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Preparation method of celery-lily drink

A technology of lily and beverage, applied in the direction of food preparation, application, food science, etc., can solve the problems of nutritional function discount and inability to fully meet the needs of dietary health care, etc., and achieve the effects of lowering blood pressure, good taste, and rich nutrition

Inactive Publication Date: 2013-06-26
TIANJIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some people process celery and lily with grinding and extraction process respectively to extract soluble substances and throw away insoluble starch, protein and other nutrients. This method greatly reduces the original nutritional function of lily and celery. Can not fully meet people's dietary health needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of celery lily drink, comprising the steps of:

[0029] (1) Take 2 parts by weight of fresh lily and add 6 parts of boiling water to scald for 6 minutes; put the scalded lily and the blanching liquid into a pulverizer and pulverize together to obtain a mixed pulp, add 0.1% of the mass of the mixed pulp α-amylase, stirred at 75°C for 3 hours to obtain lily liquid;

[0030] (2) Take 6 parts of fresh celery in parts by weight, and immerse it in an aqueous solution containing 0.4% sodium isovitamin C, 0.3% citric acid and 0.2% sodium chloride for color protection for 6 minutes; take out the color protection Add 18 portions of boiling water to the celery and boil for 6 minutes; put the boiled celery and the blanching liquid into a pulverizer to pulverize, and filter to obtain the celery filtrate;

[0031] (3) Mix lily liquid and celery filtrate to obtain a mixed liquid;

[0032] (4) Add 7% of the mass of the mixed liquid to the mixed liquid with a gela...

Embodiment 2

[0036] A preparation method of celery lily drink, comprising the steps of:

[0037] (1) Take 1 part of fresh lily by weight and add 3 parts of boiling water to scald for 5 minutes; put the scalded lily and the blanching liquid into a pulverizer and pulverize together to obtain a mixed pulp, and add 0.05% of the mass of the mixed pulp α-amylase, stirred at 70°C for 2 hours to obtain lily liquid;

[0038] (2) Take 2 parts of fresh celery in parts by weight, and immerse it in an aqueous solution containing 0.1% sodium isovitamin C, 0.1% citric acid and 0.1% sodium chloride for color protection for 5 minutes; take out the color protection Add 6 portions of boiling water to the celery and boil for 5 minutes; put the boiled celery and the blanching liquid into a pulverizer to crush, and filter to obtain the celery filtrate;

[0039] (3) Mix lily liquid and celery filtrate to obtain a mixed liquid;

[0040] (4) Add 7% of the mass of the mixed liquid to the mixed liquid with a mass ...

Embodiment 3

[0044] A preparation method of celery lily drink, comprising the steps of:

[0045] (1) Take 3 parts of fresh lily by weight and add 9 parts of boiling water to scald for 8 minutes; put the scalded lily and the blanching liquid into a pulverizer and pulverize together to obtain a mixed pulp, and add 0.5% of the mass of the mixed pulp α-amylase, stirred at 80°C for 3 hours to obtain lily liquid;

[0046] (2) Take 12 parts by weight of fresh celery, and immerse it in an aqueous solution containing 0.5% sodium isovitamin C, 0.5% citric acid and 0.3% sodium chloride for color protection for 10 minutes; take out the color protection Add 36 portions of boiling water to the celery and boil for 8 minutes; put the boiled celery and the blanching liquid into a pulverizer to pulverize, and filter to obtain the celery filtrate;

[0047] (3) Mix lily liquid and celery filtrate to obtain a mixed liquid;

[0048] (4) Add chitosan of 0.3% of the mass of the mixture to the mixture, and stir ...

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Abstract

The invention discloses a preparation method of celery-lily drink. The preparation method comprises the following steps of: preparing fresh lily bulbs, and adding boiling water for blanching and cooking the fresh lily bulbs; smashing the blanched and cooked lily bulbs and a blanching and cooking solution together to obtain mixed slurry; adding alpha-amylase, mixing for enzymolysis to obtain a lily solution; preparing fresh celery and protecting the colour of the fresh celery; after colour protection, bleaching and cooling the fresh celery into boiling water; smashing the blanched and cooked celery and a blanching and cooking solution together, and filtering to obtain celery filtrate; mixing the lily solution with the celery filtrate to obtain a mixed solution; settling by utilizing a chiston method or a gelatine-tannin method, and standing; centrifuging and collecting supernate; and adding sugar and citric acid into the supernate to obtain the celery lily drink. The celery lily drink prepared by the preparation method disclosed by the invention has the advantages that nutritional ingredients can hardly run away, and the celery lily drink is rich in nutriments, good in taste, green and healthy and can be easily accepted by the public.

Description

technical field [0001] The invention relates to a preparation method of a health care drink, in particular to a preparation method of a celery lily drink. Background technique [0002] The medicinal value of lily began to be recorded in the "Shen Nong's Materia Medica" in the Han Dynasty. This kind of disease, warming the lung and relieving cough, lily enters the heart meridian, slightly cold in nature, traditional Chinese medicine believes that: lily has the functions of nourishing the lung and relieving cough, clearing the heart and calming the nerves, invigorating the middle and replenishing qi, and can cure pulmonary rash, chronic cough, coughing up sputum and blood, deficiency and trouble, Palpitations, trance, beriberi edema, etc. Compared with ordinary vegetables, the protein content is significantly higher than other vegetables. It is rich in steroidal saponins, polysaccharides, flavonoids and other substances, and lily also contains VB1, VB2, VC, β-carotene , a var...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/09
Inventor 高文远李霞王婷婷
Owner TIANJIN UNIV
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