glehnia littoralis, 1.5-5 parts of fruit pulp and 500 parts of water. The invention provides a method capable of effectively and skillfully integrating glehnia littoralis into daily life, which shortens the distance between glehnia littoralis and daily life, and provides feasible proportion and operation steps, so that people can take glehnia littoralis reasonably, effectively and safely, nourish yin, clear the lung, benefit taste and promote the production of body fluid.
Description
Technical Field
The application relates to the technical field of non-alcoholic beverages, in particular to a glehnia root beverage and a preparation method thereof.
Background
Radix Glehniae (Radix Glehniae) is derived from root of Umbelliferae plant coralloides (Glehnia littoralis Fr. Schmidt ex Miq.) and has sweet, slightly bitter and slightly cold nature, and enters lung and stomach meridians. Has effects of benefiting stomach, promoting fluid production, nourishing yin, and clearing lung-heat, and can be used for treating lung heat dry cough, cough with phlegm blood, stomach yin deficiency, heat disease, fluid consumption, dry throat, thirst, etc. Research shows that the main components of glehnia root include coumarin, lignan, polyacetylene, polysaccharide, etc. Wherein the polysaccharide component is one of the active components, has highest polysaccharide component content, and has antioxidant, blood sugar reducing and organism immunity regulating effects.
However, the research on radix glehniae is focused on planting, clinic, physiology and other aspects, the radix glehniae beverage described in the prior art focuses on pharmacological functions of radix glehniae, ignores sensory feelings such as mouthfeel, aroma and the like of the beverage, and is far away from daily life.
Disclosure of Invention
The application aims to solve the technical problems and provides a glehnia root drink and a preparation method thereof.
In a first aspect, the present application provides a glehnia littoralis flower tea, which is realized by adopting the following technical scheme.
The glehnia littoralis flower tea comprises the following components in parts by weight: 5-10 parts of glehnia root, 1.5-3 parts of jasmine flower and 500 parts of water.
Preferably, the glehnia littoralis flower tea comprises the following components in parts by weight: 5 parts of glehnia root, 3 parts of jasmine flower and 500 parts of water.
In a second aspect, the present application provides a preparation method of glehnia littoralis scented tea, which is implemented by adopting the following technical scheme.
The preparation method of the glehnia littoralis flower tea comprises the following steps:
s1, pretreatment of radix glehniae
Cleaning radix Glehniae, decocting in water of 100+ -2deg.C for 10-20 seconds, and taking out; sealing the material to maintain moisture, and peeling off the skin after cooling; spraying water on radix Glehniae every 20-30 min until radix Glehniae is soft and easy to cut; naturally moistening radix Glehniae for 2-3 hr, cutting, sealing, and storing;
s2, taking a specified amount of glehnia root and water pretreated in the step S1, placing the glehnia root and the water in water with the temperature of 100+/-2 ℃ for reflux extraction for 1.5-2 hours, and collecting an extracting solution;
s3, taking a specified amount of jasmine flowers, and putting the jasmine flowers into the extracting solution in the step S2 to obtain the glehnia littoralis flower tea.
In a third aspect, the present application provides a glehnia littoralis fruit tea, which is realized by adopting the following technical scheme.
The glehnia littoralis fruit tea comprises the following components in parts by weight: 5-10 parts of glehnia root, 1.5-5 parts of fruit pulp and 500 parts of water.
Preferably, the glehnia littoralis fruit tea comprises the following components in parts by weight: 10 parts of glehnia root, 2 parts of fruit pulp and 500 parts of water.
In a fourth aspect, the present application provides a preparation method of glehnia littoralis fruit tea, which is implemented by adopting the following technical scheme.
