CN115968994A - Preparation method of dendrobium officinale compound solid beverage and solid beverage - Google Patents
Preparation method of dendrobium officinale compound solid beverage and solid beverage Download PDFInfo
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Abstract
The invention relates to a preparation method of dendrobium officinale compound solid beverage and the solid beverage, the method comprises the following process steps: (1) Mixing fresh dendrobium officinale strips with purified water, breaking the walls, juicing to obtain dendrobium suspension, and filtering part of the dendrobium suspension to obtain dendrobium filtrate; (2) Adding beta-cyclodextrin into the dendrobe filtrate for dissolving, adding vegetable oil, and performing high-speed shearing and high-pressure homogenizing emulsification to obtain colloid particles formed by self-assembly of beta-cyclodextrin and oil molecules, thereby obtaining an inclusion compound suspension; (3) Dissolving sodium caseinate in herba Dendrobii suspension, mixing, adding stabilizer, stirring, adding into clathrate suspension, and high-speed shearing to mix completely; and (4) seasoning, freeze-drying and grinding. The dendrobium officinale colloid beverage fully retains low-water-solubility nutrient substances such as dendrobium officinale colloid, dendrobium polysaccharide, dendrobine, crude fiber and the like, has extremely high bioavailability, is wide in edible population, mellow and smooth in taste, and is convenient to transport and carry.
Description
Technical Field
The invention relates to the technical field of solid beverage food, in particular to a preparation method of dendrobium officinale compound solid beverage and the solid beverage.
Background
Iron sheet stone (Dendrobium officinale) is the most famous and precious one of the Dendrobium medicinal materials with the highest medicinal value. Its polysaccharide content is up to 20% -30%, crude fibre content is above 10%, and it contains 18 amino acids and several trace elements. Modern medical experiments prove that the dendrobium officinale has various efficacies of resisting tumor, diminishing inflammation, reducing blood pressure, reducing blood sugar, nourishing yin, moistening dryness, strengthening spleen, stimulating appetite and the like, and is beneficial to the health and the longevity of human bodies. With the promotion of the market acceptance degree of dendrobium, even if the purchase price of fresh dendrobium officinale medicinal materials can reach thousands yuan per kilogram, the market demand is still gradually enlarged and is in an unsaturated state. The dendrobium officinale is mainly processed into dendrobium officinale buckets to be sold, a small amount of dendrobium officinale buckets are used for deep processing of solid beverages, nutrient substances in the dendrobium officinale buckets are difficult to completely utilize when the dendrobium officinale buckets are used for processing the beverages, and waste is easily caused.
Chinese patent publication No. CN 108606226A discloses a dendrobium solid beverage and a preparation method thereof, which introduces a plurality of active substances and biological enzymes to increase flavor, taste and efficacy, but prepares the filtered dendrobium fermentation liquid into dendrobium ferment freeze-dried powder as a core raw material, and reduces the range of abundant nutrients in fresh dendrobium officinale from the source and depreciates.
Chinese patent publication No. CN 107467466A discloses a method for preparing an instant solid beverage of dendrobium officinale, which comprises vacuum drying the supernatant of the juice to obtain instant solid powder. The method has the advantages of simple process and high extraction rate of effective components, but only retains water-soluble substances, and loses components such as polysaccharide, alkaloid, crude fiber, etc. in herba Dendrobii content, which account for the main components, and has the disadvantage of high cost of raw materials.
Chinese patent document with publication number CN 112189775A discloses a processing method of dendrobium, american ginseng and rhizoma gastrodiae solid beverage, although the dendrobium officinale is completely preserved in the early stage of processing, the cellulose content in the beverage is reduced by freezing, crushing and fermenting in the later stage, so that the effective components and the nutritional value of the product are reduced; and the premixed slurry is prepared by adopting a method of prior aerobic fermentation, then anaerobic fermentation and post aerobic fermentation, and the method has the obvious disadvantages of complex process flow, large time and equipment investment consumption and low bioavailability.
Chinese patent publication No. CN 112425707A discloses a processing method of a dendrobium officinale and coix seed powder solid beverage, the storage life and the anti-fatigue effect of the invention are considerable, but in the whole production and preparation process, kaoliang spirit with the alcohol content of 50-60% is used as an extraction solvent, and only filtrate is kept to be dried and prepared into powder, so that the product has remarkable deficiency in a dispersed state after being redissolved by using daily purified water, narrow-necked people and limited effective utilization rate.
In view of this, there is a need to develop a process capable of fully utilizing fresh dendrobium officinale, so as to maximally retain and utilize the active ingredients of dendrobium officinale and exert the nutritional value thereof, and the process is used for preparing a solid beverage which can retain the active ingredients such as crude fibers and is safe and convenient to brew.
