CN1126468C - Black corn stalk beverage and preparing process thereof - Google Patents
Black corn stalk beverage and preparing process thereof Download PDFInfo
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- CN1126468C CN1126468C CN 99105488 CN99105488A CN1126468C CN 1126468 C CN1126468 C CN 1126468C CN 99105488 CN99105488 CN 99105488 CN 99105488 A CN99105488 A CN 99105488A CN 1126468 C CN1126468 C CN 1126468C
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- juice
- beverage
- rice straw
- jet rice
- preparation
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Abstract
The present invention relates to black corn stalk beverage and a preparation method thereof. The raw material of the black corn stalk beverage contains black corn stalk juices, borneol, menthol, stevioside, etc. When the black corn stalk beverage is prepared, the black corn stalk only needs to be evenly mixed with water solutions of the borneol, the menthol, etc., and mineral water by juice extraction, filtration, taste elimination and oxidation prevention. The black corn stalk beverage of the present invention has rich nutrition, good mouth feel and scientific and reliable preparation method, and the waste is changed into valuables. The method is the best method for utilizing farmland waste.
Description
The present invention relates to new beverage, particularly a kind of is beverage of raw material and preparation method thereof with jet rice straw.
Along with the raising of living standards of the people, people more and more pay attention to the nutrition that daily food and drink is taken in.Jet rice is the outstanding person in the current green plants of advocating, its nutrition height, and reality contains the several amino acids and the various trace element of needed by human body, is subjected to liking of consumers in general deeply.
The purpose of this invention is to provide a kind of is the jet rice straw beverage that raw material makes with jet rice straw.
Another object of the present invention provides a kind of preparation method of above-mentioned jet rice straw beverage.
The raw material of jet rice straw beverage of the present invention comprises jet rice straw juice, sorb juice, sorghum saccharatum juice and water, and the parts by weight proportioning of wherein said each composition is:
Jet rice straw juice 45-65 part sorb juice 5-15 part
Sorghum saccharatum juice 3-8 part mineral water 20-30 part
Wherein said sorghum saccharatum juice can be substituted by stevioside.
Described water can be mineral water.
The raw material of jet rice straw beverage of the present invention can also comprise borneol and menthol, and the parts by weight proportioning of two compositions is: borneol 3-8 part
Menthol 1-3 part
The preparation method of jet rice straw beverage of the present invention comprises the jet rice straw back of squeezing the juice filtered, through take off flavor, anti-oxidation after low-temp storage stand-by; Sorghum saccharatum juice or stevioside low-temp storage after dilution, filtration is stand-by; At last described each composition is mixed in proportion and get final product.
Wherein, the flavor method of taking off of described jet rice straw juice is to deposit 10-20 days; Or adopt adding deodorization agent mixing stirring to get final product; Described deodorization agent can be citric acid or the commercially available edible enzyme that can take off flavor.
The anti-oxidation method of described jet rice straw juice is to add the antioxidant mixing and stirring to get final product, and described antioxidant can be different Vc sodium or vitamin C.
When adding borneol and menthol, can be with them respectively through dilution, filter after low-temp storage stand-by, mix with other compositions more at last.
Jet rice straw beverage mouthfeel of the present invention is good, is particularly suitable for modern's taste, and especially it is nutritious, can satisfy people and take in the needs of each seed amino acid and other trace element etc. in daily food and drink, sees Table 1 and table 2.Its preparation method is scientific and reasonable, and is simple, turns waste into wealth, and is a kind of best approach of utilizing the farmland discarded object.
| Sequence number | Divide analysis of products project kind knot name fruit | Crude protein % | V c μg/me | V B1 μg/me | V B2 μg/me |
| 1.45 | 2.12 | 0.16 | 0.20 |
Analytical method: crude protein: distillation back titration GB6432-86
V
c： GB6195-86
V
B1： GB12391-90
V
B2： GB12390-90
| Sequence number | Analysis project | The result | Analysis project | The result | |
| 1 | Asparatate | 1.57 | 11 | Leucine | 0.40 |
| 2 | Threonine | 0.31 | 12 | Tyrosine | 0.17 |
| 3 | Serine | 0.37 | 13 | Phenylalanine | 0.31 |
| 4 | Glutamic acid | 3.66 | 14 | Lysine | 0.28 |
| 5 | Glycine | 0.17 | 15 | Ammonia | 0.21 |
| 6 | Alanine | 0.46 | 16 | Histidine | 0.17 |
| 7 | Cystine | 0.06 | 17 | Arginine | 0.21 |
| 8 | Valine | 0.45 | 18 | Proline | 0.14 |
| 9 | Methionine | 0.16 | 19 | Tryptophan | |
| 10 | Isoleucine | 0.32 | 20 |
Further describe the present invention below in conjunction with embodiment
Embodiment 1
A kind of jet rice straw beverage, its raw material comprises jet rice straw juice, borneol, menthol, sorb juice, sorghum saccharatum juice and mineral water, the parts by weight proportioning of wherein said each composition is:
5 parts of 55 parts of borneols of jet rice straw juice
10 parts in 2 parts of sorb juice of menthol
23 parts of 5 portions of mineral waters of sorghum saccharatum juice
During preparation, earlier jet rice straw is pressed into juice after, mix to stir after filtration with citric acid and take off flavor, and with different Vc sodium mix stirring anti-oxidation after, deposit stand-by at low temperatures; Simultaneously, with borneol, menthol, sorghum saccharatum juice difference dilute with water, stand-by after filtering in low-temp storage; With the sorghum saccharatum juice after jet rice straw juice and the borneol aqueous solution, menthol water dissolving liquid and the dilution, mix with mineral water at last, stirring gets final product.