The preparation method of the glehnia littoralis fruit tea comprises the following steps:
s1, pretreatment of radix glehniae
Cleaning radix Glehniae, decocting in water of 100+ -2deg.C for 10-20s, and taking out; sealing the material to maintain moisture, and peeling off the skin after cooling; spraying water on radix Glehniae every 20-30 min until radix Glehniae is soft and easy to cut; naturally moistening radix Glehniae for 2-3 hr, cutting, sealing, and storing;
s2, taking a specified amount of glehnia root and water pretreated in the step S1, placing the glehnia root and the water in water with the temperature of 100+/-2 ℃ for reflux extraction for 1.5-2 hours, and collecting an extracting solution;
s3, preparation of fruit pulp
Taking fresh fruits, cleaning, crushing, pulping, homogenizing the obtained fruit primary pulp, vacuum concentrating, sterilizing, and filling to obtain concentrated juice;
s4, mixing the extracting solution obtained in the step S2 with the concentrated juice prepared in the specified amount in the step S3 to obtain the glehnia littoralis fruit tea.
Further, in step S3, the fresh fruit is selected from mango and/or grape.
Further, in step S3, the preparation method of the fruit pulp comprises:
a. cleaning: washing fruits with water;
b. removing and washing the core: removing the pit of the picked fruit, and adding sodium alginate and a preservative stabilizer into the pit-removed fruit pulp; washing the kernels, mixing the kernel-washed pulp with the kernel-removed pulp, and removing the kernels;
c. pulping: pulping the pulp obtained in the step b for one time, and sieving with a 1.5mm sieve; pulping for the second time, sieving with 0.8mm sieve, and collecting pulp to obtain primary pulp;
d. homogenizing: adding water into the raw fruit pulp to fix the volume, heating to 65-78 ℃, homogenizing under 20-60 MPa for 3-8min;
e. vacuum concentration: concentrating the homogenized pulp under vacuum, cooling after the soluble solids reach 30-50 BRIX;
f. and (3) filling: and (5) sterilizing the concentrated pulp and filling to obtain the concentrated juice.
Further, in the step b, the addition amount of sodium alginate is 0.01-0.02%.
In step b, sorbic acid is selected as the preservative stabilizer, and the addition amount of sorbic acid is 0.05-0.2g/kg.
The present application has the following advantageous effects.
The invention provides two kinds of radix glehniae beverages, one is radix glehniae scented tea and the other is radix glehniae fruit tea. The coastal glehnia root beverage is blended with other auxiliary materials in daily life, so that the coastal glehnia root beverage can be drunk at ease, the health of a human body can be promoted to a certain extent in a simpler mode, the intake can be effectively controlled, and side effects caused by excessive intake can be avoided. The beverage of the invention has uniform state, is clear and free of sediment, has moderate sweetness and taste, and is deeply favored by consumers.
Drawings
FIG. 1 is a graph showing comparison of experimental results of the water boiling method and the brewing method of the present invention for treating glehnia littoralis (wherein, (1) the brewing method and (2) the water boiling method;
fig. 2 is a comparative diagram of the beverage of the present invention (1) glehnia root: jasmine flower: water=5:0:500, (2) glehnia root: jasmine flower: water=5:1:500, (3) glehnia root: jasmine flower: water=5:1.5:500, (4) glehnia root: jasmine flower: water=5:3:500, (5) glehnia root: jasmine flower: water=10:1.5:500, (6) glehnia root: jasmine flower: water=10:3:500);
fig. 3 is a comparative diagram of the beverage obtained by different proportions of coastal glehnia root and mango concentrated pulp according to the invention (1) coastal glehnia root, mango pulp, water=10:0:500, (2) coastal glehnia root, mango pulp, water=10:1:500, (3) coastal glehnia root, mango pulp, water=10:1.5:500, (4) coastal glehnia root, mango pulp, water=10:2:500, (5) coastal glehnia root, mango pulp, water=10:2.5:500, (6) coastal glehnia root, mango pulp, water=10:3:500);
fig. 4 is a physical comparison chart of drinks obtained by different proportions of the glehnia root and the grape concentrated fruit pulp of the invention (1) glehnia root, grape fruit pulp, water=10:0:500, (2) glehnia root, grape fruit pulp, water=10:1:500, (3) glehnia root, grape fruit pulp, water=10:1.5:500, (4) glehnia root, grape fruit pulp, water=10:2:500, (5) glehnia root, grape fruit pulp, water=10:2.5:500, and (6) glehnia root, grape fruit pulp, water=10:3:500).
Detailed Description
The present application is further illustrated below with reference to examples.
