CN87105710A - The production technology of kudzu root beverage - Google Patents
The production technology of kudzu root beverage Download PDFInfo
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- CN87105710A CN87105710A CN87105710.7A CN87105710A CN87105710A CN 87105710 A CN87105710 A CN 87105710A CN 87105710 A CN87105710 A CN 87105710A CN 87105710 A CN87105710 A CN 87105710A
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Abstract
The production technology that to the invention provides the natural wild plant root of kudzu vine of a kind of usefulness be raw material production health drink, this technology mainly comprises technological processes such as the preparation of root of kudzu vine underflow, underflow mixing, grouting, sealing, vanning, simple possible, need not special equipment, keep its natural sex, low heat value, low sugar, characteristics such as nutritious and have relieving fatigue, increase functions such as heart and brain CBF, dryout but have with the kudzu root beverage that technology of the present invention is produced.
Description
The present invention relates to the production technology of a kind of health drink production technology-root of kudzu vine (Rui Laixing) beverage.
The root of kudzu vine at home and abroad is widely used as food since ancient times, according to the documents and materials record, is made into various food consumption in some area of China, also can use for tea-drinking; In the Chinatown shop of USA New York also with the root of kudzu vine as vegetable supply market; Medically, root of kudzu vine custom is used for flu, as the relieving superficies by cooling agent; Can also add various Chinese herbal medicines to the root of kudzu vine and other food together and make various health foods.But going back nobody goes into beverage to the root of kudzu vine and makes natural health-care beverage and carried out trial after processing is handled.
The objective of the invention is to:
One is in order to develop the utilization of the wild plant root of kudzu vine;
They are two years old, in view of the root of kudzu vine contain kudzu root flavone and multiple necessary for human body amino acid, multivitamin, to human body beneficial's trace element, make it have the function of reduction cerebral vascular resistance, increase heart and brain CBF, lax nerve, elimination fatigue, dryout, so the invention provides a kind of is the low sugar of Main Ingredients and Appearance, the production technology of low heat value health drink with the natural material, so that produce the health drink with above-mentioned functions.
The present invention is achieved in that
The root of kudzu vine is the root of legume pueraria lobata, its Main Ingredients and Appearance is kudzu root flavone and the necessary amino acid of big legumin, Daidezin, daidzein, Puerarin, starch, cellulose and human body, vitamin and trace element, the present invention is to be raw material with the root of kudzu vine, refining through extracting, get its nutrition to the human body beneficial, remove its impurity composition, and add an amount of natural additive, pass through a series of aftertreatment technologys again, keep natural sex to produce, have low heat value and be imbued with the health drink of preferable mouthfeel.The production technology of kudzu root beverage comprises following some steps:
Water treatment, the preparation of root of kudzu vine underflow, underflow mixing, cooling, carbonic acid are handled, container washes check, grouting, carbon dioxide treatment, gland seal, vanning etc.
Wherein, root of kudzu vine underflow preparation technology comprise raw material impurity elimination pulverizing → boiling → wine sink → filter → leave standstill → some steps such as filter, kudzu root flavone content is 1%~20% in the root of kudzu vine underflow of preparation, according to place of production difference, kudzu root flavone content difference in the root of kudzu vine raw material is so kudzu root flavone content is also different in the root of kudzu vine underflow of preparation.Each step of root of kudzu vine underflow preparation technology:
(1) earlier impurity in the raw material is chosen pick up clean, with pulverizer with root of kudzu vine raw material pulverizing;
(2) place the raw material in (1) step cooking utensil to carry out boiling;
(3) (adding 95% ethanol, to carry out wine heavy to carry out the heavy step of wine in destilling tower, the ethanol recycling use), its purpose is to make impurity such as cellulose, starch to sink, so that remove by filter, and isolates root of kudzu vine effective ingredient (as kudzu root flavone amino acid, vitamin, trace element);
(4) filter;
(5) filtrate is left standstill, and impurity is further precipitated fully;
(6) refilter, further remove precipitated impurities.
Through these six step gained filtrates is kudzu root flavone content in 1%~20% root of kudzu vine underflow.
