CN106387551A - Ginseng flower bud and raspberry composite beverage and preparation technology thereof - Google Patents
Ginseng flower bud and raspberry composite beverage and preparation technology thereof Download PDFInfo
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- CN106387551A CN106387551A CN201610825754.XA CN201610825754A CN106387551A CN 106387551 A CN106387551 A CN 106387551A CN 201610825754 A CN201610825754 A CN 201610825754A CN 106387551 A CN106387551 A CN 106387551A
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- flower bud
- ginseng flower
- raspberry
- composite beverage
- juice
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- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 79
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 79
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 79
- 235000013361 beverage Nutrition 0.000 title claims abstract description 42
- 239000002131 composite material Substances 0.000 title claims abstract description 40
- 235000011034 Rubus glaucus Nutrition 0.000 title claims abstract description 39
- 235000009122 Rubus idaeus Nutrition 0.000 title claims abstract description 39
- 240000007651 Rubus glaucus Species 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 238000005516 engineering process Methods 0.000 title claims abstract description 25
- 244000131316 Panax pseudoginseng Species 0.000 title 1
- 241000208340 Araliaceae Species 0.000 claims abstract description 78
- 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 45
- 235000013995 raspberry juice Nutrition 0.000 claims abstract description 28
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 229940013618 stevioside Drugs 0.000 claims abstract description 17
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000019202 steviosides Nutrition 0.000 claims abstract description 17
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 13
- 239000001814 pectin Substances 0.000 claims abstract description 10
- 235000010987 pectin Nutrition 0.000 claims abstract description 10
- 229920001277 pectin Polymers 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000007872 degassing Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 14
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 13
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 13
- 235000010350 erythorbic acid Nutrition 0.000 claims description 13
- 239000011734 sodium Substances 0.000 claims description 13
- 229910052708 sodium Inorganic materials 0.000 claims description 13
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000000967 suction filtration Methods 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- 244000235659 Rubus idaeus Species 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 235000001014 amino acid Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 230000000295 complement effect Effects 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000011083 sodium citrates Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 229930182494 ginsenoside Natural products 0.000 abstract description 2
- 229940089161 ginsenoside Drugs 0.000 abstract description 2
- 235000021013 raspberries Nutrition 0.000 abstract 2
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- 235000015424 sodium Nutrition 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 150000001875 compounds Chemical class 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 238000000605 extraction Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- NFZYDZXHKFHPGA-UHFFFAOYSA-N 17alpha-hydroxygofruside Natural products C12CC(C)(C)CCC2(C(=O)OC2C(C(O)C(O)C(CO)O2)O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OC(C(O)=O)C(O)C(O)C1OC1OC(CO)C(O)C(O)C1O NFZYDZXHKFHPGA-UHFFFAOYSA-N 0.000 description 1
- 206010002660 Anoxia Diseases 0.000 description 1
- 241000976983 Anoxia Species 0.000 description 1
- NFZYDZXHKFHPGA-QQHDHSITSA-N Chikusetsusaponin-V Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@H]1O[C@H]1CC[C@]2(C)[C@H]3CC=C4[C@@]([C@@]3(CC[C@H]2C1(C)C)C)(C)CC[C@]1(CCC(C[C@H]14)(C)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)C(O)=O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O NFZYDZXHKFHPGA-QQHDHSITSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 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 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 230000007953 anoxia Effects 0.000 description 1
- 230000000703 anti-shock Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 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 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- -1 hydroxyl radical free radical Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000422 nocturnal effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000001228 trophic effect 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
- A23L2/02—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
- A23L2/52—Adding ingredients
-
- 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)
- 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)
Abstract
The invention provides a ginseng flower bud and raspberry composite beverage and a preparation technology thereof. According to the ginseng flower bud and raspberry composite beverage and the preparation technology thereof, ginseng flower buds and raspberries are used as raw materials, and the preparation technology comprises the following steps of separately treating the ginseng flower buds and the raspberries so as to prepare a ginseng flower bud extract and raspberry juice; and then adding granulated sugar, stevioside, D-sodium erythorbate, pectin, citric acid and sodium citrate so as to prepare the ginseng flower bud and raspberry composite beverage. The ginseng flower bud extract and the raspberry juice are reasonably allocated, so that the ginseng flower bud and raspberry composite beverage can provide multiplex vitamins, amino acids and trace elements, which are required by human bodies, and particularly provides rich VC and an appropriate amount of ginsenoside; and therefore, the ginseng flower bud and raspberry composite beverage can realize mutual complement, can realize complementary nutrients, and can improve the immunity of organisms. The ginseng flower bud and raspberry composite beverage conforms to mass taste, is moderate in sour and sweet degrees, and is a novel composite beverage. Daily nutrient supply and food health-care requirements of people can be met, and besides, special crowds of diabetics, people suffering from adiposis and the like can also drink the ginseng flower bud and raspberry composite beverage safely.
Description
Technical field
The invention belongs to beverage drink field, it is related to a kind of ginseng flower bud raspberry composite beverage and its preparation technology.
Background technology
Wild fruits are increasingly paid close attention to by domestic and international food, health products industry at present.They are pure natural
Pollution-free food, and rich in abundant trophic factors, several amino acids, vitamin etc..With the research of people, more function quilts
Excavate, meet the life idea of health of people.
Ginseng flower bud and raspberry are the health-care efficacy with uniqueness and nutritive value.
Ginseng flower bud warm in nature and, sweet and slightly bitter taste, nutritive value be higher than ginseng.It exceedes ginseng 5 rich in total saponin content
More than times.Ginseng flower bud is practically free of the GINSENOSIDE R0 easily making one to get angry.Exclusive human body is resisted in ginseng flower bud
Fatigue, the Rm7cd of anti-aging, higher more than 10 times than ginseng, the synthesis of DNA, RNA can be effectively facilitated, adjust body endocrine, right
Human body has comprehensive health-care effect.Ginseng flower bud contains the unexistent several unique component of ginseng, wherein ginseng flower bud 9 peptide and people
Ginseng bud 11 peptide belongs to small-molecular peptides, can be absorbed by human body 100%, become correction peptide, can quickly and accurately identify people
Various cAMP-cGMP balance in body cell, makes human body keep fit state.Ginseng flower bud extraction ginseng flower bud saponin(e has
Increase effect and the Antishock function of liver oxidation resistance, there is security, remove hydroxyl radical free radical, nontoxicity and no teratogenesis
Effect.Ginseng flower bud can be cured the disease as medicine, can be had much market and dived with health care as health products with health as food
Power.
Raspberry also known as raspberry, the tender succulence of fruit, unique flavor is described as " gold fruit ".《Compendium of Materia Medica》Record,
Raspberry " smell is sweet, flat, nontoxic, have the effect of supplementing the kidney to control the nocturnal, mend tripe improving eyesight ".Containing nutrient content needed by human, mainly contain people
Glucose and fructose, organic acid, mineral matter and trace element etc. that the necessary 8 kinds of amino acid of body, human body easily absorb.
Content of the invention
It is contemplated that at least solving one of technical problem in correlation technique to a certain extent.For this reason, the present invention
One purpose is to propose a kind of ginseng flower bud raspberry composite beverage, and this beverage vessel is improved immunity of organisms, can anti-oxidant,
Anti-aging, effect of anti anoxia, are that one kind meets popular taste, sour-sweet moderate NEW TYPE OF COMPOSITE beverage.
In one aspect of the invention, the present invention proposes a kind of ginseng flower bud raspberry composite beverage, with ginseng flower bud and
Raspberry is raw material, respectively it is processed, obtains ginseng flower bud extract and raspberry juice, then it is different to add granulated sugar, stevioside, D-
Sodium ascorbate, pectin, citric acid and sodium citrate, prepared composite beverage.
