Purple perilla beverage and preparation method thereof

A technology of beverage and perilla, applied in food preparation, application, food science, etc., can solve the problems of low extraction rate of nutritional active ingredients, and achieve the effect of shortening extraction time, high extraction rate, and clear color

Active Publication Date: 2013-05-22
四川阿尔康生物工程有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the prior art, when the active extract of perilla is used as a beverage, it is usually compounded with perilla oil active ingredients pressed or extracted from perilla leaves and other food additives. The nutritional active ingredients such as α - The extraction rate of linolenic acid, β-carotene, flavonoids, etc. is low; and because perilla itself has a special fragrance, the taste of beverages prepared directly with perilla is not as good as that of fruits or tea.

Method used

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  • Purple perilla beverage and preparation method thereof
  • Purple perilla beverage and preparation method thereof
  • Purple perilla beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Weigh 50.0g of perilla leaf powder and disperse evenly in 200.0g of extraction solvent under stirring, heat the mixture to a constant temperature of 50°C, and ultrasonically extract at 28KHz for 45min; stop ultrasonication, filter, and reserve the filtrate; g extraction solvent, ultrasonically extract at 28KHz for 45min, stop ultrasonication, filter, mix the filtrate obtained after two times of ultrasonication according to the mass ratio of 1:1, and filter after standing for 30min to obtain 415.2g of mixed filtrate, which is vacuum-dried at 45°C to obtain Perilla leaf extract 36.4g; 36.4g perilla leaf extract, 23.3g granulated sugar, 1.6g acesulfame potassium, 0.47g sodium carboxymethylcellulose, 0.23g sodium alginate, 2.0g citric acid, 663.9g water Stir and mix evenly; filter the mixed liquid, fill the filtrate, instantaneous high temperature sterilization, light inspection, and box packing.

Embodiment 2

[0039] Weigh 50.0g of perilla leaf powder and disperse evenly in 200.0g of extraction solvent under stirring, heat the mixture to a constant temperature of 50°C, and ultrasonically extract at 28KHz for 45min; stop ultrasonication, filter, and reserve the filtrate; g extraction solvent, ultrasonically extract at 28KHz for 45min, stop ultrasonication, filter, mix the filtrate obtained after two times of ultrasonication according to the mass ratio of 1:1, and filter after standing for 30min to obtain 413.4g of mixed filtrate, which is vacuum-dried at 40°C to obtain Perilla leaf extract 32.6g; Stir and mix 32.6g perilla leaf extract, 15.8g granulated sugar, 1.3g acesulfame potassium, 0.5g sodium alginate, 1.4g citric acid, 491.8g water; filter the mixture, Filtrate filling, instantaneous high temperature sterilization, light inspection, packing.

Embodiment 3

[0041] Weigh 50.0g of perilla leaf powder and evenly disperse in 400.0g of extraction solvent under stirring, heat the mixture to a constant temperature of 50°C, and ultrasonically extract at 28KHz for 45min; stop ultrasonication, filter, and reserve the filtrate; g extraction solvent, ultrasonically extract at 28KHz for 45min, stop ultrasonication, filter, mix the filtrate obtained after two times of ultrasonication according to the mass ratio of 1:1, and filter after standing for 30min to obtain 414.3g of mixed filtrate, which is vacuum-dried at 40°C to obtain Perilla leaf extract 34.1g; stir 34.1g perilla leaf extract, 25g granulated sugar, 1.7g acesulfame potassium, 0.53g sodium carboxymethyl cellulose, 0.27g sodium alginate, 2.3g citric acid, 694.0g water Mix evenly; filter the mixed solution, fill the filtrate, instantaneously sterilize it at high temperature, inspect it with light, and pack it into boxes.

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Abstract

The invention relates to a purple perilla beverage and aims at providing a perilla leaf extraction method which is high in effective ingredient extraction efficiency and short in extraction time and providing the purple perilla beverage that is prepared by the perilla leaf extract extracted by the extraction method and has good flavor and high nutrient contents and a preparation method thereof. The purple perilla beverage comprises the following components according to mass percentage: 3.5-7.0% of perilla leaf extract, 2.5-3.8% of granulated sugar, 0.2-0.24% of acesulfame potassium, 0.1% of compound stabilizer, 0.22-0.34% of citric acid, and the balance of water. The preparation method comprises the steps of extracting the perilla leaf extract from the perilla leaf through ultrasonic, uniformly mixing all components according to proportion and then filtering, tinning the filter liquor, sterilizing instantly at high temperature, carrying out light inspection, and boxing so as to obtain the product. The purple perilla beverage has the advantages of being high in usage efficiency of the perilla leaf nutrient components and short in extraction time, having antipyresis effect, depressurization effect, lipid-lowering effect, anti-diabetic effect, anti-bacterium effect and the like, being clear in color and meeting the public demand on flavor.

Description

technical field [0001] The invention relates to a health drink, in particular to a perilla drink. Background technique [0002] Perilla is also known as Chisu, Perilla, or White Su. Its scientific name is Perilla frutescens. It is the only species under the genus Perilla in the Labiatae family. It is an annual herb and is mainly produced in central and southern regions such as Taiwan, Zhejiang, Jiangxi, and Hunan. . [0003] Perilla has high nutritional value such as low sugar, high fiber content, high β-carotene content, high α-linolenic acid content, and high mineral elements. It is the first batch of medicinal and edible plants approved by the country. , pain relief, detoxification and other effects. Perilla oil is edible oil extracted from perilla. It contains 56.14-64.82% of α-linolenic acid. α-linolenic acid is an essential fatty acid for human body. Docosahexaenoic acid) and EPA (plant brain gold), which do not contain cholesterol, have more significant health care...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 蔡峰
Owner 四川阿尔康生物工程有限责任公司
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