CN1007871B - Prodn. process for pueraria pseudohirsutel drink - Google Patents
Prodn. process for pueraria pseudohirsutel drinkInfo
- Publication number
- CN1007871B CN1007871B CN 87105710 CN87105710A CN1007871B CN 1007871 B CN1007871 B CN 1007871B CN 87105710 CN87105710 CN 87105710 CN 87105710 A CN87105710 A CN 87105710A CN 1007871 B CN1007871 B CN 1007871B
- Authority
- CN
- China
- Prior art keywords
- root
- underflow
- kudzu
- kudzu vine
- production method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Abstract
The present invention provides a production technology for producing a health-care beverage with a natural wild plant, namely pueraria root, as raw materials. The production technology mainly comprises the technological processes of preparation of pueraria root pulp, pulp mixing, pulp filling, sealing, packing, etc. The production technology has the advantages of simplicity, feasibility and no need of special equipment. The pueraria root beverage produced by the technology of the present invention has the characteristics of maintenance of natural quality, low calorific value, low sugar, rich nutrition, etc., and has the functions of relieving fatigue, increasing blood flow of the heart and brain, removing the toxic effect of alcohol, etc.
Description
The present invention relates to a kind of health drink production method-root of kudzu vine (Rui Laixing) drink producing method.
The root of kudzu vine at home and abroad is widely used as food since ancient times, according to the documents and materials record, is made into various food consumption in some area of China, also can use for tea-drinking; In the Chinatown shop of USA New York also with the root of kudzu vine as vegetable supply market; Medically, root of kudzu vine custom is used for flu, as the relieving superficies by cooling agent; Can also add various Chinese herbal medicines to the root of kudzu vine and other food together and make various health foods.But going back nobody goes into beverage to the root of kudzu vine and makes natural health-care beverage and carried out trial after processing is handled.
The objective of the invention is to:
One is in order to develop the utilization of the wild plant root of kudzu vine;
They are two years old, in view of the root of kudzu vine contain kudzu root flavone and multiple necessary for human body amino acid, multivitamin, to human body beneficial's trace element, make it have the function of reduction cerebral vascular resistance, increase heart and brain CBF, lax nerve, elimination fatigue, dryout, so the invention provides a kind of is the low sugar of Main Ingredients and Appearance, the production method of low heat value health drink with the natural material, so that produce the health drink with above-mentioned functions.
The present invention is achieved in that
The root of kudzu vine is the root of legume pueraria lobata, its Main Ingredients and Appearance is kudzu root flavone and the necessary amino acid of big legumin, Daidezin, daidzein, Puerarin, starch, cellulose and human body, vitamin and trace element, the present invention is to be raw material with the root of kudzu vine, refining through extracting, get its nutrition to the human body beneficial, remove its impurity composition, and add an amount of natural additive, pass through a series of aftertreatment technologys again, keep natural sex to produce, have low heat value and be imbued with the health drink of preferable mouthfeel.The production method of kudzu root beverage comprises following several processes:
Water treatment, the preparation of root of kudzu vine underflow, underflow mixing, cooling, carbonic acid are handled, container washes check, grouting, carbon dioxide treatment, gland seal, vanning etc.
Wherein, root of kudzu vine underflow preparation process comprise raw material impurity elimination pulverizing → boiling → wine sink → filter → leave standstill → some steps such as filter, kudzu root flavone content is 1%～20% in the root of kudzu vine underflow of preparation, according to place of production difference, kudzu root flavone content difference in the root of kudzu vine raw material is so kudzu root flavone content is also different in the root of kudzu vine underflow of preparation.Each step of root of kudzu vine underflow preparation process:
(1) earlier impurity in the raw material is chosen pick up clean, with pulverizer with root of kudzu vine raw material pulverizing;
(2) place the raw material in (1) step cooking utensil to carry out boiling;
(3) (adding 95% ethanol, to carry out wine heavy to carry out the heavy step of wine in destilling tower, the ethanol recycling use), its purpose is to make impurity such as cellulose, starch to sink, so that remove by filter, and isolates root of kudzu vine effective ingredient (as kudzu root flavone amino acid, vitamin, trace element);
(4) filter;
(5) filtrate is left standstill, and impurity is further precipitated fully;
(6) refilter, further remove precipitated impurities.
Through these six step gained filtrates is kudzu root flavone content in 1%～20% root of kudzu vine underflow.
