Cherry plum mixed beverage and preparation method thereof

Abstract

The invention relates to the technical field of health drinks, in particular to a cherry plum mixed drink and a preparation method thereof. The preparation method of the cherry plum mixed beverage comprises the following steps: S1, selecting; s2, performing fixation: performing steam treatment on the raw materials, inactivating bitter enzymes and live oxidase, and performing cold air blowing for cooling after the steam treatment is completed so as to lock a cool feeling; s3, performing drying: performing segmented temperature control drying on the raw materials subjected to fixation; s4, pretreatment: crushing, sieving and mixing the dried raw materials; s5, packaging: packaging the mixed powder by adopting a light-proof aluminum foil bag and a deoxidizing agent to prevent the mint from being oxidized, the fragrance from being volatilized and flavonoid substances in the motherwort from being degraded, so that the mixed beverage integrates the cooling and refreshing functions of the mint and the health-care function of the motherwort while maintaining the characteristics of the cherries and the plums, not only meets the diversified and hierarchical taste, but also has the health-care function of the motherwort. The health value of the product is expanded, and the beverage becomes an innovative beverage with leisure and functional attributes and has a wide market application prospect.

Description

Technical Field

[0001] The invention relates to the technical field of health drinks, and in particular to a cherry-plum mixed drink and a preparation method thereof. Background Art

[0002] "Cherry plum" is a national key protected wild plant, listed as a second-level key protected species in Xinjiang Uygur Autonomous Region, China, and is an extremely precious, rare and endangered primitive wild fruit in the world. The main nutritional value is: Cherry plum is rich in vitamins, amino acids and minerals. Its fruit is rich in nutrients such as Vc, VB1, VB6, β-carotene, potassium, calcium, iron, zinc, selenium, magnesium, protein, water-soluble pectin, sugar, acid, soluble solids, etc., especially potassium. Not only does it have outstanding nutritional value, but it also has certain medical effects. The peel contains rich and stable red pigments, which has high application value in the fields of food, medicine, forestry, etc.

[0003] However, due to the particularity of the geographical environment and the sour taste of wild cherry plums, their value as fresh foods is not great, which reduces the economic value of fresh wild cherry plums. The unique advantages of specialty forest fruits cannot be fully transformed into economic advantages. Therefore, it is imperative to utilize specialty fruit and vegetable processing resources, conduct industrial research on agricultural and sideline product processing, and increase the added value of fresh wild cherry plums.

[0004] For example, patent No. CN113662114A discloses a cherry plum fruit and vegetable drink for women and its production process, wherein every 1000 parts by weight of the cherry plum fruit and vegetable drink includes the following components in parts by weight: 180-220 parts of wild sour plum concentrated pulp, 90-110 parts of cherry plum puree, 90-110 parts of brown sugar, 50-70 parts of oligofructose, 40-60 parts of wild blueberry concentrated pulp, 20-40 parts of acerola cherry, 20-40 parts of wolfberry, 20-40 parts of hawthorn, 10-30 parts of sour jujube, 10-30 parts of papaya, 7-20 parts of kudzu root, 2-8 parts of dried ginger, 0.8-3 parts of angelica dahurica, 0.5-1 parts of pectin, and the balance is water. However, the filtrate obtained through multiple extractions is evenly mixed with wild sour plum concentrate, cherry plum puree, brown sugar, oligofructose, wild blueberry concentrate, pectin and water, and then flavoring agents can be added to fine-tune the taste. Since alcohol is used for extraction, the cherry plum fruit and vegetable beverage obtained may mask the natural fruit aroma of cherry plum due to the alcohol content, resulting in an imbalance in flavor, and alcohol will affect the color stability of the cherry plum fruit and vegetable beverage and may cause precipitation, because alcohol may destroy the natural pigments (such as anthocyanins) in the beverage, causing color fading, and alcohol may interact with ingredients such as pectin and stabilizers, causing precipitation or stratification, and will reduce the shelf life of the cherry plum fruit and vegetable beverage.

[0005] Therefore, in order to make full use of cherry plums, attract people to drink beverages containing cherry plums on a daily basis, make the nutrients in cherry plums easier to be absorbed by the human body, and achieve the purpose of "preventing diseases and curing existing diseases". The present application proposes a high-energy cherry plum mixed drink and a preparation method thereof. Summary of the invention

[0006] 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 cherry plum mixed drink and a preparation method thereof.

[0007] To achieve the above-mentioned purpose, the technical scheme adopted by the present invention is as follows: a cherry plum mixed drink is composed of the following raw materials in weight percentage, including 40-50% cherry plum fruit, 5-9% dry mint leaves, 3-5% dry motherwort, 1.5-1.8% golden camellia, 11-15% wolfberry, 10-11% rose, and 13-16% sweet leaf.

