WO2019191946A1 - Beverage made from isaria cicadae miquel and rhizoma polygonati, and method for preparing same - Google Patents

Beverage made from isaria cicadae miquel and rhizoma polygonati, and method for preparing same Download PDF

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Publication number
WO2019191946A1
WO2019191946A1 PCT/CN2018/081945 CN2018081945W WO2019191946A1 WO 2019191946 A1 WO2019191946 A1 WO 2019191946A1 CN 2018081945 W CN2018081945 W CN 2018081945W WO 2019191946 A1 WO2019191946 A1 WO 2019191946A1
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weight
parts
licorice
honeysuckle
hawthorn
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PCT/CN2018/081945
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French (fr)
Chinese (zh)
Inventor
彭国杰
樊美珍
吴凯强
李成
顾玲玲
孙长胜
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浙江泛亚生物医药股份有限公司
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Priority to PCT/CN2018/081945 priority Critical patent/WO2019191946A1/en
Publication of WO2019191946A1 publication Critical patent/WO2019191946A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the invention relates to a health drink mainly comprising cockroach flower grass and huangjing, and belongs to the technical field of food processing.
  • Isaria cicadae Miquel belongs to the Ascomycot, Fezizomycotina, Sordariomycetes, Hypocreales, Cordycipitaceae of the fungus community (FUNGI).
  • Isaria is a valuable Chinese herbal medicine, which has many functions such as improving immunity, anti-fatigue, kidney-protection, antihypertensive, blood sugar, sleep improvement, anti-tumor, liver protection, radiation resistance and eyesight.
  • the role is magical ancient Chinese medicine.
  • Artificially cultivated scented flowers contain 2.18% mannitol, 21.73% polysaccharide, 19.76% amino acid, 0.005% cordycepin, and 0.05% adenosine.
  • Natural Cordyceps is safe. Therefore, scented flowers can be used as a substitute for Cordyceps sinensis, which can also achieve the effect of nourishing health.
  • a safflower yellow essence beverage comprising a raw material component and an auxiliary component
  • the raw material component refers to a component providing a nutrient component
  • the auxiliary component component refers to a flavoring component, for every 1000 parts by volume of the beverage
  • the raw material components thereof include: 10-20 parts by weight of huangjing, 5-15 parts by weight of sassafras, 5-15 parts by weight of red dates, 2-10 parts by weight of black beans, 0.5-3 parts by weight of honeysuckle, 0.5-3 parts by weight of mulberry leaves, 0.5-3 parts by weight of licorice and 0.2-1 parts by weight of hawthorn; the volume/weight is ml/g.
  • the raw material component comprises: 12-18 parts by weight of Polygonatum, 8-12 parts by weight of sassafras, 8-12 parts by weight of red dates, 3-8 parts by weight of black beans, 0.6-2 parts by weight of honeysuckle, and 0.6-2 weight of mulberry leaves. Parts, licorice 0.6-2 parts by weight, hawthorn 0.3-0.8 parts by weight.
  • the raw material component comprises: 15 parts by weight of huangjing, 10 parts by weight of sassafras, 10 parts by weight of red dates, 5 parts by weight of black beans, 1 part by weight of honeysuckle, 1 part by weight of mulberry leaves, 1 part by weight of licorice, 0.5 parts by weight of hawthorn. ;
  • the excipient component comprises: 10-15 parts by weight of honey and 50-100 parts by weight of lemon juice.
  • the invention further provides a method of preparing the beverage, the method comprising the steps of:
  • Step a placing the black beans in clear water, adding an appropriate amount of baking soda, soaking; soaking and placing in a water bath to heat until there is no smell;
  • Step b pulverizing the yellow beans, the sassafras, the red dates, the honeysuckle, the mulberry leaves, the hawthorn, the licorice and the black beans pretreated in the step a, adding the water to the ultrasonic leaching, filtering, and taking the filtrate;
  • Step c adding the honey and lemon juice to the filtrate in step b;
  • Step d homogenization, fine filtration, sterilization, that is.
  • the black bean soaking time of step a is 20-40 min;
  • the raw materials of step b are pulverized to a particle diameter of 2 to 10 ⁇ m; the leaching temperature is 70 to 90 ° C, and the time is 20 to 40 minutes.
  • the invention takes the silk flower which is rich in nutrients and has a special aroma as a raw material, and greatly increases the nutrient composition and health care effect of the food.
  • Huang Jing has qi and nourishing yin, spleen, lungs, kidney function, for the treatment of spleen and stomach weakness, body fatigue, lack of dry mouth, lung dry cough, lack of blood, internal heat and thirst embolism; Black bean's kidney and kidney function, as well as licorice's spleen and qi, mulberry leaves, Qingfei Runzao, honeysuckle's heat-clearing and detoxifying, red jujube's blood and Qi, honey's qi and lungs, lemon dredging blood vessels and cholesterol-lowering effect, Make a versatile healthy drink.
  • the invention is prepared from a plurality of Chinese herbal medicines and fruit juices having various functions for the human body, and does not add any additive sweeteners, all of which are prepared by natural food materials, does not increase the burden on the kidneys, and is safe and healthy.
  • the color of the drink is brownish red, clear and transparent.
  • the taste is soft, sweet and sour.
  • the product has the functions of improving kidney function, regulating immunity, lowering blood pressure, blood sugar, blood fat, improving sleep, anti-fatigue, anti-aging and detoxification. It is a health drink especially suitable for middle-aged and elderly patients.
  • Raw material composition 15g of Huangjing, 10g of medlar, 10g of red dates, 5g of black beans, 1g of honeysuckle, 1g of mulberry leaves, 1g of licorice, 0.5g of hawthorn; no auxiliary ingredients.
  • Step a put the black beans into the clear water, and put the appropriate amount of baking soda, soak for 30min; after soaking, take out, wash, and put in a water bath to heat until there is no smell;
  • Step b crushing yellow essence, sassafras, red dates, honeysuckle, mulberry leaves, hawthorn, licorice and pretreated black beans to a particle size of 2-10 ⁇ m, ultrasonically leaching with water, extraction temperature of 70-90 ° C, extraction The time was 30 min, filtered, and the filtrate was taken;
  • Step c the volume of the hot water obtained in step b is adjusted to 1000 ml, and the mixture is evenly stirred;
  • step d the prepared beverage is placed in a homogenizer, homogenized at a homogenizing pressure of 25 MPa and a temperature of 60-70 ° C; the homogenized beverage is first filtered through a 200 mesh filter, and then filtered through diatom. Fine filtration to remove impurities and insoluble materials; after filtration, high temperature transient sterilization, sterilization temperature is 120-140 ° C, time is 4-6 s; vacuum filling, vacuum degree is 0.04-0.5 Mpa, filling The temperature is controlled at 60-75 ° C, and the product is cooled down to normal temperature.
