CN102178294B - Functional celery and lettuce cooling drink and production method thereof - Google Patents
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Abstract
The invention relates to the technical field of food, and relates to a functional celery and lettuce cooling drink and a production method thereof. The functional celery and lettuce cooling drink comprises the following components in percentage by weight: 30 to 40 percent of celery juice, 30 to 40 percent of lettuce juice, 2 to 4 percent of xylitol, 0.1 to 0.3 percent of sodium alga acid, 0.1 to 0.2 percent of ascorbic acid, 0.1 to 0.3 percent of citric acid and the balance of drinking water. The production method comprises the following steps of: cleaning, selecting sliced celery stem leavesand lettuce slices; scalding and blanching the sliced stem leaves and lettuce slices, juicing and filtering; weighing and dissolving the xylitol, the ascorbic acid and the citric acid; weighing the sodium alga acid, immersing and softening, heating, stirring until the sodium alga acid is dissolved completely, and filtering; performing colloid milling on the blended compound juice of the celery and the lettuce, filling, sterilizing and cooling to obtain a finished product. The functional celery and lettuce cooling drink is suitable to be drunk by ordinary people, and also can be used as a commonly-used drink for people who suffer from diabetes, hypertension, adiposity and the like and are sedentary.
Description
Technical field
What the present invention relates to is a kind of beverage and production method thereof of food technology field, and what be specifically related to is a kind of functional celery lettuce cold drink and production method thereof.
Background technology
Celery has another name called Sheep's-parsley, Hu Qin, contains mineral matter elements such as abundant vitamin, carrotene, cellulose, volatile aromatic oil and calcium ferrophosphorus, have improve a poor appetite, the cool blood effect of clearing heat and promoting diuresis, clearing liver.Modern study confirms that also the flavone compound that celery is rich in has the function of tranquilizing and allaying excitement, step-down, protection blood vessel and enhance immunity power.For a long time, celery is proposed as one of auxiliary health food of hypertension, coronary arteriosclerotic cardiopathy patient, also all uses celery in the health food of some step-downs or the medicine and forms as main prescription.
Lettuce has another name called asparagus lettuce, garden lettuce, and is cool in nature, contains mineral matter elements such as multivitamin, carrotene, chlorophyll, folic acid and iron zinc potassium.Research shows; Lettuce has heat-clearing, improves glycometabolism and tangible antihypertensive diuretic function; Diabetes, hypertension, constipation hemorrhoid, hypoferric anemia etc. are had prevent preferably and auxiliary dietary function, lettuce is cut the white slurries that flow out the back sedation of calming the nerves in addition.In addition, the enzyme in the lettuce comes to light cancer in digestive system such as liver cancer, cancer of the stomach is had certain prevention effect.
Because celery and lettuce all have dietotherapy effect preferably, the two is complementary on mineral matter element is formed, and the more important thing is has some general character on physiological function, as, all have heat-clearing, step-down, sedative action, and the time basically identical of their listings.Adopt the two compoundly to process functional cold drink; Both can satisfy hypertension, diabetic and sitting working clan demand, and can adapt to the health care needs of the ordinary consumption crowd of modern industrialization society again natural refrigerant drinks to natural dietotherapy drink.
Literature search through to prior art is found:
Application for a patent for invention, title: a kind of antihypertensive beverage and preparation method, publication number: CN101204179, this technology has been added honey in the heat-clearing antihypertensive beverage, be not suitable for colonies such as diabetes and drink.In addition, main batching is herbal raw material, is not commercially available bread and cheese raw material, to the production of raw material with draw materials and have relatively high expectations, has also added tealeaves in this prescription, is not suitable for poor sleep, the neurastheniac drinks; Application for a patent for invention, title: a kind of antihypertensive beverage, publication number: CN1620939; This technology antihypertensive beverage uses Celery Juice extract and tea oil to mix; Tea oil content is up to 30-70%, and fat content is high, and heat is high; Be not suitable for the colony that loses weight, on taste, also be difficult to let most consumers enjoy as common beverages.
Summary of the invention
The present invention compared with prior art, main material is daily edible vegetable, does not use Chinese herbal medicine; Cost of material is low, heat is low, and main material all is the vegetables through long-term edible safety proof, and it is compound all to have the lettuce juice and the Celery Juice of step-down heat clearing and tranquillizing effect first; Make its increased functionality complementary, simultaneously with celery and peculiar local flavor of lettuce and function, delicate mouthfeel is long; Color is a peak green, no layering or deposited phenomenon.This refrigerant drinks can satisfy the demand of drinking of the ordinary consumer of liking lettuce local flavor or dietotherapy function, again can be as hypertension, diabetes and sitting crowd's health beverages commonly used.
The present invention realizes through following technical scheme:
The functional celery lettuce cold drink that the present invention relates to, its component and percentage by weight are: Celery Juice 30～40%, lettuce juice 30～40%; Xylitol 2～4%, sodium alginate 0.1-0.3%, ascorbic acid 0.1-0.2%; Citric acid 0.1-0.3%, surplus is: drinking water.
