CN1689461A - Plant water beverage and its preparation method - Google Patents
Plant water beverage and its preparation method Download PDFInfo
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- CN1689461A CN1689461A CNA2004100130783A CN200410013078A CN1689461A CN 1689461 A CN1689461 A CN 1689461A CN A2004100130783 A CNA2004100130783 A CN A2004100130783A CN 200410013078 A CN200410013078 A CN 200410013078A CN 1689461 A CN1689461 A CN 1689461A
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Abstract
The botanical beverage is prepared with one of wolfberry fruit, aweto, ophiopogon root, American ginseng, cogongrass rhizome and other medical food plant material, and through conventional pre-treatment, cutting, pulping, adding water and heating, adding cellulase to extract, filtering to obtain plant extract, clarifying with pectinase and proteinase, cooling, high speed centrifugal filtering, ultrafiltering, high temperature sterilizing, hot filling and inclination turning, and cooling. The present invention has the advantages of high active component extracting rate, high stability, clearness, being transparent, high health effect, etc.
Description
Technical field
The present invention relates to a kind of vegetation water beverage and preparation method thereof.
Background technology
Present water beverage 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 cattle etc., all be in the process of handling, to add vitamin, electrolyte, nutrition enhancer such as aminoacid, and be that the water beverage 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 the common process mixed 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 Fructus Crataegi, Fructus Jujubae, Fructus Mori is the medicine base, is equipped with Folium Nelumbinis again, Fructus Lycii or be equipped with Flos Chrysanthemi, fresh Rhizoma Phragmitis perhaps is equipped with Lentinus Edodes, 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 technique thereof, it is to adopt Flos Chrysanthemi, Fructus Jujubae, Herba Menthae, Radix Glycyrrhizae, Flos Lonicerae, Herba Taraxaci, Fructus Mori, burnt wheat, add entry and carry out lixiviate, filtration, add amylase hydrolysis, filtrate high temperature enzyme denaturing 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 Radix Ginseng, Semen Armeniacae Amarum, taurine.＜application number〉00110783＜notification number〉1292236＜denomination of invention〉perilla beverage, it is made up of Fructus Perillae, seed of Radix Oenotherae erythrosepalae, emulsifying agent, stabilizing agent, white 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, Herba Moslae extractum, Herba Moslae extractum purification liquid, Herba Moslae extractum pure washing liquid, the Radix Codonopsis alcohol extractum 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, Flos Chrysanthemi 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 Fructus Mori, Herba Ecliptae, Fructus Ligustri Lucidi, Radix Asparagi, Herba Cistanches.＜application number〉92110573＜notification number〉1083323＜denomination of invention〉preparation method for natural plant function beverage, it is to utilize the extracting solution of Radix Glycyrrhizae, Semen Ziziphi Spinosae, Fructus Lycii, Flos Chrysanthemi, Herba Menthae, Herba Pogostemonis, Fructus Mume, Rhizoma Dioscoreae to be mixed with host, and reuse host, fructose, citric acid, carbon dioxide etc. are mixed with beverage.＜application number〉93108635＜notification number〉1083327＜denomination of invention〉a kind of beverage that contains Fructus Lycii, it is to be raw material with Fructus Lycii, Fructus Jujubae, Bulbus Allii and white sugar, a kind of nutrition beverage of making by the common process of 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, Mel and citric acid, high temperature sterilize 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 cyclodextrin, obtains the water solublity inclusion complex of Oleum menthae, and it is soluble in water, makes peppermint drinks.＜application number〉99117229＜notification number〉1252960＜denomination of invention〉a kind of antiseptic natural peral water beverage and processing method thereof of not containing, it is to utilize the acid hydrolysis Margarita to be raw material, is the natural peral water beverage 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 extract in inherent 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 Fructus Lycii Common Jujube tea process technology ", because do not adopt protease and cellulase, in order to keep stable, still need to add the stabilizing agent of synthetic 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 the preference of part consumer, and lighter color is liked by other consumers, the taste cat-lap, but regrettably this class beverage occurs with the form that the chemical substance of synthetic 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 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 beverage of plant extract 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: Fructus Lycii 0.1%～10%, fine plain enzyme 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%.Elder generation is with the pretreatment of Fructus Lycii through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain fructus lycii extracted solution, 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: Fructus Lycii 0.1%～10%, fine plain enzyme 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%.Elder generation is with the pretreatment of Fructus Lycii through routine during preparation, cut, stir the juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain fructus lycii extracted solution, 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 sterilizations of superhigh temperature, 4～20s, 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 Fructus Lycii can change any in the medicinal and edible plants such as Cordyceps, Radix Ophiopogonis, Radix Panacis Quinquefolii, Rhizoma Imperatae, Herba Lophatheri, Flos Rosae Rugosae, Flos Chrysanthemi or Flos Lonicerae into, thereby form Cordyceps vegetation water beverage, Radix Ophiopogonis vegetation water beverage, Radix Panacis Quinquefolii vegetation water beverage, Rhizoma Imperatae vegetation water beverage, Herba Lophatheri vegetation water beverage, Flos Rosae Rugosae vegetation water beverage, chrythanthemum water beverage and Flos Lonicerae vegetation water beverage respectively.