  • composition of raw materials Huangjing 15g, silk flower 10g, red date 10g, black bean 5g, honeysuckle 1g, mulberry leaf 1g, licorice 1g, hawthorn 0.5g, honey 10g;
  • the preparation method is basically the same as in the first embodiment, honey is added to the filtrate obtained in the step b, and the volume is adjusted to 1000 ml by heating with water.
  • composition of raw materials Huangjing 15g, silk flower 10g, red date 10g, black bean 5g, honeysuckle 1g, mulberry leaf 1g, licorice 1g, hawthorn 0.5g, white sugar 10g;
  • the preparation method is basically the same as in the first embodiment, and the white sugar is added to the filtrate obtained in the step b, and then heated to a volume of 1000 ml.
  • composition of raw materials Huangjing 15g, silk flower 10g, red date 10g, black bean 5g, honeysuckle 1g, mulberry leaf 1g, licorice 1g, hawthorn 0.5g, xylitol 10g;
  • the preparation method was basically the same as in Example 1. Xylitol was added to the filtrate obtained in the step b, and the volume was adjusted to 1000 ml by heating with water.
  • composition of raw materials Huangjing 15g, silk flower 10g, red date 10g, black bean 5g, honeysuckle 1g, mulberry leaf 1g, licorice 1g, hawthorn 0.5g, fructose syrup 10g;
  • the preparation method was basically the same as in Example 1. Fructose syrup was added to the filtrate obtained in the step b, and the volume was adjusted to 1000 ml by heating with water.
  • composition of raw materials Huangjing 15g, silk flower 10g, red dates 10g, black beans 5g, honeysuckle 1g, mulberry leaves 1g, licorice 1g, hawthorn 0.5g, honey 10g, lemon juice 50g;
  • the preparation method is basically the same as in the first embodiment, honey and lemon juice are added to the filtrate obtained in the step b, and then heated to a volume of 1000 ml.
  • composition of raw materials Huangjing 15g, silk flower 10g, red dates 10g, black beans 5g, honeysuckle 1g, mulberry leaves 1g, licorice 1g, hawthorn 0.5g, honey 10g, apple juice 50g;
  • the preparation method is basically the same as in the first embodiment, honey and apple juice are added to the filtrate obtained in the step b, and then heated to a volume of 1000 ml.
  • composition of raw materials Huangjing 15g, silk flower 10g, red dates 10g, black beans 5g, honeysuckle 1g, mulberry leaves 1g, licorice 1g, hawthorn 0.5g, honey 10g, orange juice 50g;
  • the preparation method is basically the same as in the first embodiment, honey and orange juice are added to the filtrate obtained in the step b, and then heated to a volume of 1000 ml.
  • composition of raw materials Huangjing 15g, silk flower 10g, red dates 10g, black beans 5g, honeysuckle 1g, mulberry leaves 1g, licorice 1g, hawthorn 0.5g, honey 10g, grape juice 50g;
  • the preparation method is basically the same as in the first embodiment, honey and grape juice are added to the filtrate obtained in the step b, and then heated to a volume of 1000 ml.
  • the first embodiment only uses Chinese medicinal materials as raw materials, lacks aromatic sweet and sour taste, and has a late bitter taste, which is difficult to be accepted by the public.
  • Example 2-5 honey, white granulated sugar, xylitol and fructose syrup were added as sweeteners on the basis of the group of Example 1, but it was found that the effect of changing the mouthfeel was not satisfactory, and the taste of the traditional Chinese medicine could not be covered. And the improvement of post-bitter taste is not obvious.
  • composition of raw materials Huangjing 13g, silk flower 11g, red date 9g, black bean 7g, honeysuckle 0.8g, mulberry leaf 1.5g, licorice 0.8g, hawthorn 0.7g, honey 10g, lemon juice 50g;
  • the preparation method was the same as in Example 6.
  • composition of raw materials Huangjing 17g, silk flower 9g, red date 11g, black bean 4g, honeysuckle 1.5g, mulberry leaf 0.8g, licorice 1.5g, hawthorn 0.4g, honey 10g, lemon juice 50g;
  • the preparation method was the same as in Example 6.
  • composition of raw materials Huangjing 12g, silk flower 12g, red date 8g, black bean 8g, honeysuckle 0.6g, mulberry leaf 2g, licorice 0.6g, hawthorn 0.8g, honey 10g, lemon juice 50g;
  • the preparation method was the same as in Example 6.
  • composition of raw materials Huangjing 18g, eucalyptus 8g, red dates 12g, black beans 3g, honeysuckle 2g, mulberry leaves 0.6g, licorice 2g, hawthorn 0.3g, honey 10g, lemon juice 50g;
  • the preparation method was the same as in Example 6.
  • composition of raw materials Huangjing 19g, silk flower 6g, red dates 14g, black beans 3g, honeysuckle 2.5g, mulberry leaves 1g, licorice 2g, hawthorn 0.5g, honey 20g, lemon juice 50g;
  • the preparation method was the same as in Example 6.
  • composition of raw materials Huangjing 11g, silk flower 14g, red dates 6g, black beans 8g, honeysuckle 0.8g, mulberry leaves 2.5g, licorice 0.5g, hawthorn 1g, honey 10g, lemon juice 80g;
  • the preparation method was the same as in Example 6.
  • composition of raw materials Huangjing 14g, silk flower 7g, red date 13g, black bean 2g, honeysuckle 1g, mulberry leaf 1g, licorice 1g, hawthorn 0.5g, honey 15g, lemon juice 100g;
  • the preparation method was the same as in Example 6.
  • composition of raw materials Huangjing 10g, silk flower 15g, red dates 7g, black beans 6g, honeysuckle 1g, mulberry leaves 1g, licorice 1g, hawthorn 0.5g, honey 15g, lemon juice 100g;
  • the preparation method was the same as in Example 6.