Embodiment 2
A kind of jet rice straw beverage, its raw material comprises jet rice straw juice, sorb juice, stevioside and mineral water, the parts by weight proportioning of wherein said each composition is:
10 parts in 55 parts of sorb juice of jet rice straw juice
23 parts of 5 portions of mineral waters of stevioside
During preparation, earlier jet rice straw is pressed into juice after, mix to stir after filtration with the commercially available edible enzyme that can take off flavor and take off flavor, and with vitamin C mix stirring anti-oxidation after, deposit stand-by at low temperatures; Simultaneously, with the stevioside dilute with water, stand-by after filtering in low-temp storage; At last stevioside and mineral water after jet rice straw juice and the dilution are mixed, stirring gets final product.
Claims (10)
1, a kind of jet rice straw beverage is characterized in that by comprising that the such raw material of jet rice straw juice, sorb juice, sorghum saccharatum juice and water is through being mixed and made into; Wherein jet rice straw juice is through squeezing the juice jet rice straw, filter, take off flavor, obtaining after anti-oxidation.
2, beverage as claimed in claim 1 is characterized in that the parts by weight proportioning of described each composition is:
Jet rice straw juice 45-65 part sorb juice 5-15 part
Sorghum saccharatum juice 3-8 part water 20-30 part.
3, beverage as claimed in claim 1 is characterized in that described sorghum saccharatum juice is substituted by stevioside.
4, beverage as claimed in claim 1 is characterized in that described water is mineral water.
5, beverage as claimed in claim 1 is characterized in that raw material also comprises borneol and menthol.
6, beverage as claimed in claim 5 is characterized in that the parts by weight proportioning of two compositions is:
Borneol 3-8 part
Menthol 1-3 part.
7, a kind of preparation method as the described beverage of the arbitrary claim of claim 1-6 is characterized in that comprising the jet rice straw back of squeezing the juice is filtered, through take off flavor, anti-oxidation after low-temp storage stand-by; Sorghum saccharatum juice or stevioside low-temp storage after dilution, filtration is stand-by; At last described each composition is mixed in proportion and get final product.
8, preparation method as claimed in claim 7 is characterized in that the flavor method of taking off of described jet rice straw juice is to deposit 10-20 days, or adopts adding deodorization agent mixing stirring to get final product; Described deodorization agent is citric acid or the commercially available edible enzyme that can take off flavor.
9, preparation method as claimed in claim 7, the anti-oxidation method that it is characterized in that described jet rice straw juice is to add the antioxidant mixing and stirring to get final product; Described antioxidant is different Vc sodium or vitamin C.
10, preparation method as claimed in claim 7 is characterized in that when adding borneol and menthol, can be with them respectively through dilution, filter after low-temp storage stand-by, mix with other compositions more at last.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99105488 CN1126468C (en) | 1999-04-08 | 1999-04-08 | Black corn stalk beverage and preparing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99105488 CN1126468C (en) | 1999-04-08 | 1999-04-08 | Black corn stalk beverage and preparing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1269991A CN1269991A (en) | 2000-10-18 |
| CN1126468C true CN1126468C (en) | 2003-11-05 |
Family
ID=5272003
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 99105488 Expired - Fee Related CN1126468C (en) | 1999-04-08 | 1999-04-08 | Black corn stalk beverage and preparing process thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN1126468C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7951397B2 (en) | 2002-02-20 | 2011-05-31 | Nycomed Gmbh | Oral dosage form containing a PDE 4 inhibitor as an active ingredient and polyvinylpyrrolidon as excipient |
| US8536206B2 (en) | 2003-03-08 | 2013-09-17 | Takeda Gmbh | Process for the preparation of roflumilast |
| US8663694B2 (en) | 2005-03-16 | 2014-03-04 | Takeda Gmbh | Taste masked dosage form containing roflumilast |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585822A (en) * | 2013-11-01 | 2015-05-06 | 河北科技师范学院 | Ginger stalk beverage |
| CN104738187A (en) * | 2015-04-13 | 2015-07-01 | 王力田 | Plant milk rich in procyanidine and preparation method of plant milk |
-
1999
- 1999-04-08 CN CN 99105488 patent/CN1126468C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7951397B2 (en) | 2002-02-20 | 2011-05-31 | Nycomed Gmbh | Oral dosage form containing a PDE 4 inhibitor as an active ingredient and polyvinylpyrrolidon as excipient |
| US8431154B2 (en) | 2002-02-20 | 2013-04-30 | Takeda Gmbh | Oral dosage form containing a PDE 4 inhibitor as an active ingredient and polyvinylpyrrolidone as excipient |
| US9468598B2 (en) | 2002-02-20 | 2016-10-18 | Astrazeneca Ab | Oral dosage form containing a PDE 4 inhibitor as an active ingredient and polyvinylpyrrolidon as excipient |
| US8536206B2 (en) | 2003-03-08 | 2013-09-17 | Takeda Gmbh | Process for the preparation of roflumilast |
| US8604064B2 (en) | 2003-03-10 | 2013-12-10 | Takeda Gmbh | Process for the preparation of roflumilast |
| US8618142B2 (en) | 2003-03-10 | 2013-12-31 | Takeda Gmbh | Process for the preparation of roflumilast |
| US8663694B2 (en) | 2005-03-16 | 2014-03-04 | Takeda Gmbh | Taste masked dosage form containing roflumilast |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1269991A (en) | 2000-10-18 |
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