CN102657357A - Acanthopanax beverage and preparation method thereof - Google Patents
Acanthopanax beverage and preparation method thereof Download PDFInfo
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- CN102657357A CN102657357A CN2012101767115A CN201210176711A CN102657357A CN 102657357 A CN102657357 A CN 102657357A CN 2012101767115 A CN2012101767115 A CN 2012101767115A CN 201210176711 A CN201210176711 A CN 201210176711A CN 102657357 A CN102657357 A CN 102657357A
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Abstract
The invention provides an acanthopanax beverate, which adopts acanthopanax as the main material. The acanthopanax beverage is prepared in the following steps of: collecting, drying, coarsely smashing, finely smashing, blending, filtering, and instantly sterilizing acanthopanax so as to obtain the acanthopanax beverage. The acanthopanax beverage has the favorable effect on quenching thirst and also has nutrition and health care performance, unique flavor of acanthopanax and bright product color. The invention also provides a preparation method for the acanthopanax beverage. The reparation method for the acanthopanax beverage has the advantages that the process is simple, the extraction process is omitted, the dissolubility of the nano-powder is fully exerted, the utilization ration of raw materials is high, and the nutrition of the raw materials is comprehensive.
Description
Technical field
The present invention relates to the beverage that a kind of wilsonii is made, and preparation method thereof.
Background technology
Wilsonii (Acanthopanax senticosus) belongs to wilsonii section plant, is commonly called as the slender acanthopanax ginseng.Its root, rhizome, leaf all contain flavone compound.For example; Contain Hyperoside in the acanthopanax; Contain nutrients such as wilsonii B1 (6,8-escoparone-7-glucoside), Syringin, galactite glycosides and sesamin, suberone and organic acid, alkali dissolve, water-soluble polysaccharide, Hu Luo Portugal element in Radix Acanthopanacis Senticosi root, the stem.The root of wilsonii, rhizome, stem are as medicine, health products, and leaf is that the extensive use of vegetables is with a long history.Especially but modern pharmacological research shows wilsonii enhancing body nonspecific defense ability; Not only have outside immunological regulation, antitumor, anti-ageing, radioresistance, anti-damage and the antifatigue effect; Also can treat cardiovascular and cerebrovascular disease, diabetes, neurasthenia, have replenish qi to invigorate the spleen, tonify the kidney to relieve mental strain, the effect of beneficial able-bodied bone.Its distinctive fragrance, the hot little hardship of flavor warm in nature, the long times of aftertaste of food.So the range of application of wilsonii is increasing in recent years, especially more as dry product tea, like " radix Acanthopanacis senticosi tea and preparation technology thereof " (CN101283716); " radix Acanthopanacis senticosi tea and preparation method " (CN1460419A); " a kind of preparation method of radix Acanthopanacis senticosi tea and radix Acanthopanacis senticosi tea thereof " (CN101103756A) etc.Minority wilsonii drink patented technology is also arranged, (CN1656942A) like (1) " Wilsonii tea and preparation method thereof "; (2) " acanthopanax tea beverage and manufacturing approach thereof " (CN1381208A); (3) " preparation method of acanthopanax root drink " (CN101322570A).Above-mentioned technology is comparatively complicated, all will carry out lixiviate, and with Extractum Acanthopanacis Senticosi or extract, material is used and will do not prepared burden entirely and all, and is middle with being equipped with baked barley tea like (1); (2) be equipped with black tea or oolong tea, the fruit of Chinese magnoliavine and essence in; (3) matched with ginseng and Fructus Schisandrae Chinensis extractum in.Have only a kind of major ingredient of wilsonii in the beverage of the present invention, the local flavor performance of wilsonii is obvious, and prepared using is high, comprehensive nutrition, and technology is simple, does not have extraction process, does not contain pigment, essence and anticorrisive agent.