  • the beverages prepared in the above Examples 6, 10-17 were determined to be rich in the active ingredient HEA in the sassafras [N6-(2-hydroxyethyl) adenosine, also known as valerin, which is a unique component of Cordyceps. It has been used as one of the quality control indicators for Cordyceps products], adenosine and mannitol, with HEA content of 5.6-6.9mg/L, adenosine content of 8.4-9.7mg/L, and mannitol content of 43.2-61.3mg/L. .
  • composition of raw materials Huangjing 15g, silk flower 10g, red dates 10g, black beans 5g, honeysuckle 1g, mulberry leaves 5g, licorice 5g, hawthorn 0.5g, honey 5g, lemon juice 200g;
  • the preparation method is basically the same as in Example 6.
  • composition of raw materials Huangjing 15g, silk flower 20g, red date 10g, black bean 15g, honeysuckle 1g, mulberry leaf 5g, licorice 5g, hawthorn 0.5g, honey 20g, lemon juice 20g;
  • the preparation method was the same as in Example 6.
  • the sensory evaluation of the safflower yellow essence beverage prepared in Example 6 and Examples 10-19 was carried out according to the GB/T31326-2014 standard.
  • the sensory index consists of a panel of professional quality appraisers for color, organization, taste and impurities. The scores are shown in Table 1.
  • Example 18 16 sample Color Aroma Organizational form Impurity Total score
  • Example 6 18 27 25 18 88
  • Example 10 17 26 twenty four 18 85
  • Example 11 17 25 25 17 84
  • Example 12 18 25 25 16
  • Example 13 18 twenty four 26 18
  • Example 14 16 twenty two twenty three 17 78
  • Example 15 18 26 25 18
  • Example 16 17 25 25 17 84 Example 17 16 twenty two twenty four 17 79
  • Example 18 16 18 19 16 69 Example 19 14 17 18 16 65

Abstract

A beverage made from Isaria cicadae Miquel and Rhizoma Polygonati, comprising ingredient components and an auxiliary component. The ingredient components of 1000 parts by volume of beverage comprises: 10-20 parts by weight of Rhizoma Polygonati; 5-15 parts by weight of Isaria cicadae Miquel, 5-15 parts by weight of Fructus Jujubae, 2-10 parts by weight of black soya beans, 0.5-3 parts by weight of Flos Lonicerae, 0.5-3 parts by weight of Folium Mori, 0.5-3 parts by weight of Radix Glycyrrhizae, and 0.2-1 parts by weight of Fructus Corni.

Description

一种蝉花黄精饮料及其制备方法Silk flower yellow essence beverage and preparation method thereof 技术领域Technical field
本发明涉及一种以蝉花虫草和黄精为主要原料的保健饮料，属于食品加工技术领域。The invention relates to a health drink mainly comprising cockroach flower grass and huangjing, and belongs to the technical field of food processing.
背景技术Background technique
蝉花(Isaria cicadae Miquel)属于真菌界(FUNGI)的子囊菌门(Ascomycot)、盘菌亚门(Pezizomycotina)、粪壳菌纲(Sordariomycetes)、肉座菌目(Hypocreales)、虫草科(Cordycipitaceae)、棒束孢属(Isaria)，是我国名贵的中药材，其具有提高免疫力、抗疲劳、保肾、降压、将血糖、改善睡眠、抗肿瘤、保肝、抗辐射和明目等多重作用，是神奇的古老中药。人工培养的蝉花含甘露醇2.18％、多糖21.73％，氨基酸19.76％，虫草素0.005％，腺苷0.05％，这与天然冬虫夏草相似，但砷、汞、铅等有毒重金属没有检出，这比天然冬虫夏草安全。因此，蝉花可以作为冬虫夏草的代用品，同样可以达到滋补养生的作用。Isaria cicadae Miquel belongs to the Ascomycot, Fezizomycotina, Sordariomycetes, Hypocreales, Cordycipitaceae of the fungus community (FUNGI). Isaria, is a valuable Chinese herbal medicine, which has many functions such as improving immunity, anti-fatigue, kidney-protection, antihypertensive, blood sugar, sleep improvement, anti-tumor, liver protection, radiation resistance and eyesight. The role is magical ancient Chinese medicine. Artificially cultivated scented flowers contain 2.18% mannitol, 21.73% polysaccharide, 19.76% amino acid, 0.005% cordycepin, and 0.05% adenosine. This is similar to natural Cordyceps sinensis, but toxic heavy metals such as arsenic, mercury and lead are not detected. Natural Cordyceps is safe. Therefore, scented flowers can be used as a substitute for Cordyceps sinensis, which can also achieve the effect of nourishing health.
发明内容Summary of the invention
本发明的目的在于提供一种饮料，该饮料以蝉花黄精为主要原料，具有改善肾功能、调节免疫力的功能。It is an object of the present invention to provide a beverage which has a function of improving renal function and regulating immunity by using scutellaria baicalensis as a main raw material.
本发明的目的是通过如下技术方案实现的：The object of the present invention is achieved by the following technical solutions:
一种蝉花黄精饮料，所述饮料包括原料组分和辅料组分，所述原料组分是指提供营养成分的组分，所述辅料组分是指调味组分，每1000体积份饮料，其原料组分包括：黄精10-20重量份、蝉花5-15重量份、红枣5-15重量份、黑豆2-10重量份、金银花0.5-3重量份、桑叶0.5-3重量份、甘草0.5-3重量份、山茱萸0.2-1重量份；所述体积/重量为ml/g。A safflower yellow essence beverage, the beverage comprising a raw material component and an auxiliary component, the raw material component refers to a component providing a nutrient component, and the auxiliary component component refers to a flavoring component, for every 1000 parts by volume of the beverage, The raw material components thereof include: 10-20 parts by weight of huangjing, 5-15 parts by weight of sassafras, 5-15 parts by weight of red dates, 2-10 parts by weight of black beans, 0.5-3 parts by weight of honeysuckle, 0.5-3 parts by weight of mulberry leaves, 0.5-3 parts by weight of licorice and 0.2-1 parts by weight of hawthorn; the volume/weight is ml/g.
优选的，原料组分包括：黄精12-18重量份、蝉花8-12重量份、红枣8-12重量份、黑豆3-8重量份、金银花0.6-2重量份、桑叶0.6-2重量份、甘草0.6-2 重量份、山茱萸0.3-0.8重量份。Preferably, the raw material component comprises: 12-18 parts by weight of Polygonatum, 8-12 parts by weight of sassafras, 8-12 parts by weight of red dates, 3-8 parts by weight of black beans, 0.6-2 parts by weight of honeysuckle, and 0.6-2 weight of mulberry leaves. Parts, licorice 0.6-2 parts by weight, hawthorn 0.3-0.8 parts by weight.