[0008] Further, the raw materials are composed of the following weight percentages, including 46.9% cherry plum fruit, 7.8% dried mint leaves, 4.7% dried motherwort, 1.6% golden camellia, 12.5% ​​wolfberry, 10.9% rose flower, and 15.6% sweet leaf.

[0009] A method for preparing a cherry plum mixed drink, using the cherry plum mixed drink, the method is as follows:

[0010] S1. Selection: Select 7-8 mature cherry plums accounting for 16%-18% and 8-9 mature cherry plums accounting for 84%-82%, wash and remove impurities; select dry leaves without mold and green color, with a stem ratio of ≤10%, and select motherwort and mint leaves separately to avoid cross contamination;

[0011] S2, Fixing: Steam treatment of raw materials to inactivate bitter enzymes and active oxidases, while reducing the loss of mint volatile oils. After steam treatment, cool with cold air to lock in the cool feeling;

[0012] S3, drying: drying the raw materials after fixing in sections with controlled temperature:

[0013] The first stage: Dry the mint leaves and motherwort separately at low temperature to prevent the loss of volatile oil and motherwort glycosides;

[0014] The second stage: drying cherry plum fruit, wolfberry, golden camellia, rose flower and sweet leaf at high temperature simultaneously until the moisture content is ≤7%;

[0015] S4, pre-treatment: crushing, sieving and mixing the dried raw materials; mint leaves and motherwort need to be crushed separately;

[0016] S5. Packaging: The mixed powder is packaged in a light-proof aluminum foil bag and a deoxidizer to prevent the mint from oxidation, aroma volatilization, and degradation of flavonoids in the motherwort.

[0017] Furthermore, the steam treatment includes steam treatment of motherwort at 80-85° C. for 2-3 minutes, and steam treatment of mint leaves, cherry plum fruit, wolfberry, golden camellia, rose flower, and sweet leaf at 70-75° C. for 1-2 minutes.

[0018] Furthermore, the process before drying also includes peeling: removing the skin on the surface of the cherry plum, and pulping the cherry plum skin, vacuum freeze-drying, and crushing the cherry plum skin to obtain cherry plum skin powder.

[0019] Furthermore, the vacuum freeze drying temperature is -65°C to -75°C, the time is 24h to 36h, and the vacuum pressure is 15Pa to 25Pa.

[0020] Furthermore, the drying temperature of the first stage is 40-45°C, and the drying time is 1 hour; the drying temperature of the second stage is 50-55°C.

[0021] Furthermore, the mint leaves are crushed to 10-20 mesh; and the motherwort is crushed to 30-40 mesh.

[0022] Furthermore, the mixing includes the following steps: firstly, mixing motherwort with cherry plum fruit, then gradually adding wolfberry, golden camellia, rose flower, sweet leaf, and finally mixing in mint leaf chopped.

[0023] Compared with the prior art, the technical solution of this application has the following beneficial effects:

[0024] 1. The slight bitterness of motherwort in the mixed drink of the present application is neutralized by the sweet and sour taste of stevia and cherry plum fruit, forming a layered feeling of "sweet first and cool later"; and the coolness of mint is combined with the sweet aftertaste of rose and golden camellia to enhance the freshness of the taste.

[0025] 2. The mixed drink of the present application retains the characteristics of cherry plum fruit while integrating the coolness of mint and the health-care function of motherwort, which not only satisfies the diversified and layered taste, but also expands the health value of the product, becoming an innovative drink with both leisure and functional attributes.

[0026] 3. This application effectively solves the problem of easy loss and oxidation of peppermint volatile oil and degradation of flavonoids in motherwort through process optimization such as low-temperature killing, segmented drying and light-proof aluminum foil bag packaging, thereby achieving a balance between flavor, nutrition and commercialization.

[0027] 4. This application can be more beneficial in removing oxygen free radicals and other junk toxins in the body, improving women's charm and delaying aging. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1The present invention is a flow chart of a method for preparing a cherry plum mixed drink in a preferred embodiment of the present invention. DETAILED DESCRIPTION

[0029] The technical solutions in the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0030] A preferred embodiment of the present invention is a cherry plum mixed drink, which is composed of the following raw materials in weight percentage, including 40-50% cherry plum fruit, 5-9% dried mint leaves, 3-5% dried motherwort, 1.5-1.8% golden camellia, 11-15% wolfberry, 10-11% rose, and 13-16% sweet leaf.

