CN108402252A - A kind of Schisandra chinensis multiple elements design tea beverage - Google Patents
A kind of Schisandra chinensis multiple elements design tea beverage Download PDFInfo
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- CN108402252A CN108402252A CN201810473203.0A CN201810473203A CN108402252A CN 108402252 A CN108402252 A CN 108402252A CN 201810473203 A CN201810473203 A CN 201810473203A CN 108402252 A CN108402252 A CN 108402252A
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- schisandra chinensis
- pectin
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- 235000008422 Schisandra chinensis Nutrition 0.000 title claims abstract description 35
- 240000006079 Schisandra chinensis Species 0.000 title claims abstract description 34
- 235000013616 tea Nutrition 0.000 title claims abstract description 23
- 238000013461 design Methods 0.000 title claims abstract description 20
- 239000001814 pectin Substances 0.000 claims abstract description 39
- 235000010987 pectin Nutrition 0.000 claims abstract description 39
- 229920001277 pectin Polymers 0.000 claims abstract description 39
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 244000005700 microbiome Species 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000001580 bacterial effect Effects 0.000 claims abstract description 10
- 230000000694 effects Effects 0.000 claims abstract description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000010178 pectin extract Substances 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000000108 ultra-filtration Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 102000005575 Cellulases Human genes 0.000 claims description 3
- 108010084185 Cellulases Proteins 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical group OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 2
- 229930003270 Vitamin B Natural products 0.000 claims description 2
- 235000019155 vitamin A Nutrition 0.000 claims description 2
- 239000011719 vitamin A Substances 0.000 claims description 2
- 235000019156 vitamin B Nutrition 0.000 claims description 2
- 239000011720 vitamin B Substances 0.000 claims description 2
- 229940045997 vitamin a Drugs 0.000 claims description 2
- NLHHRLWOUZZQLW-UHFFFAOYSA-N Acrylonitrile Chemical compound C=CC#N NLHHRLWOUZZQLW-UHFFFAOYSA-N 0.000 claims 1
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical group OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 239000012528 membrane Substances 0.000 claims 1
- 230000002906 microbiologic effect Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical group C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 abstract description 4
- 229930003451 Vitamin B1 Natural products 0.000 abstract description 4
- 229960003495 thiamine Drugs 0.000 abstract description 4
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical group Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 abstract description 4
- 235000010374 vitamin B1 Nutrition 0.000 abstract description 4
- 239000011691 vitamin B1 Substances 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 239000006041 probiotic Substances 0.000 abstract description 3
- 235000018291 probiotics Nutrition 0.000 abstract description 3
- 238000013459 approach Methods 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229920002239 polyacrylonitrile Polymers 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 241000218377 Magnoliaceae Species 0.000 description 1
- 241000736075 Schisandra Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000004994 reproductive system Anatomy 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of Schisandra chinensis multiple elements design tea beverage, belong to technical field of health care food.Main technical schemes are as follows：It is prepared by the raw material of following mass fraction：400 500 parts of pectin extracting soln, 4 parts of complex microorganism bacterial strain, retinol1 part, vitamin B1 part, Catergen part, 30 parts of xylitol, 5 parts of citric acid, 20 parts of lactic acid；The complex microorganism bacterial strain has Bifidobacterium, lactobacillus plantarum, streptococcus thermophilus according to 3：1：2 ratio is prepared；Tea beverage provided by the invention is in kermesinus, and sweet mouthfeel has the special odor of Schisandra chinensis, and is rich in multivitamin and probiotics, has and adjusts intestinal flora and the multivitamin effect of supplement；New approaches are provided for the abundant utilization of Schisandra chinensis.
Description
Technical field
The present invention relates to technical field of health care food, and in particular to a kind of Schisandra chinensis multiple elements design tea beverage.
Background technology
Schisandra chinensis, first recorded in《Sheng Nong's herbal classic》, it is classified as top grade, is the dry mature fruit of magnoliaceae schisandra,
With convergence astringent method, supplementing qi and promoting the production of body fluid, tonifying kidney and calming nerves and other effects, main product is in Liaoning, Heilungkiang, Jilin and other places.Research shows that the five tastes
Son mainly contains lignan component, has protecting liver, lowering enzymes, anti-oxidant, antitumor, antiviral, blood pressure lowering and adjusts immune etc.
