CN105360851B - Sorrow is escaped grass seasoning drink and preparation method thereof - Google Patents
Sorrow is escaped grass seasoning drink and preparation method thereof Download PDFInfo
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- CN105360851B CN105360851B CN201510661501.9A CN201510661501A CN105360851B CN 105360851 B CN105360851 B CN 105360851B CN 201510661501 A CN201510661501 A CN 201510661501A CN 105360851 B CN105360851 B CN 105360851B
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- 244000025254 Cannabis sativa Species 0.000 title claims abstract description 67
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
- 238000012545 processing Methods 0.000 claims abstract description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000012054 meals Nutrition 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 239000012452 mother liquor Substances 0.000 claims abstract description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 239000007864 aqueous solution Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- 238000000265 homogenisation Methods 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 5
- 238000007781 pre-processing Methods 0.000 claims abstract description 4
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- 239000000203 mixture Substances 0.000 claims description 17
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- 238000000034 method Methods 0.000 claims description 13
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- 230000008030 elimination Effects 0.000 claims description 4
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- 239000012535 impurity Substances 0.000 claims description 4
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- 229920001277 pectin Polymers 0.000 claims description 4
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- 238000010298 pulverizing process Methods 0.000 claims description 4
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- 230000037396 body weight Effects 0.000 claims description 3
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- 238000007873 sieving Methods 0.000 claims description 3
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- 238000012859 sterile filling Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 11
- 238000000605 extraction Methods 0.000 abstract description 9
- 244000062793 Sorghum vulgare Species 0.000 abstract description 8
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- 235000019713 millet Nutrition 0.000 abstract description 8
- 239000002932 luster Substances 0.000 abstract description 6
- 238000011156 evaluation Methods 0.000 abstract description 4
- 239000013049 sediment Substances 0.000 abstract description 3
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- 229920000858 Cyclodextrin Polymers 0.000 abstract description 2
- 239000013078 crystal Substances 0.000 abstract description 2
- 238000005189 flocculation Methods 0.000 abstract description 2
- 230000016615 flocculation Effects 0.000 abstract description 2
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- 239000003205 fragrance Substances 0.000 abstract description 2
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- 239000006228 supernatant Substances 0.000 abstract description 2
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
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- 239000000463 material Substances 0.000 description 14
- 150000008442 polyphenolic compounds Chemical class 0.000 description 14
- 235000013824 polyphenols Nutrition 0.000 description 14
- 235000013616 tea Nutrition 0.000 description 13
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 9
- 244000269722 Thea sinensis Species 0.000 description 7
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- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 4
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- 150000001413 amino acids Chemical class 0.000 description 4
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- 229960001948 caffeine Drugs 0.000 description 4
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
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- 150000003432 sterols Chemical class 0.000 description 4
- 235000003702 sterols Nutrition 0.000 description 4
- WOAHJDHKFWSLKE-UHFFFAOYSA-N 1,2-benzoquinone Chemical compound O=C1C=CC=CC1=O WOAHJDHKFWSLKE-UHFFFAOYSA-N 0.000 description 3
- 241000270722 Crocodylidae Species 0.000 description 3
- 239000012190 activator Substances 0.000 description 3
- LNNWVNGFPYWNQE-GMIGKAJZSA-N desomorphine Chemical compound C1C2=CC=C(O)C3=C2[C@]24CCN(C)[C@H]1[C@@H]2CCC[C@@H]4O3 LNNWVNGFPYWNQE-GMIGKAJZSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
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- 150000003505 terpenes Chemical class 0.000 description 3