Disclosure of Invention
The invention provides a preparation method of a dendrobium officinale composite solid beverage and the solid beverage, and aims to solve the technical problems that the utilization rate of active ingredients of dendrobium officinale in the solid beverage in the prior art is low, the edible crowd is limited and the like.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
the invention relates to a preparation method of dendrobium officinale compound solid beverage, which comprises the following process steps:
(1) Mixing clean fresh dendrobium officinale strips with purified water, breaking the walls and juicing to obtain dendrobium suspension, and filtering part of the dendrobium suspension to obtain dendrobium filtrate;
(2) Adding beta-cyclodextrin as emulsifier into the herba Dendrobii filtrate for dissolving, adding vegetable oil, shearing at high speed, homogenizing and emulsifying at high pressure to obtain colloid particles formed by self-assembly of beta-cyclodextrin and oil molecules, and obtaining clathrate suspension;
(3) Dissolving sodium caseinate as an emulsifier in the dendrobium suspension, uniformly mixing, adding a stabilizer, stirring, pouring into the clathrate suspension, and sufficiently and uniformly mixing by high-speed shearing to obtain a fully-utilized wall-broken dendrobium officinale emulsion;
(4) And (4) seasoning, freeze-drying and grinding the wall-broken dendrobium officinale emulsion obtained in the step (3) to obtain the dendrobium officinale composite solid beverage.
According to the invention, beta-cyclodextrin and vegetable oil molecules are mixed to form an envelope compound, and the effects of emulsification, thickening and the like of sodium caseinate are utilized, so that a continuous phase emulsion taking dendrobe juice as a main body is uniformly distributed, and the dendrobium juice is smooth and mellow in taste and rich in nutritional value; after the stabilizer is introduced, the viscosity of the continuous phase can be increased, so that the settling behavior dominated by the gravity of the dendrobium fiber is effectively inhibited, and the dendrobium crude fiber is completely reserved; the water content of the solid beverage is controlled within 5% by adopting a freeze drying method, and the solid beverage is convenient and safe to brew after being ground into powder.
Preferably, the method comprises the steps of placing fresh dendrobium officinale strips in 50-100 ℃ water for blanching for 3-8 min, draining, then placing the fresh dendrobium officinale strips in a color fixative for soaking for color protection treatment, and then performing wall breaking and juicing, wherein the color fixative is a mixture of ascorbic acid, ethylenediamine tetraacetic acid, citric acid and sodium sulfite.
Preferably, half of the dendrobium suspension is filtered in the step (1) to obtain dendrobium filtrate, and the dendrobium filtrate is filtered by 400-mesh filter cloth.
Preferably, the high-speed shearing rate is 10000-15000 rpm, and the shearing time is 2-5 min; the high-pressure homogenizing pressure is 250-500 bar, and the homogenizing times are 2-5 times; the temperature of the freezing chamber is minus 40 to 50 ℃, the freezing time is 48 to 72 hours, and the vacuum degree is 0.04 to 0.08MPa.
Preferably, a sweetening agent or a combination of the sweetening agent and a sour agent is added into the wall-broken dendrobium officinale emulsion to season, wherein the sweetening agent is white granulated sugar, and the sour agent is citric acid.
Preferably, the stabilizer is at least one of xanthan gum, sodium alginate and sodium carboxymethyl cellulose.
Preferably, the vegetable oil is at least one of soybean oil, camellia oil and olive oil.
Preferably, it comprises the steps of:
(1) Preparing a wall-broken dendrobium officinale suspension: removing mud and impurities from fresh dendrobium officinale strips, and cleaning; blanching at 90 deg.C for 5min, and draining; adding a composite color fixative to soak the fresh dendrobium officinale strips; mixing fresh dendrobium officinale strips with pure water, and juicing by a multifunctional wall breaking machine to obtain the dendrobium suspension; filtering half of the herba Dendrobii suspension with 400 mesh filter cloth to obtain herba Dendrobii filtrate with the same weight and herba Dendrobii suspension accompanied with all crude fibers;
(2) Preparation of the clathrate compound: adding beta-cyclodextrin into the dendrobe filtrate A at room temperature for full dissolution, adding vegetable oil into the dendrobe filtrate A, mixing oil and water, shearing at a high speed, and homogenizing and emulsifying at a high pressure to obtain colloid particles formed by self-assembly of the beta-cyclodextrin and oil molecules to obtain an inclusion compound suspension;
(3) Preparation of the emulsion: dissolving sodium caseinate in the dendrobium suspension with all crude fibers at room temperature, and fully and uniformly mixing; adding a stabilizer, stirring for two hours, pouring into the clathrate compound suspension, and shearing at a high speed to fully and uniformly mix the two to obtain the fully-utilized wall-broken dendrobium officinale emulsion;
(4) And (3) blending of taste: mixing the sweetening agent with the emulsion to obtain sweet dendrobium officinale emulsion; or mixing sweetener, sour agent and emulsion uniformly to obtain sour and sweet Dendrobium officinale emulsion;
(5) Preparation of solid particles: and vacuumizing the freezing chamber, cooling to a set temperature, putting the blended dendrobium officinale emulsion into the freezing chamber, freeze-drying to prepare a solid with the water content of 1-5%, taking out, and processing into powder by using a mortar to obtain the dendrobium officinale compound solid beverage.
