Preparation method of functional compound beverage

Abstract

The invention discloses a functional composite beverage preparation method, which comprises: 1, raw material preparation, 2, mixing and blending: adding roxburgh rose juice, sea buckthorn juice, strawberry fruit powder, wolfberry powder, earthworm protein, ginseng powder, sea cucumber polypeptide and oyster peptide powder into purified water according to a certain ratio, stirring and mixing in a stirring tank, 3, homogenizing treatment, 4, packaging, 5, packaging, 6, packaging and 7, packaging. The mixed beverage is subjected to homogenization treatment, and a high-pressure homogenizer is adopted for homogenization treatment. 4, sterilizing and disinfecting: sterilizing the beverage by adopting an ultra-high temperature instant sterilization method UHT, and 5, canning and packaging: immediately packaging to ensure good packaging and sealing and prevent microbial pollution so as to give full play to the effects of all the raw materials. The prepared beverage has multiple functions of cleaning blood vessel garbage, tonifying kidney and strengthening essence, nourishing blood and moistening dryness, assisting in regulating blood pressure and blood fat, resisting inflammation, enhancing immunity, improving microcirculation, promoting metabolism, resisting oxidation and aging and the like.

Description

Technical Field

[0001] The invention relates to the technical field of beverage preparation, and in particular to a method for preparing a functional composite beverage. Background Art

[0002] As people's health awareness increases, the demand for functional beverages is increasing. Traditional beverages often only focus on taste and thirst quenching functions, while functional compound beverages can provide a variety of health benefits to the human body while meeting the taste requirements, and have broad market prospects.

[0003] Although there are some functional beverages on the market, they are still insufficient in terms of the diversity of their functions and the innovative combination of raw materials. For example, some beverages only focus on replenishing energy or electrolytes, but have limited effects in cleaning blood vessel waste and regulating body functions. Therefore, this scheme proposes a method for preparing a functional composite beverage. Summary of the invention

[0004] The purpose of the present invention is to solve at least one of the technical problems existing in the prior art, and to provide a method for preparing a functional composite beverage, which integrates the effects of various raw materials such as roxburghii juice, sea buckthorn juice, strawberry powder, wolfberry, earthworm protein, ginseng, sea cucumber polypeptide, oyster peptide powder, etc. Roxburghii juice and sea buckthorn juice are rich in vitamins, minerals and bioactive ingredients, and have the effects of anti-oxidation, anti-inflammatory, regulating blood lipids, etc.; strawberry powder increases the flavor and nutrition of the beverage; wolfberry has the effects of nourishing the kidney and essence, nourishing blood, etc.; earthworm protein helps to clean up vascular garbage and improve microcirculation; ginseng can enhance immunity and regulate body functions; sea cucumber polypeptide and oyster peptide powder play an important role in nourishing the kidney and essence, improving immunity, etc. In order to give full play to the effects of each raw material, the prepared beverage has multiple functions such as cleaning vascular garbage, nourishing the kidney and essence, nourishing blood and moisturizing dryness, assisting in regulating blood pressure, regulating blood lipids, anti-inflammatory, enhancing immunity, improving microcirculation, promoting metabolism, anti-oxidation and anti-aging.

[0005] The present invention also provides a method for preparing the above-mentioned functional composite beverage, comprising the following steps:

[0006] Step 1: Raw material preparation

[0007] Rosa roxburghii juice: Select fresh and ripe rosa roxburghii, clean it, squeeze it, and filter it to get rosa roxburghii juice, and set it aside. Seabuckthorn juice: Select high-quality seabuckthorn fruits, wash and crush them, squeeze them to extract juice, filter them to remove impurities, and get seabuckthorn juice, and set it aside. Strawberry powder: Select fresh strawberries, wash and dry them, grind them into powder, and sieve them to get fine strawberry powder, and set it aside.

[0008] Wolfberry: Select high-quality wolfberry, wash and dry it, and set aside. Earthworm protein: Use biotechnology to extract the active protein components in earthworms to ensure that its purity and activity meet the requirements, and set aside. Ginseng: Select ginseng that is less than five years old and cultivated artificially, wash, slice, dry, grind into fine powder, and set aside. Sea cucumber polypeptide: Use sea cucumber as raw material, and use enzymatic hydrolysis technology to prepare sea cucumber polypeptide. After separation, purification and other processes, high-purity sea cucumber polypeptide is obtained, and set aside. Oyster peptide powder: Extract protein from oysters, and make oyster peptide powder through enzymatic hydrolysis, and set aside.

[0009] Step 2: Mix and prepare. Add roxburghii juice, sea buckthorn juice, strawberry powder, wolfberry powder, earthworm protein, ginseng powder, sea cucumber polypeptide and oyster peptide powder into pure water in a certain proportion and stir and mix in a mixing tank.

