CN113287697A - Gastrodia elata whole pulp beverage and preparation method thereof - Google Patents
Gastrodia elata whole pulp beverage and preparation method thereof Download PDFInfo
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- CN113287697A CN113287697A CN202010854314.3A CN202010854314A CN113287697A CN 113287697 A CN113287697 A CN 113287697A CN 202010854314 A CN202010854314 A CN 202010854314A CN 113287697 A CN113287697 A CN 113287697A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- 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)
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The gastrodia elata full-pulp beverage comprises the following components in parts by weight: 90-110 parts of fresh gastrodia elata as a main material, 7-10 parts of baked sesame as an auxiliary material, 7-10 parts of walnut kernels, 10-15 parts of xylitol, 5-8 parts of beta-cyclodextrin and 1100 parts of water 900-; it not only maintains all the rich nutrient components of fresh rhizoma Gastrodiae, but also has effects of nourishing brain, improving intelligence, and enhancing memory, and can improve taste and flavor of rhizoma Gastrodiae beverage. The preparation method comprises the steps of cleaning, impurity removal and rhizoma gastrodiae pulp grinding: putting 400 parts by weight of water and 90-110 parts by weight of fresh gastrodia elata into a colloid mill, repeatedly grinding the mixture for 2-3 times, screening all obtained pulp through a 100-mesh screen, heating the pulp for 10-15min at the temperature of 90-100 ℃, thus obtaining the gastrodia elata whole pulp, grinding auxiliary materials into pulp, blending the components, homogenizing and filling. The preparation method is simple, the cost is low, the processing and utilization degree of the gastrodia elata as a new medicine and food homologous resource can be improved, any component in the gastrodia elata is not discarded, the nutritional ingredients such as mineral elements, protein and cellulose in the gastrodia elata are not lost, and the bioavailability of the gastrodia elata is further improved.
Description
Technical Field
The invention relates to the technical field of food processing, and in particular relates to a gastrodia elata whole milk beverage and a preparation method thereof.
Background
Gastrodia elata (Gastrodia elata B I.) is a dried tuber of plant of Gastrodia of Orchidaceae, and is a rare traditional Chinese medicinal material. The medicine is mainly used for treating headache, dizziness, hemiplegia, infantile convulsion and other diseases, and recent pharmacological experiments prove that the medicine has the effects of resisting convulsion, stopping dizziness, relieving pain, treating hypertension and the like. Rhizoma Gastrodiae is a medicated diet organically combining disease treatment, nourishing and health promotion, has high nutritive value, and contains nutritional components such as phenols, rhizoma Gastrodiae polysaccharide, protein, fat, cellulose, etc., and essential nutrient elements for human body. The phenolic compounds are compounds with p-hydroxy toluene or its variant as structure, and have effects of resisting epilepsia, convulsion, anxiety, hypertension, inflammation, allergy, tranquilizing, relieving pain, hypnotizing, protecting nerve damaged cells, protecting cardiovascular and cerebrovascular, etc. The gastrodia elata polysaccharide compound is found to have biological functions of antioxidation, anti-aging, immunoregulation and the like, and is concerned by researchers.
The dry mature seed of Juglans regia L (Juglans regia L.) belonging to Juglandaceae family contains abundant nutrients such as protein, fat, carbohydrate, etc., and various trace elements such as calcium, phosphorus, iron, etc., essential to human body, and also contains various vitamins, riboflavin, carotene, etc., and is rich in nutrition. According to records in compendium of materia medica, walnut has the effects of benefiting qi, nourishing blood, moistening noise, eliminating phlegm and the like, and is a good tonic. It also has effects in strengthening brain, improving intelligence, protecting liver, lowering blood sugar, reducing blood lipid, resisting oxidation, and preventing cardiovascular diseases. Scientific research shows that frequent eating of walnuts is also beneficial to the nutrition supplement of the brain and has the effects of strengthening the brain and improving intelligence.
Sesame (Sesamum indicum L.) is one of important oil crops, is rich in various nutrient substances, and has high nutritional and edible values. The main components comprise grease, protein, vitamins, minerals, sesamin, sesamolin, sesamol, lecithin and the like, wherein the sesamin has strong biological activity effects of resisting oxidation, reducing cholesterol, resisting bacteria, resisting cancer, reducing blood pressure, reducing blood sugar and the like. In recent years, researches show that sesamin has a certain protective effect on heart, liver and kidney. The sesame is helpful for supplementing nutrition and strengthening body after being eaten frequently.
