CN1249914A - Perilla seed beverage and preparation method thereof - Google Patents
Perilla seed beverage and preparation method thereof Download PDFInfo
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- CN1249914A CN1249914A CN 99119431 CN99119431A CN1249914A CN 1249914 A CN1249914 A CN 1249914A CN 99119431 CN99119431 CN 99119431 CN 99119431 A CN99119431 A CN 99119431A CN 1249914 A CN1249914 A CN 1249914A
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- perilla seed
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- 235000004347 Perilla Nutrition 0.000 title claims abstract description 101
- 235000013361 beverage Nutrition 0.000 title claims abstract description 46
- 241000229722 Perilla <angiosperm> Species 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 93
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 claims abstract description 62
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 57
- 235000020661 alpha-linolenic acid Nutrition 0.000 claims abstract description 33
- 229960004488 linolenic acid Drugs 0.000 claims abstract description 32
- 210000004080 milk Anatomy 0.000 claims abstract description 31
- 235000013336 milk Nutrition 0.000 claims abstract description 30
- 239000008267 milk Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229930003935 flavonoid Natural products 0.000 claims abstract description 13
- 150000002215 flavonoids Chemical class 0.000 claims abstract description 13
- 235000017173 flavonoids Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 102000003820 Lipoxygenases Human genes 0.000 claims abstract description 11
- 108090000128 Lipoxygenases Proteins 0.000 claims abstract description 11
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 10
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 10
- 235000004348 Perilla frutescens Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000002386 leaching Methods 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 5
- 102000009027 Albumins Human genes 0.000 claims description 25
- 108010088751 Albumins Proteins 0.000 claims description 25
- 239000000839 emulsion Substances 0.000 claims description 13
- 210000000481 breast Anatomy 0.000 claims description 11
- 239000003381 stabilizer Substances 0.000 claims description 11
- 235000019197 fats Nutrition 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 235000006708 antioxidants Nutrition 0.000 claims description 8
- 230000008859 change Effects 0.000 claims description 8
- 230000009849 deactivation Effects 0.000 claims description 8
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- 238000001816 cooling Methods 0.000 claims description 7
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- 239000002994 raw material Substances 0.000 claims description 7
- 235000010354 butylated hydroxytoluene Nutrition 0.000 claims description 6
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- 239000000463 material Substances 0.000 claims description 5
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- 235000011437 Amygdalus communis Nutrition 0.000 claims description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
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- 235000009496 Juglans regia Nutrition 0.000 claims description 4
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- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 4
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- FYSHYFPJBONYCQ-OLZOCXBDSA-N Gomisin K3 Natural products O(C)c1c(OC)c2-c3c(O)c(OC)c(OC)cc3C[C@@H](C)[C@@H](C)Cc2cc1OC FYSHYFPJBONYCQ-OLZOCXBDSA-N 0.000 claims description 3
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- 235000012680 lutein Nutrition 0.000 claims description 3
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- 229960005375 lutein Drugs 0.000 claims description 3
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 claims description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 3
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- FYSHYFPJBONYCQ-QWHCGFSZSA-N schisanhenol Chemical compound C1[C@H](C)[C@H](C)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2O FYSHYFPJBONYCQ-QWHCGFSZSA-N 0.000 claims description 3
- FYSHYFPJBONYCQ-UHFFFAOYSA-N schisanhenol Natural products C1C(C)C(C)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2O FYSHYFPJBONYCQ-UHFFFAOYSA-N 0.000 claims description 3
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- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 claims description 3
- 235000010208 anthocyanin Nutrition 0.000 claims description 2
- 239000004410 anthocyanin Substances 0.000 claims description 2
- 229930002877 anthocyanin Natural products 0.000 claims description 2
- 150000004636 anthocyanins Chemical class 0.000 claims description 2
- 150000002213 flavones Chemical class 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 229930182470 glycoside Natural products 0.000 claims description 2
- 150000002338 glycosides Chemical class 0.000 claims description 2
- 235000010388 propyl gallate Nutrition 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims 1
- 239000003513 alkali Substances 0.000 claims 1
- 239000002585 base Substances 0.000 claims 1
- 150000002212 flavone derivatives Chemical class 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
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- 239000003995 emulsifying agent Substances 0.000 abstract 1
- 239000010685 fatty oil Substances 0.000 abstract 1
- 230000000415 inactivating effect Effects 0.000 abstract 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 abstract 1
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- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 2
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- 230000000740 bleeding effect Effects 0.000 description 2
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- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a new beverage rich in alpha-linolenic acid, which is made of perilla seed and can also be complementally compounded with protein milk, and a preparation method thereof. The components are perilla seed (or perilla frutescens, perilla frutescens), antioxidant, protein milk, emulsifier, granulated sugar, NaOH and water. The invention solves the problems that alpha-linolenic acid in perilla seed is easy to oxidize and carry out enzymolysis, the perilla seed is difficult to peel and the beverage is greasy by leaching, utilizing the processes of flavonoid antioxidant in perilla seed shell, inactivating lipoxygenase, thermocuring perilla seed kernel, weak base saponifying partial fatty oil and the like. The product has unique fragrance and stable quality, is rich in alpha-linolenic acid, and is used for regulating physiological functions of human body due to insufficient metabolic intake of the linolenic acid.
