CN101919550B - Functional drink with kidney nourishing, yang strengthening and alcohol effect dispelling functions and preparation method thereof - Google Patents

Abstract

The invention relates to a functional beverage with the function of invigorating the kidney, strengthening yang and relieving alcohol and a preparation method thereof. The method comprises the following operation steps: (1) preparation of wolfberry juice; (2) preparation of yam juice; (3) preparation of kudzu root and Euryale japonicus mixed juice; (4) blending, mixing 5-20 parts of wolfberry juice and 1-15 parts of fruit juice , 2-5 parts of yam juice, 15-30 parts of kudzu root and Gorgon fruit mixed juice, 4-8 parts of white sugar, 0.4 part of honey, 0.1-0.3 part of citric acid, 0.1-0.3 part of sodium carboxymethylcellulose, mix well to get Feed liquid; (5) Degassing; (6) Homogenization; (7) Filling, sterilization, cooling. The present invention presents light red color, has the unique natural aroma and unique taste of wolfberry and compound fruit juice, is sweet and sour, has no obvious precipitation, no stratification, and is in a turbid state with good fluidity. The invention exerts the nutritional and health-care effects of the kudzu root and the yam, and widens the application range of the kudzu root and the yam. The health-care drink is prepared by using raw materials with the same source of medicine and food, which increases the types of drinks, and as a drink with health-care function, the price is moderate and is easily accepted by consumers.

Description

Functional drink with invigorating kidney, strengthening yang and anti-alcoholic effect and preparation method thereof

technical field

The invention belongs to the technical field of food processing, and in particular relates to a functional drink and a preparation method thereof.

Background technique

The homologous food of medicine and food in my country has a long history, according to the records, it has a history of more than 3,000 years. Medicinal and edible foods such as wolfberry, kudzu root, yam, and Gorgon fruit not only contain rich nutrients, but also have certain health care effects. Traditional Chinese medicine believes that wolfberry has the functions of nourishing liver and kidney, improving eyesight, regulating immunity, delaying aging, and resisting fatty liver. Pueraria lobata is sweet and slightly pungent, with a delicate scent and cool nature. It enters the Spleen and Stomach Meridian, and has the effects of expressing muscles, promoting yang and clearing rashes, and relieving heat and promoting body fluid. For the treatment of spleen deficiency diarrhea, fever and thirst. Indications for fever due to exogenous pathogenesis, strong head and neck pain, poor penetration of measles, febrile disease, thirst, diabetes, alcohol poisoning, chest pain and heartache and other diseases. Yam is sweet in taste and flat in nature, enters the lung, spleen and kidney channels, and is not dry or greasy. It has the effects of invigorating the spleen and lungs, nourishing the stomach and kidney, strengthening the kidney and essence, improving ears and improving eyesight, helping the five internal organs, strengthening the bones and muscles, calming the nerves, and prolonging life; The effect of venting has a certain effect on kidney deficiency and spleen deficiency, urinary incontinence, leucorrhea collapse and other diseases. Therefore, using these raw materials of the same medicine and food to develop health drinks with many functions such as tonifying kidney and strengthening yang, strengthening spleen and lungs, relieving fatigue, delaying aging, quenching thirst and relieving alcohol, not only enriches the types of beverages, but also greatly improves the quality of these raw materials. added value. So far, domestic and foreign studies on the use of wolfberry, yam, kudzu root, and gorgon to make compound health drinks are still blank.

Traditional fruit and vegetable juice drinks generally use fresh or refrigerated fruits and vegetables as raw materials, and the squeezed juice is added with purified water, sugar, stabilizers and flavors to make fruit and vegetable juice drinks, although most of the nutrients in fruits and vegetables are kept , but because it is not functional, it cannot improve the health status of sub-healthy people. And medicine is because of containing certain toxicity, long-term use can produce toxic and side effects, should not be taken for a long time.

