Production method of plant compound beverage

A beverage and plant technology, applied in the field of preparation of plant compound beverages, can solve the problems of environmental pollution, waste and the like

Inactive Publication Date: 2019-09-20
XUZHOU COLLEGE OF INDAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Corn silk is not paid attention to by people in today's era. Usually, after the corn is collected, the corn silk is disposed of with waste, which will cause waste and pollute the environment. However,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Preparation of corn silk extract: select dry corn silk without mildew and rot, crush it and weigh 20g accurately, add water and 0.036gVC to protect the color according to the ratio of 1:60 (m:v), boil at 90℃ Cook for 60 minutes, pass through a 120-mesh sieve, and take the filtrate for later use;

[0018] (2) Treatment of burdock extract: select the burdock root that has no mildew, sand and softening, crush it and accurately weigh 25g, add water and 0.05gVC to protect the color at a ratio of 1:20 (m:v), and boil at 60°C Cook for 30 minutes, pass through a 100-mesh sieve and take the filtrate for later use;

[0019] (3) Product deployment: Mix the above two extracts according to the mass ratio of 3:1, add 0.05% black garlic powder of the above two extracts, and then add 2.4% of the total mass of modified chitosan to fix Compound enzyme was oxidized to obtain clarified liquid and the sugar-acid ratio was adjusted to 55:1 to obtain compound beverage. After being store...

Embodiment 2

[0023] (1) Preparation of corn silk extract: select dry corn silk without mildew and rot, crush it and weigh 20g accurately, add water and 0.036gVC to protect the color according to the ratio of 1:60 (m:v), boil at 90℃ Cook for 60 minutes, pass through a 120-mesh sieve, and take the filtrate for later use;

[0024] (2) Treatment of burdock extract: select the burdock root that has no mildew, sand and softening, crush it and accurately weigh 25g, add water and 0.05gVC to protect the color at a ratio of 1:20 (m:v), and boil at 60°C Cook for 30 minutes, pass through a 100-mesh sieve and take the filtrate for later use;

[0025] (3) Product deployment: Mix the above two extracts according to the mass ratio of 3:1, add 0.05% black garlic powder of the above two extracts, and then add 2.4% of the total mass of modified chitosan to fix Compound enzyme was oxidized to obtain clarified liquid and the sugar-acid ratio was adjusted to 50:1 to obtain compound beverage. After storage at ...

Embodiment 3

[0027] (1) Preparation of corn silk extract: select dry corn silk without mildew and rot, crush it and weigh 20g accurately, add water and 0.036gVC to protect the color according to the ratio of 1:60 (m:v), boil at 90℃ Cook for 60 minutes, pass through a 120-mesh sieve, and take the filtrate for later use;

[0028] (2) Treatment of burdock extract: select the burdock root that has no mildew, sand and softening, crush it and accurately weigh 25g, add water and 0.05gVC to protect the color at a ratio of 1:20 (m:v), and boil at 60°C Cook for 30 minutes, pass through a 100-mesh sieve and take the filtrate for later use;

[0029] (3) Product deployment: Mix the above two extracts according to the mass ratio of 4:1, add 0.05% black garlic powder of the above two extracts, and then add 2.4% of the total mass of modified chitosan to fix Compound enzyme is oxidized to obtain clarified liquid and the sugar-acid ratio is adjusted to 60:1 to obtain compound beverage. After storage at 30...

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PUM

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Abstract

The invention discloses a production method of a plant compound beverage. The production method has the advantages that burdock and corn stigma are used as the raw materials, the compound beverage is formed by corn stigma extract and burdock extract, modified chitosan immobilization complex enzymes are used as the clarifying agent to adsorb substances such as pectin and protein with negative charges in the beverage, adsorption of bioactive substances such as flavonoids is reduced, nutritional value keeping is achieved, protease catalyzes protein to hydrolyze, flocculent precipitation is avoided, recycling in process is achieved, and production cost is lowered; by adding black garlic powder, thiosulfinate is mainly formed, various decomposition and transformation reaction is generated to form various organic sulfide, the amount of oxygen which can be utilized is reduced, beverage browning is further inhibited, and the compounding of the trace black garlic powder and the corn stigma extract amazingly eliminates the earthy smell of the burdock.

Description

technical field [0001] The invention relates to a preparation method of a plant compound drink, in particular to a compound drink prepared mainly from burdock extract and corn silk extract. Background technique [0002] Burdock, which is native to China, is a kind of medicinal and vegetable material with both medicinal and edible uses. Its flowers, leaves, and roots can all be used as food and medicinal materials. It has good nutritional value as a medicinal and edible dual-purpose food. Compared with ginseng, it is known as "Oriental ginseng" in Japan. Burdock root is rich in protein, B vitamins and various amino acids needed by the human body. It can be said that it has a good effect of lowering blood lipids, and can effectively inhibit cardiovascular and cerebrovascular diseases and inhibit the growth and spread of cancer cells. The calcium content of burdock is as high as 91.79mg / L; the iron content is as high as 50.3mg / L. In the future development of beverages, burdoc...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/84A23L33/105A23L5/20A23L3/3472
CPCA23L2/38A23L2/52A23L2/84A23L3/3472A23L5/27A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 芮怀瑾孙婷婷吴昊张锋倪凯
Owner XUZHOU COLLEGE OF INDAL TECH
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