CN1596764A - Pussley beverage and its preparation method - Google Patents
Pussley beverage and its preparation method Download PDFInfo
- Publication number
- CN1596764A CN1596764A CNA2004100669303A CN200410066930A CN1596764A CN 1596764 A CN1596764 A CN 1596764A CN A2004100669303 A CNA2004100669303 A CN A2004100669303A CN 200410066930 A CN200410066930 A CN 200410066930A CN 1596764 A CN1596764 A CN 1596764A
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- herba portulacae
- juice
- beverage
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- water logging
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Abstract
A health-care beverage is prepared from the liquid extract of portulaca, honey white sugar, vinegar and citric acid.
Description
Technical field
The present invention relates to a kind of beverage and preparation method thereof, especially a kind of Pussley beverage and preparation method thereof.
Background technology
Herba Portulacae, another name horse three-coloured amaranth, long life dish, belong to annual meat herbaceous plant, its cold in nature, sour in the mouth, be rich in unsaturated fatty acid, vitamin C, E and carotene etc., anti-inflammation, blood fat reducing, atherosclerosis, enhancing immunity, the anti-ageing effect of waiting for a long time are arranged, and are that a kind of the health care is worth very high wild herbs.Now, people normally are made into dish through the kitchen cooking and eat, and this is cumbersome, and in gastronomical process, many effective ingredient of Herba Portulacae are easily destroyed, influence health-care effect.
Summary of the invention
The present invention mainly is the problem that solves edible Herba Portulacae inconvenience, and a kind of instant is provided, and the more Pussley beverage of effective ingredient and preparation method thereof.
Pussley beverage of the present invention comprises following component and content (weight portion):
The water logging bubble juice 300---390 of Herba Portulacae
Mel 14---20
White sugar 13---16
Vinegar 1---2
Citric acid 0.5---1
The water logging bubble juice of described Herba Portulacae is to be obtained by Herba Portulacae and adding Herba Portulacae weight 22-28 water logging bubble after-filtration doubly.
Described Pussley beverage, component that it is best and content (weight portion) are:
The water logging bubble juice 325 of Herba Portulacae
Mel 15
White sugar 13
Vinegar 1.5
Citric acid 0.5
The preparation method of Pussley beverage of the present invention is:
A, get the raw materials ready: provide cleaning, exsiccant Herba Portulacae, and with its chopping, all placed then under the ultraviolet radicidation 1-2 hour;
B, immersion: the Herba Portulacae of chopping is put into container, add Herba Portulacae weight 22-28 pure water doubly and soak, water temperature 35-45 ℃, soaked 3-4 hour, left standstill immersion, immersion while stirring in back 2-3 hour in wherein preceding 1 hour;
C, filtration: remove the Herba Portulacae slag, get Herba Portulacae and soak juice;
D, allotment: in proportion Mel, white sugar, vinegar, citric acid are soaked juice with Herba Portulacae and mix;
E, homogenizing: pour above-mentioned mixed mixed liquor in homogenizer homogenizing, homogenization pressure is the 17.6-22.6 MPa;
F, sterilization filling: with the sterilization of the mixed liquor behind the homogenizing, fill then.
The water logging of Herba Portulacae bubble juice is to obtain after adding 35-45 ℃ warm water soaking by Herba Portulacae among the present invention, and processing method is simple, and Herba Portulacae is not subjected to temperatures involved, and the effective ingredient of Herba Portulacae is many in its water logging bubble juice, and the water extraction of Herba Portulacae is after testing up to 40%.In addition, as beverage, easily edible.
The specific embodiment
A kind of Pussley beverage comprises following component and content (weight portion): 325 parts in the juice of water logging bubble of Herba Portulacae, 15 parts of Mel, 13 parts of white sugar, 1.5 parts of vinegar, 0.5 part of citric acid.
The water logging bubble juice of described Herba Portulacae is to adopt 14 parts of Herba Portulacaes (weight portion), and steeped 3 hours through the water logging that adds 25 times of Herba Portulacae weight after the cleaning, drying, chopping, ultraviolet sterilization again, water temperature is 40 ℃, left standstill immersion in preceding 1 hour, soaked while stirring in back 2-3 hour, and refiltered and remove the Herba Portulacae slag and obtain.Herba Portulacae is soaked in water, and its water extraction is after testing up to 40%.
Then, in proportion Mel, white sugar, vinegar, citric acid being soaked juice with described Herba Portulacae again mixes; Pour the above-mentioned mixed liquor for preparing in homogenizer homogenizing again, homogenization pressure is 17.6 MPas, at last with the mixed liquor behind homogenizing sterilization, fill then, the Pussley beverage product.
Pussley beverage of the present invention contains abundant unsaturated fatty acid, particularly contains a large amount of W-3 fatty acids, and contains more vitamin C, E, carotene and malic acid, glutamic acid and aspartic acid, oxalic acid etc.Calcium, phosphorus, ferrum, and zinc, copper equal size also higher.In addition, also contain more potassium element, multiple potassium salt such as potassium nitrate, potassium sulfate, potassium binoxalate are wherein arranged.
Beverage mouthfeel of the present invention is good, and good blood fat reducing, atherosclerosis, enhancing immunity, anti-canceration, preventing obesity, the anti-ageing effect of waiting for a long time are arranged.
Claims (3)
1. Pussley beverage, it is characterized in that: this beverage comprises following component and content (weight portion) thereof: water logging bubble juice 300---390, the Mel 14---20 of Herba Portulacae, white sugar 13---16 vinegar 1-2, citric acid 0.5---1,
The water logging bubble juice of described Herba Portulacae is to be obtained by Herba Portulacae and adding Herba Portulacae weight 22-28 water logging bubble after-filtration doubly.
2. Pussley beverage according to claim 1 is characterized in that: the best component of this beverage and content (weight portion) are: the water logging bubble juice 325 of Herba Portulacae, Mel 15, white sugar 13, vinegar 1.5, citric acid 0.5.
3. the preparation method of a Pussley beverage is characterized in that:
A, get the raw materials ready: provide cleaning, exsiccant Herba Portulacae, and with its chopping, all placed then under the ultraviolet radicidation 1-2 hour;
B, immersion: the Herba Portulacae of chopping is put into container, add Herba Portulacae weight 22-28 pure water doubly and soak, water temperature 35-45 ℃, soaked 3-4 hour, left standstill immersion, immersion while stirring in back 2-3 hour in wherein preceding 1 hour;
C, filtration: remove the Herba Portulacae slag, get Herba Portulacae and soak juice;
D, allotment: in proportion Mel, white sugar, vinegar, citric acid are soaked juice with Herba Portulacae and mix;
E, homogenizing: pour above-mentioned mixed mixed liquor in homogenizer homogenizing, homogenization pressure is the 17.6-22.6 MPa;
F, sterilization filling: with the sterilization of the mixed liquor behind the homogenizing, fill then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100669303A CN1256047C (en) | 2004-09-27 | 2004-09-27 | Pussley beverage and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100669303A CN1256047C (en) | 2004-09-27 | 2004-09-27 | Pussley beverage and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1596764A true CN1596764A (en) | 2005-03-23 |
| CN1256047C CN1256047C (en) | 2006-05-17 |
Family
ID=34666525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100669303A Expired - Fee Related CN1256047C (en) | 2004-09-27 | 2004-09-27 | Pussley beverage and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1256047C (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273700A (en) * | 2011-09-16 | 2011-12-14 | 叶奕登 | Parslane herb-containing health-care drink |
| CN102396755A (en) * | 2010-09-15 | 2012-04-04 | 颜克绳 | Method for preparing vegetable anti-aging beverage |
| CN102551059A (en) * | 2012-02-07 | 2012-07-11 | 新疆源森农业开发有限公司 | Purslane oral liquid and preparation method thereof |
| CN102613635A (en) * | 2012-04-26 | 2012-08-01 | 常熟市新靓文辅亚农艺发展有限公司 | Production method of portulaca health drink |
| CN103045453A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Purslane vinegar and production method thereof |
| CN103054920A (en) * | 2013-01-16 | 2013-04-24 | 济南康众医药科技开发有限公司 | Purslane for preventing and treating obesity |
| CN103380938A (en) * | 2013-07-30 | 2013-11-06 | 常熟市汇丰食品有限公司 | Functional saline water beverage |
| CN103734818A (en) * | 2013-11-25 | 2014-04-23 | 莫有根 | Purslane beverage and its preparation method |
| CN104172363A (en) * | 2014-06-30 | 2014-12-03 | 马国丰 | Preparation process of nutritive health-care amaranth beverage |
| CN106173764A (en) * | 2016-08-22 | 2016-12-07 | 嘉兴职业技术学院 | A kind of preparation method of Pussley beverage |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266082A (en) * | 2015-10-31 | 2016-01-27 | 韩浩 | Method for making purslane composite nutrient powder |
-
2004
- 2004-09-27 CN CNB2004100669303A patent/CN1256047C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396755A (en) * | 2010-09-15 | 2012-04-04 | 颜克绳 | Method for preparing vegetable anti-aging beverage |
| CN102273700A (en) * | 2011-09-16 | 2011-12-14 | 叶奕登 | Parslane herb-containing health-care drink |
| CN102551059B (en) * | 2012-02-07 | 2013-08-21 | 新疆源森农业开发有限公司 | Purslane oral liquid and preparation method thereof |
| CN102551059A (en) * | 2012-02-07 | 2012-07-11 | 新疆源森农业开发有限公司 | Purslane oral liquid and preparation method thereof |
| CN102613635A (en) * | 2012-04-26 | 2012-08-01 | 常熟市新靓文辅亚农艺发展有限公司 | Production method of portulaca health drink |
| CN103045453A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Purslane vinegar and production method thereof |
| CN103045453B (en) * | 2012-12-28 | 2014-05-28 | 徐州绿之野生物食品有限公司 | Purslane vinegar and production method thereof |
| CN103054920A (en) * | 2013-01-16 | 2013-04-24 | 济南康众医药科技开发有限公司 | Purslane for preventing and treating obesity |
| CN103380938A (en) * | 2013-07-30 | 2013-11-06 | 常熟市汇丰食品有限公司 | Functional saline water beverage |
| CN103734818A (en) * | 2013-11-25 | 2014-04-23 | 莫有根 | Purslane beverage and its preparation method |
| CN103734818B (en) * | 2013-11-25 | 2015-11-18 | 莫有根 | Pussley beverage and preparation method thereof |
| CN104172363A (en) * | 2014-06-30 | 2014-12-03 | 马国丰 | Preparation process of nutritive health-care amaranth beverage |
| CN106173764A (en) * | 2016-08-22 | 2016-12-07 | 嘉兴职业技术学院 | A kind of preparation method of Pussley beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1256047C (en) | 2006-05-17 |
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Granted publication date: 20060517 Termination date: 20110927 |