At present, the gastrodia elata serving as a medicine-food homologous substance is mostly consumed in a traditional Chinese medicine decoction piece or medicinal food mode, and can meet daily needs of people to a certain extent, but only a small amount of research is carried out on the gastrodia elata serving as a medicine-food dual-purpose raw material in the aspect of food processing, commercial products are few, and the product development and utilization rate is low. Some reports have reported that fresh gastrodia elata is squeezed to prepare a beverage, or dried gastrodia elata is crushed and extracted to prepare the beverage by mixing the extract with other substances. Some rhizoma gastrodiae beverages are prepared from single raw material, and the nutrition of the product is unbalanced.
In view of the above, the present inventors have made extensive studies on the above-mentioned drawbacks of the prior art, and have made this invention.
Disclosure of Invention
In order to solve the technical problems, the gastrodia elata full-pulp beverage and the preparation method thereof are provided, the values of the nutrition and efficacy components of the gastrodia elata are fully developed, any component in the gastrodia elata is not discarded, the nutritional components such as mineral elements, protein and cellulose in the gastrodia elata are not lost, and the bioavailability of the gastrodia elata is further improved. By matching with walnut and baked sesame, the nutrition matching is emphasized while the raw material ratio of the beverage is optimized, the flavor and the taste are improved.
In order to achieve the purpose, the technical scheme of the invention is as follows:
the gastrodia elata full-pulp beverage is characterized in that fresh gastrodia elata full-pulp liquid is used as a main material, the following auxiliary materials are added into the full-pulp liquid, and the gastrodia elata full-pulp beverage is prepared by mixing the following main material and auxiliary materials in parts by weight:
main materials: 90-110 parts of fresh gastrodia elata;
auxiliary materials: 7-10 parts of baked sesame, 7-10 parts of walnut kernel, 10-15 parts of xylitol, 5-8 parts of beta-cyclodextrin and 1100 parts of clean water 900-.
Preferably, the gastrodia elata full-pulp beverage comprises the following components in parts by weight: 100 parts of fresh gastrodia elata, 8.5 parts of baked sesame, 8.5 parts of walnut kernels, 12.5 parts of xylitol, 6.5 parts of beta-cyclodextrin and 1000 parts of clean water.
The preparation method of the gastrodia elata full-pulp beverage is characterized by comprising the following steps of:
firstly, cleaning and impurity removing: selecting fresh rhizoma Gastrodiae with no putrefaction, deterioration, damage and disease, injecting clear water into cleaning machine to remove silt on the outer surface of rhizoma Gastrodiae, cleaning the surface with brush if necessary, and cutting into blocks;
step two, gastrodia elata grinding and manufacturing: putting 400 parts by weight of water and 90-110 parts by weight of fresh gastrodia elata into a colloid mill, repeatedly grinding the mixture for 2-3 times, screening all obtained pulp through a 100-mesh screen, and heating the pulp for 10-15min at the temperature of 90-100 ℃ to obtain gastrodia elata full pulp;
step three, grinding auxiliary materials into pulp: baking 7-10 parts of sesame as an auxiliary material, adding 100 parts of water into 7-10 parts of soaked walnut kernels, repeatedly grinding the mixture in a colloid mill for 2-3 times, screening the obtained pulp by using a 100-mesh screen, and heating the pulp at the temperature of 90-100 ℃ for 10-15min to obtain the full pulp of the auxiliary material;
step four, blending: mixing the gastrodia elata full-pulp liquid and the auxiliary material full-pulp liquid according to the proportion, adding 400-600 parts of water, 10-15 parts of xylitol and 5-8 parts of beta-cyclodextrin, and mixing to obtain a mixed emulsion full-pulp mixing liquid;
step five, homogenizing: placing the mixed milky whole pulp blending liquid into a homogenizer, controlling the temperature within the range of 40-50 ℃ and the pressure within the range of 20-30MPa, and homogenizing for 2-3 times to obtain a fresh rhizoma gastrodiae whole pulp beverage stock solution;
sixth step, filling: degassing and filling the stock solution, and sterilizing at the high temperature of 135-.
