Oenanthe javanica beverage and preparation method thereof

Abstract

The invention discloses an oenanthe javanica beverage and a preparation method thereof.The oenanthe javanica beverage is prepared from fresh oenanthe javanica, erythritol, fish collagen peptide, sodium hyaluronate, pyrroloquinoline quinone disodium salt, carboxymethyl cellulose sodium, konjaku flour, vitamin C, citric acid, sucralose and potassium sorbate. According to the water dropwort beverage and the preparation method thereof, nutrient substances and flavor substances of the water dropwort are extracted to the maximum extent, and blending agents including erythritol, fish collagen peptide, sodium hyaluronate and the like are reasonably added, so that the prepared water dropwort beverage is free of peculiar smell, smooth and refreshing in taste, bright in color and unique in flavor, has more health-care functions, and is beneficial to body health after being drunk for a long time.

Description

Technical Field

[0001] The invention relates to the technical field of fruit and vegetable beverages, in particular to a water celery beverage and a preparation method thereof. Background Art

[0002] Water celery is a perennial aquatic perennial herb of the Umbelliferae family. It has aliases such as water celery, cow grass, Chukui, and wild celery.

[0003] Water celery contains a variety of vitamins, proteins, fats, carbohydrates, calcium, phosphorus, iron and other mineral nutrients, as well as functional ingredients such as flavonoids, phenolic acids, volatile components, dietary fiber, etc. Therefore, water celery is a high-quality health vegetable, and water celery is also a traditional Chinese medicine, pungent, cool in nature, enters the lungs and stomach meridians, has the effects of clearing away heat and detoxification, nourishing essence and qi, cleaning blood, lowering blood pressure, clearing lungs and removing dampness, and can also treat urinary pain, bloody stools, jaundice, wind-fire toothache, mumps and other diseases. Studies have shown that water celery juice also has the effect of lowering blood sugar, and regular consumption can neutralize uric acid. However, water celery is not resistant to storage, so it is generally eaten fresh with its tender stems and leaves. However, in the months when it is concentrated on the market, if it exceeds the local market demand, it will be unsalable and rot in a short time, causing huge economic losses to growers, and it is not conducive to long-distance transportation, and the market is limited. Therefore, it is necessary to carry out intensive processing of water celery and develop more products to avoid the serious losses caused by the possible unsalability of water celery, and to facilitate the long-distance transportation of water celery and develop a larger market. Summary of the invention

[0004] Therefore, based on the above background, the present invention develops a water celery beverage and a preparation method thereof. The water celery beverage prepared by the present invention has no peculiar smell, smooth and refreshing taste, bright color, and unique flavor, which provides a new idea for the deep processing of water celery, increases the added value of water celery, and improves economic benefits.

[0005] The technical solution of the present invention is:

[0006] A water celery beverage, which is made from the following raw materials by weight:

[0007] 100 parts of fresh water celery, 2-10 parts of erythritol, 5-15 parts of fish collagen peptide, 2-20 parts of sodium hyaluronate, 2-5 parts of disodium pyrroloquinoline quinone, 2-5 parts of sodium hydroxymethyl cellulose, 2-5 parts of konjac flour, 1-5 parts of vitamin C, 5-15 parts of citric acid, 2-10 parts of sucralose, and 2-10 parts of potassium sorbate.

[0008] Further, it is made of the following raw materials by weight:

[0009] 100 parts of fresh water celery, 5 parts of erythritol, 8 parts of fish collagen peptide, 5 parts of sodium hyaluronate, 3 parts of disodium pyrroloquinoline quinone, 5 parts of sodium hydroxymethylcellulose, 5 parts of konjac flour, 2 parts of vitamin C, 8 parts of citric acid, 3 parts of sucralose, and 5 parts of potassium sorbate.

[0010] Further, it is made of the following raw materials by weight:

[0011] 100 parts of fresh water celery, 2 parts of erythritol, 8 parts of fish collagen peptide, 10 parts of sodium hyaluronate, 5 parts of disodium pyrroloquinoline quinone, 5 parts of sodium hydroxymethylcellulose, 3 parts of konjac flour, 3 parts of vitamin C, 12 parts of citric acid, 5 parts of sucralose, and 5 parts of potassium sorbate.