The invention still further relates to the production method of aforesaid functional celery lettuce cold drink, comprise the steps:
Step 1, the celery cauline leaf and the lettuce slices that clean, select and cut;
Described cleaning is meant with the clear water that meets drinking water standard is mobile and cleans;
Described selecting, be meant select for use quality fresh, organize the suitable above raw material of nuisanceless level of tender and crisp, maturity, reject yellow leaf, mashed leaf, coring, disease and pest position and foreign material, celery need not to remove leaf, the lettuce disleaf is removed the peel;
Described celery cauline leaf and the lettuce slices that cuts is meant to the stripping and slicing of celery cauline leaf with to lettuce slices and cuts into slices.The stem of celery is cut into the fritter about 1cm length, and leaf of Herba Apii graveolentis is cut into about 2cm length; Lettuce is cut into the thin slice about thick 0.5cm, long 1cm.
Step 2 drops into blanching respectively with celery cauline leaf that cuts and lettuce slices, and filter the back of squeezing the juice respectively afterwards;
Described blanching is meant that the celery cauline leaf and the lettuce slices that cut throw in 95 ℃ of water each blanching 1 minute respectively.
Step 3 takes by weighing xylitol, ascorbic acid, citric acid, dissolving; Take by weighing sodium alginate, soak and soften, and then heated and stirred is filtered to whole dissolvings;
Described dissolving is meant that the concentration of dissolving is: the concentration of xylitol and citric acid is 20% with the drinking water dissolving, and the concentration of ascorbic acid and sodium alginate is 1%.
Described immersion is softening, is meant to join to soak in 60 ℃ of hot water to soften.
Described heated and stirred is meant that 60 ℃ of heating-up temperatures, speed of agitator are 50-100 rev/min.
Described filtration is meant with double-deck crocus cloth and filters or use the drinking filter bag filtration.
Step 4, behind the lettuce composite juice glue mill that allotment is good, can, sterilization after the cooling, promptly obtain finished product;
Described glue mill is meant that the lettuce composite juice that allotment is good joins in the colloid mill, at 60 ℃ of left and right sides glue mills once;
Described sterilization is meant and adopts 30 that "/118 ℃ of sterilizations, sterilization finish the back segmentation and are cooled to room temperature (as 25 ℃), promptly obtain finished product.
Above-mentioned celery, the lettuce that the present invention relates to is the above edible vegetable of commercially available nuisanceless level, and xylitol is the delicatessen food level, and citric acid, sodium alginate, ascorbic acid are food-grade, and water is urban drinking water.
Compared with prior art; The present invention has following beneficial effect: innovation part of the present invention is with the combination of celery and lettuce, the general character of utilize the two step-down, sharp sugar, heat-clearing, calming the nerves, use xylitol and ascorbic acid; The allotment of the science of carrying out highlights the refrigerant of beverage and health care characteristic; On technology, adopted and protected look and stabilizing measures.After adopting formula rate of the present invention and technology, can prepare a kind of celery and peculiar fragrance of lettuce of having concurrently, delicate mouthfeel is long, the cold-type yellow (clear) drinks low in calories of good stability, peak green.This product both had been fit to the general population to be drunk, the crowds such as diabetes, hypertension, obesity, sitting that can be used as again drink commonly used.
The specific embodiment
Present embodiment provided detailed embodiment and process, but protection scope of the present invention is not limited to following embodiment being to implement under the prerequisite with technical scheme of the present invention.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.
In following examples, celery is the above edible celery of commercially available nuisanceless rank, and lettuce is the above edible lettuce of nuisanceless rank, and xylitol is the delicatessen food level, and citric acid, sodium alginate, ascorbic acid are food-grade, and water is urban drinking water.
Embodiment 1
Step 1, select quality fresh, organize the suitable above raw material of nuisanceless level of tender and crisp, maturity, reject yellow leaf, mashed leaf, coring, disease and pest position and foreign material, celery need not to remove leaf, the lettuce disleaf is removed the peel;
Step 2 is cleaned raw material three times with the clear water that meets drinking water standard is mobile;
Step 3, the stem of celery are cut into the fritter about 1cm length, and leaf of Herba Apii graveolentis is cut into about 2cm length, and lettuce is cut into the thin slice about thick 0.5cm, long 1cm;
Step 4 is put in 95 ℃ of water each blanching 1 minute respectively with celery that cuts and lettuce;
Step 5 is filtered the celery after the blanching and the lettuce back of squeezing the juice respectively.
Step 6 takes by weighing xylitol, ascorbic acid, citric acid respectively, adds an amount of drinking water dissolving; Take by weighing sodium alginate, join and soak softeningly in 60 hot water ℃, and then after heated and stirred to whole dissolving, filter while hot;
Step 7, Celery Juice, lettuce juice and each auxiliary material are allocated in proportion: Celery Juice 30%, lettuce juice 40%, xylitol 2%, sodium alginate 0.1%, ascorbic acid 0.1%, citric acid 0.1%, all the other waters are supplied;
Step 8, the lettuce composite juice that allotment is good joins in the colloid mill, at 60 ℃ of left and right sides glue mills once;
Step 9 is carried out can while hot with the lettuce composite juice behind the glue mill;
Step 10, the lettuce composite juice that can is good is put into retorts, adopts 30, and "/118 ℃ of sterilizations, sterilization finish the back segmentation and are cooled to room temperature, promptly obtain finished product.
