CN1041602C - Method for prepn. of "Tiancheng Jinzhi" nutritious liquor - Google Patents
Method for prepn. of "Tiancheng Jinzhi" nutritious liquor Download PDFInfo
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- CN1041602C CN1041602C CN93106733A CN93106733A CN1041602C CN 1041602 C CN1041602 C CN 1041602C CN 93106733 A CN93106733 A CN 93106733A CN 93106733 A CN93106733 A CN 93106733A CN 1041602 C CN1041602 C CN 1041602C
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Abstract
The present invention relates to a method for preparing Tiancheng Jinzhi nutritious liquid which is a functional health-care beverage. The method comprises the following steps: preparing modified proteinase hydrolytic liquid and egg shell vinegar immersion liquid, syrup, SOO syrup, traditional Chinese medicine decoction, an organic acid aqueous solution, mixing the primary pulp with auxiliary materials, homogenizing a mixture of the primary pulp and the auxiliary materials, filtering the mixture, filling, sterilizing and checking the mixture, etc. The method has the advantages of advanced and reasonable technology, acid resistance, heat resistance and good stability. The activity of SOO enzymes is protected. The prepared Tiancheng Jinzhi nutritious liquid has the advantages of rich nutrition (8 kinds of trace elements needed by human bodies, such as amino acid, germanium, selenium and the like, and antidotal agents, such as SOO, vitamin, etc.), naturalness, no toxin, low carbohydrate content and good mouth feel.
Description
The present invention relates to a kind of manufacture method of functional type nutritional health food, the manufacture method of the nutritional solution that particularly suitable middle-aged and elderly people is drunk.
The vinegar egg is the nutritional health food of a kind of China widespread among the people, and he has certain auxiliary dietary function to hypertension, hyperlipidemia, person in middle and old age cardiovascular diseases.According to investigations, the frequent tablet vinegar egg of existing more than 100 ten thousand people (mainly being middle-aged and elderly people) of China.White vinegar directly soaks, self-control, reversal more but adopt.This self-control vinegar egg exists quality instability, the easy blackening of egg liquid, acidity height, precipitation is many, fishy smell heavy, mouthfeel is poor, storage life is not grown, comprehensive inadequately or the like the shortcoming of nutrition, can not industrialized mass.Therefore, adopt scientific method to make this nutritional health food, benefit the good thing of thousands upon thousands middle-aged and elderly people beyond doubt.
The object of the present invention is to provide and a kind ofly be base material, be equipped with natural, nutritional health food--the manufacture method of-Tiancheng Jinzhi nutritional solution that compositions such as Chinese medicine medicine juice with certain curative effect, antidotal agent SOD constitute again with modified protein enzymolysis solution, the immersion of eggshell vinegar.
The manufacture method of the present invention's Tiancheng Jinzhi nutritional solution may further comprise the steps:
1, makes modified protein enzymolysis solution and the immersion of eggshell vinegar: select fresh fowl egg, through cleaning, after the sterilization, clear excessively, broken shell, egg liquid being placed constant temperature Cooling or heating jar enzymolysis, finish through 6-20 hour enzymolysis, 30 minutes after-filtration of 70 ℃ of following constant temperature are made the modified protein enzymolysis solution;
Eggshell is directly soaked 24 hours after-filtration with 9 ° of white vinegars make the immersion of eggshell vinegar;
2, make syrup and SOD syrup: white sugar, Mel are added dissolving respectively, filter and make white sugar syrup and Mel syrup, part white sugar syrup is cooled to the SOD that adds modified below 50 ℃, making content is the SOD syrup of 280 μ/ml;
3, produce have dietetic therapy, the Chinese medicine medicine juice of health care;
4, produce aqueous solutions of organic acids: take by weighing a certain amount of citric acid, malic acid and so on organic acid, add white vinegar, flame enrichment heat filtering, make the aqueous solutions of organic acids that total acid content is 4-6%;
5, oleo stock mixing, homogenizing, filtration: with above-mentioned 1,2,3,4 oleo stock (except that the SOD syrup) produced of step and adjuvant is mixed in proportion, adding SOD syrup behind the homogenizing, filtration, make the Tiancheng Jinzhi nutritional solution;
6, the above-mentioned Tiancheng Jinzhi nutritional solution of producing is pumped in the filling and sealing machine accumulator, pour into automatically in transposition bottle or the infusion bottle;
7, sterilization, check, packing: with the pasteurization water-bath sterilization of the above-mentioned finished product of fill, through after the assay was approved, the packing warehouse-in.
In above-mentioned making modified protein enzymolysis solution operation, the temperature in the constant temperature Cooling or heating jar is 35-50 ℃, and the best is 40 ± 2 ℃, PH=7-9.The enzyme that enzymolysis adopted is a kind of or several (consumption is the 0.5-3% of egg liquid weight) among the vegetable protein enzymes such as animal protein enzymes such as trypsin and carase, bromelain, degradation time 6-20 hour, the white vinegar more than 9 ℃ that the immersion eggshell is used must be through the pretreatment of 10 minutes after-filtration of heating under 80 ℃ of conditions.
The basic composition of the nutritional solution that the inventive method is produced is: modified protein enzymolysis solution, the immersion of eggshell vinegar, Chinese medicine medicine juice with blood fat reducing, cholesterol reducing, blood pressure lowering, strengthening the spleen and stomach effect, for improving its mouthfeel, can add citric acid, the aqueous solutions of organic acids of malic acid and so on, and a certain amount of Mel, for adapting to the middle-aged and elderly people needs, emphasize natural, low sugar, mode low in calories, add a little stevia glucoside, do not add any pigment, glucide.
The Chinese medicine medicine juice with blood fat reducing, blood pressure lowering, strengthening the spleen and stomach effect that adds in the present invention's the nutritional solution is to adopt the Chinese medicine of respectively distinguishing the flavor of in " prescriptions worth thousand gold of prolonging life " that the Guangxi old name traditional Chinese medical science provides to mix by a certain percentage fried 2 times, with the medicine juice concentrating under reduced pressure, and adopt means such as stone sulfur method, precipitate with ethanol, decolorization filtering to remove impurity, the Chinese medicine medicine juice of producing, the content of its Chinese medicine of respectively distinguishing the flavor of (dry product weight %) is:
The orange 19-26 Fructus Lycii of Fructus Crataegi 9-22 16-19
Poria 6-12 Arillus Longan 12-16 Flos Chrysanthemi 16-24
Rhizoma dioscoreae 13-20
The another kind of manufacture method of modified protein enzymolysis solution of the present invention is: fowl egg through clean, after the sterilization, clear excessively, broken shell, egg liquid is stirred, acidify (adds acid PH is transferred to 4-6, at 60-75 ℃ of following constant temperature 35min) after, add alkali again PH is transferred to 7-9, and then the adding trypsin, degraded is 6-20 hour under 35-50 ℃ of constant temperature, filters and makes the modified protein enzymolysis solution.
The used fowl egg of the inventive method can be class health care eggs such as egg, Ovum Columba livia, Ovum Coturnicis japonicae, bird egg and high zinc egg, iodine-enriched egg.
The manufacture method of nutritional solution of the present invention has following advantage:
One, the inventive method technology advanced person, rationally, product is acidproof, heat-resistant stability good, safeguarded the activity of SOD, the product stability height.
1, the stability of product comprises that the product that heat stability, absolute acid stability, the inventive method are produced is to be made of high egg, peracid (0.8-1.7%HAC), and the protein in the egg is heat-resisting, acid-resistant stability has just become key issue.
In the inventive method, in producing modified protein enzymolysis solution operation, adopt the vegetable protein enzyme of trypsin and so on animal protein enzyme and carase, bromelain and so on that fowls egg protein is carried out degradation treatment, molecular weight is dropped to below 4000, form peptone, peptide, aminoacid, improved its acidproof, temperature capacity, by the homogenizing operation protein is processed into the micromolecule of diameter less than 0.2 μ m again, after handling like this, the product that the inventive method is produced is acidproof, heat-resistant stability improves greatly.
The product of producing through acidproof heat-proof evidence the inventive method does not produce the degeneration precipitation at 100 ℃ of following heating power processing 60min of normal pressure (branch), and precipitation appears in the sample that adopts traditional method to produce in the time of 65 ℃.
