CN117122000A - 一种葛根饮料及其制备方法 - Google Patents
一种葛根饮料及其制备方法 Download PDFInfo
- Publication number
- CN117122000A CN117122000A CN202311285828.1A CN202311285828A CN117122000A CN 117122000 A CN117122000 A CN 117122000A CN 202311285828 A CN202311285828 A CN 202311285828A CN 117122000 A CN117122000 A CN 117122000A
- Authority
- CN
- China
- Prior art keywords
- kudzuvine root
- mass percentage
- beverage
- solution
- blending
- 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.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 73
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 73
- 238000002156 mixing Methods 0.000 claims abstract description 48
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 239000002002 slurry Substances 0.000 claims abstract description 24
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 21
- 239000003765 sweetening agent Substances 0.000 claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 239000002131 composite material Substances 0.000 claims abstract description 19
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N D-alpha-Ala Natural products CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 claims abstract description 17
- QNAYBMKLOCPYGJ-UWTATZPHSA-N L-Alanine Natural products C[C@@H](N)C(O)=O QNAYBMKLOCPYGJ-UWTATZPHSA-N 0.000 claims abstract description 17
- 229960003767 alanine Drugs 0.000 claims abstract description 17
- 229940074404 sodium succinate Drugs 0.000 claims abstract description 17
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims abstract description 17
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 16
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 15
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 15
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 15
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 238000002386 leaching Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 239000000243 solution Substances 0.000 claims description 31
- 239000006185 dispersion Substances 0.000 claims description 15
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical group [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 14
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 14
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 14