[0010] Add appropriate amounts of sweeteners such as xylitol, stevioside and acidity regulators such as citric acid and malic acid to adjust the taste of the beverage to make it sweet and sour and in line with the public taste.

[0011] Step 3: Homogenization: The mixed beverage is homogenized by a high-pressure homogenizer to make the particles in the beverage smaller and more uniform, thus improving the stability and taste of the beverage.

[0012] Step 4: Sterilization and disinfection: The beverage is sterilized using ultra-high temperature instantaneous sterilization (UHT) to quickly kill the microorganisms in the beverage while retaining the nutritional components and flavor of the beverage to the maximum extent.

[0013] Step 5: Canning and packaging: put the sterilized beverage into sterilized packaging containers such as cans and PET bottles while it is still hot, and seal it immediately to ensure that the packaging is well sealed to prevent microbial contamination.

[0014] According to a method for preparing a functional compound beverage provided by the present invention, the stirring and mixing is processed in two ways. In the first way, the stirring speed is controlled at 80 revolutions per minute, and the stirring time is 30 minutes, ensuring that the raw materials are fully dissolved and evenly mixed. In the second way, the stirring speed is controlled at 85 revolutions per minute, and the stirring time is 25 minutes, ensuring that the raw materials are fully dissolved and evenly mixed.

[0015] According to a method for preparing a functional compound beverage provided by the present invention, the homogenization process is carried out in two ways. The first method is to homogenize twice under the condition of setting the pressure to 40 MPa, and the second method is to homogenize three times under the condition of setting the pressure to 45 MPa.

[0016] According to a method for preparing a functional compound beverage provided by the present invention, the sterilization and disinfection adopts two methods. The first method sets the sterilization temperature to 135° C. and the sterilization time to 5 seconds, and the second method sets the sterilization temperature to 138° C. and the sterilization time to 4 seconds.

[0017] According to a method for preparing a functional composite beverage provided by the present invention, the roxburgh roxburgh juice is prepared by two ratios. The first ratio is to select 100 kg of fresh roxburgh roxburgh, wash it, squeeze it, and filter it to obtain 50 kg of roxburgh roxburgh juice; the second ratio is to take 80 kg of fresh roxburgh roxburgh to prepare 40 kg of roxburgh roxburgh juice.

[0018] According to a method for preparing a functional composite beverage provided by the present invention, the sea buckthorn juice is produced by two ratios: the first method uses 80 kg of sea buckthorn fruits, and obtains 40 kg of sea buckthorn juice through washing, crushing, squeezing and filtering; the second method uses 60 kg of sea buckthorn fruits to obtain 30 kg of sea buckthorn juice; the strawberry powder is produced by two ratios: the first method uses 50 kg of fresh strawberries to wash, dry, grind and sieve to obtain 10 kg of strawberry powder; the second method uses 40 kg of fresh strawberries to obtain 8 kg of strawberry powder.

[0019] According to a method for preparing a functional composite beverage provided by the present invention, the wolfberry is made by two ratios: the first is to take 15kg of high-quality wolfberry, wash and dry it, and the second is to wash and dry 12kg of high-quality wolfberry; the earthworm protein is made by two ratios: the first is to extract 2kg of earthworm protein by biotechnology, and the second is 1.5kg of earthworm protein; the ginseng is made by two ratios: the first is to slice 5kg of ginseng, dry it, and grind it into powder, and the second is to make powder from 4kg of artificially cultivated ginseng under five years old; the sea cucumber polypeptide is made by two ratios: the first is to prepare 3kg of sea cucumber polypeptide with 10kg of sea cucumber as raw material, and the second is to prepare 2.5kg of sea cucumber polypeptide with 8kg of sea cucumber; the oyster peptide powder is made by two ratios: the first is to extract 5kg of oyster peptide powder from 20kg of oysters. The second is to make 4kg of oyster peptide powder from 15kg of oysters.

[0020] Compared with the prior art, the functional composite beverage preparation method of the present invention integrates the effects of multiple raw materials such as roxburghii juice, sea buckthorn juice, strawberry powder, wolfberry, earthworm protein, ginseng, sea cucumber polypeptide, oyster peptide powder, etc. Roxburghii juice and sea buckthorn juice are rich in vitamins, minerals and bioactive ingredients, and have the effects of anti-oxidation, anti-inflammatory, regulating blood lipids, etc.; strawberry powder increases the flavor and nutrition of the beverage; wolfberry has the effects of nourishing the kidney and essence, nourishing blood, etc.; earthworm protein helps to clean blood vessel garbage and improve microcirculation; ginseng can enhance immunity and regulate body functions; sea cucumber polypeptide and oyster peptide powder play an important role in nourishing the kidney and essence, improving immunity, etc.