The experimental methods used in the following examples are all conventional methods unless otherwise specified; materials, reagents and the like used in the following preparation examples and examples are commercially available unless otherwise specified.
The application provides two kinds of radix glehniae beverages, one is radix glehniae scented tea prepared from radix glehniae and jasmine flowers, and the other is radix glehniae fruit tea prepared from radix glehniae and fruit pulp. The following describes the preparation methods of the two coastal glehnia root drinks in detail.
(1) Radix Glehniae pretreatment
Radix Glehniae is dry root of corallodiscus of Umbelliferae, and is a common medicinal and edible resource. The radix glehniae polysaccharide is used as one of the main components of radix glehniae and has good biological activity. The extraction of the glehnia littoralis polysaccharide is divided into two main types of solvent extraction and auxiliary extraction, wherein a hot water extraction method (hot water extraction, HWE) in the solvent extraction is simple and convenient to operate, safe and environment-friendly, and the content of the extracted macromolecular polysaccharide is relatively high, and the specific operation is as follows:
removing stems and fibrous roots of radix Glehniae, cleaning soil, decocting radix Glehniae in 100deg.C water, taking out (radix Ginseng Rubra is boiled for 10 seconds and radix Ginseng Indici is boiled for about 20 seconds), sealing to retain water, cooling radix Glehniae slightly, and peeling; classifying radix Glehniae according to thickness and size, respectively placing into spray water tanks, spraying water once every 20-30 minutes, and softening until radix Glehniae is soft and easy to cut; naturally soaking for 2-3 hours, wherein the coastal glehnia root is cut until no hard heart exists in the coastal glehnia root; cutting radix Glehniae into segments, and sealing and preserving the cut short segments in a clean container for later use.
(2) Beverage preparation
(1) Preparation of glehnia root scented tea
The radix glehniae polysaccharide is used as one of the main components of radix glehniae and has good biological activity. The extract of the coastal glehnia root polysaccharide is often mixed with substances such as protein, pigment and the like, and the content of the extracted coastal glehnia root polysaccharide can be intuitively judged according to the color of the obtained coastal glehnia root extract.
The present application tried extraction of glehnia littoralis polysaccharide by brewing and water boiling methods. The specific mode of the brewing method is as follows: taking 1g of pretreated radix glehniae slices, soaking with 100g of boiling water for 30min, wherein the color is lighter, which indicates that the brewing method can not dissolve a large amount of radix glehniae effective polysaccharide (see figure 1(1)), and the boiling water boiling method can release and dissolve a large amount of polysaccharide components into solution (see figure 1(2), (3)), thereby comprehensively considering the extraction amount, the time consumption, the required cost and other factors of the radix glehniae, and finally selecting a water boiling method, wherein the specific method is as follows:
firstly, taking pretreated radix glehniae and water, placing the radix glehniae and the water in a water bath kettle at 100 ℃ for reflux extraction for 1.5 hours, and collecting an extracting solution, wherein the process can ensure that nutrient substances in the radix glehniae are separated out as much as possible and dissolved in the extracting solution; then taking jasmine flower, adding the jasmine flower into the jasmine flower while the jasmine flower is hot, and obtaining the drink after the drink is slightly cooled. Jasmine flower has the effects of regulating qi, resolving stagnation, avoiding dirt, regulating the middle warmer, and is extremely fragrant after brewing. The two are matched, so that the beverage has excellent appearance, is fragrant in fragrance, can refresh the heart and spleen, and can strengthen the immunity of a human body, nourish the stomach, promote digestion and nourish the lung.
Different coastal glehnia root scented tea is prepared according to different proportions of coastal glehnia root and jasmine flower, and a physical diagram of different drinks is shown in figure 2. The present application invites 50 persons to taste the above beverage and gives a sensory evaluation, the scoring criteria are as follows: uniform state, clarification without sediment, moderate sweetness and light fragrance, and the score is 4-5 minutes; the state is more uniform, the sediment is slightly turbid, the taste sweetness and the flavor are relatively sweet, and the score is 2-3 minutes; the state is uneven, the turbidity and the precipitation are obvious, the taste is super sweet, the taste is almost tasteless, and the score is 0-1 minute. The final experimental results are shown in table 1.