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 238000005406 washing Methods 0.000 claims description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- 238000000746 purification Methods 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- 241000238631 Hexapoda Species 0.000 claims description 8
- 241000607479 Yersinia pestis Species 0.000 claims description 8
- 201000010099 disease Diseases 0.000 claims description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 241000219780 Pueraria Species 0.000 claims description 6
- 238000007664 blowing Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 229930189775 mogroside Natural products 0.000 claims description 4
- 229940013618 stevioside Drugs 0.000 claims description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 4
- 235000019202 steviosides Nutrition 0.000 claims description 4
- 239000004382 Amylase Substances 0.000 claims description 3
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 2
- 235000011477 liquorice Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 7
- 238000005457 optimization Methods 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000171 quenching effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 20
- 239000000203 mixture Substances 0.000 description 16
- 102000004139 alpha-Amylases Human genes 0.000 description 7
- 108090000637 alpha-Amylases Proteins 0.000 description 7
- 229940024171 alpha-amylase Drugs 0.000 description 7
- 239000012535 impurity Substances 0.000 description 6
- 229940024606 amino acid Drugs 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 4
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 4
- 235000008696 isoflavones Nutrition 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 239000013049 sediment Substances 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 235000019633 pungent taste Nutrition 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N Daidzein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 1
- GMTUGPYJRUMVTC-UHFFFAOYSA-N Daidzin Natural products OC(COc1ccc2C(=O)C(=COc2c1)c3ccc(O)cc3)C(O)C(O)C(O)C=O GMTUGPYJRUMVTC-UHFFFAOYSA-N 0.000 description 1
- KYQZWONCHDNPDP-UHFFFAOYSA-N Daidzoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 125000003412 L-alanyl group Chemical group [H]N([H])[C@@](C([H])([H])[H])(C(=O)[*])[H] 0.000 description 1