Underflow mixed process is to carry out underflow blending ingredients ratio (percentage by weight) under 3～5 the condition at pH value:
Carbohydrate is less than 10%
Acids is greater than 0.01%
Salt is less than 0.01%
Fruit flavors is an amount of
Root of kudzu vine underflow is an amount of
The additive trace
Surplus is a water
We test in following scope the said components ratio:
Carbohydrate 2%～7%
Acids 0.08%～0.1%
Salt 0.005%～0.008%
Fruit flavors 0.06%～0.12%
Root of kudzu vine underflow 1%～3%
Additive 0.05%～0.2%
Surplus is a water
In this component ratio scope, all be feasible.
In the said components ratio, carbohydrate can be sucrose, Stevioside; Acids can be a citric acid; Salt can be a sylvite; Fruit flavors is natural fruit flavors, according to the taste difference, can add natural fruit flavors such as orange flavor, banana flavor, lichee flavor, apple flavor, pineapple flavor, and to increase mouthfeel, the fruit flavors materials should be an amount of, can not be too much, can not add sometimes yet; Root of kudzu vine underflow is also being advisable in right amount, drinks purpose (have for health carely, control usefulness is arranged, the usefulness of sobering up is arranged) according to drinking person and can add or add less; Additive is the cool refreshing agent.
More than said kudzu root beverage production method also can simplify, the production process of having simplified includes only some steps such as water treatment, the preparation of root of kudzu vine underflow, underflow mix, container flushing check, grouting, gland seal, vanning.
Also this method further can be reduced to steps such as including only water treatment, the preparation of root of kudzu vine underflow, container flushing check, grouting, gland seal, vanning.
That is, mainly be the preparation of root of kudzu vine underflow in the method for simplification, root of kudzu vine underflow has been arranged, beverage production system prepares kudzu root beverage routinely.
Root of kudzu vine underflow bottling is stand-by, or the dilution Instant Drinks, or adds in other beverage (as carbonated drink, fruit juice etc.) and drink.
Advantage of the present invention is: the technology simple possible need not special installation; The complete natural no any synthetic material of health drink (as asccharin, synthetic dyestuff etc.) with this method production, have characteristics such as low sugar, low heat value and have definite health-care effect, for example, but relieving fatigue, lax Nervousness, can relieve the effect of alcohol, reduce alcohol content in the blood, minimizing alcoholism (so, also just can avoid effectively bringing disaster upon) owing to alcoholism causes the wine that takes, can reduce cerebral vascular resistance, improve the brain flow, increase the rich output of heart; The raw materials used root of kudzu vine of production method of the present invention belongs to wild plant, and its source is abundant, with low cost, and realization of the present invention is for wide prospect has been opened up in the utilization of the wild plant root of kudzu vine.
Fig. 1, Fig. 2, Fig. 3 are the production process schematic diagrames of production method of the present invention.
Press the embodiment of the described kudzu root beverage production method of Fig. 1:
(1), water treatment:
Adopt conventional lime softening method to carry out water demineralization, and handle, adopt chloridising or ultraviolet sterilization device sterilization again with activated carbon layer of sand filtration method, electric osmose inspection method, reverse osmosis method.
(2), cooling:
The cooling method that adopts general beverage to produce gets final product.
(3), carbon dioxide treatment:
With commercially available carbon dioxide through deodorization, take off flavor and handle, make it to reach the purity volumetric ratio and be higher than 99.9%, water content is lower than 0.005%, sulfur dioxide is less than 0.002mg/kg, Liquor Hydrogen Peroxide is less than 0.002%, free from extraneous odour in the dissolving water.
(4), container flushing check:
If select bottled drink for use, bottle inside and outside dirt is removed in the middle immersion that then bottle discharged water, and the hot alkaline solution that reinjects soaks, and quickens the dirt dissolving, with the clear water flushing, washes down with sterilized water at last then, and the bottle of washes clean picks through checking not.
If aluminium Foilpac or plastics are packed or paper and plastics compound bag dress or paper cardboard are box-packed, then the cleaning method for separating polluted particles of this worker's technology also becomes thereupon.
(5), carry out the preparation of root of kudzu vine underflow, wherein boiling step was with 1 hour～1.5 hours by aforementioned production process; Leave standstill step 24 hour; Vacuum filtration is all adopted in twice filtration, and kudzu root flavone content is 2% in the present embodiment root of kudzu vine underflow.