Effect, for treating the diseases such as digestive system, cardiovascular system, central nervous system, reproductive system and urinary system.In view of
Its exact pharmacological action, Schisandra chinensis are widely used in tcm clinical practice prescription and Chinese medicine preparation.
Pectin is one of plant cell wall component, is present in the intercellular layer between flanking cell wall, plays and be sticked to cell
One role.Different vegetables, fruit mouthfeel are had any different, the pectin content that is mainly contained by them and pectin molecule
What difference determined, be a kind of natural polymer, has good gelatine and stable emulsifying effect, is widely used in
Food, medicine, daily use chemicals and textile industry.
Invention content
The present invention provides a kind of Schisandra chinensis multiple elements design tea beverage, the edible value of deep development Schisandra chinensis and new food
Form, the tea beverage that being prepared can brew are rich in multivitamin and probiotics, and the distinctive odor with Schisandra chinensis, are
A kind of novel foodstuff.
Technical scheme is as follows：A kind of Schisandra chinensis multiple elements design tea beverage, by the raw material system of following mass fraction
It is standby to form：
400-500 parts of pectin extracting soln
4 parts of complex microorganism bacterial strain
Retinol1 part
Vitamin B1 part
Catergen part
30 parts of xylitol
5 parts of citric acid
20 parts of lactic acid
The complex microorganism bacterial strain is by Bifidobacterium, lactobacillus plantarum, streptococcus thermophilus according to 3：1：2 ratio system
It is standby to form；
The preparation method of the pectin extracting soln is as follows：
(1) raw material is chosen：It is raw material to choose new fresh schisandra chinensis；
(2) it pre-processes：After raw material is cleaned, 10min is impregnated in 70 DEG C of water, is squeezed the juice with juice extractor and is consolidated with centrifuge
Liquid detaches, and takes out sediment, is put into baking oven drying, Chinese Magnolivine Fruit is obtained after being crushed using pulverizer；
(3) it extracts：The distilled water of 6 times of quality is added in Chinese Magnolivine Fruit, with 0.2vt%Hcl tune pH to 2.0, uses
The micro-wave oven of 750W is heated to 95 DEG C of processing 35s, and is stirred continuously 20min, and pectin extract liquor is obtained by filtration while hot later, waits for cold
But to 50 DEG C, 2wt% cellulases are added, at the end of enzyme effect, is heated to 80 DEG C of enzyme deactivations while 2wt% activated carbons is added, and
20min is stirred, the pectin extract liquor of decoloration is obtained by filtration；
(4) it concentrates：The pectin extract liquor of decoloration is concentrated with ultrafiltration, uses the pipe that molecular weight cut off is 50000u
Formula polyacrylonitrile film ultrafilter is concentrated by ultrafiltration under the conditions of temperature 45 C, pH3.0, pressure 0.2mpa, obtains pectin extraction
Liquid.
Further, the Schisandra chinensis multiple elements design tea beverage, preparation method are as follows：Complex microorganism bacterial strain is added
It into pectin extracting soln, stirs evenly, as cultivating 10 hours in 40 DEG C of environment, is added citric acid, lactic acid while stirring, 4 DEG C
After standing 36-48 hours, vitamin A, vitamin B, vitamin C and xylitol mixing are added up to Schisandra chinensis multiple elements design tea
Beverage.
Further, the operating condition of the centrifuge is 5000r/min, 10min.
Further, the pectin extracting soln mass fraction is 400 parts.
Beneficial effects of the present invention are as follows：
(1) Schisandra chinensis multiple elements design tea beverage provided by the invention is in kermesinus after brewing, and sweet mouthfeel has the five tastes
The special odor of son, and it is rich in multivitamin and probiotics, have and adjusts intestinal flora and supplement multivitamin work
With；
(2) method of present invention extraction pectin is the structure by destroying Schisandra chinensis cell wall, and pectin composition is all molten
Solution extracts, and recovery rate is up to 96%, and pectin purity is high, and other impurities are few；
(3) preparation method of the invention first passes through complex microorganism and pectin extracting soln is carried out initial fermentation, by part fruit
Glue resolves into small molecule sugar, can improve the sugariness of product, and the in addition generation of metabolite can inhibit complex microorganism
Growth plays it and adjusts the effect of enteron aisle after consumption so that it keeps good physiological activity；
(4) Schisandra chinensis is a kind of emerging food resource, has the effects that protecting liver, lowering enzymes, anti-oxidant, antitumor, the present invention carries
It takes its pectin composition and carries out microbial fermentation and the tea beverage for brewing and drinking is prepared, carried for the abundant utilization of Schisandra chinensis
New approaches are supplied.