The formula of composite beverage of the present invention is：Ginseng flower bud extract 5 ~ 25%, raspberry juice 10 ~ 44%, granulated sugar 1-
10%, stevioside 0.01% ~ 0.2%, D-araboascorbic acid sodium 1 ~ 10%, pectin 0 ~ 1%, citric acid 0 ~ 0.02%, sodium citrate 0 ~
0.02%.
Further object is that proposing a kind of preparation technology of ginseng flower bud raspberry composite beverage, this technique
Simple and convenient.
In one aspect of the invention, the present invention proposes a kind of preparation technology of ginseng flower bud raspberry composite beverage, bag
Include following steps：
（1）The preparation of raspberry juice
Pretreatment of raw material：Take the raspberry that -20 DEG C of cold storage preserve, and remove impurity, clean after removing base of fruit.
Squeeze the juice：Raspberry juice is squeezed using compact juicer, colloid mill is pulled an oar.
Coarse filtration：Filtered with Suction filtration device.
Clarification：After the natural subsidence 12 ~ 48h in 5 ~ 15 DEG C of refrigerators of the filtrate after suction filtration, it is placed in 4000 ~ 8000r/min
Centrifugation 5 ~ 30min.
（2）The preparation of ginseng flower bud extract
Feedstock treating：From cleaned clean after ginseng flower bud, with the 65% of 3 times of weight（Volume fraction）Edible ethanol solution
Soak 2h, then soak 2 ~ 2.5h with the pure water of 7 times amount again, merge soak, give over to standby.
Uniform filtration：The refrigeration of ginseng flower bud extract is cooled to 2 ~ 4 DEG C, again with 100 ~ 300 mesh screen after 72h.
Stay extract standby to make.
（3）Allotment：By the ginseng flower bud preparing extract and raspberry juice and white granulated sugar, stevioside, D-araboascorbic acid
Sodium, pectin, citric acid and sodium citrate mix in proportion.
（4）Mix and homogeneous：After uniform for mixed material stirring, it is centrifuged 5 ~ 30min, after discarding precipitation, will mix
Carry out homogeneous in material addition high pressure homogenizer.
（5）Degassing：Feed liquid after homogeneous is used immediately stainless-steel vacuum degasser in 0.07 ~ 0.08MPa, feed temperature exists
It is de-gassed at 40 DEG C ~ 45 DEG C, to avoid the oxidation of vitamin in product, pigment, fragrance, improve product quality.
（6）Sterilizing：Feed liquid after degassing sterilizes 20 ~ 30min under the conditions of 80 DEG C ~ 90 DEG C.
（7）Filling：Canned temperature is 75 DEG C ~ 78 DEG C, canned rear sealing in time.
In addition, ginseng flower bud raspberry composite beverage according to the above embodiment of the present invention, can also have and add as follows
Technical characteristic：
In some embodiments of the invention, step（4）Described in mixing in, 4000 ~ 8000r/min.
In some embodiments of the invention, step（4）Described in homogeneous in, homogenizing temperature be 50 DEG C ~ 55 DEG C, work
Pressure is 25 ~ 100Mpa.
In some embodiments of the invention, step（5）Described in degassing in, degassing time be 15 ~ 20min.
The additional aspect of the present invention and advantage will be set forth in part in the description, and partly will become from the following description
Obtain substantially, or recognized by the practice of the present invention.
The present invention has the advantages and positive effects that：
The present invention is by ginseng flower bud extract and juice of raspberry through rational allocation, it is possible to provide to the multivitamin of needed by human body,
Amino acid and trace element, particularly provide abundant VC and appropriate ginsenoside.Thus reach complement each other, nutrition complement
A can improve immunity of organisms, meet popular taste, sour-sweet moderate NEW TYPE OF COMPOSITE beverage.Both people had been met daily
Nutrient, the demand of health care of food, the special population such as diabetes patient, adiposis patient can also be safe to use simultaneously.
Specific embodiment
Below in conjunction with specific embodiment, technical scheme is clearly and completely described it is clear that described
Embodiment be a part of embodiment of the present invention, rather than whole embodiment.Based on the embodiment in the present invention, this area is general
The every other embodiment that logical technical staff is obtained under the premise of not making creative work, broadly falls into present invention protection
Scope.
