CN106107277A - A kind of Prunus persicanucipersica Schneider beverage and preparation method thereof - Google Patents
A kind of Prunus persicanucipersica Schneider beverage and preparation method thereof Download PDFInfo
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- CN106107277A CN106107277A CN201610500721.8A CN201610500721A CN106107277A CN 106107277 A CN106107277 A CN 106107277A CN 201610500721 A CN201610500721 A CN 201610500721A CN 106107277 A CN106107277 A CN 106107277A
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- Prior art keywords
- prunus persicanucipersica
- persicanucipersica schneider
- beverage
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/56—Flavouring or bittering agents
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Prunus persicanucipersica Schneider beverage and preparation method thereof, described Prunus persicanucipersica Schneider beverage includes following raw materials by weight meter: Prunus persicanucipersica Schneider 15 30%, Fructus Cucumidis sativi 8 17%, Fructus Corni 2 8%, Pericarpium Citri Reticulatae 2 6%, Radix Glycyrrhizae 2 10%, crystal sugar 5 20%, acidic flavoring agent 0.3 0.5% and preservative 0.1 0.3%, surplus is water.The present invention with the addition of Sucus Cucumidis sativi in Prunus persicanucipersica Schneider fruit juice, it and Prunus persicanucipersica Schneider juice synergism, has effect of clearing away summer-heat, can effectively neutralize Prunus persicanucipersica Schneider absorption and too much cause situation about getting angry.Gained Prunus persicanucipersica Schneider beverage of the present invention is particularly suitable for drinking summer, and unique flavor, delicate fragrance is pleasant.
Description
Technical field
The invention belongs to the fruit juice production field in processing of farm products field, especially relate to a kind of Prunus persicanucipersica Schneider beverage and system thereof
Preparation Method.
Background technology
The main component of Prunus persicanucipersica Schneider is sucrose, and vitamin is less with the content of mineral, but is belonging to the fruit of fibre composition
Glue is a lot of, and it has the function of whole intestinal.It, rich in vitamin C, the vitamin C contained by a fresh Prunus persicanucipersica Schneider, almost can meet into
Needed for people one day.Vitamin C not only facilitates health and absorbs ferrum and safeguard immune system, and the important composition of involutory one-tenth skin
Part collagen is most important, and collagen can also promote that wound scabs, particularly significant to wound healing.Prunus persicanucipersica Schneider contains multivitamin, battalion
Support abundant, have relieving cough and resolving phlegm, QI invigorating to be good for the function of kidney, can blood pressure lowering, can life lengthening, juvenile is edible can promote growth, raising
Intelligence.So Prunus persicanucipersica Schneider has following edible effect: 1. Prunus persicanucipersica Schneider has the effect of benefiting vital QI and blood, YIN nourishing and the production of body fluid promoting, be especially suitable for serious disease it
After, deficiency of qi and blood, emaciation and sallow complexion, shortness of breath and palpitation person eats.2. the iron-holder of Prunus persicanucipersica Schneider is higher, is the reason of iron deficiency anemia patient
Think supplementary food, it addition, Prunus persicanucipersica Schneider is many containing potassium, few containing sodium, it is suitable for edema patients.3. Semen Persicae extract has blood coagulation resisting function,
And coughing centre can be suppressed and cough-relieving, blood pressure drops can be made simultaneously, can be used for the auxiliary treatment of hypertensive patient.Additionally, Semen Persicae
Also have activating blood circulation to dissipate blood stasis, the effect of loosening bowel to relieve constipation, can be used for the auxiliary treatment such as amenorrhea, traumatic injury.Fructus Cucumidis sativi not only taste is salubrious, and
And also there is effect of fat-reducing, Fructus Cucumidis sativi is the most fatty, and sugar content is only 2%, containing hydroxymalonic acid, can effectively suppress saccharide thing
Matter is converted into fat, and milk powder has more protein, fat, saccharide, minerals and vitamins, have abundant nutrition because of
Son, but it lacks dietary fiber, and Fructus Cucumidis sativi can suppress the fat of milk powder, and containing dietary fiber, makes after milk powder fermentation
Yoghourt also has effect of weight reducing.Can directly eat raw after its fruit maturation of Fructus Corni, but slightly biased acid, puckery, it is difficult to persistently eat.But mountain
Rich in organic substances such as ferrum, vitamin A, C and ursolic acids in rutaecarpa fruit, human body is had the biggest dietetic therapy and health-care effect.
Commercially available Fructus Corni is the drying and ripening sarcocarp of Fructus Corni plant, liver and kidney tonifying, essence astringing and desertion stemming；Clinically for dizziness ear
Ring, soreness of waist and knee joint, impotence and seminal emission, enuresis frequent micturition, bleeding not during menses, profuse sweating is collapsed.Because of the health-care effect that it is prominent, Fructus Corni conduct
Chinese crude drug precious simply, is the most former of the Chinese medicines such as processing LIUWEI DIHUANG WAN, bolus of ten powerful tonics, JINGUI SHENQI WAN, Bolus as a Kidney-Yin-Tonic
Material.
