CN111758870A - Instant chaenomeles speciosa solid beverage and preparation method thereof - Google Patents
Instant chaenomeles speciosa solid beverage and preparation method thereof Download PDFInfo
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- CN111758870A CN111758870A CN202010821780.1A CN202010821780A CN111758870A CN 111758870 A CN111758870 A CN 111758870A CN 202010821780 A CN202010821780 A CN 202010821780A CN 111758870 A CN111758870 A CN 111758870A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 54
- 239000007787 solid Substances 0.000 title claims abstract description 45
- 240000000425 Chaenomeles speciosa Species 0.000 title claims abstract description 44
- 235000005078 Chaenomeles speciosa Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 19
- 241000219173 Carica Species 0.000 claims abstract description 16
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 12
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 12
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 12
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 12
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 11
- 235000011477 liquorice Nutrition 0.000 claims abstract description 11
- 238000001694 spray drying Methods 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 244000241257 Cucumis melo Species 0.000 claims description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 2
- 238000013329 compounding Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 230000000415 inactivating effect Effects 0.000 claims description 2
- 230000002401 inhibitory effect Effects 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- -1 Sucus Glycyrrhizae Polymers 0.000 claims 1
- 239000002904 solvent Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 6
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- 239000000047 product Substances 0.000 description 6
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- 235000019990 fruit wine Nutrition 0.000 description 4
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 208000008035 Back Pain Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 description 1
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
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- 239000008369 fruit flavor Substances 0.000 description 1
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- 230000006870 function Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 229940100243 oleanolic acid Drugs 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 235000019614 sour taste Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
- A23L2/102—Spray-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a chaenomeles speciosa instant solid beverage and a preparation method thereof, wherein the chaenomeles speciosa instant solid beverage is prepared from the following raw materials in parts by weight: 60-80 percent of liquorice, 17-35 percent of liquorice, 3-5 percent of maltodextrin and 1-1.5 percent of quick-dissolving agent CMC, and the product is obtained by cleaning, cutting, removing seeds, slicing, drying, juicing, filtering, blending, spray drying and filling. The invention adopts the spray drying method to process the chaenomeles speciosa solid beverage, the heating time of materials in the drying process is short, the temperature of material liquid is low, the nutrition and the flavor of the chaenomeles speciosa can be well reserved, and the product solid beverage has small and uniform granularity, and good dispersibility and instant property. Meanwhile, the spray drying process is quick, the operation is convenient, the continuous industrial production is convenient, the quality of the prepared Xuan papaya solid beverage is high, the cost is low, the market prospect is wide, and the prepared Xuan papaya instant solid beverage product is smaller in size, convenient to carry and drink, and belongs to novel healthy beverages.
Description
Technical Field
The invention belongs to the technical field of novel food processing, and particularly relates to a chaenomeles speciosa instant solid beverage and a preparation method thereof.
Background
The chaenomeles speciosa is named as wrinkled chaenomeles speciosa, is one of special wild fruit trees in the Xuan city area of Anhui province, has a nutritive value comparable with that of kiwi fruit, is known as 'fruit of great interest', and is a first batch of food and medicine published by the Ministry of health. According to records in Ben Cao gang mu of Li Shi Zhen in Ming Dynasty, the pawpaw has warm nature and sour taste, calms the liver and harmonizes the stomach, relaxes tendons and collaterals, treats waist soreness and backache and lowers blood pressure. Modern medicine proves that: the pawpaw is rich in more than 17 amino acids and various nutrient elements, can resist bacteria and diminish inflammation, relax tendons and activate collaterals, soften blood vessels, resist senility and nourish the face, expel wind and relieve pain and reduce swelling, and can prevent the synthesis of a carcinogen nitrosamine in a human body, so that the pawpaw is a fruit treasure which is rich in nutrition, beneficial and harmless. In view of the characteristic xuancheng papaya resource and the abundant health care nutritive value in the xuancheng area in Anhui, the demand of the public consumers for the beverage (the functional type is changed to the nutritional type, the fresh stimulation type is changed to the healthy beauty type, and the fruit flavor type is changed to the fruit and vegetable type) is gradually changed, and the development of the pure natural, nutritional and health care type sugar-free instant solid beverage product of the xuancheng papaya has wide development prospect.
In recent years, from the market prospect of instant solid beverages in the world, the change of consumption modes of the beverages demands natural and healthy instant solid beverages with low sugar content, and further promotes the change of the variety and structure of the beverages, so that the mainstream status of traditional consumption of carbonated beverages and the like is challenged. The instant solid beverage is characterized by containing abundant vitamins, minerals, trace elements and the like, and having extremely high nutritional value and health-care function. The chaenomeles speciosa is rich in nutrition, contains rich nutrient substances such as vitamin C, organic acid, oleanolic acid, flavonoids, protein, amino acid, calcium, iron and the like, and has high processing and utilization values because the chaenomeles speciosa fruits are sour and astringent, have low sugar content and are hard but have special fragrance, and are not suitable for being sold as fresh fruits. The processing and the preserved chaenomeles speciosa fruit wine production in China are already carried out, the processing utilization rate of the chaenomeles speciosa fruit wine serving as a food raw material is extremely low, the cognition degree of consumers on the chaenomeles speciosa is almost blank, the chaenomeles speciosa fruit wine is easily confused with a papaya product, and the specific development value and the potential of the chaenomeles speciosa fruit wine are not fully exerted. At present, no instant solid papaya beverage product appears in the market.
