CN114698756A - Composite plant beverage and preparation method thereof - Google Patents

Composite plant beverage and preparation method thereof Download PDF

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Publication number
CN114698756A
CN114698756A CN202210534175.5A CN202210534175A CN114698756A CN 114698756 A CN114698756 A CN 114698756A CN 202210534175 A CN202210534175 A CN 202210534175A CN 114698756 A CN114698756 A CN 114698756A
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Prior art keywords
okra
concentrated solution
plant
chrysanthemum
cassia seed
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李胜
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Hubei Yefeng Food Co ltd
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Hubei Yefeng Food Co ltd
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Priority to CN202210534175.5A priority Critical patent/CN114698756A/en
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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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of 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
    • 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
    • A23L2/60—Sweeteners
    • 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
    • A23L2/68—Acidifying substances
    • 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
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
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  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a composite plant beverage and a preparation method thereof, and particularly relates to the technical field of plant beverages, wherein the composite plant beverage comprises the following raw materials: okra, citric acid, amylase, pectinase, cellulase, sodium copper chlorophyllin, xanthan gum, sodium carboxymethylcellulose, white granulated sugar, wolfberry fruit, cassia seed, chrysanthemum and purified water; according to the invention, the okra is adopted as a main raw material, and the concentrated solution of the medlar, the cassia seed and the chrysanthemum is matched, so that the edible okra has the effects of helping digestion, preventing constipation, protecting the liver, resisting cancer, enhancing the immunity of a human body, increasing the vasodilation force, protecting the heart, reducing blood fat and reducing blood sugar, the soluble fiber contained in the okra can promote the discharge of harmful substances in the organism and the reduction of cholesterol content, the medlar has the effect of nourishing the liver and kidney, the chrysanthemum has the effects of clearing heat and calming the liver, the cassia seed has the effects of clearing the liver and tonifying the kidney, improving eyesight, promoting diuresis and relaxing the bowels, and the functions of clearing the liver and tonifying the kidney, improving eyesight and relaxing the bowels can effectively relieve the burden on the functions of the human body.

Description

Composite plant beverage and preparation method thereof
Technical Field
The invention relates to the technical field of plant beverages, in particular to a compound plant beverage and a preparation method thereof.
Background
A plant beverage is prepared from plant or plant extract (except tea and coffee) by processing or fermenting (root, stem, leaf, flower, seed of non-fruit and vegetable plant, and juice secreted by bamboo or tree, such as grain, edible fungus, edible algae and fern, cacao, and flos Chrysanthemi);
at present, along with the improvement of living standard of people, the beverage is more and more favored by people, the beverage varieties sold in the market are more and more, particularly, the beverage which takes natural plants as raw materials is advocated because the beverage contains some natural active ingredients beneficial to human bodies and can promote the production of body fluid to quench thirst, and part of workers are engaged in computer work for a long time and cause certain burden to brain and eyesight, the computer has electromagnetic radiation and works in a radiation environment for a long time, the function of the human body can be influenced, and the burden to the function of the human body is relieved, so that the composite plant beverage which has good taste and health care function is provided.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a compound plant beverage and a preparation method thereof, and the technical problems to be solved by the invention are as follows: part of staff are engaged in computer work for a long time and cause certain burden to mental and eyesight, and the computer has electromagnetic radiation and works in a radiation environment for a long time, so that the function of a human body can be influenced.
In order to achieve the purpose, the invention provides the following technical scheme: a compound plant beverage comprises the following raw materials:
okra, citric acid, amylase, pectinase, cellulase, sodium copper chlorophyllin, xanthan gum, sodium carboxymethylcellulose, white granulated sugar, wolfberry fruit, cassia seed, chrysanthemum and purified water.
The weight parts of the raw materials are as follows:
8-10 parts of okra, 0.1-0.2 part of citric acid, 0.05-0.1 part of amylase, 0.05-0.1 part of pectinase, 0.1-0.2 part of cellulase, 0.05-0.1 part of sodium copper chlorophyllin, 0.1-0.2 part of xanthan gum, 0.08-0.15 part of sodium carboxymethylcellulose and 5-8 parts of white granulated sugar; 0.15 to 0.3 portion of medlar, 0.1 to 0.2 portion of cassia seed, 0.05 to 0.01 portion of chrysanthemum and 80 to 85 portions of purified water.
As a further scheme of the invention: the preparation method of the compound plant beverage comprises the following steps:
s1, selecting fresh green okra without insect pests, washing off soil and dust on the surface of the raw material by using clear water, removing stems and spots of the raw material, and cutting the raw material into sections.
S2, boiling and pulping the raw materials, pre-boiling the cut okra in hot water at 95-100 ℃ for 8-10min to soften the cut okra tissue.
And S3, pulping the boiled raw materials and water at the mass ratio of 1:10 to form okra juice, and filtering and centrifuging the okra juice to obtain plant clear liquid.
S4, concentrating the obtained plant clear liquid, and putting the plant clear liquid into a concentration tank to be concentrated to 25-65Brix in vacuum, thus completing the preparation of the plant concentrated liquid.
S5, extracting effective components from fructus Lycii, semen Cassiae and flos Chrysanthemi to obtain primary herbal concentrated solution.
And S6, mixing the obtained plant concentrated solution with the herbal concentrated solution, dissolving the plant concentrated solution and the herbal concentrated solution by using water at 25-30 ℃, mixing, and centrifuging and filtering the aqueous solution of the plant concentrated solution and the herbal concentrated solution to obtain the okra juice.
And S7, performing enzymolysis and enzyme deactivation treatment on the okra juice, adding amylase, pectinase and cellulase into the obtained okra juice, performing water bath at 45-55 ℃ for 2h, performing enzyme deactivation at 85-100 ℃, blending the okra juice, and performing sterilization again to complete the preparation of the compound plant beverage.
As a further scheme of the invention: in the S3, filtering the okra juice by a vibrating screen of 100-150 meshes to remove large-particle impurities, keeping the temperature of the okra juice at 25-35 ℃, standing for 20-30min, performing centrifugal filtration under the condition that the centrifugal force is 6000-8000g, and adopting a ceramic membrane for filtration, wherein the membrane aperture is 0.15-1.5 μm.
As a further scheme of the invention: the preparation steps of the primary herbal concentrated solution in the S5 are as follows:
s501, heating and extracting the wolfberry fruit, the cassia seed and the chrysanthemum by purified water to obtain an extracting solution, wherein the heating temperature is controlled to be 90-95 ℃.
S502, filtering the obtained extracting solution, cooling the extracting solution to 25-30 ℃, and then performing centrifugation to obtain a centrifugate.
S503, standing the obtained centrifugate at the temperature of 25-30 ℃, and filtering and centrifuging after complete precipitation to obtain primary clear liquid.
And S504, concentrating the primary clear liquid to finally obtain herbal concentrated solution.
As a further scheme of the invention: in the S4, the vacuum concentration temperature is controlled at 48-65 ℃, and the vacuum degree is controlled at-0.05-0.015 MPa.
As a further scheme of the invention: in the step S501, the extracting solution is heated and extracted twice through purified water, the ratio of the wolfberry fruit, the cassia seed and the chrysanthemum to the purified water for the first extraction is 2:9, the extraction time is 50-80min, and the ratio of the wolfberry fruit, the cassia seed and the chrysanthemum to the purified water for the second extraction is 3:8, and the extraction time is 20-30 min.
As a further scheme of the invention: in the step S502, when the centrifugal treatment is carried out, the centrifugal rate is controlled at 6000-7500r/min, the liquid inlet flow of the filtered liquid is controlled at 8-15t/h, so as to remove the particulate impurities in the filtered liquid, and the filtering treatment is to filter the extracting solution through a filter bag with 200 meshes of 150-sand.
As a further scheme of the invention: and in the S504, concentrating the primary clear liquid by adopting a membrane separation mode, wherein the concentration temperature is 28-35 ℃, and discharging when the concentration reaches 15-18Brix to obtain the herbal concentrated solution.
As a further scheme of the invention: and in the step S7, sodium copper chlorophyllin, xanthan gum and sodium carboxymethylcellulose are added into the okra juice subjected to enzymolysis and enzyme deactivation treatment and are uniformly mixed, the blending temperature is controlled to be 55-60 ℃, and then the blended okra juice is sterilized for 15-30min at the temperature of 95-100 ℃.
The invention has the beneficial effects that: according to the invention, the okra is adopted as a main raw material, and the concentrated solution of the medlar, the cassia seed and the chrysanthemum is matched, so that the edible okra has the effects of helping digestion, preventing constipation, protecting the liver, resisting cancer, increasing the immunity of a human body, increasing the vascular dilatation force, protecting the heart, reducing blood fat and reducing blood sugar, the soluble fiber contained in the okra can promote the discharge of harmful substances in the organism and the reduction of cholesterol content, the medlar has the effect of nourishing the liver and kidney, the chrysanthemum has the effects of clearing heat and calming the liver, the cassia seed has the effects of clearing the liver and tonifying the kidney, improving eyesight, promoting diuresis and relaxing the bowels, the functions of clearing the liver and tonifying the kidney and improving eyesight and relaxing the bowels are realized, and the burden on the functions of the human body is effectively relieved.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, 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.
Example (b):
a compound plant beverage comprises the following raw materials:
okra, citric acid, amylase, pectinase, cellulase, sodium copper chlorophyllin, xanthan gum, sodium carboxymethylcellulose, white granulated sugar, wolfberry fruit, cassia seed, chrysanthemum and purified water.
The weight parts of the raw materials are as follows:
8-10 parts of okra, 0.1-0.2 part of citric acid, 0.05-0.1 part of amylase, 0.05-0.1 part of pectinase, 0.1-0.2 part of cellulase, 0.05-0.1 part of sodium copper chlorophyllin, 0.1-0.2 part of xanthan gum, 0.08-0.15 part of sodium carboxymethylcellulose and 5-8 parts of white granulated sugar; 0.15 to 0.3 portion of medlar, 0.1 to 0.2 portion of cassia seed, 0.05 to 0.01 portion of chrysanthemum and 80 to 85 portions of purified water.
The preparation method of the compound plant beverage comprises the following steps:
s1, selecting fresh green okra without insect pests, washing off mud and dust on the surface of the raw material by using clear water, removing stems and spots of the raw material, and cutting the raw material into sections.
S2, boiling and pulping the raw materials, pre-boiling the cut okra in hot water at 95-100 ℃ for 8-10min to soften the cut okra tissue.
And S3, pulping the boiled raw materials and water at the mass ratio of 1:10 to form okra juice, and filtering and centrifuging the okra juice to obtain plant clear liquid.
S4, concentrating the obtained plant clear liquid, and putting the plant clear liquid into a concentration tank to be concentrated to 25-65Brix in vacuum, thus completing the preparation of the plant concentrated liquid.
S5, extracting effective components from fructus Lycii, semen Cassiae and flos Chrysanthemi to obtain primary herbal concentrated solution.
And S6, mixing the obtained plant concentrated solution with the herbal concentrated solution, dissolving the plant concentrated solution and the herbal concentrated solution by using water at 25-30 ℃, mixing, and centrifuging and filtering the aqueous solution of the plant concentrated solution and the herbal concentrated solution to obtain the okra juice.
And S7, performing enzymolysis and enzyme deactivation treatment on the okra juice, adding amylase, pectinase and cellulase into the obtained okra juice, performing water bath at 45-55 ℃ for 2h, performing enzyme deactivation at 85-100 ℃, blending the okra juice, and performing sterilization again to complete the preparation of the compound plant beverage.
S3, filtering the okra juice by a vibrating screen of 100-150 meshes to remove large-particle impurities, keeping the temperature of the okra juice at 25-35 ℃, standing for 20-30min, performing centrifugal filtration under the condition that the centrifugal force is 6000-8000g, and adopting a ceramic membrane for filtration, wherein the membrane aperture is 0.15-1.5 μm.
The preparation steps of the primary herbal concentrate in S5 are as follows:
s501, heating and extracting the wolfberry fruit, the cassia seed and the chrysanthemum by purified water to obtain an extracting solution, wherein the heating temperature is controlled to be 90-95 ℃.
S502, filtering the obtained extracting solution, cooling the extracting solution to 25-30 ℃, and then performing centrifugation to obtain a centrifugate.
S503, standing the obtained centrifugate at the temperature of 25-30 ℃, and filtering and centrifuging after complete precipitation to obtain primary clear liquid.
And S504, concentrating the primary clear liquid to finally obtain herbal concentrated solution.
In S4, the vacuum concentration temperature is controlled at 48-65 deg.C and the vacuum degree is controlled at-0.05-0.015 MPa.
S501, heating and extracting the extracting solution twice through purified water, wherein the ratio of the wolfberry fruit, the cassia seed and the chrysanthemum extracted for the first time to the purified water is 2:9, the extraction time is 50-80min, and the ratio of the wolfberry fruit, the cassia seed and the chrysanthemum extracted for the second time to the purified water is 3:8, and the extraction time is 20-30 min.
In S502, during the centrifugal treatment, the centrifugal rate is controlled at 6000-7500r/min, the liquid inlet flow of the filtered liquid is controlled at 8-15t/h, so as to remove the particulate impurities in the filtered liquid, and the filtering treatment is to filter the extracting solution through a filter bag with 200 meshes of 150-sand.
And S504, concentrating the primary clear liquid by adopting a membrane separation mode, wherein the concentration temperature is 28-35 ℃, and discharging when the concentration reaches 15-18Brix to obtain the herbal concentrated solution.
S7, adding sodium copper chlorophyllin, xanthan gum and sodium carboxymethylcellulose into the okra juice subjected to enzymolysis and enzyme deactivation, uniformly mixing, controlling the blending temperature to be 55-60 ℃, and sterilizing the blended okra juice for 15-30min at the temperature of 95-100 ℃.
Comparative example 1:
a compound plant beverage comprises the following raw materials:
okra, citric acid, amylase, pectinase, cellulase, sodium copper chlorophyllin, xanthan gum, sodium carboxymethylcellulose, white granulated sugar, wolfberry fruit, cassia seed, chrysanthemum and purified water.
The weight parts of the raw materials are as follows:
20-30 parts of okra, 0.1-0.2 part of citric acid, 0.05-0.1 part of amylase, 0.05-0.1 part of pectinase, 0.1-0.2 part of cellulase, 0.05-0.1 part of sodium copper chlorophyllin, 0.1-0.2 part of xanthan gum, 0.08-0.15 part of sodium carboxymethylcellulose and 5-8 parts of white granulated sugar; 0.15 to 0.3 portion of medlar, 0.1 to 0.2 portion of cassia seed, 0.05 to 0.01 portion of chrysanthemum and 50 to 65 portions of purified water.
The preparation method of the compound plant beverage comprises the following steps:
s1, selecting fresh green okra without insect pests, washing off soil and dust on the surface of the raw material by using clear water, removing stems and spots of the raw material, and cutting the raw material into sections.
S2, boiling and pulping the raw materials, pre-boiling the cut okra in hot water at 95-100 ℃ for 8-10min to soften the cut okra tissue.
And S3, pulping the boiled raw materials and water at the mass ratio of 1:10 to form okra juice, and filtering and centrifuging the okra juice to obtain plant clear liquid.
S4, concentrating the obtained plant clear liquid, and putting the plant clear liquid into a concentration tank to be concentrated to 25-65Brix in vacuum, thus completing the preparation of the plant concentrated liquid.
S5, extracting effective components from fructus Lycii, semen Cassiae and flos Chrysanthemi to obtain primary herbal concentrated solution.
And S6, mixing the obtained plant concentrated solution with the herbal concentrated solution, dissolving the plant concentrated solution and the herbal concentrated solution by using water at 25-30 ℃, mixing, and centrifuging and filtering the aqueous solution of the plant concentrated solution and the herbal concentrated solution to obtain the okra juice.
And S7, carrying out enzymolysis and enzyme deactivation treatment on the okra juice, adding amylase, pectinase and cellulase into the obtained okra juice, carrying out water bath at 45-55 ℃ for 2 hours, carrying out enzyme deactivation at 85-100 ℃, blending the okra juice, and carrying out sterilization again to complete the preparation of the compound plant beverage.
S3, filtering the okra juice by a vibrating screen of 100-150 meshes to remove large-particle impurities, keeping the temperature of the okra juice at 25-35 ℃, standing for 20-30min, performing centrifugal filtration under the condition that the centrifugal force is 6000-8000g, and adopting a ceramic membrane for filtration, wherein the membrane aperture is 0.15-1.5 μm.
The preparation steps of the primary herbal concentrate in S5 are as follows:
s501, heating and extracting the wolfberry fruit, the cassia seed and the chrysanthemum by purified water to obtain an extracting solution, wherein the heating temperature is controlled to be 90-95 ℃.
S502, filtering the obtained extracting solution, cooling the extracting solution to 25-30 ℃, and then performing centrifugation to obtain a centrifugate.
S503, standing the obtained centrifugate at the temperature of 25-30 ℃, and filtering and centrifuging after complete precipitation to obtain primary clear liquid.
And S504, concentrating the primary clear liquid to finally obtain herbal concentrated solution.
In S4, the vacuum concentration temperature is controlled at 48-65 deg.C and the vacuum degree is controlled at-0.05-0.015 MPa.
In S501, the extracting solution is heated and extracted twice through purified water, the ratio of the wolfberry fruit, the cassia seed and the chrysanthemum to the purified water for the first extraction is 2:9, the extraction time is 50-80min, and the ratio of the wolfberry fruit, the cassia seed and the chrysanthemum to the purified water for the second extraction is 3:8, and the extraction time is 20-30 min.
In S502, during the centrifugal treatment, the centrifugal rate is controlled at 6000-7500r/min, the liquid inlet flow of the filtered liquid is controlled at 8-15t/h, so as to remove the particulate impurities in the filtered liquid, and the filtering treatment is to filter the extracting solution through a filter bag with 200 meshes of 150-sand.
And S504, concentrating the primary clear liquid by adopting a membrane separation mode, wherein the concentration temperature is 28-35 ℃, and discharging when the concentration reaches 15-18Brix to obtain the herbal concentrated solution.
S7, adding sodium copper chlorophyllin, xanthan gum and sodium carboxymethylcellulose into the okra juice subjected to enzymolysis and enzyme deactivation, uniformly mixing, controlling the blending temperature to be 55-60 ℃, and sterilizing the blended okra juice for 15-30min at the temperature of 95-100 ℃.
The examples differ from comparative example 1 in that: the method comprises the steps of selecting and adding okra in different proportions, researching the influence of different okra juice contents on a beverage, wherein the selected okra accounts for 20-30 parts by weight, the color, the flavor and the taste of the beverage gradually become better along with the increase of the concentration under a certain condition, and the beverage is slightly reduced in taste and relatively coarse and thick in taste when the concentration is exceeded.
Comparative example 2:
a compound plant beverage comprises the following raw materials:
okra, citric acid, amylase, pectinase, cellulase, sodium copper chlorophyllin, xanthan gum, sodium carboxymethylcellulose, white granulated sugar, wolfberry fruit, cassia seed, chrysanthemum and purified water.
The weight parts of the raw materials are as follows:
8-10 parts of okra, 0.01-8 parts of citric acid, 0.05-0.1 part of amylase, 0.05-0.1 part of pectinase, 0.1-0.2 part of cellulase, 0.05-0.1 part of sodium copper chlorophyllin, 0.1-0.2 part of xanthan gum, 0.08-0.15 part of sodium carboxymethylcellulose and 5-8 parts of white granulated sugar; 0.15 to 0.3 portion of medlar, 0.1 to 0.2 portion of cassia seed, 0.05 to 0.01 portion of chrysanthemum and 75 to 80 portions of purified water.
The preparation method of the compound plant beverage comprises the following steps:
s1, selecting fresh green okra without insect pests, washing off soil and dust on the surface of the raw material by using clear water, removing stems and spots of the raw material, and cutting the raw material into sections.
S2, boiling and pulping the raw materials, pre-boiling the cut okra in hot water at 95-100 ℃ for 8-10min to soften the cut okra tissue.
And S3, pulping the boiled raw materials and water at the mass ratio of 1:10 to form okra juice, and filtering and centrifuging the okra juice to obtain plant clear liquid.
S4, concentrating the obtained plant clear liquid, and putting the plant clear liquid into a concentration tank to be concentrated to 25-65Brix in vacuum, thus completing the preparation of the plant concentrated liquid.
S5, extracting effective components from fructus Lycii, semen Cassiae and flos Chrysanthemi to obtain primary herbal concentrated solution.
And S6, mixing the obtained plant concentrated solution with the herbal concentrated solution, dissolving the plant concentrated solution and the herbal concentrated solution by using water at 25-30 ℃, mixing, and centrifuging and filtering the aqueous solution of the plant concentrated solution and the herbal concentrated solution to obtain the okra juice.
And S7, performing enzymolysis and enzyme deactivation treatment on the okra juice, adding amylase, pectinase and cellulase into the obtained okra juice, performing water bath at 45-55 ℃ for 2h, performing enzyme deactivation at 85-100 ℃, blending the okra juice, and performing sterilization again to complete the preparation of the compound plant beverage.
S3, filtering the okra juice by a vibrating screen of 100-150 meshes to remove large-particle impurities, keeping the temperature of the okra juice at 25-35 ℃, standing for 20-30min, performing centrifugal filtration under the condition that the centrifugal force is 6000-8000g, and adopting a ceramic membrane for filtration, wherein the membrane aperture is 0.15-1.5 μm.
The preparation steps of the primary herbal concentrate in S5 are as follows:
s501, heating and extracting the wolfberry fruit, the cassia seed and the chrysanthemum by purified water to obtain an extracting solution, wherein the heating temperature is controlled to be 90-95 ℃.
S502, filtering the obtained extracting solution, cooling the extracting solution to 25-30 ℃, and then performing centrifugation treatment to obtain a centrifugate.
S503, standing the obtained centrifugate at the temperature of 25-30 ℃, and filtering and centrifuging after complete precipitation to obtain primary clear liquid.
And S504, concentrating the primary clear liquid to finally obtain herbal concentrated solution.
In S4, the vacuum concentration temperature is controlled at 48-65 deg.C and the vacuum degree is controlled at-0.05-0.015 MPa.
In S501, the extracting solution is heated and extracted twice through purified water, the ratio of the wolfberry fruit, the cassia seed and the chrysanthemum to the purified water for the first extraction is 2:9, the extraction time is 50-80min, and the ratio of the wolfberry fruit, the cassia seed and the chrysanthemum to the purified water for the second extraction is 3:8, and the extraction time is 20-30 min.
In S502, during the centrifugal treatment, the centrifugal rate is controlled at 6000-7500r/min, the liquid inlet flow of the filtered liquid is controlled at 8-15t/h, so as to remove the particulate impurities in the filtered liquid, and the filtering treatment is to filter the extracting solution through a filter bag with 200 meshes of 150-sand.
And S504, concentrating the primary clear liquid by adopting a membrane separation mode, wherein the concentration temperature is 28-35 ℃, and discharging when the concentration reaches 15-18Brix to obtain the herbal concentrated solution.
S7, adding sodium copper chlorophyllin, xanthan gum and sodium carboxymethylcellulose into the okra juice subjected to enzymolysis and enzyme deactivation, uniformly mixing, controlling the blending temperature to be 55-60 ℃, and sterilizing the blended okra juice for 15-30min at the temperature of 95-100 ℃.
From the examples and comparative example 1, it can be seen that: citric acid with different proportions is selectively added, and the weight part of the citric acid is 0.01-8 parts.
When the content of the okra juice is 200g/L and the citric acid content is 1.1/g after different parts by weight of citric acid are added, the taste and the flavor of the beverage are optimal, namely the citric acid content is 0.1-0.2 part by weight.
When the citric acid content is 1.4/g, the beverage tastes slightly sour and bitter, namely the citric acid accounts for 5 parts by weight.
In summary, the following results can be obtained:
the compound plant beverage has the advantages that the plant beverage is attractive in color, sour and sweet, palatable, fine and smooth in taste and pure in flavor, and the okra is used as the main raw material and is matched with the concentrated solution of the wolfberry fruit, the cassia seed and the chrysanthemum, so that the edible okra has the effects of helping digestion, preventing constipation, protecting the liver, resisting cancer, improving human immunity, increasing blood vessel expansibility and protecting the heart, and can also reduce blood fat and blood sugar.
The points to be finally explained are: although the present invention has been described in detail with reference to the general description and the specific embodiments, on the basis of the present invention, the above embodiments are only used for illustrating the technical solutions of the present invention, and not for limiting the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and these modifications or substitutions do not depart from the spirit of the corresponding technical solutions of the embodiments of the present invention.

Claims (5)

1. The compound plant beverage is characterized by comprising the following raw materials:
okra, citric acid, amylase, pectinase, cellulase, sodium copper chlorophyllin, xanthan gum, sodium carboxymethylcellulose, white granulated sugar, wolfberry fruit, cassia seed, chrysanthemum and purified water;
the weight parts of the raw materials are as follows:
8-10 parts of okra, 0.1-0.2 part of citric acid, 0.05-0.1 part of amylase, 0.05-0.1 part of pectinase, 0.1-0.2 part of cellulase, 0.05-0.1 part of sodium copper chlorophyllin, 0.1-0.2 part of xanthan gum, 0.08-0.15 part of sodium carboxymethylcellulose and 5-8 parts of white granulated sugar; 0.15 to 0.3 portion of medlar, 0.1 to 0.2 portion of cassia seed, 0.05 to 0.01 portion of chrysanthemum and 80 to 85 portions of purified water.
2. The composite plant beverage according to claim 1, wherein: the preparation method of the compound plant beverage comprises the following steps:
s1, selecting fresh green okra without insect pests, washing off soil and dust on the surface of the raw material by using clear water, removing stems and spots of the raw material, and cutting the raw material into sections;
s2, boiling and pulping the raw materials, pre-boiling the cut okra in hot water, controlling the temperature at 95-100 ℃ and the pre-boiling time at 8-10min, so as to soften the cut okra tissues;
s3, pulping the boiled raw materials and water at the mass ratio of 1:10 to form okra juice, and filtering and centrifuging the okra juice to obtain plant clear liquid;
s4, concentrating the obtained plant clear liquid, and putting the plant clear liquid into a concentration tank to be concentrated to 25-65Brix in vacuum, thus completing the preparation of plant concentrated solution;
s5, firstly, extracting effective components in the medlar, the cassia seed and the chrysanthemum to prepare primary herbal concentrated solution;
s6, mixing the obtained plant concentrated solution with the herbal concentrated solution, dissolving the plant concentrated solution and the herbal concentrated solution by using water at 25-30 ℃ and mixing, and then centrifuging and filtering the aqueous solution of the plant concentrated solution and the herbal concentrated solution to obtain okra juice;
and S7, performing enzymolysis and enzyme deactivation treatment on the okra juice, adding amylase, pectinase and cellulase into the obtained okra juice, performing water bath at 45-55 ℃ for 2h, performing enzyme deactivation at 85-100 ℃, blending the okra juice, and performing sterilization again to complete the preparation of the compound plant beverage.
3. A method for preparing a composite plant beverage according to claim 2, wherein the method comprises the following steps: in the S3, the okra juice is filtered by a vibrating screen with 100-mesh and 150-mesh to remove large-particle impurities, the temperature of the okra juice is kept at 25-35 ℃, the okra juice is kept standing for 20-30min, centrifugal filtration is carried out under the condition that the centrifugal force is 6000-mesh and 8000g, ceramic membrane filtration is adopted, and the membrane aperture is 0.15-1.5 mu m.
4. A method for preparing a composite plant beverage according to claim 2, wherein the method comprises the following steps: the preparation steps of the primary herbal concentrated solution in the S5 are as follows:
s501, heating and extracting the wolfberry fruit, the cassia seed and the chrysanthemum by using purified water to obtain an extracting solution, wherein the heating temperature is controlled to be 90-95 ℃;
s502, filtering the obtained extracting solution, cooling the extracting solution to 25-30 ℃, and then performing centrifugal treatment to obtain a centrifugal solution;
s503, standing the obtained centrifugate in an environment of 25-30 ℃, and filtering and centrifuging after complete precipitation to obtain primary clear liquid;
and S504, concentrating the primary clear liquid to finally obtain herbal concentrated solution.
5. A method for preparing a composite plant beverage according to claim 2, wherein the method comprises the following steps: in the S6, the centrifugation speed adopted in the centrifugation process is 3500-5000r/min, the separation factor is 5500-7800g, the flow rate of the inlet liquid is controlled at 10-15t/h, and the filter with the pore size of 260-300 meshes is adopted for filtration.
CN202210534175.5A 2022-05-17 2022-05-17 Composite plant beverage and preparation method thereof Pending CN114698756A (en)

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