The dendrobium officinale composite solid beverage comprises the following components in parts by weight: 0.5 to 2 portions of dendrobium officinale, 0.01 to 0.1 portion of color fixative, 0.5 to 0.7 portion of emulsifier, 8 to 26 portions of sweetening agent, 0.02 to 0.5 portion of sour agent, 0.1 to 0.2 portion of stabilizer, 1 to 2 portions of vegetable oil and 100 portions of purified water.
Preferably:
the color fixative is the combination of ascorbic acid, ethylene diamine tetraacetic acid, citric acid and sodium sulfite;
the emulsifier is beta-cyclodextrin and sodium caseinate;
the sweetener is white granulated sugar;
the sour agent is citric acid;
the stabilizer is at least one of xanthan gum, sodium alginate and sodium carboxymethylcellulose;
the vegetable oil is at least one of soybean oil, camellia oil and olive oil;
the solvent is purified water.
Compared with the prior art, the technical scheme of the invention has the following beneficial effects:
1. according to the invention, fresh dendrobium officinale strips are used, and low-water-solubility nutrient substances such as dendrobium officinale colloid, dendrobium polysaccharide, dendrobine and the like are completely reserved, so that the bioavailability is extremely high, and the full utilization way of the dendrobium officinale is effectively realized;
2. according to the invention, through the composite color protection treatment, the loss of color and nutrition caused by browning in the next processing is effectively reduced, and the subsequent pulping process is facilitated to be developed;
3. the whole processing and preparation process only adopts the purified water as a solvent, and does not use an organic solvent at all, thereby ensuring the safety of the production process and the breadth of the product to the edible population, and also ensuring that the powder main body of the product can be completely dissolved by warm water or hot water, and the redissolution effect is better by using hot water with the temperature of more than 80 ℃;
4. all the components supplement each other, the prepared solid beverage has good solubility and uniform texture after rehydration, and the dendrobium fiber can stably suspend, thereby showing the process effect of high nutrient content and smooth mouthfeel;
5. the solid beverage provided by the invention has sweet taste and sour-sweet taste, is suitable for different client groups with different liking degrees, and widens the consumption market and prospect of dendrobium officinale;
6. the solid beverage provided by the invention is milky and bright in color, mellow and smooth in taste, fragrant and soft in smell, free of impurities and peculiar smell, green, healthy and convenient to transport and carry.
Drawings
FIG. 1 is a diagram of bagged powders of solid beverages prepared according to examples 1 to 8 of the present invention;
FIG. 2 is a display view of a bottle of solid beverage prepared according to examples 1 to 8 of the present invention after rehydration;
FIG. 3 is a diagram showing a bottle packed with a reconstituted solid beverage prepared in examples 1 to 8 of the present invention and left at room temperature for one day.
Detailed Description
For further understanding of the present invention, the present invention will be described in detail with reference to examples, which are provided for illustration of the present invention but are not intended to limit the scope of the present invention. In the following embodiments, the raw materials are all commercial products purchased from the relevant manufacturing enterprises or commercial departments, unless otherwise specified. The components are all used in parts by weight.
Example 1
(1) Preparing a wall-broken dendrobium officinale suspension: removing soil and impurities from 0.5 parts by mass of fresh dendrobium officinale strips, and cleaning; blanching at 90 deg.C for 5min, and draining; adding compound color fixative (0.01 parts by mass of ascorbic acid, 0.01 parts by mass of ethylenediamine tetraacetic acid, 0.1 parts by mass of citric acid, 0.1 parts by mass of sodium sulfite) to soak fresh dendrobium officinale strips; mixing with 100 parts by mass of purified water, and juicing by a multifunctional wall-breaking machine to obtain the wall-broken dendrobium officinale suspension. Filtering the wall-broken dendrobium officinale suspension through 400-mesh filter cloth to obtain 50 parts by mass of dendrobium filtrate (A) and 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers.
(2) Preparation of the clathrate compound: adding 0.7 mass part of beta-cyclodextrin into 50 mass parts of dendrobe filtrate (A) at room temperature for full dissolution, adding 1.0 mass part of soybean oil into the filtrate (A), mixing the oil phase and the water phase, shearing at a high speed for 2min at a rotating speed of 12000r/min, and homogenizing under the pressure of 250bar for 3 times for emulsification to obtain colloid particles formed by self-assembly of the beta-cyclodextrin and oil molecules.
(3) Preparation of the emulsion: dissolving 0.5 part by mass of sodium caseinate in 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers at room temperature, and fully and uniformly mixing; and adding a composite stabilizer (0.1 part by mass of xanthan gum and 0.1 part by mass of sodium carboxymethylcellulose), stirring for two hours, pouring into the clathrate compound suspension, and shearing at a high speed of 12000r/min for 2min to fully and uniformly mix the components to obtain the fully-utilized wall-broken dendrobium officinale emulsion.
(4) And (3) blending of taste: mixing 26 parts by mass of sweetening agent with the emulsion to obtain sweet dendrobium officinale emulsion.
(5) Preparation of solid particles: and vacuumizing a freezing chamber to 0.04MPa, cooling to minus 48 ℃, adding the blended dendrobium officinale emulsion, freeze-drying for 55 hours to prepare a solid with the water content of 5%, taking out, and processing into powder by using a mortar to obtain the dendrobium officinale composite solid beverage.