2, the activity that has kept the SOD enzyme
The SOD antidotal agent is one of important composition composition of the inventive method made nutritional solution, how to keep the activity of SOD enzyme, is one of another key technology of the inventive method, and the present invention adopts the SOD enzyme of modified mistake, acid resistance height.In this method, with the protective agent of sucrose as SOD, further to keep the activity of SOD under acid condition, after testing, and the nutritional solution that the inventive method is made, every ml sample contains SOD 26.8 μ.(seeing adnexa one for details)
Two, the nutritional solution of producing with the inventive method nutritious, anti-senescence function is arranged and have blood fat reducing, blood pressure lowering, cholesterol reducing, strengthening the spleen and stomach, the blood stasis dispelling effect that stagnates disappears, diseases such as the common cardiovascular disease of middle-aged and elderly people, arteriosclerosis there are significant prevention and auxiliary treatment effect, also can improve the absorption function of middle-aged and elderly people nutrient substance.
1, nutritional solution is nutritious.
The nutritional solution that the inventive method is produced is on the basis of traditional vinegar-egg juice, added at the defying age material SOD of middle old man's physiological characteristics and Chinese medicine medicine juice with blood fat reducing, cholesterol reducing, blood pressure lowering, strengthening the spleen and stomach function, thus product is abundanter than traditional vinegar-egg juice nutrition, more comprehensively.Analyze through censorship, product is rich in aminoacid, and particularly eight seed amino acid content of needed by human are higher, contain trace element germanium, selenium, contain defying age material SOD25-36 μ/ml, contain certain vitamin A, E, B, C.Also contain the element (seeing adnexa one, two for details) to the human body beneficial such as P, Cu, Fe, Zn.And these nutritions are easily absorbed by human body, can intravital nutrition of mediator and physiological equilibrium.
2, natural, nontoxic, the low sugar of nutritional solution, low in calories, acidity suitable, mouthfeel is good.
The nutritional solution that the inventive method is produced does not add any antiseptic, pigment essence, and the chemosynthesis material, and sugar part content is not high, acidity suitable, mouthfeel is better.Drink through animal acute toxicity test and people, prove nontoxic, have no side effect.(seeing Appendix three)
3, nutritional solution has blood pressure lowering, effect for reducing blood fat.
Because the white vinegar that contains in the nutritional solution produced of the inventive method, Fructus Crataegi, material such as orange have blood pressure lowering, effect for reducing blood fat.Also confirm that through animal experiment nutritional solution truly has blood pressure lowering, blood fat reducing, cholesterol reducing effect (seeing adnexa four for details).
The nutritional solution that the inventive method is produced is owing to have above-mentioned advantage, and it is particularly suitable for middle-aged and elderly people and often drinks, and cording has the function type health care nutriment of certain curative effect.
Below in conjunction with drawings and Examples the inventive method is described further.
Accompanying drawing is represented the technological process of the present invention's nutritional solution manufacture method.
Embodiment one:
1, makes modified protein enzymolysis solution and the immersion of eggshell vinegar: select new fresh hen egg 5Kg, after cleaning, sterilize, cross clearly, broken shell, shell liquid separate, the egg liquid of about 4Kg is placed temperature is 40 ± 2 ℃, adjust in the constant temperature Cooling or heating jar of pH value=7-9, add 1 liter of trypsin and carase aqueous solution (the enzyme 200-400 μ of unit alive/ml), degraded 6-20 hour, when r rises to 35 by 25, enzymolysis finishes, and 30 minutes after-filtration of 70 ℃ of following constant temperature make 5 liters of modified protein enzymolysis solutions.Directly with 3 liters of immersions of white vinegar more than 9 ℃, make about 3 liters of eggshell vinegar immersion about eggshell 1Kg.
2, make syrup: white sugar 1.5Kg and Mel 4Kg are added 10 liters in water 80-100 ℃ of following heat fused, filter 15 liters in syrup making 30 Baumes.
When wherein 5 liters of white sugar syrup are cooled to 50 ℃ of left and right sides, add the SOD (this product adopts Guangxi Agriculture College's experimental center product) of modified mistake, make content and be 5 liters in the SOD syrup of 280 μ/ml.
3, fried Chinese medicine juice.Select respectively to distinguish the flavor of Chinese medicine wherein in following ratio (dry product weight %); The orange 1400g Fructus Lycii of Fructus Crataegi 1000g 1200g Poria 600g Arillus Longan 900g Flos Chrysanthemi 1200g Rhizomadioscoreae 1500g mix and through water logging, concentrate, operations such as stone sulphuring treatment, precipitate with ethanol, filtration remove impurity, precipitation and make 5 liters of Chinese medicine juices.