(6), carry out underflow in the aforementioned component ratio and mix, its best pH value is 5, its best composition ratio is (percentage by weight):
Sucrose 2%～5%
Stevioside 1%～1.5%
Citric acid 0.08%
Sylvite 0.008%
Fruit flavors 0.08%
Cool refreshing agent 0.05%～0.06%
Root of kudzu vine underflow 2%
Surplus is a water
Present embodiment is selected orange type fruit flavors for use; Menthol is selected in the cool refreshing agent for use.
By the prescription requirement sucrose, Stevioside, sylvite, citric acid, menthol are dissolved with an amount of sterilized water, it is even then through the filter filtration to be mixed with batch mixer.
(7), carbonic acid handles the processing method still adopt conventional fruit drink, carry out synchronously with grouting process.
(8), grouting process carries out with grouter, quantitative adding root of kudzu vine underflow in the container is pressed into an amount of carbonated water more earlier, pressure carbon dioxide remains on 3kg.
(9) but, the grouting gland seal that finishes, if do not select bottled container for use, then encapsulating method becomes thereupon.
(10), vanning.
Claims (5)
1, a kind of production method of kudzu root beverage, comprise several processes such as water treatment, the preparation of root of kudzu vine underflow, underflow mixing, cooling, carbonic acid are handled, container flushing check, grouting, carbon dioxide treatment, gland seal vanning, it is characterized in that, root of kudzu vine underflow preparation process comprises some steps such as raw material impurity elimination pulverizing, boiling, wine sink, filter, leave standstill, root of kudzu vine brass content is 1%～20% in the root of kudzu vine underflow of described production method preparation, underflow mixed process is to carry out under 3～5 the condition at pH value, the component ratio following (percentage by weight) that underflow is mixed:
Carbohydrate 2%～7%
Acids 0.08%～0.1%
Salt 0.005%～0.008%
Fruit flavors 0.06%～0.12%
Root of kudzu vine underflow 1%～3%
Additive 0.05%～0.2%
Surplus is a water.
2, the production method of kudzu root beverage according to claim 1 is characterized in that the best pH value of underflow mixed process is 5.
3, the production method of kudzu root beverage according to claim 1 is characterized in that described carbohydrate can be sucrose, Stevioside, and acids can be a citric acid, and salt can be a sylvite, and fruit flavors is natural fruit flavors, and additive can be the cool refreshing agent.
4,, it is characterized in that the best composition ratio that underflow is mixed is (percentage by weight) according to the production method of claim 1 or 2 or 3 described kudzu root beverages:
Sucrose 2%～5%
Stevioside 1%～1.5%
Citric acid 0.08%
Sylvite 0.008%
Fruit flavors 0.08%
Cool refreshing agent 0.05%～0.06%
Root of kudzu vine underflow 2%
Surplus is a water.
5, the production method of kudzu root beverage according to claim 3 is characterized in that the cool refreshing agent can be a menthol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 87105710 CN1007871B (en) | 1987-08-24 | 1987-08-24 | Prodn. process for pueraria pseudohirsutel drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 87105710 CN1007871B (en) | 1987-08-24 | 1987-08-24 | Prodn. process for pueraria pseudohirsutel drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN87105710A CN87105710A (en) | 1988-05-18 |
| CN1007871B true CN1007871B (en) | 1990-05-09 |
Family
ID=4815422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 87105710 Expired CN1007871B (en) | 1987-08-24 | 1987-08-24 | Prodn. process for pueraria pseudohirsutel drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1007871B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5204369A (en) * | 1991-07-01 | 1993-04-20 | The Endowment For Research In Human Biology | Method for the inhibition of aldh-i useful in the treatment of alcohol dependence or alcohol abuse |
| CN1044772C (en) * | 1993-07-30 | 1999-08-25 | 何凤鸣 | Banquet beverage and preparing method |
| CN105942509A (en) * | 2016-05-16 | 2016-09-21 | 陈臻 | Sobering and liver protecting liquid |
| CN105816515A (en) * | 2016-05-16 | 2016-08-03 | 陈臻 | Composition for dispelling effect of alcohol and protecting liver |
| CN110558408A (en) * | 2018-09-07 | 2019-12-13 | 成都图径生物科技有限公司 | Aerated herbal tea beverage and preparation method thereof |
-
1987
- 1987-08-24 CN CN 87105710 patent/CN1007871B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CN87105710A (en) | 1988-05-18 |
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| PB01 | Publication | ||
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| GR02 | Examined patent application | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |