Bauhinia purpurea freeze-dried powder beverage and preparation method thereof

Abstract

The invention relates to a white flower bauhinia purpurea freeze-dried powder beverage and a preparation method thereof.The white flower bauhinia purpurea freeze-dried powder beverage is prepared from, by weight, 10-30 parts of white flower bauhinia purpurea, 3-9 parts of licorice roots, 10-30 parts of white granulated sugar, 0.1-0.3 part of citric acid and 500-1500 parts of drinking water.The white flower is made into the freeze-dried powder beverage, the eating process is simplified, and people can eat the white flower bauhinia purpurea freeze-dried powder beverage very conveniently; the prepared white flower freeze-dried powder drink is appropriate in sour and sweet degree, fine and smooth in taste and uniform in texture, the eating experience of white flowers is improved, good drinking value is given, and the medicinal resource of white flower bauhinia can be more conveniently and widely utilized.

Description

Technical Field

[0001] The present invention relates to the field of beverages, and specifically to a freeze-dried powder beverage of Bauhinia variegata L. and a preparation method thereof. Background Art

[0002] Bauhinia variegata L., also known as old white flower skin or white Bauhinia variegata, is a plant rich in medicinal value. Its chemical components are rich in flavonoids. For example, kaempferol-3-galactoside and kaempferol-3-rhamnoglucoside exist in the white flowers, and the seeds also contain anti-N phytohemagglutinin. The roots of this plant have the effects of stopping bleeding and strengthening the spleen, and the bark can strengthen the spleen and dry dampness, being applicable to the treatment of dyspepsia and acute gastroenteritis. Its leaves have the function of moistening the lungs and relieving cough, and can be used for the treatment of cough and constipation, while the flowers have anti-inflammatory effects and are applicable to pneumonia and bronchitis.

[0003] However, due to the sour and astringent taste of Bauhinia variegata L., when directly eaten or processed into dishes, it needs to go through a complex treatment process to improve the taste. At the same time, the flowering period of the white flowers is relatively short, and the preservation and storage of fresh flowers have become a thorny problem. The perishability and short shelf life of fresh flowers limit the wide application of Bauhinia variegata L. in the food and industrial fields. Therefore, it is urgent to seek a method to solve the above problems of eating and storage. Summary of the Invention

[0004] The purpose of the present invention is to overcome the deficiencies of the prior art, meet the actual needs, and provide a freeze-dried powder beverage of Bauhinia variegata L. and a preparation method thereof, so as to solve the technical problems that currently, due to the sour and astringent taste of Bauhinia variegata L., when directly eaten or processed into dishes, it needs to go through a complex treatment process to improve the taste. At the same time, the flowering period of the white flowers is relatively short, and the preservation and storage of fresh flowers have become a thorny problem. The perishability and short shelf life of fresh flowers limit the wide application of Bauhinia variegata L. in the food and industrial fields.

[0005] In order to achieve the purpose of the present invention, the technical solution adopted by the present invention is as follows: Design a freeze-dried powder beverage of Bauhinia variegata L., including the following components in parts by weight:

[0006] 10 - 30 parts of Bauhinia variegata L., 3 - 9 parts of licorice, 10 - 30 parts of granulated sugar, 0.1 - 0.3 parts of citric acid, and 500 - 1500 parts of drinking water.

[0007] Preferably, the Bauhinia variegata L. is 30 parts, the licorice is 6 parts, the granulated sugar is 30 parts, the citric acid is 0.3 parts, and the drinking water is 1500 parts.

[0008] A preparation method of a freeze-dried powder beverage of Bauhinia variegata L., using the above-mentioned freeze-dried powder beverage of Bauhinia variegata L., includes the following steps:

[0009] S1. Select Bauhinia acuminata and licorice, wash, dry them respectively, weigh them and measure the volume of the raw materials;

[0010] S2. Mix Bauhinia acuminata with water and heat for extraction, and filter to obtain extract A;

[0011] S3. Mix licorice with water and heat for extraction, and filter to obtain extract B;

[0012] S4. Mix extract A and extract B, and add granulated sugar and citric acid for flavor blending;

[0013] S5. Place the blended and sterilized mixture in a vacuum freeze dryer, and freeze-dry for 48 - 72 h under the conditions of a vacuum degree of 4 - 6 Pa and a temperature of -40 - -60 °C;

[0014] S6. Obtain a light-colored freeze-dried powder preparation formed by crystallization of plant extracts.

[0015] Preferably, the drying temperature in S1 is 60 °C and the drying time is 900 min.

[0016] Preferably, 1000 parts and 500 parts of pure water need to be added respectively during the heating extraction in S2 and S3. After heating to 100 °C, simmer for 10 min, and filter twice with three-layer folded gauze.

[0017] Preferably, after adding granulated sugar and citric acid for blending in S4, it needs to be stirred and simmered with a small fire for 2 - 3 min.

[0018] Preferably, after the light-colored freeze-dried powder preparation is made, fill the light-colored freeze-dried powder preparation into the bottle body, place the bottle body in the area to be inspected, check the quality and hygiene standards, then code and package the randomly inspected qualified products, and release them for factory after passing the inspection again.

[0019] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0020] 1. By making Bauhinia acuminata into a freeze-dried powder drink, the present invention simplifies the eating process, greatly facilitates people's consumption. The made Bauhinia acuminata freeze-dried powder drink has a suitable sour and sweet taste, delicate texture and uniform texture, which not only improves the eating experience of Bauhinia acuminata, but also endows good drinking value, making the medicinal resources of Bauhinia acuminata more convenient and widely used. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 is a flow schematic diagram of the present invention; DETAILED DESCRIPTION OF THE INVENTION

[0022] The present invention will be further described below with reference to the drawings and embodiments:

[0023] A Bauhinia acuminata L. freeze-dried powder beverage, see Figure 1 , comprising the following components in parts by weight:

[0024] 10 - 30 parts of Bauhinia acuminata L. (each part is 0.1 g), 3 - 9 parts of licorice (each part is 0.2 g), 10 - 30 parts of granulated sugar (each part is 0.1 g), 0.1 - 0.3 parts of citric acid (each part is 0.01 g), and 500 - 1500 parts of drinking water.

[0025] Specifically, see Figure 1 , there are 30 parts of Bauhinia acuminata L., 6 parts of licorice, 30 parts of granulated sugar, 0.3 parts of citric acid, and 1500 parts of drinking water.

[0026] A preparation method of a Bauhinia acuminata L. freeze-dried powder beverage, using the Bauhinia acuminata L. freeze-dried powder beverage, comprising the following steps:

[0027] S1. Select Bauhinia acuminata L. and licorice, wash, dry, weigh them respectively, and measure the volume of the raw materials;

[0028] S2. Mix Bauhinia acuminata L. with water and heat for extraction, and filter to obtain extract A;

[0029] S3. Mix licorice with water and heat for extraction, and filter to obtain extract B;

[0030] S4. Mix extract A and extract B, and add granulated sugar and citric acid for flavor blending;

[0031] S5. Place the blended and sterilized mixed solution in a vacuum freeze dryer, and freeze-dry for 48 - 72 h under the conditions of a vacuum degree of 4 - 6 Pa and a temperature of -40 - -60 °C;

[0032] S6. Obtain a light-colored freeze-dried powder preparation formed by crystallization of plant extracts.

[0033] Furthermore, see Figure 1 , the drying temperature in S1 is 60 °C, and the drying time is 900 min.

[0034] Still further, see Figure 1 , 1000 parts and 500 parts of pure water need to be added respectively during the heating extraction in S2 and S3, boil gently for 10 min after heating to 100 °C, and the filtration is repeated twice with three-layer folded gauze.

[0035] It should be noted that, see Figure 1 , after adding granulated sugar and citric acid for blending in S4, it is necessary to stir and boil gently for 2 - 3 min.

[0036] It is worth introducing that, see Figure 1After the light-colored lyophilized powder preparation is made, the light-colored lyophilized powder preparation is filled into the bottle body, and the bottle is placed in the area to be inspected to check the quality and hygiene standards. Then, the products that pass the sampling inspection are coded and packaged, and are released for factory after passing the inspection again.

[0037] Example 1

[0038] Single-factor experiment

[0039] The sweetness, aftertaste sweetness and acidity of the whole compound beverage are explored by the amounts of licorice, granulated sugar and citric acid. Determination of the licorice ratio: When the granulated sugar is 1 g and the citric acid is 0.01 g, the added amounts of licorice are 0.1 g, 0.3 g, 0.6 g, and 0.9 g respectively. Determination of the granulated sugar ratio: When the added amount of licorice is 0.6 g and the added amount of citric acid is 0.01 g, the added amounts of granulated sugar are 1 g, 2 g, 3 g, and 4 g. Determination of the citric acid ratio: When the added amount of licorice is 0.6 g and the added amount of granulated sugar is 3 g, the added amounts of citric acid are 0.01 g, 0.02 g, 0.03 g, and 0.04 g. Randomly select 10 people to evaluate each ratio.

[0040] On the basis of the single-factor experiment, an orthogonal experiment is carried out using the L(3 4 ) orthogonal table, and the sensory score is used as the evaluation index. The factor levels of the orthogonal optimization experiment design are shown in Table 1.

[0041] Table 1 Factors and levels of the orthogonal experiment for the formula of the white-flowered licorice beverage

[0042]

[0043] Results of the single-factor experiment on the formula of the white-flowered licorice beverage

[0044] Table 2 Determination of the licorice ratio

[0045] 0.1g 0.3g 0.6g 0.9g Average score 6.5 6.2 7.6 7.4 Rank 3 4 1 2

[0046] It can be seen from the table that the taste is better when the amount of licorice is 0.6 g

[0047] Table 3 Determination of the granulated sugar ratio

[0048] 1g 2g 3g 4g Average score 5.6 8 8.2 7 Rank 4 2 1 3

[0049] It can be seen from the data in the table that the most suitable amount of granulated sugar is 3 g, and it is relatively sweet at 4 g.

