CN106387556A - Actinidia chinensis juice and preparation method thereof - Google Patents
Actinidia chinensis juice and preparation method thereof Download PDFInfo
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- CN106387556A CN106387556A CN201610898364.5A CN201610898364A CN106387556A CN 106387556 A CN106387556 A CN 106387556A CN 201610898364 A CN201610898364 A CN 201610898364A CN 106387556 A CN106387556 A CN 106387556A
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- rhizoma polygonati
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- fructus actinidiae
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims description 10
- 244000298715 Actinidia chinensis Species 0.000 title abstract description 6
- 235000009434 Actinidia chinensis Nutrition 0.000 title abstract description 6
- 239000000654 additive Substances 0.000 claims abstract description 25
- 230000000996 additive effect Effects 0.000 claims abstract description 25
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims abstract description 20
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229940043353 maltol Drugs 0.000 claims abstract description 10
- 229940074404 sodium succinate Drugs 0.000 claims abstract description 10
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims abstract description 10
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000012567 medical material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000282553 Macaca Species 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 16
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 8
- 229930003268 Vitamin C Natural products 0.000 abstract description 8
- 235000019154 vitamin C Nutrition 0.000 abstract description 8
- 239000011718 vitamin C Substances 0.000 abstract description 8
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 abstract description 3
- 235000010355 mannitol Nutrition 0.000 abstract description 2
- 244000241872 Lycium chinense Species 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 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 description 2
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- ZHQQRIUYLMXDPP-SSDOTTSWSA-N Actinidine Natural products C1=NC=C(C)C2=C1[C@H](C)CC2 ZHQQRIUYLMXDPP-SSDOTTSWSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-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
- 241000282560 Macaca mulatta Species 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- ZHQQRIUYLMXDPP-ZETCQYMHSA-N actinidine Chemical compound C1=NC=C(C)C2=C1[C@@H](C)CC2 ZHQQRIUYLMXDPP-ZETCQYMHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960002079 calcium pantothenate Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229940030188 solu-delta-cortef Drugs 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- 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 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 229960001763 zinc sulfate Drugs 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 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)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention provides actinidia chinensis juice. The actinidia chinensis juice is made from the following raw materials and an additive in parts by weight: 200-300 parts of actinidia chinensis, 18-30 parts of Chinese wolfberry fruits, 20-40 parts of rhizoma polygonati, 18-25 parts of rhizoma polygonati odorati and 1.1-2.4 parts of the additive, wherein the additive is prepared from the following components in parts by weight: 0.4-1 part of D-mannitol, 0.2-0.4 part of sodium succinate, and 0.5-1 part of maltol. After the actinidia chinensis juice disclosed by the invention is set, vitamin C is stable.
Description
Technical field
The present invention relates to a kind of Fructus actinidiae chinensis juice and preparation method thereof, belong to food technology field.
Background technology
Fructus actinidiae chinensiss (scientific name：Actinidia chinensis Planch), also referred to as kiwi fruit, fruit shape is generally ellipticity,
Early stage outward appearance is in green and brown color, is in bronzing after maturation, and epidermis covers dense fine hair, inedible, is the fruit in bright green in it
Meat and the seed of row's black or redness.Because of macaque eating, therefore named Fructus actinidiae chinensiss；Also saying is had to be because that peel covers hair, seemingly
Macaque and gain the name, be that a kind of quality is fresh and tender, nutritious, the delicious fruit of local flavor.The soft texture of Fructus actinidiae chinensiss, sweet mouthfeel.
Taste is described as Fructus Fragariae Ananssae, Fructus Musae, the mixing of Fructus Ananadis comosi three.Fructus actinidiae chinensiss remove containing actinidine, proteolytic enzyme, tannin pectin
Outside the Organic substances such as saccharide, and the trace element such as calcium, potassium, selenium, zinc, germanium and 17 kinds of aminoacid of needed by human body, also contain abundant
Vitamin C, Fructus Vitis viniferae acid, Fructose, citric acid, malic acid, fat.Qinling North-Mountain is Chinese Rhesus Monkeys Fructus Persicae resource ground the abundantest
Area, tame history among the people reaches more than 1,000 year.Fructus actinidiae chinensis juice is placed vitamin C for a long time and is declined at present, nutrition leak.