Summary of the invention
The nutrition health-care functions and the flavor characteristic that the objective of the invention is the full use wilsonii are developed a kind of pure acanthopanax root drink, the effect of quenching one's thirst again of existing nutrition health-care functions, and embody the flavour of wilsonii.This technology does not have leaching process, and technology is simple, and raw material availability is high, comprehensive nutrition.
The object of the invention is realized through following technical scheme:
A kind of acanthopanax root drink is provided, and it is to be primary raw material by wilsonii, processes according to following steps: gather wilsonii → drying → coarse crushing → nanometer pulverization → allotment → filtration → instantaneous sterilization → acanthopanax root drink.
Described wilsonii is selected from one or more the mixture in Radix Acanthopanacis Senticosi root, wilsonii rhizome, Caulis Et Caulis Acanthopanacis Senticosi or the acanthopanax.
Described acanthopanax root drink, preferably process by following steps:
1) gather: adopt fresh wilsonii, described wilsonii comprises one or more the mixture in Radix Acanthopanacis Senticosi root, wilsonii rhizome, Caulis Et Caulis Acanthopanacis Senticosi or the acanthopanax;
2) drying: wilsonii raw material drying to the water content that step 1) is gathered is less than 8%; Described drying can adopt methods such as Exposure to Sunlight, heated drying, freeze drying to accomplish;
3) pulverize: step 2) dry wilsonii elder generation coarse crushing to 80 order of crossing, and then carry out nanometer pulverization, the wilsonii powder fineness that obtains is reached below 1 micron;
4) allotment: after sodium carboxymethylcellulose and the 1-10 weight portion white granulated sugar that 0.1-0.6 weight portion step 3) is pulverized the wilsonii nano powder obtain, 0.005-0.015 weight portion mixes; Water-soluble the separating that adds 5 times of mixed-powder weight; Obtain mixed liquor through the further Forced Mixing of colloid mill then; In mixed liquor, add 0.05-0.135 weight portion acid, the water that adds 100 ℃ is again supplied 100 weight portions with mixed liquor, then homogeneous under the pressure of 60 ℃-65 ℃ temperature and 20MPa-30MPa; Described acid is made up of the citric acid of 0.03-0.09 weight portion, the natrium citricum of 0.01-0.02 weight portion, the malic acid of 0.01-0.025 weight portion; The purpose of this step allotment is adjustment local flavor and maintenance stability, wherein, and citric acid, natrium citricum and malic acid adjustment tart flavour, white granulated sugar adjustment sweet taste, sodium carboxymethylcellulose enhanced stability;
5) filter: the mixed solution behind the step 4) homogeneous filters through the filter of 400 orders-600 order mesh, obtains filtrating;
6) sterilization: the filtrating that step 5) obtains is sterilized down 5-10 second at 105 ℃-115 ℃, obtained described acanthopanax root drink.
Acanthopanax root drink of the present invention can to moulding in the containers such as bottle, vial or pop can.
Step 2) described drying is 3%-5% with wilsonii raw material drying to the water content of step 1) collection preferably.
The described nanometer pulverization of step 3) preferably makes the wilsonii powder fineness that obtains reach within 600 nanometers-999 nanometer, can make the wilsonii powder in water, have fabulous dissolubility and dispersiveness like this.
In the described allotment of step 4), preferred weight part ratio of wilsonii nano powder, sodium carboxymethylcellulose and white granulated sugar is 0.4:0.01-0.012:7-8.
In the described allotment of step 4), described acid preferably is made up of the citric acid of 0.06-0.07 weight portion, the natrium citricum of 0.01 weight portion and the malic acid of 0.016-0.018 weight portion.
The described filter webs eyes of step 5) number is preferably 500 orders.
The described sterilising temp of step 6) is preferably 110 ℃, and the time is preferably 8 seconds.