进一步优选的，原料组分包括：黄精15重量份、蝉花10重量份、红枣10重量份、黑豆5重量份、金银花1重量份、桑叶1重量份、甘草1重量份、山茱萸0.5重量份；Further preferably, the raw material component comprises: 15 parts by weight of huangjing, 10 parts by weight of sassafras, 10 parts by weight of red dates, 5 parts by weight of black beans, 1 part by weight of honeysuckle, 1 part by weight of mulberry leaves, 1 part by weight of licorice, 0.5 parts by weight of hawthorn. ;
或，黄精13重量份、蝉花11重量份、红枣9重量份、黑豆7重量份、金银花0.8重量份、桑叶1.5重量份、甘草0.8重量份、山茱萸0.7重量份；Or, 13 parts by weight of Polygonatum, 11 parts by weight of sassafras, 9 parts by weight of red dates, 7 parts by weight of black beans, 0.8 parts by weight of honeysuckle, 1.5 parts by weight of mulberry leaves, 0.8 parts by weight of licorice, 0.7 parts by weight of hawthorn;
或，黄精17重量份、蝉花9重量份、红枣11重量份、黑豆4重量份、金银花1.5重量份、桑叶0.8重量份、甘草1.5重量份、山茱萸0.4重量份。Alternatively, 17 parts by weight of Huang Jing, 9 parts by weight of medlar, 11 parts by weight of red dates, 4 parts by weight of black beans, 1.5 parts by weight of honeysuckle, 0.8 parts by weight of mulberry leaves, 1.5 parts by weight of licorice, and 0.4 parts by weight of hawthorn.
优选的，所述辅料组分包括：蜂蜜10-15重量份、柠檬汁50-100重量份。Preferably, the excipient component comprises: 10-15 parts by weight of honey and 50-100 parts by weight of lemon juice.
本发明进一步提供该饮料的制备方法，所述方法包括如下步骤：The invention further provides a method of preparing the beverage, the method comprising the steps of:
步骤a，将黑豆置于清水中，放入适量小苏打，浸泡；浸泡后置于水浴锅中加热，直到无腥味为止；Step a, placing the black beans in clear water, adding an appropriate amount of baking soda, soaking; soaking and placing in a water bath to heat until there is no smell;
步骤b，将黄精、蝉花、红枣、金银花、桑叶、山茱萸、甘草及步骤a预处理的黑豆进行粉碎后加水超声浸提，过滤，取滤液；Step b, pulverizing the yellow beans, the sassafras, the red dates, the honeysuckle, the mulberry leaves, the hawthorn, the licorice and the black beans pretreated in the step a, adding the water to the ultrasonic leaching, filtering, and taking the filtrate;
步骤c，在步骤b得到滤液中加入蜂蜜和柠檬汁调味；Step c, adding the honey and lemon juice to the filtrate in step b;
步骤d，均质、精滤、灭菌，即得。Step d, homogenization, fine filtration, sterilization, that is.
优选的，步骤a黑豆浸泡时间为20-40min；Preferably, the black bean soaking time of step a is 20-40 min;
步骤b各原料粉碎至粒径为2-10μm；浸提温度为70-90℃，时间为20-40min。The raw materials of step b are pulverized to a particle diameter of 2 to 10 μm; the leaching temperature is 70 to 90 ° C, and the time is 20 to 40 minutes.
本发明以营养丰富并且本身具有特殊香气的蝉花作为原料，大大增加食品的营养成分和保健功效。此外，黄精具有补气养阴，健脾，润肺，益肾功能，用于治疗脾胃虚弱，体倦乏力，口干食少，肺虚燥咳，精血不足，内热消渴等症；结合黑豆的益肾补肾功效，以及甘草的补脾益气、桑叶的清肺润燥、金银花的清热解毒、红枣的补血益气、蜂蜜的补气润肺、柠檬疏通血管和降胆固醇的功效，制成一款具有多功能的健康饮料。The invention takes the silk flower which is rich in nutrients and has a special aroma as a raw material, and greatly increases the nutrient composition and health care effect of the food. In addition, Huang Jing has qi and nourishing yin, spleen, lungs, kidney function, for the treatment of spleen and stomach weakness, body fatigue, lack of dry mouth, lung dry cough, lack of blood, internal heat and thirst embolism; Black bean's kidney and kidney function, as well as licorice's spleen and qi, mulberry leaves, Qingfei Runzao, honeysuckle's heat-clearing and detoxifying, red jujube's blood and Qi, honey's qi and lungs, lemon dredging blood vessels and cholesterol-lowering effect, Make a versatile healthy drink.
本发明由多种对人体有多种功效的中草药及果汁调制而成，不添加任何的添加剂甜味剂，全部由天然食材调配而成，不增加肾脏的负担，安全健康。饮料颜色为棕红色，澄清透明。味道清冽柔和，酸甜爽口。符合国家对保健食品饮料的规定。该产品具有改善肾功能、调节免疫、降血压、血糖、血脂、 改善睡眠、抗疲劳抗衰老及清热解毒等功效，是一款特别适合中老年人及肾脏病患者的健康饮料。The invention is prepared from a plurality of Chinese herbal medicines and fruit juices having various functions for the human body, and does not add any additive sweeteners, all of which are prepared by natural food materials, does not increase the burden on the kidneys, and is safe and healthy. The color of the drink is brownish red, clear and transparent. The taste is soft, sweet and sour. In line with national regulations on health foods and beverages. The product has the functions of improving kidney function, regulating immunity, lowering blood pressure, blood sugar, blood fat, improving sleep, anti-fatigue, anti-aging and detoxification. It is a health drink especially suitable for middle-aged and elderly patients.
具体实施方式detailed description
实施例1Example 1
原料组成：黄精15g、蝉花10g、红枣10g、黑豆5g、金银花1g、桑叶1g、甘草1g、山茱萸0.5g；未加辅料成分。Raw material composition: 15g of Huangjing, 10g of medlar, 10g of red dates, 5g of black beans, 1g of honeysuckle, 1g of mulberry leaves, 1g of licorice, 0.5g of hawthorn; no auxiliary ingredients.