TABLE 1
| Radix glehniae: jasmine flower: water and its preparation method | Viewing and feel | Smell of | Mouthfeel of the product | Score of comprehensive evaluation | |
| 5：1：500 | Color clarification | Almost odorless | |
3 | |
| 5：1.5：500 | Color clarification | Light fragrance | Slightly sweet | 4 | |
| 5：3：500 | Color clarification | Incense | Slightly sweet | 5 | |
| 10：1.5：500 | Color clarification | Light | Sweet taste | 5 | |
| 10：3：500 | Color clarification | | Sweet taste | 4 |
(2) Preparation of fruit pulp
Preparing fruit pulp: fresh fruit (mango and/or grape) is taken, cleaned, crushed, pulped, fruit pulp, homogenized, vacuum concentrated, sterilized, filled and concentrated juice
The method comprises the following specific steps:
(1) Cleaning: fresh fruits are conveyed to a roller brush machine and cleaned by clean water;
(2) Removing and washing the core: removing cores of the picked fruits, enabling the fruit pulp to flow into a fruit pulp buffer tank, and adding 0.01% sodium alginate and 0.2g/kg of preservative stabilizer sorbic acid; the fruit pits enter a pit washing machine, the pit washing fruit pulp flows into a fruit pulp buffer tank, and the fruit pits are removed; obtaining fruit pulp;
(3) Pulping: pulping the fruit pulp for the first time, and sieving with a 1.5mm sieve; pulping the pulp for the second time, sieving with a 0.8mm sieve, and collecting the pulp to a pulp collecting tank to obtain primary pulp;
(4) Homogenizing: homogenizing raw fruit pulp obtained from 2kg of fruits by using a homogenizer, heating the feed liquid with the constant volume of 1L to 65 ℃, and homogenizing under 40MPa for 5min;
(5) Vacuum concentration: concentrating the pulp in an evaporator under vacuum condition, cooling the soluble solids to 40BRIX, and feeding into a batch tank;
(6) And (3) filling: and (5) sterilizing the concentrated pulp and filling to obtain the concentrated juice.
(3) Preparation of glehnia littoralis fruit tea
Different coastal glehnia root fruit tea is prepared according to different proportions of coastal glehnia root and concentrated juice, and the physical diagrams of different drinks are shown in figures 3 and 4. The present application invites 50 persons to taste the above beverage and gives a sensory evaluation, the scoring criteria are as follows: uniform state, clarification without sediment, moderate sweetness of taste, light fragrance and fruit taste, and the score is 4-5 minutes; the state is more uniform, the sediment is slightly turbid, the taste sweetness is more sweet, the flavor is more fragrant, and the score is 2-3 minutes; uneven state, obvious turbidity and precipitation, super sweet taste, strong aroma, fruit taste or no smell, and the score is 0-1 minute. The final experimental results are shown in table 2.
TABLE 2
| Radix glehniae: pulp: water and its preparation method | Viewing and feel | Smell of | Mouthfeel of the product | Score of comprehensive evaluation | |
| 10：1：500 | Color clarification | Odorless | Light and light | 4 | |
| 10：1.5：500 | Color clarification | Light fragrance fruit flavor | Slightly sweet | 5 | |
| 10：2：500 | Color clarification | Light fragrance fruit flavor | Slightly sweet | 5 | |
| 10：2.5：500 | Color clarification | More fragrant fruit | Sweet taste | 4 | |
| 10：3：500 | Color clarification | Strong fragrant fruit | Sweet taste | 4 |
The embodiments of the present invention are all preferred embodiments of the present application, and are not intended to limit the scope of the present application in this way, therefore: all equivalent changes in structure, shape and principle of this application should be covered in the protection scope of this application.
Claims (10)
1. The glehnia littoralis flower tea is characterized in that: comprises the following components in parts by weight: 5-10 parts of glehnia root, 1.5-3 parts of jasmine flower and 500 parts of water.
2. The glehnia littoralis flower tea according to claim 1, wherein: comprises the following components in parts by weight: 5 parts of glehnia root, 3 parts of jasmine flower and 500 parts of water.