Embodiment
In one aspect of the invention, the present invention proposes a kind of ginseng flower bud raspberry composite beverage and its preparation technology.
Below a kind of ginseng flower bud raspberry composite beverage and its preparation technology of the embodiment of the present invention is described in detail.
Embodiment 1：A kind of preparation technology of ginseng flower bud raspberry composite beverage, comprises the following steps that：
（1）The preparation of raspberry juice
Pretreatment of raw material：Take the raspberry that -20 DEG C of cold storage preserve, remove impurity, clean after removing base of fruit.
Squeeze the juice：Raspberry juice is squeezed using compact juicer, colloid mill is pulled an oar.
Coarse filtration：Filtered with Suction filtration device.
Clarification：After natural subsidence 12h in 5 DEG C of refrigerators of the filtrate after suction filtration, it is placed in 4000r/min centrifugation 5min.
（2）The preparation of ginseng flower bud extract
Feedstock treating：From cleaned clean after ginseng flower bud, with the 65% of 3 times of weight（Volume fraction）Edible ethanol solution
Soak 2h, then soak 2h with the pure water of 7 times amount again, merge soak, give over to standby.
Uniform filtration：The refrigeration of ginseng flower bud extract is cooled to 4 DEG C, after 72h, then uses 200 mesh screen, stay extraction
Liquid is standby to make.
（3）Allotment：By the ginseng flower bud preparing extract and raspberry juice and white granulated sugar, stevioside and other flavor enhancements by
Following ratio mixing；Wherein；Ginseng flower bud extract 5%, raspberry juice 10%, granulated sugar 1%, stevioside 0.01%, D-araboascorbic acid
Sodium 1%, pectin 0.5%, citric acid 0.01%.
（4）Mix and homogeneous：Mixed material stirring is uniformly centrifuged 5min after 4000r/min, after discarding precipitation,
Mixed material is added in high pressure homogenizer and carries out homogeneous, homogenizing temperature is 50 DEG C, operating pressure is 25MPa.
（5）Degassing：Feed liquid after homogeneous is used immediately stainless-steel vacuum degasser in 0.07MPa, feed temperature is at 45 DEG C
Under be de-gassed, degassing time is 20min, to avoid the oxidation of vitamin in product, pigment, fragrance, improves product quality.
（6）Sterilizing：Feed liquid after degassing sterilizes 30min under the conditions of 80 DEG C.
（7）Filling：Canned temperature is 75 DEG C, canned rear sealing in time.
Embodiment 2：A kind of preparation technology of ginseng flower bud raspberry composite beverage, comprises the following steps that：
（1）The preparation of raspberry juice
Pretreatment of raw material：Take the raspberry that -20 DEG C of cold storage preserve, remove impurity, clean after removing base of fruit.
Squeeze the juice：Raspberry juice is squeezed using compact juicer, colloid mill is pulled an oar.
Coarse filtration：Filtered with Suction filtration device.
Clarification：After natural subsidence 12h in 5 DEG C of refrigerators of the filtrate after suction filtration, it is placed in 4000r/min centrifugation 5min.
（2）The preparation of ginseng flower bud extract
Feedstock treating：From cleaned clean after ginseng flower bud, with the 65% of 3 times of weight（Volume fraction）Edible ethanol solution
Soak 2h, then soak 2h with the pure water of 7 times amount again, merge soak, give over to standby.
Uniform filtration：The refrigeration of ginseng flower bud extract is cooled to 4 DEG C, uses 300 mesh screen again after 72h, stay extraction
Liquid is standby to make.
（3）Allotment：By the ginseng flower bud preparing extract and raspberry juice and white granulated sugar, stevioside and other flavor enhancements by
Following ratio mixing；Wherein；Ginseng flower bud extract 25%, raspberry juice 40%, granulated sugar 10%, stevioside 0.1%, D-araboascorbic acid
Sodium 2%, pectin 1%, citric acid 0.02%.