A kind of preparation method of vegetation water beverage, it is characterized in that Fructus Lycii can change any in the medicinal and edible plants such as Cordyceps, Radix Ophiopogonis, Radix Panacis Quinquefolii, Rhizoma Imperatae, Herba Lophatheri, Flos Rosae Rugosae, Flos Chrysanthemi or Flos Lonicerae into, thereby form the preparation method of Cordyceps vegetation water beverage, Radix Ophiopogonis vegetation water beverage, Radix Panacis Quinquefolii vegetation water beverage, Rhizoma Imperatae vegetation water beverage, Herba Lophatheri vegetation water beverage, Flos Rosae Rugosae vegetation water beverage, chrythanthemum water beverage and Flos Lonicerae 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 precipitate is removed in pectase 10ppm～2 ‰ and protease 10ppm～2 ‰.
When is characterized in that with Fructus Lycii, Flos Rosae Rugosae or Flos Lonicerae, a kind of vegetation water beverage and preparation method thereof after stirring the juice making beating, adding water, can add different Vc sodium 100～500ppm antioxidation, anti-variable color.
A kind of vegetation water beverage and preparation method thereof it is characterized in that add cellulase stirring and leaching 40～120min after-filtration obtain fructus lycii extracted solution and add pectase and protease carry out clarifying treatment to isopropanol method detect no muddiness till between, available sodium trimetaphosphate 1 ‰～1%, citric acid 1%～1% or sodium citrate 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 flavoring agent any one or several: citric acid 1 ‰～1%, Mel 1 ‰～2%, Saccharum Sinensis Roxb. 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 Fructus Lycii changes Flos Rosae Rugosae into, also can add rose essence 10ppm～1 ‰ as flavoring agent between high speed centrifugation filtration and ultrafiltration step.
A kind of vegetation water beverage and preparation method thereof is characterized in that when Fructus Lycii changes Flos Chrysanthemi into, also can add chrysanthemum essence 10ppm～1 ‰ as flavoring agent between high speed centrifugation filtration and ultrafiltration step.
A kind of vegetation water beverage and preparation method thereof is characterized in that when Fructus Lycii changes Radix Panacis Quinquefolii into, high speed centrifugation filter and ultrafiltration step between also can add Radix Panacis Quinquefolii essence 10ppm～1 ‰ and (or) cyclodextrin 1 ‰～3% is as flavoring agent.
