CN104839810A - High-altitude hypoxia resistance enhancing partially fermented rhodiola rosea and Chinese wolfberry fruit juice and preparation method thereof - Google Patents
High-altitude hypoxia resistance enhancing partially fermented rhodiola rosea and Chinese wolfberry fruit juice and preparation method thereof Download PDFInfo
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The present invention discloses a high-altitude hypoxia resistance enhancing partially fermented rhodiola rosea and Chinese wolfberry fruit juice which is characterized in that the juice comprises the following raw materials in parts by weight: Chinese wolfberry fruits 50-60 parts, hippophae rhamnoides 20-30 parts, nitraria sibirica 10-20 parts, rhodiola rosea 3-5 parts, arenaria kansuensis 2-4 parts, citric acid 1-1.4 parts, edible essences 0.6-0.8 parts, cellulase 0.06-0.08 parts, yeast 0.05-0.07 parts, carboxymethyl cellulose sodium 0.09-0.11 parts, sorbic acid 0.12-0.14 parts, an appropriate amount of water, and an appropriate amount of ice-water mixture. Soft freezing technology is used to perform soft freezing ball-milling and to ferment soft freezing liquid of an ice-water mixture, achieves low-temperature fermentation, and ensures nutrient substance integrity of the raw materials and high biological activities of active substances; in addition, the juice uses the rhodiola rosea and arenaria kansuensis matched Chinese wolfberry fruit compound juice, which improves the capability of cell metabolism, and enhances the human body's ability to resist high-altitude hypoxia.
Description
Technical field
The invention belongs to matrimony vine field of deep, be specifically related to a kind of to there is Partial fermentation rhodiola root matrimony vine juice strengthening Altitude resistance and preparation method thereof.
Background technology
Matrimony vine whole body is precious, and root, leaf, flower, stem, the base of a fruit have health value, as people said " rhizome with spend reality; tidy up without gurry ", FRUCTUS LYCII cries again " celestial ground really ", and property is sweet, put down, return liver kidney channel, have effect that is nourishing liver and kidney, that nourish the liver to improve visual acuity, can be used as medicine or make tea, steep in wine, stew; Folium lycii is named again " sky essence grass ", and cool in nature, quench one's thirst and promote the production of body fluid, yin-nourishing is relieved inflammation or internal heat, can be used for cooking, stew soup, make dumplings, steam stuffed bun, steaming face, botargo etc., also can make Chinese wolfberry tea drinks; Flower is named " producing grass ", is rich in several amino acids; Root is " root bark of Chinese wolf-berry ", can be used for treatment abnormal heat, lung heat, bone hectic fever, night sweat etc., they all have nourishing and fit keeping function effect, the comprehensive exploitation strengthening matrimony vine has great importance and is worth, to FRUCTUS LYCII Laishui, except there is good medical care effect, also containing multiple nutritional components such as rich in protein, fat, carbohydrate, carotenoid, ascorbic acid, betaine, LBP-X and calcium ferrophosphorus zinc, be a kind of rare medicinal and edible plants resource.Due to very easily rotten after fresh fructus lycii maturation, adopt lower after need i.e. row relax, now generally first make to do, doing its use, this makes the utilization of matrimony vine receive restriction to a certain degree; Meanwhile, the requirement of dry wolfberry to condition of storage is higher, and preserve in the environment be adapted at drying, cool, ventilating, condition is improper, and pole holds the moisture absorption, caking, stream sugar, brown stain, damages by worms, and product quality is declined fast.Now commercially being all processed into juice is convenient to storage and transport usually, simultaneously, nutrient and healthcare products can also be made in process through the later stage, matrimony vine directly makes matrimony vine juice needs series of process such as living through making beating, filtration, concentrate, on this basis at the degree of depth comprehensive development and utilization realizing matrimony vine juice in conjunction with other techniques.