Chinese patent CN104336696 A discloses a kind of Prunus persicanucipersica Schneider fruit vinegar beverage and preparation method thereof；With fruit vinegar fermentation liquid
15-25%, Prunus persicanucipersica Schneider fruit juice 25-35%, soft plantation white sugar 1-3%, Mel 4-6%, pure water is dispensing, check and accept through raw material, clean, pull an oar,
The processes such as enzymolysis, coarse filtration, clarification, enzyme denaturing, alcohol fermentation, acetic fermentation, allotment, sterilizing prepare Prunus persicanucipersica Schneider fruit vinegar beverage；This Prunus persicanucipersica Schneider
Fruit vinegar beverage unique flavor, good stability, enrich Prunus persicanucipersica Schneider converted products, but its taste is the most single.Chinese patent
CN104974921A the invention discloses a kind of Prunus persicanucipersica Schneider fruit vinegar and preparation method thereof, belongs to fruit vinegar manufacture field.Prunus persicanucipersica Schneider of the present invention
Fruit vinegar, is prepared by following raw material by weight: Prunus persicanucipersica Schneider 25～35 parts, Fructus Rosae Normalis 2～8 parts, Fructus Benincasae 2～5 parts, Oryza glutinosa 30～40
Part, citric acid 0.1～0.5 part, Mel 5～10 parts, white sugar 2～5 parts.This invention fruit vinegar tart flavour is soft, unique flavor, processing
Method remains the peculiar fragrance of Prunus persicanucipersica Schneider and nutrient substance, rich in the multivitamin of needed by human body, mineral, aminoacid, organic
Acid, but long-term drink, easily cause and get angry.
Summary of the invention
In view of this, it is an object of the invention to for the deficiencies in the prior art, it is provided that a kind of Prunus persicanucipersica Schneider beverage, with Fructus Cucumidis sativi and oil
Fructus Persicae acts on each other, solves Prunus persicanucipersica Schneider class beverage and easily causes the problem got angry, obtains the Prunus persicanucipersica Schneider beverage of unique flavor simultaneously.
For reaching above-mentioned purpose, the present invention by the following technical solutions:
A kind of Prunus persicanucipersica Schneider beverage, the raw materials by weight meter including following: Prunus persicanucipersica Schneider 15-30%, Fructus Cucumidis sativi 8-17%, Fructus Corni 2-
8%, Pericarpium Citri Reticulatae 2-6%, Radix Glycyrrhizae 2-10%, crystal sugar 5-20%, acidic flavoring agent 0.3-0.5% and preservative 0.1-0.3%, surplus is water.
Preferably, including following raw materials by weight meter: Prunus persicanucipersica Schneider 20-25%, Fructus Cucumidis sativi 10-15%, Fructus Corni 3-6%,
Pericarpium Citri Reticulatae 3-5%, Radix Glycyrrhizae 3-5%, crystal sugar 10-15%, acidic flavoring agent 0.4% and preservative 0.3%, surplus is water.
Preferably, described preservative is calcium propionate.
Preferably, described acidic flavoring agent is citric acid, lactic acid, phosphoric acid, tartaric acid, malic acid, metatartaric acid, citric acid
One in potassium, sodium sesquicarbonate and sodium citrate.
The preparation method of a kind of Prunus persicanucipersica Schneider beverage, comprises the steps:
1) Prunus persicanucipersica Schneider is carried out pretreatment, making beating, enzymolysis, then by vacuum filtration, extracting juice；
2) squeeze the juice: Fructus Cucumidis sativi and Fructus Corni are respectively washed, pulverize, squeeze the juice；
3) pulverize: take Pericarpium Citri Reticulatae, Radix Glycyrrhizae, crystal sugar are pulverized respectively, micronizing, obtain 100-150 mesh granule；
4) mixing: by the Prunus persicanucipersica Schneider juice obtained in step 1), step 2) gained Sucus Cucumidis sativi, Fructus Corni juice and step 3) gained Pericarpium Citri Reticulatae
Powder, Radix Glycyrrhizae powder, candy sugar powder mix, and stir, and filter, homogeneous, and degassing obtains mixed liquor；
5) sterilizing and anticorrosion: after the constant volume that added water by step 4) gained mixed liquor, adds acidic flavoring agent, heats 20-40 at 65-70 DEG C
Minute, then cool down and add preservative.
Preferably, described pretreatment is: selects the Prunus persicanucipersica Schneider of maturation, puts in the citric acid solution that concentration is 0.1-0.2wt%
Soak 10-15 minute, then rinse with water.
Preferably, described making beating is by the Prunus persicanucipersica Schneider enucleation of pretreatment, stripping and slicing, and adding 8-10% weight portion concentration is 0.08-
The V of 0.12wt%CSolution, making beating, prepare Prunus persicanucipersica Schneider slurry.
