Functional beverage and preparation method thereof

Abstract

The invention relates to the technical field of beverages, and particularly discloses a functional beverage and a preparation method thereof.The beverage is prepared from, by weight, 60-70 parts of fresh asparagus, 30-40 parts of fresh zizania aquatica, 5-10 parts of fructus lycii, 5-10 parts of fructus corni, 5-10 parts of roasted rhizoma polygonati, 5-10 parts of Chinese yam, 5-10 parts of poria cocos and the balance water, and a sweetening agent is 0-10 parts of white sugar or 0.03-0.07 part of fructus momordicae liquid. After scientific proportioning, the active synergistic effect of all the components is remarkable, the immunity of the organism can be synchronously improved, the digestion function is optimized, vitamins and trace elements such as calcium, phosphorus and iron are supplemented, the potential bitterness of traditional Chinese medicinal materials is covered through precise blending of natural sweetness and the flavor of the raw materials, and a fragrant, sweet, soft, mellow and balanced taste level is formed; and after-taste is long, no sweet greasy residue exists, and the requirements of modern consumers are met.

Description

Technical Field

[0001] The present invention belongs to the technical field of beverages, and particularly relates to a functional beverage and a preparation method thereof. Background Art

[0002] Under the development trend of the big health industry, the naturalization and functional development of functional beverages have become a hot topic. Consumers are urgently in need of beverages that can both supplement nutrition and condition health, and the scientific formula of raw materials of medicine and food homology has become the key.

[0003] In the prior art, the research on functional beverages of medicine and food homology mostly focuses on the efficacy of single components, lacks systematic development of the synergistic effect of multiple raw materials, and relies on synthetic additives in terms of taste optimization, lacks optimization of natural flavor, and has low nutritional value, which will cause certain damage to physical health. Summary of the Invention

[0004] The purpose of the present invention is to provide a functional beverage and a preparation method thereof to solve the problems raised in the above background art.

[0005] To achieve the above purpose, the present invention provides the following technical solutions:

[0006] A functional beverage, the beverage comprises the following components by weight: 60-70 parts of fresh asparagus, 30-40 parts of fresh water bamboo, 5-10 parts of wolfberries, 5-10 parts of cornel fruits, 5-10 parts of roasted polygonatum, 5-10 parts of Chinese yams, 5-10 parts of poria cocos, 0-15 parts of flavoring auxiliary materials, 5-10 parts of red dates, 5-10 parts of longans, 0-10 parts of sweeteners, 0-2 parts of fructooligosaccharide, 0-5 parts of acid regulators, 0-0.5 parts of vitamin C, and the balance is water. The sweetener is 0-10 parts of white sugar or 0.03-0.07 parts of momordica grosvenori liquid.

[0007] Preferably, the flavoring auxiliary materials include 0-10 parts of red dates or 0-10 parts of longans, and the acid regulator includes fresh lemon juice.

[0008] Preferably, the beverage comprises the following components by weight: 70 parts of fresh asparagus, 40 parts of fresh water bamboo, 7 parts of wolfberries, 8 parts of cornel fruits, 6 parts of roasted polygonatum, 6 parts of Chinese yams, 6 parts of poria cocos, 0.05 parts of momordica grosvenori liquid, and the balance is water.

[0009] A preparation method of a functional beverage, comprising the following steps:

[0010] S1. Pretreatment of fresh materials, treatment of asparagus and water bamboo: Cut off 2 cm of the root part of asparagus, leave the middle section and cut it into 3 cm segments; Cut water bamboo into 2 cm cubes, rinse with clear water 3 times, drain, put it into boiling water and blanch for 2 minutes, take it out and immediately cool it with cold water, and drain the surface water.

[0011] S2, cold pressing juice, mixing asparagus and wild rice stem in a ratio of 7:4, putting into a cold press to extract juice, and filtering the juice through a 200-mesh filter twice to obtain clarified juice;

[0012] S3, Chinese medicine decoction extraction, medicinal materials mixed: wolfberry + cornus fruit + roasted polygonatum + yam + poria, decoction: add 4 times the amount of water, boil over high heat and then simmer over low heat, filter and extract juice; second decoction: add 3 times the amount of water to the residue, after boiling, combine the two decoctions, heat and evaporate the decoction until thick;

[0013] S4, syrup preparation, white sugar + water, heated to 80 ° C, stirred to dissolve, filtered to remove the residue to obtain syrup, or use monk fruit juice;

[0014] S5. Blending: Mix the freshly squeezed juice, Chinese medicine concentrate, syrup and water in order, stir evenly, and adjust the pH to 6.0-6.5 with citric acid.