Specific implementation mode
The present invention is described further With reference to embodiment, if without specified otherwise, it is former used in the present invention
Material and equipment are the ordinary skill in the art, commercially available.
Embodiment 1 prepares pectin extracting soln
(1) raw material is chosen：It is raw material to choose new fresh schisandra chinensis；
(2) it pre-processes：After raw material is cleaned, 10min is impregnated in 70 DEG C of water, is squeezed the juice with juice extractor and is consolidated with centrifuge
Liquid detaches, and takes out sediment, is put into baking oven drying, Chinese Magnolivine Fruit is obtained after being crushed using pulverizer；
(3) it extracts：The distilled water of 6 times of quality is added in Chinese Magnolivine Fruit, with 0.2vt%Hcl tune pH to 2.0, uses
The micro-wave oven of 750W is heated to 95 DEG C of processing 35s, and is stirred continuously 20min, and pectin extract liquor is obtained by filtration while hot later, waits for cold
But to 50 DEG C, 2wt% cellulases are added, at the end of enzyme effect, is heated to 80 DEG C of enzyme deactivations while 2wt% activated carbons is added, and
20min is stirred, the pectin extract liquor of decoloration is obtained by filtration；
(4) it concentrates：The pectin extract liquor of decoloration is concentrated with ultrafiltration, uses the pipe that molecular weight cut off is 50000u
Formula polyacrylonitrile film ultrafilter is concentrated by ultrafiltration under the conditions of temperature 45 C, pH3.0, pressure 0.2mpa, obtains pectin extraction
Liquid.
The embodiment of the present invention 1 is extracted according to the assay method of pectin content in NY/T2016-2011 fruit and its product
Obtained product extracts the calculating of rate and purity.
The purity of pectin in pectin extraction rate of the invention and gained pectin extracting soln is calculated, calculation formula is：
Pectin quality * 100% in pectin quality/new fresh schisandra chinensis in recovery rate=pectin extracting soln；
The quality * 100% of pectin quality/pectin extracting soln in purity=pectin extracting soln.
1 present invention of table provides the pectin extraction rate of preparation method
| Embodiment | 1 | 2 |
| Recovery rate (wt%) | 98 | 96 |
Known by table 1, preparation method provided by the invention, pectin extraction rate is up to 96% or more in Schisandra chinensis.
The purity of pectin in 2 present invention gained pectin extracting soln of table
| Embodiment | 1 | 2 |
| Purity (wt%) | 89 | 85 |
Known by table 2, the purity of pectin is up to 85% or more in present invention gained pectin extracting soln.
Embodiment 2 prepares Schisandra chinensis multiple elements design tea beverage
By Bifidobacterium, lactobacillus plantarum, streptococcus thermophilus according to 3：1：2 ratio prepares complex microorganism；
Complex microorganism bacterial strain is added in pectin extracting soln 400mL, is stirred evenly, as cultivating 10 in 40 DEG C of environment
Hour, 5 grams of citric acid, 20 grams of lactic acid are added while stirring and adds retinol1 gram, vitamin B1 after 4 DEG C stand 36 hours
Gram, 30 grams of mixings of Catergen gram and xylitol are up to Schisandra chinensis multiple elements design tea beverage.
Embodiment 3 prepares Schisandra chinensis multiple elements design tea beverage
By Bifidobacterium, lactobacillus plantarum, streptococcus thermophilus according to 3：1：2 ratio prepares complex microorganism；
Complex microorganism bacterial strain is added in pectin extracting soln 500mL, is stirred evenly, as cultivating 10 in 40 DEG C of environment
Hour, 5 grams of citric acid, 20 grams of lactic acid are added while stirring and adds retinol1 gram, vitamin B1 after 4 DEG C stand 36 hours
Gram, 30 grams of mixings of Catergen gram and xylitol are up to Schisandra chinensis multiple elements design tea beverage.