3. A method for preparing the glehnia littoralis flower tea according to claim 1 or 2, which is characterized in that: the method comprises the following steps:
s1, pretreatment of radix glehniae
Cleaning radix Glehniae, decocting in water of 100+ -2deg.C for 10-20 seconds, and taking out; sealing the material to maintain moisture, and peeling off the skin after cooling; spraying water on radix Glehniae every 20-30 min until radix Glehniae is soft and easy to cut; naturally moistening radix Glehniae for 2-3 hr, cutting, sealing, and storing;
s2, taking a specified amount of glehnia root and water pretreated in the step S1, placing the glehnia root and the water in water with the temperature of 100+/-2 ℃ for reflux extraction for 1.5-2 hours, and collecting an extracting solution;
s3, taking a specified amount of jasmine flowers, and putting the jasmine flowers into the extracting solution in the step S2 to obtain the glehnia littoralis flower tea.
4. The glehnia littoralis fruit tea is characterized in that: comprises the following components in parts by weight: 5-10 parts of glehnia root, 1.5-5 parts of fruit pulp and 500 parts of water.
5. The glehnia littoralis fruit tea according to claim 4, wherein: comprises the following components in parts by weight: 10 parts of glehnia root, 2 parts of fruit pulp and 500 parts of water.
6. A method for preparing the glehnia littoralis fruit tea according to claim 4 or 5, which is characterized in that: the method comprises the following steps:
s1, pretreatment of radix glehniae
Cleaning radix Glehniae, decocting in water of 100+ -2deg.C for 10-20s, and taking out; sealing the material to maintain moisture, and peeling off the skin after cooling; spraying water on radix Glehniae every 20-30 min until radix Glehniae is soft and easy to cut; naturally moistening radix Glehniae for 2-3 hr, cutting, sealing, and storing;
s2, taking a specified amount of glehnia root and water pretreated in the step S1, placing the glehnia root and the water in water with the temperature of 100+/-2 ℃ for reflux extraction for 1.5-2 hours, and collecting an extracting solution;
s3, preparation of fruit pulp
Taking fresh fruits, cleaning, crushing, pulping, homogenizing the obtained fruit primary pulp, vacuum concentrating, sterilizing, and filling to obtain concentrated juice;
s4, mixing the extracting solution obtained in the step S2 with the concentrated juice prepared in the specified amount in the step S3 to obtain the glehnia littoralis fruit tea.
7. The preparation method of the glehnia littoralis fruit tea according to claim 6, which is characterized in that: in step S3, the fresh fruits are selected from mangoes and/or grapes.
8. The preparation method of the glehnia littoralis fruit tea according to claim 6, which is characterized in that: in the step S3, the preparation method of the fruit pulp comprises the following steps:
a. cleaning: washing fruits with water;
b. removing and washing the core: removing the pit of the picked fruit, and adding sodium alginate and a preservative stabilizer into the pit-removed fruit pulp; washing the kernels, mixing the kernel-washed pulp with the kernel-removed pulp, and removing the kernels;
c. pulping: pulping the pulp obtained in the step b for one time, and sieving with a 1.5mm sieve; pulping for the second time, sieving with 0.8mm sieve, and collecting pulp to obtain primary pulp;
d. homogenizing: adding water into the raw fruit pulp to fix the volume, heating to 65-78 ℃, homogenizing under 20-60 MPa for 3-8min;
e. vacuum concentration: concentrating the homogenized pulp under vacuum, cooling after the soluble solids reach 30-50 BRIX;
f. and (3) filling: and (5) sterilizing the concentrated pulp and filling to obtain the concentrated juice.
9. The method for preparing the glehnia littoralis fruit tea according to claim 8, which is characterized in that: in the step b, the addition amount of the sodium alginate is 0.01-0.02%.