[0015] S6. Sterilization and filling, pasteurization: heat the beverage to 85℃, maintain for 30 minutes, pour into the sterilized container while it is still hot, tighten the bottle cap, cooling: cool naturally to room temperature, invert the bottle for 5 minutes to ensure the bottle cap is sterilized.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] After scientific proportioning, the active synergistic effect of each ingredient in the present invention is significant, which can simultaneously enhance the body's immunity, optimize digestive function and supplement vitamins and trace elements such as calcium, phosphorus, and iron. Through the precise blending of natural sweetness and raw material flavors, the potential bitterness of Chinese medicinal materials is concealed, forming a sweet, soft, mellow and balanced taste layer, with a long aftertaste and no sweet and greasy residue, which meets the needs of modern consumers and can also meet the needs of daily nutritional supplements and functional conditioning. It is especially suitable for people with low immunity, weak spleen and stomach function and those who pursue a healthy diet. DETAILED DESCRIPTION

[0018] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0019] Embodiment 1:

[0020] Choose 28kg of asparagus, 16kg of wild rice stem, 2kg of wolfberry, 1kg of cornus fruit, 1kg of roasted polygonatum, 1kg of yam, 1kg of poria, and 10kg of white sugar.

[0021] Preparation method:

[0022] 1. Asparagus processing

[0023] Cut off the root part by 2 cm, cut it into 3-cm sections with a vegetable cutter, and rinse with clear water twice (2 minutes each time).

[0024] Water bamboo processing

[0025] Cut into 2-cm×2-cm×2-cm cubes, and rinse with clear water three times (1 minute each time).

[0026] Blanching: Put it into boiling water at 100 °C (the steam pressure of the jacketed pan is 0.15 MPa), keep it for 2 minutes, immediately put it into cold water at 5 °C (the water temperature is controlled by a freezer) to cool for 3 minutes, and drain for 10 minutes (the centrifuge speed is 800 revolutions per minute).

[0027] 2. Cold pressing for juice extraction

[0028] Juice extraction: Mix asparagus and water bamboo in a ratio of 7:4, put them into a cold press in 4 batches, with a feeding amount of 11 kg per batch, and the juice extraction time is 5 minutes per batch.

[0029] Filtration: The juice is circulated and filtered twice through a double-filter, with a pressure ≤ 0.1 MPa, and about 38 L of clarified juice is obtained.

[0030] 3. Decoction and extraction of traditional Chinese medicine

[0031] Equipment: Multifunctional extraction tank (model: TQ-1000, volume 1000 L), concentrator (model: NS-500, vacuum degree -0.08 MPa)

[0032] First decoction: After mixing the traditional Chinese medicine materials, add 24 L of drinking water (4 times the amount), heat with steam to 100 °C, and keep it for 60 minutes (stirring speed 30 revolutions per minute).

[0033] Filtration: Plate and frame filter press (model: YL-200, pressure ≤ 0.3 MPa), collect about 18 L of decoction.

[0034] Second decoction

[0035] Add 18 L of drinking water (3 times the amount) to the medicinal residues, repeat the decoction for 40 minutes, and filter to obtain about 14 L of decoction.

[0036] Concentration: Combine the decoctions (about 32 L), and concentrate to 4 L (relative density 1.12 - 1.15, measured at 20 °C).

[0037] 4. Syrup preparation

[0038] Equipment: Sugar melting pan (model: HT-200, steam heating), filter (model: GL-100, 150-mesh filter element)

[0039] White sugar syrup: 10 kg of granulated sugar plus 10 L of water, heat to 80 °C, stir for 15 minutes, and filter to obtain about 19 L of syrup.

[0040] 5. Blending

[0041] Mixing order:

[0042] 38L freshly squeezed juice → 4L Chinese medicine concentrate → 19L syrup → drinking water to make up to 100L.

[0043] Stirring: Speed ​​60 rpm, mixing for 20 minutes.

[0044] pH adjustment: Slowly add 5% citric acid solution, check the pH every 5 minutes, and adjust to 6.2±0.1.

[0045] 6. Sterilization and filling

[0046] Pasteurization: The beverage is heated to 85°C in a sterilizer and maintained for 30 minutes (flow rate 0.3m / s).

[0047] Filling: Fill into 250mL glass bottles (previously sterilized at 121℃ for 20 minutes) while hot. The filling temperature should be ≥80℃ and the capping torque should be 18±2N·m.

[0048] Cooling and inversion: Cool in stages (80°C → 60°C → 40°C → room temperature, 5 minutes per stage), and invert for 5 minutes.

[0049] Quality control sensory indicators: light yellow-green clear liquid, no precipitation, distinct asparagus fragrance, sweet and sour taste.

[0050] Physical and chemical indicators: soluble solids ≥ 8°Bx, pH 6.0-6.5, total sugar (in terms of glucose) 8-10g / 100mL. Microbiological indicators: total colony count ≤ 50CFU / mL, no coliform bacteria detected, mold / yeast ≤ 10CFU / mL.

[0051] Embodiment 2:

[0052] Select 28kg of asparagus, 16kg of wild rice stem, 2kg of wolfberry, 1kg of cornus fruit, 1kg of roasted polygonatum, 1kg of yam, 1kg of poria, and 0.3kg of momordica grosvenori.

[0053] Preparation method:

[0054] 1. Asparagus processing

[0055] Remove 2 cm from the root, cut into 3 cm segments using a vegetable cutter, and rinse twice with clean water (2 minutes each time).

[0056] Wild rice stem processing

[0057] Cut into 2cm×2cm×2cm cubes and rinse with water 3 times (1 minute each time).

[0058] Blanching: Immerse in boiling water at 100°C (steam pressure of 0.15 MPa in the jacketed pan), maintain for 2 minutes, immediately immerse in cold water at 5°C (water temperature controlled by the refrigerator) for cooling for 3 minutes, and drain for 10 minutes (centrifuge speed: 800 revolutions per minute).

[0059] 2. Cold pressing for juice extraction

[0060] Juice extraction: Mix asparagus and water bamboo in a ratio of 7:4, feed into the cold press in 4 batches, with a feeding amount of 11 kg per batch, and the juice extraction time is 5 minutes per batch.

[0061] Filtration: The juice is circulated through a double - layer filter for 2 times, with a pressure ≤ 0.1 MPa, to obtain about 38 L of clarified juice.

[0062] 3. Decoction and extraction of traditional Chinese medicine

[0063] First decoction: After mixing the traditional Chinese medicine materials, add 24 L of drinking water (4 times the amount), heat with steam to 100°C, and maintain for 60 minutes (stirring speed: 30 revolutions per minute).

[0064] Filtration: Use a plate - and - frame filter press (model: YL - 200, pressure ≤ 0.3 MPa) to collect about 18 L of decoction liquid.

[0065] Second decoction

[0066] Add 18 L of drinking water (3 times the amount) to the medicinal residues, repeat the boiling for 40 minutes, and filter to obtain about 14 L of decoction liquid.

[0067] Concentration: Combine the decoction liquids (about 32 L), and concentrate to 4 L (relative density 1.12 - 1.15, measured at 20°C).

[0068] 4. Syrup preparation

[0069] Momordica grosvenori liquid: Add 0.3 kg of Momordica grosvenori and 15 L of water, boil, and then simmer for 20 minutes, filter to obtain about 12 L of concentrated liquid.

[0070] 5. Blending and mixing

[0071] Mixing sequence:

[0072] 38 L of freshly squeezed clear juice → 4 L of traditional Chinese medicine concentrated liquid → 12 L of Momordica grosvenori liquid → Make up to 100 L with drinking water.

[0073] Stirring: Rotation speed is 60 revolutions per minute, mix for 20 minutes.

[0074] pH adjustment: Slowly drip with 5% citric acid solution, detect the pH every 5 minutes, and adjust to 6.2 ± 0.1.

[0075] 6. Sterilization and filling

[0076] Pasteurization: The beverage is heated to 85°C in a sterilizer and maintained for 30 minutes (flow rate 0.3m / s).

