CN106306941A - Fermented holboellia latifolia and goldenberry compound beverage and preparation process thereof - Google Patents
Fermented holboellia latifolia and goldenberry compound beverage and preparation process thereof Download PDFInfo
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- CN106306941A CN106306941A CN201610686906.2A CN201610686906A CN106306941A CN 106306941 A CN106306941 A CN 106306941A CN 201610686906 A CN201610686906 A CN 201610686906A CN 106306941 A CN106306941 A CN 106306941A
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- parts
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- gold bead
- fructus akebiae
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 150000001875 compounds Chemical class 0.000 title claims abstract description 8
- 240000006760 Holboellia latifolia Species 0.000 title abstract 4
- 235000014565 Holboellia latifolia Nutrition 0.000 title abstract 4
- 244000064622 Physalis edulis Species 0.000 title abstract 4
- 235000001982 Physalis edulis Nutrition 0.000 title abstract 4
- 239000002131 composite material Substances 0.000 claims abstract description 32
- 235000016709 nutrition Nutrition 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 239000003381 stabilizer Substances 0.000 claims abstract description 9
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 8
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 8
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 8
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 8
- 239000011324 bead Substances 0.000 claims description 28
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 28
- 239000010931 gold Substances 0.000 claims description 28
- 229910052737 gold Inorganic materials 0.000 claims description 28
- 239000009526 Fructus Akebiae Substances 0.000 claims description 24
- 210000000582 semen Anatomy 0.000 claims description 17
- 239000000243 solution Substances 0.000 claims description 16
- 238000004537 pulping Methods 0.000 claims description 12
- 230000000694 effects Effects 0.000 claims description 9
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000005498 polishing Methods 0.000 claims description 8
- 239000003643 water by type Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
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- 239000000811 xylitol Substances 0.000 claims description 4
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000000605 aspartame Substances 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 229940109275 cyclamate Drugs 0.000 claims description 3
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
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- 229960002154 guar gum Drugs 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
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- 229920001277 pectin Polymers 0.000 claims description 3
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- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
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- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 2
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- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 244000018633 Prunus armeniaca Species 0.000 abstract description 3
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000013312 flour Nutrition 0.000 abstract 2
- 240000006432 Carica papaya Species 0.000 abstract 1
- 235000009467 Carica papaya Nutrition 0.000 abstract 1
- 208000035240 Disease Resistance Diseases 0.000 abstract 1
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 1
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- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
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- 235000020238 sunflower seed Nutrition 0.000 abstract 1
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- 235000021017 pears Nutrition 0.000 description 5
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- 206010011224 Cough Diseases 0.000 description 1
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- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
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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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a fermented holboellia latifolia and goldenberry compound beverage which is prepared from the following raw materials: holboellia latifolia, goldenberry, pearl barley, apricot, papaya juice, cabbage juice, nutrient solution, warm water, a sweetening agent, a stabilizer, sunflower seed oil and yam flour. The preparation process comprises the following steps: (1) preparing composite fruit pulp for later use; (2) preparing fermented composite fruit pulp; (3) preparing composite pulp; (4) preparing a nutrient solution; and (5) uniformly mixing the fermented composite fruit pulp, the composite pulp, the nutrient solution and other residual raw materials, filtering to remove residues, sterilizing, and packaging to obtain the finished product. According to the invention, the nutritional ingredients such as holboellia latifolia and goldenberry are introduced into the compound beverage, and the beneficial health components such as apricot, yam flour and American ginseng are added, so that the compound beverage is rich in taste and capable of improving the disease resistance of the body and has a high nutritive value and economic value and wide market prospects.
Description
Technical field
The invention belongs to field of health care food, be specifically related to a kind of fermented type Fructus Akebiae gold bead composite beverage and preparation thereof
Technique.
Background technology
China of gold bead system Lee senior agronomist should be virtuous under the Chinese Academy of Agricultural Sciences famous fruit tree expert instructs, and utilizes the western Xiao in Henan
The wild SHANGUO of mountain forest kind more than 100, goes through the test of 14 years cross-graftings, selects the excellent a kind of guarantor eliminating bad, domestication expanding propagation, cultivating
Strong type red pear new varieties, are a kind of delicious highly nourishing health care fruit.Gold bead is a kind of rare red pear strain.Its color and luster is red
Gold, like Fructus anacardii again like goose ovum.Gold bead pears meat is fine and smooth, is of high nutritive value, and according to surveying and determination, in sarcocarp, soluble solid content is high
Reach 17.6%, occupy first of many pears.This pears fast growing, plants the first year, and next year, result, broke the normal of " Fructus Persicae three Fructus Pruni four pears 5 years "
Rule.General single fruit weight about 150 grams, maximum reaches more than 350 grams.Gold bead pears pole storage tolerance and transport, at 0 15 DEG C after gathering
Under the conditions of can preserve 5 months, keep matter constant, peel has stronger toughness, easily transports for long-distance.The crisp succulence of its fruit, acid
Comfortable mouth, local flavor is sweet and refreshing strong, extremely unique, and its pleasant impression contains beautiful and unusual clear of the multiple wild SHANGUO such as Prunus armeniaca L.var.ansu Maxim., Yu Li
Perfume (or spice), and there is the health-care effecies such as significant nourishing the lung to arrest cough, nourishing face and eliminating toxin, vessel softening, nourishing the brain and improving intelligence, slow down aging.