As previously mentioned, work as Fructus Lycii in a kind of vegetation water beverage and preparation method thereof and can change Cordyceps into, Radix Ophiopogonis, Radix Panacis Quinquefolii, Rhizoma Imperatae, Herba Lophatheri, Flos Rosae Rugosae, Flos Chrysanthemi, or any in the medicinal and edible plant such as Flos Lonicerae, thereby form Cordyceps vegetation water beverage and preparation method thereof respectively, Radix Ophiopogonis vegetation water beverage and preparation method thereof, Radix Panacis Quinquefolii vegetation water beverage and preparation method thereof, Rhizoma Imperatae vegetation water beverage and preparation method thereof, Herba Lophatheri vegetation water beverage and preparation method thereof, Flos Rosae Rugosae vegetation water beverage and preparation method thereof, chrythanthemum water beverage and preparation method thereof and Flos Lonicerae vegetation water beverage and preparation method thereof, concrete technical scheme is as follows:
Cordyceps vegetation water beverage and preparation method thereof, it is characterized in that being prepared from: Cordyceps 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 pretreatment of Cordyceps through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain the Cordyceps extracting solution, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
Radix Ophiopogonis vegetation water beverage and preparation method thereof, it is characterized in that being prepared from: Radix Ophiopogonis 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 pretreatment of Radix Ophiopogonis through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain Radix Ophiopogonis extract, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
Radix Panacis Quinquefolii vegetation water beverage and preparation method thereof, it is characterized in that being prepared from: Radix Panacis Quinquefolii 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 pretreatment of Radix Panacis Quinquefolii through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain Radix Panacis Quinquefolii extracting solution, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
Rhizoma Imperatae vegetation water beverage and preparation method thereof, it is characterized in that being prepared from: Rhizoma Imperatae 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 pretreatment of Rhizoma Imperatae through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain the Rhizoma Imperatae extracting solution, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
Herba Lophatheri vegetation water beverage and preparation method thereof, it is characterized in that being prepared from: Herba Lophatheri 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 pretreatment of Herba Lophatheri through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain the Herba Lophatheri extracting solution, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
Flos Rosae Rugosae vegetation water beverage and preparation method thereof, it is characterized in that being prepared from: Flos Rosae Rugosae 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 pretreatment of Flos Rosae Rugosae through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain the Flos Rosae Rugosae extracting solution, 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 sterilizations of superhigh temperature, 4～20s, 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 beverage and preparation method thereof, it is characterized in that being prepared from: Flos Chrysanthemi 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 pretreatment of Flos Chrysanthemi through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain chrysanthemum extract liquid, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
Flos Lonicerae vegetation water beverage and preparation method thereof, it is characterized in that being prepared from: Flos Lonicerae 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 pretreatment of Flos Lonicerae through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain Flos Lonicerae extractive solution, 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 sterilizations of superhigh temperature, 4～20s, 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 extraction ratio 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 precipitate: 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 extracting solution in moisture and the plant nutrient substance such as distinctive water soluble polysaccharide and flavor substance to be retained in effectively in the last extracting solution.Because micromolecular pectin, protein etc. cause that easily the material of precipitation and turbidity is removed, water beverage 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 sarcocarp, 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 muddy settled basic reason, 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 breaking cellular wall with cellulase, can more effective intrinsic activity compositions such as vegetable polysaccharides class nutrient substance 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 Fructus Lycii water beverage, Cordyceps water beverage, Radix Ophiopogonis water beverage, Radix Panacis Quinquefolii water beverage, Rhizoma Imperatae water beverage, Herba Lophatheri water beverage, rose wate beverage, Flos Chrysanthemi water beverage, Flos Lonicerae water beverage, under the condition of not adding any stabilizing agent, handle by different enzymes, the yield of effective 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 edible and medicinal herbs, the basic function that food is arranged, good mouthfeel is arranged usually, when making water beverage of the present invention, can not add any sugar, acid, essence, flavoring agent and just directly satisfy the needs of consumers, keep the style of pure natural; Also can add flavoring agent 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 macromole impurity, the water beverage that obtains having good stability.Enzyme on the market can indicate suitable pH and temperature working range in description when selling, so the staff of this technical field do not need to do optimization experiment again, can directly select the pH in the description for use, the scope of temperature.
The different enzymes of table 1 are handled the influence to Radix Panacis Quinquefolii water beverage 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, effective ingredient polyoses content and light transmittance all greatly improve.This has not only kept the nutritive value of Radix Panacis Quinquefolii, and has improved the clarity of water beverage.