制备方法：Preparation:
步骤a，将黑豆放入清水中，并放入适量小苏打，浸泡30min；浸泡后取出，清洗，放入水浴锅中加热，直到无腥味为止；Step a, put the black beans into the clear water, and put the appropriate amount of baking soda, soak for 30min; after soaking, take out, wash, and put in a water bath to heat until there is no smell;
步骤b，将黄精、蝉花、红枣、金银花、桑叶、山茱萸、甘草及预处理的黑豆粉碎至粒径大小为2-10μm，加水超声浸提，浸提温度为70-90℃，浸提时间为30min，过滤，取滤液；Step b, crushing yellow essence, sassafras, red dates, honeysuckle, mulberry leaves, hawthorn, licorice and pretreated black beans to a particle size of 2-10 μm, ultrasonically leaching with water, extraction temperature of 70-90 ° C, extraction The time was 30 min, filtered, and the filtrate was taken;
步骤c，将步骤b得到的滤液热水定容至1000ml，搅拌均匀；Step c, the volume of the hot water obtained in step b is adjusted to 1000 ml, and the mixture is evenly stirred;
步骤d，将调配好的饮料放入均质机中，在均质压力25Mpa，温度为60-70℃下均质；将均质后的饮料先经200目过滤器过滤，再经硅藻过滤器精滤以除去其中的杂质及不容物；过滤后进行高温瞬时灭菌，灭菌温度为120-140℃，时间为4-6s；采用真空灌装，真空度为0.04-0.5Mpa，灌装温度控制在60-75℃，冷却至常温即得成品。In step d, the prepared beverage is placed in a homogenizer, homogenized at a homogenizing pressure of 25 MPa and a temperature of 60-70 ° C; the homogenized beverage is first filtered through a 200 mesh filter, and then filtered through diatom. Fine filtration to remove impurities and insoluble materials; after filtration, high temperature transient sterilization, sterilization temperature is 120-140 ° C, time is 4-6 s; vacuum filling, vacuum degree is 0.04-0.5 Mpa, filling The temperature is controlled at 60-75 ° C, and the product is cooled down to normal temperature.
实施例2Example 2
原辅料组成：黄精15g、蝉花10g、红枣10g、黑豆5g、金银花1g、桑叶1g、甘草1g、山茱萸0.5g、蜂蜜10g；Composition of raw materials: Huangjing 15g, silk flower 10g, red date 10g, black bean 5g, honeysuckle 1g, mulberry leaf 1g, licorice 1g, hawthorn 0.5g, honey 10g;
制备方法基本同实施例1，蜂蜜加入到步骤b得到的滤液中，再加热水定容至1000ml。The preparation method is basically the same as in the first embodiment, honey is added to the filtrate obtained in the step b, and the volume is adjusted to 1000 ml by heating with water.
实施例3Example 3
原辅料组成：黄精15g、蝉花10g、红枣10g、黑豆5g、金银花1g、桑叶1g、甘草1g、山茱萸0.5g、白砂糖10g；Composition of raw materials: Huangjing 15g, silk flower 10g, red date 10g, black bean 5g, honeysuckle 1g, mulberry leaf 1g, licorice 1g, hawthorn 0.5g, white sugar 10g;
制备方法基本同实施例1，白砂糖加入到步骤b得到的滤液中，再加热水定容至1000ml。The preparation method is basically the same as in the first embodiment, and the white sugar is added to the filtrate obtained in the step b, and then heated to a volume of 1000 ml.
实施例4Example 4
原辅料组成：黄精15g、蝉花10g、红枣10g、黑豆5g、金银花1g、桑叶1g、甘草1g、山茱萸0.5g、木糖醇10g；Composition of raw materials: Huangjing 15g, silk flower 10g, red date 10g, black bean 5g, honeysuckle 1g, mulberry leaf 1g, licorice 1g, hawthorn 0.5g, xylitol 10g;
制备方法基本同实施例1，木糖醇加入到步骤b得到的滤液中，再加热水定容至1000ml。The preparation method was basically the same as in Example 1. Xylitol was added to the filtrate obtained in the step b, and the volume was adjusted to 1000 ml by heating with water.
实施例5Example 5
原辅料组成：黄精15g、蝉花10g、红枣10g、黑豆5g、金银花1g、桑叶1g、甘草1g、山茱萸0.5g、果葡糖浆10g；The composition of raw materials: Huangjing 15g, silk flower 10g, red date 10g, black bean 5g, honeysuckle 1g, mulberry leaf 1g, licorice 1g, hawthorn 0.5g, fructose syrup 10g;
制备方法基本同实施例1，果葡糖浆加入到步骤b得到的滤液中，再加热水定容至1000ml。The preparation method was basically the same as in Example 1. Fructose syrup was added to the filtrate obtained in the step b, and the volume was adjusted to 1000 ml by heating with water.
实施例6Example 6
原辅料组成：黄精15g、蝉花10g、红枣10g、黑豆5g、金银花1g、桑叶1g、甘草1g、山茱萸0.5g、蜂蜜10g、柠檬汁50g；The composition of raw materials: Huangjing 15g, silk flower 10g, red dates 10g, black beans 5g, honeysuckle 1g, mulberry leaves 1g, licorice 1g, hawthorn 0.5g, honey 10g, lemon juice 50g;
制备方法基本同实施例1，蜂蜜和柠檬汁加入到步骤b得到的滤液中，再加热水定容至1000ml。The preparation method is basically the same as in the first embodiment, honey and lemon juice are added to the filtrate obtained in the step b, and then heated to a volume of 1000 ml.
实施例7Example 7
原辅料组成：黄精15g、蝉花10g、红枣10g、黑豆5g、金银花1g、桑叶1g、甘草1g、山茱萸0.5g、蜂蜜10g、苹果汁50g；Composition of raw materials: Huangjing 15g, silk flower 10g, red dates 10g, black beans 5g, honeysuckle 1g, mulberry leaves 1g, licorice 1g, hawthorn 0.5g, honey 10g, apple juice 50g;
制备方法基本同实施例1，蜂蜜和苹果汁加入到步骤b得到的滤液中，再加热水定容至1000ml。The preparation method is basically the same as in the first embodiment, honey and apple juice are added to the filtrate obtained in the step b, and then heated to a volume of 1000 ml.