Acanthopanax root drink of the present invention not only has fabulous quenching one's thirst property, also has the certain nutrition health, has the flavour of wilsonii, and product color is vivid.The present invention also provides the preparation method of said acanthopanax root drink, and preparation method's technology of the present invention is simple, and no leaching process has been given full play to the dissolubility of nano powder, and raw material availability is high, comprehensive nutrition.
The specific embodiment
Embodiment 1
With dry after Radix Acanthopanacis Senticosi root and the collection of wilsonii rhizome, make water content reach 5% with infrared-ray oven.With pulverizer powder to 80 order, use nano grinder powder to 800 nanometer again.Wilsonii nano powder 3kg, sodium carboxymethylcellulose 0.1kg and 70kg white granulated sugar are mixed; Add the 365.5kg dissolved in purified water; Lysate is imported material-compound tank after through the colloid mill Forced Mixing, in material-compound tank, add citric acid 0.7kg, natrium citricum 0.1kg; Malic acid 0.18kg adds 100 ℃ of surplus water and makes wilsonii solution reach 1000kg.Homogeneous then, homogenizing temperature is 60 ℃, and homogenization pressure is 25MPa, filters behind the homogeneous, filters and adopts the stainless steel bag filter, and mesh is 500 orders.Wilsonii solution after the filtration is through the sterilization of instantaneous sterilizing machine, and sterilising temp is 105 ℃, and the time is 8S.Carry out hot filling after the sterilization, container is for moulding bottle.
Embodiment 2
With adopting freeze drying to make water content reach 3% after Radix Acanthopanacis Senticosi root and the acanthopanax collection.With pulverizer powder to 100 order, use nano grinder powder to 600 nanometer then, wilsonii nano powder 2kg, sodium carboxymethylcellulose 0.15kg and 80kg white granulated sugar are mixed; Add the 410.75kg dissolved in purified water, lysate through after the colloid mill Forced Mixing, is imported material-compound tank; In material-compound tank, add citric acid 0.6kg; Natrium citricum 0.18kg, malic acid 0.12kg adds 100 ℃ of surplus water and makes wilsonii solution reach 1000kg.Homogeneous then, homogenizing temperature is 65 ℃, and homogenization pressure is 22MPa, filters behind the homogeneous, filters and adopts the corrosion resistant plate frame-type filter, and mesh is 600 orders.Wilsonii solution after the filtration is through the sterilization of instantaneous sterilizing machine, and sterilising temp is 110 ℃, and the time is 8S.Carry out hot filling after the sterilization, container is a vial.
Embodiment 3
Make water content reach 8% with natural seasoning Radix Acanthopanacis Senticosi root and Caulis Et Caulis Acanthopanacis Senticosi.With pulverizer powder to 80 order, use nano grinder powder to 900 nanometer again.With wilsonii nano powder 6kg, sodium carboxymethylcellulose 0.12kg and 90kg white granulated sugar mix, and add the 480kg dissolved in purified water, and through after the colloid mill Forced Mixing, the input material-compound tank adds citric acid 0 in material-compound tank with lysate.8kg, natrium citricum 0.16kg, malic acid 0.12kg adds 100 ℃ of surplus water and makes wilsonii solution reach 1000kg.Homogeneous then, homogenizing temperature is 68 ℃, and homogenization pressure is 25MPa, filters behind the homogeneous, filters and adopts stainless flat filter, and mesh is 400 orders.Wilsonii solution after the filtration is through the sterilization of instantaneous sterilizing machine, and sterilising temp is 115 ℃, and the time is 6S.Carry out hot filling after the sterilization, container is a pop can.
Claims (10)
1. an acanthopanax root drink is characterized in that, it is to be primary raw material by wilsonii, is prepared from according to following steps: gather wilsonii → drying → coarse crushing → nanometer pulverization → allotment → filtration → instantaneous sterilization → acanthopanax root drink.
2. the described acanthopanax root drink of claim 1 is characterized in that: described wilsonii is selected from one or more the mixture in Radix Acanthopanacis Senticosi root, wilsonii rhizome, Caulis Et Caulis Acanthopanacis Senticosi or the acanthopanax.