Preferably, described enzymolysis is the pectase adding 1-3% weight portion in Prunus persicanucipersica Schneider is starched, and stirs, at 40-45 DEG C
Enzymolysis 1-1.5h.
Preferably, the condition of described degassing is: under room temperature, under 0.1-0.2 atmospheric pressure, and vacuum outgas 30-60 minute.
Wherein, described homogeneous condition is: under room temperature, stirs 30-50 minute.
Pectase used by the present invention is commercially available pectase, and enzymatic activity is 100000-1000000U/g.
The invention has the beneficial effects as follows:
One Prunus persicanucipersica Schneider beverage of the present invention, based on Prunus persicanucipersica Schneider, Fructus Cucumidis sativi, Fructus Corni in raw material composition, Prunus persicanucipersica Schneider contains multivitamin, nutrition
Abundant, have relieving cough and resolving phlegm, QI invigorating to be good for the function of kidney, can blood pressure lowering, can life lengthening, juvenile is edible can promote growth, raising intelligence
Effect of power.Fructus Cucumidis sativi rich in proteins, carbohydrate, vitamin B, vitamin D, vitamin E, vitamin C, carotene and
The compositions such as fine fibre.These compositions of Fructus Cucumidis sativi so that it is substantially possess heat clearing away and internal heat reducing, quench the thirst, the effect such as inducing diuresis to remove edema, for dry
The symptom such as cough, laryngopharynx swelling and pain, eyes are dry can substantially alleviate.Rich in ferrum, vitamin A, C and Folium Vaccinii vitis-idaeae in cornus fruit
The organic substances such as acid, have the biggest dietetic therapy and health-care effect to human body.Add Pericarpium Citri Reticulatae, the health care of Radix Glycyrrhizae enhancing beverage,
Increase crystal sugar, acidic flavoring agent regulation mouthfeel.Adding preservative, the preservation for beverage provides safeguard.In the most each component, Prunus persicanucipersica Schneider
Based on supplementary Vc, Fructus Corni is based on dietetic therapy and health care, and Fructus Cucumidis sativi is mainly coordinated Prunus persicanucipersica Schneider and the function of Fructus Corni and finally plays
Its heat clearing away and internal heat reducing, quench the thirst, effect of inducing diuresis to remove edema, glycyrrhiza uralensis fisch, Pericarpium Citri Reticulatae strengthen beverage health care.In a word, split-phase is respectively become
Mutually collaborative, mutual gain, can vitimin supplement, aminoacid, have again health care to have effect of clearing away summer-heat, it is also possible to have
Effect neutralizes Prunus persicanucipersica Schneider and takes in situation about getting angry more.
The present invention uses calcium propionate anticorrosion, has advantage novel, safe and efficient.Calcium propionate is World Health Organization (WHO)
And FAO (Food and Agriculture Organization of the United Nation) (FAO) the approval safe and reliable food and the feedstuff antifungus agent that use (WHO).Calcium propionate and other
Fat equally can be absorbed by people and animals by metabolism, and supplies required calcium, and this advantage is that other antifungus agent cannot be compared
's.
The preparation method of the Prunus persicanucipersica Schneider beverage that the present invention provides, it is easy to operation, the nutritional labeling in raw material is intact.Its
In, it is soluble component that pectase is conducive to decomposing pectin substance in Prunus persicanucipersica Schneider, greatly improves the crushing juice rate of Prunus persicanucipersica Schneider.The present invention obtains
The Prunus persicanucipersica Schneider beverage obtained is particularly suitable for drinking summer, and unique flavor, delicate fragrance is pleasant.
Detailed description of the invention
Embodiment 1
A kind of Prunus persicanucipersica Schneider beverage, the raw materials by weight meter including following: Prunus persicanucipersica Schneider 15%, Fructus Cucumidis sativi 8%, Fructus Corni 2%, Pericarpium Citri Reticulatae 2%,
Radix Glycyrrhizae 2%, crystal sugar 5%, citric acid 0.3% and calcium propionate 0.1%, surplus is water.
Its preparation method, comprises the steps:
1) Prunus persicanucipersica Schneider is carried out pretreatment, select the Prunus persicanucipersica Schneider of maturation, put into and soak 10 points in the citric acid solution that concentration is 0.1wt%
Clock, then rinse with water；Making beating, by the Prunus persicanucipersica Schneider enucleation of pretreatment, stripping and slicing, adding 8% weight portion concentration is the V of 0.08wt%CSolution,
Making beating, prepares Prunus persicanucipersica Schneider slurry；Enzymolysis, adds the pectase of 1% weight portion in Prunus persicanucipersica Schneider is starched, stirs, at 40 DEG C of enzymolysis 1h；So
Afterwards by vacuum filtration, extracting juice；
2) squeeze the juice: Fructus Cucumidis sativi and Fructus Corni are respectively washed, pulverize, squeeze the juice；
3) pulverize: take Pericarpium Citri Reticulatae, Radix Glycyrrhizae, crystal sugar are pulverized respectively, micronizing, obtain 100 mesh granules；
4) mixing: by the Prunus persicanucipersica Schneider juice obtained in step 1), step 2) gained Sucus Cucumidis sativi, Fructus Corni juice and step 3) gained Pericarpium Citri Reticulatae
Powder, Radix Glycyrrhizae powder, candy sugar powder mix, stir, filter, under room temperature, stir 30 minutes homogeneous；Under room temperature, 0.1 atmospheric pressure
Under, vacuum outgas 30 minutes；Obtain mixed liquor；
5) sterilizing and anticorrosion: after the constant volume that added water by step 4) gained mixed liquor, adds citric acid, heats 20 minutes at 65 DEG C,
Then cool down and add calcium propionate.