- 235000007586 terpenes Nutrition 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- JSPNNZKWADNWHI-PNANGNLXSA-N (2r)-2-hydroxy-n-[(2s,3r,4e,8e)-3-hydroxy-9-methyl-1-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoctadeca-4,8-dien-2-yl]heptadecanamide Chemical compound CCCCCCCCCCCCCCC[C@@H](O)C(=O)N[C@H]([C@H](O)\C=C\CC\C=C(/C)CCCCCCCCC)CO[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O JSPNNZKWADNWHI-PNANGNLXSA-N 0.000 description 2
- 241000207965 Acanthaceae Species 0.000 description 2
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 description 2
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- -1 carbon glycosides flavonoids Chemical class 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical compound OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 229930183167 cerebroside Natural products 0.000 description 2
- RIZIAUKTHDLMQX-UHFFFAOYSA-N cerebroside D Natural products CCCCCCCCCCCCCCCCC(O)C(=O)NC(C(O)C=CCCC=C(C)CCCCCCCCC)COC1OC(CO)C(O)C(O)C1O RIZIAUKTHDLMQX-UHFFFAOYSA-N 0.000 description 2
- 239000003638 chemical reducing agent Substances 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 229910001425 magnesium ion Inorganic materials 0.000 description 2
- 235000020333 oolong tea Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 150000003648 triterpenes Chemical class 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical group [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 244000189799 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000123852 Clinacanthus nutans Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000014258 Polygonum bistorta Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 240000003186 Stachytarpheta cayennensis Species 0.000 description 1
- 235000009233 Stachytarpheta cayennensis Nutrition 0.000 description 1
- 238000005411 Van der Waals force Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000006356 dehydrogenation reaction Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 239000003752 hydrotrope Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000010010 raising Methods 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- QUCDWLYKDRVKMI-UHFFFAOYSA-M sodium;3,4-dimethylbenzenesulfonate Chemical compound [Na+].CC1=CC=C(S([O-])(=O)=O)C=C1C QUCDWLYKDRVKMI-UHFFFAOYSA-M 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000006076 specific stabilizer Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
Abstract
Sorrow is escaped grass seasoning drink and preparation method thereof, and the invention belongs to food processing technology field, it escapes the flocculation sediment of careless water extract to solve the problems, such as sorrow, the problem of the bad smell of the color and luster change of millet paste and millet paste.Season the preparation method of drink：First, crush prepare sorrow escape grass meal end；2nd, sorrow is escaped and adds beta cyclodextrin, centrifugal treating in the careless aqueous solution；3rd, enzymolysis processing；4th, regulation system pH, obtain pre-processing mother liquor；5th, vitamin C, citric acid and calgon are added；6th, homogenization；7th, sterilization processing is finally carried out.The present invention from raw material extraction, seasoning allotment, homogeneous, sterilize in terms of escaped to the sorrow preparation technology of careless water-soluble extractive optimize, the seasoning drink is set to be remained in that within 9 months in preservation under room temperature as clear as crystal, without flocculent deposit and supernatant, smell delicate fragrance, it is excellent with typical beverage flavor, results of sensory evaluation.
Description
Technical field
The invention belongs to food processing technology field, it is related to and a series of grass is escaped as the seasoning drink of raw material and its preparation with sorrow
Method.
Background technology
Sorrow escapes grass as Acanthaceae (Acanthaceae) crocodile mouth flower category crocodile mouth flower Clinacanthus nutans (Burm.F.)
Lindau herb, range and turn round sequence flower category, its alias has crocodile mouth flower, turns round colored sequence, blue or green arrow, Sabah snakeweed, soft thorn grass etc..Growth
In low altitude area sparse woods or in shrubbery, Malaysia, Indonesia, Thailand and south China are distributed widely in the west and south
Such as Guangdong, Guangxi, Yunnan area.In recent years, sorrow is escaped the fashionable Southeast Asian countries of grass, and reason is that Malaysian local cancer is suffered from
Person has found that edible sorrow grass of escaping has the effect of suitable to antitumor, and this report causes medical scientific research worker concern all over the world,
And then a series of researchs are expanded to it.Domestic and foreign scholars separate in escaping grass from sorrow, identify a variety of chemical compositions, including three
Terpene, carbon glycosides flavonoids, sulfur-containing compound, phytosterol, pheophytin class, cerebroside, amino acid, trace element, life
Alkaloids and a variety of micromolecular compounds etc..
