Preparation method of Elaeagnus longipes beverage

A technology of pinellia and beverage, which is applied in the field of preparation of pinellia beverage, can solve the problems of difficulty in keeping fresh, small wild raspberries, low yield, etc., and achieve the effect of increasing utilization rate, increasing content, and comprehensive nutritional components

Inactive Publication Date: 2016-06-08
HUNAN UNIV OF SCI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the shortcomings of wild raspberries, such as small fruit, low yield, and difficu...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Thaw 200kg of fresh fruit of Pinellia sinensis stored at -10°C for more than 10 hours, add 600L of water with a pH value of 6 and a citrate ion concentration of about 30mmol / L, and perform mechanical homogenization at 3000rpm under normal pressure for 15 minutes. Three layers of gauze filtered twice to obtain the Pinellia homogenate. Take 100kg of soybean meal and add 300L of water, then carry out mechanical homogenization at 3000rpm under normal pressure. High temperature treatment at ℃ for 25 minutes to obtain enzymatic hydrolysis solution Ⅰ. After adding 100 kg of hollow bubble fruit to 400 L of Pinellia homogenate, perform mechanical homogenization at 4000 rpm under normal pressure for 15 minutes, and filter twice with three layers of gauze to obtain hollow bubble homogenate. Mix 50L enzymatic solution I and 200L hollow bubble homogenate to obtain a mixed solution, add 200g of xylitol to taste and mix evenly, then add 1.8kg of nisin, filter once with a ceramic memb...

Embodiment 2

[0031] Thaw 200kg of fresh fruit of Pinellia sinensis stored at -15°C for more than 10 hours, add 600L of water with a pH value of 5.5 and a citrate ion concentration of about 50mmol / L, and perform mechanical homogenization at 3000rpm under normal pressure. The homogenization time is 15min. Three layers of gauze filtered twice to obtain the Pinellia homogenate. Take 100kg of peanut cakes and add 300L of water, then mechanically homogenate at 3000rpm under normal pressure. The homogenization time is 15min, and then add neutral protease to make the final concentration around 30U / L. The temperature is controlled at 28°C and the hydrolysis time is 2h. High temperature treatment at 90°C for 25 minutes to obtain enzymatic hydrolysis solution Ⅰ. After adding 100 kg of hollow bubble fruit to 350 L of Pinellia homogenate, perform mechanical homogenization at 4000 rpm under normal pressure for 15 minutes, and filter twice with three layers of gauze to obtain hollow bubble homogenate. M...

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Abstract

The invention provides a preparation method of an elaeagnus longipes beverage. An appropriate amount of water is added to elaeagnus longipes fresh fruits, the mixture is mechanically homogenized, filtration and slag removal are performed, fresh rubus rosifolius fruits are added to filtrate, the mixture is mechanically homogenized, and homogenate is obtained; high protein enzymatic hydrolysate is added to the homogenate for homogenization, an obtained product is mixed with the homogenate, the flavor is adjusted, instantaneous sterilization and canning are performed, and the fresh fruit composite beverage is obtained. By means of the method, the nutritional ingredients are more comprehensive, amino acids supplement each other, the content of water-soluble pigment substances is increased, the content of small peptide substances can also be increased, and absorption is facilitated. By means of the beverage preparation process, the utilization rate of the fresh rubus rosifolius fruits can be greatly increased, the obtained beverage product is suitable for vast consumers, and the process is simple and easy to operate. By means of the method, the SOD (superoxide dismutase) activity is greatly stabilized, the content of water-soluble pigment substances is increased, the content of small peptide substances can also be increased, and absorption is facilitated.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a wood pinellia drink. Background technique [0002] Pinellia chinensis, belonging to the family Echinaceae, is a deciduous or evergreen shrub that grows in the hillside bushes, hills and low mountainous areas below 1,000 meters above sea level in the Dabie Mountains of Anhui and Hubei, and in Jiangsu, Zhejiang, Fujian, Jiangxi, It also grows in Guangdong and other provinces and Japan[1]. Its fruit is dark red, oval, and tastes sweet and slightly sour when eaten raw. Analysis of its nutritional components found that the fruit is rich in amino acids, minerals, vitamins, sugars, Organic acids, etc., the fruit also contains a certain amount of medicinal ingredients, which have the effects of promoting blood circulation, promoting qi, tonifying deficiency, stopping bleeding, and relieving cough. The ripening period of wild fruit is in the ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/38A23V2002/00A23V2400/21A23V2200/30A23V2200/314
Inventor 邵金华
Owner HUNAN UNIV OF SCI & ENG
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