Contents of the invention

Aiming at the problems that a considerable number of men have kidney deficiency and low sexual function, especially excessive drinking, which seriously affects normal life in today's society, the present invention uses Chinese wolfberry, yam, kudzu root, gorgon and other medicinal and edible plants as raw materials to provide a kidney-tonifying A functional drink for strengthening yang and relieving alcohol; another object of the present invention is to provide a preparation method of the functional drink.

The specific technical solutions are as follows:

The functional drink with the effect of invigorating the kidney, strengthening yang and relieving alcohol comprises the following raw materials in parts by weight:

5-20 parts of wolfberry juice, 1-15 parts of fruit juice, 2-5 parts of yam juice, 15-30 parts of kudzu root and Gorgon fruit mixed juice, 4-8 parts of white sugar, 0.4 parts of honey, 0.1-0.3 parts of citric acid, carboxymethyl Sodium cellulose base 0.1-0.3 parts.

The fruit juice is apple juice, grape juice, orange juice, pineapple juice or strawberry juice. Apple juice, grape juice, orange juice, pineapple juice, or strawberry juice are commercially available concentrated fruit juices.

The preparation method of the functional drink with the effect of invigorating the kidney, strengthening yang and relieving alcohol comprises the following steps:

(1) Preparation of wolfberry juice

① Cleaning treatment: first wash the wolfberry fruit (dried fruit) with clean water, soak in 0.1mg/mL potassium permanganate (KMnO ₄ ) solution for 5 minutes, take it out and wash it with running water. Then put wolfberry into water with a mass ratio of 1:5, add 0.05% sodium D-isoascorbate and 0.1% citric acid into the color-protecting mixed solution, soak for 1 hour, and filter to obtain clean wolfberry;

② Beating and extracting: add water to the clean wolfberry and beat it, the mass ratio of clean wolfberry and water is 1:10, keep the temperature of 65-75°C for 10-15min, and then filter through a 200-mesh filter cloth to obtain wolfberry juice ;

(2) Preparation of Yam Juice

①Cleaning and peeling: Wash fresh yams that are free from mildew, pests, mechanical damage and discoloration, remove the sediment on the surface, and remove the epidermis;

② Slicing, color protection: cut the peeled yam into 0.5cm thick pieces, and immediately put it into 0.2% citric acid color protection solution to submerge color protection;

③ Pre-cooking: put the color-protecting yam slices in hot water at 90°C, and pre-cook for 5-10 minutes;

④Crushing and beating: Cool the precooked yam slices to normal temperature, mix with 0.2% citric acid color protection solution for color protection of the slices at a mass ratio of 3:1; crush and grind to obtain yam juice;

(3) Preparation of kudzu root and Gorgon fruit mixed juice

①Raw material pretreatment: wash the kudzu root and Gorgon fruit raw materials, put the mixture of kudzu root and Gorgon fruit with a mass ratio of 1:1.5, according to the mixture:water ratio of 1:30, soak in water for 4 hours, and grind to obtain slurry;

②Gelatization and enzymatic hydrolysis: heat the slurry to 80±2°C for gelatinization for 10 minutes, then cool to 70±2°C; add α-amylase with a mass of 0.01-0.3% of the gelatinized slurry, and keep it warm for 90 minutes;

③Enzyme inactivation and filtration: heat at 100°C for 20 minutes to inactivate enzymes, filter with a 200-mesh filter cloth, and remove the filter residue to obtain the kudzu root and Gorgon fruit mixed juice;

(4) Blending: 5-20 parts of wolfberry juice, 1-15 parts of fruit juice, 2-5 parts of yam juice, 15-30 parts of kudzu root and Gorgon fruit mixed juice, 4-8 parts of white sugar, 0.4 parts of honey, 0.1 parts of citric acid -0.3 part, 0.1-0.3 part of sodium carboxymethyl cellulose, mix well to obtain feed liquid;

(5) Degassing: Under the vacuum condition of 80kPa, the feed liquid is degassed for 5-10 minutes;

(6) Homogenization: Homogenize the degassed feed liquid with an ultra-high pressure homogenizer, the homogenization pressure is 20-40Mpa, and the temperature is 65°C to obtain a functional drink;

(7) Sterilization, cooling, and filling: put the functional drink in a sterilizing pot, sterilize at 95°C for 20 minutes, cool to room temperature, and pack aseptically.