Due to life style, the change of dietary habit, and the aggravation of environmental pollution, human body, modern occurs that function is moved back
Change, simultaneously people subject society, work, each side pressure such as life, life and health of overdrawing, health is in " subhealth state " shape
, easily there is the situations such as fatigue, insomnia, appetite is bad, the generation of these abnormalities, is mostly due under body immunity in state
Fall causes.Along with the continuous reinforcement of people's health care consciousness, the composite beverage product with health-care effect will be increasingly becoming processing master
Artificial deliviery product.Improving the production technology of current beverage, exploitation is suitable for the composite beverage that most people is edible so that it is mouthfeel is more
Horn of plenty, while supplementary needed by human body nutrient substance, also has the effects such as strengthening QI of middle-JIAO, strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence, with
Strengthen body immunity, promote healthy, will have preferable Social benefit and economic benefit.
Summary of the invention
It is an object of the invention to provide a kind of fermented type Fructus Akebiae gold bead composite beverage and preparation technology, its local flavor
Uniqueness, while supplementary needed by human body nutrient substance, moreover it is possible to strengthens body immunity, has strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence etc.
Effect.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
One fermented type Fructus Akebiae gold bead composite beverage of the present invention, is made up of the raw material of following weight portion:
Fructus Akebiae 30～50 parts, gold bead 30～50 parts, Semen Coicis 3～8 parts, Semen Armeniacae Amarum 3～8 parts, Sucus Chaenomelis 2～5 parts, Chinese cabbage
Juice 2～5 parts, nutritional solution 8～15 parts, warm water are appropriate, sweeting agent 5～12 parts, stabilizer 2～6 parts, Oleum Helianthi 1～2 parts,
Rhizoma Dioscoreae powder 0.5～2 parts；Described nutritional solution is made up of the raw material of following weight parts: Radix Panacis Quinquefolii 3～8 parts, Flos Rosae Chinensis 2～3 parts,
Radix Glycyrrhizae 1～2 parts, Folium Perillae 1～2 parts, Rosehips 1～3 parts；
The preparation technology of described fermented type Fructus Akebiae gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Fructus Akebiae, gold bead, clean and take meat, burn 5～8 minutes in 90～95 DEG C of hot water,
Add 2～4 times of warm waters make pulping, obtain mixing pulp；
(2), the fermentation activity dry yeast that mass concentration is 0.04% is taken, by the aseptic temperature of 33～38 DEG C sugary 4%～6%
After water activates 20～30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 60～90 hours, must send out
Ferment mixing pulp；
(3), choosing Semen Coicis, Semen Armeniacae Amarum, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Steeping 6～9 hours, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, add Sucus Chaenomelis, cabbage juice and appropriate warm water and exist
In beater, polishing pulping, obtains composite pulp；
(4), Radix Panacis Quinquefolii, Flos Rosae Chinensis, Radix Glycyrrhizae, Folium Perillae, Rosehips are respectively washed after mix, add 8～12 times of warm waters,
Soak at room temperature 5～10 hours, then keep temperature 60～70 DEG C of heating to decoct 2～3 hours, and pulping of polishing obtains nutritional solution；
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilizing
Fill, obtains finished product.
In described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 110～120 DEG C, sterilization time 4～6
Second.
Described sweeting agent is in sucrose, glucose, high fructose syrup, xylitol, cyclamate, saccharin sodium, aspartame
One or more.
Described stabilizer selected from xanthan gum, pectin, sodium carboxymethyl cellulose, guar gum, gelatin, carrageenan, I
One or more in primary glue.