Embodiment 2
A kind of Prunus persicanucipersica Schneider beverage, the raw materials by weight meter including following: Prunus persicanucipersica Schneider 30%, Fructus Cucumidis sativi 17%, Fructus Corni 8%, Pericarpium Citri Reticulatae
6%, Radix Glycyrrhizae 10%, crystal sugar 20%, lactic acid 0.5% and calcium propionate 0.3%, surplus is water.
Its preparation method, comprises the steps:
1) Prunus persicanucipersica Schneider is carried out pretreatment, select the Prunus persicanucipersica Schneider of maturation, put into and soak 15 points in the citric acid solution that concentration is 0.2wt%
Clock, then rinse with water；Making beating, by the Prunus persicanucipersica Schneider enucleation of pretreatment, stripping and slicing, adding 10% weight portion concentration is the V of 0.12wt%CMolten
Liquid, making beating, prepare Prunus persicanucipersica Schneider slurry；Enzymolysis, adds the pectase of 3% weight portion in Prunus persicanucipersica Schneider is starched, stirs, at 45 DEG C of enzymolysis
1.5h；Then by vacuum filtration, extracting juice；
2) squeeze the juice: Fructus Cucumidis sativi and Fructus Corni are respectively washed, pulverize, squeeze the juice；
3) pulverize: take Pericarpium Citri Reticulatae, Radix Glycyrrhizae, crystal sugar are pulverized respectively, micronizing, obtain 150 mesh granules；
4) mixing: by the Prunus persicanucipersica Schneider juice obtained in step 1), step 2) gained Sucus Cucumidis sativi, Fructus Corni juice and step 3) gained Pericarpium Citri Reticulatae
Powder, Radix Glycyrrhizae powder, candy sugar powder mix, stir, filter, under room temperature, stir 50 minutes homogeneous；Under room temperature, 0.2 atmospheric pressure
Under, vacuum outgas 60 minutes；Obtain mixed liquor；
5) sterilizing and anticorrosion: after the constant volume that added water by step 4) gained mixed liquor, adds lactic acid, heating 40 minutes at 70 DEG C, so
Rear cooling also adds calcium propionate.
Embodiment 3
A kind of Prunus persicanucipersica Schneider beverage, the raw materials by weight meter including following: Prunus persicanucipersica Schneider 20%, Fructus Cucumidis sativi 11%, Fructus Corni 3%, Pericarpium Citri Reticulatae
3%, Radix Glycyrrhizae 3%, crystal sugar 10%, malic acid 0.4% and calcium propionate 0.3%, surplus is water.
Its preparation method, comprises the steps:
1) Prunus persicanucipersica Schneider is carried out pretreatment, select the Prunus persicanucipersica Schneider of maturation, put into and soak 12 points in the citric acid solution that concentration is 0.15wt%
Clock, then rinse with water；Making beating, by the Prunus persicanucipersica Schneider enucleation of pretreatment, stripping and slicing, adding 9% weight portion concentration is the V of 0.10wt%CSolution,
Making beating, prepares Prunus persicanucipersica Schneider slurry；Enzymolysis, adds the pectase of 2% weight portion in Prunus persicanucipersica Schneider is starched, stirs, at 42 DEG C of enzymolysis 1.2h；
Then by vacuum filtration, extracting juice；
2) squeeze the juice: Fructus Cucumidis sativi and Fructus Corni are respectively washed, pulverize, squeeze the juice；
3) pulverize: take Pericarpium Citri Reticulatae, Radix Glycyrrhizae, crystal sugar are pulverized respectively, micronizing, obtain 130 mesh granules；
4) mixing: by the Prunus persicanucipersica Schneider juice obtained in step 1), step 2) gained Sucus Cucumidis sativi, Fructus Corni juice and step 3) gained Pericarpium Citri Reticulatae
Powder, Radix Glycyrrhizae powder, candy sugar powder mix, stir, filter, under room temperature, stir 40 minutes homogeneous；Under room temperature, 0.15 atmospheric pressure
Under, vacuum outgas 45 minutes；Obtain mixed liquor；
5) sterilizing and anticorrosion: after the constant volume that added water by step 4) gained mixed liquor, adds malic acid, heats 30 minutes at 67 DEG C,
Then cool down and add calcium propionate.
