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A kind of perilla almond granular solid beverage and preparation method thereof

A granule solid, perilla almond technology, applied in the direction of food science, etc., can solve the problems of poor dispersibility and brewing properties of perilla almond particles, affecting the quality stability of solid beverages, and the volatile oil of perilla leaves is easy to lose, so as to improve health care Effect, uniform appearance, better color and taste

Active Publication Date: 2022-07-19
安徽全康药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, both perilla leaves and almonds contain relatively high content of fat-soluble ingredients, which are easy to gather and float in the water phase system, and the volatile oil of perilla leaves is easy to lose, which affects the quality stability of their production of solid beverages
Moreover, the perilla almond granules processed by conventional processes have poor dispersibility and brewing properties. Although increasing the content of auxiliary materials such as maltodextrin can improve dispersibility and brewing properties, the content of active ingredients decreases, which affects the health care effect. And produce a strong dextrin flavor, dilute the unique taste of solid beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) By weight, take by weighing the following raw materials: 15 parts of perilla leaves, 15 parts of almonds, 1 part of honeysuckle, 3 parts of jujube, 4 parts of β-cyclodextrin, 0.5 part of trehalose, 0.1 part of soybean protein, milk 10 parts of powder, 5 parts of sorbitol;

[0028] (2) after pulverizing the perilla leaves with a water content of 4.2%, add 12 times the weight of water, leaching at 55 ° C for 50min, then steam distillation, the distillation time is 85min, and collect the perilla leaf volatile oil and perilla leaf residue;

[0029] (3) After pulverizing almonds with a water content of 3.5%, the extraction pressure was 30MPa, the temperature was 40°C, and the CO 2 CO was carried out at a flow rate of 8 L / min 2 Supercritical fluid extraction, the extraction time is 90min, and almond oil and almond meal are obtained by separation;

[0030] (4) after the perilla leaf volatile oil and the almond oil are evenly mixed, add in the inclusion aqueous solution ...

Embodiment 2

[0035] (1) By weight, take by weighing the following raw materials: 18 parts of perilla leaves, 16 parts of almonds, 1.4 parts of honeysuckle, 4.2 parts of jujube, 6.5 parts of β-cyclodextrin, 0.84 parts of trehalose, 0.14 parts of peanut protein, milk powder 12 parts of powder, 8 parts of xylitol;

[0036] (2) after pulverizing the perilla leaves with a water content of 4.4%, adding 15 times the weight of water, leaching at 58 ° C for 55min, then carrying out steam distillation, the distillation time is 90min, and collecting the perilla leaf volatile oil and perilla leaf residue;

[0037] (3) After pulverizing almonds with a water content of 4.2%, the extraction pressure was 32 MPa, the temperature was 43.5°C, and the CO 2 CO was carried out at a flow rate of 10.5L / min 2 Supercritical fluid extraction, the extraction time is 110min, and almond oil and almond meal are obtained by separation;

[0038] (4) after the perilla leaf volatile oil and the almond oil are evenly mixe...

Embodiment 3

[0043](1) by weight, take by weighing the following raw materials: 20 parts of perilla leaves, 20 parts of almonds, 2 parts of honeysuckle, 5 parts of jujube, 8 parts of beta-cyclodextrin, 1 part of trehalose, 0.2 part of soybean protein, milk 15 parts powder, 10 parts sorbitol;

[0044] (2) After pulverizing the perilla leaves with a water content of 4.8%, add 16 times the weight of water, leaching at 60 ° C for 60min, then steam distillation, the distillation time is 95min, and collect the perilla leaf volatile oil and perilla leaf residue;

[0045] (3) After pulverizing almonds with a water content of 4.5%, the extraction pressure was 35MPa, the temperature was 45°C, and the CO 2 CO was carried out at a flow rate of 12L / min 2 Supercritical fluid extraction, the extraction time is 120min, and almond oil and almond meal are obtained by separation;

[0046] (4) after the perilla leaf volatile oil and the almond oil are evenly mixed, add in the inclusion aqueous solution of ...

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Abstract

The invention discloses a perilla almond granular solid beverage and a preparation method thereof, wherein the perilla almond granular solid beverage comprises the following raw materials in parts by weight: 15-20 perilla leaves, 15-20 almonds, 1-2 honeysuckle, Jujube 3-5, β-cyclodextrin 4-8, trehalose 0.5-1, vegetable protein 0.1-0.2, milk powder 10-15, sweetener 5-10. The perilla almond granular solid beverage prepared by the invention has the advantages of high content of active ingredients, high health care effect, good taste, quick and convenient preparation and high stability.

Description

technical field [0001] The invention relates to the technical field of solid beverages, in particular to a perilla almond granular solid beverage and a preparation method thereof. Background technique [0002] Solid beverages are soft drinks, which refer to powdered, granular or block-like solid beverages processed from food raw materials, food additives, etc. for reconstitution and drinking. There are many kinds of solid beverages and rich tastes. Among them, solid beverages rich in vitamins, amino acids, natural plant extracts and other nutrients are very popular among consumers because of their good health care effects. Perilla has the functions of relieving the exterior and dispelling cold, invigorating qi and stomach, clearing heat, detoxifying, and antibacterial. The compatibility of perilla almonds to make solid beverages can enhance immunity and prevent colds. However, both perilla leaves and almonds contain high content of fat-soluble components, which are easy to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/39A23L2/66A23L29/00A23L33/105
CPCA23L2/39A23L29/045A23L2/66A23L33/105
Inventor 刘霞杨桂芹王志标
Owner 安徽全康药业有限公司
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