Compared with prior art, the invention have the advantage that
The present invention, by being incorporated in the middle of beverage by the nutritional labeling such as Fructus Akebiae, gold bead, adds Semen Armeniacae Amarum, Rhizoma Dioscoreae simultaneously
The health care beneficiating ingredient such as powder, Radix Panacis Quinquefolii, improves the nutritive value of composite beverage；Its rich in taste, entrance is sour-sweet suitably, has
New and graceful fruital, while supplementary needed by human body nutrient substance, also has the effects such as strengthening QI of middle-JIAO, strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence,
Can improve body resistance against diseases, be highly profitable health；Scientific formula of the present invention, production technology ensures raw material itself as far as possible
Nutrition does not runs off, and has higher nutritive value and economic worth.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A kind of fermented type Fructus Akebiae gold bead composite beverage, is made up of the raw material of following weight portion:
Fructus Akebiae 50 parts, gold bead 50 parts, Semen Coicis 8 parts, 8 parts of Semen Armeniacae Amarum, Sucus Chaenomelis 5 parts, cabbage juice 5 parts, nutritional solution 15 parts,
Warm water is appropriate, sweeting agent 12 parts, stabilizer 6 parts, Oleum Helianthi 2 parts, Rhizoma Dioscoreae powder 2 parts；Described nutritional solution is by following weight
The raw material of part is made: Radix Panacis Quinquefolii 8 parts, Flos Rosae Chinensis 3 parts, 2 parts of Radix Glycyrrhizae, Folium Perillae 2 parts, Rosehips 3 parts；
The preparation technology of described fermented type Fructus Akebiae gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Fructus Akebiae, gold bead, clean and take meat, burn 8 minutes in 90 DEG C of hot water, add 4 times of temperature
Pulping made by boiled water, obtains mixing pulp；
(2), take the fermentation activity dry yeast that mass concentration is 0.04%, live with the aseptic warm water of 33～38 DEG C sugary 4%
After changing 20～30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 90 hours, mixing fruit of must fermenting
Slurry；
(3), choosing Semen Coicis, Semen Armeniacae Amarum, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Steep 9 hours, then steaming and decocting 45 minutes under 100～110 DEG C of steam, add Sucus Chaenomelis, cabbage juice and appropriate warm water at beater
Middle polishing pulping, obtains composite pulp；
(4), Radix Panacis Quinquefolii, Flos Rosae Chinensis, Radix Glycyrrhizae, Folium Perillae, Rosehips are respectively washed after mix, add 8 times of warm waters, room temperature
Soak 5 hours, then keep temperature 60～70 DEG C of heating to decoct 3 hours, pulping of polishing, obtain nutritional solution；
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilizing
Fill, obtains finished product.
In described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 120 DEG C, sterilization time 4 seconds.
Described sweeting agent is selected from one or more in sucrose, glucose, high fructose syrup, xylitol.
Described stabilizer is selected from one or more in xanthan gum, pectin, sodium carboxymethyl cellulose.
Embodiment 2:
A kind of fermented type Fructus Akebiae gold bead composite beverage, is made up of the raw material of following weight portion:
Fructus Akebiae 30 parts, gold bead 30 parts, Semen Coicis 3 parts, 3 parts of Semen Armeniacae Amarum, Sucus Chaenomelis 2 parts, cabbage juice 2 parts, nutritional solution 8 parts,
Warm water is appropriate, sweeting agent 5 parts, stabilizer 2 parts, Oleum Helianthi 1 part, Rhizoma Dioscoreae powder 0.5 part；Described nutritional solution is by following weight
The raw material of part is made: Radix Panacis Quinquefolii 3 parts, Flos Rosae Chinensis 2 parts, 1 part of Radix Glycyrrhizae, Folium Perillae 1 part, Rosehips 1 part；
The preparation technology of described fermented type Fructus Akebiae gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Fructus Akebiae, gold bead, clean and take meat, burn 5 minutes in 95 DEG C of hot water, add 2 times of temperature
Pulping made by boiled water, obtains mixing pulp；
(2), take the fermentation activity dry yeast that mass concentration is 0.04%, live with the aseptic warm water of 33～38 DEG C sugary 6%
After changing 20～30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 60 hours, mixing fruit of must fermenting
Slurry；
(3), choosing Semen Coicis, Semen Armeniacae Amarum, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Steep 6 hours, then steaming and decocting 25 minutes under 100～110 DEG C of steam, add Sucus Chaenomelis, cabbage juice and appropriate warm water at beater
Middle polishing pulping, obtains composite pulp；
(4), Radix Panacis Quinquefolii, Flos Rosae Chinensis, Radix Glycyrrhizae, Folium Perillae, Rosehips are respectively washed after mix, add 12 times of warm waters, often
Warm macerating steeps 10 hours, then keeps temperature 60～70 DEG C of heating to decoct 2 hours, and pulping of polishing obtains nutritional solution；
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilizing
Fill, obtains finished product.
In described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 110 DEG C, sterilization time 6 seconds.
Described sweeting agent is selected from one or more in xylitol, cyclamate, saccharin sodium, aspartame.
Described stabilizer is selected from one or more in guar gum, gelatin, carrageenan, arabic gum.