3. the described acanthopanax root drink of claim 1 is characterized in that it is processed by following steps:
1) gather: adopt fresh wilsonii, described wilsonii comprises one or more the mixture in Radix Acanthopanacis Senticosi root, wilsonii rhizome, Caulis Et Caulis Acanthopanacis Senticosi or the acanthopanax;
2) drying: wilsonii raw material drying to the water content that step 1) is gathered is less than 8%;
3) pulverize: step 2) dry wilsonii elder generation coarse crushing to 80 order of crossing, and then carry out nanometer pulverization, the wilsonii powder fineness that obtains is reached below 1 micron;
4) allotment: after sodium carboxymethylcellulose and the 1-10 weight portion white granulated sugar that 0.1-0.6 weight portion step 3) is pulverized the wilsonii nano powder obtain, 0.005-0.015 weight portion mixes; Water-soluble the separating that adds 5 times of mixed-powder weight; Obtain mixed liquor through the further Forced Mixing of colloid mill then; In mixed liquor, add 0.05-0.135 weight portion acid, the water that adds 100 ℃ is again supplied 100 weight portions with mixed liquor, then homogeneous under the pressure of 60 ℃-65 ℃ temperature and 20MPa-30MPa; Described acid is made up of the citric acid of 0.03-0.09 weight portion, the natrium citricum of 0.01-0.02 weight portion, the malic acid of 0.01-0.025 weight portion;
5) filter: the mixed solution behind the step 4) homogeneous filters through the filter of 400 orders-600 order mesh, obtains filtrating;
6) sterilization: the filtrating that step 5) obtains is sterilized down 5-10 second at 105 ℃-115 ℃, obtained described acanthopanax root drink.
4. the described acanthopanax root drink of claim 3 is characterized in that: step 2) described drying is that wilsonii raw material drying to water content with the step 1) collection is 3-5%; The described nanometer pulverization of step 3) reaches within 600 nanometers-999 nanometer wilsonii powder fineness that obtains.
5. the described acanthopanax root drink of claim 3, it is characterized in that: in the described allotment of step 4), the weight portion ratio of wilsonii nano powder, sodium carboxymethylcellulose and white granulated sugar is 0.4:0.01-0.012:7-8; Described acid is made up of the citric acid of 0.06-0.07 weight portion, the natrium citricum of 0.01 weight portion and the malic acid of 0.016-0.018 weight portion.
6. the described acanthopanax root drink of claim 3, it is characterized in that: the described filter webs eyes of step 5) number is 500 orders; The described sterilising temp of step 6) is 110 ℃, and the time is 8 seconds.
7. the preparation method of the described acanthopanax root drink of claim 1 may further comprise the steps:
1) gather: adopt fresh wilsonii, described wilsonii comprises one or more the mixture in Radix Acanthopanacis Senticosi root, wilsonii rhizome, Caulis Et Caulis Acanthopanacis Senticosi or the acanthopanax;
2) drying: wilsonii raw material drying to the water content that step 1) is gathered is less than 8%;
3) pulverize: step 2) dry wilsonii elder generation coarse crushing to 80 order of crossing, and then carry out nanometer pulverization, the wilsonii powder fineness that obtains is reached below 1 micron;
4) allotment: after sodium carboxymethylcellulose and the 1-10 weight portion white granulated sugar that 0.1-0.6 weight portion step 3) is pulverized the wilsonii nano powder obtain, 0.005-0.015 weight portion mixes; Water-soluble the separating that adds 5 times of mixed-powder weight; Obtain mixed liquor through the further Forced Mixing of colloid mill then; In mixed liquor, add 0.05-0.135 weight portion acid, the water that adds 100 ℃ is again supplied 100 weight portions with mixed liquor, then homogeneous under the pressure of 60 ℃-65 ℃ temperature and 20MPa-30MPa; Described acid is made up of the citric acid of 0.03-0.09 weight portion, the natrium citricum of 0.01-0.02 weight portion, the malic acid of 0.01-0.025 weight portion;
5) filter: the mixed solution behind the step 4) homogeneous filters through the filter of 400 orders-600 order mesh, obtains filtrating;
6) sterilization: the filtrating that step 5) obtains is sterilized down 5-10 second at 105 ℃-115 ℃, obtained described acanthopanax root drink.