4, make aqueous solutions of organic acids: weighing citric acid or malic acid 0.5Kg, adds 9 ℃ of white vinegar 1250ml and mix and add cold boiled water to 10 liter again, stir, dissolve after-filtration, make total acidity and be about 10 liters of the aqueous solutions of organic acids of 4-6%.
5, oleo stock is mixed homogenizing, filtration:
With 5 liters of the above-mentioned modified protein enzymolysis solutions of producing, 3 liters of eggshell vinegar immersion, white sugar, Mel, about 10 liters of syrup, 5 liters of Chinese medicine juices, 10 liters of aqueous solutions of organic acids, add the SOD syrup again after mixing homogenizing, the filtration and make nutritional solution stock solution for 5 liters, add sterilized water and be settled to 50 liters.
6, fill: above-mentioned nutritional solution is pumped in the filling and sealing machine accumulator, pour into automatically to seal in easy-to-draw bottle or the infusion bottle and get final product.
7, sterilization, packing, check warehouse-in: the nutritional solution finished product that above-mentioned fill is good adopts " pasteurization " 80 ℃ of sterilizations 30 minutes, through after the assay was approved, and the packing warehouse-in.
Embodiment two
1, makes modified protein acetolysis liquid and the immersion of eggshell vinegar: select fresh high zinc egg 5Kg, after cleaning, sterilize, cross clearly, broken shell, shell liquid separate, about 4kg left and right sides egg liquid is stirred, add 1 liter of acid solution (mixing) and transfer pH value=4-6 by 1% acetic acid+1% citric acid, constant temperature is after 30 minutes under 50-75 ℃ of condition, add alkali again and transfer pH value=7-9, add 1 liter of trypsin aqueous solution (the live 200-400 μ of unit/ml) of enzyme, under T=35 ℃ the constant temperature, after enzymolysis 6-20 hour, it is standby that filtration makes 6 liters of modified protein enzymolysis solutions.
1Kg left and right sides eggshell directly used through pretreated 3 liters of immersions of white vinegar more than 9 ° make the immersion of 3 liters of eggshell vinegar.
The 2-7 process is with embodiment one, only oleo stock proportion scale difference (seeing table 1 for details)
Embodiment two, three, four processing steps are with embodiment one, oleo stock and each adjuvant adding proportion for details see attached table 1.
A kind of conversion as the embodiment of the invention, the composition and the content of fried the have Chinese medicine juice of blood fat reducing, blood pressure lowering, cholesterol reducing, strengthening the spleen and stomach effect can change, and also can change the nutritional solution that the Chinese medicinal ingredients with other different food therapy health effects is made special food therapy health effect into.
Adnexa one provides during to adnexa four substantive examinations.
The composition table 1 of nutritional solution
| Content real (volume %) is executed routine composition | Embodiment one | Embodiment two | Embodiment three | Embodiment four |
| The modified protein enzymolysis solution | 10 | 15 | 20 | 25 |
| The immersion of eggshell vinegar | 6 | 8 | 12 | 15 |
| Baume concentration is 30 white sugar and Mel syrup | 20 | 15 | 5 | 15 |
| Content is the S0D syrup of 28 μ/ml | 10 | 10 | 10 | 10 |
| Chinese medicine juice | 10 | 15 | 5 | 0 |
| Total acidity (with acetometer) is the aqueous solutions of organic acids of 4-6% | 20 | 25 | 30 | 25 |
| The stevia glucoside aqueous solution | 0 | On a small quantity | On a small quantity | On a small quantity |
| Sterilized water | Surplus | Surplus | Surplus | Surplus |
Claims (4)
1, the manufacture method of Tiancheng Jinzhi nutritional solution, it is characterized in that: it may further comprise the steps:
(1) makes modified protein enzymolysis solution and the immersion of eggshell vinegar: select fresh fowl egg, through cleaning, sterilization, clear excessively, broken shell back cover liquid separates, egg liquid is placed in the 35-50 ℃ of constant temperature Cooling or heating jar, add its weight and be the trypsin of egg liquid gross weight 0.5-3% or carase, pineapple enzyme, make it enzymolysis, finish through 6-20 hour enzymolysis, 30 minutes after-filtration of 70 ℃ of following constant temperature, make the modified protein enzymolysis solution, add the ratio of 3 liters of white vinegars according to the 1kg eggshell, eggshell is directly made the immersion of eggshell vinegar with 24 hours after-filtration of 9 ° of white vinegars immersions;