Summary of the invention
The present invention is directed to matrimony vine juice and degree of depth comprehensive development and utilization growth requirement thereof, propose a kind of to there is Partial fermentation rhodiola root matrimony vine juice strengthening Altitude resistance and preparation method thereof.
The technical solution used in the present invention is as follows
A kind of have the Partial fermentation rhodiola root matrimony vine juice strengthening Altitude resistance, it is characterized in that, comprise following parts by weight of component: FRUCTUS LYCII 50-60, fructus hippophae 20-30, white bur 10-20, rhodiola root 3-5, kansu sandwort herb 2-4, citric acid 1-1.4, flavoring essence 0.6-0.8, cellulase 0.06-0.08, saccharomycete 0.05-0.07, sodium cellulose glycolate 0.09-0.11, sorbic acid 0.12-0.14, appropriate water and appropriate mixture of ice and water.
There is the Partial fermentation rhodiola root wolfberry juice liquid and preparation method thereof strengthening Altitude resistance, it is characterized in that, comprise the following steps:
(1) fish rhodiola root, kansu sandwort herb mixing is got, and add gross weight 3-4 water doubly and put into pressure cooker mesolow 0.3 ~ 0.4Mpa low temperature 19 DEG C and simmer 4-5h, cold filtration obtains filtrate and filter residue afterwards, get filter residue and put into soft freezing 6.5 ~ 7.5h under refrigerating chamber-7 ~-6 DEG C of conditions, put into ball mill low speed ball milling 3 ~ 4h after taking-up, obtain material for subsequent use;
(2) get step (1) gained material and put into tank body, add cellulase afterwards, and add gross weight 4-5 moisture constant temperature 89 DEG C stirring enzymolysis 30-40min doubly, be separated to obtain juice and screenings with 4250-4650r/min centrifugation 5-6min afterwards;
(3) get FRUCTUS LYCII, fructus hippophae, in vain bur are cleaned and removed seed, put into tank body, and add gross weight 3-5 times of water, be heated to 70 DEG C and soak 30-40min, add malic acid afterwards to stir, put into beater middling speed making beating 20min together, put into centrifuge afterwards and be separated to obtain matrimony vine composite juice and matrimony vine composite slag with 4250-4650r/min centrifugation 5-6min;
(4) get step (2) gained screenings and again put into soft freezing 3-4h under refrigerating chamber-5 ~-3 DEG C of conditions, put into fermentation tank, the saccharomycete of access activation, first add gross weight 3-4 mixture of ice and water doubly, 6-10 DEG C of condition bottom fermentation 13-15d under airtight nitrogen environment, get step (1) gained filtrate, step (2) gained juice and step (3) gained matrimony vine composite slag put into soft freezing 32-40h under refrigerating chamber-3 ~ 0 DEG C of condition, pumped into together in fermentation tank by pump afterwards, 8-10 DEG C of condition bottom fermentation 7-8d, carry out 1-2 receiving bore membrane filtration afterwards and obtain fermented juice and fermentation residue,
(5) get fermented juice, step (3) gained matrimony vine composite juice, add after flavoring essence stirs, with 4150-4500r/min centrifugation 4-8min, separation of supernatant must be fermented rhodiola root matrimony vine juice;
(6) fermentation rhodiola root matrimony vine juice is got, add sodium cellulose glycolate, sorbic acid stirs at latter 45 DEG C and leave standstill 3-5h, put into airtight concentration tank afterwards to concentrate, thickening temperature remains on about 75 DEG C, vacuum 91-93kPa, when recording that in pot, inspissated juice concentration reaches 64 ° of Bx, complete concentrated concentrate;
(7) get concentrate and carry out pasteurize 3min at 95 DEG C, filling and get final product.
Beneficial effect of the present invention is embodied in:
The present invention adopts soft Refrigeration Technique to carry out the mixture of ice and water fermentation of soft freezing ball milling and soft freezing liquid, achieves cold fermentation, and what ensure that the integrality of raw material Middle nutrition material and active material does biologically active; In addition, the rhodiola root that the present invention adopts, the matrimony vine composite juice of kansu sandwort herb compatibility, improve cell metabolism ability, enhance the resistance to high altitude anoxia ability of human organism.