8. the described preparation method of claim 7 is characterized in that: step 2) described drying is that wilsonii raw material drying to water content with the step 1) collection is 3-5%; The described nanometer pulverization of step 3) reaches within 600 nanometers-999 nanometer wilsonii powder fineness that obtains.
9. the described preparation method of claim 7, it is characterized in that: in the described allotment of step 4), the weight portion ratio of wilsonii nano powder, sodium carboxymethylcellulose and white granulated sugar is 0.4:0.01-0.012:7-8; Described acid is made up of the citric acid of 0.06-0.07 weight portion, the natrium citricum of 0.01 weight portion and the malic acid of 0.016-0.018 weight portion.
10. the described acanthopanax root drink of claim 7, it is characterized in that: the described filter webs eyes of step 5) number is 500 orders; The described sterilising temp of step 6) is 110 ℃, and the time is 8 seconds.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251107A (en) * | 2013-05-31 | 2013-08-21 | 丛多明 | Drink and preparation method thereof |
| CN114364263A (en) * | 2019-09-13 | 2022-04-15 | 三得利控股株式会社 | Carbonated beverage, method for producing same, and method for improving refreshing feeling of carbonated beverage |
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| CN101190286A (en) * | 2006-11-25 | 2008-06-04 | 莫云梯 | Blood pressure reducing health-care tea and its making method |
| CN201479875U (en) * | 2009-04-10 | 2010-05-26 | 台湾植物奈米生技股份有限公司 | Low-temperature fast-brewing beverage |
| KR20110052780A (en) * | 2009-11-13 | 2011-05-19 | 강상구 | Process method of drink using pumpkin-squashi and acanthopanax |
| CN102228274A (en) * | 2011-05-04 | 2011-11-02 | 柳忠润 | Ginseng healthcare beverage and preparation method thereof |
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2012
- 2012-05-31 CN CN2012101767115A patent/CN102657357B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864555A (en) * | 2006-06-22 | 2006-11-22 | 辽宁桓仁王城葡萄酒有限公司 | Ice tea of acanthopanax and processing method thereof |
| CN101190286A (en) * | 2006-11-25 | 2008-06-04 | 莫云梯 | Blood pressure reducing health-care tea and its making method |
| CN201479875U (en) * | 2009-04-10 | 2010-05-26 | 台湾植物奈米生技股份有限公司 | Low-temperature fast-brewing beverage |
| KR20110052780A (en) * | 2009-11-13 | 2011-05-19 | 강상구 | Process method of drink using pumpkin-squashi and acanthopanax |
| CN102228274A (en) * | 2011-05-04 | 2011-11-02 | 柳忠润 | Ginseng healthcare beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251107A (en) * | 2013-05-31 | 2013-08-21 | 丛多明 | Drink and preparation method thereof |
| CN114364263A (en) * | 2019-09-13 | 2022-04-15 | 三得利控股株式会社 | Carbonated beverage, method for producing same, and method for improving refreshing feeling of carbonated beverage |
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| CN102657357B (en) | 2013-09-18 |
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Effective date of registration: 20200729 Address after: 134600 Lincheng village, Dahu street, Linjiang City, Baishan City, Jilin Province Patentee after: Jilin houai Health Industry Co., Ltd Address before: 134600, Jilin province Baishan City Linjiang big lake street 58 Li Sheng Avenue Patentee before: Liu Zhongrun |