Preferably, when the gastrodia elata is ground and manufactured in the second step: taking 100 parts of fresh rhizoma Gastrodiae by weight, repeatedly grinding in colloid mill for 3 times, sieving the obtained pulp with 100 mesh sieve, and heating at 100 deg.C for 15min to obtain rhizoma Gastrodiae total pulp.
Preferably, in the third step, when the auxiliary material is refined: 8.5 parts of baked sesame serving as an auxiliary material, 8.5 parts of soaked walnut kernels and 100 parts of water are taken according to parts by weight, the mixture is repeatedly ground into slurry in a colloid mill for 3 times, and the obtained slurry is filtered through a 100-mesh screen and heated for 15min at the temperature of 100 ℃ to obtain the complete slurry of the auxiliary material.
Preferably, in the fourth step of the preparation: mixing the gastrodia elata full-pulp liquid and the auxiliary material full-pulp liquid according to the proportion, and then adding 500 parts of water, 12.5 parts of xylitol and 5 parts of beta-cyclodextrin for mixing and blending to obtain mixed milky full-pulp blending liquid.
Preferably, in the fifth step of homogenizing: and (3) placing the mixed milky whole pulp blending liquid into a homogenizer, controlling the temperature at 45 ℃ and the pressure at 25MPa, and homogenizing for 3 times to obtain the fresh rhizoma gastrodiae whole pulp beverage stock solution.
Preferably, at the time of filling in the sixth step: degassing the stock solution, filling, and sterilizing at 140 deg.C for 10 s to obtain fresh rhizoma Gastrodiae whole pulp beverage.
According to the technical scheme, the rhizoma gastrodiae full-pulp beverage and the preparation method thereof provided by the invention aim at preparing a functional beverage from full-nutrient pure full-pulp of rhizoma gastrodiae, walnut and sesame, fully utilize fresh rhizoma gastrodiae, walnut and sesame resources, obtain all substances contained in tissues of the rhizoma gastrodiae, walnut and sesame as far as possible, particularly polysaccharides in the rhizoma gastrodiae, proteins in the walnut, sesamin in the sesame and other substances, and obtain full-pulp liquid with rich nutrition. The development of the rhizoma gastrodiae full pulp beverage can improve the processing and utilization degree of the rhizoma gastrodiae as a new medicine and food homologous resource, enrich the rhizoma gastrodiae processing series products, be more convenient for consumers to eat, and improve the economic benefit and the social benefit of the rhizoma gastrodiae industry.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a process flow chart of a preparation method of a gastrodia elata full pulp beverage disclosed by the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The present invention will be described in further detail with reference to specific embodiments.
The gastrodia elata full-pulp beverage is prepared by taking fresh gastrodia elata full-pulp as a main material and adding the following auxiliary materials in full-pulp through blending, wherein the main material and the auxiliary materials are prepared from the following components in parts by weight:
main materials: 90-110 parts of fresh gastrodia elata;
auxiliary materials: 7-10 parts of baked sesame, 7-10 parts of walnut kernel, 10-15 parts of xylitol, 5-8 parts of beta-cyclodextrin and 1100 parts of clean water 900-.
In order to further optimize the technical scheme, the preferable mixture ratio of the components of the gastrodia elata full-pulp beverage in parts by weight is as follows: 100 parts of fresh gastrodia elata, 8.5 parts of baked sesame, 8.5 parts of walnut kernels, 12.5 parts of xylitol, 6.5 parts of beta-cyclodextrin and 1000 parts of clean water.
As shown in fig. 1, a preparation method of a gastrodia elata full-pulp beverage comprises the following steps:
s1, firstly, cleaning the main materials to remove impurities: selecting fresh rhizoma Gastrodiae with no putrefaction, deterioration, damage and disease, injecting clear water into cleaning machine to remove silt on the outer surface of rhizoma Gastrodiae, cleaning the surface with brush if necessary, cleaning, and cutting into blocks;
s2, grinding the gastrodia elata into pulp: putting 400 parts by weight of water and 90-110 parts by weight of fresh gastrodia elata into a colloid mill, repeatedly grinding the mixture for 2-3 times, screening all obtained pulp through a 100-mesh screen, and heating the pulp for 10-15min at the temperature of 90-100 ℃ to obtain gastrodia elata full pulp;
s3, grinding the auxiliary materials again: selecting 7-10 parts of auxiliary material baked sesame, 7-10 parts of soaked walnut kernels, adding 100 parts of water, repeatedly grinding the mixture in a colloid mill for 2-3 times, screening the obtained pulp by a 100-mesh screen, and heating the pulp at the temperature of 90-100 ℃ for 10-15min to obtain auxiliary material full pulp;
s4, adding other auxiliary materials for blending: mixing the gastrodia elata full-pulp liquid and the auxiliary material full-pulp liquid according to the proportion, adding 400-600 parts of water, 10-15 parts of xylitol and 5-8 parts of beta-cyclodextrin, and mixing to obtain a mixed emulsion full-pulp mixing liquid;
s5, homogenizing the mixed components: placing the mixed milky whole pulp blending liquid into a homogenizer, controlling the temperature within the range of 40-50 ℃ and the pressure within the range of 20-30MPa, and homogenizing for 2-3 times to obtain a fresh rhizoma gastrodiae whole pulp beverage stock solution;
s6, finally, filling the finished product: degassing and filling the stock solution, and sterilizing at the high temperature of 135-.