[0012] Further, the following steps are included:

[0013] S1: Take fresh water celery, rinse it with running water, cut it into sections, and remove the pesticide residue;

[0014] S2: Soak the fresh water celery in salt water and then rinse it repeatedly with running water;

[0015] S3: extracting the washed water celery to obtain a water celery extract;

[0016] S4: Add tutitol, fish collagen peptide, sodium hyaluronate, disodium pyrroloquinoline quinone, sodium hydroxymethylcellulose, konjac flour, vitamin C, citric acid, sucralose and potassium sorbate to the water celery extract according to a certain proportion, and stir to dissolve until no solid impurities are visible to the naked eye;

[0017] S5: Pack the materials prepared in step S4.

[0018] Furthermore, the preparation of the celery extract in step S3 comprises the following steps:

[0019] S3.1: Squeeze the water celery to extract juice, and collect the water celery juice for later use;

[0020] S3.2: adding 1-5 times of water in weight to the water celery residue squeezed in step S3.1, breaking the wall, filtering and collecting the filtrate;

[0021] S3.3: Mix the water celery juice and the filtrate in step S3.1, filter, and take the filtrate to obtain the water celery extract.

[0022] Furthermore, in step S1, the cut water celery is immersed in a sodium hydroxide solution to remove pesticide residues.

[0023] Furthermore, step S5 uses tube bottles, molded bottles or cans for packaging.

[0024] The beneficial effects achieved by the present invention are as follows:

[0025] The invention extracts the water celery juice by reasonable means, extracts the nutrients and flavor substances of the water celery to the maximum extent, and reasonably adds the blending agents including erythritol, fish collagen peptide, sodium hyaluronate and the like. The prepared water celery beverage has no peculiar smell, has a smooth and refreshing taste, bright color, unique flavor, and has more health care functions. Long-term drinking of the beverage is beneficial to the health of the body. DETAILED DESCRIPTION

[0026] In order to make the objectives, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with its embodiments; it should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0027] Embodiment 1: A water celery beverage, which is made from the following raw materials by weight:

[0028] 100 parts of fresh water celery, 5 parts of erythritol, 8 parts of fish collagen peptide, 5 parts of sodium hyaluronate, 3 parts of disodium pyrroloquinoline quinone, 5 parts of sodium hydroxymethylcellulose, 5 parts of konjac flour, 2 parts of vitamin C, 8 parts of citric acid, 3 parts of sucralose, and 5 parts of potassium sorbate.

[0029] Embodiment 2: A water celery beverage, which is made from the following raw materials by weight:

[0030] 100 parts of fresh water celery, 2 parts of erythritol, 8 parts of fish collagen peptide, 10 parts of sodium hyaluronate, 5 parts of disodium pyrroloquinoline quinone, 5 parts of sodium hydroxymethylcellulose, 3 parts of konjac flour, 3 parts of vitamin C, 12 parts of citric acid, 5 parts of sucralose, and 5 parts of potassium sorbate.

[0031] The preparation of the water celery beverage of Example 1 and Example 2 comprises the following steps:

[0032] S1: Take fresh water celery, rinse it with running water, cut it into sections, and remove the pesticide residue;

[0033] In this step, the cut water celery is immersed in a sodium hydroxide solution to remove the pesticide residues.

[0034] More specifically, the concentration of the sodium hydroxide solution is 0.10 mol / L, and the soaking time is 10 minutes.

[0035] S2: Soak the fresh water celery in salt water and then rinse it repeatedly with running water for more than 5 minutes;

[0036] In this step, the concentration of the brine is 1-2wt%, and the soaking is carried out for 20-25 minutes. The purpose of this step is mainly to remove the substances that produce the special taste in the water celery.

[0037] S3: extracting the washed water celery to obtain a water celery extract;

[0038] The preparation of the celery extract in this step comprises the following steps:

[0039] S3.1: Squeeze the water celery to extract juice, and collect the water celery juice for later use;

[0040] S3.2: adding 1-5 times of the weight of water to the water celery residue squeezed in step S3.1, breaking the wall, filtering and collecting the filtrate; preferably, adding 2 times of the weight of water to the water celery residue;

[0041] S3.3: Mix the water celery juice and the filtrate in step S3.1, filter, and take the filtrate to obtain the water celery extract.