Content of the invention
Goal of the invention：It is an object of the invention to provide a kind of Fructus actinidiae chinensis juice and preparation method thereof.
Technical scheme：The purpose of the present invention is to be realized by following scheme：
A kind of Fructus actinidiae chinensis juice, is made up of the raw material and additive of following weight portion：Fructus actinidiae chinensiss 200-300 part, Fructus Lycii 18-30
Part, Rhizoma Polygonati 20-40 part, Rhizoma Polygonati Odorati 18-25 part, additive 1.1-2.4 part, described additive, including following components in parts by weight：D-
Mannitol 0.4-1 part, sodium succinate 0.2-0.4 part, maltol 0.5-1 part.
Described Fructus actinidiae chinensis juice, is made up of the raw material and additive of following weight portion：250 parts of Fructus actinidiae chinensiss, 25 parts of Fructus Lycii, Rhizoma Polygonati
30 parts, 20 parts of Rhizoma Polygonati Odorati, 1.7 parts of additive, described additive, including following components in parts by weight：0.7 part of D-mannital, amber
0.3 part of Meticortene Solu-Delta-cortef, 0.7 part of maltol.
Described Fructus actinidiae chinensis juice, preparation method comprises the following steps：Fructus actinidiae chinensiss are taken to pulverize, squeezing, filter to obtain Fructus actinidiae chinensis juice；Take
Fructus Lycii, Rhizoma Polygonati, Rhizoma Polygonati Odorati, the water of 10 times of weight of dosing material, soaks 0.5h, decocts 1 hour, filter, medicinal residues add 8 times of weights of medical material
The water of amount, decocts 1 hour, medicinal liquid leaches, and merges decoction liquor twice, and being evaporated to 60 DEG C of relative densities is 1.05, plus ethanol
Make the percent by volume of alcohol content reach 75%, stir, standing, filter, filtrate reduced in volume to relative density when 65 DEG C is 1.25,
And reclaim ethanol, obtain concentrated solution, then mix with Fructus actinidiae chinensiss wolfberry juice, additive, be warming up to 85 DEG C, bottling, sealing, sterilization, cold
But, obtain final product.
Calcium pantothenate CAS：137-08-6, zinc sulfate CAS：7733-02-0, stevioside CA is 57817-89-7.
Beneficial effect：In prior art, Fructus actinidiae chinensis juice places long vitamin C decline, nutrition leak, and the present invention adds D-
Mannitol, sodium succinate, maltol have been surprisingly found that can stable vitamin C.
Specific embodiment
Form by the following examples, is described in further detail to the above of the present invention again, but should not be by this
It is interpreted as that the scope of the above-mentioned theme of the present invention is only limitted to Examples below, all technology realized based on the above of the present invention are equal
Belong to the scope of the present invention.
Embodiment 1：Take 250 parts of Fructus actinidiae chinensiss, 25 parts of Fructus Lycii, 30 parts of Rhizoma Polygonati, 20 parts of Rhizoma Polygonati Odorati, 1.7 parts of additive, described interpolation
Agent, including following components in parts by weight：0.7 part of D-mannital, 0.3 part of sodium succinate, 0.7 part of maltol, preparation method bag
Include following steps：Fructus actinidiae chinensiss are taken to pulverize, squeezing, filter to obtain Fructus actinidiae chinensis juice；Take Fructus Lycii, Rhizoma Polygonati, Rhizoma Polygonati Odorati, 10 times of weight of dosing material
Water, soaks 0.5h, decocts 1 hour, filters, and medicinal residues add the water of 8 times of weight of medical material, decocts 1 hour, medicinal liquid leaches, and merges
Decoction liquor twice, being evaporated to 60 DEG C of relative densities is 1.05, plus ethanol makes the percent by volume of alcohol content reach 75%, stirs
Mix, standing, filter, filtrate reduced in volume to relative density when 65 DEG C is 1.25, and reclaims ethanol, obtains concentrated solution, then with macaque
Fructus Persicae wolfberry juice, additive mixing, are warming up to 85 DEG C, and bottling, sealing, sterilization, cooling obtain final product.