Description
The present invention relates to a kind ofly make with perilla seed, and can with albumin milk compound be rich in alpha-linolenic acid beverage and preparation method thereof.
By retrieval, be that raw material is made beverage and do not seen bibliographical information up to now with the perilla seed.
Utilize the oilseed plant fruit to succeed in developing the also beverage of circulation market at present, be the protide beverage, the beverage that does not also utilize unrighted acid, especially alpha-linolenic acid in the vegetable fat to make.The invention of declaring with perilla seed or alpha-linolenic acid wherein has Chinese CN 1156716A and CN1178084A, is respectively to make perilla herb oil capsule and food supplement with perilla seed.
Perilla seed not only has the unique fragrance flavor, the more important thing is and be rich in the alpha-linolenic acid that human body is had multinomial physiological regulatory action that its content is listed as the hat of all oilseed plants; Perilla seed also contains phosphatide and the carbamate additives for low phosphorus glycoprotein with strong emulsifiability, thereby list promptly can be made into the emulsion Perillaseed beverage with perilla seed.Consider that the perilla seed protein content is few, can also add an amount of albumin milk, make by nutrition complement and be rich in the alpha-linolenic acid beverage.But perilla seed contains a large amount of unsaturated fat (the insatiable hunger degree of closing reaches 92.24%), particularly alpha-linolenic acid content is up to 58-69.77%, the alpha-linolenic acid chemism is big, easily with empty G﹠W in the oxygen effect, autoxidation takes place, generate peroxide, peroxide continues to decompose, produce rudimentary aldehyde and carboxylic acid, these materials can produce the undesirable stink that loses.Have again, when the perilla seed broken shell or when water-soluble, lipoxidase wherein very fast with substrate generation enzymatic reaction such as alpha-linolenic acid, oxidative degradation, its approach is:
Carboxyl compounds such as oxygen thing → generation low grade aldehyde, ketone make product rotten and have a smell of stimulation.Bring a difficult problem to utilizing perilla seed to make beverage thus.The perilla seed shell is thin, and kernel is soft, makes the milky beverage to shelling and has brought difficulty again.Drawn the present invention based on above background understanding.
The objective of the invention is to open up and utilize the food resource that is rich in alpha-linolenic acid, a kind of novel Perillaseed beverage that faint scent is rich in alpha-linolenic acid that has is provided; And stable for guaranteeing this beverage quality, be easy to preserve, delicate fragrance is agreeable to the taste, and solve the easy oxidation of alpha-linolenic acid and lipoxidase its degradation problem, solve beverage greasy feeling and perilla seed and be difficult for the shelling problem.