[0077] Filling: Fill into 250mL glass bottles (previously sterilized at 121℃ for 20 minutes) while hot. The filling temperature should be ≥80℃ and the capping torque should be 18±2N·m.

[0078] Cooling and inversion: cooling in stages (80°C → 60°C → 40°C → room temperature, 5 minutes per stage), inversion for 5 minutes.

[0079] Embodiment three:

[0080] Preparation of raw materials:

[0081] 65kg asparagus, 35kg wild rice stem, 8kg wolfberry, 8kg cornus fruit, 8kg roasted polygonatum, 8kg yam, 8kg poria, 8kg red dates, 8kg longan, 0.05kg monk fruit juice, 1kg oligofructose, 2kg fresh lemon juice, adjust pH to 6.0-6.5, add 0.2kg vitamin C, and water to make up to 100kg.

[0082] 1. Fresh material pretreatment

[0083] Asparagus processing

[0084] Remove 2 cm of the root, cut into 3 cm segments, rinse with water 3 times (1 minute each time), and drain (centrifuge 800 rpm, 5 minutes).

[0085] Wild rice stem processing

[0086] Cut into 2cm×2cm×2cm cubes, rinse with water 3 times, blanch in 100℃ boiling water for 2 minutes, immediately cool in 5℃ cold water for 3 minutes, and drain for 10 minutes.

[0087] Red dates / longan processing

[0088] Remove the core of red dates, peel and core of longan, add twice the amount of hot water (80℃) and soak for 30 minutes, beat into a homogenous paste with a beater (speed 10000 rpm), and pass through a 100-mesh sieve to remove the residue.

[0089] 2. Cold-pressed juice

[0090] Mixed juicing: 60kg asparagus + 32kg wild rice stem were put into a cold press (speed 45 rpm, temperature ≤10℃), and the juice was squeezed in 5 batches, 18.4kg per batch, and the single juicing time was 4 minutes. Filtration: The squeezed juice was filtered twice through a 200-mesh filter, and then centrifuged (4000 rpm, 10 minutes) to remove fine particles, and about 75L of clarified juice was obtained.

[0091] 3. Extraction of Chinese herbal medicine

[0092] Mixed decoction: Mix 8 kg of wolfberries, 8 kg of cornel fruits, 8 kg of roasted polygonatum, 8 kg of Chinese yams, and 8 kg of poria cocos, add 4 times the amount of drinking water (160 L), bring to a boil at 100 °C, then turn to low heat for 60 minutes, and filter to obtain the first decoction. Add 3 times the amount of water (120 L) to the medicinal residues, repeat the decoction for 40 minutes, and combine the two decoctions to approximately 200 L. Concentration: Concentrate the decoction to 16 L (relative density 1.15 - 1.20) under vacuum at 75 °C and -0.08 MPa.

[0093] 4. Blending and mixing

[0094] Syrup preparation: Boil 0.05 kg of momordica grosvenori fruits in 1 kg of water, filter to obtain the liquid.

[0095] Mixing sequence (in the blending tank):

[0096] 75 L of freshly squeezed clear juice → 16 L of Chinese medicine concentrated liquid → 15 L of red date and longan syrup → syrup / momordica grosvenori liquid → 1 kg of fructooligosaccharide → 0.2 kg of vitamin C → 12 kg of fresh lemon juice (adjust the pH to 6.2 ± 0.1) → add water to make up to 100 kg.

[0097] Stirring: Stir at a speed of 70 revolutions per minute for 30 minutes, and online detect the pH and soluble solids (required 8.5 ± 0.5 °Bx).

[0098] 5. Sterilization and filling

[0099] Homogenization: Homogenize the mixed liquid twice through a high-pressure homogenizer (20 MPa for the first stage pressure, 5 MPa for the second stage pressure) to refine the particles.

[0100] Pasteurization: Use a tubular sterilizer at 85 °C for 30 minutes, and cool to 80 °C for filling.

[0101] Filling: Sterile fill into 250 mL PET bottles (previously soaked in 0.1% peracetic acid for 15 minutes), and the capping torque is 18 ± 2 N·m.