[0050] Table 4 Determination of the citric acid ratio

[0051] 0.01g 0.02g 0.03g 0.04g Average score 6 6.6 6.8 5.4 Rank 3 2 1 4

[0052] The data in the table shows that when the acidity of citric acid is 0.03 g, the acidity is relatively appropriate. Therefore, in the single-factor experiment, the preliminary determination of the ingredient ratio is 0.6 g of licorice, 3 g of granulated sugar, and 0.03 g of citric acid.

[0053] Example 2

[0054] Determination of the formula of the compound drink of Glycyrrhiza glabra Pall.

[0055] Table 5 Results of the orthogonal experiment of the compound drink of Glycyrrhiza glabra Pall.

[0056]

[0057] From the R values in the table, it can be seen that the primary and secondary factors affecting the drink score are A > B > C > D, that is, the white flower is the main influencing factor, followed by granulated sugar, licorice, and citric acid. From the K values, it can be seen that the optimal combination is A3B3C2D3, and from the comprehensive score, A3B3C3D3 is the optimal combination with a score as high as 9.3. Therefore, the formula of the compound drink of Glycyrrhiza glabra Pall. is 3 g of white flower, 3 g of granulated sugar, 0.6 g of licorice, and 0.03 g of citric acid.

[0058] The above experimental data show that the best formula of the compound drink of Glycyrrhiza glabra Pall. is 3 g of white flower, 3 g of granulated sugar, 0.6 g of licorice, and 0.03 g of citric acid. This product has a sour and sweet taste, a smooth mouthfeel, and a strong aroma of white flower. Consuming white flower is relatively a new type of food category, which is a food to be developed. Moreover, consuming white flower is rich in amino acids and vitamins, belonging to food with relatively high nutritional value. And the quantity of white flower is considerable, having a considerable expected market.

[0059] In addition, the components designed in the present invention are all common standard parts or parts known to those skilled in the art. Their structures and principles can all be known by those skilled in the art through technical manuals or obtained through conventional experimental methods. Those skilled in the art can fully implement them without further elaboration. The content protected by the present invention also does not involve improvements to the internal structure and method.

[0060] The embodiments disclosed in the present invention are preferred embodiments, but not limited thereto. Those of ordinary skill in the art can easily understand the spirit of the present invention based on the above embodiments and make different extensions and changes. However, as long as they do not depart from the spirit of the present invention, they are within the protection scope of the present invention.

Claims

1. A freeze-dried powder beverage of Bauhinia odorata, characterized in that: The composition comprises the following components in parts by weight: 10-30 parts of Bauhinia odorata, 3-9 parts of licorice, 10-30 parts of white sugar, 0.1-0.3 parts of citric acid, and 500-1500 parts of drinking water.

2. The freeze-dried powdered beverage of Bauhinia odorata as claimed in claim 1, characterized in that: The white flower Bauhinia is 30 parts, the liquorice is 6 parts, the white granulated sugar is 30 parts, the citric acid is 0.3 parts, and the drinking water is 1500 parts.

3. A method for preparing a freeze-dried powder beverage of Bauhinia lilii, using the freeze-dried powder beverage of Bauhinia lilii according to any one of claims 1-2, characterized in that: The following steps are involved: S1. Select Bauhinia lilii and Licorice, wash and dry them respectively, weigh them and measure the volume of the raw materials; S2, mixing Bauhinia leucophylla with water, heating and extracting, and filtering to obtain extract A; S3, mixing licorice and water, heating and extracting, filtering to obtain extract B; S4, mixing the extract A and the extract B, and adding white sugar and citric acid to adjust the flavor; S5, placing the mixed and sterilized solution in a vacuum freeze dryer, and freeze drying it for 48 to 72 hours at a vacuum degree of 4 to 6 Pa and a temperature of -40 to -60°C; S6. Obtain a light-colored freeze-dried powder preparation formed by crystallization of the plant extract.

4. The preparation method according to claim 3, characterized in that: The drying temperature in S1 is 60° C. and the drying time is 900 min.

5. The preparation method according to claim 3, characterized in that: In the S2 and S3 heating extractions, 1000 parts and 500 parts of pure water need to be added respectively, and after heating to 100° C., the mixture is boiled over low heat for 10 minutes, and filtered using three-layer folded gauze and repeated twice.

6. The preparation method according to claim 3, characterized in that: After adding sugar and citric acid to S4, the mixture needs to be stirred and cooked over low heat for 2-3 minutes.

7. The preparation method according to claim 3, characterized in that: After the light-colored freeze-dried powder preparation is prepared, the light-colored freeze-dried powder preparation is loaded into a bottle body, and the bottle body is placed in the inspection area to check the quality and hygiene standards. Then, the qualified products are coded and packaged, and are released for shipment after passing the inspection again.

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