For realizing purpose of the present invention, its scheme is: with the variation kind Perilla frutescens of perilla seed or perilla seed, wild perillaseed is necessary raw material, the a large amount of alpha-linolenic acids that utilize perilla seed to contain are aided with polyphenoils, emulsion stabilizer, sweetener, NaOH and water and make Perillaseed beverage.Consider that this beverage protein matter content is few, can also add by the oilseed plant fruit by nutrition complement, select at least a in the albumin milk base-material of making respectively as soybean, peanut, walnut kernel, almond, coconut, sesame, pine nut, sunflower seed, fibert and milk, the beverage of gained not only is rich in alpha-linolenic acid but also have no lack of protein.Its formula constituent and content are:
Perilla seed 2-16%
Polyphenoils 0.05-0.5%
Albumin milk 0-10%
BE (II)-emulsion stabilizer 0.15-0.6%
Granulated sugar 6-15%
NaOH 0.4-4%
Water surplus
The effective means that solves the easy oxidative degradation problem of alpha-linolenic acid is to use antioxidant and deactivation lipoxidase.Antioxidant can be from Tea Polyphenols, Radix Glycyrrhizae polyphenoils, fragrant extract, schisanhenol, α, beta carotene, lutein, V change
E, V
CAnd choose at least a in the butylated hydroxy anisole (BHA), dibutyl hydroxy toluene (BHT), n-propyl gallate.And more direct, more economical effective method is directly to extract contained flavonoids polyphenoils from the perilla seed shell.Why perilla seed is difficult for oxidation deterioration under the normal temperature for a long time, be owing to contain multiple phenol flavone compound in the perilla seed shell with the effect of antioxidant vitamins P sample, it contains 9 kinds of glycosides displayed, 2 kinds of flavones, 5 kinds of anthocyanins, therefore can ingeniously utilize this class polyphenoils.
Utilize perilla seed to be raw material, can be divided into shelling and not shell two kinds, thereby make faint yellow beverage that contains flavonoids polyphenoils in the shell and the milky beverage of making through shelling, two kinds of different preparation methods are correspondingly just arranged.
The operation of one of method is: the raw material cleaning → lixiviate enzyme → corase grind → separation → fine grinding → modulation → homogeneous → vacuum outgas → filling and sealing → ultra high temperature short time sterilization → cooling finished product that goes out.
Will be through the perilla seed after cleaning without shelling, with 4 times of 0.4-4%NaOH80 ℃ of aqueous solution to perilla seed, the flavonoids polyphenoils in the lixiviate perilla seed shell, time 45min makes the abundant stripping of polyphenoils composition.These 80 ℃ of pyrosols of while, but the lipoxidase more than 99% in the deactivation perilla seed.
Perilla seed after the lixiviate is sent into the emery wheel mill together with the leaching liquor that contains the flavonoids polyphenoils, and corase grind makes the grain fineness of raw material be advisable with 50 orders.Change screenings over to and separate, shell and kernel skin more than 90% are separated.Get the fine grinding of slurry input colloid mill, make that the solid particle fineness is below the 10 μ m in the slurry, make the purple perilla breast.NaOH in this process in the leaching liquor can make the fat oil in the slurry partly-hydrolysed, and a part of fat oil becomes soap, can improve the greasy feeling of Perillaseed beverage like this.
By prescription that purple perilla is newborn with BE (II)---emulsion stabilizer, granulated sugar or albumin milk are according to its amount hybrid modulation.The input homogenizer, homogeneous is 2 times under 20-25Mpa, makes solid particle fineness in the feed liquid below 5 μ m.Send into vacuum degassing machine, deviate from gas in the feed liquid, especially oxygen.Change filling and sealing over to, carry out 140-145 ℃ of ultra high temperature short time sterilization, time 5-10 second, cooling is a finished product at last.This is the faint yellow beverage that is rich in alpha-linolenic acid that the antioxygen thing that utilizes perilla seed self to contain is made.
Preparation method's two operation is: the raw material cleaning → decatize enzyme → drying → shelling → immersion → defibrination → separation → modulation → homogeneous → filling and sealing → ultra high temperature short time sterilization → cooling finished product that goes out.
Two kinds of particle diameter 0.40-0.95mm and 0.95-1.50mm are told in perilla seed after impurity elimination screening.
The perilla seed of two kinds of variable grain degree is used hot decatize 8-10 minute respectively, promotes perilla seed benevolence to solidify, this simultaneously also deactivation the lipoxidase more than 99% in the perilla seed.
With the employing frozen drying of the perilla seed after the decatize or dry under 60-70 ℃, make the perilla seed water content less than 6%.