Meanwhile, when the gastrodia elata pulp is refined in the step S2: taking 100 parts of fresh rhizoma Gastrodiae by weight, repeatedly grinding in colloid mill for 3 times, sieving the obtained pulp with 100 mesh sieve, and heating at 100 deg.C for 15min to obtain rhizoma Gastrodiae total pulp.
When the auxiliary materials are ground in the step S3: 8.5 parts of baked sesame serving as an auxiliary material, 8.5 parts of soaked walnut kernels and 100 parts of water are taken according to parts by weight, the mixture is repeatedly ground into slurry in a colloid mill for 3 times, and the obtained slurry is filtered through a 100-mesh screen and heated for 15min at the temperature of 100 ℃ to obtain the complete slurry of the auxiliary material.
When the step S4 is performed: mixing the gastrodia elata full-pulp liquid and the auxiliary material full-pulp liquid according to the proportion, and then adding 500 parts of water, 12.5 parts of xylitol and 5 parts of beta-cyclodextrin for mixing and blending to obtain mixed milky full-pulp blending liquid.
When homogenizing in the step S5: and (3) placing the mixed milky whole pulp blending liquid into a homogenizer, controlling the temperature at 45 ℃ and the pressure at 25MPa, and homogenizing for 3 times to obtain the fresh rhizoma gastrodiae whole pulp beverage stock solution.
When filling in step S6: degassing the stock solution, filling, and sterilizing at 140 deg.C for 10 s to obtain fresh rhizoma Gastrodiae whole pulp beverage.
In the present example, the rhizoma gastrodiae full-pulp beverage fully exploits the value of the nutritional and functional components of the rhizoma gastrodiae, does not discard any component in the rhizoma gastrodiae, does not lose the nutritional components such as mineral elements, protein, cellulose and the like in the rhizoma gastrodiae, and further improves the bioavailability of the rhizoma gastrodiae. By matching with walnut and baked sesame, the nutrition matching is emphasized while the raw material ratio of the beverage is optimized, the flavor and the taste are improved. Fully utilizes fresh rhizoma gastrodiae, walnut and sesame resources, obtains all substances contained in tissues of the fresh rhizoma gastrodiae, walnut and sesame as far as possible, particularly polysaccharides in the rhizoma gastrodiae, proteins in the walnut, sesamin in the sesame and other substances, and obtains full slurry liquid with rich nutrition. The development of the rhizoma gastrodiae full pulp beverage can improve the processing and utilization degree of the rhizoma gastrodiae as a new medicine and food homologous resource, enrich the rhizoma gastrodiae processing series products, be more convenient for consumers to eat, and improve the economic benefit and the social benefit of the rhizoma gastrodiae industry.
The gastrodia elata full-pulp beverage prepared by the processing technology has the advantages of high nutritional value, strong functionality, effective maintenance of nutritional ingredients of fresh gastrodia elata, pure color, good taste and the like.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the inventive concept of the present invention, and these changes and modifications are all within the scope of the present invention.
Claims (8)
1. The gastrodia elata full-pulp beverage is characterized in that fresh gastrodia elata full-pulp liquid is used as a main material, the following auxiliary materials are added into the full-pulp liquid, and the gastrodia elata full-pulp beverage is prepared by mixing the following main material and auxiliary materials in parts by weight:
main materials: 90-110 parts of fresh gastrodia elata;
auxiliary materials: 7-10 parts of baked sesame, 7-10 parts of walnut kernel, 10-15 parts of xylitol, 5-8 parts of beta-cyclodextrin and 1100 parts of clean water 900-.