实施例8Example 8
原辅料组成：黄精15g、蝉花10g、红枣10g、黑豆5g、金银花1g、桑叶1g、甘草1g、山茱萸0.5g、蜂蜜10g、橙汁50g；The composition of raw materials: Huangjing 15g, silk flower 10g, red dates 10g, black beans 5g, honeysuckle 1g, mulberry leaves 1g, licorice 1g, hawthorn 0.5g, honey 10g, orange juice 50g;
制备方法基本同实施例1，蜂蜜和橙汁加入到步骤b得到的滤液中，再加热水定容至1000ml。The preparation method is basically the same as in the first embodiment, honey and orange juice are added to the filtrate obtained in the step b, and then heated to a volume of 1000 ml.
实施例9Example 9
原辅料组成：黄精15g、蝉花10g、红枣10g、黑豆5g、金银花1g、桑叶1g、甘草1g、山茱萸0.5g、蜂蜜10g、葡萄汁50g；The composition of raw materials: Huangjing 15g, silk flower 10g, red dates 10g, black beans 5g, honeysuckle 1g, mulberry leaves 1g, licorice 1g, hawthorn 0.5g, honey 10g, grape juice 50g;
制备方法基本同实施例1，蜂蜜和葡萄汁加入到步骤b得到的滤液中，再加热水定容至1000ml。The preparation method is basically the same as in the first embodiment, honey and grape juice are added to the filtrate obtained in the step b, and then heated to a volume of 1000 ml.
对实施例1-9制备的饮料进行感官评价Sensory evaluation of the beverages prepared in Examples 1-9
通过初步试验发现，实施例1仅以中药材作为原料，缺少芳香酸甜口感，且具有后苦味，难以被大众接受。It has been found through preliminary experiments that the first embodiment only uses Chinese medicinal materials as raw materials, lacks aromatic sweet and sour taste, and has a late bitter taste, which is difficult to be accepted by the public.
为改善口感，首先考虑在实施例1组方基础上加入甜味剂。实施例2-5在实施例1组方基础上分别添加了蜂蜜、白砂糖、木糖醇和果葡糖浆作为甜味剂，但是发现对口感的改变效果并不理想，依然无法遮盖中药的味道，且对后苦味的改善不明显。In order to improve the mouthfeel, it is first considered to add a sweetener on the basis of the composition of Example 1. In Example 2-5, honey, white granulated sugar, xylitol and fructose syrup were added as sweeteners on the basis of the group of Example 1, but it was found that the effect of changing the mouthfeel was not satisfactory, and the taste of the traditional Chinese medicine could not be covered. And the improvement of post-bitter taste is not obvious.
进一步考虑在原组方中添加天然水果，在原组方基础上分别添加具有酸甜口味的柠檬、苹果、橙子、葡萄的果汁(实施例6-9)，通过比较发现，在饮料中添加柠檬汁对于饮料口感和风味的改变具有预料不到的效果，因本发明饮料的原料中包含黄精、桑叶、甘草等中药，做成饮料后会有少量的后苦味，而实验表明添加柠檬汁相比较其它水果汁能更有效遮盖后苦味，保证饮料良好的口感。因此，本发明最终选择在原组方基础上加入柠檬汁。Further considering adding natural fruits to the original group, adding juices of lemon, apple, orange, and grape having a sweet and sour taste on the basis of the original group (Examples 6-9), by comparison, adding lemon juice to the beverage The change of taste and flavor of the beverage has an unexpected effect, because the raw material of the beverage of the present invention contains Chinese medicines such as yellow essence, mulberry leaf, licorice, etc., and a small amount of post-bitter taste is obtained after the beverage is made, and experiments show that adding lemon juice is compared with other The fruit juice can cover the bitterness more effectively and ensure a good taste of the beverage. Therefore, the present invention finally chooses to add lemon juice to the original group.
实施例10Example 10
原辅料组成：黄精13g、蝉花11g、红枣9g、黑豆7g、金银花0.8g、桑叶1.5g、甘草0.8g、山茱萸0.7g、蜂蜜10g、柠檬汁50g；Composition of raw materials: Huangjing 13g, silk flower 11g, red date 9g, black bean 7g, honeysuckle 0.8g, mulberry leaf 1.5g, licorice 0.8g, hawthorn 0.7g, honey 10g, lemon juice 50g;
制备方法同实施例6。The preparation method was the same as in Example 6.
实施例11Example 11
原辅料组成：黄精17g、蝉花9g、红枣11g、黑豆4g、金银花1.5g、桑叶0.8g、甘草1.5g、山茱萸0.4g、蜂蜜10g、柠檬汁50g；The composition of raw materials: Huangjing 17g, silk flower 9g, red date 11g, black bean 4g, honeysuckle 1.5g, mulberry leaf 0.8g, licorice 1.5g, hawthorn 0.4g, honey 10g, lemon juice 50g;
制备方法同实施例6。The preparation method was the same as in Example 6.
实施例12Example 12
原辅料组成：黄精12g、蝉花12g、红枣8g、黑豆8g、金银花0.6g、桑叶2g、甘草0.6g、山茱萸0.8g、蜂蜜10g、柠檬汁50g；Composition of raw materials: Huangjing 12g, silk flower 12g, red date 8g, black bean 8g, honeysuckle 0.6g, mulberry leaf 2g, licorice 0.6g, hawthorn 0.8g, honey 10g, lemon juice 50g;
制备方法同实施例6。The preparation method was the same as in Example 6.
实施例13Example 13
原辅料组成：黄精18g、蝉花8g、红枣12g、黑豆3g、金银花2g、桑叶0.6g、甘草2g、山茱萸0.3g、蜂蜜10g、柠檬汁50g；Composition of raw materials: Huangjing 18g, eucalyptus 8g, red dates 12g, black beans 3g, honeysuckle 2g, mulberry leaves 0.6g, licorice 2g, hawthorn 0.3g, honey 10g, lemon juice 50g;
制备方法同实施例6。The preparation method was the same as in Example 6.
实施例14Example 14
原辅料组成：黄精19g、蝉花6g、红枣14g、黑豆3g、金银花2.5g、桑 叶1g、甘草2g、山茱萸0.5g、蜂蜜20g、柠檬汁50g；Composition of raw materials: Huangjing 19g, silk flower 6g, red dates 14g, black beans 3g, honeysuckle 2.5g, mulberry leaves 1g, licorice 2g, hawthorn 0.5g, honey 20g, lemon juice 50g;
制备方法同实施例6。The preparation method was the same as in Example 6.