Embodiment 2：200 parts of Fructus actinidiae chinensiss, 30 parts of Fructus Lycii, 20 parts of Rhizoma Polygonati, 25 parts of Rhizoma Polygonati Odorati, 0.7 part of additive, described interpolation
Agent, including following components in parts by weight：0.2 part of sodium succinate, 0.5 part of maltol, preparation method comprises the following steps：Take macaque
Peach powder is broken, squeezing, filters to obtain Fructus actinidiae chinensis juice；Take Fructus Lycii, Rhizoma Polygonati, Rhizoma Polygonati Odorati, the water of 10 times of weight of dosing material, soak 0.5h, decoct 1
Hour, filter, medicinal residues add the water of 8 times of weight of medical material, decoct 1 hour, medicinal liquid leaches, merge decoction liquor twice, decompression is dense
Being reduced to 60 DEG C of relative densities is 1.05, plus ethanol makes the percent by volume of alcohol content reach 75%, stirs, standing, filters, filtrate subtracts
When pressure is concentrated into 65 DEG C, relative density is 1.25, and reclaims ethanol, obtains concentrated solution, then mixes with Fructus actinidiae chinensiss wolfberry juice, additive,
It is warming up to 85 DEG C, bottling, sealing, sterilization, cooling, obtain final product.
Embodiment 3：Take 300 parts of Fructus actinidiae chinensiss, 18 parts of Fructus Lycii, 40 parts of Rhizoma Polygonati, 18 parts of Rhizoma Polygonati Odorati, 2 parts of additive, described interpolation
Agent, including following components in parts by weight：1 part of D-mannital, 1 part of maltol, preparation method comprises the following steps：Take Fructus actinidiae chinensiss
Pulverize, squeezing, filter to obtain Fructus actinidiae chinensis juice；Take Fructus Lycii, Rhizoma Polygonati, Rhizoma Polygonati Odorati, the water of 10 times of weight of dosing material, soak 0.5h, decoct 1 little
When, filter, medicinal residues add the water of 8 times of weight of medical material, decoct 1 hour, medicinal liquid leaches, merge decoction liquor twice, concentrating under reduced pressure
It is 1.05 to 60 DEG C of relative densities, plus ethanol makes the percent by volume of alcohol content reach 75%, stirs, standing, filters, filtrate decompression
When being concentrated into 65 DEG C, relative density is 1.25, and reclaims ethanol, obtains concentrated solution, then mixes with Fructus actinidiae chinensiss wolfberry juice, additive, rises
Temperature, to 85 DEG C, is bottled, seals, sterilizes, is cooled down, obtain final product.
Embodiment 4：Take 250 parts of Fructus actinidiae chinensiss, 25 parts of Fructus Lycii, 30 parts of Rhizoma Polygonati, 20 parts of Rhizoma Polygonati Odorati, 1 part of additive, described interpolation
Agent, including following components in parts by weight：0.7 part of D-mannital, 0.3 part of sodium succinate, preparation method comprises the following steps：Take
Fructus actinidiae chinensiss are pulverized, squeezing, filter to obtain Fructus actinidiae chinensis juice；Take Fructus Lycii, Rhizoma Polygonati, Rhizoma Polygonati Odorati, the water of 10 times of weight of dosing material, soak 0.5h,
Decoct 1 hour, filter, medicinal residues add the water of 8 times of weight of medical material, decoct 1 hour, medicinal liquid leaches, merge decoction liquor twice, subtract
It is 1.05 that pressure is concentrated into 60 DEG C of relative densities, plus ethanol makes the percent by volume of alcohol content reach 75%, stirs, standing, filters, filter
When liquid is evaporated to 65 DEG C, relative density is 1.25, and reclaims ethanol, obtains concentrated solution, then with Fructus actinidiae chinensiss wolfberry juice, additive
Mixing, is warming up to 85 DEG C, bottling, sealing, sterilization, cooling, obtains final product.
Embodiment 5：Ascorbic mensure in the present invention
Detect lucifuge room temperature sealed type storage after 3 months, vitamin C value in the Fructus actinidiae chinensis juice of embodiment 1-4, test result is shown in
Following table.