Sterilize the functional drink at 120-130°C for 1-2 minutes, and pack it aseptically.

The functional drink of the invention is light red, has the unique natural aroma of wolfberry and compound fruit juice, and has the unique taste of wolfberry and compound fruit juice, and is sweet and sour. No obvious precipitation, no stratification, turbid beverage with good fluidity.

The beneficial technical effect brought by the development of the health-care functional drink with the function of invigorating the kidney, strengthening yang and relieving alcohol is mainly reflected in the following aspects:

1. Improvement of beverage processing raw materials

The types and flavors of traditional beverage raw materials are single, and the nutritional value is not high. The price of traditional health care products is relatively high. Using wolfberry, kudzu root, gorgon, and yam as raw materials, it is not only rich in nutrition, but also moderately priced, and is easily accepted by consumers.

2. Enriched the deep processing of kudzu root and yam

In traditional eating habits, kudzu root is mainly used to make kudzu powder, while yam is mainly used for cooking and soup. The present invention utilizes kudzu root and Chinese yam as raw materials to prepare the health drink, which widens the application range of kudzu root and Chinese yam.

3. Enrich the types of liquid beverages.

Due to the homology of medicine and food of the raw material, it is of far-reaching significance to develop it as a health drink and exert its health function.

Detailed ways

Below in conjunction with embodiment, the present invention will be further described.

Example 1:

The preparation method of the functional drink with the functions of invigorating the kidney, strengthening yang and relieving alcohol comprises the following steps:

(1) Preparation of wolfberry juice

① Cleaning treatment: first wash the wolfberry fruit (dried fruit) with clean water, soak in 0.1mg/mL potassium permanganate (KMnO ₄ ) solution for 5 minutes, take it out and wash it with running water. Then put wolfberry into water with a mass ratio of 1:5, add 0.05% sodium D-isoascorbate and 0.1% citric acid into the color-protecting mixed solution, soak for 1 hour, and filter to obtain clean wolfberry;

② Beating and extracting: add water to the clean wolfberry and beat it, the mass ratio of clean wolfberry and water is 1:10, keep the temperature of 65-75°C for 10-15min, and then filter through a 200-mesh filter cloth to obtain wolfberry juice ;

(2) Preparation of Yam Juice

①Cleaning and peeling: Wash fresh yams that are free from mildew, pests, mechanical damage and discoloration, remove the sediment on the surface, and remove the epidermis;

② Slicing, color protection: cut the peeled yam into 0.5cm thick pieces, and immediately put it into 0.2% citric acid color protection solution to submerge color protection;

③ Pre-cooking: put the color-protecting yam slices in hot water at 90°C, and pre-cook for 5-10 minutes;

④Crushing and beating: Cool the precooked yam slices to normal temperature, mix with 0.2% citric acid color protection solution for color protection of the slices at a mass ratio of 3:1; crush and grind to obtain yam juice;

(3) Preparation of kudzu root and Gorgon fruit mixed juice

①Raw material pretreatment: wash the Pueraria root and Gorgon fruit raw materials, put the mixture of Pueraria root and Gorgon fruit with a mass ratio of 1:1.5, soak in 1:30 water for 4 hours, and grind to obtain a slurry;

② Gelatinization and enzymatic hydrolysis: heat the slurry to 80±2°C for gelatinization for 10 minutes, then cool to 70±2°C; add α-amylase with a solution mass of 0.01-0.3%, and keep it warm for 90 minutes;

③Enzyme inactivation and filtration: heat at 100°C for 20 minutes to inactivate enzymes, filter with a 200-mesh filter cloth, and remove the filter residue to obtain the kudzu root and Gorgon fruit mixed juice;