实施例15Example 15
原辅料组成：黄精11g、蝉花14g、红枣6g、黑豆8g、金银花0.8g、桑叶2.5g、甘草0.5g、山茱萸1g、蜂蜜10g、柠檬汁80g；Composition of raw materials: Huangjing 11g, silk flower 14g, red dates 6g, black beans 8g, honeysuckle 0.8g, mulberry leaves 2.5g, licorice 0.5g, hawthorn 1g, honey 10g, lemon juice 80g;
制备方法同实施例6。The preparation method was the same as in Example 6.
实施例16Example 16
原辅料组成：黄精14g、蝉花7g、红枣13g、黑豆2g、金银花1g、桑叶1g、甘草1g、山茱萸0.5g、蜂蜜15g、柠檬汁100g；Composition of raw materials: Huangjing 14g, silk flower 7g, red date 13g, black bean 2g, honeysuckle 1g, mulberry leaf 1g, licorice 1g, hawthorn 0.5g, honey 15g, lemon juice 100g;
制备方法同实施例6。The preparation method was the same as in Example 6.
实施例17Example 17
原辅料组成：黄精10g、蝉花15g、红枣7g、黑豆6g、金银花1g、桑叶1g、甘草1g、山茱萸0.5g、蜂蜜15g、柠檬汁100g；Composition of raw materials: Huangjing 10g, silk flower 15g, red dates 7g, black beans 6g, honeysuckle 1g, mulberry leaves 1g, licorice 1g, hawthorn 0.5g, honey 15g, lemon juice 100g;
制备方法同实施例6。The preparation method was the same as in Example 6.
经测定，以上实施例6、10-17制备的饮料富含蝉花中的活性成分HEA[即N6-(2-羟乙基)腺苷，又名茧草菌素，是虫草的特有成分，已作为虫草制品的质量控制指标之一]、腺苷和甘露醇，其HEA含量在5.6-6.9mg/L，腺苷含量在8.4-9.7mg/L，甘露醇含量在43.2-61.3mg/L。The beverages prepared in the above Examples 6, 10-17 were determined to be rich in the active ingredient HEA in the sassafras [N6-(2-hydroxyethyl) adenosine, also known as valerin, which is a unique component of Cordyceps. It has been used as one of the quality control indicators for Cordyceps products], adenosine and mannitol, with HEA content of 5.6-6.9mg/L, adenosine content of 8.4-9.7mg/L, and mannitol content of 43.2-61.3mg/L. .
实施例18Example 18
原辅料组成：黄精15g、蝉花10g、红枣10g、黑豆5g、金银花1g、桑叶5g、甘草5g、山茱萸0.5g、蜂蜜5g、柠檬汁200g；Composition of raw materials: Huangjing 15g, silk flower 10g, red dates 10g, black beans 5g, honeysuckle 1g, mulberry leaves 5g, licorice 5g, hawthorn 0.5g, honey 5g, lemon juice 200g;
制备方法基本同实施例6。The preparation method is basically the same as in Example 6.
实施例19Example 19
原辅料组成：黄精15g、蝉花20g、红枣10g、黑豆15g、金银花1g、桑叶5g、甘草5g、山茱萸0.5g、蜂蜜20g、柠檬汁20g；Composition of raw materials: Huangjing 15g, silk flower 20g, red date 10g, black bean 15g, honeysuckle 1g, mulberry leaf 5g, licorice 5g, hawthorn 0.5g, honey 20g, lemon juice 20g;
制备方法同实施例6。The preparation method was the same as in Example 6.
根据GB/T31326-2014标准对实施例6、实施例10-19制得的蝉花黄精饮料进行感官评价。其中感官指标由专业品评员组成的品评小组进行色泽、组织形态、滋味香气和杂质进行评分，评分标准见表1。The sensory evaluation of the safflower yellow essence beverage prepared in Example 6 and Examples 10-19 was carried out according to the GB/T31326-2014 standard. The sensory index consists of a panel of professional quality appraisers for color, organization, taste and impurities. The scores are shown in Table 1.
表1感官评定标准Table 1 sensory evaluation criteria
Figure PCTCN2018081945-appb-000001
Figure PCTCN2018081945-appb-000001
评分结果见表2。The scoring results are shown in Table 2.
表2饮料感官评定结果Table 2 results of beverage sensory evaluation
样品sample 色泽Color 滋味香气Aroma 组织形态Organizational form 杂质Impurity 总分Total score
实施例6Example 6 1818 2727 2525 1818 8888
实施例10Example 10 1717 2626 24twenty four 1818 8585
实施例11Example 11 1717 2525 2525 1717 8484
实施例12Example 12 1818 2525 2525 1616 8484
实施例13Example 13 1818 24twenty four 2626 1818 8686
实施例14Example 14 1616 22twenty two 23twenty three 1717 7878
实施例15Example 15 1818 2626 2525 1818 8787
实施例16Example 16 1717 2525 2525 1717 8484
实施例17Example 17 1616 22twenty two 24twenty four 1717 7979
实施例18Example 18 1616 1818 1919 1616 6969
实施例19Example 19 1414 1717 1818 1616 6565
以上结果表明，本发明实施例6、10-17配方制备的蝉花黄精饮料整体效果好，而实施例18-19配方制备的饮料效果不佳。The above results show that the overall effect of the lychee yellow essence beverage prepared by the formulas of the present inventions 6, 10-17 is good, and the beverage prepared by the formulas of the formulas 18-19 is not effective.

Claims (10)

  1. 一种蝉花黄精饮料，其特征在于，所述饮料包括原料组分和辅料组分，每1000体积份饮料，其原料组分包括：黄精10-20重量份、蝉花5-15重量份、红枣5-15重量份、黑豆2-10重量份、金银花0.5-3重量份、桑叶0.5-3重量份、甘草0.5-3重量份、山茱萸0.2-1重量份。A safflower yellow essence beverage, characterized in that the beverage comprises a raw material component and an auxiliary component, and the raw material component of each 1000 parts by volume of the beverage comprises: 10-20 parts by weight of huangjing, 5-15 parts by weight of sassafras, 5-15 parts by weight of jujube, 2-10 parts by weight of black beans, 0.5-3 parts by weight of honeysuckle, 0.5-3 parts by weight of mulberry leaves, 0.5-3 parts by weight of licorice, and 0.2-1 parts by weight of hawthorn.