The dry perilla seed of two kinds of variable grain degree with special hulling machine, by power effects such as friction, rubbing leathers, is sloughed shell respectively, merge kernel, husking yield is more than 95%.
With 4 times to the 0.4-4%NaOH of perilla seed benevolence weak lye soak at room temperature 15min, through the colloid mill fine grinding, separate screenings, the slurry of gained is the purple perilla breast, the part fat oil saponification in this process in the slurry helps improving the greasy feeling of purple perilla beverage.
By filling a prescription with gained purple perilla breast and antioxidant, BE (II)-emulsion stabilizer, excess water, granulated sugar or albumin milk hybrid modulation, through homogenizer homogeneous 2 times under 60-70 ℃, 20-25Mpa, change vacuum outgas over to, deviate from the air in the feed liquid, especially oxygen, filling and sealing cools off after second immediately with 140-145 ℃ of ultra high temperature short time sterilization 5-10, i.e. finished product again.This is to be rich in alpha-linolenic acid milky Perillaseed beverage with what perilla seed benevolence was made.
Beneficial effect of the present invention shows the following aspects:
1. successfully solve perilla seed and be difficult for shelling; The rotten difficult problem of a large amount of easy oxidative degradation of alpha-linolenic acid in the perilla seed, making perilla seed make beverage becomes possibility.
2. developing utilization is rich in the food resource of unrighted acid, particularly alpha-linolenic acid; A kind of unique fragrant is provided, is rich in the new beverage of alpha-linolenic acid; Enrich drink variety.
3. a kind of low cost, high nutrition are provided, have reducing blood lipid, reduce cholesterol, prevent and treat artery sclerosis, increase intelligence, improve eyesight, human body is had not only nourishing healthy, but also agreeable to the taste, the stay-in-grade beverage of delicate fragrance of multinomial physiological regulatory action.
4. adopt frozen drying and ultra high temperature short time sterilization new and high technology, be of value to and improve product technology content and quality.
Below in conjunction with embodiment the present invention is illustrated.
Embodiment 1.Be perilla seed without shelling, directly utilize the flavonoids polyphenoils in the shell, the faint yellow beverage that be rich in alpha-linolenic acid compound with albumin milk, its component is:
Perilla seed 6%
Albumin milk 4%
BE (II)-emulsion stabilizer 0.3%
Granulated sugar 11%
Hydroxide 0.5%
Polyphenoils 0.05-0.5%
Water surplus
Its preparation method is: learnt from else's experience and clean 60 kilograms of perilla seeds after the impurity elimination (or Perilla frutescens, wild perillaseed), be dipped in 80 ℃ of aqueous solution of 0.5%NaOH of 240 kilograms, soak 45min, this weak lye can make the abundant stripping of phenol flavone compound in the purple perilla shell, and kernel is then had emollescence.80 ℃ of hydrothermal solutions during this also can make the above fat oxidation enzyme-deactivating of 99% in the perilla seed.By flavonoids polyphenoils and the deactivation lipoxidase that lixiviate goes out, can suppress unrighted acid in the purple perilla such as linoleic acid, alpha-linolenic acid oxidation deterioration effectively.
Lixiviate is gone out perilla seed behind the enzyme together with the leaching liquor that contains the flavonoids polyphenoils, sending into the emery wheel mill roughly grinds, the feed particles fineness is advisable with 50 orders, change seperator over to, select 60 purpose separating screens for use, 90% shell and kernel skin are separated, get its slurry with colloid mill fine grinding 1 time, solid particle fineness in the requirement slurry is promptly made the purple perilla breast below 10 μ m.Part fat oil in this emulsion forms soap by the NaOH saponification in the leaching liquor, and this helps improving the greasy feeling of Perillaseed beverage.
By prescription with the demineralized water of perilla seed breast and 40 kilograms of albumin milks, BE (II)-emulsion stabilizer of 3 kilograms, 110 kilograms granulated sugar and 547 kilograms in 60 ℃ of following hybrid modulation, albumin milk in this prescription is choose from the albumin milk base-material that soybean, peanut, almond, walnut kernel, sesame, coconut, pine nut, fibert, sunflower seed and milk are produced respectively at least a, water content 60%.
Feed liquid after the modulation is sent into high pressure homogenizer immediately, and homogeneous is 2 times under 20-25Mpa, makes solid particle fineness in the feed liquid below 5 μ m, forms stable emulsification dispersion.By vacuum outgas, deviate from the gas in the feed liquid again, contact and oxidation with unrighted acid in the feed liquid to avoid the oxygen in the gas.Input vacuum filling tin seamer, make feed temperature be not less than 70 ℃, the vacuum of bleeding is 0.05Mpa, adopt 5135 type canning sealings, for avoiding unrighted acid oxidation deterioration under long-time high temperature that beverage includes in the jar, should adopt ultra high temperature short time sterilization technology, at 140-145 ℃, the time is 5-10 second.Sterilization is after cooling is a finished product.
Embodiment 2.Be perilla seed or Perilla frutescens, wild perillaseed, that makes without shelling directly utilizes the flavonoids polyphenoils in the shell is rich in alpha-linolenic acid, faint yellow Perillaseed beverage.Do not add albumin milk, its component is:
Perilla seed 8%
BE (II)-emulsion stabilizer 0.35%
NaOH 0.5%
Granulated sugar 10%
Polyphenoils 0.05-0.5%
Water surplus
The preparation method of this embodiment is identical with the preparation method who executes example 1, does not just add albumin milk in the component.
Embodiment 3.Be that perilla seed or Perilla frutescens, wild perillaseed are sloughed shell and the milky beverage that be rich in alpha-linolenic acid compound with albumin milk.Its component is:
Perilla seed 6%
Antioxidant 0.05-0.5%
Albumin milk 4%
BE (II)-emulsion stabilizer 0.3%
Granulated sugar 11%
NaOH 0.4%
Water surplus
Albumin milk described in this component is choose from the albumin milk base-material that soybean, peanut, almond, walnut kernel, coconut, sesame, sunflower seed, pine nut, fibert and milk are produced respectively at least a.Described polyphenoils be from Tea Polyphenols, Radix Glycyrrhizae polyphenoils, fragrant extract, α, bata-carotene, lutein, V change
E, V
C, choose in schisanhenol and butylated hydroxy anisole (BHA), dibutyl hydroxy toluene (BHT), pyrogallol third fat at least a.
Its preparation method is: it is two kinds of 0.40-0.95mm and 0.95mm-1.50mm that particle diameter is told in 60 kilograms of perilla seeds after the impurity elimination or Perilla frutescens, the screening of wild perillaseed, and this helps the raising of husking yield.The perilla seed of two kinds of variable grain degree is used 110 ℃ of hot decatize 8-10 minutes respectively, solidifies to promote perilla seed benevolence, this thermodynamic activity simultaneously also deactivation the lipoxidase more than 99% in the perilla seed.Perilla seed after the decatize places 60-70 ℃ of drying chamber drying, has ready conditions and preferably adopts frozen drying, and this can improve the stability of unrighted acid in the perilla seed.Dry perilla seed water content should be less than 6%.
With drying the perilla seed of two kinds of variable grains, with hulling machine, adjust the emery wheel gap according to the granularity of perilla seed through the transformation of the way, in friction, rub with the hands under the power effect, slough shell respectively, husking yield is more than 95%, merges kernel.
With 240 kilograms 0.4%NaOH weak lye soak at room temperature 15min, make perilla seed benevolence softening, send into the colloid mill fine grinding, change seperator again over to, separate screenings, the slurry of gained is the purple perilla breast.Part fat oil in the slurry is by the saponification of NaOH institute in this course, thereby helps improving the greasy feeling of Perillaseed beverage.
By prescription with purple perilla breast and 40 kilograms of albumin milks, 0.5-5.0 kilogram antioxidant, 3 kilograms of BE (II)-emulsion stabilizer, 110 kilograms of granulated sugar and 549-545 kilogram demineralized water hybrid modulation, send into high pressure homogenizer immediately, under 60 ℃, 20-25Mpa behind the homogeneous 2 times, enter vacuum degassing machine, slough the gas in the feed liquid, contact and oxidation with unrighted acid in the feed liquid to avoid the oxygen in the gas.Import the vacuum filling tin seamer again, make feed temperature be not less than 70 ℃, the vacuum of bleeding is 0.05Mpa, can adopt 5135 type canning sealings.For avoid beverage includes in the jar unrighted acid at high temperature, descend oxidative deformation for a long time, should adopt the ultra high temperature short time sterilization technology, at 140-145 ℃, 5-10 sterilizes second.After cooling is a finished product.
Embodiment 4.Be that perilla seed (or Perilla frutescens, wild perillaseed) takes off shell and the milky Perillaseed beverage that is rich in alpha-linolenic acid made.Its component is:
Perilla seed 8%
Antioxidant 0.05-0.5%
BE (II)-emulsion stabilizer 0.3%
NaOH 0.4%
Granulated sugar 11%
Water surplus
The preparation method of this embodiment is identical with the preparation method of embodiment 3, does not just add albumin milk in the component.
Above beverage, alpha-linolenic acid content are 0.68-6.17%, 12 months shelf-lifves.
Claims (6)
1. Perillaseed beverage, it is characterized in that it is is necessary raw material with perilla seed, utilize its contained polyvalent unsaturated fatty acid, flavonoids polyphenoils, can also be composited with the albumin milk nutrition complement and be rich in the beverage of alpha-linolenic acid, alpha-linolenic acid content is 0.68-6.17%, and its component is:
Perilla seed 2-16%
Albumin milk 0-10%
Polyphenoils 0.05-0.5%
BE (II)-stable emulsifying thing 0.15-0.6%
Granulated sugar 6-15%
NaOH 0.4-4%
Water surplus
2. Perillaseed beverage according to claim 1 is characterized in that described perilla seed also comprises the common variation kind Perilla frutescens and the wild perillaseed of purple perilla.
3. Perillaseed beverage according to claim 1, it is characterized in that described polyphenoils be the general flavone polyphenoils of forming by glycosides displayed, flavones and anthocyanin that from the perilla seed shell, directly extracts and from Tea Polyphenols, Radix Glycyrrhizae polyphenoils, fragrant extract α, β, carrotene, lutein, V change
E, V
C, choose in schisanhenol and butylated hydroxy anisole (BHA), dibutyl hydroxy toluene (BHT), the n-propyl gallate at least a.
4. Perillaseed beverage according to claim 1 is characterized in that described albumin milk is choose at least a from the albumin milk base-material that soybean, peanut, almond, walnut kernel, coconut, sesame, pine nut, sunflower seed, fibert and milk are made respectively.
5. the preparation method of a Perillaseed beverage according to claim 1, it is characterized in that: perilla seed is without shelling, flavonoids antioxygen thing in the heating weak base aqueous solution lixiviate perilla seed shell, lipoxidase in the purple perilla of deactivation simultaneously, and the weak lye that uses also can make the perilla seed fat oil partly-hydrolysed, and its technical process is as follows:
(1) will clean later perilla seed and carry 45min, make the flavonoids polyphenoils stripping in the purple perilla shell, heat alkali liquid deactivation simultaneously lipoxidase in 80 ℃ of aqueous solution of 0.5-4%NaOH.
(2) perilla seed after the lixiviate is roughly ground together with the leaching liquor that contains the flavonoids polyphenoils, makes flaxen perilla seed breast through separation, fine grinding, and weak lye wherein makes the fat oil in perilla seed Ruzhong partly-hydrolysed.
(3) by prescription with perilla seed breast and BE (II)-emulsion stabilizer, granulated sugar, water or albumin milk hybrid modulation, through high-pressure homogeneous, vacuum outgas, filling and sealing and ultra high temperature short time sterilization, the cooling back be rich in the faint yellow Perillaseed beverage of alpha-linolenic acid.
6. the preparation method of a Perillaseed beverage according to claim 1 is characterized in that perilla seed is through decatize, the shelling of dry back, decatize is solidified perilla seed benevolence, simultaneously also deactivation lipoxidase, its technical process is as follows:
(1), filters out particle diameter and is two kinds of 0.40-0.95mm and 0.95-1.50 with the perilla seed after the impurity elimination.
(2) adopt frozen drying, or dry down in 60-70%, make the perilla seed water content less than 6%, the dry perilla seed of two kinds of variable grain degree is shelled respectively, merge kernel, husking yield is more than 95%.