[0031] As a preferred embodiment of the present invention, it may also have the following additional technical features: the raw materials are composed of the following weight percentages, including 46.9% cherry plum fruit, 7.8% dried mint leaves, 4.7% dried motherwort, 1.6% golden camellia, 12.5% ​​wolfberry, 10.9% rose, and 15.6% sweet leaf.

[0032] Among them, cherry plum fruit: is rich in vitamin C and anthocyanin antioxidants, which can promote collagen synthesis and improve skin radiance.

[0033] Motherwort: Contains motherwortine and stachydrine, which can promote blood circulation and form a "blood circulation-yin nourishing" balance with the nourishing effect of wolfberry.

[0034] Mint: Refreshes the mind and relieves the possible warm and dry nature of motherwort, suitable for people who suffer from long-term office fatigue

[0035] Wolfberry: Contains vitamin C and carotenoids, which are good for skin health and enhance antioxidant effects. It also nourishes the liver and kidneys. When paired with roses, it can enhance the effects of relieving stress and regulating endocrine.

[0036] Rose: Contains polyphenol compounds (such as flavonoids), which can reduce free radical damage and delay aging. It is also a classic ingredient for soothing the liver and regulating qi, and can relieve anxiety, depression, and improve emotional problems caused by liver qi stagnation.

[0037] Camellia chrysantha: It is mild in nature and slightly bitter. It has the effects of clearing away heat and detoxifying, diuresis and reducing swelling. It can help relieve pharyngitis or discomfort caused by damp heat in the body. When combined with rose flowers, it may enhance the effect of clearing heat and dispersing wind, and is suitable for sore throat or mild inflammation.

[0038] Sweet leaf: Stevia, a natural sweetener that may help regulate blood sugar.

[0039] Reference Figure 1 As shown, a method for preparing a cherry plum mixed drink, using the cherry plum mixed drink, the method is as follows:

[0040] S1. Selection: Select 7-8 mature cherry plums accounting for 16%-18% and 8-9 mature cherry plums accounting for 84%-82%, wash and remove impurities; select dry leaves without mold and green color, with a stem ratio of ≤10%, and select motherwort and mint leaves separately to avoid cross contamination;

[0041] S2, Fixing: Steam treatment of raw materials to inactivate bitter enzymes and active oxidases, while reducing the loss of mint volatile oils. After steam treatment, cool with cold air to lock in the cool feeling;

[0042] The steam treatment includes steam treatment of motherwort at 80-85°C for 2-3 minutes, and steam treatment of mint leaves, cherry plum fruit, wolfberry, golden camellia, rose flower, and sweet leaf at 70-75°C for 1-2 minutes;

[0043] S3, peeling: removing the skin on the surface of the cherry plum, and beating the cherry plum skin, vacuum freeze-drying, and crushing the cherry plum skin to obtain cherry plum skin powder;

[0044] Among them, the vacuum freeze drying temperature is -65℃~-75℃, the time is 24h~36h, and the vacuum pressure is 15Pa~25Pa;

[0045] S4, drying: drying the raw materials after fixing in sections with controlled temperature:

[0046] The first stage: Dry the mint leaves and motherwort separately at 40-45℃ for 1 hour to prevent the loss of volatile oil and motherwort glycosides;

[0047] The second stage: drying cherry plum fruit, wolfberry, golden camellia, rose flower and sweet leaf at 50-55℃ simultaneously until the moisture content is ≤7%;

[0048] S5, pre-treatment: crushing, sieving and mixing the dried raw materials;

[0049] The mint leaves and motherwort need to be crushed separately. The mint leaves are crushed to 10-20 meshes so as to retain the volatile aroma; the motherwort is crushed to 30-40 meshes so as to promote the rapid release of bitter substances and reduce the granularity.

[0050] When mixing, first mix the motherwort with cherry plum fruit, then gradually add wolfberry, golden camellia, rose flower, sweet leaf, and finally mix in mint leaf shreds and cherry plum peel powder, ensuring that the mint leaf shreds reduce the aroma loss caused by friction and heat generation with other raw materials, as well as the loss of anthocyanins in the cherry plum peel powder;

[0051] S6. Packaging: The mixed powder is packaged in a light-proof aluminum foil bag and a deoxidizer to prevent the mint from oxidation, aroma volatilization, and degradation of flavonoids in the motherwort.

[0052] By comparing the proportions including not adding motherwort, not adding mint leaves, not performing the withering process, and not adopting segmented drying, the obtained cherry plum mixed drinks all have problems such as slight bitterness to varying degrees, poor taste, poor freshness, and lack of layering.