(2) make syrup and SOD syrup: with white sugar, Mel add dissolving respectively, white sugar syrup and the Mel syrup that concentration is 30 Baumes made in filtration, part white sugar syrup is cooled to below 50 ℃ add SOD, making content is the SOD syrup of 280 μ/ml;
(3) prepare the Chinese medicine medicine juice according to a conventional method, each component content is counted with the dry product percentage by weight in this Chinese medicine juice:
Fructus Crataegi 9-22, orange 19-26, Fructus Lycii 16-19, Poria 6-12,
Arillus Longan 12-16, Flos Chrysanthemi 16-24, Rhizoma dioscoreae 13-20
(4) produce aqueous solutions of organic acids: take by weighing citric acid, malic acid, add white vinegar, add the molten filtration of hydro-thermal, make the aqueous solutions of organic acids that total acid content is 4-6%;
(5) oleo stock mixing, homogenizing, filtration: above-mentioned 1,2,3,4 oleo stock except that the SOD syrup produced of step are mixed in proportion, add the SOD syrup again behind the homogenizing, filtration, make the nutritional solution that contains following component, wherein each component content is counted with percent by volume:
Modified protein enzymolysis solution 10-25 eggshell vinegar immersion 6-15
White sugar, Mel syrup 5-20 SOD syrup 10
Chinese medicine juice 5-15
Total acidity is the aqueous solutions of organic acids 20-30 of 4-6%
The sterilized water surplus
2, the manufacture method of Tiancheng Jinzhi nutritional solution as claimed in claim 1 is characterized in that: in the described making modified protein enzymolysis solution operation, the constant temperature cylinder temperature is 40 ± 2 ℃, PH=7-9.
3, the manufacture method of Tiancheng Jinzhi nutritional solution as claimed in claim 1, it is characterized in that: the method for enzymolysis after the following first acidify is adopted in the making of described modified protein enzymolysis solution: be about to fowl egg after cleaning and sterilizing is crossed clearly, fragmentation, eggshell, egg liquid separate, egg liquid is stirred elder generation pH value is transferred to 4-6 through adding acid, after 35 minutes acidification of constant temperature under the 60-75 ℃ of condition, add alkali again and transfer PH=7-9, add under the constant temperature of trypsin in 35-50 ℃ of scope and degraded 6-20 hour, filter and make the modified protein enzymolysis solution.
4, as the manufacture method of claim 1 or 2 or 3 described Tiancheng Jinzhi nutritional solutions, it is characterized in that: add again in the described nutritional solution stevia glucoside aqueous solution a little.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93106733A CN1041602C (en) | 1993-06-09 | 1993-06-09 | Method for prepn. of "Tiancheng Jinzhi" nutritious liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93106733A CN1041602C (en) | 1993-06-09 | 1993-06-09 | Method for prepn. of "Tiancheng Jinzhi" nutritious liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1084073A CN1084073A (en) | 1994-03-23 |
| CN1041602C true CN1041602C (en) | 1999-01-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93106733A Expired - Fee Related CN1041602C (en) | 1993-06-09 | 1993-06-09 | Method for prepn. of "Tiancheng Jinzhi" nutritious liquor |
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| CN (1) | CN1041602C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150776B (en) * | 2011-01-17 | 2014-03-26 | 吉林大学 | Eggshell calcium malate chewable tablets and preparation method thereof |
| CN102640932B (en) * | 2012-04-07 | 2013-10-30 | 马文浩 | Amino acid functional nutritious health drink prepared by using hydrolyzed animal proteins |
| CN109673899A (en) * | 2019-02-01 | 2019-04-26 | 河南科技大学 | A kind of preparation method of vinegar egg polypeptide beverage |
| CN113974040A (en) * | 2021-11-15 | 2022-01-28 | 杭州裕善源科技有限公司 | Health-care beverage |
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1993
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| CN1084073A (en) | 1994-03-23 |
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Applicant after: Dengfeng Bioengineering Inst., Liuzhou City Applicant before: Mo Liushu Applicant before: Yang Chunxiong Applicant before: Qin Xiaojun |
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