Embodiment 4
A kind of Prunus persicanucipersica Schneider beverage, the raw materials by weight meter including following: Prunus persicanucipersica Schneider 18%, Fructus Cucumidis sativi 9%, Fructus Corni 4%, Pericarpium Citri Reticulatae 4%,
Radix Glycyrrhizae 4%, crystal sugar 8%, malic acid 0.3% and calcium propionate 0.1%, surplus is water.
Its preparation method, comprises the steps:
1) Prunus persicanucipersica Schneider is carried out pretreatment, select the Prunus persicanucipersica Schneider of maturation, put into and soak 11 points in the citric acid solution that concentration is 0.1wt%
Clock, then rinse with water；Making beating, by the Prunus persicanucipersica Schneider enucleation of pretreatment, stripping and slicing, adding 8% weight portion concentration is the V of 0.09wt%CSolution,
Making beating, prepares Prunus persicanucipersica Schneider slurry；Enzymolysis, adds the pectase of 1% weight portion in Prunus persicanucipersica Schneider is starched, stirs, at 41 DEG C of enzymolysis 1.1h；
Then by vacuum filtration, extracting juice；
2) squeeze the juice: Fructus Cucumidis sativi and Fructus Corni are respectively washed, pulverize, squeeze the juice；
3) pulverize: take Pericarpium Citri Reticulatae, Radix Glycyrrhizae, crystal sugar are pulverized respectively, micronizing, obtain 110 mesh granules；
4) mixing: by the Prunus persicanucipersica Schneider juice obtained in step 1), step 2) gained Sucus Cucumidis sativi, Fructus Corni juice and step 3) gained Pericarpium Citri Reticulatae
Powder, Radix Glycyrrhizae powder, candy sugar powder mix, stir, filter, under room temperature, stir 35 minutes homogeneous；Under room temperature, 0.1 atmospheric pressure
Under, vacuum outgas 40 minutes；Obtain mixed liquor；
5) sterilizing and anticorrosion: after the constant volume that added water by step 4) gained mixed liquor, adds malic acid, heats 25 minutes at 66 DEG C,
Then cool down and add calcium propionate.
Embodiment 5
A kind of Prunus persicanucipersica Schneider beverage, the raw materials by weight meter including following: Prunus persicanucipersica Schneider 20%, Fructus Cucumidis sativi 11%, Fructus Corni 4%, Pericarpium Citri Reticulatae
4%, Radix Glycyrrhizae 4%, crystal sugar 11%, malic acid 0.3%, Herba Menthae 0.2% and calcium propionate 0.1%, surplus is water.
Its preparation method, comprises the steps:
1) Prunus persicanucipersica Schneider is carried out pretreatment, select the Prunus persicanucipersica Schneider of maturation, put into and soak 12 points in the citric acid solution that concentration is 0.15wt%
Clock, then rinse with water；Making beating, by the Prunus persicanucipersica Schneider enucleation of pretreatment, stripping and slicing, adding 9% weight portion concentration is the V of 0.10wt%CSolution,
Making beating, prepares Prunus persicanucipersica Schneider slurry；Enzymolysis, adds the pectase of 2% weight portion in Prunus persicanucipersica Schneider is starched, stirs, at 42 DEG C of enzymolysis 1.2h；
Then by vacuum filtration, extracting juice；
2) squeeze the juice: Fructus Cucumidis sativi and Fructus Corni are respectively washed, pulverize, squeeze the juice；
3) pulverize: take Pericarpium Citri Reticulatae, Radix Glycyrrhizae, crystal sugar and Herba Menthae pulverize respectively, micronizing, obtain 120 mesh granules；
4) mixing: by the Prunus persicanucipersica Schneider juice obtained in step 1), step 2) gained Sucus Cucumidis sativi, Fructus Corni juice and step 3) gained Pericarpium Citri Reticulatae
Powder, Radix Glycyrrhizae powder, candy sugar powder mix, stir, filter, under room temperature, stir 40 minutes homogeneous；Under room temperature, 0.15 atmospheric pressure
Under, vacuum outgas 50 minutes；Obtain mixed liquor；
5) sterilizing and anticorrosion: after the constant volume that added water by step 4) gained mixed liquor, adds malic acid, heats 30 minutes at 67 DEG C,
Then cool down and add calcium propionate.
Herba Menthae: pungent to dissipate, cool with heat clearing away, the pungent property dissipated is relatively strong, has the refrigerant pungent merit dissipated, the merit of the most bitterly disappointed diaphoretic medicine
Effect, adds a little in the beverage so that it is mouthfeel is more preferably, sweet good to eat, works in coordination with Fructus Cucumidis sativi simultaneously, adds beverage heat clearing away and internal heat reducing
Function.