The embodiment of the present invention, by being incorporated in the middle of composite beverage by the nutritional labeling such as Fructus Akebiae, gold bead, is added simultaneously
Plurality kinds of health care beneficiating ingredient, improves the nutritive value of composite beverage；Its rich in taste, has new and graceful fruital, at supplementary human body
While desired nutritional material, also there is the effects such as strengthening QI of middle-JIAO, strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence, body resistance against diseases can be improved,
Be highly profitable health.
The embodiment above of the present invention all can only be considered the description of the invention and can not limit invention, with this
Any change in implication that bright claims are suitable and scope, is all considered as being included in the scope of claims
In.
Claims (4)
1. a fermented type Fructus Akebiae gold bead composite beverage, it is characterised in that be made up of the raw material of following weight portion:
Fructus Akebiae 30～50 parts, gold bead 30～50 parts, Semen Coicis 3～8 parts, Semen Armeniacae Amarum 3～8 parts, Sucus Chaenomelis 2～5 parts, cabbage juice 2
～5 parts, nutritional solution 8～15 parts, warm water are appropriate, sweeting agent 5～12 parts, stabilizer 2～6 parts, Oleum Helianthi 1～2 parts, Rhizoma Dioscoreae
Powder 0.5～2 parts；Described nutritional solution is made up of the raw material of following weight parts: Radix Panacis Quinquefolii 3～8 parts, Flos Rosae Chinensis 2～3 parts, Radix Glycyrrhizae 1
～2 parts, Folium Perillae 1～2 parts, Rosehips 1～3 parts；
The preparation technology of described fermented type Fructus Akebiae gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Fructus Akebiae, gold bead, clean and take meat, burn 5～8 minutes in 90～95 DEG C of hot water, add 2～
4 times of warm waters make pulping, obtain mixing pulp；
(2), take the fermentation activity dry yeast that mass concentration is 0.04%, live with the aseptic warm water of 33～38 DEG C sugary 4%～6%
After changing 20～30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 60～90 hours, must ferment mixed
Close pulp；
(3), choosing Semen Coicis, Semen Armeniacae Amarum, slow fire is fried to ripe perfume (or spice), soak in the sodium bicarbonate aqueous solution that mass concentration is 0.1% 6～
9 hours, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, add Sucus Chaenomelis, cabbage juice and appropriate warm water in making beating
In machine, polishing pulping, obtains composite pulp；
(4), Radix Panacis Quinquefolii, Flos Rosae Chinensis, Radix Glycyrrhizae, Folium Perillae, Rosehips are respectively washed after mix, add 8～12 times of warm waters, room temperature
Soak 5～10 hours, then keep temperature 60～70 DEG C of heating to decoct 2～3 hours, pulping of polishing, obtain nutritional solution；
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilization filling,
Obtain finished product.
A kind of fermented type Fructus Akebiae gold bead composite beverage the most according to claim 1 and preparation technology thereof, its feature exists
In, in described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 110～120 DEG C, sterilization time 4～6 seconds.
A kind of fermented type Fructus Akebiae gold bead composite beverage the most according to claim 1 and preparation technology thereof, its feature exists
In, described sweeting agent one in sucrose, glucose, high fructose syrup, xylitol, cyclamate, saccharin sodium, aspartame
Or it is two or more.
A kind of fermented type Fructus Akebiae gold bead composite beverage the most according to claim 1 and preparation technology thereof, its feature exists
In, described stabilizer is in xanthan gum, pectin, sodium carboxymethyl cellulose, guar gum, gelatin, carrageenan, arabic gum
One or more.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107594278A (en) * | 2017-09-29 | 2018-01-19 | 武汉华士特工业生物技术开发有限公司 | A kind of Fructus Akebiae compound solid beverage and preparation method thereof |
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| CN104312859A (en) * | 2014-09-25 | 2015-01-28 | 徐九山 | Cherry and tomato composite beverage and preparation method thereof |
| CN104305404A (en) * | 2014-09-25 | 2015-01-28 | 徐九山 | Radix Puerariae health tea beverage and preparation method thereof |
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| CN102058124A (en) * | 2010-12-02 | 2011-05-18 | 李鹏翔 | Okra beverage and preparation method thereof |
| CN102551136A (en) * | 2011-11-15 | 2012-07-11 | 黎秋萍 | Papaya and passion flower beverage |
| CN104222398A (en) * | 2014-09-13 | 2014-12-24 | 合肥瑾翔医药科技有限公司 | Tea beverage powder with function of relieving fatigue and preparation method of tea beverage powder |
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| CN104305404A (en) * | 2014-09-25 | 2015-01-28 | 徐九山 | Radix Puerariae health tea beverage and preparation method thereof |
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| CN107594278A (en) * | 2017-09-29 | 2018-01-19 | 武汉华士特工业生物技术开发有限公司 | A kind of Fructus Akebiae compound solid beverage and preparation method thereof |
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