The different enzymes of table 2 are handled the influence to Cordyceps water beverage 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, effective ingredient polyoses content and light transmittance all greatly improve.This has not only kept the nutritive value of Cordyceps, and has improved the clarity of water beverage.
The different enzymes of table 3 are handled the influence to Rhizoma Imperatae water beverage 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, effective ingredient polyoses content and light transmittance all greatly improve.This has not only kept the nutritive value of Rhizoma Imperatae, and has improved the clarity of water beverage.
The different enzymes of table 4 are handled the influence to Radix Ophiopogonis water beverage 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, effective ingredient polyoses content and light transmittance all greatly improve.This has not only kept the nutritive value of Radix Ophiopogonis, and has improved the clarity of water beverage.
The different enzymes of table 5 are handled the influence to Fructus Lycii water beverage 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, effective ingredient polyoses content and light transmittance all greatly improve.This has not only kept the nutritive value of Fructus Lycii, and has improved the clarity of water beverage.
The different enzymes of table 6 are handled the influence to Flos Chrysanthemi water 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 | ??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 beverage.
The different enzymes of table 7 are handled the influence to Flos Lonicerae water 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 | ??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 beverage.
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 beverage.
The different enzymes of table 9 are handled the influence to Herba Lophatheri water 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 | ??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 beverage.
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: Fructus Lycii 5%, fine plain enzyme 300ppm, pectase 400ppm, proteinase 8 00ppm, water 94.95%.Elder generation is with the pretreatment of Fructus Lycii through routine during preparation, cut, stir juice making beating, add water homoiothermic to 52 ℃, add cellulase stirring and leaching 100min after-filtration and obtain fructus lycii extracted solution, 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 sterilizations of superhigh temperature 18s after the hot filling, is cooled to and is lycium plant water beverage finished product below 40 ℃.
Wherein, Fructus Lycii can change any in the medicinal and edible plants such as Cordyceps, Radix Ophiopogonis, Radix Panacis Quinquefolii, Rhizoma Imperatae, Herba Lophatheri, Flos Rosae Rugosae, Flos Chrysanthemi or Flos Lonicerae into.
Embodiment 2: a kind of preparation method of vegetation water beverage, it comprises the steps: Fructus Lycii 0.5%, fine plain enzyme 100ppm, pectase 200ppm, protease 500ppm, water 99.42%.Elder generation is with the pretreatment of Fructus Lycii through routine during preparation, cut, stir juice making beating, add water homoiothermic to 52 ℃, add cellulase stirring and leaching 100min after-filtration and obtain fructus lycii extracted solution, 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 sterilizations of superhigh temperature 18s, 88 ℃ of hot filling hypsokinesis gradient 100 degree are inverted 110s, are cooled to then and are lycium plant water beverage finished product below 40 ℃.
Wherein, Fructus Lycii can change any in the medicinal and edible plants such as Cordyceps, Radix Ophiopogonis, Radix Panacis Quinquefolii, Rhizoma Imperatae, Herba Lophatheri, Flos Rosae Rugosae, Flos Chrysanthemi or Flos Lonicerae into.
Embodiment 3: a kind of preparation method of vegetation water beverage, it comprises the steps: Fructus Lycii 5%, fine plain enzyme 300ppm, pectase 400ppm, proteinase 8 00ppm, water 94.95%.Elder generation is with the pretreatment of Fructus Lycii through routine during preparation, cut, stir juice making beating, add water homoiothermic to 52 ℃, add cellulase stirring and leaching 100min after-filtration and obtain fructus lycii extracted solution, 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 sterilizations of superhigh temperature 18s, 88 ℃ of hot filling hypsokinesis gradient 100 degree are inverted 110s, are cooled to then and are lycium plant water beverage finished product below 40 ℃.
Wherein, Fructus Lycii can change any in the medicinal and edible plants such as Cordyceps, Radix Ophiopogonis, Radix Panacis Quinquefolii, Rhizoma Imperatae, Herba Lophatheri, Flos Rosae Rugosae, Flos Chrysanthemi or Flos Lonicerae into.
