CN113598293A - Preparation method of American ginseng beverage - Google Patents
Preparation method of American ginseng beverage Download PDFInfo
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- CN113598293A CN113598293A CN202110958126.XA CN202110958126A CN113598293A CN 113598293 A CN113598293 A CN 113598293A CN 202110958126 A CN202110958126 A CN 202110958126A CN 113598293 A CN113598293 A CN 113598293A
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- 240000005373 Panax quinquefolius Species 0.000 title claims abstract description 71
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 71
- 235000013361 beverage Nutrition 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 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 90
- 238000003756 stirring Methods 0.000 claims abstract description 58
- 238000001471 micro-filtration Methods 0.000 claims abstract description 26
- 238000010790 dilution Methods 0.000 claims abstract description 20
- 239000012895 dilution Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000006243 chemical reaction Methods 0.000 claims abstract description 15
- 238000007865 diluting Methods 0.000 claims abstract description 9
- 239000000243 solution Substances 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 238000000108 ultra-filtration Methods 0.000 claims description 31
- 239000008213 purified water Substances 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 19
- 239000012528 membrane Substances 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 230000035484 reaction time Effects 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000011148 porous material Substances 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 2
- 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 description 2
- 239000002244 precipitate Substances 0.000 abstract description 15
- 235000019658 bitter taste Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000009776 industrial production Methods 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 3
- 238000013019 agitation Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000009775 high-speed stirring Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005192 partition Methods 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
- 239000000049 pigment Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Classifications
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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
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention relates to a preparation method of American ginseng beverage, the method is on the basis of adopting the addition proportion of extract of American ginseng and citric acid of the particular American ginseng, and speed and time of full speed stirring of the control reaction stage, increase a step of stirring and diluting at a reduced speed, adopt the speed and time of stirring at a reduced speed, and the particular dilution proportion, have realized the concrete implementation in the industrial production of American ginseng beverage of "microfiltration + hyperfiltration", remove the white precipitate produced by extract of American ginseng and citric acid reaction finally well; in addition, the inventor also unexpectedly finds that the original bitter taste of the American ginseng extract is greatly reduced by adopting the scheme of the invention, and compared with the existing American ginseng beverage added with citric acid, the taste and flavor are obviously improved.
Description
Technical Field
The invention relates to a preparation method of an American ginseng beverage, and belongs to the technical field of beverage preparation.
Background
At present, the American ginseng beverage (beverage containing American ginseng extract) on the market has obvious bitter taste in taste, and the integral flavor of the beverage is influenced.
On the other hand, if the beverage contains citric acid, the American ginseng extract can react with the citric acid in the beverage to generate white precipitates in a high-temperature environment, and the clarity and the aesthetic degree of the beverage are influenced; even the white precipitate is attached to the inner wall of the equipment through which the high-temperature beverage flows and is difficult to clean, the white precipitate is difficult to clean by a common acid-base chemical cleaning method, and the white precipitate is also deposited on the inner wall of the beverage equipment in long-time production and is often randomly dropped into the beverage in the form of flakes.
For white precipitates generated by the reaction of the American ginseng extract and citric acid in a high-temperature environment, a 1 mu microfiltration technology is usually adopted for interception in the prior art, but the interception effect is not good, and at present, no good solution is provided for factory production and application.
Therefore, it is desirable to develop a new method for preparing an American ginseng beverage.
Disclosure of Invention
In order to solve the above technical problems, the present invention provides a method for preparing an american ginseng beverage, wherein,
the preparation method comprises the following steps:
step 1), high-temperature dissolution: adding the American ginseng extract dry powder into purified water at the temperature of 80-90 ℃ according to the proportion of 3.5-5.6 g/L, and stirring at full speed until the American ginseng extract dry powder is fully dissolved to obtain an American ginseng extract solution; wherein the American ginseng extract dry powder is obtained by extracting American ginseng extract dry powder by 70-80% ethanol; the reynolds number of the full-speed stirring is 4000-5000;
step 2), adding citric acid to react: stirring at full speed, and adding citric acid into the solution of the American ginseng extract obtained in the step 1) according to the proportion of 30-48 g/L for reaction; controlling the reaction time of full-speed stirring to be 6-10 minutes;
step 3), stirring at a reduced speed and diluting: after the step 2) is finished, performing speed reduction stirring, wherein the Reynolds number of the speed reduction stirring is 1800-2300, maintaining the speed reduction stirring for 15-25 minutes, and then adding purified water for dilution while maintaining the speed reduction stirring, wherein the volume of the added purified water in the dilution stage is 2-2.5 times that of the purified water in the step 1);
step 4), cooling: cooling the solution obtained in the step 3) to 25-35 ℃;
step 5), microfiltration: filtering the cooled solution obtained in the step 4) through a microfiltration membrane, wherein the pore diameter of the microfiltration membrane is 1 micron;
step 6), ultrafiltration: filtering the solution subjected to microfiltration obtained in the step 5) by using an ultrafiltration device, wherein the membrane aperture of the ultrafiltration device is 0.02 micron;
step 7): mixing the ultrafiltered solution obtained in step 6) with a beverage base.
Preferably, in the dilution stage of step 3), the solution after the speed reduction stirring is continuously sent to the device of the cooling step by pumping, and meanwhile, purified water is continuously supplemented to the solution which is not pumped.
Preferably, the total volume of purified water added in the dilution stage is 2.25 times that of the purified water of step 1).
Preferably, the solution ultrafiltered in the step 7) is mixed with a beverage main agent, water and sugar are added, and the mixture is sterilized by UTH and then filled to obtain the American ginseng beverage.
The beverage main agent refers to other beverage main agents except the American ginseng beverage main agent.
Preferably, the inlet pressure of ultrafiltration in the step 6) is 0.1-0.6 bar, and the pressure difference between an inlet and an outlet is not more than 0.5 bar.
Preferably, in the step 2), sodium citrate is added at the same time of adding the citric acid, and the adding proportion is 10.5-16.8 g/L.
The invention provides a preparation method of an American ginseng beverage, which adds a speed-reducing stirring and diluting step on the basis of adopting a specific adding proportion of an American ginseng extract and citric acid and controlling the speed and time of full-speed stirring in a reaction stage, realizes the specific implementation of microfiltration and ultrafiltration in the industrial production of the American ginseng beverage by adopting the specific speed-reducing stirring speed and time and the specific diluting proportion, and finally well removes white precipitates generated by the reaction of the American ginseng extract and the citric acid; in addition, the inventor also unexpectedly finds that the original bitter taste of the American ginseng extract is greatly reduced by adopting the scheme of the invention, and compared with the existing American ginseng beverage added with citric acid, the taste and flavor are obviously improved.
Detailed Description
In one embodiment of the present invention, a method for preparing an American ginseng beverage is provided, wherein,
the preparation method comprises the following steps:
step 1), high-temperature dissolution: adding the American ginseng extract dry powder into purified water at the temperature of 80-90 ℃ according to the proportion of 3.5-5.6 g/L, and stirring at full speed until the American ginseng extract dry powder is fully dissolved to obtain an American ginseng extract solution; wherein the American ginseng extract dry powder is obtained by extracting American ginseng extract dry powder by 70-80% ethanol; the reynolds number of the full-speed stirring is 4000-5000;
step 2), adding citric acid to react: stirring at full speed, and adding citric acid into the solution of the American ginseng extract obtained in the step 1) according to the proportion of 30-48 g/L for reaction; controlling the reaction time of full-speed stirring to be 6-10 minutes;
step 3), stirring at a reduced speed and diluting: after the step 2) is finished, performing speed reduction stirring, wherein the Reynolds number of the speed reduction stirring is 1800-2300, maintaining the speed reduction stirring for 15-25 minutes, and then adding purified water for dilution while maintaining the speed reduction stirring, wherein the volume of the added purified water in the dilution stage is 2-2.5 times that of the purified water in the step 1);
step 4), cooling: cooling the solution obtained in the step 3) to 25-35 ℃;
step 5), microfiltration: filtering the cooled solution obtained in the step 4) through a microfiltration membrane, wherein the pore diameter of the microfiltration membrane is 1 micron;
step 6), ultrafiltration: filtering the solution subjected to microfiltration obtained in the step 5) by using an ultrafiltration device, wherein the membrane aperture of the ultrafiltration device is 0.02 micron;
step 7): mixing the ultrafiltered solution obtained in step 6) with a beverage base.
As explained in the background art, the American ginseng extract reacts with citric acid components in the beverage at high temperature to generate white precipitates, which affect the clarity of the beverage, and adhere to the inner wall of equipment to cause the problem of difficult cleaning.
The skilled person tries to filter the white precipitate by microfiltration, but the total interception effect is not good. Therefore, the skilled person tries to add an ultrafiltration step after the microfiltration step, which theoretically can achieve a further interception effect, but in the practice of specific industrial production (large-scale), the ultrafiltration device is quickly blocked, and the ultrafiltration scheme cannot be implemented at all.
In order to solve the technical bottleneck of the implementation of the ultrafiltration, the inventors have made a lot of researches and attempts. First, the overall strategy identified by the inventors is: firstly, the American ginseng extract and the citric acid are mixed and filtered, and then the American ginseng extract and the citric acid are mixed with the main agent of the beverage after the problem of white precipitation is solved. Secondly, based on the overall strategy, the inventor searches for specific operation and parameter conditions of each link, and finds that the specific operation and parameter conditions before ultrafiltration are very strict and are in loop-to-loop connection to realize that ultrafiltration is applied to specific industrial production.
Based on the theory and conventional operation method of those skilled in the art, the white precipitate generated by the reaction of American ginseng extract and citric acid is generally directly filtered, but the obtained result is that the micro-filtration interception is not enough and the ultra-filtration is blocked. The inventor firstly discovers in the development process that: 1) the reaction stage of the American ginseng extract and the citric acid requires higher stirring speed and certain reaction time to react completely as much as possible so as to prevent new white precipitates from being generated in the subsequent stages (such as sterilization and filling); however, it was found again that: 2) when the reaction is complete or almost complete, the high-speed stirring is maintained, the white precipitate is broken too much, and the white precipitate is re-dissolved into the solution, so that the ultrafiltration cannot be completely intercepted, and the white precipitate is generated again in the subsequent sterilization and filling procedures. Thus, the inventors tried to control the reaction time of full speed stirring and add a reduced speed stirring step after that and before filtration. But after attempts to adjust the mixing speed at reduced speed and other various factors in combination, the effect was found to be still poor. Thus, the inventors tried to add a dilution stage after the reduced speed agitation. In addition, the inventor finds that 3) the speed and time control of the speed reduction stirring, the control of the ratio of the American ginseng extract dry powder to the citric acid, the control of the high-speed stirring speed and time in the reaction stage and the control of the dilution ratio in the dilution stage after stirring are closely related, and the multiple parameters need to be adjusted and controlled in a synergistic manner. After a large number of conditions are groped, a speed-reducing stirring and diluting step is added on the basis of the adding proportion of the American ginseng extract and the citric acid and the speed and time of full-speed stirring in a reaction stage, and when the specific speed-reducing stirring speed and time and the specific diluting proportion are adopted, the specific implementation of microfiltration and ultrafiltration in the industrial production of the American ginseng beverage can be realized, and finally, white precipitates generated by the reaction of the American ginseng extract and the citric acid are well removed; in addition, the inventor also unexpectedly finds that the original bitter taste of the American ginseng extract is greatly reduced by adopting the scheme of the invention, and compared with the existing American ginseng beverage added with citric acid, the taste and flavor are obviously improved.
The present invention will be further described with reference to the following examples, but the present invention is not limited to these specific embodiments.
Example 1
The method of making the American ginseng beverage of example 1,
the preparation method comprises the following steps:
step 1), high-temperature dissolution: adding 2000L of purified water of 88-90 deg.C into a mixing tank, slowly adding 11.2kg of radix Panacis Quinquefolii extract dry powder (obtained from Jilin Macro corporation and extracted with 75% ethanol) into the purified water under stirring at full speed, stirring at full speed for about 5 min, and dissolving completely to obtain radix Panacis Quinquefolii extract solution;
in one embodiment of the present application, the Reynolds number for full speed stirring is 4000-. Specifically, in this example, a stirrer available from the company tetra, was used, and the stirring speed was 1475 rpm.
Step 2), adding citric acid to react: stirring at full speed, adding 96kg citric acid (from Zhongliang company) into the solution of the American ginseng extract obtained in step 1), and reacting; the reaction time with full speed stirring was controlled to be about 9 minutes;
step 3), stirring at a reduced speed and diluting: after the step 2) is finished, performing speed reduction stirring, after the speed reduction stirring is performed for 20 minutes, adding purified water for dilution while keeping the speed reduction stirring, wherein the total volume of the added purified water in the dilution stage is about 4500L;
in one embodiment of the present application, the Reynolds number for the slowed down agitation is 1800-. Specifically, in this example, the stirring speed was 900 rpm.
In particular practice, taking into account the volumetric limitations of the dosing cylinder, a supplementary dilution is generally used; specifically, in the dilution stage in step 3), the solution after the speed reduction stirring is continuously sent to a device (such as a cooling machine) of the cooling step by means of pumping, and meanwhile, purified water is continuously supplemented for the solution which is not pumped (the solution in the dosing cylinder is still remained); finally, the total volume of purified water added was about 4500L;
step 4), cooling: cooling the solution obtained in the step 3) to 25-35 ℃;
step 5), microfiltration: filtering the cooled solution obtained in the step 4) through a microfiltration membrane, wherein the pore diameter of the microfiltration membrane is 1 micron; prior to microfiltration, microfiltration filters (GM-200 from the guquan company) are typically treated for air discharge;
step 6), ultrafiltration: filtering the microfiltered solution obtained in step 5) through an ultrafiltration device (model XL 0.9MB 60W from INGE corporation) having a membrane pore size of 0.02 micron;
regarding the inlet and outlet pressure of ultrafiltration, in the embodiment, the inlet pressure is controlled to be 0.1-0.6 bar, and the pressure difference between the inlet and the outlet does not exceed 0.5 bar; the inlet pressure can be adjusted according to the specific implementation situation, when the ultrafiltration is started, the inlet pressure is lower, and the inlet pressure is slowly increased along with the process of the ultrafiltration.
Step 7): mixing the ultrafiltered solution obtained in step 6) with a beverage base;
the beverage main agent refers to other beverage main agents except the American ginseng beverage main agent.
In the present embodiment, the beverage base includes a flavor, a coloring agent, a preservative, and the like; flavor materials such as complex fruit flavors; coloring agents (pigment dry powders) such as carmine, lemon yellow, and the like; preservatives such as sodium benzoate. The beverage main agent may also contain pectin and other substances. The formulation of the beverage base can be selected by those skilled in the art according to the particular circumstances of the beverage product.
Mixing the ultrafiltered solution obtained in step 6) with a beverage main agent, adding into a mixed solution of water and sugar, sterilizing with UTH, and bottling to obtain radix Panacis Quinquefolii beverage (equivalent concentration of radix Panacis Quinquefolii extract dry powder is 0.35g/L in final radix Panacis Quinquefolii beverage product by conversion).
Example 2
The method for preparing the American ginseng beverage in the embodiment 2 is different from the method in the embodiment 1 in that:
in the step 1), 5.6kg of American ginseng extract dry powder is slowly added into 1000L of purified water;
in the step 2), the addition amount of the citric acid is 48kg, and the reaction time of full-speed stirring is 7 minutes;
in the step 3), the time of speed reduction stirring is about 23 minutes; the total volume of purified water added during the dilution stage was about 1500L;
in the step 6), the aperture of the ultrafiltration membrane is 0.02 micron;
other operations are the same as those in embodiment 1, and detailed description is omitted.
Example 3
In the step 1), 7kg of American ginseng extract dry powder is slowly added into 2000L of purified water;
in the step 2), the addition amount of the citric acid is 60kg, and the reaction time of full-speed stirring is 6 minutes;
in the step 3), the time of speed reduction stirring is about 16 minutes; the total volume of purified water added in the dilution stage was about 3000L;
in the step 6), the aperture of the ultrafiltration membrane is 0.02 micron;
effect data
1. Turbidity detection
Comparative example: the American ginseng beverage obtained by the microfiltration method in the prior art (the equivalent concentration of the American ginseng extract dry powder in the final American ginseng beverage product is 0.35 g/L; the contents of the sugar and the main agent of the beverage are the same as those in the embodiments 1-3);
the American ginseng beverages obtained in the above examples 1 to 3 and the American ginseng beverage of the comparative example were examined using a nephelometer, model 2100Q, purchased from Hash in the United states;
the results of turbidity measurements for examples 1 to 3 were 15.8, 15.7 and 16.0 (unit: NTU) in this order; however, the comparative example showed a turbidity test of about 28 (unit: NTU).
The turbidity of the American ginseng beverage products of examples 1-3 of the present application is significantly reduced compared to the prior art products. In addition, the same transparent glass container is adopted to carry out clarity contrast under a natural lamp tube in a laboratory, and the naked eyes can also easily judge that the American ginseng beverage products of the embodiments 1 to 3 have higher clarity.
2. Replacement time of ultrafiltration membrane
Examples 1-3 above were made using an ultrafiltration unit as model XL 0.9MB 60W from INDE.
By adopting the scheme of the embodiment 1-3, the ultrafiltration membrane in the device can continuously work for 48H and then be replaced and cleaned. Therefore, the method can meet the requirement of industrial production of the American ginseng beverage.
3. Evaluation of mouthfeel
Condition of the evaluation room: the temperature is 25 ℃, the relative humidity is 65%, an independent partition type evaluation table, auxiliary light and purified water are adopted;
the participators: 3 professional appraisers and 19 appraisers;
the evaluation method comprises the following steps: three point test
The evaluation basis is as follows: according to a query table of the number of correct answers and the number of evaluators required by three-point inspection in GB/T12311-; evaluation of 22 groups: when the number of correctly identified people is more than or equal to 12 groups, the samples participating in the sensory test are proved to have obvious difference.
The evaluation results are shown in the following table 1:
TABLE 1
| Sample (I) | Total number of people evaluated | Correct differentiation | Heavy bitter and astringent taste |
| Example 1 comparative example | 22 | 18 | 6/19 |
| Example 2 comparative example | 22 | 19 | 6/21 |
| Example 3 comparative example | 22 | 18 | 5/21 |
As can be seen from Table 1 above, the products of examples 1-3 have significant differences in mouthfeel from the products of the comparative examples (more than 12 people can evaluate the difference in mouthfeel between the two products and can correctly distinguish between them); in addition, regarding the bitter taste, almost all panelists considered that the bitter taste of the comparative example product obtained by the microfiltration method of the prior art was heavy, and the bitter taste of the American ginseng beverage products of examples 1 to 3 of the present application was significantly reduced.
It should be understood that although the present description refers to embodiments, not every embodiment contains only a single technical solution, and such description is for clarity only, and those skilled in the art should make the description as a whole, and the technical solutions in the embodiments can also be combined appropriately to form other embodiments understood by those skilled in the art.
The above-listed detailed description is only a specific description of a possible embodiment of the present invention, and they are not intended to limit the scope of the present invention, and equivalent embodiments or modifications made without departing from the technical spirit of the present invention should be included in the scope of the present invention.
Claims (6)
1. A preparation method of an American ginseng beverage is characterized by comprising the following steps:
the preparation method comprises the following steps:
step 1), high-temperature dissolution: adding the American ginseng extract dry powder into purified water at the temperature of 80-90 ℃ according to the proportion of 3.5-5.6 g/L, and stirring at full speed until the American ginseng extract dry powder is fully dissolved to obtain an American ginseng extract solution; wherein the American ginseng extract dry powder is obtained by extracting American ginseng extract dry powder by 70-80% ethanol; the reynolds number of the full-speed stirring is 4000-5000;
step 2), adding citric acid to react: stirring at full speed, and adding citric acid into the solution of the American ginseng extract obtained in the step 1) according to the proportion of 30-48 g/L for reaction; controlling the reaction time of full-speed stirring to be 6-10 minutes;
step 3), stirring at a reduced speed and diluting: after the step 2) is finished, performing speed reduction stirring, wherein the Reynolds number of the speed reduction stirring is 1800-2300, maintaining the speed reduction stirring for 15-25 minutes, and then adding purified water for dilution while maintaining the speed reduction stirring, wherein the volume of the added purified water in the dilution stage is 2-2.5 times that of the purified water in the step 1);
step 4), cooling: cooling the solution obtained in the step 3) to 25-35 ℃;
step 5), microfiltration: filtering the cooled solution obtained in the step 4) through a microfiltration membrane, wherein the pore diameter of the microfiltration membrane is 1 micron;
step 6), ultrafiltration: filtering the solution subjected to microfiltration obtained in the step 5) by using an ultrafiltration device, wherein the membrane aperture of the ultrafiltration device is 0.02 micron;
step 7): mixing the ultrafiltered solution obtained in step 6) with a beverage base.
2. The method of claim 1, wherein:
in the dilution stage in the step 3), purified water is continuously supplemented to the solution which is not pumped while the solution which is stirred at the reduced speed is continuously sent to the device of the cooling step by pumping.
3. The method of claim 2, wherein:
the total volume of purified water added in the dilution stage is 2.25 times of the purified water in the step 1).
4. The production method according to any one of claims 1 to 3, characterized in that:
and 7) mixing the ultrafiltered solution and the beverage main agent, adding water and sugar, sterilizing by UTH, and filling to obtain the American ginseng beverage.
5. The production method according to any one of claims 1 to 3, characterized in that:
the inlet pressure of ultrafiltration in the step 6) is 0.1-0.6 bar, and the pressure difference between an inlet and an outlet is not more than 0.5 bar.
6. The production method according to any one of claims 1 to 3, characterized in that:
in the step 2), sodium citrate is added while citric acid is added, and the adding proportion is 10.5-16.8 g/L.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1246305A (en) * | 1999-08-24 | 2000-03-08 | 贲庭复 | American ginseng beverage |
| CN101002622A (en) * | 2006-01-18 | 2007-07-25 | 耿燕 | Beverage made of American ginseng tea, and its preparing method |
| CN112655858A (en) * | 2020-12-11 | 2021-04-16 | 威海市文登区道地参业发展有限公司 | Preparation method of American ginseng functional beverage with anti-fatigue effect |
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2021
- 2021-08-20 CN CN202110958126.XA patent/CN113598293A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1246305A (en) * | 1999-08-24 | 2000-03-08 | 贲庭复 | American ginseng beverage |
| CN101002622A (en) * | 2006-01-18 | 2007-07-25 | 耿燕 | Beverage made of American ginseng tea, and its preparing method |
| CN112655858A (en) * | 2020-12-11 | 2021-04-16 | 威海市文登区道地参业发展有限公司 | Preparation method of American ginseng functional beverage with anti-fatigue effect |
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| 杨桂馥等: "现代饮料生产技术", 天津科学技术出版社 * |
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