(3) place 0.4-4%NaOH weak lye soak at room temperature 15min through fine grinding, separate screenings, make the perilla seed breast, wherein part fat oil saponification.
(4) by filling a prescription with perilla seed breast and stable emulsifying thing, antioxidant, sweetener, water, can also with the albumin milk hybrid modulation, through high-pressure homogeneous, vacuum outgas filling and sealing and ultra high temperature short time sterilization, cooling back be rich in the milky Perillaseed beverage of alpha-linolenic acid.
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| CN 99119431 CN1249914A (en) | 1999-09-24 | 1999-09-24 | Perilla seed beverage and preparation method thereof |
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| CN 99119431 CN1249914A (en) | 1999-09-24 | 1999-09-24 | Perilla seed beverage and preparation method thereof |
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Family
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331406C (en) * | 2004-10-20 | 2007-08-15 | 张荫生 | Milk of perilla seed oil |
| CN101991165A (en) * | 2010-11-03 | 2011-03-30 | 中北大学 | Sweet potato leaf-perilla leaf composite beverage and preparation method thereof |
| CN102687786A (en) * | 2011-03-25 | 2012-09-26 | 路芳民 | Perilla candy |
| CN104287025A (en) * | 2014-09-24 | 2015-01-21 | 吉林沃达食品有限公司 | Fermented purple perilla and cucumber composite drink and manufacturing method thereof |
| CN105325818A (en) * | 2015-11-03 | 2016-02-17 | 菏泽尧舜牡丹生物科技有限公司 | Making method of protein beverage containing peony seed oil |
| CN106107284A (en) * | 2016-06-28 | 2016-11-16 | 陈国武 | A kind of Chinese herbal medicine beverage and preparation method thereof |
| CN106721697A (en) * | 2016-11-30 | 2017-05-31 | 贵州大学 | Numb grouts beverage of one kind Soviet Union and preparation method thereof |
| CN107691655A (en) * | 2017-11-14 | 2018-02-16 | 孙祥东 | A kind of Perillaseed beverage and preparation method thereof |
| CN110720513A (en) * | 2019-11-21 | 2020-01-24 | 重庆市科学技术研究院 | Perilla yogurt for improving visual function and preparation method thereof |
| CN113796479A (en) * | 2021-08-24 | 2021-12-17 | 云南省工业大麻产业投资有限公司 | Eye-protecting beverage formula and processing method |
-
1999
- 1999-09-24 CN CN 99119431 patent/CN1249914A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331406C (en) * | 2004-10-20 | 2007-08-15 | 张荫生 | Milk of perilla seed oil |
| CN101991165A (en) * | 2010-11-03 | 2011-03-30 | 中北大学 | Sweet potato leaf-perilla leaf composite beverage and preparation method thereof |
| CN102687786A (en) * | 2011-03-25 | 2012-09-26 | 路芳民 | Perilla candy |
| CN104287025A (en) * | 2014-09-24 | 2015-01-21 | 吉林沃达食品有限公司 | Fermented purple perilla and cucumber composite drink and manufacturing method thereof |
| CN105325818A (en) * | 2015-11-03 | 2016-02-17 | 菏泽尧舜牡丹生物科技有限公司 | Making method of protein beverage containing peony seed oil |
| CN105325818B (en) * | 2015-11-03 | 2018-02-13 | 菏泽尧舜牡丹生物科技有限公司 | A kind of preparation method of the protein beverage containing peony seed oil |
| CN106107284A (en) * | 2016-06-28 | 2016-11-16 | 陈国武 | A kind of Chinese herbal medicine beverage and preparation method thereof |
| CN106721697A (en) * | 2016-11-30 | 2017-05-31 | 贵州大学 | Numb grouts beverage of one kind Soviet Union and preparation method thereof |
| CN107691655A (en) * | 2017-11-14 | 2018-02-16 | 孙祥东 | A kind of Perillaseed beverage and preparation method thereof |
| CN110720513A (en) * | 2019-11-21 | 2020-01-24 | 重庆市科学技术研究院 | Perilla yogurt for improving visual function and preparation method thereof |
| CN113796479A (en) * | 2021-08-24 | 2021-12-17 | 云南省工业大麻产业投资有限公司 | Eye-protecting beverage formula and processing method |
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