CN107048141A - A kind of green jujube beverage granule and preparation method thereof - Google Patents

Abstract

The invention provides a green date beverage particle and a preparation method thereof, belonging to the field of food processing, wherein the green date beverage particle is prepared from the following raw materials in parts by weight: 60-70 parts of green dates, 10-15 parts of tremella, 10-15 parts of apricot kernels, 10-15 parts of aloes, 3-5 parts of shaddock peels, 2-4 parts of guava juice, 8-10 parts of sea buckthorn fruits, 1-2 parts of radix puerariae powder, 4-6 parts of rock candies, 4-6 parts of honey, 0.2-0.4 part of plant extracting agent, a proper amount of water and a proper amount of ethanol solution; the invention also provides a preparation method of the green jujube beverage particles. The obtained green jujube beverage particles are rich in nutrition, have the effects of clearing fire, improving eyesight, tonifying spleen, stimulating appetite, tonifying qi, clearing intestines, nourishing yin, moistening lung, maintaining beauty, keeping young and improving human immunity, are convenient to eat, have excellent taste, have special nutritional value and health-care effect, and are suitable for various people to eat.

Description

A kind of green jujube beverage granule and preparation method thereof

【Technical field】

The invention relates to the field of food processing, in particular to green jujube beverage granules and a preparation method thereof.

【technical background】

The fruit of Daqing jujube is rich in nutrition, crisp, tender and juicy, with high sweetness, good taste and unique flavor. It is known as "tropical apple" and "vitamin C fruit". It is rich in Ca, Mg, Fe, Cu, Mn and vitamin B ₁ , vitamin B ₂ , carotene, and contains a lot of vitamin C, riboflavin, thiamine, carotene, niacin and other vitamins. Strong nourishing effect, can improve human immune function, enhance disease resistance, purify blood, help digestion, beautify skin and other health care functions, and also have obvious effects on liver protection, anti-allergic, calming and lowering blood pressure.

At present, green jujubes are mostly eaten fresh in the market, and if the green jujubes are not sold in time, the taste will deteriorate, which will cause a certain loss to the fruit farmers’ economy. However, there are still few researches on the deep processing of green jujubes, and green jujubes are used as the main ingredient. Granular beverages have not yet appeared on the market. Therefore, a method that can make green jujube into finished or semi-finished products that are easy to preserve is needed to protect the income of fruit farmers to the greatest extent; green jujube granules can maintain their nutrition more completely. Composition, easy to eat, good taste, rich nutritional value and good health care effect, suitable for all kinds of people.

To sum up, the process of making green jujube beverage granules can promote and enhance the economic benefits of the industry, which can not only meet market demand, but also increase the economic added value of green jujube and meet the needs of today's consumer groups.

【Content of invention】

In view of the problems raised above, the present invention provides a green jujube beverage granule and a production method thereof. The obtained green jujube beverage granule is in the form of powder, which is convenient to eat, and is not easy to absorb moisture for a long time; and the taste is good, with the unique fragrance of green jujube Sweet and sweet, it has the effects of clearing fire and improving eyesight, invigorating spleen and appetizing, nourishing qi and clearing intestines, nourishing yin and lungs, beautifying and improving human immunity.

Technical scheme of the present invention is as follows:

A green jujube beverage granule, which is made of the following raw materials in parts by weight: 60-70 parts of green jujube, 10-15 parts of white fungus, 10-15 parts of southern almond, 10-15 parts of aloe, grapefruit 3-5 parts of skin, 2-4 parts of guava juice, 8-10 parts of sea buckthorn fruit, 4-6 parts of rock sugar, 4-6 parts of honey, 0.2-0.4 parts of plant extract, 4-5 parts of auxiliary materials, appropriate amount of water, Appropriate amount of ethanol solution;

Wherein, the auxiliary material is made by mixing the following raw materials in parts by weight: 10-12 parts of maltodextrin, 1-2 parts of starch, 1-2 parts of kudzu root powder, and 0.2-0.5 parts of microcrystalline cellulose;

The preparation method of the plant extract is as follows: collect 2-4 parts of shepherd's purse flowers, 5-7 parts of cassia seeds, and 3-5 parts of mallow fruit according to parts by weight, and mix them uniformly to obtain mixture a; After soaking in ethanol solution of equal mass for 1-1.5h, filter out 10% of the volume of the filtrate as the initial eluting liquid, after continuing to soak for 24-25h, filter out all the filtrate as the subsequent eluting liquid, and combine the initial eluting liquid and the subsequent eluting liquid , After recovering and removing ethanol, the resulting liquid is the plant extractant.