[0021] Compared with the prior art, the functional composite beverage preparation method of the present invention can give full play to the effects of various raw materials, so that the prepared beverage has multiple functions such as clearing blood vessel garbage, nourishing the kidney and essence, nourishing blood and moisturizing dryness, assisting in regulating blood pressure, regulating blood lipids, anti-inflammatory, enhancing immunity, improving microcirculation, promoting metabolism, anti-oxidation and anti-aging. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] The present invention is further described below in conjunction with the accompanying drawings and embodiments;

[0023] Figure 1 The present invention is a flow chart of a method for preparing a functional compound beverage. DETAILED DESCRIPTION

[0024] This section will describe in detail the specific embodiments of the present invention. The preferred embodiments of the present invention are shown in the accompanying drawings. The purpose of the accompanying drawings is to supplement the description of the text part of the specification with graphics, so that people can intuitively and vividly understand each technical feature and the overall technical solution of the present invention, but it cannot be understood as a limitation on the scope of protection of the present invention.

[0025] Reference Figure 1 , an embodiment of the present invention provides a method for preparing a functional compound beverage.

[0026] Embodiment 1

[0027] 1. Raw material preparation:

[0028] Rosa roxburghii juice: Take 100 kg of fresh Rosa roxburghii, wash it, squeeze it and filter it to get 50 kg of Rosa roxburghii juice.

[0029] Sea buckthorn juice: 80 kg of sea buckthorn fruits are selected and washed, crushed, squeezed and filtered to obtain 40 kg of sea buckthorn juice.

[0030] Strawberry powder: Wash, dry, grind and sieve 50kg of fresh strawberries to obtain 10kg of strawberry powder.

[0031] Wolfberry: Take 15kg of high-quality wolfberry, wash and dry.

[0032] Earthworm protein: 2kg of earthworm protein is extracted through biotechnology.

[0033] Ginseng: Take 5kg of ginseng, slice it, dry it, and grind it into powder.

[0034] Sea cucumber polypeptide: 3 kg of sea cucumber polypeptide is prepared from 10 kg of sea cucumber as raw material.

[0035] Oyster peptide powder: 5kg of oyster peptide powder is extracted from 20kg of oysters.

[0036] 2. Mixing and blending: add the above-mentioned sea buckthorn juice, sea buckthorn juice, strawberry powder, wolfberry powder, 15kg of wolfberry powder, earthworm protein, ginseng powder, sea cucumber polypeptide, and oyster peptide powder to 500L of pure water, stir at 80 rpm in a mixing tank for 30 minutes, then add 3kg of xylitol and 2kg of citric acid to adjust the taste.

[0037] 3. Homogenization: Use a high-pressure homogenizer to homogenize twice at a pressure of 40MPa.

[0038] 4. Sterilization: Use ultra-high temperature instantaneous sterilization method to sterilize at 135℃ for 5 seconds.

[0039] 5. Canning and packaging: Put the sterilized beverage into cans, 330ml per can, and seal them immediately.

[0040] Embodiment 2

[0041] 1. Raw material preparation

[0042] Rosa roxburghii juice: 80 kg of fresh Rosa roxburghii was used to prepare 40 kg of Rosa roxburghii juice.

[0043] Sea buckthorn juice: 30 kg of sea buckthorn juice is produced from 60 kg of sea buckthorn fruit.

[0044] Strawberry powder: 8 kg of strawberry powder was obtained from 40 kg of fresh strawberries.

[0045] Wolfberry: 12kg high-quality wolfberry, wash and dry.

[0046] Earthworm protein: 1.5kg earthworm protein.

[0047] Ginseng: 4kg of ginseng powder grown under five years old.

[0048] Sea cucumber polypeptide: 8kg of sea cucumber is used to prepare 2.5kg of sea cucumber polypeptide.

[0049] Oyster peptide powder: 15kg of oysters can produce 4kg of oyster peptide powder.

[0050] 2. Mixing and blending: Add all raw materials into 400L pure water, stir at 85 rpm for 25 minutes, and add 2.5kg stevioside and 1.5kg malic acid for flavoring.

[0051] 3. Homogenization: Homogenize 3 times at 45MPa pressure.

[0052] 4. Sterilization: Sterilize at 138℃ for 4 seconds.

[0053] 5. Canning and packaging: Put it into PET bottles, 500ml per bottle, and seal it.

[0054] The embodiments of the present invention are described in detail above with reference to the accompanying drawings. However, the present invention is not limited to the above embodiments. Various changes can be made within the knowledge scope of ordinary technicians in the technical field without departing from the purpose of the present invention.

Claims

1. A method for preparing a functional compound beverage, characterized in that: The following steps are involved: Step 1: Raw material preparation Rosa roxburghii juice: select fresh and ripe roxburghii, clean it, squeeze it, and filter it to obtain roxburghii juice for later use; Seabuckthorn juice: Select high-quality seabuckthorn berries, wash and crush them, squeeze them to extract juice, filter and remove impurities to obtain seabuckthorn juice, and set aside; Strawberry powder: select fresh strawberries, wash and dry them, grind them into powder, sieve them to get fine strawberry powder, and set aside; Wolfberry: Choose high-quality wolfberry, wash and dry it, and set aside; Earthworm protein: Use biotechnology to extract the active protein components in earthworms to ensure that their purity and activity meet the requirements and keep them ready for use; Ginseng: Select ginseng that is less than five years old and cultivated artificially, wash, slice, dry, grind into fine powder, and set aside; Sea cucumber polypeptide: sea cucumber is used as raw material, and sea cucumber polypeptide is prepared by enzymatic hydrolysis technology. After separation and purification, high-purity sea cucumber polypeptide is obtained for standby use; Oyster peptide powder: extract protein from oysters, and make oyster peptide powder through enzymatic hydrolysis for later use; Step 2: Mix and prepare. Add roxburghii juice, sea buckthorn juice, strawberry powder, wolfberry powder, earthworm protein, ginseng powder, sea cucumber polypeptide and oyster peptide powder into pure water in a certain proportion and stir and mix in a mixing tank. Add appropriate amount of sweeteners such as xylitol, stevioside and acidity regulators such as citric acid and malic acid to adjust the taste of the beverage to make it sweet and sour and in line with the taste of the public; Step 3: homogenizing the mixed beverage by using a high-pressure homogenizer; Step 4: Sterilization and disinfection: the beverage is sterilized by ultra-high temperature instantaneous sterilization (UHT); Step 5: Canning and packaging: put the sterilized beverage into sterilized packaging containers such as cans and PET bottles while it is still hot.

2. The method for preparing a functional compound beverage according to claim 1, characterized in that: The stirring and mixing is carried out in two ways. In the first way, the stirring speed is controlled at 80 revolutions per minute and the stirring time is 30 minutes to ensure that all the raw materials are fully dissolved and evenly mixed. In the second way, the stirring speed is controlled at 85 revolutions per minute and the stirring time is 25 minutes to ensure that all the raw materials are fully dissolved and evenly mixed.

3. The method for preparing a functional compound beverage according to claim 1, characterized in that: The homogenization treatment adopts two methods. The first method is to homogenize twice under the condition of setting the pressure to 40 MPa, and the second method is to homogenize three times under the condition of setting the pressure to 45 MPa.

4. The method for preparing a functional composite beverage according to claim 1, characterized in that: The sterilization and disinfection adopts two methods. The first method sets the sterilization temperature to 135° C. and the sterilization time to 5 seconds. The second method sets the sterilization temperature to 138° C. and the sterilization time to 4 seconds.

5. The method for preparing a functional compound beverage according to claim 1, characterized in that: The preparation of the roxburghii fruit juice is carried out through two proportions. The first method is to select 100 kg of fresh roxburghii fruit, wash it, squeeze it and filter it to obtain 50 kg of roxburghii fruit juice. The second method is to take 80 kg of fresh roxburghii fruit to prepare 40 kg of roxburghii fruit juice.

6. The method for preparing a functional compound beverage according to claim 1, characterized in that: The seabuckthorn juice is produced by two ratios: the first method uses 80 kg of seabuckthorn fruits, which are washed, crushed, squeezed and filtered to obtain 40 kg of seabuckthorn juice; the second method uses 60 kg of seabuckthorn fruits to obtain 30 kg of seabuckthorn juice; The strawberry powder is prepared by two ratios: the first ratio is to wash, dry, grind and sieve 50 kg of fresh strawberries to obtain 10 kg of strawberry powder; the second ratio is to prepare 8 kg of strawberry powder from 40 kg of fresh strawberries.

7. The method for preparing a functional composite beverage according to claim 1, characterized in that: The wolfberry is produced by two ratios: the first is to take 15kg of high-quality wolfberry, wash and dry it, and the second is to take 12kg of high-quality wolfberry and wash and dry it. The earthworm protein is produced by two ratios: the first is to extract 2kg of earthworm protein through biotechnology, and the second is 1.5kg of earthworm protein. The ginseng is produced by two ratios: the first is to slice 5kg of ginseng, dry it, and grind it into powder, and the second is to make powder from 4kg of artificially cultivated ginseng under five years old. The sea cucumber polypeptide is produced by two ratios: the first is to prepare 3kg of sea cucumber polypeptide with 10kg of sea cucumber as raw material, and the second is to prepare 2.5kg of sea cucumber polypeptide with 8kg of sea cucumber. The oyster peptide powder is produced by two ratios: the first is to extract 5kg of oyster peptide powder from 20kg of oysters. The second is to prepare 4kg of oyster peptide powder from 15kg of oysters.

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