The underflow hybrid technique carries out under less than 7 condition at pH value, and its mixing formula is (percentage by weight):
Carbohydrate is less than 10%
Acids is greater than 0.01%
Salt is less than 0.01%
Fruit flavors is an amount of
Root of kudzu vine underflow is an amount of
The additive trace
Surplus is a water
In the above-mentioned prescription, carbohydrate can be sucrose, Stevioside; Acids can be a citric acid; Salt can be a sylvite; Fruit flavors is natural fruit flavors, according to the taste difference, can add natural fruit flavors such as orange flavor, banana flavor, lichee flavor, apple flavor, pineapple flavor, and to increase mouthfeel, the fruit flavors materials should be an amount of, can not be too much, can not add sometimes yet; Root of kudzu vine underflow is also being advisable in right amount, drinks purpose (have for health carely, control usefulness is arranged, the usefulness of sobering up is arranged) according to drinking person and can add or add less; Additive is the cool refreshing agent.
More than said kudzu root beverage production technology also can simplify, the technological process of having simplified includes only some steps such as water treatment, the preparation of root of kudzu vine underflow, underflow mix, container flushing check, grouting, gland seal, vanning.
Also this technology further can be reduced to steps such as including only water treatment, the preparation of root of kudzu vine underflow, container flushing check, grouting, gland seal, vanning.
That is the technology of having simplified mainly is the preparation of root of kudzu vine underflow, and root of kudzu vine underflow arranged, and beverage production process prepares kudzu root beverage routinely.
Root of kudzu vine underflow bottling is stand-by, or the dilution Instant Drinks, or adds in other beverage (as carbonated drink, fruit juice etc.) and drink.
Advantage of the present invention is: the technology simple possible need not special installation; With the complete natural no any synthetic material of the health drink of this explained hereafter (as asccharin, synthetic dyestuff etc.), have characteristics such as low sugar, low heat value and have definite health-care effect, for example, but relieving fatigue, lax Nervousness, can relieve the effect of alcohol, reduce alcohol content in the blood, minimizing alcoholism (so, also just can avoid effectively bringing disaster upon) owing to alcoholism causes the wine that takes, can reduce cerebral vascular resistance, improve the brain flow, increase the rich output of heart; The raw materials used root of kudzu vine of production technology of the present invention belongs to wild plant, and its source is abundant, with low cost, and realization of the present invention is for wide prospect has been opened up in the utilization of the wild plant root of kudzu vine.
Fig. 1, Fig. 2, Fig. 3 are process charts of the present invention.
Press the embodiment of the described technological process of Fig. 1:
(1), water treatment:
Adopt conventional lime softening method to carry out water demineralization, and handle, adopt chloridising or ultraviolet sterilization device sterilization again with activated carbon layer of sand filtration method, electric osmose inspection method, reverse osmosis method.
(2), cooling:
The cooling method that adopts general beverage to produce gets final product.
(3), carbon dioxide treatment:
With commercially available carbon dioxide through deodorization, take off flavor and handle, make it to reach the purity volumetric ratio and be higher than 99.9%, water content is lower than 0.005%, sulfur dioxide is less than 0.002mg/kg, Liquor Hydrogen Peroxide is less than 0.002%, free from extraneous odour in the dissolving water.
(4), container flushing check:
If select bottled drink for use, bottle inside and outside dirt is removed in the middle immersion that then bottle discharged water, and the hot alkaline solution that reinjects soaks, and quickens the dirt dissolving, with the clear water flushing, washes down with sterilized water at last then, and the bottle of washes clean picks through checking not.
If aluminium Foilpac or plastics are packed or paper and plastics compound bag dress or paper cardboard are box-packed, then the cleaning method for separating polluted particles of this worker's technology also becomes thereupon.
(5), carry out the preparation of root of kudzu vine underflow, wherein boiling step was with 1 hour~1.5 hours by aforementioned technological process; Leave standstill step 24 hour; Vacuum filtration is all adopted in twice filtration, and kudzu root flavone content is 2% in the present embodiment root of kudzu vine underflow.
(6), carry out the underflow hybrid technique, optimum PH value range is less than 5, and its optimum formula is (percentage by weight) by aforementioned formula:
Sucrose 6%~8%
Stevioside 1%~1.5%
Citric acid 0.01%
Natrium citricum 0.01%
Sylvite 0.01%
Fruit flavors is an amount of
Cool refreshing agent trace
Root of kudzu vine underflow is an amount of
Surplus is a water
Present embodiment is selected orange type fruit flavors for use; Menthol is selected in the cool refreshing agent for use.
By the prescription requirement sucrose, Stevioside, sylvite, citric acid, menthol are dissolved with an amount of sterilized water, it is even then through the filter filtration to be mixed with batch mixer.
(7), carbonic acid handles the processing method still adopt conventional fruit drink, carry out synchronously with grouting process.
(8), grouting process carries out with grouter, quantitative adding root of kudzu vine underflow in the container is pressed into an amount of carbonated water more earlier, pressure carbon dioxide remains on 3kg.
(9) but, the grouting gland seal that finishes, if do not select bottled container for use, then encapsulating method becomes thereupon.
(10), vanning.
Claims (5)
1, a kind of production technology of kudzu root beverage, it is characterized in that described production technology comprises water treatment, the preparation of root of kudzu vine underflow, underflow is mixed, cooling, carbonic acid is handled, container flushing check, grouting, carbon dioxide treatment, gland seal, some steps such as vanning, wherein, root of kudzu vine underflow preparation technology comprises raw material impurity elimination pulverizing, boiling, it is heavy to spill, filter, some steps such as leave standstill, kudzu root flavone content is 1%~20% in the root of kudzu vine underflow of described production technology preparation, the underflow hybrid technique carries out its mixing formula following (percentage by weight) at pH value under less than 7 condition:
Carbohydrate is less than 10%
Acids is greater than 0.01%
Salt is less than 0.01%
Fruit flavors is an amount of
Root of kudzu vine underflow is an amount of
The additive trace
Surplus is a water
2, production technology according to claim 1, the optimum PH value range that it is characterized in that the underflow hybrid technique is less than 5.
3, production technology according to claim 1 is characterized in that described carbohydrate can be that sucrose, Stevioside, acids can be citric acids, and salt can be a sylvite, and fruit flavors is natural fruit flavors, and additive can be the cool refreshing agent.
4, production technology according to claim 1 and 2 is characterized in that the optimum formula of underflow hybrid technique is (percentage by weight):
Sucrose 6%~8%
Stevioside 1%~1.5%
Citric acid 0.01%
Natrium citricum 0.01%
Sylvite 0.01%
Fruit flavors is an amount of
Cool refreshing agent trace
Root of kudzu vine underflow is an amount of
Surplus is a water.
5, production technology according to claim 3 is characterized in that the cool refreshing agent can be a menthol.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN 87105710 CN1007871B (en) | 1987-08-24 | 1987-08-24 | Prodn. process for pueraria pseudohirsutel drink |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN 87105710 CN1007871B (en) | 1987-08-24 | 1987-08-24 | Prodn. process for pueraria pseudohirsutel drink |
Publications (2)
Publication Number | Publication Date |
---|---|
CN87105710A true CN87105710A (en) | 1988-05-18 |
CN1007871B CN1007871B (en) | 1990-05-09 |
Family
ID=4815422
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN 87105710 Expired CN1007871B (en) | 1987-08-24 | 1987-08-24 | Prodn. process for pueraria pseudohirsutel drink |
Country Status (1)
Country | Link |
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CN (1) | CN1007871B (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1993000896A1 (en) * | 1991-07-01 | 1993-01-21 | The Endowment For Research In Human Biology, Inc. | Method for the inhibition of aldh-i useful in the treatment of alcohol dependence or alcohol abuse |
CN1044772C (en) * | 1993-07-30 | 1999-08-25 | 何凤鸣 | Banquet beverage and preparing method |
CN105816515A (en) * | 2016-05-16 | 2016-08-03 | 陈臻 | Composition for dispelling effect of alcohol and protecting liver |
CN105942509A (en) * | 2016-05-16 | 2016-09-21 | 陈臻 | Sobering and liver protecting liquid |
CN110558408A (en) * | 2018-09-07 | 2019-12-13 | 成都图径生物科技有限公司 | Aerated herbal tea beverage and preparation method thereof |
-
1987
- 1987-08-24 CN CN 87105710 patent/CN1007871B/en not_active Expired
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1993000896A1 (en) * | 1991-07-01 | 1993-01-21 | The Endowment For Research In Human Biology, Inc. | Method for the inhibition of aldh-i useful in the treatment of alcohol dependence or alcohol abuse |
CN1044772C (en) * | 1993-07-30 | 1999-08-25 | 何凤鸣 | Banquet beverage and preparing method |
CN105816515A (en) * | 2016-05-16 | 2016-08-03 | 陈臻 | Composition for dispelling effect of alcohol and protecting liver |
CN105942509A (en) * | 2016-05-16 | 2016-09-21 | 陈臻 | Sobering and liver protecting liquid |
CN110558408A (en) * | 2018-09-07 | 2019-12-13 | 成都图径生物科技有限公司 | Aerated herbal tea beverage and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
CN1007871B (en) | 1990-05-09 |
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