（4）Mix and homogeneous：Mixed material stirring is uniformly centrifuged 5min after 4000r/min, after discarding precipitation, will mix
Carry out homogeneous, homogenizing temperature is 50 DEG C, operating pressure is 25MPa in compound material addition high pressure homogenizer.
（5）Degassing：Feed liquid after homogeneous is used immediately stainless-steel vacuum degasser in 0.07MPa, feed temperature is at 45 DEG C
Under be de-gassed, degassing time is 20min, to avoid the oxidation of vitamin in product, pigment, fragrance, improves product quality.
（6）Sterilizing：Feed liquid after degassing sterilizes 30min under the conditions of 80 DEG C.
（7）Filling：Canned temperature is 75 DEG C, canned rear sealing in time.
Embodiment 3：
Identical with the preparation technology of embodiment 1, its difference is, the formula of composite beverage is different；Wherein implement 3 compound drink
Material formula be：Ginseng flower bud extract 15%, raspberry juice 20%, granulated sugar 5 %, stevioside 0.15%, D-araboascorbic acid sodium 6%,
Pectin 1%, citric acid 0.01%, sodium citrate 0.01%.
Embodiment 4：
Identical with the preparation technology of embodiment 1, its difference is, the formula of composite beverage is different；Wherein implement 4 compound drink
Material formula be：Ginseng flower bud extract 20%, raspberry juice 35%, granulated sugar 6%, stevioside 0.1%, D-araboascorbic acid sodium 6%, really
Glue 0.3%, citric acid 0.01%, sodium citrate 0.01%.
Embodiment 5：
Identical with the preparation technology of embodiment 1, its difference is, the formula of composite beverage is different；Wherein implement 5 compound drink
Material formula be：Ginseng flower bud extract 10%, raspberry juice 30%, granulated sugar 5%, stevioside 0.06%, D-araboascorbic acid sodium 5%, really
Glue 0.5%, citric acid 0.02%, sodium citrate 0.01%.
Embodiment 6：
Identical with the preparation technology of embodiment 2, its difference is, the formula of composite beverage is different；Wherein implement 6 compound drink
Material formula be：Ginseng flower bud extract 15%, raspberry juice 20%, granulated sugar 5 %, stevioside 0.15%, D-araboascorbic acid sodium 6%,
Pectin 0.8%, citric acid 0.01%, sodium citrate 0.01%.
Embodiment 7：
Identical with the preparation technology of embodiment 2, its difference is, the formula of composite beverage is different；Wherein implement 7 compound drink
Material formula be：Ginseng flower bud extract 20%, raspberry juice 35%, granulated sugar 6%, stevioside 0.1%, D-araboascorbic acid sodium 6%, really
Glue 0.6%, citric acid 0.015%, sodium citrate 0.01%.
Embodiment 8：
Identical with the preparation technology of embodiment 2, its difference is, the formula of composite beverage is different；Wherein implement 8 compound drink
Material formula be：Ginseng flower bud extract 10%, raspberry juice 30%, granulated sugar 5%, stevioside 0.08%, D-araboascorbic acid sodium 5%, really
Glue 0.5%, citric acid 0.01%, sodium citrate 0.015%.
Finally it should be noted that：Various embodiments above only in order to technical scheme to be described, is not intended to limit；To the greatest extent
Pipe has been described in detail to the present invention with reference to foregoing embodiments, it will be understood by those within the art that：Its according to
So the technical scheme described in foregoing embodiments can be modified, or wherein some or all of technical characteristic is entered
Row equivalent；And these modifications or replacement, do not make the essence of appropriate technical solution depart from various embodiments of the present invention technology
The scope of scheme.
Claims (8)
1. a kind of ginseng flower bud raspberry composite beverage is it is characterised in that with ginseng flower bud and raspberry as raw material, carry out to it respectively
Process, obtain ginseng flower bud extract and raspberry juice, then add granulated sugar, stevioside, D-araboascorbic acid sodium, pectin, citric acid
And sodium citrate, prepared composite beverage.