[0053] The mixed drink of the present application retains the characteristics of cherry and plum fruit, and integrates the cooling effect of mint and the health care function of motherwort, which not only satisfies the diversified and layered taste, but also expands the health value of the product, becoming an innovative drink with both leisure and functional attributes. Especially for women, it can be more beneficial to remove oxygen free radicals and other junk toxins in the body, improve women's charm, and delay aging, and has a wide market application prospect.

[0054] Under the premise that no conflict occurs, those skilled in the art may freely combine and superimpose the above-mentioned additional technical features.

[0055] It is to be understood that the present invention is described by some embodiments, and it is known to those skilled in the art that various changes or equivalent substitutions may be made to these features and embodiments without departing from the spirit and scope of the present invention. In addition, under the teachings of the present invention, these features and embodiments may be modified to adapt to specific circumstances and materials without departing from the spirit and scope of the present invention. Therefore, the present invention is not limited by the specific embodiments disclosed herein, and all embodiments falling within the scope of the claims of this application are within the scope of protection of the present invention.

Claims

1. A cherry plum mixed drink, characterized by: The invention is composed of the following raw materials in the following weight percentages: 40-50% of cherry plum fruit, 5-9% of dried mint leaves, 3-5% of dried motherwort, 1.5-1.8% of golden camellia, 11-15% of wolfberry, 10-11% of rose flower and 13-16% of sweet leaf.

2. The cherry plum mixed drink according to claim 1, characterized in that: The raw materials are composed of the following weight percentages, including 46.9% cherry plum fruit, 7.8% dry mint leaves, 4.7% dry motherwort, 1.6% golden camellia, 12.5% ​​wolfberry, 10.9% rose flower, and 15.6% sweet leaf.

3. A method for preparing a cherry plum mixed drink, characterized in that: The method of using the cherry plum mixed drink described in any one of claims 1-2 is as follows: S1. Selection: Select cherry plums that are 70% to 80% mature, accounting for 16% to 18%, and cherry plums that are 80% to 90% mature, accounting for 84% to 82%, and wash and remove impurities; Choose dry leaves that are free of mold and green in color, with a stem ratio of ≤10%, and select motherwort and mint leaves separately to avoid cross contamination; S2, Fixing: Steam treatment of raw materials to inactivate bitter enzymes and active oxidases, while reducing the loss of mint volatile oils. After steam treatment, cool with cold air to lock in the cool feeling; S3, drying: drying the raw materials after fixing in sections with controlled temperature: The first stage: Dry the mint leaves and motherwort separately at low temperature to prevent the loss of volatile oil and motherwort glycosides; The second stage: drying cherry plum fruit, wolfberry, golden camellia, rose flower and sweet leaf at high temperature simultaneously until the moisture content is ≤7%; S4, pre-treatment: crushing, sieving and mixing the dried raw materials; Among them, mint leaves and motherwort need to be crushed separately; S5. Packaging: The mixed powder is packaged in a light-proof aluminum foil bag and a deoxidizer to prevent the mint from oxidation, aroma volatilization, and degradation of flavonoids in the motherwort.

4. The method for preparing the cherry plum mixed drink according to claim 3, characterized in that: The steam treatment includes steam treatment of motherwort at 80-85° C. for 2-3 minutes, and steam treatment of mint leaves, cherry plum fruit, wolfberry, golden camellia, rose flower, and sweet leaf at 70-75° C. for 1-2 minutes.

5. The method for preparing the cherry plum mixed drink according to claim 3, characterized in that: The method also includes peeling before drying: removing the skin on the surface of the cherry plum, beating the cherry plum skin, vacuum freeze-drying, and crushing the cherry plum skin to obtain cherry plum skin powder.

6. The method for preparing the cherry plum mixed drink according to claim 5, characterized in that: The vacuum freeze drying temperature is -65°C to -75°C, the time is 24h to 36h, and the vacuum pressure is 15Pa to 25Pa.

7. The method for preparing the cherry plum mixed drink according to claim 3, characterized in that: The drying temperature of the first stage is 40-45°C and the drying time is 1 hour; the drying temperature of the second stage is 50-55°C.

8. The method for preparing the cherry plum mixed drink according to claim 3, characterized in that: The mint leaves are crushed into 10-20 meshes; and the motherwort is crushed into 30-40 meshes.

9. The method for preparing the cherry plum mixed drink according to claim 3, characterized in that: The mixing comprises the following steps: firstly, mixing motherwort with cherry plum fruit, then gradually adding wolfberry, golden camellia, rose flower, sweet leaf, and finally mixing in mint leaf shreds.

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