Disclosure of Invention
The invention aims to solve the technical problem of developing a pure natural, nutritional and health-care type sugar-free chaenomeles speciosa instant solid beverage.
In order to solve the technical problems, the invention adopts the following technical scheme:
the chaenomeles speciosa instant solid beverage is prepared from the following raw materials in parts by weight: 60-80% of chaenomeles speciosa juice, 17-35% of liquorice, 3-5% of maltodextrin and 1-1.5% of quick-dissolving agent CMC.
The chaenomeles speciosa instant solid beverage is prepared from the following raw materials in parts by weight: 70% of chaenomeles speciosa juice, 26% of liquorice and 4% of maltodextrin. Quick-dissolving agent CMC 1%.
The preparation method of the chaenomeles speciosa instant solid beverage comprises the following steps:
(1) cleaning fresh chaenomeles speciosa, cutting, removing seeds and peels, and slicing;
(2) putting the xuanchui melon slices into a 520W microwave oven to be heated for 30-60 s;
(3) placing the papaya slices subjected to microwave treatment into a spiral juicer for juicing, and filtering to obtain papaya pure juice;
(4) removing impurities from Glycyrrhrizae radix, cleaning, and decocting for 2 times. Adding water 8 times the weight of the medicinal materials at the 1 st time, decocting for 2 hours, and filtering to obtain filtrate; adding 4 times of water for 2 times, decocting for 1 hr, and filtering to obtain filtrate; mixing filtrates to obtain Glycyrrhrizae radix juice.
(5) Respectively adding appropriate amount of maltodextrin, Sucus Glycyrrhizae, and instant CMC into fructus Chaenomelis juice, and compounding to obtain mixture;
(6) putting the mixture into a spray dryer to prepare a solid beverage, wherein during spray drying, the feeding temperature is controlled to be 30-50 ℃, the inlet air temperature is controlled to be 160-180 ℃, and the feeding flow rate is controlled to be 16-24 ml/min;
(7) and (4) filling the solid beverage in an aseptic environment to obtain the beverage.
In the preparation method steps of the chaenomeles speciosa instant solid beverage, the microwave treatment is used for inactivating enzyme activity, inhibiting enzymatic browning and protecting color.
In the preparation method of the chaenomeles speciosa instant solid beverage, the maltodextrin is added to be used as a drying aid.
In the preparation method of the chaenomeles speciosa instant solid beverage, the CMC is added to be used as a fast dissolving agent.
In the preparation method of the chaenomeles speciosa instant solid beverage, the added liquorice juice is used as a sweetening agent.
The invention has the advantages that:
compared with the prior art, the method for processing the chaenomeles speciosa solid beverage by adopting the spray drying method has the advantages that the heating time of materials is short, the temperature of material liquid is low in the drying process, the nutrition and the flavor of the chaenomeles speciosa can be well reserved, and the product solid beverage has small and uniform granularity and good dispersibility and instant solubility. Meanwhile, the spray drying process is quick, the operation is convenient, the continuous industrial production is convenient, the quality of the prepared chaenomeles speciosa powder product is high, the cost is low, the market prospect is wide, and the chaenomeles speciosa instant solid beverage product is smaller in size, convenient to carry and drink, and belongs to novel healthy beverages.
Detailed Description
The foregoing aspects of the present invention are described in further detail below by way of examples, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples, and that all the technologies implemented based on the above-described aspects of the present invention are within the scope of the present invention.
Example 1
An instant solid beverage is prepared by cleaning fresh fructus Chaenomelis, cutting, removing seeds and peel, and slicing; putting the chaenomeles speciosa slices into a 520W microwave oven to be heated for 30 s; placing the chaenomeles speciosa slices subjected to microwave treatment into a spiral juicer for juicing, and filtering to obtain pure chaenomeles speciosa juice; removing impurities from Glycyrrhrizae radix, cleaning, decocting in water for 2 times, and filtering to obtain Glycyrrhrizae radix juice; respectively weighing 60% of the xuan papaya juice, 35% of maltodextrin, 5% of liquorice juice and 1% of quick-dissolving agent CMC, and adding the materials into the xuan papaya juice for compound blending; placing the mixed fructus Chaenomelis juice into a spray dryer to make into solid beverage, wherein during spray drying, the feeding temperature is controlled at 30 deg.C, the air intake temperature is controlled at 160 deg.C, and the feeding flow rate is controlled at 16 ml/min; filling the solid beverage in sterile environment.
Example 2
An instant solid beverage is prepared by cleaning fresh fructus Chaenomelis, cutting, removing seeds and peel, and slicing; putting the chaenomeles speciosa slices into a 520W microwave oven to be heated for 45 s; placing the chaenomeles speciosa slices subjected to microwave treatment into a spiral juicer for juicing, and filtering to obtain pure chaenomeles speciosa juice; removing impurities from Glycyrrhrizae radix, cleaning, decocting in water for 2 times, and filtering to obtain Glycyrrhrizae radix juice; respectively weighing 70% of the xuan papaya juice, 26% of maltodextrin, 4% of liquorice juice and 1% of quick-dissolving agent CMC, and adding the materials into the xuan papaya juice for compound blending; placing the mixed fructus Chaenomelis juice into a spray dryer to make into solid beverage, wherein during spray drying, the feeding temperature is controlled at 40 deg.C, the air intake temperature is controlled at 170 deg.C, and the feeding flow rate is controlled at 20 ml/min; and (4) filling the solid beverage in an aseptic environment to obtain the beverage.
Example 3
An instant solid beverage is prepared by cleaning fresh fructus Chaenomelis, cutting, removing seeds and peel, and slicing; putting the chaenomeles speciosa slices into a 520W microwave oven to be heated for 60 s; placing the chaenomeles speciosa slices subjected to microwave treatment into a spiral juicer for juicing, and filtering to obtain pure chaenomeles speciosa juice; removing impurities from Glycyrrhrizae radix, cleaning, decocting in water for 2 times, and filtering to obtain Glycyrrhrizae radix juice; respectively weighing 80% of the xuan papaya juice, 3% of maltodextrin, 17% of the licorice juice and 1.5% of quick-dissolving agent CMC, and adding the materials into the xuan papaya juice for compound blending; placing the mixed fructus Chaenomelis juice into a spray dryer to make into solid beverage, wherein during spray drying, the feeding temperature is controlled at 50 deg.C, the air intake temperature is controlled at 180 deg.C, and the feeding flow rate is controlled at 24 ml/min; and (4) filling the solid beverage in an aseptic environment to obtain the beverage.
Claims (8)
1. The chaenomeles speciosa instant solid beverage is characterized by being prepared from the following raw materials in parts by weight: 60-80 percent of liquorice, 17-35 percent of liquorice, 3-5 percent of maltodextrin and 1-1.5 percent of quick solvent CMC.
2. The chaenomeles speciosa instant solid beverage as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 70%, 26% of liquorice, 4% of maltodextrin and 1% of quick-dissolving agent CMC.
3. The chaenomeles speciosa instant solid beverage as claimed in claim 1, wherein the preparation method comprises the following steps:
(1) cleaning fresh chaenomeles speciosa, cutting, removing seeds and peels, and slicing;
(2) putting the xuanchui melon slices into a 520W microwave oven to be heated for 30-60 s;
(3) placing the papaya slices subjected to microwave treatment into a spiral juicer for juicing, and filtering to obtain papaya pure juice;
(4) removing impurities from Glycyrrhrizae radix, cleaning, and decocting for 2 times.
4. Adding water 8 times the weight of the medicinal materials at the 1 st time, decocting for 2 hours, and filtering to obtain filtrate; adding 4 times of water for 2 times, decocting for 1 hr, and filtering to obtain filtrate; mixing the filtrates to obtain Glycyrrhrizae radix juice;
(5) respectively adding appropriate amount of maltodextrin, Sucus Glycyrrhizae, and CMC into fructus Chaenomelis juice, and compounding to obtain mixture;
(6) putting the mixture into a spray dryer to prepare a solid beverage, wherein during spray drying, the feeding temperature is controlled to be 30-50 ℃, the inlet air temperature is controlled to be 160-180 ℃, and the feeding flow rate is controlled to be 16-24 ml/min;
(7) and (4) filling the solid beverage in an aseptic environment to obtain the beverage.
5. The chaenomeles speciosa instant solid beverage as claimed in claim 3, wherein in the preparation method step, the microwave treatment is performed for the purposes of inactivating enzyme activity, inhibiting enzymatic browning and protecting color.
6. The chaenomeles speciosa instant solid beverage as claimed in claim 3, wherein in the preparation method step, maltodextrin is added to be used as a drying aid.
7. The chaenomeles speciosa instant solid beverage according to claim 3, wherein in the preparation method step, CMC is added to play a role of a fast dissolving agent.
8. The chaenomeles speciosa instant solid beverage as claimed in claim 3, wherein in the preparation method step, liquorice is added to be used as a sweetener.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010821780.1A CN111758870A (en) | 2020-08-15 | 2020-08-15 | Instant chaenomeles speciosa solid beverage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113826797A (en) * | 2021-09-17 | 2021-12-24 | 枣阳市香木瓜技术开发服务中心 | Preparation method of muskmelon solid beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826797A (en) * | 2021-09-17 | 2021-12-24 | 枣阳市香木瓜技术开发服务中心 | Preparation method of muskmelon solid beverage |
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Application publication date: 20201013 |