Embodiment 6
A kind of Prunus persicanucipersica Schneider beverage, the raw materials by weight meter including following: Prunus persicanucipersica Schneider 22%, Fructus Cucumidis sativi 12%, Fructus Corni 4%, Pericarpium Citri Reticulatae
4%, Radix Glycyrrhizae 4%, crystal sugar 12%, inositol 0.02%, sodium citrate 0.5% and calcium propionate 0.3%, surplus is water.
Its preparation method, comprises the steps:
1) Prunus persicanucipersica Schneider is carried out pretreatment, select the Prunus persicanucipersica Schneider of maturation, put into and soak 13 points in the citric acid solution that concentration is 0.2wt%
Clock, then rinse with water；Making beating, by the Prunus persicanucipersica Schneider enucleation of pretreatment, stripping and slicing, adding 10% weight portion concentration is the V of 0.11wt%CMolten
Liquid, making beating, prepare Prunus persicanucipersica Schneider slurry；Enzymolysis, adds the pectase of 3% weight portion in Prunus persicanucipersica Schneider is starched, stirs, at 43 DEG C of enzymolysis
1.3h；Then by vacuum filtration, extracting juice；
2) squeeze the juice: Fructus Cucumidis sativi and Fructus Corni are respectively washed, pulverize, squeeze the juice；
3) pulverize: take Pericarpium Citri Reticulatae, Radix Glycyrrhizae, crystal sugar and inositol pulverize respectively, micronizing, obtain 130 mesh granules；
4) mixing: by the Prunus persicanucipersica Schneider juice obtained in step 1), step 2) gained Sucus Cucumidis sativi, Fructus Corni juice and step 3) gained Pericarpium Citri Reticulatae
Powder, Radix Glycyrrhizae powder, candy sugar powder mix, stir, filter, under room temperature, stir 45 minutes homogeneous；Under room temperature, 0.2 atmospheric pressure
Under, vacuum outgas 55 minutes；Obtain mixed liquor；
5) sterilizing and anticorrosion: after the constant volume that added water by step 4) gained mixed liquor, adds sodium citrate, heats 35 points at 68 DEG C
Clock, then cools down and adds calcium propionate.
Inositol has stronger biological activity, it is possible to promote lipid metabolism, reduction cholesterol, prevent and alleviate tremulous pulse hard
Changing, inositol has good water solublity, vitamin C that can be fabulous in fruit drink and the mixing infiltration of other nutrition compositions,
Metabolism can be promoted, promote the absorption of the glycoside such as fructose and globulariacitrin, Isoquercitrin, arginic glycoside, strengthen drink
The effect of material pathogenic fire reducing, has significantly more health care.
Embodiment 7
A kind of Prunus persicanucipersica Schneider beverage, the raw materials by weight meter including following: Prunus persicanucipersica Schneider 23%, Fructus Cucumidis sativi 14%, Fructus Corni 5%, Pericarpium Citri Reticulatae
4%, Radix Glycyrrhizae 5%, crystal sugar 13%, sodium sesquicarbonate 0.4%, calcium propionate 0.1%, surplus is water.
Its preparation method, comprises the steps:
1) Prunus persicanucipersica Schneider is carried out pretreatment, select the Prunus persicanucipersica Schneider of maturation, put into and soak 14 points in the citric acid solution that concentration is 0.1wt%
Clock, then rinse with water；Making beating, by the Prunus persicanucipersica Schneider enucleation of pretreatment, stripping and slicing, adding 8% weight portion concentration is the V of 0.12wt%CSolution,
Making beating, prepares Prunus persicanucipersica Schneider slurry；Enzymolysis, adds the pectase of 1% weight portion in Prunus persicanucipersica Schneider is starched, stirs, at 44 DEG C of enzymolysis 1.4h；
Then by vacuum filtration, extracting juice；
2) squeeze the juice: Fructus Cucumidis sativi and Fructus Corni are respectively washed, pulverize, squeeze the juice；
3) pulverize: take Pericarpium Citri Reticulatae, Radix Glycyrrhizae, crystal sugar are pulverized respectively, micronizing, obtain 140 mesh granules；
4) mixing: by the Prunus persicanucipersica Schneider juice obtained in step 1), step 2) gained Sucus Cucumidis sativi, Fructus Corni juice and step 3) gained Pericarpium Citri Reticulatae
Powder, Radix Glycyrrhizae powder, candy sugar powder mix, stir, filter, under room temperature, stir 50 minutes homogeneous；Under room temperature, 0.1 atmospheric pressure
Under, vacuum outgas 55 minutes；Obtain mixed liquor；
5) sterilizing and anticorrosion: after the constant volume that added water by step 4) gained mixed liquor, adds sodium sesquicarbonate, heats 40 points at 69 DEG C
Clock, then cools down and adds calcium propionate.
Embodiment 8
A kind of Prunus persicanucipersica Schneider beverage, the raw materials by weight meter including following: Prunus persicanucipersica Schneider 25%, Fructus Cucumidis sativi 15%, Fructus Corni 6%, Pericarpium Citri Reticulatae
6%, Radix Glycyrrhizae 7%, crystal sugar 15%, citric acid potassium 0.5%, calcium propionate 0.2%, surplus is water.
Its preparation method, comprises the steps:
1) Prunus persicanucipersica Schneider is carried out pretreatment, select the Prunus persicanucipersica Schneider of maturation, put into and soak 15 points in the citric acid solution that concentration is 0.2wt%
Clock, then rinse with water；Making beating, by the Prunus persicanucipersica Schneider enucleation of pretreatment, stripping and slicing, adding 10% weight portion concentration is the V of 0.08wt%CMolten
Liquid, making beating, prepare Prunus persicanucipersica Schneider slurry；Enzymolysis, adds the pectase of 1% weight portion in Prunus persicanucipersica Schneider is starched, stirs, at 43 DEG C of enzymolysis
1.2h；Then by vacuum filtration, extracting juice；
2) squeeze the juice: Fructus Cucumidis sativi and Fructus Corni are respectively washed, pulverize, squeeze the juice；
3) pulverize: take Pericarpium Citri Reticulatae, Radix Glycyrrhizae, crystal sugar are pulverized respectively, micronizing, obtain 150 mesh granules；
4) mixing: by the Prunus persicanucipersica Schneider juice obtained in step 1), step 2) gained Sucus Cucumidis sativi, Fructus Corni juice and step 3) gained Pericarpium Citri Reticulatae
Powder, Radix Glycyrrhizae powder, candy sugar powder mix, stir, filter, under room temperature, stir 35 minutes homogeneous；Under room temperature, 0.1 atmospheric pressure
Under, vacuum outgas 40 minutes；Obtain mixed liquor；
5) sterilizing and anticorrosion: after the constant volume that added water by step 4) gained mixed liquor, adds citric acid potassium, heats 30 points at 68 DEG C
Clock, then cools down and adds calcium propionate.
Comparative example 1, comparative example 1 is substantially the same manner as Example 3, and difference is, by raw material form in Fructus Cucumidis sativi with etc.
The Prunus persicanucipersica Schneider of amount replaces.
Selection has a puckery pain of inflamed eyes, or throat swells and ache, gingival swelling and pain, canker sore pain and the tip of the tongue rotten to the corn etc. " on
Fire " symptom 10 people, it is randomly divided into two groups, often organizes 5 people.Being respectively experimental group and matched group, experimental group and matched group are drunk respectively
With embodiment 3 gained beverage and comparative example 1 gained beverage, continuous one week.Find the transference cure or notable of getting angry of experimental group
Alleviating, matched group is not improved.Thus, it can be known that component lacks Fructus Cucumidis sativi will substantially lack function of reducing internal heat.
Experiment finds substantially to lack the function reduced internal heat.
Comparative example 2, comparative example 2 is substantially the same manner as Example 3, and its difference is, replaces calcium propionate with sodium benzoate
As preservative.Experiment shows, equally reaches antiseptical effect using sodium benzoate as preservative, but comparative example 2 is bright
Aobvious do not have for calcium ion supplementary function.
Comparative example 3, comparative example 3 is substantially the same manner as Example 3, and its difference is, removes enzymolysis step.Experiment shows
Through the crushing juice rate of pectinase enzymatic hydrolysis, with compared with the Prunus persicanucipersica Schneider of pectinase treatment, its crushing juice rate improves 13%.
Function and effect
According to the standards of grading shown in following table, it is analyzed embodiment 1-8 and comparative example 1-3 gained Prunus persicanucipersica Schneider beverage evaluating.
The sensory evaluation scores standard of table 1 Prunus persicanucipersica Schneider beverage
The sensory evaluation scores of table 2 Prunus persicanucipersica Schneider beverage
As shown in Table 2, the present invention Prunus persicanucipersica Schneider beverage exquisite quality that obtains, uniformly, without precipitation, in good taste, color even is consistent,
Glossy sense of taste is coordinated, and sour-sweet moderate have Prunus persicanucipersica Schneider fruital, local flavor glycol, be summer expelling summer-heat, the first-selection reducing internal heat, quench one's thirst.
Finally illustrating, above example is only in order to illustrate technical scheme and unrestricted, and this area is common
Other amendment or equivalents that technical scheme is made by technical staff, without departing from technical solution of the present invention
Spirit and scope, all should contain in the middle of scope of the presently claimed invention.
Claims (9)
1. a Prunus persicanucipersica Schneider beverage, it is characterised in that include following raw materials by weight meter: Prunus persicanucipersica Schneider 15-30%, Fructus Cucumidis sativi 8-
17%, Fructus Corni 2-8%, Pericarpium Citri Reticulatae 2-6%, Radix Glycyrrhizae 2-10%, crystal sugar 5-20%, acidic flavoring agent 0.3-0.5% and preservative 0.1-0.3%, remaining
Amount is water.