2. The rhizoma gastrodiae full-pulp beverage according to claim 1, which is characterized by comprising the following components in parts by weight: 100 parts of fresh gastrodia elata, 8.5 parts of baked sesame, 8.5 parts of walnut kernels, 12.5 parts of xylitol, 6.5 parts of beta-cyclodextrin and 1000 parts of clean water.
3. The preparation method of the gastrodia elata full-pulp beverage is characterized by comprising the following steps of:
firstly, cleaning and impurity removing: selecting fresh rhizoma Gastrodiae with no putrefaction, deterioration, damage and disease, injecting clear water into cleaning machine to remove silt on the outer surface of rhizoma Gastrodiae, cleaning the surface with brush if necessary, and cutting into blocks;
step two, gastrodia elata grinding and manufacturing: putting 400 parts by weight of water and 90-110 parts by weight of fresh gastrodia elata into a colloid mill, repeatedly grinding the mixture for 2-3 times, screening all obtained pulp through a 100-mesh screen, and heating the pulp for 10-15min at the temperature of 90-100 ℃ to obtain gastrodia elata full pulp;
step three, grinding auxiliary materials into pulp: baking 7-10 parts of sesame as an auxiliary material, adding 100 parts of water into 7-10 parts of soaked walnut kernels, repeatedly grinding the mixture in a colloid mill for 2-3 times, screening the obtained pulp by using a 100-mesh screen, and heating the pulp at the temperature of 90-100 ℃ for 10-15min to obtain the full pulp of the auxiliary material;
step four, blending: mixing the gastrodia elata full-pulp liquid and the auxiliary material full-pulp liquid according to the proportion, adding 400-600 parts of water, 10-15 parts of xylitol and 5-8 parts of beta-cyclodextrin, and mixing to obtain a mixed emulsion full-pulp mixing liquid;
step five, homogenizing: placing the mixed milky whole pulp blending liquid into a homogenizer, controlling the temperature within the range of 40-50 ℃ and the pressure within the range of 20-30MPa, and homogenizing for 2-3 times to obtain a fresh rhizoma gastrodiae whole pulp beverage stock solution;
sixth step, filling: degassing and filling the stock solution, and sterilizing at the high temperature of 135-.
4. The method for preparing the rhizoma gastrodiae full pulp beverage according to claim 3, wherein in the second step, when the rhizoma gastrodiae is ground and manufactured: taking 100 parts of fresh rhizoma Gastrodiae by weight, repeatedly grinding in colloid mill for 3 times, sieving the obtained pulp with 100 mesh sieve, and heating at 100 deg.C for 15min to obtain rhizoma Gastrodiae total pulp.
5. The preparation method of the rhizoma gastrodiae full pulp beverage according to claim 3, wherein in the third step, when the auxiliary materials are ground into pulp: 8.5 parts of baked sesame serving as an auxiliary material, 8.5 parts of soaked walnut kernels and 100 parts of water are taken according to parts by weight, the mixture is repeatedly ground into slurry in a colloid mill for 3 times, and the obtained slurry is filtered through a 100-mesh screen and heated for 15min at the temperature of 100 ℃ to obtain the complete slurry of the auxiliary material.
6. The preparation method of the rhizoma gastrodiae full pulp beverage according to claim 3, wherein in the fourth step of blending: mixing the gastrodia elata full-pulp liquid and the auxiliary material full-pulp liquid according to the proportion, and then adding 500 parts of water, 12.5 parts of xylitol and 5 parts of beta-cyclodextrin for mixing and blending to obtain mixed milky full-pulp blending liquid.
7. The method for preparing the rhizoma gastrodiae full pulp beverage according to claim 3, wherein in the fifth step of homogenizing: and (3) placing the mixed milky whole pulp blending liquid into a homogenizer, controlling the temperature at 45 ℃ and the pressure at 25MPa, and homogenizing for 3 times to obtain the fresh rhizoma gastrodiae whole pulp beverage stock solution.
8. The preparation method of the rhizoma gastrodiae full pulp beverage according to claim 3, wherein in the sixth step of filling: degassing the stock solution, filling, and sterilizing at 140 deg.C for 10 s to obtain fresh rhizoma Gastrodiae whole pulp beverage.
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Application publication date: 20210824 |