10. The method for preparing the glehnia littoralis fruit tea according to claim 8, which is characterized in that: in the step b, sorbic acid is selected as the preservative stabilizer, and the addition amount of the sorbic acid is 0.05-0.2g/kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310469041.4A CN116235891A (en) | 2023-04-27 | 2023-04-27 | Radix glehniae beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310469041.4A CN116235891A (en) | 2023-04-27 | 2023-04-27 | Radix glehniae beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116235891A true CN116235891A (en) | 2023-06-09 |
Family
ID=86624543
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310469041.4A Pending CN116235891A (en) | 2023-04-27 | 2023-04-27 | Radix glehniae beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116235891A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361569A (en) * | 2008-09-17 | 2009-02-11 | 雷海平 | Nutrient nourishing beverage |
| CN102871180A (en) * | 2012-11-07 | 2013-01-16 | 广州国宇医药科技有限公司 | Functional fruit and vegetable drink |
| CN105661185A (en) * | 2014-11-20 | 2016-06-15 | 张智峰 | Banana beverage and preparation method of banana beverage |
| CN106616126A (en) * | 2016-12-30 | 2017-05-10 | 东北林业大学 | Functional radix glehniae drink and preparation method thereof |
| CN109645278A (en) * | 2017-10-12 | 2019-04-19 | 王广民 | Slender acanthopanax joins drinks and preparation method thereof |
-
2023
- 2023-04-27 CN CN202310469041.4A patent/CN116235891A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361569A (en) * | 2008-09-17 | 2009-02-11 | 雷海平 | Nutrient nourishing beverage |
| CN102871180A (en) * | 2012-11-07 | 2013-01-16 | 广州国宇医药科技有限公司 | Functional fruit and vegetable drink |
| CN105661185A (en) * | 2014-11-20 | 2016-06-15 | 张智峰 | Banana beverage and preparation method of banana beverage |
| CN106616126A (en) * | 2016-12-30 | 2017-05-10 | 东北林业大学 | Functional radix glehniae drink and preparation method thereof |
| CN109645278A (en) * | 2017-10-12 | 2019-04-19 | 王广民 | Slender acanthopanax joins drinks and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 洪庆慈等: "北沙参枸杞果茶的研制", 《食品科技》, 31 December 1996 (1996-12-31), pages 23 - 25 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101263921B (en) | Preparation of olive health care beverage | |
| CN104522809B (en) | Radix Ginseng, Fructus Lycii composite health care beverage and preparation method | |
| KR100790501B1 (en) | Method for preparing of fruit wine containing incubated wild ginseng root | |
| CN107099413A (en) | A kind of preparation method of Dangshan pear wine | |
| KR100881702B1 (en) | Process for making beverage from sweet persimmon | |
| CN107668702A (en) | A kind of production technology of trifoliate orange Dulcis ferment | |
| CN102266104B (en) | Angelica apple vinegar beverage and preparation method thereof | |
| CN103584225A (en) | Changshanhuyou tangelo and Quzhouhertao peach compound juice drink and preparation method | |
| KR20110113800A (en) | Manufacturing method of fruit extract liquid | |
| CN104287000A (en) | Flesh coconut juice preparation and production process thereof | |
| CN106360172A (en) | Preparation method of fermentation aroma type pueraria lobata, water chestnut and saccharum officinarum composite beverage | |
| CN106306961A (en) | Sugar orange and cherry juice and making method | |
| CN105533332A (en) | Cucumis metuliferus selenium-rich functional drink and preparation method thereof | |
| CN114698756A (en) | Composite plant beverage and preparation method thereof | |
| CN116235891A (en) | Radix glehniae beverage and preparation method thereof | |
| CN108294198A (en) | A kind of mango passionflower chrysanthemum mixed juice beverage concentrate | |
| CN101113392B (en) | Method for producing balsam pear milk wine | |
| CN113773937A (en) | Asparagus beverage with health care and health preserving effects | |
| CN106350355A (en) | Kadsura coccineafruit juice wine and preparation method thereof | |
| CN105176766A (en) | Jasmine oat tea wine and preparation method thereof | |
| CN101113393B (en) | Method for producing red balsam pear milk wine | |
| CN101113394B (en) | Method for producing boxthorn fruit milk wine | |
| CN111000094A (en) | Preparation method of burdock cordyceps flower compound health-care beverage | |
| CN105054165A (en) | Sophora flower-bud beverage capable of refreshing and relieving summer heat and preparation method of sophora flower-bud beverage | |
| CN110527609A (en) | A kind of zymotechnique of raspberry fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |