CN1173301A - Rhubarb juice beverage and its prodn. method - Google Patents
Rhubarb juice beverage and its prodn. method Download PDFInfo
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- CN1173301A CN1173301A CN 97100945 CN97100945A CN1173301A CN 1173301 A CN1173301 A CN 1173301A CN 97100945 CN97100945 CN 97100945 CN 97100945 A CN97100945 A CN 97100945A CN 1173301 A CN1173301 A CN 1173301A
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- rhubarb
- juice
- juice beverage
- rheum officinale
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Abstract
A rhubarb juice beverage is made up of dried high-quality wild rhubarb rhizome through removing peel and impurities, breaking off to obtain particles, thermal reflux extraction with alcohol-water mixture as menstruum, recovering alcohol, cold storage, colouring, filter, addition of additives and concentration, and features special health-care function of antipyresis, natural colour and unique taste.
Description
The invention discloses that a kind of to adopt the dry rhizome of the wild high-quality rheum officinale in knotweed tannin plant Qinghai-Tibet Platean be that raw material is produced rheum officinale juice functional beverage and production method thereof.
Rheum officinale is not only the important common drug of traditional traditional Chinese medical science, and has been widely used in the health-care nutritional food, in the hope of utilizing and bring into play the peculiar effect of rheum officinale more widely.The Englishman adds rheum officinale in the food pudding; Italy produced low health-care rhubarb wine with regard to the import Chinese rhubarb before more than 100 year; Belgium adds rheum officinale and makes fat-reducing coffee in coffee.But as primary raw material, utilization scientific method essence is put forward the rheum officinale effective ingredient, makes rhubarb juice beverage with rheum officinale, and beyond example, does not also see record in the patent documentation at home and abroad.
The purpose of this invention is to provide a kind of is primary raw material with the rheum officinale, through refrigerant rhubarb juice beverage of the formulated function of scientific method and production method thereof.
Rhubarb juice beverage of the present invention and production method technical scheme thereof are achieved in that it is raw material that the present invention adopts Qinghai-Tibet wild high-quality genuine rhubarb, dry rhizome peeling impurity elimination with rheum officinale, be ground into fine particle, with 6: 4 alcohol-water mixtures was solvent, and the rheum officinale particle is extracted twice through hot reflux, merged extracted twice liquid and reclaimed alcohol, handle through the deepfreeze color development, filter, add auxiliary material and be mixed with the rhubarb juice beverage inspissated juice, inspissated juice adds carbonated water and makes the gassiness rhubarb juice beverage; Inspissated juice adds to purify waste water makes not gassiness rhubarb juice beverage.
Rhubarb juice beverage of the present invention and production method thereof, extract the ripe technology of system by heat and can remove the discharge function more than 98% in the rheum officinale, strengthen and given prominence to the peculiar effect of rheum officinale heat-clearing, purging intense heat, cool blood, rheum officinale juice cosmochrome and metallic luster have been kept, and keep the peculiar poor fragrance of light rheum officinale, sour and sweet palatability belongs to the refrigerant rhubarb juice beverage of All Pure Nature green functional.
Further specify rhubarb juice beverage of the present invention and how production method realizes below in conjunction with embodiment:
(1) selects materials.It is raw material that the present invention selects the genuine rhubarb of Qinghai-Tibet height above sea level more than 3500 meters for use.(2) processing.After the rheum officinale of gathering dried in the shade, with its rhizome peeling impurity elimination, it was standby to be ground into fine particle.(3) extract.With 6: 4 alcohol-water mixtures was solvent, and the rheum officinale fine particle of pulverizing is dissolved in the solution, taked hot reflux to extract twice, and it is 90 ℃ that heat is extracted temperature, and the time is each 70 minutes.(4) refrigeration color development.After merging extracted twice liquid recovery alcohol, place the environment of 0 ℃-5 ℃ of low temperature to refrigerate color development, the time is 48 hours.(5) filter.Reduce the sediment in the rheum officinale juice.(6) add auxiliary material.Add citric acid, simple syrup, honey element, sorbic acid etc. in the rheum officinale juice after filtration, to be that sour-sweet degree is agreeable to the taste get final product configuration proportion.(7) finished product.In the rheum officinale juice that concentrates, add carbonated water and can be made into the gassiness rhubarb juice beverage, in the rheum officinale juice that concentrates, add to purify waste water and can be made into not gassiness rhubarb juice beverage.
The finished product sense index, color and luster: rheum officinale juice is natural light yellow under the low concentration, and with metallic luster; Fragrance: light rheum officinale natural (poverty) fragrance, smell is coordinated soft; Flavour: have extremely light rheum officinale flavour, sweet and sour palatability has refrigerant sense; Transparency: clear, pH value are 3.5 ± 0.5.Now change index and microbiological indicator and all meet the national health index.
Claims (3)
1, a kind of rhubarb juice beverage and production method thereof, raw material are Qinghai-Tibet wild high-quality genuine rhubarb, it is characterized in that: the roots and stems of rhubarb peeling impurity elimination with drying is ground into fine particle; With 6: 4 alcohol-water mixtures was solvent, and the rheum officinale particle is extracted twice through hot reflux; Merge extracted twice liquid and reclaim alcohol, after the deepfreeze color development is handled, filter, add auxiliary material and be mixed with the rhubarb juice beverage inspissated juice; Inspissated juice adds carbonated water and makes the gassiness rhubarb juice beverage; Inspissated juice adds to purify waste water makes not gassiness rhubarb beverage.
2, rhubarb juice beverage according to claim 1 and production method thereof is characterized in that: it is 90 ℃ that temperature is extracted in described hot reflux, and the time is each 70 minutes; Described deepfreeze color development temperature is 0-5 ℃, and the time is 48 hours.
3, rhubarb juice beverage according to claim 1 and production method thereof is characterized in that: the rheum officinale juice after the described filtration adds auxiliary material and is meant and adds citric acid, simple syrup, honey element, sorbic acid etc., and to be that sour-sweet degree is agreeable to the taste get final product configuration proportion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97100945A CN1060326C (en) | 1997-01-31 | 1997-01-31 | Rhubarb juice beverage and its prodn. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97100945A CN1060326C (en) | 1997-01-31 | 1997-01-31 | Rhubarb juice beverage and its prodn. method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1173301A true CN1173301A (en) | 1998-02-18 |
| CN1060326C CN1060326C (en) | 2001-01-10 |
Family
ID=5165420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97100945A Expired - Fee Related CN1060326C (en) | 1997-01-31 | 1997-01-31 | Rhubarb juice beverage and its prodn. method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1060326C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100420393C (en) * | 2006-01-19 | 2008-09-24 | 拉萨乌孜食品饮料发展有限公司 | Himalayas rhubarb extract and its application |
| CN100421583C (en) * | 2006-01-19 | 2008-10-01 | 拉萨乌孜食品饮料发展有限公司 | Rheumefmodiwdll extract and its application |
| CN100421582C (en) * | 2006-01-19 | 2008-10-01 | 拉萨乌孜食品饮料发展有限公司 | Tibet rhubarb extract and its application |
| CN100431433C (en) * | 2006-01-19 | 2008-11-12 | 拉萨乌孜食品饮料发展有限公司 | Lhasa rhubarb extract and its application |
| CN107080124A (en) * | 2017-06-28 | 2017-08-22 | 何家平 | A kind of health drink |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170536A (en) * | 1996-07-14 | 1998-01-21 | 侯一超 | Rhubarb as food and drink material (rhubarb stalk juice and steamed rhubarb pulp) |
-
1997
- 1997-01-31 CN CN97100945A patent/CN1060326C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100420393C (en) * | 2006-01-19 | 2008-09-24 | 拉萨乌孜食品饮料发展有限公司 | Himalayas rhubarb extract and its application |
| CN100421583C (en) * | 2006-01-19 | 2008-10-01 | 拉萨乌孜食品饮料发展有限公司 | Rheumefmodiwdll extract and its application |
| CN100421582C (en) * | 2006-01-19 | 2008-10-01 | 拉萨乌孜食品饮料发展有限公司 | Tibet rhubarb extract and its application |
| CN100431433C (en) * | 2006-01-19 | 2008-11-12 | 拉萨乌孜食品饮料发展有限公司 | Lhasa rhubarb extract and its application |
| CN107080124A (en) * | 2017-06-28 | 2017-08-22 | 何家平 | A kind of health drink |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1060326C (en) | 2001-01-10 |
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