Experiment conclusion：From experimental result, after storing 3 months, the Fructus actinidiae chinensis juice vitamin C value of embodiment 1 is more steady
Fixed, maintain good nutrition and mouthfeel, be especially more particularly, embodiment 1 employs D-mannital, sodium succinate, wheat
Bud phenol three compounds, and is respectively adopted any two kinds compounding, lucifuges of D-mannital, sodium succinate, maltol compared with embodiment 2-4
Room temperature sealed type storage after 3 months vitamin C value more stable, three's Synergistic, effect becomes apparent from.
Claims (3)
1. a kind of Fructus actinidiae chinensis juice is it is characterised in that be made up of the raw material and additive of following weight portion：Fructus actinidiae chinensiss 200-300 part,
Fructus Lycii 18-30 part, Rhizoma Polygonati 20-40 part, Rhizoma Polygonati Odorati 18-25 part, additive 1.1-2.4 part, described additive, including following weight parts
Component：D-mannital 0.4-1 part, sodium succinate 0.2-0.4 part, maltol 0.5-1 part.
2. Fructus actinidiae chinensis juice as claimed in claim 1 is it is characterised in that be made up of the raw material and additive of following weight portion：Macaque
250 parts of Fructus Persicae, 25 parts of Fructus Lycii, 30 parts of Rhizoma Polygonati, 20 parts of Rhizoma Polygonati Odorati, 1.7 parts of additive, described additive, including the group of following weight parts
Point：0.7 part of D-mannital, 0.3 part of sodium succinate, 0.7 part of maltol.
3. Fructus actinidiae chinensis juice as claimed in claim 1 is it is characterised in that preparation method comprises the following steps：Fructus actinidiae chinensiss are taken to pulverize, pressure
Squeeze, filter to obtain Fructus actinidiae chinensis juice；Take Fructus Lycii, Rhizoma Polygonati, Rhizoma Polygonati Odorati, the water of 10 times of weight of dosing material, soak 0.5h, decoct 1 hour, mistake
Filter, medicinal residues add the water of 8 times of weight of medical material, decoct 1 hour, medicinal liquid leaches, and merge decoction liquor twice, are evaporated to 60 DEG C
Relative density is 1.05, plus ethanol makes the percent by volume of alcohol content reach 75%, stirs, standing, filters, filtrate reduced in volume is extremely
When 65 DEG C, relative density is 1.25, and reclaims ethanol, obtains concentrated solution, then mixes with Fructus actinidiae chinensiss wolfberry juice, additive, is warming up to 85
DEG C, bottling, sealing, sterilization, cooling, obtain final product.
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| CN201610898364.5A CN106387556A (en) | 2016-10-14 | 2016-10-14 | Actinidia chinensis juice and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610898364.5A CN106387556A (en) | 2016-10-14 | 2016-10-14 | Actinidia chinensis juice and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081325A (en) * | 1992-07-18 | 1994-02-02 | 杨光福 | The compound method of a kind of health protection tea |
| CN104187925A (en) * | 2014-07-28 | 2014-12-10 | 詹亮 | Fresh and sweet and refreshing crisp melon juice and preparation method thereof |
| CN104664485A (en) * | 2013-11-30 | 2015-06-03 | 张红军 | Compound fruit juice |
| CN105380041A (en) * | 2015-11-12 | 2016-03-09 | 南阳师范学院 | Preparation technique for kiwi fruit dogwood Lycium chinensis health-care beverage |
| CN105918736A (en) * | 2016-05-11 | 2016-09-07 | 四川大学 | Non-thermal-processed kiwi fruit juice and preparation method thereof |
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2016
- 2016-10-14 CN CN201610898364.5A patent/CN106387556A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081325A (en) * | 1992-07-18 | 1994-02-02 | 杨光福 | The compound method of a kind of health protection tea |
| CN104664485A (en) * | 2013-11-30 | 2015-06-03 | 张红军 | Compound fruit juice |
| CN104187925A (en) * | 2014-07-28 | 2014-12-10 | 詹亮 | Fresh and sweet and refreshing crisp melon juice and preparation method thereof |
| CN105380041A (en) * | 2015-11-12 | 2016-03-09 | 南阳师范学院 | Preparation technique for kiwi fruit dogwood Lycium chinensis health-care beverage |
| CN105918736A (en) * | 2016-05-11 | 2016-09-07 | 四川大学 | Non-thermal-processed kiwi fruit juice and preparation method thereof |
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