Sorrow blade of grass of escaping often is done vegetables and eaten by the escape people in grass growth area of sorrow, and also useful Fresh leaves, which are squeezed the juice, drinks, can
Strengthen the resistance of body.It can be seen that sorrow escapes careless tealeaves and sorrow is escaped two kinds of products of grass meal in China market, but sorrow is escaped grass drink
Product but have no correlative study or product.
Why tea is described as " national drink " of the Chinese nation, reason is tea as traditional beverages known to China resident
Contain abundant physiological activator in leaf raw material.Tea is one of three big non-alcohol hobby property beverages of world pop, and correlation is produced
The market scale of product such as tea beverage also improves year by year.With the transformation of consumption idea and life style, tea beverage disappears as China
One of the person's of expense favorite drink category.Statistics shows that tea-drinking consumption market has accounted for whole beverage consumption market
20% or so share.Under this overall background, the significant and wide market prospects of new tea beverage are developed.
Tea beverage is the tealeaves that is soaked in water, through extracting, filtering, clarifying etc. in millet paste made of technique or millet paste plus water, liquid glucose, tart flavour
The product that the modulation such as agent, flavoring essence, fruit juice or Sik (Valley) matter extract solution form.
Although the Quality Control Technology relative maturity in the processing of existing tea beverage, composition corresponding to different raw materials and contain
There is some difference for amount, this also allow for sorrow escape the product quality control method of careless drink will not be with tea beverage in the market
Quality Control Technology is identical, that is to say, that the production key technology of the tea beverage such as existing green tea, black tea, oolong tea can not be straight
Scoop out for escaping grass with sorrow as in the beverage exploitation of raw material.
Above-mentioned beverage products are the water-soluble extractive (abbreviation low cost vegetable plant water extract) of plant material after all by allotment
The drink being prepared into etc. technique, and raisings of product quality mainly has a technology restriction in terms of three in the processing of these drinks, one
Individual is the stability of drink, one be drink color and luster, another is the flavor problem of drink.
(1) the stability control relevant issues of drink
Contain a variety of water soluble ingredients in low cost vegetable plant water extract, as polyphenols, free amino acid, water soluble protein,
Pectin, caffeine etc..Protein, pectin etc. can form flocculent deposit, while Polyphenols and its oxygen after low cost vegetable plant water extract cooling
Change product and also easily produce precipitation with soluble protein, caffeine, precipitation can be also formed between protein, caffeine, in addition water
In Ca2+、Mg2+Deng also being complexed to form precipitation with polyphenols.
(2) the color and luster control problem of low cost vegetable plant water extract
Low cost vegetable plant water extract is a kind of unstable system, is easily influenceed by oxygen, temperature and soup look is changed.Shadow
The master operation for ringing its change is extraction and sterilizing, and polyphenol content is higher in low cost vegetable plant water extract, and Tea Polyphenols is a kind of strong
Reducing agent, non-enzymatic autoxidation easily occurs and generates coloured o-quinone material, and also easy further oxygen between o-quinone material
Change, form brown color substance, so that soup look brown stain, especially under high temperature and alkalescence condition, Tea Polyphenols oxidation rate is accelerated, from
And influence the quality of low cost vegetable plant water extract.
Another reason for causing low cost vegetable plant water extract brown stain is due to caused by low cost vegetable plant water extract Determination of Chlorophyll de-magging.Ye Lv
Magnesium ion in plain molecule is substituted by ammonium ion, generates the pheophytin of black, deepens so as to show color and luster, or even brown
Become.The de-magging effect of chlorophyll is that hydrogen ion concentration relative can increase in solution because when polyphenols oxidation generates o-quinone,
Under the action of heat, the magnesium in the green rope of leaf is may replace, black product is formed so as to be allowed to.
(3) the smell control problem of low cost vegetable plant water extract
Plant material contains substantial amounts of volatile flavor substance, and the taste of some of which composition is not to be popular.
In actual processing, have plenty of and carry out frying using by plant material, reduce bad flavor, increase the side of pleasant flavor substance content
Method controls.Also the certain embedding techniques of the use that has is controlled.
The content of the invention
The present invention escapes careless water for the processing technology for the careless drink that do not find to escape on sorrow both at home and abroad at present in order to solve sorrow
The problem of bad smell of the flocculation sediment problem of extract, the color and luster change of millet paste and millet paste, and sorrow is provided and escaped careless water solubility
Extract and preparation method thereof.
Sorrow of the present invention escape grass seasoning drink raw material composition by mass percentage by 0.16%~4% sorrow escape grass, account for sorrow
0.5%~1.5% embedding medium of herbaceous stem amount of escaping, account for sorrow and escape 2.5%~5% enzyme of herbaceous stem amount, 0.02%~0.1% dimension
Raw plain C, 0.02%~0.1% citric acid, 0.02%~0.1% stabilizer, 0.002%~0.01% flavor substance and
The water composition of surplus；Wherein described embedding medium is beta-schardinger dextrin, enzyme be protease, pectase, one kind in tannase or
Several mixtures；Flavor substance is essence.
Sorrow of the present invention escape grass seasoning drink preparation method follow these steps to realize：
First, pick out that sorrow escapes blade of grass or sorrow is escaped grass blade, pulverization process is carried out using pulverizer after impurity elimination, sieving is collected
To sorrow escape grass meal end；
2nd, the sorrow for obtaining step 1 grass meal end of escaping mixes with purified water, obtains sorrow and escapes the careless aqueous solution, then adds accounting for sorrow
Escape careless aqueous solution 0.02%wt~0.1%wt beta-schardinger dextrin, 20~60min is extracted at a temperature of 50~80 DEG C, after filtering
Carry out centrifugal treating and collect centrifugal clear liquid, obtain water extract liquid；
3rd, the pH that acid-base modifier regulates and controls the water extract liquid that step 2 obtains is used then to add for 5~7 and account for water extraction
The enzyme of thing liquid body weight 0.02%~0.1% carries out enzymolysis processing, obtains the clear liquid after enzymolysis processing；
4th, purified water dilution is added into the clear liquid after enzymolysis processing, using addition acid regulator or alkaline conditioner
Mode, regulation system pH is 5~7, is subsequently placed in temporary storage tank storage and obtains pre-processing mother liquor；
5th, to pretreatment mother liquor addition account for the vitamin C of pretreatment mother liquor weight 0.02%~0.1%, 0.02%~
0.1% citric acid and 0.02%~0.1% calgon, obtain seasoning liquid；
6th, it is 60~80 DEG C in temperature, pressure carries out homogenization under conditions of being 15~23MPa to seasoning liquid, obtains
Seasoning liquid after homogeneous；
7th, the seasoning liquid after homogeneous is filled into vial, and carries out sterilization processing, obtain sorrow escape grass seasoning drink；
Enzyme wherein described in step 3 is protease, one or several kinds of mixtures in pectase, tannase.
For the present invention using tannase (hydrolase) cut-out catechol and the ester bond of gallic acid, the gallic acid discharged is cloudy
Ion and can forms the less hydrotrope of molecular weight, so as to reduce vegetation water with the other oxidation product competition caffeines of Polyphenols
The turbidity of extract.Soluble protein generation amino in the protease decomposable asymmetric choice net millet paste added in low cost vegetable plant water extract simultaneously
Acid, the pectase decomposable asymmetric choice net pectic substance generation monose of addition.The generation of the small-molecule substances such as amino acid, monose, on the one hand
The formation of low cost vegetable plant water extract flavor is promoted, while also reduces the amount for participating in forming deposit, so as to reduce plant water extraction
The turbidity of thing.
Escaped the stability of catechin in careless water-soluble extractive present invention discover that pH value can influence sorrow, when pH value is more than 5~7
When, brown stain will occur for catechin.By control ph, so as to restrict the progress of dehydrogenation oxidation, the color and luster of low cost vegetable plant water extract is set to exist
It can effectively keep being basically unchanged under conditions of low ph value.
Low cost vegetable plant water extract is or even general red with the intensification of the degree of oxidation of polyphenols and by green flavescence.Vc is added to make
For strong reductant, its oxidation-reduction potential is lower than polyphenols, can be prior to polyphenols under identical external condition
The material high with electrode potential such as oxygen etc. combines first.