Example 2
(1) Preparing a wall-broken dendrobium officinale suspension: removing soil and impurities from 0.5 mass part of fresh dendrobium officinale strips, and cleaning; blanching at 90 deg.C for 5min, and draining; adding compound color fixative (0.01 parts by mass of ascorbic acid, 0.01 parts by mass of ethylenediamine tetraacetic acid, 0.1 parts by mass of citric acid, 0.1 parts by mass of sodium sulfite) to soak fresh dendrobium officinale strips; mixing with 100 parts by mass of purified water, and juicing by a multifunctional wall-breaking machine to obtain the wall-broken dendrobium officinale suspension. Filtering the wall-broken dendrobium officinale suspension through 400-mesh filter cloth to obtain 50 parts by mass of dendrobium filtrate (A) and 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers.
(2) Preparation of the clathrate compound: adding 0.7 mass part of beta-cyclodextrin into 50 mass parts of dendrobe filtrate (A) at room temperature for full dissolution, adding 1.8 mass parts of olive oil into the filtrate (A), mixing oil and water, shearing at a high speed for 3min at a rotating speed of 10000r/min, and homogenizing under a pressure of 350bar for 4 times for emulsification to obtain colloid particles formed by self-assembly of the beta-cyclodextrin and oil molecules.
(3) Preparation of the emulsion: dissolving 0.5 part by mass of sodium caseinate in 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers at room temperature, and fully and uniformly mixing; and adding a composite stabilizer (0.1 part by mass of xanthan gum, 0.2 part by mass of sodium alginate and 0.15 part by mass of sodium carboxymethylcellulose), stirring for two hours, pouring into the clathrate compound suspension, and shearing at a high speed of 10000r/min for 3min to fully and uniformly mix the components to obtain the fully-utilized wall-broken dendrobium officinale emulsion.
(4) And (3) blending of taste: and mixing 20 parts by mass of sweetening agent with the emulsion to obtain the sweet dendrobium officinale emulsion.
(5) Preparation of solid particles: vacuumizing the freezing chamber to 0.08MPa, cooling to minus 50 ℃, adding the blended dendrobium officinale emulsion, freeze-drying for 65 hours to prepare a solid with the water content of 4%, taking out, and processing into powder by using a mortar to obtain the dendrobium officinale compound solid beverage.
Example 3
(1) Preparing a wall-broken dendrobium officinale suspension: removing soil and impurities from 0.5 parts by mass of fresh dendrobium officinale strips, and cleaning; blanching at 90 deg.C for 5min, and draining; adding compound color fixative (0.01 parts by mass of ascorbic acid, 0.01 parts by mass of ethylenediamine tetraacetic acid, 0.1 parts by mass of citric acid, 0.1 parts by mass of sodium sulfite) to soak fresh dendrobium officinale strips; mixing with 100 parts by mass of purified water, and juicing by a multifunctional wall-breaking machine to obtain the wall-broken dendrobium officinale suspension. Filtering the wall-broken dendrobium officinale suspension through 400-mesh filter cloth to obtain 50 parts by mass of dendrobium filtrate (A) and 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers.
(2) Preparation of the clathrate compound: adding 0.7 part by mass of beta-cyclodextrin into 50 parts by mass of dendrobe filtrate (A) at room temperature for full dissolution, adding 1.5 parts by mass of camellia oil, mixing the oil phase and the water phase, shearing at a high speed of 13000r/min for 2min, and homogenizing under 300bar pressure for 3 times for emulsification to obtain colloid particles formed by self-assembly of the beta-cyclodextrin and oil molecules.
(3) Preparation of the emulsion: dissolving 0.5 part by mass of sodium caseinate in 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers at room temperature, and fully and uniformly mixing; and adding a composite stabilizer (0.1 part by mass of xanthan gum and 0.1 part by mass of sodium alginate), stirring for two hours, pouring into the clathrate compound suspension, and shearing at a high speed of 13000r/min for 2min to fully and uniformly mix the components to obtain the fully-utilized wall-broken dendrobium officinale emulsion.
(4) And (3) blending of taste: mixing 12 parts by mass of sweetening agent with the emulsion to obtain sweet dendrobium officinale emulsion.
(5) Preparation of solid particles: vacuumizing the freezing chamber to 0.05MPa, cooling to 45 ℃ below zero, adding the prepared dendrobium officinale emulsion, freeze-drying for 72 hours to prepare a solid with the water content of 2%, taking out, and processing into powder by using a mortar to obtain the dendrobium officinale compound solid beverage.
Example 4
(1) Preparing a wall-broken dendrobium officinale suspension: removing soil and impurities from 1.0 mass part of fresh dendrobium officinale strips, and cleaning; blanching at 90 deg.C for 5min, and draining; adding compound color fixative (0.01 parts by mass of ascorbic acid, 0.01 parts by mass of ethylenediamine tetraacetic acid, 0.1 parts by mass of citric acid, 0.1 parts by mass of sodium sulfite) to soak fresh dendrobium officinale strips; mixing with 100 parts by mass of purified water, and juicing by a multifunctional wall-breaking machine to obtain the wall-broken dendrobium officinale suspension. Filtering the wall-broken dendrobium officinale suspension through 400-mesh filter cloth to obtain 50 parts by mass of dendrobium filtrate (A) and 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers.