Further, the green jujube drink granules are made of the following raw materials in parts by weight: 67 parts of green jujube, 12 parts of snow fungus, 14 parts of southern almond, 12 parts of aloe, 4 parts of grapefruit peel, 3 parts of guava juice, sea buckthorn fruit 9 parts, 5 parts of rock sugar, 5 parts of honey, 0.3 parts of plant extract, 4.5 parts of auxiliary materials, appropriate amount of water, and appropriate amount of ethanol solution.

Further, the volume concentration of the ethanol solution is 50-55%.

The present invention also provides a preparation method of jujube beverage granules, comprising the following steps:

(1) Making green jujube juice: wash the green jujube with clear water, peel and remove the core after drying, add water of the same quality to the obtained green jujube pulp and beat it into a slurry, add pectinase and cellulose Enzyme, heat preservation and enzymolysis in a constant temperature water bath, take it out and put it in a water bath at 85°C to kill the enzyme for 3-5min, then filter, and the obtained filtrate is jujube juice; wherein, the usage amount of the pectinase is the 0.02-0.04wt% of the jujube pulp, the amount of cellulase used is 0.02-0.04wt% of the jujube pulp;

(2) Making pomelo juice: put the pomelo peel into the roller degreening machine, and process it for 5-6min at a temperature of 60-65°C and a rotational speed of 45-50r/min, and add 3 times the mass of water after degreening Mix and grind in a colloid mill to obtain grapefruit juice;

(3) Making snow fungus almond juice: Cut almonds and aloe vera into small pieces of 1-2 mm, soak the snow fungus in cold water 10 times its mass for 50-60 minutes, then steam it on low heat for 1-2 hours, then cut the snow fungus into small pieces Small pieces of southern almonds are added to snow fungus and boiled for 15-20 minutes, then filtered after cooling, and the obtained filtrate is snow fungus almond juice;

(4) Preparation of seabuckthorn fruit powder: clean the seabuckthorn fruit, put it into a cooking pot for steaming, close the steam valve when the temperature rises to 85-90°C, and dry the steamed seabuckthorn fruit to a moisture content of 13-15%. The dried seabuckthorn fruit is obtained, and the dried seabuckthorn fruit is ground into powder to obtain the seabuckthorn fruit powder;

(5) Protoplasmic preparation: mix the green jujube juice described in step (1) with the snow fungus and almond juice described in step (3) and boil for 1-3min, add the grapefruit juice described in step (2) and the juice described in step (4) Seabuckthorn fruit powder, guava juice, plant extract, rock sugar and honey are fully dissolved to obtain the puree;

(6) Granulation: Mix the original pulp and auxiliary materials in step (5) evenly to make granules, pass through a 20-40 mesh sieve and dry until the water content is less than 6%, and pack into the green jujube beverage granules .

Further, in step (4), the seabuckthorn fruit powder is passed through a 20-40 mesh sieve.

Further, in step (5), the preparation method of the guava juice is to put the pulp of guava into water with 3-4 times its mass and boil for 35-40min, then put the pulp and water into a juice extractor to squeeze Juice, put the squeezed material into a 3000r/min high-speed centrifuge for centrifugation, separate the guava juice from the pomace, and obtain the guava juice.

The invention provides a green jujube beverage granule and a preparation method thereof, which have the following beneficial effects compared with the prior art:

1. What the green jujube drink granule of the present invention uses comprises green jujube, snow fungus, southern almond, aloe, pomelo peel, guava juice, seabuckthorn fruit, rock sugar, honey, plant extractant, auxiliary material, appropriate amount of water, appropriate amount of ethanol solution, A new type of health drink made from jujube. The snow fungus and southern almonds used have the effects of nourishing the lungs and appetizing, nourishing qi and clearing the intestines, improving human immunity, and promoting gastrointestinal motility. Regular use has the effect of beautifying and beautifying the skin. During the production process, aloe vera, southern almonds and snow fungus are boiled together to make juice. The resulting juice is rich in protein, vegetable fat and natural plant gum. It has the effects of moisturizing dryness, nourishing lungs, nourishing skin, nourishing yin and beauty And it has a unique taste, adding aloe vera can make the taste refreshing and eliminate greasy feeling, which is suitable for all kinds of people; The mouthfeel of green jujube beverage makes it have the effect of reducing phlegm and regulating qi; seabuckthorn fruit has the effect of promoting body fluid and quenching thirst, invigorating spleen and strengthening stomach, and seabuckthorn fruit is steamed, dehydrated and made into dried fruit, and then made into powder and added to the present invention. In the product, the flavor of the product can also be improved; guava juice is rich in multivitamins, and has the effect of lowering blood sugar; the present invention combines several raw materials together, which not only has high nutritional value, but also has a complementary pharmacological function , play a synergistic effect, convenient to eat, good taste, rich in nutritional value and good health care effect, suitable for all kinds of people to eat;

2. The present invention has added a plant extractant in the production process, and the plant extractant used is to mix shepherd's purse flower, cassia seed and mallow fruit, and obtain it by extracting with ethanol solution, which can fully extract the nutritive substances in the plant, wherein the shepherd's purse flower It has the effects of clearing away heat and dampness, cooling blood and lowering blood pressure. Mallow fruit has the effects of clearing away heat and reducing swelling, diuresis and exuding dampness. Cassia seed has the effects of clearing fire, improving eyesight, benefiting essence and nourishing qi. Putting plant additives into green jujube drink granules can increase Its flavor has a special aroma to make the taste more refreshing, and it can also work together with the raw materials used in the present invention to cooperate with each other to play the effects of invigorating the spleen, improving eyesight, clearing fire and reducing fat;

3. The auxiliary materials used in the present invention are made of maltodextrin, starch, kudzu root powder, and microcrystalline cellulose according to a specific ratio. The mixed use of the above materials can enhance the coordination of the product, ensure the mouthfeel and flavor of the product, and enhance the flavor of the product. Nutritional value, this amount can prolong the retention time of the green jujube beverage particles, making it difficult to absorb moisture in the air; among them, maltodextrin has good fluidity, can avoid stratification when mixed with raw materials, and will not cover the product Original flavor and fragrance, strong heat resistance, can prevent raw materials from browning due to high temperature during drying, and enhance product coordination. It is an excellent carrier. Microcrystalline cellulose can well protect raw materials The nutritional content of the product will not be destroyed by cold and heat, and it can also prevent the aging and caking of the product and prolong the service life of the product;

4. The present invention adds a certain proportion of pectinase and cellulase in the green jujube pulp in the process of making green jujube juice, and their joint action makes the pectin in the green jujube fully decompose into glucose, which is easy to Absorbed by the human body, it improves the nutritional value of the product and improves the taste and flavor of the product.

In a word, the green jujube beverage granules provided by the present invention and the preparation method thereof are in the form of powder, which is convenient to eat and not easy to absorb moisture after being left for a long time; It has the effects of improving eyesight, nourishing the spleen and appetizing, nourishing qi and clearing the intestines, nourishing yin and moistening the lungs, beautifying the skin and improving human immunity.

【detailed description】

The following examples can help those skilled in the art to understand the present invention more comprehensively, but cannot limit the present invention in any way.

Example 1

A kind of jujube drink granule

(1) Green jujube beverage granules are made of the following raw materials in parts by weight: 60 parts of green dates, 10 parts of snow fungus, 10 parts of southern almonds, 10 parts of aloe vera, 3 parts of grapefruit peel, 2 parts of guava juice, and 8 parts of seabuckthorn fruit , 4 parts of rock sugar, 4 parts of honey, 0.2 parts of plant extract, 4 parts of auxiliary materials, appropriate amount of water, and appropriate amount of ethanol solution;

Wherein, the auxiliary material is made by mixing the following raw materials in parts by weight: 10 parts of maltodextrin, 1 part of starch, 1 part of kudzu root powder, and 0.2 part of microcrystalline cellulose;

The preparation method of the plant extract is as follows: collect 2 parts of shepherd's purse flowers, 5 parts of cassia seeds, and 3 parts of mallow fruit in parts by weight, and mix them uniformly to obtain mixture a; put mixture a into an ethanol solution of equal quality After soaking for 1 hour, filter out 10% of the volume of the filtrate as the initial eluent, after continuing to soak for 24 hours, filter out all the filtrate as the secondary eluent, combine the initial eluent and the secondary eluent, recover and remove the ethanol, and obtain the liquid as Plant extractant; wherein, the volume concentration of the ethanol solution is 50%.

(2) the preparation method of jujube beverage granule, comprises the following steps:

(1) Making green jujube juice: wash the green jujube with clear water, peel and remove the core after drying, add water of the same quality to the obtained green jujube pulp and beat it into a slurry, add pectinase and cellulose Enzyme, heat preservation and enzymolysis in a constant temperature water bath, take it out and put it in a water bath at 85°C to kill the enzyme for 3 minutes, then filter, and the obtained filtrate is green jujube juice; wherein, the usage amount of the pectinase is the green jujube juice 0.02wt% of the pulp, the usage of the cellulase is 0.02wt% of the jujube pulp;

(2) Making pomelo juice: Put the pomelo peel in a roller degreening machine, and process it for 5 minutes at a temperature of 60°C and a speed of 45r/min. After degreening, add 3 times its mass of water and mix it into a colloid mill Grind to obtain grapefruit juice;

(3) Making snow fungus almond juice: Cut the southern almonds and aloe vera into small pieces of 1mm, soak the snow fungus in cold water 10 times its mass for 50 minutes, then steam it on low heat for 1 hour, then add the southern almonds cut into small pieces Boil snow fungus in water for 15 minutes, filter after cooling, and the obtained filtrate is snow fungus almond juice;

(4) Preparation of seabuckthorn fruit powder: clean the seabuckthorn fruit, put it into a cooking pot for steaming, close the steam valve when the temperature rises to 85°C, and dry the steamed seabuckthorn fruit to a water content of 13%, to obtain dried seabuckthorn fruit , grinding the dried seabuckthorn fruit into powder, and passing the seabuckthorn fruit powder through a 20-mesh sieve to obtain the seabuckthorn fruit powder;

(5) Puree preparation: mix the jujube juice described in step (1) with the snow fungus and almond juice described in step (3) and boil for 1 min, add grapefruit juice described in step (2) and seabuckthorn described in step (4) Fruit powder, guava juice, plant extractant, rock sugar and honey are fully dissolved to obtain the original pulp; wherein, the preparation method of the guava juice is to put the pulp of guava into water three times its mass and boil for 35 minutes, and then the pulp Put it into a juicer with water to squeeze the juice, put the juiced material into a 3000r/min high-speed centrifuge for centrifugation, separate the guava juice and pomace, and the obtained is guava juice;

(6) Granulation: mix the protoplasm and auxiliary materials described in step (5) evenly to make granules, pass through a 20-mesh sieve and dry until the water content is less than 6%, and bag the green jujube beverage granules.

Example 2

A kind of jujube drink granule

(1) Green jujube beverage granules are made of the following raw materials in parts by weight: 70 parts of green dates, 15 parts of snow fungus, 15 parts of southern almonds, 15 parts of aloe vera, 5 parts of grapefruit peel, 4 parts of guava juice, and 10 parts of sea buckthorn fruit , 6 parts of rock sugar, 6 parts of honey, 0.4 parts of plant extract, 5 parts of auxiliary materials, appropriate amount of water, and appropriate amount of ethanol solution;

Wherein, the auxiliary material is made by mixing the following raw materials in parts by weight: 12 parts of maltodextrin, 2 parts of starch, 2 parts of kudzu root powder, and 0.5 part of microcrystalline cellulose;

The preparation method of the plant extractant is as follows: collect 4 parts of shepherd's purse flowers, 7 parts of cassia seeds, and 5 parts of mallow fruit in parts by weight, and mix them uniformly to obtain mixture a; put mixture a into an ethanol solution of equal quality After soaking for 1.5h, filter and take out 10% of the volume of the filtrate as the initial eluent, after continuing to soak for 25h, filter out all the filtrate as the subsequent eluent, combine the initial eluent and the subsequent ethanol, recycle and remove the ethanol, and the obtained liquid is It is a plant extract; wherein, the volume concentration of the ethanol solution is 55%.

(2) the preparation method of jujube beverage granule, comprises the following steps:

(1) Making green jujube juice: wash the green jujube with clear water, peel and remove the core after drying, add water of the same quality to the obtained green jujube pulp and beat it into a slurry, add pectinase and cellulose Enzyme, keep warm and enzymolyze in a constant temperature water bath, take it out and put it in a water bath at 85°C to inactivate the enzyme for 5 minutes, then filter, and the obtained filtrate is green jujube juice; wherein, the usage amount of the pectinase is the green jujube juice 0.04wt% of the pulp, the usage of the cellulase is 0.04wt% of the jujube pulp;

(2) Making pomelo juice: Put the pomelo peel in a roller degreening machine, and process it for 6 minutes at a temperature of 65°C and a speed of 50r/min. After degreening, add 3 times its mass of water and mix it into a colloid mill Grind to obtain grapefruit juice;

(3) Preparation of snow fungus almond juice: cut southern almonds and aloe vera into small pieces of 2 mm, soak the snow fungus in cold water 10 times its mass for 60 minutes, then steam it on low heat for 2 hours, then add the southern almonds cut into small pieces Boil snow fungus in boiling water for 20 minutes, filter after cooling, and the obtained filtrate is snow fungus almond juice;

(4) Preparation of seabuckthorn fruit powder: clean the seabuckthorn fruit, put it into a cooking pot for steaming, close the steam valve when the temperature rises to 90°C, and dry the steamed seabuckthorn fruit to a moisture content of 15%, to obtain dried seabuckthorn fruit , grinding the dried seabuckthorn fruit into powder, and passing the seabuckthorn fruit powder through a 40-mesh sieve to obtain the seabuckthorn fruit powder;

(5) Puree preparation: mix the jujube juice described in step (1) with the snow fungus and almond juice described in step (3) and boil for 3 minutes, add the grapefruit juice described in step (2) and the seabuckthorn described in step (4) Fruit powder, guava juice, plant extractant, rock sugar and honey are fully dissolved to obtain the original pulp; wherein, the preparation method of the guava juice is to put the pulp of guava into water with 4 times its mass and boil for 40 minutes, and then the pulp Put it into a juicer with water to squeeze the juice, put the juiced material into a 3000r/min high-speed centrifuge for centrifugation, separate the guava juice and pomace, and the obtained is guava juice;

(6) Granulation: mix the protoplasm and auxiliary materials described in step (5) evenly to make granules, pass through a 40-mesh sieve, and dry until the water content is less than 6%, and bag the green jujube beverage granules.

Example 3

A kind of jujube drink granule

(1) Green jujube drink granules are made of the following raw materials in parts by weight: 67 parts of green dates, 12 parts of snow fungus, 14 parts of southern almonds, 12 parts of aloe vera, 4 parts of pomelo peel, 3 parts of guava juice, and 9 parts of seabuckthorn fruit , 5 parts of rock sugar, 5 parts of honey, 0.3 parts of plant extract, 4.5 parts of auxiliary materials, appropriate amount of water, and appropriate amount of ethanol solution;

Wherein, the auxiliary material is made by mixing the following raw materials in parts by weight: 11 parts of maltodextrin, 1.2 parts of starch, 1.5 parts of kudzu root powder, and 0.3 parts of microcrystalline cellulose;

The preparation method of the plant extract is as follows: collect 3 parts of shepherd's purse flowers, 6 parts of cassia seeds, and 4 parts of mallow fruit in parts by weight, and mix them uniformly to obtain mixture a; put mixture a into an ethanol solution of equal quality After soaking for 1.2 hours, filter out 10% of the volume of the filtrate as the initial eluent. After continuing to soak for 24.5 hours, filter out all the filtrate as the subsequent eluent. Combine the initial eluent and the subsequent ethanol. It is a plant extract; wherein, the volume concentration of the ethanol solution is 52%.

(2) the preparation method of jujube beverage granule, comprises the following steps:

(1) Making green jujube juice: wash the green jujube with clear water, peel and remove the core after drying, add water of the same quality to the obtained green jujube pulp and beat it into a slurry, add pectinase and cellulose Enzyme, heat preservation and enzymolysis in a constant temperature water bath, take it out and put it in a water bath at 85°C to kill the enzyme for 4 minutes, then filter, and the obtained filtrate is green jujube juice; wherein, the usage amount of the pectinase is the green jujube juice 0.03wt% of the pulp, the usage of the cellulase is 0.03wt% of the jujube pulp;

(2) Making pomelo juice: put the pomelo peel in a roller degreening machine, and process it for 5.5 minutes at a temperature of 62°C and a speed of 48r/min. After degreening, add 3 times its mass of water and mix it into a colloid mill medium grinding to obtain grapefruit juice;

(3) Preparation of snow fungus almond juice: Cut almonds and aloe vera into small pieces of 1.5 mm, soak the snow fungus in cold water 10 times its mass for 55 minutes, then steam it on low heat for 1.5 hours, then chop the small pieces of snow fungus Add the almonds to the snow fungus and boil for 18 minutes, then filter after cooling, the obtained filtrate is the snow fungus almond juice;

(4) Preparation of seabuckthorn fruit powder: clean the seabuckthorn fruit, put it into a cooking pot for steaming, close the steam valve when the temperature rises to 88°C, and dry the steamed seabuckthorn fruit to a moisture content of 14%, to obtain dried seabuckthorn fruit , grinding the dried seabuckthorn fruit into powder, and passing the seabuckthorn fruit powder through a 30-mesh sieve to obtain the seabuckthorn fruit powder;

(5) Puree preparation: mix the jujube juice described in step (1) with the snow fungus and almond juice described in step (3) and boil for 2 minutes, add the pomelo juice described in step (2) and the seabuckthorn described in step (4) Fruit powder, guava juice, plant extractant, rock sugar and honey are fully dissolved to obtain the original pulp; wherein, the preparation method of the guava juice is to put the pulp of guava into water with 3.5 times its mass and boil for 38 minutes, and then the pulp Put it into a juicer with water to squeeze the juice, put the juiced material into a 3000r/min high-speed centrifuge for centrifugation, separate the guava juice and pomace, and the obtained is guava juice;

(6) Granulation: mix the protoplasm and auxiliary materials in step (5) evenly to make granules, pass through a 30-mesh sieve and dry until the water content is less than 6%, and bag the green jujube beverage granules.

Comparative example 1

The green jujube drink granule is made of the following raw materials in parts by weight: 67 parts of green jujube, 12 parts of snow fungus, 14 parts of southern almond, 12 parts of aloe vera, 5 parts of rock sugar, 5 parts of honey, 0.3 part of plant extract, 4.5 parts of auxiliary materials, An appropriate amount of water and an appropriate amount of ethanol solution; other methods are consistent with Example 3.

Comparative example 2

Green jujube drink granules are made from the following raw materials in parts by weight: 67 parts of green dates, 4 parts of pomelo peels, 3 parts of guava juice, 9 parts of seabuckthorn fruit, 5 parts of rock sugar, 5 parts of honey, 0.3 parts of plant extracts, and 4.5 parts of auxiliary materials part, an appropriate amount of water, and an appropriate amount of ethanol solution; other modes are consistent with embodiment 3.

Comparative example 3

The green jujube drink granules are made of the following raw materials in parts by weight: 67 parts of green dates, 12 parts of snow fungus, 14 parts of southern almonds, 12 parts of aloe vera, 4 parts of pomelo peel, 3 parts of guava juice, 9 parts of seabuckthorn fruit, 5 parts of rock sugar 5 parts, 5 parts of honey, 4.5 parts of auxiliary materials, an appropriate amount of water, and an appropriate amount of ethanol solution; other modes are consistent with embodiment 3.

Comparative example 4

The green jujube drink granules are made of the following raw materials in parts by weight: 67 parts of green dates, 12 parts of snow fungus, 14 parts of southern almonds, 12 parts of aloe vera, 4 parts of pomelo peel, 3 parts of guava juice, 9 parts of seabuckthorn fruit, 5 parts of rock sugar 5 parts, 5 parts of honey, 0.3 part of plant extractant, appropriate amount of water, appropriate amount of ethanol solution; other modes are consistent with embodiment 3.

Experimental example

1. Sensory evaluation test: adopt the system scoring method, and be composed of 20 professional food science personnel to form an evaluation team, prepare the green jujube beverage granules according to the preparation method of comparative example 1-4 and embodiment 1-3, carry out after brewing For sensory evaluation, the mass ratio of jujube beverage particles to water is 1:10. The evaluation indicators are color, taste and smell, and organizational shape. The total score of the average value of each individual item is taken as the scoring result. The total score is 30 points. The scoring criteria are shown in Table 1, and the scoring results are shown in Table 2.

Table 1 Sensory scoring standard of jujube granule beverage

Table 2 Sensory evaluation results of jujube granule beverage

The results in Table 2 show that the higher the total score, the better the quality of the prepared green jujube beverage granules. Comparative example 1 compares with embodiment 3, does not add pomelo peel, guava juice, seabuckthorn fruit, the situation that the jujube flavor of the produced product occurs not enough; Comparative example 2 compares with embodiment 3, does not add snow fungus, Southern almonds, aloe vera, the mouthfeel of the obtained product is not delicate enough, shows that the present invention can make the mouthfeel of beverage more fine and smooth by adding snow fungus, southern almond and aloe vera, can also improve the color and luster and the taste of beverage, reach to greatly improve the green jujube beverage granule. The effect of quality; Comparative example 3 is compared with embodiment 3, does not add plant extractant, causes the outward appearance of its product to be slightly uneven, and mouthfeel is slightly poor; Comparative example 4 is compared with embodiment 3, does not add auxiliary material, causes its product The color distribution of the product is uneven, not delicate enough, and there are a large number of caking phenomena, which shows that the auxiliary materials adopted in the present invention can greatly improve the quality and mouthfeel of the product.

2. Drinking effect test

(one)

The experiment was divided into 7 groups, each group selected 10 volunteers aged 35-40, and each group drank the drinks made in Examples 1-3 and Comparative Examples 1-4 twice a day, and the brewing ratio of each time was blue The mass ratio of jujube beverage granules to water was 1:10. After drinking for 6 months, the moisture content of the forehead skin was measured. During this period, the volunteers were not allowed to take other products that improve skin moisture. The specific results are shown in Table 3.

Table 3 health effects of jujube granule beverage

Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 Skin Moisture (%) 45 47 46 42 39 38 36

The result of table 3 shows: the volunteer skin moisture of embodiment 1-3 is higher, illustrates and often drinks green jujube beverage granule of the present invention, can improve skin moisture, the water-oil balance of balanced skin, improves skin condition, thereby can achieve beauty treatment. The purpose of beauty.

(two)

The experiment was divided into 7 groups, and each group selected 10 long-term eye-using volunteers aged 30-40. Each group drank the drinks made in Examples 1-3 and Comparative Examples 1-4 twice a day. The ratio was adjusted so that the mass ratio of jujube drink granules to water was 1:10, and the visual fatigue symptoms were evaluated after drinking for 6 months. During this period, the volunteers were not allowed to take other products for improving visual fatigue. The specific results are shown in Table 4.

The health-care effect of table 4 green jujube granule beverage

Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 Number of fatigue (times/day) 2 1 1 4 5 4 5

The results in Table 4 show that although the volunteers in Examples 1-3 of the present invention have used their eyes for a long time, after drinking the green jujube beverage granules of the present invention, the number of eye fatigue can be effectively reduced, visual fatigue can be relieved, and the eyesight can be improved. Purpose.

(three)

Gastric emptying test: the experimental animals were fed for one week and divided into 7 groups, each group fed 10 experimental animals. Each group was fed with green jujube beverage granules (2g/100g body weight) prepared in Examples 1-3 and Comparative Examples 1-4 every day for a total of 30 days, and the green jujube granules were diluted with 3 times the mass of water.

During the test, each rat was intraperitoneally injected with dopamine hydrochloride to establish a rat model of delayed gastric emptying, fed with green jujube beverage granules every day, and killed 1 hour after the last feeding, and the difference between the total stomach weight and the net stomach weight was used as the stomach weight difference. The weight of the residue in the stomach was calculated as the percentage of the residue in the stomach to the weight of the injected semi-solid paste as the gastric residue rate; all the results are shown in Table 5.

The health-care effect of table 5 green jujube granule beverage

Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 Residual rate (%) 65.5 63.1 64.2 87.4 90.4 93.5 89.6

The results in Table 5 show that the green jujube beverage granules of Examples 1-3 of the present invention can reduce the residual amount of food in the stomach of mice, indicating that the product of the present invention can effectively promote food digestion, and has the effect of invigorating the stomach and eliminating food.

Although the present invention has been described in detail with general descriptions and specific embodiments above, it is obvious to those skilled in the art that some modifications or improvements can be made on the basis of the present invention. Therefore, the modifications or improvements made on the basis of not departing from the spirit of the present invention all belong to the protection scope of the present invention.

Claims (6)

1. a kind of blue or green jujube beverage particle, it is characterised in that the blue or green jujube beverage particle is made up of the raw material of following parts by weight：Blue or green jujube 60-70 parts, 10-15 parts of tremella, southern 10-15 parts of almond, 10-15 parts of aloe, 3-5 parts of pomelo peel, 2-4 parts of guava juice, sea-buckthorn 8-10 parts of fruit, 4-6 parts of rock sugar, 4-6 parts of honey, 0.2-0.4 parts of plant extract agent, 4-5 parts of auxiliary material, appropriate amount of water, ethanol solution are fitted Amount；

Wherein, the auxiliary material is mixed by the raw material of following parts by weight：10-12 parts of maltodextrin, 1-2 parts of starch, the root of kudzu vine 1-2 parts of powder, 0.2-0.5 parts of microcrystalline cellulose；

The preparation method of the plant extract agent is：2-4 parts of shepherdspurse inflorescence, 5-7 parts of cassia seed, Fructus Malvae Vertillatae 3- are collected according to parts by weight 5 parts, it is mixed uniformly, obtains mixture a；By mixture a be put into its etc. quality ethanol solution in immersion 1-1.5h after, It is liquid of just filtering that the filtrate of 10% volume is taken out in filtering, continues to impregnate after 24-25h, and it is continuous liquid of filtering to filter out whole filtrates, will just be filtered Liquid and continuous liquid merging of filtering, reclaim and remove after ethanol, be plant extract agent by gained liquid.

2. a kind of blue or green jujube beverage particle according to claim 1, it is characterised in that the blue or green jujube beverage particle is by following weight The raw material of part is made：Blue or green 67 parts of jujube, 12 parts of tremella, southern 14 parts of almond, 12 parts of aloe, 4 parts of pomelo peel, 3 parts of guava juice, sea-buckthorn Really 9 parts, 5 parts of rock sugar, 5 parts of honey, 0.3 part of plant extract agent, 4.5 parts of auxiliary material, appropriate amount of water, appropriate ethanol solution.

3. a kind of blue or green jujube beverage particle according to claim 1, it is characterised in that the volumetric concentration of the ethanol solution is 50-55%.

4. a kind of preparation method of blue or green jujube beverage particle according to claim any one of 1-3, it is characterised in that including with Lower step：

(1) blue or green jujube juice is made：Blue or green jujube is cleaned with clear water, removes the peel, be enucleated after drying, the quality such as its will be added in the blue or green jujube pulp of gained Water after break into pulpous state, add pectase and cellulase, enzymolysis be incubated in thermostat water bath, 85 DEG C of water-baths are placed in after taking-up Go out enzyme 3-5min in pot, then filters, gained filtrate is blue or green jujube juice；Wherein, the usage amount of the pectase is the blue or green jujube The 0.02-0.04wt% of pulp, the usage amount of the cellulase is the 0.02-0.04wt% of the blue or green jujube pulp；

(2) grapefruit juice processed：Pomelo peel is put into roller fixation machine, in the bar that temperature is 60-65 DEG C, rotating speed is 45-50r/min Under part, 5-6min is handled, the water mixing that its 3 times of quality are added after fixing is put into grinding in colloid mill, obtains grapefruit juice；

(3) tremella almond water processed：Southern almond, aloe are cut into 1-2mm fritter, by cold water soak of the tremella with its 10 times of quality Small fire boiling 1-2h is used after 50-60min, then the southern almond being cut into small pieces, aloe are added into boiling water boiling 15-20min in tremella, it is cold But filter afterwards, gained filtrate is tremella almond water；

(4) seabuckthorn fruit powder processed：By fructus hippophae it is peace and quiet, be put into digester and steam, steam off when temperature rises to 85-90 DEG C Valve, fructus hippophae drying after steaming to moisture content is 13-15%, obtains sea-buckthorn dried fruit, by fructus hippophae dry grinding into powdered, Obtain seabuckthorn fruit powder；

(5) magma processed：By step (1) the blue or green jujube juice with and step (3) the tremella almond water mix and boil 1-3min, add Step (2) described grapefruit juice, step (4) described seabuckthorn fruit powder, guava juice, plant extract agent, rock sugar and honey to fully it is molten Solution, obtains magma；

(6) pelletize：Particle is made after step (5) described magma is well mixed with auxiliary material, is dried after crossing 20-40 mesh sieves to aqueous ＜ 6% is measured, the blue or green jujube beverage particle is arrived in pack.

5. a kind of preparation method of blue or green jujube beverage particle according to claim 4, it is characterised in that described in step (4) Seabuckthorn fruit powder crosses 20-40 mesh sieves.

6. a kind of preparation method of blue or green jujube beverage particle according to claim 4, it is characterised in that described in step (5) The preparation method of guava juice is that the pulp of guava is put into 3-4 times of water of its quality to boil 35-40min, then by pulp with Water is put into juice extractor and squeezed the juice, and the material after squeezing the juice is put into 3000r/min supercentrifuges and centrifuged, by guava juice and fruit Slag is separated, and gained is guava juice.