The molecular structure of wherein cyclodextrine causes the outer surface of its molecule to have a stronger hydrophily, and the center of molecule
Then show as hydrophobicity, it can make multiple compounds molecule by Van der Waals force whole or in part enter molecular cavities in and
Form Inclusion Complexes.There is significant embedding effect to the material for participating in forming precipitation in low cost vegetable plant water extract using β-CD, block
Combination between Polyphenols and caffeine, protein, reduce the amount for the material to form precipitation, so as to improving the clear of millet paste
Clear degree.
In summary, sorrow, which is escaped in grass, has a variety of physiologically active ingredients, including flavonoids, triterpenes, sulfur-containing compound, plant
Thing sterols, pheophytin class, cerebroside, amino acid, trace element, alkaloid and a variety of micromolecular compounds etc..Have
Potential quality of the good exploitation into drink.Due to sorrow escape in the material of grassland composition and the content of these physiological activators with present
The local tea variety illustrated has certain difference, thus the present invention from raw material extraction, seasoning allotment, homogeneous, sterilize in terms of it is right
The escape preparation technology of careless water-soluble extractive of sorrow optimizes.
The sorrow that the present invention is prepared escape grass seasoning drink after sterilization preservation under room temperature remain in that within 9 months it is as clear as crystal,
Without flocculent deposit and supernatant, smell delicate fragrance has a typical beverage flavor, and results of sensory evaluation is excellent；And the water solubility
There is substantial amounts of physiological activator in extraction objects system, such as protein, 2.66~66.6 μ g/mL polyphenol, 1.03~25.8 μ
The material such as total terpene of g/mL total sterol, 6.25~156.3 μ g/mL.
Embodiment
Embodiment one：Present embodiment sorrow escapes the careless raw material composition for seasoning drink by mass percentage by 0.16%
~4% sorrow escape grass, account for sorrow escape herbaceous stem amount 0.5%~1.5% embedding medium, account for sorrow and escape the 2.5%~5% of herbaceous stem amount
Enzyme, 0.02%~0.1% vitamin C, 0.02%~0.1% citric acid, 0.02%~0.1% stabilizer, 0.002%
~0.01% flavor substance and the water composition of surplus；Wherein described embedding medium is beta-schardinger dextrin, and enzyme is protease, pectin
One or several kinds of mixtures in enzyme, tannase；Flavor substance is essence.
Embedding medium described in present embodiment uses during careless extraction with aqueous solution of being escaped to sorrow.
Embodiment two：Present embodiment sorrow escape grass seasoning drink preparation method follow these steps to implement：
First, pick out that sorrow escapes blade of grass or sorrow is escaped grass blade, pulverization process is carried out using pulverizer after impurity elimination, sieving is collected
To sorrow escape grass meal end；
2nd, the sorrow for obtaining step 1 grass meal end of escaping mixes with purified water, obtains sorrow and escapes the careless aqueous solution, then adds accounting for sorrow
Escape careless aqueous solution 0.02%wt~0.1%wt beta-schardinger dextrin, 20~60min is extracted at a temperature of 50~80 DEG C, after filtering
Carry out centrifugal treating and collect centrifugal clear liquid, obtain water extract liquid；
3rd, the pH that acid-base modifier regulates and controls the water extract liquid that step 2 obtains is used then to add for 5~7 and account for water extraction
The enzyme of thing liquid body weight 0.02%~0.1% carries out enzymolysis processing, obtains the clear liquid after enzymolysis processing；
4th, purified water dilution is added into the clear liquid after enzymolysis processing, using addition acid regulator or alkaline conditioner
Mode, regulation system pH is 5~7, is subsequently placed in temporary storage tank storage and obtains pre-processing mother liquor；
5th, to pretreatment mother liquor addition account for the vitamin C of pretreatment mother liquor weight 0.02%~0.1%, 0.02%~
0.1% citric acid and 0.02%~0.1% calgon, obtain seasoning liquid；
6th, it is 60~80 DEG C in temperature, pressure carries out homogenization under conditions of being 15~23MPa to seasoning liquid, obtains
Seasoning liquid after homogeneous；
7th, the seasoning liquid after homogeneous is filled into vial, and carries out sterilization processing, obtain sorrow escape grass seasoning drink；
Enzyme wherein described in step 3 is protease, one or several kinds of mixtures in pectase, tannase.