(2) Preparation of the clathrate compound: adding 0.7 mass part of beta-cyclodextrin into 50 mass parts of dendrobe filtrate (A) at room temperature for full dissolution, adding 2.0 mass parts of soybean oil into the filtrate (A), mixing the oil phase and the water phase, shearing at a high speed for 4min at the rotating speed of 15000r/min, and homogenizing under the pressure of 250bar for 5 times for emulsification to obtain colloid particles formed by self-assembly of the beta-cyclodextrin and oil molecules.
(3) Preparation of the emulsion: dissolving 0.5 part by mass of sodium caseinate in 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers at room temperature, and fully and uniformly mixing; and adding a composite stabilizer (0.1 part by mass of xanthan gum and 0.2 part by mass of sodium alginate), stirring for two hours, pouring into the clathrate compound suspension, and shearing at a high speed of 15000r/min for 4min to fully and uniformly mix the components to obtain the fully-utilized wall-broken dendrobium officinale emulsion.
(4) And (3) blending of taste: mixing 8 parts by mass of sweetening agent with the emulsion to obtain sweet dendrobium officinale emulsion.
(5) Preparation of solid particles: and vacuumizing a freezing chamber to 0.06MPa, cooling to minus 44 ℃, adding the blended dendrobium officinale emulsion, freeze-drying for 68 hours to prepare a solid with the water content of 3%, taking out, and processing into powder by using a mortar to obtain the dendrobium officinale composite solid beverage.
Example 5
(1) Preparing a wall-broken dendrobium officinale suspension: removing soil and impurities from 2.0 parts by mass of fresh dendrobium officinale strips, and cleaning; blanching at 60 deg.C for 8min, and draining; adding compound color fixative (0.01 mass part of ascorbic acid, 0.01 mass part of ethylenediamine tetraacetic acid, 0.1 mass part of citric acid, and 0.1 mass part of sodium sulfite) to soak fresh dendrobium officinale strips; mixing with 100 parts by mass of purified water, and juicing by a multifunctional wall-breaking machine to obtain the wall-broken dendrobium officinale suspension. Filtering the wall-broken dendrobium officinale suspension through 400-mesh filter cloth to obtain 50 parts by mass of dendrobium filtrate (A) and 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers.
(2) Preparation of the clathrate compound: adding 0.7 mass part of beta-cyclodextrin into 50 mass parts of dendrobe filtrate (A) at room temperature for full dissolution, adding 1.8 mass parts of olive oil into the filtrate (A), mixing oil and water phases, shearing at a high speed for 2min at the rotating speed of 15000r/min, and homogenizing under the pressure of 400bar for 3 times for emulsification to obtain colloid particles formed by self-assembly of the beta-cyclodextrin and oil molecules.
(3) Preparation of the emulsion: dissolving 0.5 part by mass of sodium caseinate in 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers at room temperature, and fully and uniformly mixing; and adding a composite stabilizer (0.1 part by mass of xanthan gum, 0.2 part by mass of sodium alginate and 0.15 part by mass of sodium carboxymethylcellulose), stirring for two hours, pouring into the clathrate compound suspension, and shearing at a high speed of 15000r/min for 2min to fully and uniformly mix the components to obtain the fully-utilized wall-broken dendrobium officinale emulsion.
(4) And (3) blending of taste: and uniformly mixing 24 parts by mass of sweetening agent and 0.46 part by mass of sour agent with the emulsion to obtain sour and sweet dendrobium officinale emulsion.
(5) Preparation of solid particles: vacuumizing the freezing chamber to 0.07MPa, cooling to-46 ℃, adding the prepared dendrobium officinale emulsion, freeze-drying for 48 hours to prepare a solid with the water content of 5%, taking out, and processing into powder by using a mortar to obtain the dendrobium officinale compound solid beverage.
Example 6
(1) Preparing a wall-broken dendrobium officinale suspension: removing soil and impurities from 1.5 parts by mass of fresh dendrobium officinale strips, and cleaning; blanching at 90 deg.C for 3min, and draining; adding compound color fixative (0.01 parts by mass of ascorbic acid, 0.01 parts by mass of ethylenediamine tetraacetic acid, 0.1 parts by mass of citric acid, 0.1 parts by mass of sodium sulfite) to soak fresh dendrobium officinale strips; mixing with 100 parts by mass of purified water, and juicing by a multifunctional wall-breaking machine to obtain the wall-broken dendrobium officinale suspension. Filtering the wall-broken dendrobium officinale suspension through 400-mesh filter cloth to obtain 50 parts by mass of dendrobium filtrate (A) and 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers.
(2) Preparation of the clathrate compound: adding 0.7 mass part of beta-cyclodextrin into 50 mass parts of dendrobe filtrate (A) at room temperature for full dissolution, adding 1.5 mass parts of camellia oil into the filtrate (A), mixing the oil phase and the water phase, shearing at a high speed for 4min at a rotating speed of 12000r/min, and homogenizing under the pressure of 300bar for 4 times of emulsification to obtain colloid particles formed by self-assembly of the beta-cyclodextrin and oil molecules.
(3) Preparation of the emulsion: dissolving 0.5 part by mass of sodium caseinate in 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers at room temperature, and fully and uniformly mixing; and adding a compound stabilizer (0.1 part by mass of xanthan gum and 0.15 part by mass of sodium alginate), stirring for two hours, pouring into the clathrate compound suspension, and shearing at a high speed of 12000r/min for 4min to fully and uniformly mix the components to obtain the fully-utilized wall-broken dendrobium officinale emulsion.
(4) And (3) blending of taste: and uniformly mixing 24 parts by mass of sweetening agent and 0.23 part by mass of sour agent with the emulsion to obtain sour and sweet dendrobium officinale emulsion.
(5) Preparation of solid particles: vacuumizing the freezing chamber to 0.04MPa, cooling to minus 47 ℃, adding the blended dendrobium officinale emulsion, freeze-drying for 60 hours to prepare a solid with the water content of 5%, taking out, and processing into powder by using a mortar to obtain the dendrobium officinale compound solid beverage.
Example 7
(1) Preparing a wall-broken dendrobium officinale suspension: removing soil and impurities from 2.0 parts by mass of fresh dendrobium officinale strips, and cleaning; blanching at 70 deg.C for 6min, and draining; adding compound color fixative (0.01 parts by mass of ascorbic acid, 0.01 parts by mass of ethylenediamine tetraacetic acid, 0.1 parts by mass of citric acid, 0.1 parts by mass of sodium sulfite) to soak fresh dendrobium officinale strips; mixing with 100 parts by mass of purified water, and juicing by a multifunctional wall-breaking machine to obtain the wall-broken dendrobium officinale suspension. Filtering the wall-broken dendrobium officinale suspension through 400-mesh filter cloth to obtain 50 parts by mass of dendrobium filtrate (A) and 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers.
(2) Preparation of the clathrate compound: adding 0.7 mass part of beta-cyclodextrin into 50 mass parts of dendrobium filtrate (A) at room temperature for full dissolution, adding 2.0 mass parts of soybean oil into the mixture, mixing the oil phase and the water phase, shearing at a high speed of 13000r/min for 3min, and homogenizing under the pressure of 450bar for 3 times of emulsification to obtain colloid particles formed by self-assembly of the beta-cyclodextrin and oil molecules.
(3) Preparation of the emulsion: dissolving 0.5 part by mass of sodium caseinate in 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers at room temperature, and fully and uniformly mixing; and adding a compound stabilizer (0.1 part by mass of xanthan gum, 0.2 part by mass of sodium alginate and 0.15 part by mass of sodium carboxymethylcellulose), stirring for two hours, pouring into the clathrate compound suspension, and shearing at a high speed of 13000r/min for 3min to fully and uniformly mix to obtain the fully-utilized wall-broken dendrobium officinale emulsion.
(4) And (3) blending of taste: and uniformly mixing 24 parts by mass of sweetening agent and 0.12 part by mass of sour agent with the emulsion to obtain sour and sweet dendrobium officinale emulsion.
(5) Preparation of solid particles: vacuumizing the freezing chamber to 0.08MPa, cooling to 43 ℃ below zero, adding the prepared dendrobium officinale emulsion, freeze-drying for 68 hours to prepare a solid with the water content of 3%, taking out, and processing into powder by using a mortar to obtain the dendrobium officinale compound solid beverage.
Example 8
(1) Preparing a wall-broken dendrobium officinale suspension: removing soil and impurities from 0.5 mass part of fresh dendrobium officinale strips, and cleaning; blanching at 90 deg.C for 5min, and draining; adding compound color fixative (0.01 parts by mass of ascorbic acid, 0.01 parts by mass of ethylenediamine tetraacetic acid, 0.1 parts by mass of citric acid, 0.1 parts by mass of sodium sulfite) to soak fresh dendrobium officinale strips; mixing with 100 parts by mass of purified water, and juicing by a multifunctional wall-breaking machine to obtain the wall-broken dendrobium officinale suspension. Filtering the wall-broken dendrobium officinale suspension through 400-mesh filter cloth to obtain 50 parts by mass of dendrobium filtrate (A) and 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers.
(2) Preparation of the clathrate compound: adding 0.7 mass part of beta-cyclodextrin into 50 mass parts of dendrobe filtrate (A) at room temperature for full dissolution, adding 1.0 mass part of soybean oil into the filtrate (A), mixing the oil phase and the water phase, shearing at a high speed for 5min at a rotating speed of 10000r/min, and homogenizing under the pressure of 500bar for 2 times for emulsification to obtain colloid particles formed by self-assembly of the beta-cyclodextrin and oil molecules.
(3) Preparation of the emulsion: dissolving 0.5 part by mass of sodium caseinate in 50 parts by mass of dendrobium suspension (B) accompanied with all crude fibers at room temperature, and fully and uniformly mixing; and adding a compound stabilizer (0.1 part by mass of xanthan gum and 0.1 part by mass of sodium carboxymethylcellulose), stirring for two hours, pouring into the clathrate compound suspension, and shearing at a high speed of 10000r/min for 5min to fully and uniformly mix to obtain the fully-utilized wall-broken dendrobium officinale emulsion.
(4) And (3) blending of taste: and uniformly mixing 24 parts by mass of sweetening agent and 0.02 part by mass of sour agent with the emulsion to obtain sour and sweet dendrobium officinale emulsion.
(5) Preparation of solid particles: vacuumizing the freezing chamber to 0.05MPa, cooling to minus 50 ℃, adding the blended dendrobium officinale emulsion, freeze-drying for 72 hours to prepare a solid with the water content of 2%, taking out, and processing into powder by using a mortar to obtain the dendrobium officinale compound solid beverage.
Description of the effects:
referring to fig. 1, it can be observed that each group of solid beverages is in a milky white or yellowish green fine powdery state;
referring to fig. 2, the bottled pictures of the solid beverage prepared in examples 1 to 8 after rehydration can be observed that the dissolution speed of each group of examples is high, the color is bright, the system is stable, and the distribution of the dendrobium fiber is uniform;
referring to fig. 3, the bottled state of the solid beverages prepared in examples 1 to 8 after reconstitution and after standing at room temperature for one day, it was observed that the solid beverages of each group were stable, and did not precipitate or separate into layers.
The solid beverages prepared in examples 1 to 8 were scored for their sensory perception of drinking by the following sensory evaluation methods: a20-human sensory evaluation group with the same school composition is selected, all examples are directly and objectively scored from 5 aspects of color, smell, taste, brewing effect and overall likeness, each evaluation range is 1-10 points, and the rest scores are comprehensively averaged (two decimal places are reserved by rounding off) after one highest point and one lowest point are removed for statistics. A higher score indicates better sensory quality. The sensory evaluation standard values are shown in table 1, and the sensory evaluation results are shown in table 2.
TABLE 1 Standard values for sensory evaluation
TABLE 2 sensory evaluation results
As can be seen from the examples 1-8 in the table 2, the total sensory evaluation score of the dendrobium officinale compound solid beverage prepared by the invention is more than 40 points, wherein the scores of the color, the smell, the taste, the brewing effect and the overall likeness of the examples 2, 3, 4 and 8 are all more than 8 points, and the total sensory evaluation of the examples 2 and 8 is the highest. The results show that: the dendrobium officinale compound solid beverage prepared by the invention is bright in color and uniform in distribution; the smell is harmonious, and the fragrance is high and cool; the taste is smooth and the taste is proper; the dissolving speed of the brewing is higher; has good organoleptic quality.
The present invention has been described in detail with reference to the embodiments, but the description is only for the preferred embodiments of the present invention and should not be construed as limiting the scope of the present invention. All equivalent changes and modifications made within the scope of the present invention shall fall within the scope of the present invention.
Claims (10)
1. A preparation method of dendrobium officinale compound solid beverage is characterized by comprising the following process steps:
(1) Mixing clean fresh dendrobium officinale strips with purified water, breaking the walls, juicing to obtain dendrobium suspension, and filtering part of the dendrobium suspension to obtain dendrobium filtrate;
(2) Adding beta-cyclodextrin serving as an emulsifier into the dendrobe filtrate for dissolving, adding vegetable oil, and performing high-speed shearing and high-pressure homogenizing emulsification to obtain colloid particles formed by self-assembly of beta-cyclodextrin and oil molecules, thereby obtaining an inclusion compound suspension;
(3) Dissolving sodium caseinate as an emulsifier in the dendrobium suspension, uniformly mixing, adding a stabilizer, stirring, pouring into the clathrate suspension, and sufficiently and uniformly mixing by high-speed shearing to obtain a fully-utilized wall-broken dendrobium officinale emulsion;
(4) And (4) seasoning, freeze-drying and grinding the wall-broken dendrobium officinale emulsion obtained in the step (3) to obtain the dendrobium officinale composite solid beverage.
2. The preparation method of the dendrobium officinale composite solid beverage according to claim 1, which is characterized in that: firstly, placing fresh dendrobium officinale strips in 50-100 ℃ water for blanching for 3-8 min, draining, then placing the fresh dendrobium officinale strips in a color fixative for soaking for color protection treatment, and then performing wall breaking and juicing, wherein the color fixative is a mixture consisting of ascorbic acid, ethylenediamine tetraacetic acid, citric acid and sodium sulfite.
3. The preparation method of the dendrobium officinale composite solid beverage according to claim 1, which is characterized in that: filtering half of the dendrobium suspension in the step (1) to obtain dendrobium filtrate, and filtering by adopting 400-mesh filter cloth.
4. The preparation method of the dendrobium officinale composite solid beverage according to claim 1, which is characterized in that: the high-speed shearing rate is 10000-15000 rpm, and the shearing time is 2-5 min; the high-pressure homogenizing pressure is 250-500 bar, and the homogenizing times are 2-5 times; the temperature of the freezing chamber is minus 40 to 50 ℃, the freezing time is 48 to 72 hours, and the vacuum degree is 0.04 to 0.08MPa.