(4) Blending: 20 parts of wolfberry juice, 15 parts of fruit juice, 5 parts of yam juice, 30 parts of kudzu root and Gorgon seed mixed juice, 8 parts of white sugar, 0.4 part of honey, 0.3 part of citric acid, and 0.3 part of sodium carboxymethyl cellulose , mix uniformly to obtain feed liquid;

(5) Degassing: Under the vacuum condition of 80kPa, the feed liquid is degassed for 5-10 minutes;

(6) Homogenization: Homogenize the degassed feed liquid with an ultra-high pressure homogenizer, the homogenization pressure is 20-40Mpa, and the temperature is 65°C to obtain a functional drink;

(7) Sterilization, cooling, and filling: put the functional drink in a sterilizing pot, sterilize at 95°C for 20 minutes, cool to room temperature, and pack aseptically.

Example 2:

The preparation method of the functional drink having the effect of invigorating the kidney, strengthening yang and relieving alcohol, comprises the following production steps:

(1) Preparation of wolfberry juice

① Cleaning treatment: first wash the wolfberry fruit (dried fruit) with clean water, soak in 0.1mg/mL potassium permanganate (KMnO ₄ ) solution for 5 minutes, take it out and wash it with running water. Then put wolfberry into water with a mass ratio of 1:5, add 0.05% sodium D-isoascorbate and 0.1% citric acid into the color-protecting mixed solution, soak for 1 hour, and filter to obtain clean wolfberry;

② Beating and extracting: add water to the clean wolfberry and beat it, the mass ratio of clean wolfberry and water is 1:10, keep the temperature of 65-75°C for 10-15min, and then filter through a 200-mesh filter cloth to obtain wolfberry juice ;

(2) Preparation of Yam Juice

①Cleaning and peeling: Wash fresh yams that are free from mildew, pests, mechanical damage and discoloration, remove the sediment on the surface, and remove the epidermis;

② Slicing, color protection: cut the peeled yam into 0.5cm thick pieces, and immediately put it into 0.2% citric acid color protection solution to submerge color protection;

③ Pre-cooking: put the color-protecting yam slices in hot water at 90°C, and pre-cook for 5-10 minutes;

④Crushing and beating: Cool the precooked yam slices to normal temperature, mix with 0.2% citric acid color protection solution for color protection of the slices at a mass ratio of 3:1; crush and grind to obtain yam juice;

(3) Preparation of kudzu root and Gorgon fruit mixed juice

①Raw material pretreatment: wash the Pueraria root and Gorgon fruit raw materials, put the mixture of Pueraria root and Gorgon fruit with a mass ratio of 1:1.5, soak in 1:30 water for 4 hours, and grind to obtain a slurry;

② Gelatinization and enzymatic hydrolysis: heat the slurry to 80±2°C for gelatinization for 10 minutes, then cool to 70±2°C; add α-amylase with a solution mass of 0.01-0.3%, and keep it warm for 90 minutes;

③ Enzyme inactivation and filtration: heat at 100°C for 20 minutes to inactivate enzymes, filter with a 200-mesh filter cloth, remove the filter residue, and obtain the kudzu root and Gorgon fruit mixed juice;

(4) Blending: 5 parts of wolfberry juice, 1 part of fruit juice, 2 parts of yam juice, 15 parts of kudzu root and Gorgon seed mixed juice, 4 parts of white sugar, 0.4 part of honey, 0.1 part of citric acid, and 0.1 part of sodium carboxymethyl cellulose , mix uniformly to obtain feed liquid;

(5) Degassing: Under the vacuum condition of 80kPa, the feed liquid is degassed for 5-10 minutes;

(6) Homogenization: Homogenize the degassed feed liquid with an ultra-high pressure homogenizer, the homogenization pressure is 20-40Mpa, and the temperature is 65°C to obtain a functional drink;

(7) Sterilization and filling: Sterilize the functional drink at 120-130°C for 1-2 minutes, and pack aseptically.