Sorrow grass of escaping is a kind of plant, and the composition in leaf is different from other tealeaves as beverage raw material, and sorrow is escaped protocol
Containing crude protein 46% or so, crude fat 10% or so, crude fibre 15% or so, ash content 13% or so, wherein also containing a large amount of
Polyphenols, triterpene substance, sterols material.The species and content of these materials and common tealeaves (green tea, black tea,
Oolong tea) all there is certain difference, using different extraction processes, the ratio that these materials are dissolved is also different, and this
It is the key for influenceing product stability.It is present embodiment Comprehensive Control extractive technique, controlling zymolysis technique, microcapsule embedded
Technology and combining adds a variety of methods such as specific stabilizer and causes sorrow grass seasoning drink of escaping to have good stability.
Embodiment three：Present embodiment and the sorrow described in step 1 unlike embodiment two are escaped blade of grass
The sub leaf powder for after fresh leaf, dried leaf or crushing, described sorrow escape grass blade as the stem powder after fresh stem, dry stem or crushing
End.Other steps and parameter are identical with embodiment two.
Embodiment four：Present embodiment step 1 unlike embodiment two or three is crossed 60 mesh sieves and entered
Row screening collection obtain sorrow escape grass meal end.Other steps and parameter are identical with embodiment two or three.
Embodiment five：Step 2 unlike one of present embodiment and embodiment two to four is escaped by sorrow
The mass ratio of grass meal end and purified water is 1:10~1:50 escape sorrow, and grass meal is last to be mixed with purified water.Other steps and parameter and tool
One of body embodiment two to four is identical.
Embodiment six：Described in step 2 unlike one of present embodiment and embodiment two to five
Extraction process is always maintained at stirring.Other steps and parameter are identical with one of embodiment two to five.
Embodiment seven：Described in step 2 unlike one of present embodiment and embodiment two to six
Centrifugal treating is 10~30min of centrifugation under 4000~8000r/min rotating speed.Other steps and parameter and embodiment
One of two to six is identical.
Embodiment eight：Described in step 3 unlike one of present embodiment and embodiment two to seven
Protease is papain or bromelain.Other steps and parameter are identical with one of embodiment two to seven.
Embodiment nine：Described in step 3 unlike one of present embodiment and embodiment two to eight
Enzymolysis time is 1~3h.Other steps and parameter are identical with one of embodiment two to eight.
Embodiment ten：Step 4 unlike one of present embodiment and embodiment two to nine presses volume
Than for 1：2.5~12.5 add purified water dilution into the clear liquid after enzymolysis processing.Other steps and parameter and specific embodiment party
One of formula two to nine is identical.
Embodiment 11：Step 5 unlike one of present embodiment and embodiment two to ten adds again
Enter to account for the essence of pretreatment mother liquor weight 0.002%~0.01%, described essence is natural essence or compound essence.It is other
Step and parameter are identical with one of embodiment two to ten.
Embodiment 12：Essence of the present embodiment described in from step 5 unlike embodiment 11
For flavoring apple essence, lemon extract, pawpaw essence, mango essence or orange flavor.Other steps and parameter and embodiment
Two to 11 is identical.
Embodiment 13：Present embodiment exists from step 6 unlike embodiment two to one of 12
Temperature is 60~80 DEG C, and pressure carries out homogenization 2~3 times under conditions of being 15~23MPa to seasoning liquid.Other steps and ginseng
Number is identical with embodiment two to one of 12.
Embodiment 14：Present embodiment is from step 7 unlike embodiment two to one of 13
15~30min of sterilization processing at a temperature of 100~121 DEG C.Other steps and parameter and embodiment two to 13 it
One is identical.