[0102] Post-treatment:

[0103] Stepwise cooling: 80 °C → 60 °C → 40 °C → room temperature (5 minutes for each stage).

[0104] Inverted sterilization: Invert for 5 minutes to ensure cap sterilization.

[0105] It should be understood that in the development process of any actual implementation, such as in any engineering or design project, a large number of specific implementation decisions can be made. Such development efforts may be complex and time-consuming, but for those of ordinary skill in the art who benefit from this disclosure, without excessive experimentation, the development efforts will be a routine task of design, manufacturing, and production.

[0106] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present invention, and they should all be covered within the scope of the claims of the present invention.

Claims

1. A functional beverage, characterized in that, The beverage comprises the following components by weight: 60 - 70 parts of fresh asparagus, 30 - 40 parts of fresh water bamboo, 5 - 10 parts of wolfberries, 5 - 10 parts of dogwood fruits, 5 - 10 parts of roasted polygonatum sibiricum, 5 - 10 parts of Chinese yams, 5 - 10 parts of poria cocos, 0 - 15 parts of flavoring adjuvants, 5 - 10 parts of red dates, 5 - 10 parts of longans, 0 - 10 parts of sweeteners, 0 - 2 parts of fructooligosaccharides, 0 - 5 parts of acid regulators, 0 - 0.5 parts of vitamin C, with the balance being water. The sweetener is 0 - 10 parts of white sugar or 0.03 - 0.07 parts of momordica grosvenori liquid.

2. The functional beverage according to claim 1, wherein: The flavoring adjuvants include 0 - 10 parts of red dates or 0 - 10 parts of longans, and the acid regulator includes fresh lemon juice water.

3. A functional beverage according to claim 1, characterized in that: The beverage is composed of the following components by weight: 70 parts of fresh asparagus, 40 parts of fresh water bamboo, 8 parts of wolfberries, 8 parts of dogwood fruits, 8 parts of roasted polygonatum sibiricum, 8 parts of Chinese yams, 6 parts of poria cocos, 5 parts of white sugar, with the balance being water.

4. A functional beverage according to claim 1, characterized in that: The beverage comprises the following components by weight: 70 parts of fresh asparagus, 40 parts of fresh water bamboo, 7 parts of wolfberries, 8 parts of dogwood fruits, 6 parts of roasted polygonatum sibiricum, 6 parts of Chinese yams, 6 parts of poria cocos, 0.05 parts of momordica grosvenori liquid, with the balance being water.

5. A preparation method of a functional beverage according to any one of claims 1-4, characterized in that, Including the following method: S1. Pretreatment of fresh materials, treatment of asparagus and water bamboo: Cut off 2 cm of the roots of asparagus and leave the middle section cut into 3 - cm segments; cut water bamboo into 2 - cm cubes, rinse with clear water 3 times, drain, put into boiling water for blanching for 2 minutes, take out and immediately cool in cold water, and drain the surface water. S2. Cold pressing for juice extraction: Mix asparagus and water bamboo in a ratio of 7:4, put into a cold press for juice extraction, and filter the extracted juice through a 200 - mesh filter twice to obtain clarified juice. S3. Decoction and extraction of traditional Chinese medicines, mixing of medicinal materials: wolfberries + dogwood fruits + roasted polygonatum sibiricum + Chinese yams + poria cocos, decoction: Add 4 times the amount of water, bring to a boil over high heat and then simmer over low heat, filter to obtain the juice; second decoction: Add 3 times the amount of water to the medicinal residues, decoct, and combine the two decoction liquids, and heat and evaporate the decoction liquid to a thick state. S4. Preparation of syrup, white sugar + water, heat to 80 °C and stir to dissolve, filter to remove the residue to obtain syrup, or use momordica grosvenori liquid. S5. Blending and mixing: Mix the freshly squeezed clarified juice, traditional Chinese medicine concentrated liquid, syrup and water in sequence, stir evenly, and adjust the pH to 6.0 - 6.5 with citric acid. S6. Sterilization and filling, pasteurization: Heat the beverage to 85 °C and maintain for 30 minutes, pour it into a sterilized container while it is hot, tighten the bottle cap, cooling: Naturally cool to room temperature, invert the bottle for 5 minutes to ensure the sterilization of the bottle cap.