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010039424 Salivary hypersecretion Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- KYQZWONCHDNPDP-QNDFHXLGSA-N daidzein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-QNDFHXLGSA-N 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- -1 flavonoid compounds Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 1
- 208000026451 salivation Diseases 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明食品加工技术领域,具体涉及一种葛根饮料及其制备方法,该葛根饮料,由以下质量百分比的原料制备而成:葛根浆15%,复合液9%,余量调配液;其中,复合液由山奈、青果、甘草按照质量比1:(1~2):(1~2)混合浸提得到的提取液与牛奶子汁按照1:3~5混配构成;调配液为溶有1.0~1.2mg/L的稳定剂、0.3~0.6g/L的L‑丙氨酸、0.1~0.4g/L琥珀酸钠、8~15g/L的甜味剂、0.3g~0.5g/L的山梨酸钾的水溶液构成。本发明可以实现葛根营养成分的充分利用,同时,通过复合液、余量调配液及制备工艺的优化,使得所得的葛根饮料口感好,具有清热解毒、消暑降温、生津止渴的功效。
Description
技术领域
本发明食品加工技术领域,具体涉及一种葛根饮料及其制备方法。
背景技术
葛根,为豆科植物的块根,其主要成分是淀粉,此外还含有约12%的黄酮类化合物,如葛根素、大豆黄酮苷、花生素等营养成分,还有蛋白质、氨基酸、糖、和人体必需的铁、钙、铜、硒等矿物质,富含人体必氨基酸13种,尤其是人体不能合成的必需氨基酸含量更高。其有解肌退热,透疹,生津止渴,升阳止泻,通经活络,解酒毒之功。
目前,常见的有葛粉、葛根片茶、葛根粉丝、葛根饮料等,其中,葛根饮料多由鲜葛根压榨而成,或者利用干葛根提取而成,口感较差的同时,葛根营养成分利用率较低。
发明内容
为解决上述问题,本发明提供了一种葛根饮料及其制备方法,以葛根为主要材料,经过酶解程序的优化,可以实现葛根营养成分的充分利用,不会产生葛根渣,同时,通过复合液、余量调配液及制备工艺的优化,使得所得的葛根饮料口感好。
为实现上述目的,本发明采取的技术方案为:
一种葛根饮料,由以下质量百分比的原料制备而成:
葛根浆15%,复合液9%,余量调配液;
其中,复合液由山奈、青果、甘草按照质量比1:(1~2):(1~2)混合浸提得到的提取液与牛奶子汁按照1:3~5混配构成;
调配液为溶有1.0~1.2mg/L的稳定剂、0.3~0.6g/L的L-丙氨酸、0.1~0.4g/L琥珀酸钠、8~15g/L的甜味剂、0.3g~0.5g/L的山梨酸钾的水溶液构成。
进一步地,所述葛根浆制备时,将葛根去皮粉碎后置于酶解罐内,加入5~6倍量的水,按质量百分比为60~70%的比例加入a-淀粉酶,35~37℃,酶解1h后,按质量百分比为10%的比例加入果胶酶,35~37℃,酶解30min,按质量百分比为20~30%的比例加入纤维素酶,35~37℃酶解1h后,得葛根浆。
进一步地,所述稳定剂为羧甲基纤维素钠。
进一步地,所述甜味剂为罗汉果苷或甜菊糖。
本发明还提供了一种制备上述的葛根饮料的方法,包括如下步骤:
S1、选择无残缺,无霉烂,无病虫害且成熟的葛根,剥去果实外皮,用流动的清水充分洗涤后,粉碎至100目,置于酶解罐内,加入5~6倍量的水,按质量百分比为60~70%的比例加入a-淀粉酶,35~37℃,酶解1h后,按质量百分比为10%的比例加入果胶酶,35~37℃,酶解30min,按质量百分比为20~30%的比例加入纤维素酶,35~37℃酶解1h后,得葛根浆;
S2、取新鲜牛奶子,洗净沥干后,进行脱水处理,收集其汁液,得牛奶子汁,备用;
S3、按比例称取适量山奈、青果、甘草,粉碎至100目,加入6倍量的去离子水,亚临界水提取处理40~60min后,过滤,得提取液,备用;
S4、将羧甲基纤维素钠、L-丙氨酸、琥珀酸钠、甜味剂、山梨酸钾溶解于温水中配置成调配液,调配液中溶有1.0~1.2mg/L的羧甲基纤维素钠、0.3~0.6g/L的L-丙氨酸、0.1~0.4g/L琥珀酸钠、8~15g/L的甜味剂、0.3g~0.5g/L的山梨酸钾;
S5、按所述质量百分比取上述制取的葛根浆、牛奶子汁、提取液、调配液投入混合釜中混合搅拌均匀后,在40~50℃,30~40MPa的条件下均质处理一次,然后瞬时高压匀质处理一次,形成稳定的分散体系;
S6、将步骤S5所得的稳定的分散体系过滤,置于纯化釜中,从釜底鼓入50~100um的氮气进行纯化,除去混合液表面气泡层,灭菌后,灌装,即得。
进一步地,所述的步骤S3中,亚临界水处理的温度为130~150℃。
进一步地,所述的步骤S5中,在40~50℃,30~40MPa的条件下处理的流速为5~6L/h。
进一步地,所述的步骤S5中,瞬时高压匀质处理的压力为130~180MPa,处理流速为15~20L/h,温度为40~50℃。
进一步地,所述的步骤S6中采用三层纱布过滤。
本发明具有以下有益效果:
以葛根为主要材料,经过酶解程序的优化,可以实现葛根营养成分的充分利用,不会产生葛根渣,同时,通过复合液、余量调配液及制备工艺的优化,使得所得的葛根饮料口感好,具有清热解毒、消暑降温、生津止渴的功效。
附图说明
图1为本发明实施例中葛根浆中总异黄酮含量示意图。
图2为本发明实施例中葛根浆中氨基酸总含量示意图。
图3为本发明实施例中葛根浆中多糖含量示意图。
具体实施方式
为了使本发明的目的及优点更加清楚明白,以下结合实施例对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1
(1):葛根浆的制备
选择无残缺,无霉烂,无病虫害且成熟的葛根,剥去果实外皮,用流动的清水充分洗涤后,粉碎至100目,置于酶解罐内,加入5.5倍量的水,调节pH至3.5,按质量百分比为65%的比例加入a-淀粉酶,36.5℃,酶解1h后,按质量百分比为10%的比例加入果胶酶,36.5℃,酶解30min,按质量百分比为25%的比例加入纤维素酶,36.5℃酶解1h后,得葛根浆;
(2):复合液的制备
取新鲜牛奶子,洗净沥干后,进行脱水处理,收集其汁液,得牛奶子汁,备用;
按质量比为1:1:1的比例称取适量山奈、青果、甘草,粉碎至100目,加入6倍量的去离子水,130℃亚临界水提取处理60min后,过滤,得提取液,备用;
将所得的提取液和牛奶子汁按体积比为1:3的比例混合均匀,得复合液;
(3):调配液的制备
将羧甲基纤维素钠、L-丙氨酸、琥珀酸钠、甜味剂、山梨酸钾溶解于50℃的温水中配置成调配液,调配液中溶有1.0mg/L的羧甲基纤维素钠、0.3g/L的L-丙氨酸、0.1/L琥珀酸钠、15g/L的甜味剂、0.3g/L的山梨酸钾;本实施例中,所述甜味剂甜菊糖;
(4):混合调配
按质量百分比计,称取上述制取的葛根浆15%,复合液9%,调配液76%投入混合釜中混合搅拌均匀后,在温度为40℃,压力为30MPa,流速为5L/h的条件下均质处理一次,然后瞬时调节压力至130MPa,处理流速为15L/h,温度为40℃高压匀质处理一次,形成稳定的分散体系;
(5):灭菌装罐
将所得的稳定的分散体系采用三层纱布过滤,置于纯化釜中,从釜底鼓入50um的氮气进行纯化,除去混合液表面气泡层,灭菌后,灌装,即得。
实施例2
(1):葛根浆的制备
选择无残缺,无霉烂,无病虫害且成熟的葛根,剥去果实外皮,用流动的清水充分洗涤后,粉碎至100目,置于酶解罐内,加入5.5倍量的水,调节pH至3.5,按质量百分比为65%的比例加入a-淀粉酶,36.5℃,酶解1h后,按质量百分比为10%的比例加入果胶酶,36.5℃,酶解30min,按质量百分比为25%的比例加入纤维素酶,36.5℃酶解1h后,得葛根浆;
(2):复合液的制备
取新鲜牛奶子,洗净沥干后,进行脱水处理,收集其汁液,得牛奶子汁,备用;
按质量比为1:2:2的比例称取适量山奈、青果、甘草,粉碎至100目,加入6倍量的去离子水,150℃亚临界水提取处理40min后,过滤,得提取液,备用;
将所得的提取液和牛奶子汁按体积比为1:5的比例混合均匀,得复合液;
(3):调配液的制备
将羧甲基纤维素钠、L-丙氨酸、琥珀酸钠、甜味剂、山梨酸钾溶解于50℃的温水中配置成调配液,调配液中溶有1.2mg/L的羧甲基纤维素钠、0.6g/L的L-丙氨酸、0.4g/L琥珀酸钠、8g/L的甜味剂、0.5g/L的山梨酸钾;本实施例中,所述甜味剂为甜菊糖;
(4):混合调配
按质量百分比计,称取上述制取的葛根浆15%,复合液9%,调配液76%投入混合釜中混合搅拌均匀后,在温度为50℃,压力为40MPa,流速为6L/h的条件下均质处理一次,然后瞬时调节压力至180MPa,处理流速为20L/h,温度为50℃高压匀质处理一次,形成稳定的分散体系;
(5):灭菌装罐
将所得的稳定的分散体系采用三层纱布过滤,置于纯化釜中,从釜底鼓入100um的氮气进行纯化,除去混合液表面气泡层,灭菌后,灌装,即得。
实施例3
(1):葛根浆的制备
选择无残缺,无霉烂,无病虫害且成熟的葛根,剥去果实外皮,用流动的清水充分洗涤后,粉碎至100目,置于酶解罐内,加入5.5倍量的水,调节pH至3.5,按质量百分比为65%的比例加入a-淀粉酶,36.5℃,酶解1h后,按质量百分比为10%的比例加入果胶酶,36.5℃,酶解30min,按质量百分比为25%的比例加入纤维素酶,36.5℃酶解1h后,得葛根浆;
(2):复合液的制备
取新鲜牛奶子,洗净沥干后,进行脱水处理,收集其汁液,得牛奶子汁,备用;
按质量比为1:1.5:1.5的比例称取适量山奈、青果、甘草,粉碎至100目,加入6倍量的去离子水,140℃亚临界水提取处理50min后,过滤,得提取液,备用;
将所得的提取液和牛奶子汁按体积比为1:4的比例混合均匀,得复合液;
(3):调配液的制备
将羧甲基纤维素钠、L-丙氨酸、琥珀酸钠、甜味剂、山梨酸钾溶解于50℃的温水中配置成调配液,调配液中溶有1.1mg/L的羧甲基纤维素钠、0.45g/L的L-丙氨酸、0.25g/L琥珀酸钠、11.5g/L的甜味剂、0.4g/L的山梨酸钾;本实施例中,所述甜味剂为罗汉果苷;(4):混合调配
按质量百分比计,称取上述制取的葛根浆15%,复合液9%,调配液76%投入混合釜中混合搅拌均匀后,在温度为45℃,压力为35MPa,流速为5.5L/h的条件下均质处理一次,然后瞬时调节压力至155MPa,处理流速为17L/h,温度为45℃高压匀质处理一次,形成稳定的分散体系;
(5):灭菌装罐