  2. 如权利要求1所述的饮料，其特征在于，所述原料组分包括：黄精12-18重量份、蝉花8-12重量份、红枣8-12重量份、黑豆3-8重量份、金银花0.6-2重量份、桑叶0.6-2重量份、甘草0.6-2重量份、山茱萸0.3-0.8重量份。The beverage according to claim 1, wherein the raw material component comprises: 12-18 parts by weight of Polygonatum, 8-12 parts by weight of sassafras, 8-12 parts by weight of red dates, 3-8 parts by weight of black beans, and honeysuckle 0.6-2 parts by weight, 0.6-2 parts by weight of mulberry leaves, 0.6-2 parts by weight of licorice, and 0.3-0.8 parts by weight of hawthorn.
  3. 如权利要求2所述的饮料，其特征在于，所述原料组分包括：黄精15重量份、蝉花10重量份、红枣10重量份、黑豆5重量份、金银花1重量份、桑叶1重量份、甘草1重量份、山茱萸0.5重量份。The beverage according to claim 2, wherein the raw material component comprises: 15 parts by weight of Polygonatum, 10 parts by weight of sassafras, 10 parts by weight of red dates, 5 parts by weight of black beans, 1 part by weight of honeysuckle, 1 weight of mulberry leaves Parts, 1 part by weight of licorice, 0.5 parts by weight of hawthorn.
  4. 如权利要求2所述的饮料，其特征在于，所述原料组份包括：黄精13重量份、蝉花11重量份、红枣9重量份、黑豆7重量份、金银花0.8重量份、桑叶1.5重量份、甘草0.8重量份、山茱萸0.7重量份。The beverage according to claim 2, wherein the raw material component comprises: 13 parts by weight of Polygonatum, 11 parts by weight of sassafras, 9 parts by weight of red dates, 7 parts by weight of black beans, 0.8 parts by weight of honeysuckle, and 1.5 parts by weight of mulberry leaves. A portion, 0.8 parts by weight of licorice, and 0.7 parts by weight of Hawthorn.
  5. 如权利要求2所述的饮料，其特征在于，所述原料组分包括：黄精17重量份、蝉花9重量份、红枣11重量份、黑豆4重量份、金银花1.5重量份、桑叶0.8重量份、甘草1.5重量份、山茱萸0.4重量份。The beverage according to claim 2, wherein the raw material component comprises: 17 parts by weight of huangjing, 9 parts by weight of sassafras, 11 parts by weight of red dates, 4 parts by weight of black beans, 1.5 parts by weight of honeysuckle, and 0.8 weight of mulberry leaves. A portion, 1.5 parts by weight of licorice, and 0.4 parts by weight of Hawthorn.
  6. 如权利要求1-5任一项所述的饮料，其特征在于，所述辅料组分包括：蜂蜜10-15重量份、柠檬汁50-100重量份。A beverage according to any one of claims 1 to 5, wherein the excipient component comprises 10-15 parts by weight of honey and 50-100 parts by weight of lemon juice.
  7. 如权利要求6所述的饮料的制备方法，其特征在于，所述方法包括如下步骤：The method of preparing a beverage according to claim 6, wherein the method comprises the steps of:
    步骤a，将黑豆置于清水中，放入适量小苏打，浸泡；浸泡后置于水浴锅中加热，直到无腥味为止；Step a, placing the black beans in clear water, adding an appropriate amount of baking soda, soaking; soaking and placing in a water bath to heat until there is no smell;
    步骤b，将黄精、蝉花、红枣、金银花、桑叶、山茱萸、甘草及步骤a预处理的黑豆进行粉碎后加水超声浸提，过滤，取滤液；Step b, pulverizing the yellow beans, the sassafras, the red dates, the honeysuckle, the mulberry leaves, the hawthorn, the licorice and the black beans pretreated in the step a, adding the water to the ultrasonic leaching, filtering, and taking the filtrate;
    步骤c，在步骤b得到滤液中加入蜂蜜和柠檬汁调味；Step c, adding the honey and lemon juice to the filtrate in step b;
    步骤d，均质、精滤、灭菌，即得。Step d, homogenization, fine filtration, sterilization, that is.
  8. 如权利要求7所述的饮料的制备方法，其特征在于，步骤a黑豆浸泡时间为20-40min。The method of preparing a beverage according to claim 7, wherein the black bean soaking time of the step a is 20-40 min.
  9. 如权利要求7所述的饮料的制备方法，其特征在于，步骤b各原料粉碎至粒径为2-10μm。The method of producing a beverage according to claim 7, wherein each of the raw materials of step b is pulverized to a particle diameter of from 2 to 10 μm.
  10. 如权利要求7所述的饮料的制备方法，其特征在于，步骤b浸提温度为70-90℃，浸提时间为20-40min。The method of preparing a beverage according to claim 7, wherein the step b is immersed at a temperature of 70-90 ° C and the leaching time is 20-40 min.
PCT/CN2018/081945 2018-04-04 2018-04-04 Beverage made from isaria cicadae miquel and rhizoma polygonati, and method for preparing same WO2019191946A1 (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101002589A (en) * 2007-01-15 2007-07-25 魏顶国 Health-care medicine tea for sobering and taking care of liver and kidney
CN103462013A (en) * 2013-09-04 2013-12-25 金华职业技术学院 Compound polygonatum sibiricum chewable tablets and preparation method thereof
CN107080118A (en) * 2017-04-17 2017-08-22 安徽虫草源生物科技有限公司 A kind of Periostracum cicadae beverage and preparation method thereof
CN107183676A (en) * 2017-04-17 2017-09-22 安徽虫草源生物科技有限公司 A kind of Periostracum cicadae lozenge and preparation method thereof
CN108013269A (en) * 2016-11-02 2018-05-11 浙江泛亚生物医药股份有限公司 A kind of cicada fungus siberian solomonseal beverage and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101002589A (en) * 2007-01-15 2007-07-25 魏顶国 Health-care medicine tea for sobering and taking care of liver and kidney
CN103462013A (en) * 2013-09-04 2013-12-25 金华职业技术学院 Compound polygonatum sibiricum chewable tablets and preparation method thereof
CN108013269A (en) * 2016-11-02 2018-05-11 浙江泛亚生物医药股份有限公司 A kind of cicada fungus siberian solomonseal beverage and preparation method thereof
CN107080118A (en) * 2017-04-17 2017-08-22 安徽虫草源生物科技有限公司 A kind of Periostracum cicadae beverage and preparation method thereof
CN107183676A (en) * 2017-04-17 2017-09-22 安徽虫草源生物科技有限公司 A kind of Periostracum cicadae lozenge and preparation method thereof

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