CN1672595A - Prepn of functional beverage containing effective components from natural product - Google Patents

Prepn of functional beverage containing effective components from natural product Download PDF

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Publication number
CN1672595A
CN1672595A CN 200510016708 CN200510016708A CN1672595A CN 1672595 A CN1672595 A CN 1672595A CN 200510016708 CN200510016708 CN 200510016708 CN 200510016708 A CN200510016708 A CN 200510016708A CN 1672595 A CN1672595 A CN 1672595A
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China
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pressure
ultra
mixed
water
auxiliary
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CN 200510016708
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Chinese (zh)
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张守勤
王长征
吴华
刘长娇
陈瑞战
窦建鹏
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张守勤
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Priority to CN 200510016708 priority Critical patent/CN1672595A/en
Publication of CN1672595A publication Critical patent/CN1672595A/en

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Abstract

The functional beverage containing effective components from natural product is prepared with drinking water or spirit as main material and natural product with the functional components to be added as supplementary material. The technological process includes the steps of pre-treatment of supplementary material, high pressure extracting, filtering, compounding, packing, high pressure sterilizing, etc. During high pressure extracting, the crushed supplementary material and the main material as the solvent in certain ratio are mixed and high pressure and normal temperature treated inside a high pressure container to dissolve the effective in the supplementary material. The high pressure sterilizing has pressure of 100-600 MPa and treating period of 5-20 min. The present invention has the advantages of high effective component extracting rate, short production period, low power consumption, etc.

Description

The preparation method who contains the functional beverage of active ingredient of natural product
Technical field
The present invention relates to drink producing method, particularly a kind of acquisition contains the preparation method of the functional beverage of active ingredient of natural product.
Here said functional beverage is meant in drinks or non-inebriant to add to play human body and regulates physiological function, improves state of health, promotes the health-related beverage of the active ingredient of natural product of growth effect.The aqueous solution with above-mentioned functions composition or the wine solution that normally contain different concns.
Here said active ingredient of natural product is meant that (for example parts such as the root of plant, stem, leaf, flower, fruit) extract the material with above-mentioned functions that obtains from the tissue in whole or in part of plant or animal, microorganism.
Background technology
According to statistics, the functional food market in the whole world in 2002 is the U.S. 182.5 hundred million from 30,000,000,000 dollars of markets that risen to 47,600,000,000, three maximums of nineteen ninety-five, Europe 15,400,000,000 and Japan 11,800,000,000.Beverage market is one of fastest-rising part in the world wide, and in the period of 1997 to 2002, the West Europe functional drinks increases by 148.4%, and the functional drinks in Eastern Europe has increased by 219%, and the rate of increase in Asia is 43.3%, and the U.S. then increases by three times.According to the prediction that European consuming product database is done, by 2008, the total trade volume of non-alcoholic beverage was: 81,163 hundred million liters in the U.S., China are 42,905 hundred million liters, 37,500 hundred million liters in Mexico, 17,053 hundred million liters in 19,038 hundred million liters in Germany and Japan.
The beverage of production and selling mainly contains two kinds at present: a kind of is all to use additives such as synthetic spices, essence formulated; Another is to use natural product extract and synthetic additive preparation, as, the present widely various tea drink of production and selling just are to use tea leaf extract and synthetic black tea essence, green tea essence, and black tea tincture, green tea tincture etc. are formulated.
Someone thinks that it is impossible not using the synthetic essence and flavoring agent in the drink production, and it also is impossible not adding synthetic additive in the beverage of pure natural, and leaving compound essence spices does not just have drink industry.
Why like this, major cause has two: the one, and the natural product extract price is very high, and as cream jasmin france, the 1000kg Flower of Arabian Jasmine just can extract the 3-4kg jasmine concrete.The 2nd, in the course of processing, all needing to improve temperature, the particularly can present overwhelming majority that sterilizes is pyroprocess, so the fragrance matter in the natural product extract can vapor away, if do not use synthetic additive, the fragrance of the finished product and mouthfeel just can not meet the demands.
Functional beverage must possess functional component, i.e. natural product extract.In order to reduce the functional component extraction cost, reduce the variety of issue that high temperature extraction and high-temperature sterilization bring, have much the method for extracting and drink production combines; Also occur and adopted many novel extracting method and new food preservative, stablizer etc.Be several examples of these methods below.
1.. Ginkgo Leaf pear juice functional beverage
Pears → select materials → clean peeling → stoning look → enzymolysis → filtration → pear juice of pulling an oar → protect
Ginkgo Leaf → select materials → clean → pulverize → lixiviate → filtration → ginkgo leaf leaching liquor → adding is through dissolved cycloheptaamylose → blend tank → adding pear juice, through dissolved stablizer and other raw material → homogeneous → can → seal → sterilization → cooling → finished product
The processing condition that Ginkgo Leaf extracts are:
Dry: as the Ginkgo Leaf that drains to be put into 90 ℃ hot water blanching 3min, remove the wax on blade face, in order to avoid reduce the quality of beverage.Drain away the water, go in the drying room and under 65 ℃ of temperature, toast 40min.
Pulverize: for improving extracting efficiency and effective constituent leaching yield, Ginkgo Leaf is gone into pulverizer pulverize, and cross 40 mesh sieves.
Lixiviate, filtration: ginkgo leaf powder is inserted in the multi-functional lixiviate jar with 5 times of weight water purification, be heated to 95 ℃, insulation 2h should not stop to stir therebetween, crosses leaching juice afterwards; Its filter residue adds 5 times of weight water purification again, presses similarity condition lixiviate 1h, crosses leaching juice; Merge 2 times filtrate, be ginkgo leaf leaching liquor.
Debitterize is puckery: with beverage total amount 0.05~0.20%? cyclodextrine is gone into ginkgo leaf leaching liquor, keeps 1~8h under 55 ℃ of conditions.
2.. Ganoderma Lucidum Functional Drink
Utilize glossy ganoderma soma powder to be developed into beverage, but in storage the unstable product quality phenomenon that the non-microorganism factor causes takes place easily, promptly be cotton-shaped come-up or serious precipitation easily, the layering heterogeneity has had a strong impact on the quality stability of product.
The key points for operation of glossy ganoderma body beverage preparation: (1) dry powder preparation, get Ganoderma sporophore and clean in loft drier and dry, it is standby to pulverize 60 mesh sieves.(2) glossy ganoderma leach preparation, get glossy ganoderma soma powder and carry out water-bath lixiviate (60 ℃ of water-bath 2h) respectively by 0.2%, 0.3%, 0.4% weight ratio, win time extract of filtration, again filter residue is added water and carry out the lixiviate second time (80 ℃ of 3h), filter vat liquor for the second time, merge extracted twice liquid respectively by dilution in 1: 10.(3) allotment is by prescription (%): glossy ganoderma dry powder addition is that 0 3%, CMC-Na addition is 0 06%, and gelatin is 0 05%, and (4) art breading leaves standstill the centrifugal 5min of 2000r/min behind the 48h, and heat 65 ℃, to control 18MPa high-pressure homogeneous.Filling and sealing is in 121 ℃ of sterilization 15min.
3.. Perilla Leaf medical stone functional beverage
Perilla Leaf juice → medical stone extracting solution → mixing → coarse filtration → allotment → essence is filtered → is outgased → bottle, seal → sterilization → cooling → finished product
The extraction of Perilla Leaf juice: remove impurity such as burring, stem, a Perilla Leaf big with leaf, that look purple, fragrance is dense, the nothing branch obstructs is good.The Perilla Leaf of cleaning out is cleaned, dries, get dried Perilla Leaf and add 20 times of water, wet distillation 5h obtains Folium Perillae volatile oil and Perilla Leaf juice.Folium Perillae volatile oil can be used as the seasoning raw material of natural perfume, local flavor seasonings and the sanitas of foods and cosmetics industry.Perilla Leaf juice cold filtration, filtrate for later use.
The extraction of medical stone effective constituent: 200 mesh sieves are cleaned, pulverized to medical stone get its powder, the ratio of medical stone acetic acid is 1: 30.Leached 4 hours and stir.Extract after-filtration, filtrate is stand-by.
With the Perilla Leaf juice, medical stone extracting solution and the deionized water that make mixed, mixed solution is carried out coarse filtration with 120 mesh sieves with 6: 1: 3.Add the honey of mixed solution 2% and 2% white sugar respectively, and regulate pH5.5~6, carry out the essence filter with 180 mesh sieves again with Vc.
Is 0.08MPa with deployed mixed solution in vacuum tightness, and temperature is lower than under 50 ℃ of conditions and outgases, and the time is 15min.After the degassing, quantitatively vacuum filling is gone in the beverage bottle after sterilization immediately, seals fast, and under 100 ℃ of temperature, sterilization 10~15min wipes bottle, obedient trade mark when being cooled to 35 ℃ then.
4.. the purslane functional beverage
Technology: purslane → selected, the cleaning → blanching → chopping → making beating → enzymatic liquefaction → lixiviate first time → lixiviate → centrifugation second time → adjust pH → coarse filtration → allotment → essence filter → bottling → exhaust → capping → sterilization → cooling → finished product → decals, check
Optimum lixiviate scheme is: with 85~95 ℃ hot water of 4 times of weight, be lixiviate 5~10min in 5 the solvent at pH, and common lixiviate twice, the main component content of purslane is the highest in the vat liquor.At this moment, total sugar content is 360.2mg/100mL, and the good colour of vat liquor and uniqueness.
Two kinds of diverse ways of chopping making beating are produced the purslane slurries after adopting directly chopping making beating and blanching.The result shows: the purslane extracting solution color and luster through blanching is vivid, and browning degree is low, and the purslane local flavor is dense; And the purslane extracting solution color and luster dimness of not passing through blanching, the browning degree height, the purslane local flavor is light.But reason is the activity that the blanching passivation causes the enzyme of brown stain, kills most of microorganism attached to the purslane surface, removes the Herbaceous Taste of the fresh purslane of certain degree.Use the slurries of the new fresh purslane of 0.60g polygalacturonase liquefaction 100g, can increase considerably filtrate volume.Should note Al during the juice leaching 3+, Fe 2+Combine with polyphenol substance and form colored compound Deng metal ion, the color of purslane extract is had disadvantageous effect.So, make Pussley beverage process and canned in to avoid directly contacting with this metalloid.Sweeting agent is given good to eat sensation, plays the increase energy, adjusts local flavor, keeps fragrance, improves deliquescent critical function.Sucrose is main sweeting agent, but tart flavour slightly after the sucrose dissolved.This technology stevioside place of sucrose had both reduced the influence of tart flavour, reduced cost, and reduced calorific value again.The characteristics of this research are to make sugar-free beverage, are useful to the medicinal function of guaranteeing the natural traditional Chinese medicine purslane, and are especially more favourable to the diabetic subject.Citric acid is made acidic flavoring agent, and tart flavour is pure, gentle, fragrance is good to eat.Citric acid and vitamins C are used and can suppress bacterial reproduction, and favorable anti-corrosion effect has antioxygenation simultaneously again.
5.. Ginkgo Leaf chrysanthemum beverage
Production process is as follows:
Chrysanthemum extract liquid is 6%~12% o'clock, and this beverage just has comparatively ideal health-care effect.And the ratio of ginkgo biloba succi reaches at 15% o'clock, the beverage bitter taste is obvious, thereby (β-CD) suppresses bitter taste to adopt beta-cyclodextrin, 1.0g/kg cycloheptaamylose (being that cycloheptaamylose content is 0.10% in the beverage product total amount) handle the bitter taste that 8h can effectively suppress Ginkgo Leaf, and little to chrysanthemum and the influence of Ginkgo Leaf special delicate fragrance flavor.
Ginkgo Leaf chrysanthemum beverage contains materials such as polysaccharides from ginkgo biloba, ginkgolic flavone glycoside, Mierocrystalline cellulose, easily produces layering and precipitation.By adopting high-pressure homogeneous processing to reduce particle diameter, add stablizer raising viscosity, increase solid substance, dwindling layering and sedimentation problem that density difference solves product.Select for use acidproof CMC-Na (Xylo-Mucine), pectin, xanthan gum as stablizer.
Ginkgo Leaf chrysanthemum beverage optimum formula is as follows: ginkgo extract 15%, chrysanthemum extract liquid 8%, white sugar 3%, rock sugar 2%, honey 1%, aspartame 0.02%, citric acid 0.1%, oxysuccinic acid 0.05%, acidproof CMC-Na 0.5%, pectin 0.5%, xanthan gum 0.15%, β-CD 0.10%.
Because it is acid that product is, thus sterilization intensity should select suitable.Adopt 87~90 ℃ of sterilization temperatures by a large amount of tests, time 25min (starting the clock from entering the sterilization pond) adopts secondary to be cooled to 40 ℃ after the sterilization, and effect is better.Through producing in batches, sterilization can be preserved more than 6 months under the normal temperature after placement is observed and sold and observe.
6.. the comparison of millet paste production method
Opacity is the important factor that influences the green tea drink quality.Domestic tea drink general requirement is limpid bright, and different lixiviate modes have utmost point remarkable influence to the opacity of millet paste.Microwave (20 ℃ of lixiviate 4min), low temperature (40 ℃ of lixiviate 60min), conventional (80 ℃ of lixiviate 10min), four kinds of millet paste production methods of ultrasonic wave have been tested for this reason.
Because macromolecular substance such as the pectin in the tealeaves, starch, protein at high temperature extract easily, precipitation can take place after the extraction end temp reduces and make millet paste generation turbid phenomenon, therefore just drying method is infeasible.
Leach at low temperature has reduced the pectin that is soluble in hot water and the content of partial protein, has reduced easily and the concentration of tea-polyphenol complexing material, thereby has reduced opacity.But the production time is long, and functional component content is low especially in the millet paste, and mouthfeel is not good, and particularly tea flavour is dense inadequately, and is therefore also infeasible.
Although the temperature of ultrasonic wave lixiviate is lower than conventional extraction temperature, but during the ultrasonic wave lixiviate, by the mechanical vibration effect, cell is easily broken, make the many internal substances in the tealeaves leach in a large number, in addition, the intensive oscillating action, make attached to the foreign material on the tealeaves and transfer in the millet paste, so the transmittance of millet paste is littler than the millet paste of conventional lixiviate.But the millet paste of ultrasonic wave lixiviate no matter be color and luster, flavour, or opacity is all poor, is unfavorable for the preparation of green tea drink.
Different substances absorbs the micro-wave energy difference, and the material that energy-absorbing is strong easily extracts.The millet paste transmittance of microwave lixiviate is big, may be because macromolecular substance such as the pectin in the tealeaves, protein absorb the relatively poor cause of micro-wave energy on the one hand, be that the temperature of lixiviate is not high, causes hot melt material leaching amount few because the microwave extraction time is short on the other hand.No matter the millet paste of microwave lixiviate is color and luster, flavour, or opacity is all relatively good in four kinds of extracting technologies, and the microwave lixiviate has advantage fast and efficiently.But the leaching yield of microwave lixiviate is minimum, how can keep the advantage of microwave lixiviate, can improve the water leaching yield again and still need and further inquire into.
By above-mentioned example as seen, extract loss of effective components, variation that the temperature height brings, all drawbacks such as the precipitation that High Temperature Sterilization brings, muddiness, local flavor and mouthfeel are bad are the subject matter of present functional beverage, how to address these problems then become functional beverage research and produce in need the gordian technique that solves.
Summary of the invention
The objective of the invention is for overcome effective efficiency composition extraction yield in the natural product that present functional beverage production technique exists low, shortcomings such as biological activity variation, volatilization loss inevitably take place because of being heated, the preparation method of a kind of technology advanced person's the functional beverage that contains active ingredient of natural product is provided.
The present invention contains the preparation method of the functional beverage of active ingredient of natural product, makes major ingredient, is auxiliary material to contain the natural product of desiring to add effective functional component that with tap water or wine its technological process is as follows:
Auxiliary material pre-treatment → high pressure extract → filtration → preparation → packing → autoclaving → finished product;
Said auxiliary material pre-treatment is the natural product that desire is used to be selected remove impurity, clean, dry, pulverizing, for the extraction of carrying out functional component is got ready;
Said high pressure extract, be after auxiliary material of pulverizing and the mixed of major ingredient with setting as solvent, place this mixed solution ultrahigh pressure vessel to carry out uhp treatment at normal temperatures, so that the effective constituent in the auxiliary material is dissolved in the solvent, its pressure is that 10~400MPa, dwell time are 1~15 minute;
Said filtration is the material slag filtering in the process mixed solution of uhp treatment, to obtain clear extracting solution of asking.
Said preparation is to be added to the sweeting agent that improves its drinks taste, color or acidic flavoring agent, spices in said extracted liquid, and forms content concn with the functional component that major ingredient is diluted to setting;
Said packing, be the above-mentioned beverage filling for preparing be enclosed in that flexible materials makes container in;
Said autoclaving is to place packaged beverage ultrahigh pressure vessel to carry out uhp treatment at normal temperatures, and its pressure is that 200~600MPa, dwell time are 5~20 minutes.
As the major ingredient of solvent can be that common drinking water (comprising tap water and filtering solid particulate matter, process or the water that does not obtain through clear river of asking, lake water, well water, rainwater, the ice dissolution of sterilising treatment), mineral water, various edible wine (mainly are liquor, also can be other wine, as yellow rice wine, grape wine).
When using multiple auxiliary material, can carry out ultra-high voltage respectively to different raw materials and extract; Also can various raw materials according to certain mixed after again with solvent, carry out ultra-high voltage then and extract.
The ratio of auxiliary material and major ingredient can be determined according to quality requirements such as the function of beverage and tastes, no longer adds or reduce solvent after ultra-high voltage extracts; Also can finish ultra-high voltage extract the back extracting solution is diluted or concentrate after reach the quality requirements of beverage.
Employed packaging vessel should guarantee can not be penetrated into phenomenon in the beverage at ultra-high pressure sterilization process mesohigh medium, not with beverage in various compositions reactions, and breakage, leakage, phenomenon such as ventilative do not take place in the transportation of product and sales process.When having behind the light of being subjected to labile composition in the beverage, also should consider the lucifuge effect (as, use light-proof material).
Here said normal temperature, when being meant producing drink, working temperature is at 10~30 ℃, and promptly usually said room temperature does not heat and do not make in any way.In the process of producing functional beverage, heat-processed is arranged all at present, perhaps when extracting the functional component of plant, heat, perhaps sterilize at the filling and sealing post-heating.
Here said ultra-high voltage is meant that pressure is the hydrostatic pressure of 10~1000MPa.In present technique, ultra-high voltage is used for the extraction of functional component, also is used for the sterilization after beverage filling seals.
The inventive method has the following advantages:
1. all processes of present method is all finished at ambient temperature, has avoided in the present functional beverage production phenomenons such as variation that inevitable natural product extract takes place because of being heated, reaction, loss, volatilization fully; Ultra-high voltage extracts the functional component be used for natural product and extracts series of advantages such as have functional component yield height, the time is short, energy-conservation;
2. owing to used ultra-high voltage to extract and ultra-high pressure sterilization, therefore can use mineral water and pass through the direct functional drinking water that contains active ingredient of natural product for preparing such as river, lake water, well water, rainwater or snow melt of sterilising treatment, avoided making that liquid crystal group destroys in the water because of being heated, problems such as trace element reaction and loss, also avoided because of adding the water pollution that disinfectant causes, thereby improved the quality of water class beverage significantly.When making contained the Wine of active ingredient of natural product, the ultra-high voltage extraction process also had the Chen Zuoyong of urging to drinks, can improve the quality of inebriant.
3. be subjected to the ultra-high voltage effect, sex change will take place in macromolecular substance such as protein, starch, colloid, and impurity is few in the extracting solution, obtain clear extracting solution of asking through simple filtration easily; Extracting solution is stable, does not also precipitate in the room temperature prolonged preservation, ubiquity and insoluble a series of problem in drink production and the sale at present such as muddiness, variable color.
4. ultra-high voltage extracts the multiple functional component that can extract in the natural product, comprise the frequent and a large amount of additives that use of common beverages such as nutrition-fortifying agent, sweeting agent, acidic flavoring agent, antioxidant, stablizer, pigment, ultra-high pressure sterilization can be avoided variation, reaction, loss of these natural additives etc., therefore can reduce the use of synthesised food additive to greatest extent, really realize the target of green functional beverage.
5. ultra-high voltage extracts and ultra-high pressure sterilization can use same equipment to finish, so can reduce facility investment, thereby makes the good economy performance of present technique in the conventional beverage production technology.
Embodiment
In conjunction with below the embodiment that provides the inventive method is described in further detail.
Embodiment 1
The preparation of Jasmine tea functional beverage.
Major ingredient: mineral water;
Auxiliary material: Jasmine tea;
Main processes and condition:
Mixed with Jasmine tea: mineral water=1g: 120ml;
Place ultrahigh pressure vessel to carry out ultra-high voltage mixed solution and extract,
The processing condition that ultra-high voltage extracts: pressure is 100~250MPa, pressurize 1~5min;
Use sand filter, the membrane filtration of common middling speed quantitative paper or suitable grade;
Filtrate is encapsulated in the food usefulness plastics bag that thickness is 0.08mm;
Place the plastics bag of packaged filtrate ultrahigh pressure vessel to sterilize,
The processing condition of ultra-high pressure sterilization: pressure is 300~600MPa, pressurize 5~10min;
Products characteristics: kept Flower of Arabian Jasmine special delicate fragrance smell, it is identical that mouthfeel and common hot water are made tea, and in room temperature preservation quality do not take place in 6 months and change, also not phenomenons generations such as precipitation, muddiness.
Embodiment 2
The preparation of chrysanthemum tea functional beverage.
Major ingredient: tap water;
Auxiliary material: green tea (kind is optional), dry chrysanthemum;
Main processes and condition:
With green tea: the mixed of dry chrysanthemum: water=1g: 2g: 150ml;
Place ultrahigh pressure vessel to carry out ultra-high voltage mixed solution and extract,
The processing condition that ultra-high voltage extracts: pressure is 200~400MPa, pressurize 5~15min;
Use sand filter, the membrane filtration of common middling speed quantitative paper or same levels;
In filtrate, add 2% rock sugar;
Treat that rock sugar dissolves the back fully filtrate is encapsulated in the food usefulness plastics bag that thickness is 0.08mm;
Place the plastics bag of packaged filtrate ultrahigh pressure vessel to sterilize,
The processing condition of ultra-high pressure sterilization: pressure is 200~400MPa, pressurize 5~10min;
Products characteristics: have chrysanthemum fragrance, mouthfeel is identical with the chrysanthemum tea of hot-water soak, in room temperature preservation quality does not take place in 6 months and changes, and also phenomenons such as precipitation, muddiness do not take place.
Embodiment 3
The preparation of Herba Epimedii functional liquor.
Major ingredient: common edible distillate spirit (kind and ethanol content wherein are optional, are good with person more than 35 °);
Auxiliary material: Folium Epimedii;
Main processes and condition:
Folium Epimedii is pulverized grinding particle size 0.84~0.42mm (20~40 order);
Folium Epimedii with pulverizing: the mixed of wine=1g: 20ml;
Place mixed solution ultrahigh pressure vessel to carry out ultra-high voltage and extract,
The processing condition that ultra-high voltage extracts: be 100~200MPa, dwell time 1~7min;
Use sand filter, the membrane filtration of common middling speed quantitative paper or same levels; Filtrate is the finished product.
Products characteristics: this product has effects such as the cardiovascular function of improvement, establishing-Yang.
Embodiment 4
The preparation of schisandra functional beverage.
Major ingredient: 40% concentration edible ethanol, tap water;
Auxiliary material: shizandra berry;
Main processes and condition:
Through selecting and grinding particle size 0.84~0.42mm (20~40 order) is pulverized in cleaning, exsiccant shizandra berry;
With shizandra berry: the mixed of 40% concentration edible ethanol=1: 20;
Place ultrahigh pressure vessel to carry out ultra-high voltage mixed solution and extract,
The processing condition that ultra-high voltage extracts: pressure is 300~400MPa, dwell time 10~15min;
With the aperture is 0.105~0.074mm (140~200 order) strainer filtering, removes the shizandra berry residue;
The ethanol in the filtrate is removed in underpressure distillation, gets extracting solution;
With extracting solution: the volume mixed of tap water=1: 10, and add 5% white sugar, 1% liquor;
The liquid for preparing is packaged in aluminium foil-plastics composite food package bag;
Place packaged packing bag ultrahigh pressure vessel to carry out ultra-high pressure sterilization,
The processing condition of ultra-high pressure sterilization: pressure is 300~500MPa, pressurize 5~15min;
Products characteristics: transparent red liquid, sweet acid has antifatigue, antidotal effect.
Embodiment 5
The preparation of Ganoderma spore propolis functional beverage.
Major ingredient: water or 50% ethanol;
Auxiliary material: Ganoderma spore powder and propolis;
Main processes and condition:
1) the Ganoderma spore extracting solution produces
When using water as major ingredient (solvent), the mixed of Ganoderma spore: water=1g: 20ml is carried out the ultra-high voltage extraction, and its pressure is 300~400MPa, 10~15 minutes dwell times;
When making major ingredient (solvent) with 50% ethanol, the mixed of Ganoderma spore: water=1g: 20ml is carried out the ultra-high voltage extraction, and its pressure is 350~400MPa, 5~10 minutes dwell times
Said extracted liquid uses sand filter, the membrane filtration of common middling speed quantitative paper or same levels, removes the residue of Ganoderma spore, and filtrate is stand-by,
2) propolis extract produces
When using water as major ingredient (solvent), propolis: the mixed of water=1: 20~40 is carried out the ultra-high voltage extraction, and its pressure is 100~200MPa, and dwell time 3~8min, extraction time are 3 times;
When making major ingredient (solvent) with 50% ethanol, propolis: the mixed of water=1: 20~40 is carried out the ultra-high voltage extraction, and its pressure is 200~300MPa, and dwell time 10~15min, extraction time are 1 time.
Use sand filter, the membrane filtration of common middling speed quantitative paper or same levels, remove the propolis residue, filtrate is stand-by;
3) with the Ganoderma spore extracting solution: after the volume mixed of propolis extract=1: 1, mixed solution is packaged in the aluminium that thickness is 0.08mm-plastics composite food package bag;
4) place ultrahigh pressure vessel to carry out ultra-high pressure sterilization packaged packing bag, the pressure of ultra-high pressure sterilization is 350~600MPa, dwell time 10~20min.
Products characteristics: this product has the effect that improves body immunity, improves human health status, in room temperature preservation no quality variation in 6 months and phenomenons such as precipitation, muddiness.

Claims (7)

1. preparation method who contains the functional beverage of active ingredient of natural product makes major ingredient, is auxiliary material to contain the natural product of desiring to add effective functional component with tap water or wine, it is characterized in that comprising following technological process:
Auxiliary material pre-treatment → high pressure extract → filtration → preparation → packing → autoclaving → finished product;
Said auxiliary material pre-treatment is the natural product that desire is used to be selected remove impurity, clean, dry, pulverizing, for the extraction of carrying out functional component is got ready;
Said high pressure extract, be after auxiliary material of pulverizing and the mixed of major ingredient with setting as solvent, place this mixed solution ultrahigh pressure vessel to carry out uhp treatment at normal temperatures, so that the effective constituent in the auxiliary material is dissolved in the solvent, its pressure is that 100~400MPa, dwell time are 1~15 minute;
Said filtration is the material slag filtering in the process mixed solution of uhp treatment, to obtain clear extracting solution of asking.
Said preparation is to be added to the sweeting agent that improves its drinks taste, color or acidic flavoring agent, spices in said extracted liquid, and forms content concn with the functional component that major ingredient is diluted to setting;
Said packing, be the above-mentioned beverage filling for preparing be enclosed in that flexible materials makes container in;
Said autoclaving is to place packaged beverage ultrahigh pressure vessel to carry out uhp treatment at normal temperatures, and its pressure is that 200~600MPa, dwell time are 5~20 minutes.
2. the preparation method who contains the functional beverage of active ingredient of natural product according to claim 1, it is characterized in that when adopting multiple natural product as auxiliary material, can carry out effective constituent ultra-high voltage respectively to various auxiliary materials and extract, also can carry out disposable mixed extraction.
3. preparation method according to claim 1 produces the Jasmine tea functional beverage, it is characterized in that said major ingredient is that mineral water, auxiliary material are Jasmine tea, carrying out ultra-high voltage with the mixed of Jasmine tea: mineral water=1g: 120ml extracts, its pressure is 100~250MPa, pressurize 1~5min; Adopt common middling speed quantitative paper or quite behind the sand filter, membrane filtration of grade filtrate be encapsulated in thickness be the food of 0.08mm with carrying out ultra-high pressure sterilization in the plastics bag, its pressure is 300~600MPa, pressurize 5~10min.
4. preparation method according to claim 1 produces the chrysanthemum tea functional beverage, it is characterized in that said major ingredient is that tap water, auxiliary material are green tea, dry chrysanthemum, with green tea: the mixed of dry chrysanthemum: water=1g: 2g: 150ml is carried out ultra-high voltage and is extracted, and its pressure is 200~400MPa, pressurize 5~15min; In filtrate, add 2% rock sugar after adopting the sand filter, membrane filtration of common middling speed quantitative paper or same levels, treating to dissolve the back fully for rock sugar, filtrate is encapsulated in thickness is that the food of 0.08mm is with carrying out ultra-high pressure sterilization in the plastics bag, its pressure is 200~400MPa, pressurize 5~10min.
5. preparation method according to claim 1 produces the Herba Epimedii functional liquor, it is characterized in that said major ingredient is a Folium Epimedii for, common edible distillate spirit, auxiliary material, Folium Epimedii is pulverized, grinding particle size is 0.84~0.42mm, Folium Epimedii with pulverizing: the mixed of wine=1g: 20ml is carried out ultra-high voltage and is extracted, its pressure is 100~200MPa, dwell time 1~7min; Use sand filter, the membrane filtration of common middling speed quantitative paper or same levels, filtrate is the finished product.
6. preparation method according to claim 1 produces the schisandra functional beverage, it is characterized in that said major ingredient is 40% concentration edible ethanol, tap water, auxiliary material is a shizandra berry, through selecting and cleaning, exsiccant shizandra berry are pulverized, grinding particle size is 0.84~0.42mm, with shizandra berry: the mixed of 40% concentration edible ethanol=1: 20 is carried out ultra-high voltage and is extracted, and its pressure is 300~400MPa, dwell time 10~15min; With the aperture is 0.105~0.074mm strainer filtering, and the ethanol in the filtrate is removed in underpressure distillation, gets extracting solution; With extracting solution: the volume mixed of tap water=1: 10, and add 5% white sugar, 1% liquor; The liquid for preparing is packaged in aluminium foil-plastics composite food package bag carries out ultra-high pressure sterilization, its pressure is 300~500MPa, pressurize 5~15min.
7. preparation method according to claim 1 produces Ganoderma spore propolis functional beverage, it is characterized in that described major ingredient is distilled water, 50% ethanol, mineral water, and auxiliary material is a Ganoderma spore powder, propolis,
Main processes and condition:
A. the Ganoderma spore extracting solution produces
When using water as major ingredient (solvent), the mixed of Ganoderma spore: water=1g: 20ml is carried out the ultra-high voltage extraction, and its pressure is 300~400MPa, 10~15 minutes dwell times;
When making major ingredient (solvent) with 50% ethanol, the mixed of Ganoderma spore: water=1g: 20ml is carried out the ultra-high voltage extraction, and its pressure is 350~400MPa, 5~10 minutes dwell times;
Said extracted liquid uses sand filter, the membrane filtration of common middling speed quantitative paper or same levels, removes the residue of Ganoderma spore, and filtrate is stand-by,
B. propolis extract produces
When using water as major ingredient (solvent), propolis: the mixed of water=1: 20~40 is carried out the ultra-high voltage extraction, and its pressure is 100~200MPa, and dwell time 3~8min, extraction time are 3 times;
When making major ingredient (solvent) with 50% ethanol, propolis: the mixed of water=1: 20~40 is carried out the ultra-high voltage extraction, and its pressure is 200~300MPa, and dwell time 10~15min, extraction time are 1 time;
Use sand filter, the membrane filtration of common middling speed quantitative paper or same levels, remove the propolis residue, filtrate is stand-by;
C. with the Ganoderma spore extracting solution: after the volume mixed of propolis extract=1: 1, mixed solution is packaged in the aluminium that thickness is 0.08mm-plastics composite food package bag;
D. place ultrahigh pressure vessel to carry out ultra-high pressure sterilization packaged packing bag, the pressure of ultra-high pressure sterilization is 350~600MPa, dwell time 10~20min.
CN 200510016708 2005-04-15 2005-04-15 Prepn of functional beverage containing effective components from natural product CN1672595A (en)

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CN102138690A (en) * 2010-12-28 2011-08-03 中国农业大学 Purple sweet potato beverage and preparation method thereof
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