将所得的稳定的分散体系采用三层纱布过滤,置于纯化釜中,从釜底鼓入70um的氮气进行纯化,除去混合液表面气泡层,灭菌后,灌装,即得。
对比例1
(1):葛根浆的制备
选择无残缺,无霉烂,无病虫害且成熟的葛根,剥去果实外皮,用流动的清水充分洗涤后,粉碎至100目,置于酶解罐内,加入5.5倍量的水,调节pH至3.5,按质量百分比为65%的比例加入a-淀粉酶,按质量百分比为10%的比例加入果胶酶,按质量百分比为25%的比例加入纤维素酶,36.5℃酶解3h后,得葛根浆;
对比例2
(1):葛根浆的制备
选择无残缺,无霉烂,无病虫害且成熟的葛根,剥去果实外皮,用流动的清水充分洗涤后,粉碎至100目,置于酶解罐内,加入5.5倍量的水,调节pH至3.5,按质量百分比为65%的比例加入a-淀粉酶,36.5℃,酶解1h后,按质量百分比为25%的比例加入纤维素酶,36.5℃酶解1h后,按质量百分比为10%的比例加入果胶酶,36.5℃,酶解30min,得葛根浆;
对比例3
(1):葛根浆的制备
选择无残缺,无霉烂,无病虫害且成熟的葛根,剥去果实外皮,用流动的清水充分洗涤后,粉碎至100目,置于酶解罐内,加入5.5倍量的水,调节pH至3.5,按质量百分比为65%的比例加入a-淀粉酶,36.5℃,酶解1h后,按质量百分比为10%的比例加入果胶酶,36.5℃,酶解30min,按质量百分比为25%的比例加入纤维素酶,36.5℃酶解1h后,得葛根浆;
(2):调配液的制备
将羧甲基纤维素钠、L-丙氨酸、琥珀酸钠、甜味剂、山梨酸钾溶解于50℃的温水中配置成调配液,调配液中溶有1.1mg/L的羧甲基纤维素钠、0.45g/L的L-丙氨酸、0.25g/L琥珀酸钠、11.5g/L的甜味剂、0.4g/L的山梨酸钾;本实施例中,所述甜味剂为罗汉果苷;(3):混合调配
按质量百分比计,称取上述制取的葛根浆15%,调配液85%投入混合釜中混合搅拌均匀后,在温度为45℃,压力为35MPa,流速为5.5L/h的条件下均质处理一次,然后瞬时调节压力至155MPa,处理流速为17L/h,温度为45℃高压匀质处理一次,形成稳定的分散体系;
(4):灭菌装罐
将所得的稳定的分散体系采用三层纱布过滤,置于纯化釜中,从釜底鼓入70um的氮气进行纯化,除去混合液表面气泡层,灭菌后,灌装,即得。
对比例4
将调配液中的L-丙氨酸全部替换成琥珀酸钠,其余设计同实施例3。
对比例5
将调配液中的琥珀酸钠全部替换成L-丙氨酸,其余设计同实施例3。
对比例6
(4):混合调配
按质量百分比计,称取上述制取的葛根浆15%,复合液9%,调配液76%投入混合釜中混合搅拌均匀后,在温度为45℃,压力为35MPa,流速为5.5L/h的条件下均质处理两次,形成稳定的分散体系;
其余设计同实施例3。
观察实施例1、实施例2、实施例3、对比例1和对比例2所得的葛根浆中的杂质情况,结果发现,实施例1、实施例2和实施例3中所得的葛根浆中均未见杂质,而对比例1和对比例2所得的葛根浆中均含有较多的杂质,且对比例1的葛根浆中含有的杂质较对比例2偏多。
检测实施例3、对比例1-对比例2所得的葛根浆中相关成分的含量,结果见图1-图3。
由图1-图3可知,
实施例3:葛根浆中总异黄酮含量为13.87g/100g,氨基酸总含量为550.7mg/100g,多糖含量为12.15g/100g。
对比例1:葛根浆中总异黄酮含量为11.27g/100g,氨基酸总含量为456.7mg/100g,多糖含量为7.37g/100g。
对比例2:葛根浆中总异黄酮含量为12.17g/100g,氨基酸总含量为486.9mg/100g,多糖含量为7.86g/100g。
将实施例1-实施例3,对比例3-对比例6所得的饮料进行感官评价,评价小组由10人组成,对葛根饮料的酸甜度(30分),独特风味(30分),口感(20分),组织形态(10分),色泽(10分)进行综合评价,如表1所示。
表1葛根饮料的评分标准表
结果:
实施例1~实施例3:饮料的色泽为金黄色,口感柔和细腻,没有杂质,无异味,酸甜爽口,有葛根特有的清香;组织状态:无悬浮物,无沉淀,综合评分(平均值)92。
对比例3:饮料的色泽为金黄色,无异味,略过甜,有辣味和葛根特有的清香;组织状态:无悬浮物,无沉淀,综合评分85。
对比例4:饮料的色泽为金黄色,有异味,有辣味和涩味,组织状态:无悬浮物,无沉淀,综合评分80。
对比例5:饮料的色泽为金黄色,有异味,有辣味和涩味,组织状态:无悬浮物,无沉淀,综合评分83。
对比例6:饮料的色泽偏暗黄色,无异味,酸甜适中,有葛根特有的清香;组织状态:浑浊并有絮状沉淀,综合评分85。
可见,本发明通过复合液、余量调配液及制备工艺的优化,可以使得所得的葛根饮料口感柔和细腻,没有杂质,无异味,酸甜爽口,有葛根特有的清香,且无悬浮物,无沉淀。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原料的前提下,还可以作出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (9)
1.一种葛根饮料,其特征在于,由以下质量百分比的原料制备而成:
葛根浆15%,复合液9%,余量调配液;
其中,
复合液由山奈、青果、甘草按照质量比1:(1~2):(1~2)混合浸提得到的提取液与牛奶子汁按照1:3~5混配构成;
调配液为溶有1.0~1.2mg/L的稳定剂、0.3~0.6g/L的L-丙氨酸、0.1~0.4g/L琥珀酸钠、8~15g/L的甜味剂、0.3g~0.5g/L的山梨酸钾的水溶液构成。
2.根据权利要求1所述的一种葛根饮料,其特征在于,所述葛根浆制备时,将葛根去皮粉碎后置于酶解罐内,加入5~6倍量的水,按质量百分比为60~70%的比例加入a-淀粉酶,35~37℃,酶解1h后,按质量百分比为10%的比例加入果胶酶,35~37℃,酶解30min,按质量百分比为20~30%的比例加入纤维素酶,35~37℃酶解1h后,得葛根浆。
3.根据权利要求1所述的一种葛根饮料,其特征在于,所述稳定剂为羧甲基纤维素钠。
4.根据权利要求1所述的一种葛根饮料,其特征在于,所述甜味剂为罗汉果苷或甜菊糖。
5.一种制备如权利要求1~5任一项所述的葛根饮料的方法,其特征在于:包括如下步骤:
S1、选择无残缺,无霉烂,无病虫害且成熟的葛根,剥去果实外皮,用流动的清水充分洗涤后,粉碎至100目,置于酶解罐内,加入5~6倍量的水,按质量百分比为60~70%的比例加入a-淀粉酶,35~37℃,酶解1h后,按质量百分比为10%的比例加入果胶酶,35~37℃,酶解30min,按质量百分比为20~30%的比例加入纤维素酶,35~37℃酶解1h后,得葛根浆;
S2、取新鲜牛奶子,洗净沥干后,进行脱水处理,收集其汁液,得牛奶子汁,备用;
S3、按比例称取适量山奈、青果、甘草,粉碎至100目,加入6倍量的去离子水,亚临界水提取处理40~60min后,过滤,得提取液,备用;
S4、将羧甲基纤维素钠、L-丙氨酸、琥珀酸钠、甜味剂、山梨酸钾溶解于温水中配置成调配液,调配液中溶有1.0~1.2mg/L的羧甲基纤维素钠、0.3~0.6g/L的L-丙氨酸、0.1~0.4g/L琥珀酸钠、8~15g/L的甜味剂、0.3g~0.5g/L的山梨酸钾;
S5、按所述质量百分比取上述制取的葛根浆、牛奶子汁、提取液、调配液投入混合釜中混合搅拌均匀后,在40~50℃,30~40MPa的条件下均质处理一次,然后瞬时高压匀质处理一次,形成稳定的分散体系;
S6、将步骤S5所得的稳定的分散体系过滤,置于纯化釜中,从釜底鼓入50~100um的氮气进行纯化,除去混合液表面气泡层,灭菌后,灌装,即得。
6.如权利要求5所述的制备方法,其特征在于:所述的步骤S3中,亚临界水处理的温度为130~150℃。
7.如权利要求5所述的制备方法,其特征在于:所述的步骤S5中,在40~50℃,30~40MPa的条件下处理的流速为5~6L/h。
8.如权利要求5所述的制备方法,其特征在于:所述的步骤S5中,瞬时高压匀质处理的压力为130~180MPa,处理流速为15~20L/h,温度为40~50℃。
9.如权利要求5所述的制备方法,其特征在于:所述的步骤S6中采用三层纱布过滤。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202311285828.1A CN117122000B (zh) | 2023-10-07 | 2023-10-07 | 一种葛根饮料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202311285828.1A CN117122000B (zh) | 2023-10-07 | 2023-10-07 | 一种葛根饮料及其制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN117122000A true CN117122000A (zh) | 2023-11-28 |
CN117122000B CN117122000B (zh) | 2024-06-25 |
Family
ID=88860188
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202311285828.1A Active CN117122000B (zh) | 2023-10-07 | 2023-10-07 | 一种葛根饮料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN117122000B (zh) |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20040085807A (ko) * | 2003-04-01 | 2004-10-08 | 주식회사 바름인 | 식물성 여성 호르몬 물질인 이소플라본을 강화한 칡유산균 발효물 및 그의 제조 방법 |
JP2008240177A (ja) * | 2007-03-26 | 2008-10-09 | Yoichi Matsumoto | 葛根繊維の製造方法及び該製造方法により得られた葛根繊維 |
ITBO20070542A1 (it) * | 2007-07-31 | 2009-02-01 | Univ Bologna Alma Mater | Metodo per il trattamento di matrici vegetali |
KR20130081893A (ko) * | 2012-01-10 | 2013-07-18 | 보령시농업기술센터 | 칡을 이용한 술 제조방법 |
CN107296949A (zh) * | 2017-07-13 | 2017-10-27 | 山东仁迪生物工程集团有限公司 | 药食同源复合制剂及其制备方法和应用 |