Embodiment 4: a kind of preparation method of vegetation water beverage, it comprises the steps: Fructus Lycii 9%, cellulase 600ppm, pectase 800ppm, protease 1 ‰, water 90.76%.Elder generation is with the pretreatment of Fructus Lycii through routine during preparation, cut, stir the juice making beating, after adding water, can add different Vc sodium 400ppm, homoiothermic to 52 ℃, add cellulase stirring and leaching 100min after-filtration and obtain fructus lycii extracted solution, 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 sterilizations of superhigh temperature 18s, 88 ℃ of hot filling hypsokinesis gradient 100 degree are inverted 110s, are cooled to then and are lycium plant water beverage finished product below 40 ℃.
Wherein, Fructus Lycii can change any in the medicinal and edible plants such as Cordyceps, Radix Ophiopogonis, Radix Panacis Quinquefolii, Rhizoma Imperatae, Herba Lophatheri, Flos Rosae Rugosae, Flos Chrysanthemi or Flos Lonicerae 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 precipitate is removed in pectase 10ppm～2 ‰ and protease 10ppm～2 ‰.
Embodiment 6: can add different Vc sodium 100～500ppm antioxidation when a kind of vegetation water beverage and preparation method thereof is characterized in that with Fructus Lycii, Flos Rosae Rugosae or Flos Lonicerae after stirring the juice making beating, adding water, anti-variable color.
Embodiment 7: a kind of vegetation water beverage and preparation method thereof is characterized in that obtaining fructus lycii extracted solution and adding pectase and protease carries out clarifying treatment to isopropanol method and detects and do not have between muddy the ending adding cellulase stirring and leaching 40～120min after-filtration, available sodium trimetaphosphate 1 ‰～1%, citric acid 1 ‰～1% or sodium citrate 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 flavoring agent any one or several: citric acid 1 ‰～1%, Mel 1 ‰～2%, Saccharum Sinensis Roxb. 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 Fructus Lycii changes Flos Rosae Rugosae into, also can add rose essence 10ppm～1 ‰ as flavoring 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 Fructus Lycii changes Flos Chrysanthemi into, also can add chrysanthemum essence 10ppm～1 ‰ as flavoring 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 Fructus Lycii changes Radix Panacis Quinquefolii into, high speed centrifugation filter and ultrafiltration step between also can add Radix Panacis Quinquefolii essence 10ppm～1 ‰ and (or) cyclodextrin 1 ‰～3% is as flavoring agent.
Embodiment 12: a kind of Radix Panacis Quinquefolii vegetation water beverage and preparation method thereof, raw material composition and percentage by weight are: Radix Panacis Quinquefolii 2%, cellulase 900ppm, pectase 100ppm, protease 200ppm, water 97.88%, earlier with the pretreatment of Radix Panacis Quinquefolii, cut during preparation, add water homoiothermic to 55 ℃ through routine, add cellulase stirring and leaching 60min after-filtration and obtain Radix Panacis Quinquefolii extracting solution, available sodium trimetaphosphate 1 ‰ is adjusted extracting solution 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 flavoring agent Radix Panacis Quinquefolii essence 100ppm, cyclodextrin 1 ‰, allotment back ultrafiltration, 136 ℃ of sterilizations of superhigh temperature 20s, 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 Radix Ophiopogonis vegetation water beverage and preparation method thereof, raw material composition and percentage by weight are: Radix Ophiopogonis 4%, cellulase 600ppm, pectase 250ppm, protease 200ppm, water 95.89%, elder generation is with the pretreatment of Radix Ophiopogonis through routine during preparation, cut, stir juice making beating, add water homoiothermic to 53 ℃, add cellulase, pectase stirring and leaching 55min after-filtration obtains 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 sterilizations of superhigh temperature 10s, 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 Cordyceps vegetation water beverage and preparation method thereof, raw material composition and percentage by weight are: Cordyceps 1.5%, cellulase 100ppm, pectase 100ppm, protease 200ppm, water 98.46%, earlier Cordyceps is added water during preparation, coarse filtration gets filtrate A behind the lixiviate 240min, and filtering residue adds 10 times water homoiothermic to 55 ℃, adds cellulase stirring and leaching 60min after-filtration and obtains Cordyceps extracting solution 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 sterilizations of superhigh temperature 10s, 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 Flos Rosae Rugosae vegetation water beverage and preparation method thereof, raw material composition and percentage by weight are: Flos Rosae Rugosae 0.9%, cellulase 100ppm, pectase 100ppm, protease 150ppm, water 99.05%, after earlier Flos Rosae Rugosae being added water during preparation, can add different Vc sodium 500ppm, homoiothermic to 50 ℃, add cellulase stirring and leaching 90min after-filtration and obtain the Flos Rosae Rugosae extracting solution, adjust extracting solution 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 flavoring agent rose essence 100ppm, allotment back ultrafiltration, 136 ℃ of sterilizations of superhigh temperature 10s, 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 beverage and preparation method thereof, raw material composition and percentage by weight are: Flos Chrysanthemi 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, homoiothermic to 50 ℃, add cellulase stirring and leaching 100min after-filtration and obtain chrysanthemum extract liquid, adjust extracting solution 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 flavoring agent chrysanthemum essence 100ppm, allotment back ultrafiltration, 136 ℃ of sterilizations of superhigh temperature 16s, 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 Flos Lonicerae vegetation water beverage and preparation method thereof, raw material composition and percentage by weight are: Flos Lonicerae 0.25%, cellulase 200ppm, pectase 100ppm, protease 100, water 99.71%, after earlier Flos Lonicerae being added entry during preparation, can add different Vc sodium 200ppm, homoiothermic to 55 ℃ adds cellulase stirring and leaching 70min after-filtration and obtains Flos Lonicerae extractive solution, adjust extracting solution 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 sterilizations of superhigh temperature 20s, 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 Rhizoma Imperatae vegetation water beverage and preparation method thereof, raw material composition and percentage by weight are: Rhizoma Imperatae 7%, cellulase 900ppm, pectase 1 ‰, protease 100ppm, water 92.8%, elder generation is with the pretreatment of Rhizoma Imperatae through routine during preparation, cut, add entry and homoiothermic to 95 ℃, add cellulase stirring and leaching 100min after-filtration and obtain the Rhizoma Imperatae extracting solution, 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 sterilizations of superhigh temperature 20s, 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 Herba Lophatheri vegetation water beverage and preparation method thereof, raw material composition and percentage by weight are: Herba Lophatheri 10%, cellulase 1 ‰, pectase 1 ‰, protease 3 00ppm, water 89.77%, elder generation is with the pretreatment of Herba Lophatheri through routine during preparation, cut, add entry and homoiothermic to 85 ℃, add cellulase stirring and leaching 100min after-filtration and obtain the Herba Lophatheri extracting solution, 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 sterilizations of superhigh temperature 10s, 90 ℃ of hot filling hypsokinesis gradient 100 degree are inverted 70s, are cooled to then below 40 ℃ and are finished product.
Claims (27)
1, a kind of vegetation water beverage, it is characterized in that being prepared from: Fructus Lycii 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 pretreatment of Fructus Lycii through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain fructus lycii extracted solution, 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 ℃.
2, a kind of preparation method of vegetation water beverage, it is characterized in that comprising the steps: Fructus Lycii 0.1%～10%, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the pretreatment of Fructus Lycii through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain fructus lycii extracted solution, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
3, a kind of vegetation water beverage as claimed in claim 1, it is characterized in that Fructus Lycii can change any in Cordyceps, Radix Ophiopogonis, Radix Panacis Quinquefolii, Rhizoma Imperatae, Herba Lophatheri, Flos Rosae Rugosae, Flos Chrysanthemi or the Flos Lonicerae etc. into, thereby form Cordyceps vegetation water beverage, Radix Ophiopogonis vegetation water beverage, Radix Panacis Quinquefolii vegetation water beverage, Rhizoma Imperatae vegetation water beverage, Herba Lophatheri vegetation water beverage, Flos Rosae Rugosae vegetation water beverage, chrythanthemum water beverage and Flos Lonicerae vegetation water beverage respectively.
4, the preparation method of a kind of vegetation water beverage as claimed in claim 2, it is characterized in that Fructus Lycii can change Cordyceps into, Radix Ophiopogonis, Radix Panacis Quinquefolii, Rhizoma Imperatae, Herba Lophatheri, Flos Rosae Rugosae, Flos Chrysanthemi, or any in the Flos Lonicerae etc., thereby form the preparation method of Cordyceps vegetation water beverage respectively, Radix Ophiopogonis the vegetation water beverage preparation method, the preparation method of Radix Panacis Quinquefolii vegetation water beverage, the preparation method of Rhizoma Imperatae vegetation water beverage, the preparation method of Herba Lophatheri vegetation water beverage, the preparation method of Flos Rosae Rugosae vegetation water beverage, the preparation method of the preparation method of chrythanthemum water beverage and Flos Lonicerae vegetation water beverage.
5, the preparation method of a kind of vegetation water beverage as claimed in claim 2 is characterized in that adopting three kinds of enzyme couplings, i.e. cellulase 10ppm～2 ‰, and easy precipitate is removed in pectase 10ppm～2 ‰ and protease 10ppm～2 ‰.
6, the preparation method of a kind of vegetation water beverage as claimed in claim 2 can add different Vc sodium 100～500ppm antioxidation when it is characterized in that with Fructus Lycii, Flos Rosae Rugosae or Flos Lonicerae after stirring the juice making beating, adding water, anti-variable color.
7, the preparation method of a kind of vegetation water beverage as claimed in claim 2, it is characterized in that obtaining fructus lycii extracted solution and adding pectase and protease carries out clarifying treatment to isopropanol method and detects and do not have between muddy the ending adding cellulase stirring and leaching 40～120min after-filtration, available sodium trimetaphosphate 1 ‰～1%, citric acid 1 ‰～1% or sodium citrate 1 ‰～1% are transferred pH to 3～8.
8, 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 flavoring agent any one or several: citric acid 1 ‰～1%, Mel 1 ‰～2%, Saccharum Sinensis Roxb. 1%～10%, fructose 1%～5% can form multiple local flavor.
9, the preparation method of a kind of vegetation water beverage as claimed in claim 2 is characterized in that when Fructus Lycii changes Flos Rosae Rugosae into, also can add rose essence 10ppm～1 ‰ as flavoring agent between high speed centrifugation filtration and ultrafiltration step.
10, the preparation method of a kind of vegetation water beverage as claimed in claim 2 is characterized in that when Fructus Lycii changes Flos Chrysanthemi into, also can add chrysanthemum essence 10ppm～1 ‰ as flavoring agent between high speed centrifugation filtration and ultrafiltration step.
11, the preparation method of a kind of vegetation water beverage as claimed in claim 2, it is characterized in that when Fructus Lycii changes Radix Panacis Quinquefolii into, high speed centrifugation filter and ultrafiltration step between also can add Radix Panacis Quinquefolii essence 10ppm～1 ‰ and (or) cyclodextrin 1 ‰～3% is as flavoring agent.
12, a kind of Cordyceps vegetation water beverage as claimed in claim 3, it is characterized in that being prepared from: Cordyceps 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 pretreatment of Cordyceps through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain the Cordyceps extracting solution, 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 ℃.
13, the preparation method of a kind of Cordyceps vegetation water beverage as claimed in claim 4, it is characterized in that comprising the steps: Cordyceps 0.1%～10%, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the pretreatment of Cordyceps through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain the Cordyceps extracting solution, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
14, a kind of Radix Ophiopogonis as claimed in claim 3 the vegetation water beverage, it is characterized in that being prepared from: Radix Ophiopogonis 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 pretreatment of Radix Ophiopogonis through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain Radix Ophiopogonis extract, 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 ℃.
15, a kind of Radix Ophiopogonis as claimed in claim 4 the vegetation water beverage preparation method, it is characterized in that comprising the steps: Radix Ophiopogonis 0.1%～10%, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the pretreatment of Radix Ophiopogonis through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain Radix Ophiopogonis extract, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
16, a kind of Radix Panacis Quinquefolii vegetation water beverage as claimed in claim 3, it is characterized in that being prepared from: Radix Panacis Quinquefolii 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 pretreatment of Radix Panacis Quinquefolii through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain Radix Panacis Quinquefolii extracting solution, 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 ℃.
17, the preparation method of a kind of Radix Panacis Quinquefolii vegetation water beverage as claimed in claim 4, it is characterized in that comprising the steps: Radix Panacis Quinquefolii 0.1%～10%, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the pretreatment of Radix Panacis Quinquefolii through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain Radix Panacis Quinquefolii extracting solution, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
18, a kind of Rhizoma Imperatae vegetation water beverage as claimed in claim 3, it is characterized in that being prepared from: Rhizoma Imperatae 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 pretreatment of Rhizoma Imperatae through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain the Rhizoma Imperatae extracting solution, 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 ℃.
19, the preparation method of a kind of Rhizoma Imperatae vegetation water beverage as claimed in claim 4, it is characterized in that comprising the steps: Rhizoma Imperatae 0.1%～10%, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the pretreatment of Rhizoma Imperatae through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain the Rhizoma Imperatae extracting solution, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
20, a kind of Herba Lophatheri vegetation water beverage as claimed in claim 3, it is characterized in that being prepared from: Herba Lophatheri 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 pretreatment of Herba Lophatheri through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain the Herba Lophatheri extracting solution, 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 ℃.
21, the preparation method of a kind of Herba Lophatheri vegetation water beverage as claimed in claim 4, it is characterized in that comprising the steps: Herba Lophatheri 0.1%～10%, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the pretreatment of Herba Lophatheri through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain the Herba Lophatheri extracting solution, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
22, a kind of Flos Rosae Rugosae vegetation water beverage as claimed in claim 3, it is characterized in that being prepared from: Flos Rosae Rugosae 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 pretreatment of Flos Rosae Rugosae through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain the Flos Rosae Rugosae extracting solution, 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 ℃.
23, the preparation method of a kind of Flos Rosae Rugosae vegetation water beverage as claimed in claim 4, it is characterized in that comprising the steps: Flos Rosae Rugosae 0.1%～10%, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the pretreatment of Flos Rosae Rugosae through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain the Flos Rosae Rugosae extracting solution, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
24, a kind of chrythanthemum water beverage as claimed in claim 3, it is characterized in that being prepared from: Flos Chrysanthemi 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 pretreatment of Flos Chrysanthemi through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain chrysanthemum extract liquid, 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 ℃.
25, the preparation method of a kind of chrythanthemum water beverage as claimed in claim 4, it is characterized in that comprising the steps: Flos Chrysanthemi 0.1%～10%, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the pretreatment of Flos Chrysanthemi through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain chrysanthemum extract liquid, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
26, a kind of Flos Lonicerae vegetation water beverage as claimed in claim 3, it is characterized in that being prepared from: Flos Lonicerae 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 pretreatment of Flos Lonicerae through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain Flos Lonicerae extractive solution, 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 ℃.
27, the preparation method of a kind of Flos Lonicerae vegetation water beverage as claimed in claim 4, it is characterized in that comprising the steps: Flos Lonicerae 0.1%～10%, cellulase 10ppm～2 ‰, pectase 10ppm～2 ‰, protease 10ppm～2 ‰, water 90～99.4%, elder generation is with the pretreatment of Flos Lonicerae through routine during preparation, cut, stir juice making beating, add water homoiothermic to 45～95 ℃, add cellulase stirring and leaching 40～120min after-filtration and obtain Flos Lonicerae extractive solution, 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 sterilizations of superhigh temperature, 4～20s, 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 ℃.
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| CN101125021B (en) * | 2007-09-07 | 2011-05-25 | 银川泰丰生物科技有限公司 | Normal temperature fresh-keeping process for wolfberry fruit juice |
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| CN101695520B (en) * | 2008-12-30 | 2013-01-16 | 天津医科大学 | Preparation method of medicament for treating diabetes |
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