Sensory test evaluation is carried out to Schisandra chinensis multiple elements design tea beverage prepared by embodiment 1-2, as a result such as the following table 3：
3 subjective appreciation table of table
As can be seen from the above table, the Schisandra chinensis multiple elements design tea beverage quality being prepared according to the method provided by the invention
It is sticky, in kermesinus, have strong sour-sweet fermented flavour, carry the special faint scent of Schisandra chinensis, be that a kind of mouthfeel and health-care effect are all
Good new type of health functional food.
Above-described embodiment is only intended to the citing to the present invention and explanation, and is not intended to limit the invention to described
In scope of embodiments.In addition it will be appreciated by persons skilled in the art that the present invention is not limited to the above embodiment, according to this hair
Bright introduction can also make more kinds of variants and modifications, these variants and modifications all fall within present invention model claimed
In enclosing.
Claims (4)
1. a kind of Schisandra chinensis multiple elements design tea beverage, which is characterized in that be prepared by the raw material of following mass fraction：
400-500 parts of pectin extracting soln
4 parts of complex microorganism bacterial strain
1 part of vitamin A
1 part of vitamin B
2 parts of vitamin C
30 parts of xylitol
5 parts of citric acid
20 parts of lactic acid
The complex microorganism bacterial strain is by Bifidobacterium, lactobacillus plantarum, streptococcus thermophilus according to 3：1：2 ratio prepare and
At；
The preparation method of the pectin extracting soln is as follows：
(1) raw material is chosen：It is raw material to choose new fresh schisandra chinensis；
(2) it pre-processes：After raw material is cleaned, 10min is impregnated in 70 DEG C of water, is squeezed the juice with juice extractor and carries out solid-liquid point with centrifuge
From taking-up sediment is put into baking oven drying, Chinese Magnolivine Fruit is obtained after being crushed using pulverizer；
(3) it extracts：The distilled water that 6 times of quality are added in Chinese Magnolivine Fruit uses 750W with 0.2vt%Hcl tune pH to 2.0
Micro-wave oven be heated to 95 DEG C of processing 35s, and be stirred continuously 20min, pectin extract liquor be obtained by filtration while hot later, is cooled to
50 DEG C, 2wt% cellulases are added, at the end of enzyme effect, is heated to 80 DEG C of enzyme deactivations while 2wt% activated carbons is added, and stir
The pectin extract liquor of decoloration is obtained by filtration in 20min；
(4) it concentrates：The pectin extract liquor of decoloration is concentrated with ultrafiltration, it is poly- using the tubular type that molecular weight cut off is 50000u
Acrylonitril membrane ultrafilter is concentrated by ultrafiltration under the conditions of temperature 45 C, pH3.0, pressure 0.2mpa, obtains pectin extracting soln.
2. Schisandra chinensis multiple elements design tea beverage as described in claim 1, which is characterized in that preparation method is as follows：It will be compound micro-
Biological bacterial strain is added in pectin extracting soln, is stirred evenly, and is cultivated 10 hours as in 40 DEG C of environment, lemon is added while stirring
Acid, lactic acid add vitamin A, vitamin B, vitamin C and xylitol mixing up to the five tastes after 4 DEG C stand 36-48 hours
Sub- multiple elements design tea beverage.
3. Schisandra chinensis multiple elements design tea beverage as described in claim 1, which is characterized in that the operating condition of the centrifuge is
5000r/min, 10min.
4. Schisandra chinensis multiple elements design tea beverage as described in claim 1, which is characterized in that the pectin extracting soln mass parts
Number is 400 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810473203.0A CN108402252A (en) | 2018-05-17 | 2018-05-17 | A kind of Schisandra chinensis multiple elements design tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810473203.0A CN108402252A (en) | 2018-05-17 | 2018-05-17 | A kind of Schisandra chinensis multiple elements design tea beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108402252A true CN108402252A (en) | 2018-08-17 |
Family
ID=63139835
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810473203.0A Pending CN108402252A (en) | 2018-05-17 | 2018-05-17 | A kind of Schisandra chinensis multiple elements design tea beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108402252A (en) |
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| CN110251582A (en) * | 2019-06-06 | 2019-09-20 | 嘉兴市爵拓科技有限公司 | Intestinal flora component ratio regulator, drug, diet product and intestinal flora component ratio adjusting method |
| CN110559339A (en) * | 2019-08-01 | 2019-12-13 | 嘉兴市爵拓科技有限公司 | Probiotic formulations for promoting athletic performance |
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