A kind of Prunus persicanucipersica Schneider beverage the most according to claim 1, it is characterised in that include following raw materials by weight
Meter: Prunus persicanucipersica Schneider 20-25%, Fructus Cucumidis sativi 10-15%, Fructus Corni 3-6%, Pericarpium Citri Reticulatae 3-5%, Radix Glycyrrhizae 3-5%, crystal sugar 10-15%, acidic flavoring agent 0.4% and
Preservative 0.3%, surplus is water.
A kind of Prunus persicanucipersica Schneider beverage the most according to claim 1 and 2, it is characterised in that described preservative is calcium propionate.
A kind of Prunus persicanucipersica Schneider beverage the most according to claim 1 and 2, it is characterised in that described acidic flavoring agent be citric acid, lactic acid,
One in phosphoric acid, tartaric acid, malic acid, metatartaric acid, citric acid potassium, sodium sesquicarbonate and sodium citrate.
5. the preparation method according to the Prunus persicanucipersica Schneider beverage described in any one of claim 1-4, it is characterised in that include walking as follows
Rapid:
1) Prunus persicanucipersica Schneider is carried out pretreatment, making beating, enzymolysis, then by vacuum filtration, extracting juice；
2) squeeze the juice: Fructus Cucumidis sativi and Fructus Corni are respectively washed, pulverize, squeeze the juice；
3) pulverize: take Pericarpium Citri Reticulatae, Radix Glycyrrhizae, crystal sugar, pulverizing, micronizing, obtain 100-150 mesh granule；
4) mixing: by the Prunus persicanucipersica Schneider juice obtained in step 1), step 2) gained Sucus Cucumidis sativi, Fructus Corni juice and step 3) gained Pericarpium Citri Reticulatae
Powder, Radix Glycyrrhizae powder, candy sugar powder mix, and stir, and filter, homogeneous, and degassing obtains mixed liquor；
5) sterilizing and anticorrosion: after the constant volume that added water by step 4) gained mixed liquor, adds acidic flavoring agent, heats 20-40 at 65-70 DEG C
Minute, then cool down and add preservative.
The preparation method of a kind of Prunus persicanucipersica Schneider beverage the most according to claim 5, it is characterised in that described pretreatment is: select
Ripe Prunus persicanucipersica Schneider, puts into and soaks 10-15 minute in the citric acid solution that concentration is 0.1-0.2wt%, then rinse with water.
The preparation method of a kind of Prunus persicanucipersica Schneider beverage the most according to claim 5, it is characterised in that described making beating is by pretreatment
Prunus persicanucipersica Schneider enucleation, stripping and slicing, add 8-10% weight portion concentration be the V of 0.08-0.12wt%CSolution, making beating, prepare Prunus persicanucipersica Schneider slurry.
The preparation method of a kind of Prunus persicanucipersica Schneider beverage the most according to claim 5, it is characterised in that described enzymolysis is to starch to Prunus persicanucipersica Schneider
The pectase of middle addition 1-3% weight portion, stirs, at 40-45 DEG C of enzymolysis 1-1.5h.
The preparation method of a kind of Prunus persicanucipersica Schneider beverage the most according to claim 5, it is characterised in that the condition of described degassing is:
Under room temperature, under 0.1-0.2 atmospheric pressure, vacuum outgas 30-60 minute.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149062A (en) * | 2017-06-12 | 2017-09-12 | 南阳师范学院 | A kind of nectarine compound fruit and vegetable drinks and preparation method |
| CN107439871A (en) * | 2017-08-26 | 2017-12-08 | 安徽阜南常晖食品有限公司 | A kind of processing technology of high dietary-fiber nectarine juice drink |
| CN109315659A (en) * | 2018-09-30 | 2019-02-12 | 芜湖县兰馨油桃种植专业合作社 | A kind of preparation method of nectarine fruit juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228276A (en) * | 2011-05-12 | 2011-11-02 | 西北农林科技大学 | Method for processing common macrocarpium fruit health-care fruit juice drink |
| CN104939240A (en) * | 2015-06-26 | 2015-09-30 | 广西大学 | Nectarine and green cucumber juice beverage and processing method thereof |
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2016
- 2016-06-30 CN CN201610500721.8A patent/CN106107277A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228276A (en) * | 2011-05-12 | 2011-11-02 | 西北农林科技大学 | Method for processing common macrocarpium fruit health-care fruit juice drink |
| CN104939240A (en) * | 2015-06-26 | 2015-09-30 | 广西大学 | Nectarine and green cucumber juice beverage and processing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149062A (en) * | 2017-06-12 | 2017-09-12 | 南阳师范学院 | A kind of nectarine compound fruit and vegetable drinks and preparation method |
| CN107439871A (en) * | 2017-08-26 | 2017-12-08 | 安徽阜南常晖食品有限公司 | A kind of processing technology of high dietary-fiber nectarine juice drink |
| CN109315659A (en) * | 2018-09-30 | 2019-02-12 | 芜湖县兰馨油桃种植专业合作社 | A kind of preparation method of nectarine fruit juice |
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