Detailed description of the invention
Embodiment
There is described in the present embodiment the Partial fermentation rhodiola root matrimony vine juice strengthening Altitude resistance, it is characterized in that, comprise following parts by weight of component: FRUCTUS LYCII 55, fructus hippophae 25, white bur 15, rhodiola root 4, kansu sandwort herb 3, citric acid 1.2, flavoring essence 0.7, cellulase 0.07, saccharomycete 0.06, sodium cellulose glycolate 0.1, sorbic acid 0.13, appropriate water and appropriate mixture of ice and water.
There is described in the present embodiment the Partial fermentation rhodiola root wolfberry juice liquid and preparation method thereof strengthening Altitude resistance, it is characterized in that, comprise the following steps:
(1) fish rhodiola root, kansu sandwort herb mixing is got, and add gross weight 3-4 water doubly and put into pressure cooker mesolow 0.3 ~ 0.4Mpa low temperature 19 DEG C and simmer 4-5h, cold filtration obtains filtrate and filter residue afterwards, get filter residue and put into soft freezing 6.5 ~ 7.5h under refrigerating chamber-7 ~-6 DEG C of conditions, put into ball mill low speed ball milling 3 ~ 4h after taking-up, obtain material for subsequent use;
(2) get step (1) gained material and put into tank body, add cellulase afterwards, and add gross weight 4-5 moisture constant temperature 89 DEG C stirring enzymolysis 30-40min doubly, be separated to obtain juice and screenings with 4250-4650r/min centrifugation 5-6min afterwards;
(3) get FRUCTUS LYCII, fructus hippophae, in vain bur are cleaned and removed seed, put into tank body, and add gross weight 3-5 times of water, be heated to 70 DEG C and soak 30-40min, add malic acid afterwards to stir, put into beater middling speed making beating 20min together, put into centrifuge afterwards and be separated to obtain matrimony vine composite juice and matrimony vine composite slag with 4250-4650r/min centrifugation 5-6min;
(4) get step (2) gained screenings and again put into soft freezing 3-4h under refrigerating chamber-5 ~-3 DEG C of conditions, put into fermentation tank, the saccharomycete of access activation, first add gross weight 3-4 mixture of ice and water doubly, 6-10 DEG C of condition bottom fermentation 13-15d under airtight nitrogen environment, get step (1) gained filtrate, step (2) gained juice and step (3) gained matrimony vine composite slag put into soft freezing 32-40h under refrigerating chamber-3 ~ 0 DEG C of condition, pumped into together in fermentation tank by pump afterwards, 8-10 DEG C of condition bottom fermentation 7-8d, carry out 1-2 receiving bore membrane filtration afterwards and obtain fermented juice and fermentation residue,
(5) get fermented juice, step (3) gained matrimony vine composite juice, add after flavoring essence stirs, with 4150-4500r/min centrifugation 4-8min, separation of supernatant must be fermented rhodiola root matrimony vine juice;
(6) fermentation rhodiola root matrimony vine juice is got, add sodium cellulose glycolate, sorbic acid stirs at latter 45 DEG C and leave standstill 3-5h, put into airtight concentration tank afterwards to concentrate, thickening temperature remains on about 75 DEG C, vacuum 91-93kPa, when recording that in pot, inspissated juice concentration reaches 64 ° of Bx, complete concentrated concentrate;
(7) get concentrate and carry out pasteurize 3min at 95 DEG C, filling and get final product.
Claims (2)
1. one kind has the Partial fermentation rhodiola root matrimony vine juice strengthening Altitude resistance, it is characterized in that, comprise following parts by weight of component: FRUCTUS LYCII 50-60, fructus hippophae 20-30, white bur 10-20, rhodiola root 3-5, kansu sandwort herb 2-4, citric acid 1-1.4, flavoring essence 0.6-0.8, cellulase 0.06-0.08, saccharomycete 0.05-0.07, sodium cellulose glycolate 0.09-0.11, sorbic acid 0.12-0.14, appropriate water and appropriate mixture of ice and water.
2. there is the Partial fermentation rhodiola root wolfberry juice liquid and preparation method thereof strengthening Altitude resistance, it is characterized in that, comprise the following steps:
(1) fish rhodiola root, kansu sandwort herb mixing is got, and add gross weight 3-4 water doubly and put into pressure cooker mesolow 0.3 ~ 0.4Mpa low temperature 19 DEG C and simmer 4-5h, cold filtration obtains filtrate and filter residue afterwards, get filter residue and put into soft freezing 6.5 ~ 7.5h under refrigerating chamber-7 ~-6 DEG C of conditions, put into ball mill low speed ball milling 3 ~ 4h after taking-up, obtain material for subsequent use;
(2) get step (1) gained material and put into tank body, add cellulase afterwards, and add gross weight 4-5 moisture constant temperature 89 DEG C stirring enzymolysis 30-40min doubly, be separated to obtain juice and screenings with 4250-4650r/min centrifugation 5-6min afterwards;
(3) get FRUCTUS LYCII, fructus hippophae, in vain bur are cleaned and removed seed, put into tank body, and add gross weight 3-5 times of water, be heated to 70 DEG C and soak 30-40min, add malic acid afterwards to stir, put into beater middling speed making beating 20min together, put into centrifuge afterwards and be separated to obtain matrimony vine composite juice and matrimony vine composite slag with 4250-4650r/min centrifugation 5-6min;
(4) get step (2) gained screenings and again put into soft freezing 3-4h under refrigerating chamber-5 ~-3 DEG C of conditions, put into fermentation tank, the saccharomycete of access activation, first add gross weight 3-4 mixture of ice and water doubly, 6-10 DEG C of condition bottom fermentation 13-15d under airtight nitrogen environment, get step (1) gained filtrate, step (2) gained juice and step (3) gained matrimony vine composite slag put into soft freezing 32-40h under refrigerating chamber-3 ~ 0 DEG C of condition, pumped into together in fermentation tank by pump afterwards, 8-10 DEG C of condition bottom fermentation 7-8d, carry out 1-2 receiving bore membrane filtration afterwards and obtain fermented juice and fermentation residue,
(5) get fermented juice, step (3) gained matrimony vine composite juice, add after flavoring essence stirs, with 4150-4500r/min centrifugation 4-8min, separation of supernatant must be fermented rhodiola root matrimony vine juice;
(6) fermentation rhodiola root matrimony vine juice is got, add sodium cellulose glycolate, sorbic acid stirs at latter 45 DEG C and leave standstill 3-5h, put into airtight concentration tank afterwards to concentrate, thickening temperature remains on about 75 DEG C, vacuum 91-93kPa, when recording that in pot, inspissated juice concentration reaches 64 ° of Bx, complete concentrated concentrate;
(7) get concentrate and carry out pasteurize 3min at 95 DEG C, filling and get final product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105996025A (en) * | 2016-05-10 | 2016-10-12 | 天津膳方缘科技有限公司 | Preparing method for rhodiolae root fermentation liquor |
| CN106108007A (en) * | 2016-06-22 | 2016-11-16 | 中华全国供销合作总社南京野生植物综合利用研究所 | A kind of altitude sickness prevention health food with Radix Rhodiolae, lyophilizing Radix Ginseng as active component and preparation method thereof |
| CN106260359A (en) * | 2016-09-18 | 2017-01-04 | 大连普瑞康生物技术有限公司 | A kind of Saussurea involucrata culture compositions Ganoderma tea and preparation method thereof |
Citations (5)
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| CN106260359A (en) * | 2016-09-18 | 2017-01-04 | 大连普瑞康生物技术有限公司 | A kind of Saussurea involucrata culture compositions Ganoderma tea and preparation method thereof |
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