CN1303915C - Plant water beverage and its preparation method - Google Patents
Plant water beverage and its preparation method Download PDFInfo
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Abstract
The present invention relates to a plant water beverage and a preparation method thereof. One of medicine-eating same source plants, such as matrimony vine, worm grass, ophiopogon root, american ginseng, lalang grass rhizome, lophatherum, rose, chrysanthemum or honeysuckle flower, etc. is processed so as to obtain plant extraction liquid via general pretreatment, slitting, juice stir and pulping, water addition and temperature adjustment, cellulose microcrystalline addition and stir leaching and filtration. Pectic enzyme and proteinase are added for clarification until no turbidity detected by an isopropyl alcohol method, and the solution is subsequently processed via cooling, high-speed centrifugal filtration, ultrafiltration, ultra-high-temperature sterilization, heat filling, slope arrangement and cooled so as to obtain finished products of the plant water beverage. The present invention has the advantages of high intrinsic activity ingredient extraction rate, high stability, clear color, good transmittance and beauty, has various styles and reserves the natural flavor of the plants in mouth feel, and the present invention both satisfies the requirements of quenching thirst of customers for drinking the beverage and provides high health care value for the beverage.
Description
Technical field
The present invention relates to a kind of vegetation water beverage and preparation method thereof.
Background technology
Present water drinks on the market, especially activated water beverage, many forms with fortification water occur, pulsation as the Robust, the Kang Youli of Wahaha, the vitamin beverage of red ox etc., all be in the process of handling, to add vitamin, electrolyte, nutrition fortifiers such as amino acid, and be that the water drinks of raw material is rare in market with the plant extraction liquid, in the Chinese patent bulletin, announced the various plants beverage, can be divided into two classes, wherein, one class is by various plants, adding common process mixing extraction is prepared from, as＜application number〉02117717＜notification number〉1377611＜denomination of invention〉a kind of natural plant health-care beverage, it is with hawthorn, date, mulberry fruit is the medicine base, is equipped with lotus leaf again, the fruit of Chinese wolfberry or be equipped with chrysanthemum, fresh Rhizoma Phragmitis perhaps is equipped with mushroom, through decocting, enzymolysis, clarification, sterilization, filter, the filtrate that obtains adds citric acid commonly used, sucrose, dimension C, stabilizing agents etc. promptly make required beverage.＜application number〉02110234＜notification number〉1451320＜denomination of invention〉a kind of natural plant beverage and processing technology thereof, it is to adopt chrysanthemum, red date, peppermint, Radix Glycyrrhizae, honeysuckle, dandelion, mulberries, burnt wheat, add entry and carry out lixiviate, filtration, add amylorrhexis, the filtrate high temperature enzyme that goes out after the precipitation clarifying treatment, filters, sterilization, the cooling back gets final product with water mixing packing.＜application number〉00129819＜notification number〉1350807＜denomination of invention〉a kind of natural plant beverage, it is by being made by genseng, almond, taurine.＜application number〉00110783＜notification number〉1292236＜denomination of invention〉perilla beverage, it is made up of perilla seed, seed of Radix Oenotherae erythrosepalae, emulsifying agent, stabilizing agent, white granulated sugar, water etc.＜application number〉98112300＜notification number〉1251276＜denomination of invention〉natural plant beverage and preparation thereof, it is that Herba Moslae volatile oil, elscholtiza medicinal extract, elscholtiza medicinal extract purification liquid, elscholtiza medicinal extract pure washing lotion, the Radix Codonopsis alcohol medicinal extract of purifying is dissolved in the drinkable water and makes.＜application number〉96103814＜notification number 1162416＜denomination of invention licorice root and chrythanthemum beverage, it with Radix Glycyrrhizae, chrysanthemum through soaking or decocting the weak yellow liquid material that the juice that extracts and drinking water mix.＜application number〉89102338＜notification number〉1037264＜denomination of invention〉the natural plant beverage method for making, it is made up of natural plants such as mulberry fruit, Eclipta prostrata, the fruit of glossy privet, asparagus fern, saline cistanches.＜application number〉92110573＜notification number〉1083323＜denomination of invention〉preparation method for natural plant function beverage, it is to utilize the extract of Radix Glycyrrhizae, spina date seed, the fruit of Chinese wolfberry, chrysanthemum, peppermint, wrinkled giant hyssop, dark plum, Chinese yam to be mixed with host, is mixed with beverage with host, fructose, citric acid, carbon dioxide etc. again.＜application number〉93108635＜notification number〉1083327＜denomination of invention〉a kind of beverage that contains matrimony vine, it is to be raw material with matrimony vine, date, garlic and white sugar, a kind of nutrition beverage of making by the common process of traditional Chinese medicine extraction.Another kind of is by a kind of plant, adding the common process extraction is prepared from, as＜application number〉98112824＜notification number〉1227077＜denomination of invention〉drink of fresh peong flower juice and preparation method thereof, it is fresh peong flower to be added water and the ferment koji fermentation is got its filtrate, and other gets fresh peong flower and adds water retting and get its filtrate, and two filtrates are mixed, add sucrose, honey and citric acid, high-temperature sterilization are chilled under 40 ℃, pack drink of fresh peong flower juice.＜application number〉96104854＜notification number〉1142337＜denomination of invention〉peppermint drinks and preparation method thereof, it is the inclusion technology that adopts cyclodextrine, obtains the water-soluble inclusion complex of peppermint oil, and it is soluble in water, makes peppermint drinks.＜application number〉99117229＜notification number〉1252960＜denomination of invention〉a kind of anticorrisive agent natural peral water drinks and processing method thereof of not containing, it is to utilize the acid hydrolysis pearl to be raw material, is the natural peral water drinks that former water processing allotment forms with pure water.Its not enough expenditure is that technology is coarse, poor stability, the easy sedimentation of solid content.Because beverage contains certain solid content by standard, the time has been grown will inevitably sedimentation, has a strong impact on image product, in order to address this problem, to have the people to add a large amount of stabilizing agents by excess and come the delayed fallout time as far as possible, but what bring is infringement to health; Also the someone attempts adopting good filtration means such as ultrafiltration, but can not fine solution settlement issues, this is because micromolecular plant material still passes filter membrane, when with littler plant extracts in intrinsic metal ion do the time spent, sedimentation and muddy inevitable.[food industry (Shanghai) .2000 (2) .25-27 soft drink] literary composition mainly adopts pectase technology for example " to mix juice type matrimony vine jujube tea process technology ", because do not adopt protease and cellulase, in order to keep stable, still need to add artificial synthetic stabilizing agents such as sodium alginate, do not meet the requirement of All Pure Nature beverage.In addition, traditional fruit drink color and luster is darker, is fit to part consumer's preference, and other consumers like lighter color, the taste cat-lap, but regrettably this class beverage occurs with the form that artificial synthetic chemical substance is allocated mostly, do not meet pure natural, the requirement of back to nature.Traditional beverage can be selected the stabilizing agent identical with muddy state density for use on skill when adding stabilizing agent, even occur muddy like this, because of whole beverage under function of stabilizer, solution still is in the state of homogeneous, but this moment beverage clarity and light transmittance obviously to give a discount.And the color clarification, the impression that the good beverage of light transmission is given consumer U.S. in appearance more can attract the consumer.
Summary of the invention
The object of the present invention is to provide a kind of having good stability, color clarification, light transmission is good contains water drinks of plant extracts and preparation method thereof.
Technical scheme of the present invention: a kind of vegetation water beverage is characterized in that being prepared from by following weight percentages: matrimony vine 0.1%～10%, fine plain enzyme 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%.Elder generation is with the preliminary treatment of matrimony vine through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 45～95 ℃, filtration obtains fructus lycii extracted solution after adding cellulase stirring and leaching 40～120min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 7000～50000rpm, ultrafiltration, ultra high temperature sterilization after the hot filling, is cooled to and is the vegetation water beverage product below 40 ℃.
A kind of preparation method of vegetation water beverage is characterized in that comprising the steps: matrimony vine 0.1%～10%, fine plain enzyme 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%.Elder generation is with the preliminary treatment of matrimony vine through routine during preparation, cut, stir the juice making beating, add water temperature adjustment to 45～95 ℃, filtration obtains fructus lycii extracted solution after adding cellulase stirring and leaching 40～120min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 7000～50000rpm, ultrafiltration, 136～140 ℃ of sterilization 4～20s of superhigh temperature, 88～90 ℃ of hot filling hypsokinesis gradient 100～110 degree are inverted 45～120s, are cooled to then and are the vegetation water beverage product below 40 ℃.
A kind of vegetation water beverage, it is characterized in that matrimony vine can change any in the medicinal and edible plants such as Chinese caterpillar fungus, the tuber of dwarf lilyturf, American Ginseng, cogongrass rhizome, lophatherum gracile, rose, chrysanthemum or honeysuckle into, thereby form Chinese caterpillar fungus vegetation water beverage, tuber of dwarf lilyturf vegetation water beverage, American Ginseng vegetation water beverage, cogongrass rhizome vegetation water beverage, lophatherum gracile vegetation water beverage, rose vegetation water beverage, chrythanthemum water drinks and honeysuckle vegetation water beverage respectively.
A kind of preparation method of vegetation water beverage, it is characterized in that matrimony vine can change any in the medicinal and edible plants such as Chinese caterpillar fungus, the tuber of dwarf lilyturf, American Ginseng, cogongrass rhizome, lophatherum gracile, rose, chrysanthemum or honeysuckle into, thereby form the preparation method of Chinese caterpillar fungus vegetation water beverage, tuber of dwarf lilyturf vegetation water beverage, American Ginseng vegetation water beverage, cogongrass rhizome vegetation water beverage, lophatherum gracile vegetation water beverage, rose vegetation water beverage, chrythanthemum water drinks and honeysuckle vegetation water beverage respectively.
A kind of vegetation water beverage and preparation method thereof is characterized in that adopting three kinds of enzyme couplings, i.e. cellulase 10ppm～2 ‰, and easy sediment is removed in pectase 10ppm～2 ‰ and protease 10ppm～2 ‰.
Stir juice making beating when a kind of vegetation water beverage and preparation method thereof is characterized in that with matrimony vine, rose or honeysuckle, adding that can to add different Vc sodium 100～500ppm behind the water anti-oxidant, preventing variable color.
A kind of vegetation water beverage and preparation method thereof is characterized in that after adding cellulase stirring and leaching 40～120min filtering and obtains fructus lycii extracted solution and add pectase and protease carries out between clarifying treatment to isopropanol method detects till the no muddiness, available sodium trimetaphosphate 1 ‰～1%, citric acid 1 ‰～1% or natrium citricum 1 ‰～1% are transferred pH to 3～8, are convenient to enzymolysis.
A kind of vegetation water beverage and preparation method thereof it is characterized in that high speed centrifugation filter and ultrafiltration step between can be descended in the flavouring agent any one or several: citric acid 1 ‰～1%, honey 1 ‰～2%, granulated sugar 1%～10%, fructose 1%～5% can form multiple local flavor.
A kind of vegetation water beverage and preparation method thereof is characterized in that when matrimony vine changes rose into, also can add flavoring rose essence 10ppm～1 ‰ as flavouring agent between high speed centrifugation filtration and ultrafiltration step.
A kind of vegetation water beverage and preparation method thereof is characterized in that when matrimony vine changes chrysanthemum into, also can add chrysanthemum essence 10ppm～1 ‰ as flavouring agent between high speed centrifugation filtration and ultrafiltration step.
A kind of vegetation water beverage and preparation method thereof is characterized in that when matrimony vine changes American Ginseng into, high speed centrifugation filter and ultrafiltration step between also can with American Ginseng essence 10ppm～1 ‰ and (or) cyclodextrin 1 ‰～3% is as flavouring agent.
As previously mentioned, work as matrimony vine in a kind of vegetation water beverage and preparation method thereof and can change Chinese caterpillar fungus into, the tuber of dwarf lilyturf, American Ginseng, cogongrass rhizome, lophatherum gracile, rose, chrysanthemum, or any in the medicinal and edible plant such as honeysuckle, thereby form Chinese caterpillar fungus vegetation water beverage and preparation method thereof respectively, the tuber of dwarf lilyturf vegetation water beverage and preparation method thereof, American Ginseng vegetation water beverage and preparation method thereof, cogongrass rhizome vegetation water beverage and preparation method thereof, lophatherum gracile vegetation water beverage and preparation method thereof, rose vegetation water beverage and preparation method thereof, chrythanthemum water drinks and preparation method thereof and honeysuckle vegetation water beverage and preparation method thereof, concrete technical scheme is as follows:
Chinese caterpillar fungus vegetation water beverage and preparation method thereof, it is characterized in that being prepared from: Chinese caterpillar fungus 0.1%～10% by following weight percentages, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the preliminary treatment of Chinese caterpillar fungus through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 45～95 ℃, filtration obtains the Chinese caterpillar fungus extract after adding cellulase stirring and leaching 40～120min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 7000～50000rpm, ultrafiltration, 136～140 ℃ of sterilization 4～20s of superhigh temperature, 88～90 ℃ of hot filling hypsokinesis gradient 100～110 degree are inverted 45～120s, are cooled to then and are the vegetation water beverage product below 40 ℃.
The tuber of dwarf lilyturf vegetation water beverage and preparation method thereof, it is characterized in that being prepared from: the tuber of dwarf lilyturf 0.1%～10% by following weight percentages, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the preliminary treatment of the tuber of dwarf lilyturf through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 45～95 ℃, filtration obtains Radix Ophiopogonis extract after adding cellulase stirring and leaching 40～120min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 7000～50000rpm, ultrafiltration, 136～140 ℃ of sterilization 4～20s of superhigh temperature, 88～90 ℃ of hot filling hypsokinesis gradient 100～110 degree are inverted 45～120s, are cooled to then and are the vegetation water beverage product below 40 ℃.
American Ginseng vegetation water beverage and preparation method thereof, it is characterized in that being prepared from: American Ginseng 0.1%～10% by following weight percentages, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the preliminary treatment of American Ginseng through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 45～95 ℃, filtration obtains the American Ginseng extract after adding cellulase stirring and leaching 40～120min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 7000～50000rpm, ultrafiltration, 136～140 ℃ of sterilization 4～20s of superhigh temperature, 88～90 ℃ of hot filling hypsokinesis gradient 100～110 degree are inverted 45～120s, are cooled to then and are the vegetation water beverage product below 40 ℃.
Cogongrass rhizome vegetation water beverage and preparation method thereof, it is characterized in that being prepared from: cogongrass rhizome 0.1%～10% by following weight percentages, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the preliminary treatment of cogongrass rhizome through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 45～95 ℃, filtration obtains the cogongrass rhizome extract after adding cellulase stirring and leaching 40～120min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 7000～50000rpm, ultrafiltration, 136～140 ℃ of sterilization 4～20s of superhigh temperature, 88～90 ℃ of hot filling hypsokinesis gradient 100～110 degree are inverted 45～120s, are cooled to then and are the vegetation water beverage product below 40 ℃.
Lophatherum gracile vegetation water beverage and preparation method thereof, it is characterized in that being prepared from: lophatherum gracile 0.1%～10% by following weight percentages, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the preliminary treatment of lophatherum gracile through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 45～95 ℃, filtration obtains the lophatherum gracile extract after adding cellulase stirring and leaching 40～120min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 7000～50000rpm, ultrafiltration, 136～140 ℃ of sterilization 4～20s of superhigh temperature, 88～90 ℃ of hot filling hypsokinesis gradient 100～110 degree are inverted 45～120s, are cooled to then and are the vegetation water beverage product below 40 ℃.
Rose vegetation water beverage and preparation method thereof, it is characterized in that being prepared from: rose 0.1%～10% by following weight percentages, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the preliminary treatment of rose through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 45～95 ℃, filtration obtains the rose extract after adding cellulase stirring and leaching 40～120min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 7000～50000rpm, ultrafiltration, 136～140 ℃ of sterilization 4～20s of superhigh temperature, 88～90 ℃ of hot filling hypsokinesis gradient 100～110 degree are inverted 45～120s, are cooled to then and are the vegetation water beverage product below 40 ℃.
Chrythanthemum water drinks and preparation method thereof, it is characterized in that being prepared from: chrysanthemum 0.1%～10% by following weight percentages, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the preliminary treatment of chrysanthemum through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 45～95 ℃., filtration obtains chrysanthemum extract liquid after adding cellulase stirring and leaching 40～120min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 7000～50000rpm, ultrafiltration, 136～140 ℃ of sterilization 4～20s of superhigh temperature, 88～90 ℃ of hot filling hypsokinesis gradient 100～110 degree are inverted 45～120s, are cooled to then and are the vegetation water beverage product below 40 ℃.
Honeysuckle vegetation water beverage and preparation method thereof, it is characterized in that being prepared from: honeysuckle 0.1%～10% by following weight percentages, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the preliminary treatment of honeysuckle through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 45～95 ℃, filtration obtains Flos Lonicerae extractive solution after adding cellulase stirring and leaching 40～120min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 7000～50000rpm, ultrafiltration, 136～140 ℃ of sterilization 4～20s of superhigh temperature, 88～90 ℃ of hot filling hypsokinesis gradient 100～110 degree are inverted 45～120s, are cooled to then and are the vegetation water beverage product below 40 ℃.
The invention has the advantages that intrinsic activity composition recovery rate height, good stability, color clarification, good transmittance, attractive in appearance, multiple style can be arranged, on mouthfeel, kept the natural flavour mountaineous of plant, both satisfied the demand that consumer's beverage quenches one's thirst, given the very high health care of beverage again and be worth.Mainly technology and the method by following several respects realizes: (1) three kind of enzyme coupling, remove easy sediment: when design, adopt three kinds of enzyme couplings, the inexpungible micromolecular pectin of common filtration, protein etc. are decomposed with enzyme, re-use ultrafiltration, make and have only in the extract in moisture and the plant nutriment such as distinctive water-soluble polysaccharide and flavor substance to be retained in effectively in the last extract.Because micromolecular pectin, protein etc. cause that easily the material of precipitation and turbidity is removed, water drinks product of the present invention can not need to add under the condition of any stabilizing agent, the long-time reservation, really accomplish pure natural, stabilizing agent is dropped to minimum to the influence of human body, can satisfy the demands of consumers.(2) do not use stabilizing agent: product of the present invention does not contain pulp, and is different fully with traditional fruit drink.Aspect stable, obvious difference is arranged also with common squeezing fruit and the fruit drink that filters the water intaking soluble components, the fruit drink that does not use zymotechnic to extract, stabilizing agent must be used, and can not be muddy, thereby the clarity and the light transmittance of beverage can not be obviously improved from eliminating in essence.Only use in cellulase, pectase, three kinds of enzymes of protease one or both, because can not all eliminate fiber, pectin, the albumen of free settling, so still need stabilizing agent, and can not eradicate the basic reason of muddy sedimentation, only use single enzyme or any two kinds of enzymes, even add stabilizing agent, the time has been grown and has still had muddy sedimentation, influence the image appearance of product, bring negative effect to production marketing.(3) the present invention adopts the cellulase broken wall, can more effective intrinsic activity compositions such as plant polyose class nutriment be extracted, and easier being absorbed by the body.(4) coupling of plurality of enzymes, can be so that cause that muddy various micromolecular pectin, albumen are thoroughly removed, thereby both can eradicate the influence of stabilizing agent to human body, and can thoroughly be clarified again, good transmittance, beverage attractive in appearance, steady in a long-term, on mouthfeel, kept the natural flavour mountaineous of plant.Both satisfied the demand that consumer's beverage quenches one's thirst, and given the very high health care of beverage again and be worth.As table 1～9th, a collection of vegetation water beverage that adopts the technology of the present invention to make, be matrimony vine water drinks, Chinese caterpillar fungus water drinks, the tuber of dwarf lilyturf water drinks, American Ginseng water drinks, cogongrass rhizome water drinks, lophatherum gracile water drinks, rose wate beverage, chrysanthemum water drinks, honeysuckle water drinks, under the condition of not adding any stabilizing agent, handle by different enzymes, the yield of active ingredient polysaccharide, light transmittance, range estimation turbidity, the result of long-term stability of placing.Usually light transmittance is muddy in the visual effect of giving the people below 90%, and the 90-95% visual effect is for muddy, and 95% above visual effect is as clear as crystal.The detection method of light transmittance is: get the suitable quantity of water beverage and pour in the 1cm cuvette, adopt distilled water as reference (light transmittance is 100%), put into spectrophotometer, measure its light transmittance and get final product.(5) multiple style can be arranged: plant is the plant of integration of drinking and medicinal herbs, the basic function that food is arranged, good mouthfeel is arranged usually, when making water drinks of the present invention, can not add any sugar, acid, essence, flavouring agent and just directly satisfy the needs of consumers, keep the style of pure natural; Also can add flavouring agents such as an amount of sugar, acid, essence and form series of products adaptation more consumers.(6) simple to operate: though the present invention will regulate pH, temperature, but do not need creative work, because various enzymes have pH and the temperature working range that oneself is fit to, but as long as select disclosed cellulase on the market, pectase arbitrarily for use, protease just makes up can remove small molecular weight impurity, and in subsequent step, have ultrafiltration to cooperate, can further remove big molecular impurity, the water drinks that obtains having good stability.Enzyme on the market can indicate pH and the temperature working range that is fit in specification when selling, so the staff of this technical field do not need to do to optimize again and test, and can directly select the pH in the specification for use, the scope of temperature.
The different enzymes of table 1 are handled the influence to American Ginseng water drinks polyoses content, light transmittance, turbidity
| The amount that adds different enzymes | Polyoses content (mg/500ml) | Surveyed light transmittance (%) in 24/ hour | Surveyed light transmittance (%) in 6 months | 24/ hour range estimation turbidity | 144 hours range estimation turbidities | 6 months range estimation turbidities | 12 months range estimation turbidities |
| Not enzyme-added | 51.354 | 86.1 | / | Muddy | A large amount of precipitations | / | / |
| The 500ppm pectase | 76.126 | 90.7 | / | Muddy | Layering is muddy | / | / |
| 500ppm protease | 60.574 | 89.3 | / | Muddy | A small amount of layering muddiness | / | / |
| The 500ppm cellulase | 79.162 | 91.8 | / | Muddy | The small amount of precipitate muddiness | / | / |
| 500ppm cellulase+500ppm pectase | 87.326 | 92.5 | / | Transparent | The small amount of precipitate muddiness | / | / |
| 250ppm cellulase+250ppm pectase+250ppm protease | 98.914 | 96.4 | 95.1 | As clear as crystal | As clear as crystal | As clear as crystal | As clear as crystal |
From above-mentioned data as can be known, handle by three kinds of enzymes, active ingredient polyoses content and light transmittance all greatly improve.This has not only kept the nutritive value of American Ginseng, and has improved the clarity of water drinks.
The different enzymes of table 2 are handled the influence to Chinese caterpillar fungus water drinks polyoses content, light transmittance, turbidity
| The amount that adds different enzymes | Polyoses content (mg/500ml) | Surveyed light transmittance (%) in 24 hours | Surveyed light transmittance (%) in 6 months | 24/ hour range estimation turbidity | 144 hours range estimation turbidities | 6 months range estimation turbidities | 12 months range estimation turbidities |
| Not enzyme-added | 8.13 | 85.4 | / | Muddy | A large amount of precipitations | / | / |
| The 500ppm pectase | 9.36 | 91.1 | / | Muddy | Layering is muddy | / | / |
| 500ppm protease | 8.94 | 90.1 | / | Muddy | A small amount of layering muddiness | / | / |
| The 500ppm cellulase | 9.37 | 92.7 | / | Muddy | The small amount of precipitate muddiness | / | / |
| 500ppm cellulase+500ppm pectase | 10.82 | 95.3 | / | Transparent | The small amount of precipitate muddiness | / | / |
| 250ppm cellulase+250ppm pectase+250ppm protease | 12.46 | 98.6 | 96.7 | As clear as crystal | As clear as crystal | As clear as crystal | As clear as crystal |
From above-mentioned data as can be known, handle by three kinds of enzymes, active ingredient polyoses content and light transmittance all greatly improve.This has not only kept the nutritive value of Chinese caterpillar fungus, and has improved the clarity of water drinks.
The different enzymes of table 3 are handled the influence to cogongrass rhizome water drinks polyoses content, light transmittance, turbidity
| The amount that adds different enzymes | Polyoses content (mg/500ml) | Surveyed light transmittance (%) in 24 hours | Surveyed light transmittance (%) in 6 months | 24/ hour range estimation turbidity | 144 hours range estimation turbidities | 6 months range estimation turbidities | 12 months range estimation turbidities |
| Not enzyme-added | 7.03 | 88.6 | / | Muddy | A large amount of precipitations | / | / |
| The 500ppm pectase | 9.97 | 92.7 | / | Muddy | Layering is muddy | / | / |
| 500ppm protease | 8.16 | 91.8 | / | Muddy | A small amount of layering muddiness | / | / |
| The 500ppm cellulase | 9.65 | 93.2 | / | Muddy | The small amount of precipitate muddiness | / | / |
| 500ppm cellulase+500ppm pectase | 10.29 | 95.4 | / | Transparent | The small amount of precipitate muddiness | / | / |
| 250ppm cellulase+250ppm pectase+250ppm protease | 13.02 | 99.1 | 97.3 | As clear as crystal | As clear as crystal | As clear as crystal | As clear as crystal |
From above-mentioned data as can be known, handle by three kinds of enzymes, active ingredient polyoses content and light transmittance all greatly improve.This has not only kept the nutritive value of cogongrass rhizome, and has improved the clarity of water drinks.
The different enzymes of table 4 are handled the influence to tuber of dwarf lilyturf water drinks polyoses content, light transmittance, turbidity
| The amount that adds different enzymes | Polyoses content (mg/500ml) | Surveyed light transmittance (%) in 24 hours | Surveyed light transmittance (%) in 6 months | 24/ hour range estimation turbidity | 144 hours range estimation turbidities | 6 months range estimation turbidities | 12 months range estimation turbidities |
| Not enzyme-added | 7.31 | 86.1 | / | Muddy | A large amount of precipitations | / | / |
| The 500ppm pectase | 8.63 | 91.1 | / | Muddy | Layering is muddy | / | / |
| 500ppm protease | 7.49 | 90.3 | / | Muddy | A small amount of layering muddiness | / | / |
| The 500ppm cellulase | 8.73 | 92.7 | / | Muddy | The small amount of precipitate muddiness | / | / |
| 500ppm cellulase+500ppm pectase | 9.28 | 94.3 | / | Transparent | The small amount of precipitate muddiness | / | / |
| 250ppm cellulase+250ppm pectase+250ppm protease | 11.64 | 96.9 | 95.6 | As clear as crystal | As clear as crystal | As clear as crystal | As clear as crystal |
From above-mentioned data as can be known, handle by three kinds of enzymes, active ingredient polyoses content and light transmittance all greatly improve.This has not only kept the nutritive value of the tuber of dwarf lilyturf, and has improved the clarity of water drinks.
The different enzymes of table 5 are handled the influence to matrimony vine water drinks polyoses content, light transmittance, turbidity
| The amount that adds different enzymes | Polyoses content (mg/500ml) | Surveyed light transmittance (%) in 24 hours | Surveyed light transmittance (%) in 6 months | 24/ hour range estimation turbidity | 144 hours range estimation turbidities | 6 months range estimation turbidities | 12 months range estimation turbidities |
| Not enzyme-added | 401.534 | 83.9 | / | Muddy | A large amount of precipitations | / | / |
| The 500ppm pectase | 487.216 | 89.5 | / | Muddy | Layering is muddy | / | / |
| 500ppm protease | 501.754 | 90.6 | / | Muddy | A small amount of layering muddiness | / | / |
| The 500ppm cellulase | 517.612 | 91.4 | / | Muddy | The small amount of precipitate muddiness | / | / |
| 500ppm cellulase+500ppm pectase | 564.236 | 96.1 | / | Transparent | The small amount of precipitate muddiness | / | / |
| 250ppm cellulase+250ppm pectase+250ppm protease | 638.491 | 97.9 | 96.3 | As clear as crystal | As clear as crystal | As clear as crystal | As clear as crystal |
From above-mentioned data as can be known, handle by three kinds of enzymes, active ingredient polyoses content and light transmittance all greatly improve.This has not only kept the nutritive value of matrimony vine, and has improved the clarity of water drinks.
The different enzymes of table 6 are handled the influence to chrysanthemum water drinks light transmittance, turbidity
| The amount that adds different enzymes | Surveyed light transmittance (%) in 24 hours | Surveyed light transmittance (%) in 6 months | 24/ hour range estimation turbidity | 144 hours range estimation turbidities | 6 months range estimation turbidities | 12 months range estimation turbidities |
| Not enzyme-added | 87.1 | / | Muddy | A large amount of precipitations | / | / |
| The 500ppm pectase | 89.3 | / | Muddy | Layering is muddy | / | / |
| 500ppm protease | 90.6 | / | Muddy | A small amount of layering muddiness | / | / |
| The 500ppm cellulase | 92.5 | / | Muddy | The small amount of precipitate muddiness | / | / |
| 500ppm cellulase+500ppm pectase | 95.1 | / | Transparent | The small amount of precipitate muddiness | / | / |
| 250ppm cellulase+250ppm pectase+250ppm protease | 98.6 | 95.8 | As clear as crystal | As clear as crystal | As clear as crystal | As clear as crystal |
From above-mentioned data as can be known, handle by three kinds of enzymes, light transmittance has very big raising.This has improved the clarity of water drinks.
The different enzymes of table 7 are handled the influence to honeysuckle water drinks light transmittance, turbidity
| The amount that adds different enzymes | Surveyed light transmittance (%) in 24 hours | Surveyed light transmittance (%) in 6 months | 24/ hour range estimation turbidity | 144 hours range estimation turbidities | 6 months range estimation turbidities | 12 months range estimation turbidities |
| Not enzyme-added | 88.4 | / | Muddy | A large amount of precipitations | / | / |
| The 500ppm pectase | 89.7 | / | Muddy | Layering is muddy | / | / |
| 500ppm protease | 91.2 | / | Muddy | A small amount of layering muddiness | / | / |
| The 500ppm cellulase | 93.9 | / | Muddy | The small amount of precipitate muddiness | / | / |
| 500ppm cellulase+500ppm pectase | 95.6 | / | Transparent | The small amount of precipitate muddiness | / | / |
| 250ppm cellulase+250ppm pectase+250ppm protease | 98.2 | 96.1 | As clear as crystal | As clear as crystal | As clear as crystal | As clear as crystal |
From above-mentioned data as can be known, handle by three kinds of enzymes, light transmittance has very big raising.This has improved the clarity of water drinks.
The different enzymes of table 8 are handled the influence to rose wate beverage light transmittance, turbidity
| The amount that adds different enzymes | Surveyed light transmittance (%) in 24 hours | Surveyed light transmittance (%) in 6 months | 24/ hour range estimation turbidity | 144 hours range estimation turbidities | 6 months range estimation turbidities | 12 months range estimation turbidities |
| Not enzyme-added | 86.2 | / | Muddy | A large amount of precipitations | / | / |
| The 500ppm pectase | 87.9 | / | Muddy | Layering is muddy | / | / |
| 500ppm protease | 89.4 | / | Muddy | A small amount of layering muddiness | / | / |
| The 500ppm cellulase | 91.5 | / | Muddy | The small amount of precipitate muddiness | / | / |
| 500ppm cellulase+500ppm pectase | 95.7 | / | Transparent | The small amount of precipitate muddiness | / | / |
| 250ppm cellulase+250ppm pectase+250ppm protease | 96.9 | 95.8 | As clear as crystal | As clear as crystal | As clear as crystal | As clear as crystal |
From above-mentioned data as can be known, handle by three kinds of enzymes, light transmittance has very big raising.This has improved the clarity of water drinks.
The different enzymes of table 9 are handled the influence to lophatherum gracile water drinks light transmittance, turbidity
| The amount that adds different enzymes | Surveyed light transmittance (%) in 24 hours | Surveyed light transmittance (%) in 6 months | 24/ hour range estimation turbidity | 144 hours range estimation turbidities | 6 months range estimation turbidities | 12 months range estimation turbidities |
| Not enzyme-added | 82.3 | / | Muddy | A large amount of precipitations | / | / |
| The 500ppm pectase | 86.7 | / | Muddy | Layering is muddy | / | / |
| 500ppm protease | 88.4 | / | Muddy | A small amount of layering muddiness | / | / |
| The 500ppm cellulase | 91.5 | / | Muddy | The small amount of precipitate muddiness | / | / |
| 500ppm cellulase+500ppm pectase | 95.6 | / | Transparent | The small amount of precipitate muddiness | / | / |
| 250ppm cellulase+250ppm pectase+250ppm protease | 97.1 | 95.7 | As clear as crystal | As clear as crystal | As clear as crystal | As clear as crystal |
From above-mentioned data as can be known, handle by three kinds of enzymes, light transmittance has very big raising.This has improved the clarity of water drinks.
Specific embodiment
With specific embodiment the present invention is elaborated below:
Embodiment 1: a kind of vegetation water beverage, its raw material composition and percentage by weight are: matrimony vine 5%, fine plain enzyme 300ppm, pectase 400ppm, proteinase 8 00ppm, water 94.95%.Elder generation is with the preliminary treatment of matrimony vine through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 52 ℃, filtration obtains fructus lycii extracted solution after adding cellulase stirring and leaching 100min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 9000rpm, ultrafiltration, 136 ℃ of sterilization 18s of superhigh temperature after the hot filling, are cooled to and are lycium plant water drinks finished product below 40 ℃.
Wherein, matrimony vine can change any in the medicinal and edible plants such as Chinese caterpillar fungus, the tuber of dwarf lilyturf, American Ginseng, cogongrass rhizome, lophatherum gracile, rose, chrysanthemum or honeysuckle into.
Embodiment 2: a kind of preparation method of vegetation water beverage, it comprises the steps: matrimony vine 0.5%, fine plain enzyme 100ppm, pectase 200ppm, protease 500ppm, water 99.42%.Elder generation is with the preliminary treatment of matrimony vine through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 52 ℃, filtration obtains fructus lycii extracted solution after adding cellulase stirring and leaching 100min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 9000rpm, ultrafiltration, 136 ℃ of sterilization 18s of superhigh temperature, 88 ℃ of hot filling hypsokinesis gradient 100 degree are inverted 110s, are cooled to then and are lycium plant water drinks finished product below 40 ℃.
Wherein, matrimony vine can change any in the medicinal and edible plants such as Chinese caterpillar fungus, the tuber of dwarf lilyturf, American Ginseng, cogongrass rhizome, lophatherum gracile, rose, chrysanthemum or honeysuckle into.
Embodiment 3: a kind of preparation method of vegetation water beverage, it comprises the steps: matrimony vine 5%, fine plain enzyme 300ppm, pectase 400ppm, proteinase 8 00ppm, water 94.95%.Elder generation is with the preliminary treatment of matrimony vine through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 52 ℃, filtration obtains fructus lycii extracted solution after adding cellulase stirring and leaching 100min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 9000rpm, ultrafiltration, 136 ℃ of sterilization 18s of superhigh temperature, 88 ℃ of hot filling hypsokinesis gradient 100 degree are inverted 110s, are cooled to then and are lycium plant water drinks finished product below 40 ℃.
Wherein, matrimony vine can change any in the medicinal and edible plants such as Chinese caterpillar fungus, the tuber of dwarf lilyturf, American Ginseng, cogongrass rhizome, lophatherum gracile, rose, chrysanthemum or honeysuckle into.
Embodiment 4: a kind of preparation method of vegetation water beverage, it comprises the steps: matrimony vine 9%, cellulase 600ppm, pectase 800ppm, protease 1 ‰, water 90.76%.Elder generation is with the preliminary treatment of matrimony vine through routine during preparation, cut, stir the juice making beating, after adding water, can add different Vc sodium 400ppm, temperature adjustment to 52 ℃, filtration obtains fructus lycii extracted solution after adding cellulase stirring and leaching 100min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 9000rpm, ultrafiltration, 136 ℃ of sterilization 18s of superhigh temperature, 88 ℃ of hot filling hypsokinesis gradient 100 degree are inverted 110s, are cooled to then and are lycium plant water drinks finished product below 40 ℃.
Wherein, matrimony vine can change any in the medicinal and edible plants such as Chinese caterpillar fungus, the tuber of dwarf lilyturf, American Ginseng, cogongrass rhizome, lophatherum gracile, rose, chrysanthemum or honeysuckle into.
Embodiment 5: a kind of vegetation water beverage and preparation method thereof is characterized in that adopting three kinds of enzyme couplings, i.e. cellulase 10ppm～2 ‰, and easy sediment is removed in pectase 10ppm～2 ‰ and protease 10ppm～2 ‰.
Embodiment 6: stirring juice making beating when a kind of vegetation water beverage and preparation method thereof is characterized in that with matrimony vine, rose or honeysuckle, adding that can to add different Vc sodium 100～500ppm behind the water anti-oxidant, anti-variable color.
Embodiment 7: a kind of vegetation water beverage and preparation method thereof is characterized in that after adding cellulase stirring and leaching 40～120min filtering and obtains fructus lycii extracted solution and add pectase and protease carries out clarifying treatment to isopropanol method and detects and do not have between muddy the ending, available sodium trimetaphosphate 1 ‰～1%, citric acid 1 ‰～1% or natrium citricum 1 ‰～1% are transferred pH to 3～8, are convenient to enzymolysis.
Embodiment 8: a kind of vegetation water beverage and preparation method thereof it is characterized in that high speed centrifugation filter and ultrafiltration step between can be descended in the flavouring agent any one or several: citric acid 1 ‰～1%, honey 1 ‰～2%, granulated sugar 1%～10%, fructose 1%～5% can form multiple local flavor.
Embodiment 9: a kind of vegetation water beverage and preparation method thereof is characterized in that when matrimony vine changes rose into, also can add flavoring rose essence 10ppm～1 ‰ as flavouring agent between high speed centrifugation filtration and ultrafiltration step.
Embodiment 10: a kind of vegetation water beverage and preparation method thereof is characterized in that when matrimony vine changes chrysanthemum into, also can add chrysanthemum essence 10ppm～1 ‰ as flavouring agent between high speed centrifugation filtration and ultrafiltration step.
Embodiment 11: a kind of vegetation water beverage and preparation method thereof is characterized in that when matrimony vine changes American Ginseng into, high speed centrifugation filter and ultrafiltration step between also can with American Ginseng essence 10ppm～1 ‰ and (or) cyclodextrin 1 ‰～3% is as flavouring agent.
Embodiment 12: a kind of American Ginseng vegetation water beverage and preparation method thereof, raw material composition and percentage by weight are: American Ginseng 2%, cellulase 900ppm, pectase 100ppm, protease 200ppm, water 97.88%, earlier with the preliminary treatment of American Ginseng, cut during preparation, add water temperature adjustment to 55 ℃ through routine, filtration obtains the American Ginseng extract after adding cellulase stirring and leaching 60min, available sodium trimetaphosphate 1 ‰ is adjusted extract pH to 4～5, adds protease and pectase and carries out clarifying treatment to muddy the ending of isopropyl alcohol detection nothing, is cooled to then below 40 ℃, high speed centrifugation filters 25000rpm, can add flavouring agent American Ginseng essence 100ppm, cyclodextrin 1 ‰, allotment back ultrafiltration, 136 ℃ of sterilization 20s of superhigh temperature, 88 ℃ of hot filling hypsokinesis gradient 100 degree are inverted 95s, are cooled to then below 40 ℃ and are finished product.
Embodiment 13: a kind of tuber of dwarf lilyturf vegetation water beverage and preparation method thereof, raw material composition and percentage by weight are: the tuber of dwarf lilyturf 4%, cellulase 600ppm, pectase 250ppm, protease 200ppm, water 95.89%, elder generation is with the preliminary treatment of the tuber of dwarf lilyturf through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 53 ℃, add cellulase, filter behind the pectase stirring and leaching 55min and obtain Radix Ophiopogonis extract, add protease and pectase and carry out clarifying treatment, be cooled to below 40 ℃ high speed centrifugation filter 23 3000rpm then to muddy the ending of isopropyl alcohol detection nothing, allotment back ultrafiltration, 136 ℃ of sterilization 10s of superhigh temperature, 88 ℃ of hot filling hypsokinesis gradient 100 degree are inverted 100s, are cooled to then below 40 ℃ and are finished product.
Embodiment 14: a kind of Chinese caterpillar fungus vegetation water beverage and preparation method thereof, raw material composition and percentage by weight are: Chinese caterpillar fungus 1.5%, cellulase 100ppm, pectase 100ppm, protease 200ppm, water 98.46%, earlier Chinese caterpillar fungus is added water during preparation, coarse filtration gets filtrate A behind the lixiviate 240min, and filter residue adds 10 times water temperature adjustment to 55 ℃, adds to filter behind the cellulase stirring and leaching 60min to obtain Chinese caterpillar fungus extract B; Merging filtrate A, B, add protease and pectase and carry out clarifying treatment to muddy the ending of isopropyl alcohol detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 7000rpm, allotment back ultrafiltration, 136 ℃ of sterilization 10s of superhigh temperature, 90 ℃ of hot filling hypsokinesis gradient 110 degree are inverted 100s, are cooled to then below 40 ℃ and are finished product.
Embodiment 15: a kind of rose vegetation water beverage and preparation method thereof, raw material composition and percentage by weight are: rose 0.9%, cellulase 100ppm, pectase 100ppm, protease 150ppm, water 99.05%, after earlier rose being added water during preparation, can add different Vc sodium 500ppm, temperature adjustment to 50 ℃, filtration obtains the rose extract after adding cellulase stirring and leaching 90min, adjust extract pH to 4.6 with sodium trimetaphosphate 1 ‰, add pectase, protease carries out clarifying treatment to isopropyl alcohol and only detects the nothing muddiness, is cooled to then below 40 ℃, high speed centrifugation filters 15000rpm, can add flavouring agent flavoring rose essence 100ppm, allotment back ultrafiltration, 136 ℃ of sterilization 10s of superhigh temperature, 88 ℃ of hot filling hypsokinesis gradient 110 degree are put 45s, are cooled to then below 40 ℃ and are finished product.
Embodiment 16: a kind of chrythanthemum water drinks and preparation method thereof, raw material composition and percentage by weight are: chrysanthemum 3%, cellulase 100ppm, pectase 700ppm, protease 100ppm, water 96.91%, earlier with after the chrysanthemum with water, can add different Vc sodium 100ppm during preparation, temperature adjustment to 50 ℃, filtration obtains chrysanthemum extract liquid after adding cellulase stirring and leaching 100min, adjust extract pH to 4.6 with citric acid 1 ‰, and add pectase, protease carries out clarifying treatment to isopropyl alcohol and only detects the nothing muddiness, is cooled to then below 40 ℃, high speed centrifugation filters 25000rpm, can add flavouring agent chrysanthemum essence 100ppm, allotment back ultrafiltration, 136 ℃ of sterilization 16s of superhigh temperature, 90 ℃ of hot filling hypsokinesis gradient 110 degree are inverted 70s, are cooled to then below 40 ℃ and are finished product.
Embodiment 17: a kind of honeysuckle vegetation water beverage and preparation method thereof, raw material composition and percentage by weight are: honeysuckle 0.25%, cellulase 200ppm, pectase 100ppm, protease 100, water 99.71%, after earlier honeysuckle being added entry during preparation, can add different Vc sodium 200ppm, temperature adjustment to 55 ℃ adds to filter behind the cellulase stirring and leaching 70min and obtains Flos Lonicerae extractive solution, adjust extract pH to 5.1 with citric acid 1 ‰, add protease and pectase and carry out clarifying treatment to muddy the ending of isopropyl alcohol detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 7000rpm, allotment back ultrafiltration, 136 ℃ of sterilization 20s of superhigh temperature, 88 ℃ of heat nothings are filled out hypsokinesis gradient 100 degree and are inverted 45s, are cooled to then below 40 ℃ and are finished product.
Embodiment 18: a kind of cogongrass rhizome vegetation water beverage and preparation method thereof, raw material composition and percentage by weight are: cogongrass rhizome 7%, cellulase 900ppm, pectase 1 ‰, protease 100ppm, water 92.8%, elder generation is with the preliminary treatment of cogongrass rhizome through routine during preparation, cut, add entry and temperature adjustment to 95 ℃, add to filter behind the cellulase stirring and leaching 100min and obtain the cogongrass rhizome extract, add pectase, protease carries out clarifying treatment to isopropyl alcohol and only detects the nothing muddiness, be cooled to then below 40 ℃, high speed centrifugation filters 40000rpm, allotment back ultrafiltration, 140 ℃ of sterilization 20s of superhigh temperature, 90 ℃ of hot filling hypsokinesis gradient 100 degree are inverted 50s, are cooled to then below 40 ℃ and are finished product.
Embodiment 19: a kind of lophatherum gracile vegetation water beverage and preparation method thereof, raw material composition and percentage by weight are: lophatherum gracile 10%, cellulase 1 ‰, pectase 1 ‰, protease 3 00ppm, water 89.77%, elder generation is with the preliminary treatment of lophatherum gracile through routine during preparation, cut, add entry and temperature adjustment to 85 ℃, add to filter behind the cellulase stirring and leaching 100min and obtain the lophatherum gracile extract, and add pectase, protease carries out clarifying treatment to isopropyl alcohol and only detects the nothing muddiness, be cooled to then below 40 ℃, high speed centrifugation filters 45000rpm, allotment back ultrafiltration, 140 ℃ of sterilization 10s of superhigh temperature, 90 ℃ of hot filling hypsokinesis gradient 100 degree are inverted 70s, are cooled to then below 40 ℃ and are finished product.
Claims (8)
1, a kind of vegetation water beverage, it is characterized in that being prepared from: matrimony vine 0.1%～10% by following weight percentages, fine plain enzyme 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the preliminary treatment of matrimony vine through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 45～95 ℃, filtration obtains fructus lycii extracted solution after adding cellulase stirring and leaching 40～120min, add pectase and protease and carry out clarifying treatment, be cooled to then below 40 ℃, go out heart filtration 7000～50000rpm at a high speed to muddy the ending of isopropanol method detection nothing, ultrafiltration, ultra high temperature sterilization after the hot filling, is cooled to and is the vegetation water beverage product below 40 ℃; Wherein, the plant material matrimony vine can change any in Chinese caterpillar fungus, the tuber of dwarf lilyturf, American Ginseng, cogongrass rhizome, lophatherum gracile, rose, chrysanthemum or the honeysuckle into.
2, a kind of preparation method of vegetation water beverage, it is characterized in that comprising the steps: matrimony vine 0.1%～10%, fine plain enzyme 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the preliminary treatment of matrimony vine through routine during preparation, cut, stir juice making beating, add water temperature adjustment to 45～95 ℃, filtration obtains fructus lycii extracted solution after adding cellulase stirring and leaching 40～120min, add pectase and protease and carry out clarifying treatment to muddy the ending of isopropanol method detection nothing, be cooled to then below 40 ℃, high speed centrifugation filters 7000～50000rpm, ultrafiltration, 136～140 ℃ of sterilization 4～20s of superhigh temperature, 88～90 ℃ of hot filling hypsokinesis gradient 100～110 degree are inverted 45～120s, are cooled to then and are the vegetation water beverage product below 40 ℃; Wherein, the plant material matrimony vine can change any in Chinese caterpillar fungus, the tuber of dwarf lilyturf, American Ginseng, cogongrass rhizome, lophatherum gracile, rose, chrysanthemum or the honeysuckle into.
3, the preparation method of a kind of vegetation water beverage as claimed in claim 2 is stirring juice making beating when it is characterized in that respectively with matrimony vine, rose or honeysuckle, adds that can to add different Vc sodium 100～500ppm behind the water anti-oxidant, anti-variable color.
4, the preparation method of a kind of vegetation water beverage as claimed in claim 2, it is characterized in that after adding cellulase stirring and leaching 40～120min filtering and obtain fructus lycii extracted solution and add pectase and protease carries out clarifying treatment to isopropanol method and detects and do not have between muddy the ending, available sodium trimetaphosphate 1 ‰～1%, citric acid 1 ‰～1% or natrium citricum 1 ‰～1% are transferred pH to 3～8.
5, the preparation method of a kind of vegetation water beverage as claimed in claim 2, it is characterized in that high speed centrifugation filter and ultrafiltration step between can be descended in the flavouring agent any one or several: citric acid 1 ‰～1%, honey 1 ‰～2%, granulated sugar 1%～10%, fructose 1%～5% can form multiple local flavor.
6, the preparation method of a kind of vegetation water beverage as claimed in claim 2 is characterized in that when matrimony vine changes rose into, also can add flavoring rose essence 10ppm～1 ‰ as flavouring agent between high speed centrifugation filtration and ultrafiltration step.
7, the preparation method of a kind of vegetation water beverage as claimed in claim 2 is characterized in that when matrimony vine changes chrysanthemum into, also can add chrysanthemum essence 10ppm～1 ‰ as flavouring agent between high speed centrifugation filtration and ultrafiltration step.
8, the preparation method of a kind of vegetation water beverage as claimed in claim 2 is characterized in that when matrimony vine changes American Ginseng into, high speed centrifugation filter and ultrafiltration step between also can be with American Ginseng essence 10ppm～1 ‰ and/or cyclodextrin 1 ‰～3% as flavouring agent.
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| CN107223821A (en) * | 2017-06-23 | 2017-10-03 | 张俊辉 | A kind of preparation method of Semen Cuscutae milk fruit health drink |
| CN112293625A (en) * | 2019-07-30 | 2021-02-02 | 上海雷允上药业有限公司 | Medlar and chrysanthemum beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1162416A (en) * | 1996-04-12 | 1997-10-22 | 李昀鸿 | Licorice root and chrythanthemum beverage |
| CN1094736C (en) * | 1999-11-19 | 2002-11-27 | 广州三圆食品饮料有限公司 | Natural pearl beverage without antiseptic and its preparing process |
| CN1451320A (en) * | 2002-04-17 | 2003-10-29 | 王希政 | Natural plant beverage and producing process thereof |
-
2004
- 2004-04-20 CN CNB2004100130783A patent/CN1303915C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1162416A (en) * | 1996-04-12 | 1997-10-22 | 李昀鸿 | Licorice root and chrythanthemum beverage |
| CN1094736C (en) * | 1999-11-19 | 2002-11-27 | 广州三圆食品饮料有限公司 | Natural pearl beverage without antiseptic and its preparing process |
| CN1451320A (en) * | 2002-04-17 | 2003-10-29 | 王希政 | Natural plant beverage and producing process thereof |
Also Published As
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|---|---|
| CN1689461A (en) | 2005-11-02 |
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