[0042] S4: Add tutitol, fish collagen peptide, sodium hyaluronate, disodium pyrroloquinoline quinone, sodium hydroxymethylcellulose, konjac flour, vitamin C, citric acid, sucralose and potassium sorbate to the water celery extract according to a certain proportion, and stir to dissolve until no solid impurities are visible to the naked eye;

[0043] S5: Pack the materials prepared in step S4.

[0044] Step S5 is to use tube bottles, molded bottles or cans for packaging.

[0045] In the actual production process, in step S5, the oral liquid is packaged into 10-20 ml of oral liquid in a tube bottle and a capping production line, or is packaged into 30-150 ml of oral liquid in a molded bottle and a screw capping production line;

[0046] Or it can be packaged in cans, the model of the cans can be a thick can of 250ml, 310ml; or a thin can of 180ml, 250ml.

[0047] When the present invention is used in specific applications, fruit concentrated juice can be added to adjust the taste.

[0048] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A water celery beverage, characterized in that: It is made of the following raw materials by weight: 100 parts of fresh water celery, 2-10 parts of erythritol, 5-15 parts of fish collagen peptide, 2-20 parts of sodium hyaluronate, 2-5 parts of disodium pyrroloquinoline quinone, 2-5 parts of sodium hydroxymethyl cellulose, 2-5 parts of konjac flour, 1-5 parts of vitamin C, 5-15 parts of citric acid, 2-10 parts of sucralose, and 2-10 parts of potassium sorbate.

2. A water celery beverage according to claim 1, characterized in that: It is made of the following raw materials by weight: 100 parts of fresh water celery, 5 parts of erythritol, 8 parts of fish collagen peptide, 5 parts of sodium hyaluronate, 3 parts of disodium pyrroloquinoline quinone, 5 parts of sodium hydroxymethylcellulose, 5 parts of konjac flour, 2 parts of vitamin C, 8 parts of citric acid, 3 parts of sucralose, and 5 parts of potassium sorbate.

3. A water celery beverage according to claim 1, characterized in that: It is made of the following raw materials by weight: 100 parts of fresh water celery, 2 parts of erythritol, 8 parts of fish collagen peptide, 10 parts of sodium hyaluronate, 5 parts of disodium pyrroloquinoline quinone, 5 parts of sodium hydroxymethylcellulose, 3 parts of konjac flour, 3 parts of vitamin C, 12 parts of citric acid, 5 parts of sucralose, and 5 parts of potassium sorbate.

4. The method for preparing a water celery beverage according to any one of claims 1 to 3, characterized in that: The steps include: S1: Take fresh water celery, rinse it with running water, cut it into sections, and remove the pesticide residue; S2: Soak the fresh water celery in salt water and then rinse it repeatedly with running water; S3: extracting the washed water celery to obtain a water celery extract; S4: Add tutitol, fish collagen peptide, sodium hyaluronate, disodium pyrroloquinoline quinone, sodium hydroxymethylcellulose, konjac flour, vitamin C, citric acid, sucralose and potassium sorbate to the water celery extract according to a certain proportion, and stir to dissolve until no solid impurities are visible to the naked eye; S5: Pack the materials prepared in step S4.

5. The method for preparing a water celery beverage according to claim 4, characterized in that: The preparation of the celery extract in step S3 comprises the following steps: S3.1: Squeeze the water celery to extract juice, and collect the water celery juice for later use; S3.2: adding 1-5 times of water in weight to the water celery residue squeezed in step S3.1, breaking the wall, filtering and collecting the filtrate; S3.3: Mix the water celery juice and the filtrate in step S3.1, filter, and take the filtrate to obtain the water celery extract.

6. The method for preparing water celery oral liquid according to claim 4, characterized in that: In step S1, the cut water celery is immersed in a sodium hydroxide solution to remove pesticide residues.

7. The method for preparing a water celery beverage according to claim 4, characterized in that: Step S5 is to use tube bottles, molded bottles or cans for packaging.