Embodiment 15：Present embodiment and step 7 institute unlike embodiment two to one of 13
The sterilization processing stated is that ultra high temperature short time sterilization is carried out in tubing heat exchanger, and temperature control is at 130~142 DEG C, the time 2
~8s, it is cooled to normal temperature and carries out sterile filling afterwards.Other steps and parameter are identical with embodiment two to one of 13.
Embodiment one：The present embodiment sorrow escape grass seasoning drink preparation method follow these steps to realize：
First, pick out sorrow escape blade of grass, after impurity elimination using pulverizer carry out pulverization process, cross 60 mesh sieve carry out screening receipts
Collection obtain sorrow escape grass meal end；
2nd, being escaped according to sorrow, grass meal is last and the mass ratio of purified water is 1:25 sorrows for obtaining step 1 escape grass meal end with purifying
Water mixes, and obtains sorrow and escapes the careless aqueous solution, and then addition accounts for sorrow and escaped the beta-schardinger dextrin of careless aqueous solution weight 0.1%, in 80 DEG C of temperature
The lower extraction 40min of degree, is filtered using 100 eye mesh screens, after filtering with 4000rpm centrifugation processing 20min collect from
Heart clear liquid, obtains water extract liquid, and centrifugal sediment may be recovered；
3rd, the pH that the water extract liquid that HCl regulation and control step 2 obtains is added dropwise is 6, and then addition accounts for water extract liquid weight
0.05% papain carries out enzymolysis processing 2h, obtains the clear liquid after enzymolysis processing；
4th, 5 times of purified water dilutions are added into the clear liquid after enzymolysis processing, regulation system pH is 6, is subsequently placed in temporary storage tank
In store for future use to obtain pretreatment mother liquor；
5th, to pretreatment mother liquor addition account for the vitamin C of pretreatment mother liquor weight 0.1%, 0.1% citric acid and
0.05% calgon, obtains seasoning liquid；0.01% flavoring apple essence is added according to flavor.
6th, it is 70 DEG C in temperature, pressure carries out homogenization twice under conditions of being 20MPa to seasoning liquid, obtains homogeneous
Seasoning liquid afterwards；
7th, the seasoning liquid after homogeneous is filled into vial, sterilization processing 30min, obtains sorrow at a temperature of 100 DEG C
Grass of escaping seasons drink.
Sorrow manufactured in the present embodiment careless water-soluble extractive of escaping is placed 9 months at 25 DEG C of room temperature, then observes product
State, and ask 15 experienced professional and technical personnel to form evaluation group, with reference to the subjective appreciation method of table 1, to product
Organoleptic indicator is scored.Using 15 points of point systems processed, the weighted value of each index see the table below, by the way that the comprehensive of product is calculated
Acceptability is closed, its value shows that more greatly the organoleptic quality of product is better；As a result present embodiment prepare sorrow escape grass seasoning drink
Sensory evaluation scores be 14.7.Corresponding sorrow three kinds of main active contents contained in grass seasoning drink of escaping are as shown in table 2.
The sorrow of table 1 is escaped careless water-soluble extractive subjective appreciation
Table 2
| Project | Content (per 100g products) |
| Aldehydes matter | 1.332mg |
| Terpene substances | 3.130mg |
| Sterols material | 0.220mg |
Claims (10)
- The grass seasoning drink 1. sorrow is escaped, it is characterised in that the sorrow escapes the careless raw material composition for seasoning drink by mass percentage by 0.16% ~4% sorrow escape grass, account for sorrow escape herbaceous stem amount 0.5%~1.5% embedding medium, account for sorrow and escape the 2.5%~5% of herbaceous stem amount Enzyme, 0.02%~0.1% vitamin C, 0.02%~0.1% citric acid, 0.02%~0.1% stabilizer, 0.002% ~0.01% flavor substance and the water composition of surplus；Wherein described embedding medium is beta-schardinger dextrin, and enzyme is protease, pectin One or several kinds of mixtures in enzyme, tannase；Flavor substance is essence.