CN109007808A (zh) * | 2018-08-14 | 2018-12-18 | 宝健(北京)生物技术有限公司 | 一种解酒护肝组合物及包含其的解酒护肝制剂 |
JP7093088B1 (ja) * | 2021-03-11 | 2022-06-29 | 石川県 | 外形が維持された軟質食品素材の製造方法 |
CN114698756A (zh) * | 2022-05-17 | 2022-07-05 | 湖北椰丰食品有限公司 | 一种复合型植物饮料及其制备方法 |
-
2023
- 2023-10-07 CN CN202311285828.1A patent/CN117122000B/zh active Active
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20040085807A (ko) * | 2003-04-01 | 2004-10-08 | 주식회사 바름인 | 식물성 여성 호르몬 물질인 이소플라본을 강화한 칡유산균 발효물 및 그의 제조 방법 |
JP2008240177A (ja) * | 2007-03-26 | 2008-10-09 | Yoichi Matsumoto | 葛根繊維の製造方法及び該製造方法により得られた葛根繊維 |
ITBO20070542A1 (it) * | 2007-07-31 | 2009-02-01 | Univ Bologna Alma Mater | Metodo per il trattamento di matrici vegetali |
KR20130081893A (ko) * | 2012-01-10 | 2013-07-18 | 보령시농업기술센터 | 칡을 이용한 술 제조방법 |
CN107296949A (zh) * | 2017-07-13 | 2017-10-27 | 山东仁迪生物工程集团有限公司 | 药食同源复合制剂及其制备方法和应用 |
CN109007808A (zh) * | 2018-08-14 | 2018-12-18 | 宝健(北京)生物技术有限公司 | 一种解酒护肝组合物及包含其的解酒护肝制剂 |
JP7093088B1 (ja) * | 2021-03-11 | 2022-06-29 | 石川県 | 外形が維持された軟質食品素材の製造方法 |
CN114698756A (zh) * | 2022-05-17 | 2022-07-05 | 湖北椰丰食品有限公司 | 一种复合型植物饮料及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN117122000B (zh) | 2024-06-25 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN111657353A (zh) | 一种发酵植物蛋白复合肽营养代餐奶昔及其制备方法 | |
CN104232385A (zh) | 一种荷叶保健啤酒的制备方法 | |
CN104489801A (zh) | 一种海带保健饮料的制备方法 | |
CN101624560A (zh) | 一种海带果酒的制备方法 | |
CN105925421B (zh) | 一种防治更年期综合征的金花葵保健酒及其制备方法 | |
CN113575805A (zh) | 一种缓解体力疲劳的山楂黄精枸杞汁饮料及制备方法 | |
CN101099591B (zh) | 一种荷叶饮料的制作方法 | |
CN102860549A (zh) | 一种具有养颜排毒功效的功能饮料及其制备方法 | |
CN108456265A (zh) | 高纯度菊粉提取方法 | |
CN113647535A (zh) | 一种蛹虫草刺梨饮料及其制备方法 | |
CN107937185B (zh) | 一种铁皮石斛啤酒的生产方法 | |
CN117122000B (zh) | 一种葛根饮料及其制备方法 | |
CN1556193A (zh) | 用麦芽糖化汁生产食用菌及其保健制品的方法 | |
CN101999667B (zh) | 绿豆黄酮的碱法提取方法及黄酮绿豆饮料的制备方法 | |
CN106983056A (zh) | 一种即溶大麦薏苡仁饮料 | |
CN100358441C (zh) | 一种阳盛体质保健饮料及其制备方法 | |
CN114276885B (zh) | 一种用鲜罗汉果制备乙醇的方法 | |
CN105876557A (zh) | 一种葛根护肝饮料及其制作方法 | |
CN105876556A (zh) | 一种葛根解暑饮料及其制作方法 | |
CN108522917A (zh) | 一种降三高酵素保健饮料的制作方法 | |
CN101744274A (zh) | 一种百合饴糖的生产方法 | |
CN110694053A (zh) | 治疗骨质疏松症的骨胶原蛋白多肽复方药物及制备方法 | |
CN111743058A (zh) | 一种具有降三高作用的海带功能饮料 | |
CN103999968A (zh) | 一种功能性桔梗茶饮料及其制备方法 | |
CN104187941A (zh) | 人参苹果梨露及制备方法 |
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 | ||
GR01 | Patent grant | ||
GR01 | Patent grant |