2. a kind of ginseng flower bud raspberry composite beverage according to claim 1 is it is characterised in that the joining of described composite beverage
Fang Wei：Ginseng flower bud extract 5 ~ 25%, raspberry juice 10 ~ 44%, granulated sugar 1-10%, stevioside 0.01% ~ 0.2%, D-araboascorbic acid
Sodium 1 ~ 10%, pectin 0 ~ 1%, citric acid 0 ~ 0.02%, sodium citrate 0 ~ 0.02%.
3. a kind of technique preparing ginseng flower bud raspberry composite beverage described in claim 1 or 2 is it is characterised in that include following
Step：
（1）The preparation of raspberry juice
Raspberry through pretreatment of raw material, squeeze the juice, coarse filtration and clarification, obtain raspberry juice；
（2）The preparation of ginseng flower bud extract
Ginseng flower bud, through Feedstock treating and uniform filtration, obtains ginseng flower bud extract；
（3）Allotment：By the ginseng flower bud preparing extract and raspberry juice and white granulated sugar, stevioside, D-araboascorbic acid sodium, really
Glue, citric acid and sodium citrate mix in proportion；
（4）Mix and homogeneous：After uniform for mixed material stirring, it is centrifuged 5 ~ 30min, after discarding precipitation, by mixed material
Add in high pressure homogenizer and carry out homogeneous；
（5）Degassing：Feed liquid after homogeneous is used immediately stainless-steel vacuum degasser in 0.07 ~ 0.08MPa, feed temperature is at 40 DEG C
It is de-gassed at ~ 45 DEG C；
（6）Sterilizing：Feed liquid after degassing sterilizes 20 ~ 30min under the conditions of 80 DEG C ~ 90 DEG C；
（7）Filling：Canned temperature is 75 DEG C ~ 78 DEG C, canned rear sealing in time.
4. a kind of preparation technology of ginseng flower bud raspberry composite beverage according to claim 3 is it is characterised in that step
（1）The preparation of described raspberry juice, comprises the following steps that described：
Pretreatment of raw material：Take the raspberry that -20 DEG C of cold storage preserve, and remove impurity, clean after removing base of fruit；
Squeeze the juice：Raspberry juice is squeezed using compact juicer, colloid mill is pulled an oar；
Coarse filtration：Filtered with Suction filtration device;
Clarification：After the natural subsidence 12 ~ 48h in 5 ~ 15 DEG C of refrigerators of the filtrate after suction filtration, it is placed in 4000 ~ 8000r/min centrifugation 5
~30min.
5. a kind of preparation technology of ginseng flower bud raspberry composite beverage according to claim 3 is it is characterised in that step
（2）The preparation of described ginseng flower bud extract, comprises the following steps that described：
Feedstock treating：From cleaned clean after ginseng flower bud, with the 65% of 3 times of weight（Volume fraction）Edible ethanol solution
Soak 2h, then soak 2 ~ 2.5h with the pure water of 7 times amount again, merge soak, give over to standby；
Uniform filtration：The refrigeration of ginseng flower bud extract is cooled to 2 ~ 4 DEG C, again with 100 ~ 300 mesh screen after 72h；
Stay extract standby to make.
6. a kind of preparation technology of ginseng flower bud raspberry composite beverage according to claim 3 is it is characterised in that step
（4）Described in mixing in, 4000 ~ 8000r/min.
7. a kind of preparation technology of ginseng flower bud raspberry composite beverage according to claim 3 is it is characterised in that step
（4）Described in homogeneous in, homogenizing temperature be 50 DEG C ~ 55 DEG C, operating pressure be 25 ~ 100Mpa.
8. a kind of preparation technology of ginseng flower bud raspberry composite beverage according to claim 3 is it is characterised in that step
（5）Described in degassing in, degassing time be 15 ~ 20min.
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Application publication date: 20170215 |