5. The preparation method of the dendrobium officinale composite solid beverage according to claim 1, which is characterized in that: flavoring with flavoring agent, wherein the flavoring agent is sweetener or combination of sweetener and sour agent, the sweetener is white sugar, and the sour agent is citric acid.
6. The preparation method of the dendrobium officinale composite solid beverage according to claim 1, which is characterized in that: the stabilizer is at least one of xanthan gum, sodium alginate and sodium carboxymethylcellulose.
7. The preparation method of the dendrobium officinale composite solid beverage according to claim 1, which is characterized in that: the vegetable oil is at least one of soybean oil, camellia oil and olive oil.
8. The preparation method of the dendrobium officinale compound solid beverage according to claim 1, which is characterized by comprising the following steps:
(1) Preparing a wall-broken dendrobium officinale suspension: removing soil and impurities from fresh dendrobium officinale strips, and cleaning; blanching at 90 deg.C for 5min, and draining; adding a composite color fixative to soak the fresh dendrobium officinale strips; mixing fresh herba Dendrobii strip with pure water, and processing juicing by a multifunctional wall breaking machine to obtain the dendrobium suspension; filtering half of the herba Dendrobii suspension with 400 mesh filter cloth to obtain herba Dendrobii filtrate with the same weight and herba Dendrobii suspension accompanied with all crude fibers;
(2) Preparation of the clathrate compound: adding beta-cyclodextrin into the dendrobe filtrate A at room temperature for full dissolution, adding vegetable oil into the dendrobe filtrate A, mixing oil and water, shearing at a high speed, and homogenizing and emulsifying at a high pressure to obtain colloid particles formed by self-assembly of the beta-cyclodextrin and oil molecules to obtain an inclusion compound suspension;
(3) Preparation of the emulsion: dissolving sodium caseinate in the dendrobium suspension with all crude fibers at room temperature, and fully and uniformly mixing; adding a stabilizer, stirring for two hours, pouring into the clathrate compound suspension, and shearing at a high speed to fully and uniformly mix the stabilizer and the clathrate compound suspension to obtain the fully-utilized wall-broken dendrobium officinale emulsion;
(4) And (3) blending of taste: mixing the sweetening agent with the emulsion to obtain sweet dendrobium officinale emulsion; or
Uniformly mixing the sweetening agent, the sour agent and the emulsion to obtain sour and sweet dendrobium officinale emulsion;
(5) Preparation of solid particles: and vacuumizing the freezing chamber, cooling to a set temperature, putting the blended dendrobium officinale emulsion into the freezing chamber, freeze-drying to prepare a solid with the water content of 1-5%, taking out, and processing into powder by using a mortar to obtain the dendrobium officinale compound solid beverage.
9. The solid beverage prepared by the preparation method of the dendrobium officinale compound solid beverage of claim 1 is characterized by comprising the following components in parts by weight: 0.5 to 2 portions of dendrobium officinale, 0.01 to 0.1 portion of color fixative, 0.5 to 0.7 portion of emulsifier, 8 to 26 portions of sweetener, 0.02 to 0.5 portion of sour agent, 0.1 to 0.2 portion of stabilizer, 1 to 2 portions of vegetable oil and 100 portions of purified water.
10. A solid beverage as defined in claim 9, wherein:
the color fixative is the combination of ascorbic acid, ethylene diamine tetraacetic acid, citric acid and sodium sulfite;
the emulsifier is beta-cyclodextrin and sodium caseinate;
the sweetener is white granulated sugar;
the sour agent is citric acid;
the stabilizer is at least one of xanthan gum, sodium alginate and sodium carboxymethylcellulose;
the vegetable oil is at least one of soybean oil, camellia oil and olive oil;
the solvent is purified water.
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| US5202142A (en) * | 1990-04-17 | 1993-04-13 | Bucher- Guyer Ag | Process for the production of cloudy juice which is clouding-stable |
| CN103783624A (en) * | 2014-03-06 | 2014-05-14 | 广东海洋大学 | Production method of cloudy Dendrobium officinale functional drink |
| CN105495570A (en) * | 2015-11-30 | 2016-04-20 | 杭州鑫伟低碳技术研发有限公司 | Method for producing Dendrobium officinale suspension gel |
| CN110916163A (en) * | 2019-12-14 | 2020-03-27 | 江南大学 | Composite emulsifier based on cyclodextrin and preparation method and application thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5202142A (en) * | 1990-04-17 | 1993-04-13 | Bucher- Guyer Ag | Process for the production of cloudy juice which is clouding-stable |
| CN103783624A (en) * | 2014-03-06 | 2014-05-14 | 广东海洋大学 | Production method of cloudy Dendrobium officinale functional drink |
| CN105495570A (en) * | 2015-11-30 | 2016-04-20 | 杭州鑫伟低碳技术研发有限公司 | Method for producing Dendrobium officinale suspension gel |
| CN110916163A (en) * | 2019-12-14 | 2020-03-27 | 江南大学 | Composite emulsifier based on cyclodextrin and preparation method and application thereof |
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