The implementation result of present embodiment: the product that obtains at last has bright peak green, little sweet band acid, and the lettuce local flavor is apparent slightly.
Embodiment 2
The step of present embodiment is with embodiment 1, and institute's difference is:
Step 7, Celery Juice, lettuce juice and each auxiliary material are allocated in proportion: Celery Juice 35%, lettuce juice 35%, xylitol 3%, sodium alginate 0.2%, ascorbic acid 0.15%, citric acid 0.2%, all the other waters are supplied;
The implementation result of present embodiment: the product that obtains at last is a light green color, and is sour-sweet moderate, continuous gentle good to eat.
Embodiment 3
The step of present embodiment is with embodiment 1, and institute's difference is:
Step 7, Celery Juice, lettuce juice and each auxiliary material are allocated in proportion: Celery Juice 40%, lettuce juice 30%, xylitol 4%, sodium alginate 0.3%, ascorbic acid 0.2%, citric acid 0.3%, all the other waters are supplied;
The implementation result of present embodiment: the product that obtains at last is a light green color, sweet and sour taste, and the celery local flavor highlights.
Claims (2)
1. a functional celery lettuce cold drink is characterized in that its component and percentage by weight are: Celery Juice 30-40%; Lettuce juice 30-40%, xylitol 2-4%, sodium alginate 0.1-0.3%; Ascorbic acid 0.1-0.2%, citric acid 0.1-0.3%, surplus is a drinking water.
2. the production method of a functional celery lettuce cold drink according to claim 1 is characterized in that, comprises the steps:
Celery cauline leaf and lettuce slices are cleaned, select and cut to step 1;
Step 2, the celery cauline leaf that cuts and lettuce slices dropped into blanching respectively after, squeeze the juice respectively, refilter;
Step 3 takes by weighing xylitol, ascorbic acid, citric acid, dissolving; Take by weighing sodium alginate, soak and soften, and then heated and stirred is filtered to whole dissolvings;
Step 4, behind the lettuce composite juice glue mill that allotment is good, can, sterilization after the cooling, promptly obtain finished product;
Blanching described in the step 2 is meant that the celery cauline leaf and the lettuce slices that cut throw in 95 ℃ of water each blanching 1 minute respectively;
Dissolving described in the step 3 is meant that the concentration of dissolving is: the concentration of xylitol and citric acid is 20% with the drinking water dissolving, and the concentration of ascorbic acid and sodium alginate is 1%;
Immersion described in the step 3 is softening, is meant to join to soak in 60 ℃ of hot water to soften;
Heated and stirred described in the step 3 is meant that 60 ℃ of heating-up temperatures, speed of agitator are 50-100 rev/min;
Glue mill described in the step 4 is meant that the lettuce composite juice that allotment is good joins in the colloid mill, at 60 ℃ of glue mills once;
Sterilization described in the step 4 adopts 30, and "/118 ℃ of sterilizations, sterilization finish back segmentation cooling, promptly obtain finished product.
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| KR20220079691A (en) * | 2013-03-12 | 2022-06-13 | 에이치엠아이 메디칼 이노베이션즈, 엘엘씨 | Plant extracts with anti-diabetic and other useful activities |
| KR20200016252A (en) | 2017-05-12 | 2020-02-14 | 하우지 파마슈티컬 리서치 래보러토리즈, 엘.엘.씨. | Plant extracts with anti-diabetic and other useful activities |
| CN108013287A (en) * | 2017-12-23 | 2018-05-11 | 西安交通大学 | A kind of celery hypoglycemic drink and preparation method thereof |
| CN109730231A (en) * | 2019-02-22 | 2019-05-10 | 浙江工业大学 | A kind of Lettuce Peel enhancing sleep function solid beverage and preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656941A (en) * | 2005-02-18 | 2005-08-24 | 谢兆坤 | Compound vegetable juice and its preparation method |
-
2011
- 2011-04-08 CN CN2011100880154A patent/CN102178294B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656941A (en) * | 2005-02-18 | 2005-08-24 | 谢兆坤 | Compound vegetable juice and its preparation method |
Non-Patent Citations (3)
| Title |
|---|
| 于艳琴.复合蔬菜汁的制作.《山西食品工业》.1996,(第1期),第37-38页. * |
| 冯叙桥等.新型饮料绿色蔬菜复合汁加工技术简介.《中国蔬菜》.1995,(第1期),第51页. * |
| 郭淼等.绿色蔬菜复合汁的研究.《江苏调味副食品》.2005,第22卷(第3期),第18-22页. * |
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| CN102178294A (en) | 2011-09-14 |
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