Claims (3)

1. the drinks that has kidney nourishing, yang strengthening and alcohol effect dispelling functions is characterized in that comprising the raw material of following weight portion:

Matrimony vine juice 5-20 part, fruit juice 1-15 part, Succus Rhizoma Dioscoreae 2-5 part, the root of kudzu vine and Gorgon fruit mixed juice 15-30 part, white granulated sugar 4-8 part, 0.4 part of honey, citric acid 0.1-0.3 part, sodium carboxymethylcellulose 0.1-0.3 part.

2. the drinks with kidney nourishing, yang strengthening and alcohol effect dispelling functions according to claim 1 is characterized in that: said fruit juice is cider or grape juice or orange juice or pineapple juice or strawberry juice.

3. according to the said preparation method of claim 1, it is characterized in that comprising following operating procedure with drinks of kidney nourishing, yang strengthening and alcohol effect dispelling functions:

(1) preparation of matrimony vine juice

1. clean: earlier Chinese wolfberry fruit is cleaned with clear water, with 0.1mg/mL potassium permanganate (KMnO ₄) solution soaking 5min, take out the back and clean with circulating water; Then matrimony vine being put into mass ratio is 1: 5 water, adds 0.05%D-sodium isoascorbate and 0.1% citric acid and protects in the mixture of colours solution, soaks 1h, crosses to filter the cleaning matrimony vine;

2. the lixiviate of pulling an oar: will clean and add the water making beating in the matrimony vine, the cleaning matrimony vine is 1: 10 with the mass ratio of water, remains on lixiviate 10-15min under 65-75 ℃ the temperature, crosses the filtration of 200 order filter clothes then, obtains matrimony vine juice;

(2) preparation of Succus Rhizoma Dioscoreae

1. clean, remove the peel: will not have and go rotten, and no disease and pest, have no mechanical damage and the fresh Chinese yam of variable color is cleaned, and remove surperficial silt, and remove clean epidermis;

2. section, protect look: the Chinese yam after will removing the peel is cut into the thick sheet piece of 0.5cm, drops into immediately to flood in the 0.2% citric acid colour protecting liquid and protects look;

3. precook: the yam slice that will protect look is put in 90 ℃ the hot water, and 5-10min precooks;

4. broken, making beating: the yam slice after will precooking is cooled to normal temperature, and the 0.2% citric acid colour protecting liquid that protects look with section mixes by mass ratio at 3: 1; Broken, defibrination obtain Succus Rhizoma Dioscoreae;

(3) preparation of the root of kudzu vine and Gorgon fruit mixed juice

1. pretreatment of raw material: with the root of kudzu vine and Gorgon fruit raw material for washing, be 1: 1.5 the root of kudzu vine and the mixture of Gorgon fruit with mass ratio, by mixture: water is 1: 30, puts into water and soaks 4h, and defibrination gets slurry;

2. gelatinization, enzymolysis: slurries are heated to 80 ± 2 ℃ of gelatinization 10min, are cooled to 70 ± 2 ℃ then; Add the AMS of gelatinization slurries quality 0.01-0.3%, insulation enzymolysis 90min;

3. go out enzyme, filtration: 100 ℃ of heating 20min enzymes that go out down, filter with 200 order filter clothes, the removal filter residue gets the root of kudzu vine and Gorgon fruit mixed juice;

(4) allotment: with matrimony vine juice 5-20 part, fruit juice 1-15 part, Succus Rhizoma Dioscoreae 2-5 part, the root of kudzu vine and Gorgon fruit mixed juice 15-30 part, white granulated sugar 4-8 part, 0.4 part of honey, citric acid 0.1-0.3 part, sodium carboxymethylcellulose 0.1-0.3 part, mix feed liquid;

(5) degassing: under the vacuum condition of 80kPa, feed liquid degassing 5-10 minute;

(6) homogeneous: with the super-high-pressure homogenization machine feed liquid homogeneous that will outgas, homogenization pressure is 20-40Mpa, and temperature is 65 ℃, drinks;

(7) sterilization, cooling, can: drinks is placed retorts, and 95 ℃ of sterilization 20min are cooled to room temperature, aseptic packaging.