- The preparation method of grass seasoning drink 2. sorrow is escaped, it is characterised in that be to follow these steps to realize：First, pick out that sorrow escapes blade of grass or sorrow is escaped grass blade, pulverization process is carried out using pulverizer after impurity elimination, sieving collection obtains sorrow Grass meal of escaping is last；2nd, the sorrow for obtaining step 1 grass meal end of escaping mixes with purified water, obtains sorrow and escapes the careless aqueous solution, then adds accounting for sorrow and escape grass Aqueous solution 0.02%wt~0.1%wt beta-schardinger dextrin, 20~60min is extracted at a temperature of 50~80 DEG C, is carried out after filtering Centrifugal treating collects centrifugal clear liquid, obtains water extract liquid；3rd, the pH that acid-base modifier regulates and controls the water extract liquid that step 2 obtains is used then to add for 5~7 and account for water extraction thing liquid The enzyme of body weight 0.02%~0.1% carries out enzymolysis processing, obtains the clear liquid after enzymolysis processing；4th, purified water dilution is added into the clear liquid after enzymolysis processing, using the side of addition acid regulator or alkaline conditioner Formula, regulation system pH are 5~7, are subsequently placed in storage in temporary storage tank and obtain pre-processing mother liquor；5th, the vitamin C of pretreatment mother liquor weight 0.02%~0.1%, 0.02%~0.1% are accounted for pretreatment mother liquor addition Citric acid and 0.02%~0.1% calgon, obtain seasoning liquid；6th, it is 60~80 DEG C in temperature, pressure carries out homogenization under conditions of being 15~23MPa to seasoning liquid, obtains homogeneous Seasoning liquid afterwards；7th, the seasoning liquid after homogeneous is filled into vial, and carries out sterilization processing, obtain sorrow escape grass seasoning drink；Enzyme wherein described in step 3 is protease, one or several kinds of mixtures in pectase, tannase.
- The preparation method of grass seasoning drink 3. sorrow according to claim 2 is escaped, it is characterised in that the sorrow described in step 1 is escaped The sub leaf powder for after fresh leaf, dried leaf or crushing of blade of grass, described sorrow escape grass blade as the stem after fresh stem, dry stem or crushing Powder.
- The preparation method of grass seasoning drink 4. sorrow according to claim 2 is escaped, it is characterised in that step 2 is escaped grass meal by sorrow The mass ratio of end and purified water is 1:10~1:50 escape sorrow, and grass meal is last to be mixed with purified water.
- The preparation method of grass seasoning drink 5. sorrow according to claim 2 is escaped, it is characterised in that the albumen described in step 3 Enzyme is papain or bromelain.
- The preparation method of grass seasoning drink 6. sorrow according to claim 2 is escaped, it is characterised in that step 4 is 1 by volume : 2.5~12.5 add purified water dilution into the clear liquid after enzymolysis processing.
- 7. sorrow according to claim 2 escape grass seasoning drink preparation method, it is characterised in that step 5 add account for it is pre- The essence of mother liquor weight 0.002%~0.01% is handled, described essence is natural essence or compound essence.
- The preparation method of grass seasoning drink 8. sorrow according to claim 2 is escaped, it is characterised in that step 6 is 60 in temperature ~80 DEG C, pressure carries out homogenization 2~3 times under conditions of being 15~23MPa to seasoning liquid.
- The preparation method of grass seasoning drink 9. sorrow according to claim 2 is escaped, it is characterised in that step 7 be 100~ 15~30min of sterilization processing at a temperature of 121 DEG C.
- The preparation method of grass seasoning drink 10. sorrow according to claim 2 is escaped, it is characterised in that the sterilization described in step 7 Processing is that ultra high temperature short time sterilization is carried out in tubing heat exchanger, and for temperature control at 130~142 DEG C, the time is 2~8s, cold But sterile filling is carried out afterwards to normal temperature.
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| CN110839725A (en) * | 2019-12-28 | 2020-02-28 | 许昌学院 | Clinacanthus nutans functional tea beverage formula and preparation method |
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